Rather than getting worked up into an Irish stew over St. Patrick’s Day fixings, we’re chasing a predominately green rainbow of ideas for our Luck o’ the Irish board. Leap like a leprechaun out of the box and into Paddy-pleasing recipes such as green Thin Mint truffles that use up those Girl Scout cookies, shamrock macarons, matcha green tea ice cream, green hummus and collard rolls. Toast your creativity with shamrock punch and St. Patty’s Day shooters or green detox drinks. Search no more. You’ve found your pot of gold.
@talkingfood personifies food. Gives it personality (will.i.yam) and thoughts to ponder (fudge not lest ye be fudged). If you like to play with words and food, you’ll eat this album right up.
In the White Oak Pastures circle of life, what goes around comes around. The grass is greener at Will Harris’ Bluffton, Georgia farm because rotational grazing nourishes the grass-fed cattle and lamb and pastured poultry, hogs and rabbits while returning a steady flow of rich nutrients to the soil. No chemicals needed. Harris discusses how he uses rotational grazing to sustain his land and animals at a Rotational Grazing Workshop on Saturday, April 11 from 10 a.m.-3 p.m. Discussions will cover grass types, fencing, water considerations, species symbiosis, haylage and other store feeds, guardian animals and even marketing. A quick romp through the farm’s history shows the value of rotational grazing. Captain James Edward Harris founded White Oak Pastures in 1866, raising livestock and poultry to feed his family and workers. After World War II, industrial farming became standard practice as Will Bell Harris raised calves for centralized slaughter miles away. In 1995, Will Harris consciously decided to jump off that treadmill and plow forward, transforming his family’s five-generation-held farm into Georgia’s largest USDA certified organic farm, where animals roam from birth until they are slaughtered in on-property, zero-waste red and white meat abattoirs. Harris continues to renew White Oak Pastures through sustainable land practices, stewardship and humane animal stockmanship. White Oak Pastures is the only farm in the United States that pasture-raises and hand-butchers 10 red meat and poultry species along with producing pastured eggs and certified-organic vegetables. Workshop fee is $100 per person and includes lunch in the Pavilion. Class size limited to 25 people. Reservations are required; call 229-641-2081 or book online.
Some chefs tout using “everything but the squeal” in their restaurants and recipes. Squeals are included in the case of “Pure Pork Awesomeness,” the second cookbook from Atlanta chef, restaurateur and “Top Chef” alum Kevin Gillespie. Hog meat hounds are squealing with delightful anticipation about routing through the book when it trots onto shelves March 31. Gillespie can’t wait to put pork in our bellies so he’s hosting a special “Pure Pork Awesomeness” Cookbook Party at his nationally acclaimed Glenwood Park restaurant Gunshow on Sunday, March 29 from 2-6 p.m. Tickets are $50 each and include a signed copy of the book plus dishes prepared from book recipes such as Korean barbecued pork bulgogi, Indianapolis-style fried pork loin sandwiches and Buffalo pork “wings.” Brews from SweetWater Brewing Company and drink specials flow at the watering hole.
Bantam + Biddy and Chick-a-Biddy are sporting the latest look in wall and window coverings: big, bold puzzle pieces. Help them finish the job. Donate to the Autism Speaks Puzzle Piece Campaign this month at all four Bantam + Biddy locations (Ansley, Crescent Avenue, Lenox Square and Avalon) and Chick-a-Biddy in Atlantic Station and receive a large, colorful puzzle piece. Pen in a name and a message and add it to each restaurant’s collection of pieces plastering windows and walls in support of Autism Speaks. Aiding good causes comes as naturally to these friendly eateries as frying up all-natural chicken and creating the delicious regionally inspired dishes guests love. Restaurant co-owners Shaun Doty and Lance Gummere say come on over to Bantam + Biddy and Chick-a-Biddy for tender chicken and tender-hearted Autism Speaks puzzle piece donations. All money raised through puzzle piece donations goes to nonprofit Autism Speaks, the world's leading autism science and advocacy organization, for funding research into the causes, prevention, treatments and a cure for autism.
Daffodils are beaming, proclaiming springtime is near! More than 100,000 daffodils are blooming throughout downtown Atlanta, according to Central Atlanta Progress. During March, Daffy Hour promotions at Atlanta restaurants salute this flower’s sunny countenance. What about you? Are you an early or late bloomer, preferring to seek daffodils before Daffy Hour or after enjoying a nip or nosh? Nikolai’s Roof, on the 30th floor of the Hilton Atlanta, offers Daffy Hour specials Tuesdays through Saturdays: Moscow Mules for $10 each and house-made meatballs for two served with grain mustard tomato sauce and caperberries for $12. The flora might not be obvious from this perch, but a spectacular skyline view awaits. Going with the daffodil yellow theme, Ray’s in the City sows Frosty Lemon martinis and Lemon Liqueur Sunrise cocktails, $8 each for Daffy Hours on weekdays from 4-7 p.m. Ray’s also features select half-priced appetizers, $6 glasses of house wines, $8 Tito’s cocktails and $8 Savannah bourbon weekdays from 3-6 p.m. By the way, if you capture some gorgeous photos while you’re out daffodil-ing around, be sure to share them on Facebook, Twitter and Instagram using #DowntownDaffodils.
Seamus Wines is a timely choice for this St. Paddy’s week Spring & Vine Winemaker’s Dinner at Milton’s Cuisine & Cocktails in historic Crabapple on Thursday, March 19 at 7 p.m. Seamus is an Irish name, pronounced “shay mus.” The father-and-son-owned Georgia business crafts its wines in San Francisco. Being a small producer allows Seamus to buy the best fruit from the best vineyards for their ultra-premium varietals without disrupting vineyard commitments to larger customers. Chef Derek Dollar’s menu eases diners from winter to spring flavors as it moves through pan-seared sea scallops and garden vegetable quinoa with roasted red pepper romesco and herb-white balsamic vinaigrette; smoked duck confit with creamed succotash, sunflower pesto and aged balsamic syrup; bacon-wrapped honey-glazed Cheshire pork tenderloins with white cheddar rice grits, yellow wax beans and creole mustard jus; and olive oil cake with lemon curd and fresh berries for dessert. $85 per person (includes tax and gratuity). Reservations: 678-431-8753.
Atlantans love reveling in St. Patrick’s Day festivities and so do area restaurants. What luck! Many eateries are Dublin’ down to carry their St. Pat’s-themed menus and drinks over the days encircling March 17.
On Tuesday, March 17 Atkins Park Restaurant & Bar in Virginia-Highland is shamrockin' with drink specials and an Irish chef's menu featuring corned beef and cabbage ($12), shepherd's pie ($14), bangers and mash ($14) and bread pudding ($5). Impatient? They’ll let you order off the chef’s menu on Saturday, March 14. Bantam + Biddy (Ansley, Crescent, Lenox Square, Avalon) sets Irish eyes a smiling over Guinness and shots of Jameson Irish Whiskey ($4 each) and Guinness with a Jameson Shorty ($6). Corned beef and cabbage sliders are $3 each. Enjoy this three-day Irish fling March 14-17.
The whole Communitas Hospitality clan o’ restaurants -- 10th& Piedmont, G's Midtown and HOBNOB Neighborhood Tavern-- goes a wee bit Irish March 13-17. Menu additions include green beer ($3), Irish Car Bombs ($6) and traditional corned beef and cabbage with sliced, slow-braised beef brisket and chopped cabbage served with golden potatoes and baby carrots, all roasted in Harp Irish Lager. FLIP burger boutique whips up a special St. Pat’s craft milkshake that’s only available March 16-22. The Lucky Charms Shake ($5) blends vanilla ice cream and Lucky Charms cereal and tops the works with vanilla foam and cereal pieces. Pick this rare-as-a-four-leaf-clover treat at all FLIP locations.
An Atlanta tradition since 1979, Johnny’s Hideaway in Buckhead pours on the St. Paddy’s charm with complimentary corned beef and cabbage and emerald green shooters from 6-7 p.m. on March 17. Leprechaun lore -- a couple of shooters does wonders for your Irish jig, and Johnny’s is open ‘til the wee hours to accommodate the fancy footwork.
Three’s the charm for lucky folks dining at Milton’s Cuisine & Cocktails over March 13-17. Choose from a trio of Irish specials: beef, barley and Guinness soup; cornbread-crusted cod with buttermilk mashed potatoes and creamed bacon-braised cabbage; and brown ale-braised lamb shank with mushroom-barley risotto, roasted pearl onions and natural jus.
Be a lepRAchaun and rollick with day-long specials on March 17 at RA Sushi Bar Restaurant in Midtown. St. Pat’s Day sippers include green hot sake ($2), Jameson shots ($4), Kirin and Kirin Light ($5) and multiple cocktail specials such as the Kuronama Car Bomb ($6) with Asahi Kuronama, Jameson Irish Whiskey and Bailey's Irish Cream; Midori margaritas ($5); and an Emerald Punch of vodka, Midori Melon liqueur, pineapple juice, lemon sour and orange juice garnished with orange slices and cherries ($14).
You are the lucky rainbow’s end when you order St. Patrick's Day necessities from Whole Foods Market and have Instacartdeliver to your door. Be it an Irish feast of prepared foods or libations and decorations for your shamrock shindig, Whole Foods covers all, delivers all.
Daylight Savings Time is back in session, and we’re gradually soaking up more hours of warm sunshine each day. Impatient souls seeking a fast pass to the tropical life can cruise intoTrader Vic’s Atlanta in the Hilton Atlanta for a Thirsty Thursday mini-vacay on Thursday, March 12. Dancing to the hot tunes of Bogey & The Viceroy Quartet from 8:30 p.m.-midnight boosts body heat, and icy cocktails cool faster than an ocean plunge. Drift through the night on Peachtree Punch, a fishbowl glass swimming with light rum and hints of peaches, oranges and coconuts, that is unique to Trader Vic’s Atlanta ($9). On Thirsty Thursdays, the Trader’s world-famous mai tais take Atlantans by storm at $6 each. Dress island or inland style and add a dab of coconut suntan oil to complete the beachy karma.
Cut the popcorn and Junior Mints. With a notch less than 40 cinematic years under its belt, the Atlanta Film Festival rates a broader culinary kickoff to the March 20-29 series that will light up Midtown screens with potential Academy Award nominees. Say, something more dramatic like pimento cheese hushpuppies with wasabi honey at Bantam + BiddyCrescent Avenue. Known for casting regional and pastured poultry and organic, seasonal vegetables in leading roles, the Midtown restaurant sets the stage for an Atlanta Film Festival benefit dinner on Thursday, March 12 at 7 p.m. The scene opens with a reception featuring steamed pork buns, beef tartar with bourbon-smoked paprika along with those tender pimento cheese hushpuppies. Chef Shaun Doty’s four-course, family style dinner zooms in with Sardinian flatbread; pastured chicken livers with date agnolotti and Marsala; and oxtail Parmentier with roasted spring Vidalia onions. San Gennaro feast-style zeppoles with bourbon-caramel sauce sweeten the last act. $60 per person covers food; allow extra for alcohol, tax and gratuity. Why be a cliffhanger and chance missing a chair? Call Bantam + Biddy at 404-835-6450 or email wecater@bantamandbiddy.com to hold your seat.
What’s New on Pinterest: Some folks feel crabby on gray days. We veer more toward Crabby Cravings for fresh bites of spicy crab sushi, creamy tomato and crab fettuccine and a scoop of cilantro lime crab salad dolloping a dreamy avocado bowl. Last week’s cold, dreary cold weather drove us to claw our way through bushels of crustacean recipes. Look what the tide brought in -- crab and sweet corn soup, crab and asparagus stuffed tilapia, low-carb crabcakes with roasted red pepper sauce, Parmesan-crusted crabcake bites, crab rangoon and a lesson on how to cook Alaskan king crab legs. Of course, we couldn’t be shellfish so we posted the pictures and recipes on Pinterest for crab coveters everywhere.
