Marlow's Tavern Kennesaw Turns Two

It's their anniversary...but you get to party! Marlow's Tavern Kennesaw is celebrating their two-year anniversary bash on Friday, December 11. The party starts at 4 p.m. with $5 appetizers, cocktails and glasses of wine; $3 bottles of Sam Adams beer; and live music by Zaib Khan. Someone at the party will win a $30 Marlow's Tavern gift card each week for a year -- could be you! (Only one gift card may be used per seven-day period; excludes gratuity.)

Marlow's Tavern Kennesaw: 745 Chastain Road, NW, Suite 1160; 770-425-8777.

Tamaleras - Uncle Julio's Style!

While we’re used to our Southern holiday fixings with stuffing, green bean casserole, Grandma’s bourbon sweet potatoes and cookies for Santa, there is a world of holiday tradition out there worth exploring!

Recently, we learned that Mexico has a holiday dish tradition, where families prepare huge batches of tasty filled tamales in celebratory get-togethers called “tamaleras”, so they’ll have plenty to last through the holidays.

While I truly love the idea of this gathering, speaking from the experience of someone who has tried to make tamales in her own kitchen, I’m so happy we have Uncle Julio’s in town to make it easy for us to adopt this easy holiday meal in our own households!

Whether you choose their classic pork tamales with salsa carne, chicken tamales with tomatillo sauce or vegetable tamales served with Cotija cheese and spicy sour cream, you can enjoy them in the party atmosphere at Uncle Julio’s, or order large quantities of the savories to freeze for later use during the holidays.

Resourceful and delicious!

Uncle Julio's Fine Mexican Food:
In Buckhead at 1860 Peachtree Road, NW; 404-350-6767.
To-go line for regular and bulk hours: 404-974-2991.
In Sandy Springs at 1140 Hammond Drive, NE, Building K, Suite 100;
678-736-8260. To-go line for regular and bulk orders: 678-736-8261.

Tonight is the Night!

Will Kevin win the Top Chef season finale tonight? We certainly hope so, but even after tonight's final episode Woodfire Grill Partner and Executive Chef Kevin Gillespie has a full plate. Be sure to visit Bravo TV's "Top Chef" web page and vote for Kevin as fan favorite! If he wins he gets $10,000, plus, every time you vote, you have a chance to win a "sinfully delicious" trip to Las Vegas. Let's help Kevin add this to his growing list of achievements! Atlanta magazine recently named him "Best of Atlanta Rising Star" and "Best of Atlanta/Top Chef," saying he "has the potential to lead our twenty-something generation of cooks into Atlanta's next level of dining greatness." And if those weren't accolades enough, Atlanta magazine Restaurant Critic Bill Addison listed Woodfire Grill as one of his top-12 favorite restaurants.

Don't forget, you can follow Kevin's live tweets during tonight's finale @topchefkevin.

Want to see Kevin in action? Check out his cooking demo this Saturday at Piedmont Park's Green Market at 11 a.m.

18-Day Gift Card Countdown

No idea what to get that certain someone on your list? Are they too picky or not picky enough? Let them decide what they really want this year…off of one of the menus of Atlanta’s best restaurants. Check out our list of 18 gift card options on our website. We've got a selection that is sure to satisfy!

A Dip for Lobster Lovers

Now is the time to enjoy the tail end of lobster season at all six Marlow's Tavern locations...or in your own kitchen. From now through Monday, January 4, Marlow’s Tavern is offering a limited time only “Lobsters & Libations” menu featuring decadent lobster dishes and seasonal cocktails at affordable prices. Marlow's is also sharing the recipe for one of their most popular lobster dishes - Parmesan lobster and crap dip - for guests in need of recipes for upcoming holiday parties.

Recipe for Parmesan Lobster and Crab Dip with Pita Bread: Serves 7


Ingredients:
10 oz. sour cream
10 oz. mayonnaise
¾ cup of thinly sliced (1/8”) scallions
1 cup of shredded parmesan
½ cup of mozzarella/ provolone mix
1 cup of shiitake mushrooms, sliced ¼” thick
1 lb of fresh lump crab meat
½ lb of lobster knuckle & claw meat
14 pieces of pita bread

Preparation:
1. In a large mixing bowl, add sour cream and mayonnaise. Mix with a whisk until smooth and well blended.
2. Add the scallions and both cheeses. With a rubber spatula, combine all ingredients well.
3. Add the mushrooms, crab meat & lobster. Gently fold them into the mix.
4. Store in a container until ready to plate for serving.

Plating:
1. Unwrap the pre-portioned dip and run through the Impinger until golden brown.
2. While the dip is in the oven, place two pieces of pita bread in a Panini machine and toast with crisscross marks.
3. When the dip comes out of the oven, place on an oval platter on one half with a beverage napkin for an under liner.
4. When the bread is done, stack them and cut them in half, lay them on top of each other, cut in half again. Then cut each quarter in half. You want to end up with 16 toast point pieces.
5. Fold a checkered piece of waxed paper in a rocks glass, and stack the pita wedges as high as you can while keeping them solidly in the glass.
6. Place a soup spoon on the side of the crème brulee dish and serve immediately.