Woodfire Grill Pours Summer Whites for Wine Tasting on July 19

 

None of those Memorial Day to Labor Day rules, summer whites are refreshing anytime it's hot, and Woodfire Grill has planned this month's wine tasting to prove it. Loire Valley Vouvray, Muscadet and Sancerre wines will be poured this Thursday, July 19 from 6 - 8 p.m. Dinner guests may choose the eight-wine tasting to go along with their dinner. Woodfire Grill Wine Director Nicolas Quinones or Sommelier Cate Hatch will be present for tastings. $15 per person; open to 30 guests. Reservations are required; call 404-347-9055. Corks up - summer series concludes with Rieslings from Germany on August 16. 

Start Summer Day One with Lambrusco Fun at No. 246

The first day of summer falls on Lambrusco Day 2012, and now there are two reasons to celebrate at No. 246 in Decatur. If you think Lambrusco is a soda pop wine, you are stuck in the ‘70s and ‘80s. True Lambrusco is a “secco” – a dry, sparkling, estate-bottled red wine from the Emilia Romagna region of Italy. There are multiple ways to discover authentic Lambrusco at No. 246 on Wednesday, June 20. Enjoy Lambrusco cocktails created by Lara Creasy and Alan Gary of No. 246, Greg Best of Holeman & Finch Public House, Lindy Colburn of Quality Wine & Spirits and Paul Calvert of Pura Vida. No. 246 Executive Chef Drew Belline’s special menu features Parmigiano-Reggiano, balsamic vinegar di Modena and prosciutto di Parma, ingredients from Lambrusco’s home region. Taste four different Lambrusco wines paired with bites from Belline when Master Sommelier Michael McNeill from Quality Wine & Spirits leads a tasting from 5 - 7 p.m. The tasting is $15 per person; guests staying for dinner receive a $15 credit with the purchase of any bottle of Lambrusco. The party bubbles over to the courtyard from 7 - 9 p.m. for live music by bluegrass band Christ, Lord. Okay, so maybe that’s not Italian, but after Lambrusco cocktails, who’s telling?

It's A Holiday Weekend and I've Got Summer Sips On My Mind

Holla for the holiday weekend! There is nothing better than staring down three days of chilling at the beach, the lake or the pool, but with the Atlanta summer sun you know you are going to need some A/C breaks. Why not take a break at RA Sushi over the weekend to take one of their new Summer Sips for a spin?



The Orange Dreamsicle, Coconut Mojito or Key Lime Martini all sound like the perfect heatwave escape, and they are available starting TODAY through August 15, for a mere $8 each.

See you there!

How To Throw A Party Morton's-Style

Thinking of throwing a party over Memorial Day Weekend? Morton's The Steakhouse in Buckhead is hosting the perfect event for you! On Thursday, May 13, from 6 - 7:30 p.m., Morton's is hosting a Summer Soiree How-To complete with cocktail making demonstrations and recipes for summertime appetizers.

Learn how to make breezy cocktails like the Cool as a Cucumber cocktail, Guava Caipirissima and Port Sangria. Complementary appetizers such as tuna tartar canapes, mini crab cakes and sirloin rolls will also be demonstrated. And, of course, complimentary bites and sips of everything will be available throughout the demonstration. After all, you can't serve something at a party that you've never tried, right?

The event is $45 per person and seats are limited so be sure to make a reservation to attend!

Summer Cocktails

As the spring weather in Georgia winds down and I begin dreaming of quality time at the pool and in the sun, I realize that I am in need of the perfect cocktail to accompany my pool time. This morning Tamih from Running with Tweezers posted a recipe (courtesy of MixShakeStir by Danny Meyer) that looked divine and definitely worthy of cocktail hour this spring and summer. Bust out your shakers and give this tasty Mojito a try:

Kumquat Mojitos
•2 1/2 kumquats, halved
•8 fresh mint leaves
•ice
•2 oz. white rum, preferably Myers's
•1 oz. fresh lime juice
•1 oz. Simple Syrup
- Muddle the kumquats and mint leaves in a cocktail shaker. Add ice and the rum, lime juice and simple syrup and shake vigorously. Pour the contents - including the fruit and mint - into a Collins glass and serve.