Atlanta Easter Brunch Options

Last night I had peeps, those ubiquitous unnatural Easter conglomerations of sugar and marshmallow. Disgusting and yet somehow wonderful. My Easter sweet tooth still isn’t sated, though, I’m jonesing for the teeth-ache inducing ooey gooey wonders of a Cadbury Egg. Yum!

From the annual Washington Post Peep Show: "Say Anything: I Gave Her My Heart, She Gave Me a Peep" by Julia Morse

Want something beyond Easter candy? Check out these brunch options:

Parish

Easter brunch from 9-3 with an Easter Egg hunt at noon.

Two Urban Licks

Brunch from 10-3 with Easter Egg hunts at 11 and 1 along with a visit from the Easter Bunny.

4th and Swift

3-course menu for $35 along with regular brunch service from 11 to 2:30.

Park Tavern

$19/adult and $9.50/child for Easter brunch buffet

Aqua Blue (in Roswell)

$29.95 for adults; $9.95 for children for Easter brunch from 10:30 to 3:30

La Tavola

A la carte Easter brunch from 10 to 3 pm.

Pacci

Special Easter brunch buffetfor $22 for adults and $12 for kids and a rooftop Easter egg hunts for both kids and adults at Alto Rex. Kids hunt is at 5-7 and adults search for prizes from 9-11 pm.

Quick Monday Night Dinner: Steamed Mussels in Tomato and Garlic Broth

Mussels always seemed like one of those dishes best left to restaurants. I had visions of having to scrub away at dirty bearded mollusks (yikes, that sounds gross!), slaving over a stove and red alert potential for food poisoning. Turns out I was very, very wrong. In fact, mussels are so easy to make that I'd venture to say they have one of the best effort to impressiveness ratios out there and are easy enough for even the most novice of home cooks.

First off, mussels turn out to be very, very cheap. Whole Food was selling them this weekend for $3/lb and Publix had them for $4.99/lb. They are already cleaned and debearded so a good rinsing is all you need to do to prep them. I asked a Publix seafood department guy if their mussels were cleaned and debearded and his response was to look at me like I was insane and reply on, "these are mussels, ma'am.." Three employees later, I found someone who in fact knew something of mussels. Somehow I don't think I should be the most knowledgeable person in the seafood department, but  after the chorizo incident, nothing surprises me.

Steamed Mussels with Tomato and Garlic Broth

From Food and Wine Magazine
January 1998

Ingredients

1. 1/4 cup olive oil
2. 1 onion, chopped fine
3. 6 cloves garlic, minced
4. 3 tablespoons chopped fresh parsley
5. 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
6. 1/4 teaspoon dried thyme
7. 1/4 teaspoon dried red-pepper flakes
8. 4 pounds mussels, scrubbed and debearded
9. 1/8 teaspoon fresh-ground black pepper
10. Salt, if needed

Directions

1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
2. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

Wine: Every Mediterranean country has its version of shellfish in a tomato-based broth, and the wine of choice for each is an earthy, full-bodied pink wine. 

I served the mussels in their super flavorful broth along side crusty bread for dipping and a green salad. Truly a 30 minute, one-pot dinner, and so tasty. Mussels will definitely be in the rotation from here on out!

Restaurant Review: Peter Chang back at Tasty China (for now at least!)

The foodie world has been abuzz this week - the elusive chef Peter Chang has turned up in Atlanta! That name might not mean much to most, but he's a hard-to-track-down cult foodie hero, a cross-between Mick Jagger and the loch ness monster. For those who lust after his food, he's a god, and for many he's so hard to find, he seems almost made up.

Recent New Yorker and Oxford American articles go into great depth explaining the fervor with which fans track him as he bounces from restaurant to restaurant. Chang is the kind of guy people drive across state lines for. The restaurants he cooks at are usually decidedly lacking in charm - think typical Chinese restaurant tucked into an unassuming strip center, and they are rarely in hot beds of Szechuan fervor - Fairfax, Alexandria, Knoxville, Marietta. But his cooking converts diners into fanatics, so when he pops up in a town, the blogosphere blows up.

Hot & Numbing Beef Rolls

I first heard about Chang's return (he was at Tasty China in Marietta previously) from Omnivore by way of Atlanta Cuisine. Chang is a "blink and you'll miss" him kind of guy, often gone from a restaurant as soon as it gets big buzz, so Mr. AT and I knew we had to drag ourselves OTP pronto. And man oh man am I glad we did!

Tasty China's decor is exactly what you might expect from an old suburban strip mall in a part of Marietta that's seen better days, but style is not what you're looking for there. Fortunately the service is attentive and friendly. I'd often heard of wait staff trying to warn Americans off of the best dishes for fear our lily white palates can't handle it, but our server didn't bat an eye lash when we began ordering dish after dish that we'd read about in the articles about Chang. Mr. AT and I ate there a while back, and the menu is now notably more exciting, bearing much more of Chang's imprint.

Fish Coriander Rolls

We started with Hot and Numbing Beef Rolls and Fish Coriander Rolls. I must say, I'd normally avoid something described as "hot and numbing" but if so many Changians love it, then it can't be bad, right? Right! The beef rolls were indeed spicy and had a lip numbing effect, but it turns out that's not actually an unpleasant sensation. The numbing balances out the heat, and it was not at all too hot for me, and I'm the kind of gal who can barely eat medium hot wings. The rolls, wraps filled with lettuce and slivers of beef, were actually substantially larger than expected. The fish coriander rolls were perfectly crisp little cigars filled with a mild mix of coriander and white fish and lacked the grease of your typical Chinese food fried rolls.

The Roasted Fish with Green Onion and Pepper appeared in every article I read about Chang, so it was a must try. Served in a bamboo basket and dusted with cumin, it was packed with flavor in a way I rarely find in roasted fish. Cumin is a flavor I've never experienced in Chinese food, but it appears to be a Chang hallmark. I was only sorry I didn't have more room for it.

Roasted Fish with Green Onion and Pepper

But for me the pinnacle of my Chang experience was Dry-Fried Eggplant with Hot and Numbing Pepper. Like the fish, the eggplant seemed to be cumin dusted, and were like the most wonderful eggplant fries you could ever imagine. Just enough spice, firm exterior, and melt in your mouth eggplanty goodness inside. I could not stop eating these, and in fact kept eating them long after I was full.

When we arrived, we weren't sure if the breathless news of Chang's return was true. Nowhere to be found was his awards wall that adorns each of his restaurants. But then a nearby table started asking the waiter questions about Chang, and next thing you know, there he was coming by to say hello to them. All I could think to do was grin like an idiot, and wave, yes wave, to him. But still he didn't come over.

Dry-Fried Eggplant with Hot and Numbing Pepper

It was only 20 minutes later when I again flashed him a goofy grin that he came over with a server as translator. After a brief chat during which we profusely complimented the food, we showed him that we had the New Yorker article with us. At that, he ran back to another table and brought back the Oxford American issue that included the article about him. It was autographed and offered as a gift to us. How cool is that? From everything I'd read, I imagined Chang as a bit reclusive, but he seem to bask in the glow of our praise. In fact, he agreed to take a photo with us, complete with his chef hat, and then had what I assumed to be his wife take a photo of us all with his own camera. I love this guy!

Yep, that's Mr. AT and me with Chef Peter Chang

Best of all, I got some scoop out of Chang. When we said we were thrilled to have him in Atlanta, he replied that he's just here helping out a friend, and we were lucky we caught him here. He informed us that he lives in Richmond, VA, and suggested we should come see him there. Different than what I'd read elsewhere and unfortunate for Atlanta foodies! There is a silver lining, though. He said he'd be back in a year or so, so perhaps that aligns with Atlanta Cuisine's report that he's working on opening a restaurant somewhere OTP.

All very exciting for a food dork like me! Flavorful, exciting food like nothing I'd ever tasted before and a little QT with the man, the myth, the legend. Immediate tweeting resulted in me even getting a retweet from the likes of Kate Krader from Food & Wine and Andrew Knowlton from Bon Appetit, the former of whom appears to be dining in Atlanta tonight. Clearly some big hitters are Changians, too, and a little publicity for Adventurous Tastes is always cool in my book!

At least for me, the hype is well worth it, and there's something exciting about chasing a talented and mysterious chef. Sounds like Chang might be heading to Richmond before you know it, so if you want to try out his Szechuan stylings for yourself, you better go fast!

*Note we realize that since Chang was in the dining room he was not in fact in the kitchen during our meal preparation, but whatevs, we ate some Chang classic dishes and he was there, so close enough, right?*

Tasty China
585 Franklin Road
Marietta, GA 30067
(770) 419-9849

Smart Fun Cooking Classes at The Atlanta Art Institute

Tons of fun new Smart Fun classes at The Art Institute of Atlanta! I took a French class there last year and it was a blast. Hmm...maybe it's time to try one out again...


COOKING is Smart Fun
Love to cook? These classes are for you! All you need is an apron and two kitchen towels. Students should wear long pants and closed toe shoes that are preferably leather with flat heels and rubber soles for kitchen safety. No heels or sandals, please!

Cooking Specials
Register for 3 and get the 4th class free!

Pay for three cooking classes and attend the fourth class at no charge. (You must enroll for all four classes at the same time to receive this special offer.)

Groups of 3+: Save $25 per person!

If your group is 3 or more people, take $25 off each person (You must enroll all three or more people at the same time to receive this special offer.)

Chicago Steakhouse Restaurant
Saturday, April 17
10:00 – 2:00 $99
Chef Scott Millspaugh
Now you can learn many of the recipes and secrets that make Chicago’s Morton’s restaurant so special. These Morton’s recipes, that translate so well to the home kitchen, will show how food can be perfectly cooked with flavors that burst with freshness. In this class you will prepare Filet Mignon with Light Garlic Rub, Bloody Mary London Broil with Horseradish Sauce, Steak au Poivre with Peppercorn Sauce, Baked Tomatoes with Gorgonzola, Roasted Fingerling Potatoes, Twice Baked Potatoes, Dijon Vinaigrette, Morton’s Blue Cheese Dressing, and then end the meal with Honey-Glazed Apple Pastry.

Julia Child’s Classic French Spring Dinner
Saturday, April 24
10:00 – 2:00 $99
Chef Lisa Hubbard
By popular demand, we’ve added another one of Julia Child’s classic dinners to the schedule and just in time for Spring entertaining! Savor sautéed Bread Rounds with Cream Shellfish Filling. Serve a cold Watercress Soup followed by a classic Sauce Vinaigrette Salad and prepare a wonderful Coq au Vin with Onions, Mushrooms, and Bacon. As in France, the Coq au Vin is accompanied by Parsley Potatoes and Buttered Green Peas. We’ll top the meal off with Pears Baked with Macaroons. Along with these recipes you’ll be learning some of the classic French cooking techniques that make cooking all the more fun!

Experiencing Southeast Asian Cuisine
Saturday, May 1
10 – 2 $99
Chef Nicholas Walker
The food of Southeast Asia is truly an art and it is not only a cook’s paradise, but a diner’s as well. Explore the complex tastes along with the spectacular presentations of Southeast Asian cuisine as you prepare recipes with a surprising blend of hot, sweet, sour, and salty flavors, all in perfect balance. You will learn how to prepare Chicken Satay, Grilled Fish in Banana Leaf, Fresh Spring Rolls, Pad Thai, Green Curry Chicken, and for dessert, Mango & Sticky Rice.

Delectable Desserts
Saturday, May 8
10:00 – 2:00 $99
Chef Jeanie Newton
Learn just how easy it is to make pastry crème and then use it in a variety of sweet temptations that include fruit tarts, chocolate dessert cups, and Bavarian Crème. You’ll learn the techniques for making the perfect Chocolate Mousse and Strawberry Mousse. Add Chocolate Pots de Crème to this menu and you can indulge yourself in sweet perfection. This class will help you discover new twists on several classic desserts.

Fun with Fondant
1 Saturday: May 15
10:00 – 2:00 $99
Instructor: Chef Jeanie Newton
You’ll love decorating with fondant! Whether it is cupcakes or large cakes, you can be as fancy as you want with this decorative “frosting.” Learn an easy fondant recipe that covers cakes with a smooth shiny finish. In this hands-on class, you will create your own fondant cake with step-by-step decorating techniques. Create your own cut-outs and learn how to make simple hand-shaped balls or ruffle borders. Once you learn the techniques, the possibilities are endless!

Nouveau Southern Cooking
Saturday, May 22
10 – 2 $99
Chef Jim Morris
Atlanta is the epicenter of the new Southern cuisine movement and in this class, Chef Morris will show you healthier, modern twists on this lip-smacking cuisine. Learn innovative, imaginative variations on traditional foods such as Spinach Gratin, Shrimp & Grits Charleston, Vidalia Onion Tart with Red Bell Pepper Sauce, Sweet Potato Custard Pie, Buttermilk Biscuits, and Cranberry Glaze Cornish Hens with Wild Rice. This is Southern and yes y’all, healthy too. You’re sure to take away some new Southern favorites from this class!

Summer Grilling & Smoking
Saturday, June 5
10 – 2 $99
Chef Scott Millspaugh
If you dream of juicy, tender, flavorful ground beef, chicken, and pork with a slightly crispy exterior and a hint of smokiness, then this is the class for you – and just in time for backyard summer barbeques. Now you can serve the ultimate burger. Learn to use your grill for maximum culinary pleasure, transforming ordinary foods into exotic flavorful dishes. Topics include smoking and grilling techniques. Create this delectable menu that includes favorites such as Chicken with Chili Rub, Gourmet Variations of Burgers, Pork Ribs, and Grilled Eggplant Dip. Delicious sides include Roasted Corn on the Cobb with Lemon-Dill Butter along with Marinated Grilled Portabella Mushrooms. Top your meal off with Baked Apples.

Crash Course in Knife Skills
Saturday, June 12
10:00 – 2:00 $99
Chef Jim Morris
All chefs know that excellent knife skills compliment the perfect meal and now you can learn the same techniques used by everyone from celebrity chefs to restaurant chefs. Get great hands-on instruction in all the classic knife cuts including slicing, dicing, julienne, and chiffonade. You’ll learn how to select the correct knife for specific tasks and how to care properly for your knives. In this class you will prepare a full menu focusing on professional techniques and classic knife skills.

For all the information you’ll need to register, call 770.689.4764 or 800.275.4242, ex. 4764, e-mail aiasmartfun@aii.edu or visit www.smartfunclasses.com. Classes fill up quickly so register today!

Bakeshop classes

Fun! I love me some baking and always wanted to know how to make bread...

Shrimp Saganaki

Sunday night I had a quandary on my hands. It's 7, I haven't even grocery shopped, and I'm starving. What to do? Fortunately I happened on a great, super simple and fast recipe that was not only tasty, but also healthy. Definitely a keeper!

Shrimp Saganaki
FOOD & WINE MAGAZINE
March 2009

INGREDIENTS

2 tablespoons each of extra-virgin olive oil and canola oil

1 large onion, thinly sliced

6 plum tomatoes (1 1/4 pounds), coarsely chopped

Salt

Crushed red pepper

1 1/2 pounds shelled and deveined large shrimp, halved lengthwise

1/2 cup pitted kalamata olives, coarsely chopped

1/4 cup chopped fresh dill

3 ounces Greek feta cheese, crumbled

Crusty bread, for serving

DIRECTIONS
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Come to think of it, I didn't remember to halve the shrimp, but I don't really see why you'd need to do that. Was delicious as it was!

Wedding Photos!

I realized that I never shared any of our wedding photos. Can you believe it's already been 4 months? (Well maybe you can, but I can't!) Time has really flown by and all the excitement and craziness of putting together such a special day feel long ago. Fortunately I have these amazing photos by Our Labor of Love's David and Kendrick to carry me back to that day.

The folks at Serenbe and Gloriosa and all of the other amazing vendors (most available via Etsy) helped put together the most perfect wedding day. Enjoy!

My coworker Lee made me these amazing rustic sings. See more of his work here - http://www.themapledriveworkshop.com/

Serenbe has farm animals and a trampoline. How cool is that? 

 

We filled the day with lots of pops of bright cherry red!

 

And what wedding is complete without some bling!

 

 

 

No big surprise, I was obsessed with making sure the food was amazing, and Gloriosa really delivered. Don’t you just love the charm of a chalkboard menu? I’m still thinking about that fried chicken and mac ‘n cheese!

We based our signature cocktail on our fave Holeman and Finch fall cocktail the Piedmont Apple.

 

Tables were named for terms of endearment…aw! The candy jars that held the seating cards later became favors. All red candies, natch. Can I just tell you that the sour cherry candies from CandyFavorites.com are the bomb!

Since we were ending the night with a bonfire, smores were a must. Yum!

James Beard Nominees Announced

This year's James Beard nominees were announced today. In the Southeast, the nominees are:

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)


Hugh Acheson
Five and Ten
Athens, GA

Sean Brock
McCrady’s
Charleston, SC


Linton Hopkins
Restaurant Eugene
Atlanta

Andrea Reusing
Lantern
Chapel Hill, NC

Bill Smith
Crook’s Corner
Chapel Hill, NC

I've only had the pleasure of dining at Restaurant Eugene and Crook's Corner, and my vote is with my hometown fave, Hopkins, although I actually prefer Holeman and Finch to the swankier Eugene. I'm dying to get up to Five and Ten, too, but for now I can't actually speak to Acheson's culinary prowess. And how about my college town getting more slots on the list than Atlanta? My Heels may have stank up the basketball court this year, but apparently we were rocking the kitchen!

Read the rest of the nominees here.

10th Annual Dad's Garage BaconFest - Saturday, March 27 from 1 to 5 p.m.

Bacon, comedy and springtime weather...what's not to love about that combination? Get in on the porkalicious good time, full deets below...

10th Annual Dad's Garage BaconFest - Saturday, March 27 from 1 to 5 p.m.
Dad's Garage Theatre Company
280 Elizabeth Street NE
Atlanta, GA 30307

The 10th Annual Dad's Garage BaconFest, a one-day event featuring live music, improv, games, beer, bacon and more, will be held at Dad's Garage Theatre Company in Inman Park. A neighborhood tradition, each year Baconfest raises funds for the treasured mid-sized theatre that is devoted to elevating awareness about the arts in Atlanta. The meat-centric festival has grown to cult-like status, attracting a diverse and devoted legion of Atlantans each year. Building its following off a simple foundation of combining bacon, beer and live bands, the festival also includes nonstop games and a silent auction. Tickets for the 10th Annual Dad’s Garage Baconfest are sale now and are available from 15$ to $45. Advanced tickets can be purchased online at the Dad's Garage Ticket Office or at the gate the day of the event.


Visit http://www.dadsgarage.com/ for additional information, updates, and directions.

Boardwalk Fresh Burgers & Fries Grand Opening

From our friends at Hip and Savvy...

Hip and Savvy is excited to invite you to a VIP Grand Opening event for Boardwalk Fresh Burgers & Fries!

Visit this fabulous new restaurant Monday, March 22nd starting at 11AM for a special grand opening.
100% of the day's sales will go to benefit Children's Healthcare of Atlanta.
Stick around after your meal for a hamburger eating contest featuring local celebrities!
Click Here for Directions

Being a restaurant regular: How Customer Service Can Turn You From One- Time Customer to Passionate Advocate

Cheers had it right. There's just something about going to a place where everybody knows your name. There are always so many new places to try, and more often than not, even restaurants we've been to a number of times don't know us from anyone. But for us, The Shed at Glenwood has become a regular haunt. And here's why - not only is the food good and prices reasonable, but they also greet us like old friends and seem genuinely glad we're there again. Cindy is always at the door with a smile, and hunky Chef Lance Gummere always takes time to say hello from the open kitchen.

Tonight, I must say they outdid themselves. We went because I was craving oysters (and they have $1 oysters every day), and since it was Veggie Night, I couldn't resist trying out their take on sunchokes, since mine were such a disaster earlier this week.

Of course their take on 'chokes were simply prepared and delicious, as was everything else on my veggie plate. Chef Lance even took a moment to give me some hints on how to make them next time - a little butter and oil until golden, then cover with chicken broth until the broth has evaporated. Easy peasy, right? But best of all, right before we left Cindy dropped off a mysterious brown paper bag at our table. I peeked inside to find a container of raw sunchokes with a note from Chef Lance, "give them another try." Now how's that for customer service?

Seriously, how great are these people? In a world, where sommeliers can be snotty (I'm looking at you Miller Union) and service often erratic or indifferent, I am consistently impressed by how much the folks at the Shed care and work to make it a great experience every time. My day job involves consulting to organizations and strengthening brands, and I can think of little you can do to win over customers for life that would be more impactful than showing genuine interest in their needs. If only more businesses, and restaurants specifically would realize that it just takes a little extra effort to make someone a passionate advocate for your business.

I'm looking forward to testing out the 'chokes again. Thanks Cindy and Lance and everyone else who makes us feel so welcome every time we come to the Shed! You know we'll be back soon!

South African Dining: La Petite Ferme

The view from our table at La Petite Ferme

La Petite Ferme might well be one of the best restaurant I've ever been to. Nestled in Franschoek in South Africa's wine valley just outside of Cape Town, it offers the most singularly stunning views I've ever witnessed in a restaurant. From our table on a lovely covered porch, we could stare off to the nearby vineyards and the rugged mountains in the distance. There is a lush green yard that surrounds the restaurant where families and young couples lounged on blankets and pillows in the sun, sipping on wine brought to them by the gracious wait staff. Does it get better than that?
It was several months ago when I dined there, but I realized I had missed the opportunity to wax poetic on its many glories. Aside from just the stunning setting, the food was also beyond reproach. My honey and mustard rabbit with herbed polenta and roasted parsnips was heaven on a platter. Often rabbit is too boney to be worth the trouble, but these African rabbits must be super sized. My portion was enormous and nary a bone got in my way. Even better, the sauce was the perfect balance of sweet and tangy, the kind of sauce I've fantasized about perfecting since that glorious November day.

And of course, I can't forget to mention the prices. For all of this wonderfulness, we paid so very little. My rabbit, which I kid you not, was so good I still think about it fondly 4 months later was $18. Of course we indulged in a bottle of wine (oh wine at lunch, how lovely!) and Mr. AT's beloved Malva Pudding, too.


Oh why oh why can't I live closer to a luxurious, beautiful and cheap wine region?! If you go to South Africa, you simply must go to La Petite Ferme. So for all of you world cuppers out there, make your reservations now. You'll be glad you made the quick trip from Cape Town. All the better if you can stay around this gorgeous wine region for a few days!

FYI Malva Pudding is ubiquitous in South Africa. It's not actually a pudding in the American sense, it's a spongy caramelized cake soaked through with a delicious custard sauce. Want to make your own? Try this recipe from Oprah's personal chef!

Malva Pudding

Created by Art Smith
Oprah.com Published on January 01, 2006

• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon apricot jam (or preserves, chopped very finely)
• 5 ounces all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon butter (a generous tablespoon)
• 1 teaspoon vinegar
• 1/3 cup milk

SAUCE

• 3/4 cup fresh cream
• 3 1/2 ounces butter
• 5 ounces sugar
• 1/3 cup hot water
• 1 teaspoon vanilla essence

Directions:

Preheat oven to 350 degrees. Beat or whip the sugar and eggs, preferably in a food processor, until thick and lemon colored. Then, add the apricot jelly (or jam) and mix thoroughly.

Sieve together the flour, soda and salt. Melt the butter (do not boil!) and add the vinegar. Add this mixture, as well as the milk, to the egg mixture in the processor, alternately with the flour. Beat well.

Pour into an oven-proof dish, and bake for 45 to 50 minutes. In a pot, melt together the ingredients for the sauce. When the cake is halfway baked, take it out of oven. Make holes in cake and pour the sauce over the pudding. Return to the oven.

A Mexican Themed Dinner Party

The Adventurous Tastes family birthday has come and past. I was over-ambitious this year, and decided that since our bday was on a weekend, we should have a dinner party. Sounded good in theory, but turns out my first large scale, multi-course dinner party was a lot to handle, and we spent most of our birthdays cleaning and cooking. Oh well, lesson learned, next time I'll let someone throw a dinner for me!

I was determined to cook something I was familiar with since I simply don't have the nerve to try something for the first time for a crowd. I had visions of a cozy Italian winter meal, with hearty fare and lots of great red wine. So I did a test run of baked ziti with spicy pork and sausage ragu. Sounds totally scrumptious, right?

Alas my test run was unimpressive. Not bad, but not blow your mind good either. At this point the big day was getting close, and I didn't have much time to work something new out. So I tried one more test run on a dish I'd pulled off successfully once before ages ago - Tacos de Carnitas. I have to admit that once again I wasn't blown away, but time was short, and I thought it was pretty good party fare, so I decided to go with it. A Mexican themed birthday dinner seemed like a reasonable stand in for my original Italian concept.

My birthday menu:
First course: Queso Fundido with chorizo, guacamole (thanks to little sis and her hubby for contributing!)
Main course: Pork carnitas
Side: Grilled corn salad with cotija,
Dessert: Spiced molten chocolate cakes - I added cinnamon and a pinch of chile pepper to make it more like Mexican chocolate.
Cocktails: Mr. AT whipped up some incredible margartias with fresh squeeze orange juice and what seemed like gallons of Patron and Grand Marnier.

Being the bschool dork that I am, I made a spreadsheet to keep my timing for the night straight. There were a lot of moving parts! Of course, next thing I knew, people were showing up, I still had no makeup on, and the food was definitely not done. Thanks a lot Excel!

Despite the fact that none of my dishes were knock your socks off good, except for maybe the fondue, it was all still pretty darn good, especially for a first major dinner party effort. Biggest failure of the night was oddly enough the dish I've made the most times, the molten cakes, which typically wow everyone. This was the first time I made them in my new oven though, so perhaps that's to blame for why they were not so molten despite cooking for the same amount of time as always. The cinnamon and chile gave the cakes a pleasant kick, but they were way too dense and dry. Blurg! I was pretty bummed by those, but fortunately after a couple margaritas, some great wine, and even port brought back from our honeymoon, I'm not sure anyone's taste buds were in top form by that point!

The remnants of of an enjoyable evening

So what did I get right? Keeping the drinks flowing is key - it makes everything taste better! And be thoughtful - I had a pregnant guest so we got blood orange Italian soda for her so she wouldn't feel left out while we guzzled margaritas, and my chocolate-hating guest got creme caramel ice cream for dessert.

What did I get wrong? The main thing was that next time I will definitely seek out some dishes that can be made in advance. I had wayyyyy too much to do at the last minute, and I'd prefer to be hanging with my guests rather than slaving in the kitchen. I'm looking forward to summer cook outs because I know we can make some damn fine burgers without hours of slaving, and the onus isn't all on me since Mr. AT is the resident grill master! And never again will I do so much work on my birthday!

That said, I had a great time, and hope my guests did too. In the end, dinner parties are mostly about a comfortable atmosphere and great conversation, and on that front, I think we did alright. Practice makes perfect, so even though I am somewhat daunted after this venture, I'll definitely have to try again soon if I have any hope of becoming the confident, glamorous hostess I long to be!

How NOT to cook with Jerusalem Artichokes

Ever since I had a jerusalem artichoke (also known as a sunchoke), at The Shed at Glenwood ages ago, I've been wanting to experiment with cooking them. Turns out these tubors are neither artichokes, nor related to Jerusalem. In fact, they're the tuber end of a sunflower. Go figure.

So I picked some up at Whole Foods yesterday and decided to whip some up tonight for my sick hubby. I searched for recipes and didn't find a ton out there. There were sunchoke pickles, and purees, and the recipe I found offered a lightly fried version from Jamie Oliver.

Granted I knew right up front that the recipe was worryingly vague. But I'm a pretty good cook, right? I can wing it! Or so I thought. I followed Jamie's charmingly nonspecific directions to lightly fry the 'chokes in olive oil until golden brown, then throw in some garlic, bay leaves, white wine vinegar and s&p, and cover. I had a feeling that medium heat for 25 minutes as he recommended would be a disaster on my always very hot burner, so I turned it down a bit.

Excited to take a bite in the meantime, I picked one morsel out and found it to be unappealingly bitter. Maybe if they cook for longer they'll mellow, I wondered? But alas it was not to be - they were generally terrible. Oh so bitter (burnt garlic perhaps?) I feel like I followed his directions, and in fact cooked even more conservatively given the lower heat, so I am bummed. I hate botching recipes! Oh well, everyone screws up sometime?

© David Loftus

Don't they look like they should be delicious?

I tried to choke (ha ha, get it!?!) down a few to see if there were any redeeming qualities, but seriously they just sucked. Bitter, still too firm and all round terrible. Boo! I'd still like to try them again sometime, but perhaps I need a better recipe or a sunchoke cooking tutorial.

Pathways and Passover: Event Recap

Last night's YLC Pathways and Passover Event at the Selig Center was a huge success! Around 100 people attended, including everything from hard-core foodie to curious amateur eaters.

One of the themes of the night was the role food plays in connecting Jewish people with their heritage. Mr. AT and I come from two different foodie cultures, so food for me is definitely a way to share my cultural identity with my honey and a great excuse to get together with family and friends.

Admittedly the likes of spaghetti bolognese, pancetta, and tiramisu are a wee bit more impressive than matzoh balls, gefilte fish and rugelah, but it's not about a contest of which cuisine is better (if it were, my vote would unfortunately not go to my own culture!) It's really about the entire experience - from the times you share with family in the kitchen preparing a holiday meal, to multiple generations breaking bread (or matzoh!) together, to the delicious tastes you feel nostalgia for even years later.

Chef Eli Kirshtein was the big star of the night. For those of you not familiar with the former Eno chef, he placed 5th on this season’s Top Chef in Las Vegas. Since Passover is just around the corner (March 30 – April 6), Chef Eli whipped up his own versions of Passover favorites.

The menu for the night included simple sautéed chicken thighs, a fruit and nut filled harosset, pickled celery karpas, and herb filled marror. Building off the concept of a traditional Passover seder, these dishes comprised a complete Passover meal.

Attendees sampled the dishes and had the opportunity to pepper questions throughout Chef Eli’s demo. Chef Eli charmed with his candid answers, and continued Q&A long after the cooking was done.

The audience was eager to learn about everything from the ethics of Kashrut (kosher dietary laws) to Top Chef gossip. Yours truly rocked the mic and moderated the demo and Q&A - a perfect excuse to lob in some of my own questions!

Some of the most interesting Q&A of the night included:

Q: What’s he doing these days?

A: Chef Eli has left Eno, and is now doing a guest stint at Solo, a NYC kosher restaurant. It's the same restaurant previous Top Chef winner, Hung, did a stint at. Way back when I reported that the owners of Solo were to fund Hung's seafood concept, but I hear Hung's relationship with the owners soured due to delays, so that's no longer to be.

Q: Why does kosher food get a bad rap?

A: People are freaked out by any diet that is restrictive, whether it’s kosher or vegetarian, but any of these cuisines can be great if you use top-notch ingredients. A lot of people who don’t actually keep kosher still prefer kosher meats because they feel like it’s healthier. See more about that here.

The cuisine Chef Eli is serving at Solo is the kind of experimental cuisine that many thought they’d never experience in kosher dining. Kosher liquid nitrogen cocktails anyone?

Q: Where can you find free-range kosher chicken?

A: You can’t since free-range chickens eat all sorts of creepy-crawlies, a kashrut no-no. This sparked an interesting discussion about whether kosher meats were always the more humane way to go. The case, as evidenced by the free-range chicken issue, is definitely not black and white.

Q: What dish do you wish you could change from Top Chef
A: Peanut Soup with Popcorn Raspberry Froth from Episode 11. Asked if he’d do anything to fix it, he emphatically said it was unsalvageable! At least he didn't go out on that one...that was the episode where Robin got the axe.

Want to try out one of his dishes for yourself? Harosset, is always my favorite part of Passover. Traditionally it's a sweet apple, nut and wine mix that contrasts so delightfully with horseradish slathered on matzoh - known as a Hillel sandwich. Odd I know, but I swear it's great.

Chef Eli Kirshtein's Modern Twist on Harosset

1 btl Red Wine
¼ cp Dried Figs Small Dice
¼ cp Apples Small Dice
¼ cp Dates Small Dice
¼ cp Marcona Almonds
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
¼ cp Sugar


Reduce wine by half with cinnamon, star anise, bay leaf, and sugar. Strain out the spices. Add the figs, apples, dates, and almonds and reduce by half.

Pathways and Passover: Not Your Bubbe's Recipes - Event tonight!

Eeks, the Passover event with Chef Eli Kirshtein that I'm co-chairing is tonight. I have to get up and speak in front of 100 or so people and it's giving me heart palpitations. Lest I have go into cardiac arrest by overtaxing my brain, just a couple of other local dining events for you today!


Miller Union March Harvest Dinner
 Tuesday, March 16, featuring three courses on shared platters around our three communal tables overlooking 10th Street. This month's seasonal menu is $30 per person, not including alcohol, tax or gratuity. Reserve your seat today for our 6:00 p.m. or 8:30 p.m. seatings by calling 678.733.8550.

The March Harvest Dinner menu features:

• A demitasse tasting of the soup of the day
• Family-style salad composed of farm lettuces, arugula, radishes and baby carrots
• Savannah Red Rice with housemade andouille sausage and Georgia white shrimp, served with collard greens with pepper vinegar, slow-simmered white beans and hot cornbread
• Strawberry ice cream sandwiches

Two Urban Licks Rock 'n Roll Wine Dinner
Wednesday, March 24th.  Feel tha funk with hosts Steve Reynolds, owner of Reynolds Family Winery in Napa; Andy Wilcox, owner of Lambert Bridge Winery in Sonoma; Austin Hope, owner and winemaker, Austin Hope Wineries, Paso Robles; Jeff Bundschu, owner of Gundlach Bundschu Winery in Sonoma; Eric Jensen, owner and winemaker, Booker Vineyards, Paso Robles; Trish Roger, owner of R. Stuart and Co. from Willamette Valley, Oregon and Todd Rushing of Concentrics Restaurants. 


Cost is $70 per person, not including tax or gratuity. Seating is limited, call TWO urban licks at 404.522.4622 to make your reservations today.


TWO's wicked cool menu includes:

• "Rocket Man" Salad, Carmelized Jalapeno Vinaigrette
• Free Range Bird, Smoky Collard Potato Mash
• "Rock Lobster" and Humboldt Fog Ravioli, Ancho Pepper Butter
• "Pigs on Wings" - Andouille Sausage on Seared Duck Breast with Roasted Rutabagas
• Papa's Got a Brand New Carpet Bagger - Beef Tenderloin with Fried Gulf Coast Oysters
• Can't Get Enough of that Lava Cake, Babe!, "Brandy" She's Fine Ice Cream

And of course, even if you didn't get your ticket, you can show up at the event tonight and purchase one at the door. The event made the AJC today, too! Hope to see some of you there tonight!

Nuance Kitchenware

During my travels in Copenhagen, I went in search of gorgeous Scandinavian designed furniture and home goods. Those Scandis sure know how to design! Alas, everything was too expensive, so I came home empty handed, but I was smitten with one particular line we saw - Nuance - and was determined to find it stateside.

Thank goodness for Amazon, purveyor of everything under the sun. They of course have Nuance, and it's much much cheaper than it was in Denmark, which is funny because the line is in fact Danish, by industrial designer Marcus Vagnby.

Nuance's line has also sorts of useful kitchen tools, from wine finers that aerate a bottle of wine in just seconds, to trivets, to all variety of brushes. But these items aren't just useful, they're GORGEOUS. Why should you settle for blah looking tools when they can look like art on your counter? Seriously, this line makes even tongs look sexy.

Mr. AT and I promptly put a few Nuance items on our registry (my new favorite way to indicate exactly what we want for holidays, birthdays, etc. Man will I be sad when my newlywed year is over and those babies come down!) My family got us the wine finer and pastry brush for our birthdays, and I must say we are loving them. OK we haven't made any pastries, but the brush looks great, and Mr. AT is enthralled with the wine finer, so much so that he just bought one as a gift for a friend.

Granted these items are more expensive than some other options, but beauty doesn't come easy, right? If I'm going to slave in the kitchen and buy beautiful dishware to entertain with, I figure I don't want to ruin the look with some plastic piece of junk. And oh they just looks so lovely, it makes using them more fun.

And you don't have to sacrifice function for beauty. Many of these items are more functional than the norm. For instance, I always find it frustrating that most whisks are metal, which of course ruins the finish on non-stick pans, so I'm dying for Nuance's gorgeous stainless steel and nylon whisk.

The Nuance Mortar and Pestle (shown at the top) is truly a thing of beauty...kind of brings a tear to my Danish design/food obsessed eye! Yes, that is dorky, but what can I say, I love me some pretty. And the bottle opener (shown below)- wouldn't you just feel so very Nordic and hip to whip this out at your next dinner party? Selvfølgelig! (Danish for "of course!")

Want some Nuance items of your own? Check out my Amazon store at the bottom of the page or link directly to the cooking gear section here.

Top Flr team to open Sound Table

My world's collided last week when Top Flr's Darren Carr turned up at a party for my day job (read: job that pays me). Turns out he and his partners are cooking up a new Street to Table restaurant, Sound Table, to open very soon in the old Over da Edge space at the corner of Edgewood and Boulevard.

I don't have full details yet, but here's what I do know. Darren, like me, is fed up with the whole farm to table shtick. Not only is that so 2008, but it's also something that should just be done without fanfare. So instead, Sound Table will focus on street food, which does indeed seem to be new "it" cuisine. Inc Street Food in Roswell and Tuk Tuk in Peachtree Hills are both new restaurants focused on that trend, too, but fortunately Sound Table will finally bring street food to my neck of the woods. Now if only Atlanta could get some actual street food!

Carr's partner has a music background, so that will be a part of the scene, too, with live music/DJs playing upstairs. Hope to have more details to share soon!

Adventurous Tastes Events: Top Chef's Eli Kirshtein Cooks Passover Favorites this Thursday

Thursday, Top Chef's Eli Kirshtein will be cooking up new twists on Passover favorites at the Selig Center in Midtown Atlanta. Yours truly helped chair the event and will be there for all the good eats!

Don't forget to buy your tickets today before prices go up!

Pathways and Passover: Not Your Bubbe's Recipes

Location: The Selig Center

1440 Spring Street NW
Atlanta, GA 30309

Date: Thursday, March 11

Cocktails and Light Food:
6:30 - 7:15 p.m.

Program and Cooking Demonstration:
7:15 - 8:45 p.m.

Cost: $25* with online registration before Tuesday, March 9 or $30 at the door

Buy tickets here!

Spice Market's Bento Box Lunch

Many moons ago I loved NY's Spice Market. It was dark and chic and oh so trendy...the kind of place you felt very hip for going, and the Asian street food menu was still pretty darn unique. Fast forward to today - despite my previous love for Spice Market, I still hadn't ventured to the Atlanta outpost at the Midtown W. Mostly, I think I'm a NY food snob. Anything other than the original just doesn't compel me, and Spice Market had it's moment circa 2005.Nevertheless, I was tempted by their new lunch special to finally give Atlanta's Spice Market a try. Their bento box is $16 and comes with quite an array of small Asian fusion dishes:

1. Thai Chicken and Coconut soup
   
2. A choice of lamb or beef skewers
3. A choice of salads, basically with avocado or without
4. A choice of salmon or cod
5. A choice of brown rice or jasmine
6. Pickled cauliflower and peppers
7. A choice of ice cream or sorbet.

The setting is dramatic - high ceilings, hanging ropes, and unlike the NY original, lots of floor to ceiling windows. Personally I preferred the sexiness of the darker NY setting, but this is still very cool, and probably seems more sophisticated by night.

We found a largely empty dining room, so getting a seat is no problem. Alas, service was incredibly attentive but the food still arrived slowly. So don't go in a rush. That said, if you have time linger, it was a delightful lunch and ultimately worth the wait.

Mr. AT and I both thoroughly enjoyed our soup. I'd read previous complaints about saltiness, but that was not an issue for us at all. It was creamy and full of flavor and not even a little salty. Salad was a bit of a misnomer for what was ultimately avocado with slices of radish and a tempura onion ring. Still it tasted good, so I don't really care what they call it.

Although my lamb was well prepared, I preferred Mr. AT's beef skewer as it came with a dipping sauce which made it more interesting and flavorful. My cod was well seared and moist and the chili glaze offered a different flavor from the ubiquitous miso glaze you usually find at Asian fusion restaurants. I found the rice pointless, as there was nothing that really got better when combined with rice (no sauces to sop up!), so I mostly ignored it. Still, I liked that they offered a brown rice as I find that hard to come by usually (Spoon I'm talking to you, get with the program).

My only real complaint about the bento box was the format itself. Usually bentos have a fairly low profile, but these had items of varied enough size, and it was packed full enough, that navigating it was a bit difficult. I was never quite sure where to lay my silverware, and I felt a bit like I was leaning over one dish to get to another. Nevertheless, we enjoyed lunch regardless of the bento logistical challenges!

We also sampled fresh ginger sodas which were so very yummy. Tangy and fizzy but not too much, it was a perfect way to start the meal. But it was the ending that was best of all. Our ice creams arrived in cute little takeout boxes. Mr. AT chose Vietnamese coffee flavor, and his had a very smooth, creamy consistency. Mine was banana macadamia and was thicker and chunkier. Both were AMAZING. I rarely get excited about ice cream, but my banana macadamia nut was so full of flavor - if I hadn't been full I would have finished it off completely. Worth a trip to Spice Market just for that!

All in all, I was impressed. For an outpost of a restaurant and an Asian fusion trend past it's prime, it was pretty darn good. You can imagine this being a sexy scene at night, and if you work in midtown $16 for a satisfying and varied lunch is worth the splurge. I could do without the $6 valet service, though. If you're eating at the restaurant, can't they offer something a bit more reasonable (read: free). I guess I'll just never feel good about paying for parking in Atlanta, especially not for lunch. Barring that annoyance, though, venturing to Spice Market to test out the bento lunch special is definitely worth it.

Pros: tasty and varied lunch for $16, amazing ice cream, dramatic atmosphere, no trouble getting a table
Cons: food slow to come out, expensive parking

Spice Market
in the Midtown W
188 14th Street, NE
Atlanta, GA 30361
Tel: (404) 549-5450

Yelp Gate at Lunacy Black Market

I learned this week that a friend of a friend was embroiled in yelp-gate with longtime Atlanta restaurateur Paul Luna. The gist of the scandal is that Jeff D, a yelper, wrote a 2-star review of Luna's newly opened Lunacy Black Market. The review was certainly not good but didn't say anything too shocking. What was shocking was the reaction that ensued from Luna himself. His retort on Yelp was pretty darn defensive and seemed to criticize the reviewer himself rather than the review, writing that Jeff D was a "two star reviewer." He even suggested he was going to post the yelp review and Jeff's photo at the restaurant, and he indeed posted both on the restaurant's site.

This reminds me of when NY Restaurateur Jeffrey Chodorow took out a full page ad to feud with NY Times reviewer Frank Bruni. Craaaazy, but at least he was arguing with a professional review. Yelp is a great resource for people, but it's not exactly the NY Times.

Listen, I'm all for restaurants responding to criticism. It is their right just as it is ours to publish our opinions, but there is a big difference between criticizing an enterprise and slamming an individual. More than anything though it has served to make Luna look crazy and to highlight a bad review people might have never noticed otherwise. Silly, right? For what it's worth, my own Mr. AT didn't have much nice to say about his experience at Lunacy Black Market, so I doubt I'll be trying it anytime soon...

The full exchange below:

2/8/2010 Ok...I'm going to be the 'odd-man-out' on Lunacy Black Market by saying this place is WAAAAY over hyped. Is it kitschy/quirky? Yes. Is it in the middle of nowhere downtown? Yes. Is the food mind-blowingly unbelievable? Hell no!

Look, I'm all about the random underground spot to chow, but to make this place out to be the second coming of restaurant fare is just regurgitating the already undeserved hype (Yelpers) surrounding this place. First of all, just cause they serve 'slider-like' sandwiches doesn't give them an automatic thumbs up from me; quite the contrary considering I think sliders are the biggest crock perpetrated on restaurant goers since tapas. But I digress.

The decor is...well...it's like eating in an Anthropology store. A mish-mash of random pieces of furniture, silverware, plates, etc. and I get it...it's intentional, but anyone can go to the thrift store and say "give me all your kitchen related stuff for $100" which it appears is what they did at Black Market. Dynamic Dish somewhat goes for the same thing, but has a bit more success I think in coming off as if the 'random' decor/cutlery is completely intentional and contrived.

So now to the food, which supposedly makes up for all of the above. I wasn't blown away. Probably the easiest way of putting it into a concise statement would be to say: salt is not a spice. Most chefs already know this; the day I went to Lunacy Black Market their chef did not. Everything from the collard greens to the sweet potato fries were way too salty. The sandwiches were good; not great. And for $11 and still feeling a little hungry, I didn't think it was such a great deal either.

Maybe I'm not taken enough with the whole 'secret spot' fever of this place to stick my taste buds in the sand, but for me they're plenty of other fresh and edgier places in town with better food and better prices. Sorry.

Hello Jeff –

Our review of our restaurant is our middle finger down. I am so glad that you had the opportunity to buy into the hype. As you seem unaware, the cuisine is “uninspired”. I suggest that you find a place that you enjoy where the food, the decor and the neighborhood fit your style–and rave about those restaurants (not that you commenting on our restaurant is unappreciated).

Two stars from a two-star opinion is a great review! When you open your restaurant, I would love to try some of your food. Since you’re so up-to-date with decor, ambiance, neighborhood, your place will surely be a success and I will give you a ten-star review for ten fingers.

I did not invite you. You invited yourself. And now you know that our establishment is not to your liking. I ask you to send us your picture, so we can post it by the entrance of our restaurant along with your review. (I only post great reviews and yours is our first!)

Jeff– I appreciate that you understand what uninspired food is.

Sincerely, Luna for Atlanta Mayor.

New review from Jeff D on yelp:

Apparently "Lunacy" is the operative word at Lunacy Black Market as you'll see from their response to my original review. Apparently the 'Bush Doctrine' is in effect here regarding your dining experience (i.e. you're either with us or against us). Apparently, they've also taken it upon themselves to post my review on their website while trying to personally slander me with comments that would make any junior-highschooler proud. Hope that works out for you...

Last time I checked, food and dining experiences are still subjective. Given that fact, sites like Yelp offer the opportunity for "Real people" to give "Real reviews" (look up and to the left). So for a proprietor to come onto to such a forum and write what they believe to be a clever and snide comment about a review of their place that wasn't as glowing as they'd hoped, yet not all together vicious or out of line by any stretch either, is not only a little pathetic and immature, but it shows a lack of professionalism to the craft they're supposedly there to showcase.

The fact the owners and/or chef at Lunacy Black Market are so obviously offended and put off by one 2 star (now 1) review of their establishment, on Yelp of all places, shows that the confidence level over there isn't where it needs to be. Confident people who believe in what they're doing don't feel a need to defend themselves when criticized; especially when the critique is not even that scathing and coming from an everyday person. Not to mention that chefs are used to taking criticism (or should be). No person or business ever grew, progressed and developed into something better from being pig-headed and arrogant...something to think about.

From Luna's blog:
My Last Words on Yelp-gate Lunacy

Given the heated response to my response to a two-star (now, a one-star) review on Yelp!, I would like to take a moment to express my views on my site about the review. As a chef of more than 25 years, I have enjoyed many an opportunity to respond to individuals who did not enjoy my food. Over the years, I have developed these two simple conclusions: we all have opinions, and we all enjoy the right to express our opinions (whether in a public or a private forum).

I don’t expect to be liked by everybody. We are all no different from each other; our differences lie in our thoughts. We love; we hate; we envy; we laugh; we cry; we eat. As much as folks enjoy reviewing/critiquing my food and my restaurants, I enjoy reviewing/critiquing their reviews. Some people thought I shouldn’t have highlighted this review with my own response. Some people think I was “personal” and that I “bashed” the individual for his review. I disagree. I don’t know the individual and I hold no animosity toward him, nor do I hold any anger toward any of the others who so honorably stepped up to his defence.

As of this moment, I will be removing the post from my website. With it will go the photo of the individual and the additional comments from site visitors. Let me be clear that I don’t expect this move to change anybody’s opinion about my restaurant or my food; however, I do hope that people will understand that my original intent with the rebuttal was not to wage a personal attack, but to respond to an opinion with my own.

The Fat is Back: Bolognan inspired menu at La Tavola now through March 13

From what I hear, Bologna, is increasingly THE place to eat in Italy. Alas, previous travels have never brought me there, but it's definitely on my list of culinary must-go's. Something tells me that my beloved Italian hubby and I will have plenty of excuses to return Boot-side over the years...

Can't get to Bologna just yet? La Tavola is the next best thing, at least for the next 10 days!

LA GRASSA RETURNS MARCH 3-13
Celebrate Italy's culinary capital, Bologna, with this special, limited-time-only menu.

Appetizers
Dandelion greens with roasted pears, walnuts, shaved Parmesan and balsamic vinaigrette 6 Beet and farro salad with hazelnuts, watercress and beet vinaigrette 7
Crispy sweetbreads with chestnut cream, blood oranges and roasted cipollini onions 12
Garlic soup, smoked croutons, pumpkin seed oil 4.50 cup / 6.75 bowl

Entrees
Spinach gnocchi with porcini mushroom sauce and prosciutto ribbons 16
Bollito Misto—slow cooked beef brisket and veal tongue with new potatoes and salsa verde 18 Braised pork belly with balsamic vinegar glaze, smoked potatoes and Savoy cabbage 18 Lasagna with lamb Bolognese, béchamel, Parmigiano-Reggiano served over roasted peas and baby carrots 17
Pasta Imbottita—tiny dumplings filled with ricotta cheese and lemon zest served in a capon broth finished with grated Parmigiano-Reggiano 16

Dessert
Castagnaccio—chestnut cake with fig jam and housemade crème fraiche 7

Restuarant Review: Cafe Alsace

Hearty fare, cozy environs and transporting atmosphere...that's what I dream of in a French restaurant. And that's almost exactly what I got from my first ever trip to Decatur's Cafe Alsace. Mr. AT and I have long talked of heading eastward for some German-influenced Alsatian cuisine, but it was only just this weekend that we finally tried it...and oh we're so glad we did!

The atmosphere is charmingly European at first glance with saffron walls and charming clutter, but the effect is somewhat marred if you look up. Decidedly un-French cafe exposed ducts and blah ceiling tiles detract from the coziness factor, but as long as you don't look skyward you can stay in your adorable petite french bubble.

Service is prompt and relaxed, just what you'd expect in an actual French cafe, without the eternal wait to get a check when you are ready to leave.


The menu balances fairly heavy German-style Alsatian fare with more traditional French classics, with several dishes actually being called out as "inspired by Julia Child." Some of the German influenced dishes would be quite heavy were it summer, but in the cool winter weather, they were just what we craved. We opted to split the Pate du Chef as a starter. Composed of homemade chicken liver, bacon, shallot and port pate, and served with baguette slices and cornichon's, this pate was heavenly. It looked like far too much to eat, but we were so entranced by it's creamy goodness that we ate every last bite. It's probably an ideal size for four to share, but for two gluttons like us, it was no match.


After such stick to your ribs fare, you'd think we'd slow down, and we did but we still put a pretty solid dent in our two entrees - Spaetzle a l’alsacienne and Choucroute Garnie. The former was an ooey gooey mix of soft egg pasta, ham, onions, cream and cheese. So creamy in fact that it looked like fondue more than a pasta dish. Suffice it to say, it was decadently rich and delicious but impossible to finish.

The Choucroute, a combination of three types of sausage, sauerkraut, red potatoes and mustard was somewhat less successful. It definitely evoked the region for me, but the sausages were a bit more hot dog like than I'd have preferred. That said, we finished off all the leftovers of both dishes the next morning for breakfast, so we certainly weren't turning up our noses at any of it!


Not only was the food lovely and the atmosphere relaxed, but the price was also incredibly reasonable for the experience. For $100 we split a lovely bottle of Alsatian Riesling, an appetizer and two entrees that lasted us two meals. Certainly not cheap, but in a world of $25 mediocre entrees, this place felt very reasonable for such a great night out.

The only thing that disappoints me is that I didn't go sooner. Cafe Alsace is a perfect relaxed date night kind of restaurant or a spot for quiet conversation with friends. We will most definitely back as this spot has the makings of a regular haunt. Mon Dieu, I'm in love!

Pros: delicious, hearty food; charming service and atmosphere (if you don't look up!), reasonable prices. Pate is a must try!
Cons: ugly ceilings!

Cafe Alsace
121 E. Ponce De Leon
Decatur, Georgia 30030
(404) 373-5622