Top Chef Winner Announced

***Spoiler alert, if Top Chef is languishing on your DVR, and you don't know who won, stop reading right now!



For everyone else, doesn't it feel as if all is right with the world, for just one moment at least? Yes, that's right, Atlanta's own Richard Blais is the winner of Top Chef All Stars!

Last night I was amazed at how nervous I was, as if it would impact me personally if Blais didn't win. Mostly I just find it deeply unsatisfying when the best doesn't win on a reality show, which is almost always (Hosea and guy who works at a restaurant called The Rat, I'm looking at you!) So just this once, hard work and talent won out, which makes us all feel a little better about life, right?

I was intrigued to hear Blais' entreaties that he must win so he can finally have his own restaurant. Isn't that what he has now? I assume what he meant is 200K would allow him to start the kind of restaurant he really wants, which is presumably not a hamburger or even a hot dog restaurant.

It has been oft lamented around the blogosphere that someone as talented as Blais is relegated to just hamburgers. Shaun Doty is in the same boat. It's not that they don't want to do more, it's that the Atlanta market hasn't rewarded their higher end efforts. I unfortunately never got to eat Blais' non-burger cuisine, so I can't vouch for it, but I am hoping that he now has the name recognition and the cashola to try his hand at something akin to last night's Tongue & Cheek.

I long ago dined at Wylie Dufresne's palace of molecular gastronomy W-50 in NY. While I found it "challenging" and "interesting," I didn't think it was so delicious that I would want to return all that soon. And therein lies the rub. In a city like NY, you can sustain an every once in a while kind of restaurant, but in Atlanta, that's near impossible.

How often do you really want to eat something "interesting" but not craveable? On the flip side, I worry that too many don't want to be challenged at all. I don't want comfort food every day of the week either, no matter how good steak and fried chicken are. And it seems that is what Atlantans have been accused of, rejecting the challenging in favor of the imminently understandable.

So can we all agree that if Blais actually opens his dream restaurant in Atlanta we'll make it worth his while by at least checking it out and even getting pushed a little out of our comfort zones? Blais said last night that he now understands the "pleasure principle," so I hope he will finally find that happy medium between too easy and too weird because I am dying to try something prepared by our homegrown wunderkind other than cookout fare!

Congrats to Chef Blais! I for one was very proud to be an Atlantan last night and was thrilled to see our fair city get some much deserved foodie street cred!

Top Chef All Stars Finale Tonight!

Even if you've missed the whole season, tonight's the night to tune in to watch Atlanta's Richard Blais go head to head with Mike Isabella for the title of the Tip Toppest Chef of all!.

Now clearly I'm biased towards any Atlanta chef on the show, but I can honestly say that Blais deserves this win. He's won more challenges than any other chef on the show, wowing in both his original season and this one against even stiffer competition. Heck, he even won in this morning's Today Show match up.

Blais proves again and again that's he's a consummate professional and a true lover of learning and innovation, whether's he's helping a fellow chef or creating something no one has ever seen before (I'm looking at you sweet potato noodles).

I only wish he could get his low self esteem/ego to a better equilibrium. He has oft said he hates everything he does (Oh Blais why do you sell yourself short and set expectations low? Or maybe that's your game?!) but then looks woefully disappointed when he doesn't win, suggesting he thought he had a pretty good chance.

Regardless he so clearly deserves to win, and it will be a bummer disappointment travesty of epic proportions if he doesn't triumph over that not so lovable lug who still is on my s**t list for stealing Blais' oyster shell dish on a previous episode.

So don't miss it tonight. 10 pm on Bravo. #teamblais all the way!

Grow Premiere: Dinner & a Movie on April 9th

Chef Ron Eyester's The Family Dog Opens Thursday

Photo credit: The Family Dog

For those who still have lives that allow them to stay up past midnight, tonight is a very special night. It's a midnight preview part of The Family Dog, the new bar from Rosebud's Chef Ron Eyester and Jason Chenette. Morningside has a decided lack of boozing options, so this is a welcome addition to the hood.

Located across the street from Rosebud, The Family Dog also gets its name from the music Eyester so loves. While Rosebud was named for Jerry Garcia's guitar, The Famly Dog is  an infamous San Francisco music cooperative. You learn something new every day.

Last I saw Eyester he was proclaiming that The Family Dog is decidedly not a "gastropub." It's a bar that happens to serve some food. But knowing Eyester, I'd definitely expect a notch above the typical  afterthought nibbles or trendy nonsense found at other bars.

Expect a cool, decidedly uncheesy vibe. Eyester is the @theangrychef after all, so expect to be roundly abused if you're not on good behavior.The bar is pouring from late afternoon until late, so it's perfect for an afternoon beer or a late night mind eraser (An Eyester fave). Opens to the public Thursday!

The Family Dog
1402 N. Highland Ave.
Atlanta, GA 30306

BaconFest this weekend!

Credit: Dad's Garage

Don't miss BaconFest this weekend. It's Dad's Garage's annual fundraiser and ode to all that is porcine.

When: Saturday, March 26 1-6
Where: Dad's Garage 280 Elizabeth St NE, Atlanta, GA 30307
What: Enjoy beer, bands, and of course bacon!

There are three price tiers. Here's the scooop from their site:


Portioned Porking ($25 online, $35 phone/door): For the average Joe that's new to the bacon guzzling world. This pass gets you admission to the festival, 5 carnival game tickets, and 3 cups full of food/booze (it's your choice whether you fill your 3 cups with beer, bacon, or both). (Yes, you can purchase more beer and bacon at the festival).

Bottomless Bacon ($50 online, $60 phone/door): For the professional piggy that really knows how to shovel it in. This pass gets you admission to the festival, unlimited game playing, and all the beer and bacon you can stuff in your stomach.

Go Whole Hog! Literally! For $50 more, you can upgrade from 'Bottomless Bacon' and ham it up with some serious style. We're wheeling in a whole pig roasted to perfection by P'cheen (trust us, those boys know their BBQ), several kegs of delicious high gravity beer from Wild Heaven, and some exotically flavored bacon that only the 'Whole Hoggers' have access to. AND, you even get your own special checkered cloth bacon bib to keep the cracklins off your shirt! SQUEEEEEEEAL! There are a very limited number of these passes available, so snatch them up quick before somebody else gets their greasy little snout on them.

Carrots are the new junk food

Since blogging doesn't exactly pay the bills, I actually spend my non-meal times focused on the regular ol' business world. So when food and business collide, color me fascinated. Not too long ago, I heard that carrots were being marketed as junk food to kids. As if we needed more proof that we're influenced by advertising, it turns outs that carrot sales are way up.

So here's a little primer on the carrot business. Much like the soda industry, it's a duopoly. The number two player in the carrot biz is Bolthouse, which I'd previously only known for their bottled beverages. Concerned about why carrot sales were lagging, they found that in the recession people were back to buying full sized carrots in favor of the more expensive and quicker to spoil baby carrots.

Eager to reap the benefits of an ad campaign, a la Got Milk, they partnered with the advertising studs du jour from Crispin Porter + Bogusky and set about reviving carrots. But rather than talk about the health benefits of carrots, they decided to brand baby carrots as junk food. Carrots are even being packaged in bags reminiscent of potato chips and are being sold in vending machines.

According to a Fast Company article on the subject, "The truth about baby carrots is they possess many of the defining characteristics of our favorite junk food. They're neon orange, they're crunchy, they're dippable, they're kind of addictive."

Ads using humor and traditional junk food cues were tested in several markets and resulted in 10-12% increases in baby carrot sales. That's huge (and sad). Crazy how impacted we are by advertising, but anything that gets us to eat healthier is a good thing in my book.

Crispin is known for it's irreverant ads, and these are no different. Check this one out:



Now go get yourself some carrots and read more here.

Weiner Wednesdays at JCT.

My love affair with Ford Fry's food continues...

Beginning April 1, JCT. Bar is saying goodbye to Burgers ‘n Brew and hello to the hot dog.  Soon the Westside bar will be putting the spotlight on a winning combination of wieners instead. 

JCT. Bar will begin serving three different preparations of wieners with various toppings Tuesday through Saturday for $4.50 apiece.  On “Wiener Wednesdays,” these wieners will be specially priced at only $3 apiece.

The wiener selections will change but include options such as the smoked Coca-Cola BBQ wiener with Vidalia onion relish; cider braised fennel and onion wiener with Sweet Grass Dairy Asher Bleu cheese; chicken liver wiener with apple butter, house mustard and tiny pickles; and  the “corn dog” wiener with hush puppy crispies, green tomato relish and rémoulade. 

Yum, right? With Blais soon to open his own haute weiner joint in Poncey Highlands, dogs are sure to be the new burgers. I for one at the hell out of a Chicago style dog while watching the tail end of the UNC-Wash game this weekend (Go Heels!), so I'm all about some exciting new sausage options in town!

Meatless Monday: Quinoa and Bean Salad

After a weekend of decadent eating (read: a Tommenator followed by Morelli's Ice Cream!), it was definitely time for Meatless Monday. I had never made quinoa before, but I picked up some at Costco and found it easy as can be.

I'm almost ashamed to admit where I got this recipe. Food snobs like me often scoff at Rachael Ray for being both a hack and mightily annoying. But I read the April issue of her magazine courtesy of my mother-in-law and was amazed at how much I picked up from it. Consider me a reformed hater, sort of.

I was feeling very pro-Rachael, but I just tried another recipe from her magazine and all I can say is 30 minutes my butt. Ok onto happier things...

Quinoa and Red Bean Salad
Adapted from Everyday with Rachael Ray
Serves 4

Ingredients

• 1 20 oz can of kidney beans
• 2 cups cooked and cooled quinoa
• Half a diced red onion
• 2 bunches basil, stems discarded, leaves chopped
• Juice of 2 lemons 
• 1/4 cup olive oil
• Optional: a handful of feta

Directions

Combine beans, quinoa, onions and basil on a medium sized bowl. Whisk together lemon juice and olive oil in a small bowl. Pour dressing over quinoa and mix to ensure it's fully coated.

This recipe couldn't be easier and makes for nice leftovers, so it's perfect for quick and healthy weekday dining. Even more carnivorous hubby admitted it was filling, and he even gave quinoa for breakfast a shot today. Try mixing leftover cooked quinoa with almond milk or the like, let it soak up about half the milk, and then treat like oatmeal. He added walnuts, blueberries, and honey/agave syrup/maple syrup.

And how timely, NY Times covered quinoa this weekend. Who knew it was all grown in Bolivia? I feel bad that we're eating all of their quinoa, but I feel good that I'm eating something good for me. Ooh too much thinking for Monday night, that's an ethical dilemma for another time!

Breaking News: JCT's Ford Fry & Floataway's Drew Bellline to Open No. 246 in May

As a food blogger, I receive quite a few press releases about everything from new menu items to restaurant openings. In that barrage of emails, it is rare that I get a press release that actually gets me excited. And not just a "oh that's interesting" excited. I'm talking serious salivating, "I need to tell someone about this right now" excited. And that's just what I felt when I received this little doozy from the gals at Melissa Libby.

JCT has long been one of my Atlanta favorites. Ford Fry's food never fails to impress, and it's one of the best places to bring a visitor who wants a uniquely Atlanta experience. Now he's teaming up with former Floataway (another favorite!) chef de cuisine Drew Belline to open No. 246, an Italian inspired locally sourced spot in Decatur.

I cannot even tell you how excited I am for something that is 1) from one of my favorite local chefs 2) is Italian and not Southern 3) comes complete with a bocce court. Alas we have to wait until May to check it out. But isn't it nice to have something to look forward to?

ATLANTA CHEFS FORD FRY AND DREW BELLINE

TO OPEN NO. 246 IN DECATUR THIS SPRING

A Shared Passion for Locally Sourced Ingredients and Wood-Fired Cuisine

Brings Top Toques Together for New Neighborhood Restaurant

ATLANTA (March 15, 2011) – Ford Fry, owner/executive chef of JCT. Kitchen &  Bar, and Chef Drew Belline, previously the chef de cuisine at Floataway Café, are partnering to open a new Italian-inspired, locally driven restaurant in Decatur in early May called no. 246 (twofoursix). 

The name no. 246 reflects the original name of the plot of land on which the restaurant sits, dating back to the early 1900s.  No. 246 will present guests with a dining experience that is influenced by seasonality and local products as well as the culinary techniques of Italy.

“Drew and I share a passion for locally sourced ingredients, simple preparations and wood-fired cooking and are both really excited to bring Italian-inspired dishes with Californian influences to Decatur,” says Fry.  “I think Decatur is the perfect neighborhood for us to create this cool yet comfortable dining establishment that we both envision,” he adds.   

Fry is currently the owner and executive chef of JCT Kitchen & Bar and is also the founder of one of Atlanta’s top food events, The JCT. Attack of the Killer Tomato Festival.  Belline is an Atlanta native who has worked at Charlie Palmer’s Kitchen 22 and Tom Colicchio’s Craft in New York as well as Quinones at Bacchanalia and Floataway Café in Atlanta.  As the executive chef/partner of no. 246, Belline has created a menu of Italian-inspired cuisine that is composed of local, farm fresh ingredients and utilizes simple wood-fired cooking techniques.

“Lately the culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” says Belline. “The menu will be driven by what local producers have to offer.”

The dinner menu is broken down into the following components: start, flour & water, from the hearth and finish.  Dishes under start include crispy Fior di Latte cheese curd with San Marzano tomato and fried olives; charred octopus with smokey potatoes, pickled celery and chili-lemon vinaigrette; and garlicky tiny clams with toast and parsley.  The flour & water section of the menu offers items like tortelloni with Ken’s mushrooms; Meyer lemon and sheep’s milk ricotta agnolotti with parmesan; and Ramano pizza with San Marzano tomato, anchovy, tiny olives and Calabrian chiles.  All pasta dishes come in two different sizes.  From the hearth items range from bavette steak with Romanesco, spring onion and Delfina potatoes to crispy suckling pig with gratin and pork jus to a whole wood roasted fish of the moment.  To finish, dessert options include a chocolate tart with sea salt and EVOO; ricotta zeppoli with warm chocolate and sour cherry; and Meyer lemon pudding cake with crème fraîche. 

Lunch items include entrée salads and sandwiches such as crispy chicken paillard with rocket, Parmesan and lemon dressing; skirt steak involtino with salsa verde, little gem lettuces and bleu vinaigrette; tuna conserva with tiny olives, an herb salad and warm flatbread; yesterday’s porchetta sandwich with Fontina and Calabrian chile conserva; the no. 246 burger with Teleme and house pickles; and a BLT featuring Belline Farm’s tomato, Fior di Latte, backyard basil and prosciutto. 

The beverage program at no. 246 is directed by Lara Creasy and brings the traditional beverages of Italy to the diners of Decatur in a user friendly format.  The thoughtful and affordable wine list features selections that reflect all of Italy’s regions and styles, both traditional and modern.  California wines, especially those from house properties founded by Italian families or those that are traditional Italian varietals, are also a strong focus.  A revolving list of "house wines," featuring remarkable values for everyday drinking, will be available by the glass or half carafe.  An ample list of by-the-glass options at all price points will also be available.

The cocktail menu features numerous traditional Italian ingredients interpreted in new ways for a southern American audience. Vermouths, amaros, aperitivos and digestivos will be blended with local produce, seasonal fruits, Italian sodas and house made mixers to create signature cocktails for all palates.  The menu will focus on fun, approachable drinks to whet the appetite for Drew Belline's cuisine and the restaurant’s wine list.

Coffee will also be a priority at no. 246, with expertly pulled espresso drinks from a state-of-the-art La Marzocco espresso machine featuring beans from Batdorf & Bronson Coffee Roasters.

Smith Hanes is designing the 100-seat space that features contrasting white and dark hues, reclaimed wood floors and Venetian stucco.  As guests enter the restaurant, there is a large waiting area with drink rails.  On the right side of the space is a long, black granite bar with 12 seats and a back bar built into the wall, giving the illusion that the liquor bottles are part of the wall itself and suspended in air.  The bar also holds an antique Berkel meat slicer from Italy as well as an espresso machine.  Banquettes line the other walls and zinc top tables with bistro chairs occupy the middle of the main dining area.  In the front of the restaurant, two big double hung windows open out to the sidewalk.

No. 246 features an open kitchen with a wood-burning oven in the back.  A special four-top “chef’s table” is located inside the kitchen where guests can put themselves and their taste buds in the hands of Chef Belline.

Another unique aspect of No. 246 is the restaurant’s backyard, which features an herb garden, shuffleboard court, and a deck built around a tree where live music will be played on Saturdays and Sundays.  This area is strung with lights and offers high top tables where guests can relax and enjoy the fresh air with friends as if they were in their own backyard at home.

No. 246 is located at 129 E Ponce de Leon Avenue in Decatur.  The restaurant will serve lunch Monday through Saturday and dinner nightly, but will not accept reservations.  For more information, visit www.no246.com.

Meatless Monday: Italian Farro and Bean Soup

I was looking for an excuse to use my giant bag o' Costco farro again, and I stumbled on two different recipes for a farro and bean soup similar to a dish popular in Lucca, Italy. I took a bit of the best from each recipe to whip up my own personal version.

This soup was easy to make and chock full of flavorful and healthy ingredients. It was hearty and filling enough to quiet even the most avid carnivore, and made a perfect dinner when paired with a light arugula salad.

Italian Farro and Bean Soup
adapted from Epicurious and Food Network


Serves: 4


Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 Spanish onion, thinly sliced
• 2 celery stalks, thinly sliced
• 2 cloves garlic, smashed
• 1 cup faro (may substitute wheat berries)
•  1 (12-ounce) can cannellini or borlotti beans, rinsed and drained
• 1 tablespoons tomato paste
• 1/4 cup Italian parsley, chopped 
• Salt and freshly ground black pepper
• Water
• 1 1/2 cups fresh or thawed frozen green peas
• 2 large carrots, cut into 1/4-inch half moons
• 2 tablespoons fresh basil leaves, cut into chiffonade
• Freshly grated Pecorino Romano

Directions

In a 10-inch pot, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion, celery, and garlic and cook, stirring occasionally, until soft and light golden brown, about 5 minutes. Add the faro, beans, parsley, and tomato paste, stirring so that the tomato paste is spread throughout the pan. Add salt and pepper, to taste. Add water until the mixture is completely covered. Let the liquid come to a boil then lower the heat and let the soup simmer gently for 30 minutes.


Add more water if necessary. Add the peas and the carrots, stirring to combine, and continue to cook for another 30 minutes, adding more water when necessary to keep the soup from getting to dry.


Garnish, to taste, with basil and Pecorino Romano. Add more water to moisten before reheating any leftovers.

Taste of the Nation on April 14

Kevin Gillespie at last year's event

Last year I was lucky enough to attend Taste of the Nation, and it was definitely one of the year's best foodie events. So don't miss your chance to don your fancy duds, stuff your face with some of Atlanta's finest food, and most importantly help a good cause.

And one tip from last year, the auction has amazing values so come ready to bid!

Here's the scoop:

More than 50 top chefs from the Atlanta area will participate in Share Our Strength’s Taste of the Nation® Atlanta on Thursday, April 14, 2011 at the Georgia Aquarium. Celebrating its 23rd anniversary, this gourmet food and wine event will feature specialty food samplings; live, silent and beverage auctions; wine tastings and live entertainment. Tickets can be purchased online at www.atlantataste.org or by calling 770.436.5151.

This year, Share Our Strength will honor Atlanta’s Five-Star Taste of the Nation Chefs, those who have supported and participated in the Atlanta event for more than 10 years. These chefs include Jamie Adams, Gary Donlick, Robert Holley, Pano I. Karatassos, Gerry Klaskala, Gary Mennie, Nan Niyomkul, Kevin Rathbun, Joey Riley, Scott Serpas, Jay Swift, Hilary White and Ian Winslade.

Additionally, Danny Meyer, CEO of New York City-based Union Square Hospitality Group will join event co-chairs Pano Karatassos, founder of Buckhead Life Restaurant Group and George McKerrow, co-founder and CEO of Ted’s Montana Grill as the event’s honorary chairperson. Meyer’s restaurants and their chefs have earned an unprecedented 21 James Beard Awards and perennially rank among New York City's favorite restaurants in the Zagat survey. He serves on the boards of Share Our Strength, Madison Square Park Conservancy and NYC & Company. He, along with Karatassos and McKerrow is a long-time supporter of Share Our Strength and Taste of the Nation.

The Chefs:
Current participating chefs and restaurants include:

• Jamie Adams, Veni Vidi Vici
• Gregg Brickman, Wolfgang Puck Catering at the Georgia Aquarium
• Ryan Delesandro, Nava
• Gary Donlick, Bistro Niko
• Ron Eyester, Rosebud
• Scott Gambone, The Ritz-Carlton, Reynolds Plantation
• Daryl Gassmann, Chops Lobster Bar
• Kevin Gillespie, Woodfire Grill
• Carvel Grant Gould, Canoe
• David Gross, MARKET
• Bennett Hollberg, Davio's
• Robert Holley, Atlanta Fish Market
• Pano I. Karatassos, Kyma
• Gerry Klaskala, Aria
• Gary Mennie, Table 1280
• John Metz, Marlow’s Tavern
• Jeremy Miller, Bluepointe
• DeeDee Niyomkul, Nan Thai Fine Dining, Tuk Tuk Thai Food Loft, Tamarind Seed
• Piero Premoli, Pricci
• Matt Rainey, 103 West
• Kevin Rathbun, Rathbun’s, Kevin Rathbun Steak, Krog Bar
• Chris Raucci, Ted's Montana Grill
• Joey Riley, Kaleidoscope
• Kien Sam, Aqua Blue Restaurant & Bar
• Charles Schwab, Buckhead Diner
• Jon Schwenk, C&Seafood
• Scott Serpas, Serpas
• Zeb Stevenson, Livingston
• Jay Swift, 4th & Swift
• Bill Toro, Alluvia at the Cheetah
• Shane Tuohy, Dogwood
• Hilary White, The Hil
• Ian Winslade, Buckhead Bottle Bar

Not Just Great Food:
In addition to sampling elegant food and wine, guests also will enjoy live entertainment. A live auction will feature a variety of items, including chef dinners, travel packages and other unique experiences. An extensive silent auction will feature unique wines, spa packages and other luxurious items.

The Cause:
Hunger is widespread in Georgia, with 19.7 percent of Georgians living in poverty. In Fulton County alone, the poverty rate rose to 25 percent. One hundred percent of net proceeds from Taste of the Nation Atlanta will help fund Share Our Strength’s No Kid Hungry campaign to end chidhood hunger in America and, as part of that campaign, continue supporting local organizations such as the Atlanta Community Food Bank and Genesis, A New Life and Share Our Strength’s Cooking Matters™ Georgia (formerly Operation Frontline Georgia).

“Having the opportunity to help end childhood hunger, especially for children and working families in our community is a responsibility and an honor,” said Karatassos. “The Atlanta community has shown tremendous support for the cause. I credit our generous sponsors, chefs and event guests with helping us set fundraising records while enjoying an extremely fun and powerful night.”

Tickets & Times:
General Admission: $250 per person
VIP Admission: $350 per person.
Doors open for General Admission at 7:30 p.m.
The VIP reception begins at 6:30 p.m.
Tickets can be purchased online at www.atlantataste.org or by calling 770.436.5151.

Taste of the Nation is nationally sponsored by American Express, Sysco, Food Network, S.Pellegrino Sparkling Natural Mineral Water and Brown-Forman Corporation.

Easy Recipe: Quick Coq Au Vin

You don't always have time to let your inner Julia Child run free, but fortunately there are short cuts for busy nights. This recipe gives you the wonderful aromas and flavors of coq au vin, without the long prep time.

I made the recipe using breast, but I think next time I'd choose the more flavorful thigh. I got hung up on getting the internal temperature up to 160 and think I overcooked it a bit. I suppose the time in the oven would give it time to get those last few degrees without drying things out.

You might be tempted to flip the chicken too quickly, but resist. As a cooking teacher once told me, you want the chicken to get really brown and sexy. Such things can't be rushed!

The best part is you get a lovely wine aroma while you're cooking, and it's full of French flavors Julia would be proud of!

Quick Coq Au Vin
Adapted from Epicurious

Servings: Makes 4 servings
Active Time: 45 minutes
Total Time: 45 minutes

Ingredients
4 bacon slices, coarsely chopped
4 skinless boneless chicken breast halves, chicken thighs or a mix
3 tablespoons chopped fresh Italian parsley, divided
8 ounces large crimini (baby bella) mushrooms, halved
8 carrots, chopped into 1 inch chunks
8 large shallots, peeled, halved through root end
2 garlic cloves, pressed
1 1/2 cups dry red wine (such as Syrah)
1 1/2 cups low-salt chicken broth, divided
4 teaspoons all purpose flour or white wheat flour

Instructions
Preheat oven to 300°F. Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Pound chicken if using breast, and sprinkle with salt, pepper, and 1 tablespoon parsley. Add to drippings in skillet. Sauté until cooked through, about 6 minutes per side; transfer to an oven-proof dish. Place in oven to keep warm.

Add mushrooms, carrots and shallots to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, 1 1/4 cups broth, bacon, and 1 tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes. Meanwhile, place flour in small cup.
Add 1/4 cup broth, stirring until smooth. Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper. Arrange chicken on platter; stir juices from dish into sauce and spoon over chicken. Sprinkle with 1 tablespoon parsley.

More St. Paddy's Fun at Fado

Not to be outdone, Fado has a week's worth of St. Paddy's fun starting later this week!



Thursday, March 10: Bushmills Whiskey Dinner at 7 p.m. The dinner is hosted by Master of Whiskey Kevin Mulcahy and features a four course meal paired with different whiskeys for $45 per person.  Reservations are required and can be made by calling Events Manager Helén Kirk at 404-841-0066. Menu available upon request.

Friday, March 11: 10^th Annual St. Baldrick’s Charity Event beginning at 3 p.m.  This event raises money to support childhood cancer research.  Fadó sets up four barber chairs, and “shavees” commit to having their heads shaved at the restaurant that day in order to raise funds for The St. Baldrick’s Foundation, which is a volunteer-driven charity committed to funding the most promising research to find cures for childhood cancers and giving survivors long and healthy lives.

Saturday, March 12: Atlanta St. Patrick’s Day Parade After-Party.  Following the parade downtown, Fadó will show 6 Nations Rugby live (a $20 cover charge is mandated by the restaurant’s satellite provider).  Click here for match schedule and match day menu.  At 10:30 p.m. that evening, DJ Mynd will be spinning a mix of tunes.

Monday, March 14: Traditional Irish Session starts at 8 p.m.  A collection of Atlanta’s premier Irish musicians gather at Fadó for the best music west of the Shannon, and dancing is always encouraged!

Tuesday, March 15: Perfect Pint Night begins at 8 p.m.  Guests will get a shot at pouring their own pints to see if they can do it as well as the great bartenders at Fadó; the perfect pour is done in 119.5 seconds.  Some cool beer schwag will be up for grabs!

Wednesday, March 16: Annual St. Paddy’s Pub Quiz starts at 8 p.m. with Quizmaster Rob Kiely.  The Pub Quiz features great prizes and tough new questions to test guests’ wits.

Thursday, March 17: St. Patrick's Day Outdoor Festival.  Fadó opens at 7 a.m. and will be serving kegs and eggs.  Those who arrive before 8 a.m. get to skip the cover charge.  Military (current and retired), police and fire/rescue workers get in all day at no charge.  The street festival begins at 12 p.m. and includes several beer tents, bagpipers and Irish dancers along with more live music throughout the evening.  The first band will kick off at 2 p.m., and Into the Mystic will play at 6 p.m.  Desire, Atlanta’s very own U2 cover band, will play at 8:30 p.m. to wrap up the street festival experience.

Fadó will also be offering guests a Foursquare deal the week leading up to St. Patrick’s Day.  Guests who check in at Fadó two times between March 10 and March 17 will not have to pay a cover charge at the restaurant before 4 p.m. on March 17.

Top Chef Dinner at Ray's Killer Creek

Have you been watching Top Chef? Love the all-star edition since the quality of the competition has been so much higher than some recent seasons. I of course am rooting for Atlanta's own Richard Blais. I thought he should have won during his first season, so now I'm thrilled to see him rocking out against other All Stars.

If you're looking for a more up close and personal Top Chef experience (sans Blais, alas), you won't want to miss the upcoming Top Chef dinner at Ray's Killer Creek.

At 6 pm on March 27, Top Chef season 7 alums —Andrea Curto-Randazzo, Tiffany Derry, Kenny Gilbert and Arnold Myint—will join Killer Creek chef Tracy Bloom to prepare a six-course feast including wine pairings.

Upon arrival, guests will be greeted with five different appetizers in the bar area before the dinner begins. Cost is $150 per person (including tax and gratuity), and a portion of proceeds will be donated to the Aflac Cancer Center of Children’s Healthcare of Atlanta. 

Ray’s at Killer Creek will have some communal seating for this dinner, so guests may be paired up with other diners at their table. Only 200 seats are available for this dinner, so interested guests should visit the website to complete the sign-up form and email/fax back to the restaurant.  

Note: Guests’ credit cards will be charged once the reservation is confirmed, and the cost is non-refundable if a cancellation is made within 72 hours of the event.

St. Patrick's Day in Atlanta

Get ready to puke green throw an O' onto the front of your name and dig that green shirt out of the laundry bin. It's almost St. Patrick's Day, so here's a round up of Irish fun in the ATL:

Shamrock Fest - March 5 at Park Tavern


It's time to get in touch with your Irish side and get ready to get SHAMROCKED with Yacht Rock! The Park Tavern & A Social Mess invite you to Mother of all Saint Pat's Parties! Chock full of beer, live music & hotties o' plenty. Grab your kilts, shine your Shamrocks, and get ready to kiss a Blarney Stone or two. Who knows you may just go home with a lucky charm or two!


Looking for a tamer way to kick things off? Check out downtown's St. Patrick's Day Parade on March 12. Find the deets here.


Luckyfest at Park Tavern - March 12


Show up to Park Tavern a few days later for Spiral Entertainment's March 12 festivities. $25 gets you green beer, live music, munchies, and I kid you not "Southern belles in tight green shirts." What more could you ask for?

Firkin & Gryphon

Visit Dunwoody’s new favorite watering hole for Emerald Isle celebrations at the local pub. Enjoy menu specials such as corned beef and cabbage, lamb stew, shepherd’s pie, beef on a weck and Guinness pie from executive chef Chad Guay. Firkin & Gryphon will feature live music all day on its outdoor patios, and attendees will be eligible for giveaways.

Ri Ra

On Wednesday, March 17, Rí Rá will make a grand tribute to its homeland by hosting a special Irish breakfast ofeggs, Irish sausages and rashers, black and white puddings, grilled tomato and sautéed mushrooms available beginning at 6:30 a.m. Rí Rá will showcase a full week of festivities prior to St. Patrick’s Day beginning Thursday, March 10. Daily events include:

Thursday,  March 10 3 p.m.	Survivors, philanthropists and volunteers alike are invited to help raise awareness for childhood cancer during St. Baldrick’s Day. Rí Rá and American Haircuts will have razors ready as participants shed locks at this courageous, cancer-fighting fundraiser. In effort to reach Ri Ra’s goal of raising $75,000 for childhood cancer research, locals can register as a sponsor for one of “shavees” or lose their locks themselves.
Saturday, March 12 12 p.m. 3 p.m. 6 p.m. 11 p.m.	To celebrate Atlanta’s 129th annual St. Patrick’s Day Parade and Festival, Ri Ra will host performances, including: Irish balladeer Kathleen O’Donahue will perform. Irish dancers will present traditional, choreographed dances. Irish Balladeer Galen Crader will perform. The Regulars, a five-piece rock band from the suburbs of metro-Atlanta, will lend their talents to Ri Ra Live.
Sunday, March 13 12 p.m.	Rí Rá will host a Sunday brunch of traditional Irish and regional favorites with bluegrass music from Jim Culliton & Friends.
Monday, March 14 9 p.m.	Father Ted appreciation night will feature a showing of the beloved sitcom on the pub’s big screen.
Tuesday, March 15 9 p.m.	Live music from Irish Balladeer Galen Crader will fill the pub.
Wednesday, March 16 9 p.m.	An acoustic performance from Troy Cono will be the spotlight at Rí Rá.
Thursday, March 17 6:30 a.m. 12 p.m. 4 p.m. 6 p.m. 9 p.m.	A full Irish breakfast will be served for revelers ready to start celebrations early. An Irish music session with Kathleen O’Donahue will entertain lunch-goers. Irish dancers will present traditional choreographed dances. Country Down will perform Irish music; patrons are encouraged to join in and sing along. A life performance from Rice & Potatoes will close out the night’s festivities.

Erin Go Bragh! Celebrate Your St. Patty’s Day at TAP
The Irish party will be in full jig at TAP - Complete with giveaways and Irish-themed food and drink specials!


Beer Specials
$5 Guinness


Drink Specials
$5 Irish Coffee
$5 Irish Eyes Cocktail
$8 Irish Car Bombs


Menu Specials:
$6 St. Patty's Green Deviled Eggs
$13 Irish Burger-100% Angus beef topped with corn beef and crispy shoestring potatoes


Try your luck to win TAPs Pot of Gold! Pull the lucky gold piece from TAPs pot and your bar tab is on us! Don your leprechaun wear and get a free pint of Guinness. 


Celebrate St. Patrick’s Day with Murphy’s!
Murphy’s continues its 30-year tradition of the finest St. Patrick’s Day celebration in Atlanta with the best in Irish entertainment and classic Irish fare. Join us and help carry on the tradition!
Enjoy our Irish specialties including:

• Finnen Haddie Soup
• Irish Soda Bread
• Lamb Stew
• Corned Beef with Kolcannon Potatoes
• Irish Whiskey Bread Pudding

Want to stay in? Check out these Irish menus from the AJC or Epicurious.

Review: Atlanta Underground Market

Last weekend my hubby and I checked out the first ever Atlanta Underground Market. Turns out we brought our camera sans battery, so sorry for the lack of photos!

The secret location turned out to be the Sweet Auburn Curb Market. And from what I saw, the secret was definitely out - when we arrived right on time, the line was wrapped around the building. So much in fact, that we were ushered to the front by a policewoman to start an entirely new line.

The natives were restless, so we set a 7 pm deadline for getting in. 6:55 PM rolls around, and miracle of all miracles, they started ushering in my little 2nd string line. Worried we would start a hipster rebellion, I was comforted by the fact that skinny jeans would restrict their ability to kick me. I have no idea what led to us beating so many others in, but I just chose to keep me eyes firmly planted on the ground and away from the gift horse's mouth.

Turns out that despite the wait, it wasn't overly crowded in side. We took a lap around before deciding to split up and make purchases separately. We started with empanadas, a black tie bbq sandwich, and chile verde tacos from not-yet-opened restaurant Bounty. Blah, so-so, and delish, respectively. Considering the empanada line was one of the longest I saw there, I was surprised by how very bland they were. If anyone in Atlanta is making truly authentic, meaty empanadas I hope they'll sign up for the next market!

I've heard raves about Black Tie BBQ, and I still assume (hope) they've got better things on offer than what I tried. The sandwich wasn't bad, it just didn't stand out in any way. Fortunately, where I least expected it—from an unknown vendor I'd never heard of without a long line—came deliciousness. The chile verde came with a burst of flavor and reminded me what's so exciting about an underground market. The whole point is to try something you couldn't get anywhere else.

Other standouts were the apple zeppoles, Nona Rosa Pizzelles, and vanilla shortbread and an apple cheese tarts from Little Tart Bakeshop. We saved the apple and cheese tarts for breakfast the next day. Toasted slightly, I loved how the flaky, cheesy crust contrasted with the sweet apple filling. Yum!

Despite a somewhat slow start, we left full and contented. Considering the organizer is new to town and not a professional planner, I was impressed, and I can only imagine the event will get better. My hope for next time will be smoother entry and even more risk taking and unusual flavors from vendors. Years ago I was awed by the amazing variety at the Red Hook ball fields in Brooklyn, and it would be amazing to have a similar experience in Atlanta. I'm far more likely to pay $2 to try a sample of something wacky, than I am to order a full plate of it at a sit down restaurant!

Regardless, we had more than enough good food and enjoyed the buzz of being part of something new and "underground." Congrats to Michaela and the vendors for pulling it all off!