Wedding Eats: Cake Tasting

Months ago when visions of a vineyard wedding still danced in my head, Mr. AT and I went to a cake tasting at Santa Rosa's popular wedding baker Fleur de Lisa. She makes truly beautiful cakes, however my vision was for a more rough iced, Grandma-madeit kind of cake. If the rest of my wedding is going to be all about rustic chic, then a frou frou cake just doesn't make sense. Plus all that fondant and decoration just doesn't taste good, and I'm a gal all about taste, right?

www.snippetandink.com

The good news is Fleur de Lisa's cakes do taste quite good. No better than the kinds of cakes you get at most places, though, and doesn't all cake taste pretty good? We of course scarfted down every bite, regardless. We sampled an entire platter of Fleur de Lisa treats, including a spice cake, variations on chocolate, and a couple of fruit filled white cakes. In the end, we settled on chocolate/raspberry or chocolate/strawberry as our favorites. But at a minimum $7 a slice were they worth it? We left unsure. $7 seems like a lot for a slice of cake that looks like very good homemade cake and tastes about the same. If we were getting her high design decorations perhaps, but it felt like one of many wedding ripoffs.


Fleur de Lisa eventually got ruled out not because of her cakes or her prices at all but because of her location. Wine country simply proved to complex and expensive to plan a wedding in from Atlanta so we chose Serenbe for our big day. For those who don't know it - Serenbe is a gorgeous little southern village newly developed south of the Atlanta airport in Palmetto, GA. There is a gorgeous inn, cute cottages, organic gardens/farms, and great food - rustic elegance in our own backyard!

So what kind of dessert to serve then? Our latest plan is to ditch the traditional cake entirely and serve pies. There's something so entirely adorable about serving a variety of pies on a long wooden table. It's so very backyard picnic and refreshingly unexpected. Current thinking is chocolate cream pie or red velvet cake, pecan pie and an apple or pear tart. Seasonal and yummy for November nuptials!

www.marthastewartweddings.com

Downhome wedding eats

Some of you might have noticed I've been a little slow on the blogging as of late. For that I apologize but not without a pretty good excuse - planning a wedding is really damned time consuming!

Don't get me wrong, I enjoy wedding planning. There are so many gorgeous wedding blogs out there, like Snippet and Ink and 100 Layer Cake, that I have given serious consideration to being a professional wedding blog reader (will someone please pay me for this?) But when combined with a full time work schedule, finding time to blog is rather daunting. Never fear, I'm trying my very hardest to keep up with it, and I promise that I won't always be this harried!

After much drama today Mr. AT finally managed to meet me in Chicago for a weekend of culinary decadence. So lots of fun Chi-town scoop to come. It was a busy week, too, with media dinners at Rosebud (nee Food 101) and The Shed at Glenwood so even more good eats to tell you about from that.

For now, check out this article on the trend towards comfort foods and low key environs for weddings. My own big day happens to be much like that (although minus the 150K price tag the wedding described in the article has!). More to tell on that later...

In the meantime, don't forget to enter my Atlanta's Hottest Chef Contest!

More details on Atlanta's Hottest Chef Competition

Since chefs are more often than not standing over a hot flame rather than flaming the passions of the public out in dining rooms, I realize that many of you don't actually know what chefs, even at your favorite restaurants, look like. So here's the way this competition will work.

Nominees can be submitted through Friday, July 10. The following week, I will post the nominees with photos and let the public vote. That way some of you get a chance to scope out these hotties for yourselves before deciding which one deserves the title!

Keep those submissions coming to lindsey@adventuroustastes.com! Please remember photos will be necessary for your fave chef to have a chance, so pass them on if you have them. If not, I will try to track them down myself, intrepid snoop that I am!

Nominate Atlanta's Hottest Chefs!

OMG, I love this article. I mentioned before that Food Network is like porn for old ladies, but apparently the sex appeal of chefs extends much further than that. It's true that the hunky looks of Top Chefs like Sam Talbot and Fabio Viviani have kept them around the public arena even after the Top Chef cameras stopped rolling. Crushing extends to the straight fellas, too - two men close to me (names withheld to protect the easily embarrassed) happen to crush on Anthony Bourdain and Eric Ripert. Who wouldn't?

Savoring a delicious meal is such a sensual experience that it's no surprise that we have the hots for chefs. They're not just titillating our palettes!

Why should TV chefs have all the fun? Surely we've got some local chefs who light a fire outside of the kitchen, too! I've already mentioned the yummy factor of Shed at Glenwood's Lance Gummere, so I'll throw his name into contention. Who else? Submit nominations for Atlanta's hottest male or female chefs (and photos if you've got 'em!) by July 10 to lindsey@adventuroustastes.com, and I'll publish an article about Atlanta's Hottest Chefs thereafter!

Photo credit: Bravo.com

July 4th fun at the W Atlanta Buckhead

I for one haven't had a second to think of July 4th plans just yet. That probably means we'll be doing a whole bunch of nothing very interesting. Sigh...

I found this event in my inbox today, and it sounds pretty fun. Have a feeling it's not at all Mr. AT's speed, but I wanted to pass it along for those of you who are more motivated than us for the 4th! Hmm...now that's got me wondering if I can convince my fam to cookout. I get burgers, nearby fireworks and $0 out of pocket. Not a bad deal!

WHISKEY BLUE AT THE W ATLANTA BUCKHEAD HOSTS FOURTH OF JULY CELEBRATION

 

Overlooking the 50th Annual Lenox Fireworks Display

 

Music by DJ Chris Rimby, Burgers and Hot Dogs by Market

 

Atlanta, Georgia (June 22, 2009) – Celebrate the Fourth of July in style this year at Whiskey Blue and enjoy the best view of fireworks in the city. The swanky terrace located on top of the W Atlanta Buckhead was recently named one of “Hottest Hotel Rooftop Bars” in the country by Travel + Leisure magazine and boasts an unbeatable view of the 50th annual Lenox Square fireworks display. Whiskey Blue will open at 3 p.m. and fireworks will begin around 10 p.m., so get there early and stay late!  Chef Matt Harris of Market is bringing out the grill and will cook up burgers and hot dogs for with classic side items for just $10 a plate. DJ Chris Rimby will provide the sounds after dark.

 

Entrance to Whiskey Blue’s Fourth of July celebration is $25 per person, which includes a complimentary cocktail. Whiskey Blue will take reservations until July 3 by phone or in person, call 678.500.3100.  The W Buckhead Hotel is offering a special 2-night stay (July 3 – 4) for $299 per night. Package includes parking, guaranteed access to the terrace at Whiskey Blue, and a bucket of Corona or Corona Light with the rate code IDAY. To take advantage of this offer, please call 877.822.0000. 

 

WHAT:          Fourth of July Celebration at Whiskey Blue

 

WHEN:         July 4, 2009

 

TIME:             Whiskey Blue opens at 3 p.m.

                        Lenox Square Fireworks begins at 9:40 p.m.

 

WHERE:     Whiskey Blue

                        W Atlanta Buckhead Hotel

                        3377 Peachtree Rd NE

                        Atlanta, GA 30305

Food 101 becomes Rosebud

I just ate brunch at Food 101 recently and as per usual thought it was great. Wouldn't have guessed that in fact the chef has recently bought it, and as of July 6, it will become Rosebud instead of Food 101. Apparently the food is staying largely the same (yum, same great southern-influenced farm to table as before!) as are the staff. The biggest obvious change will be the decor, and even that sounds pretty subtle. I'm checking it out next week...will keep you posted!

In the meantime, if you go, don't miss their burger. It is unexpectedly amazing. They used to have a kobe beef patty melt to die for on their brunch menu, but that hasn't been on the menu since last year (bring it back pretty please!) Suffice it to stay a kobe beef burger minus the melt is still delicious. Juicy, flavorful, perfectly cooked...well played Food 101/Rosebud!

Last simple abundance class of the season - June 22!

The last Simple Abundance event I promoted on here sold out, so don't miss out on the last one of the season - June 22 hosted by Serpas!

SERPAS TRUE FOOD HOSTING COOKING CLASS JUNE 22 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 – Serpas True Food’s menu features approachable dishes true to their Louisiana, Asian and Southwestern influences. Learn some great summer entertaining tips that you can try out on your friends at the next cookout!


Watch as some of the restaurant’s most popular items are created just for you including Eggplant Hushpuppies, Bar-b-qued Red Fish, and Lemon Poppyseed Cake with Strawberry Compote. The evening also includes wine tastings sponsored by National Distributors 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, June 22, 2009

7 – 9 p.m., Demonstration and Tasting


WHERE:
The Cook’s Warehouse – Midtown
549-1 Amsterdam Avenue
Atlanta, GA 30306


COST: $55, 100% 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.

Restaurant Review: Cottage Ethopian

Mr. AT and I have been curious about Cottage Ethiopian for ages. It first caught our attention because it is so clearly in an old Burger King space and has made virtually no effort to hide that fact. I guess you don't go to Ethopian for the atmosphere typically, but still, it's a strange sight to see.

The next thing we noticed is that there are consistently tons of taxis parked outside. Seriously, entire flocks of cabs besiege Cottage. so it must be good right? There is definitely a school of thought that says to find where the authentic ethnic eats are, just ask a cabbie. So finally after a year of discussion, we decided to check it out.

I always enjoy Ethiopian. The squishy injera is fun to eat - and you don't get to say that too often. I always order the same thing, a combination plate of meat and veggie. It all comes out on a big platter, and I begin scooping. Honestly, I never even know what all of it is. There's the yellow veggie thing and the green veggie thing, and the slightly cinnamon tinged brown stuff. But still it's all really tasty and reminds me vaguely of beef stew.


Cottage isn't much different. Unlike most places, they do give you a choice of what goes into your combo, which I actually found a little tricky since I am not sure what my favorite dishes are called. In the end we guess right. Turns out the yellow veggies were ater kik (yellow split peas), and the green veggies were alecha miser wot (whole lentils simmered in mild sauce), and that brown stuff was yebeg key wot, a spicy lamb dish.

All in all, the decor was just as charmless as most Ethiopian (and Burger King's!) are, but the food was exactly what I expect from Ethiopian. Injera has an unfortunate stomach expanding affect, so I couldn't even come close to finishing my half of our combination platter, but I'd definitely go back for hearty Ethiopian fair and an evening of eating with my hands.

Pros: Exactly what you expect from Ethiopian - hearty fare and deliciously spiced veggies and meats
Cons: Low on atmosphere

Cottage Ethoiopian
1841 Piedmont Ave.
Atlanta, GA 30324
404-724-0201

Restaurant Preview: Abattoir

There are some meals that go by in a blur. More often than not, this sort of meal is enjoyed with a crowd and several adult beverages. It's not that you're drunk, it's just that you're very very hungry, the food looks oh so good, and if you don't move fast one of your voracious friends is going to scarf down your share.


I had just such a meal at Abattoir recently. To most Atlantans the opening of Abattoir might have gone unnoticed, but to hardcore foodies, particularly those fond of snout to tail eating, Abattoir is a rather exciting experiment. Can Atlanta sustain a rather adventurous shrine to offal? I'd like to think yes, but the premature demise of cutting edge restaurants like Blais make me wonder if Atlantans don't like their food too weird.


Abattoir means slaughterhouse in French, so they're taking their meat focus pretty seriously. Its pseudo-industrial West Midtown setting is a bit off the beaten path for many, but these chefs have a knack for making awkward locations work for them. The atmosphere is industrial chic, and although on the Saturday night we visited it wasn't too crowded, I imagine once they really get going, it could get quite loud in there.

Sure, Abattoir has plenty for the squeamish carnivore to eat - springer mountain chicken, slow roasted pork, and a beef and pork burger, But what's really got people excited is that Quatrano and Harrison, of Bacchanalia and Floataway fame, are trying their hand at more unusual meats, including sweetbreads and lamb liver fritter. Everything these chefs touch is gold - witness people's willingness to shell out big bucks for haute cuisine at Bacchanalia or even $14 for a sandwich (a frickin' amazing sandwich thankyouverymuch) at Star Provisions.

It's too soon to pass judgement on Abattoir, but let me say this. When the food arrived for our table of 7, the feed frenzy that ensued was epic. Our chichirones, pickled Georgia white shrimp, lamb liver fritters, slow roasted pork, crispy ceci peas, and burgers were gone so fast, I'm not sure I even knew what I was eating most of the time. Suffice to to say that everything was quite tasty, even if no one dish stood out enough to pause the face-stuffing. In fact it was only the maple bacon beignets that were eaten slowly enough to admire and savor. Bacon makes everything better, even dessert.


Based on what I experienced, I'd say definitely check out the lamb liver fritters - sounds like something that will be gross, but is indeed quite yummy and lacks any offensive gamey flavor. The jarred shrimp is a unique presentation and also a success.

All in all, I thought Abattoir was an exciting addition to the restaurant scene. The food is challenging but still approachable. The prices are surprisingly low compared to their other restaurants, and the atmosphere is sexy enough to make for a great night out. Let's hope that enough people are willing to push their dining boundaries to keep it afloat!

DirtySouthWine's Hardy in lead for A Really Goode Job

Atlanta's favorite wine blogger, Hardy Wallace, is in the running for every oenophile's dream job - a gig with Murphy-Goode Wine. It's a 6 month, $60,000 gig writing about Murphy Goode wines on various social media outlets. Oh and did I mention you get to live in Sonoma and drink lots of wine? 

As a wine-lover and a professional brand consultant, I must say this is the most genius program ever. Murphy Goode has gotten major bang for their buck for all the attention this program has garnered them and some lucky wino gets the most amazing 6-month job ever.

You can vote for who gets the job here. Looks like as of now Hardy is in first place (how jealous am I?). Aria is having an event in support of Hardy on the 16th . Scoop below...

Check out more about Hardy's candidacy here.

Dining Deals: Shed at Glenwood Harvest Thursdays and Slider Wedensdays

Times are tough so restaurants are getting more creative with how they lure people in. The way I see it that's a good deal for everyone - they get diners, and we get to eat something interesting and different from the norm at a good price.

Forget meat and three...ditch the meat all together and enjoy 4 veggies for $10 at the Shed at Glenwood on Thursday Harvest nights. The always hunky Chef Lance Gummere will be serving up a rotating list of seasonal faves like Roasted Sunchokes, Sliced Tomatoes with Basil Pesto, Sweet Corn, and Fennel Salad.

With Sunday Suppers for $20, $3 slider night on Wednesdays and a nightly 3-course prix fixe for $24, every night is a good dining deal night at the Shed at Glenwood. I've particularly heard great things about slider night. Word on the street is that the variety of sliders, including pork schnitzel with pear jam, fried chicken and pork belly blt, are hearty enough to be a meal once you add in sides. That's my kind of cheap date!

SummerNights at the InterContinental

I'm off to glamorous rural Ohio for work in a bit, so I might be a little slow on the blogging front for a couple of days. In the meantime, my friend passed along this event she's involved with. Sounds like a fun excuse for some post-work boozing!

Cooking Class: Les Dames Simple Abundance Class

I'm always happy to help out a good cause, even better if there's tasty food involved. Les Dames know how to party (see my article about Afternoon in the Country.), so their upcoming participation in Simple Abundance cooking classes to benefit the Atlanta Community Food Bank should be great! Seriously, check out who's participating - there are some serious Southern Food Heavy Hitters!

Sadly I'll be kicking it in rural OH thanks to the day job. Oh well, at least I can console myself with some fine Amish cuisine...

Here's the scoop:

WHO: Award-winning cookbook authors, chefs and members of Les Dames d’Escoffier:

· Angie Mosier – acclaimed food stylist, writer and teacher.

· Linda Harrell – Corporate Chef for 101 Concepts.

· Nancy Lutz – Senior Catering Consultant for Affairs to Remember Caterers.

· Nathalie Dupree – author of countless Southern classics including “Nathalie Dupree’s Shrimp & Grits Cookbook” and “Comfortable Entertaining: At Home with Ease and Grace.”

· Rebecca Lang – author of “Southern Entertaining for a New Generation.”

· Shirley Corriher – food scientist extraordinaire and author of the James Beard Foundation award-winning “CookWise: The Hows and Whys of Successful Cooking” and the newly released “BakeWise: The Hows and Whys of Successful Baking.”

· Virginia Willis – chef, author of “Bon Appetit, Y’all”, and former Kitchen Director for Martha Stewart Living Television.

WHAT: Simple Abundance Cooking Class – Ladies of Les Dames

Members of the Atlanta Chapter of Les Dames d’Escoffier offer an incredible evening of recipes, tips, techniques and engaging stories to culinary fans across Metro Atlanta as part of the Simple Abundance Cooking Class series. Each class provides a unique opportunity to learn the secrets to exquisite dishes, have fun, and help feed Atlanta’s hungry.

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.

WHEN: Monday, June 8, 2009, 6:30 – 9:30 p.m.

WHERE: The Cook’s Warehouse - Brookhaven
549-1 Amsterdam Ave., Atlanta, GA 30306

COST: $90 – Demonstration and tasting

HOW: To register online for the Ladies of Les Dames class or any other upcoming Simple Abundance cooking class visit www.ACFB.org or call 404-892-FEED ext. 1444. One hundred percent of class tuition benefits Atlanta’s Table, a project of the Food Bank.