Food trucks. Who doesn't love them? There's nothing like walking up to the window of a handsomely decorated mobile truck and being greeted by Friendly Joe or Jane or both Joe and Jane. Every now and then, you get flashbacks to when you were a kid running to the ice cream truck, clutching a fistful of nickles, dimes, and quarters. Now instead of a popsicle, you're holding a beer in one hand and a burger in the other. Life does get better with age.
Atlanta Food Truck Park & Market pays homage to the intangible effect of food trucks. Named as this year's Best Evolution for Food Trucks, Atlanta Food Truck Park & Market has been a key factor in this year's food truck craze.
This season, Atlanta Food Truck Park & Market is introducing an autumn programming series. Offered in conjunction with their daily food trucks, the series will provide an added element to the park. The weekly programming includes:
Thursday — School Spirit Day with discounts for students and school faculty
Guests with a valid student ID will receive a special incentive from participating food trucks, including a discount or complimentary item with purchase.
Saturday — Farmers Market with items from local merchants, farmers and artisans
The park hosts local merchants, farmers and artisans who sell their respective quality goods to park attendees.
Sunday — Jazz Brunch with the Jazz Tribe Band
Join the Jazz Tribe Band as they graze on the food truck offerings and enjoy live music. Remember, the park has a BYOB policy, so take advantage of it!
With the park's BYOB policy, its daily food trucks, and now its new autumn programming series, Atlanta Food Truck Park & Market seems to be doing all the right things.
"The rib eye steak for our guest was also cooked to 137 degrees internal temperature..." Very thorough back in 1984. Note to self: Keep meat thermometer in purse at all times.
Not so fun fact: a few days ago, the National Pig Association said the world will not have a sufficient amount of pork in 2013. Initially, it sounded like the USDA concurred, based largely on the drought in the Midwest this year. The horrifying prognosis, according to CBS News: only 23 billion pounds of pork would be produced in the U.S. in 2013. "That breaks down to Americans consuming slightly more than 45 pounds of pork per capita in 2013, a reduction of more than 1 percent from this year's estimates."
The horror. Of only 45 pounds of pork per capita. Our arteries cheered, our salivary glands wept. Local publications turned to local chefs to find out how they'd withstand the shortage. People seriously began to consider hoarding bacon in case prices spiked.
Alas, the panic might have been premature. An economist assured the Des Moines Register that talk of a shortage was overblown. European pork lovers might be screwed, but we'll be spared ...
The truth, says economist Erin Borror of the U.S. Meat Export Federation, is that production of hogs and pork is expected to fall by as much as 5 percent next year as European Union nations begin to comply with bans on hog gestation crates.
“It’s a dichotomy,” Borror said. “There may be some shortages of pork in Europe, but there will be no shortages in the U.S.”
In fact, U.S. pork production is at near record levels and a European shortage could be good news for U.S. suppliers.
Wine dinner? Beer tasting? Cooking class? Let us know. Submit Food and Drink events here.
Miso Izakaya Fri., Sept. 28, 11 a.m.-3 p.m. Villains. Villains (the new hero sandwich concept with chefs Jared Lee and Jason MccLure - former Richard Blais disciples) is doing a pop up lunch next Thursday & Friday at Miso Izakaya. Miso will be closed for lunch those days, so there will be no ramen lunch, just Villains. Details.
Der Biergarten Sat., Sept. 29 Munich on Marietta Street Oktoberfest Celebration. Kicking off with the traditional tapping of the keg, Der Biergarten’s “Munich on Marietta Street” Oktoberfest celebration will feature authentic German food and beer, festive décor and live entertainment. Details.
Riverview Landing Fri., Sept. 28, 6-11 p.m. Urban Hoedown. The "Urban Hoedown" kicks off a night program which will include live music by The Constellations, Sealions and Turf Wars, a "Hairy Man" contest where men with impressive facial hair have a chance to win a $300 bar tab to Ormsby's, a bonfire, beer and lots of star gazing. Tickets for this event are $10 in advance, $15 at the door. Details.
Stone Mountain Memorial Park Sat., Sept. 29, 10 a.m.-7 p.m. Great Miller Lite Chili Cook-Off. Approximately 300 teams from across the country will battle it out for bragging rights for the best chili, Brunswick stew and cornbread. As hungry attendees sample all that the competitors have to offer and take advantage of nonstop games and activities, they will also be treated to some of the nation's best tribute bands that will sure to keep them rocking from start to finish. Details.
"Do you have a special recipe no one can touch?" I have recipes for lots of things no one wants to touch.
"Have you invented a completely new type of food item?" If mixing ketchup, mustard, mayonnaise, and BBQ sauce together to create a single condiment counts as a new food item.
"Do people tell you your product should be lining supermarket shelves and making millions?" Well, technically, those things already do line supermarket shelves. Just kinda have to mix them together.
OK, clearly these questions were not designed for me! But maybe they were designed for you? The creators of "Undercover Boss" and "Project Runway" are casting a new reality competition for culinary innovators. And — best news — they're starting here in Atlanta on October 14 at the W Midtown. The prize: the chance to make lots of money if people want to buy your culinary innovation in a grocery store.
The press release says ...
If you have a great culinary idea (i.e. a baked good, sauce, frozen food, etc.) then here is your chance to get your product on supermarket shelves with one of the biggest chains in the world today!
What chain do you think it is? Please let it be Piggly Wiggly.
For all the details on auditioning visit www.supermarketcasting.com.
Yes, it's that time of year again! Taste of Atlanta is back to tantalize your taste buds. So after you've recovered from Oktoberfest, wind down at this year's event. In it's 11th year, Taste of Atlanta will be held on Oct. 5, 6, 7 at Tech Square in Midtown. The 2012 Best of Atlanta's readers pick for best food festival, this year's Taste of Atlanta is going to be big.
Featuring over 80 of the best restaurants in Atlanta, the event is offering a wide array of food from "around the city and around the world." The Shed, Noche, West Egg Cafe, Takorea, and Local Three are just a few of the restaurants that will be featured.
At the Home Plate Main Stage, watch chefs throwdown and compete with one another and learn from top chefs as they showcase live demos.
Stay ahead or catch up on the latest trends in food, as Atlanta's top foodies impart "valuable cooking skills and insight into the Atlanta restaurant scene" at Inside the Food Studio.
And don't forget about Taste of Atlanta's $20 Dinner demo, inspired by Creative Loafing's popular $20 Dinner column. This year, chef Drew Belline of No. 246 and chef Drew van Leuvan of the forthcoming Seven Lamps restaurant will be in the house to show us how to get a quick and easy dinner together for $20 or less.
Tickets are on sale now. Get a taste of what Atlanta's about.
Now think about turning Georgia grass into cheese. If you're a farmstead cheesemaker like Rebecca Williams at Many Fold Farms, that's exactly what you do every day, with major contributions from a herd of sheep. It's the sheep on Rebecca's farm that chew up the grass, take in its nutrients and flavors, and are then kind enough to share the milk that derives a good deal of its character from that Georgia grass. Without the grass, no sheep. Without the sheep, no milk. Without the milk, no cheese. Luckily, Georgia is benefitting from a growing group of zealot cheesemakers eager to shepherd that transformation from the grass and hay on their farm to the cheese on your table.
Read the full story by Brad Kaplan here.
Anxious to try returning chef Shane Devereux's new menu at the Peasant Bistro, I hurried downtown last night for a wonderful dinner alone. This was my starter, duck confit with a fig mille feuille and frisee salad. Devereux was executive chef at TOP FLR and remains involved with its sister restaurant, The Lawrence. Look for more about the food in Grazing later this week.
Here's the scenario:
You walk by a food stand and the delicious smell of impeccably marinated chicken (or eggplant, for our vegetarian friends), sizzling on a grill wafts through the air and stops you in mid-stride. Your insides are wrestling and all of a sudden, you can't control your mouth from salivating. Alright, you say. I'm going to fix this. So you march on over, determined to satisfy your piercing appetite. But your mission hits a roadblock. There's about 30 other individuals who are just as hypnotized as you are, but got to the food stand or truck before you did.
KILL IT!! Love you guys!
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