California Dreaming: Dining in Wine Country

My hubby-to-be and I are off to Sonoma this weekend to scout out a wedding location. We couldn't head westward without arranging for some primo dining, so after all the wedding appointments were booked, I tracked down some awesome options. We'll be checking out Ubuntu on Saturday, which is vegetarian restaurant getting tons of buzz. I am no fan of tofu, so I was thrilled to hear it doesn't even appear on their menu. Any place the NY Times' Frank Bruni raves about is AOK in my book, so I'm willing to forgo my carnivorous ways for one night.

Even more exciting we're scoping out Thomas Keller's Ad Hoc on Sunday. We tried French Laundry last time we were out there, and as you'd expect, it was amazing. Ad Hoc is blessedly far less expensive, and rather than the zillion courses you get at FL, includes only simple 4 course meal each night. Keller is a culinary whiz, at any number of courses, so I can't wait to give it a try!

More on all the good eatin' and drinkin' next week!

Recipe: Banana Pancakes

Although I am trying to eat healthy in an attempt to shape up for my wedding, I couldn't resist testing out the new pancake tips I learned from Tyler Florence last weekend. Even better I just so happened to have buttermilk around because I was baking a cake for my grandmother's birthday, so it was perfect timing.

I couldn't find the exact recipe he described at the Metropolitan event, so I took one of his Food Network recipes and adapted it to suit my needs. I still can't forget the unparalleled scrumptiousness of Clinton Street's banana pancakes, so I decided to try my hand at preparing banana stuffed pancakes.

Turns out they are pretty damned delicious, creamy and rich inside, but still light and fluffy. Who knew you could get pancakes this great without waiting an hour outside a restaurant first thing in the morning?!


Banana pancakes
Adapted from Tyler's Ultimate on Food Network
Ingredients

• 2 cups buttermilk
• 3 eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 4 tablespoons sugar
• 1/2 stick unsalted butter, melted
• 2 1/2 bananas, smashed
• Remaining 1/2 banana sliced to garnish
  

Directions

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in smashed bananas, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat. Melt butter in microwave and dab a napkin in butter and smear onto skillet as it's heating up. Using a ladle pour the batter into the pan will help you achieve that elusive perfect round shape (Alas I had a bad habit of pouring mine to close to the edge, so I ended up with a squarish one, too. Still tasted great, though!).

Cook the pancakes on 1 side until they are set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, top with banana slices and real maple syrup.

P'Cheen launching new spring menu on April 28

I live in spitting distance of P'cheen, and yet, I rarely go. I suspect it's something to do with my distaste for beer and the weird cleaning fluid smell there. That said, I know lots of people who love it, and it always seems to have packed outdoor seating on pretty days, so there's clearly something to the place. Perhaps I'll have to give it another try one of these days.

In the meantime, I got the scoop on their new menu today -

P’cheen International Bistro & Pub in the Old Fourth Ward will introduce its new spring menu and wine list on Tuesday, April 28, 2009. The new menu, created by Co-owner and Executive Chef Alex Friedman, celebrates fresh, seasonal flavors with an international flare and will feature a variety of new small plates and entrees in addition to the restaurant's staple upscale pub grub favorites.

New appetizers and small plates include: ceviche mixto with Thai basil, kaffir lime, and green chili; traditional spanakopita with roasted garlic infused extra virgin olive oil; house smoked trout dip with toasted pita; and grilled merguez sausage with saute of spring mushrooms and harissa vinaigrette. The new soup and salad selection features cream of asparagus soup; bibb lettuce salad with shaved fennel, papaya, gorgonzola, and a blood orange vinaigrette; and a marinated artichoke and green been salad with crispy prosciutto, manchego, and a saffron vinaigrette.

Seasonal entrée choices include: bouillabaisse with shrimp, mussels, squid, cod in a saffron fennel broth with fresh tomato, toasted baguette, and rouille; Jamaican jerk baby back ribs with stewed green beans and ginger honey roasted parsnips; and a grilled double cut pork chop with garlic artichokes, truffled hash browns and a smoked bacon vinaigrette.

Staple menu items like the risotto du jour, chef’s curry trio, grilled angus and portabella hamburger, and the Guinness beer battered fish n’ chips will still be still available.

P'cheen's desserts are created by Chocolate Pink Executive Pastry Chef Christian Balbierer.

Parish offering 10% Inman Park resident discount

30 Tables and 11 Stories opening on May 1

From our friends at Concentrics, the new 30 Tables and a new rooftop bar 11 Stories are opening on May 1 at the Glenn Hotel in the old Maxim Prime Space. More details from Concentrics below:

Concentrics Restaurants, in partnership with the Glenn Hotel and Legacy Property Group, is proud to announce the opening of its newest restaurant 30 Tables on Friday, May 1, in the heart of downtown Atlanta. The restaurant launch coincides with the introduction of the Glenn’s signature rooftop space 11 Stories, which was re-designed under the direction of Concentrics Restaurants.

For their second restaurant located in the burgeoning Luckie Marietta District, Atlanta’s acclaimed restaurateurs Bob Amick and Todd Rushing welcome the partnership with the Glenn to forge an inspired destination perfect for business travelers, vacationers and locals alike. 30 Tables features American contemporary cuisine infused with sustainable and seasonal ingredients for breakfast, lunch and dinner and manages room services for hotel guests from a kitchen of Southern-influenced sophistication.

Located on the roof of the Glenn Hotel, 11 Stories provides breathtaking panoramic views of the Atlanta skyline, masterfully handcrafted signature libations and flavorful small bites.

The Chef

Chef Daniel Chance couples more than 15 years experience in the city’s restaurant industry with innovative and youthful ideas that will infuse the food and atmosphere of the latest Concentrics Restaurants venture with energy. Chance began working at Concentrics Restaurants in 2003, and has contributed to the kitchens of ONE. midtown kitchen, TWO urban licks and TROIS. Prior to joining the Concentrics team, Chance worked with the Buckhead Life Group from 1996 to 2002. Wasting no time launching an impressive career, Chance rose to the position of sous chef with the Buckhead Life Group by age 20.

The Cuisine

Chef Chance creates a menu of modern American fare highlighted by sustainable and seasonal ingredients that reflects the restaurant’s Southeast influences and refined candor. For breakfast, lunch and dinner, the menu highlights the season’s best ingredients simply prepared with vibrant flavors and textures. Fresh herbs are snipped daily from the 11 Stories rooftop garden, contributing an essence of freshness to each dish and greening the urban landscape.

Starting with breakfast, which is available throughout the day, the menu features made-to-order Cheesecake Crepes with Strawberries and Balsamic, Corned Beef Hash with Two Fried Eggs, Peppers and Spicy Chow Chow and a “make your own” Breakfast Sandwich.

For a relaxing mid-day meal, guests can enjoy a lunch menu that includes classic dishes such as Southern Fried Chicken on Texas Toast with Aioli and Pickle, Green Tomato Tempura Salad with Watercress, Charred Onion Vinaigrette and Tomato Chutney and Fish n’ Chips with Jalapeno, Onion and a Malt Vinegar Dressing.

In the evening, dinner guests will enjoy a menu as diverse as it is delicious with appetizers like Snapper Crudo, Asparagus topped with Poached Egg, Pecan Butter and Parmesan and Pork Belly Spring Rolls. Entrees include a hearty Crab Cake Salad paired with arugula, watercress, hard egg, tomato, pickled onion and avocado, and a Sauteed Gulf Snapper with Charred Corn, Cilantro, Lime and Chimichuri while sides showcase Garden Panzanella, Cheddar Corn Grits and Lady Peas and Pecorino Cheese.

The bar snack menu, which includes Fried Okra and Corn with Smoked Cilantro and Lime Aioli, Soft Pretzel topped with Grainy Mustard and Cheddar Bacon Hushpuppies with Pepper Jelly, allow guests to savor Chef Chance’s creations while enjoying the lobby’s bustling activity.

The chef makes his mark on 11 Stories with a variety of small plates including Sushi Rolls, Fresh Meats and Cheeses, Shrimp Ceviche and Raw Oysters on the Half Shell and adds some green to the urban landscape with a thriving herb garden.

The Drinks

Providing something for every palate, the wine list offers more than 80 bottles offering several by the glass to reflect the restaurant’s regional-influenced sophistication. Focusing on an innovative new-world taste, the wine list is largely domestic, featuring bio-dynamic and organic wines that embrace the sustainable and fresh nature characteristic of 30 Tables and 11 Stories.

Mixologist Abens, a craft bartender by specialty with more than a decade of training, carries freshness and innovation through his extensive cocktail list, which is broken down into four categories. “House Cocktails” offer a selection of the bar’s signature combinations including The Glenn Rocks, a delicious blend of house cherry brandy, lemon, Reagan’s Bitters and cava brut lending the fresh, modern taste that defines the Glenn. Traditional cocktails make up a category called “Classic Consumptions,” which features a Blue Moon Fizz of bin, crème de violette, lemon, egg white and charge water. “Southern Style Sipping” is devoted to regionally inspired cocktails like Berry Sweet Tea which references the South’s favorite beverage with Sweet Tea Vodka, cassis and lemon. “Fresh Fixes,” a sizable collection of cocktails featuring fresh fruit, includes Fraise Savage made with vodka, lemon, prosecco and the key ingredient, fresh strawberries, as well as the Peruvian Sling made with pisco, Cherry Heering, house grenadine and the bold flavor of fresh pineapple.

30 Tables and 11 Stories are located in The Glenn Hotel at 110 Marietta St. The restaurant serves breakfast Monday through Friday 6:30 a.m. to 5 p.m., and Saturday and Sunday from 7:30 a.m. to 5 p.m.; lunch from 11 a.m. to 3 p.m. daily; and dinner Sunday through Thursday from 6 p.m. to 10 p.m., and Friday and Saturday from 6 p.m. to 11 p.m. The rooftop patio, 11 Stories, is open Monday through Sunday from 4 p.m. to 2 a.m. The restaurant also manages room service for hotel guests. For reservations please call 404.469.0700.

Food Network Cooking Class Giveaway Winners Announced

Congratulations to Emily Robinson and Chloe Morris for their winning entries to my Food Network Cooking Class Giveaway. Emily and Chloe's mother will be frying up some chicken and perfecting their biscuits this Saturday. For those who didn't win, tickets are still available for a discounted rate of $89. Ya'll enjoy those lessons, ya hear!

Traditional Southern Comforts
Saturday, April 25
3 – 7
Southern food is for the soul, but this ultimate down-home spread comes straight from our heart. Learn our tried and true techniques for making perfect crispy Southern Fried Chicken, Sweet Potato Biscuits, and crowd-pleasing savory sides like Collard Greens and Macaroni and Cheese. Top it off with a classic dessert, Hummingbird Cake, and you’ll leave class saying “This is southern cookin’ at its best, y'all”!

Another giveaway! Try McDonald's McCafe for free

When it rains it pours...another giveaway coming your way today! (Results from the last one will be announced later today, too!)

You may have heard that McDonald's is upping its coffee game with the new McCafe line of products that include iced and hot lattes, mochas and cappuccinos. Can't say that I'm a big McD's customer, but I can see the wisdom in downgrading from a $5 Starbucks latte to a more wallet friendly Mickey D's version.

A million years ago I spent a summer selling Folger's Coffee for Procter & Gamble. One of the most interesting things I learned is that the average American really does like their coffee pretty mild, and it's only been Starbucks's marketing genius that has convinced people that they like more intense brews. That said, I can imagine that in a blind taste test, McCafe might actually perform far better than fast food haters would expect.

Want to try it for yourself? I've got coupon packs to try the whole lineup of McCafe coffees. Write me lindsey@adventuroustastes.com and tell me where you get your favorite brew right now, and I'll send you McCafe freebies! Don't forget to include your mailing address in the email.

There are currently 100 local McDonald's already serving the new McCafe products. Here are a few intown ones where you can find it:

526 Ponce de Leon Avenue
2210 North Druid Hills Road
80 Butler Street
4010 Peachtree Road
4334 Fulton Industrial Boulevard
2091 Metropolitan Parkway
443 Moreland Avenue
5710 Fulton Industrial Boulevard
2350 Cheshire Bridge Road
2881 Clairmont Road
3534 MLK Jr. Drive
201 Camp Creek Parkway

Giveaway: Food Network Cooking Class this weekend!

Ooh goody, my first ever Adventurous Tastes giveaway!

Food Network Cooking Classes is offering a special price for 2 classes this weekend - $89 for Health Choices, Big Flavors or Traditional Southern Comforts. I've got 2 free spots in each class to give away. Drop me a line at lindsey@adventuroustastes.com and let me know in 20 words or less why you should go to one of these classes. Be sure to let me know which class you prefer!

Healthy Choices, Big Flavors
Saturday, April 25
10 – 2
Cooking and eating healthy can be fast, no-nonsense, and taste great. We’ll show you how to sustain a healthy diet by using expert cooking techniques that provide all the satisfaction without the guilt. Scrumptious dishes such as Sweet and Sour Sicilian Butternut Squash, Grilled Chicken with Gremolata, Slow Roasted Salmon with Cucumber Dill Salad, and our Apple Crisp dessert are so delicious that you’ll forget you're cutting calories!

Traditional Southern Comforts
Saturday, April 25
3 – 7
Southern food is for the soul, but this ultimate down-home spread comes straight from our heart. Learn our tried and true techniques for making perfect crispy Southern Fried Chicken, Sweet Potato Biscuits, and crowd-pleasing savory sides like Collard Greens and Macaroni and Cheese. Top it off with a classic dessert, Hummingbird Cake, and you’ll leave class saying “This is southern cookin’ at its best, y'all”!

Metropolitan Cooking & Entertaining Show

The Metropolitan Cooking & Entertaining Show was an unusual combination of Food Network Celebrity Chefs, local food and entertaining professionals and a mishmash of food vendors and people selling everything from laser hair removal to Sham-Wow. Tickets for the celebrity portion felt a bit pricey (ranging has high as 75 or so bucks), but for around $25 you could walk around and enjoy all the vendors and sampling and catch some cooking and entertaining lectures from locals. A big thank you to Foodbuzz for sending me!

In the celebrity theater, I had the chance to catch Tyler Florence and Guy Fieri. Tyler was preparing brunch on the main stage, including a veggie frittata, blueberry pancakes with a banana topping, maple syrup glazed bacon and a San Marzano bloody mary. It all looked delicious, and he had some interesting tips that I'd never heard before. For example, he recommended dabbing a paper towel in melted butter and greasing the skillet for pancakes with that rather than melting butter in it directly. Glazing bacon with maple syrup and popping it in the oven looked incredibly simple and ridiculously tasty and decadent. Given prices, I wasn't too surprised to see that the room was only 1/4 full for his 10 am presentation.

Tyler gave the food away to two older women in the crowd who had asked questions. You'd have thought they were the next contestant on the Price is Right the way they ran down the aisles and squealed with delight. It was then that I realized that Food Network is like porn for old ladies. Or to put it more mildly, Tyler Florence/Rocco Dispirito/Guy Fieri/et al are to baby boomers what Zac Efron is to their granddaughters! They swoon, they giggle, they flirt - forget movie stars, these ladies want a man who knows his way around the kitchen.

I didn't expect to like Guy Fieri. With hair like that, I figured he had to be an unbearable cheeseball, but he was actually even more entertaining to watch than Tyler Florence. Judging by his half full room, he might even be more popular with the swooning old broad set. I imagine his schtick would get old after a while, but his careening around the stage, mugging for the camera and his band of merry fools who tour with him made for a compelling hour of entertainment. He whipped up an Asian noodle dish that didn't strike me like anything I'd ever make. Nevertheless, I have a new found appreciation for him and doubly appreciated his shout out for natural eating. I'm on an eternal quest to convince my family to cut out processed foods, and apparently Fieri agrees!


As I said, there was an eclectic mix of vendors, so I whiled away the hours snacking on the usual suspects at events like this - chutneys, pickles, jams, sauces and baked goods! I was especially pleased to see so many GA-based small businesses represented. I dream of one day owning some sort of food-related business, and I'm impressed to see so many people making a go of it. I felt their earnestness as they pitched their wares, and although I bought very little that day, I have my fingers crossed that they all weather the bad economy.

I wanted to profile a couple of the GA vendors who stood out to me. Shop local and give these unique products a shot!

Susansnaps: This mother daughter team sell gourmet gingersnaps in flavors including traditional, cocoa and citrus. Mother makes the snaps and daughter designed the adorable packaging. Even more impressive, 10% of the proceeds go to the Susan Carver Foundation supporting cancer research and patients. Founder Laura's husband and daughter are both cancer survivors, so this is a business you can feel good about supporting.


Have you ever seen those little bags of basil plants being sold at Whole Foods? Turns out that's another local business - Sweetwater Growers. In addition to herbs, they also make herb-infused oils such as the flavorful rosemary variety pictured here. They told me they'll soon be distributed in Publix, too.

I tend to make my own flavored nut mixes for parties, but for those less kitchen inclined the tasty treats sold by Nutty Girl come in cute brightly colored packaging and pack a lot of flavor.

Mumbo Jumbo is on to a really clever idea. Much like Garam Masala combines a variety of spices into one easy to use mix, these spice mixes come in interesting flavors like java, a coffee-based seasoning with coarse sea salt, cayenne pepper, cinnamon, and other herbs and spices that goes with beef, chicken, lamb and seafood; or Mesa, a smoky Spanish influenced seasoning with smoked Spanish paprika, coarse sea salt, and a traditional Chilean pepper blend. At this point my pantry is bursting with different seasonings, so this is smart way to consolidate and save time.


Apparently Breadwinner already caught the attention of the Food Network's Deen brothers. Their super moist and delicious breads come wrapped and ready for gift-giving or devouring. Flavors like Better Than a Bubble Bath Mocha Chocolate Chip Bread and Party at My Place Pumpkin Bread were better than bread has any right to be. I was tempted to buy one but alas, sweet bready treats are not on my wedding countdown eating plan.

Emily G's Jam of Love has also garnered some serious press with a big article in the AJC. Emily may look like demure little southern gal, but she had no shortage of energy as she described her seasonal homemade jams. She was kind enough to hand write a recipe for me when I came in search of a seafood friendly marinade jam - how's that for service? I took home her Rhubarb Marmalade as a gift for my mom, and I'm looking forward to trying it as a swordfish marinade.

Everyone at the event was clearly very passionate about what they were selling. I'm still not sure what things like ring cleaning have to do with cooking and entertaining, but I suppose there's no such thing as random service shows that they can attend.

All in all a very fun way to spend an afternoon. Check out links I listed here to support local businesses (and stock up on delicious pantry staples!)

Upcoming Event:: Metropolitan Cooking and Entertaining Show

I'll be at the Metropolitan Cooking and Entertaining Show at the Cobb Galleria tomorrow thanks to foodbuzz. Tickets are available on the site and are $20 for general admission an $45-75 to get into the celebrity theater. Food Network stars like Paul Deen and Tyler Florence will be there as well as local chefs including Anne Quatrano and Kevin Gillespie. Check it out!

Upcoming Event: Richard Blais demo at Variety Playhouse

Atlanta's favorite celebrity chef, Richard Blais, will be doing a cooking demo at Variety Playhouse on Saturday, June 27 at 3 pm. Tickets are $25 and go on sale via ticketmaster.com today.

*I earlier posted that this event was on a Friday based on the information I was provided by the promoter. Turns out that wasn't right and the event is on a Saturday - that makes a lot more sense to me!

Upcoming Simple Abundance Classes

Simple Abundance has 2 upcoming classes that sound like fun. These classes benefit the Atlanta Community Food Bank so you'll be learning and sampling delicious food for a good cause!

Hot and Sour, Salty and Sweet
Chef William Sigley of Aja
April 20, 7-9 p.m.
Location: The Cook’s Warehouse - Brookhaven
4062 Peachtree Road, Atlanta, GA 30319
$55 – Demonstration and Tasting

Take a culinary journey through Asia with Chef Sigley as your guide. The class menu consists of Spicy Thai Coconut Soup with shrimp and basil, Steamed Pork Dumplings with green curry vinegar, Crispy Whole Prawns with Szechuan pepper and salt, and Mandarin Bombe with pistachios and citrus syrup. The evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win fabulous door prizes provided by Atlanta Beverage, Bella Cucina Artful Foods, Cabot Cheese and Via Elisa Authentic Fresh Pasta.

A Ritz Affair
Executive Chef Andrew Litherland & Pastry Chef James Satterwhite of The Ritz-Carlton, Buckhead
April 27, 7-9 p.m.
Location: The Cook’s Warehouse - Brookhaven
4062 Peachtree Road, Atlanta, GA 30319
$60 – Demonstration and Tasting

Always the epitome of class and elegance, The Ritz-Carlton Chefs Litherland and Satterwhite will showcase both with a Southern twist. The class menu includes Shrimp and Grits Salad featuring Eden Farms bacon, Sweet Grass goat cheese and Sherry peach dressing; Steak & Potato with a Kobe flat iron, sweet potato rosemary spoon bread, 24-hour tomato and red eye gravy; and Sugar Rush, a margarita pie with mango chutney and lime meringue. The evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win fabulous door prizes provided by Atlanta Beverage, Bella Cucina Artful Foods, Cabot Cheese and Via Elisa Authentic Fresh Pasta.

Find out which restaurants let you BYO

Mr. AT tipped me off to a Thrillist posting today about a great new website. GoBYO lets you find restaurants that will let you bring your own wine, and lets you sort them by a composite rating, wine friendliness or corkage fee.

I never think to bring wine with me to restaurants, but it sure is a great way to save some cashola during these dark days. Turns out places like Parish and Two Urban Licks have no corkage fee and JCT and Loca Luna charge a wallet-friendly $10. Considering the ginormous markups most restaurants put on wine, I'll definitely be checking GoBYO before I head out for my next meal!

Timing is everything: The Shed at Glenwood revisted

Way back when Adventurous Tastes was just a wee little blog, I wrote a rather lukewarm review of The Shed at Glenwood. I had no inclination to rush back, but recently I heard that the chef had changed since I'd last visited. I like to support restaurants in developing neighborhoods, so I decided to give it another go.

What a difference a year makes! Last go 'round, I heard way too much about the menu from my over eager waiter. Farm-to-table is great, but I prefer it without a big dose of self-importance. Fortunately this time our waiter was low-key - told us what we needed to know and no more. Like last time, service was still a bit slow, but I suspect that was a kitchen issue and not his fault.

Our food was much more consistent this time, too. We started with fois gras, and were oh so pleased by the triumvirate of unbelievably cream fois, crispy charred bread and sweet jam. Hard to go wrong with such a combo!

My housemade pork sausage ravioli was hearty without being heavy with a flavorful tomato sauce, and Mr. AT's pork should was super tender but perhaps not quite as well seasoned as it could have been. Alas, neither dish was a knock-out, but considering the reasonable prices, it was an enjoyable meal and definitely worth a return visit.

For dessert we shared The Shed's take on a s'more - creamy chocolate topped with toasted marshmallow. They also served up a tall glass of ice cold milk - why don't more restaurants think of that? I loved the unusual consistency of the marshmallow topping, a nice change from same old same old cake.

Overall, the Shed at Glenwood is much improved, and I think it's a gem in a still developing neighborhood. With the menu constantly evolving to make use of the best of seasonal produce, you won't likely find all of these dishes when you visit. I look forward to seeing what Gummere whips up next!

PS, check out the chef bio. Is he a hunk or what?

The Shed at Glenwood
475 Bill Kennedy Way
Atlanta, GA 30316
404.835.4363

What's cookin'? News roundup

Only the yummiest morsels for you...

Bureau rumored to be closing (can't say I'm surprised)

John Kessler goes on a Buford Highway tour and so does Creative Loafing

Popcorn for company on epicurious (hello movie night!)

Genius peeps dioramas on washingtonpost.com (I love the Gitmo peeps!)

Dirty learns to open champagne

Ooh goody, cheap eats and drinks at one of my faves - JCT

Recipes: Moroccan Roasted Chicken

It was almost a year ago that Mr. AT and I went to Morocco on vacation. I learned a few valuable things while there.

1. Beware of eating from Marrakesh food stands, lest you be sick for months thereafter. I do not exaggerate when I say months.
   
2. Morocco is one of those countries where the American restaurants serving their cuisine are often tastier than the real thing. Sad but true, I had more forgettable or outright bad meals there than amazing ones. See point 1.
3. Cooking with fruit makes everything tastier. When Moroccan food was good, it was almost always because the dates, prunes and apricots slow-cooked in tajines were so sweet and bursting with flavor.

Alas, after 10 days of eating from menus that rarely varied (every place seems to have a nearly identical menu of a few cous cous dishes, a few tajine dishes and a pastilla), I was in no mood to eat Moroccan food for a long, long time. Fast forward to now, and I'm finally ready to enjoy the slow-cooked and spice-infused joys of this North African cuisine once again. Enter a Food and Wine roasted chicken recipe I'd been saving for ages - Moroccan roasted chicken with dates and apricots. Oh the joy!

This recipe requires little effort, but a bit of time - it's 70 minutes of total oven time but no significant chopping or advance prep work. Simply quarter an onion, peel some garlic, throw in your fruits and rub a spiced butter all over the chicken and voila - an hour and change later you have an unbelievably juicy chicken, heavenly fruits roasted to sweet perfection and the intoxicating aromas of cinnamon, coriander and cumin.

This dish is quite simply bliss. It's enough to make a gal forget debilitating food poisoning, and that's really saying something. It's simultaneously hearty and haute, the kind of thing that will impress everyone.

Make this chicken now. I'm serious, put down what you're doing and make this chicken. You won't be disappointed!

Moroccan Roasted Chicken
Food and Wine Magazine

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• Salt and freshly ground pepper
• One 4-pound chicken, at room temperature
• 1 onion, quartered
• 4 garlic cloves
• 12 pitted dates
• 12 dried apricots
• 1/2 cup chicken stock or low-sodium broth

Directions

1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper.
2. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

I serve this over a 5-minute pine nut cous cous. Even after the chicken was gone, the fruit filled jus and cous cous made for an amazing day after lunch.

Wine suggestion
Rich, melony Chenin Blanc: 2006 L’Ecole No. 41 Walla Voila.

Restaurant Review: Varasano's

I've never seen the Atlanta blogosphere go quite as crazy as it has for Varasano's. Over the course of Jeff Varasano's years of oven jerry-rigging and pizza blogging, he has built up quite a following, so with the opening of his eponymous pizza joint, the excitement has built up to a fever pitch. After reading Little Brother's glowing review, I had to check it out for myself.


Fortunately a media preview came along that gave me the opportunity to try every single pizza on their menu. Gluttonous yes, but also a chance to see if the place lives up to the hype. Does it? Yes, indeed Varasano's is just as good as everyone is saying, although I will say here and now that I did not experience paroxysms of ecstasy like some have described. However, I definitely thought it was top notch pizza, better than you find at most Atlanta places.

The buzz has focused largely on Varasano's ability to replicate the perfectly charred thin crust you find at world-famous pizza establishments like Patsy's in NY. I found it to be an appealing combination of yeasty chewiness and charred crispiness, although the crust wasn't nearly as exciting to me as the high quality ingredients. Great ingredients make for a standout pie. I found this to be particularly true on my personal favorite slice, the caramelized onion with sweet onions and sharp emmanthaler cheese. The pungent cheese and sugary sweet onions balanced each other perfectly, and it stood out from more traditional pies.

I returned to Varasano's with Mr. AT and some friends and found Varasano himself chilling at the bar. He informed me that he's upgrade the herbs used in the Nana's Special upon finding that his homegrown herbs were better than those he was ordering. Clearly ingredients get great attention here, and it shows.

The Nana's and the Margharita sound virtually the same on the menu, and I'd be hard pressed to distinguish them. Apparently the waiters have trouble too - we ordered the Nana's on Varasano's recommendation, and the waitress brought us a Margharita. Oh well, it was still good, although in a place with so many interesting toppings, it doesn't thrill me. Pizza classicist, I'm not.

The New Haven Clam has gotten a lot of attention, too, but I must admit it was my least favorite. I suspect that has more to do with my distaste for seafood on a pizza and less to do with it's actual quality. The red version was less seafoody to me than the white.


The Bianco Verde, nicknamed the chick pizza for its inclusion of arugula and its lack of meat, was another favorite. I normally don't love a lot of greenery on a pizza, but in this case the hint of lemon juice was a unique pizza addition and elevated the flavor of the entire pie. The Nucci adds some meat (capocollo in this case) to that pie taking it from chick-friendly to dude-friendly. Salumi is the ultimate guy pizza a variety of Italian cured meats. Honestly the Nucci and the Salumi tasted similar to me, but maybe that's because I was 6 slices into my night. That said, you can't go wrong with either.


The Dolce also caught my eye as anything with dates, cheese and honey would. It wouldn't work as a main entree as it tastes more like a dessert, but I thought it was another standout. The Greek/Italian flavors work so well together, and it's a flavor combination you'd be hard pressed to find elsewhere. On the actual dessert list are Italian donuts, which are similar to Zeppole but not as good. When I tried them they were a bit dry, so I say stick to the pizza, that's what the buzz is about anyway.


Worth noting is the upscale interior. I had envisioned a classic NY pizza joint feel, but Varasano's is more tailored to the upscale Buckhead set. Think date night not post-flag football game. Fortunately prices are line with other upscale pizza restaurants like Fritti, so it's still the kind of place you could eat on a fairly regular basis. Three pies was a perfect amount for four hungry adults, so you can get out of there for around 20 bucks a person if you're drinking.


Varasano mentioned they'd be starting lunch service soon, which might be a challenge given a lack of non-pizza options on the menu, but I suspect dinner business will remain brisk. With his attention to detail, though, I imagine he'll quickly make any changes he needs to make to bring in lunch diners, too.

In the end, I think Varasano's is a winner. In a city without a pizza heritage, it stands out for attention to detail. The pizzas are flavor packed, refined and perfectly charred.

Pros: great ingredients and perfectly charred crust, constantly trying to improve, upscale decor
Cons: service still working out the kinks but that's to be expected so early on

Varasano's Pizzeria
2171 Peachtree Rd. (in the Mezzo building)
Atlanta, GA 30309

Breaking News: I'm engaged!

Dear readers I know I've been a negligent little eater/writer this week. The boyfriend has finally become the future Mr. Adventurous Tastes (Mr. AT for short), so I've been caught up in a flurry of blissfully staring at my ring finger and wedding planning. As I proceed with sorting out catering options, cakes, and all of the other good eats that come with getting hitched, I'll keep you all posted!

Now that the initial madness is dying down, I'll get back to my normal writing schedule...

French Bistro recipes: Coq au vin, leeks and chocolate mousse

Kim Resnik from The International Culinary School at The Art Institute of Atlanta was kind enough to send me an online version of the exact recipes we used in our French Bistro class there. I highly recommend trying these out, both the leeks and the coq au vin were a revelation to me, and I'll definitely be making them again soon.

There are more great classes coming up there this spring. Check out the full list here. I'm contemplating the brunch or cupcake class. I've not yet mastered breakfast classics and I can always use new baking inspiration!


Leeks with Dijon Vinaigrette
Poireaux à la moutarde
From Food Network Kitchens
4 servings


Ingredients

• 6 medium leeks, dark green tops trimmed
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 3⁄4 teaspoon kosher salt, plus additional for salting water
• 1⁄2 cup extra-virgin olive oil
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 to 2 teaspoons chopped fresh tarragon (optional)

Instructions

1. Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
2. Meanwhile, whisk the vinegar, mustard, water, and the 3⁄4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.

Recipe courtesy Food Network Kitchens Making It Easy, Meredith Press, 2004


Classic Chicken in Red Wine Coq au Vin
From Food Network Kitchens
6 servings

Ingredients

• 8 slices bacon, cut crosswise into thin strips
• 6 quarter chicken pieces (legs and thighs)
• 1-1/2 teaspoons kosher salt, plus more for chicken
• Freshly ground black pepper
• 1 (1 pound) bag frozen pearl onions, thawed
• 8 cloves garlic, smashed
• 1 pound cremini mushrooms, halved
• 3 russet potatoes, peeled and cut into large rounds (thirds)
• 3 carrots, peeled and cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 4 sprig fresh thyme
• 2 bay leaves
• 2 1/2 cups full-bodied red wine
• 2 cups low-sodium chicken broth
• 1/2 cup fresh parsley leaves, roughly chopped
• 3 tablespoons red wine vinegar

Instructions

1. Cook the bacon over medium heat in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
2. Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
3. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper to taste and serve with the remaining bacon.

Chocolate Mousse Mousse au Chocolat From Food Network Kitchens
4 to 6 servings

Ingredients

• 1 cup heavy cream
• 6 ounces semi-sweet chocolate
• 1 large egg
• 2 large egg yolks
• Pinch salt
• 2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
• 1/2 teaspoon instant espresso powder
• 1/3 cup sugar

Serving Suggestion: Cookies

Instructions

1. In a cold non-reactive bowl, whip the cream to soft peaks. Refrigerate.
2. Fill a saucepan about a third of the way with water, then bring to a simmer.
3. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot.
4. In a small bowl, stir the espresso powder into the rum or water, to dissolve.
5. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
6. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, about 2 to 3 minutes. Remove from the heat and whip until cool and thick, and the mixture “holds a ribbon.”
7. Fold about a quarter of the egg foam into the chocolate to lighten. Fold in the remaining egg. Fold in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.

Two days of tacos: Black bean tacos and tacos de carnitas

Lately I've been all about making tacos. They're simple and fast to prepare and the ingredients work well in a variety of recipes, so I don't end up with as much wasted food as I usually do. I've tried several variations, but these two were the hands down winners. I served Mexican corn on the side both taco nights (hey, a gal can only be so creative!)


Soft Black Bean Tacos

• 1 tablespoon canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin seeds
• 2 cans black beans, with liquid
• 8 corn tortillas
• 1 cup fresh or bottled salsa*
• 2 ounces queso fresco or feta cheese, crumbled

1. Heat the canola oil in a large, heavy nonstick skillet on medium-high, and add the chili powder and ground cumin. Allow the spices to sizzle for a half-minute, then stir in the black beans and 1/2 cup water. Mashing the beans with the back of your spoon, cook for 10 to15 minutes, until thick and fragrant. As a crust develops on the bottom of the pan, mix the crust into the beans. If they seem too dry, add more water. Remove from the heat.
2. Heat the tortillas, two or three at a time, in a dry skillet on medium-high, or in a microwave. Top with the black beans, about two rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle on the cheese. Fold the filled tortillas in half and serve.

Advance preparation: The refried black beans will keep for three days in the refrigerator. You will have to moisten and thin them with water when reheating.

Yield: Eight tacos

You don't get much easier than this. Even better, there was something oddly satisfying about cracking the weird beany crust on the top of the pan to mix it back into the beans. The tacos were quite satisfying despite not having meat in them, and they had a great spicy kick that could be upped with hotter salsa or more chile pepper. I added a squeeze of lime juice, which I thought complemented the beans well.


Tacos de Carnitas
Time: 2 1/2 hours

Ingredients

• 3 pounds pork shoulder, either butt or picnic
• 7 strips orange zest
• 5 garlic cloves, minced
• 1 large onion, chopped, plus finely chopped onion for garnish
• 1 1/4 teaspoons crushed red pepper flakes
• 1 cinnamon stick, preferably Mexican canela
• 2 bay leaves
• 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
• 1 1/2 teaspoons kosher salt, more to taste
  
• 1/4 teaspoon ground cloves
• 24 small corn tortillas, warmed, for serving
• Chopped cilantro for garnish Salsa for garnish.

1. Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
2. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
3. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
   

Yield: 6 to 8 servings.

I used picnic cut pork, as well as regular oregano and cinnamon. I just now noticed that ground cloves were on the ingredient list, and I forgot those completely. Oops! It's difficult to gauge what 2 inches of water looked like, but I even whipped out measuring tap, and still my water wouldn't boil down as fast as they said it would. I ended up cooking the pork for 2.5 hours, instead of the suggested 2, and even then, I had to pour a bit of the water off through a fine meshed sieve.

In the end, though, the carnitas were amazing and oh so tender, so I wouldn't change a thing in terms of the preparation other than perhaps remembering to add the cloves. The Boyfriend raved about them, and both of us agreed that it was the hint of cinnamon that made these porky morsels extra delish. Next time, I'd just start the cooking earlier so that 2.5 hours after I started actually coincided with the hungry boyfriend wanting dinner.

Overheard: Bones doing a redesign

The only good news that came out of my several hour delay at O'Hare last night was that I overheard a man saying he'd just won the business to redesign Bones, one of Atlanta's most famous steakhouses.

I imagine business is hurting with so many companies laying off the ol' expense accounts and three-martini lunches, but it's good to know that some restaurants are investing in themselves during a trying time. wonder if they're sticking with the classic clubby steakhouse look or doing something a bit more modern.

Quick Bites Hits the Road: Grasshopper Tacos at DC's Oyamel

Today's posting is authored by occasional contributor Jeff. If you're interested in guest blogging on the site, email me at lindsey@adventuroustastes.com.

Following a recent business trip to the cultural mecca that is Martinsburg, West Virginia, I managed to squeeze in a weekend visit to one of my old stomping grounds, Washington, DC. No longer the culinary wasteland it once was, the DC restaurant scene has moved past stuffy, white-linen tablecloth restaurants filled with lobbyists, lawyers and politicians to trendy bistros abuzz with energy, serving top notch cuisine to lobbyists, lawyers and politicians.

Among the new wave of cool to hit DC in recent years is Oyamel, a Mexican restaurant in downtown DC that opened to some acclaim in 2007. While a cool, upscale and somewhat scene-y Mexican restaurant à la Rosa Mexicano is nothing to blog home about these days, one dish in particular caught my attention: chapulines, a/k/a grasshopper tacos. Described on the menu as a “legendary Oaxacan speciality” consisting of sautéed grasshoppers, shallots, garlic and tequila, they were simply too intriguing for this adventurous eater to pass up.

I’ve had all manner of protein, be it fish, fowl, glands, organs, snails, wild game, etc., but I haven’t intentionally eaten insects since that time I took a dare in second grade. I wasn’t quite sure if I was in for a treat or about to do my best impression of an attention-starved reality show contestant, but fortified by two of Oyamel’s salt foam-topped, Patron Citronge-spiked house margaritas, I placed my order and anxiously awaited my buggy prize.

When the waiter arrived with the tacos, I was a little relieved and a little disappointed to see that the tacos looked not unlike a typical barbequed pork or braised beef taco. The taste, however, was quite different – and delicious. Saltiness and sweetness were perfectly balanced, and the blend of tender grasshopper and shallots made for a very pleasing dish. And no, it didn’t taste like chicken.

Along with the tacos, my dining companions and I shared codoroniz con salsa, or grilled quail with a toasted pumpkin seed, cilantro, tomato and habanero chile sauce; albóndigas enchipotladas, or meatballs in chipotle sauce; and an assortment of more traditional--though no less tasty--tacos.

Though the meatballs were nothing special, the quail was tender and flavorful. Overall, the meal, the drinks and even the guacamole and chips we started with were first rate. Though I no doubt left impressed with the novelty of having eaten bugs, I would recommend Oyamel even to those who prefer their grasshoppers to be of the fudge cookie variety.

Oyamel, 401 7th Street, NW, Washington, DC

Breaking News: Linton Hopkins named to Food & Wine's Best New Chefs of 2009 List

Hello from Chicago! How tragic is this - I'm in one of the world's great eating cities, one the Boyfriend and I have desperately been wanting to plan a trip to for eating purposes, and instead of dining out at the likes L2o or Blackbird, I ate alone tonight at a cruddy hotel Italian joint in the suburbs. Sigh...great food is so close and yet so far away!

In better news, my beloved Food and Wine magazine has just named its best new chefs of 2009. Linton Hopkins of restaurant Eugene and Holeman & Finch has made the cut! He's also one of two GA chefs nominated for a James Beard award, so clearly this has been a very, very good year for Mr. Hopkins. Although not a new chef per se, he fits F&W's criteria of not being at the helm for longer than 5-years.

I am a huge fan of H&F, especially the divine fried oysters and post-10 pm burger, so I'm not surprised he's garnering national attention! Congrats, Chef Hopkins!

Check out the full F&W Best New Chef's list.

Food 101 launches Monday night brunch

Who doesn't love breakfast for dinner once in a while? Long a staple of busy moms everywhere, the comfort of pancakes and bacon past 5 pm are now coming to Food 101 on Monday nights. This restaurant has long been one of my brunch favorites, so this sounds like a great option (but seriously peeps, bring back the kobe beef patty melt!)

Here's the scoop:

The restaurant recently expanded their Sunday brunch by one hour (from 10 a.m. to 4 p.m.) Patrons wanting the Big Nasty (fried chicken, scrambled egg, smoked bacon and cheddar cheese sandwich), the Grande Loco (Kobe beef, scrambled egg, potato and cheese fondue burrito), or Anson Mills whole wheat pancakes can now also get their fix every Monday night from 5:30 p.m. to 10 p.m. Of course, Food 101 Morningside’s signature $5 housemade Bloody Marys are also available.

The menu will feature select signature items each week as well as a few specials. Recent specials have included fried chicken and waffles, Nutella and a warm baguette, and Painted Hills pot roast Benedict with horseradish aioli, poached eggs and Hollandaise. The best part of Monday night brunch is that everything on the menu is under $20.

Brunch is available on Saturday from 10 a.m. to 3 p.m., Sunday from 10 a.m. to 4 p.m., and Mondays from 5:30 p.m. to 10 p.m. For more information, please visit www.food101morningside.com or call 404-347-9747.