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
In our family, it’s a tradition to bake, build and decorate gingerbread houses each December. This year we expanded this ritual to include a visit to Asheville, NC to get a peek at the entries in the National Gingerbread House Competition at The Grove Park Inn.
Each November, contenders young and old truck their creations to Asheville to be judged in this annual competition. Entrants are divided into four categories: child (ages 5-9), youth (ages 9-12), teen (ages 13-17) and adult (18+). After the pieces are judged, the top ten structures from each category are displayed throughout the hotel. The contest, open to the public Sundays-Thursdays, draws crowds from all over the Southeast.
Entries must conform to size requirements, must be completely edible (save the plywood base) and be made of at
We suspected it, and now it’s been confirmed. Arianne Fielder has been named the new mixologist at Parish, joining new chef Zeb Stevenson for what should be an interesting mix of tatted talents.
This just in from the Concentrics press release:
December 4th, 2013 (Atlanta, GA) — PARISH is pleased to announce that Arianne Fielder has been named its new Mixologist.
I’ve had a professional “crush” on Arianne for some time now and secretly hoped that we could work together. I’ve always been a big fan of her sense of adventure, good humor and great taste. She and I have had a running joke for a while that the two of us working under one roof would be the “dream team” so when the chance came to make it happen there was no hesitation, gushes Parish’s Chef Zeb Stevenson.
Fielder hails from well-regarded hotspots such as Ormsbys, Southern Art, Seven Lamps, and Article 14 and has received nonstop praise for her refreshing beverage approach.
Fielder explains, “I am thrilled to take
An artist friend who has a studio at the Goat Farm invited me out a couple of weeks ago. This urban oasis just behind the Westside Provisions District serves as a fun event space at night, but during the day the mood is so peaceful and contemplative. I don’t’ want to sound like Mr. New Age Goop, but you eat mindfully when you’re here, and the take-it-or-leave-it single meal is exactly what the place calls for.
I was happy to take this coconut curry chickpea soup, deepened by the addition of mustard seeds. On the side was a mustard green quesadilla that cart operator Jessamine Starr assembled in an electric skillet from prepared frozen roti, shredded
Risotto is one of those dishes that can easily feed a crowd, and it looks impressive too. This recipe combines creamy goat cheese, spinach and mushrooms, and the sun-dried tomatoes are a great way to enjoy summer’s favorite vegetable when it isn’t fresh during the winter.
Serves 4 to 6
1-2 tablespoons olive oil
1 small onion
1 red bell pepper
1 cup sliced portobello mushrooms
2-3 cloves garlic, minced
2 cups arborio rice
1/2 cup white wine (I used Chardonnay)
6-8 cups vegetable stock
10 ounces fresh spinach, chopped
salt and pepper, Italian herb mix for seasoning
1 cup goat cheese
1/2 cup sun-dried tomatoes, sliced
1/4 cup kalamata olives
1. Measure and chop the onions, bell pepper, garlic, mushrooms and spinach. Set aside the spinach for later. Warm the stock in a saucepan
Owning a bake shop sounds like a dream come true, but just how much work does it take to bake everything from scratch each day?
With our bakery open at least 12 hours a day, someone is at the bake shop around-the-clock.
6 a.m. Three staff members arrive: bakers begin making pastries and pie dough and the cake decorator begins icing cakes.
7:30 a.m. Puff pastries and breakfast items are in the case.
10:30 a.m. The bake shop case is filled with the remaining cookies, cakes, cupcakes and brownies.
3 p.m. Afternoon crew comes in and finishes any work not completed by the morning crew.
10 p.m.- 7 a.m. A baker
We have become boutique hobbyist gardeners at our house, with a couple of dozen vegetables planted just so in raised beds. That one head of red bibb lettuce looks stately, like a fascinator worn by a member of the royal wedding party. The lone kohlrabi has bulbed up nicely and will soon become a snack. The half-dozen French breakfast radishes, which we watch intently, are close, nearly ready for their 30-second harvest.
Then, there is that boisterous mustard green plant that has crashed this sedate little lawn party, going gangbusters, overwhelming the more mannerly and lovely stalks of Swiss chard next in its row. We have no choice but to hack it back every other day or so and eat it.
Thankfully, we like this variety, Green Wave, quite a lot. I saute and braise the greens at times, but mostly I tear them raw into salads where their gentle pungency takes other ingredients in an appealing direction. Their sawtooth crenulations and raspy spice need a bit of taming, which is why
Many reviews of Kevin Gillespie’s innovative restaurant Gunshow give high marks to the food while wondering about the dim sum-style rolling cart service — especially since it can be difficult to get in the door without a reservation.
But today comes word that the restaurant recently installed something called the “Kitchen Counter” — a bar-like area that seats up to 10 people and faces the chefs’ work table. The counter is for walk-ins and single diners only and cannot be reserved.
“We are making some small changes to better accommodate walk-in guests and our neighbors,” says Gillespie. “We have listened to what people want and are working to be better.”
The Kitchen Counter replaces Kevin’s Table, which was available only by reservation.
Have you dined at Gunshow? Is the counter good news?
924 Garrett Street, 404-380-1886, gunshowatl.com.
— By Bob Townsend, for the AJC Food & More blog.
Sriracha has always brought the heat with its tangy, intense chili flavor, but now fans may have another reason to sweat: the Huy Fong Foods sriracha factory has been ordered to temporarily shut down due to a lawsuit filed by the city of Irwindale, California, reports The Los Angeles Times. So if you’re a fan of this spicy condiment, you may want to start stockpiling.
Among the complaints, residents say they are suffering from headaches, watery eyes and sore throats- the typical symptoms a sriracha user experiences when they douse it on their plate of fries or their burrito. The residents are tired of the overpowering odor of chili powder.
Living in a city like Atlanta, you’re never far from the scents wafting from restaurants. On one of my run routes, I am always hit by the scent of a restaurant’s barbeque smoker as they roast their pulled pork. To some it is tempting, but to me, I feel nauseous.
In today’s AJC I have a review of the Sun Dial, Atlanta’s revolving restaurant topping the Westin Peachtree Plaza.
The Sun Dial has long been a favored choice for tourists and special occasion diners. Now it hopes to broaden its market and attract Atlanta’s foodie crowd to take a ride up those glass elevators. With new digs after an extensive four-month renovation and chef Jason Starnes sourcing from regional farms and local food artisans, the Sun Dial is attempting to make the shift from a hotel restaurant to a restaurant located in a hotel.
What you have is a kind of upscale dinner-and-a-movie-style theater. The view showcasing our city’s glory both day and night becomes the feature. But that view costs a premium, with the restaurant’s pricing in the top tier for Atlanta restaurants. And as with most theater fare, you’ll likely decide the appeal of the stellar show outweighs the annoyance of paying elevated venue pricing for a