Friday, January 24, 2014

Appetizing Aperture: Portobello Mushroom Caps at Milton's Cuisine & Cocktails

The garden-fresh flavors at Milton's Cuisine & Cocktails aren't the only perk of seed-to-fork dining; the vivid colors and rich textures also make for some absolutely stunning food photos all year long. One glance at their hefty Portobello mushroom caps stuffed with spinach and garlic and we're hauling out the knives and forks.

The Cook's Warehouse Brings a Taste of Japan to ATL

How's your Japanese? Mine, not so much. But here's a great way to improve your Japanese cooking skills with well-known chef and instructor Hiroko Shimbo. She will lead classes this month at the The Cook's Warehouse stores in Midtown and East Cobb. Her most recent book, "Hiroko's American Kitchen - Cooking with Japanese Flavors," won the International Association of Culinary Professionals (IACP) Cookbook Award 2013 under the American category. Shimbo's classes at The Cook's Warehouse will reflect her book's philosophy and demonstrate how easily we can integrate Japanese flavors, cooking techniques and staples into healthy dishes. Join Shimbo on Tuesday, January 28 from 6:30- 9 p.m. at the Midtown location to learn about "American Cooking with Japanese Flavors Hands On" and prepare miso-flavored beet soup, sukiyaki and chorizo and shrimp rice ($70 per person). On Wednesday, January 29, the chef will cross town to The Cook's Warehouse East Cobb to lead "Hiroko's American Kitchen" from 7-9 p.m. and create spiced kabocha squash soup, short ribs - Japanese style, and miso bacon potatoes ($50 per person). Register for classes online. According to Google, this means "see you there!"そこを参照してください。

#foodgram of the week: fellow foodie Jessica

How do self-proclaimed pro eaters, food-tographers, master chefs and exercise lovers squeeze in a little time for everything? Jessica will show you how she does it all via blogstweets and tasty pics @howsweeteats.

Thursday, January 23, 2014

Old Vinings Inn Hosts Goldschmidt Vineyards Wine Dinner on January 30

Is the cold weather bringing you down? Warm up with the Goldschmidt Vineyards wine dinner at Old Vinings Inn on Thursday, January 30 at 7 p.m. Chef Don Diem and chef de cuisine Scott Holder have planned a hearty winter's night menu to complement wines selected by Nick Goldschmidt. On the menu: lobster prepared two ways - via sous vide and in samosa, paired with 2011 Boulder Bank sauvignon blanc, Marlborough; venison consommé with root vegetable and truffle mousse, paired with 2011 White Hart pinot noir, Santa Lucia Highlands; beef two ways - braised shoulder paired with 2010 Goldschmidt "Fidelity" Bordeaux-style, Alexander Valley and tenderloin paired with 2009 Goldschmidt "Forefathers" Lone Tree Vineyard cabernet sauvignon, Alexander Valley. Topping the meal is a dessert of chocolate cherry tart, pistachio ice cream, chocolate-covered espresso beans and raspberry gelée paired with 2011 Victor Vineyards Roadside Red, zinfandel blend, Lodi. Meet industry veteran Nick Goldschmidt who brings decades of experience in winemaking from New Zealand, Australia, California and at his own Goldschmidt Vineyards. Cost is $85 per person plus tax and gratuity. There’s limited space, so reserve your place by calling 770-438-2282.

Team Hidi Says It's Never Too Late to Give

Chef Ryan Hidinger brought more to the Atlanta restaurant and hospitality world than just fantastic food. On Sunday, January 26 his life and legacy will be celebrated at the Team Hidi benefit for The Giving Kitchen at the King Plow Arts Center. The event, which features participants like JCT. Kitchen & BarKing + Duke and Article 14, benefits Atlanta restaurant workers who are experiencing unforeseen hardships. Tickets are already sold out, but you can still make a difference by donating to The Giving Kitchen.  

Wednesday, January 22, 2014

Head to the Chattahoochee Nature Center on January 25 for Ice Fest and Help Out Children's Charities and CHOA

Have you ever seen those ice sculptures and wondered how in the world did someone make that?! Well then, head to Ice Fest 2014 at the Chattahoochee Nature Center at 10 a.m. on Saturday, January 25 to see it for yourself! Whole Foods Market, an event sponsor, and Milton's Cuisine & Cocktails are pleased to participate in this Children's Charities event benefitting the Early Autism Detection Unit for Children's Healthcare of Atlanta (CHOA). Milton's chef Derek Dollar is preparing food for the day's festivities, and an ice sculptor will carve a block of ice into Milton's logo. For tickets, you can purchase them online or call 877-725-8849

$2 Tacos and Dos Equis Saturdays at Tin Lizzy's Emory Point

Photo by Jeremy Adamo
Two dollars might not get you much these days, but Tin Lizzy's Cantina in Emory Point is here to change that. They're offering up a special $2 menu every Saturday filled with grilled, barbecue or buffalo chicken tacos, veggie tacos, fried fish tacos, and salsa fresca or spicy red salsa with tortilla chips. That same low price goes for Dos Equis lager and ambar beers. Saturday savings play out all day long, from 11:30 a.m.-12:30 a.m. closing time - and all of Tin Lizzy's lively good times come along for a free ride. While at any of the six metro-Atlanta cantinas, flex your Mex-ination and submit an entry in the fifth annual taco contest. Check out the details online and on CBS "Better Mornings Atlanta."

Tuesday, January 21, 2014

Georgia Organics and FoodCorps Go Green in the Classroom

The state of Georgia is big on growing fruits and veggies - in fact, we’re number four in the country. But when it comes to eating them? We could use some help. That’s where FoodCorps, a farm-to-school organization, and Georgia Organics step up to the veggie-lacking plate. The two are joining forces to bring hands-on nutrition education programs to schools that are seeking improvement in healthy eating habits. Georgia Organics was the first to introduce the Peach State to farm-to-school programs and continues to lead the pack for the National Farm to School Network. It’s not too late to join in on the green goodness from FoodCorps and Georgia Organics, applications are available until March 30 and can be found online

Three-Course Dinner Makes a Splash at Aqua blue during Roswell Restaurant "Week"

Why spend an arm and a leg trying to woo your date when you can indulge in a three-course prix fixe menu for a twenty and a five spot? The folks at Aqua blue in Roswell are serving up this special trio for just $25 per person during the third annual Roswell Restaurant Week, going on January 21 through February 1. Technically that's more than a week, which works out to your benefit as you'll have more time to come back and enjoy each of the two different options offered for each course. Start with either tomato mozzarella salad or an Aqua blue sushi roll, progress to thyme- and garlic-crusted hanger steak over pancetta mashed potatoes or grilled salmon over smoked Gouda polenta, then end with classic crème brûlée or a chocolate mousse tower. Beverages, tax and gratuity not included. Make reservations through Open Table.

Fork Out a Donation to The Giving Kitchen Plus More in this Week's Dish


There's a lot of giving going on in the "A" this week. Georgia Organics is teaming up with FoodCorp to expand farm-to-school programs in the state, Ice Fest 2014 at the Chattahoochee Nature Center benefits the Early Autism Detection Unit for Children's Healthcare of Atlanta and Team HIDI hosts a benefit for The Giving Kitchen. Dig in on the food and donate at these events, plus check out what else is happening in food in this week's Dish

Monday, January 20, 2014

What's New on Pinterest: Meaty Meals

January is National Meat Month! To celebrate, we’re hosting a Pinterest roast with our Meaty Meals board. Beef, pork, chicken and turkey are all fair game as we post mouthwatering photos and recipes you’ll want to try. Think beef and Irish stout stew while watching “Downton Abbey,” Philly steak and cheese stromboli during football, Buffalo turkey meatballs during basketball or red wine-braised beef with the rest of that red wine in your glass. Go ahead and meat up.