This release today from Team Hidi concerning tickets for the Giving Kitchen benefit scheduled for January 26:
Dear Team Hidi Friends,
It’s unbelievable that it’s been almost a year since Ryan’s diagnosis and the amazing outpouring of love and support that followed with Team Hidi (1.0)! So much of what has happened since that inaugural event has changed our lives. The community’s support and love throughout this journey have been a major motivating factor in the coming to fruition of Staplehouse and the formation of The Giving Kitchen Initiative (TGK), a 501c(3) charitable organization created to take care of our own in times of unanticipated hardships.
We are pleased to announce Team Hidi 2014! Benefiting The Giving Kitchen!
This event, scheduled for January 26, 2014 again at King Plow Arts Center will be one of TGK’s largest fundraising efforts for the year!
- Over 30 of the Atlanta area’s best Restaurants and Farmers!
- The city’s finest beverage bad asses and their
Wine director Matt Bradford begins a new venture with the opening of Canoe’s Cellar Door fine wine shop. Bradford is excited for this opportunity to give guests more access to wines, much how he developed the wine lists for the past seven years at Canoe. He shares how time management, professionalism and goal setting are important skills he has developed.
Give a glimpse into the life of a wine director. Is it all that people imagine it to be?
I think everyone thinks that a wine director just stands around and drinks wine all the time, but it is a lot more than that. It involves doing physical inventory, hitting sales goals, managing a staff, and balancing my own hours of studying for sommelier exams. While I am sampling wines every day, I have to make the most out of my time with distributor meetings. I teach my sommeliers to taste what matters, which are wines that are relevant to the shop or restaurant.
You said there is not a defined sommelier job because you have to take
Over the years I’ve tried a lot of fried chicken recipes — usually ones that involve a couple of days of pre-prep and complicated cooking instructions that involve repeated covering and removing of the lid.
Late night, for reasons I can’t fathom, I got the jones to make fried chicken but this time without all the hoo-ha. I bought a small natural chicken at the market. I had flour and a big jug of peanut oil at home. Without looking at a recipe, I’d let my cooking muse guide me. I wanted the flavor and the tang of Watershed’s two-day bird (soaked in salt water brine and buttermilk), but without the time commitment.
I don’t know if I’ll ever be able to reproduce it, but this was the best fried chicken I’ve ever made and truthfully better than most I’ve had in restaurants. The skin stayed crisp but had a tender give like a good pie crust, and the seasoning was pumped up enough without being too aggressive. There’s a weird ingredient (yogurt) involved, which I think was key.
Grocery stores strongest quarter is from October through December, according to Bloomberg Business Week. In an effort to outshine their competition, seasonal products are cropping up on the shelves of all major grocery stores. It seems like companies are bold when trying out new flavors for snacks, but shy away from imparting these twists to traditional foods such as meats or fruits. I prefer it that way.
The most intriguing and creative selection always shows up in my mailbox when Trader Joe’s Fearless Flyer is released. We spent some time flipping through the newest “Holiday Guide” and found several interesting seasonal exclusives.
Can someone tell us when tamales became reminiscent of the holidays? Maybe it is the green and red salsa colors.
2013 Vintage Ale
We are curious to know, what do you think of this year’s brew?
Peppermint Pretzel Slims
We love pretzels and white chocolate separately,
When I first moved to Denver as a young restaurant cook, I interviewed with a chef named Yumiko Baron. She was 4′10, ” weighed about 90 pounds and could carry a sheet pan stacked with six lamb legs over her shoulder as she descended the treacherous kitchen stairs to the basement walk-in refrigerator. Despite her quiet manner and heavy Japanese accent, she commanded the respect of her staff.
I temped for Yumiko only for about a week, but she had other ideas for me. “Do you like Chinese food?” she asked. “I really think you should come eat with me and my husband.” My fiancee and I joined them that Sunday at a real-deal Cantonese restaurant and ate platters of enormous steamed Pacific oysters with black bean sauce. Arthur, her husband, was only slightly bigger than she. He spoke with indelible Bronx diphthongs and was a ringer for Woody Allen. He and Yumiko were about 10 years our seniors and could both consume seemingly twice their body weight at a meal. It was the start of a
A fire that started at the Peachtree Bikes store has closed the Cacao Atlanta Buckhead store, located in the same strip mall on Peachtree Road.
Soon after, there was a plea to “Save Cacao Atlanta Buckhead” on the gofundme crowdfunding site: gofundmecomcacao.
This afternoon, I spoke to Cacao Atlanta Chocolate Co. founder Kristen Hard, a pioneer of bean-to-bar, origin-driven chocolate in Atlanta, with a factory on the Westside and stores in Buckhead and Virginia-Highland.
Hard sighed when she answered the phone, then explained that her company had insurance but it wouldn’t be enough soon enough to save it from disaster during its busiest time of year.
“Basically, the two stores fund the entire business of production,” Hard said. “Without a store, we don’t have a factory. We have bills to pay because we have a factory and we have employees.”
And it gets worse, with Valentine’s Day ahead, Hard said.
“We’re at maximum capacity for our chocolate production. All the product that we
The announcement this morning that chefs Shaun Doty and Lance Gummere are set to open a second location of their popular chicken restaurant on January 5.
This from the press release:
The newest location of the fast-casual concept is in the heart of Midtown on Crescent Avenue and makes the third restaurant from the duo, whose list includes Bantam + Biddy in Ansley Mall and Chick-a-Biddy in Atlantic Station.
“One of our goals is to provide Midtown residents a convenient dining option that’s still delicious and healthy,” said Doty. “We also wanted to give business professionals looking for a morning coffee or a quick bite on their lunch break a new place to visit.”
While the Crescent location has the same regional and pastured poultry and organic, seasonal vegetables as its predecessor, the new restaurant has a caffeinated bonus: an espresso bar serving Batdorf & Bronson coffee.
“We thought about what this area needed, and that’s how we came up with adding the espresso bar,”
We’re in the South, which means this Saturday’s SEC Championship Game is a big deal, especially if you are an Auburn or Missouri fan. Rivalries aside, at least both teams agree that they have the best mascot. Two tigers dueling will certainly get hungry! We arm you with barstools and bites near the Georgia Dome, whether you’re in town looking for a convenient spot or want to be as close to the action without buying a ticket.
300 Marietta Street, 30313
Voted one of the top ten beer gardens in 2012 by USA Today, the German food and beer takes people back to Germany. A lively biergarten atmosphere is sure to be crowded so grab a spot early. We’ve heard the “Jagerschnitzel” is as close to home-cooked as you can get. Das gute.
180 Walker Street, 30313
Sushi + burgers= Bottle Rocket. About half
When the good food gods bestow a blessing when you least expect it, look up and thank the stars.
We had arrived uncharacteristically early for a flight on Concourse A. We were starving, looked with trepidation at the food court and — lo! — Varasano’s Pizzeria was open for business. The dining space hugs the rear windows, built around a piano bar. The piano must have been a good idea in concept (carve out a little aural as well as physical space from the food court), but we weren’t exactly humming along to the tunes amidst the concourse cacophony .
No matter. The pizza is good. Not as good as the pizza at the original Varasano’s, but far better than just about anything you can eat in an airport. The head pizzaiolo spent two years working at Varasano’s before coming here, and he and his crew turn out crusts that are airy, tangy, gorgeously puffed and delicately charred. You will find all the signature flavors, including the Nucci (left) with its irresistibly sharp mixture of
In tomorrow’s AJC I have a review of Ink & Elm, the new tavern/restaurant in Emory Village.
When you visit, you’ll have to make a choice. Will it be Ink or Elm?
Venture left and you’ll hit Ink, the lower-priced, more casual tavern bursting with brown spirits and craft beers. Head to the right and you’ll enter Elm, the restaurant’s take on fine dining with a focus on wine and cocktails.
So how did we end up with two concepts in one space? During the planning process owners turned to local design firm and restaurant consultant ai3 with their loosely defined concept. Taking the designer’s advice, they left the space divided as they found it and essentially developed two restaurants. And while that made architectural sense, it resulted in a divided house and a divided kitchen, ergo a divided chef.
Unfortunately, each half seems to exist to the detriment of the other. And Ink may divert chef Sharp’s attention just enough to prevent