hopeless foodie

Project Lumpia: The Post-Thankgiving Edition

2010-12-14T09:00:00.009-05:00

While trying to come up with different ideas for utilizing Turkey Day leftovers, my mind kept going back to lumpia. Maybe it's because I hadn't had any in a while, but I was thinking it might be another way to use up the remaining turkey and spare veggies not used for the holiday stock or stuffing/dressing.

I had my first taste of the crispy fried spring rolls as a child when my Filipina stepmom made a huge batch for a family get-together. I've loved them ever since but only recently have I attempted to make my own (I would normally depend on the kindness of a good friend for my local lumpia fix). As you'll soon see, my lumpia rolling technique needs a lot of work, but I plan to get more practice in over the next few weeks.

As a reference point, I turned to a recipe for Lumpiang Shanghai from one of my favorite food blogs, Burnt Lumpia. I made a few changes for this Turkey/Shrimp version (I decided not to add ginger and opted for slightly less garlic). For this recipe, I used roasted turkey thigh meat. I'm usually more of a "white meat" gal, but for this recipe the higher fat content of the thigh meat makes it more ideal. I also decided to throw some shrimp into the mix as well-just because. In retrospect, I think I should have followed Marvin's instructions and made them a bit smaller (he suggests cutting each lumpia wrapper in half-I think I'll do that next time). The lumpia I'm used to are usually the size of cigars-don't ask me why I decided to make them larger! This recipe yielded 10 large lumpia and should yield about 20-25 smaller ones. Recipe follows after the jump...

Turkey & Shrimp Lumpia
(adapted from this recipe from Burnt Lumpia as featured on Rasa Malaysia.com)

Two roasted turkey thighs (skin removed)
1 lb shrimp (30-40 ct per pound), peeled, deveined and chopped
1 large carrot, finely diced (about 1 cup)
2 tbsp minced onion
2 cloves garlic, minced
3 tbsp light soy sauce
2 tbsp chicken stock
2 tbsp vegetable oil
1 pkg lumpia or spring roll wrappers (available at Asian supermarkets)

Remove the meat from two roasted turkey thighs and chop finely. Stir in two tablespoons of chicken stock (if you have turkey stock, that's even better). Set aside.

In a large skillet, saute the carrot, onion and garlic in two tablespoons vegetable oil over medium heat.

Stir in shrimp and 2 tbsp of the soy sauce. Cook over medium low heat just until shrimp begins to turn pink.

Stir in the reserved turkey thigh meat and remaining 1 tbsp of soy sauce. Cook for an additional minute. Transfer filling to a bowl and allow to cool completely before preparing the lumpia.

Rolling the lumpia:

Carefully remove each lumpia wrapper sheets from the package. They are delicate and can tear easily. Have a dish of warm water on hand to moisten the edges of the wrapper as you roll your lumpia. As you will see below, my rolling technique was pretty crummy but it will improve...

Raggedy lumpia...

...and slightly better looking lumpia. Next time, I'm making them smaller!

Fry the lumpia in a large frying pan with about ½ inch of vegetable oil. Fry until golden brown, about 3 to 5 minutes. Drain on paper towels before serving.

Frying the raggedy lumpia

My dipping sauce of choice is sweet chili (just like my friend), but rather than use the bottled variety I decided to make my own (with a little bit of a twist). It's a very simple recipe and once you try it you might not want to go back to the bottled stuff again.

Sweet Lime-Chili Sauce
(adapted from this recipe from taste.com.au)

2 cloves garlic
¾ cup freshly squeezed lime juice
1 cup of white or rice wine vinegar
3 long red chilies (this added just the right amount of "oomph" for my tastes, but as always adjust to your liking)
½ red bell pepper
2½ cups sugar
1 tbsp fish sauce (I use a Vietnamese-style fish sauce for this recipe)

Halve each of the long red chilies (you can de-seed some of them if you want to reduce the heat level but I don't think you'll need to). Roughly chop the chilies and bell pepper and place in a blender or food processor. Add the garlic cloves and vinegar. Process until finely chopped.

Add the chili mixture, lime juice, sugar and fish sauce to a large saucepan. Cook (stirring) over low heat for about five minutes, or until sugar dissolves. Increase heat to high and bring mixture to a boil. Reduce heat and simmer for about 45 minutes (or until sauce thickens). Allow sauce to cool before storing. This recipe should yield one 12 oz jar of sweet lime chili sauce.

Sweet Potato & Cranberry Nut Bread

2010-11-30T18:19:00.002-05:00

Have a few extra sweet potatoes left over from last week's holiday feast? Here's one way to put them to use! This quick and tasty sweet potato and cranberry nut bread is great for breakfast, brunch or anytime snacking. If fresh cranberries are a bit too tart for you, use sweetened dried cranberries instead.

Sweet Potato & Cranberry Nut Bread

(yields one 9x5 inch loaf)

2 cups cake flour (or all purpose flour, sifted)

1 cup light brown sugar

½ cup granulated sugar

¼ tsp salt

¼ tsp ground cloves

½ tsp ground nutmeg

½ tsp ground cinammon

1 cup chopped pecans

1/3 cup milk

2 eggs, beaten

1 stick of unsalted butter, melted

2 tsp baking powder

1 cup mashed sweet potato (about 1 medium sized tater)

1 cup fresh cranberries or ¾ cup dried sweetened cranberries

Preheat oven to 350°F.

In a large mixing bowl, combine flour, sugar, brown sugar, salt and spices. Add the beaten eggs, melted butter and milk and mix with an electric mixer on medium speed (scraping the sides of the bowl) for about 1 minute.

Fold in mashed sweet potato, chopped pecans and cranberries.

Pour batter into a greased 9x5 inch loaf pan and bake at 350°F for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow to cool for about 15 minutes before serving.

Indulging My Sweet Tooth

2010-11-27T18:07:00.001-05:00

I normally don't have much of a sweet tooth, but I recently indulged a bit while attending The Broke Socialite Does...Sugar Coma Festival. The event brought some of Atlanta's best bakeries, caterers, ice cream shops and restaurants together under one roof (Le Fais do-do on Atlanta's westside). Since I'd missed previous tours, I figured that I needed to have the full Sugar Coma experience at least once. This was the perfect venue and opportunity to do so!

Talk about sensory overload-I didn't know where to start sampling! The venue was jam packed with everything from cakes and pastries to truffles and tarts. Cotton candy, petit fours, little marshmallows, brownies, and cupcakes. Tons and tons of cupcakes. Cupcakes as far as the eye could see...

Somehow I made my way to the Peacecake table, which is where I began my sampling. I was really impressed with the Vegan & Gluten Free Chocolate Cupcakes and their Gluten Free Brownies. Delicious stuff! You can order their Organic, Vegan & Gluten free brownie, muffin, cupcake and cookie mixes online at their website, www.mypeacecake.com.

There were so many treats to sample and after a few I'd had my limit (I tihnk I may have suffered from Red Velvet Overload). Among my favorites: a mini pear frangipane tart from Konfections by Kristina, the Whoopie Pies from West Egg Café, and a wonderfully refreshing Meyer Lemon Sorbet from High Road Craft Ice Cream and Sorbet (love!). I'm kind of kicking myself for not sampling their Citrus Ginger sorbet (which received raves from several Sugar Coma Fest attendees). A delicious Patrón Margarita cupcake from CEO Custom Cakes (purchased at the Sugar Coma Marketplace) was the perfect ending to a sweet afternoon.

Super Pan Latino Sandwich Shop

2010-11-01T10:00:00.029-04:00

I recently had a chance to visit the sandwich shop so many seem to be raving about, Super Pan in Poncey-Highland. In a little space just behind his popular tapas restaurant Pura Vida, chef Hector Santiago and his staff have been whipping up specialty sandwiches for the intown lunch crowd since earlier this summer. After reading various reports from fellow food bloggers, critics and general Atlanta food fanatics, I had been dying to see what all the fuss was about. One problem: Super Pan is only open for weekday lunch service (Tuesday through Friday) and my half-hour lunch break and (former) Alpharetta work locale made it virtually impossible for me to stop by and sample the goods. When I was fortunate enough to have a rare week off before beginning a new job in Buckhead, I was determined to pay a visit to Super Pan to check it out.

I was immediately impressed by the prompt and friendly service. I arrived towards the latter part of lunch service and fortunately did not have to deal with the long lines and wait times others have experienced. On this visit, I ordered Super Pan's version of the Cuban media noche sandwich, the Medio Dia.

The Medio Dia

I loved everything about this sandwich: the toasted pineapple "submarino" roll, the gooey melted Swiss cheese covering the slightly sweet Niman Ranch ham, juicy roasted Berkshire pork and crispy pork skin. Habanero mustard and chayote pickle round out the sandwich and give it a nice little kick. Of the Super Pan sandwiches I've tried so far, the Medio Dia is my hands down favorite and the one that I'll order on every return visit.

Because I wasn't sure when I'd be able to visit again, I ordered two more sandwiches "for the road": the BBQ Rib Bolillo and the Coca de Jamón y Queso. The bolillo is quite substantial, loaded (and I mean loaded) with tender adobo beef rib and topped with fresh grated carrot, onions and cilantro. A deliciously sweet and spicy orange chipotle BBQ sauce was served on the side; I was able to add just enough to suit my tastes. Even upon re-heating a few hours later for my evening meal, this sandwich was still fantastic.

The Jamón (with Serrano ham, manchego cheese, arugula, date marcona almond butter and piquillo pepper agridulce) was also quite tasty. However, it ranks third among the sandwiches I've tried so far and I don't see myself ordering it again on a future visit.

Yes, these sandwiches are far from "cheap eats". The least expensive sandwich, the Smoked Tofu Buns (a veggie version of their smoked Pork Belly Buns) comes in at six dollars and their most expensive sandwiches are twelve bucks. However, when you consider the quality of ingredients that go into these sandwiches, you really do get what you pay for. Not only are the ingredients top notch, the folks at Super Pan don't skimp on them either! Speaking for myself, I felt like I got more than my money's worth and will have no problem forking over another eleven bucks for a Medio Dia or twelve for the BBQ bolillo (I'm looking forward to trying those pork belly buns as well). Obviously it's not something I would eat every day or even every other day (for various reasons), but I can see Super Pan becoming my off day "splurge". A Medio Dia washed down with a ice cold bottle of Mexican Coke is my idea of a perfect little lunchtime treat.

My lone complaint: I really wish Super Pan was open for Saturday lunch service. Even though I now work a lot closer to Poncey-Highland, it's still not close enough for me to swing by for an occasional weekday lunch (pouts). But if you're fortunate enough to work close to the neighborhood and haven't made it to Super Pan yet, do give them a try and see what you think.

Super Pan Latino Sandwich Shop

1057 Blue Ridge Avenue NE (just behind Pura Vida)

Atlanta, GA 30306

(404) 477-0379

http://superpanlatinosandwichshop.com

Open Tuesday-Friday, 11:30 AM-2:30 PM

Taste of Atlanta 2010

2010-10-27T23:46:00.001-04:00

Blessed with a rare Saturday off, I was one of many who flocked to Tech Square for the annual Taste of Atlanta festival this weekend. This was my first time experiencing the food fest since it moved to its current location and I had a great time. I've never been much for huge crowds, but I was able to maneuver through the sea of festival attendees fairly easily.

I decided at the last minute to "splurge" on a VIP ticket. Although I missed out on the VIP swag bags (that's what I get for running late), I did enjoy some of the other perks. Always up for a tasty cocktail, I sampled a mojito made with VeeV Acai Spirit that was absolutely fantastic. Also under the VIP tent was one of my favorite "tastes" at the event: a coconut panna cotta with Malibu rum, mango gelee and caramelized pineapple salsa served by Paces 88 American Bistro (so good that I have to admit to having a second "helping").

I also attended one of the Inside The Food Studio sessions, a new addition to this year's Taste of Atlanta fest. My session (Southern Food Traditions: A New Take On The Old South) featured Chef Marie Nygren of The Farmhouse At Serenbe and Chef Hugh Acheson of Empire State South.

It was a lively discussion and Q&A session in which the chefs offered tips on obtaining the best seasonal produce as well as pointers on cooking light and tasty versions of Southern specialties. We sampled Chef Marie's tasty collards along with the most perfect Italian flat beans with gremolata. I fell in love Chef Acheson's offering: a chiffonade of turnip greens and thinly sliced baby turnips lightly tossed in a wonderful vinaigrette. I had never had turnip greens prepared in that way, and they were so good. My only complaint is that I wish I could have had more of them! I doubt I'll be able to duplicate Chef Acheson's recipe, but I'm going to attempt to make a reasonable facsimile.

After the session, I made my way to the festival main stage to watch top chef Kevin Gillespie's cooking demo. Kevin was the main reason I decided to attend on Saturday, and he did not disappoint. A man after my own heart, Chef Kevin prepared a pork schnitzel dish which involved lots of pork fat and butter. Oh, how I wish I could have been one of the lucky tasters! I must get to Woodfire Grill soon.

I really don't have much of a sweet tooth, but I surprised myself by how many desserts and treats I sampled on Saturday. Among my faves: the red velvet and pumpkin mini cupcakes from Highland Bakery, the ridiculously good Black Bottom Cupcake from West Egg Cafe, and a delicious Brazilian passion fruit mousse from Mina's Emporium. The sweet treat I loved most was the organic pumpkin ice cream from Five Seasons Westside, so refreshing on a warm Saturday afternoon.

Kudos to everyone involved with this year's Taste of Atlanta event. I'm already looking forward to next year!

New Addition: The Foodie Event Calendar

2010-10-21T22:35:00.001-04:00

What's up? I'm finally getting over a pretty bad cold (my explanation for the lack of blog updates lately). I'm ready to see what I can get into this weekend!

I've added something new to the blog. If you look above this post you'll notice an additional tab, the Foodie Event Calendar. Every so often, I like to post about upcoming events in and around the city. Now you can just click on the Foodie Event Calendar tab to find a list of upcoming events along with a description and additional information. To view more information on a specific event, just click the event name in the calendar list for a detailed description. You can also add the events to your own Google calendar by clicking the "copy to calendar" link just below the event description.

I'll try to keep the calendar updated with new events as I learn of them. As always, if you have an upcoming event you'd like me to add to the list, please drop me a line using the contact tab above.

Scenes From Atlanta Greek Festival 2010

2010-10-07T17:38:00.004-04:00


The baklava sundae, one of the popular treats at the Atlanta Greek Festival

We were blessed with picture perfect weather along with some fun "foodie" events around town this past weekend. There was the first ever Battle of the Burgers on Saturday and the Field of Greens festival (a celebration of locally grown organic and sustainable produce) at Whippoorwill Hollow Farm in Walnut Grove (Savory Exposure has some great shots from the event here). Being the cheeseburger fanatic that I am, I had planned to attend Battle of the Burgers but my work schedule forced me to miss out. I'd forgotten that Field of Greens was scheduled for this past Sunday (I hate that I missed it!), but I was not going to let this weekend go by without getting into something. With that in mind, I headed out to attend the final day of the Atlanta Greek Festival.

It was a fun afternoon full of great music, great live entertainment and (of course) great food. I enjoyed hanging out with fellow festival goers at the "sports taverna" set-up, where we were able to catch up with the Falcons and Braves games simultaneously. But let's get back to the grub-I mean, that was the main attraction as far as I'm concerned. A friendly lady at the concession ticket booth urged me to try the Greek potatoes and the lamb sandwich. Since I'd had lamb earlier in the week (more on that in an upcoming post), I decided to pass on the sandwich but I did heed her advice and tried the potatoes: deep fried wedges tossed in lemon juice, herbs and spices and served with tzatziki sauce. I'm glad I listened to her because these were very good! However, by the time I polished them off I was too full to partake in any more festival treats. I wound up taking home the rest of my Greek goodies: souvlaki (juicy grilled marinated pork) and a mezze sampler which included loukaniko (sausage), tiropita (cheese pie), spanakopita (spinach & cheese pie), kalamata olives and feta cheese. I couldn't leave a Greek fest without taking home some sweets, so I picked up baklava and melomacarona (a delicious crumbly spiced cookie soaked in honey syrup).

Melomacarona

All in all, it was a great way to spend a beautiful fall afternoon. I don't know why it took me so long to check this festival out, but I'm already looking forward to next year.

Foodie Events: Atlanta Greek Festival, Battle of the Burgers

2010-09-30T18:09:00.012-04:00

It's that time of year again! The annual Atlanta Greek Festival returns this weekend to the Greek Orthodox Cathedral on Clairmont Rd. Stop by and enjoy plenty of great shopping, entertainment and (of course) great Greek cuisine! Just to show that they've thought of everything, they've even set up a "drive-thru" where you could swing by and grab a plate of moussaka or a sampler of delicious Greek pastries to go. Local Greek chefs will also be on hand performing live cooking demos. The festival begins today and runs through Sunday, so you have plenty of time to sample the best of Greek culture here Atlanta. Adult admission is only $5 per person; children 12 and under only $3. Free parking and shuttle buses will be available at the Century Center office park on Clairmont Rd (just off of I-85). Take advantage of a great deal by pre-purchasing tickets and shave $1 off the admission price. To purchase tickets and for more information, click here to visit the Atlanta Greek Festival official site. I'm looking forward to stopping by this weekend!

Saturday, October 2 (12-4 PM): There's no shortage of great burger joints in this city, but whose burger is the best? This Saturday, 17 Atlanta restaurants will compete for bragging rights in the first ever Battle of the Burgers at John Howell Park in Virginia Highland. The participating restaurants (which include Farm Burger, The Nook and Manuel's Tavern) will all be competing for the title of Best Burger. A select panel (including Fox 5 Good Day Atlanta anchor/foodie Suchita Vadlamani, Chef Hugh Acheson (Five & Ten, Empire State South), The Next Food Network Star finalist Herb Mesa and a certain Krystal lovin' Buddha) will decide the Judge's Choice title while you'll get to decide the People's champ. The cost is $20 per person and includes 20 taste tickets for sampling burger bites, fries or milkshakes. Don't forget your mobile devices 'cause you'll need them to text your choice for Best Burger among the participants. The best part: Battle of the Burgers will benefit Embraced Atlanta, a non-profit organization which collects gently used orthopedic equipment (such as wheelchairs, braces or crutches) to distribute to those in need. To purchase tickets and for all the details regarding what is sure to be a fun event, click here to visit the Battle of the Burgers site.

Bánh Xèo (Vietnamese "Sizzling" Crepes with Pork and Shrimp)

2010-09-23T20:02:00.016-04:00

My second attempt. Not perfect but still delicious!

I guess you could say that I've fallen head over heels for Vietnamese cuisine lately. I'm beginning the process of exploring some of the Vietnamese eateries around town and I've recently dabbled in a bit of Vietnamese cooking at home. Here's one of the first dishes I attempted: Bánh Xèo.

These "sizzling" crepes are a popular street food in Vietnam. The crepes are cooked in a wok or large skillet and then filled with slices of pork, shrimp, fresh bean sprouts, and onion. Full disclosure: I have to admit that my first attempt at bánh xeo was a big fat failure. I didn't use the right pan, didn't use enough oil (and it wasn't quite hot enough) and the resulting crepe stuck to the bottom of the pan. My second attempt was a little bit better-far from perfect, but still quite tasty. You can opt to use a packaged bánh xeo mix if you'd like (found at most Asian supermarkets), but I like to make the batter from scratch. Recipe follows next...

Báhn Xèo (serves four)
(adapted from this recipe from Gourmet)

For the crepe batter:

¼ cup dried peeled yellow split mung beans (soak the beans in water for at least 30 minutes before using)
1 cup unsweetened coconut milk
6 tbsp water
1 cup rice flour (not sweet or glutinous rice flour)
1/2 tsp sugar
¼ teaspoon turmeric
¼ teaspoon salt

Yellow split mung beans

Rice flour (don't use the sweet stuff!)

For the filling:

¼ pound boneless pork shoulder, trimmed or skinless fresh pork belly, sliced
¾ pound medium or large shrimp, peeled
2 tbsp fish sauce (see below)
1 teaspoon packed light brown sugar
1 fresh lemongrass stalk, root end trimmed and one or two outer leaves discarded
1 tbsp vegetable oil
1 cup thinly sliced onion
1 tbsp finely chopped garlic
___________

4 teaspoons vegetable oil (for cooking the crepes)
¼ cup chopped green onion
2 cups fresh soybean or mung bean sprouts, trimmed
reserved steamed split yellow mung beans (optional)

Nuoc Cham dipping sauce (see below)

Green leaf lettuce and fresh herbs: mint, cilantro, basil, perilla (you'll find it packaged as tía tô in the fresh herb section of Super H Mart) for "wrapping".

Before going further with the Bánh Xèo recipe, a word about nuoc cham (or nuoc mam cham). You'll come across plenty of recipes on the web for this Vietnamese staple but the ingredients are basically the same: fish sauce, lime juice, garlic, sugar and fresh chillies. Personally, I like author Andrea Nguyen's (Into the Vietnamese Kitchen) method for making nuoc cham. You can find her recipe here at her blog Viet World Kitchen. I love her blog-it's a great resource for recipes and information on Vietnamese and Asian cooking. She also has a handy fish sauce buying guide here, where she advises on how to choose the right sauce for preparing Vietnamese dishes. My preferred fish sauce is Three Crabs brand (you can occasionally find it on sale at Super H Mart for about $3 a bottle). Whatever brand you choose, be sure to use a Vietnamese fish sauce (look for nuoc mam on the label).

Preparing the crepe batter:

Drain the pre-soaked mung beans in a sieve and rinse with cold water until water runs clear. Transfer beans to a blender along with 1 cup of unsweetened coconut milk and 6 tbsp of water. Puree mung beans, coconut milk and water. Add rice flour, sugar, turmeric and salt to the mixture and puree until smooth. Set aside.

For the filling, cut pork or pork belly slices into 2-inch strips. In a bowl, stir together the pork, shrimp, fish sauce and brown sugar. Set aside.

Mince enough of the lower portion of lemongrass for two tablespoons.

Heat oil in a wok or 12 inch nonstick skillet over high heat until hot but not smoking. Stir fry onion, lemongrass and garlic for about 2 minutes. Add pork and shrimp and stir fry just until shrimp turns pink (about 3 minutes). You don't want to cook the pork and shrimp completely-they'll finish cooking in the crepe. Transfer the filling to a bowl, then clean skillet in preparation for making the "sizzling" crepes.

Preparing the crepes:

Heat two teaspoons of oil in the nonstick skillet over moderately high heat until hot but not smoking. Give the batter a quick stir before pouring 1/2 cup into the skillet. Quickly rotate the skillet so that the bottom of the pan is covered. Sprinkle 1/4 of the fresh bean sprouts over half of the crepe (as if you were making an omelette), then spoon 1/4 of the filling evenly over the sprouts. Sprinkle 1/4 of the green onions over the top. You could also sprinkle some steamed yellow split mung beans over the top, but this is completely optional (I chose not to). Reduce heat to moderately low, cover skillet and cook for about three minutes (or until edge of crepe begins to pull away from the sides of skillet). Reduce heat to low and finish cooking the crepe (uncovered) for an additional 2-3 minutes or until underside and edges of crepe are crisp and golden. Fold the other half of the crepe over and carefully transfer to a large rack or large baking pan. The crepes can be kept warm in a 200°F oven until ready to serve.

Eating bánh xèo:

Cut a portion of the bánh xèo, then wrap in a lettuce leaf along with the fresh herbs. Dip the "lettuce wrap" in nuoc cham and enjoy!

Quick Bites: What The Pho?

2010-09-14T22:19:00.002-04:00

For the life of me, I don't know why it took me so long to check out What The Pho? in Duluth. I have driven past this restaurant on Pleasant Hill too many times to count, but it wasn't until recently that I stopped by for a first visit. I wouldn't normally order a steaming bowl of Vietnamese beef noodle soup during the dog days of summer, but on this visit I decided to order a small bowl to sample. If this is considered "small", the "large" bowl must be humongous! Needless to say I wasn't able to finish the entire bowl, but I certainly enjoyed what I had. The broth was rich, tasty and satisfying. Now that I know what to expect in terms of portion size, I can see myself ordering just a small bowl of pho and making a meal out of it on a future winter evening.

I loved my Cha Gio (egg rolls): perfectly crispy, not greasy and very delicious. They were so good that I almost bought an extra order "for the road", but I didn't want to be greedy.

Heeding Chloe's (Chow Down Atlanta) recommendation, I ordered the crispy noodles and was not disappointed. This was so good: delicious stir-fried meats and veggies on a bed of fried egg noodles. I'm looking forward to making a return visit to What The Pho? to sample some of the other dishes on their menu. Great food, prompt service, and very affordable-no complaints here!

What The Pho?
2442 Pleasant Hill Rd Suite #3A
Duluth, GA 30096
(770) 814-9396

Foodie Events: Midtown Restaurant Week & More...

2010-09-04T09:00:00.012-04:00

The Labor Day weekend is upon us, and there's no shortage of places to go and good food to eat! Here are some of the events on tap for the week of Sept 4-12, 2010. I think I'll probably stop by the Carribean Jerk Festival this Sunday-what will you be getting into this weekend? Whatever you decide, have a safe and enjoyable holiday weekend!

Midtown Restaurant Week (Sept 4-12): Starting this Saturday, the 5th annual event is your chance to sample some of the city's best restaurants at a great price. Participating restaurants will offer a three course menu for only $25. 4th & Swift, Pacci Ristorante, One Midtown Kitchen and Spice Market are just a few of the restaurants taking part. For a complete list of participating restaurants and for more information, click here to visit the official site.
Street Food Soiree (Sept. 9): The Atlanta Street Food Coalition (the folks behind the monthly Urban Picnic events) presents a Street Food Soiree next Thursday from 5-9 PM at the Sweet Auburn Curb Market. If you're like me and have been unable to attend their monthly lunchtime events, here's your chance to sample goodies from popular street food vendors such as Yumbii and The Good Food Truck. Free parking will be available under the I-85 bridge.
Hands On Creative Sushi Workshop with Chinese Southern Belle (Sept. 9): Join CSB's Natalie Keng as she presents a Creative Sushi Workshop next Thursday from 7-9 PM at the Buford Highway Farmers Market. She'll give you tips on making sushi rice, rolls and the proper cookware needed to prepare your own sushi creations. The cost is only $15 and upon completion of the workshop you'll receive a BHFM gift card! Natalie's classes fill up quickly so register now by contacting Bill at the BHFM by phone (678)873-7447 or click here to register via email. For a complete rundown of Chinese Southern Belle's upcoming workshops and events, visit their site at http://www.chinesesouthernbelle.com/
Low Country Boil (Sept. 11): The folks at Black Tie Barbecue are having an end of the summer Low Country Boil next Saturday between 7-10 PM. Join them as they serve up a big spread of tasty jumbo shrimp, potatoes, sausage, and corn. The cost is $35 and includes alcoholic beverages. Much like their "secret suppers", the location will be revealed to attendees prior to the event. Tickets on sale now-buy yours before the event sells out! Purchase Tickets

Strawberry Lime & Basil Sorbet

2010-08-31T19:43:00.004-04:00

Not long ago, I posted a little recap of The Broke Socialite's Graze tour and raved about a refreshing strawberry cocktail served up at our last stop, Noon Midtown. I managed to get the "recipe" from Reggie the mixologist, but because I'm old I don't remember everything he put in the cocktail. What I do remember is strawberry, rum(?), lime, lemon and a basil simple syrup. This is my attempt to recreate it in (non-alcoholic) sorbet form. Since I gave my ice cream maker away, I had to use the old "stainless steel pan in the freezer" method which worked pretty well. I also used agave nectar as a sweetener. Recipe follows next...

Strawberry Lime Basil Sorbet

For the basil syrup:

1 cup water
1 cup light agave nectar
1/4 cup chopped basil
The juice of 2 limes
1 tbsp lemon juice

1 lb fresh (or frozen) strawberries

In a saucepan, combine water, lemon juice, lime juice, agave syrup and basil. Stir over a low heat until agave nectar dissolves (about 1-2 minutes). Transfer to a bowl and allow to cool for a bit, then place in the refridgerator to chill and allow basil to steep (about 1 hour). After an hour, strain the mixture and set aside.

In the meantime, puree strawberries in a blender or food processor. Strain the pureed strawberries before combining with the basil/lime syrup.

If you have a ice cream maker, follow the normal procedure. If you don't have one (like yours truly), pour the stawberry mixture into a stainless steel pan and freeze for three to four hours. Remove pan from freezer and allow to partially thaw at room temperature. Give the partially thawed sorbet another whirl in the blender to break up any large ice crystals. Transfer the sorbet to a container and allow to freeze again for at least three hours (stirring the sorbet at half-hour intervals). Enjoy!

Foodie Events: Celebrating Ice Cream and Carribean Jerk, plus The Atlanta Food Rave

2010-08-23T14:49:00.005-04:00

Chef Keira Moritz of Pacci Ristorante, one of the featured chefs at The Atlanta Food Rave

Here are a few upcoming food events you may want to add to your calendar!

Friday, August 27, 2010 The Atlanta Food Rave, a fun evening featuring delicous food samples from some of Atlanta's hottest chefs. Cocktails will be served at a premium open bar featuring Three Olives Vodka, Leblon Chachaca, Tapena Spanish Wines, and live entertainment will round out the evening. The featured chefs for the evening are Chef Keira Moritz (Pacci Ristorante and AltoRex Rooftop Lounge), Chef Lance Gummere (The Shed at Glenwood), Chef Alex Friedman (P'cheen International Bistro & Pub), Chef Delroy Bowen (GA International Convention Center) and Chef LaToya Starks (Norrish Personal Chef and Catering Services). Not only will you get to sample each featured chef's tasty offerings, you will also be judging as they compete to win the title of best chef of the evening, The Rave Review. The event will be held this Friday from 7-11 PM at the Mason Murer Fine Art Gallery in Midtown. A portion of the proceeds from this event will benefit The Atlanta Community Food Bank. Tickets are $55 per person, but quantities are limited and they will not be sold at the door. Purchase your tickets now before the event sells out! For more information, visit http://www.atlantafoodrave.com/. Purchase Tickets
Saturday, August 28, 2010 Here's a fun way to beat the heat this weekend: The Atlanta Ice Cream Festival, coming to Piedmont Park this Saturday from 1-7 PM. The event will feature live music, multiple vendors serving up delicious ice cream, food and beverages, and a Kids Zone with fun activities for the young ones. Leaving no stone unturned, the festival also will feature health and fitness activies (no doubt to burn off all the ice cream and treats you'll consume). For more information, visit the event site at http://www.atlantaicecreamfestival.com/.
Saturday, August 28, 2010 The first ever Morningside Summer Block Party happens this Saturday between 12:30-9PM in the parking lot between DBA Barbecue and The Original El Taco (1190 N. Highland Avenue at Amsterdam Ave). DBA, Vali Thai and El Taco will be serving up food, Abita beer and cocktails for purchase. There will also be a designated kids area for the young ones, and live music all day Advance tickets are only $5 ($10 at the door) and kids 14 and under are admitted free. A portion of the proceeds will benefit Firehouse #19 in Virginia-Highland. Purchase Tickets
Sunday, September 5, 2010 Ohh...I think I'll be including this in my Labor Day weekend plans-The 5th annual Atlanta Carribean Jerk Festival at Panthersville Stadium in Decatur from 12 PM-11 PM. Live reggae, soca and calypso music, a jerk cook-off to crown Atlanta's next Top Jerk Chef, plus a new addition for this year's festival-a celebrity jerk cook-off! There will be tons of family friendly activities and of course plenty of delicious Carribean fare-everything from curried goat to roti! The event will also feauture a variety of fruit and craft vendors. I love Carribean cuisine, so this event is right up my alley! Admission to the event is only $10, and kids under 12 get in free. A portion of the proceeds will benefit the Atlanta/Montego Bay Sister Cities Foundation and other charities. Free parking will be available at the event. For more information, visit the event site at http://www.atlantajerkfestival.com/

Bits And Pieces And Odds And Ends...

2010-08-17T22:51:00.002-04:00

This is a sort of long overdue "catch all" post. The job that barely pays the bills has been kickin' my butt lately, so I haven't been devoting as much time to blogging as I would like. I definitely haven't been devoting as much time to cooking as I would like, but I plan to remedy that now that I have my first Saturday off in weeks! I did have a couple of fun "foodie" outings before I was knee-deep in mandatory overtime, so I thought I'd do a bit of a "rewind".

Let's "rewind" back to late June, when I finally had the opportunity to attend one of The Broke Socialite's popular foodie events. The overwhelming success of her Sugar Coma tours spawned two offshoots, Freeze (a tour of ice cream, froyo and other frozen treats) and Graze (a tour featuring small bites). I opted for the Graze tour. While I do love a good cupcake or two, the whole idea of Graze was more my speed.

The Graze tour was loads of fun. We were chauffeured to each tour stop in nice rides provided by Zipcar. The car I was riding in was chauffeured by none other than the hubby of our tour hostess, Mr. TBS himself (who was fantastic-great guy)! I also had the pleasure of hangin' with "Auntie" TBS for most of the tour. Our first stop was the Sweet Auburn Curb Market, where we visited Grindhouse Killer Burgers and sampled a variety of tasty sliders and chocolate peanut butter shakes.

We also visited a new little Italian restaurant in the market that's right around the corner from Grindhouse, Ciao Bocca. Ciao Bocca set out a great spread of light, delicious Italian fare (including a delicious hearts of palm salad that was to die for).

Next we visited Woody's Cheesesteaks, Sheik Burritos and Kabobs, the beautiful Mansion on Peachtree and Noon Midtown. At Noon, Reggie the mixologist whipped up the most delicious strawberry, basil, lemon and lime cocktail-so good that I was thinking about it days later. I haven't had a chance to yet, but I plan to attempt a reasonable facsimile at home.

There were a couple of faves on the tour that I plan to pay a second visit to, but I'll keep those under wraps for now and will have more to add in a future post. If you haven't done so before, I highly recommend that you take part in one of The Broke Socialite's future tours. It's definitely a fun way to spend a Saturday morning or afternoon. Check out her page here for upcoming events.

In late July, I had the pleasure of attending an "Eat Up" organized by one of my favorite local food bloggers Eat Buford Highway. On this occasion we visited La Casona, a Colombian restaurant just off of Buford Hwy near I-285 in Doraville. I finally had a chance to meet another blogger fave (Food Near Snellville) and it was also great to meet up with Emily from Ultra Foodie and the Poodle Revolution again. The food was quite good, the prices very reasonable, and the portions were humongous!

The Bandeja Paisa @ La Casona

I didn't think I could handle the Bandeja Paisa so I decided on a steak dish with creole sauce thinking that the portion wouldn't be so massive. Wrong! One thing is for sure, you won't leave hungry after a visit to La Casona.

It's always fun to share a meal and chat with fellow "foodies". Due to my work schedule it's something that I don't do as often as I would like, but I'm hoping that will be changing in the not too distant future. Fingers (and toes) crossed!

Here's a slideshow of pics from The Broke Socialite's Graze Tour:

MasterChef Goes Stateside

2010-07-25T15:54:00.004-04:00

MasterChef makes its FOX debut this Tuesday night and I have to admit that I'm actually looking forward to it.

Co-produced and hosted by chef and FOX staple Gordon Ramsay, U.S. MasterChef will be based on the popular Australian version of the culinary competition series. The basic setup: 50 amateur cooks (selected following a nationwide casting call) compete in various challenges week to week until a new "MasterChef" is crowned. Gordon will be joined on the judging panel by restaurateur/winemaker Joe Bastianich and Chicago chef/restaurateur Graham Elliot Bowles (who competed in both seasons of Top Chef Masters).

Now, I haven't been that crazy about the Foxification of Ramsay's other shows (Kitchen Nightmares comes to mind, and I thought that Cookalong special was lame), but I'm feeling a bit optimistic about U.S. MasterChef (call me crazy). While I've watched some of the UK variations of MasterChef (I'm a fan of The Professionals series and was pleasantly surprised by what I've seen of the Celebrity version), I've never watched the Aussie version which Fox's show will be based on. I'll be tuning in on Tuesday night-don't disappoint me Fox. MasterChef premieres Tuesday July 27 at 9 PM EDT on FOX.

A preview clip from FOX TV:

Quick Bites: Quinoa Tabouli

2010-07-01T22:11:00.016-04:00

Needing a quick, light veggie dish that I could throw together after a long workday, I made this easy tabouli recipe using quinoa instead of bulghur. Refreshing and full of flavor, this gluten-free version tastes even better the following day. I didn't use quite as much parsley as most recipes call for, but that's just my personal preference.

Quinoa Tabouli
1 cup quinoa
2 cups vegetable stock
1 cup cucumber, seeded and diced
1 cup tomato, seeded and diced (about 2 small or 1 ½ medium)
½ large red onion, diced (about ½ cup)
½ cup fresh mint, chopped
1 cup fresh parsley, chopped
½ teaspoon salt
½ cup diced roasted red pepper (optional)
1 jalapeno, seeded and diced (optional)

3 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil

In a large heavy saucepan, combine 1 cup of quinoa with 2 cups of vegetable stock. I like to "toast" my quinoa first by adding it to a medium-hot pan with about a tablespoon of extra virgin olive oil. Stir the quinoa to coat in the olive oil and cook just until light brown before adding the veggie stock. Bring quinoa/stock to a boil. Reduce heat and simmer for 15 minutes (or until quinoa has fluffed up and all the stock has been absorbed). Set aside (while the quinoa cooks, dice the veggies and chop your herbs).

In a large bowl, add the cooked quinoa and stir in the veggies and herbs. In a separate bowl, whisk together the lemon juice and extra virgin olive oil. Pour dressing over quinoa/veggie/herb mixture and stir to combine. Taste and adjust for seasoning before serving. I prefer to allow the tabouli to chill in the fridge overnight before serving the next day.

Vanilla Bean Panna Cotta With Amaretto Cherry Compote

2010-06-20T16:37:00.002-04:00

One of the things I love about summer is cherry season. I get downright giddy when the Rainier variety start showing up in supermarkets! Here's what I made with part of my cherry stash (managed to pick up a couple of pounds on sale). It had been a while since I'd made panna cotta for dessert, so I decided to try this easy recipe from Food & Wine's website. I love the creamy consistency, plus you don't have to fuss around with unmolding them. My grandmother (who'd never even heard of panna cotta, much less tried the dessert) gave them her stamp of approval, so that's good enough for me! I made a simple amaretto-flavored cherry compote to spoon over the panna cotta. Recipes to follow next...

Amaretto Cherry Compote

1 cup cherry juice

1 tsp lemon juice

½ cup sugar

1 tbsp of amaretto liqueur (or 1/2 tsp of almond extract)

1 ½ pounds fresh cherries, pitted & halved (or 20 ounces of frozen cherries)

2 tsp corn starch

In a heavy saucepan, bring cherry juice to a simmer. Add cherries, sugar and lemon juice and simmer until cherries soften. Make a "slurry" by blending the corn starch with the amaretto liqueur. Slowly stir the amaretto/corn starch mixture into the cherry mixture. Cook over medium heat until mixture boils and thickens. Allow mixture to cool a bit before transferring to a container. Cover and chill in the refridgerator until cold.

And now for the panna cotta...

Vanilla Bean Panna Cotta (serves four)

(a scaled down version of this recipe by E. Michael Reidt at Food & Wine.com)

1 pint heavy whipping cream

¼ cup sugar

½ of a vanilla bean, split lengthwise, seeds scraped (if you don't have a vanilla bean, you can substitute 2 tsp pure vanilla extract)

1 tsp unflavored gelatin

2 tbsp water

In a medium saucepan, combine cream, sugar, vanilla bean and seeds. Bring mixture just to a simmer. Remove from heat, cover and allow cream to steep for about 15 minutes.

While the vanilla cream mixture steeps, sprinkle one teaspoon of unflavored gelatin over a small bowl containing two tablespoons of water. Let stand until evenly moistened (five minutes).

Uncover the vanilla cream mixture and bring back to a simmer over medium heat. Remove from heat, add geletin and stir until dissolved. Remove vanilla bean and pour cream mixture into 4 four ounce ramekins and allow to cool to room temperature. Cover with plastic wrap and refridgerate for about three hours until the panna cotta is set. No need to unmold-just spoon a bit of the cherry compote over the panna cotta before serving.

Foodie Events: Meet Chef Marcus Samuelsson @ Macy's North Point Mall This Thursday

2010-06-13T22:33:00.005-04:00

The latest winner of Bravo's Top Chef Masters will be making an appearance in the Atlanta area this Thursday, June 17th at 6:30 PM. Award winning chef/restaurateur Marcus Samuelsson will be presenting a free cooking demo at Macy's North Point Mall (Alpharetta) location as part of Macy's Culinary Council The cooking demo will be based on recipes from his most recent cookbook New American Table, which explores regional dishes and the cultural influences and traditions that have inspired American cuisine. After the demonstration, Marcus will meet fans and sign copies of New American Table (which will be available for purchase). Seating is limited so call 1-888-MacysNY (1-888-622-9769) to reserve your spot at this special free event.
www.chefmarcussamuelsson.com
Macy's Culinary Council

My Thursday Night Veggie Meal: Sweet Potato & Plantain Curry

2010-06-12T12:24:00.004-04:00

As I've may have mentioned in a previous post, I decided to go "meatless" for most of the month of May. Even though I'm back to my usual omnivorous ways, I am trying to incorporate more vegetarian and vegan meals into my diet. Here's a recipe that I plan to keep in my back pocket when I want to whip up a quick meal after a long work day. I'd originally planned to make a simple sweet potato curry, but I decided to add some nearly ripe plantains as well ('cause I love em). This is a tasty and satisfying veggie meal that even a "meat and potatoes" gal like me can enjoy! I tweaked the originial recipe a little because it was a bit too "mild" for my liking. If you're like me and enjoy curries with more of a kick, you might want to add some chopped chilies or a bit of cayenne pepper. Recipe follows next...

Sweet Potato & Plantain Curry
(adapted from this recipe from BBC Good Food.com-serves four)

3 tsp mild curry paste
1 large or 2 medium sweet potatoes, peeled and cubed
1 ripe plantain, diced
1 can coconut milk
3 tbsp red split lentils
1 ¼ cup vegetable stock
1 tbsp extra virgin olive oil
1 cup frozen green peas (optional)
Juice of one lime (optional)
Chopped cilantro for garnish (optional)

In a large frying pan, saute the diced plantain in 1 tbsp of extra virgin olive oil until golden. Remove from pan and set aside. Add the curry paste to the pan and fry for one minute. Stir in cubed sweet potatoes, lentils and plantain to coat in curry paste. Pour in vegetable stock and coconut milk. Bring mixture to a boil then allow to simmer for about 15 minutes. Stir in one cup of frozen green peas, bring to a boil and then simmer for an additional 4-5 minutes. If desired, add the juice of one lime. Taste and adjust seasoning before serving.

Quick Bites: Mr. Taco (Roswell)

2010-06-06T16:59:00.003-04:00

I have a certain favorite taqueria in SoCal where I had some of the best tacos I've ever eaten. I've been to a few places here in Metro Atlanta, but so far Mr. Taco is the only place that comes pretty close to what I had in Cali. I'm talking specifically about their "Mexican" tacos (two mini corn tortillas, meat, onion and cilantro). My faves are the chorizo, pastor and carne asada (pictured below). I'm a big fan of their salsa & condiment bar-I always go for the "guacamole" salsa whenever I visit.

Sadly, the torta I tried on a past visit was a major disappointment. It was quite pitiful actually, with mushy tomatoes, mushy avocado and a sad little piece of cheese. I'm willing to give 'em another try-maybe it was just an "off" day for tortas when I visited. That said, Mr. Taco is still my "go-to" spot on the Northside for fresh, delicious tacos. They have an expansive menu of authentic Mexican specialties as well as "Americanized" fare.

Mr. Taco

893 Holcomb Bridge Rd, Suite 200

Roswell, GA 30076

(770) 993-4505

www.mrtacoatlanta.com

(near intersection of Holcomb Bridge & Warsaw Rd, behind CVS Pharmacy)

A Black Tie Cinco de Mayo

2010-05-10T09:00:00.003-04:00

This past Wednesday I finally had the opportunity to experience a Black Tie Barbecue Secret Supper, this time in celebration of Cinco de Mayo. A little background on Black Tie: this local full service catering company is the realization of the dreams of two couples (Spencer & Allison Humphrey, Neil and LaToyin Rollins) with a love of cooking and entertaining. After experiencing job layoffs in 2009, both families made the decision to join forces and pursue their passion. Black Tie is quickly becoming an Atlanta success story and their Secret Suppers (which they hold periodically) have become quite popular. I had the pleasure of meeting both couples a few months ago while attending a food and wine "conclave" at Montaluce Winery & Estates-great people!

The location for this Cinco de Mayo themed secret supper was Relics & Rarities, an ice cream parlor/vintage car & memorabilia gallery in downtown Decatur. When I arrived, I ran into Patti Davis (a great lady and blogmistress at Anatomy of a Dinner Party) and her husband. I'd met Patti a few months prior when she hosted a macaron workshop (taught by Helen of Tartelette) in her home. We were a little bit early, so we decided to take time to look around and check out some of the restored classic cars.

The whole evening was a lot of fun. There was music, games and even a bit of comic relief. Mingling was strongly encouraged-I had the chance to meet a few new folks as well as chat with a few familiar faces who were in attendance. The dinner menu included a nice spread of grilled shrimp, pulled pork and marinated skirt steak tacos (plus a vegetarian station featuring black bean quesadillas).

Sides included some delicious grilled corn on the cob (rubbed with an herbed butter and cheese), black beans and bbq chicken nachos. Oh those nachos...I'm still daydreaming about them. I have been doing the meatless thing for the past few weeks so I didn't partake of the tacos (although I really wanted to), but I have to confess that I had a weak moment and ate a few bits of the chicken in the nachos. If the little bits I had are any indication, let's just say that I can't wait to try more of Black Tie's barbecue once my "meatless" month is over (May 21st, not that I'm counting down or anything). Everything was delicious, right down to the margaritas (my compliments to the folks behind the bar).

If you haven't attended a Black Tie Secret Supper, you should try one in the future. You'll be in for a fun evening of socializing and great food. I spoke to quite a few people on Wednesday night that have attended multiple secret suppers and keep coming back because they love the food, the service and the atmosphere. I know I'm already looking forward to the next one! Check out their website and join their mailing list to be informed of future Secret Supper events. You'll also find more information on their catering services and menus (while it's their specialty, you'll find that they aren't just about the BBQ).

In the spirit of Cinco de Mayo, this particular secret supper was much less formal than usual-please check out my friend Patti's writeup of a previous Black Tie Secret Supper here at her blog Anatomy of a Dinner Party. It was a real swanky affair!

Black Tie Barbecue
(404) 840-9246
www.black-tie-barbecue.com
info@black-tie-barbecue.com

Quick Bites: The Flying Biscuit Cafe (Norcross)

2010-05-08T17:44:00.000-04:00

After an early workday last weekend, I decided to pay my first visit to The Flying Biscuit Cafe to sample their breakfast fare. The popular chain has several Atlanta area locations (I visited the one on Peachtree Parkway). This place stays packed on weekend mornings and last Saturday was no exception. Since I was dining solo, I was able to be seated immediately at the bar. One of the reasons I wanted to stop by is their wide selection of vegetarian menu items (I'm going meatless for the time being but still eating eggs and dairy). I opted for the Hollywood, an egg white omelette with mushrooms, spinach and white cheddar cheese topped with a chunky tomato sauce.

I wish I could rave about it, but unfortunately I found the Hollywood to be a bit bland. Not that I always expect a great deal of excitement when eating an egg white omelette, but I've had (and made) better. However, I fell in love with their signature biscuits. These were among the best I've had anywhere: light, airy and delicious with their cranberry-apple butter. I also enjoyed their popular fried green tomato appetizer. I love the combination of the creamy goat cheese and tart green tomatoes. The sweet cashew-jalapeno relish adds a nice little kick-great stuff.

The Flying Biscuit Cafe
5270 Peachtree Parkway #120
Norcross, GA 30092
(770) 407-5885
www.theflyingbiscuit.com

Foodie Events: April 30-May 7

2010-04-29T23:53:00.002-04:00

The Urban Picnic returns to the Sweet Auburn Curb Market tomorrow April 30 between 11 AM and 2 PM. Presented by the Atlanta Street Food Coalition, the event brings together over a dozen aspiring street food vendors offering delicious treats for you to sample during the lunch hour. Artichoke Bliss, Good Food Truck, Hankook Taqueria, Souper Jenny and Black Tie Barbecue are just a few of the vendors who'll be on hand for The Urban Picnic. If you're looking for some great street grub and happen to be near the area, why not swing by on your lunch break? This is one of those instances when I really wish I worked intown! For more details and a list of the participating vendors, click here to visit The Urban Picnic's Facebook page.

Speaking of Black Tie Barbecue, they're back with another edition of their Secret Supper in celebration of Cinco De Mayo. Why go to some lame bar for tired Tex-Mex and tortilla chips when you can celebrate in style with a delicious multicourse meal complete with margaritas and cerveza! I've heard nothing but raves about Black Tie's Secret Supper events-everything is top notch and you are sure to be treated to a fantastic evening. The event will be held next Wednesday from 6-10PM: all of the other deets will be revealed a couple of days prior to the event. Tickets are available at $36 per person, but you'll want to purchase yours ASAP because their Secret Supper events usually sell out quickly. I purchased my ticket this evening; I'm really looking forward to finally being able to attend one of these! To purchase your tickets and for more info on Black Tie Barbecue, click here.

The folks from Food Network will be in town this weekend to hold a casting call for the upcoming second season of Worst Cooks In America. The casting call will be held this Saturday, May 1 from 10 AM-3 PM at the W Atlanta-Midtown. They are in search of candidates who are genuine disasters in the kitchen and are willing to go through a "culinary boot camp" to improve their cooking skills. If you know of someone who fits the bill and would be interested in participating, email the casting team at worstcooksatlanta@gmail.com. In the email, explain why you (or your nominee) is the most pitiful home cook in the country and should be selected for the new season. In your email, include the nominee's name, age, occupation, hometown, contact number and a recent photo of the potential candidate. For additional information, visit their website at www.worstcookscasting.com

Back in the saddle again...

2010-04-25T23:18:00.001-04:00

***blows the dust and cobwebs off blog***

It has been a minute since I last blogged (ok, more like a month or so), but I thought it was about time to get back into the swing of things again. I can't believe I managed to abstain from Twitter for a whole month!

Anyhoo...things have settled down for me so I now have more time to blog and to get back into doing what I love. There are so many new (to me) eating spots that I still haven't had the chance to check out, and I've been looking forward to getting back in the kitchen to try new recipes and dishes. What's new with me these days? Well, today was my first day of "going veggie"-more on that in my next blog. It's not a permanent change; I love meat too much to give it up completely. By the way, if any of you out there have some good vegetarian or vegan recipes that you wouldn't mind sharing, please drop me an email-I'd appreciate it!

Feels good to be back. :)

My apologies...

2010-03-01T18:06:00.001-05:00

My apologies for the lack of blog updates lately. Life has thrown me for a bit of a loop, so I have been taking time to sort things out. However, I will be back in the saddle shortly and should have some new posts up very soon. :)