Harvest Midtown this Sunday

The Sixth Annual Harvest Midtown, where Atlanta foodies and oenophiles can come together to taste over 200 wines and tastes from top Atlanta restaurants, is this Sunday. I went last year and had a sublime time sipping wine and savoring the munchies on what turned out to be a very warm day. This year, the event is moving to the Georgian Terrace, so you can actually escape the elements if you need to.

When: Sunday, October 4th, 2009
1pm - 5pm
Tickets:
General Admission: $45 in advance, $55 at the door
VIP: $75 in advance, $85 at the door
(VIP tickets include entrance to VIP area with special wine selections, hors d'oeuvres , entertainment and seating)

After Party at Publik across the street from The Georgian Terrace (old Bazzar) - 5 - 8pm

Tickets available at www.harvestmidtown.com or at ENO by ZAZA and Barrelman (800 Peachree St.). More information available by calling 404.841.8335

Where:

The Georgian Terrace Hotel (both indoor and outdoor areas)
659 Peachtree St.
Atlanta, GA 30308

Staplehouse family style dinner this Sunday!

Quick before it's too late - snag a coveted seat at a staplehouse dinner:

dinner's at our house - family style

3 courses - accompanied with bottles of wine and buckets of beer

reservations required - first come first served

this Sunday, October 4th - 5:30 reception / 6:00 dinner
10 seats available

$45 per head - gratuity always appreciated

72 hour notice of cancellation required
cash or check accepted

email or phone to make reservations
please feel free to pass on (ryanandjen@staplehouse.com)


MENU
salad of baby spinach, pumpkin seeds, dried cherries, roasted butternut squash, goat cheese and cinnamon vinaigrette

roasted berkshire pork loin with rosemary apple slaw and sweet potato puree

pumpkin bread with spiced cream cheese icing and dried fruit compote

--
ryan + jen hidinger
404 277 0080 | staplehouse.com

The Farmhouse at Serenbe

Mr. AT and I took a trip down to Serenbe this past weekend to scope out the place one more time before our wedding. It was the perfect excuse to try brunch at the Farmhouse. I didn't even think to check out the menu in advance, so I lucked out that it was fried chicken Sunday - yum!

The supreme of chicken was crispy, salty and moist. Plus it was a pleasantly restrained portion that was filling without being gluttonous. The accompanying grit souffle was cheesy and much more compelling to me than regular grits are.

The Inn at Serenbe couldn't be more beautiful - it's bucolic with lush wildflowers, green fields, and a charming bevy of farm animals (eey eye eey eye oh!), and the restaurant itself is country charming without being folksy. What a delightful place to while away a Sunday afternoon - all just a mere 45 minutes from the city.


And what could be better post fried chicken than a good jump on a trampoline? Yep, there's an in-ground trampoline right behind the lawn where we'll be saying our vows, and I spent a few blissed out minutes reconnecting with my inner 10 year old on it. What a great way to burn off fried food calories!

Easy weeknight dinner – Green Chile Chicken Enchiladas

Rotisserie chickens must be one of the single biggest boons to lazy chefs. Why waste time cooking chicken when you can swing by any grocery store and pick up a delicious, already prepared chicken? Just shred it and it becomes the basis for chicken salad, stir-fry, enchiladas, you name it!

I like to task Mr, AT with shredding the chicken. It seems to speak to a manly urge to massacre an animal/play with your food, and it gives him eat the chicken with his hands when I’m not looking (the greasy chin is a dead giveaway though!).

This recipe is one of my favorite easy dinners. Chicken enchiladas are super delicious, and are much easier to make than you’d think. Once the chicken is shredded, the rest of the prep is a cinch, and the end result is filling and so very yummy. Perfect for the chilly autumn nights that are sure to hit one of these days.

Adapted from Martha Stewart:

Ingredients

Serves 4

• 1 Rotisserie chicken, meat picked off
• Coarse salt and ground pepper
• 3 garlic cloves, unpeeled
• 1 16 oz jar of medium green salsa
• 3/4 cup half-n-half
• 6 corn tortillas (6-inch)
• 6 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• 1/4 cup fresh cilantro, chopped (optional)

Directions

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

The St. Regis celebrates the anniversary of the Bloody Mary

I love a good morning cocktail. There's just something about drinking in the a.m. that's so very lady who lunches decadent. And there is such a peculiar feeling of bonhomie that comes from the combination of booze and sunshine. Now I love a good prosecco or champagne cocktail, but it's that most famous of morning cocktails - the bloody mary - that intrigues me most.

I hate tomato juice, and yet, when properly spicy and served with enough accoutrement (celery, olives, and pickles oh my!), it transforms from a gross vegetable juice into something magical. The cocktail holds a peculiar place in my memory as I once spent several days in a row sipping bloody mary's at a Colorado ski lodge. What's a skiing adverse girl to do when everyone else is on the slopes? Ah the memories, but I digress...

Turns out the bloody mary (née Red Snapper) was invented at the St. Regis New York's King Cole Bar 75 years ago. To celebrate this momentous anniversary, Atlanta's St. Regis will be serving up the original Red Snapper as well as the Atlanta version, the West Paces Mary, for $.99 on October 5.

Want to make your own?

The West Paces Mary
1 oz. vodka
7 oz. tomato juice
½ squeezed fresh lemon
1 teaspoon Worcestershire sauce
3 shakes Tabasco sauce
½ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon ground celery salt
1 teaspoon whole black peppercorns
2 tablespoons fresh horseradish
1 tablespoon pickled okra juice
1 celery stalk
2 Old South Tomolives (pickled green tomatoes)


St. Regis
88 West Paces Ferry Road
Atlanta, GA

*Photo credit: William Clifford

Shed at Glenwood Brunch

It's not big newsflash that I'm big fan of The Shed at Glenwood. It's exactly the kind of place every neighborhood needs - great local food, friendly atmosphere, and a frequently changing menu to keep things interesting. If you sign up for their mailing list, you'll see they have a variety of themed evenings such as a veggie night and slider Wednesdays. Yesterday morning I got an email saying today would be buy one get one free brunch. I just so happened to be looking for a brunch option for a gal pal and myself, so perfect, right?

I typically thing egg dishes are pretty boring. Most restaurants just phone in brunch. Throw some uninspired omelets, eggs benedict and french toast on a menu, and you've got the same old same old brunch you can find at so many places. But at the Shed, both Cindy Shera and Chef Gummere were there, so at least you know you've got the A-team on hand.

At first glance, The Shed's menu is definitely different than the typical borefest. It's pork heavy for a start (always a good thing in my book), and it had more than one dish that piqued my interest. Hmm...pork belly fritatta or fried egg sandwich? I went with the former and wasn't disappointed. The generous helping of pork belly was tender and flavorful and not as fatty as I worried it might be. Even better, the potatoes, which I feared would just be a starchy and bland addition to the fritatta actually had a beautiful orange yellow color and a sweet taste. I rarely finish an egg dish, and this one I had to force myself not to scarf down every bite.

And best of all Atlanta's Hottest Chef runner up and all round charmer, Chef Lance Gummere offered to walk me to my car when it started pouring for the zillionth time. Now that's service!

Rosh Hashanah Celebrations

The Jewish New Year, Rosh Hashanah, starts tonight, and that means family dinners. There are a variety of classic dishes families turn to for these celebrations, including brisket, challah, tzimmes (honey baked carrots) and kugel (a sweet pasta or potato based dish). Some of it is just family tradition, and other dishes are chosen for symbolism. For example, Rosh Hashanah meals typically include apples and honey to represent a sweet new year.

For my family it always means brisket for sure and probably carrots. I'm in charge of dessert this year, and I debating whether I should go traditional or just plain delicious. Something with honey would be traditional, but not quite sure it sounds very exciting. Hmm...

Here are some options!

Fig Fluden

Spiced up honey cake

Lindy's or is it Reuban's cheesecake

Fig and Raspberry Tart

Pear and walnut tart

Rosh Hashanah Jam Cake

Happy New Year!

A beautiful film and related NY Times article.

James Beard Nominee Hugh Acheson to open Atlanta restaurant

Hugh Acheson is one of the few Georgia chefs who consistently gets national recognition. But until now the Food & Wine Best New Chef 2002 and the James Beard Chef in the Southeast Finalist has only been cooking in Athens at Five & Ten and National. I have yet to get all the way out to Athens for dinner, so I haven't yet tried his food. That's why I'm so glad to hear he's signed a lease to open a restaurant at 999 Peachtree in Spring 2010.

At the new restaurant, to be called Empire State So., Acheson will continue to cook Southern influenced, local, responsible cuisine, and in this case his focus will be on meat 'n three for breakfast, lunch and dinner.

The press release says this of the new venture:

Empire State So. will be a community restaurant focused on southern staples. It will make you crave okra, smothered pork chops, and collard greens. We want it to be a place where you’ll find yourself having a drink on Sunday, a coffee on Monday, lunch on Tuesday, a to-go sandwich on Thursday and dinner on Friday."

Looking forward to finally getting to see what all the Acheson fuss is about!

So who does Top Chef's Eli really resemble?

Let the record reflect that the whole Eli/Ursula comparison was not mine. Don't shoot the messenger! I think Eli is lovely, and he brings to mind rainbows and unicorns.

So I took things into my own hands and consulted myheritage.com, a very fun site that will tell you what celebrities you most look like. I'd imagine Ursula isn't built into their algorithm, but apparently Eli most closely resembles someone named Chester Bennington (oh turns out he's from the very annoying and ubiquitous Linkin Park). Although that is somewhat uncanny, I prefer the Halle Berry and Larry King comparisons...much more interesting!

Of course, it's really about the cooking, right? So head over to Eno and try for yourself and tune into Top Chef to watch him in action!

Top Chef: Kessler comments on Chef Eli Kirshtein's hair

Most of what the AJC's John Kessler has to say about Top Chef's Eli Kirshtein is pretty complimentary, but seriously, ouch...

Apologies, Eli! But there is something about your “Top Chef” publicity photo that brings to mind “The Little Mermaid”’s Ursula... Short in stature and a little pudgy, with the requisite mousse-disaster hairdo and hipster glasses...

I'm hoping Eli (an Adventurous Tastes friend) starts showing up for more than just witty quips on Top Chef. I'm rooting for both remaining Atlantans to stick around until the end. And although the spiky hair is definitely reminiscent of his mentor, Richard Blais, and yes, maybe even Ursula, at least Eli isn't covered in piercings and tattoos like most of the rest of the cast. Where's a Sam Talbot or Fabio when you need them?

Read the rest of Kessler's post here.

Want to be an Adventurous Tastes Guest Blogger?

Today is officially two months from my wedding. I can't believe it will actually be here so soon. But the dress is being altered, the menu is set, and the invitations are just days away from being sent, so I guess we really are almost there.

I'll be heading off for three weeks with Mr. AT to celebrate our newly wedded bliss (and to unwind from months of obsessing...er, I mean planning). We'll be eating our way across South Africa, visiting Cape Town, the Winelands, the Garden Route, and at the end enjoying a 4-night safari. I can't wait! But of course that's a lot of days away from my faithful readers. I'd love to find some guest bloggers to keep Adventurous Tastes filled with the latest food scoop while I'm gone.

Interested? Write me at lindsey@adventuroustastes.com and let me know. You can write about anything related to food - reviews, recipes, news, TV, books, etc, and I'm happy to print your byline if you're promoting your own site.

Ray's on the River Seafood Contest

I keep meaning to eat more seafood, but Mr. AT won't let me prepare seafood inside (too stinky he claims!), so I don't really have a way to cook it at home. For those of you who do have big enough kitchens or good enough ventilation systems, I've got a contest for you:

Ray’s on the River is celebrating 25 years of business in the month of October by holding a seafood recipe contest. Send in your favorite seafood recipe for a chance to win a dinner for two (worth $250). The recipes will be prepared by Ray’s on the River Executive Chef Tom McEachern and will be judged by Ray himself amongst others. The winning recipe will also be served as a special entrée at Ray's throughout October.

Chec here for official contest guidelines. Recipe forms are available at all 3 Ray’s locations or online at www.raysrestaurants.com under the Promotions link. You can fax entries to 770-612-2459, or email to raysrestaurants@raysrestaurants.com, with “Ray’s Seafood Contest” in the subject line.

Chicago Restaurants: Frontera Grill

I just realized that I never posted about my experience at Frontera Grill in Chicago. Shame on me! Alas, it's so far past that I can't be all that specific, but I still wanted to share some images and impressions.

If you watched Top Chef Masters, you already know that Chicago's Rick Bayliss a) cooks a mean Mexican dish and b) is the nicest guy EVER. I tried his lower priced Mexican restaurant, next door to Obama favorite, Topolobampo , before I saw him on the show, and Mr. AT and I felt very pleased with ourselves for having eaten at the winner's restaurant.

The restaurant doesn't take reservations and is very, very popular, so waiting is inevitable. Our wait was estimated to be 2 hours, and we managed to snag appetizers at the bar after an hour and a seat in a free-for-all bar table another half hour later, so it wasn't quite as bad as it could have been. But still it was much longer than I'd wait for most places.

The decor is hip, upscale Mexican - think bright colors and quirky art. The crowd, all ages, urban and professional. Even Frontera isn't cheap - this is no cheapy taco combo joint - but it's reasonable prices for such a top notch meal.


Taquitos were like the combo platter staple only AMAZING with ingredients you could actually identify and addictive crunch without being greasy. Queso fundido clasico, with jack cheese, roasted peppers and homemade chorizo was just as decadent and craveable as it sounds.


With all that appetizer goodness, I ran out of steam by the time my pork dish came out. The menu changes monthly so this isn't on the menu anymore anyway, but the taquitos and queso still are. As with all good moles, the sauce was incredibly complex, but too heavy for me after already eating so much.


Despite his best drunken efforts, the loud-talking, bimbo dating, guy next to us couldn't convince us to have plantains (a side dish) for dessert. Amazingly, El Jefe still managed to cojole me into having dessert, and the dense Mexican chocolate cake didn't disappoint. I just love spicy chocolate - is there anything better? On a trip to Oaxaca years ago, I felt in love with the cinnamon inflected chocolate of the region. Mmmm...

Everything at Frontera was delectable and put a higher-end spin on Mexican than you're used to. Bayliss is the undisputed king of regional Mexican cuisine for a reason - he takes the variety of flavors Mexican regional cuisines are known for an creates refined dishes with explosive flavors. I definitely have a chef crush!

FRONTERA GRILL
445 North Clark Street, Chicago, IL 60610
312-661-1434

One of Atlanta's chefs out on Top Chef

Spoiler Alert: don't read if you haven't watched this week's Top Chef yet!

Can't say I didn't see it coming...

Poor Hector Santiago, of Atlanta's Pura Vida, seemed doomed from the start. I saw him a couple days before the show premiered, and when I mentioned how excited I was to see him on the show, he seemed, well, not very excited at all. That was the first hint. Then the very first episode went badly for him - a deep fried steak seemed to start him off on bad footing indeed. And he never quite regained his mojo.

Hector just seemed uncomfortable cooking outside of his Latin repertoire, and alas South American cuisine can only get you so far on a show where cooking out of your comfort zone (cook with offal! serve food to girl scouts!) is de riguer. So when his number was up on last night's episode, it didn't come as too big of a shock.

I feel for Hector. He's clearly a talented guy, and Pura Vida puts out some great food. But another disastrous beef dish did him in (this guy probably seriously hates cows right about now), and now we're down to two Atlanta contenders.

Is it just me or are there only five chefs with a legitimate chance of winning Top Chef this season? Never has there been a season where a few chefs so clearly dominated every challenge. I could envision one or two of them getting upset earlier in the season, but it seems rather obvious that brothers Michael and Bryan Voltaggio, seafood guru Jennifer Carroll, resident d-bag Michael Isabella, and Atlanta's Kevin Gillespie are the ones to watch.

There are couple of other chefs who have been neither awful nor amazing throughout the challenges, but these five have so thoroughly dominated that it seems inevitable that we'll watch the others get picked off one by one before the competition really heats up.

Similar to how people lament the presence of singers who've previously had recording contracts on American Idol, I do have to wonder if it's really a fair competition to put a caterer or a sous chef up against someone with a Michelin star (the inkier Voltaggio) or someone Eric Ripert would trust to run one of his restaurants (Carroll). Clearly the majority of the cheftestants are completely outmatched, and I'm glad to see that at least Kevin Gillespie is holding his own and showcasing Southern cuisine to boot. Hello bacon jam!

So sad...just watched Hector's video on the Bravo website in which he says he thinks this might diminish his career. I certainly hope not! There's a place for his style of cooking, whether or not he's cut out for Top Chef stardom, and I for one hope the show helps garner more attention for him in Atlanta! Poor guy needs a hug...

Deal Alert! Restaurant.com 90% Off Sale

Restaurant.com has a 99-hour sale that started at midnight PST. During the sale, you can get a $25 gift certificate for $1 or $1.25, depending on the restuarant. It's a great excuse to try some new restaurants. Just enter the promo code NINETY when checking out.

While the available Atlanta restaurants are primarily in the 'burbs or of the chain variety, there are certificates available for higher-end eats like Repast, Social and Dogwood. And heck, for $1 you're not out much even if you never get around to using the certificate (they're good for one year from purchase). Don't wait too long because gift certificates for popular spots may sell out.

Bon Appetit!

Tacos at Hidigers'

The adorable and multi-talented Hidiger's have done it again. Their Labor Day fundraiser brought together great food and live bands to support their dreams of opening Staplehouse, a neighborhood restaurant. They put on quite an event, and even went so far as to take down a fence to open the party to a neighbor's yard. Now that's what I call dedication to throwing a good party!

They set up three food stations, roasted pig, chicken pozole and steak tacos al carbon, that party goers could indulge in while listening to local bands play. I was glad that the music wasn't so loud as to interfere with the noshing and chit chatting. Starving upon arrival, we made a beeline for the pork which was oh so tender and made for a delicious start to the day once topped with some guacamole and cotija cheese. The poor pig looked rather squashed in the metal contraption they cooked it in, but he was tasty nonetheless.

Of course a Labor Day party wouldn't be complete with out some cold adult beverages, and their sangria hit the spot. After last weekend's wedding bacchanal complete with a killer day- after hangover, I swore I wouldn't drink more than three drinks in a day EVER AGAIN, so I kept myself to just two, but my oh my did they ever go down easy.

Next up were some delectable tacos with incredibly flavorful beef and the same general fixings. Went back for seconds, too, because one just wasn't enough. I skipped the pozole because I'm just not a hominy kind of gal, but Mr. AT seemed to enjoy it down the the last drop.

Mr. AT and I ran into two other food-loving couples we'd met at previous dining events, so we happily whiled away the afternoon eating and chatting. I love that the Hidiger's are building their reputation in such a grassroots way, and all the better that they throw a helluva party!

September is Hunger Action Month

It's the Friday before Labor Day. I'm the last one in the office. So yes, I'm feeling very lazy at the moment. So alas, the most I can motivate to do is to pass along the scoop on one of my favorite causes - The Atlanta Community Food Bank.

Turns out September is Hunger Action Month, so what are you going to do to make sure Atlantans have enough to eat? Simple Abundance classes are one easy, fun and tasty way to help out!

About Hunger Action Month

Hunger Action Month (September) is a national call-to-action and hunger awareness campaign coordinated by Feeding America, the nation’s network of more than 200 food banks. Working in conjunction with Feeding America, the Atlanta Community Food Bank – along with member food banks in cities across the country – is mobilizing the public throughout the month of September to help feed more than 36 million Americans living on the brink of hunger. Metro area residents can take action by visiting the Atlanta Community Food Bank’s 30 Ways in 30 Days calendar at http://www.acfb.org/ham/. The calendar offers a different hunger-fighting opportunity for each day in September.

Simple Abundance Classes:

WHEN & WHERE:

Chef Joey Riley – Summer Seafood Feast

Monday, September 14

The Cook’s Warehouse – Brookhaven

4062 Peachtree Road, Atlanta, GA 30319

7 – 9 p.m.

Chef Shaun Doty – Shaun’s

Monday, September 21

The Cook’s Warehouse – Midtown

549-1 Amsterdam Avenue, Atlanta, GA 30306

7 – 9 p.m.

COST: $55 each for demonstration and tasting

HOW: To register online for these classes or any other upcoming Simple Abundance cooking classes visit www.ACFB.org or call 404.892.3333, ext. 1444. One hundred percent of class tuition benefits Atlanta’s Table, a project of the Food Bank.

The Dish: BLT Steak's Popovers

Great googly moogly, why did I not know sooner that BLT Steak's popovers were sent straight from heaven? Seriously, I could eat these for the rest of my life.

I checked out BLT Steak for lunch recently and didn't even realize popovers were part of the deal, but then suddenly there they were - fluffy, warm, gigantic. The golden brown outside tears away to reveal a delicate yet gooey cheesy center. Truly heaven in carb form.

They are in fact so enormous that I couldn't justify eating the whole thing before a 3-course lunch. But still, I savored every bite. The center is laced with Gruyere, which combines with the yeasty goodness to yield something both light and decadent. I will most definitely be back at the W in search of a popover fix one of these days. Until then I'll just fantasize about that first shocking bite, when I didn't realize what bliss awaited me!

Wow, just found the recipe courtesy of Daily Candy Dallas. Might have to try these for my next shindig...

Upcoming Event: Street Food at Rosebud

Chef Ron Eyester and Street Foods, LLC are partnering together to present an evening of local street foods on Thursday, October 8, at 7 p.m. The seven course dinner will feature Eyester's locavore take on street food.

Street meat and bland pretzels this ain't - we're talking haute takes on classic street cuisines from around the world. It seems like high-end, low-end cooking is all the rage these days. Whether comfort food favorites, gourmet burgers, or street vendor classics, it seems like the bad economy has got everyone eating comforting, down-home favorites.

Street Foods LLC is a Charleston based food cart that focuses on using local, seasonal ingredients to create popular street foods from around the world, and it will be pulling up to Rosebud on Thursday, October 8 to dole out the welcoming amuse bouche before the dinner gets underway.

Intrigued? Me too!

The menu:

Pu Pu Platter
Potato Knish, Riverview Farms Baby Back Ribs & Wild Georgia Shrimp Toast

Pomme Frites
New York Brown Gravy & Sambal Mayo

Mexican Coke BBQ Duck Steamed Buns (pork buns are one of my all-time faves, so I have high hopes for a duck bun!)
Rosebud Bread n’ Butter Pickles & PBR Onion Rings

Lobster Tacos
Ginger Pickled Carrots, Cilantro & Carlos’ Salsa

Ramen Noodle Bowl
Braised Springer Mountain Chicken, Crushed Georgia Peanuts, Neil Taylor’s Bok Choy & Ham hock-Shellfish Broth

Bahn Mi (one of my personal street food faves - Vietnamese food manages to be awesome even from the dingiest street cart!)
French Baguette, Cinnamon Brined Berkshire Pork Tenderloin, Slightly Pickled Vegetables & Foie Gras Pate

North Georgia Apple & Fig Empanada (figs and one of my Argentine faves? I'm salivating just thinking about it!)
Cardamom Whipped Cream & Sage Caramel

Dinner is $38 per person and reservations are required. Call 404-347-9747 if you want to get in on the action.

Rosebud (in the former Food 101 space)
1397 N. Highland Avenue