Vu, who was born in Vietnam and raised in the South, began experimenting with family recipes using local meat. "I was already friends with Charlotte of Riverview Farms [and Farm Mobile] after buying their meat at the Morningside Farmers market for years," Vu says. "I asked them if they were interested in selling my food through Farm Mobile, and they said yes with one condition; I had to make my dumplings."
Vu's dumplings were an instant hit. "I tried different varieties," Vu says, "'but the pork and ginger dumplings were hands down the most popular." Word of Vu's exceptional dumplings began to spread among the farmers market crowd. "Everywhere I went people called me 'the dumpling girl,'" Vu says, "and the name stuck." Currently, Dumpling Girl's frozen food menu includes: chinese pork and ginger dumplings, Vietnamese lemongrass pork meatballs, and Vietnamese lemongrass beef meatballs.
The positive reception prompted Vu to add Vietnamese Banh Mi sandwiches to her repertoire. "I started selling the sandwiches in front of Farm Mobile, and people went crazy over them."
For now, you can find Dumpling Girl Products/Food/Meals at Riverview Farms' Farm Mobile, and The Atlanta Underground Market, but starting in April, the Dumpling Girl is proud to report that she will have her own stall at the Grant Park Farmers Market.
The menu will be small plates featuring steak and Italian flavors. KR SteakBar will be located in the ADAC West building at 349 Peachtree Hills Avenue. According to the official announcement, the restaurant will seat 120. It will have a full bar, plus an outdoor patio. KR SteakBar will open in late summer.
This will be Rathbun's fourth restaurant in the Atlanta area. He currently operates Rathbun’s, Krog Bar, and Kevin Rathbun Steak.
First, to set your mind at ease, nothing is changing at the Atlanta location of Sublime. Grant will continue to live in Atlanta and head up operations. It's business as usual. The Thailand outpost will be a franchise of sorts, with Grant will making visits every few months.
Miller Union Tue., Jan. 31, 6 and 8:30 p.m. Harvest Dinner. Miller Union presents a menu celebrating the new winter harvest. Cattle farmer Will Harris of White Oak Pastures in Bluffton, Ga., will be honored. Details
Meehan's Public House Sandy Springs Tues., Feb. 1, 7:30 p.m. Soup Wars Results in Soup Off. The 1st Annual “Soup Wars” at Meehan’s Public House is in full swing. Each pub location is featuring special soups that will tempt your taste buds throughout January. On Feb.1 at 7:30p.m. Meehan’s Sandy Springs will host “Soup Off” where the winning soup from each pub will go head-to-head to see who the ultimate Soup Wars Champion. Soups range anywhere from $6.00 to $9.00 & can be purchased with a sandwich, salad or on their own. The winning soup at each location will be the restaurant representative at the “Soup Off.” Details
The Bakery at Cakes & Ale Thu., Feb. 2, 11 a.m. Terrific Thursdays at Cakes & Ale. Visit the Bakery at Cakes & Ale on Terrific Thursdays for a complimentary sweet with the purchase of an espresso drink. Details
Sweet Auburn Curb MarketSat., Feb. 4, 2:30 p.m. Sweet Auburn Curb Market Tour. This is an indoor walking tour lasting approximately three hours. Attendees will visit eight unique eateries that highlight the diversity of the market, and chat with some of the produce and meat vendors. Details
A few tips:
- The cheap orange and black fish roe at Ikea are great bargain alternatives to more expensive trout roe or caviar. The contrasting colors also make for a great visual presentation.
- Invest in good quality tuna. Whole Foods carries the Ortiz product, but is priced a bit prohibitively. I've purchased mine online from Amazon and gotten great deals.
- Make the dish a few hours or even a day ahead to let all the flavors come together. It's best brought to room temperature.
- The Made in Spain cookbook is a wonderful introduction to the regions and dishes of Spain, and manages to capture at least some of Andrés' infectious energy in print.
"Bon Rappetite is the world's first hip hop restaurant. Featuring a delicious menu that caters to the ballers. Relax at the bar with a signature cocktail, like the refreshing Long Island Ice-T, or eat so many shrimp you get iodine poisoning in our relaxing dining area. One thing's for sure, you better bring your rappetite.™"
And its menu is off the chain, featuring such dishes as:
• Waka Flocka Flambé: Our take on a Baked Alaskan — the Baked Atlantan! Oh let's do it!
• Ras Kass-erole: Ask your server to come widdit, and tell you about the casserole of the day.
• Snoop Doggy Corndogs: 4 fresh fried corndoggs that ain't leavin til six in the mornin. So what you wanna do?
• Chili Akon Carne: This spicy bowl of chili will make you want to smack that!
No, it's not the latest rap star vanity project (we think). Rather, it seems to be a pretty clever joke by a website designer with some time on his or her hands. So, don't drive down to Confederate Avenue expecting to be able to actually order Creme Puff Daddies. If our hunch is correct (our call hasn't been returned yet), the site is also a pretty savvy marketing scheme to get attention for one's social media business, which in this case appears to be named Baby Robot Industries. And it isn't Baby Robot's first foray into fake websites. They were previously responsible for cash4teeth.net.
NPR recently ran a story on Andrew Plotsky, a 24-year-old ex-vegan who quit his job as barista to become a butcher. Paradoxically, it was a passion for ethical food practices that led Plotsky to cultivate an interest in the slaughtering and slicing-up of pigs. By crossing over from consumer to producer, Plotsky was able to take control over what he put on the table. He dedicated himself to educating others by making a series of agrarian videos. His short documentary on quartering a pig, On the Anatomy of Thrift: Side Butchery, is a bizarre crossover between an instructional video and an art film, with bloody pig parts in every other shot. Using lofty rhetoric, whimsical indie music and a narrated illustration sequence, Plotsky shows his audience how to prepare a pig in a way that could send hoards of food-savvy hipsters down the road to butcherdom.
In the article, Plotsky comments that he has seen the “hipification” of butchery in urban areas, citing Brooklyn and San Francisco. So what about Atlanta? Can we expect the face of local meat production to don some ironic, thick-framed glasses?
“It’s definitely coming back. In Atlanta right now, you’re starting to see more small-time shops opening up in the burbs, in little parts of the city,” Miles said.
Although Miles’s job entails a wide range of responsibilities a big part of it is brainstorming the most efficient ways to break down and utilize a pig.
“The art of butchery is very important to my job,” Miles said. Although he does not identify himself exclusively as a butcher, he notes that a solid understanding of the profession is beneficial to any chef—especially in recent years, when the culinary focus has shifted to simplicity, in-house cooking, and sustainable practices.
But like the farm-to-table trend, butchery is not, by any means, a new idea. The interest in meat handling and the cropping up of locally owned butcheries is, if anything, a return to the past.
“It is a trend, but I don’t know how it’s a trend, because people have been doing it for thousands of years,” Miles acknowledged.
Perhaps one of the tastiest by-products of the new generation of butchery enthusiasts is the use of animal parts that are typically discarded. Holy Taco, for example, makes a killer fried pig’s tail. Those interested in butchery seem to develop a propensity for atypical cuts. While Plotsky told NPR that the trotter is his favorite cut, Miles prefers the head.
“There’s a lot of pieces in [the head]. The jowls come off of it. You have textures through the ears, the snout, the tongue."
Miles sometimes prepares a deboned pig’s head cured with salt, sugar, herbs, and garlic, slow poached, and sliced thin. To those of you who can't imagine eating an animal's head, this may seem appalling. But the rest of us are drooling.
According to Culpepper, there will be a heavy focus on local meats and seasonal local vegetables. Elder Tree will also carry traditional Irish and English sodas, sausages, chips and breads. Keeping with the theme, the restaurant will cater to soccer and rugby fans, and even open early for some English Premier League Matches.
The plate included fluffy zeppole, standing beside rectangles of semifreddo and slices of pine-nut and pecan pie. This followed my entree of chicken lasagna without a drop of tomato sauce. The noodles were briefly broiled to crispness. Fontina and ricotta cheese also figured in the dish.
The lasagna was preceded by two salads, one with leaves of Brussels sprouts and cauliflower dusted with semolina and quickly fried. The other was full of hen of the woods mushrooms. A rectangle of house-made pate was topped with chopped quince.
I'm sure I missed a bunch of ingredients.
I could barely walk out of the place. I understand why the Romans reclined at banquets. And now, in three hours, I'm headed with friends to a taqueria.
The idea is basic:
Drink a single when Guy says: "Bad boy," "Golden," or "Hit," e.g., “Hit it with your sauce, pile on your coleslaw, then hit it with your sauce again!"
Drink a double when Guy says: "Money," e.g., holding up a pulled pork sandwich and declaring, “That is just money,” or any variation on "roll," e.g., “Whole cinnamon’s my way to roll!”
Drink a full shot when Guy says: "Crustification," or, if playing while watching Guy’s Big Bite, any time programming changes on the TV in Guy's "living room" during the episode. For instance, if it goes from drag racing to sky diving to bears feeding on salmon rushing upstream, fill it up to the rim
Not that you were actually looking for a reason to get down with Guy, but hey, buzzed and bored is better than just plain bored, right? Oh, and a "single" is the measure of the height of one finger when held horizontally to a shot glass, a "double" is two fingers high and so on. Money!
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