The kids are all back to school, so why not brush up with some lessons of your own? The Big Green Egg cooking classes at Ray's on the Creek put your high school home economics class to shame with an outdoor classroom space, "desks" set with delicious foods and a chef/professor delivering the tastiest lecture in town. Honor roll, here we come!
Friday, August 23, 2013
Take a photo tour with White Oak Pastures (@whiteoakpastures) as they post a downright homey mix of photos snapped on the 145-year-old farm. Scroll through to see a yummy supper shot taken at White Oak Pastures' Pavilion, which recently made the list of The Daily Meal's World's 25 Best Farmstead Restaurant Experiences. You'll also see where the chickens roost, s'mores roast, puppies hush and what cows do when they are coming home (nibble rearview mirrors). Follow now to get your farm fix!
Thursday, August 22, 2013
Break out the lederhosen and get ready for the 10th Annual German Bierfest on Saturday, August 24 from 2-7 p.m. at Woodruff Park. Raise a glass to Der Biergarten and Ormsby's for sponsoring the authentic, family friendly celebration featuring German food, kids' zones, sports games and nearly 50 beers for enthusiasts to try. Bring a friend and sample to your heart's content because designated drivers attend for free. Purchase Bierfest tickets online. The event benefits the non-profit German American Chamber of Commerce of the Southern U.S., Inc. More on information available on Facebook.
Wednesday, August 21, 2013
Need another reason to visit? This weekend from August 23-25, Billy Reid is hosting Shindig No. 5, a three-day event featuring live music performances and the movie premiere of "Muscle Shoals." VIPs attending the August 24 premiere should skip the popcorn and soda. Instead, save room for small plates from Adam Evans of The Optimist and Josh Habiger, last year's Food & Wine "Best New Chef," and a couple of Bulleit Bourbon cocktails.
Tuesday, August 20, 2013
The 12 year anniversary celebration at Aqua blue in Roswell kicks into high gear on Wednesday, August 21, with a party and a special three-course menu priced at $20.01 per person to commemorate the 2001 opening. Read up on the menu on our blog, and don't forget about the live band, cake and champagne. Need more reasons to celebrate? Along with the recent introduction of weekday lunch service and the advancement of longtime chef Kien Sam to operating partner, party-goers will have a chance to win free dinner for a year. We'll raise a glass to that!
Monday, August 19, 2013
Buckhead's new restaurant, King + Duke, is bringing guests in on the culinary action with the new chef's counter. Executive chef Joe Schafer and his talented team cook a five-course tasting menu on the 24-foot open hearth right in front of your eyes. The cost is $75 per person, and the menu changes daily. Nightly seatings are at 6 p.m. and 8:45 p.m., and each seating can accommodate two parties of two. For reservations, call 404-477-3500 and let the staff know any dietary restrictions at that time.
Beat those back to school blues by staying peachy with mouthwatering produce from Watsonia Farms. Their organically grown and conventional peaches are available at Atlanta-area farmers markets through Labor Day. Stock up on these orbs of summertime awesomeness and carry the warm season well into winter. The Monetta, S.C. farm offers plenty of ideas to make the most of your treasure. Try your hand at canning and preserving peach jam, conserve, honey, relish or marmalade or put up some peach pickles. Watsonia Farms suggests checking this link for how-tos. If you’ve already snapped up a basket too many and they’re trending overripe, turn them into peach pie or cobbler, smoothies, puréed baby food or add to bread, muffins or pancakes. Try adding some to chicken stock with balsamic vinegar for a piquant meat glaze or sauce. Tuck away a few freezer bags of peach slices – you’ll be so glad you did when winter’s gray days are here.