The concept is small plates served somewhat dim-sum style (replete with a check list) in a room that feels like an extension of the kitchen. Gillespie was circulating with a cart of "Carolina-style pork ribs with peaches 'n cream slaw," carving them table-side. Other chefs emerged from the kitchen, offering plates like "charred wild leeks with antebellum grits and funyuns;" "burnt peaches and buttermilk fennel, local feta, maretto;" and "North Carolina trout with corn mousseline and shrimp salad." Jesus.
After working in kitchens for most of his life, the 34-year-old Greensboro, N.C., native began sourcing and delivering local produce to top Atlanta restaurants nearly five years ago.
"Back then, you'd see the same farmers at the same places all the time," Schenck says, "I'd go the markets at 3 p.m. on a Saturday, and the farmers had been there since 6 a.m., sweating and tired. I thought, 'What if we could consolidate some of that energy?'"
At a time when Atlanta chefs were beginning to request more local product than ever before - far more than what was being offered by large distributors - Schenck also noticed that the way in which farmers got their products to restaurants was often a logistical nightmare...
Continue reading "The Turnip Truck brings the farm to the table" by Osayi Endolyn
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Fri., May 31
Loews Atlanta Hotel May 30-June 2, 10 a.m Atlanta Food & Wine Festival 2013 Back for its third year and bigger than ever, the Atlanta Food and Wine Festival will take place at the Loews Atlanta Hotel in Midtown. This year's expanded programming will include more than 100 educational seminars over the course of the weekend led by the region's leading chefs and experts. With more than 100 participating chefs, attendees will have the opportunity to explore the rich culinary traditions of the South at the festival's well-stocked tasting tents. This year, tasting "trails" include Southern Grown, Seafood, Craft Beer, Bourbon, The Next Wave, Southern Sweets, Snacks and Sandwiches, and favorites from other Southern regions around the globe. Details
The Atlanta Food & Wine Festival (Thurs., May 30-Jun. 2) kicks off tonight with a launch party at JCT. Kitchen followed by a weekend filled with foodie seminars, cooking demos, and tasting tents held at and around the Loews Atlanta Hotel. (Check out the festival map and tasting tent directory here.) Inspired by the country's finest food festivals - and the only one to specifically showcase the culinary traditions of the South - it's kind of a big deal. Hungry for more? CL asked festival founders Elizabeth Feichter and Dominique Love about the philosophy behind the festival, what they're most looking forward to this year, and, the money thing.
You mentioned that you were inspired by the Food & Wine Classic in Aspen. What exactly is the Atlanta Food & Wine Festival?
Elizabeth: The Atlanta Food & Wine Festival is a celebration of the Southern traditions. It takes place over the course of four days. [Tonight] we'll launch with our Pig Out: Tailgate Style party at JCT. Kitchen. And then we'll officially kick off our daytime activities on Friday morning with a toast at the Loews [Atlanta] Hotel. (Loews is our official host hotel and where all of our Learning Experiences take place.) Our Learning Experiences are our seminars and our cooking demonstrations, any of our in-classroom activities. And then every afternoon we will have our Tasting Tents, which are just about a block to the left of the hotel...So those will happen each day, our learning experiences at the hotel and our tasting experiences outdoors on Friday, Saturday, and Sunday.
Dominique: In a nutshell, the Atlanta Food & Wine Festival is the first culinary weekend in the country that focuses exclusively on the South. Our ultimate goal was to really put the South on the national stage and to showcase the rich food and beverage traditions of our region in a very meaningful and authentic way.
Can you describe a typical day at the festival?
It's not green! I'm talking about trendy Greek yogurt. USA Today reports:
The production of Greek yogurt creates a nasty byproduct called "acid whey." The liquid waste can't be dumped, because it would prove too toxic to the environment, ruining waterways and killing fish, reports Modern Farmer.
But with the Greek yogurt market now worth $2 billion and still growing, it's a problem that's only going to get larger. New York State alone produced 66 million gallons of acid whey in 2011, reports the New York Post.
I'm not the only one. Sitting in a movie theater, listening to people crunch popcorn, drives me nuts. Slate writer Rosecrans Baldwin recently ranted about popcorn's undeserved popularity.
Americans consume about 16 billion quarts of popcorn annually. That's 52 quarts per person, which isn't so bad if we're just talking about stove-top corn popping. But not listed is how many of those quarts have melted "butter" pumped on top. A lot, I'd guess - which is a scary thought. A November 2009 study by the Center for Science in the Public Interest found that a medium popcorn at a Regal-chain movie theater contains 1,200 calories and 60 grams of saturated fat (the fat of an entire stick of butter). Popcorn even inspired our obesity epidemic: In The Omnivore's Dilemma, Michael Pollan says that the inventor of "supersizing," David Wallerstein, experienced his Newton moment while observing people in movie theaters. He noticed that although customers were ashamed to hit the snack bar for second helpings, they didn't mind paying more in the first place if their popcorn was served in a bucket.
Twenty. Eight. Years. That's how long the little French-Japanese bakery by the name of Joli Kobe has been baking bread and building a clientele in Sandy Springs. Can you even imagine what this congested stretch of Roswell Road looked like 28 years ago? How much the neighborhoods around it have changed? How the dining tastes of the people around it have evolved?
I went to Joli Kobe not long after it opened. Yes. 28. Years. Ago. It's true. That stretch of Roswell Road wasn't even paved. It was dangerous to walk across the street at night because it was hard to avoid stepping in the piles of shit left by buggy-pulling horses. Mornings, it was usual to see buckskin-clad men lined up outside restaurant kitchen doors with fresh kills, like muskrats and possums. Eventually, Sandy Springers' taste evolved to include other free-range, organically farmed creatures like squirrels and groundhogs.
Okay, not that bad. I spent my adolescence in Sandy Springs and, actually, the area's nickname was "The Golden Ghetto," because it was largely privileged. So, if anything, tastes were as "evolved" as anywhere else in the city, maybe more so. I'm hurt. And so are my deceased parents.
Oy. Whippersnappers! Off the lawn! (But, seriously, y'all read the review.)
I don't watch TV, but the whole celebrity chef thing strikes me as bizarre. I'm glad some of our local chefs have gotten attention - they deserve it - but I'm also aware that some of our very best haven't. I'm guessing that has more to do with stage presence than talent.
The latest outrageous episode of reality programming is from Gordon Ramsay's "Kitchen Nightmares." The couple who own Amy's Bakery Company, Amy and Samy Bouzaglowent, went so ballistic on camera that Ramsay literally walked away.
Since then, it's been revealed that Amy served jail time for bank fraud. And Samy, an immigrant, is under investigation for not disclosing arrests allegedly related to drugs and extortion in Europe. He is banned from France and Spain. Meanwhile, the couple has been waging war with online commenters.
Now, why in holy hell would a couple with such a background agree to participate in a nationally viewed TV program? Did they not realize they would come under scrutiny? Or does the intoxicating draw of fame turn people into brainless zombies?
Reddit people have been discussing this Taco Bell job application. At this writing, over 300 have commented on it. Some think the applicant was being totally serious. Most think that it's intentional satire. I mean, who asks for the federal minimum wage of $7.25 hourly?
Actually, in some states the minimum can drop even lower. Georgia allows only $5 an hour, and still lower in some cases. Tipped workers, like servers, earn $2.13 an hour. (I am amazed how often I hear from servers that their employers have withheld tips or under-paid taxes.)
Taco Bell's management has refused to disclose whether the applicant was hired.
3-D printed food to end world hunger and food waste? Hmm...printed pizza.
A new study revealed that canned peaches are just as nutritious as fresh ones...
Taco Bell is testing breakfast menu items, cue the Waffle Taco.
Love maraschino cherries? Then maybe it's best to not know how they're made. Ignorance is bliss right?
Holeman & Finch alum Andy Minchow will be pouring drinks at the Drafting Table (349 Decatur Street) for "the next four months or so."
Minchow plans to tend bar at the Grant Park gastropub until his new restaurant concept, Ration & Dram, is ready to open.
There's one thing you need to know about the new Decatur bar/restaurant called Paper Plane: Paul Calvert runs the bar.
What? You want to know more? You're right - this would be a horrible entry if that's all I told you. So here are 10 more things you should know about Paper Plane.
1. Paper Plane likes its privacy. Website? I haven't found one. Street signage? Don't think so. Doors??? Yes, two actually, one through the back hallway of the new Victory Sandwich Bar in Decatur, the other through the adjacent alley. Don't give up hope - you will find it, and it's worth seeking out.
Husband-and-wife duo, and co-owners/operators of the longstanding La Grotta Ristorante Italiano, Kristy-Jones Favalli and Christian Favalli will launch their new restaurant, Saltyard, this weekend at 1820 Peachtree Road in Brookwood Hills. We caught up with Kristy to get the scoop on the new European-inspired eatery, set to open this Saturday, June 1.
You and Christian have been the restaurateurs behind La Grotta for years, but you mentioned that you had difficulty finding places to dine out together that offered all your favorite dishes in one place. When did you have that aha! moment, when you realized the solution was to create that restaurant yourself?
I remember that moment precisely: We were winding down our meal (and second bottle of wine) at Bar Crudo in San Francisco and although we were "stuffed," we would eventually muster up the spare room to head over to Flour + Water for a plate of pasta, or A16 for our favorite flat bread, just so that we could pack all of our favorite dishes into one trip.
You mentioned that you were inspired by the European dining tradition of sharable small plates. Will a visit to Saltyard feel a bit like a vacation abroad?
@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.
Nothing wrong with grease on the walls if the burger is tasty.