Friday, November 4, 2011

Chop Chop - It's The Last Weekend to Enjoy Chop Month at Aqua blue

Drool over Aqua blue's complete Chop menu, then hurry to Roswell to bite into these hearty dishes before the limited-time-only menu is, uh, chopped. Monday, November 7 is the last day to devour Chop menu specials including the Aqua blue "Chop" salad ($9) and St. Louis-style hoisin rib chop with jicama and apple slaw ($12); bone-in spicy Guinness-marinated chicken ($19); Caribbean-spiced pork chop with Maker's Mark glaze, black currants and pineapple ($26); and Australian lamb chop with pistachio, horseradish crust, Madeira demi and mint ($30). Chop month sippers include the "AB" classic martini with Gorgonzola-stuffed olives ($8); the "AB" Manhattan Chop made with High West Double Rye Whiskey, Cocchi Vermouth di Torino, orange flower water and orange bitters ($10); 2008 Benziger Sangiacomo Vineyard Carneros Chardonnay ($8.50); and 2008 Trapiche Broquel Malbec ($10).

Our Appetizing Aperture of the Week

This week's Appetizing Aperture (a scrumptious salted caramel cake by Angie Mosier) is a delicious memory from a past Afternoon in the Country! Lucky for us that the event returns to Serenbe on Sunday, November 6 from 1 - 6 p.m. With sweet and savory bites from Bold AmericanBrizaDouble Zero NapoletanaSouth City KitchenLa Tavola TrattoriaJCT. Kitchen,No. 246White Oak PasturesMarlow's Tavern and more, it's bound to be a tasting guests won't soon forget!

It's Follow Friday; Meet Our Tweep of the Week @StacieinAtlanta

Wife and mom of three, Stacie H. Connerty is a food truck stalker. She also likes toy trucks and has a truckload of tweets (@StacieinAtlanta) and lengthier posts on her The Divine Miss Mommy blog. 

She writes about her kids, and her "Wordless Wednesday" will brighten your day. Cruise with this lifestyle and travel blogger -- her posts drive home some money-saving deals!

Thursday, November 3, 2011

Start Your Engines (and Appetites!) at the Cadillac Culinary Challenge, November 5-6 at Lenox Square

Cadillac and its culinary partners invite you and your friends to take part in the Cadillac Culinary Challenge this Saturday and Sunday, November 5-6 at Lenox Square. First, brake for a friendly competition between chefs Marcus Samuelsson of Red Rooster Harlem and Kenneth Bills of Fleming's Prime Steakhouse & Wine Bar.

Fuel up with fine cuisine and check out the best of Cadillac. You'll be revved up to test drive a Cadillac and compare it to challengers from BMW, Lexus and Mercedes. Test drives run the entire program time, and culinary demonstrations take place at 11:30 a.m., 2 p.m. and 4 p.m.

Seating is limited and is on a first-come, first-served basis. Register for this free event at

Wednesday, November 2, 2011

Come Watch No. 246's Drew Belline at the Morningside Farmers Market

Drew Belline, executive chef at No. 246 in Decatur, welcomes Sequatchie Cove Farm, a Morningside Farmers Market product newbie, this Saturday, November 5. Belline will be working with ground lamb from the Sequatchie, Tenn. farm at his 9:30 a.m. demo. Make sure to stick around for a tasting and pick up some fresh produce for the week. Sequatchie Cove Farm is about 35 miles northwest of Chattanooga. Livestock, including Katahdin lamb, root and roam stress-free on grassy pastures.

Morningside Farmers Market, located at 1393 N. Highland Avenue, is open Saturdays 8 - 11 a.m.

A Sinfully Good Deviled Egg Recipe for National Deviled Egg Day

Halloween treats were egg-ceptionally good this past weekend. National Deviled Egg Day, November 2, will be devilishly divine when you boil a dozen eggs and one lobster to whip up JCT. Kitchen and Bar Owner/Executive Chef Ford Fry's lobster deviled eggs!  
Maine Lobster Deviled Eggs
Meyer Lemon Vinaigrette
Makes 24 deviled eggs
12 Eggs
1 cup mayonnaise
1 tbsp. Dijon mustard
6 cornichon pickles (chopped fine)
1 tbsp. minced chives
¼ lemon (juice of)
Dash of Tabasco
Kosher salt and black pepper to taste

1 live Maine lobster
2 tsp. minced fresh garlic (Not that jar stuff!)
1 tbsp. extra virgin olive oil
Kosher salt to taste

1 Meyer lemon (zests and juice of)
3 tbsp. extra virgin olive oil
2 tbsp. finely chopped Italian parsley
Kosher salt to taste

Place eggs in a pot and cover with cold water. Bring to a boil. Just as it boils, turn the heat off and let them sit for exactly 10 minutes. Immediately strain and cover with ice water to chill. Peel eggs, split in half and separate the yolks from the whites. Finely mash the yolks and mix in the remaining ingredients from the "egg" portion of the recipe. Place the yolk mixture into a piping bag with a nickel-sized round tip and chill until ready to assemble.

For the lobster, place a pot of water on to boil. Drop live lobster in for two minutes. Remove from water and cover with ice water. Once chilled, remove the meat and mince. Reserve until ready to assemble.

Prepare the vinaigrette by whisking together the juice, zests, olive oil, parsley, and salt to taste. (add the parsley just before assembling so that it does not turn brown.)

Just prior to serving, pipe the yolk mixture into each white bottom and place on your serving platter. Using a large sauté pan, heat the olive oil on medium high heat. Add the garlic and cook until light golden. Add the minced lobster meat and stir well. Cook until just done. Take pan off the heat and season lightly with kosher salt. Toss with the vinaigrette and the parsley. Spoon a divot into the yolk mixture of the deviled egg. Spoon in the lobster mixture and serve.

Tuesday, November 1, 2011

Tis the Season for New Treats at Truffles

The holiday are upon us, and while for some this can be the “most wonderful time of the year,” others tend to find the preparation and planning a little stressful. Never fear! Truffles Grill has just the thing to help us slow down and savor the season, with a brand new roster of $5 Absolut cocktails. Sample the elegant Pear & Elderflower Martini made with Absolut Pears, or the Orient Apple Martini made with Absolut Orient Apple. If you’re feeling adventurous, you can even design your own drink using any flavors you like with the Absolut-ly Your Way cocktail.  Need some snacks to go with those drinks? Truffles is rolling out $5 appetizers for all bar-goers. They offer a baked brie in puff pastry, coconut shrimp, and fresh mushroom crostini (to name a few!), and at $5 a piece you don’t have to choose between them!  The cocktails are offered all day throughout the entire restaurant, but these tasty treats are in the bar area only from 4 p.m. to  7 p.m.  So, what are you waiting for?  Go treat yourself at Truffles!

Get to Know Briza Chef Janine Falvo on "Top Chef: Texas" Tomorrow Night

From our experience with past seasons of "Top Chef," we all know how much fun it is to have a local chef to root for, and Season 9 in Texas is no different. This time around, Briza Excutive Chef Janine Falvo is the hopeful we have our eyes on as she competes against 28 other chefs on the new season of Bravo's "Top Chef: Texas." Tune in for the season premiere tomorrow, Wednesday, November 2, at 10 p.m. Only 16 of the 29 chefs (double the usual number of hopefuls) will progress to cook their way across the Lone Star State. Since everything's bigger in Texas, cheer big for Chef Falvo! And when you're done cheering, come meet Falvo on her home turf at Briza. The restaurant happens to be hosting a Gloria Ferrer Wine Dinner at 7:30 p.m. on Thursday, November 3 that will feature seven courses prepared by Falvo and wine pairings from Eva Bertran, executive vice president of Gloria Ferrer Caves & Vineyards. During the dinner, you'll have a chance to taste the dish that Falvo created on the "Top Chef" Season 9 premiere the night before! Cost is $75 per person (plus tax and gratuity). For reservations, please call 678-412-2334.

Monday, October 31, 2011

Sake & Sushi Make Me Social

Sitting and staring at each other is kind of boring when you could be actively rolling sushi and tossing back sake at RA Sushi’s monthly Sake and Sushi Social. The first one is coming up this Tuesday, November 1 at 6 p.m. Participants in the interactive evening will roll up their sleeves and learn about sushi rolling and sake pairing while enjoying a selection of RA Sushi’s fresh sushi, appetizers and fine sakes. The cost of $35 per person or $60 per couple includes the lesson and a four-course sushi sampling with sake pairings. Space is limited so anchor your spot now by calling 404-267-0114.

RA Sushi:
1080 Peachtree Street at 1010 Midtown; 404-267-0114.