Friday, July 13, 2012

It's Follow Friday; Meet Our Tweep of the Week @angierclawson

The Dish  
This foodie is surrounded by food. Angie Clawson is the PR manager for the Atlanta Community Food Bank. She shares funnies and thoughts on Twitter (@angierclawson) and tweets about her obsession with Indiana basketball. Follow along and maybe you'll find ways to help the ACFB, too. 

MLA Taste and Tell: Erica's Sweet on Savannah

In this week's edition, our Client Services Manager, Erica, fills us in on all the sweet details of her trip to Savannah’s River Street. Erica was like a kid in a candy store -  sampling pralines, marshmallows on a stick and ice cream! While she neglected to bring her office-mates any treats (tsk, tsk), she was kind enough to recap her visit on YouTube. Check back next week for more Taste and Tell adventures.

Appetizing Aperture: National French Fries Day

After the Fourth of July comes, why, National French Fries Day, of course. July 13 is the day, and we say TGIF (Thank Goodness It's Fries). Looking forward to these truffle fries at JCT. Kitchen & Bar. Not trifling.

Thursday, July 12, 2012

Congratulations To The GA Voice "2012 Best of Atlanta" Winners

GA Voice readers have cast their votes for "2012 Best of Atlanta," and the winners were announced July 6 at a party held in Altitude on the 27th floor of the W Atlanta-Midtown. Let's give a round of applause to Kevin Gillespie, executive chef at Woodfire Grill, who was named "Best Local Chef;" La Tavola Trattoria, named "Best Overall Restaurant;" Alon's Bakery and Market, named "Best Dessert;" and Alli Royce Soble, bartender at La Tavola Trattoria, who was named "Best Local Artist." Read more about the honor and party on Facebook

The 3 S's at Fleming's Prime Steakhouse & Wine Bar: Summer, Steak & Sangria

The only thing better than a grilled steak paired with a refreshing pitcher of sangria on a summer night is a grilled steak paired with a refreshing pitcher of sangria on a summer night that you don’t have to prepare yourself. Allow Fleming’s Prime Steakhouse & Wine Bar Summer Lovin' Steak & Sangria prix fixe dinners to do the work for you with the prime New York Strip steak and optional sangria pairings offered every night. The menu and sangria blend changes every two weeks, so you’ll never fall into a rut. Each three-course menu is packed with seasonal flavors that offer a global taste. The current menu, for example, is offered through July 15 and includes a fresh summer green salad with sliced strawberries, Danish blue cheese crumbles and candied walnuts with a red wine vinaigrette, a prime New York Strip with Jamaican jerk rub, chimichurri sauce, roasted pineapple salsa and farm-fresh corn salad; and chilled white chocolate almond soufflé with blueberry sauce and house-made caramel for $39.95 per person. Add a hand-crafted sangria pairing for $7.95, such as the current Silver Sun Sangria featuring Red Diamond Merlot infused with fresh seasonal fruit and topped with Milagro Silver Tequila, a touch of Crème de Cassis, muddled blackberries and fresh lemon juice. Menu and drink prices do not include tax or gratuity.

Those leaning toward ordering a bottle of fine wine will want to try Fleming's new Icon Wine. Fleming's Wine Maeven, Maeve Pesquera, has chosen JUSTIN Vineyards & Winery's signature Isosceles 2009 and is making it available at an exceptional $75 per bottle for a limited time. The world-class Bordeaux blend from Paso Robles, Calif. was recently ranked sixth in Wine Spectator's "Top Ten Most Exciting Wines." When it's gone, it's gone. Don’t miss out!

Celebrate Summer’s Harvest At Milton’s Midsummer Night’s Garden Party

Take it from this gardening girl – when we recently visited Milton’s Acre at Milton’s Cuisine and Cocktails in North Fulton’s Crabapple Historic District, my jaw literally dropped with jealousy. There were rows of beautiful corn, squash, tomatoes, herbs and much more in front of me – over an acre’s worth! 

Next week, it’s your chance to take it all in at A Midsummer Night’s Garden Party! Join us to rejoice over garden fresh goodness on Wednesday, July 18 from 7 – 9 p.m. The garden is just steps from the 150-year-old farmhouse turned restaurant and is the birthplace of much of the produce Chef Shane Touhy uses in his seasonal, regionally inspired menu.

Fried Clemson spineless okra with stewed tomato aioli, fried squash chips and blossoms with saffron aioli and basil aioli; cucumber, tomato, mozzarella salad with purple thyme basil; and butterleaf lettuce salad with roasted icicle radishes, red satin radishes, julienne red onion and smoked bacon gorgonzola vinaigrette are a few current menu items.

Milton’s is inviting The Dish readers to enjoy garden inspired hors d’oeuvre and cocktails (yes, just picked herbs in drinks such as the Georgia Peach Basil Mojito) plus live music and Milton’s Acre garden tours. RSVP to if you’ll be there!

What's New On Pinterest - Beautiful Blueberries

The Dish
Blueberry Nutmeg Cake - recipe by Virginia Willis

According to the latest field news, blueberries have overtaken peaches as a Georgia cash crop. We can't get enough of them - they're beautiful in everything from pies to pancakes and by the handful. They even mingle well with peaches. 'Pins on how you like them. 

Wednesday, July 11, 2012

Chef Shaun Doty Leads Demo at Grant Park Farmer’s Market

Seasoned Chef Shaun Doty is using his dash of time between Pastured Poultry Week and the opening of Bantam and Biddy this fall in Ansley mall to provide plenty of fodder in the think-and-learn department. The chef will lead a demo at 11 a.m. at this Sunday’s Grant Park Farmers Market (GPFM). Those who saw his Pastured Poultry Week demos know his passion for farm-fresh topics is contagious, and he is generous with useful information. The GPFM, at the corner of Cherokee and Milledge avenues, is open Sundays from 9:30 a.m. - 1:30 p.m. through December 16. 

Tuesday, July 10, 2012

Little Cake Bakery makes Bastille Day Simply Délicieux

Little Cake Bakery has a treat that is beyond perfect for Bastille Day. The Marie Antoinette is a decadent vanilla cupcake with a raspberry center, European buttercream and homemade crushed almond toffee complete with a cherry on top. Oh mon dieu! The locally owned cupcakery is celebrating five sweet years of making yummy little things fit for a queen this Friday and Saturday, July 13 and 14. Buy one Marie Antoinette cupcake and get one free – up to a dozen (that’s six free!). Don’t forget about the other flavors while you’re there – all the cupcakes are made from scratch daily using only top quality, all natural ingredients including Valrhona cocoa from France, Callebaut chocolate from Belgium, Nielson-Massey Madagascar Bourbon Vanilla, real sweet creamery butter and the freshest dairy and fruit available. You'll be the hit of the Bastille Day party or the backyard barbecue! Little Cake Bakery is located at 3792 Roswell Road. 404-841-8856.

From Pasture to Plate, Literally: White Oak Pastures Opens Restaurant On the Farm

Bluffton, Ga. is now home to a new restaurant at White Oak Pastures, where sustainable farming is the focus. Grass-fed beef and lamb and free-range pastured poultry plus no waste, energy-efficient methods of farming mean only the cleanest ingredients will go into restaurant dishes.

White Oak Pastures is the largest certified organic farm in Georgia, and the spacious layout of the restaurant is located in the middle of an organic vegetable farm. Pasture to Plate is so close to the food chain action, guests will almost be able to reach out and pick their vegetables while observing the spectacular view from the 90' x 30' open-air building.

After a private opening dinner prepared by celebrity chef Kevin Gillespie for Southern Foodways Alliance guests, the restaurant will serve lunch to the farm's 85 employees. Beginning in August, anyone can stop by for breakfast and lunch, and the restaurant will be able to host up to 100 patrons at a time. Evelyn Taylor, who has managed restaurants most of her life and has prepared lunch for the Harris family for several years, is the chef, and her daily plate (one option) will pull from what is fresh and available on the farm. Owner Will Harris has many chef friends, and you never know when one of them will drop by for a special event. So, is it okay to show up with dirt on your overalls, or is the establishment more geared towards formal attire? You choose. Harris says Pasture to Plate will be exactly halfway between a five-star establishment and nearby Blakely Chicken. Better look that one up. 

Celebrate summer with Fleming's Summer Lovin' Steak & Sangria dinners - and more - in this week's Dish

July 4 may be over, but there is plenty left to celebrate this summer! Find out what's next for your culinary to-do list in this week's Dish. If you aren't already receiving The Dish, you can sign up either here on our blog or on our Facebook page. Happy reading and eating!

Melissa Libby & Associates Is Currently Seeking Fall PR Interns

Are you a student who is passionate about food/ wine culture and public relations? Melissa Libby & Associates is currently seeking two interns for the fall 2012 semester.  Interns who join the MLA team will work with and learn directly from all agency functions, including media communications, social media, special events and client services. Creativity, positive energy, strong work ethic and great writing skills are important traits for this internship. 

The ideal candidate will also receive school credit for their experience with MLA. Internships are unpaid and are 15-22 hours per week from mid to late August to December. Schedules are fairly flexible, although Monday mornings are required. To find out more about Melissa Libby & Associates, please visit our website and our Facebook page.  If you are interested, please send your resume and availability to by July 27. 

Good luck!

Monday, July 9, 2012

Play Innocent at Woodfire Grill Wine Dinner This Thursday

You may not know this, but Woodfire Grill Wine Director Nicolas Quinones and sommelier Catherine Hatch have been stocking the restaurant's cellar with biodynamic wines for quite some time, and now, the two wine experts are partnering with St. Innocent Winery of Willamette Valley to host a five-course wine dinner on Thursday, July 12. The evening starts at 6 p.m. with a sparkling wine reception, followed by dinner at 6:30 p.m. featuring five savory courses paired with five different Pinot Noirs from five different vineyards. The cost for this feast is $115 per person, including tax and gratuity. Seating is limited to 20 guests, so hurry up and call 404-347-9055 to make a reservation.