They’ll bring the pig, your party provides the squeals of glee.Terminus City now carries the ‘cue to you, all prepped and ready to be prepared wherever your hoedown is happening. A Terminus City BBQ rig travels your way along with pork to be cooked and chopped, KOG’s Terminus City pepper vinegar sauce, buns, four sides, dessert and paper products for 40-55 people. This is the barbecue backed by Atlanta’s own Kevin Gillespie, prince of pork and author of “Pure Pork Awesomeness.” Place orders at least two weeks in advance and pull more details by contacting JR Zincone,j.r.@redbeardrestaurants.com.
Diners seeking upscale seafood in a casual setting can prepare to drop anchor at Drift Fish House & Oyster Bar, the third dining destination from chef/restaurateur Doug Turbush. A port-side view reveals a chef-driven showcase of sustainable seafood and the high level of service guests have come to expect from Turbush and his other popular Marietta establishments Seed Kitchen & Bar and Stem Wine Bar. Drift executive chef Brendan Keenan and Turbush collaborated on menu offerings, netting an appealing mix of shareable plates, raw bar favorites, enticing entrées and traditional seafood staples. Oyster platters, oven-roasted clams, wood-grilled whole fish and rib-eyes and seaside delights such as seafood po'boys and lobster rolls will appeal to everyone at the table. Drift director of operations Jason Raymond and bar manager Jose Pereiro have respectively developed a wine list to complement the seafood menu and a program of craft cocktails built around top-notch spirits. A beach theme prevails from the "Oar Room" where approximately 100 oars dangle from the ceiling to the handsome bar area, the oyster bar backing up to a wood-burning oven, and an ample, partially covered outdoor patio. Custom-built furniture and sculptures from local artisans are complemented by a collection of antique oyster cans. Drift serves dinner nightly with lunch and brunch service to follow at a later date. Find Drift in The Avenue East Cobb, 4475 Roswell Road in Marietta. Call 770-635-7641 for reservations.
Kevin Gillespie has a knack for scoping out some of the most talented chefs in the nation and inviting them to Atlanta as guest chefs in the Gunshow “Hired Guns” dining series. They accept the challenge, much to the delight of Atlanta diners. Affirming his picks, two chefs in this year’s “Hired Guns” series join Gillespie as semifinalists for James Beard 2016 Restaurant and Chef Awards. Vishwesh Bhatt of City Grocery Restaurant Group in Oxford, Mississippi, is on the “Best Chef: South” short list, and Vivian Howard of Chef & The Farmer in Kinston, North Carolina, joins Gillespie on the “Best Chef: Southeast” list. Finalists will be announced on Twitter March 15. Act fast and you can still score seats at Bhatt’s “Hired Guns” dinner events, 6-9 p.m. Sunday, March 13 or Monday, March 14; $95 per person (excluding tax, gratuity and drinks). Buy tickets online. Calendar scroll through to fall and save October 16 and 17 for Vivian Howard’s “Hired Guns” visit.
Bellina
Alimentari Culinary Club classes and events are hot topics at
Ponce City Market in Midtown. Roll call shows rosters filling fast. The magnet? “Mangia!” Given the convivial nature of
preparing and enjoying Italian food and wine, anyone can be a culinary arts
major while bonding over the pasta press, laughing over durum and dough or
analyzing vino and Amaro. Pick an interest and sign up today. All classes are
$45 per person (plus tax) unless otherwise noted. To register, click on the
class name or call 404-330-9933.
- Kids Kitchen: Book a date with your kid
(8-12 years old) and join the chef in making pasta from scratch. ($45 for
two people, one adult and one child); Tuesday, March 8 from 4-5 p.m.
- Single Mingle Pasta Making: Meet and mingle
in a hands-on fresh pasta cooking class and tasting. Take home some of the
night’s pasta; Tuesday, March 15 from 6-7:30 p.m.
- Introduction to Amaro: Learn about
Italy’s Amaro culture while enjoying a guided tasting of bar selections
and nibbles from the kitchen; Wednesday, March 16 from 6:30-7:30 p.m.; $28
per person.
- Pizza Making: Toss the dough with the best
of them after learning the art of pizza crafting and sampling class-made
creations; Tuesday, March 22 from 6-7:30 p.m.
- Easter Seafood Dinner: A special dining
event only offered in the Culinary Club, this classic fish-based Italian
dinner includes starter, entrée and dessert accompanied by sparkling,
white and red wines; Wednesday, March 23 from 7-9 p.m.; $65 per person.
- Pasta Making: Mix, roll, cook, eat, take
some home. Boxed pasta migrates to the back of the pantry after mastering
fresh-made pasta; Tuesday, March 29 from 6-7:30 p.m.
- 3 Wine 3 Cheese: A little bit Italy, a
little bit local, this guided tasting pairs some of Italy’s finest natural
wines with local artisanal cheeses; Wednesday, March 30 from 6-7 p.m.; $28
per person.
It’s not like those in Atlanta’s restaurant industry can gather round the coffeepot (or coffee pod, these days) to dish on trends, give high fives for successes and gulp in some of the latest gourmet gossip (in a nice way). They’re too busy chopping, muddling and dishing all over Atlanta. Nosh Talks stands in the gap. The food industry networking organization is hosting a social at Monday Night Brewing (670 Trabert Ave., NW in Atlanta) from 2-5 p.m. on Monday, March 7. Count on time to talk as well as listen to the panel discussion featuring Aria’s Andrés Loaiza and other beverage experts. Our Atlanta Dish blog pours out more information.
Chef Gerry Klaskala is the first phenomenal chef to step up to the plate for the Serenbe Southern Chef Series 2016. Ten guests will have an opportunity to don aprons, roll up sleeves and set to prepping, cooking and eating Sunday supper and Monday lunch with the chef/owner of Aria at The Inn at Serenbe on March 6-7. Breakfast and an overnight stay at The Inn at Serenbe, located in peaceful Chattahoochee Hills, Georgia, also are included in the $695 per-guest package price. Small class size means spaces go quickly. Email Guest Services to reserve a spot or call 770-463-2610.
Do brunch? Atlantans love to. And that’s why this Saturday’s Atlanta Brunch Festival in Historic Fourth Ward Park is totally sold out. Lucky ticket holders will brunch on tastings from some of Atlanta’s best brunch spots washed down with classic brunchy beverages (i.e. bloody Marys and mimosas). Brunch newcomer Saltwood Charcuterie & Bar will dish out samples from its new brunch menu. No worries if you don’t have an event ticket, head on over to Saltwood in Midtown and order full-sized favorites off their menu. High Road Craft Ice Cream & Sorbet, another Atlanta favorite, will spoon out samples of its premium, chef-crafted ice cream, sorbet and gelato. Once available only at fine restaurants, High Road junkies can pick up pints at area grocery stores, specialty food stores and scoop shops.
All Atlanta-area high school students – brown baggers and cafeteria eaters alike – are invited to enter the Peachtree Road Farmers Market Reusable Bag Design Contest. Gulp! The deadline is 4 p.m. this Friday, March 4. For inspiration, eat fruits and veggies and consider prompts from contest sponsors Country Financial and the Peachtree Road Farmers Market (PRFM). Designs should reflect this year’s theme of “Our Farms, Your Tables,” include imagery relating to the spring/summer farm season and corresponding regional farmers market goods and illustrate the spirit of the city. One more must-do, all entries must include the phrase “2016 Peachtree Road Farmers Market.” The big reveal takes place at PRFM on Saturday, April 16. One student will win a $1,000 scholarship and see his or her artwork printed on the abundance of canvas shopping bags the market hands out each year. Two runners-up will each win $500 scholarships. To enter, go to Country Financial for entry packet and complete rules. Pass this info on to artsy teen friends, and maybe they’ll bag a winner.
Are you a student who is passionate about food/wine culture and public relations? We want to meet you! Melissa Libby & Associates is currently seeking interns for the summer 2016 semester. Interns who join the MLA team will work with and learn directly from all agency functions, including media communications, social media, special events and client services. Creativity, positive energy, great writing skills and a strong work ethic are important traits for this internship.
Internships require 15-22 office hours per week from May to August. Schedules are fairly flexible, although Monday mornings from 10:30 a.m. to noon are required. Local candidates only! The ideal candidate will also receive school credit for his or her experience with MLA. Interns will be paid a $500 stipend at the completion of the program. To find out more about Melissa Libby & Associates, please visit our website and our Facebook page. If you are interested, please send your resume, cover letter, writing samples and availability to brandon@melissalibbypr.com. We're looking forward to hearing from you!
White Russians and B-52s commandeered many a cocktail round back
in the 80s, and Kahlúa, the java-juked key ingredient, is still going strong.
In fact, with National Kahlúa Day topping off the week on Saturday, February
27, we're going Kahlúa Kah-razy around here! Kahlúa infiltrates
every frozen drink, dessert, appetizer and cocktail on the board: mud slides
(to eat or drink), pecan Brie bites, pecan and brown sugar baked Brie,
tiramisu, dark chocolate cheesecake with Kahlúa truffles, donuts, homemade
"Kahlúa," kicked-up granita, espresso martinis, gingerbread martinis,
flaming B-52s and adult Fudgesicles.
@MilkBarStore shows off the genius behind Milk
Bar, sister bakery to global Momofuku restaurants. This is the place where
founder, award-winning pastry chef and "Masterchef" judge Christina
Tosi came up with cereal milk ice cream, compost cookies and crack pie while
revamping homemade desserts with her playful spin and penchant for locally
sourced dairy. Gallons more info at www.milkbarstore.com.
Run into White Oak Pastures and run into a lot of
history: one family, one farm, five generations, 150 years -- and the
second-annual White Oak Pastures Ruff Run on Saturday, March 19. First heat sets
off at 10 a.m. followed by second and third heats at 10:30 and 11 a.m. Go all
out in "Run & Fun" featuring 10 obstacles and receive a Ruff Run
T-shirt, one beer ticket (for entrants 21+ years old) and join in "After
Run" activities (see "Fun"); $35 per person. "Fun"
lovers, stick to the "After Run" activities for $15 per person: ride
on the mechanical bull, try your hand at cowboy jousting, play cornhole,
paintball and more. When the run's done, what's your hurry? Hang around for
lunch, available to purchase at the White Oak Pastures food truck (cash, debit
and credit cards accepted). Register by calling 229-641-2081 or visiting the online store, designating "pick up" to
avoid automatic delivery charges.
Cast your eyes on chocolate chunk skillet cookies topped off with
house-made vanilla ice cream and hot fudge sauce ($8.95) at Seed Kitchen &
Bar, and there's no way you're walking out the door without spooning
into one yourself...or at least sharing one with your tablemate. Two spoons,
please.
The Low Country calls, and y'all must go to the 10th
annual Charleston
Wine + Food Festival (CWFF), Wednesday, March 2 through Sunday,
March 6. Charleston is already deemed one of the top food and wine destinations
in America, and the CWFF adds about 400 more reasons to visit -- the
approximate number of chefs, farmers, beverage professionals, artists and experts
contributing to the week of exclusive dinners, fine wine and food tastings,
cocktails, beer, demos and classes, Culinary Village experiences, live
entertainment and much more. Count Matthew Ridgway in on the punch list. The
executive chef of The Southern Gentleman and Gypsy Kitchen
leads several demos on Saturday and Sunday afternoons in Marion Square, the
Culinary Village and the SCE&G Tent. His plans include preparing chickpea
socca pancake with farmers cheese and torn herb salad in the Hands-On
Kitchen/SCE&G Tent and Gypsy Kitchen red lentils with coconut milk, basil
and hot chorizo in the Culinary Village. Visit the website to choose the ticket
options you desire, from individual events to packages. Makes for a
sumptuous grown-up getaway because one must be age 21 or over to attend.
Feel-good factor (along with food and wine) -- festival proceeds benefit area
charities and provide culinary scholarships at three Charleston colleges.
For real, mi amigo. Ray’s Rio Bravo sets out a special taco bar,
complimentary for bar patrons only, every Monday through Friday from 4-6 p.m.
and 9 p.m. until closing time. Living the Tex-Mex life is easy with so many
tacos waiting to be held. Another reason the bar at Ray’s packs in so much olé
-- $15 pitchers of house margaritas and $10 pitchers of draught beer all day,
every day.
Lip balming, jaw stretches, singing to the
bathroom mirror -- start doing whatever you do to prep and mobilize your lips
for the Leap Year Lip Sync Battle at Atkins Park Restaurant
& Bar in Virginia-Highland on Monday, February 29. DJ Captain
Jam runs the show starting at 10 p.m. Featured beverages from Terrapin and Jack
Daniel’s are sure to loosen the lips for showtime. Fake it til you make it. Who
knows? Perhaps you’ll be one of the lip sync contest winners taking home prizes
of Atlanta Hawks basketball tickets. Miss out on the mouth-umental battle and
you’ll have four more years of practicing until leap year 2020
Chefs and musicians will rock Park Tavern when Songs
for Kids Foundation Food + Music Festival commandeers the
Piedmont Park-side restaurant on Sunday, February 28 from 1-5 p.m. Bantam + Biddy
founder/owner Shaun Doty and Revival executive sous chef Rémi Granger are
gourmet groupies, i.e. participating chefs, serving lip-smacking good samples
to guests while Yacht Rock Revue churns out the hits. The beat goes on with
tunes from Songs for Kids artists and kids from the organization’s programs and
live and silent auction excitement. A bouncy castle, face painting, magic and
other fun activities entertain youngsters. Buy tickets, which include food and
drink tastings, on Xorbia for $75 each ($10 for kids ages 16 and
under). All proceeds benefit Songs for Kids Foundation, a 501(c)(3)
organization that integrates musicians into the lives of children who are
suffering from illness and hardship in and out of children’s hospitals and
special needs camps through interactive concerts and the Songs for Kids Records
songwriting and recording program.
Afternoon plans are on the rocks this Saturday, February 27, for
those muddling in cocktail mode at the Decatur Stirs Craft Cocktail Experience 2016.
Drink in cocktail crafting know-how from local spirit experts and bartenders
while sipping and swirling through a showcase of 100 craft spirits, syrups,
bitters and new cocktail products at the 2-5 p.m. event spilling through the
Courtyard by Marriott Decatur Downtown and Decatur Conference Center. There’s
more to crafting cocktails than meets the highball. Bellina
Alimentari bar manager Corey Phillips adds Italian flair to the
afternoon’s cocktail repertoire by mixing apertivo-worthy sippers with Cynar,
Cynar 70 and Aperol. Stop by and absorb some ideas for throwing your own
Italian happy hour! Purchase tickets
online, $50 each. Limited to ages 21 and over only.
So you missed treating someone special to a Valentine’s Day dinner
out on the town? Redeem yourself by making a date for Ray’s at Killer Creek during Alpharetta
Restaurant Week, going on through Saturday, February 27. Guests can select
their choice morsels on Ray’s $25 prix fixe, three-course dinner menu (excludes tax, gratuity or beverages). The first
course offers artisan field greens, Caesar salad or a cup of crab bisque. Mains
float land and sea options: salmon Oscar with jumbo lump crab meat, béarnaise,
grilled asparagus and whipped Yukon Gold potatoes; Springer Mountain Farms
chicken with grilled king trumpet mushrooms, grilled asparagus and bacon-thyme
demi-glace; or filet trio with mushroom bordelaise and whipped Yukon Gold
potatoes. Dessert demands the willpower to choose either Key lime pie with
raspberry coulis or crème brûlée with seasonal fruit compote -- fresh whipped
cream dollops both selections. Call the restaurant for reservations:
770-649-0064. Heck, belated Valentine’s dinner or not, this delectable deal is
irresistibly sweet.
