Friday, July 11, 2008
Thursday, July 10, 2008
European-inspired Ecco rules the neighborhood for share-ables, cheeses and desserts. Check out their summer spread here. Ecco: 40 70th Street in Midtown; 404-347-9555.
South City Kitchen Midtown plates up Deep South-gone-uptown specialties that show off the farm at weekday lunch and nightly dinner, courtesy of Executive Chef Dean Dupuis and Sous Chefs Chris Mullally and Blake Wagner. Check out their menu and make plans to visit soon! South City Kitchen Midtown: 1144 Crescent Avenue; 404-873-7358.
A few miles away at South City Kitchen Vinings, Executive Chef Chip Ulbrich and Sous Chef Adam Maddox roll out their summer menu to the neighborhood. Their new menu offers similar Southern favorites made with the freshest ingredients. South City Kitchen Vinings: 1675 Cumberland Parkway; 770-435-0700.
Wednesday, July 9, 2008
Food Studio® is open for dining through July 19; then the King Plow Arts Center landmark joins the world of special event functions only! 887 W. Marietta Street in the King Plow Arts Center; 404-815-6677.
La Tavola® is your authentic Italian trattoria, complete with outside seating, and it's right around the corner in Virginia Highland: 992 Virginia Avenue; 404-873-5430.
South City Kitchen® serves up New South classics with smiles in two locations. In Midtown: 1144 Crescent Avenue; 404-873-7358. In Vinings: 1675 Cumberland Parkway; 770-435-0700.
Pack a shopping bag and cruise the aisles on a Whole Foods Market "Way to Shop Value Tour!" A Whole Foods Market "Value Guru" guide will show you how to find the real deals in every department, proving it is possible to stretch your food budget without giving up organic and natural foods! Tours are offered weekly and registration is required as tours are limited to 12 "tourists" each; check out your local store's schedule at www.wholefoodsmarket.com.
Morton’s “Million Dollar” Hamburger
Ingredients (serves six):
4 pounds coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six 1/2-inch-thick slices tomato
Six 1/4-inch-thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving
1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
2. In a mixing bowl, combine the sirloin, eggs, tomato juice, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
3. Brush the inside of each bun with butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
4. Broil the burgers for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare, and 4 1/2 to 5 minutes on each side for medium.
5.To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.
Tuesday, July 8, 2008
Dogwood is really beginning to take shape. The walls are up, the stairs are stable and the kitchen is almost ready for cooking. In this video, owners Shane Tuohy and Scott Black walk me through the restaurant like two proud parents showing off their pride and joy. Follow this link to their youtube channel to find stage one and two of the videos. It's amazing to see how far they have come.
Dogwood is set to open Monday, July 28. Be sure and drop by the ground floor of the Reynolds condominum building at 565 Peachtree Street in downtown Atlanta to see the final product!
Monday, July 7, 2008
Chipotle has led the pack in riding its vision of Food With Integrity -- using fresh ingredients that are sustainably grown and naturally raised with respect for the animals, the land and the farmers who produce the food. Try a healthy Le Burrito at any of more than 730 Chipotle restaurants!
Team Garmin-Chipotle Presented by H30 is a professional American cycling team dedicated to promoting ethical sporting and developing the next generation of cycling champions. The team's 25 riders come from all over the world to achieve one common goal: ride clean and ride hard. In 2007, the team partnered with the Agency for Cycling Ethics (ACE) to create the most progressive anti-doping system in the professional sports world. Each rider will undergo combined voluntary testing at least 700 times throughout the 2008 season, 20 times the number of tests that most professional cyclists are subject to annually. The 2008 team is led by five national champions, two Tour de France Yellow Jersey wearers, a Tour de France polka-dot jersey wearer, one former World Champion, and a previous winner of Paris-Roubaix.