City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Foodie casting call and more news



If you’re a home cook or food entrepreneur with a hankering to be on television, here’s your chance. A new reality competition show by the creators of “Undercover Boss” and “Project Runway” will be hosting an open casting call in Atlanta on Oct. 14. Competitors will vie for bragging rights and the chance to get their best dish or culinary product on the shelves of a large supermarket chain. Can’t make the casting call? See the website for details on submitting a video audition. 10 a.m. – 2 p.m. Oct. 14. W Atlanta Midtown, 188 14th St. N.E., Atlanta.

In other news:

Lure to offer lunch hours

Lure, the newest venture by Fifth Group Restaurants, will begin offering lunch service seven days a week starting on Oct. 9. Look for items like a fried catfish salad, shrimp and crab gumbo, and a smoked trout club sandwich. Additionally, Lure now offers an “It’s Early” menu from 4-5 p.m. daily, with lighter pre-dinner snacks including items like oyster sliders, three types of cold water oysters and steak tartare.

December opening for 10th & Piedmont

A new restaurant and lounge with a focus on late-night entertainment will open in Midtown this December. Brothers Sean and Gilbert Yeremyan, who own Gilbert’s Cafe and Bar and Hobnob Neighborhood Tavern, are behind this new spot that will serve lunch, dinner and weekend brunch. According to a press release, Executive chef Brett Ring will use organic ingredients to prepare shareable plates with both global and Southern flavors. Late nights bring DJ entertainment and a vodka bar.

New chef at Cherokee Town and Country Club

Robert Fasce was recently named the new executive chef of both the Town Club and Country Club properties. He will oversee all five kitchens and the 60-person staff. Fasce, a Culinary Institute of America graduate, comes from his most recent post as executive chef at Rolling Rock Club in Ligonier, PA. He has also experience working at The Inn at Little Washington in Virginia.

Accolades for Atlanta restaurants

Several Atlanta restaurants have received national recognition recently. Abattoir, Miller Union, The Spence and Woodfire Grill were all included in Open Table’s “Top 100 Fit for Foodies Restaurants” list released last month. The list was compiled using over five million reviews submitted for over 15,000 restaurants on the Open Table site. Additionally, Decatur’s Iberian Pig was included in the World’s Best Bars website’s top 100 reader’s picks for best bars. Special mention was made of Iberian Pig’s house sangria and Old Fashioned using with bacon-infused rye.

Cooking Light event

Calling all Cooking Light fans! If you’re up for a little drive, you can participate in the magazine’s 25th anniversary celebration. On Monday, Oct. 8., the festivities take place at Hot and Hot Fish Club in Birmingham, AL, the publication’s home base. Chef Chris Hastings, a 2012 James Beard award winner, will present a 12-course menu of lightened Southern specialties paired with signature cocktails and Back Forty beer. Cooking Light editors will be on hand for a meet-and-greet during the event. A portion of the proceeds from ticket sales will benefit FoodCorps, a charity devoted to connecting kids to farms. 6-9 p.m. 2180 11th Court South, Birmingham. Purchase tickets online. $100.

Pop-up farm dinner with Joe Truex

Outstanding in the Field, a pop-up farm dinner series that travels the country, will host a dinner at Riverview Farms on Oct. 10. Chef Joe Truex of Watershed on Peachtree will prepare the multi-course meal using beef, pork and vegetables supplied by Riverview Farms. Outstanding in the Field, which has hosted farm dinners for 13 years, hopes to connect diners with farmers, food artisans and each other with this meal served at one long communal table. The event includes a farm tour, hors d’oeuvres and a four-course meal paired with wines. 2 p.m. Oct. 10 event. $190. Purchase tickets online.

–by Jenny Turknett, Food and More blog

One comment Add your comment


October 3rd, 2012
11:05 am

I’m anxious to see what the Yeremyan brothers cook up. I wonder if they are using the old Outwrite or the 5 Napkin spot, I haven’t been by there to see which is being converted.