Winner of 2 Free Tickets to Field of Greens - ANGELA!

Angela has won the 2 free tickets to Field of Greens. Angela, please contact me at lindsey@adventuroustastes.com today to collect your tickets. Thanks to everyone for entering!

Pro Tip: How to Peel an Entire Head of Garlic in 10 Seconds

Our friends at Saveur posted this handy video showing how to make a tedious and smelly job a cinch: 


How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Ok, so maybe you don't need an entire head of garlic, but this trick ought to work with a few cloves and smaller bowls.  Either way, it's preferable to smelly hands.  Another tip: carefully work a stainless steel utensil in your hands while washing to get the garlic smell out.

Link credit: The Kitchn

Atlanta Restaurant Review: Tavern 99

At first glance, Tavern 99 looks like a Taco Mac. So as the Mr. and I strolled up to a recent media dinner, my expectations were set low. Then upon entering there was a certain cleaning fluid scent that did nothing to allay my fears.

Turns out I had no reason to worry. Tavern 99 caught fire not too long ago, but fortunately damage was limited, and they were in the process of getting the smoky smell out, hence the cleaning aromas. This was a couple weeks ago, so by now I'm sure it smells AOK again.

Better yet, the food was significantly better than what I'd expect from a Taco Mac-type establishment. Cherry rubbed baby back ribs were sweet and succulent. The caprese was fresh and flavorful (I usually expect very little in the un-fried arena when at a bar & grill, emphasis on the bar).

Everything from the gyro and roasted garlic hummus to bbq shrimp and grits were all 'round better - more nuanced, more flavorful - than I would have expected. The chef spent some time talking to us, and it was clear that Tavern 99 is not a by the numbers bar & grill. Clearly they're thinking about what they serve and are succeeding at exceeding admittedly low expectations for the place you go to hear a band or see a game.

In addition to a patio and plenty of flat screens, Tavern 99 is also set up for live music with weekly performances. Can't say that I spend a lot of time in Buckhead or in bars these days, but color me surprised - Tavern 99 is a pretty darn fun place.

Tavern 99

128 E Andrews Drive Northwest
Atlanta, GA 30305-1315

            (404) 835-8311 begin_of_the_skype_highlighting            (404) 835-8311      end_of_the_skype_highlighting    

Adventurous Tastes Giveaway: Field of Greens Tickets for this Sunday!

Last year's Field of Greens event was one of my favorite of the year. Ample sunshine, top notch local eats, and random country fun like milking a goat - what's not to love?

Just like last year this event will feature 30 of Atlanta and Athens' most farm to table friendly chefs, as well as local music, crafts and demos. New this year are a "Meals from the Market" where you can meet local farmers, get gardening trips, and taste local veggie dishes and the F'n' Chef Competition, an Iron Chef-like competition pitting three local chefs against each other.

And lucky you, I have two tickets to give away. Here's how to enter - leave a comment here telling me your fave farm to table restaurant. Enter by Thursday at 11:59 PM!

Not feeling lucky? Tickets are $20 in advance - get 'em here - or $25 at the gate.  Admission includes unlimited tastings from the Chef's Tent. Children 12 and under enter for free.  

Some of my fave chefs who'll be there:
Ron Eyester - Rosebud
Linton Hopkins - Restaurant Eugene/Holeman & Finch
Lance Gummere - Shed at Glenwood
Ford Fry - JCT
Drew Belline - No. 246
...and lots more...

See you there!

Atlanta Food Rave: Tonight - Get Your Tix Before It's Too Late

If you're a procrastinator like me, you might not have gotten Atlanta Food Rave tickets yet. Fear not, it's not too late. You can get the $75 tickets here.

Last year's even was named one of the best social events of the year.

My plane is landing (that's right I'm blogging from the air!) so no time to write more, but trust, this is going to be epic!

*Update*

I'm on the ground now! Here's what Caren West PR had to say about the event:

Created in 2010 by interactive lifestyle and media marketing entrepreneur Tony Rouse, The Atlanta Food Rave presents food and cocktail lovers the opportunity to mix and mingle with an eclectic group of Atlanta-based chefs in an informal and fun atmosphere. With a goal to showcase some of Atlanta’s best culinary talent, this year’s chef lineup includes: 2010 Rave Review Winner, Chef/Owner Alex Friedman of P’cheen International Bistro & Pub; Executive Chef Monique Barrow of Buckhead Bottle Bar; Executive Chef Ryan Delesandro of Nava; Executive Chef Shane Devereux of Top Flr; and Executive Chef Willie Box of Straits. Attendees are invited to sample each chef’s offerings in addition to catered fare that will be placed throughout four unique environments at the host venue.

As with last year, attendees will be encouraged to vote for their favorite chef of the evening, helping him/her to win The 2011 Rave Review, an award reserved for the chef that is best in show. The evening will also feature premium bars with complimentary Blue Moon, Avion Tequila tastings and non-alcoholic specialty beverages, live entertainment and a number of surprises. The menu will be revealed upon arrival and vegetarian options will be present.

A percent of the proceeds from The 2011 Atlanta Food Rave will go to the Atlanta Community Food Bank, which currently distributes nearly two million pounds of food and other grocery items each month to more than 700 non-profit agencies and 38 counties in the Atlanta area. With a mission to fight hunger by educating, empowering, and engaging the communities of Metro Atlanta and North Georgia, The Atlanta Food Rave donated nearly $2000.00 from last years event and has set a goal of doubling that number from the proceeds of the 2011 event. Visit www.acfb.org for more information.

News Morsels

Buy me some peanuts and...your finest cabernet?  Wine isn't exactly what I want to drink at the old ballgame, but apparently it's catching on.

We don't delve into politics here, but I think almost everyone will agree that subsidizing junk food additives is a pretty bad idea.  Read about it here.

Food has the same effect on the brain as addictive drugs, say scientists.

Sun in my Belly Thursday Night Supper Clubs

Sun in My Belly is usually known for its laid back, eclectic vibe and yummy brunch. But now you can enjoy the same sunny experience at their weekly Thursday supper club.

Don't let "supper club" worry you - it's not communal seating. Rather it's a four course prix fixe, no awkward conversation with a stranger required. There is one seating at 7:30, and guests enjoy a specialty cocktail and hors d'oeuvres followed by seasonal creations from chef Alison Lueker.

Dinner is $45 plus tax and tip. Guests can bring their own with a $5 corkage fee.

We were lucky enough to enjoy their inaugural dinner. I was charmed by their quirky decor, friendly staff and live music. Even better their dinner items are delicious and sophisticated - not bad for a place better known for French Toast!

The menu changes weekly. Below is what we enjoyed:

First Course
Heirloom Tomato Ravioli with Basil Oil and Black Truffle Pecorino

Such a delightful use of summer's bounty of tomatoes - sweet and gorgeous!

Salad Course
Watermelon Salad with Sun Gold Tomatoes + Kalamata Olives + Goat Milk Feta over Baby Arugula Served with a Mint Vinaigrette

Entrée Course

Pork Carnitas with Grilled Peaches + Oregano over Green Chile Grits with Vermouth Braised Pole Beans

I normally find grits to be bland, but these green chile grits were full of flavor

Dessert
Peach Panna Cotta with Nectarine Compote

For more information or to make a reservation call Sun In My Belly at 404.370.1088 or email reservations@suninmybelly.com.

Sun In My Belly
2161 College Avenue NE 
Atlanta, GA 


*full disclosure: dinner was comped

Miller Light Chili Cook-Off - Saturday, Sept. 24

The mister and I are back from a long weekend of gorging ourselves on enchiladas, sopapillas and green chili everything in New Mexico. More on that to come.

After that gluttony, I've got a total moratorium on anything resembling southwestern food, so let's hope the chili at this weekend's 32nd Annual Great Miller Lite Chili Cook-Off is more southern minus the western. That's right, it's time once again for one of my fave fall events!

At this annual bean-a-palooza, teams suit up, crazy costumes and all (see last year's best shownmanship winners Pirates of the Chilibean above), and dish out chili, Brunswick stew, and cornbread at Stone Mountain while a bevy of tribute bands (Steve Miller and Stone Temple Pilots anyone?) rock out. What is not to love?

The event is $10 for adults and all proceeds benefit Camp Twin Lakes (one of Adventurous Tastes' fave causes). Once you're there, samples of the competitors are free and there's plenty of beer for sale around the park.

This year Mr. AT and I are judging. I judged back in 2008 and it was a blast. Sit my butt down and have people bring me chili all afternoon? Yes, please.

The forecast for Saturday is 75 and sunny. What are you waiting for?

The deets:


When: Saturday, September 24, 201, 10 a.m. to 7 p.m.

Where: Stone Mountain Park, GA - Coliseum Meadow
1000 Robert E. Lee Dr, Stone Mountain, GA 30083
http://www.stonemountainpark.com/maps-directions/

Cost: $10 for adults; children 12 and under are free.
Tickets must be purchased on site the day of the event and it will not sell out.

Benefiting: 100% of the Proceeds Benefit Camp Twin Lakes
www.camptwinlakes.org

Parking: Each vehicle will be charged $10 for entrance into the park.

Schedule:
10 a.m. Miller Time - Steve Miller Tribute Band
12:15 p.m. MetroPCS Master Hole Hitting Contest
12:30 - 2 p.m. Sex Type Thing - Stone Temple Pilots Tribute Band
2:15 p.m. MetroPCS Jalapeno Eating Contest
2:30 – 4 p.m. ZOSO - The Ultimate Led Zepplin Experience
4:15 p.m. MetroPCS Mullet Flop
4:30 – 6:15 p.m. Free Fallin - A Tribute to Tom Petty
6:30 p.m. 2011 Chili Awards

Sponsors: Miller Lite, Aaron’s Sales and Leasing, Waffle House, Metro PCS, Rock 100.5, Camp Twin Lakes, Caren West PR

Read about last year's fun:

http://www.adventuroustastes.com/2010/09/miller-lite-chili-cookoff.html

And my first year judging:
http://www.adventuroustastes.com/2008/09/24-chilis-laterjudging-miller-lite.html

Screaming Maniac Invades Local Restaurant

Ramsay Visits Fox 5

The British are coming!  Specifically, noted screamer Gordon Ramsay has invaded Inman Park mainstay Park's Edge to film an episode of his restaurant makeover show, Kitchen Nightmares.  He will undoubtedly watch quietly and politely offer tips to improve the restaurant's operations.  Nah, he'll just scream and rant and act like a lunatic.  Still, Park's Edge has never stood out; perhaps this is the shot in the arm it needs.  More details and a clip here.

Speaking of Gordon Ramsay... I can't really add much to this story.  

An Oldie But a Goodie: Fig and Sausage With Mixed Greens

I'm slammed with work and preparations for our upcoming trip to New Mexico. So the delicious figs now showing up in grocery stores had me thinking about a favorite recipe from last year. Here it is again (new material forthcoming as soon as I can get out from under my pile of work!)

From Oct. 12, 2010

I love me some figs. Alas, their season is short, and even then they're pricey as all get out. But when I saw this recipe in Bon Appetit, I couldn't resist. Lamb sausage and figs? Sign me up!

I wasn't sure I'd be able to track down lamb sausage, but Whole Foods actually carries two different kinds. I opted for a spicy version, which we grilled up outside. Other than slicing up everything else, assembling the salad was a snap.

Unfortunately the dressing was not quite as easy. As of late, pomegranate molasses seems to be showing up everywhere as an ingredient. Can't say I'd ever even heard of it before this year. I've tried to find it at stores, even on Buford Highway, but thus far no luck. i'm sure there must be a middle eastern market somewhere, but it seems like a lot of effort to go to for one ingredient. Instead I opted to make my own, by cooking down pomegranate juice and sugar. Even though I accidentally bought pomegranate grape juice, it still turned out well and made for a delicious salad dressing.

This salad was absolutely flippin' amazing. Seriously. The spicy lamb, rich creamy cheese, sweet dressing and figs - it offered an incredible amount of flavor in every bite and made spectacular leftovers, too. It also looked lovely on the plate and would have been the kind of dish I'd be proud to serve company. Figs are nearly gone from the stores, though, so try this recipe stat!

Grilled Sausages with Figs and Mixed Greens

Bon Appetit by Sara Tenaglia

Yield: Makes 4 servings

Active Time: 40 minutes
Total Time: 40 minutes

6 fresh lamb sausages, spicy Italian sausages, or garlic sausages
4 1/2-inch-thick red onion slices
10 tablespoons Pomegranate-Cumin Dressing , divided
12 cups mixed greens
3/4 cup crumbled soft fresh goat cheese
6 fresh figs, halved
1/4 cup (packed) sliced fresh mint leaves

Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.

Shhhh!!! Your Eating Is Driving me CRAZY!

At one time or another, Lindsey has told me that when I eat it sounds like I have a microphone in my mouth, that I have stereo speakers attached to my jaw, or she's simple mimicked the "nom nom nom" sound of my eating.  I've always told her that it's not MY eating, it's just her sensitivity to it.  Well, lo and behold the mighty New York Times finally had my back today.

Apparently, scientists have diagnosed people with a sensitivity to the sounds of other people eating as having a disorder called misophonia.  Now, in fairness to my sweet wife, I don't think she has misophonia because it's only my eating that annoys her.  Nonetheless, it was fascinating to read that this is a real disorder!!  Next time an enraged stranger tells you to keep the sound of your eating down, they may not necessarily be rude; they're just suffering from misophonia.

In other not-so-important food news, Ben & Jerry's confirmed it will be selling Schweddy Balls flavored ice cream, based on the Saturday Night Live skit parodying the NPR food show.  Best of all, this announcement in turn caused NPR to run an article all about Schweddy Balls.  You don't hear that kind of talk on All Things Considered everyday!

Wings - My Fave Thing About Football Season

Photo credit: Moi Cody

College football has kicked off, and that means two things:

1. I am not going to see much of my husband on Saturdays for the next few months
2. I get an excuse to eat wings

So I'll miss my man but I'm pretty excited for some buffalo wing fueled gluttony. If you can't tell, I am not a football fan. I actually went to every single Tarheel home game save one in college but that was more for dressing up with my sorority sisters and general alcohol fueled carousing than for any love of the game.

This weekend we kicked things off in Hilton Head with a visit to the local Michigan alumni bar -Vic's Tavern (Mr AT is a diehard Wolverine after all) and dug into some surprisingly good buffalo wings. Now some, like my honey, contend that a wing that doesn't burn isn't worth it, but I of delicate palate and more of a mild or medium kind of gal.

We haven't had great luck finding good wings in Atlanta, but a few faves to keep in mind for football season are smoked wings from Fox Bros BBQ. Not classic buffalo style, but oh so go, and for a shockingly good take on the classic buffalo wing, try the Publix deli! Otherwise some of the obvious choices like Taco Mac and Johnny's Pizza and Wings were too measly and overcooked for our taste. If anyone has some hidden faves, let us know as there are many months of football watching in store at the Adventurous Tastes house!

Want to dig in and support a good cause? 

Buffalo’s Cafe’s (across the southeast) kicks off its month-long promotion, The Fight Takes Flight in October. During that month, Buffalo’s is serving pink chips with their Queso Verde Cheese Dip and Fire Roasted Tomato Salsa appetizers. For each appetizer purchased, $1.00 of the sale will be donated to Winship Cancer Institute.

Last year the campaign raised more than $30,000 for the Winship Cancer Institute of Emory University, Georgia’s first and only cancer center designated by the National Cancer Institute (NCI). In addition to the fundraiser from Buffalo’s Cafe, La Chiquita Tortilla, the supplier of the pink chips, donates $2.00 per case to the Breast Cancer Society.

So order up some wings and some pink chip apps and help out!