Review: French Women Don't Get Fat Cookbook

Way back when, I read Mirielle Guliano's bestselling French Women Don't Get Fat and found myself inspired. I'm too much of a food-lover to subscribe for very long to any restrictive diet. So her simple and non-restrictive style of eating was appealing - it's a lifestyle, not a diet. In short, pay attention to what you're eating and truly savor it. Choose fresh, seasonal, natural foods - they taste better and aren't filled with nasty ingredients. And generally don't eat like a pig. Easy enough, right?

Now acolytes of her French style of eating can find a full book of recipes in the French Women Don't Get Fat Cookbook. The book contains recipes for all courses and meals of the day, ranging in complexity from soft scrambled eggs to duck breasts a la gasconne with wild rice. Her recipes don't include nutritional information so you have to take her word for it that eating these dishes as described is indeed healthy.

Being French, Guiliano doesn't shy away from ingredients like butter or cream - her focus is on maximizing flavor and minimizing the need for overindulging or masking poor flavor with salt. But make no mistake, she's no Julia Child - these dishes are still fairly modest in their illicit ingredient content compared to what you might find at a French restaurant.

Generally I'd not recommend this as the cookbook for sophisticated chefs. Rather it's more for people looking to embrace a French style of healthier eating - more about what you're eating than particularly complex flavor profiles or cooking techniques. French cuisine is often very subtle in terms of flavors, and I suspect that my over-titillated taste buds just don't get that jazzed about mackerel with carrots and leeks.

Interestingly, she seems to favor certain ingredients that American families are less used to, such as leeks (used especially frequently) and celeriac. So on the plus side you will get introduced to some new flavors if you try out her recipes, on the minus side you might flip right past some of her less compelling sounding dishes.

She spends quite a bit of time discussing various detox type dishes which she suggests you eat for anywhere from one day to several in an effort to kickstart your healthy eating and weight loss. Both in her original book and this one, she talks about the Magical Leek Soup. I generally like leeks but I simply can't get excited at the prospect of several days of eating mostly leek soup, although I can imagine that if forced to eat so many of them, I would indeed lose weight, at least temporarily.

I was pleased however to find that one of her detox type dishes was very close to something I already regularly eat - yogurt. Not the sugar infested kind the clogs grocery shelves, but real yogurt who's only ingredients are yogurt and culture - no added sugar. I buy a goat milk variety at whole foods and eat it every morning with a little fruit. Thanks to Guilano's Tante Berthe Magical Breakfast Cream recipe, I now have tweaked my breakfast recipe to be a bit more well rounded and tasty. Here's my version:

4 Spoonfuls of plain goat's milk yogurt
1 Spoonful flaxseed oil
1 Spoonful lemon juice
2 Tbsp sugarless cereal (I use Ezekial 4:9)
2 tsp crumbled walnuts
a drop of honey
whatever fruit I have on hand (microwaved frozen fruit works well)

So yummy and filling and good for you. Creamy and crunchy, sweet and tangy. Might sound weird but I promise it's so good. In this case Guilano and I are totally on the same page!

I also tested out a couple of her veggie sides - the Leek and Onion Parmesan and Saute of Peas and Prosciutto with Fresh Mint. The former was weird for me - it was just a lot of onion flavor. I suppose it's a good way to get more vegetables on your plate as it is a rather hefty serving, and it certainly tasted OK, but I didn't like it enough for an encore performance. The peas were a much a bigger hit. I am always a huge fan of peas and mint, and in this case the shallot and prosciutto add even more layers of flavor with minimal extra effort.

In addition to recipes, you'll find anecdotes from her rather glamorous life (she is the former president and CEO of Clicquot, Inc. after all!) and her perspective on frequently asked questions about topics such as sodium intake, the influence of family eating habits and exercise. Sometimes her stories are rather simplistic and hard to believe, like the child who knows what apple pie is but not an apple, but then again I suppose it is impossible to overestimate American's bad eating habits.

All in all, she doesn't share anything earth shattering, but that's the point. Her way of eating is simple - eat in moderation and enjoy. With these recipes you can take healthy eating into your own hands, get more connected with your food and actually be confident that you're putting the right things in your body. If nothing else, trying out some of these recipes will give you a better perspective on appropriate serving sizes and balance of vegetables to seasonings to protein, and you may happen upon a random recipe that becomes a favorite standby.

Sadly French women are actually getting fatter these days, but it's because they're eating more like us, not because their historic eating style was bad. Eating like a French woman of yore is totally in line with farm to table, slow food and every other trendy food topic of the moment, so take a deep breath and savor each and every flavorful bite!

Virginia Highlands Classic Bar Tour - Saturday 5/29 from 1-6

Mr. AT and I are heading back to our hold hood - NYC - for the long weekend. Can't wait to check out the latest and greatest in NY dining! If you're staycationing in Atlanta this weekend, never fear, you too can enjoy your long weekend in our new hood -  Virginia Highlands. What could be more fun than drinking in the day time in support of a great cause?! 

Drink one for us!

SECOND ANNUAL VIRGINIA HIGHLAND’S CLASSIC BAR TOUR SERVES UP A TASTE OF ATLANTA HISTORYCelebrate Memorial Day with Virginia Highland’s Oldest and Wisest Bars and Drink History In

ATLANTA (May 5) --- Party like your dad, or grandpa for that matter, this Memorial Day Weekend at the Second Annual Virginia Highland’s Classic Bar Tour.  The Virginia Highland Neighborhood boasts some of Atlanta’s most historic bars and restaurants, with a number of venues opening before 1970.  Miller High Life and The Leukemia & Lymphoma  Society present a “Classic Bar Tour,” featuring the oldest bars in the neighborhood on Saturday, May 29, 2010 from 1:00 p.m. – 6:00 p.m. Atkins Park Tavern, George’s Restaurant and Bar, Limerick Junction Irish Pub, Manuel’s Tavern and Moe’s & Joe’s Tavern team up to offer bar tour attendants food, booze, prizes and a historic look at Atlanta’s oldest neighborhood bar scene.

What:                  Virginia Highland’s First Annual “Classic Bar Tour”
                                                Drink History In

When:                 Memorial Day Weekend          

Saturday, May 29, 2010

1:00 p.m. – 6:00 p.m.

Where:               Virginia Highland’s Classic Bars

                                                Various locations on North Highland Avenue

Tickets cost $10.00 per person in advance and $20.00 per person at the door and include admission, a Classic Bar Tour mug, t-shirt and drink refills at a discounted price at each participating bar.  In hopes of turning back time, each bar featured on the tour will offer patrons menu specials available at the  prices they were sold for in 1960’s.  Enjoy hamburgers, wings, cheese fries and celebrated pub grub at the same prices your parents or grandparents did way back when. The Virginia Highland Neighborhood celebrates the area’s oldest, deep-rooted pubs by hosting the Second Annual Miller High Life Classic Bar Tour. No neighborhood in the city has such a historic bar scene, and Memorial Day Weekend is just the time to celebrate your elders.

The Classic Bar Tour will benefit The Leukemia & Lymphoma Society, donating a portion of the proceeds of each ticket sale to the organization. The Leukemia & Lymphoma Society (LLS) is the world's largest voluntary health organization dedicated to funding blood cancer research, education and patient services. LLS's mission: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. Since its founding in 1949, LLS has invested more than $600 million in research specifically targeting blood cancers. 

Spend the afternoon gallivanting from one bar to the next enjoying the entertaining themes and great brews each pub has to offer and turn this novel neighborhood’s bar tour in to a time-honored tradition. Tickets can be purchased by visiting www.atlantaclassicsbartour.com. Celebrate the history of the area’s oldest neighborhood bars and support the fight against Lymphoma and Leukemia this Memorial Day Weekend at Miller High Life’s First Annual Virginia Highland’s Classic Bar Tour.

Recipe: Homemade Stracciatella Ice Cream

Thanks to Lottie and Doof for inspiring me to finally break out my new ice cream Kitchenaid attachment. I've been craving gelato as of late but can't ever get Mr. AT to bring his wallet on our dog walks so we can grab gelato on the way home - apparently that is antithetical to getting exercise. Says who?!

Turns out making ice cream is a 2-day effort. First off, at least for my ice cream maker you have to have the bowl itself frozen, which takes 15 hours. Then you make the base, which has to chill for another 6 hours. So indulging your sweet tooth takes a serious time investment!

Never heard of Stracciatella? It's basically vanilla with hard ribbons of chocolate - an Italian favorite. This recipe was straight-forward enough, but my only road bump was trying to melt the chocolate in a pot and then a microwave because it wasn't getting liquidy enough and eventually it turned solid all over again. Who knew? So we started from scratch in the microwave and it worked out perfectly!

Three days later we're still scarfing it down after dinner - sooooo good! The vanilla is super creamy and rich and so much better than the usual store bought vanilla. But it's the crunchy ribbons of chocolate that do me in. Heaven!

Now the only question is what flavor to try next!

Stracciatella Ice Cream

Vanilla Ice Cream (The Perfect Scoop, David Lebovitz)

• 1 cup whole milk
• 2/3 cup sugar
• 2 cups heavy cream
• Pinch of salt
• 1 vanilla bean, split in half lengthwise
• 6 large egg yolks
• 3/4 teaspoon pure vanilla extract

Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape seeds from the vanilla bean into the warm milk and add the bean. Cover, remove from heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker according to manufacturer’s instructions.


Stracciatella

• 4 ounces semisweet chocolate, melted

Remove the vanilla ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up chunks as you stir.

Restaurant Review: Lobby at Twelve

Lobby has been around for a while but it doesn't seem like it ever really got major traction on the culinary radar. In case it doesn't ring a bell, Lobby is a Concentrics restaurant at Twelve, the hotel at Atlantic Station. Opening Chef Nick Oltarsh is back and the menu has gone a bit more casual to suit hotel guests' and Atlantic Station shoppers' taste for good food that won't break the bank.

I headed over for a media event last week and got a chance to try several new menu items, and I must say I was pleasantly surprised. The restaurant definitely feels like a hotel space, but never fear, it's nothing like the cheesy Sheraton variety, more the trendy hip hotel vibe without crossing over into too-cool-for-school.

Also typical of a hotel restaurant was a something for everybody approach - in the mood for pizza? They've got it. Southern faves like gumbo and shrimp and grits? Yep. Quesadillas and tacos? That, too. Fortunately they execute quite well and all of the shared dishes I tried were quite good. Gumbo, the recipe borrowed from another Concentrics Chef - Nick Melvin at Parish - was spicy and full of complex flavor. Now that certainly is a nice perk of being part of the same restaurant holding company - you get you to maintain your own vibe but you can borrow recipes, too. It's like having a totally quirky roommate who's nothing like you but wears the same size and will sometimes let you borrow her awesome leather jacket. But I digress...

The pizzas were another hit - crisp with good quality ingredients. And my personal fave was chicken and waffles. Probably weird to some, but what's not to love about salty, crunchy chicken and sweet syrup and waffles? The kick of jalapeno keeps the sweetness from being too cloying. Yum!

My entree was slightly less successful. Full disclosure: my only options on this occasion were shrimp and grits and salmon with vegetables and lemon sauce, neither a dish I'd ever order on my own volition. I am a card carrying, hard-core salmon-hater, so that was a non-starter. Not really a fan of grits either, but it was the lesser of two evils so I chose it. The shrimp was fine but not flavorful enough for me to counter the innate blahness of grits. If could choose from their full menu, I'd opt for the turkey club, with a Thanksgiving twist of cranberry jam, or a hickory burger. Much more my speed!

Desserts were universally yummy and more creative than you find at many hotel restaurants. A creampuff covered in what I assume was a pistachio sauce was particularly interesting. Once upon a time, creampuffs were supposed to be the new cupcakes. Alas, that never happened, but I still enjoy a good 'puff when I can find one!

All in all, a nice surprise with good prices, so next time I'm doing some shopping, I might give it another try!

Lobby at Twelve
361 17th Street Northwest
Atlanta, GA 30363-1078
(404) 961-7370

Atlanta Taste: A Night to Remember at the Georgia Aquarium on Behalf of Share Our Strength

Atlanta's Taste of the Nation event was this week, and well-heeled Atlantans turned out in force to support anti-hunger and anti-poverty agencies, including Share Our Strength's Operation Frontline - No Child Left Hungry.

The Aquarium makes a rather otherworldly setting for event, with a glowing blue tank of fish and sharks as a backdrop. I only wish we'd had access to more of the tanks - exploring the aquarium sans screaming kids would be a rare treat. At $250 a ticket, I was amazed to see the event was completely packed - clearly Atlantans are generous sorts!

Many of Atlanta's bigger hitter chefs were there - Gillespie and Rathbun and Fry oh my! I thought about hitting the most exciting tables first, but the place was a sea (he he get it?) of hungry people so it was easiest to just go with the flow (whoa, more puns!)

I've watched enough episodes of Top Chef to know that it's no easy feat to turn out tasty morsels for a huge crowd, and the restaurants on hand did admirably. My personal faves were a gnocchi from Pacci - I think it was oversalted, but it was still totally delicious - so that's really saying something!

The lobster crape from Chops Lobster Bar blew my mind - oh how I'd like to eat more of that! Rathbun's steak and Atlanta Fish Market's sushi were also highlights. And how could I forget the heavenly burger topped with an egg from Canoe.

I got a chance to chat briefly with Top Chef's Kevin Gillespie and he struck me as down to earth despite his newfound fame. I was surprised, though, that he offered to serve up a miniscule shrimp different, far different from the porky delights he's known for.

Oh and of course dessert - I wouldn't recommend interspersing it with savory dishes like I did but I couldn't pass them up when they were on offer. Parish's dessert had beets, which was unexpected and very tasty, reminding me somewhat of the Passover apple/nut/cinnamon dish charoset, which is weird I know!

Best of all on the dessert front was from BluePointe. Honestly I'm not entirely sure what it was - I was already in a food and wine induced haze, but it appeared to be a shot glass filled with caramel, chocolate and peanut butter with a bit of Grand Marnier soaked orange Whatever it was, I would like to swim in a tank of it. Bliss!

Numerous wines were on offer both to drink that night and to bid on at silent auction. Mr. AT couldn't resist the siren call (ok seriously I CAN'T STOP with the aquatic allusions!) of a good deal on wine and we walked away with 3 bottles of '97 Beaulieu Vineyards George de le Tour Private Reserve and an oversized bottle of  (a methuselah? a nebekenezer? I love giant wine bottle names!) of Ravenswood Lodi Vineyard Zin, all for under face value.

I was surprised given the fancy-pants attendees that you could actually get items for under face value. The live auction, complete with event host Jane Fonda had the truly high dollar prizes - including a week on a yacht or dinner with Ted Turner.

I certainly wished I had more disposable income when dinner with the Kevins, including Gillespie and Rathbun at your own home was up for bid. It went for around $5000, which isn't chump change but feels like quite a bargain for such a once-in-a-lifetime experience. The night's charitable take - over $600K!

I have Foodbuzz to thank for my free tickets, but I definitely have to say that this yearly event now tops my list of charities to save up for. It's a bacchanalian feast for a great cause - what's not to love?

So much to eat so little time

So much to eat (and write!), so little time!

Lobby luncheon to welcome new chef Nick Oltarsh...Atlanta Taste with Atlanta chefs galore...and tonight the after party for March of Dimes Dining Out at the new incarnation of the Roxy. Lots to write about...coming soon!

First up dinner at Taka tonight. I hope it's as good as it sounds. I'm jonesing for some ultra fresh sushi!

Top Chef Washington DC Cast Revealed

Atlanta won't be quite as well represented on Top Chef DC. The new cast has been revealed and features only one Atlanta Chef -Tracey Bloom, Executive Chef at Table 1280

Top Chef Washington DC Contestants

Photo: Bravo

Alex Reznik
AGE: 33
HOMETOWN: Brooklyn, NY – currently resides in Hollywood, CA
PROFESSION: Executive Chef, Ivan Kane’s Café Was
CULINARY EDUCATION: AOS, Le Cordon Bleu in Las Vegas, NV
FAVORITE RECIPE: Avocado panna cotta with pickled ramps and tomato
Growing up in Brooklyn, the son of a first-generation European family, food was an integral part of Alex's early life. Watching his Russian mother and grandmother cooking in preparation for the daily ritual of good food and conversation set Alex on a path towards creative cooking. After travelling extensively throughout Europe, Alex found himself working in Las Vegas at the legendary, five-star restaurant, Lutecé. During his tenure as chef at multiple Bally's/Paris resort restaurants, Alex met famed nightlife entrepreneur, Ivan Kane. The two discovered a shared philosophy for great food and impeccable service. Thus was born Hollywood's Cafe Was. Alex's philosophy is to marry local, seasonal ingredients with classic French techniques to create honest, Californian bistro cuisine. Today, in the kitchen or dining room, Alex's passion for his craft is lauded by loyal customers and critics alike.

Amanda Baumgarten
AGE: 27
HOMETOWN: Los Angeles, CA – currently resides in Los Angeles
PROFESSION: Sous Chef, Ford’s Filling Station
CULINARY EDUCATION: Le Cordon Bleu in London
FAVORITE RECIPE: Roasted baby lamb with pomme cocotte persillade
A Los Angeles native, Amanda attended Le Cordon Bleu in London and went on to work at four different Michelin-starred restaurants including La Tante Claire and Le Gavroche in London and Melisse and Patina in LA. From there, she went onto become Executive Sous Chef of Paperfish before joining Ford’s Filling Station as Executive Chef. A gifted butcher with a distinct sense of flavor and style, Amanda loves to make any meat on the bone, but her favorite dish to prepare is Foie Gras Torohon.

Andrea Curto-Randazzo
AGE: 39
HOMETOWN: Vero Beach, FL – currently resides in Miami, FL
PROFESSION: Chef/Owner, Talula Restaurant and Creative Tastes Catering
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Fresh berries with zabaglione
Andrea has been a rising star in the culinary world ever since she graduated from the CIA with honors. After working in the kitchens at Tribeca Grill and Aja in NYC, she returned to Miami where she worked at The Heights and Wish. In 2000, during her tenure at Wish, she was named one of Food & Wine Magazine’s “Best New Chefs.” In 2003, she and her husband, Frank, opened their own restaurant, Talula, which was named “The Place To Be Now” by The New York Times. A mother of three, she counts chocolate pudding, ice cream and popcorn with Raisinettes as some of her favorite indulgences.

Angelo Sosa
AGE: 35
HOMETOWN: Durham, CT – currently resides in New York, NY
PROFESSION: Chef/Owner, Xie Xie
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Steamed madai snapper with lily bulbs
Angelo, who opened his Asian-influenced sandwich restaurant Xie Xie (“thank you” in Mandarin) in July 2009, has worked with some of the best chefs and restaurateurs in the world. Early in his career, he met Jean-Georges Vongerichten who became his mentor, and went on to work for him at Jean Georges, Dune and Spice Market, where he served as Executive Sous Chef. Shortly thereafter, he was invited by Alain Ducasse to create a special seasonal menu at his Paris restaurant
Spoon Food & Wine, the first American to receive such an honor. Angelo, who also created the menu for Buddakan, the Stephen Starr hotspot restaurant in NYC, always has salt, Japanese fish sauce, cinnamon, green cardamom and lily bulbs handy in the kitchen.

Arnold Myint
AGE: 32
HOMETOWN: Nashville, TN
PROFESSION: Chef/Owner, Cha Chah
CULINARY EDUCATION: Culinary Arts Diploma, Institute of Culinary Education
FAVORITE RECIPE: Anything with peas
Inspired by his mother who has run a successful restaurant for over 30 years, Arnold is the Executive Chef
and owner of three popular restaurants in Nashville: Cha Chah, which was voted Best New Restaurant by Nashville Scene (2009), Suzy Wong's House of Yum and PM. Once a competitive professional figure skater, Arnold is also an expert mixologist, savvy event planner and has been known to appear as Suzy Wong herself to promote his latest concept. Arnold's culinary approach is mirrored by his colorful life.

Ed Cotton
AGE: 32
HOMETOWN: Boston, MA – currently resides in New York City
PROFESSION: Executive Chef, Plein Sud at the Smyth Hotel
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Fresh Farm Egg Ravioli with a silky English pea puree, spring onion fondue and crispy pancetta
In high school, Ed got an early start on his culinary career working for acclaimed chef Todd English at Olives where he began to hone his knife and pastry skills before helping open Figs in Wellesley, MA. After culinary school, he rejoined English working at Olives in Boston and Las Vegas. After spending a year out west, he returned to Boston to become the Executive Sous Chef at the award-winning No.9 Park in Beacon Hill where he worked alongside Barbara Lynch. From there, he set his sights on the Big Apple where he landed a job working with Daniel Boulud at db Bistro Moderne and Daniel. For more than five years, he worked with Boulud, helping him open eateries across the country. Before joining Plein Sud earlier this year where he has been cooking up a storm, Ed was the Chef de Cuisine at BLT Market and loves to make any dish with rabbit.

Jacqueline Lombard
AGE: 33
HOMETOWN: Grew up in Boston, MA – currently resides in Brooklyn, NY
PROFESSION: Chef/Owner, Jacqueline Lombard Events
CULINARY EDUCATION: French Culinary Institute, WSET, The Sommelier Society of America
FAVORITE RECIPE: Summer Corn Risotto with Butter-Poached Lobster, Black Truffles and Green Onions
Jacqueline is a private chef, sommelier and event producer whose company, Jacqueline Lombard Events, caters to both private and corporate clients nationwide, including Balenciaga, Glamour, Jil Sander, Miele USA, Osklen, Bergdorf Goodman, Barterhouse Imports, Stella McCartney, Wines of Argentina, ViniPortugal, and Wine Enthusiast Magazine, among many others. Her chic, seasonal and sustainable approach to her work has garnered her praise for both the quality of her food, wine education and business practices. Recently Jacqueline revived the venerable Florent restaurant as Executive Chef of Gansevoort 69. Currently she is working on an exciting new concept, serving as Executive Chef of Leña in New York City. Jacqueline is also the Dining & Wine Editor of the NYHerald.com.

John Somerville
AGE: 42
HOMETOWN: Ohio -- Currently resides in West Bloomfield, MI
PROFESSION: Chef de Cuisine, The Lark
CULINARY EDUCATION: BS In Engineering, University of Michigan
FAVORITE RECIPE: Spiced Spring cucumbers with dill
Growing up in rural Ohio, John developed an appreciation for farm fresh ingredients at a young age. He attended the University of Michigan and earned a degree in Engineering before deciding to pursue his culinary dream. In 1994, he joined The Lark as a Garde Manger, working his way up the ladder to his current position as Chef de Cuisine. He has received two James Beard Nominations for Best Chef: Great Lakes (2008 and 2009) and is recognized as one of the best chefs in the greater Detroit area. His philosophy is “spreading the infectious spirit of cooking!”

Kelly Liken
AGE: 33
HOMETOWN: Pittsburgh, PA – currently resides in Vail, CO
PROFESSION: Chef/Owner, Kelly Liken in Vail and Rick & Kelly’s American Bistro in Edwards, CO
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Parmesan-mascarpone tortellini with spring vegetables and crispy artichokes
Graduating first in her class at the Culinary Institute of America, Kelly is one of the country’s most promising female chefs. In 2008, she was featured in Bon Appetit’s “Women Chefs: The Next Generation” and was a 2009 and 2010 James Beard Semi-Finalist for Best Chef Southwest. A small town girl at heart, she has passed up on offers from heavyweight chefs including Charlie Trotter and Daniel Boulud to stay in Colorado where she feels grounded. Kelly cooks seasonal American cuisine with a strong commitment to locally sourced organic ingredients. She loves to make soup, lamb and anything grilled.

Kenny Gilbert
AGE: 36
HOMETOWN: Euclid, OH – currently resides in Telluride, CO
PROFESSION: President/Owner, Passionate Culinary Enterprises LLC; Chef/Partner, G’s Restaurant Group
CULINARY EDUCATION: Pennsylvania Institute of Culinary Arts
FAVORITE RECIPE: A tomato and mozzarella salad with an onion marmalade
Kenny is the President/Owner of Passionate Culinary Enterprises and Chef/Partner for G's Restaurant Group. His cuisine ranges from American Regional, Japanese, Thai, Vietnamese, Italian, Middle Eastern, Indian, Native American, Moroccan and African. After graduating from the Pennsylvania Culinary Institute, Kenny went on to become a Chef de Cuisine at the young age of 23 at The Grill at The Ritz-Carlton in Amelia Island, FL, a AAA Five Diamond Restaurant, and the youngest African-American chef ever to run a Ritz-Carlton Hotel restaurant. An intense and no-nonsense chef, Kenny once split his pants open while cooking a 10-course meal and didn’t even blink an eye. If he could have his last meal with anyone, it would be President Obama, and he would prepare a modern American Southern meal.

Kevin Sbraga
AGE: 31
HOMETOWN: Willingboro, NJ – currently resides in Willingboro, NJ
PROFESSION: Executive Chef, Rat’s Restaurant at the Grounds for Sculpture
CULINARY EDUCATION: BS, Culinary Arts from Johnson and Wales in Miami, FL
FAVORITE SIMPLE SPRING RECIPE: Asparagus and morels
A self-proclaimed “beast in the kitchen” with unrivaled knife skills, Kevin is currently the Executive Chef at Rat’s at the Grounds for Sculpture in Hamilton, NJ, which is managed by Stephen Starr. After earning his BS of Culinary Arts from Johnson and Wales in Miami, Kevin went on to become the Chef de Cuisine at The Grill at Philadelphia’s Ritz-Carlton Hotel and was included in the 2007 list of “Top 10 Chefs” by Philadelphia Style magazine. In 2008, Kevin served as the Culinary Director of Garces Restaurant Group and was named winner of Best Meat Presentation at Bocuse d’Or USA. This African American, Italian chef declares he’s the “Barack Obama of the cooking game” and wants to prove that “he can.”

Lynne Gigliotti
AGE: 51
HOMETOWN: Philadelphia, PA– currently resides in Hyde Park, NY
PROFESSION: Assistant Professor, Culinary Institute of America
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Anything with peas and asparagus
A Chef for over 30 years, Lynne is looking to break the glass ceiling for female chefs by becoming only the second woman to become a Certified Master Chef. Currently an Assistant Professor at the CIA, where she said she would never step foot after graduation, Lynne previously was the Chef/Owner of Grappa, which was featured in Atlanta Magazine’s “Best of 1999” and named an Outstanding Restaurant in the 2001 Zagat Guide Atlanta. Ice cream is her favorite dish to make and also her favorite junk food.

Stephen Hopcraft
AGE: 40
HOMETOWN: Cleveland, OH – currently resides in Las Vegas, NV
PROFESSION: Executive Chef, Seablue at the MGM Grand
CULINARY EDUCATION: AOS, California Culinary Academy in San Francisco
FAVORITE RECIPE: Agholitti, a small pasta filled with goat cheese tossed in olive oil and tomato water.
Over-the-top and without a filter, Stephen has spent more than 12 years establishing new restaurants nationwide for award-winning chef and restaurateur Michael Mina. Currently the Executive Chef at Mina’s Seablue, the AAA Four Diamond restaurant at the MGM Grand Hotel in Las Vegas, he has also worked alongside other high-profile chefs including Thomas Keller and Charlie Trotter. A proud father of 14-month-old twins, Stephen’s style is all about putting a playful twist on classic dishes to create cutting-edge food.

Tamesha Warren
AGE: 24
HOMETOWN: Christ Church, Barbados – currently resides in Washington, DC
PROFESSION: Sous Chef, The Oval Room
CULINARY EDUCATION: AOS, The Art Institute of New York City
FAVORITE RECIPE: White asparagus soup
Born and raised in Barbados, Tamesha graduated from The Art Institute of New York City where she was on the President’s List. She went on to work at the world famous Jean Georges restaurant in NYC and was honored with gold and silver medals from the American Culinary Federation. Tamesha is currently the Sous Chef at The Oval Room, one of “Washington’s Power Restaurants,” located next to the White House and owned by Ashok Bajaj, one of the Capital’s biggest restaurateurs. Interested in playing with molecular elements, Tamesha cooks modern American food with French and Asian influences and is sure to bring a youthful, modern edge to the competition.

Tiffany Derry
AGE: 26
HOMETOWN: Beaumont, TX – currently resides in Dallas
PROFESSION: Executive Chef, Go Fish Ocean Club
CULINARY EDUCATION: AOS, The Art Institute of Houston
FAVORITE RECIPE: Spring risotto
Tiffany, a native Texan, definitely flaunts the “Don’t Mess with Texas” attitude. She began working in the kitchen when she was 15 at IHOP where she learned speed, and by 17, her leadership skills in the business were evident as she became the youngest person to ever be in management there. She competed in ACF competitions to help pay for culinary school where she finished in the top of her class. In addition, she received her seafood
training from Houston’s Pesce Restaurant while still in school. Shortly after graduation, she went on to become the Executive Sous Chef of Grotto Cucina. Next, she returned to the Art Institute of Houston to do her other passion, teach culinary. In 2008, she was named Executive Chef of the Dallas hotspot Go Fish Ocean Club, which has received many accolades. Dijon, Creole mustard, champagne vinegar, kosher salt and Creole seasoning are the five ingredients she always has on hand.

Timothy Dean
AGE: 39
HOMETOWN: Washington D.C. – currently resides in Baltimore, MD
PROFESSION: Chef/Owner, Prime Steak House
CULINARY EDUCATION: Howard University
FAVORITE RECIPE: Soft Shell Crab Tempura with Virginia Ramps, Morel Mushroom and Garlic Confit Emulsion
Timothy spent 12 years working on and off with the late, great chef, Jean-Louis Palladin, first at Jean-Louis in the famed Watergate Hotel, and later as Chef de Cuisine at Palladin in New York City. Currently the Chef and owner of Prime Steak House in Baltimore and Prime Steak House by Timothy Dean, which is slated to open this summer in Washington, DC, his first job in a kitchen was a dishwasher. He has worked alongside other notable chefs including Alain Ducasse, Roberto Donna, Guenter Seeger and Patrick Clark. A graduate of Howard University, he was named the university’s Young Entrepreneur of the Year in 2000. His favorite dishes are Maine lobster with mac & cheese and shaved black truffles and pan seared Hudson Valley foie gras with rhubarb and 20-year-old Port wine sauce.

Tracey Bloom
AGE: 33
HOMETOWN: Shortsville, NY – currently resides in Atlanta, GA
PROFESSION: Executive Chef, Table 1280
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: English pea salad
Named one of 2008’s “Top 25 Chefs in Atlanta” by The Sunday Paper, Tracey is well known in the Atlanta culinary scene and is currently the Executive Chef at Table 1280, where she shows off her expertise in both the sweet and savory side of culinary arts. After graduating from the Culinary Institute of America, she decided to go down South to launch her culinary career as the opening Pastry Chef at the award winning Sia’s Restaurant in Duluth, GA. Tracey then joined the Buckhead Life Restaurant Group spending most of her time at 103 West under Chef Gary Donlick, before moving on to work as Sous Chef at Asher Restaurant in Roswell, GA, Oscar’s Restaurant in College Park, GA, and Luma in Winter Park, FL. She would have her last meal with Stevie Nicks and she would prepare Turkey salad sandwiches and homemade lemonade.

Find more coverage here.

Taste of Highlands this Saturday

Last year I did a project with Children's Healthcare of Atlanta and was incredibly touched and impressed by the work they do on behalf of children and families across the Southeast. Want to support the preimenent children's healthcare provider in GA? Head over to Taste of the Highlands this weekend - May 15 at John Howell Park.

InTown Friends and Fifth Group Restaurants are sponsoring the 8th Annual event benefiting Children’s Healthcare of Atlanta, featuring Terrapin Beer and food from local restaurants like Murphy's, Pura Vida, La Tavola and El Taco.

Tickets are $35 in advance, $45 the day of the event. Student and child discounts are available, too.

Save $10 by purchasing your tickets before the event. Click here to purchase tickets today!

Your event admission ticket includes all food and beverages provided by participating restaurants and beverage donors, including alcoholic beverages if you’re over 21 years old.


The event is from 2-5 and will feature live music, too. Rosebud will also be donating 10% of all proceeds that day to CHOA.

Eat up for a good cause!

Complete List of Participating Restaurants

• 4th & Swift
• Alon’s Bakery
• Amuse!
• Atkin’s Park
• BAKESHOP
• Caramba Cafe
• DBA Barbecue
• Doc Chey’s Noodle House
• Ecco
• Fifth Group Restaurants
• Goin' Coastal Seafood
• Jake's Ice Cream
• La Tavola Trattoria
• Mali
• Murphy’s
• Osteria 832 Pizza and Pasta
• Pozole
• Pura Vida
• Pure Taqueria
• Rolling Bones Barbecue
• Rosebud
• South City Kitchen
• The Original El Taco
• Tierra
• Warren City Club

Buford Highway Crawl

Although I sometimes lament Atlanta's food scene as compared to NYC's, there is one area in which our scene surpasses there's - authentic ethnic food. It's not that NYC doesn't have great ethnic food, it does. But much of the truly authentic stuff is outside of Manhattan - be it Greek food in Astoria, Chinese food in Flushing, or Indian in Jackson Heights. And that translates into mighty long subway journeys. Not impossible but daunting for most. Fortunately in Atlanta, a quick drive over to Buford Highway secures you any number of delicious, cheap and super authentic ethnic cuisines.

Our friends had not yet experienced the glories of Buford Highway so we decided to join them on a restaurant crawl. Instead of limiting ourselves to just one foreign delight, we selected 3 different cuisines and limited ourselves to sampling their very best dishes.

First up: Havana Restaurant. Until I started researching where to go, I hadn't realized that there was a battle royale going on as to which Havana restaurant was the legitimate heir to the burned down restaurant of the same name. We opted for Havana Restaurant, the one owned by the founder's widowed daughter-in-law. Much like every other divey Buford Highway restaurant, Havana Restaurant is low on atmosphere. I did love that it is next door to some Pirate Bar, which seemed to be populated by a  huge crowd of fifty-something Buffet fans. Classic!

We ordered chicken empanadas and a Cuban sandwich at the counter and Mr. At treated himself to a Latin soda made of some unnatural red dyes and vats of real sugar.

The empanadas were a heavenly combination of flaky crust and savory filling. I could quite honestly eat several of these by myself, but we were pacing ourselves, so I was left wanting more. These are definitely worth going back for, and since the restaurant is on the south end of Bu-Hi, it's a viable quick dinner option.

The Cuban was also particularly good. These sandwiches are ubiquitous at many a non-Cuban restaurant these days, but it was the bread that made these stand out. The delectable melding of pork, ham, cheese, pickles and mustard was served atop sweet Cuban bread that managed to be simultaneously crunchy and fluffy. Yum!

Next up was one of our favorite Buford Highway haunts - El Rincon Latino. We opted for a sampler of pupusas and their shrimp cocktail. We've covered these before, but let me reiterate that their shrimp cocktail is surprisingly awesome, with tons of shrimp and avocado served in an orange inflected cocktail sauce. And the pupusas were better than they were on a previous visit - chewy cheese perfection without being too greasy.

Still hungry due to diligent self-denial, we headed to our last stop - Bamboo Hot Pot, a newish Vietnamese spot we'd heard great things about. Sad to see the place empty, we were pleased to find that we still got great service. Our waitress was the most charming mix of Southern diner (all flowing hair and shirt buttons bursting at the seams) and Vietnamese. In her bizarrely adorable Southern/Vietnamese accent she gave us the scoop on all the specialties, and Mr. AT and I chose to split a beef hot pot.

This dish was what is so great about Buford Highway. Mere minutes outside of the city, I got to sample a foreign dish I had never had before. All for just $6. It was served up, not surprisingly, in a clay pot, which our waitress stirred up. The rice around the edges and bottom had gone all delightfully crunchy, so while the beef and veggies were tasty, the rice was the real standout. The contrast of hot soft rice and crispy rice was amazing. You don't get a ton of meat, but for $6 it's still good value. I will definitely be back to Bamboo Grill and Hot Pot to try more soon!

If you're heading from Atlanta, first up is
Havana Restaurant
3979 Buford Highway Northwest
Atlanta, GA 30319
(404) 633-7549

The comes Bamboo Hot Pot (we passed it and doubled back after El Rincon Latino)
Bamboo Grill and Hot Pot

4646 Shallowford NW Rd Suite R

Chamblee, GA 30341

Get Directions

(678) 580-1727

El Rincon Latino
5055 Buford Highway Northwest
Doraville, GA 30340-1102
(770) 936-8181

The Dish: Minted Peas

Minted peas are my latest obsession. Up until this year, I could probably count the number of times I ate peas in my entire adult life on one hand. They were simply not a veggie that occured to me. But then back in December I tackled an old menu from Domino Mag for a British inspired holiday feast, and I realized that peas are pretty darn tasty. Turns out the much maligned British cuisine does indeed have much to offer. 

But out of sheer habit I went right back to ignoring them. Flash forward to a month ago, and I figured I'd try them again. Whoa, how could I forget how fresh and sweet and all around delectable they are? And these aren't even fresh peas, these are the frozen out of a bag variety. I think fresh ones might blow my mind!                                                  

                                    

So try this next time you're looking for an easy side. 

Minted Peas

• Throw frozen peas in a pot on high. 
• Cook for around 8 minutes, stirring occasionally. 
• Take them off the heat and throw in some butter and chopped up mint. Salt and pepper to taste.

Couldn't be any easier and if you're like me you won't be able to stop eating them!

Want proof of my deep and abiding love of minted peas? Last time we had some leftover minted peas, my darling hubs caught me in what he called a "nom, nom, nom" situation - I was literally shoveling the peas out of the storage container into my mouth as I stood in the kitchen after work. It wasn't pretty, but I had to get to the peas before he did!

Atlanta Mother’s Day Dining

Mom’s Day is just around the corner – have you ordered flowers yet? For those of you who want to treat mom to a nice meal (that she doesn’t have to cook!), here’s what’s cooking in Atlanta…

Serpas

Serpas will serve its popular brunch menu from 10 a.m. to 2 p.m. with special highlights such as Jumbo Lump Crab Cake with lemon chive butter and buttermilk whipped potatoes.

Livingston

Enjoy a Mother’s Day brunch buffet and carving station 11 am-3:30 pm, $35 for adults . For kids there’s a mini-buffet, $12.50 kids 6-12, free under 5. For those who want to drown out the sound of kids there’s a bottomless Bloody Mary/Mimosa, $12/person. For dinner there’s a special 3-course prix fixe, $40/person

Shed at Glenwood

Brunch buffet including Pork Tenderloin, Cedar Plank Salmon, Quiche & All Your Other Breakfast Favorites for $20 per person. Do some daytime drinking with $5 Mimosas & $6 Moscow Mules.

Straits

The Midtown eatery launches its new Sunday brunch on Mother’s Day with Sinaporean specialties and American classics for $19 and $10 for kids12 - 5. The little ones under five eat free. Enjoy $3 mimosas by the glass and $15 Bottomless Mimosas and Bloody Mary’s.

Repast

3-course Prix Fixe Brunch Menu - Highlights from the brunch menu include: Potato Pancakes with smoked salmon, crème fraîche, chives and petite salad, Crab Cakes "Repast Style" with sautéed sesame asparagus and yuzu caper butter, Chocolate French Toast Soufflé with roasted local strawberries, Farm Egg Frittata with spring vegetables, Vidalia onions and Gruyère and an array of decadent dessert selections. $38 per person, $18 per child 12 and under. Complementary Glass Of Sparkling for Moms After 12:30!

Pacci

Brunch Buffet: 8Am - 2Pm, $22/Per Person, Children Under 12, $12/Per Person.

Nava 

Enjoy a Special 4 Course Menu for Mother's at Nava! $35/Lunch & $39.95/Dinner.

Pura Vida

I must have missed it – when did they stop serving brunch? Bummer, it was good! Three Course dinner, Including a Salad, Entrees Featuring Latino Rice Dishes, Choice of Sides and Dessert for $19 Pp.

Quick and Easy Recipes: Mussels Steamed in Beer

After realizing recently how easy mussels are to cook, I was hooked. At $2-something a pound, I can't think of a much cheaper way to have a fancy-schmancy home cooked meal. This month's Bon Appetit had a bunch of totally delish sounding Belgian recipes, and Belgium was indeed where I tasted my first moules, so I couldn't resist.

No one knows this but Mr. AT, but I have an odd affinity for beer breath. There's just something about the smell of beer that makes me swoon. So this recipe was perfect - the Hoegaarden smelled wonderful when combined with the herbs. Not only that, but the Parmesan Croutons were such crunchy, salty perfection that they might well make appearances in other dishes from here on out.

I know friends have mentioned they're scared of preparing mussels, but it's seriously so easy. The grocery store has already debearded them, so the only part that takes any special effort is throwing out the open ones before you cook them and the closed ones after you cook them. Other than that, it couldn't be easier. This recipe took no more than 20 minutes to prepare and seemed like a restaurant quality dinner. I served with fries and a Hoegaarden for an authentic Belgian experience!

Mussels Steamed in Beer with Crème Fraîche, Herbs and Parmesan Croutons
Bon Appétit | May 2010

by Mathieu Palombino

Yield: Makes 6 servings   Ingredients    4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes 1/3 cup grated Parmesan cheese 2 tablespoons olive oil 3/4 cup chopped fresh Italian parsley 1/4 cup chopped fresh chives 1/4 cup chopped fresh tarragon 1/4 cup chopped fresh chervil (optional) 2/3 cup crème fraîche 3 tablespoons Dijon mustard 1 tablespoon whole grain brown mustard or whole grain Dijon mustard 3 tablespoons butter 4 large garlic cloves, minced 2 tablespoons chopped fresh thyme 5 pounds mussels, scrubbed, debearded 3 cups diced seeded tomatoes (about 4 large) 1 cup chopped green onions (about 4) 1 12-ounce bottle Belgian white beer (such as Hoegaarden) Preparation Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool. Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside. Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open). Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.