Baby, you can drive my car to the fabulous Buckhead Theatre for Eats & Beats, an unforgettable evening of unlimited food, open bars, Beatles covers by Yacht Rock Revue, chef bands and a silent auction crammed with exotic goodies. Mark the date -- Monday, April 22 from 6:30-9 p.m. Be there at the start for the chef band openers, including one led by Ford Fry! JCT Kitchen & Bar, No. 246 and Chicken and the Egg are among the host of premiere restaurants serving up specialties that night. Open bars slake sing-a-long thirst with mixed drinks, wine and craft beers. Don't miss this benefit for Children of Conservation and The Giving Kitchen. Purchase tickets online. General admission ($70) includes it all; VIP ($150) adds 6 p.m. entry and private access to VIP suites with exclusive entertainment, wine tastings, premium bar, additional restaurants with food and wine pairings and a private balcony stage view.
Saturday, April 20, 2013
Friday, April 19, 2013
Make plans to visit The Optimist on Saturday for a patio party filled with delicious food, lots of drink options and live music. For $17, you can skip the utensils and fill up on an authentic, Louisiana-style crawfish boil prepared by Executive Chef Adam Evans.
Obviously you'll need some cold beverages to go with all that crawfish, and the restaurant has plenty to keep you from getting thirsty. Drink specials include New Orleans-style punches for $8 and $5 pints of the specially brewed cask of “Hoptimist” from Red Hare Brewing Company. This is also the perfect opportunity to try the spring cocktail menu with newly added drinks like the Scurvy Scoundrel made with Deep Eddy Vodka, lime and house-made grapefruit cordial and the Mermaid’s Crossing with pisco, passion fruit, lime, sugar, paprika and egg whites. Cocktails range in price from $8-$10.
So sleep in and come by at 3 p.m. when the event kicks off with live music from singer/songwriter Justin Borgman and stay for Stefan Cashwell at 7 p.m.!
Thursday, April 18, 2013
Just a few weeks until Gunshow opens to the public -- May 8 to be exact! Kevin Gillespie spills the word on Facebook that the dinner reservation line is open, 404-380-1886. Reservations are mandatory during week one (no walk-in seating available); Gunshow will accept both reservations and walk-ins to dine beginning May 14. Guests can book "Kevin's Table" as well. Carpe diem to dine and be on the cutting edge of cutting edge dining when the excitement begins at the Glenwood Park restaurant. Come hungry!
Wednesday, April 17, 2013
Taylor Swift appeals to all ages. So does the Glenn Hotel, a boutique hotel just steps away from Phillips Arena that is completing the big night out with a $199 "Be Swifty" package. Some of Taylor's favorite things, such as chocolate chip cookies and Diet Coke, will greet "Be Swifty" guests arriving for the concert on Thursday, April 18 or Friday, April 19. Enjoy early check in (based on availability), late check out until 1 p.m., breakfast for two at Glenn's Kitchen (buckwheat crepes with ham and parmesan topped with a fried egg) and more. Did we mention that it's a short, swift trip on foot from the Glenn Hotel to Phillips Arena and back? Way to be special and avoid to and fro traffic tensions. Book rooms by calling 404-521-2250.
Photo by Ian Rawn
There are multiple Rebecca Langs on Twitter, but only one is Athens' own Rebecca Lang, mom of two as well as contributing editor for @southern_living, author of Around the Southern Table, food writer, cooking instructor and heir of cast iron skillets. Rebecca is also this year's Vidalia Onion spokesperson and you won't want to miss her! Follow her tweets at @rebeccalangcook. Full reads athttp://rebeccalangcooks.blogspot.com/.
Tuesday, April 16, 2013
The Atlanta Botanical Garden has an awesome series of cooking classes each year and you'll want to check it out! The Well-Seasoned Chef Series usually sells out so nab your seat when registration opens up tomorrow, April 17. Phone registration only at 404.876.5859 ext. 2559. While the chef line-up is amazing, we're partial to Gerry Klaskala of Aria, Kevin Gillespie of Gunshow, Drew Belline from No. 246 and Adam Evans from The Optimist!
Creamy Vidalia Onion Soup:
6 tablespoons butter
5 pounds Vidalia onions, sliced
2 thyme sprigs
1 bay leaf
2 tablespoons sugar
2 celery ribs, finely diced
1 tablespoon garlic, minced
1 cup sherry
1 cup heavy whipping cream
2 quarts chicken stock or vegetable stock
1-2 cups of white country bread, crumbled
Kosher salt & fresh cracked black pepper
1. Melt 3 tablespoons butter in a heavy pot.
2. Add the onions, thyme and season lightly with salt and pepper. Cook over medium heat until onions are softened.
3. Add sugar, stirring occasionally, until onions are caramelized.
4. Remove onion to a bowl and set aside.
5. Melt 1 tablespoon butter in pot and add celery, garlic and bay leaf and cook for 2-3 minutes. Increase heat and add sherry. Reduce by half.
6. Add back onion and add chicken stock. Cook for about 30 minutes.
7. Add heavy cream and simmer for 5 minutes.
8. Add bread to soup and stir until incorporated.
9. Puree the soup in a food processor or blender.10. Season with salt and pepper.
Photo by Hope Philbrick.
Our Bluffton, Georgia hero of sustainable farming and humanely raised cattle is on the "Producer" award nominating block for the Real Food Awards. Nominees are farmers or food producers demonstrating exceptional commitment to their community, consumers and the earth through campus and community relationships and selling high-quality real food to institutions. Bingo, that's Will Harris of White Oak Pastures exactly. Read his bio and vote here!