Posted October 14, 2020
chocolate. spice. makes 3 dozen Chef Emma Colon dough ½ lb butter, unsalted11 oz sugar2 eggs1 tsp vanilla1 oz milk3 oz cocoa powder14 oz ap flour1 tsp salt1 tsp baking powder1 tsp cinnamon¾ tsp cayenne powdersanding sugar, for decoration In a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed.
Southern French Toast
challah. brown sugar. french cream. serves 4 Chef Stacey Eames batter 2 eggs14 g (1 tbsp) sugar¼ tbsp cinnamon1 tsp vanilla extract236 ml (1 cup) whole milk In a medium sized bowl, whisk the eggs thoroughly.
Table bread makes 24 Chef Chrysta Poulos Biscuits 2½ lbs AP flour1 oz salt4½ oz sugar3 oz baking powder1 lb butter1 qt (4 cups) buttermilk Freeze butter.
Farmhouse Fried Chicken
white oak pastures. romanesco. mac ‘n’ cheese. serves 6 Chef Nicolas Bour marinade 6 chicken breasts, bone in and skin on, fromWhite Oak Pastures3 cups kosher salt½ gal buttermilk, whole fat2 tbsp hot sauce, Texas Petesaltblack pepper Place the chicken breasts in a metal bowl and cover in kosher salt.
Jerk Marinade. serves 4 Chef Todd Richards Marinade 16 chicken wings, jumbo1 onion, medium6 cloves garlic3 scallions, medium2 Scotch bonnet chiles2 sour oranges1 lemon2 tbsp brown sugar1 bunch thyme2 sticks cinnamon1 tbsp five spice powder1 tbsp allspice berries1 tbsp black pepper1 tsp nutmeg2 tbsp kosher salt½ cup maggi seasoning½ cup worcestershire sauce1 tbsp blended vegetable oil4 cups pineapple juice1 cup water Coarsely chop onion, garlic, scallions, and scotch bonnets.
yogurt. peanuts. mint. serves 4-6 Chef Steven Satterfield Yogurt 1 cup whole-milk greek yogurt1 large clove garliczest of one lemonjuice of one lemon1 tsp cumin, ground1 tsp coriander, ground1 tsp red pepper flakes, dried½ tsp kosher salt6 inch wooden skewers, soaked in water1 lb f resh okra pods In a medium bowl combine yogurt, cumin, coriander, red pepper flakes, and salt.
Bagoong. Tripe. Peanut Butter. serves 6 Chef Mia Oriño Broth 4 lbs oxtails1 lb tripe2 stalks celery1 carrot1 onionoil Rinse oxtails and tripe under cold, running water.
Jalapeño. Cucumber. Ponzu. serves 1 Chef Jason Liang Salsa 1.5 oz onion1 oz shallots1.5 oz jalapeño2 tbsp tamari¾ cup japanese grain/rice vinegar2 tbsp grapeseed oil½ tsp chili oil½ tsp sea salt½ tsp chili garlic sauce½ tsp ginger1 oz cilantro Chop onion and shallots.
Vegetables. Noodles. Tofu. serves 6 Chef Jiyeon Lee Knife work 1 lb shiitake mushrooms2 medium carrots1 lb bok choy6 green onions1 red bell pepper1 block firm tofu¼ tsp salt2 tbsp vegetable oil Stem and slice mushrooms.
Posted October 13, 2020
Atlanta: Changing the Farm-to-Table Narrative
The concept of farm-to-table is not new in Atlanta, but the character of our farms has evolved.
Community, Conversation and Coffee
We might not solve the world’s problems over a cup of coffee, but we can come close.
Explore Excellent Asian Experiences at these Atlanta Restaurants
Flavors from the Far East hit all the right notes at these Atlanta restaurants.
Posted October 12, 2020
Mixologist: Kellie Thorn Hazelnut infused avua amburana 25 grams of hazelnuts1 750ml bottle avua amburana cachaca Preheat oven to 350 degrees.
What a Wonderful Mule
Mixologist: Taylor Blackgrave What a wonderful Mule 2 dash vanilla tincture1 oz sour OJ.5 oz simple.5 oz ginger syrup1.5 oz vodkatop 1.5 oz soda Shake to chill, strain into Collins glass.
What a Wonderful Mule
Mixologist: Taylor Blackgrave 2 dash vanilla tincture1 oz sour OJ.5 oz simple.5 oz ginger syrup1.5 oz vodkatop 1.5 oz soda Shake to chill, strain into Collins glass.
Mixologist: Brent Elbon 2 oz mezcal (modérate smoke).75 oz lime juice.50 oz cynar.25 yellow chartreuse.25 agavebarspoon of fresh serrano pepperTajin chile salt Combine in glass over ice, transfer to glass with 1/2 rim of Tajin.
Bread & Circuses
Mixologist: Holli Medley .5 oz César Florido Fino Cruz del Mar.75 oz Tempus Fugit Kina L’aéro D’or.5 oz georgia peach syrup.5 oz lemonsalt Shake up.
You never can tell Hank from Pank
Mixologist: Taylor Blackgrave ½ tsp Ramazzotti Amaro1.5 Cocchi di Torino1.5 Roku Gin Stir to chill, strain into a Nick and Nora glass.
Mixologist: Tim Faulkner 3 oz bourbon1/2 oz kudzu syrup1 1/2 tsp castor sugar3-4 sprigs fresh mint Fill julep cup (or rocks glass) with crushed ice.
Mixologist: Kellie Thorn Pink Peppercorn and Grapefruit Cordial 500 grams fresh grapefruit juice strained1 cup pink peppercorns500 grams organic sugar6 whole grapefruits for zesting2 whole limes for zesting In a saucepan toast peppercorns, then use a muddler to crack them.
Miso Black Rice. Candied Thai Chili Ginger. Basil Oil. serves 3 Chef Carla Fears Forbidden Rice 2 cups black forbidden rice6 cups water2 tbsp miso paste Grind the forbidden rice and mix with water.
Blood Orange, Mustard, Brussels, Bacon. serves 4 Chef Linton Hopkins Confit 1 head garlic1 cup extra virgin olive oil, light body1 laurel leaf, fresh Peel garlic cloves, leaving them whole.
Posted October 10, 2020
A Seat at the table with Evelyn J. Frazier
Evelyn J. Frazier was the embodiment of Atlanta’s food scene. She defied oppression, focusing instead on progress and being results driven.
Atlanta BBQ Smackdown: The Best Barbecue Restaurants in Atlanta
Get ready to loosen your belt, ATL, because these barbecue spots are meat-laden heaven.
Posted October 9, 2020
Sink Your Teeth Into Soothing Soul Food and Southern Eats in Atlanta
From classic meat and threes to innovative, modern Southern cuisine, these ATL restaurants lift the veil on eating good in the South’s capital.
Atlanta’s Food Story Was Forged In The Fires Of The Civil Rights Movement
By Taria Camerino and Karcheik Sims-Alvarado Adapted from Fearless Innovation, Atlanta’s Food Story.
Taste the difference.
Atlanta’s food community is like no other and is constantly evolving. It is a population brimming with creativity, self-expression and a spirit of cooperation where big-name chefs help nurture new talent, and established restaurants, on their days off, host pop-ups for up-and-comers.
Posted October 8, 2020
Lemon Ice Box Pie
Revolutions. Sugar Shortages. Pioneers. makes 1 large pie Chef Taria Camerino Crust 14.4 oz graham crackers, 1 box12 oz butter, Banner Gently melt the butter over medium-low.Finely crush graham crackers.