Thursday, March 20, 2008

March Into Trilogy For This Month's Specials

Run or drive if you'd rather, just don't miss Trilogy's March specials! So hearty, even those who come in hungry as lions will leave as content as lambs. Trilogy's complete menu and entertainment calendar are available on the restaurant's web site.

Every Monday, Tuesday and Wednesday, all martinis and wine by the glass are half price, and $2 Coors Light makes a bargain quencher!

Bottomless pasta bowls fill Monday night diners for a mere $8.95. Choose linguini, orchetti or penne pasta and your favorite sauce: marinara, meat, alfredo or tomato basil. Sop up sauce with warm, crusty bread and enjoy a crisp, tossed salad.

Tuesdays are shrimp steamer nights! Finger foodies will love this: $10.95 brings a full pound of steamed shrimp with warm garlic butter, red skin potatoes and corn on the cob to your plate!

Mama Martin's meatloaf comforts chow hounds on Wednesdays. All-you-care-to-eat Southern- style meatloaf cozies up to green beans, mashed potatoes and pan gravy for $9.95.

Trilogy: 4930 Davidson Road behind the Parkaire shopping center in East Cobb; 770-971- 4770.

Wednesday, March 19, 2008

Whole Foods Market In Buckhead Goes Green For Girl's Night Out On March 20


Did you commit the fashion faux pas of forgetting to wear green on St. Pat’s? Be prepared to view the “wearing of the green” in a fashionable, environmentally conscious way when you and the girls green out at Whole Foods Buckhead’s Girls’ Night Out at 6:30 p.m. on Thursday, March 20. It’s keen to go green with the gals while taking in an organic fashion show and noshing on hors d’oeuvres and drinks featuring “green” ingredients. Each guest gains a “Go Green” goodie bag. Sign up at Customer Service by March 19 to reserve your spot. 77 West Paces Ferry Road, NW; 404-324-4100. http://www.wholefoodsmarket.com/

Tuesday, March 18, 2008

tsp spices makes the most of marjoram in march





Folklore has it that seductively scented marjoram was first grown on Mount Olympus by beautiful Aphrodite, goddess of love. She was definitely on to something - this gentle cousin of oregano still kisses foods with flavors of Riviera and Grecian coasts. Marjoram has traditionally represented happiness, and the CardaMoms at tsp spices are happy to share info, recipes and savings on their website. During March, use the code "majorana" at checkout to save 20% off the Savoir Fare twin tin set of organic marjoram and sage. Here's an easy, to-dye-for way to use marjoram and that abundance of decorated, hard-boiled Easter eggs:Deviled eggs with marjoram



1 dozen eggs, hard-boiled or use guidelines below
2 tsps. Dijon mustard
1/3 cup mayonnaise
1 tbsp. minced onion or shallot
2 packets tsp spices marjoram
Salt and pepper
Paprika



To hard boil the eggs, fill a large saucepan half- way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar and a pinch of salt to the water. Bring the water to a boil. Remove from heat, cover and let sit for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.



Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks and add mustard, mayonnaise, onion, marjoram, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika. Makes two dozen deviled eggs.

Monday, March 17, 2008

Vodka Wishes and Caviar Dreams at Morton's Buckhead

Friday night Morton's in Buckhead hosted a vodka and caviar tasting. Yep, you read correctly - vodka and caviar. Would you expect me to say anything other than it was truly a night of decadence??

The evening started on the right foot when I spied the four gorgeous Mortinis offered for the evening. Morton's made a brilliant decision by offering half pours of each Mortini so you could try each one: straight up, raspberry, lemon thyme or cucumber. As bizarre as it may sound, the cucumber was by far my favorite, served with a salt and pepper rim with tiny bits of muddled cucumber floating in vodka. It was a great flavor combination.

The vodka being featured during the tasting was Imperia vodka; I know, I had never heard of it either. The distributor assured me it was an ultra-premium Russian vodka, and, after a side by side comparison with Grey Goose, I was sold. It put Grey Goose to shame!

Hors d’oeuvre included Petrorussian caviar on toast points, tiny spoons of cream cheese topped with caviar, sliced smoked salmon, tuna tartare canap√©s and sliced tenderloin on crostini. All in all, it was a completely delicious and decadent evening!

Invita Them in for Lunch at New Vita in Buckhead

Tony LaRocco’s new Italian eatery to open for dinner soon!
Full of life, vim and vigor, Atlanta restaurateur Tony LaRocco is back with VITA, his new family-style Italian restaurant that opened for lunch today in the former Mick’s location on Peachtree at Bennett Street in Buckhead. VITA means “life” in Italian – a double entendre referring to both the lively eatery and LaRocco’s second chance at life after battling leukemia for two years. Chef Javier Munoz’s 70-item menu bursts with real New York Italian fare and many of the dishes may be ordered on platters to share. Lunch prices are in the reasonable $9 to $10 range, which provides even more incentive to get out and savor life with friends!


VITA will be open for dinner soon . . . stay tuned for more skinny on the penne. Open Monday through Saturday at 2110 Peachtree Road and Bennett Street; open Sunday beginning in May 2008. 404-367-8482.