Entertaining Dilemmas Cured by Bellina Alimentari Charcuterie and Cheese Boards

Fan an expertly curated array of artisanal cured meats and local and imported cheeses across a rustic wooden board and invite guests to partake of "la vita è bontà" (food as a way of life), the mouthwatering mantra of Tal Baum, owner of Bellina Alimentari at Ponce City Market. “The rich play of flavors, textures and colors makes a cheese and charcuterie board ideal for holiday entertaining,” Baum says. Bellina’s well-trained staff can help build a board of dry cured meats like prosciutto and soppressata or artisanal cured meats specially created for Bellina by Atlanta’s own Spotted Trotter. Incorporate soft and hard cheeses such as Sweet Grass Dairy’s Asher Blue (from Thomasville, Georgia), Conley’s Decimal Place crumbly feta or the Parmigiano-Reggiano Baum imports directly from small producers in Italy. Surround the spread with homemade Italian antipasti, freshly baked bread, Italian specialty crackers, house-marinated Mediterranean olives, seasonal pestos, Italian specialty spreads and organic jams and honeys -- all abundant options in Bellina’s Market. Former architect Baum, a stickler for details, has connected with local carpenter Koby Downs to create a line of sustainable wooden boards. Handcrafted bowls and ramekins for dips and antipasti render the smorgasbord complete. 

Padding Thai with Champagne: Honeymoon Inspires Saltwood Charcuterie & Bar “Frenchman in Thailand” Dinner July 22

Saltwood Charcuterie & Bar will host a “Frenchman in Thailand” reception and four-course dinner with champagne pairings on Wednesday, July 22. Why Thai? In May, Saltwood executive chef and Master Chef of France Olivier Gaupin honeymooned in Thailand. Returning enamored with Thai cuisine (and his bride), Gaupin called upon Saltwood sous chef Chris Espanol, award-winning Thai chef Dee Dee Niyomkul (Tuk Tuk Thai Food Loft) and Nicolas Feuillatte Champagne expert Olivier Zorel to create an intriguing cuisine and French Champagne pairing melding Thai flavors with the tastes and techniques of his own native France. $75 per person (excluding tax and gratuity). Limited seating. Reservations: 404-745-5745. Complimentary valet parking.

Matthew Ridgway Returns to Atlanta as Executive Chef at Gypsy Kitchen and The Southern Gentleman

A nationwide search to fill the dual role of executive chef for Southern Proper Hospitality restaurants Gypsy Kitchen and The Southern Gentleman turned up someone who is already familiar with Atlanta -- chef Matthew Ridgway. Having cheffed in New York City, Philadelphia and France, Ridgway is ecstatic to return to Atlanta where he has already unpacked his own simple style, diverse techniques, passion for teamwork and immense desire to create memorable dining experiences for guests. Backstory, Ridgway worked under chef Joel Antunes at JOËL and served as sous chef of Pricci and Veni Vidi Vici before moving to NYC to re-open New York’s Oak Room as chef de cuisine. He later made his own mark on the culinary map, creating his own restaurant The Pass as well as Porcsalt, a charcuterie. Trained at Johnson & Wales in Providence, Rhode Island, Ridgway counts as a mentor chef Jean-Marie Lacroix, whom he worked with at The Fountain Room in Philadelphia’s Four Seasons Hotel and Lacroix at the Rittenhouse in Philadelphia. Ridgway credits Chef Lacroix with sending him to France to hone his skills at George V, a Michelin three-star restaurant in Paris, and Le Relais Sainte Victoire in Aix-en Provence. Long story short, Ridgway is home and he welcomes Atlantans to join him soon at the Buckhead Atlanta restaurants.

#Foodgram

“H” stands in the gap between “wine” and “whine.” For Evan Mah, food editor at Atlanta magazine, the “h” must represent happiness because he “wines a lot.” Self-admission. From the looks of his Instagram posts, wine, pizza and charcuterie also pave his path to bliss. 

Appetizing Aperture

Holding plank strengthens those abs and meaty muscles. Same goes for the protein-laden charcuterie board planks at Saltwood Charcuterie & Bar in the Loews Atlanta Hotel, 1065 Peachtree Street in Midtown. Solidify your plank with Benton’s smoked mountain ham, Spotted Trotter’s “Hunter” salami or pork and duck prosciutto, country pâté, Saltwood’s own “Spam” or duck sausage, duck and pork 5 spice rillette, rabbit terrine and other house-made and locally cured and salted meats ($7-$12). Saltwood chefs will create charcuterie and cheese platters for parties of six or more for $12 per person. These savory shareables girded with pickled seasonal veggies and mustards are strong spotters for handcrafted cocktails and local microbrews from the bar.