Moxie Kitchen & Cocktails Chef Tom Gray Tackles Thomas’ Hometown Breakfast Battle and Tailgating on The Cooking Channel

Rise ‘n shine and vote for Chef Tom Gray of Jacksonville’s Moxie Kitchen & Cocktails in the Thomas’ Hometown Breakfast Battle. The Thomas’ Hometown Breakfast Battle has been 135 years in the making, ever since Thomas’ bakery products hit breakfast tables back in 1880. Now, 135 chefs from across the U.S.A. are braving a mega breakfast battle, expounding their own styles into breakfast recipes incorporating Thomas’ English muffins and bagels and hoping to win enough votes to become the next Thomas’ Hometown Breakfast Battle Grand Champion. Chef Gray has his weapon of choice: smoked trout breakfast melt with its protein-packed, early morning arsenal of homemade smoked trout spread, provolone, farm-fresh eggs and fresh herbs perched on open-faced and toasted Thomas’ Original English muffins. Read his recipe, start salivating -- and VOTE for Chef Gray. The Moxie chef’s fans have only two weeks (through September 27) to cast enough votes to move Gray from the pool of 135 contestants to 16 finalists. Voting rounds continue through October 25 until one chef is left standing with the muffins and bagels. Every vote ups your chances of winning Thomas’ products and the $10,000 grand prize. Details and FAQ here.

With breakfast under his belt, Chef Gray goes long, tackling tailgating FSU-style on Tastemade’s The Grill Iron in an episode airing on The Cooking Channel this Saturday, September 19 at 12:30 p.m. EST. The Jacksonville chef ventures to Tallahassee to prepare FSU-inspired Florida State pork loin then steers the camera crew on a field trip to one of the state’s sustainable farms. ACC, SEC or whatever conference you call home turf, pull on your team shirt and explore tailgating traditions around our great football nation every Saturday on The Grill Iron. Photo credit Agnes Lopez.

Oktoberfest Oompahs into Der Biergarten September 19

Oktoberfest is a misnomer; the fun begins in September! Der Biergarten, Atlanta’s authentic German beer garden located in the Luckie Marietta District, follows Munich’s lead and starts the six-week party Saturday, September 19. Beer specials, keg tappings, bands, contests and a pig roast fill the Oktoberfest calendar through October 31. Der Biergarten conducts the traditional tapping of the keg at 6 p.m. this Saturday, September 19 and pours $9 liters of Warsteiner Oktoberfest through September 25. The band Kurtzbuam opens the evening from 6-9 p.m. DJ Johnny follows from 9 p.m. until midnight, throwing in a stein-holding contest among the tunes and handing out prizes like Oktoberfest T-shirts, beer steins and gift cards. Keep one eye on Atlanta Dish for weekly details and one eye on your closet...we know there’s a pair of lederhosen in there somewhere. 

Cut into Dining Deals at Seed Kitchen & Bar, Stem Wine Bar and Ray’s on the River during Cobb Restaurant Week September 19-26

Take advantage of $25 and $35 prix fixe dinner menus to “Taste the Good Life” for less dough during Cobb Restaurant Week Saturday, September 19 through Saturday, September 26. A Chattahoochee riverside setting comes along with the $35 three-course dinner at Ray’s on the River. Savor Ray’s classic chopped salad, The Wedge or a cup of seafood gumbo to start followed by filet mignon, horseradish-crusted black grouper or Parmesan-encrusted scallops. End with a praline basket holding bourbon burnt sugar ice cream and seasonal berries or a chocolate brownie sundae with vanilla bean ice cream, caramelized bananas, strawberries and more decadent toppings. Snag a table at Seed Kitchen & Bar where the special $35 three-course dinner menu offers appetizers of pimento cheese crostini with Benton’s country ham, cornmeal fried oysters with smoked tomatoes or roasted butternut squash soup; Bay of Fundy salmon with truffle vinaigrette, house pappardelle pasta with Maple Leaf Farms duck confit or slow-cooked soy-glazed beef short ribs as entrées; and chocolate peanut butter parfait with roasted banana ice cream and peanut brittle or apple crumb cake with sour cream ice cream and bourbon caramel sauce for dessert. At Stem Wine Bar, two diners can share a three-course dinner for $25. Start and end with shareables -- a salumi and cheese board on the front end and salted caramel flan or zeppole to conclude -- and fill in with two entrées from the seven menu items such as house-made burrata with prosciutto, deviled eggs three ways or short rib-stuffed piquillo peppers. Make reservations, not excuses. 

Revival’s Andreas Müller Among Chefs Piling it On at Decatur’s Dinner Party in the Historic Decatur Cemetery September 19

Those seeking an unusual place to sup on Saturday, September 19 will dig feasting at Decatur’s Dinner Party in the historic Decatur Cemetery. Andreas Müller of Revival is among the posse of Decatur’s star chefs and local, organic farmers gathering to set forth a multi-course, family style meal rich with Global Growers produce. Guests will enjoy handcrafted cocktails, locally crafted beer and a superb wine selection at the third-annual dinner, and they’ll be able to shop silent and live auctions for one-of-a-kind experiences and gifts. Nonprofit Global Growers reaps all proceeds to direct toward creating opportunities in sustainable agriculture, training farmers and providing economic opportunities. Decatur’s Kitchen Garden and Umurima (Burundi Women’s Farm) are two such projects. History buffs should note that one section of the peaceful, 54-acre cemetery dates back to 1823 and is included in the National Register of Historic Places. Click here for the dirt on buying tickets for the 6-10 p.m. event; $150 per person or $1,200 to reserve a table for eight guests.

Taco Night Pop-Ups at Last Word featuring "Eat Mexico" September 21

Calling all taco lovers! Chef Marco Serrano presents a taste of Mexico in this month’s Taco Night Pop-Up. Serrano’s Mexico City-style street food is the real deal, and like real street food, it’s always on the move…so get yours while it’s hot! On Monday, September 21, Taco Night pops up at Last Word in the Old Fourth Ward starting at 6 p.m. on the dot! Chef Serrano partners with Chef Lesley Tellez for the evening, author of the recently released cookbook, “Eat Mexico.” While diners have the chance to order one of her recipes from the menu, Chef Tellez will be on hand to chat about her love of Mexican cuisine with copies of her book in tow. Come one, come all and grab a taco and cookbook!

What Chakana Do? Sip It at Stem Wine Bar Chakana Wine Dinner September 21

Delightful as it is to say “Chakana,” it’s even savvier to sip the Argentinian wines when they’re complemented by a carefully curated five-course dinner. Stem Wine Bar owner/chef Doug Turbush carries the thought to fruition at a Chakana Wine Dinner on Sunday, September 21 from 6:30-9:30 p.m. Chakana’s manager for all the Americas Gonzalo Pérez Cerini joins in the evening. Read more on Atlanta Dish. Buy tickets in advance online, $119 per person (including tax and gratuity).

Kevin Gillespie Pops Up for Meals on Wheels at the Peachtree Road Farmers Market September 19

Kevin Gillespie of Glenwood Park sensation Gunshow and new Revival in Decatur hopes his pop-up chef demo at the Peachtree Road Farmers Market this Saturday, September 19 will help Meals On Wheels provide more farm-fresh produce and healthy meals to Atlanta seniors in need. Shoppers will be able to donate to Meals on Wheels Atlanta when they stop by the demo tent to watch the red-bearded, big-hearted chef transform market produce into delicious dishes like spicy sausage and kale soup. Donations offset the cost of vegetables provided to Meals on Wheels Atlanta. In the mood for something smokey? Terminus City chopped whole hog BBQ sandwiches are for sale to satisfy your 'cue craving. When he’s not chopping or mixing, Gillespie will set down knives and pull out pens to sign copies of his hog-wild cookbooks “Pure Pork Awesomeness” and "Fire in my Belly." Shop the largest producer-only market in Atlanta, held at The Cathedral of St. Philip, from 8:30 a.m.-12 p.m.   

Appetizing Aperture

Lobster rolls, high tail it back to Maine. Southerners are eagerly wrapping their claws around lobster tacos at Tin Lizzy’s Cantina. Every mouthful catches a juxtaposition of tender beer-battered lobster with honey-chipotle sauce topped with crunchy bacon-cilantro slaw. $5.99 each while lobster season lasts. A salt-rimmed margarita subs for a salty ocean splash.  

Chefs Party in the Kitchen for Open Hand Atlanta September 17

Atlanta chefs tie on their aprons to Party in the Kitchen on Thursday, September 17, doing what they do best to stir the fundraising pot for Open Hand Atlanta. Gerry Klaskala of Aria co-chairs this year’s event filling The Stave Room at American Spirit Works. Exquisite cuisine commands the front burner, prepared by top toques like Shaun Doty of Bantam + Biddy and Chick-a-Biddy, Matthew Ridgway of Gypsy Kitchen, Michael Searles of The Blind Pig Parlour Bar, Kelly Lovett of The Southern Gentleman and Fuyuhiko and Lisa Ito of Umi. Cocktails, music and silent and live auctions flank the delicious evening. Sure to be a sellout! Buy tickets online.

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Spuddie buddies unite! September is National Potato Month, and we’re digging deep to turn up Scattered, Smothered and Covered potato recipes such as potato croquettes with sweet Sriracha mayo, Spanish patatas bravas with garlic allioli, Polish pierogi, egg-stuffed baked potatoes for the brunch board and a loaded baked potato soup that could become autumn’s go-to comfort food. Easy potatoes in foil remind us of scout campouts while homemade Tater Tots (say it isn’t so) beg to be eaten when watching “Napoleon Dynamite” for the umpteenth time.

#Foodgram

Talking Food takes the cake for sprinkling cheese on every conversation. Punny pictures reveal a new perspectives on “the gouda, the bad, and the ugly.” Check your Spam folder...or eat it? 

Welcome Fall at Milton’s Cuisine & Cocktails Garden Dinner September 20

Watermelons, out. Pumpkins, in. Summer vegetables are calling it a season just as autumn rows ante up their own prize bounties and outdoor temperatures encourage lingering amid the greens. Ideal conditions for Milton’s Cuisine & Cocktails chef Derek Dollar to welcome fall at a Garden Dinner served right plumb in Milton’s Acre on Sunday, September 20. Guests arrive at 5 p.m. for a reception with hors d’oeuvre and libations and a tour of Milton’s Acre with resident grower Peter Kohm before settling in for the four-course, family style dinner with wine. Stars come out as the rustic meal winds down at 8 p.m. Purchase tickets here and now, $125 per person including tax and gratuity. For more details, call 770-817-0161. The last Garden Dinner in the 2015 series will be held October 11 -- then you’ll have to wait until May 2016 to do it again. 

Saucy Ribs & Whiskey Menu Sashays into Marlow’s Tavern on September 15

Temps are falling and leaves will soon follow. Another sure-fire sign the season is turning over is Marlow’s Tavern kicks off its annual Ribs & Whiskey menu of saucy food and drink specials on Tuesday, September 15. Through October 19, chow down on seasonal faves including Kickin’ Chicken verde soup, daily smoke-house flatbread topped with slow-roasted pulled pork and Marlow’s secret sauce and BBQ Blazed Cobb salad. Jack Daniel’s Tennessee Honey sauce blazes Drunken Chicken and glazes the slow-roasted pulled pork topping “A Pig with Buns” while East Carolina barbecue sauce hits North Atlantic salmon for “The Saucy Catch.” Choose to slather slow-cooked Smithfield James River St. Louis-style ribs with Jack Daniel’s glaze, hoisin barbecue, Marlow’s chipotle barbecue or East Carolina barbecue sauces. Sides such as Granny Smith apple-cabbage slaw, Southern-fried mac and pimento cheese and house-made sweet corn and jalapeño muffins round out plates. Even dessert gets sauced as bourbon bread pudding comes with a splash of Jack Daniel’s Tennessee Honey for sippin’. Boozy cocktails include R&W S’weet tea, Triple Crown and Garden & Gun. Featured wines include Germany’s Villa Wolf pinot gris, Spain’s Marqués de la Concordia rioja, Rosenblum zinfandel from Paso Robles, California and Tommy’s Favorite sangria – available in red or white and made with seasonal fruit and agave nectar. Pabst Blue Ribbon WI ABV 5.8%, SweetWater “Sweet Georgia Brown” ABV 5.8% and Boulevard Smokestack Double-Wide IPA ABV 8.5% match up well with Ribs & Whiskey’s saucy fare. 

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Tomato plants are closing out the summer with one last “oomph!” of patio gems and big beefy Tasty Tomatoes. If you’re caprese’d and tomato-sandwiched out, tap our board for new tempters starting with a homemade bloody mary mix that’s right on time for tailgating. Guaranteed smash hits include country tomato and bacon pie, quinoa and spinach stuffed tomatoes, roasted pesto melt (great way to use the basil before it bolts) and Parmesan tomato chips. When your basket overflows, make fresh tomato sauce. Country rustic tomato and egg dish Basque Pipérade uses canned tomatoes, but we won’t tell. It’s all good. 

#Foodgram

What makes the guy with the red beard tick? Revival patio pride, Big Green Egg joys, dry rubs on meats and a dry sense of humor. Garner insights into the Red Beard life on Instagram at Chef Kevin Gillespie.

Appetizing Aperture

Question. If Atlantans devour The Philly at FLIP burger boutique, will the Atlanta Falcons devour the Philadelphia Eagles’ defense on Monday night? The Philly, FLIP’s burger of the month, piles sliced Philly beef, caramelized onions, sautéed mushrooms, peppers and white American cheese on a baguette smeared with FLIP’s own smoked mayo. This big-and-beefy-as-a-linebacker sandwich sacks the hungries for $11. 

Kaleidoscope Opens Wood Stone Oven for Piping Hot Pizzas

The new Wood Stone pizza oven is a hot item at Kaleidoscope Bistro & Pub, and the Brookhaven restaurant is turning out gourmet pizzas with the blessings of pie-passionate diners (and the safety-certifying fire marshal). Co-owner and executive chef Joey Riley tosses nine 12-inch specialty pizzas onto the dinner menu seven nights a week. Choices range from the classic margherita to charred leek and mushroom to the Lando, meaty with pepperoni, fennel sausage, salami, mozzarella, pecorino and basil over a red sauce. Dinner dabblers, choose the Picasso and turn culinary visions into reality by creating a personal-sized masterpiece from a selection of sauces, meats, cheeses and veggies. Order one of Kaleidoscope’s draft beer offerings such as Monday Night Brewing’s Serrano Eye Patch Ale or Wild Heaven’s Ode to Mercy to cuddle while pizzas are crisping in the oven. Anticipating the popularity of pizza and beer, Riley has already added 1,200 square feet of gorgeous new space to the Village Place Brookhaven eatery. Call 404-474-9600 for more information.

Michelle Matlock is New Executive Chef at 10th & Piedmont

Louisiana-born and reared chef Michelle Matlock is mum on the secret to the gumbo she’s prepared and doled out from New Orleans to Hollywood. Not so good at keeping secrets,Communitas Hospitality is spilling the beans that Matlock will be serving up her savory version as executive chef for 10th & Piedmont. From toddlerhood on, family matriarchs had much to do with Matlock’s kitchen schooling, and her fisherman father instilled rod-and-reel skills. She completed her formal culinary education through the American Culinary Federation Apprenticeship Program at Delgado Community College followed by an apprenticeship under French master chef René Bajeux at New Orleans’ renowned Windsor Court Hotel Grill Room. NOLA welcomed Matlock to the kitchens of some of its finest restaurants, including the Royal Café, Acme Oyster House and Cobalt, a trendy restaurant she opened in the Hotel Monaco for famed chef Susan Spicer. Hollywood called Matlock to pack up her pans and head west to become executive chef for Element Film’s restaurant division. Now, Matlock brings her piscatorial passion for fresh and sustainable seafood, the intrigue of international tapas and borderless cuisine, and bounty from local farms to the menus of 10th & Piedmont. She enjoys tinkering with Communitas’ new smoker to turn out delights from well-respected barbecue to the unexpected smoked caprese salad. Perhaps her greatest joy is training and encouraging her staff and teaching them what she knows. That is, except for the seven-generation gumbo secret.   

Sterling Spoon Culinary Management and Marlow’s Tavern Host 17th Annual Golf Classic for Special Olympics Georgia September 21

Fine food and friendly competition pair up on the golf course when Sterling Spoon Culinary Management and Marlow’s Tavern host their 17th annual Golf Classic benefitting Special Olympics Georgia on Monday, September 21. The much-anticipated event tees off a day of contests on the links of the Country Club of Roswell, prizes and plenty of gourmet tavern fare. After the last hole is conquered, players will bogie over to Aqua blue for the after-party featuring an awards dinner and silent auction. The restaurants have raised more than a half million dollars for Special Olympics of Georgia since 1999 and aim to strike a new goal of $600,000 through this year’s tourney. To sign up or obtain more information, contact Susan at 770-414-9390 ext. 111 orSusan.Skolnick@specialolympicsga.org.

Who’s In? Bert’s Big Adventure Launches Restaurant Week September 14-19

Sante Fe steak tacos, lobster cakes, baby back ribs and fried chicken and waffles pave the way to Walt Disney World for children with chronic or terminal illnesses during the inaugural Bert’s Big Adventure Restaurant Week, Monday, September 14 through Saturday, September 19. Tin Lizzy’s Cantina, The Big Ketch Saltwater Grill, Smokebelly BBQ and Bantam + Biddy are among the Atlanta eateries contributing 10 percent of sales toward the charity’s annual trip -- an all-expenses-paid, five-day journey to Walt Disney World to add joy and laughter to the lives of these children and their families. Skip a home-cooked meal for a magic teacup ride? Do it.