Appetizing Aperture: St. Cecilia's Burrata Antipasti Plate

Caviar, tomatoes and radish meet cucumber vinaigrette on the burrata antipasti plate ($15) at St. Cecilia. We understand if you don’t want to share this garden fresh goodness!

Spoons Up! Peachtree Road Farmers Market Hosts Annual Slow Food Ice Cream Social on June 7

Here’s the sweet and savory summer scoop we’ve all been waiting for -- the date of this year’s Slow Food Atlanta Ice Cream Social at the Peachtree Road Farmers Market is Saturday, June 7. A limited number of tickets are available for the 12:15-2 p.m. event at the market behind the Cathedral of St. Philip. Those in attendance will be able to sample veggie-themed ice creams created by Atlanta’s top chefs. Shaun Doty, chef/owner of Bantam + Biddy and Chick-a-Biddy, and Chrysta Poulos, pastry chef at King + Duke and St. Cecilia, are both participating. Come see what their chosen frozen flavors will be. Buy tickets online in advance: $15 for adults, $5 for children five to 10 years old and free for the under-five set. Proceeds benefit the Peachtree Road Farmers Market and Slow Food Atlanta. Remember, this is a BYOS (bring your own spoon) event so buy your tickets then start choosing and shining your spoon.

St. Cecilia -- In Your Kitchen! Garnish & Gather’s “Be the Chef” Series Preps Craig Richards’ Charred Octopus Dish for Home Chefs

“A textural marvel,” St. Cecilia’s charred octopus with sun-dried tomatoes and white bean and arugula salad plates up on the AJC’s 2014 Dining Guide list of “25 Must-Try Dishes.” Impress family and friends by preparing chef Craig Richards’ dish in your own kitchen. Garnish & Gather pulls the recipe and locally sourced (where possible) ingredients together for home cooks to order through May 21. In case you’re an arm short and can’t pick up your package, they’ll even deliver it to your home for a small fee. Garnish & Gather’s “Be the Chef” series provides a new restaurant menu each week. Feed your Facebook and find out more.

St. Cecilia Hosts Atlanta Community Food Bank Supper Club on May 13

Leave the cooking and cleaning to chef de cuisine Craig Richards and his talented staff when St. Cecilia hosts the Atlanta Community Food Bank (ACFB) Supper Club on Tuesday, May 13 from 5-10 p.m. Immerse yourself in the Buckhead restaurant’s menu inspired by the fresh seafood, pasta and other delights found in coastal Europe. The entire menu is your oyster, and 20 percent of your tab goes straight to the ACFB. This combo of cuisine and community caring is hard to resist, so make reservations.

New South Family Supper Draws on Old and New South for Southern Foodways Alliance on April 6 at Summerland Farms

Pickled, distilled, fermented, preserved. Generations of Southerners leveraged these techniques to stockpile garden-fresh bounty for off-season eating. “New South” chefs and artisans respect the past while forging ahead into a deliciously diverse and inclusive future for Southern cuisine. Ford Fry and Kevin Gillespie epitomize this resurgence. The renowned chefs are two of the more than 35 chefs, artisans, mixologists and brewers flocking -- from all over the South -- to Summerland Farm to participate in the New South Family Supper: Preserving the Future of Southern Food on Sunday, April 6. Proceeds benefit the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. 

Tickets are $250 per person and include the full experience: food, beverage, programming and round-trip luxury coach transportation from Star Provisions in Atlanta to Summerland Farm near Cartersville. Hop on the bus at 3:30 p.m. and ride out for 4:30 p.m. cocktails and appetizers followed by an early supper. Buses roll south to Star Provisions at 7:30 p.m. 

If you can’t farm out, you can still enjoy Ford Fry’s style in town at JCT. Kitchen & Bar, No. 246, The Optimist, King + Duke and St. Cecilia. Gunshow, in Glenwood Park, is the place to go for Kevin Gillespie’s local and worldly wows.

#Foodgram of the Week: @StCeciliaATL

We stalk Instagram for pictures from restaurant openings the way grandparents hunt for pictures of new grandchildren. Right now, we're loving the shots from St. Cecilia, Ford Fry's latest opening in Buckhead. Open up the album and have a look-see @stceciliaatl.

Buckhead Welcomes Ford Fry's St. Cecilia on January 13

Fun fact: the name of Ford Fry's latest restaurant, St. Cecilia, not only pays tribute to the patron saint of music, it also represents Fry’s love of music and the sirens of Greek mythology whose songs coaxed mariners to shore. Luckily for us, he's not making us sing for our supper when the new restaurant opens this Monday, January 13. Located at the junction of Peachtree and Lenox roads, the newest addition to The Pinnacle Building boasts a menu that travels the European coastline, exploring delicate pasta, roasted fish and fresh crudo served in the historic seaside towns and villages. Executive chef Brian Horn plans fresh, handmade pasta and wood-roasted fish; goes coastal with seafood dishes of bucatini with Jonah crab, Serrano chili and garlicky crumbs or fluke crudo with blood orange, pink grapefruit, Castelvetrano olive and EVOO; then travels inland for the likes of veal rib chop with , mushroom pancetta and Madeira. Interior-wise, elements such as reclaimed light wood, Romanesque-tiled columns and vintage accents create a timeless design and modern day atmosphere. Kitchen sightseeing reveals hot and cold from the wood-burning mini hearth to an icy trough filled with fish and shellfish. Pastry chef Chrysta Poulos directs dessert creation, and consultant Lara Creasy crafts a beverage program emphasizing wine and lighter-bodied cocktails. St. Cecilia serves dinner nightly and weekday lunch. Valet parking is available. Reservations: 404-554-9995.

Chef Ford Fry Names New Restaurant St. Cecilia

Music-loving Ford Fry has serious guitar skills and plays with local chef band Five Bone Rack, so it’s fitting that he’s named his new seafood-heavy Mediterranean restaurant after St. Cecilia, the patron saint of musicians. Opening this fall in Buckhead’s former Bluepointe Space, Ford describes St. Cecilia as a combination of No. 246 and The Optimist, his popular Italian restaurant in Decatur and his acclaimed West Midtown sustainable seafood restaurant. St. Cecilia's menu will feature locally sourced ingredients and grilled seafood cooked in a wood-burning oven. The restaurant will also have a dramatic “crudo” bar. This is music to our ears!