I'm a Super H-Mart junkie. The Korea-based chain of mega grocery stores is the kind of place where every visit uncovers a new treasure. In the past, the problem with Super H-Marts was that most are located way OTP. However, the newest location (6035 Peachtree Road, Doraville, 770-986-2300, www.hmart.com) is right at the Perimeter and it has all the standard yummy wonderment (i.e., every single Asian ingredient you could ever need and many other delights) and, like all Super H-Marts, a food court that trumps the mall version.
(Photo by Jennifer Zyman)
After Britain transferred Hong Kong's sovereignty back to China in 1997, Man Siu moved his family to America. Siu already had a very successful noodle-making company in the Kowloon side of Hong Kong, but he, along with his sons Michael and Jordan (he's a bit of a basketball fan), opened a second location in Conyers three years ago.
(Photo by Jennifer Zyman)
This -- an omelet turned crispy by rice flour -- is about the tastiest thing I've encountered in several weeks. I ate it at Tuk Tuk (1745 Peachtree St., 678-539-6181), the new Thai restaurant specializing in street food. It's in the location vacated by Taurus.
The crunchy, creamy omelet is full of mussels and is topped by a slightly sweet chili sauce. It sits over a bed of bean sprouts scattered with a few scallions.
I also liked the restaurant's "snow cone" dessert, a glacier of shaved ice with rose syrup and condensed milk, served over exotic fruits and jellies. If you think it's too much for one person, think again.
More in this week's Grazing.
(Photos by Cliff Bostock)
Selling out is a controversial concept for a chef. Our fraternity is rife with those quick to call a fellow chef a sellout. Somehow, it isn't hip to produce food that has mass appeal. It goes against the romanticism, I guess. Especially in the world of modern cookery. In no other medium is the term "starving artist" more appropriate.
Ask a chef what their favorite dish on the menu is and for the most part you'll find that it's a newer creation. Food with deep vision and a story. Food that also, probably, doesn't sell. They'll sigh about how the guests don't get it. Complain that the service staff doesn't push the intended imagery.
On the other hand, the crab cake with beurre blanc is the bane Marie of their existence. It's just a crab cake! Order-in after order-in, throughout the world, there are chefs ramming their fists on stainless steel every time that ubiquitous crowd pleaser comes rattling through the POS system.
Maybe it's a chefs mid-life crisis or something. Maybe I'm just growing out of it. Maybe I'm just not as cool anymore. (Ok, it's a reach that I was ever cool). But selling out becomes more of a goal each day.
I want people to eat my food. I want them to like it. I WANT to sell out, literally.
I love sardines and sea urchin as much as the next chef. But they need some serious marketing help, not eucalyptus pudding. And somehow, certain foods that used to enrage me when printed on a menu are all of a sudden challenging and even inspirational. Why can't a boneless, skinless chicken breast be done artfully? Why can't it be reimagined into something that conquers its own stereotype?
If you're really into white guys with too much time for their hair, check out Cosmo's hottest chefs.
Salon has a slide show of the five least green of the green food trends.
A new study confirms what we all already knew, fatty foods cause a cocaine like addiction in our brains.
As the school lunch debate rages on, the blog of a teacher eating only school lunches everyday is getting a lot of attention.
I cannot believe nobody mentions Cadbury snot eggs, my personal favorite. From Salon.com:
Atlanta Wine Schools Class for Beginners, March 29. This is the first of eight sessions all on Monday nights at 7 p.m. During each class students will taste at least six different wines. The cost for all eight classes is $399. For more information visit http://atlantawineschool.com/introtowine.php or call 770-668-0435.
SOHOs Terrapin Beer Dinner, March 30. The dinner will start at 7 p.m. and include four courses prepared by SOHO executive chef Joe Ahn. Each course will be paired with a Terrapin Beer selected by brewmaster Spike Buckowski. Cost is $42 per person. Make reservations by calling 770-801-0069 or visiting www.sohoatlanta.com/Event.aspx
Lime Taquerias Mexican Wine Tasting, March 31. Four L.A. Cetto wines will be paired with dishes at 7 p.m. The cost will be $20 per person. For more information call 678-309-11137.
L'Ecole N°41 Wine Tasting at the Tasting Room, April 1. The event will take place between 6 p.m. and 8 p.m. The owner of the winery will be on hand and participants will be tasting six different wines. The cost will be ten dollars a person. For more information call 404-252-8170.
TAP Hosts Dinner and a Show, April 2. TAP and h the Atlanta Symphony Orchestra will present Dinner and a Show for The Machine Plays Pink Floyd. There will be a three-course prix fixe menu at TAP followed by a live performance of The Machine Plays Pink Floyd. The show starts at 8:00pm at Atlanta Symphony Hall. Dinner reservations available at 5:30, 6:00, 6:30 and 7:00p.m. For more information call 404- 347-2220.
On a recent Saturday evening, downtown Atlanta's Mitchell Street had plenty of open parking spaces. The stretch of storefronts near the corner of Spring Street was mainly quiet, except for one. In the front window of Lunacy Black Market, an artist was visible drawing in charcoal on an easel. Beyond him, in the homelike hodgepodge of a dining room, a few customers ate at tables; some lounged on the floor leaning up against comfy couches as if they were in their own living rooms.
The couches bump up against low coffee tables and a scattering of mismatched tables and chairs. The walls are adorned with items ranging from a portrait of Michael Jackson to long kimonos to a decorative treble clef perched behind a rotating display of greeting cards. Large paper lanterns hang from the high ceilings.
There is very little about Lunacy Black Market that feels familiar in the sense of a restaurant experience. But there's a lot about it that feels familiar in the more personal sense. It's like dinner at a friend's house. A slightly crazy friend, but it's not like you weren't warned. The place is called Lunacy, after all.
(Photo by James Camp)
If you haven't seen an episode yet, it's time to check out Daniel Klein's "The Perennial Plate":
The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Taking place over a calendar year in Minneapolis, Minnesota, as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. Recipes, politics, long winters, urban gardens, ice fishing, blood, hunting and guts... all line the path to the perennial plate.
The first episode just debuted but was made last Thanksgiving and includes the killing of a turkey, so it's not for the squeamish. The most recent episode is about a couple who make sheep's milk cheese. The episodes are brief but provide a clear view of the passion exhibited by people involved in the sustainability movement.
Here's the series trailer:
More than 100 people showed up for beer and bacon at Dads Garages annual Bacon Fest on March 27.
(Photo by Jessica Cargle)
KILL IT!! Love you guys!
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