Food Network Cooking Classes: French Bistro

As I've mentioned here before, the Food Network has partnered with The International Culinary School at The Art Institute of Atlanta to offer a series of cooking classes. On Saturday, I had the chance to check out the Food and Wines of France course, taught by Chef Scott Millspaugh who oddly enough works as a fireman when he's not teaching cooking courses. I always heard that firemen were great cooks, but I didn't expect their repertoire to expand much beyond chili and other man-centric dishes. Clearly I've been proven wrong!


On tap for the 4-hour class:

• French Onion Soup
• Steamed Mussels in White Wine with Tarragon and Shallots
• Bistro Bacon and Egg Salad
• Leeks with Dijon Vinaigrette
• Coq au Vin (Chicken in Red Wine)
• Steak Frites
  
• Brie and leek quiche
  
• Chocolate Mousse

*Note: the actual recipes we used aren't online, so these are close approximations!

Kind of ambitious, right? I was a bit wary of how many dishes we had on our list, and it turns out my concerns were well-founded. It's simply impossible to do all of these dishes justice with a crowd of mixed-skill cooks.

I would have preferred a chance to take part in the making of each dish, but with so much to do in so little time, we split up by tables. This is typical of cooking classes, though, so no surprise there. If you want to make something specific, you have to be proactive about it. Ultimately my table of three focused primarily on the leeks with Dijon vinaigrette, coq au vin and chocolate mousse. Not a bad 3-course meal!


I wish I could have seen more of the other dishes being prepared, but that's the nature of a class with 10 or more people. Fortunately when something really interesting was being done, I was able to drop what I was doing to go watch, so I got a chance to learn how to trim a tenderloin and more efficiently slice an onion even though those skills weren't needed for my dishes.


Chef Millspaugh was affable and happy to answer any questions. Thanks to him, now I know why I should choose white vs. yellow onions when the recipe just calls for onion, and I realized that I have in fact been whisking improperly all these years. Side to side whisking not circular...who knew?

I've never cooked with leeks before, and when I read French Women Don't Get Fat, I was dubious of her claim that leeks are one of the best things to eat. But let me say with absolute authority, leeks in Dijon vinaigrette are unbelievably easy to prepare and rock-my-world delish. Once blanched, they add such a lovely springy green to the plate. They're incredibly tender and combine perfectly with the French style vinaigrette. Mon Dieu, I'm a leek-convert!


Coq au Vin has always struck me as a pain to make, but in fact it was time consuming but not overly challenging. The part that takes ages is the browning of the meat, but it was worth it to get the skin crackly crisp, or "sexy chicken" as Chef liked to say. Frozen pearl onions were a time saver, and the thick sliced veggies required minimal effort. Ultimately this dish was the star of our meal - so flavorful with that wonderful aroma that comes from slow cooking with wine. Yum, I'll definitely be making this again!


Last up was chocolate mousse. After several minutes of whisking the cream, my arm was exhausted, and I was horrified to see something fall into the bowl. An errant piece of leek perhaps? Who knows, but suffice it to say all of that whisking effort was wasted, and I had to start from scratch. Cooking can give you a heckuva bicep work out! Thankfully a more-buff-than-me cooking assistant helped get me to the finish line, and our mousse turned out rich, creamy and blessedly leek-free!


The beginning of the session started with a cheese and fruit tray, which I assumed was just a nicety. I realized later that it was intended to be a cheese tasting. As we ate, the chef poured wines, which apparently was also intended to be more of a formal tasting, but there simply wasn't time to go into depth about wine and cheese - a course unto itself. However, I'm all for drinking great wines with my hard earned meal, so I wasn't complaining.

After so much effort, our meal was a relaxed affair. We were all thoroughly exhausted from 3.5 hours of non-stop cooking and hungry to try all the amazing things we'd managed to whip up. Chef poured us a variety of wines, ranging from a spicy Zinfandel to a super sweet dessert Eiswein. Ah sweet nectar of the gods...what a way to reward us!


Alas, time got away from us, so dishes like the mussels and the quiche were actually prepared by the cooking assistants. The quiche especially was wasted on us because it was actually served after the mousse, and no one had room for it. Regardless, there was more than enough great food to eat, but next time I hope they scale back a bit so people don't feel like they're missing out on something.

The leftover coq au vin and chocolate mousse were quickly gobbled up by the Boyfriend (and truth be told me, too!) that night. This was the first cooking course I ever took that helped us pack to-go boxes at the end. What a wonderful treat, and a great way not to waste food.

All in all, this was a great cooking class. Food Network is testing these classes in Atlanta and hopes to roll them out nationwide later this year. At $119, they aren't cheap, but if this class is any indication, they don't skimp on the menu or leftovers. I used to love taking classes in NY at the major culinary schools, and I hadn't done much of it in Atlanta. Fortunately these courses are a great addition to the Atlanta culinary scene!

Uncork a Cure

The last couple of days have been an eating bonanza, and I must say, I'm struggling to rise above my food coma to write about it all. Tonight I checked out a preview of Varasano's and tried a piece of every single pizza they offer along with a couple of glasses of wine, and let's face it, in my current stupor, I really just want to lay down and watch TV. Combine that with a business trip later in the week, and I am going to be a negligent blogger indeed. Never fear, I'm going to try my damnedest to get out some articles about all the great eating I've been doing, but I wanted to at least forewarn.

In the meantime, I wanted to pass along the scoop on Uncork a Cure. It's a charity event on April 2 from 6 to 9 at the Foundry at Puritan Mill benefiting the AIDS Research Consortium of Atlanta. Tickets are $85 in advance and $100 at the door. There is tons of top notch eating to be done at this event. Participating restaurants include 4th and Swift, Eclipse di Luna, El Taco and Spice Market. Great food, great cause, not a bad way to spend an evening!

First Look: Varasano's Pizza Opens in Buckhead

My little brother checked out Varasano's on opening night and thought it lived up to the hype. He's guest blogging today to share his experience. From time to time, I publish guest bloggers. If you're interested, let me know at lindsey@adventuroustastes.com.

I never thought I'd quote Papa John (is he even a real person?), but his saying, "Better ingredients, better pizza" has never been so true. Last night, the Roommate and I ate at the newly-opened Varasano's Pizzeria in the noticeably empty Mezzo building. The service wasn't great, but it was the first night, so that was to be expected.

Fortunately, the pizza lived up to the hype. I ordered the Nucci, which was covered in fresh arugula, richly-flavored capicola and olives. I don’t even like olives, but I devoured every morsel in my typical speedy fashion. Don’t get me wrong, this was a great pizza, but the Roommate's pizza was definitely a far superior pie. The Roommate's pizza, the Salumi, came highly recommended from our waitress. A tasty thin crust covered in a flavorful tomato sauce with a wonderful sweet taste and topped with some gooey Italian cheese and a hearty helping of meat made for one great pie. My description of the pizza doesn’t do it justice. Wowza!!, this pizza was lip-smacking good.

Although I finished my entire pizza on my own, I do think two people could easily leave satisfied after splitting one pizza. At $14-16 a pop, that might not be a bad idea. Overall, the Roommate and I thoroughly enjoyed the taste of what many have called the “Perfect Pizza.” So if you’re in the Buckhead/ Midtown area and looking for some amazing pizza, look no further than Varasano’s Pizzeria for an incredible culinary experience.

Pros: Fresh ingredients truly make for one amazing pizza pie. Great views of the pizza makers tossing the flavorful dough.

Cons: Wait-staff needs some work. Why did Jeff Varasano not greet us at our table on his much anticipated debut? Poor form Jeff, poor form.

Atlanta Restaurant News: 30 Tables to open in the Glenn Hotel

I'd been hearing for weeks that Concentrics (the people behind places like Parish and Two Urban Licks) was going to take over the former Maxim Prime space at the Glenn Hotel. Now it's official - 30 Tables will launch sometime in April and will serve American Contemporary Cuisine.

The boyfriend works down in that area, now quaintly called Luckie Marietta (sounds more charming than downtown, no?), and I have to say that I cannot imagine a scenario in which I'd drive downtown in the evening for dinner. Parking is a drag, and it's a bit shady on some streets. That said, I'm open to changing my mind. With the new W and places like Fab locating downtown maybe downtown will become worth visiting after work hours.

Here's the scoop:

Concentrics Restaurants, in partnership with Gemstone Hotels & Resorts and Legacy Property Group, will soon debut 30 Tables. Located in the Glenn Hotel, the restaurant will present American Contemporary Cuisine for breakfast, lunch and dinner as well as manage room service for hotel guests. The planning efforts for the street-level restaurant space are well underway, and the restaurant’s official launch is scheduled for late April 2009. In the meantime, the Glenn’s upstairs meeting space will serve as an interim dining room, serving a limited menu for all meal periods, ensuring that dining service for hotel guests and outside diners will not be interrupted.

30 Tables will be Concentrics’ second restaurant in the Luckie Marietta District, which has sprung from the streets to revitalize and connect an in-town urban experience with easy, accessible entertainment, hotel and dining offerings to fit all tastes and within walking distance...

Acclaimed design and architecture firm ASD will adorn the restaurant with rich wood, leather and earth tones. The space will be comprised of 30 tables for diners to savor classic American fare tinged with unique, seasonal ingredients and bold, yet familiar, flavors. At 30 Tables, Chef Daniel Chance, formerly of TWO urban licks, will shed light on how simplicity can lead to the spectacular. The restaurant will seat approximately 100 people, while the second floor will offer a private event and meeting space. Concentrics Restaurants is also revamping the Glenn’s signature rooftop space, named 11 Stories, which is slated to relaunch in April, as well.

Recession-Proof Dining Deals: 50% Mondays at Geisha House

A long, long time ago in a land far far away, I used to love Geisha House's original LA outpost. It was that perfect combination of glamorous scene, beautiful people and tasty girl's-night-out libations and small plates. In short, it's where the single, young, LA-gal-I-used-to-be went for a big night of boozing and cruising with her gal pals.

Fast forward to today, and Atlanta's Geisha House hasn't hit the top of my go-to list until this week. Why did it take so long? It likely has something to do with my chain restaurant aversion. That and my conviction that what is at first a hip and exclusive scene, always manages to become a lame bridge and tunnel kind of place. Don't get me wrong, people who live in the suburbs are delightful. I myself grew up in Marietta. That said, sceney places by definition should be about cutting edge, city-living, beautiful people and the food often plays second-fiddle. In that case, why would I want to go to a sceney place without the scene?

50% of Mondays is why - Geisha House offers half off all food purchases on Mondays, which was enough to make me cast my snobbery aside and finally give Atlanta's version a try. The decor is similar to what I remember from LA. Dark lighting, big Asian art, sexy red banquettes. Granted it was a Monday, but there was certainly none of the "hot spot" atmosphere I recalled from my LA glory days. The restaurant was instead filled with couples, business associates and girlfriends, just your normal, everyday Atlanta dining crowd. To be fair, though, it was actually better than I expected. It wasn't nearly as lame as NY's Meatpacking mega-restaurants can be.

We probably should have taken the opportunity to actually eat an inexpensive meal, but gluttons that we are, we of course had to eat everything in sight - it was all half off, so why not, right? We started with Maguro Spicy Taru-Taru Crispy Rice, Kobe Iron Rolls (with Spicy Crab, Tempura Flake, Nori, Kobe Steak, Tobiko, Cucumber), and Baby Bay Scallops with a creamy spicy sauce.


I recall the spicy taru taru crispy rice as being a knock off of Katsu-ya's spicy tuna with crispy rice (which may be one of the most delicious things on earth), but this version was an odd combination of bland and overly crispy rice, a jalapeno, and fish with little discernible flavor. Fortunately the other dishes were hits - good enough that the boyfriend proclaimed that Monday nights at Geisha should be our new sushi spot. Great idea if we can ignore the fact that Monday is the least fresh sushi you're ever going to find. Details, details...

Next up was Sauteed Calamari, something the boyfriend can't resist ordering whenever he sees it on a menu. It came sizzling in a hot cast iron pan with shrimp. Fun presentation and no shortage of tasty little squid bites, and the unbilled shrimp was a nice surprise.


We also tried the Chilean Sea Bass with miso marinade, another knock off dish, this time of Nobu's famous and now ubiquitous miso black cod. It comes as just a piece of fish on a plate with no sides, so if you're paying the full $21 on another night, it's a pricey option. Sure it was tasty, but honestly my version is better. The Nobu version (and mine!) is marinated for 3 days, giving it a deeply sweet flavor. Geish'a version was a bit flatter, suggesting to me that perhaps they skimp on the marinating time.


Normally I wouldn't opt for dessert at a restaurant like this, but once again the bargain pricing sucked us in (very clever Geisha House!), and we tried a banana crepe fritter. I love banana desserts, so I did enjoy this, but in hindsight it was a bit more mindless eating than true enjoyment. Although still tasty, the fried outside overpowered the more subtle banana flavor.


Alas, not even the shikomi cocktail, a mix of sake, lemon, midori and cucumber, was quite as wonderful as I remembered it. Good, yes, but the midori was sweet enough that I couldn't have drank a second. I seem to remember drinking those all night long way back when, but then again I was five years younger, so maybe I'm just a lightweight nowadays!

Now that I think back dish by dish, the overall meal was fairly mediocre. That said, at such a discount, you can afford to experiment and try dishes that don't blow you away. I certainly think the sushi menu is worth going back for, but next time I'd skip the entree dishes in favor of small plates.

Time has a way of making things seem better than they were, and I did spend the last couple years eating in culinary utopia (read: NYC), so maybe my palette has just changed. Either way, I wouldn't recommend heading to Geisha House unless you're getting a good deal! Speaking of good deals, Wednesday night is half off of bottles of wine or sake, which are not included in Monday's deal. Dolce, owned by the same people (Ashton Kutcher, et al) offers the same deals.

Pros: Fun sushi options, stylish decor, ridiculous 50% off Mondays deal
Cons: Food on average is pretty mediocre, the crowd isn't as cool as the decor, prices every other day of the week are sky high considering the quality.

Geisha House
Atlantic Station
1380 Atlantic Dr NW
Atlanta, GA 30363

Baconfest this Saturday from 2-7

When I saw a sign going up on Highland the other day, I thought my eyes were deceiving me. "Baconfest" it read - surely that's too good to be true?! A quick google search has proven that it was no pork-fueled mirage - Baconfest is Dad's Garage's fundraiser event on Saturday March 28 from 2-7 in Inman Park.

For just $12 bucks you get a little sampling of porky-deliciousness and the chance to partake in the festivities, more money gets you more pork and access to a 6 pm improv show. My Food Network cooking class is Saturday, so I'm not sure I'll make this (especially given the forecast of thunderstorms!), but it sounds like a ton of fun.

Here's the low-down:

BaconFest is back and it's shaping up to be more bacon-ee than ever before! So, if you like the sound of a sizzlin' skillet, and the feel of a frosty mug in your hand (because you can't have bacon without beer) - then join us on Saturday, March 28th at 2pm for a heck of a hoggy good time. BaconFest is our annual fundraiser (yep, Dad's Garage is a non-profit company - you can make a donation here), but there won't be any black ties or ball gowns here, just a whole bunch of bacon and fun! Performers compete to raise the most money, so donate and send an email about who it is for. We'll be cooking up a whole bunch of festivities - including bodacious bands, greasy games, porky prizes, a succulent silent auction, and to top it all off – an awesome improv show starring the fabulous Dad’s Garage improv ensemble from 6-7pm. So, come on out, and help Dad's Garage bring home the bacon while you eat it!

Games and Attractions Include:

Guitar Hero Challenge, Hunt an Improviser, and Get Some, as well as fortune telling, face painting, a bounce house, cornholing and more!

Silent Auction Items include:

Front row tickets and the chance to meet Flight of the Conchords, Business Class AirTran tickets, best row seats to Bruce Springsteen, Braves tickets, watching The Regular Guys Show live, an X3 Kickboxing Membership for six months, tuition to School of Rock’s GRAD SCHOOL, and gift certificates for everything you could ever want!

Tickets:

Super Duper Pig - BaconFest Tickets: $50- Includes admission to BaconFest from 2-6pm, 14 game tickets, UNLIMITED BEER & BACON, admission to the 6pm improv show, and The B-Team at 8pm. Big Pig - BaconFest Tickets: $35- Includes admission to BaconFest from 2-6pm, 12 game tickets, UNLIMITED BEER & BACON, and admission to the 6pm improv show. Medium Pig - BaconFest Tickets: $20 - Includes admission to BaconFest from 2-6pm, 10 game tickets, 2 Sweetwater draft beers, 2 pork-tions of bacon, and admission to the 6pm improv show. Lil’ Pig - Fest Only: $12 – Includes admission to BaconFest from 2-6pm, 8 game tickets, 2 Sweetwater draft beers, and 2 pork-tions of bacon.

Dad's Garage - Mainstage
280 Elizabeth Street, Suite C-101
Atlanta, GA - United States

It's official: Linton Hopkins and Hugh Acheson nominated for best chef in Southeast

A while back I reported that some local chefs had made the initial list of potential James Beard nominees (see here). James Beard has just announced the final list of nominees for this year's awards, and Atlanta's Linton Hopkins (Restaurant Eugene) and Athens' Hugh Acheson (Five and Ten) made the cut for Best Chef in the Southeast. Congrats, guys!

I love to see Atlanta getting culinary attention, but hoping one of these days we can get a restaurant on the national best restaurant or best chef list.

The full list of nominees is here.

Varasano's Pizzeria finally opening in Buckhead

The blogosphere (and even the NY Times and the AJC) have been in a tizzy of John Varsano's pizza making ability for what seems like forever. This NY transplant is obsessed with making the perfect Patty's-style pie, and tinkered with the recipe and his own oven until he got it just right.

His eponymous restaurant is finally opening in Buckhead, although it's not clear to me what the exact opening date is. I've heard rave reviews from people who've tried Varsano's pizza in his home, but I'm keen to see what the actual restaurant is like. Is it all it's cracked up to be? We'll see. Let me know if you check it out first!

Varasano’s Pizzeria
2171 Peachtree Road
Atlanta, GA

Is Whoopie Pie the new cupcake?

The NY Times has an article this week about the sudden national prominence of the previously regional Whoopie Pie. Check it out here.

I made whoopie pies back in fall, and I admit I'm a convert. These fluffy cake like cookies sandwich a thick layer of decadent frosting. Why should people in Maine have all the fun?

The classic version is often chocolate with vanilla icing, but I made Martha Stewart's pumpkin version with cream cheese icing. They were completely addictive and gone in a flash! Granted pumpkin is seasonal, but even the professional baker in the NY Times article says that people seek her version out year round. Yum!

Pumpkin Whoopie Pie

Makes 12 whoopie pies (in my case it made 10 and by #11 I couldn't get a decent scoop with my ice cream scoop)

Ingredients
FOR THE PUMPKIN WHOOPIE COOKIES
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 tablespoons ground cinnamon
* 1 tablespoon ground ginger
* 1 tablespoon ground cloves
* 2 cups firmly packed dark-brown sugar
* 1 cup vegetable oil
* 3 cups pumpkin puree, chilled
* 2 large eggs
* 1 teaspoon pure vanilla extract

FOR THE CREAM-CHEESE FILLING
* 3 cups confectioners' sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 8 ounces cream cheese, softened
* 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end (You can also use a ziplock bag with the corner cut off like I did). When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

*Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)

Atlanta chefs at NY James Beard event

When I lived in a NY, I was a member and huge fan of the James Beard House. As a member, you got discounted access to all sorts of amazing events. James Beard's old house in the West Village hosts world famous chefs for intimate multi-course dinners - not something you get access to at any old place!

If you're going to be in NY, I highly recommend checking out their upcoming schedule because even non-members can get access to these lavish events. You are seated at large round tables with other diners, so not only do you get to enjoy a top-notch dinner, but you also get to meet other foodies from all walks of life.

Coming up on March 29, Atlanta's own Anne Quatrano and Shaun (still on my sh*t-list) Doty will be joining a long list of America's top chefs in a James Beard event off-site at Chelsea Market. Prices are high, but when you see the incredible menu below, you'll see why. Here's the scoop:

On Sunday, March 29, Chef Anne Quatrano and Chef Shaun Doty will be joining industry peers at Chelsea Market in NYC for “Sunday Supper at the Chelsea Market.” The event will be an open-to-the-public fundraiser to support culinary scholarships for the residents of Chelsea’s Robert Fulton Houses and advance the mission of the James Beard Foundation. This first-ever event will transform Chelsea Market’s 400-foot concourse into one long “supper table” serving a farm-to-table, multi-course dinner for 250 guests.

Chef Quatrano will highlight her culinary philosophy, “simplicity with subtle complexities,” by contributing a salad of Butter Lettuce with D’Avignon Radishes, Fennel Spring Onions and Buttermilk Vinaigrette as well as Spring Greens and Young Leek Panade to the meal. Chef Doty will emphasize his passion for ingredient sourcing and perpetuating culinary heritage by preparing Warm Steen’s Cane Syrup Pudding, a dish that features products unique to the Southern region. ‘Sunday Supper” guests will share several family-style options paired with wines and spirits from sponsors Moët Hennessy USA, a Chelsea Market neighbor, and Chelsea Wine Vault, a Chelsea Market resident.

Sunday Supper at Chelsea Market” will take place from 7:00 p.m. to 11:00 p.m. and is open to the public. Reservations are $176.00 for James Beard Foundation members and $220.00 for non-members, and can be made by calling (212) 627-2308 or visiting: http://jamesbeard.org/chelseamarket.

Other chefs participating include:

Nate Appleman A16, San Francisco / JBF Award Winner Michelle Bernstein Michy’s, Miami / Sean Brock McCrady’s, Charleston, SC / Rebecca Charles Pearl Oyster Bar, NYC / Mary Cleaver and Brett Sims The Green Table, NYC / John M. Currence City Grocery/ Oxford, MS / Shaun Doty Shaun’s/ Atlanta / Justin Ernsberger Walter Foods, NYC / JBF Award Winner Gale Gand Tru, Chicago / Alexandra Guarnaschelli Butter Restaurant, NYC / Kurt Gutenbrunner Wallsé, NYC / Richard Hanson Cleonice Mediterranean Bistro, Ellsworth, ME / Patti Jackson Centovini, NYC / JBF Award Winner Anne Kearney Rue Dumaine, Centerville, OH / JBF Award Winner Melissa Kelly Primo, Rockland, ME / JBF Award Winner Sarabeth Levine Sarabeth’s, NYC / Anita Lo Annisa, NYC / Magaritte Malfy and Barbara Sibley La Palapa, NYC / JBF Award Winner Tony Mantuano Spiaggia, Chicago / Akhtar Nawab Elettaria, NYC / JBF Award Winner Ken Oringer Clio, Boston / Jesse Perrin Redbird Provisions, Northeast Harbor, ME / Nora Pouillon and Benjamin Lambert Nora, Washington, D.C. / JBF Award Winner Anne Quatrano Bacchanalia, Atlanta / Andrea Reusing and Pastry Chef Monica Segovia-Welsh Lantern, Chapel Hill, NC / Missy Robbins A Voce, NYC / Amy Scherber Amy’s Bread, NYC / Tryg Siverson Friedman’s Lunch, NYC / Ryan Skeen Irving Mill, NYC / JBF Award Winner Holly Smith Cafe Juanita, Seattle / Lon Symensma Buddakan, NYC / Ryan Tate Savoy, NYC / Bill Telepan Telepan, NYC / John Tesar / JBF Award Winner Allison Vines-Rushing MiLa, New Orleans

The full menu:

Hors d’Oeuvre:

Niman Ranch Lamb and Feta Burgers

Satur Farms Celeriac Soup

Niman Ranch Pork Barbecue with Housemade Biscuits

Tuna Spring Rolls

King Crab Siu Mai

Duck and Foie Gras Potstickers


First Course

Marinated Mushrooms

Marinated Tri-Color Cerignola Olives

Roasted Beets with Hibiscus and Chorizo

Spring Vegetables Salad with Ricotta

Grass-Fed House-Cured Bresaola with Hearts of Palm and Preserved Lemon Parsley

Corn Masa with Plantains and Goat Cheese

Duck Confit Salad with Dates, Parsnips, and Frisée

Smoked Catskill Trout Salad with Pea Greens, Caviar Cream, and Pickled Onions

Butter Lettuce with D'Avignon Radishes, Fennel, Spring Onions, and Buttermilk Vinaigrette


Entrées and Sides

Potato Pancakes with Maine Smoked Salmon, Crème Fraîche, and Chives

Aquaman's Diver Scallop Crudo with Meyer Lemon Confit and Maine Smoked Sea Salt

Pickled Sweet Gulf Shrimp with Marinated Corn Cole Slaw

Tea-Smoked Black Cod with Soy Glaze

Butter-Poached Lobster with Sauce Gribiche

Lobster Gratin with Braised Brussels Sprouts and Leeks

Marinated Calamari with Cocoa Beans and Pickled Ginger–Carrot Vinaigrette

Hearts of Palm with Gulf Shrimp, Toasted Walnuts, Belgian Endive, and Tarragon Emulsion

Short Ribs with Pickled Mushrooms and Périgueux Sauce

Beer-Braised Short Ribs

Duck Trio> Duck Cotechino with Currants, Shaved Duck Breast with Pickled Carrots and Fennel, and Duck Gizzard–Pancetta Spiedino

Sweet Tea–Brined Duck with Date Jus

Porchetta with Blood Sausage Panzanella

Smoked Pork Neck with Fresh Horseradish and Root Vegetables

White Corn Hominy with Mushrooms and Cornbread Crumbs

Semolina Gnocchi with Cardoon Honey

Heirloom Potato and Jerusalem Artichoke Gratin with Black Truffle Dressing

New Potatoes with Green Garlic and Pickled Ramps

Lemon, Chile, and Marjoram–Marinated Artichokes

Spring Greens and Young Leek Panade

Spring Succotash with Florida Zellwood Corn and Primo Spinach

Wheat Berry Ragoût with Spring Vegetables and Herbs


Dessert

Chocolate Truffle Cake with Chocolate–Coffee Glaze

High Rock Farm Frozen Chestnut Custard with Coffee-Candied Chestnuts

Steen's Cane Syrup Pudding

Pavlova with Fresh Berries


Bread

Amy’s Bread Organic Miche

Amy’s Bread Organic Country White Batard

Amy’s Bread Organic Double Seeded Wheat Baguette


Beverages

Wine By Moët Hennessy USA

SEI Water

Ninth Street Espresso

T Salon Tea

Ronnybrook Farms

Recipes: Black Bean Tacos and Mexican Corn

I am a carnivore through and through. There's nothing I love more than a great burger or a bloody steak. The idea of tofu makes me cringe (seriously food that imitates other food as a whole is just gross - just get the real thing already!) In fact, I'm even un-PC enough to admit that I love veal and even fois gras. Sure I think animals should be treated in a humane way, but I just can't pass up such delicious treats. Until they find a humane way to stuff a goose full of fat, I suppose I'll have to look the other way.

All of that said, I worry sometimes that the boyfriend and I eat too much meat. So I thought I'd try my hand at a little vegetarian cooking. The boyfriend was wary - how can anything healthy and meatless actually be filling? Fortunately this recipe for black bean tacos with feta and cabbage slaw was a winner, and I proved my point that we can occasionally cut out meat without skimping on flavor and satisfaction!



Crispy Black Bean Tacos with Feta and Cabbage Slaw
From Bon Appétit - February 2009

Yield: Makes 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Preparation

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

I jumped ahead when making this and alas, I didn't notice that you weren't supposed to combine everything before cooking, so I ended up heating up a mixture of the cabbage slaw and the black beans. I also upped the amount of black beans included in the recipe because it looked a little cabbage heavy. The end result was quite good - it needs a healthy dose of hot sauce, salt and feta to keep it interesting, but still, it was very satisfying and made for good left overs.

Making the crunchy taco shells was a cool touch, but you could easily cut out a step by just buying them. I found them a bit tricky to do, and they tended to tear a bit, but they still tasted great.

Now what to eat on the side? I often struggle with Mexican side dishes because I don't like rice, so I was pleased to find this recipe for Mexican corn that made use of my leftovers from yesterday's Mexican chopped salad. This corn was so simple to make, and it was incredibly flavorful and veggie packed.

Mexican Corn
Adapted from Bon Appétit - July 1995

Yield: Serves 2

Ingredients
1.5 tablespoons butter
1 can corn kernals, drained
1 red bell pepper, chopped
1/2 green pepper chopped
2 green onions, chopped
3/4 jalapeño chili, minced
1/4 cup purchased salsa
2 tablespoons chopped fresh cilantro

Preparation

Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

We won't be eating tofu anytime soon, and burgers are still tops on my list, but at least I found a way to cut meat out of our diets on occasion without sacrificing our enjoyment. Given the ingredient overlap, this is a great weekly menu companion to the cilantro chipotle tilapia from yesterday.

Recipe: Cilantro-Chiptole Tilapia and Mexican Chopped Salad

Like just about everyone else out there, I'm trying to eat home more often. Not only am I trying to cut back on my rather hefty food budget, but I'm also trying to eat healthier, which is of course easier to control if I know what the ingredients are.

We never eat enough fish, but that's largely because the boyfriend is a food odor-nazi, and he refuses to let me cook fish on the range top. So I love a fish recipe that allows me to broil. You know how no one notices the nerdy girl in movies when she's all plain jane, but dress her up, give her contacts and let her hair down, and suddenly she's hot stuff? Well tilapia is pretty similar. It's boring to begin with, but with this recipe's hefty dose of chipotle and cilantro as well as a store bought pineapple salsa as a garnish, tilapia became seriously delish.

Cilantro-Chipotle Tilapia
From Gourmet - February 2009

Yield: Makes 4 servings
Active Time: 15 min
Total Time: 30 min

Ingredients
1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-ounces) tilapia fillets
preparation

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

I served the fish with store bought pineapple salsa. The magazine provided a recipe for how to make your own, but I thought this was an easy shortcut worth taking. One important note - the cilantro and chipotle when broiled onto the fish make it look kind of disgusting. That makes the pineapple salsa all the more important - it covers up the icky brown/green coloring on the fish!

I often get lazy when it comes to side dishes because the entree take so much effort, but this salad recipe was both simple and flavorful. Even better it gave us a healthy dose of all sorts of great colorful and nutrient rich veggies. Jicama was another one of my shortcuts. Whole Foods offers already peeled and chopped jicama in it's pre-packaged salad greens area, so I opted for that rather than deal with peeling the jicamas myself. I didn't even know what a jicama looked like but I now know it's kind of dirty and tuber-like.


Mexican Chopped Salad with Honey-Lime Dressing
From SELF - July 2003

Yield: Makes 4 servings

Ingredients
Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
preparation

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients.

Pour dressing over mixture and toss again. Season with salt and pepper to taste. These recipes were big winners, and I'll definitely be making them again! Hard to beat a meal that's actually easy to make, inexpensive, tasty and healthy!

Wine Enthusiast's Toast of the Town - April 16, 2009

I've heard that last year this was one of the best wine and food events of the year. Check out the details below:

SAY “SALUTE!” TO WINE ENTHUSIAST’S TOAST OF THE TOWN

Indulge in epicurean delights at Atlanta’s Georgia Aquarium

On Thursday, April 16, 2009, Wine Enthusiast Magazine will host its 2nd Annual Toast of the Town, a spectacular evening of wine and food pairings at Atlanta’s Georgia Aquarium in Atlanta. This event, an annual highlight of the New York City epicurean scene for the past eight years, and the second year in Atlanta, is a wine and food lover’s delight. This premier tasting event will showcase over 500 premium wines and spirits from internationally acclaimed wineries accompanied by the culinary creations from 30 of Atlanta’s top-rated restaurants.

Participating wineries that will be pouring fine wines from both the new and old worlds include Castello Banfi, Clos du Bois, Frei Brothers, J. Lohr Vineyards, Wakefield Wines and Whitehaven amongst others. Accompanying the beverages will be signature dishes from restaurants including Joël Restaurant, Seasons 52, Woodfire Grill and Aqua Blue. For a complete list of participating restaurants, please visit http://www.wineenthusiast.com/toast/tott_atl.asp.

100% of the proceeds from the event’s silent auction will benefit the education programs at the Georgia Aquarium; some of the items offered for the auction include special reserve vintages, large size bottles, and a 200+ bottle EuroCave, courtesy of Wine Enthusiast Magazine, with premium wines, courtesy of the Wall Street Journal.

Toast of the Town begins with the VIP Tasting from 5:00 to 7:00 PM, tickets priced at $175. This exclusive session offers the VIP Tasting audience a special selection of premium Reserve and Estate wines. The larger Grand Tasting will take place from 7:00 to 10:00 PM. Grand Tasting tickets are $95. Space is limited so tickets are sold on a first-come, first-serve basis. For information, to view videos from previous Toast of the Town events, or to purchase tickets, visit www.toastofthetown.com or call 800-847-5949.

“Toast of the Town captures the essence of our magazine: to educate and entertain people about wines and spirits in a fun environment,” said Adam Strum, editor and publisher of Wine Enthusiast Magazine. “Due to the enthusiastic response last year, we’re bringing our popular event back to Atlanta and plan to make it an annual event for the city’s food and wine community.”

The Dish: Yucca fries at David's Cafe

No trip to Miami is complete without Cuban food. That said, our trips to Puerto Sagua and David's Cafe were both so so. Enjoyable for sure, but in my opinion a Cuban Sandwich and Ropa Vieja can only be so good. That said, there was one stand-out aspect of our two Cuban meals - the yuca fries at David's.

Good sweet lord, how is it possible for something so starchy and fried to literally melt in your mouth? Seriously, these things were somehow simultaneously crispy and creamy. These little gems were so good that even their center-of-the-earth heat level couldn't stop us. Burnt mouths be damned, I was addicted!

Puerto Sagua
700 Collins Ave.
Miami, FL

David's Cafe
1058 Collins Ave.
Miami, FL

Guest Blogger: Dinner Party Basics

On occasion, guest bloggers provide articles for Adventurous Tastes. If you're interested, write me lindsey@adventuroustastes.com!

Many people may wait to host a dinner party when a special occasion is in order but in reality, this type of get together is just a nice excuse to share delicious food with great friends. Whether you’re planning a casual night or a more formal soiree, it never hurts to plan ahead as this will ease the stress that comes with hosting a group of people in your home. With that being said, let’s take a look at a few party planning tips for you to consider in your next group dinner to help keep you organized throughout the event and enjoy yourself as much as your guests will!

The first thing to look into is the resources you have in your home that will assist in your future dinner party. Figure out the number of people you can fit comfortably at your dining table and track down the necessary dinnerware pieces in order to accommodate all of your guests. If you’re new to hosting, keep the headcount down to 4-6 people depending on the space your home will allow as this offers the right amount of people for mixed conversation and is an easy number to plan your menu around.

In terms of food, it never hurts to ask your guests’ preferences if you’re planning on serving something out of the ordinary. Being aware of people’s allergies or strong feelings against certain ingredients will give you a better idea of what to cook for your event and you won’t have to worry about people not enjoying your dish. Potluck style dinners are always a great option for close friends getting together on a weeknight after work. If you’re hosting, you can be responsible for the main dinner item while others can bring an appetizer, side, dessert, or a bottle of wine.

Once the guest list and menu are determined, you can switch gears and focus on how your dining room will be decorated according to a particular theme or centerpiece. Themes surrounding a particular season or holiday can serve as a dinner party inspiration from the food you serve to your guests to the music you play in the background. One of the biggest concerns with having a party in your home is the dual role we have to play as host/hostess and chef. If there are any dishes that can be prepared ahead of time, either days before the event or the morning of, take the time to do so. This will cut back on time in the kitchen and allow you to socialize with your guests as they arrive.

Change of plan - French Bistro class instead of Entertaining

Plans changed this weekend, and instead of taking my scheduled Food Network cooking class on Entertaining, I'll be taking a different class later this month - French Bistro.


Paris Bistro
Saturday: March 28, May 9
10:00 - 2:00
Instructor: Chef Scott Millspaugh

Dreaming of Paris in the springtime? Join us as we journey through the celebrated fare of the 'City of Lights' with a classic menu inspired by the romantic neighborhood bistros of Paris. We'll show you how to bring the atmosphere of France into your home with our menu of Steamed Mussels in White Wine with Tarragon and Shallots, Bistro Bacon and Egg Salad, Leeks with Dijon Vinaigrette, Coq au Vin (Chicken in Red Wine), Steak Frites and our divine Chocolate Mousse. Your family and friends will take one bite and say ooh la la!

I've always been nervous about trying to make mussels, so I'm particularly excited to try my hand at that. Theoretically they sound easy, but not sure what cleaning them entails, so have been afraid to commit to the expense of buying them and potentially screwing it up!

Alas, the change in plans means, I'm still an entertaining-fraidy-cat, so I'll just have to suck it up and give it a try without the class as a crutch. I at least spent the weekend perusing old copies of Bon Appetit, so I've got a few ideas up my sleeve.

A few recipes that caught my eye:

Beef and dark beer chili (perfect for an easy, low key dinner)
Filet with gorgonzola sauce (how decadent and crazy delicious does that sound?!)
Bombay sliders with garlic curry sauce (fun twist on the usual summer staple)

Atlanta's Table cooking class with chef from Home

CHEF MEL TOLEDO OF HOME RESTAURANT & BAR TO HOST COOKING CLASS MARCH 16 IN SUPPORT OF THE ATLANTA COMMUNITY FOOD BANK

Cooking Class part of an ongoing series to benefit Atlanta’s Table, a project of the Food Bank

WHAT: Simple Abundance Cooking Class - Home Sweet Home with the head chef of Home Restaurant & Bar, which features fresh farm to table ingredients. With the help of Chef Toledo, you can bring that same cuisine to your kitchen table.

Watch and learn as Chef Toledo demonstrates how to prepare Crab Cakes with Brussel Sprout Slaw, Duck Breast with Roasted Parsnips, and Banana Cotta with Vanilla Wafers. The evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Atlanta Beverage, Bella Cucina Artful Foods, Cabot Cheese and Via Elisa Authentic Fresh Pasta.

WHEN: Monday, March 16, 2009
7 – 9 p.m., Demonstration and Tasting

WHERE: The Cook’s Warehouse – Brookhaven
4062 Peachtree Road
Atlanta, GA 30319

COST: $55, 100 percent of the proceeds go to support Atlanta’s Table, the prepared food rescue project of the Atlanta Community Food Bank.

HOW: For more information, call 404.892.3333, ext. 1444 or to register online for this class or any other class, visit us at www.acfb.org/events/simple_abundance.

Edible Book Festival - March 28

Can't say that I've ever heard of an edible book festival, but just such an event is coming up, and apparently it's been going on for 6 years, so clearly I'm just behind the times!

You're not actually eating books, rather people enter book themed art that is also edible into the contest. If you've ever looked at the pictures of the things I cook and bake, you know that aesthetics are not my strong suit when it comes to cuisine. Oh well, I'll be happy to be a taster if not a contestant!

Here's the scoop:

Literacy Volunteers of Atlanta (LVA) and the Southeast Chapter of the Guild of Book Workers invite you to unleash your imagination and your culinary talents for the 6th Annual Edible Book Festival, Saturday, March 28, 2009, beginning at 3 pm. This event originated as a fundraiser for Literacy Volunteers of Atlanta, the only literacy organization in Metro Atlanta that offers one-on-one tutoring in addition to small group classes. Culinary and educational organizations, restaurants, artists, bibliophiles, and the general public are all invited – to compete or simply come and enjoy!

To participate in the Edible Book Festival, create a piece of edible art related to books – old or new – fiction, non-fiction, plays, poetry – use your imagination! There will be entries for both adults and children as listed below. The adult creations will be exhibited at the gallery of the Art Institute of Atlanta-Decatur Campus and the children’s edible art will be displayed at The Cook’s Warehouse & Sherlock’s Wine Merchant in Decatur.

The Edible Book Festival is a benefit for Literacy Volunteers of Atlanta, the entries and registration fees will be accepted in four categories:

· Professionals $25

· Culinary Student $15

· Home Chef $ 5

· Child (K-6th ) $5


The entries can promote anything related to books: a scene or character from a book, play, short story, comics, or poem; a book cover; or a book’s structure. All the ingredients must be entirely edible: chocolate, cheese, vegetables, fruit – sweet or savory. Deadline for registration is Friday, March 20, 2009.

The International Edible Book Festival is an annual event held throughout the world, uniting bibliophiles, book artists, and food lovers to celebrate the ingestion of culture and its fulfilling nourishment. For more information about Edible Books internationally, go to www.books2eat.com.

For more details about The Edible Book Festival and to register, go to www.lvama.org or send your check with your registration form to Literacy Volunteers of Atlanta; 246 Sycamore Street, Ste 110; Decatur, GA 30030. Or call (404) 377-READ.

Adventurous Tastes is Atlanta Dish blog of the week

Thanks for the shout out Atlanta Dish! The ladies at Melissa Libby & Associates have featured Adventurous Tastes as their blog of the week again. Check out their site for more scoop on the Atlanta dining scene!

Food Network Cooking Classes

I'm very excited to be taking my first cooking class since I moved to Atlanta this weekend. I used to take them pretty frequently in NY, but it's just one of those things I haven't gotten around to since I got here. So I was excited to hear that Food Network has partnered with The International Culinary School at the Art Institute of Atlanta to offer a series of courses.

On Saturday, I'll be taking Entertaining at Home. For years I have longed to throw dinner parties, but my place was always too small and up until the last few years, I wasn't actually a very good cook (small detail, I know!) Now I finally have the space and the time, and yet I've been a big ol' chicken when it comes to entertaining. I want the meal to be perfect, so I feel like I have to been an expert at it before I try it on anyone other than the boyfriend. But fear no more...I'm hoping with Chef Justin Ward's guidance, I'll be confident enough to try these dishes out on some friends soon!

Other classes sound fun, too, including Paris Bistro, Cupcake Extravaganza and the oh so timely Gourmet Meals on a Budget.

A little more about the Food Network Cooking Classes:

EAT WELL ON A BUDGET AND HAVE FUN COOKING!

New Food Network Partners with The Art Institute of Atlanta to Offer Cooking Classes on Saturdays

Spring isn’t here yet, the economy isn’t getting better – and “eating out” is getting more expensive by the day. If you love gourmet meals but need to watch that budget, you’ll want to sign up for Food Network Cooking Classes at The International Culinary School at The Art Institute of Atlanta and you’ll find exiting ways to turn your home into a gourmet dining room!

Cooking at home brings families together, gives you new ways to be creative in entertaining friends and neighbors, and offers a cost-saving option you can actually control. Whether you’re unsure how to boil water or already have some fundamental cooking skills, you’ll find a class to suit you. There’s still time to get into some of the winter offerings, including “How to Boil Water 2.0,” “Cupcake Extravaganza,” “Entertaining at Home,” “Our Mexican Kitchen,” or “Paris Bistro at Home.”

Classes are held from 10 am to 2 pm on Saturdays in The International Culinary School kitchens at The Art Institute of Atlanta. For more information or to reserve your place, www.foodnetworkclasses.com or fncooking@aii.edu. More classes will be offered in the spring – the schedule will be announced in early March. Cost is $119 per class and includes all ingredients and use of equipment. You even get a Food Network apron to take home! To help you control your budget, you may want to take advantage of this special offer – purchase three classes and get a fourth class free!

Food Network Cooking Classes are hands-on workshops geared toward cooks of all experience levels, offering tips and techniques from Food Network’s behind-the-scenes team of experts, the Food Network Kitchens. Participants have an opportunity to learn what the pros know and how to cook in a fun, approachable way.

Is tot the new black? The Nook set to open next to Piedmont Park

Great googly moogly, first came the Tommenator, the decadent masterpiece of tater tots, brunswick stew and mountains of ooey gooey cheese at Fox Bros. Next were the divine sweet potato tots at Flip. Now comes an entire array of totty goodness from the newly announced The Nook opening next to Piedmont Park on March 20.

According Creative Loafing, The Nook will be serving “Totchos” (tater tots smothered in goodness), including such items as Redneck Totchos (pulled pork, bbq sauce and cheese), Nacho Totchos (grilled chicken, cheese, lettuce, onions, sour cream and pico de gallo), and Philly Totchos (peppers, onions, mushrooms, steak and cheese).

Is it just me or are tater tots totally in? Is tot the new black?

The Nook is being opened in the old Prince of Wales space by Adam Gajadharsingh, Gabriel Greenberg and David Duley , the same guys who run Sutra Lounge. Not a huge fan of that place (seriously is there such a thing as a club in Atlanta that actually merits attitude at the door?), but The Nook is blessed with a perfect location for pub food. What could be more fun than spending a day in the park and heading over for some tots and suds?

Intriguingly, a quick google search turns up that Adam Gajadharsingh is a former lawyer at Arnall Golden. Clubs and pubs sound like so much more fun than lawyering. Way to live the dream Adam!

The Nook
1144 Piedmont Ave NE,
Atlanta, GA‎
(404) 876-0227‎

Miami restaurant review: Sra Martinez

Michelle Bernstein is one of the best known chefs in Miami, so on our recent trip, we were eager to try out one of her restaurants. Michy's has been around longer, but it was Sra. Martinez, her new tapas restaurant, that caught our eye. We'd heard that's where she's focusing her attention these days, so we figured we might as well get the best of her cooking. Alas neither of her restaurants is in Sobe, so if you're heading down there, be prepared for $20 one-way taxi fare.

Sra Martinez is located in the increasingly hip Design District, surrounded by cutting edge galleries and home decor stores. We were too late to go into any of them, but it seems like a very cool area. Without a reservation, we were seated at the tapas bar, which suited us just fine, although it was a bit cramped and hard for four people to talk along a single side. I've heard Michy's has a strange decor, but Sra Martinez was exactly what I'd expect of a hip Spanish design district spot - low lighting, dark woods and a cool vibe.


Service was prompt and helpful, if not a little overenthusiastic in the amount of detail provided. We heard all about how they make special ice for cocktails - with the perfect water, in the perfect doesn't-water-down-your-drink-shape. One cocktail promised ham-infused Kentucky Bourbon, which of course the boyfriend couldn't resist. I took a quick sip and found that I really could taste the smoky ham flavor, which pared nicely with the bourbon. Not my cup of tea but very interesting indeed. I tried a pisco sour which proved too sweet for me. Not really there fault, though, it's just that I seem to repeatedly forget that I don't really like pisco sours.


Every single dish we tried was delicious. They aren't cheap, priced at about $8-15 a plate, but they were sized well enough that I didn't feel ripped off. The fig/proscuitto/manchengo croquetas were gooey, flavorful and addictive. The fig provided a pleasingly sweet counterpoint to the rich meat and cheese.


As promised by our waiter, the sweetbreads were of the creamy variety, rather than the chewy kind we find at most restaurants. Still not as good as Casa Mono in NY (we're always trying to find a proxy for their to-die-for version), but still better than I've had anywhere else. Bacon wrapped dates with blue cheese and marcona almonds were just as tasty as you'd expect. How can you go wrong when combining four delicious things that see to be made for each other? Again, these were the kind of thing I could mindlessly pop into my mouth while drinking all night, but sadly, our four or so were gone in no time.


We also tried a nightly special, mackerel cooked a la plancha served over a salad of fresh tomatoes that our waiter swore were picked that very day from their own garden. The mackerel was good but the real star were the tomatoes. So bright and brimming with sweet juices - the kind we normally only get in summer. A true treat after so many dreary tomato free months. For dessert we enjoyed a banana bread pudding, good but not particularly memorable. Highlights for me were definitely the more savory, traditional Spanish dishes.


Overall, I really enjoyed Sra Martinez and would highly recommend it to anyone visiting Miami. In a town where everything tends to be overpriced, I felt like at $100 bucks or so including tip that we'd had a really lovely night out without being gouged.


Pros: hip decor, delicious Spanish tapas with global influences, creative cocktails
Cons: not cheap but not super expensive, somewhat cramped seating

Sra Martinez
4000 NE Second Ave.
Miami, FL

Epicurious adds shopping lists

I struggle to plan my week's meals in advance, which means I end up ordering in by mid-week because I have no groceries left and don't feel like shopping after work, which in turn makes it harder to eat healthy. Nothing to eat after work= pizza ordered in. 

I keep trying to plan for the week's meals on Sunday, but often I only plan for a meal or two and still end up high and dry by Wednesday. One of the most challenging things about menu planning is shopping for all of the things you need. I end up walking around the store with three recipes printed in my hands, which makes for a lot of walking around in circles.

So I was thrilled to see that Epicurious has launched a new shopping list application. You can take the recipes you want to make and save them to a folder in your recipe box. Then you can print a shopping list for the entire folder. There are still some bugs in the program - for example, although they promise to combine ingredients (2 cloves of garlic for one recipe plus a tablespoon of garlic from another), they still don't actually do that. In my case, garlic showed up over and over on my list, so I had to do the mental addition myself. Despite that, it's still handy to have all of the ingredients separated by grocery store aisle, so I can see all in one place.

Of course I made some last minute updates once I saw what they had at the store (skipped making pineapple salsa in favor of just buying Whole Food's pre-made version), but I found this so helpful, and I'm looking forward to a week of cooking in for a change.

We're eating in 3 nights this week and packing lunch at least a couple of times, so here's our menu plan:

Lunch:
LunchTurkey paisano sandwiches with fig and olive vinegarette

Dinner 1:
Cilantro chipotle tilapia with Mexican pineapple salsa
Mexican chopped salad with honey lime dressing

Dinner 2:
Crispy black bean tacos with feta and cabbage slaw
Mexican corn

Dinner 3:
Greek lamb burgers with arugula, tomatoes and feta
Artichokes with garlic, olive oil and parsley

The shopping list wasn't perfect, but at least it's much easier to shop with your list printed together and in order. I know other sites do similar things, but they require you to tell them what you need. Epicurious has zillions of recipes and can put it together - it's a easy peasy!

Meow! Top Chef's Casey fights back

Granted it's possible that editing made Casey look more at fault for Carla's loss than she really was, but yikes, Casey's rebuttal in a Dallas magazine makes her look rather classless and immature in a I'm taking my toys and going home kind of way.

Casey, just a reminder - we all really liked you on Top Chef. In fact, many of us hoped you'd win, but without that show, no one outside of Dallas would have heard of you. Don't look a gift horse in the mouth. Combining this with her bad-mouthing of Padma during a cooking class last summer (see here) makes me think Miss Casey might not be a very nice lady.

From side dish magazine

Carla was not prepared and in over her head. The show did not talk about how the first course (crab) took her half of the friggin’ cooking time that day, I was left to work the rest of HER dishes.

She also did not have a plan. The ONLY thing she had in mind was a cheese course! I would NEVER do a cheese course. And where in the hell did french come from!? She is not even classically trained! It (the show) didn’t talk about how I worked on a sauce for 2 days and Carla forgot to put it on the plate… It didn’t show how the 2nd course (fish) was MINE. It didn’t show how she took the sous vide idea and decided to GRILL it last minute causing it to be tough… And it didn’t show how she WANTED to do the souffles which she does not even know how to make! That was HER food, because it certainly was me asking her how she wanted to do this and that while she was busy picking crab the entire time and making a souffle that didn’t rise!

I am done with TC. I did not influence her. She has NO ideas of her own, oh, except a cheese course.