Appetizing Aperture: Nikolai's Roof Southern Pecan Pie Cocktail

Nikolai’s Roof, atop the Hilton Atlanta, crafts a decadent Southern Pecan Pie after-dinner cocktail with Jack Daniel’s Tennessee Honey, dark crème de cacao, Liquor 43, Frangelico and cream. In lieu of a crust, the glass is rimmed with crushed caramelized pecans. Look for this Southern champion in the Atlanta Convention & Visitors Bureau Battle of the Bottles contest.

Grand Opening Week at Bar Meatball in Virginia-Highland is Rolling with Specials, May 12-17

Photo by Marco Alarcon

Bar Meatball has been quietly meeting the neighbors in its Virginia-Highland home over the past few weeks, and now the Italian eatery is rolling out a week of grand-opening specials. Monday, May 12 is free slider night. On Neighbor Night, Tuesday, May 13, 10 percent of the evening’s proceeds will go to the Morningside Lenox Park Association. Ten dollars buys a bottle of Vitiano sangiovese cabernet blend or Banfi Le Rime pinot grigio on Wednesday, May 14. Savor sangria and a slider for $6 on Thursday, May 15. Friday brings free zeppole (you know, those irresistible Italian donuts dusted with powdered sugar)! Kids under 12 years old eat free from noon-5 p.m. on Saturday, May 17. Stop by and see why Bar Meatball’s old-school traditions and flavors shine. For one thing, the place draws on family recipes, high quality ingredients, meats ground in-house daily and sourced locally whenever possible. An easily maneuverable wine and beer list make Bar Meatball a no-brainer for a simply delicious night out in the neighborhood.

Roost at Chick-a-Biddy for $15 Deal during Atlantic Station Restaurant Week to Benefit Autism Speaks, May 12-18

 

We say “roost” because those who love Chick-a-Biddy’s pimento cheese, piri piri chicken and fried chicken will want to stop by daily for their chicken fix during Atlantic Station Restaurant Week, May 12-18. The casual eatery is offering a $15 prix fixe menu during lunch and dinner that gives guests a choice of a pimento cheese or a veggie chili appetizer, a quarter of piri piri or fried chicken with two sides for the main slot, and a chocolate chip pecan cookie or gluten-free chocolate cupcake for dessert. Chick-a-Biddy owner Shaun Doty is a longtime supporter of Autism Speaks, the beneficiary of this first-ever Atlantic Station Restaurant Week. Diners can also show their receipts at select Atlantic Station retailers to receive store discounts. More ways to support Autism Speaks include buying $2 A-Cards for special Atlantic Station offers and discounts and participating in the Georgia Walk Now for Autism Speaks on May 18.

What’s New on Pinterest: Sensational Salads

Time to turn over a new leaf and load up on Sensational Salads. We’re growing a virtual salad bar of ideas -- chopped, layered, protein-plumped, barbecued or salads for people who absolutely hate lettuce. Fess up. We know you’re out there.

Get Asparagus Tips from Nikolai’s Roof Chef de Cuisine Stephanie Alderete at Piedmont Park Green Market

This Saturday, May 10, visit the Piedmont Park Green Market to pick up some asparagus tips from Stephanie Alderete, chef de cuisine at Nikolai’s Roof in the Hilton Atlanta. Alderete will prepare charred asparagus salad with Calabrese feta and egg yolk emulsion. Clip and save her recipe so you can focus on her steps. Chef demos take place on the Community Center patio during the 11 a.m. to noon hour.

Charred Asparagus Salad, Calabrese Feta and Egg Yolk Emulsion

Charred Asparagus

1 ea. bunch asparagus, standard size

1 oz. olive oil

1 tsp. salt

1 tsp. black pepper

Trim bottoms of asparagus, toss with oil and salt & pepper. Grill on high heat for 3-5 minutes. Remove from grill, cool completely and cut into 1 inch pieces.

Calabrese Feta

4 oz. feta cheese, cut into large dice

1 tbsp. Calabrese chile oil

1 ea. Calabrese chile, minced fine

2 oz. olive oil

1 tbsp. black pepper

Egg Yolk Emulsion

6 ea. large egg

1 oz. sherry vinegar

1 tsp. grain mustard

1 tsp. parsley, minced fine

1 tbsp. salt

1 tsp. black pepper

2 oz. olive oil

Cook eggs in immersion circulator for 90 minutes at 62.8 degrees Fahrenheit. Remove eggs and cool completely. Remove yolk from eggs and discard whites. Add remaining ingredients, excluding oil, and whisk to combine. Whisk oil into mixture and set aside.

Tomato Confit

1 pint yellow grape tomato

2 oz. olive oil

1 oz. white balsamic vinegar

1 tsp. each coriander seed, fennel seed and black peppercorn

2 ea. bay leaf

Place all ingredients in vacuum bag and seal. Cook sous vide at 65 degrees Fahrenheit for 1 hour. Cool completely in vacuum bag. Remove tomatoes from oil mix, reserve for later use.

Ciabatta Crouton

4 ea. ciabatta rolls, cut into medium dice

1 oz. clarified butter

½ tsp. garlic powder

½ tsp. onion powder

1 tsp. salt

Toss all ingredients together, bake at 375 degrees Fahrenheit for 5-8 minutes, until toasted but not too dark.

To assemble

Place asparagus in bowl. Drain the feta from the oil, save the oil for later use, add feta to the asparagus. Add the crouton and tomato confit; drizzle 2 oz. of the emulsion sauce over the salad and toss to combine. Serve chilled.

Enter to Win the Farm Star Living Insta-Dinner Contest for a Freezer Full of Springer Mountain Chicken

Farm-to-table blog Farm Star Living is “Insta”-gating a photogenic contest and the winner receives a freezer full of Springer Mountain Farms chicken. You read that correctly, freezer and chicken. Through July 4th, visit any restaurant in Atlanta (or Nashville if you’re headed that way) with the bird on the menu. Atlanta participants include JCT. Kitchen & Bar and No. 246. Then, Instagram a picture of the menu, honing in on Springer Mountain Farms chicken, and be sure to tag it @farmstarliving and #springermountainfarms. A free vintage-style Farm Star Living T-shirt flies out to the first 100 entries. Farm Star Living is all about farms, farming and food. Springer Mountain Farms chickens are 100 percent natural with no antibiotics, growth stimulants or hormones, and they’re never fed animal by-products.