What's New on Pinterest: Beachy Bites

Make this Memorial Day one to remember with flavorful foods that will leave everyone feeling stress-free and satisfied.  Celebrate those who have served while serving up summer-style foods from our Beachy Bites Pinterest board. Watermelon krispie treats, margarita cookies and tomato salad will keep everyone refreshingly full while kicking off vacation season!

Eat it and Tweep: Let the Dog Days of Summer Begin by Adopting a Golden

School’s out and the kids are barking up trees for things to do. Why not Adopt a Golden? Give your kids the perfect chance to learn responsibility by adding a furry new friend to take care of. The whole family can get in on the fun and enjoy evening strolls with your newest family member. Get ready to fall in love with adorable tail wags and wet kisses by following Adopt a Golden Atlanta on Twitter (@adoptagolden). Go on now, fetch.

Sample Tweet: Little Millie is here at AGA and is looking for a home! At just 8 1/2 weeks old, she is simply adorable! http://fb.me/19b9J8hKf

Appetizing Aperture

It's time to break out those Fire & Flavor grilling planks for simple outdoor cooking. The all-natural cedar, alder, maple and oak planks are perfect for grilling your appetizers, meats, and veggies to a create a delicious smoky taste perfect for your meats and veggies. See what you can cook up by trying recipes on the Fire and Flavor website and their recipe for planked brie with pistachios will be sure to impress!  

SMOKED - One-Hour Special Premieres Monday, May 27 at 9 p.m. E/P on DESTINATION AMERICA

Get ready for some smoky competition as Atlanta’s very own Kevin Gillespie judges the Smoked one-hour premiere. A lucky up-and-coming pitmaster will go grill-to-grill against a BBQ legend. Who will win the ultimate title, major bragging rights and the pride to last a lifetime? With unexpected twists from host Marc Ryan throughout the eight hour competition, pulling off a win won’t be easy!  

Get Memorial Day Weekend Started Off Right With a Fish Fry and Anniversary Bash at The Optimist

The Optimist is celebrating two biggies -- its one-year anniversary and Memorial Day -- on one party-perfect day, Saturday, May 25. The polished fish camp and oyster bar is hosting a fish fry beginning at 1 p.m. Keyboardist Ben Tanner of the Grammy-nominated Alabama Shakes will perform with bands Belle Adaire and The Bear starting at 4 p.m. The year has sailed by with regatta speed since Ford Fry opened The Optimist to give Atlantans the ocean edge they crave. The fresh catches and cool tunes will help cure any landlocked woes.

Fast Times, Decatur-Style: No. 246 Adds Call-Ahead Lunch Menu and Summer Sunday Ping-Pong Tournaments

 

Time flies on a lunch hour. Downtown Decatur workers, squeeze a leisurely Italian lunch fix into your precious lunch break via the new call-ahead menu at No. 246. Call before leaving the office and your meal will be ready when you arrive. Delizioso plates include a chicken Parm sandwich, wood-baked ziti and meatballs, and mushroom pizza ($8-$16). Share or go solo on some crispy cheese, garlic knots, chicken wings and soup ($5-6) or salad and side options like the chopped salad, house salad, flatbread, roasted potatoes and crispy onions ($3-$12). See a sample menu on Facebook. For more information or to place a call-ahead order, call 678-399-8246.

Ping-Pong players sign up now! Come Sunday, June 2, fast-paced Ping-Pong takes over in the backyard area from 5-8 p.m. Drew Belline's winning snacks keep energy levels high and include a selection of toasts ($5-$13) with a variety of toppings like arugula almond pesto and house ricotta; pork rillettes, beet pickled farm eggs, whole-grain mustard and local parsley; cannellini beans, Parmesan and EVOO; red pepper, basil and EVOO; and tuna conserva, citrus and olives. Bites ($5) include the No. 246 meatball and French fries with salt and Parmesan. Pizzas also are offered and include Margherita with tomato, fior di latte and backyard basil ($10) and local mushroom with mozzarella, San Marzano tomatoes and arugula ($13). Toast sweet victory with Yuengling, Dale's Pale Ale, Sierra Nevada Pale Ale and Anderson Valley Oatmeal Stout ($3-$6) or one-ounce shots of rye whiskey and Fernet Branca ($3 apiece). Sign up for tournament times by emailing Clarke Anderson at canderson@rocketfarmrestaurants.com.

Raise Money for St. Jude Children's Research Hospital with RA Sushi's 9th Annual Nicky's Week, May 26 - June 1

 

During Nicky's Week, eating edamame and Tootsy maki at Midtown's RA Sushi Bar Restaurant goes straight to helping children at St. Jude Children's Research Hospital. From  Sunday, May 26 through Saturday, June 1, and now in its ninth year, the annual spring benefit dedicates 100 percent of the proceeds from select menu and drink items to assist kids battling cancer and other deadly diseases. St. Jude's patients receive care regardless of their family's ability to pay. The inspiration behind the effort is Nicky Mailliard, a St. Jude's patient and nephew of one of RA Sushi's founders. The 13-year old inspired many RA Sushi employees during his brave battle against brain cancer in 2005. Since the start of Nicky's Week, RA Sushi has raised more than $1 million for St. Jude's! Now that's a reason to eat out! 

Gerry Klaskala and Tyler Williams Cover Next Two Morningside Farmers Market Chef Demos

 

You don't have to wait long to start the weekend off right at the Morningside Farmers Market. Booths open shortly after sunrise (7:30 a.m. to be exact) on Saturday mornings, so you can jump in as soon as the sun starts shining. By 9 a.m., shopping bags are bulging with locally grown organic produce, herbs and craft food items. Chef demo time! Gerry Klaskala of Aria leads a lesson in working with Riverview Farm andouille sausage on May 25, and Tyler Williams of Woodfire Grill takes on the fresh taste of Woodland Gardens fennel on June 1. Be sure to stock up on these items before the demos because after these chefs share their ideas there's sure to be a run on the market.

Sign Up for a Wheel Adventure and Join Warren Bruno Memorial Ride Through In-Town Neighborhoods on June 2

Grab your bike, bring your friends, and get ready for the Warren Bruno Memorial Ride on Sunday, June 2 to kick off Virginia Highland Summerfest. Warren Bruno, founder of Virginia-Highland Summerfest, passed away recently after a long battle with cancer. Bruno was not only an avid cyclist, but also the owner of Ormsby's and Atkins Park Restaurant & Bar. What better way to celebrate his life than with a bike ride through Virginia Highland! Donations will be given to the Leukemia & Lymphoma Society, and water and food will be provided along the route. 

Ormsby's Warm Weather Menu Sends Wintry Thoughts Packing

Ormsby's is serving up summer the right way with a finger licking, thirst quenching new menu that will liven up any dull day this season. Dive into a handheld entrée, such as the pesto-marinated chicken wrap or fresh fish tacos. New draft beers make their mark on the menu, complete with listing names, origins, style, alcohol content and size. And don’t worry about dessert weighing you down; new options, such as key lime cheesecake and banana pudding, are light-hearted and tangy. 

Cast Off for a Reel-y Good Time at The Optimist's One-Year Anniversary Party Plus More in this Week's Dish

Don’t let this summer sail by without saving time for some ATL-style celebrations. Memorial Day just so happens to coincide with the anniversary of one of Atlanta’s hottest spots, The Optimist, and they’re throwing city-goers a deliciously fun party. Get the details and see what else the city is celebrating in this week’s Dish!

It's Peach (Daiquiri) Season

Planning a little get-together for the 3-day weekend? We have the perfect drink! Celebrate peach season with a delicious peach daiquiri using organic peaches from Watsonia Farms (because they are the first to have them!). Get them at your local farmers market and use this recipe courtesy of Rebecca Lang's  book “Quick-Fix Southern,”  You'll probably want to get enough for two batches!

“Quick-Fix Southern” Peach Daiquiris

Serves 4 to 6

6 medium peaches or 3 cups frozen peaches, thawed

1/2 cup peach nectar

4 1/2 cups ice

1/2 to 3/4 cup rum

Peel and coarsely chop the peaches and place them in a blender. Add about two tablespoons of nectar. Blend until the peaches are completely puréed.

Add the ice and blend until all of it is crushed. Add the remaining six tablespoons of nectar and the rum and blend to mix. Serve in large wine glasses.