Milton’s Cuisine & Cocktails is a winner of a 2015 TripAdvisor Certificate of Excellence thanks to consistently great reviews form TripAdvisor travelers. Executive chef Derek Dollar and his staff have a shout out as well -- a heartfelt “THANKS” to everyone who has dined at Milton’s and shared how much they enjoyed their meal at the seed-to-table restaurant in historic Crabapple.
Stem Wine Bar on the upside of the Perimeter in Marietta, showcases Esk Valley Estate, a boutique winery from down under in New Zealand at a five-course wine dinner with pairings on Thursday, June 11 from 6:30-9:30 p.m. Esk Valley Estate senior winemaker Gordon Russell travels northward for the evening to discuss the wines paired with Stem chef/owner Doug Turbush’s sumptuous spring menu. Pairings include yellowtail hamachi with grapefruit, ginger, kaffir lime and toasted sticky rice served with 2013 Esk Valley sauvignon blanc; crispy stuffed squash blossoms filled with house-made ricotta, nasturtium and salsa verde paired with 2012 Esk Valley Hawkes Bay chardonnay; pan-roasted Carolina quail with Carolina Gold rice and Sea Island red pea griddle cake with pepper jelly alongside Villa Maria Taylors Pass pinot noir; Wagyu beef short rib romesco with pinot noir onions and chanterelles served with Reserve pinot noir; and dessert of chocolate ganache tarte with Bing cherries and pistachio ice cream enjoyed with 2012 Esk Valley Gimblett Gravels red blend. Reserve and purchase seats in advance, $119 per person (includes tax and gratuity).
Gold for 50th, silver for 25th. Twenty-year anniversary? $20K of green. On June 1, Willy’s Mexicana Grill kicks off #SummerOfWillys, a season-long 20th anniversary celebration, by presenting a $5 Willy’s coupon to customers who donate to Boys & Girls Clubs of Metro Atlanta. Through the $20K or 20 Days fundraiser, Willy Bitter, founder and namesake of Willy’s Mexicana Grill, flips the gifting to support the community that has kept Atlanta’s first burrito restaurant in the forefront for 20 years. The goal is to raise $20,000 for Positive Sprouts, the Boys & Girls Clubs’ healthy-eating initiative, in 20 days or less. When guests stop in for Willy’s fresh-made favorites like the popular new Baja burrito or Frito burrito, they can add a $5 donation to their tab. In return, they’ll receive a $5 cash coupon to use on their next visit. The fundraiser runs through June 20 at Atlanta- and Athens-area Willy’s locations. Coupon expires July 12, 2015 and is valid at all locations except Hartsfield-Jackson Atlanta International Airport.
Since frying up its first chicken, Bantam + Biddy has drawn from local and regional sources for produce, products and all-natural, pastured poultry. The Crescent Avenue location of this community-oriented eatery is hatching a way to give back to a like-minded organization, the Georgia Conservancy. After 5 p.m. on Monday, June 1, 10 percent of restaurant proceeds will go to this foundation that strives to protect Georgia’s natural resources by advocating environmental policies, sustainable growth practice and common-ground solutions to environmental challenges.
Oh, bother. Seems those nasty pests love lazy summer days as much as you do. Learn the basics of integrated pest management at White Oak Pastures’ Organic Pest Management Workshop on Saturday, May 30. Identify nasty garden pests, discover how to prevent the voracious villains from establishing residency in your small veggie garden or larger farm, review commercial and homemade solutions and see how beneficial insects fit into the mix. Already bugged by pests? Bring insect damage examples from your home garden for identification and eradication suggestions. A farm tour opens the day at 10 a.m., and the workshop wraps up around 4:30 p.m. with lunch in the Pavilion filling the noon hour. Class size limited to 20 participants. $65 per person, includes lunch. Reserve a spot online or call 229-641-2081.
A year has blown by faster than smoker clouds for Smokebelly BBQ, and the Buckhead barbecue joint is cueing up an anniversary party Saturday, May 30. They’re roasting a whole hog and divvying out portions for free from 3-4 p.m. (while grub lasts). Toss back drink specials such as $3 Curious Traveler Shandy and Angry Orchard drafts and $4 specialty cocktails throughout the afternoon and evening. Games, giveaways and live music continue the festivities until 12:30 a.m. On the patio, Anthony Crane strums out acoustic tunes from 5-7 p.m., and Bluegrass Flashmob Trio picks and grins from 7-9 p.m. Convoy takes the tunes inside for a full band stage experience from 9:30 p.m.-12:30 a.m.
Scout out MAX’s Wine Dive along the Southern and global “tasting trails” curated through Atlanta Food & Wine Festival Tasting Tents, Friday, May 29 - Sunday, May 31. Nosh samples from more than 100 restaurants, food, wine and libations exhibitors during the hours of 3-6 p.m. Friday (VIP entry 2:30 p.m.), 2-5 p.m. Saturday and 1:30-4:30 p.m. Sunday. Tasting Tent wristbands are a must-wear accessory to enter. Buy a wristband for your day of choice online, $100 a pop. VIP pass holders enjoy access to the exclusive Connoisseur Lounge for socializing, eating, drinking and relishing private food and beverage classes. MAX’s Wine Dive will be there, serving samples of popular dishes plus wine pairings. Hours are Friday, May 29 from 3-6 p.m. and Saturday, May 30 from 2:30-5:30 p.m.
Max out your Atlanta Food & Wine Festival experience by capping the day at MAX’s Wine Dive. Flash your AF&WF ticket or badge at the Midtown restaurant over the festival weekend and slice 10 percent off your food tab. Chef Patric Bell-Good loads the menu with large plates for the table and small plates for soloists or duos. Lunch is served until 4 p.m. Friday, then it’s on to dinner or weekend brunch. Dine in only; excludes alcohol.
Admittedly, Kevin Gillespie -- Gunshow owner, chef and”Pure Pork Awesomeness” cookbook author -- is obsessed with all things pork. His quest to raise awareness about the versatile Southern staple continues during Pork Awesomeness, an Atlanta Food & Wine Festival Sunday Classslated for May 31 from 12:30-1:30 p.m. in the Loews Atlanta Hotel. Cuts, breeds, flavors, recipes and cooking techniques are all “fare” game in this class that’s stuffed tighter than a pig in a poke. For tickets and class registration information, click here.
“Big Bad Chef” John Currence of City Grocery Restaurant Group in Oxford, Mississippi is inbound for the May 28-31Atlanta Food & Wine Festival, and he’s spending the evening of Friday, May 29 with fellow chef and restaurateur Shaun Doty. The two chefs are throwing Big Bad Pop-Up dinners that night at Doty’s Bantam + Biddy on Crescent Avenue in Midtown. In high-energy and quick-serve fashion over the night’s four casual dinner seatings, Currence, Doty and visiting chefs Vishwesh Bhatt, Kelly English and Duane Nutter will delight guests with chef-inspired street food and cocktails with menu items ranging from $5-$15. Currence launched the Big Bad Pop-Up dinner series three years ago as a “rad” way for chefs and guests to meld and help out local charities such as The Giving Kitchen and The Piedmont School, beneficiaries of the Bantam + Biddy pop-up. $20 reservation fee holds a seat and will be credited to the night’s bill. Buy tickets online.
The mouthwatering smell of grilled meats and those all-telling smoke signals hovering over the corner of Monroe Drive and Piedmont across from Piedmont Park speak the truth, barbecue time is here. HOBNOB Neighborhood Tavern is stoking its grills and going “Smoke’n on the Patio” Monday and Thursday evenings beginning Thursday, May 28. They’ll start slicing and serving a variety of smoked meats and Southern sides from 5 p.m. while the supply holds. Guests can dine inside, on the patio or grab take out -- and they’re welcome to order off HOBNOB’s regular menu of popular dishes. Call 404-968-2288 for more information.
The duck’s handsome, the wine winsome as all get out.Duckhorn Vineyards, founded by Dan and Margaret Duckhorn 40 years ago, has established itself as one of North America’s premium Napa Valley wine producers. Ray’s in the City validates the winery’s reputation at a Duckhorn wine and hors d’oeuvre reception on Thursday, May 28 from 5-7 p.m. Savor fine Duckhorn varietals along with hickory bacon-wrapped oysters with pepper cheese, braised short rib and crab Wellington and pan-roasted sea scallop with Parma ham and melon. $35 per person (excludes tax and gratuity). Call 404-524-9224 for reservations.
“If life gives you limes, make margaritas,”
advises Jimmy Buffett. Change your latitude and attitude to match his outlook
on life at Tin Lizzy’s Cantina’s Parrothead patio parties
on Thursday, May 28. “It’s Five O’clock Somewhere,” and these patio parties
cruise from 5-8 p.m. at Tin Lizzy’s Emory Point, Perimeter and Buckhead locations. Tin Lizzy’s offers a house full of
margaritas including Top of the House, Fall Off the House, Beach House, Skinny
House, Desert Pear, Chipotle Pineapple, Thai and a whole grove of fruity ‘ritas
including grapefruit, pomegranate, strawberry, raspberry, mango and sangria.
Don’t spill your ‘rita of choice as you sway away to live music and jump on
chances to win prizes and tickets to the sold-out Jimmy Buffett concert on June
2 at Gwinnett Arena. Parrothead attire is encouraged. “Come Monday,” you’ll be
glad you went and besides, you must be present to win.
We’re enthused about infusions -- infused
beverages to quench summer cravings. Become Infusingly Inspired and master infusing vodka
and other liquors with jalapeños to pack a wallop in summer’s Moscow Mules and
bloody marys, fruit for adults-only popsicles or herbs that take classic
cocktails for a spin. Non-tipsy infusions include rosemary-infused cucumber
lemonade, Earl Grey infusion with ginger ale and lemon iced tea, peach green
tea and pitchers of hydrating infused water recipes.
That Pie Place doesn’t believe in pressing the
heck out of a Cuban sandwich. Their tender pocket pie version folds
slow-roasted pulled pork, sliced ham, Swiss cheese, dill pickle and a touch of
yellow mustard into a flaky crust ($5.49). Swoop your sandwich into the pool of
mojo dipping sauce before each bite.
