What’s New on Pinterest: Spring is Here!

Spring is Here. Truly. Time to spring forward with menu ideas, swapping in-season freshness (think pea, fennel and mint soup) for winter’s rib-sticking stews. Make aheads of chickpea, tomato and basil salad, spring rolls and tomato-basil-artichoke chicken help get chow on the table fast. Turn spring’s greens into a cheery cherry tomato, leek and spinach quiche; spring vegetable gnocchi; asparagus-goat cheese soufflé; beet, avocado and grapefruit salad; or a spring pizza with egg, prosciutto and asparagus. Blend smoothies for slurpable nourishment on the way from point A to point B activities or stir sippable cocktails and teas for relaxing at home or outdoor concerts. And, we have a sweet spot for pretty desserts -- pavlova with berries and lemon curd, pastel macarons, strawberry pie and blueberry Key lime cupcakes to name a few.

High Time for Whispering Angel Rosé Spring Season Launch at The Regent Cocktail Club March 29

The Regent Cocktail Club invites its rooftop patio friends to “Spring into Rosé All Day” from 4 p.m. until midnight on Thursday, March 29. See the world through Whispering Angel rosé-filled glasses, priced at $10 each (regularly $15/glass) and nosh on passed hors d’oeuvre at this spring season launch hosted by Paul Chevalier, national fine wine director at Shaw Ross Imports (importer of this fine dry rosé from Provence, France). Lilac Wine pours out live music from 6-9 p.m. then DJ EU mixes and spins tunes from 9 p.m. until midnight for guests. The classy, open-air cocktail lounge above American Cut steakhouse in The Shops Buckhead Atlanta raises the bar by providing a Peachtree skyline view along with bubblies, wines, brews and handcrafted cocktails. R.S.V.P. at rmihanyar@ldvatlanta.com.

The Alden and Chef Jared Hucks Set to Fulfill Diner Desires, Opens in Chamblee this Spring

The Alden, a sleek, yet casual restaurant coming soon to Parkview on Peachtree in Chamblee, is set to satisfy a lengthy wish list: farm-to-table; open-kitchen concept; local, organic and sustainably sourced ingredients; healthy menu selections; and artful and delicious “American” cuisine with modern global inspirations. The restaurant’s mission statement checks those boxes and more, striving to serve exceptional food and drink in a convivial atmosphere of gastronomic gratitude with respect and appreciation for the Earth’s bounty and the art of service. Chef Jared Hucks returns to his hometown after building a 20-year career as a chef working in Michelin-starred restaurants across five continents -- and, he’s done his homework on what Atlantans desire when dining out. The Alden is set to open this spring at 5070 Peachtree Boulevard, Suite B-140 in Chamblee, initially serving dinner Tuesday through Sunday and adding Friday and Saturday lunch service at a later date.

Spring Comes Early to Marlow’s Tavern Lunch, Dinner and Cocktail Menus

Spring is so close you can taste it. The new Spring Celebration tasting menu at Marlow’s Tavern moves guests into early springtime mode through food and cocktail specials highlighting the flavors and themes of this eagerly anticipated season. Thoughts of nature and rebirth bloom as spring approaches, and Marlow’s new menu showcases locally sourced, garden-fresh ingredients. Lunchtime guests can savor the new Grilled Lamb Wrap made with Colorado lamb, Applewood-smoked bacon, spinach, dates, pickled red onion, tomato and tahini dressing. Return for dinner and dine on Chicken Milanese with panko-crusted Prestige Farms chicken, blistered tomato, arugula, parsley, Parmesan, lemonette and seasoned, whipped ricotta. Turn spring drizzles into smiles with the swizzle of creative cocktails such as Strawberry Spring Crush -- Cutwater Fugu vodka, hand-crushed strawberry and basil, a splash of lemon Cocchi Americano and ginger beer. Hopping for more? Visit Tavern Tell-All for Insider tips and tricks and a behind-the-scenes peek at Marlow’s menu.

Melissa Libby & Associates is Searching for Spring 2018 Interns!

Are you a student who is passionate about good food and drinks, restaurant culture and public relations? We want to meet you! Melissa Libby & Associates is currently seeking interns for the spring 2018 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, great writing skills and a strong work ethic are important traits for this internship.

Internships require 15-22 office hours per week from January to May. Schedules are fairly flexible, although Monday mornings from 10:30-11:30 a.m. are required for our weekly team meeting. Local candidates only please! The ideal candidate will also receive school credit for his or her experience with MLA. Interns will be paid a $500 stipend at the completion of the program.

To find out more about Melissa Libby & Associates, please visit our website and our Facebook page. If you are interested, please email your resume, cover letter, writing samples and availability to brandon@melissalibbypr.com. We're looking forward to hearing from you!

Bring the Whole Brood to Bantam + Biddy Spring Festival at Ansley Mall May 9

Go outside and play at the Bantam + Biddy Spring Festival at Ansley Mall on Saturday, May 9. On this Mother’s Day weekend, the casual eatery featuring regional, all-natural and pastured poultry fills the 11 a.m.-2 p.m. midday slot with family friendly festivities, live music, local vendors, a lemonade stand and a Mom’s Day card crafting table for children (adults, you should have your cards in the mail by now). Buy some steamy Bantam + Biddy chicken tamales and King of Pops popsicles if hunger pangs strike. Additionally, Jb Farm Fresh Eggs will be selling its grain-free, free-range chicken eggs and will bring baby goats for youngsters to pet. Grownups, check out The Cook’s Warehouse Big Green Egg cooking demonstration. To partake, steer your flock to the courtyard between Bantam + Biddy and Starbucks.

New Menu at Milton’s Grows from Fall Planning for Milton’s Acre Spring Harvest

Chef lingo of “seasonal” and “local” bear a whole new dimension when the executive chef and resident grower collaborate in planning garden plantings. Milton’s Cuisine & Cocktails in historic Crabapple is such a place, where executive chef Derek Dollar and Peter Kohm, resident grower for the right-out-back Milton’s Acre, work together with menu and guest pleasure in mind. That’s seed-to-fork dining right down to the roots. Dollar’s new spring menu testifies to garden goodness with dishes such as garden herb flatbread with goat cheese-pesto spread and heirloom tomatoes ($10); baby red romaine salad with celery, carrot curls, toasted sunflower seeds, shaved Parmesan, caper blossoms and lemon-basil vinaigrette ($8); chef’s vegetable plate of garden vegetables and almond quinoa, grilled asparagus, garlic wax beans, pickled beets, summer squash casserole and sunflower pesto ($21); honey-glazed bacon-wrapped pork tenderloin with aged white cheddar rice grits, yellow wax beans, cracked mustard-country ham demi and black truffle butter ($28); and crispy striped bass with summer squash casserole, arugula and crispy red onion salad, sunflower romesco and arugula oil ($30). More dishes incorporating Milton’s Acre herbs and gems include shrimp and country ham ceviche ($10), deviled farm eggs ($8) and mussels and Sapelo Island clams ($14). Back in November when we were giving thanks for our Thanksgiving Day feasts, Dollar and Kohm were poring over a pile of 40 seed and plant catalogs, evaluating customer favorites, garden successes and other factors while determining this spring’s planting scheme. For their foresight and our backdoor-close, farm-fresh feast, we truly give thanks. Make reservations online or call 770-817-0161.

Spring into the Season with Milton’s March 20 Spring & Vine Dinner

Pair an Educated Guess — wine that is — with Southern dishes by chef Derek Dollar at Milton’s Cuisine & Cocktails on Thursday, March 20. The four-course dinner includes pairings by Roots Run Deep Winery’s Educated Guess for $80 per person. Dinner begins at 6:30 p.m. For reservations, call 678-431-8753 or email heather@miltonscuisine.com.

Marlow's Tavern Anticipates Warm Weather Appetites with New Menu

There are plenty of warm and downright hot spring and summer days ahead in Atlanta, and our forecast calls for refreshing new dishes to help us get through them. Luckily, Marlow's Tavern is on point with new menu items that will satiate even our appetites. Look for fresh lump crab and lobster dip with toasty pita points ($10.50); Peking duck sliders with hoisin BBQ duck, pickled julienne vegetables and fresh cilantro ($9); the Tavern salad with field greens, Granny Smith apple, toasted sunflower and pumpkin seeds with sweet Gorgonzola dressing ($6); a "house-made" black bean veggie burger with house-pickled beets on a whole wheat bun ($8); pan-seared Carolina trout with quinoa fried rice, snow pea shoots, scallion, cabbage, carrot and soy glaze ($17); pineapple upside-down cake with warm maple and vanilla syrup, hand-scooped vanilla ice cream and crisp pineapple ($6) and more. Summery cocktails include the Hemingway Hand Shake, a chilled combination of strawberry-infused Denizen rum, fresh lime and Royal Rose Cardamom syrup; or the Gin Job crisply made with Hendrick's Gin, cucumber, basil syrup, fresh lemon and lime juice and a splash of tonic. Hot weather wonders from the wine and beer list include Fritz Zimmer Riesling, Chateau Laulerie Malbec, Concordia Rioja, Oskar Blues Dale's Pale Ale, Ommegang Rare Vos and Anchor Liberty Ale.

What's New on Pinterest: In Season Now - Fresh from the Garden

It's officially spring and now is the time to go green! There is nothing tastier than fresh, simple veggies from your home garden for a snack, salad or meal. Don't have a green thumb? We're pinning Fresh from the Garden ideas to help you along and maybe inspire you to plant your own garden of farm-to-table satisfaction. Happy planting!

New Aqua blue Menu Signals Springtime

 

Whether you're a landlubber or a seasoned adventurer of the high seas, the versatile new spring menu at Aqua blue in Roswell will satisfy all your cravings. Go by land and order braised lamb shank, steamed dumplings, BBQ St. Louis-style ribs, stuffed pork chop and other turf toppers. Take a trip to the shore without ever leaving your table with lemon sole, grilled shrimp ravioli, lobster sushi roll or tempura lobster tail and shrimp. Can't decide? Straddle the deck and dock and share shrimp and veggie spring rolls or sautéed Little Neck clams and add tomato mozzarella salad or black & blue steak salad. You see, this place has a way of keeping everyone happy and well fed in the dining room, on the patio or at the bar.

What's New on Pinterest: Tastes Like Spring

Spring doesn’t officially begin until March 20, but our Pinterest board just couldn’t wait until then. An edible garden of recipes and ideas from accentuating asparagus to packing up for a picnic await. Oh, and a bevy of beverages and appetizers to enjoy when Daylight Savings Time shines the light longer on March 10. Yesss!

Melissa Libby & Associates is Searching for Spring 2013 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 spring 2013 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-January to May. Schedules are fairly flexible, although Monday mornings are required. Candidates must be able to commit to the entire semester. 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 atlantadish@gmail.com. 

New Season, New Reason to Visit Ray’s

Spring is so close we can practically taste it! The chefs at Ray's Restaurants are giving us a chance to enjoy spring flavors with their new three-course menus, by pulling from this season’s freshest market offerings. Guests can choose one selection for each course; wine selections, tax and gratuity are not included in the menu prices. These prix fixe menus are available every day and vary by restaurant:

• At Ray's at Killer Creek, Executive Chef Tracey Bloom's $30 menu boasts entrée choices of roasted chicken breast with bacon risotto and porcini mushroom sauce, Atlantic salmon with herb butter sauce and hand-cut pasta with grilled shrimp and garlic butter.
• A few miles south on the Chattahoochee, Ray's on the River Executive Chef Josh Warner's menu includes entrée choices of goat cheese- and fennel-stuffed airline chicken breast with celery root purée and watercress salad or Moroccan spiced hangar steak joined by Lyonnaise potatoes and Vidalia spring onion. Cost is $39.99 per person.
• Downtown, Executive Chef Ugo Okpareke at Ray's in the City offers entrée choices of mango grilled salmon with a mango BBQ glaze, sesame sautéed spinach and crispy Asian noodles or flat iron steak with blue cheese whipped potatoes, grilled asparagus and wild mushroom demi glaze. Cost is $35 per person.

To round out your dining experience, sommeliers are ready to help you choose complementing wines, and each restaurant has appetizer and dessert selections that are guaranteed to be as delicious as the entrées. 

Ray's at Killer Creek is also offering new Sunday lunch options. Customers can embark on their lunch journey by indulging in a $5 Bloody Mary from Sunday's available-all-day Bloody Mary list. Menu offerings include: 

• Classic French onion soup, crab bisque or soup du jour ($5-$7)
• Meal-worthy salads such as tuna niçoise salad and Chinese chicken salad ($15-$17)
• A soup and salad combo ($12)
• Soy flounder sandwich with spicy Sriracha aioli ($13)
• Jumbo lump crab cake with roasted corn salsa, mashed potatoes and grilled asparagus ($17)
• Shrimp and grits prepared with bacon, mushrooms, red peppers and Gouda and Asiago cheeses ($15).

Guests who want to keep their lunch short and sweet can try Ray's $10 lunch menu. Selections include a cheddar burger, hickory burger, vegetarian pasta, chicken sandwich, Caesar salad with calamari or grilled chopped Black Angus beef steak. Iced tea, coffee or sodas are included in the set price.

RA Sushi Says "Aloha" to its Spring Cocktails

Cases of “spring fever” are starting to pop-up in Atlanta, and we all know Midtown isn’t known for its palm trees or sandy beaches. Fortunately, RA Sushi will kick-off its patio season today by introducing new tropical cocktails that will reduce most “spring fever” symptoms. If you’re in the mood for a “hula”-va time, taste their Pineapple Express featuring Kai Young Coconut Shochu, St. Germain Elderflower Liqueur, pineapple juice, a hint of lemon juice and bubbly prosecco. Not quite ready to jump on the Pineapple Express? Then try a Bikini Martini – a dash of Blue Curacao, Kai Young Coconut Shochu, vanilla vodka, pineapple juice and a splash of lemon-lime soda. RA's spring cocktails are $8 each from March 1 to April 30. So Ladies put on your grass skirts and gents rock those loud shirts and join in on these tropical celebrations. And, if you've been hibernating all winter, RA Sushi's Sushi and Sake Social on March 6 is the perfect excuse to come out of your cave and be sociable while honing sushi-making and sake-tasting skills.  Make reservations online or call 404-267-0114. 

New Season, New Delights at Atkins Park in Virginia Highland

Spring's gorgeous days have us hankering for fresh new tastes to match the season.  Who can get enough tender asparagus this time of year? Always obliging, Atkins Park Tavern in Virginia Highland pops up with new brunch, lunch and dinner menu items to satiate spring equinox-driven cravings.  Blooming on all menus are the chilled asparagus salad with house pancetta, shaved Parmesan, sherry vinaigrette and a soft-poached farm egg ($8) and a Southern classic cheese plate topped with Flat Creek cheddar, Sweet Grass Asher Blue, Sweet Grass Green Hill, local honey, house preserves and grilled bread ($12).  

A spring lunch fave is the chicken salad sandwich on toasted sourdough ($10).  More lunch and dinner offerings include a pan-fried crab cake with mashed potatoes, asparagus and tomato jam ($12 lunch/$18 dinner), lemon-rosemary roasted natural chicken with preserved lemon and roasted new potatoes ($11 lunch/$16 dinner), grilled hanger steak ($12 lunch/$18 dinner) and farm egg carbonara with spring peas ($10 lunch/$14 dinner). Dinner adds a grilled Painted Hills New York strip steak ($22) and lamb two ways -- grilled porterhouse and sausage ($20).   

A weekend stroll leads to new brunch offerings of Kentucky hot brown ($6); bruschetta of spring peas, ricotta, local radish and garden mint ($6); biscuits and gravy ($6); chorizo potato hash with asparagus, roasted peppers and poached eggs ($10); fried egg sandwich with house bacon, avocado and tomato jam ($10); flank steak Benedict ($12), fried green tomato Benedict ($9); and the Highland brunch of three eggs any style, applewood smoked bacon or house-made pork sausage ($8).  

And about that brunch, it's one of Open Table's Diners' Choice "Top 10"  places to go for brunch in Atlanta on the reservation-taking website.  Pop open your laptop to take a look-see and reserve your seat! 

AltoRex Offers an Escape

If you’re like me, these chilly temperatures are getting old. I am so ready for spring and warm nights out on the town. That’s why I am excited that AltoRex Rooftop Lounge, located above Pacci Ristorante, is curing my spring fever by reopening part of its Midtown perch today! AltoRex is offering plates from Pacci’s tasty bar menu and will have heaters and tented ceilings to keep the rooftop cabana portion of the terrace bar nice and cozy. It’s a perfect way to escape these winter winds, even if it’s just for one night.

AltoRex Rooftop Lounge: 866 West Peachtree Street, NW; 678-412-2402.