They’ll bring the pig, your party provides the squeals of glee.Terminus City now carries the ‘cue to you, all prepped and ready to be prepared wherever your hoedown is happening. A Terminus City BBQ rig travels your way along with pork to be cooked and chopped, KOG’s Terminus City pepper vinegar sauce, buns, four sides, dessert and paper products for 40-55 people. This is the barbecue backed by Atlanta’s own Kevin Gillespie, prince of pork and author of “Pure Pork Awesomeness.” Place orders at least two weeks in advance and pull more details by contacting JR Zincone,j.r.@redbeardrestaurants.com.
Diners seeking upscale seafood in a casual setting can prepare to drop anchor at Drift Fish House & Oyster Bar, the third dining destination from chef/restaurateur Doug Turbush. A port-side view reveals a chef-driven showcase of sustainable seafood and the high level of service guests have come to expect from Turbush and his other popular Marietta establishments Seed Kitchen & Bar and Stem Wine Bar. Drift executive chef Brendan Keenan and Turbush collaborated on menu offerings, netting an appealing mix of shareable plates, raw bar favorites, enticing entrées and traditional seafood staples. Oyster platters, oven-roasted clams, wood-grilled whole fish and rib-eyes and seaside delights such as seafood po'boys and lobster rolls will appeal to everyone at the table. Drift director of operations Jason Raymond and bar manager Jose Pereiro have respectively developed a wine list to complement the seafood menu and a program of craft cocktails built around top-notch spirits. A beach theme prevails from the "Oar Room" where approximately 100 oars dangle from the ceiling to the handsome bar area, the oyster bar backing up to a wood-burning oven, and an ample, partially covered outdoor patio. Custom-built furniture and sculptures from local artisans are complemented by a collection of antique oyster cans. Drift serves dinner nightly with lunch and brunch service to follow at a later date. Find Drift in The Avenue East Cobb, 4475 Roswell Road in Marietta. Call 770-635-7641 for reservations.
Kevin Gillespie has a knack for scoping out some of the most talented chefs in the nation and inviting them to Atlanta as guest chefs in the Gunshow “Hired Guns” dining series. They accept the challenge, much to the delight of Atlanta diners. Affirming his picks, two chefs in this year’s “Hired Guns” series join Gillespie as semifinalists for James Beard 2016 Restaurant and Chef Awards. Vishwesh Bhatt of City Grocery Restaurant Group in Oxford, Mississippi, is on the “Best Chef: South” short list, and Vivian Howard of Chef & The Farmer in Kinston, North Carolina, joins Gillespie on the “Best Chef: Southeast” list. Finalists will be announced on Twitter March 15. Act fast and you can still score seats at Bhatt’s “Hired Guns” dinner events, 6-9 p.m. Sunday, March 13 or Monday, March 14; $95 per person (excluding tax, gratuity and drinks). Buy tickets online. Calendar scroll through to fall and save October 16 and 17 for Vivian Howard’s “Hired Guns” visit.
Bellina
Alimentari Culinary Club classes and events are hot topics at
Ponce City Market in Midtown. Roll call shows rosters filling fast. The magnet? “Mangia!” Given the convivial nature of
preparing and enjoying Italian food and wine, anyone can be a culinary arts
major while bonding over the pasta press, laughing over durum and dough or
analyzing vino and Amaro. Pick an interest and sign up today. All classes are
$45 per person (plus tax) unless otherwise noted. To register, click on the
class name or call 404-330-9933.
- Kids Kitchen: Book a date with your kid
(8-12 years old) and join the chef in making pasta from scratch. ($45 for
two people, one adult and one child); Tuesday, March 8 from 4-5 p.m.
- Single Mingle Pasta Making: Meet and mingle
in a hands-on fresh pasta cooking class and tasting. Take home some of the
night’s pasta; Tuesday, March 15 from 6-7:30 p.m.
- Introduction to Amaro: Learn about
Italy’s Amaro culture while enjoying a guided tasting of bar selections
and nibbles from the kitchen; Wednesday, March 16 from 6:30-7:30 p.m.; $28
per person.
- Pizza Making: Toss the dough with the best
of them after learning the art of pizza crafting and sampling class-made
creations; Tuesday, March 22 from 6-7:30 p.m.
- Easter Seafood Dinner: A special dining
event only offered in the Culinary Club, this classic fish-based Italian
dinner includes starter, entrée and dessert accompanied by sparkling,
white and red wines; Wednesday, March 23 from 7-9 p.m.; $65 per person.
- Pasta Making: Mix, roll, cook, eat, take
some home. Boxed pasta migrates to the back of the pantry after mastering
fresh-made pasta; Tuesday, March 29 from 6-7:30 p.m.
- 3 Wine 3 Cheese: A little bit Italy, a
little bit local, this guided tasting pairs some of Italy’s finest natural
wines with local artisanal cheeses; Wednesday, March 30 from 6-7 p.m.; $28
per person.
It’s not like those in Atlanta’s restaurant industry can gather round the coffeepot (or coffee pod, these days) to dish on trends, give high fives for successes and gulp in some of the latest gourmet gossip (in a nice way). They’re too busy chopping, muddling and dishing all over Atlanta. Nosh Talks stands in the gap. The food industry networking organization is hosting a social at Monday Night Brewing (670 Trabert Ave., NW in Atlanta) from 2-5 p.m. on Monday, March 7. Count on time to talk as well as listen to the panel discussion featuring Aria’s Andrés Loaiza and other beverage experts. Our Atlanta Dish blog pours out more information.
Chef Gerry Klaskala is the first phenomenal chef to step up to the plate for the Serenbe Southern Chef Series 2016. Ten guests will have an opportunity to don aprons, roll up sleeves and set to prepping, cooking and eating Sunday supper and Monday lunch with the chef/owner of Aria at The Inn at Serenbe on March 6-7. Breakfast and an overnight stay at The Inn at Serenbe, located in peaceful Chattahoochee Hills, Georgia, also are included in the $695 per-guest package price. Small class size means spaces go quickly. Email Guest Services to reserve a spot or call 770-463-2610.
Do brunch? Atlantans love to. And that’s why this Saturday’s Atlanta Brunch Festival in Historic Fourth Ward Park is totally sold out. Lucky ticket holders will brunch on tastings from some of Atlanta’s best brunch spots washed down with classic brunchy beverages (i.e. bloody Marys and mimosas). Brunch newcomer Saltwood Charcuterie & Bar will dish out samples from its new brunch menu. No worries if you don’t have an event ticket, head on over to Saltwood in Midtown and order full-sized favorites off their menu. High Road Craft Ice Cream & Sorbet, another Atlanta favorite, will spoon out samples of its premium, chef-crafted ice cream, sorbet and gelato. Once available only at fine restaurants, High Road junkies can pick up pints at area grocery stores, specialty food stores and scoop shops.
All Atlanta-area high school students – brown baggers and cafeteria eaters alike – are invited to enter the Peachtree Road Farmers Market Reusable Bag Design Contest. Gulp! The deadline is 4 p.m. this Friday, March 4. For inspiration, eat fruits and veggies and consider prompts from contest sponsors Country Financial and the Peachtree Road Farmers Market (PRFM). Designs should reflect this year’s theme of “Our Farms, Your Tables,” include imagery relating to the spring/summer farm season and corresponding regional farmers market goods and illustrate the spirit of the city. One more must-do, all entries must include the phrase “2016 Peachtree Road Farmers Market.” The big reveal takes place at PRFM on Saturday, April 16. One student will win a $1,000 scholarship and see his or her artwork printed on the abundance of canvas shopping bags the market hands out each year. Two runners-up will each win $500 scholarships. To enter, go to Country Financial for entry packet and complete rules. Pass this info on to artsy teen friends, and maybe they’ll bag a winner.
Are you a student who is passionate about food/wine culture and public relations? We want to meet you! Melissa Libby & Associates is currently seeking interns for the summer 2016 semester. Interns who join the MLA team will work with and learn directly from all agency functions, including media communications, social media, special events and client services. Creativity, positive energy, great writing skills and a strong work ethic are important traits for this internship.
Internships require 15-22 office hours per week from May to August. Schedules are fairly flexible, although Monday mornings from 10:30 a.m. to noon are required. Local candidates only! The ideal candidate will also receive school credit for his or her experience with MLA. Interns will be paid a $500 stipend at the completion of the program. To find out more about Melissa Libby & Associates, please visit our website and our Facebook page. If you are interested, please send your resume, cover letter, writing samples and availability to brandon@melissalibbypr.com. We're looking forward to hearing from you!
White Russians and B-52s commandeered many a cocktail round back
in the 80s, and Kahlúa, the java-juked key ingredient, is still going strong.
In fact, with National Kahlúa Day topping off the week on Saturday, February
27, we're going Kahlúa Kah-razy around here! Kahlúa infiltrates
every frozen drink, dessert, appetizer and cocktail on the board: mud slides
(to eat or drink), pecan Brie bites, pecan and brown sugar baked Brie,
tiramisu, dark chocolate cheesecake with Kahlúa truffles, donuts, homemade
"Kahlúa," kicked-up granita, espresso martinis, gingerbread martinis,
flaming B-52s and adult Fudgesicles.
@MilkBarStore shows off the genius behind Milk
Bar, sister bakery to global Momofuku restaurants. This is the place where
founder, award-winning pastry chef and "Masterchef" judge Christina
Tosi came up with cereal milk ice cream, compost cookies and crack pie while
revamping homemade desserts with her playful spin and penchant for locally
sourced dairy. Gallons more info at www.milkbarstore.com.
