Thursday, July 26, 2012

#twEATing: Notes from Twitter-land, Jul. 26

Posted By on Thu, Jul 26, 2012 at 1:32 PM





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https://twitter.com/cl_atlantafood

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Daily Hash: Redneck barbecue art, USDA retracts support for Meatless Mondays, and more

Posted By on Thu, Jul 26, 2012 at 12:39 PM

Redneck barbecue art!

After taking heat from the beef industry, the USDA officially retracted a statement made in an interoffice newsletter endorsing Meatless Mondays. USDA spokeswoman Cortney Rowe said the department does not endorse the "Meatless Monday" initiative. Apparently, the statement published on the department's website earlier this week was posted without the proper clearance.

Drumroll, please. The first American restaurant to set up shop in Libya is...a Cinnabon. Nation's Restaurant News reports that the store opened in Tripoli on July 2 after months of delay stemming from the country's civil war.

Chick-fil-A Appreciation Day on Aug. 1 (courtesy of Mike Huckabee) or National Same Sex Kiss Day at Chick Fil A on Aug. 3. You pick.

Do your dough-based breakfast cakes lake style? Keep your waffles classy with artist Andrew Lewicki's Louis Vuitton Waffle Maker.

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Wednesday, July 25, 2012

#twEATing: Notes from Twitter-land, Jul. 25

Posted By on Wed, Jul 25, 2012 at 1:22 PM





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https://twitter.com/cl_atlantafood

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#Sweaty #Tomato #Festival

Posted By on Wed, Jul 25, 2012 at 11:13 AM

The Spazmatics rockin out at the Attack of the Killer Tomato Festival
  • Meghan Davis
  • The Spazmatics rockin' out at the Attack of the Killer Tomato Festival

I saw you there tweeting. You with the tomato juice dribbling down your chin and the sweat trickling down your neck. You pretending to like that tomato-infused Rice Krispies "shooter." Hey, did you finally find the coolest spot in the venue? It was the corner of the upstairs bar, where the metal fan sat on the floor just beneath an air-conditioning vent, creating an all-too-fleeting but euphoric moment of chill. Yes, I’m talking about the Attack of the Killer Tomato Festival at JCT.Kitchen on Sunday. (Check out our killer photo gallery of the event.) It was my third year out to the festival, which is now in its fourth year. The first couple of years I went as a food journo. This year I went as a civilian and lowly freelance copy editor. Or so I thought until an editor asked for a little something after the fact. If you’ve never been, it is a hot mess (and I mean that in a good way) of a food event. So many tomato creations, so little time: fried tomato pies, tomato pinwheels, tomato sliders, tomato snow cones, and lots more, including a tomato cheesecake ice cream bun. And, of course, wherever tomatoes go, bacon surely follows.
Killer tomato food

I skipped last year’s event and wasn’t sure I was up for yet another blazing afternoon squished between bodies reaching for tomatoey nibbles and boozy shots. But then NewspaperGuy talked me into it. He’s got a collective boy crush on the '80s tribute band The Spazmatics. “I love these guys!” He must have said it a dozen times. Out loud. In front of people. It was embarrassing. If you missed the event, please go next year and we’ll meet up and dab each other with Wet Ones and talk trash about the food journos in the crowd, swap restaurant notes, and decide which of the many celeb chefs in attendance really is the hottest and nicest. And, hey, if you’ve never seen the all-chef band Five Bone Rack, you must. It was kinda shocking how much they didn’t suck. I mean I’d almost pay to see them at The Earl or something.

I’m not going to run down all that we sampled food-wise (my favorite bite was that squishy chivey biscuit filled with tomato, bacon, greens, and a quail egg from Canoe restaurant). And, hey, couple notes-to-self for next year: 1) Don’t go with a hangover; 2) Don’t wear anything thicker than a slip of gauze; 3) Escape to Octane or Ormsby’s or some other cool, dark place for a breather after you’ve made the rounds, then return for the final music set and announcement of food and drink winners; and 4) Don’t wait to read the program until you’re back in your car. Otherwise you won’t know that the silver-haired guy who you thought looked like food writer John Mariani really was frickin’ John Mariani (one of this year’s food judges).

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Tuesday, July 24, 2012

Gino's: where time stands still

Posted By on Tue, Jul 24, 2012 at 3:37 PM

Slow to arrive, but tasty enough
Tick tock. Tick tock.

That's the sound of time passing while I waited on my server at Gino's New York Pizza Bar today. After seating me and getting my drink, she disappeared for nearly 10 minutes before I could order. Others in the sparsely filled dining room placed their orders with other servers.

I looked around. The focal point of the usual red interior is an open kitchen wrapped by a glass case that displays different pizzas and desserts. I took a few snapshots. I checked my email.

Finally, I asked one of the other servers to ask mine to drop by my table. She appeared, all smiles. "Are you ready to place your order?" she asked. I burst out laughing.

Then, she disappeared again. Tick tock. Tick tock. I watched others who had arrived after me getting served. I was on the verge of leaving, when the server suddenly appeared with my cheese calzone.

How was it? It was actually surprisingly good. The three cheese filling — ricotta, parmesan, and mozzarella — was alternately creamy and stringy, just like it should be. The pizza dough was crispy and chewy, and, at $7.95, the price was right.

Oh. After I placed my credit card on the bill she delivered to my table, she disappeared again. Finally, I walked up front to pay.

Although I didn't try anything besides the calzone on the menu, I feel somewhat inspired to return — when I have the time.

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Todd Richards named chef at The Shed at Glenwood

Posted By on Tue, Jul 24, 2012 at 2:38 PM

Chef Todd Richards
  • Chef Todd Richards

After chef Lance Gummere decided to leave his position at The Shed to join Shaun Doty at Bantam & Biddy, the restaurant didn't have to look far for someone to take the stage.

Cue chef Todd Richards. The local chef serves on the Founder's Council of the Atlanta Food & Wine Festival, he's battled chef Cat Cora on Food Network's Iron Chef America, and has worked at some of the finest dining venues including The Ritz-Carlton Downtown Atlanta and Buckhead.

Though the chef is excited about joining The Shed, his time there may only be temporary. According to Tomorrow's News Today, the chef may be planning to open his own restaurant with The Shed's owner Cindy Shera, but nothing is set in stone.

While his time could be short, there are a few things that will stay the same. Richards plans on keeping The Shed's sliders, oysters, fresh and local produce, and grass fed beef.

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#twEATingATL: Notes from Twitter-land: Jul. 24

Posted By on Tue, Jul 24, 2012 at 2:31 PM





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https://twitter.com/cl_atlantafood

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'Time Machine Chefs'

Posted By on Tue, Jul 24, 2012 at 2:17 PM

Yes, its another reality cooking show
  • Time Machine Chefs Teaser
  • Yes, it's another reality cooking show

ABC has come up with yet another reality show for the fall. Premiering onf August 16, "Time Machine Chefs" will feature some of the country's best chefs as they recreate popular dishes of the past, vying for the title of "The Greatest Chef in History". Yes, we're rolling our eyes too.

Here's a glimpse of ABC's press release:

" Have you ever wondered what it was like to be a chef in 1416 A.D., or to cook in a medieval castle for kings and queens during the Tudor era? Well fasten your seatbelts and prepare for a journey through time when "Time Machine Chefs" blasts off, THURSDAY, AUGUST 16 (9:00-10:00 p.m., ET) on ABC. With no modern appliances, amenities, running water or electricity, four popular chefs must create culinary masterpieces — and impress three esteemed judges — with only basic kitchen equipment, their imaginations and craftsmanship. Only one chef will be crowned The Greatest Chef in History."

The contestants include, chef Chris Cosentino,chef Ilan Hall, chef Jill Davie, and chef Art Smith of Southern Art and Bourbon Bar in Atlanta.

Head over to Eater to check out the ridiculous teaser video for the show. Be sure to look out for the rotisserie system that's powered by tiny dogs in hamster wheels—PETA, anyone?

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Condesa Coffee closing temporarily

Posted By on Tue, Jul 24, 2012 at 12:07 PM

Condesa Coffee gets a makeover


Condesa Coffee, located at 480 John Wesley Dobbs Ave., received a permit yesterday to remodel. The coffee shop closed at 2 p.m. yesterday and according to their Facebook page, will remain closed until further notice. Condesa recently posted a photo (below) of the proposed remodeling.


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Monday, July 23, 2012

Daily Hash: A $77,615 party foul, the strange diets of Olympic athletes, Punchfork rules, and more

Posted By on Mon, Jul 23, 2012 at 4:17 PM

Watch Justin Warner of Food Network’s Rebel With a Culinary Cause rap about why Chateauneuf de Pape is so dope.

Party foul. A customer at London's Playboy Club shattered a $77,615 (£50,000) bottle of historic Cognac, which dated back to 1788.

Today is National Hot Dog Day. To celebrate, check out this slideshow of the World's Most Expensive Wieners including Capitol Dawg's $149.49 "California Capitol City Dawg." The Sacramento hot dog stand currently holds the official Guinness World Record for most expensive hot dog.

It turns out that the diets of Olympic athletes are a bit stranger than your stereotypical Wheaties and milk. The Olympic team from Kazakhstan loads up on horse meat sausage, and McDonald's is a staple for Michael Phelps.

Martha Stewart is not a fan of fast food, but she did give In-N-Out in Beverly Hills a try while on a media tour for her upcoming PBS show, Martha Stewart’s Cooking School. "It was OK," Stewart said, adding that she would "much rather have a salad or sushi or something like that."

Punchfork has the best recipe app, ever.*

*This claim is not backed by, well, anything, but the author's opinion after searching the App Store on her newly purchased iPhone. If you know of another badass recipe app, tell us about it in the comments.

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