Wednesday, April 1, 2015
The March 31 release of “Pure Pork Awesomeness: Totally Cookable Recipes from Around the World” has Gunshowowner and celebrity chef Kevin Gillespie sizzling like bacon to show off his divine swine skills and recipes at a passel of cookbook signings and demos in Atlanta and beyond.
This week, join Gillespie at A Cappella Books (208 Haralson Ave., NE) on Wednesday, April 1 at 7 p.m. for a patio book signing. The evening will include drinks and food from "Pure Pork Awesomeness," and copies of the book will be available for purchase and signing. This event is free and open to the public. Parking is very limited, but A Cappella is a short walk from the Inman Park MARTA station.
You can also meet Gillespie at Pirch in Lenox Marketplace (3535 Peachtree Road, across from Phipps Plaza) where he will sign copies of “Pure Pork Awesomeness” and demo recipes from within its jowls on Friday, April 3 from 6-8 p.m. $50 admission includes cookbook, demonstration, an array of appetizing “Pure Pork Awesomeness” creations and Angry Orchard brews. Limited to 75 guests. Buy tickets here. Next week Gillespie packs up his passion for all things pork and heads out to the West Coast to ham it up in Seattle and San Fran.
Tuesday, March 31, 2015
She won’t blush at your bawdy jokes, but a Blushing Geishawill join you at the bar or table any day, all day during April if you hand over $6 at RA Sushi Bar Restaurant in Midtown. Skyy Raspberry vodka and Chambord cast a beguiling blush to lemon sour, yielding a sweet sipper that’s not as innocent as she seems. No wonder she’s such a popular specialty cocktail of the month. While you can’t take her home, you’ll fondly remember her raspberry kiss.
The pig is out of the pen. WhistlePig whiskey is hand-bottled, 100 percent rye whiskey hailing from Shoreham, Vermont. Seems spring hasn’t sprung yet in Vermont, thus WhistlePig is southbound to Article 14 for a Fool’s Feast WhistlePig dinner on Wednesday, April 1. The 100-proof, aged whiskey stands strong in handcrafted cocktails paired with a Southern family style feast and fixin’s planned by Legacy Restaurant Partners corporate executive chef Christopher Blobaum. Dinner guests will be privy to Sauternes Finish, the first American rye aged in premium French Sauternes casks and the first in a new series of WhistlePig whiskey finishes. Hightail it in for the 6 p.m. reception presenting assorted salumi and cheese, cured salmon on rye bread with radishes and bourbon-glazed chicken drummettes with blue cheese. Dinner brings forth diver scallops, rye berry salad with pecans and blood orange followed by Fatback Pig Project’s pork tenderloin with bourbon ancho sauce, creamy grits with goat cheese, broccolini with lemon, and bourbon walnut sweet potato mash. A dessert of bread and butter pudding with bourbon burnt sugar ice cream invokes whistles of admiration. Limited seating. Better fly to reserve your seat because the first 10 reservations receive a complimentary WhistlePig rocks glass. $55 per person (excluding tax and gratuity). Call 404-443-8432 for reservations.
Sunday, March 29, 2015
Aria owner and executive chef Gerry Klaskala and Bantam + Biddy co-owner and executive chef Shaun Doty venture north to Summerland Farm near Cartersville on Sunday, April 12 to participate in the Southern Foodways Alliance New South Family Supper. This year’s supper theme, “Heart of the House,” pays homage to the unsung heroes of the restaurant industry -- dishwashers, bussers, valets, waiters and others who impact every dining experience but are seldom recognized for their hard work. Klaskala, Doty and other top Southern chefs will create dishes inspired by the quiet giants in their restaurants. Proceeds benefit the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. Buy tickets online for $250 each, which include food, drinks, programming and roundtrip transportation.
Saturday, March 28, 2015
Paleo-terians and vegetarians agree, Kabob Land is their fast-casual “gyro” of authentic, made-to-order Middle Eastern and Mediterranean dishes in Buckhead. The heart-smart and wallet-friendly menu features plates of falafel, marinated charbroiled beef, lamb, salmon, chicken and vegetable kabobs ($7.95-$14.95) and most can go the wrap route on Lebanese bread ($6.95-$10.95). Baba ghanoush, hummus and jalapeño-infused falafel line up as amazing mezze, and fresh Greek, tabouli, shirazi and green salads ($5-$5.95) can be topped with chicken or beef shawarma for added protein (+$3). Give in to decadent pistachio baklava ($4) for a treat! Open daily from 11 a.m.-10 p.m.
If you need someone to grill about grilling, Texas native Doug Pickering is your man. Temperatures, rubs, rest -- the “Grill M.D.” and owner of D.W.P. Grill M.D. catering in Dallas doles out advice on his website and succulent photos@dwpgrillmd. This doc has earned his stripes.
Friday, March 27, 2015
Ray’s in the City executive chef Ugo Okpareke pours the fresh tastes of spring into his five-course menu for the downtown restaurant’s Chalk Hill Wine Dinner on Wednesday, April 1. David Goode, CSW, supplier for Chalk Hill winery, will be available to answer questions about Chalk Hill varietals served throughout the meal. A 6:30 p.m. reception gives way to a 7 p.m. dinner seating where guests will enjoy local chanterelle bisque with pickled white shrimp served with Chalk Hill sauvignon blanc; a salad of mâche, radish and pea tendrils topped with fried egg and goat buttermilk dressing alongside Chalk Hill chardonnay; roasted beef tenderloin, smashed sweet peas, morels and horseradish complemented by Chalk Hill malbec; braised pole beans and pork trotter with brown butter creamed grits served with Chalk Hill pinot noir; and a finish of sweet biscuit ice cream sandwich with warm chocolate and Chalk HillBotrytis sémillon. $99 per person (plus tax and gratuity). Reservations required; call 404-524-9224.
FLIP burger’s Gregg Piazzi and Stephanie Alderete of Nikolai’s Roof Demo in Junior League Tour of Kitchens
Kitchen tourists following the Junior League of Atlanta Tour of Kitchens route will see what’s new in home kitchen design from fine cabinets to shiny sinks as they whip through 14 residences on Saturday, March 28 from 10 a.m.-4 p.m. and Sunday, March 29 from 11 a.m.-5 p.m. Sunday’s showcase kitchens include bonus guest appearances and cooking demos by Atlanta chefs and culinary gurus. Attendees will meet Gregg Piazzi, director of culinary operations for FLIP burger boutique and Stephanie Alderete, chef de cuisine at Nikolai’s Roof in the Hilton Atlanta. Route and details are in the tourprogram. Tickets are $40 each and valid both days; buy them at homes along the tour or at Junior League of Atlanta headquarters.
Thursday, March 26, 2015
Saltwood Charcuterie & Bar opens in the Loews Atlanta Hotelthis spring to shake up Midtown with its dynamic energy, easy-to-share fare and highly social ambiance. The new restaurant and bar are designed to encourage the casual mingling and communal dining get-togethers its Midtown neighborhood favors. Executive chef Oliver Gaupin, a native of Orleans, France and one of only four chefs in Georgia to carry the Maitres Cuisiniers de France (Master Chef of France) distinction, presents a menu focusing on shareable small plates and charcuterie featuring local ingredients. Gaupin and sous chef Chris Espanola draw upon European roots and Southern riches as they choose locally sourced charcuterie and create house-made charcuterie such as pork and duck prosciutto, rabbit terrine and Saltwood Spam. Refreshing starters such as cucumber soup and charred octopus make way for mains ranging from seafood to meats to offal and pasta. Quick entrée peeks include cobia with crudo, pickled shrimp and dilled yogurt; lamb belly with pickled grapes, saffron golden quinoa, harissa jus and gremolata; blood sausage with egg, sweet potato and poblano hash, crispy tripe and an apricot butter vinaigrette; and Forbidden rice risotto with Reggiano, butter-poached lobster, pea tendrils, chive oil and chervil. Saltwood will be open for lunch, dinner and evening drinks. Follow developments on Facebook.
Get Moo-ving -- White Oak Pastures and Whole Foods Market Sponsor Southeastern Sustainable Livestock Conference
Where do like-minded livestock farmers gather to network and graze on seminars fielding best practices in pasture raising, humane livestock handling and processing, business and marketing, and educating consumers about the benefits of their products, all capped by a keynote from Dr. Temple Grandin? The Southeastern Sustainable Livestock Conferencedraws them to The Gwinnett Center like cattle to lush grass on Saturday, March 28. White Oak Pastures and Whole Foods Market are key sponsors in making this second-annual conference happen. A Harris family farm for five generations, White Oak Pastures in Bluffton, Georgia follows ecologically sustainable land stewardship and raises all of its animals following humane practices. White Oak Pastures sells its artisan products, grass-fed meats and pasture-raised poultry through its online store and at retailers including Whole Foods Market. As the world’s leading natural and organic grocer, Whole Foods Market is committed to supporting organic farmers, growers and the environment through sustainable agriculture and by expanding the market for organic goods and meat from humanely raised livestock. Friday’s White Oak Pastures farm tour is sold out; however, livestock lovers can buy tickets for the Saturday conference at the door from 7-8:30 a.m., $85 each.
Running up and down the court, dodging and passing cranks up a huge thirst and appetite. Good thing you’re at STATS. With 70 HDTVs and seven distinct audio zones for NCAA Tournament action, every shot is a “fan”-tastic shot backed by snazzy new menu items in the playbook. STATS is the first U.S. venue to provide pull-your-own draft taps as well as offering a tall selection of bottled beer and table-ready beer buckets. Seize commercial breaks to order court-side winners from the new menu: shrimp and crab nachos with crab fondue and green onions ($13); avocado lettuce wraps with black beans and pico de gallo ($9); loaded kettle chips with blue cheese, bacon and scallions ($7); fried pork dumplings with ponzu dipping sauce ($10); STATS shepherd’s pie with venison ($18); or a burger or chicken set up as The Big Win with bacon, fried onion and barbecue sauce ($12) or El Santo-style with pepper jack cheese, pico de gallo and jalapeños ($12).
Jennifer Hanson and Del Baroni with On the Air Orchestra Swings Big Band Sound at Ray’s on the River
I’ve got you under my skin. Come dance with me. Come fly with me. Beyond the sea. Not cutting in on your date, just throwing out some jazzy titles Jennifer Hanson with Del Baroni and On the Air Orchestra may play at Ray’s on the River Friday, March 27. From 7-11 p.m., sway in your seat or mosey to the dance floor for the group’s elegant big band sound of classic swing, R&B, soul and classic rock and roll. On the Air Orchestra boasts a four-horn section that’s the real deal. Click here for reservations or call 770-955-1187 for more information.