Storico Fresco Alimentari harvests fall flavors to fill new seasonal handmade pastas. Dinner’s ready in a flash when you pick up a pound or so of these freshly made, filled pastas from the authentic Italian restaurant’s market area. Anticipation sets mouths watering for Casonsei with roasted beets, smoked ricotta and Grana Padano ($14 lb.); Zucca of butternut squash, amaretti and ricotta ($14 lb.); Creste di Gallo filled with chicken, cinnamon, breadcrumb and ricotta ($16 lb.); and Cjalson made with figs, smoked ricotta and golden raisins ($14 lb.). Close your eyes and mull the divine combinations lightly dressed with sauce or pesto, in a salad or as an easy tailgating dish. Heaven on earth is only a Storico Fresco pasta dish away. Stop by Storico Fresco Alimentari in Buckhead Monday through Saturday; retail area open 10 a.m.-8 p.m. Look for Storico Fresco pastas at Peachtree Road and Freedom farmers markets.
Count Himitsu among 21 global winners of the inaugural Surface Travel Awards, as announced by Farshid Arshid, co-owner of the Japanese craft cocktail lounge in the heart of Atlanta’s posh Buckhead neighborhood. Himitsu, designed by Tom Dixon’s Design Research Studio in London, triumphed in the bar category. The tribute recognizes the best and most thoughtfully conceived spaces and products, as well as the architects, designers and other innovators who inspire, empower and connect travelers. Recipients are featured in the second annual October Travel issue of Surface. Winners were chosen out of 500 submissions across 21 categories. Among the design and hospitality professionals jurying entries: Dana Cowin, media personality and former editor-in-chief, Food & Wine; Elizabeth Diller, architect and founding partner, Diller Scofidio + Renfro; Murray Moss, design entrepreneur and co-founder, Moss Bureau; Roopal Patel, SVP, fashion director, Saks Fifth Avenue; Michael Rock, founder, 2x4; Troy Conrad Therrien, curator, Architecture and Digital Initiatives, Solomon R. Guggenheim Museum; and Adam Wells, head of design, Virgin Galactic. Himitsu’s theatrical speakeasy décor is inspired by the rich colors and textures of Todd Murphy’s 12-by-16-foot painting “King of the Birds.” Sculptural pieces, a juxtaposition of slick metallic against rough natural materials, industrial and exposed structural elements are forefront, while a discreet stairwell imparts a sense of exclusivity for guests ascending to the upper level mezzanine lounge. Tom Dixon Melt pendants cast an ethereal, hallucinogenic light on surroundings. Truly, Himitsu is one of a kind on the world’s luxury lounge scene.
The “World’s Busiest Airport” also may be the tastiest, providing travelers and visitors quite an impressive spectrum of eateries from quick-service to chef-driven sit-and-savors to popular homegrown options. A boarding pass is not required to sample the fare at this year’s Taste of Hartsfield-Jackson food festival on Wednesday, Nov. 1 in the Domestic Terminal atrium (pre-security area) from 11 a.m.-3 p.m. A number of locations within the Hojeij Branded Foods (HBF Airports) restaurant family will be among the 30+ establishments serving tastes, not to mention chef Cat Cora of Cat Cora’s Kitchen, who will be sharing her expertise as a celebrity judge at the festival. HBF is the largest restaurant operator in the busiest airport in the world, offering 20 concepts in concourses A, B and E. Live music and a chef competition elevate the guest experience at this open-to-the-public event. Buy 10 tickets for $10, one ticket per taste. All proceeds go to Share Our Strength’s No Kid Hungry campaign to end childhood hunger in America by ensuring all children receive nutritious food daily.
Don’t you love this festival time of year? This weekend, herd the kids to the Fall Festival at Cumberland Mall, Saturday, Oct. 28 from 10 a.m.-2 p.m. Free activities range from decorating mini pumpkins and making seasonal crafts to face painting, a photo booth, balloon artistry, prize wheel, bouncy inflatables for little ones and upbeat, live, acoustical music. Every child receives a treat bag with candy!
There’s proof in these Boozy Bites that you can add spirits to about any recipe. Bourbon pours itself into bacon jam, bacon brittle, Jack Daniel’s-glazed carrots, chocolate truffles and brown sugar pound cake. Guinness goes into beef sliders, braises short ribs and makes a stout chocolate cake. Fireball whiskey ups the cinnamon punch in apple crisp, Kahlua pokes chocolate cake and Baileys tricks out mini cheesecakes and brownies in after-dinner drink-and-dessert combos. As if for an exclamation point, bloody mary tomato bombs spiked with vodka and hot sauce are, well, the bomb.
Plant-based cook and health coach Lily Kunin shares super simple recipes to detox your day. Less is more when you follow the founder of Clean Food Dirty City and author of “Good Clean Food”.
