Friday, April 25, 2008

Marlow's Tavern in Vinings Celebrates Three Years in Atlanta on April 25

Three’s the charmer today, April 25, as Marlow’s Tavern in Vinings presents party guests (could be you) with $3 draft beer, $3 shots, $3 appetizers and more! And this three-year-old gets to stay up late – birthday cake cutting is at 10 p.m., and Under The Porch plays on the patio from 10 p.m. until 2 a.m. You don’t have to bring a present, i.e., there’s no cover charge. This is a party we're favoring, especially now that it's finally patio weather in Atlanta! 2355 Cumberland Parkway; 770-432-2526.

Uncork A Cure! April 24th Fundraiser Puts a Stopper in HIV and AIDS

Last night I attended the annual Uncork A Cure event to benefit AIDS Research Consortium of Atlanta (ARCA). Celebrating ARCA's 20th anniversary, corks were certainly popping all night long! It was held at The Foundry at Puritan Mill, and many of Atlanta's finest restaurants served up tons of yummy fare and showed their support for the organization. La Tavola Trattoria, South City Kitchen® Midtown, Morton’s The Steakhouse (Downtown) and Woodfire Grill are just a few of the popular restaurants that provided samples to go with the fine wine that was poured. One of my favorites was South City Kitchen's mini chicken biscuits (pictured above). I have a thing for mini items, especially at foodie and wine functions - they are easier to eat and the presentation is great.

The space was packed with people and a DJ was spinning tons of hip tunes. A silent auction that was placed in the middle of the facility was certainly the talk of the evening as well. Tons of photos and paintings from local artists, spa packages, and many other items from local vendors.

The AIDS Research Consortium of Atlanta (ARCA) is a registered 501(c)(3), not-for-profit clinical research, testing, outreach and educational organization founded in 1988. Through a network of 53 physicians and six public health clinics, ARCA conducts clinical drug trials and prevention research studies, provides patient and care-provider educational programs, and provides free HIV and STD testing at ARCA and within the Atlanta community.

Learn more about Uncork A Cure and ARCA at

Thursday, April 24, 2008

Food Studio® Spring Fling Menu Will Have You Flinging Sweaters, Flaunting Sandals

Well, looks like Mother Nature has stopped playing with our emotions and spring has finally sprung! I love this time of year because the trees are always fresh shades of green, brightly colored wardrobes begin to emerge and eating lunch outside is no longer wishful thinking. Spring is also a great time to love food! Restaurants begin to feature dishes with succulent fruit, crisp salads and creative sandwiches. So, when I found out Food Studio is going to salute the season with a special menu, I couldn't wait to make reservations.

Officially, the April 24 – May 3 menu is titled “Spring Harvest,” as its focus is spring’s seasonal bounty. Off the record, we, and the folks at Yelp! , have dubbed it “Spring Fling.” Reason being, Executive Chef Mark Alba’s crisp, fresh flavors will have you flinging those fleeces far and wide while simultaneously wriggling those toes free under the table. And, like the daffodils, tulips and azaleas, these riotous flavors will pass with the season. Eat now, or be doomed to don that sweater until next year! Go prix fixe and choose one selection from each course below for $39 per person or pick and choose à la carte.

First Course
Yellowfin tuna tataki, marinated mushrooms, crispy shallots and oak-aged soy ($12)Grilled hanger steak, avocado puree, pickled peppers and cilantro ($9)White and green asparagus, morels, fried quail egg, truffle vinaigrette and pecorino ($9)Sweet corn agnolotti, grilled Vidalia onions, country ham, smoked tomato cream and pea shoots ($9 / $16)

Second Course
Atlantic salmon and rye panzanella salad, watercress and horseradish cream ($20)Maine diver sea scallops, crispy gold potatoes, chorizo and saffron-mussel sauce ($26)Roasted leg of lamb, potato puree, spring squash, gremolata and lamb jus ($23)Herb-roasted young chicken, Vidalia onion risotto, Swiss chard and chicken jus ($21)

Peach almond tart with late harvest Riesling ice cream ($8)Milk chocolate mousse with spiced bananas and miniature malted milk balls ($8)
Food Studio, a Fifth Group Restaurant®, is located at 887 W. Marietta Street; 404-815-6677.

Wednesday, April 23, 2008

Administrative Professionals Should Take Off to Marlow's Tavern and The Globe for Administrative Professionals' Day and Week Specials

Here at MLA we really do appreciate all that our office manager, Hollie, does for us. When we're in a crunch she is always there offering a helping hand to make our day a little easier. So being that today is Administrative Professionals Day we would officially like to give a shout to Hollie; we don't know what we would do with out ya!

And to all of those who feel the same, it's time to give your "right hand" gals and guys a little something in appreciation for all they do for you. In honor of Administrative Professionals' Day Marlow's Tavern locations and the GLOBE are rolling out special midday menus that make it easy for bosses to treat their assistants to lunch. Spare an hour, maybe two, chat, chew, then head back to the office empowered to take on whatever lurks in the inbox!

So, today go ahead and hit "Auto Reply" and head out to the GLOBE in Midtown for a two-course lunch menu featuring a choice of soup or salad followed by an entrée. $12 per person, excluding tax and gratuity. The GLOBE, Modern Mediterranean Café, is open for lunch and dinner Monday through Saturday, and stays open until 1 a.m. with a late night menu Thursday through Saturday. 75 Fifth Street, NW; 404-541-1487.

Marlow's Tavern provides five days and four locations for completing the lunchtime assignment. Come any or all days from Monday, April 21 to Friday, April 25, and feast on fiery crawfish fondue with toasted ciabatta, lamb tenderloin wrap with spinach and feta cheese, or grilled chicken cappellini with asparagus. Enter to win gift baskets that include gift cards to local businesses and dinner at Marlow's Tavern. One winner will be chosen each day at each location - could be a tasty bonus! Kennesaw: 745 Chastain Road, NW; 770-425-8777. Alpharetta: 3719 Old Alabama Road; 770- 475-1800. Vinings: 2355 Cumberland Parkway; 770-432-2526. Midtown: 950 West Peachtree Street; 404-815-0323.

Tuesday, April 22, 2008

Woodfire Grill's Michael Tuohy Digs White Asparagus as "Key Ingredient" in The Sunday Paper

The French have long had a love affair with white asparagus. Kept covered under earth, the sunless sibling of green asparagus matures without chlorophyll, thus maintaining its pearly white complexion. Woodfire Grill Owner and Executive Chef Michael Tuohy finds spring to be the best time of year to relish French white asparagus, which is often larger and milder in flavor than its green-with- envy relative. Tuohy prefers to serve it chilled as an appetizer or small plate, dressed with a tangy gribiche sauce and crispy celery bits for contrast. Read the details on his "Key Ingredient" for spring dining in the April 20 issue of The Sunday Paper. We've posted one of his favorite recipes below so you can gather the ingredients while you're out picking up your free copy of The Sunday Paper! Woodfire Grill: 1782 Cheshire Bridge Road; 404-347-9055.

Michael Tuohy's White Asparagus with Sauce Gribiche
(serves 6)

1 lb. white asparagus
1 lemon
3 hard-boiled eggs, chopped
3/4 cup champagne vinegar
2 tsp. Dijon mustard
3 shallots, minced
1/2 cup capers, chopped
1/4 cup cornichons (a type of gherkin pickle), chopped
1/3 cup fresh chervil, chopped
1/3 cup fresh tarragon, chopped
1/3 cup fresh dill, chopped
2 cups extra virgin olive oil
1/2 tsp. kosher salt
Pinch of white pepper

1. Trim and peel the white asparagus. Tie into a bundle with butcher's twine or use a rubber band and place into acidulated (containing small amount of lemon juice or vinegar) boiling water.

2. Cook until tender, 6-10 minutes, depending on the size.

3. Remove asparagus from water and place into an ice water bath to stop the cooking. White asparagus should be very limp, not al dente, not mushy!
Place on plate covered with paper towel and refrigerate until needed.

For sauce:
1. Place champagne vinegar, shallots, salt and pepper in bowl; let stand for 10 minutes.

2.Add Dijon mustard, eggs, cornichons and herbs. Slowly whisk in extra virgin olive oil until incorporated and a sauce-like consistency is achieved.

1.Arrange asparagus on platter or individual plates and top generously with sauce. Garnish with fresh chervil sprigs or parsley.

Serve with dry, crisp white wine like Sancerre or Sauvignon Blanc.