Not that long ago it seemed like a crazy idea. But aluminum cans have become a ubiquitous craft beer delivery system.
Oskar Blues of Lyons, Col. was the pioneer, first producing its iconic Dale’s Pale Ale on a newly developed Ball small canning system in 2002.
Since then, more and more craft breweries, both big and small, have introduced canned versions of their most popular beers.
In 2012, Marietta’s Red Hare became the first Georgia craft brewery with a canning line and released its Long Day Lager in cans, followed by several more styles.
Now Sweetwater, Georgia’s biggest craft brewery, is set to release its top-selling 420 Extra Pale Ale in cans. Look for 420 in 12-packs of 12-ounce cans in stores on Monday. Later, 420 will be available in 16-ounce tall boys, too, along with 12-ounce and 16-ounce IPA cans.
The appeal of the latest generation of beer cans is obvious. They keep beer fresh by sealing out flavor destroyers like oxygen and light and new can liners prevent
Amy Thielen is always cooking. Recipe creation, recipe experimentation, recipe testing. A chef, cookbook author and host of her own Food Network show “Heartland Table,” her accolades don’t get in the way of the simple home cooking she showcases. You may be surprised to realize that her show is filmed at her home, a rustic cabin in Two Inlets, Minnesota. Thielen shares what goes on behind the scenes of Heartland Table. The second season debuts tomorrow, March 8.
ABOUT LIVING IN THE COUNTRY
Our nearest neighbors are a mile away. You can’t even hear their dog bark. Around here we drive a lot, so you become accustomed to it. The nearest grocery store is 25 miles away. In the summer we have such a big garden that my grocery list is literally just butter, lemon and oatmeal. But in the winter I go to the grocery store almost every day.
ABOUT SHOOTING THE SHOW
We shoot the show in my actual kitchen. My husband is a sculptor and builder, and he
What do you do with the Hot Old Thing (and, no, this is not my entry into the conversation about Kim Novak)? I’m talking about the restaurant that briefly spent time as the hot new thing before getting pushed aside as the hotter, newer thing. If they impress during their debutante season, then they get to reposition as “neighborhood favorite” or even “citywide destination.” If not, then they’ve got some work to do.
I hope the folks behind The Lawrence in Midtown don’t mind my casting them in this light, but it feels just. When the restaurant opened about three years ago, it was the most ambitious project yet from a team that included Darren Carr and chef Shane Devereux from Top Flr and Sound Table, as well as Patrick La Bouff, the impresario behind Dinner Party Atlanta (an early supper club). With star bartender Eric Simpkins in the mix, this restaurant seemed like it would have some serious edge. It felt
Today marks a celebration many children (and even their parents) will want to be a part of. Oreo, “America’s Favorite Cookie” turns 102 years old.
Let’s be honest here. It is hard to sneak an Oreo. Besides the crinkly, blue plastic that wraps the sandwich cookies, there is the inner clear tray that does wonders to keep each cookie crackless and uniformly lined up in the most tempting way. Yet, that darn tray always seems to pop and crackle.
Whether you are a child, sneaking a handful before dinner, or you are trying to discreetly nosh in the office, someone will hear the snap as you break the package. They’ll hear the smooth scrape of plastic as you slide the tray towards your eagerly waiting hands. Ears perk up at the sound of nostalgia.
And never mind the new resealable top. That sticky tape is either too hard to get off or too useless that it doesn’t even keep the cookies fresh.
Then there is possibly one of the largest debates in cookie history. Commercials
Hannah Chung makes some good kimchi. She grew up cooking for herself because in her words, “my mom makes four things extremely well and everything else she cooks isn’t that good. So I started cooking really young because I didn’t like her food.”
Her experience spans beyond the jars of kimchi that she now sells at local Atlanta farmers markets and Whole Foods Market.
She was a home cook her entire life, but wanted to see if she fit into the culinary path. She asked Anne Quatrano for an externship working two days a week in Bacchanalia’s kitchen. Quatrano’s response, “I don’t know why I’m doing this but I am going to put you on the line tomorrow night and see what you can do.”
After working in the kitchens of Bacchanalia, Miller Union, Holeman & Finch and New York’s Spotted Pig she broke away to start her own business called Simply Seoul. While you can find her jars around town, she shared her recipe on how to make your own kimchi.
Check out our
Atlanta Magazine’s Covered Dish blog has the scoop on the first wave of restaurants coming to Ponce City Market.
Among the big local names announced today by Jamestown Properties, look for Dub’s Fish Camp from chef Anne Quatrano of Bacchanalia and H&F Burger from chef Linton Hopkins of Restaurant Eugene. Jia, Honeysuckle Gelato, and Simply Seoul Kitchen are also in the mix of staggered openings.
Ponce City Market will occupy 1.1 million square feet of the historic Sears, Roebuck & Company building, with 330,000 square feet of retail and restaurant space, 475,000 square feet of office space and 259 residential “flats.”
Michael Phillips, COO of Jamestown Properties, offers details and opening dates in an interview with Covered Dish.
— By Bob Townsend, AJC Food and More blog.
As with many great chefs, Darryl Evans didn’t go looking for restaurant work, but it found him and changed his life.
The Columbus native was living in Atlanta and putting himself through college with a service job at an airport hotel. On the day the kitchen manager ran out of pancake mix, Evans rolled up his sleeves and tried to recreate his mother’s Sunday morning recipe from memory. Eggs, flour, milk, vanilla, leavening. The next day he was running the kitchen. The next week he began to wonder what more could be out there.
Plenty, it turned out. Evans, who died on February 26 at the age of 52, was not only one of Atlanta’s most influential chefs, he served as a role model and mentor to a generation of black culinarians who saw kitchen work not as a dead-end job but as a path to a creative and fulfilling career.
Evans always created an atmosphere of respect and cooperation in his kitchen, whether he was
If ever we needed an excuse to party so early in the week, Fat Tuesday is the perfect chance. This day is meant for splurging, so before you give up your indulgences, use tonight as a final feast of richer and fattier foods before the Lenten season. Atlanta may be 470 miles away from New Orleans but restaurants are bringing the bayou to you.
South City Kitchen Vinings
1675 Cumberland Parkway Suite 401, Smyrna
Whether you can’t decide on what type of New Orleans food you like best, or you want to try it all, the “Taste of New Orleans” menu showcases “Nawlins” delicacies. Think Louisiana gumbo, gulf crab and apple beignets, and crispy buttermilk catfish. You might as well have your booze on your dessert with a pineapple-banana rum caramel glaze atop the Ambrosia “Pain Perdu.”
Known mainly as a food truck and catering operation in recent times, Sweet Auburn Barbecue has quietly opened a new brick-and-mortar restaurant in the former Pura Vida space on North Highland Avenue.
An expanded menu, full service, and a full bar are all part of the new deal.
Look for sandwiches, a la carte barbecue and sides, and more unusual offerings, such as coconut lemongrass spare ribs and maple-glazed smoked Peking duck, that reflect chef Ronald Hsu’s Asian heritage.
The executive chef for the Poncey-Highland location is Marshall Rogers, who will execute Hsu’s vision of Asian-inspired Southern cuisine and fusion barbecue.
Bartender Reuben Victor, formerly of Holeman & Finch, is developing the beverage program, which will feature absinthe service, local craft beers, and a seasonal cocktail menu.
656 N. Highland Ave. N.E., Atlanta. 678-515-3550, sweetauburnbbq.com.
Have you heard of kombucha?
If you have, chances are you either love it or hate it. Those pro-kombucha have touted that it is the “elixir of life,” a detoxifying brew that serves up a healthy dose of antioxidants and probiotics. On the other end, it is looked upon with bewilderment. “It tastes like straight up vinegar,” one person described.
First, let me confess that I am one of the “followers” of kombucha. I wanted to find out if I was truly alone in my obsession. I tried to offer sips to friends, but I was turned down indignantly.
Maybe it was my description? “Its this vinegary, fermented, slightly acidic drink,” I started. “But it’s filled with a ton of probiotics and antioxidants.” Not helping.
I found the perfect source to help me uncover this recent healthy trend. Ryan Smith, chef of the upcoming restaurant Staplehouse, is not only an advocate of kombucha’s