Shield's Meat Market

I've long fantasized about having access to a top notch meat market. Publix just doesn't do it for me alas. I still lament there isn't one in my hood, but I was pleased to discover recently that Shields is just down the road in Decatur. Who knew that tucked away in a CVS, there's a real deal butcher?

We went in search of the perfect steaks for our weekend company. They cut to order 2 bone-in ribeyes and 2 boneless ribeyes. The steaks are corn fed, which isn't ideal given my newfound Food Inc inspired craving for grass fed beef, but they are delicious and incredibly high quality. The prices aren't for the faint of heart - $85 for the 4 steaks, but from what I hear that's not out of line with premium steak pricing.

Regardless the steaks were blow your mind delicious, so for a special occasion, Shield's is a perfect option. I didn't sample any of their other wares, but the service was friendly and knowledgeable, and when our friends inquired about a cut I've never even heard of, we were informed that they could provide just about anything you might need there. The shop is also stocked with non-beef options like lamb and chicken, and a smattering of fresh produce and sides.

Shields Meat Market
404-377-0204
1554 North Decatur Rd, 
Atlanta, Ga 30307

Entertaining: Ribeye, Sage Roasted Potatoes, Smoky Asparagus and Popovers

Our friends Dave and Deniz were in town for the weekend. The last time we saw them, Deniz was preparing an over the top fabulous dinner for Dave's birthday so I had a lot to live up to. Normally I'd agonize over picking just the right thing that I knew for sure I could handle, but I ran out of time to plan and had to choose recipes at the last second. Fortunately for me, watching football is such torture that I easily picked a menu while my guests watched the Michigan game.

My menu:
Ribeye
Roasted potatoes with bacon, onion and sage
Smoky glazed asparagus
Popovers with vanilla honey butter
Served with a 2003 Drinkward Peschon Entre Deux Mers and 2001 Neil Second Chance Vineyard Cabernet (heavenly!)

The great thing about this menu is that the timing magically works together. Even though my planning was way off and I didn't actually have time to do everything, in some weird fluke, it all came together perfectly.

I started by prepping the asparagus so it could sit while I moved on to the potatoes. I got the potatoes roasting in one oven (yes, I have two, which was essential in getting this done at the same time), while I mixed the popovers. The popovers went in the other oven and were finishing up just as the steak came off the grill. As the steaks settled, the asparagus went on the grill, and once those were done, we were ready to eat. We broke out the good china, opened up a couple of amazing bottles of wine, and sat down to probably the best meal I've had in ages!

 


Roasted Potatoes with Bacon, Onions, and Sage 
Bon Appétit | November 2009
by Josie Le Balch

Yield: Makes 10 -12 servings

Ingredients

• 1 pound thick-cut bacon slices, cut crosswise into 1/4-inch-thick strips
• 5 pounds assorted baby potatoes (such as red-skinned, white-skinned, and Dutch yellow), rinsed, dried, halved
• 2 large red onions, cut into 1/2-inch cubes (about 4 cups)
• 3/4 cup 1/3-inch pieces torn fresh sage leaves (from about 2 bunches), divided
• 2 tablespoons (1/4 stick) butter, melted
• Coarse kosher salt

Directions
Preheat oven to 375°F. Cook bacon in large skillet over medium heat until crisp and golden. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 4 tablespoons drippings from skillet.

Combine potatoes, onions, 1/2 cup torn sage leaves, melted butter, and reserved 4 tablespoons bacon drippings in very large bowl. Sprinkle generously with coarse salt and freshly ground black pepper. Toss to coat. Spread potato mixture evenly on 18x12x1-inch baking sheet. Roast 1 hour, stirring occasionally.

DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheet at room temperature.

Increase oven temperature to 400°F. Stir bacon into potato mixture and continue to roast until potatoes are tender and beginning to brown, about 15 minutes longer. Transfer mixture to large serving bowl. Season to taste with more coarse salt and freshly ground black pepper. Sprinkle with remaining torn sage leaves and serve.

Smoky Glazed Asparagus
Food & Wine | June 2009
Nate Appleman


Ingredients

• 1/2 cup mayonnaise
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 garlic clove, crushed
• 1 tablespoon sweet smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon cumin seeds
• 1 pound thick asparagus, trimmed

Directions
Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.

Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve.

Popovers 

Gourmet | January 1991

Yield: Makes 6 popovers

Ingredients

• 1 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• melted unsalted butter for brushing the popover pan

Directions

Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450°F. oven heat a six-cup popover pan or six 2/3-cup custard cups for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them half full with the batter. Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F., and bake the popovers for 20 minutes more, or until they are golden brown and crisp.

These popovers couldn't be easier and will definitely be in high rotation at my house for special dinners. Next time, I might add some parmesan to take them to the next level! Many who'd posted reviews for this recipe had suggested different timings, so I had no idea what to expect. My oven seems to run hot, so I baked them at 450 for about 10 minutes, then at 375 for another 10. They had popped and were a nice golden brown right about when everything else was ready, so said screw the recipe and took them out in half the recommended time, and they were perfect. 

Not sure how on earth you're supposed to get the timing right given it was so far off for me, but basically if they look golden and puffed, give them a few minutes more and take them out. If you take them out too early, though, you risk them collapsing before you can put them back in. Guess that's the chance you take for such deliciousness!

I mixed some softened butter with a dash of vanilla and some honey, and they were heaven! This recipe yielded 8 popovers in my standard cupcake tin. 

Miller Lite Chili Cookoff

Mr. AT and I hosted some DC-based fellow food-lovers this weekend, so we couldn't resist giving them a little taste of the south at the Atlanta Chili Cook-Off at Stone Mountain Park. If you've never been, it's a beanerrific, people watching extravaganza, with more chili, brunswick stew, and cornbread than you can shake a stick at, all for just $10, which goes to a wonderful cause - Camp Twin Lakes.

Long time readers may recall I was actually a judge at the Chili Cook-Off way back when, so it was nice to be back. Here's what I learned this time around:

Apparently the chili I make at home is good enough for a competition because seriously very few samples tasted as good as I can make if I do say so myself. Perhaps it's harder than I know to properly season a huge batch of chili. All too many were fairly bland, runny, or overly tomatoey. My favorites had a notable hit of spice, rather than just cumin or cinnamon. Brunswick stews were generally far more successful and corn breads were universally awful. I nearly choked to death on one of the driest competitors. But at least those two dishes aren't in my repertoire so I can't compare them to my own cooking.

If you wear a white shirt to a chili cook-off, you're tempting fate. Hours of chili eating + drunk crowds = permanently stained clothing.

It's really hard to look ladylike while taking chili shooters. Chili was served up in tiny little shot glasses. Since it's often thick or chunky, eating requires a maneuver akin to a snake darting its tongue out. You gotta do what you gotta do to get every last bite of chili goodness, right?

Showmanship makes for a fun event even if it doesn't translate into great chili. My personal favorite in this department, and also the winner of best showmanship, were the Pirates of the Chilibean, complete with costumed pirates, gold doubloons, and a ship. Line of the day? "Every chest deserves a treasure," said as a pirate tossed a gold coin down my top.

 

Honorable showmanship mention to the old west themed Outlaw Chili and the crazy Redneck Chili. These people put on quite a show!

Stay away from port-o-potties at a chili festival AT ALL COSTS. 

This festival has some of THE best people watching ever. Alas we didn't get a photo, but I kid you not, there was a real live fairy tale witch in attendance, complete with a single gnarled tooth sticking out. Yikes!

The day went by in a blur of beans, sweat and Miller Lite, so I can't really tell you which chilis I liked best, but that doesn't really matter, does it? The Atlanta Chili Cook-Off is a blast and is well worth a trip out to Stone Mountain, so if you missed it this time, be sure to check it out next year!

Quick Bites: Super Pan

Super Pan is Top Chef alum Hector Santiago's latest venture. It's open only for lunch on weekdays, so alas, not everyone can enjoy his Latin sandwiches. Lucky for me, it's work from home Wednesday and the Poncey Highlands resto is a mere hop skip and a jump away from Chez Adventurous Tastes.

The small sandwich shop is tucked right behind his tapas joint Pura Vida. Your order upstairs, choosing from a fairly small menu of creative Latin sandwiches and dine downstairs. On my first visit I opted for his upscale take on the Cuban sandwich - the Medio Dia, with Berkshire pork, ham, chayote pickles, swiss, and habanero mustard on a pineapple "submarino" roll. On my visit today, I chose the Coca de Jamon y Queso, a sweet mix of serrano, manchego, data marcona almond butter, arugala and pequillo pepper agridulce. A heavenly agua fresca tried on my first visit is still lingering in my memory, too. So fresh and flavorful!

Clearly, Hector isn't skimping on ingredients! And at up to $12 for a sandwich, you're paying for them. But they are especially tasty sandwiches, and are largely different from what you'd find elsewhere. Originality counts for a lot given my usual lunch options bore me to tears.

Super Pan is well worth checking out if you can get there on a weekday. Both visits came with very long wait times for food though, so don't go if you're in a hurry.

Super Pan
1057 Blue Ridge Avenue
Atlanta, GA 30306

Butchery event Oct. 7 and new Butchery Cookbook

Earlier today, I was commenting that I'd really like to learn how to butcher. Not that I'm actually jonesing to get elbow deep in animal carcass, but it does seem like a cost effective way to be a carnivore. It's much cheaper to buy a large cut of meat and slice it up yourself into tenderloins and various and sundry other cuts.

So it was quite a coinci-dink when I stumbled upon this very cool sounding event. High on the Hog will take place October 7 at 7 PM at Engine 11 on North Ave. It includes a live butcher demo an a 4-course meat-centric dinner. Even the cocktails will take inspiration from the porcine stars of the show - including a bacon infused bourbon. They're going to demo breaking down a pig, lamb, and rabbit.

The whole shebang, cocktails/wine, butchery demo, dinner, Spotted Trotter charcuterie and even a t-shirt are included for $100, skip the latter 2 and pay only $75. Sigh...sounds like a very cool event. 

Still too rich for your blood? Then you can check out this new book: Primal Cuts: Cooking with America's Best Butchers. It's a collection of interviews of 50 of America's best butchers, 100 recipes and 150 meat worshipping photos. For those of us not in the know about butchering, the book also includes tips and techniques. 

Full disclosure, I have not yet actually seen the book, but it sounds rather fab. It was described by Andrew Zimmern as a "paean to the meat cutting art." And even Temple Grandin of Emmy spotlight hogging fame loved it. Intriguing, no? 

According to their press release, National Butchers Week is just around the corner on Nov. 7. Who knew?! More events to come as the week approaches...

4th Annual Empty Bowl Project

No time to write more today so thought I'd share an upcoming event for a worthy cause...

One Empty Bowl Fills Another

Murphy’s Joins Annual National Charity Event to Raise Awareness About Hunger For the 4^th Year

Atlanta, GA (September 20, 2010) – Virginia Highland mainstay Murphy’s is joining the effort to support local charities and raise awareness about hunger in Atlanta by partnering with nearby Wired & Fired for the 4^th Annual Empty Bowl Project. Beginning on Friday, October 1 guests can visit Wired & Fired to add their artistic touch to a soup bowl at the paint-your-own-pottery studio. Then on Nov. 17, Atlantans will have the opportunity to purchase one of these bowls filled with a delicious dish from a special bowl menu at a luncheon hosted at Murphy’s. All proceeds will benefit Open Hand, an organization that provides freshly-prepared, home-delivered meals along with nutrition education, counseling and therapy to thousands of men, women and children affected by chronic of critical illness.

From Friday, Oct. 1 to Sunday, Nov. 14, Wired & Fired will invite Atlantans to their store located in Virginia Highland to paint an unfinished soup bowl using colors, stamps and stencils for $12. The bowls will serve as a visual reminder of the millions of people throughout the world who go hungry each day. The bowls will then be sold for $20 at a luncheon at Murphy’s on Wednesday, Nov. 17, from 11 a.m. to 5 p.m.  Some of the bowls will be autographed by local celebrities, and these unique treasures will be featured in a silent auction. All proceeds from the bowl sales and silent auction will benefit Open Hand. Each guest’s chosen bowl will then be filled with a dish from a special bowl menu, including items such as Roasted Eggplant and Tomato Soup with spicy croutons. At the end of the meal, all bowls will be washed and returned to the guests as a memento.

Proceeds from the Empty Bowl Project will benefit Open Hand. Founded in 1988, Open Hand has since delivered more than 17 million meals to those challenged by diabetes, heart disease, HIV/AIDS, cancer, kidney disease and other illnesses – helping them manage their disease and improve the quality of their lives. For more information on this charity, visit www.projectopenhand.org.

To decorate and donate a bowl for the Empty Bowl Project, visit Wired & Fired at 994 Virginia Avenue NE, Atlanta, Ga. 30306, across the street from Murphy’s. Wired & Fired is open Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to midnight and Sunday from 11 a.m. to 9 p.m. For more information, call Wired & Fired at 404.885.1024 or visit wiredfired.com.

Murphy’s is located at 997 Virginia Avenue NE, Atlanta, GA 30306, at the crossroads of Virginia Avenue and Highland Avenue. Hours are Monday through Thursday from 11 a.m. to 10 p.m., Friday 11 a.m. to 12 a.m., Saturday 8 a.m. to 12 a.m. and Sunday 8 a.m. to 10 p.m.  Brunch is served Saturday and Sunday from 8 a.m. to 4 p.m. For more information and call, please call Murphy’s at 404-872-0904 or visit murphysvh.com.

Grilled Eggplant Parmesan

After several weeks of rather decadent eating (hello Miller's burger and peanut butter banana cream pie), I'm back on a health kick. That does not mean I'm willing to forgo tasty food, though. Fortunately I can satisfy my craving for eggplant parmesan, a dish I virtually never have because of it's horrific waistline implications, without feeling bad about it.

This dish is actually made on the grill, making it a nice change from the burgers and steaks grilling norm. It's also a perfect meatless Monday option and can be whipped up in no time. The season is pretty well past for tomatoes and eggplant so try this before it's too late! I'm on an anti-carb kick, too, so I skipped the breadcrumbs on one occasion and still found it plenty tasty.

Grilled Eggplant Parmesan  

Bon Appétit | August 2002

Ingredients 1 1/3 cups shredded four-cheese mix or pizza cheese 2 tablespoons Italian-style dry breadcrumbs 1/3 cup plus 2 tablespoons thinly sliced fresh basil 1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices 8 ounces plum tomatoes, thinly sliced 1/4 cup garlic-flavored olive oil 2 tablespoons freshly grated Parmesan cheese Preparation Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

Westside Provisions District & Atlanta Cotillion Wine Walk - Thursday, September 16

I imagine for some, west midtown seems like a rather dodgy place. The sidewalk outside of my office does indeed have many a nudie bar flyer and broken bottle on it. But this area is a super hot and is home to an increasing number of very hip restaurants and stylish shops. I for one could move into Room & Board quite happily and pretend I'm the kind of person who spends $3000 on a chair (and yes, full of hope, I scanned the list of discounts below to see if I could somehow score a discounted Wegner Chair, but it was not to be...)

So check out this wine tasting event on Thursday night to check out all of the great things happening in this neck of the woods. Tickets are only available online through 2 pm tomorrow, so don't wait! Proceeds go to a great cause, too, so you can feel good about yourself as you throw back adult beverages and oggle the wares at all of these fab stores.

Westside Provisions District and Atlanta Cotillion Present a “Wine Walk"

Discover 24 wines from nine distinct international wine regions while savoring, shopping and dining at Westside Provisions District

When:          Thursday, September 16

6 – 9 p.m.

Where:         Westside Provisions District

                   1100-1210 Howell Mill Road

                   Atlanta, GA 30318

About:          Explore a world of wine along Atlanta’s captivating Westside cityscape! Tickets are $30 per person, which includes more than 20 wine tasting stations, exclusive discounts on food and merchandise, and a charity donation to AID Atlanta.

Former JOËL sommelier and Perrine's Wine Shop owner Perrine Prieur is making her Westside debut in style, pairing each sector of Westside Provisions District with a significant wine region across the globe – from Argentina and Chile to Spain, Italy and France; Austria and Germany to New Zealand.

Beyond sipping and strolling, ticket holders are entitled to exclusive discounts and promotions including:

·    Abattoir: Complimentary nibbles.

·    Ann Mashburn: 10% off all items.

·    B. Braithwaite: 20% off any one stuffed animal.

·    CORE Westside: 10% off all purchases (retail or services) made during the event.

·    Environment: 30% off all regular price environment furniture (wood pieces) and 15 % off upholstery.

·    FIGO Pasta: 10% discount on food.

·    Garden: 20% off entire purchase.

·    JCT. Kitchen: $1 appetizers at JCT Bar and a signature AID Atlanta cocktail for discounted price.

·    Kolo Collection: 20% off in-stock items for that night excluding custom pieces and art.

·    Maison Atlanta: 20% discount and 10% of sales that night will go to AID Atlanta. Drawing for a $250 gift certificate. Complimentary Moet Champagne.

·    Ormsby’s: 15% off food for participants and a sausage sampler at the wine station for Ormsby’s and Environment.

·    Owen Lawrence: 10% discount all regular-priced, in-store items.  

·    Perrine Wine: Offering wines of the night at a discount and also other specialty wines to taste.

·    Savvy Snoot: 20% off entire purchase.

·    Sid Mashburn: 10% off entire purchase.

·    Spa Sentio: 10% off gift certificates.

·    Star Provisions: Serving delicious cheese samples as part of Cheese Week.

·    SWITCH: 20% discount from retail prices for all in-stock accessories and lighting. Switch will donate 10% of those sales to AID Atlanta.

·    Terra Cottage: 20% off all in-stock merchandise.

·    The Urban Electric Co.: Raffling off a floor lamp valued at $1,000.

·    West Egg: Offering free bar tastes, including deviled eggs with bacon jam, brown sugar bacon “lollipops,” pickled okra and pimento cheese.

·    Yeah Burger: 30% off food and non-alcoholic beverages.

Tickets:        Tickets are available online through 2 p.m. on Wednesday, September 15. Ticket sales benefit AID Atlanta, a proven leader in the fight against the AIDS epidemic in Atlanta’s communities. The Wine Walk co-host, Atlanta Cotillion, is the fundraising arm for AID Atlanta. Purchase tickets online at: https://www.atlantacotillion.com/sslpage.aspx?pid=508.

Recipe: Chipotle Pork Cheeseburgers

I was looking for something new for dinner besides the beef bonanza that is on heavy rotation for us during grilling season. A visit to the Buford Highway Farmer's Market turned up gorgeous, huge tomatillos, so I decided a pork burger topped with a sweet-tart tomatillo was perfect.

I didn't really know what to expect from a tomatillo. I assumed it would be somewhat akin to a tomato. In fact it's crisp and tart, and to my surprise was something you could arguably eat on its own.  Chipotle is one of my all time favorite ingredients because it's easy to have on hand and goes great with so many dishes. In this case, you just mix some pork, chipotle, garlic and salt, and you have yourself a damn tasty burger.

I like to avoid bread when I can, so I placed the burger on top of a Creamy Cilantro-Lime Slaw instead. The lime, chipotle and tomatillo were a heavenly balance of spicy, smoky, tart, acid and creaminess. What more could you ask for? Even better this whole dish was a cinch to throw together and made for very satisfying eating when served up with some avocado and corn. Yum!

Chipotle Pork Cheeseburgers  

Gourmet June 2009

by Andrea Albin

Ingredients

1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Preparation

1. Prepare a gas grill for direct-heat cooking over medium heat;
2. Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.
3. Oil grill rack, then grill patties, covered, 4 minutes. 
4. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
5. Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Cooks' note:
Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, about 10 minutes total.

Restaurant Preview: 5th Street Cafe

Not content with just one brand new restaurant, the team behind the recently opened Buckhead Bottle Bar, A.D. Allushi and Chef Ian Winslade and Atlanta Hawk Zaza Pachulia, has turned the Midtown's former Eno space into the 5th Street Cafe.

You may remember Pachulia was the former owner of Eno, too, but the new space has taken on a hipper and more laid back vibe. Gone is the underutilized wine store, and in its place is a bakery set up peddling various sweet treats. I was particularly struck by the painted design on the ceilings, a rarely used decor component. The new new design is courtesy of Patti Krohngold, who is apparently all the rage for her efforts at places like Tongue and Groove. The atmosphere is perfect for a stylish date night or girl's night out, perhaps before taking in a show at the Fox.

The menu is composed of classic bistro fare with a mix of lower priced items, like mussels ($14) or a croque madame ($11), and pricier entrees like $22 short ribs and $27 filet. With so many upscale Atlanta restaurants falling in that $20-$30 range, it's nice to have cheaper option. Their press materials indicated they hope to be a casual neighborhood hangout, so these lower priced items are particularly important if they want frequent repeat business.

Service and the food are still a work in progress. Our filet was overcooked, and at $27, that's a problem. But when informed, management was quick to offer a replacement. Garlic french fries didn't arrive until I was nearly done with my meal, but fortunately they were delicious and very hard to stop eating. With time, I suspect they'll work these problems out because the quality at Bottle Bar was consistently high when I visited, and they all seemed to be working very hard to please. The restaurant is still fairly new, so I don't want to judge them too harshly until they've had time to work out the kinks.

So although they didn't knock it out of the park this time, I am confident they will continue to improve, and I'll be back, testing out some of their less expensive options soon.

5th Street Cafe
800 Peachtree St
Atlanta, GA 30308

Atlanta Underdog Initiative Fundraiser: Wine and Cheese Tasting on Sept. 30

Three of my favorite things are coming together on September 30: Wine, Cheese and Dogs!

The Atlanta Underdog Initiative (A.UD.I.) is having a fundraising event at Home Grown GA. Tickets are $25/person and that will include at least 5 cheeses and 2 wines. The cheeses and educational presentation will be provided by Murray's Cheese, the legendary New York cheesemonger that has recently begun opening locations in metro Atlanta Kroger stores. Get your tickets here!

About Atlanta Underdog Initiative
A.UD.I. is licensed by the Georgia Department of Agriculture as an animal rescue. A.UD.I. mainly rescues pit bull and Mastiff type dogs. A.UD.I. is not yet a 501(c)3 non-profit as recognized by the IRS. The funds raised from this event will be used to apply for non-profit status so A.UD.I. can receive tax-deductible donations and help more animals and their families. A.UD.I. is currently financed by non tax-deductible personal contributions from its officers and their family and friends, as well as adoption fees.

Midtown Restaurant Week Going on Now through Sept. 12

While I was kicking in Detroit style with my hubby for the weekend, Midtown Restaurant Week kicked off. Fortunately the "Week" is actually 9 days so you still have plenty of time to take advantage of the deals.

By now you probably know the drill, but just in case...through Sept. 12, get a 3-course prix fixe lunch for $15 and dinner for $25 at participating Midtown restaurants, including some of my favorites like Ecco, Pacci, Rosebud, Serpas, and Two Urban Licks.

Yum, sign me up for Serpas' Overnight Brisket with watermelon feta pico and momma’s potato salad, Pacci's Lavender Brown Sugar Glazed Pork Belly, or 4th and Ecco's heavenly Fried Goat Cheese with honey and black pepper. Who doesn't love a good deal for great food?!

See the complete list here.

Get reservations at Open Table before it's too late!

Top Chef Washington, Why Do You Taunt Me So? SPOILER ALERT

***SPOILER ALERT*** DON'T READ FURTHER IF YOU DON'T WANT TO KNOW WHO WAS KICKED OFF OF TOP CHEF THIS WEEK.

I can't quite seem to give up Top Chef even though it has disappointed me more than once. And so here I am coming into the home stretch of a rather dismal season feeling very let down. There will always be an inherent challenge that comes with judging food that the viewers can't taste. That said, I cannot for the life of me figure out why Top Chef judges want to anger me so.

First Kenny, one of the few chefs who seemed capable of giving Angelo a run for his money, gets kicked off prematurely. He ran hot and cold, so I can see that his errors during restaurant wars could have been significant, but even so, he's better on average than the likes of Amanda (she of the unfortunate birth mark or season long cold sore).

OK so I can deal with one early departure, that's reality drama for you, but now Tiffany is ousted leaving boring guy, boring girl, other boring guy and Angelo (aka guy who'ssurely going to win). At least she's been bringing it as of late and could have been a dark horse for the win. Alas, what's more shocking to me is not that a seemingly better chef got ousted, but that once again a fairly unlikeable person is sure to win.

Granted, Top Chef may well be about the best chef, but given the many appearances these chefs ultimately make, would it kill them to find someone likable? Remember Hosea? No? Point made. I guess it doesn't really matter since charming runners-up like Kevin Gillespie and Fabio have done just fine, but it's been too many years since there was a winner I could be excited about. Ultimately the chefs would do well to remember that since we the viewers can't actually taste the food, personality counts a lot.

Angelo deserves to win the season. He's out cooked the other chefs more often than not, so a win by him won't disappoint me per se, but it has been such a foregone conclusion that it's not very exciting. And if he doesn't win, it feels like a cheat because he so deserves it. See the conundrum?

So here's what I want to see - more years like last year or Richard Blais' season when there were a number of real contenders for the win, and more winners who combine skills with media ready charms. Is that too much to ask?

And in other news Top Chef Cheftestant Ed's NY restaurant is a bomb.

Another Deal: Visa Deal of the Day on LivingSocial

Since we're on the topic of deals, here's another one for you...

Visa is currently partnering with Living Social and sponsoring occasional Free Deal Days. When the deal is on, you can simply pay for the deal with a Visa card and get another deal to give to a friend - two deals for the price of one.

Like OpenTable Spotlight, you pay to purchase a voucher. Recent deals have ranged between 50-85% off. Unlike OpenTable Spotlight or Groupon, though, you aren't at the whims of others. Once you buy it, it's yours. But the twist is if you get three other people to sign up for the deal, then yours is free. Nice, and with the Free Deal Day your deal gets even better.

The next Visa Free Deal Day in Atlanta is on Tuesday, September 7th, for Pesos Mexican Cantina. Check it out!