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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

Manuel Tavern’s Quest to Make a [Chicken] Mother Happy

In light of Mother’s Day, we wanted to share a story of determination and persistence to make a mother happy… a mother chicken, that is. Brian Maloof, owner of Manuel’s Tavern, felt a compulsion to start a chicken coop earlier this year. He questioned his sanity, and little did he know that he would soon go to great lengths to handle a broody chicken.

5_8_manuelsChicken broodiness is influenced by hormones and causes a chicken to sit on a collection of eggs until she hatches chicks. “Angry Mama,” the broody chicken, was named by Maloof because of her mood.

Angry Mama wasn’t producing eggs for Maloof, so he tried to shake the chicken from her spell with decoys in the form of plastic golf balls. But she remained stagnant.

“She was grumpy,” said Maloof. “I removed the golf balls that she was sitting on in hopes that she would leave the nest and go to her old behavior.”

But much how “mommy bloggers” band together, chickens do the same thing. When Maloof removed the …

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Anthony Bourdain “Under the Volcano”

tumblr_bourdain

Anthony Bourdain won a 2014 James Beard journalism award for “The Mind of a Chef” — the David Chang-spawned PBS show he hosts that combines travel, cooking, history and science and has featured the likes of Sean Brock and April Bloomfield.

But this week, Bourdain created another kind of buzz with another one of his TV shows, the excellent “Parts Unknown” on CNN, which could be described as a food travelogue with a whole lot of soul and attitude.

The “Mexico” episode that aired on Sunday night coincided with Cinco de Mayo celebrations around the U.S., a fact that wasn’t lost on many who appreciated Bourdain’s POV, also expressed in a Tumbler post titled “Under the Volcano”:

Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal and Mexican beer every year. We love Mexican people—as we sure employ a …

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Buckhead Atlanta restaurants revealed

053-Cam15-99-0203-Shake%20Shack%20%282%29Developer OliverMcMillan has released the names of more than two dozen tenants slated for Buckhead Atlanta –that massive and long-stalled luxury retail project that spent the recession as a construction site. In addition to a whole slew of Rodeo Drive-worthy fashion boutiques, there are restaurants. Lotsa restaurants:

  • American Cut, an upscale American steakhouse, will open its first Atlanta location in a 10,000 square foot space on Peachtree Road
  • Fine dining restaurant American F+B will open its first Atlanta eatery in a 6,370 square foot space on Buckhead Avenue. It may be this place.
  • Corso Coffee, an Italian-style coffee bar featuring handcrafted beverages, food and live music will open its Atlanta outpost in a 1,596 square foot space on Peachtree Road.
  • Doraku Sushi, a sushi and sake outpost with locations from Miami to Ho Chi Min City, Vietnam opens its first Atlanta location in 2,725 square feet on East Paces Ferry Road.
  • Georgetown Cupcake, a gourmet cupcake purveyor, …

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Recipe: How to Make Crepes

Mother’s Day is this weekend, and the perfect recipe for mom’s breakfast in bed is crepes! We went to La Madeleine Country French Café where they showed us how to make classic French crepes. We show you two options- a savory herbed shrimp Florentine crepe and a sweet strawberry crepe. You can make the sauces and the crepe batter up to 3 days before, then just cook it up for mom in the morning.

Shrimp Crepe Florentine
Herbed Crepe Batter (makes 4 servings)

  • 1/3 cup flour
  • ¼ teaspoon sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 2/3 cups milk
  • 2 teaspoons butter, melted
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon thyme

1. Sift flour and sugar in a bowl. Add the egg, milk, melted butter and herbs.
2. Use an immersion blender or electric mixer to combine the ingredients.

5_7_crepesPesto Cream Sauce

  • 4 cloves garlic
  • ¼ cup butter
  • 1 tablespoon flour
  • 1 cup milk
  • ¾ cup grated parmesan
  • ½ cup basil pesto sauce
  1. Heat oil in a skillet over medium heat. Add garlic and sautee for 1 minute.
  2. Dissolve …

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Behind the Scenes: Mitchell Anderson of MetroFresh

5_6_mitchell“We are basically fast food restaurant, but we are giving people the flavor palate and health benefits that you would usually get in a fine dining establishment.”

-Mitchell Anderson, Owner of MetroFresh

MetroFresh has become a mainstay in Midtown, drawing people in to their case of vibrant, colorful salads like flies to a limelight. The offerings rotate daily based on what Anderson and his team feel inspired to create. They call it “improv cooking.”

After a career of 20 years acting in New York and Los Angeles, Anderson harnessed his passion for cooking. Here he shares the story of MetroFresh.

“Improv cooking.” Sounds like something inspired by your acting career?
I liked that food fostered conversation- it brings people around the table. Theater is also about a story. We have several things prepped every day and we decide- where in the world do we want to go with it.

That leaves a wide open slate for you. Is it difficult to come up with offerings?
It’s not …

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James Beard Award Winners

photo-104Coming at you live from the press room at Lincoln Center, where the James Beard Awards have just wrapped. Dominique Ansel — the dude who invented the cronut — is standing right behind me, with his freshly awarded “Best Pastry Chef” medallion hanging around his neck.

So here’s the news for Atlanta and the South:

  1. Steven Satterfield from Miller Union did not bring home the Best Chef Southeast medal, which went instead to Ashley Christensen (left), a Raliegh chef with a small empire, most notably Poole’s Diner. (For the record, I’m a huge fan of her places.) Satterfied will surely be nominated in years to come.
  2. Outstanding Wine Program went to the great Barn at Blackberry Farm in Walland, Tennessee. Sommelier Andy Chabot has finally been recognized after several nominations for the fantastic cellar he oversees and serves.
  3. At the Book, Broadcast and Journalism Awards, which took place Friday night, former Creative Loafing food editor Besha Rodell (now at LA Weekly) won for a …

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The Bishop set to open May 13 and more news

Bishop

A much-anticipated Avondale Estates neighborhood restaurant and bar, the Bishop, originally announced to open on Tuesday, has set its official debut for May 13. Owner-operator Luellen Marshall, who boasts more than 20 years of hospitality experience, promises a “charming atmosphere and neighborhood-centric philosophy.” The menu will feature American classics and traditional comfort foods with a mix of small plates, salads, sandwiches and entrees, including North Carolina clams with andouille sausage and Sweetwater beer reduction. Call 404-692-5454 for reservations. thebishopae.com.

Chow Bing open in Buckhead

Owner Gary Lin has opened a second location of Chow Bing, his “responsible Chinese food” concept. The fast-casual Asian restaurant features natural, sustainable and primarily gluten-free options. The first Chow Bing opened a year ago on Decatur Street in the Pencil Factory Flats and Shops. The new Chow Bing is in the “Disco Kroger” shopping center on Piedmont …

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Say “Ole!” to Monday: Cinco de Mayo Festivities

“Cinco de Mayo is one of our biggest events all year,” Co-owner Andy McKoski said of Tin Lizzy’s Cantina. “Everyone comes out to have a good time, whether it is to eat with friends or enjoy some cold drinks in the warm weather.”

5_5_tacosSure, there were festivities all weekend, but this is the day for a true “fiesta!” Don your sombreros and leave the office a little early today. After all, Americans consume more than 81 million pounds of avocados on Cinco de Mayo, according to the California Avocado Commission. For those taco and chip lovers, there are 367 US tortilla manufacturers, according to the US Census. Facts aside, if you didn’t get enough tacos, salsa and tequila this weekend, there are a few specials worth checking out for Monday.

Villains
903 Peachtree Street, Atlanta
404-347-3335
Their Tacos and Graffiti pop-up debuts today at 5 p.m. with a la carte tacos curated by Chef Jared Lee Pyles. The “soda pig” with mango-apple pico and pork rinds  sounds like a …

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Chef Movie Premier Benefit for Terry Hall at CineBistro

Chef Movie

Here’s the synopsis of “Chef,” the new film from writer/director/actor Jon Favreau: “A chef who loses his restaurant job starts up a food truck in an effort to reclaim his creative promise, while piecing back together his estranged family.”

Good early reviews, and an IMBd rating of 7.7 seem promising.

But another really good reason to check out the Atlanta premiere of “Chef”  presented by Taste of Atlanta on Tuesday night is that it benefits the Legacy Lives On Fund of Atlanta food truck pioneer Terry Hall who passed away in February. Hall owned the Happy Belly food truck and is survived by his wife and two small children.

The evening at CineBistro Brookhaven includes the screening, tastes from Atlanta food truck owners, beverages and a live streaming Q&A with Favreau and film critic Pat Travers after the movie. Tickets are $50 per person.

— By Bob Townsend, AJC Food and More blog.

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Turkish times two

Al Ozelci shows off his larger-than-life personality in the new Cafe Agora (photos by Becky Stein)

Al Ozelci shows off his larger-than-life personality in the new Cafe Agora (photos by Becky Stein)

In today’s paper, I take a look at Cafe Agora, which recently moved its Buckhead location to a much larger space just down the street.

It was a pleasure to reconnect with owner Al Ozelci, who is relishing the new spot, which has a bar, a covered patio, and a somewhat cramped parking lot. You may first encounter him as he directs you to a spot, talk to him as he makes the rounds, and then meet him again in the parking lot where he may rush you with a small piece of baklava to make sure you leave with a sweet taste in your mouth.

But I have to say the cooking seemed a bit more haphazard than it was in the previous location. For instance, the usually soul-satisfying maza platter of dips, spreads and salads was very heavy on the hummus, with only a tiny spoonful each of the carrot spread, kidney beans and fried eggplant. The kabobs were nicely seasoned but had spent too long on the …

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