When Braves fans head to the game, a few things must be considered. Parking is a prime issue, as is food before the game even though the not-so-cheap hot dogs and crunchy packs of peanuts are always tempting when surrounded by fellow fans munching as they scream for their team. And of course, there's the question of who's gonna be the designated driver.
STATS hopes to be your game day problem solver. Its FoodPlay Pass is cheap (only $50 for the entire package), and includes complimentary pre-game food at STATS, beverages aboard the shuttle and one game ticket on the Golden Moon Pavilion level.
The shuttle leaves one hour prior to the start of the game. Sign up with the hostess or call 404.885.1472.
Visit www.statsatl.com for more information.
The East Atlanta Beer Festival blog has a couple of posts about beers you are likely to see this year. The list is unofficial, but since it is similar to last year's, it is probably not far off the mark.
Two new entrants into the Atlanta market that will be represented are Magic Hat and Kona Brewing. Both are independently owned, but have distribution deals with Anheuser-Busch. Look for a story on these two newcomers, along with some tasting notes in next week's Talking Head column.
My short list includes Innis & Gunn, Jolly Pumpkin Biere de Mars, Atlantic Brewing's MacFoochie's Scottish Ale, the Whiskey-Aged Gonzo Imperial Porter from Flying Dog, Left Hand's Twin Sisters Double IPA, and whatever Unibroue brings to the party.
Keith Olbermann declares Dunkin' Donuts "worst person in the world" for dumping Rachel Ray and her terrifying scarf:
[kml_flashembed movie="http://youtube.com/v/-8uouk9S1aQ" width="425" height="350" wmode="transparent" /]
DirtySouthWine is a master of suspense:
When I was invited up to Wolf Mountain Vineyards to join a crew for a dosage trial of Georgias first méthode Champenoise sparkling wine, I was curious, but a little pessimistic of what Id taste up in them hills. My previous experience with Georgia wines was never more than pleasant, often far less.
To learn how his journey turned out, click here....
Steakhead does suspense too:
I am a big fan of ceviches, the tangy Latin American marinated seafood dish. When in Cozumel earlier this year, we made a specific trip to the east side of the island where beach bars without electricity serve up ceviches and cold margaritas. When I heard about a restaurant in Roswell with the same name, you could imagine how excited I was.
Continue reading here....
Oh my God! The Glenwood is serving calf brains ... or something. Look here....
Oh my God! Oh my God! Chocolate ice cream with chocolate chips and blueberry-port wine swirl! Get the recipe here (but be sure to read the comments)....
The Georgia Restaurant Association reports on a growing coalition that opposes Congressional food-to-fuel mandates because they are contributing to the global food shortage. Read about it here....
At long last, a reusable screw-top cap for canned drinks! Find it here...
Here's some good news from Chow Down Atlanta about the former chef of the defunct Epicurean:
I have been a fan of Chef Peter Golaszewski since The Epicurean, where I tasted the best English peas risotto on earth. Hes now back as the executive chef at The Feed Store Restaurant down south, close to the airport. While it may be a trek just to get to where he is, believe me, its worth the drive.
Check out the full story, including tantalizing pictures, here.
(Image from the Marvel Database.)
Oskar Blues Gordon
Oskar Blues Grill and Brewery
Cans are the new bottle in craft brewing. They are easy to transport, cool faster, block out damaging UV rays, and can be taken where glass is verboten. And with improved linings, the metallic taste is no longer a problem. Perfect for the cooler poolside this summer. The label on the can promises Big, Red, Sticky, and the beer inside delivers. The can opens without the satisfying pfft of typical fizzy, yellow lagers, but a straight pour delivers plenty of clingy, clumpy foam. A deep whiff transports you to a wet Colorado fir forest. There is a hint of brown sugar sweetness, but the hops dominate. The taste is full of piney hop goodness, mixing nicely with some caramel and sugary spice-cake malts and a hint of fleshy fruit like apricot and peach. There is ginger, pepper, and grapefruit bitterness in the long, resiny finish. The mouthfeel is like honeysuckle nectarsticky, but relatively light for such a big beer. The finish is a bit harsh, but a minor flaw in such a lip-smackingly good brew.
"Flavor tripping" sounds like a 2 a.m. case of the psychedelic munchies. But it actually refers to parties organized by a New Yorker who doles out the strange "miracle fruit" to his fellow trippers. The New York Times featured a story about the fruit and its followers recently:
Carrie Dashow dropped a large dollop of lemon sorbet into a glass of Guinness, stirred, drank and proclaimed that it tasted like a chocolate shake.
Nearby, Yuka Yoneda tilted her head back as her boyfriend, Albert Yuen, drizzled Tabasco sauce onto her tongue. She swallowed and considered the flavor: Doughnut glaze, hot doughnut glaze!
They were among 40 or so people who were tasting under the influence of a small red berry called miracle fruit at a rooftop party in Long Island City, Queens, last Friday night. The berry rewires the way the palate perceives sour flavors for an hour or so, rendering lemons as sweet as candy.
These berries sound like something Richard Blais could design a 30-course meal around.
(Photo from www.miraclefruitman.com.)
This is from the PR folks at Shaun's Restaurant in Inman Park. It sounds like a great opportunity to savor some of the city's best cooking for a reasonable price:
This summer, Chef Shaun Doty invites diners to enjoy fine, neighborhood dining at an attainable price with a special Early-Bird Dinner for just $29. Shauns Restaurant is offering a three-course, nightly changing prix-fixe menu, along with the regular seasonal menu options. The special menu features a choice of two appetizers, two entrées and two desserts. The Early-Bird Dinner is available every day from 5 to 6:30 p.m. through August 1.
Check out the restaurant's website here.
Mounds of crumpled paper napkins, sauce-stained chins and finger licking are an entrance fee most hardcore grubbers gladly pay for good wings. If the getting's good, people will drive miles for chicken wings, but you don't have to go far if you know where to look. The South is littered with freestanding wing shacks offering stellar wings that rival the top-notch restaurant versions.
Continue reading Cheap Eats.
(Photo by Jennifer Zyman)
My "first look" at Straits is out this week. Above is a shot of my favorite dish during our meal "banana blossom salad." It resembles the Vietnamese papaya salad but includes thin slices of the red-purple outer leaf of the banana flower instead. They are tossed with chicken and slices of Asian pear in a Vietnamese vinaigrette.
In my review, I also make reference to a dessert called "Flaming Alaska," an allusion to the classic Baked Alaska. This is mango ice cream wrapped in meringue, flambéed at the table, and it's quite tasty. Indeed, Wayne plowed through half of it before I got a shot.
The rising cost of food hasn't made everyone unhappy. Hormel, the folks who make Spam, are ecstatic, according to the Associated Press:
What once was cheeky, silly and the subject of a Monty Python musical ("Spamalot") is back on the table as people turn to the once-snubbed meat, analysts say.
Food prices are increasing faster than they have risen since 1990, at a 4 percent rate in the U.S. last year, according to the Agriculture Department. Many staples are rising even faster, with white bread up 13 percent last year, bacon up 7 percent and peanut butter up 9 percent...
Spam's maker, Hormel Foods Corp., reported last week that it saw strong sales of the pork meat in the second quarter, helping push up its profits 14 percent.
Breakfast with Santa, something great for the kids.
@TheGorgeousJR: "[It is] very inexpensive; we sell it at the shop. You can get it…
Where can you buy caul fat?
This looks amazing. However, I see a bell pepper on the counter, and bell pepper…
Love pork belly.
Some food just doesn't photograph well, even if it is tasty.