After being stuck inside for so long because of all this crazy Atlanta weather, we're ready to fly the coop in search of some delectable new deals. First stop? Bantam + Biddy for wings and tenders
at 50 cents apiece Mondays through Fridays from 3-6 p.m. All of the chicken at
Bantam + Biddy is all-natural and pasture-raised. Peck out a text or tweet
friends to join you at either the original Ansley Mall location or the new
Crescent Avenue venue. Make a toast to finally getting out of the house with a beer, cocktail, glass of wine or classic sweet tea, then chow down on some of the best wings and tenders in town.
Scrooges beware: Bantam + Biddy is bringing twelve full days of holiday events and dining specials to Ansley Mall during a "12 Days of Christmas" giveback sure to put a smile on any face. The family friendly eatery rings in a different offer each day between Friday, December 13 and Tuesday, December 24. Check out the specials on their Facebook page and be sure to mark your calendars for your most anticipated deals!
Wearing white after Labor Day is encouraged, even expected for this week's Party in the Kitchen on Thursday, September 6. Blend in with the white coats and toques of Aria's Gerry Klaskala, Chad Clevenger of Alma Cocina, Shaun Doty of Bantam & Biddy, Adam Evans of The Optimist and Kevin Gillespie of Woodfire Grill. These chefs and more will be cooking up some fun and raising funds for Open Hand at The Event Gallery at King Plow Arts Center. Event starts at 7:30 p.m. To purchase tickets, $175 each, click here.
Seasoned Chef Shaun Doty is using his dash of time between
Pastured Poultry Week and the opening of Bantam and Biddy this fall in Ansley
mall to provide plenty of fodder in the think-and-learn department. The chef
will lead a demo at 11 a.m. at this Sunday’s Grant Park Farmers Market (GPFM).
Those who saw his Pastured Poultry Week demos know his passion for farm-fresh
topics is contagious, and he is generous with useful information. The GPFM, at
the corner of Cherokee and Milledge avenues, is open Sundays from 9:30 a.m. -
1:30 p.m. through December 16.
The omnivore chicken's dilemma: seed, bug, plant or all of the above? A chicken feed diet nixes such decisions for factory farmed birds. While pastured poultry commute across pasture land each day, factory farms allot each bird about as much space as a sheet of notebook paper. Georgians for Pastured Poultry (GPP) is crying "fowl" and taking action! It's Pastured Poultry Week -- an opportune week to feather your cap with pastured poultry facts gathered by GPP and taste the difference in dishes featuring pastured poultry at Ecco, JCT. Kitchen & Bar, No. 246, Woodfire Grill and others. The sustainable method of raising poultry yields better tasting birds, and Atlanta chefs are leading farmers market demos this summer to show you how to use the whole bird. At this Saturday's Morningside Farmers Market, Shaun Doty will be sure shoppers learn where and how their chickens were raised. Take notes as he passes on kitchen tips he'll use at his own soon-to-open Bantam & Biddy restaurant where free-range and pastured poultry will rule the roost. White Oak Pastures, already a leader in the pastured poultry profession, is providing most of the chickens for restaurants and summer farmers market demos; purchase your own bird at Atlanta-area Whole Foods Markets. As Chef Doty explains, these birds have a slower growth period than factory farm-raised chickens (12 weeks versus six weeks), which leads to richer flavor and a higher cost. Doty feels each bite is worth it, and he's posted a YouTube video (above) showing how to roast them, make chicken stock and an easy chicken miso soup so you'll savor every morsel.
When it comes to
dining options, Atlanta residents and visitors are in a delicious
predicament. Living in a city with so many first-rate restaurants, one
can hardly keep up with sampling them all. This weekend’s Atlanta Food & Wine Festival
allows you to have your cake and eat it too. Many of Atlanta’s best restaurants
including Alma Cocina, Aqua blue, Aria, Chicken and the Egg, JCT. Kitchen & Bar, No. 246, South City Kitchen Midtown, South City Kitchen Vinings and Woodfire Grill will be flooding the
Midtown street scene. Although your senses will be inundated with luscious
smells and mouthwatering tastes, be sure to keep your eyes open for tastings
from American Spirit Whiskey
and Vidalia Onions. The festival also gives guests a chance to stay on top of
food news with a tasting preview of Shaun Doty’s Bantam & Biddy - opening
late summer in Ansley Mall. Saturday night’s Whiskey
@ Whiskey Park whiskey tasting is one of the numerous niche events to
consider. At 7:30 p.m., Chef Shean Suter of Spice Market in the W
Atlanta-Midtown, along with other chefs and mixologists, will add whiskey’s
lively touch to their recipes and cocktails. Tickets
are $75 and cover cocktails and small bites. To get the most out this
experience, be sure to use the AF&WF planning tools to
organize your strategy for getting there, eats, education and entertainment.
The Atlanta Food & Wine Festival benefits the Atlanta History Center, James
Beard Foundation, Les Dames d’Escoffier, Oxford American and Wholesome Wave of
Georgia.
Those
photos that show folks chowing down at tables out on a farm, passing
heaping bowls, laughing, smiling, clinking wine glasses - can be you. Georgia Organics
is planning a big family style farm supper spread at Planted Rock Farm
in Chattahoochee Hill Country, on Sunday, May 6 at 3 p.m. E. J.
Hodgkinson of Woodfire Grill, Shaun Doty of soon-to-open Bantam & Biddy and Craig Richards of Ecco, along with a dozen other top Atlanta chefs, will provide the fixings at the Spring Thyme Farm Dinner. Bread for breaking comes from Alon's Bakery and Market.
Mixologists will make sure there are plenty of beer, wine and cocktails
to quench farm thirsts. Doria Roberts and the Blackeyed Susans bring
folk and soul tunes to the table. $200 per person/$185 for Georgia
Organics members. To save a seat at the table, click here.
