How 'Bout Them Apples? They're All Good at No. 246 Backyard Apple Festival on September 23

 

Before autumn leaves turn, the apples fall and a whole bunch have fallen into the hands of the No. 246 staff in Decatur. "How 'Bout Them Apples?" they asked and immediately planned a backyard festival with apples at its core. Join No. 246 and its Decatur neighbors Leon's Full Service and Brick Store Pub on Sunday, September 23 from 2-7 p.m. for an apple-solutely fantastic afternoon of food, cocktails and fun. 

No. 246 Chef Drew Belline will roast a whole pig while Chef Eric Ottensmeyer of Leon's Full Service fixes sides. Apple sweets will abound, including caramel apples, apple upside down cake, caramel apple cake, apple-powdered kettle corn and apple candies. Beverage Director Lara Creasy will mix up a cider punch with fresh-pressed cider, Italian brandy, vermouth di Torino and spices (could get apple-soused with several of these). 

Leon's is creating an apple cocktail, and the over-21 crowd can go for a six-cider tasting. Everyone can enjoy fresh-pressed cider made from North Georgia apples, and Georgia farmers will educate guests by sharing samples of their apple varieties. Bobbing for apples, face painting and twisting balloon animals will keep kids happy.

Purchase tickets at No. 246 for $35 per person ($10 for children age 12 and under). Tickets include food and cider tastings; additional alcoholic beverages will be available for purchase at No. 246, Leon's Full Service and Brick Store Pub. Reservations are recommended as space is limited; call 678-399-8246 to reserve a spot.

Highland Brewery Beer Dinner at Brick Store Pub

Last night I got to taste some of the finest ales the Southeast has to offer from Highland Brewing Company paired with a special menu created by Chef Eric Ottensmeyer at the Brick Store Pub in Decatur. The restaurant hosted a beer dinner upstairs in The Belgian Bar and it was a blast. The event began with a glass of Highland Kashmir IPA (which turned out to be one of my favorite selections) and Chef Eric’s yummy hors d’oeuvres: hamachi wontons with red grapefruit ponzu; Georgia shrimp tostada with local basil pesto; and carrot hummus on pita toast. Highland Brewing Co. Owner Oscar Wong and Brick Store Pub Partner Mike Gallagher were on hand to educate guests and answer questions throughout the evening. My favorite dish was a crispy skin duck breast served atop a Georgia blueberry hotcake with maple syrup duck demi-glace and edible local flowers (pictured above). The duck was prepared perfectly and paired with Highland Black Mocha Stout. I also really enjoyed the trio of baby beets and Rogue Creamery’s Smokey Blue Cheese that was served alongside a walnut crusted rabbit loin for the second course (pictured below with Highland Oatmeal Porter). All in all, I was really impressed with the menu that Chef Eric put together to accompany the Highland brews, especially all of the great locally-sourced items he used. He's informed us that he'll be doing a Chimay beer dinner next month - can't wait!