Emily G's

4 Korean Restaurants in 3 Hours

2012-10-09T16:47:00.000-07:00

If you are going to check out a food scene you are unfamiliar with, it pays to take an expert with you. Today, I had the good fortune to go on a tour led by Chloe, of ChowDownAtlanta fame. We ate at several delicious Korean restaurants in Duluth. Included in this motley crew were friends Angela, Mel, Broderick, and GJ.

First up was Dan Moo Ji for Korean Fried Chicken and Kimchi Fried Rice. Sadly, it was closed on Tuesdays. I am a huge fan of fried chicken, as you may know, so I had a hard time hiding my disappointment.

This was quickly forgotten as we stepped into our next restaurant, Ching Mei. Located steps away from Dan Moo Ji, I was blown away by the Braised Shrimp and Black Bean Paste Noodles. I learned from watching Chloe order our food (we smartly put her in complete control of all meals) that some things can get lost in translation. Chloe ended up showing the server a picture of the dishes she had saved to her phone. This ensured the order was taken correctly. I will now keep the pictures on my phone of our meal, so that when I return I will be able to order correctly.

The Braised Shrimp came out first. It had just the right amount of heat, and the flavor was excellent.

The Black Bean Paste Noodles were amazing. They arrived in two separate bowls, as you can see here:

Chloe showed us how to toss the house-made fermented black bean sauce with the fresh noodles.

It's hard to describe the flavor- very warm and rich with a melt-in-your-mouth feel. I loved everything as you can see from my plate here:

We attempted to again find Korean Fried Chicken at H-Mart, but it was closed on Tuesday. Clearly we where not meant to have fried chicken.

Next up was Met Dol, which is infront of H-Mart. (No link to post of its location - sorry) I got a bowl of Noodles in Oxtail Broth. The noodles are made in-house, hand-pulled and cut. The broth had a deep beefy flavor. This was a huge portion, easily split by two.

But as I learned, it is rude to split plates, so I simply had wonderful leftovers for dinner. We were served Kimchi and Pickled Radishes (see below). The radishes were crisp and spicy, and I loved them.

Our third stop was a Korean bakery, Tree Story Bakery and Cafe. I tried three items here: Chestnut Pound Cake, Butter Cream Bread, and Rolling Cream Cheese Rolls.

It's difficult for me to describe (an actual food blogger would do a much better job here than me!) the flavor. I have a hard time relating the idea of sweet when I have only known Korean food as savory. That being said, the items were buttery, creamy, and slightly sweet, but not in the American way. I enjoyed trying them all but probably would try something different in the future.

MJ Korean Tacos and Wings was our final stop. I got a Pork Taco (DaejiGogi) and a Fried Chicken Taco.

Following Chloe's advice, I also ordered a Mango Tango Smoothie (mango and peach) with popping boba. The smoothie is exactly what you think, and it was delicious. I had never had boba before. It is like soft tapioca pearls that pop when you bite down on them. Mine were passion fruit flavored. Chloe was right - very good indeed.

That ends our tour of some yummy Korean restaurants. Although Chloe reminded us we had only just begun, as she pointed to a place called Chicken and Beer. Serving, you guessed it, Korean Fried Chicken and beer. And yes, this restaurant was open. We will start our next tour there. To be continued...

Dinner Tonight

2012-10-04T16:49:00.000-07:00

I had promised my family (read: my husband. My kids never eat anything I make.) that I would make a nice meal tonight because I have been MIA most of the week. I had just opened a jar of our Berbere Sauce, as well as Pepper Vinegar Sauce. And then this happened:

Berbere Lamb with Apples and Peppers

serves 6

1 T. canola oil

1/4 c. diced onions

2 small red bell peppers diced

1/2 a granny smith apple, diced

2 lbs. ground lamb

1 jar Emily G's Berbere Sauce

2 sliced green onions

Add the oil to a large skillet over medium heat. Once hot, add the onion, peppers, and apples. Saute for 10 minutes. Add the lamb, breaking it up with a wooden spoon. Stir in the Berbere Sauce and green onions. Bring to a simmer and cook for 10 minutes. Season with salt and pepper. Serve over rice.

Spicy Pan-Fried Brussels Sprouts

serves 2-4

1 lb. Brussels sprouts

1 1/2 T. canola oil

2-3 T. Emily G's Pepper Vinegar Sauce

1/4 c. white wine

1 1/2 T. butter

Preheat oven to 450. Remove and tough outer leaves of the sprouts and the stem. Slice in half. Place a skillet over med-high heat and add the oil. Once hot, add sprouts. Cook for 10 minutes, allowing sprouts to brown. Pour the Pepper Vinegar Sauce and wine into the pan. Toss the sprouts and place in the oven for 10 minutes. Remove pan. Add butter tossing sprouts to coat. Season with salt and serve.

Roasted Asparagus with Orange Ginger Sauce

2012-09-25T15:53:00.000-07:00

This makes an easy and elegant side dish

1/2 jar Emily G's Peach Marmalade

1/4 c. white wine

1 1/2 t. minced ginger

1 T. Dijon mustard

pinch salt

1 lb trimmed asparagus

Preheat oven to 450. Place asparagus on a sheet pan sprayed with pam or another non-stick spray. In a small saucepan, bring remaining ingredients to a simmer, whisking to combine. Remove from heat. Brush asparagus with sauce and season with salt. Roast in oven for about 20 minutes, turning asparagus half-way through. Remove from oven, plate, and pour on the sauce. Serve immediately.

Staging at The Livingston

2012-09-21T13:55:00.000-07:00

Long before Emily G’s was started, I worked in restaurants. To say I feel in love with it is putting it mildly. As Emily G’s has grown, I have been pulled further and further away from cooking. I miss it terribly. Inspired and encouraged by Chef Suzanne Vizethann who writes the wonderful blog, One Night Stage, I decided to step back into a restaurant kitchen if only for a day. I reached out to my friend, Chef Zeb Stevenson, who heads up the kitchen at The Livingston and Proof and Provision. He was kind enough to agree to let me stage at The Livingston for the day. I was extremely nervous about this given the number of years I had been away from a restaurant kitchen. I hoped not to hack off a finger, ruin a dish, or otherwise embarrass myself.

My day started with Charcuterie. I worked with Carlos, the butcher at The Livingston. We made several pates including a Vietnamese Pate with chicken, pork loin, and lemon grass, and a Country Pate with Bacon and Paprika. Carlos was incredibly generous with his knowledge. His love for his craft was obvious as he brightly smiled explaining his love for the dish.

While the pates finished in the oven, I got a quick lesson about how the smoker works. This smoker is also used by Proof and Provision (the restaurant located on the lower floor of the Georgia Terrace serving tasty small plates and delicious cocktails) to make their infamous Smoked Almonds. If you haven’t had these, they are truly addicting– salty smokiness with a hint of rosemary. I could eat them all day long.

As the almonds finished up, house-cured bacon took it place in the smoker. Later I worked with Ted, Sous the Chef at The Livingston. He is one of my favorite people. I met him for the first time months before when he made me the best Steak Frites of my life. We worked through some of the remaining tasks before the start of dinner service including pickling green tomatoes and okra. As Ted and Zeb worked through an experimental sauce involving Carlos’s incredible Kimchi, I busied myself breaking down vegetables and proteins for the stations.

I had a wonderful time and with Zeb and his staff. They were all incredibly generous towards me with their time and talent. It was great to be back in the kitchen and I hope to stage again soon.

On a final note, if you haven’t had the pleasure of eating at The Livingston, you are missing out. Staging with Chef Zeb served as a reminder that the creation of a spectacular dish starts with the care and concern you show for each ingredient. No detail is left to chance in his kitchen. And it shows.

Banana AB&J "Ice Cream"

2012-07-31T10:45:00.000-07:00

My Aunt Beth sent me this recipe today. Beth is a genius at finding ways to create delicious, low-calorie recipes. She grabbed some bananas from her freezer, some Triple Berry Jam, and NaturAlmond Almond Butter to make this tasty treat. Enjoy!

Banana AB&J "Ice Cream"

Ingredients:

4 medium/large bananas, peeled and frozen

3-4 tbsp almond milk (Silk pure almond unsweetened vanilla)

2 tbsp NaturAlmond Butter

3 tbsp Triple Berry Jam for swirling in

1 tbsp NaturAlmond Butter for swirling in

1. In a food processor, add 4 roughly chopped frozen bananas along with a few tablespoons of almond milk. Whirl in the processor until smooth, stopping to scrape down the sides of the bowl as needed.

2. Now add in two tablespoons of almond butter and process again until combined & smooth.

3. Remove bowl from base and stir in the jam and another tablespoon of almond butter, leaving thick ribbons of jam and almond butter throughout the soft serve. Do not overmix.

Berbere Lemon Chickpea Salad

2012-06-12T03:49:00.001-07:00

A big thanks to the blog Oh She Glows and my friend Christian who inspired this recipe

1 15 oz. can chickpeas, drained and rinsed

2 c. baby spinach, packed

1/2 c. fresh cilantro (about a handful)

1/4 of a vidalia onion

One lemon, juiced

2 t. honey

2 T. olive oil

1/3 c.Emily G's Berbere Sauce

Using a food processor, add spinach and cilantro pulsing until chopped fine. Add mixture to a large bowl with the chickpeas. Add onion to food processor. Pulse to chop fine and measure out 1/4 c. Add onion to chickpea mixture. Whisk together remaining ingredients in a separate bowl. Toss with chickpea mixture. Season with salt and pepper.

Emily G's Spicy Slaw

2012-05-23T17:41:00.000-07:00

A big "thank you" to my friend, Nancy, for coming up with this fabulous recipe!

1/4 c. mayo

1 T. Emily G's Pepper Vinegar Sauce

1 T. vegetable oil

4 c. pre-shredded coleslaw

In a large bowl mix mayo, Pepper Vinegar Sauce, and oil. Toss in coleslaw. Serve or refrigerate up to 1 day.

Emily G's A-Team Lobster Rolls

2012-05-17T13:31:00.002-07:00

I had a dream the other night I was eating lobster rolls with the cast of the A-Team. I woke up, and decided to make it. Enjoy!

This makes 1 large or 2 small rolls

3 lobster tails - about 3 oz. each, steamed, meat removed, and chopped

1 T. Peach Ginger Hot Sauce

1 t. mayo

1 t. minced chives

Salt and Pepper to taste

Rolls

Butter Lettuce

Add the lobster meat, hot sauce, mayo, and chives in a bowl. Toss to combine. Season with salt and pepper. Toast roll and allow to cool slightly. Add lettuce and pile on lobster meat. Pour additional Hot Sauce on top. Serve immediately.

Sausage and Lentils in a Coconut Berbere Sauce

2012-05-16T16:25:00.000-07:00

I got this idea from a recipe I saw on allrecipes.com It is easy and delicious! This does turn out thick. If you want it thinner, you can cut back on the lentils, or add some water/stock/wine to thin it out.

1 16 oz. bag of dried lentils

2 15 oz. cans of coconut milk (you can use light)

1 jar Emily G's Berbere Sauce

2 carrots, sliced into thin half moons

4 links of sausage (about 2 lbs or so -I used Pine Street Market

sausage) cut into 1 inch pieces

2-3 T. fresh cut herbs (whatever you have on hand - I used thyme, chives, and basil from my garden)

Rinse lentils and add them to crockpot. Stir in remaining ingredients, except herbs. Cook on high 3 hours or low 6 hours. Stir in herbs, season with salt and pepper, and serve over rice.

Berbere and Apricot Chicken Thighs over Coconut Rice

2012-05-10T17:04:00.000-07:00

The crock pot makes this recipe super easy and the chicken so tender

2 lbs boneless, skinless chicken thighs

1 jar Berbere Sauce

3/4 c. chopped dried apricots

1/4 c. sour cream

3 T. chopped chives

*Coconut Rice

Into a crock pot, add chicken, Berbere Sauce, and apricots. Cook on low 3 hours. Turn up to high for 30 minutes. Remove chicken. Whisk in sour cream and chives into the sauce in the crock pot. Return chicken to crock pot. Allow it to reheat. Season with salt and pepper. Serve over rice.

*To make coconut rice, simple substitute coconut milk for 1/2 the amount of water you would normally use when you make rice. Add a t. of coconut extract for extra flavor.

Grilled Boneless Stuffed Pork Chops with Three Pepper Relish

2012-05-06T04:21:00.003-07:00

4 Boneless Pork Chops

4 oz. Pimento Cheese*

1/2 jar Emily G's Three Pepper Relish

Heat grill on high. Cut a pocket into the chops carefully - you want the opening to be small but the pocket to run through the chop. Stuff the chop with pimento cheese. Season with salt and pepper. Oil grill grate and grill chops a few minutes on each side (depending on thickness). Be careful not to overcook. Plate and top with relish.

*Sweet Grass Dairy and Hungry Peach make wonderful pimento cheese. Also, you could stuff the chop with a slice of smoked Gouda, or another cheese.

Smoked Green Hill with Berbere and Dried Fruit

2012-05-06T02:56:00.001-07:00

8 oz. Sweet Grass Dairy Green Hill (or Brie)

1/4 c. Emily G's Berbere Sauce

1 T. Toasted sliced almonds

1/4 c. chopped dried fruit (I buy a mixed bag of apricots, plums, pears, and apples)

Cedar Plank for grilling

Follow directions to prepare plank to grill. Place plank on grill and heat it on high. Slice off the top rind of the cheese. In a bowl combine berbere, almonds, and fruit. Scoop onto the top of the cheese. When plank is smoking, place cheese on grill, turn heat to low, cover for about 8 minutes. When cheese bubbles, it is ready. Place on a platter with sliced baguette or crackers and serve immediately.

Berbere Baby Back Ribs

2012-05-01T14:21:00.001-07:00

Emily G's Berbere Sauce adds a unique flavor to ribs. Add a pinch of cayanne for more heat!

1 rack of baby back ribs

1/4 c. minced sweet onion

1 jar Emily G's Berbere Sauce

Salt and Pepper

Preheat oven to 250. Place the ribs in a foil lined pan. Season with salt and pepper. Rub on minced onions and 1/2 jar Berbere Sauce. Cover ribs with foil and bake for 2 hours. Remove ribs from oven. Preheat grill on high. Grill ribs for 4 minutes on each side while basting with additional sauce.

Salmon Bacon Burgers with Tipsy Onion Jam

2012-04-26T14:07:00.000-07:00

Serves 4

• 6 strips of high quality bacon

• 12 oz. fresh salmon

• 3 T. panko

• 1 egg, beaten

• 1 T. mayo

• 2 T. hoisin sauce

• 1/3 c. sliced green onion

• 1 T. dijon

• ½ t. ground ginger

• ½ t. salt

Tipsy Onion and Garlic Jam

Using a sausage grinder (or a food processer if you don’t have a grinder), grind bacon. Place the salmon in a food processor and gently pulse until it is in small pieces but not completely ground. Place bacon and salmon in a bowl. Add remaining ingredients and mix gently until completely combined. Form into 4 patties and refrigerate up to 8 hours.

Preheat oven to 400. Heat a heavy skillet (such as cast iron) over medium high heat with 1 T. oil. Sear patties until brown– about 3-4 minutes each side. Finish patties in the oven for 10-15 minutes until cooked through. Serve on toasted buns with Tipsy Onion and Garlic Jam and arugula.

Sashimi Salmon with Spicy Seaweed Salad

2012-04-19T08:16:00.002-07:00

During my weekly visit to Buford Highway Farmers Market, I grabbed these yummy ingredients and put this entree together for dinner. Very tasty!

1 lb. Sushi grade salmon
small container of prepared seaweed salad
small container flying fish roe
pickled ginger
1 bottle of Emily G's Peach Ginger Hot Sauce

combine 1/2 cup seaweed salad with 2 t. roe, 2 T. hot sauce, and 1 T. thinly sliced pickled ginger. Stir to combine. Slice salmon into thin pieces. Serve with a scoop of the salad on top.

Peanut Butter and Jam Wings

2012-03-28T05:57:00.003-07:00

This recipe is fantastic with Almond Butter too!

Peanut Butter and Jam Wings

1 jar of Emily G's Peach Marmalade Jam
1/2 cup peanut butter or almond butter
1/4 c. apple cider vinegar
1 1/2 t. cayanne
1 t. crushed red pepper flakes (more if you like heat!)
1 t. minced ginger
12-18 chicken wings
2 T. minced chives

mix first 6 ingredients together in a sauce pan over low heat until combined. Bring to room temp. Pour over wings and marinate up to 8 hours. Preheat oven to 375. Place wings on a baking sheet. Bake 20-25 minutes, or until done, turning once and basting as needed. Place wings on a platter, sprinkle with chives, and serve.

Mountain Trout with Fennel and Red Pepper Jam

2012-03-13T15:33:00.004-07:00

Made this last night for the family. Big hit! If you want to add a pinch of red pepper for heat, do! Serves 4.

Mountain Trout with Fennel and Red Pepper Jam

2 Trout Fillets
1/2 jar Emily G's Roasted Red Pepper Jam
1 cup thinly sliced fennel (about 1 small head)
1 T. balsamic vinegar
1/4 t. kosher salt
pinch of black pepper
1 t. fresh thyme

Preheat oven to 425 degrees. Mix jam, fennel, vinegar, salt, pepper, and thyme in a bowl. Place trout on a pan (I cover mine with aluminum foil to make cleanup easier). Season fish with salt and pepper. Pour sauce over fish. Bake 10 minutes.

Almond Butter and Jam Baked Brie

2012-02-17T03:00:00.002-08:00

Thank you to NaturAlmond for the fabulous recipe!

Baked Brie in Puff Pastry with NaturAlmond and Emily G's Jam of Love

Ingredients:
•1 Sheet Frozen Puff Pastry, Thawed
•1 Brie Wheel
•1/2 Cup NaturAlmond almond butter
•¼ Cup Jam...Emily G's Jam of Love Jalapeno Raspberry was used tonight- yum yum. Her Tipsy Onion Jam is a crowd pleaser too with this combo.
•1 Large Egg
•1 Tablespoon Water

Directions:
Thaw puff pastry according to package directions and unfold onto a lightly floured surface. Using a rolling pin, gently roll to seal any cracks in pastry. Spoon the jam on the center of the puff pastry to match the size of the brie wheel. Coat brie wheel with almond butter, as if you are frosting a cake and place on top of jam on puff pastry. Make sure the side that will come in contact with the jam will have the majority of the almond butter, as this will ultimately be the top layer. Fold pastry up over the cheese to cover like a blanket. Trim excess pastry and press to seal seams. Reserve pastry scraps for decorations. Whisk egg and water in a small bowl and lightly brush the seams of the puff pastry. Place seam-side down on a baking sheet and utilize the reserved pastry scraps for decorations on the top. Cut shapes with scissors or cookie cutters. Lightly brush a final layer of egg wash over the top.

Bake at 400 for 30 min, until puff pastry is lightly brown and crispy. Serve with crackers, toast points, apples, asian pear, etc.

Pork Rillettes with Tipsy Onion and Garlic Jam

2012-01-24T17:38:00.000-08:00

This recipe by Oliver Strand is an easy version of a classic, and very tasty! I added a pinch of dried thyme as well, because I can never get enough of it. Once you have made the pork, serve it on crustini with Tipsy Onion and Garlic Jam and a sprinkle of chopped parsley. Makes a lovely appetizer!

Fall Fruit Compote with Champagne Currant Jam

2011-12-12T09:56:00.000-08:00

I served this last weekend with pork and it was delicious!

1/2 small onion, finely diced

1 granny smith apple, peeled and finely diced

4 fresh apricots, peeled and diced

1 cup dried, sweetened cranberries

1/3 c. chopped prunes

1/3 c. diced dates

1 T. lemon juice

1 t. minced ginger

1 T. Dijon mustard

1 t. worcestershire

1/2 c. water

1 jar Champagne Currant Jam

Combine all ingredients in a sauce pan. Bring to a simmer and cook for 30 minutes. Cool to room temperature and serve or refrigerate.

Garden Summer Rolls and Jammin' Wontons

2011-10-16T16:27:00.000-07:00

The Dynamic Duo behind Garlic Clove Foods created these super yummy recipes. Enjoy!

Garden Summer Rolls

Ingredients:

Garlic Clove Foods Garden Pilaf, prepared as directed

Shitake mushrooms, 1/4 pound, sliced

Fresh Basil, 1 bunch, stems removed

4—6 lettuce leaves, torn

Emily G's Jalapeno Raspberry Jam

Small Rice Paper wrappers

4 Green onions, chopped

3 tsp vegetable oil

1 tsp Sesame Oil

2 tsp low sodium soy sauce

Water

Directions:

Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. Add 1 tsp sesame oil, 2 tsp soy sauce and chopped green onions to the Garden Pilaf, stir to combine. Fill a shallow bowl with water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place a piece of lettuce across wrapper 2 inches from bottom. Layer a tablespoon of Garden Pilaf, 3 strips of shitake mushrooms and a basil leaf to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias. For dipping sauce, combine 1/4 cup of Jalapeno Raspberry Jam and a tablespoon of water in a small saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.

Jammin' Wontons

Ingredients:

Garlic Clove Foods Garden Pilaf, prepared as directed

Shitake mushrooms, 1/4 pound, chopped

Fresh Basil, 1 bunch, chopped

4 Green onions, chopped

Emily G's Jalapeno Raspberry Jam

Wonton Wrappers, cut in half to form triangles

1 tsp Sesame Oil, divided

3 tsp vegetable oil, plus more for frying

2 tsp low sodium soy sauce

Water

Directions:

Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. In large bowl combine prepared Garden Pilaf, shitake mushrooms, basil, green onions, sesame oil and soy sauce. For each wonton, lay a triangle flat. Brush sides with water. In center of wonton, place a small spoonful of the Garden Pilaf mixture. Fold over and seal sides to form a triangle. Continue for each wonton. Deep fry in vegetable oil. For dipping sauce, combine 1/4 cup of Jalapeno Raspberry Jam and a tablespoon of water in a saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.

Apple Bacon Jam

2011-10-10T01:22:00.000-07:00

No, its not a new jam we are selling, but a tasty recipe you can use for just about anything: Cheese and crackers, pork chops, sandwiches, and more!

Bacon Apple Jam

1lb. bacon

1/2 c. finely diced onion

1 garlic clove minced

1/2 t. allsipce

1/2 t. cayanne

1/4 t. ground ginger

2 t. dijon mustard

1 t. worcestershire

1 jar of Emily G's Apple Pie Jam

1 t. cornstarch

1 T. cold water

Slice bacon in very thin strips. In a large skillet over medium heat cook bacon for 10 minutes. Add onion and garlic and cook for 5 more minutes. Add spiced and stir for 30 seconds. Add jam, dijon, and worcestershire. Return to a simmer for 5 minutes. Mix cornstarch with water and add to the skillet. Mix thoroughly and bring to a boil for 1 minute. Remove from heat and cool. Refrigerate for up to 5 days. Bring to room temp before serving.

Field of Greens

2011-09-26T04:41:00.000-07:00

The sixth annual Field of Greens festival returns to Whippoorwill Hollow Organic Farm this Sunday, October 2, 2011, from 11am – 5pm. This popular festival features chef-prepared locally grown food served in a fun, family-friendly environment.

The Chef Tent will highlight the festival and will once again be organized by Chef Ron Eyester of Rosebud and The Family Dog restaurants. For this year’s tent includes 30 farm-to-table chefs from Atlanta, Athens and surrounding areas. Restaurants represented in the tent include Restaurant Eugene, Empire State South, Miller Union, Woodfire Grill, Five Seasons Brewery, Farm 255 and dozens more. The complete list of participating restaurants can be found on the Field of Greens website.

This year’s event will also include the always popular festival market, where 50 food artisans (including Emily G's of course!), green living organizations, live craft exhibitors, and farmers, sell their products and discuss their art, and the Kid’s Village, which combines interactive farm and healthy food activities with the classic bouncy inflatable ride. Local bands will be playing on the farm stage throughout the day.

New at this year’s festival are two events. Beginning the day will be “Meals from the Market” which spotlights several small, local farms and include dishes prepared from seasonal produce. The second new event is The “F’n’ Chef Competition,” which begins at 2:30pm. It will be an Iron Chef-like food competition between three local chefs and judged by five local food personalities.

Tickets to the festival are $20 in advance and $25 at the door. Kids 12 and under enter for free. Tickets can be purchased in advance at the festival website. A ticket includes unlimited tastings from the Chef Tent.

The net proceeds from this year’s event will be donated to Slow Food Atlanta, a nonprofit organization dedicated to building a good, clean and fair food system. In the past, Field of Greens has raised over $12,000 for Slow Food Atlanta.

Hope to see you there!

Southern Artisan Cheese Festival

2011-09-14T06:20:00.000-07:00

Please join us at the Southern Artisan Cheese Festival on Friday, September 30, 6-9 PM at the Nashville Farmers Market. The festival will be a celebration of cheese that gathers together 30 regional cheesemakers and food artisans. Tickets are available to purchase here. Buy your tickets now through September 20 and get $5 off by using the promo code "artisan5". For a complete list of participants, visit The Bloomy Rind. In addition to loads of regional cheeses to try, there will be our jams, cured meats from Pine Street Market, honeys, breads, coffees, beers and wines. Tickets are limited, so get yours today. We look forward to seeing you there!

New Retail Locations!

2011-09-02T06:56:00.001-07:00

We have had a busy summer and added many new retail locations where you can pick up our jams. Check them out!

Uppity's: 1205 Johnson Ferry Rd Suite 103 Marietta, GA 30068

Vintage House: 124 Pine St. Barbourville, KY 40906

American Country: 24a High St. Bagshot, Surrey GU195AA UK

Portobello's: 8434 Blackmon Rd Columbus GA 31909

Oakleaf & Acorn: 5117 Hwy 53 Braselton, GA 30517

Branches: 1000 Williams Hilton Pkwy Hilton Head SC 29928

Good News Christ Church : 1412 Providence Rd Charlotte NC 28207

Midtown Olive Press: 4421-105 Six Forks Rd Raleigh NC 27609

Blue Heron: 11260 Panama City Beach PKWY suite 104 Panama City, FL 32407

Mary Lee's China and Gifts: 733 Covington St. Jackson GA 30233

Paula Brown Shop: 912 Monron St. Toledo, OH 43604

Studio 123: 123 N. Main St Dickson, TN 37055

Taylor Made: 4838 Lawrenceville HWY, Lilburn, GA 30047

Twinkle Green: 1985 Shades Crest Rd Vestavia Hills, AL 35216

Wendy Gee! 1949 Palmer Ave. Larchmont, NY 10538

Whales & Friends:2060 Lincoln Ave. Alameda, CA 94501