Pinning Some Lunch Ideas

Sweet Vidalia Onion Pimento Cheese Monday is the last day of work for our summer interns. We are sad. Really, really sad. So, what do we do to drown our sorrows (and bribe them to come back soon)? Bring in lunch, that's what! Whether it's a homemade sandwich made from Alon's specialties or a bánh mì from Lee's Bakery, lunch is a great way to bring some delicious into your workday. Check out our Pinterest page for more ideas!  And thanks to Rebecca and Paula for all your help!!

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

  

Rebekah Anne Faulk is sweeter on Georgia than a glass of sweet tea on the front porch. Loves Georgia, loves the South, in the culinary sense and beyond. Follow this Statesboro PR specialist, freelance writer and food blogger as she tweets (@SKGFoodBlog) or fill up your glass and sit a spell at her Some Kinda Good blog!

Appetizing Aperture: Porchetta Sandwich at No. 246

 

 You know it's back-to-school time when National Sandwich Month appears on the calendar. August is it -- 31 days to honor sandwiches. No. 246's  porchetta sandwich plumped with porchetta, rocket, pickled red onion, aioli and doused in roasting juice fits the bill nicely and comes with a small rocket salad or garlicky fries.  

And the Top Tomato Honors Go To...

Photo By Gerlinda Grimes

This year's Attack of the Killer Tomato Festival, held on July 22 at JCT. Kitchen & Bar, was another smash hit! Creative juices flowed, and several chefs and mixologists were especially victorious in the quest for top tomato honors. Judges' Choice and Fan Favorite awards went to Donald Sargent of Morelli's Gourmet Ice Cream & Desserts for Best Dish. Paul Calvert of Pura Vida took home the Judges' Choice for Best Cocktail while Miles Macquarrie of Leon's Full Service won Fan Favorite for Best Cocktail. In a tough tie, Sprig and H&F Bottle Shop share recognition as Best Booth.

MLA Taste and Tell: Bánh Mi

Oh me, oh my, bánh mi is on the mind of MLA Media Relations Manager Suong Nguyen. She's been from Atkins Park Tavern to Buford Highway trying out the Vietnamese sandwich that's top on the charts for munching right now. View her YouTube video while munching your lunch. Bet you'll go for bánh mi tomorrow. 

Serenbe Serves Up Southern Chefs Potluck This Sunday

The Third Annual Southern Chefs Potluck to benefit Wholesome Wave Georgia takes over the pavilion and grounds of The Inn at Serenbe this Sunday, August 5 from 3 - 6 p.m., and the best news of all? Almost two dozen of Atlanta's best chefs will handle the potluck part - leave your Jello mold at home! Each chef will prepare a side, homemade pickles or relish and a dessert to add to the bountiful table. Some of the featured dishes that already have us licking our lips are Ford Fry's summer squash casserole with Georgia gouda and garlicky crumb; Shaun Doty's White Oak Pastures chicken galantines with herb vinaigrette; and homemade moon pies toted in by E. J. Hodgkinson of Woodfire Grill. White Oak Pastures meats prepared by Jim 'N Nicks Bar-B-Q and fried chicken legs from The Farmhouse at Serenbe are the main dishes, and everything will be served family style. Guests will also enjoy local beer, wine and cocktails created by top mixologists and served by members of the Atlanta chapter of the United States Bartender's Guild, so you might want to re-watch Cocktail before you arrive. White Oak Pastures' own Will Harris will auction off one-of-a-kind chef experiences, and a raffle can get you unique culinary items. Live music will be provided by Christ, Lord!, Lily and the Tigers and Under White Pines. Purchase tickets online for $125 per person to benefit Wholesome Wave Georgia, a nonprofit organization that helps make healthy food accessible to all Georgia citizens while contributing to our local food economy.

Chicken and the Egg Clucks its Way to the One-year Mark

Time to celebrate! As of August 1, Chicken and the Egg will have prepared, served and wowed Marietta diners with its seasonally inspired Southern farmstead fare through all four seasons. The local favorite has more than a few specials and promotions lined up to fit the occasion. Like a birthday present, they will be a surprise and good ones at that. Keep an eye on their Facebook page for more details!

Marlow's Tavern rolls out the welcome mat in Dunwoody - And Lots More - In This Week's Dish

Rain or shine, The Dish comes to you every Tuesday morning and it's full of this week's best culinary news around Atlanta! If you're not already receiving the Dish, be sure to sign up on our Facebook page or right here on our blog.

It's a Beautiful Day in the Neighborhood for Marlow's Tavern Opening in Dunwoody

Dunwoodians will open their hearts to the newest location of neighborly Marlow's Tavern upon its grand opening Tuesday, July 31 at 1317 Dunwoody Village Parkway. Surrounding trees shade the building, which is reminiscent of a Williamsburg tavern. With its gourmet tavern fare, creative cocktails, generous interiors and patio space, and all-around fun atmosphere, the Dunwoody Marlow’s is sure to become a regular stop for those who live or work in the top-end Perimeter city. What can the locals start salivating over? Marlow’s varied menu packed with categories such as Start, Snack, Share; Crisp, Cool Salads; Tavern Favorites; Classic Tavern Burgers; Big Bar Sandwiches; Kid’s Fun Foods and Sweet Stuff. Plates change seasonally, depending on what’s fresh and local. Grilled turkey meatloaf, ahi tuna poke, a shrimp and crab nacho plate, and grilled chicken panini using Prestige Farms chicken are several current options. Marlow’s extensive beverage menu features American and global wines, handcrafted cocktails and a simple but varied list of beers including local favorites such as Sweetwater 420 and Terrapin Rye Pale Ale. Building community has always been important to Marlow’s Tavern, both through local non-profit involvement and providing a comfortable, inviting place for guests to meet with big leathery booths, communal tables and plenty of covered patio seating. Dunwoody, the door’s open and the food is waiting -- come on in!