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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

Bittermilk cocktail mixers: Craft cocktails at home

Bittermilk mixers

Bittermilk mixers

The folks behind The Gin Joint, a well loved Charleston cocktail bar, have come up with a great idea: cocktail mixers for grownups. And not just any grownups, but people who go to craft cocktail bars and think nothing of spending $12 on a bespoke concoction that contains a half dozen ingredients that no one outside of mixology circles has ever heard of.

Their Bittermilk cocktail mixer compounds combine everything except for the booze. Each one contains a distinctive “bittering agent” to counterbalance its sweetness. You add your spirit of choice, stir, shake or clink about with ice cubes, and you end up with something that tastes like it was made by a tincture-weilding hipster dude in a porkpie hat.

I very much liked “No. 3″ — a whiskey sour compound made with lemon juice, bourbon barrel smoked honey and oleo-saccharum, a bittersweet syrup made with rubbed orange zest. You shake up equal parts with bourbon or rye and end up with a frothy, well-balanced sour …

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Wine Dinners Around Town

Wahoo Grill's bar space (photo credit Michael Pannone)

Wahoo Grill's bar space (photo credit Michael Pannone)

The best way to start the week? Wining and dining of course! There is an art to pairing food with wine. A steak pairs perfectly with a full-bodied Cabernet Sauvignon. You’ll want to try a tangy goat cheese with a high acid Sauvignon Blanc. Warm spring weather, salty oysters and the acidic minerality of a Rose flow seamlessly together. Wine dinners are the perfect opportunity to learn the harmony of food and wine, providing an educational (and tasty) experience.

Taverna Fiorentina
3324 Cobb Pkwy SE, Atlanta
770-272-9825
A four-course meal catered by Italian-born chef Paolo Tondo with wine pairings by certified sommelier Jasmin Reyes Scott is well worth the reasonable $65 price.  Each dinner is the last Thursday of the month at 6:30 p.m. You are guided through each wine’s tasting notes by both Reyes Scott and local sommeliers, giving you a truly educational experience.


Canoe
4199 Paces Ferry Road, …

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Wine Tastings Around Town

Wine tastings, a rite of passage for oenophiles. Some prefer to exercise their tolerance for tannins, pushing their glass through crowded tastings in an eager attempt to get a heavy pour. Others prefer to taste deliberately, sticking their nose deep into the glass to sniff out hints of oak on the nose, leather on the palate. However you approach a tasting, there is a sense of comfort and elegance in grasping the stem of a wine glass. The good news? You can find a wine tasting on almost any day of the week. Here are a few picks.

Monday

Campagnola Restaurant + Bar
980 Piedmont Avenue, Atlanta
404-343-2446
www.campagnolaatl.com
A stone’s throw from Piedmont Park, this Italian eatery just began doing wine tastings the third Monday of each month. They bring in local wine experts to give an informative tasting.

Tuesday

Graft
516 Grayson Parkway, Grayson
770-338-9001
www.graftrestaurant.com
Don’t let the quaint appearance fool you. The first Tuesday of every month is a wine …

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St. Cecilia restaurant review, Buckhead

swordfish at St. Cecilia (credit: Becky Stein)

swordfish at St. Cecilia (credit: Becky Stein)

In tomorrow’s AJC I have a review of St. Cecilia, the newest in Ford Fry’s string of restaurants. I gave it a grade of 3 stars.

At St. Cecilia, the bright and breezy two-story space mimics the delicate flavors of the light, coastal European fare. Simple fish dishes like herb-scented swordfish and fresh pastas like the spring green nettles ravioli come from this kitchen. The fare is still a work in progress as the kitchen strives to identify its most successful dishes and keep up with the demands of an ambitious 160-seat dining room. But that doesn’t stop the Buckhead business lunchers and evening trendsetters from snagging every available perch. St. Cecilia is where you’ll find Atlanta.

The restaurant’s signature dish is fast becoming its hearth-roasted octopus, its meaty interior juxtaposed with crispy charred tentacles. The new spring menu brings another competitor for top spot: the spring ravioli. Green nettle-infused …

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Atlanta Chefs Show at Taste of Avalon

"Puffy" Tacos

"Puffy" Tacos

On Wednesday afternoon, “Taste of Avalon” gave VIP guests and a few journalists and bloggers a sneak preview of the culinary aspirations of the upscale $600 million mixed use Avalon development, now under construction on 86 acres at Ga. 400 and Old Milton Parkway in Alpharetta.

Guided hard hat walking tours revealed the concrete bones of chef-driven Atlanta-to-Avalon restaurant destinations, including Ford Fry’s new Tex-Mex concept, The El Felix, another outpost of Shaun Doty’s Bantam + Biddy pastured chicken eatery, and Giovanni Di Palma’s Antico pizza and Caffè Gio transplants.

Among the samples on offer, Fry and Kevin Maxey plated a crispy “puffy” chicken taco with guacamole and salsa. Executive chef/partner Jeremiah Bacon of Charleston-to-Avalon Oak Steakhouse served slices of dry-aged strip steak with bone marrow bread pudding. Bocado owner Brian Lewis, who will open a new concept called Bocado Burger Bar, went in a different direction with a …

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Waffle House Museum! Waffle House Truck!

The Waffle House truck (credit: Food Truck South)

The Waffle House truck (credit: Food Truck South)

If you find yourself around Avondale Estates on Saturday April, 26th and feel the all-too-human urge to get your scattering and smothering from a food truck, then you’re in luck. The Waffle House Museum will have its spring opening from noon to 3 p.m. After touring the 1955 diner replica on the site of the original Waffle House, you can enjoy hashbrowns from the truck parked in front. This event is free to the public.

The Waffle House Museum is located at 2719 E. College Ave, Decatur, GA 30030.

- by John Kessler for the Food & More blog

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Restaurant Impossible is filming in Atlanta and Needs Help

Is Marie’s at Ummat Café a restaurant impossible? We find out, as Robert Irvine tears down the walls and turns the kitchen around next Tuesday and Wednesday. Food Network will be taping a “Restaurant Impossible” episode on April 29 and 30- and they are looking for construction help.

Here’s the details:

We are looking for individuals to help with the renovation of the restaurant within the two days. Volunteers will be painting, crafting, construction, remodeling, cleaning, decorating etc. (depending on your skill set). Always looking for skilled contractors, electricians, plumbers and painters to help out and donate their time. The volunteer schedule is as follows:

Shift #1 - Tuesday, April 29th: 1pm to 8pm

Shift #2 - Tuesday, April 29th: 8pm to 2am

Shift #3 - Wednesday, April 30th: 10am to 6pm

Any and all volunteers may be on camera. Please wear comfortable clothing & sneakers/boots with no logos.

Volunteers are not limited to one shift.

If interested, please …

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The Wild, Wonderful World of Mushrooms

Joe Reynolds grows shiitake mushrooms that he sells at area farmers markets.

Joe Reynolds grows shiitake mushrooms that he sells at area farmers markets.

In this week’s AJC Food section, I have a story on mushrooms with recipes from chef Drew Belline, who oversees the culinary operations at No. 246 in Decatur and St. Cecilia in Buckhead, and is a longtime devotee of foraging for wild mushrooms.

“When I think about wild mushrooms in Georgia, it always makes me hypersensitive to the seasons — particularly to the spring, summer and fall,” Belline says. “Three mushrooms come to mind that tend to be in abundance during those three seasons. In the spring, it’s morels, the summertime, chanterelles, and in the fall, maitakes — definitely my three favorites.”

I also paid a visit to Love Is Love Farm/Gaia Gardens at East Lake Commons,  where Joe Reynolds nurtures shiitake mushrooms that he sells in East Atlanta and at other area farmers markets. He also teaches classes on growing mushrooms at home. Fresh-cut hardwood logs are drilled with holes, …

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Recipe: Muddled Berry Wine Spritzer

Our wine week continues with a wine spritzer recipe. Refreshing, effervescent and light, this simple cocktail combines white wine, muddled berries and seltzer in an easy sipping spring drink. This practically screams patio season. I used a Pinot Grigio from Woodbridge by Robert Mondavi, and the notes of fresh peach and citrus complemented the juicy, muddled berries. Feel free to swap out berries or try a different white- a white zinfandel will add more floral aromas.

4_23_woodbridge
Muddled Berry Wine Spritzer (serves 4)

  • 1 bottle of Woodbridge by Robert Mondavi Pinot Grigio (750 mL), chilled
  • 1 cup fresh strawberries, halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • ½ cup ice per drink (so 2 cups total)
  • 1 cup sparkling beverage*

*for more sweetness use Sprite, less use a plain seltzer

  1. Place strawberries, blueberries and raspberries in a saucepan on the stove and simmer on low for 10 minutes, or until the berries release their juices. Remove from heat and let cool completely.
  2. You …

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Snapshots from the Court of Masters Intro Level Wine Course

Yesterday I posted about my experience taking the Court of Master Sommeliers Introductory Level I Course.

Our four Master Sommeliers were not only entertaining and engaging (which kept us perked up during the two day course) but their backgrounds were interesting as well.

4_22_winecellarRon Edwards was not a stranger to studying. He graduated North Carolina State University with a degree in Mechanical Engineering before switching paths. Keith Goldston grew up in Napa Valley and the only way his parents would let him buy a motorcycle at 16 was if he paid for it- so he started as a bus boy at a small Italian restaurant and worked his way up. Laura DePasquale was a painter and now she is the Vice Chair of the Court of Master Sommeliers and the Vice President and General Manager of The Vinter Group/Stacole.

And then there were the students. Each one’s path was as different as the terroir of Napa Valley Chardonnay versus Chablis, but all wanted to progress to become a Certified …

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