Football-Shaped but a Whole Lot Tastier: BGE Grilling Demo at Ray’s at Killer Creek Sept. 9

Fall provides prime outdoor viewing opportunities...such as Big Green Egg watching. Ray’s at Killer Creek executive chef Mike Fuller lines up a BGE tasting menu for the afternoon of Saturday, Sept. 9, and his dishes will inspire home entertaining ideas. Delve into smoked North Georgia trout dip with pickled summer vegetables and crusty French baguette. Savor (rein in the desire to gobble) smoked turkey Brunswick stew with crumbled cornbread as well as dry-rub Berkshire spare ribs with whiskey sauce, kale-quinoa slaw and warm German potato salad. BGE does dessert as well, evidenced by preserved strawberry and cast-iron shortbread with whipped sweet cream. Tickets for the 1-3 p.m. event are $39 per person (plus tax and gratuity) and include cooking demo, tasting menu, beverage of iced tea, soda or coffee and a choice of bloody mary, mimosa or 16-ounce draught beer. Reservations required with credit card payment prior to event; call 770-649-0064.

Fly By the Southern Wing Showdown for Wings, Spirits and More at The Foundry at Puritan Mill Aug. 20

The Southern Wing Showdown alights at The Foundry at Puritan Mill for a second spicy year on the afternoon of Sunday, Aug. 20. Taste of Atlanta backs this gathering of 25 high-end eateries, which span the flight pattern from Nashville to Charleston. Chefs crack open Big Green Eggs to turn out winged wonders using Springer Mountain Farms antibiotic- and hormone-free chicken and savory sides. Spirits soar thanks to plentiful Southern libations and music from local band Battlefield Collective. General admission($30 advance, $40 at door if available) includes 2 p.m. entry, wing tastes, live entertainment, chef greet and eat and cash bar. VIP First Taster tickets, over-21 set only ($55 advance, $65 at door if available), gain early entrance at 1 p.m. plus entry into the Southern Spirits Lounge with café seating and an open bar for spirit and craft beer tastings. Online purchase service fees apply. Last year’s history shows tickets flying off the shelf so best pluck yours right away for the rain-or-shine event. Southern Wing Showdown benefits Open Hand and Second Helpings Atlanta. Wing tip, if you haven’t already done so, this is a good time to purchase Taste of Atlanta tickets for October’s gigantic gastro-fest.

Chef Mike’s Big Green Egg-Cellent Adventure of a Grilling Demo Thrills Taste Buds Aug. 19

Are you intimidated by a Big Green Egg? Turn awe into awesome by conquering that Big Green Egg or just further your BGE prowess during an afternoon heady with sips, sizzles and grilling demonstrations at Ray’s at Killer Creek on Saturday, Aug. 19.  Executive chef Mike Fuller turns out a tantalizing tasting menu of four BGE-grilled courses of glazed pork belly salad; smoked shrimp steamed buns with jalapeño-pickled relish and sweet chili and herb slaw; low-and-slow cooked wagyu brisket with cast-iron mac and cheese and salsa verde; and grilled banana bread with caramel and sea salt ice cream. Demo, tasting menu, beverage of iced tea, soda or coffee and a choice of bloody mary, mimosa or 16-ounce draft beer are included in the $39 price (excludes tax and gratuity). Reservations required for the 1-3 p.m. event; call 770-649-0064. If you’re already booked, save Sept. 9 on your calendar, the date for the Alpharetta restaurant’s next BGE demo and tasting.

Big Green Egg Chow, Drinks, Live Music Rock Atkins Park Va-Hi Porch Party June 21

Live the Southern summer porch life, socializing, sipping cold cocktails and brews, and eating with your fingers. Toe-tapping to live music stirs breezes, and tantalizing aromas waft over from the Big Green Egg where dinner specials are grilling their way to your plate. In Virginia-Highland, the Atkins Park Restaurant & Bar Summer Kickoff Porch Party on Wednesday, June 21 promises all of these delights plus cocktails from Cutwater and ice-cold Sierra Nevada brews. Party officially starts at 8 p.m., but no one says you have to wait ‘til 8 to park it on the porch.

Get Your Grill On with Ray’s at Killer Creek Big Green Egg Demo Mar. 25

All around Atlanta, Big Green Eggs are kicking off their covers and emerging from winter hibernation in preparation for their high season. Add new BGE tricks to your repertoire by attending Ray’s at Killer Creek’s Big Green Egg lunchtime grilling demonstration on Saturday, Mar. 25 from 1-3 p.m. Chargrilled artichokes with roasted garlic and herb aioli; Springer Mountain Farms chicken and dumplings slow-cooked in a Dutch oven; pepper-crusted short rib with fingerling potato salad and mortar and pestle salsa verde; and a baked caramel apple with fresh whipped cream are coming off the grill courtesy of executive chef Mike Fuller. Cost is $39 per person (plus tax and gratuity) and includes demo, tasting menu, iced tea, soda or coffee and a choice of a bloody mary, mimosa or 16-ounce draft beer. Reservations required with credit card to hold; call 770-649-0064. Heads up -- Fuller is hosting another BGE session at the Alpharetta restaurant on April 22.

Fun with the Big Green Egg Promises Green Eggs and Hamming Around on Nov. 19

Local chefs, brewers, food producers and farmers ham it up over their true loves -- talking about cooking and actually cooking, sharing tall tales and showing off Big Green Egg “eggs-pertise” at Fun with the Big Green Egg on Saturday, Nov. 19. Ormsby’s and Revival are two restaurants sending chef-showmen to the Pine Street Market “BGE-stravaganza,” which cracks open at 10 a.m. sharp. Plenty of brews and chews to be enjoyed. A limited number of tickets are available, priced at $80 each (plus 99-cent service fee).

Gobbler and Cobbler on Menu for Ray’s at Killer Creek Big Green Egg Cooking Demo and Tasting October 15

Tailgaters and tea-timers will gobble recipes demoed at the Ray’s at Killer Creek Big Green Egg cooking class and tasting on Saturday, October 15 from 11 a.m.-1 p.m. Chef Mike Fuller’s BGE tasting menu touches down on smoked turkey and cucumber tea sandwiches with toasted pecan dijonnaise; five-spice duck salad with Georgia Gala apples, Marcona almonds, sweet peppers and ginger vinaigrette; Berkshire pork rack, smoky collards and baked mac and cheese; and cranberry cobbler with cinnamon whipped cream and Coca-Cola jam. $45 per person (excluding tax and gratuity) for cooking demo, tasting menu, coffee, iced tea or soda, and a choice of bloody mary, mimosa or 16-ounce draught beer. Reservations held with a credit card are required; call 770-649-0064.

Follow the Smoke Signals to Ray’s at Killer Creek Big Green Egg Cooking Class September 17

Fall calls out for Big Green Egg cooking. Executive chef Mike Fuller’s Big Green Egg cooking class at Ray’s at Killer Creek prepares BGE newbies and longtime devotees for a smoking-hot season. Guests at the 11 a.m.-1 p.m. session on Saturday, September 17 will watch Fuller prepare a tasting menu of barbecue pork cheek deviled eggs with homemade bread-and-butter pickles; pimento-stuffed poblano peppers with chipotle aioli and tortilla chips; pepper-crusted beef brisket with street vendor corn and queso fresco; and cast-iron s’mores oozing Mexican chocolate and toasted marshmallows. More delicious news – everyone gets to taste the results! The $45 per-person (plus tax and gratuity) cost includes cooking demo, tasting menu, iced tea, soda, coffee and a choice of a bloody mary, mimosa or a 16-ounce draught beer. Reservations held with credit card are required; call 770-649-0064.

New 101 Steak Carves Top-Notch Steak and Seafood Niche in Vinings

Simple name, simply wonderful dining experience. In Vinings, 101 Steak is the first place to go to seek out high-quality steaks cut from Prime beef, seafood, a raw bar experience and a selection of more than 100 wines by the glass. The newest restaurant from 101 Concepts (Food 101, Meehan’s Public House and Cibo e Beve) is now open, and owners Steve Buero, Chris Segal and Phil Roness are excited to be a part of the Vinings community. Helming the 101 Steak kitchen is chef/partner Joe Ahn, whose double decades in Atlanta’s culinary scene have won followers at some of the city’s top restaurants. His seasonal menu showcases a multitude of global influences from Asia to Italy to our own Southern food scape -- crispy seafood misto, house-made burrata and heirloom tomatoes with kale pesto and a Big Green Egg-smoked pork chop served with pimento mac-n-cheese, collards and Coca-Cola gastrique. More examples of appetizers, raw bar items, steaks, chops and specialties on the menu include:

• Selection of East and West Coast oysters, sour orange cocktail, pickled ginger mignonette
• Parmesan-crusted roasted marrow bones, onion marmalade, fresh sage, artisan bread
• Caribbean seafood cocktail tossed with diced tomato, red onion, cilantro, avocado, blue corn tortilla and fried plantains
• 32-ounce tomahawk chop – 50-day dry-aged Prime
• Spicy “frutti de mare” with Maine lobster, Georgia shrimp, clams, Spanish octopus and squid ink linguine
• 101 wagyu beef burger, Gruyère, thick smoked bacon, house-made pickles, onion jam and fries

A copper-top raw bar shows off the daily catch of fresh seafood. Beyond the menu, 101 Steak pours a strong beverage program of craft cocktails and beers and a carefully curated list of wines, including 50 properly stored reserve selections by the glass. Wine sippers will appreciate the wine pairing guide with two price points for each dish. Seating options spread from the main dining room, bar and lounge areas to the outdoor patio and multiple private dining rooms.

Sear-iously. Kevin Gillespie Judges Big Green Egg Cook-off for The Farmer Fund October 29

Talk about being in the hot seats. Kevin Gillespie of Gunshow, Revival and Terminus City and Rusty Bowers of Pine Street Market will judge smoky sensations at a Big Green Egg Cook-off to benefit The Farmer Fund on Thursday, October 29 from 6-9 p.m. Ten Atlanta-area farmers will provide the veggies and meats for 10 “eggers” to sear and smoke in hopes of winning a brand new Big Green Egg. Second Self Beer Company brews cool things off. Showdown takes place at the Big Green Egg Culinary Center in Doraville. Buy tickets here, $60 per person (plus small service fee).

Get Stoked for Ray’s at Killer Creek’s Big Green Egg Cooking Class

Ray’s at Killer Creek executive chef Mike Fuller takes his culinary know-how out to the Big Green Egg for a cooking class on Saturday, October 10. From 11 a.m.-1 p.m., Fuller will share his recipes and techniques for chargrilled oysters, smoked pork belly steam buns, whole roasted suckling pig, baked mac and cheese and cast-iron Ellijay apple cobbler. Cost is $35 per person or $60 per couple and includes cooking demo, tasting menu, iced tea, soda, coffee, tax and gratuity. Call 770-649-0064 for reservations; credit card required to confirm reservation and will be charged prior to the event.

Ray's at Killer Creek Cracks Open the Big Green Egg for Cooking Class and Tasting August 8

Join Ray's at Killer Creek executive chef Mike Fuller for a midday foray into Big Green Egg cooking on Saturday, August 8 from 11 a.m.-1 p.m. Fuller's special tasting menu features smoked, locally foraged wild mushroom flatbread with Capra Gia chevre, arugula pesto and charred lemon oil; low-and-slow smoked pork butt tacos with crunchy slaw, cilantro and lime; prime beef short rib with salsa verde and smoked Gruyere mac and cheese; and grilled Georgia peach sweet biscuit with freshly whipped cream and bourbon Coca-Cola reduction. $35 per person or $60 per couple (includes tax and gratuity) covers cooking demo, Big Green Egg tasting menu and beverage of iced tea, soda or coffee. Reservations required; call 770-649-0064. A credit card will be necessary to confirm the reservation and will be charged prior to the event.

Bring the Whole Brood to Bantam + Biddy Spring Festival at Ansley Mall May 9

Go outside and play at the Bantam + Biddy Spring Festival at Ansley Mall on Saturday, May 9. On this Mother’s Day weekend, the casual eatery featuring regional, all-natural and pastured poultry fills the 11 a.m.-2 p.m. midday slot with family friendly festivities, live music, local vendors, a lemonade stand and a Mom’s Day card crafting table for children (adults, you should have your cards in the mail by now). Buy some steamy Bantam + Biddy chicken tamales and King of Pops popsicles if hunger pangs strike. Additionally, Jb Farm Fresh Eggs will be selling its grain-free, free-range chicken eggs and will bring baby goats for youngsters to pet. Grownups, check out The Cook’s Warehouse Big Green Egg cooking demonstration. To partake, steer your flock to the courtyard between Bantam + Biddy and Starbucks.

Grill or Be Grilled. Opt for the Marlow’s Tavern Annual Grilling Contest and You Might Win a Big Green Egg

Put on your apron and fire up the grill because the Marlow's Tavern Annual Grilling Contest is now underway. John C. Metz, Marlow’s co-founder and executive chef, will review all entries and select the winners, who will be announced at the grill party on September 6 at Marlow’s Tavern in Dunwoody. First place wins a Big Green Egg, second place receives a $200 Marlow’s Tavern gift card and third place takes home a $100 Marlow’s Tavern gift card. All entries must be submitted by Friday, August 1.

Big Green Egg Apps and More in Lineup at Ray’s at Killer Creek Patio Party April 3

Out behind the patio at Ray’s at Killer Creek, the woods are leafing, budding and flowering. It’s patio party time on Thursday, April 3 from 5-8 p.m. The faithfully evergreen Big Green Egg is ready, willing and able to smoke and grill up ribs in tangy barbecue sauce and smoked salmon toast points with remoulade to go along with other complimentary appetizer offerings, including veal meatballs in tomato sauce, crab-stuffed mushroom caps in a mustard butter sauce and goat cheese pimiento fritters with jalapeño jelly. Great drink specials and live music complete the idyllic scene.

Take Your Tailgate to the Next Level with Ray's on the Creek's Big Green Egg Class

 

Help your tailgate score the extra point with Ray's on the Creek's Big Green Egg class on October 5. Block out the 11 a.m.-1 p.m. time slot (still plenty of time to watch the games afterward) and reserve a spot by calling 770-649-0064. Tuition is $15 per person. Find out what's cooking here. 

Grillmaster Alphonse Nuzzo Got Up in Marlow's Grill, Claiming First Place September 14

The heat was on September 14 as Marlow’s Tavern challenged almost 100 grillmasters to the "Get Up in Our Grill" contest. Held at the Dunwoody location, guests chowed down at the grill fest on samples of the fired-up recipes. After the food was feasted on, one man proved he had what it took to get up in Marlow's grill, winning the Big Green Egg grand prize, provided by Atlanta-based partner Big Green Egg. Alphonse Nuzzo of Buford, Ga. claimed first place with his "classic" Philly-style cheesesteak bracciole. We see you drooling. Just in time for cooler weather, heat up the grill and try it for yourself. His recipe, below, pairs perfectly with game days or weekend festivities with family.

Claiming the number two spot, Sheri Brown of Alpharetta, Ga. enjoyed a $50 Marlow’s Tavern gift card for her Atlanta-perfect Coca-Cola ribs. Tracy Matthews of Dunwoody, Ga. caught taste buds with her grilled smoked shrimp with roasted corn relish, earning her a limited-edition “Red, White and Brew” T-shirt, the third-place prize. Other top entries and their dishes include Marie Tinch of Orlando, Fla. for her F’ing Amazing ribs; Mary Johnson of Smyrna, Ga. with Korean “Firecracker” grilled pork chops; Denise Roberts of Smyrna, Ga. for St. Lucian bacon-wrapped BBQ turkey legs with curry ketchup; and Kerry Klock of Rincon, Ga. with grilled stuffed flank steak. Congrats to all, grilling well done! 

Alphonse Nuzzo’s Philly Cheesesteak Bracciole

Ingredients

• 1 pound beef top sirloin, cut into thin strips (4" wide x 8" long)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 cup Swiss cheese, shredded
• 2 cups of sliced baby portobello mushrooms
• 1/4 cup of butter
• Cooking twine

Directions

1. Sauté onion, peppers and mushrooms with 1/4 cup of butter.
2.  In a small bowl, mix together salt, pepper, onion powder, garlic powder and basil. Generously rub both sides of the beef.
3. Lay the strip out and spread the sautéed mixture all over the top of the meat.
4. Generously spread the shredded Swiss cheese on top.
5. Tightly roll meat from top to bottom. Secure the roll-up meat with four pieces of cooking twine, evenly spaced.
6. Alphonse suggests letting the meat marinate for a few hours, but it can be grilled immediately.
7. Grill for about eight minutes a side, depending on the thickness or until desired doneness.
8. Remove them from the grill and slice in between the cooking twine. This will leave you with nicely cut, individual pieces. Remove twine and enjoy!

Appetizing Aperture: Big Green Egg Classes at Ray's on the Creek

The kids are all back to school, so why not brush up with some lessons of your own? The Big Green Egg cooking classes at Ray's on the Creek put your high school home economics class to shame with an outdoor classroom space, "desks" set with delicious foods and a chef/professor delivering the tastiest lecture in town. Honor roll, here we come!

Big Green Egg-citement smokes up Cook's Warehouse on June 29

The Big Green Egg has been grilling, smoking and baking crowd-pleasing dishes for over 30 years.The Cook's Warehouse in East Cobb is showing off the wonders of this green machine throughout the day on June 29 and is inviting BGE masters and admirers to join the fun. Demonstrations and special appearances, like Jessie Lysiak of "MasterChef", will go on from 10 a.m to 4 p.m. with meats provided by Brasstown Beef, Thompson Farms and Springer Mountain Farms. Plus, love for the BGE will be egg-pressed in the form of prizes and giveaways - what could be better! 

Stop and Smell What Ray's Restaurants are Cooking Up this Father's Day

Ray's Restaurants are preparing more than just a gift for dad this year, they’re ready to give him a flavorful experience. For the father that needs a day to relax and enjoy good conversation with the family, Ray's on the River is preparing a special brunch from 9 a.m. to 3 p.m. Be the first ones there or sleep ‘till noon, either way the food will be deliciously fresh all day. If celebrating two days of dad is more his style, come into Ray's on the Creek on Saturday, June 15 for a Big Green Egg cooking class. Beer, food and cooking tips make for a day he’ll never forget!