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Hungry no more

Kirsten Ott — Mon, 16 Nov 2009 19:53:00 GMT

One empty bowl fills another as Virginia-Highland restaurant Murphy’s joins an annual national charity event to raise awareness about hunger for the third year in a row. The beloved dining destination is partnering with nearby Wired & Fired for the 3rd Annual Empty Bowl Project. Now through Nov. 15, guests can visit Wired & Fired to add their artistic touch to a soup bowl at the paint-your-own-pottery studio.

Then, on Nov. 18 and 19, Atlantans will have the opportunity to purchase one of these bowls filled with a dish for $20 from a special bowl menu (such as roasted eggplant and tomato soup with spicy croutons) at a luncheon hosted at Murphy’s. At the end of the meal, all bowls will be washed and returned to the guests as a memento. All proceeds will benefit Open Hand, an organization that provides freshly prepared, home-delivered meals along with nutrition education, counseling and therapy to thousands of men, women and children affected by chronic of critical illness. The cost of painting an unfinished soup bowl using colors, stamps and stencils is $12.

To decorate and donate a bowl for the Empty Bowl Project, visit Wired & Fired at 994 Virginia Ave. NE. 404-885-1024. www.wiredfired.com. To buy and eat from a bowl, head to Murphy’s at 997 Virginia Ave. NE. 404-872-0904. www.murphysvh.com.

Halloween cocktails that put your candy to shame

Kirsten Ott — Fri, 30 Oct 2009 16:02:00 GMT

Too old to trick-or-treat? Get into the spirit another way by mixing up some of these Halloween candy-inspired cocktails from Van Gogh Vodka. Just don't be a monster by handing 'em to the kiddies, and don't drink and drive. Happy Halloween!

Almond Joy Martini

1-1/2 oz Van Gogh Dutch Chocolate Vodka

1 oz Coconut Rum

1/2 oz Hazelnut Liqueur

1/2 oz Chocolate Liqueur

Dip the rim of a chilled martini glass into chocolate syrup and roll in shaved coconut. Place glass into the refrigerator until ready to serve the cocktail. Add all ingredients into a shaker with ice and shake vigorously. Strain into chilled martini glass with chocolate-coconut rim.

PepperMint Pattini

1-1/2 oz Van Gogh Dutch Chocolate Vodka

1/2 oz Crème de menthe

1/2 oz Chocolate Liqueur

1/2 oz Cream

Add all ingredients into a shaker with ice and shake vigorously. Strain into a chilled martini glass and garnish with a Peppermint Pattie candy wedge.

Peanut Butter Cup

1-1/2 oz Van Gogh Dutch Chocolate Vodka

1 oz Castries Crème Peanut Rum

3/4 oz Chocolate Liqueur

1/2 oz Cream

Drizzle chocolate syrup into the bottom of a martini glass. Place the glass into the refrigerator until ready to use. Add all ingredients into a shaker with ice and shake vigorously. Strain into the chilled martini glass and garnish with a peanut butter cup.

Snickertini

1/2 oz Baileys

1-1/2 oz Van Gogh Dutch Caramel Vodka

1/2 oz Chocolate Liqueur

1/2 oz Amaretto

Splash of cream

Drizzle a thin line of both caramel and chocolate sauce on the inside of a rocks glass and place in refrigerator to chill. Combine all ingredients into a shaker and shake over ice. Pour entire contents of shaker into glass and add straw.

Candy Corn Shooter

Combine Oranje Van Gogh Vodka and Banana Liqueur into a mixer with ice. Shake and pour into the bottom of the shot glass.

Combine Coconut Rum, Orange Curacao, Cream, and dash of Grenadine (for color). Shake in shaker with ice and gently layer on top using a spoon. Top with whipped cream.

Win $500 to help The Grange pick a new name

Kirsten Ott — Tue, 20 Oct 2009 19:24:00 GMT

The Grange Public House in Decatur is being forced to change its name in the face of legal action from The National Grange, a long-standing agricultural advocacy organization. What's the new name? Well, the family-owned Irish pub is looking to the community for ideas with a contest from now through Nov. 7. Winner gets $500.The press release I received states that the restaurant and bar is "putting its resources towards the pub rather than engaging in a draining legal battle – despite family owners’ assertion that no confusion or cross purpose exists between the two entities."The release continues below:The name “The Grange” was personally selected by the Comer family before establishing the pub, which bridged their heritage to their new lives in Atlanta. A Grange was often a hub of the community, and the Comers grew up beside a Grange (now called Marley Park) in Dublin, so the moniker holds personal meaning by bringing a bit of Dublin to Atlanta.In light of the current circumstances, the Comers are taking a novel approach to the renaming of their family-owned pub by soliciting name suggestions from their loyal customers and friends.“Renaming an establishment isn’t something that any business owner would want following a brilliant first year in the community,” remarked Jennifer Comer, one of the proprietors of the pub. “But rather than fight a group intent on blocking the use of the name ‘The Grange’ in any form, even if operating in an unrelated business space, we decided to take a higher road and not only change our name, but ask our loyal patrons to help us come up with something even better. After all, what our friends in Decatur have shown us is that it’s not our name, but rather our place in the community that defines us.”The Decatur pub has amassed a sizeable community following thanks to its family orientation and ever-improving menus. It has also established a reputation for supporting local events, charitable organizations, cycling and sports teams, as well as local artists.Solicitations to “Rename the Grange” will be taken through November 7, and can be submitted now via the website www.thegrangepublichouse.com. $500 in “Renamed Grange Cash” will be awarded for submitting the winning entry. The pub will announce its new name later in the year in a celebratory fashion.

Grab a crab

Kirsten Ott — Mon, 05 Oct 2009 19:47:00 GMT

Yes! P'cheen is bringing back its wildly popular “all-you-can-eat jumbo snow crab legs” night every Wednesday, beginning October 7, 2009. The all-you-can-eat weekly special features fresh, seasoned snow crab legs accompanied by boiled potatoes, corn on the cob, drawn butter and a crusty baguette for $25. Reservations are recommended. P’cheen International Bistro & Pub is a neighborhood favorite known for its extensive beer and spirit selection, critically acclaimed Monday night BBQ, and its international hybrid cuisine. Featuring nightly specials, favorite menu items include the Guinness beer battered fish ‘n’ chips with homemade tartar sauce and mushy peas, smoked mozzarella ravioli with spicy tomato coulis and crispy onions, the chef’s curry trio, and the grilled angus and portabella hamburger with harissa aioli and Wisconsin cheddar.

P’cheen is located at 701-5 Highland Ave. For more information, visit www.pcheen.com or call 404-529-8800.

Harvest Midtown and Eli Kirshtein

Kirsten Ott — Wed, 30 Sep 2009 21:03:00 GMT

Bravo's "Top Chef" contestant and Eno by Zaza's executive chef Eli Kirshtein uses ras el hanout in his special mussels dish he created in a Quickfire dish for the cooking contest reality TV show. Click here for the article he wrote exclusively for The Sunday Paper.

And don't miss Harvest Midtown this Sunday, Oct. 4 to see Eli and many of Atlanta’s other great chefs. The event features wines from around the world, fare from in-town restaurants, live music, wine seminars, dance performances and a silent auction benefitting Camp Twin Lakes. Tickets and information can be found at www.harvestmidtown.com. Use code CHEF to get $10 off your ticket.

Warsteiner beer tasting at Pub 71 this Friday

Kirsten Ott — Wed, 23 Sep 2009 19:28:00 GMT

Fall might bring new hues of leaves and cooler weather, but it also signifies comfort food and beer. Brookhaven’s Irish restaurant Pub 71 hosts a complimentary tasting of Warsteiner beer paired with Executive Chef Robert Adamo’s creative Irish fare Friday, Sept. 25 from 5 to 7 p.m. Try combos of grilled bratwurst with caramelized onions with Warsteiner Oktoberfest; pork sliders with apple mustard and Warsteiner Pilsner; German-style meatballs and Warsteiner Dunkel; and chicken schnitzel with Konig Ludwig Weissbier. Pub 71 is located at 4058 Peachtree Road NE. 404-467-8271. www.pub71.com. For more information about Warsteiner, visit www.warsteiner.com.

Aw, sugar

Kirsten Ott — Tue, 15 Sep 2009 16:06:00 GMT

Got a sweet tooth? Dig your spoon into these local desserts:

WHAT: Fried apple pie with vanilla ice cream
WHERE: Serpas, 659 Auburn Ave. 404-688-0040. www.serpasrestaurant.com.

WHAT: Crêpe soufflé with passion-fruit sauce
WHERE: BLT Steak, 45 Ivan Allen Jr. Blvd.
404-577-7601. www.bltrestaurants.com.

WHAT: Warm chocolate truffle spice cake with saffron ice cream
WHERE: 30 Tables and 11 Stories at the Glenn Hotel, 110 Marietta St. NW. 404-469-0700. www.30tables.com.

WHAT: Maple bacon beignets
WHERE: Abattoir, 1170 Howell Mill Road. 404-892-3335. www.starprovisions.com.

WHAT: Grilled apples with caramelized brioche and cider sabayon
WHERE: Craftbar, 3376 Peachtree Road. 404-995-7580. www.craftatlanta.com.

WHAT: Fresh seasonal berries with sweet cream sauce
WHERE: Ruth’s Chris Steak House in the Embassy Suites, 267 Marietta St. 404-223-6500. www.ruthschris.com.

Trois closes for good, seriously this time

Kirsten Ott — Fri, 04 Sep 2009 16:18:00 GMT

In June, I reported that Bob Amick was closing Trois, sort of. The idea was to keep the cool bar at Trois, which served old-fashioned cocktails, bites from the modern French restaurant and featured jazz quartets, open for evening business, while reconceptualizing the three-tiered Midtown space for a new restaurant concept this fall.

But the news has come in today that Concentrics, the creative management umbrella of hip restaurant concepts like One Midtown Kitchen, Two Urban Licks, Max's Coal Oven Pizzeria, Tap, Lobby at Twelve and Room at Twelve, has simply fallen out of love with the space and wants to move on to bigger and better things. One such hot-ticket item is Pastry Chef Jonathan St. Hilaire's Bakeshop, which I wrote about in our Aug. 30 issue.

Bakeshop will open in Midtown at 903 Peachtree Street in October. St. Hilaire was classically trained at the French Culinary Institute, and perfected his pastry technique through various stints at some of New York City’s finest restaurants, including Terrance Brennan’s Picholine, Payard’s Patisserie and Bistro, Bouley Bakery and Danny Meyer’s Eleven Madison Park. At Bakeshop, which will operate under the Concentrics banner, he plans to offer an array of pastries, sandwiches, soups and salads made with organic and locally sourced ingredients.

Tech tailgating

Kirsten Ott — Tue, 01 Sep 2009 15:03:00 GMT

WaterHaven in Midtown will offer free parking for tailgating for guests during every Saturday home game for Georgia Tech. The restaurant opens at 10 a.m. and will be serving brunch in addition to a special Game Day menu. $5 mimosas and Bloody Marys are offered on the 100-seat patio all day long.

WaterHaven will validate guests’ parking ticket from the AT&T parking deck with a minimum purchase of $25. The AT&T parking deck is located at 5th and West Peachtree Streets. WaterHaven is located at 75 Fifth Street. 404-214-6740. www.waterhavenatl.com.

The offal truth at Abattoir

Kirsten Ott — Thu, 27 Aug 2009 18:54:00 GMT

I consider myself an adventurous eater. In my line of work, I have to be. And I’ve had my share of the more mainstream types of offal (a term encompassing everything from the heart, liver, lungs and entrails to the tail, feet and head of an animal). On occasion, I’ve been known to enjoy foie gras (fattened liver) and pork belly like any responsible food editor, and I’ve indulged in the delicate meat of the trotter of a pig or two—for reporting purposes, of course. But the thought of dining on tripe (stomach lining), brains, sweetbread (thymus gland) and any young animal has always sent an uncomfortable wave of American disgust through my digestive system.

So it was with great trepidation that I approached the table at Abattoir Chophouse, the newest venture of wife-and-husband team Anne Quatrano and Clifford Harrison. Situated in part of the old meat packing plant on Howell Mill Road, Abattoir is what the dynamic duo calls a “meatcentric” restaurant aiming to utilize all animal parts. After all, if you’re going to be so high and mighty as to kill another living being, it seems nobler, in a sense, to make use of all of it and let nothing go to waste. The name is French for “slaughterhouse,” but the interior of Abattoir feels like anything but. Sure, there are a few meat hooks hanging from the exposed light bulbs and a smattering of cleavers decorate the backdrop of a dividing wall between the bar and the restrooms, but the soft grays, opaque whites and warm browns cast a feminine, farmhouse vibe over the restaurant.

When Maria, my ever-trusty second opinion and wife, and I sat down at the refreshingly simple wooden table with made-from-scratch cocktails we’d picked up at the bar, we set out to try it all. We started with the chicharrones, which are fried pig skins so light and airy they melted in our mouths. From the salted/cured section of the menu, we chose the wood-grilled bratwurst, a fine specimen of pork sausage with sweet onions and mustard. We also sampled the charcuterie. The venison sausage was by far my favorite—very sweet. The menu mentions that the charcuterie is house-made, which almost isn’t a fair statement, since everything served at Abattoir is house-made.

Though I imagined scientific specimens redolent of a biology lab, the “food in a jar” offerings at Abattoir are quite beautiful—in an earthy, organic manner. I took one bite of a pickled Apalachicola shrimp and fell in love with the tart, tight meat. From the local produce, we lapped up confit of mushrooms in a red wine reduction and served with grilled sourdough bread. From the offal section of the menu, we ordered both the tripe stew and the lamb liver fritters. Tripe is typically served as one large hunk of stomach lining, but the chefs of Abattoir julienne it down to little bits of delicate deliciousness, and serve it as a stew with pork belly and cilantro. The rich and filling lamb liver fritters are crowned with tomato relish. I was strangely prepared to try the brain, but I didn’t spot it on the menu. However, our server said the menu changes often. Next time, perhaps.

For vegetarians or anyone just too squeamish to go for the full Monty, Abattoir offers a variety of “normal” foods, from prime NY strip, Maine halibut and burgers to cucumber gazpacho, seasonal vegetables and a myriad of drool-worthy, indulgent sweets, such as local peach pie with buttermilk sorbet and Sweetgrass Dairy goat cheese cake with blueberry compote. But if you’re brave enough to just take one bite of the offal at Abattoir, you’ll know the true meaning of tasty.

Can you eat more than 103 Krystals in 8 minutes?

Kirsten Ott — Thu, 20 Aug 2009 16:48:00 GMT

I just received a press release announcing that Krystal is having a qualifying square off for its burger eating contest on Sept. 13 at Lenox Square Mall. The reigning champ consumed 103 Krystals in 8 minutes. That's some serious scarfing. Only five amateurs will be selected, so consider this your save the date.

Following is the release:

KRYSTAL SQUARE OFF VI ATLANTA QUALIFIER COMES TO LENOX SQUARE ON SEPT. 13

Top Gurgitators from the Sport of Competitive Eating to Battle Against Five Amateurs for Seat at the World Hamburger Eating Championship

*** TWO NEW RULES—BIG ANGUS BURGER POINTS AND NO DUNKING RULE—SHAKE UP COMPETITION***

WHAT:
At the Krystal Square Off VI Atlanta Qualifier, professional and amateur eaters will battle it out to see who can consume the most Krystal Burgers and Big Angus Burgers in an 8-minute eating contest. For the first time in Krystal Square Off history, eaters will contend with two new rule changes—Big Angus Burger Bonus Points and a No Dunking policy—that drastically alter the face of the competition and have forced eaters to rethink their strategies.

And once again, five amateur hopefuls will be chosen on the spot an hour before the qualifying eating contest to go head-to-head and bite-to-bite against professional eaters. The winner of this event earns one of the 12 coveted seats at the final table of the Krystal Square Off VI World Hamburger Eating Championship, where the top eaters compete for a whopping $50,000 in cash prizes, the largest cash purse in competitive eating history.

WHEN/WHERE:

Sunday, Sept. 13

1:00 p.m. - Open Registration for Five Amateurs Spots

Lenox Square Atlanta

2:00 p.m. – Atlanta Qualifier

Lenox Square Atlanta

3393 Peachtree Road NE

Atlanta, GA 30326

WHO:
Top IFOCE Competitive Eater and George Shea – Chairman of Major League Eating and Krystal lovers from the Atlanta area.

ADMISSION: Free. The Krystal Square Off VI Atlanta Qualifying Event will be free and open to the public.

KRYSTAL SQUARE OFF VI:
Krystal Square Off VI World Hamburger Eating Championship is heralded as the “Super Bowl of competitive eating” and one of the two “majors” in the sport. It is the only world hamburger-eating championship officially sanctioned by Major League Eating, the world governing body of all stomach-centric sports. At the Krystal Square Off VI final in Chattanooga on Sept. 27, competitors will battle for the title and a $50,000 total cash purse, the largest in competitive eating history. Joey Chestnut, the world’s number one-ranked eater and the hamburger-eating world record holder with 103 Krystals in eight minutes, receives an automatic seat to this year’s championship as the reigning Krystal Square Off champion.

The schedule for the Krystal Square Off VI World Hamburger Eating Championship:

August 22 – Southern Brewers Festival in Chattanooga, Tenn.

August 29 – Six Flags Fiesta Texas in San Antonio, Tex.

September 7 – Jacksonville Landing in Jacksonville, Fla.

September 12 – Univ. of Alabama-Birmingham Football Game in Birmingham, Ala.

September 13 – Lenox Square in Atlanta, Ga.

September 19 – Tennessee State Fair in Nashville, Tenn.

September 20 – Tennessee Valley Fair in Knoxville, Tenn.

September 27 – Krystal Square Off VI World Championship at Ross's Landing in Chattanooga, Tenn.

This week in food

Kirsten Ott — Mon, 17 Aug 2009 14:46:00 GMT

The promise of cool, crisp fall is just around the corner, but for now, we’re stuck in the unforgiving, sweltering August heat. Cool off at Market in Buckhead every Thursday night with a pitcher of pomegranate margaritas and burgers from the grill. Each week, singer/songwriter Rod Michael performs live for guests on the patio. The fun begins at 7:30 p.m. Market is located in the W Atlanta–Buckhead at 3377 Peachtree Road NE. 404-523-3600. www.marketbuckhead.com.

Whether you’re a wiz in the kitchen or not, sometimes it’s just nice to havee verything done for you. Luckily, WaterHaven takes the pressure off of you—if only for a night. And you don’t even have to decide on what wine you’ll have. On Tuesday, Aug. 18, WaterHaven is joining forces with Foris Vineyards to host a five-course wine dinner prepared by Executive Chef Chris Lee. The dishes—ranging from pulled jerk pork and seared diver scallops to pan-roasted duck breast and chocolate torte—will be paired with five different Foris Wines from Rogue Valley, Ore. Cost is $55 per person, excluding tax and gratuity. The dinner begins at 7:30 p.m. and reservations are required. Call 404-214-6740 to reserve a spot. WaterHaven is located at 75 Fifth St. NW. Complimentary valet is available in front of the restaurant during dinner hours. www.waterhavenatl.com.

Enjoying the dog days of summer means Fido and Fuzzy want to have some fun, too. So take ’em to family-friendly Italian eatery Stella Neighborhood Trattoria in Grant Park. Every Monday night in August from 5 p.m. to 8 p.m. Stella opens up its patio to your pooches, who will gobble up the complimentary homemade treats and wash them down with all the water they can handle. For your sipping pleasure, Stella’s concocted a few dog-inspired libations, including Prairie Dog and Snoop Dogg. But don’t imbibe too much. It’s your responsibility to clean up after your dog. Stella also asks that only well-mannered pups come out for the festivities. Stella is located at 563 Memorial Dr. 404-688-4238. www.stellaatlanta.com.

Attack of the Killer Tomato Festival

Kirsten Ott — Thu, 06 Aug 2009 15:20:00 GMT

Attack of the Killer Tomato Festival is this Sunday, Aug. 9 from from 1 to 6 pm at JCT Kitchen. Join Georgia Organics as they pay homage to the summer wonder, the mighty tomato. Teams of mixologists, local farmers and chefs including Anne Quatrano, Kevin Maxey, Gary Mennie and Scott Serpas will feature creative tomato dishes and drinks. Tickets cost $50 per person and $45 for Georgia Organics members. A $90 VIP ticket is available which includes admission to an expanded open bar during the entire event. Tickets include tastings from all chefs/farmers, samples of the mixologists’ drinks, 5 Seasons Brewing beer, and live music from the Spazmatics. Visit www.georgiaorganics.com to purchase tickets.

Flipping out

Kirsten Ott — Tue, 04 Aug 2009 19:22:00 GMT

Today I dined at Flip for lunch. The restaurant was packed, and I'm told that business continues to increase on a daily basis. I tried a few recently added menu items: the grass-fed beef burger crowned with heirloom tomatoes and summer corn aioli sauce. It was perfectly done and delicious. I could only eat half though, as I had to make room for the liquid-nitrogen frozen Peaches n' Cream shake, which was light and airy--not too sweet or heavy. I just had to have it as I've been craving peaches ever since writing my latest Dish column:

Peachy keen
Georgia’s peaches are ripe for picking—in savory cocktails and delicious dishes

Georgia Peach Commission

Sweet, succulent peaches, our official state fruit since 1995, are being celebrated this summer with the Georgia Peach Commission’s “Peach Promise,” in which Georgia residents and local celebrities are pledging their allegiance to the Georgia peach.

By signing the “Peach Promise,” Georgians pledge to purchase Georgia peaches rather than peaches from other states during the summer, an easy task if you shop at the number of farmers markets in Atlanta. Participants can confirm their commitment by signing a peach sticker that will be placed on a tree display, ultimately creating a peach tree, as part of the Children’s Museum’s “Exploring Trees: Inside and Out” exhibit (www.childrensmuseumatlanta.org). Pledgees join the ranks of influential citizens such as Gov. Sonny Perdue, former Secretary of State Cathy Cox, Atlanta Braves superstar Chipper Jones, and radio personalities Mara Davis and Frank Ski. Why shop local? Increased sales in South Carolina, California, and other states show strong competition against our Georgia peach. By pledging to buy Georgia peaches this summer from local peach packers such as Pearson Farms, Taylor Orchards, Lane Southern Orchards and Dickey Farms, Georgians will not only be supporting local farmers, but they will have the chance to enjoy peaches from one of the sweetest and juiciest crops in years. For more information, visit www.gapeaches.org.

LOCAL PEACH FARE

DISH: Georgia peaches, baby spinach, arugula, goat cheese and pecan salad, $8
WHERE: One Midtown Kitchen, 566 Dutch Valley Road NE, 404-892-4111, www.onemidtownkitchen.com

TREAT: Georgia Peaches n’ Cream liquid nitrogen milkshake, $7
WHERE: Flip Burger Boutique, 1587 Howell Mill Road, 404-352-3547, www.flipburgerboutique.com

DRINK: Peach Crusta, house-infused peach brandy with peach puree, Luxardo maraschino liqueur and lemon, and finished with a sugar-crusted rim, $11
WHERE: 30 Tables at the Glenn Hotel, 110 Marietta Street NW, 404-469-0700, www.30tables.com

DRINK: Bellinis with champagne and peach juice, $4
WHERE: Figo Pasta, eight Atlanta area locations, www.figopasta.com

DRINK: Peach tea lemonade with Firefly Sweet Tea vodka, $12
WHERE: BLT Steak, W Atlanta-Downtown, 45 Ivan Allen Jr. Blvd., 404-577-7601, www.bltrestaurants.com

DRINK: Peach Julep with Bulleit Bourbon, peach puree and mint, $12
WHERE: Pacci Ristorante and AltoRex Rooftop Lounge, 866 West Peachtree St. NW, 678-412-2402, www.pacciatlanta.com.

TREAT: Peach tarte tatin with coffee caramel sauce and peach sorbet, $8
WHERE: Woodfire Grill, 1782 Cheshire Bridge Road, 404-347-9055, www.woodfiregrill.com

DRINK: White peach margarita, a blend of fresh juices and gold tequila with peach nectar, $6.75
WHERE: Marlow’s Tavern, six locations, www.marlowstavern.com

Kirsten Ott Palladino is the Life & Food Editor of The Sunday Paper. Get in touch at kpalladino@sundaypaper.com or follow her on Twitter @kottpalladino.

I'll pass on the fin, thanks

Kirsten Ott — Fri, 31 Jul 2009 17:34:00 GMT

The Humane Society just sent out a release stating that Alice Waters, the renowned chef, restaurateur, and author, has signed Humane Society International’s No Shark Fin pledge, committing never to consume or serve shark fin soup or any product containing shark fin. HSI is the global arm of The Humane Society of the United States.

Ms. Waters is the founder of Chez Panisse in Berkeley, California, the vice president of Slow Food International, and a leader in promoting the use of local, organic and sustainable ingredients.

There are an increasing number of domestic and international bans on shark finning. The United States banned shark finning in 2000 but implemented a complicated enforcement system. The Shark Conservation Act of 2009, introduced by House Insular Affairs, Oceans and Wildlife Subcommittee Chairwoman Madeleine Bordallo, D-Guam, would resolve the enforcement problems by requiring that sharks are landed with fins attached. The bill has been passed by the House and awaits action in the Senate.

“Not long ago I learned that every year tens of millions of sharks, their fins brutally sliced off, are thrown back into the ocean to die, and that many shark species are now seriously threatened,” Ms. Waters says. “I support Humane Society International’s efforts to end this unsustainable practice, and I encourage other chefs and culinary industry leaders to do the same."

Concerned about the shocking decline of shark populations throughout the world, a number of chefs have developed faux shark fin dishes to satisfy consumer demand without the attending ecological devastation.

“We are grateful to Alice Waters for lending her important voice to our efforts to end shark finning,” said Jennifer Fearing, California senior state director for The HSUS, who approached Ms. Waters. “We urge culinary experts, policy makers and consumers to join Alice in speaking out to protect sharks.”

Inman Park hosts a Dine Out

Kirsten Ott — Mon, 27 Jul 2009 18:28:00 GMT

Inman Park is a lovely neighborhood with first-rate businesses and even better people. In a concerted effort to gather funds for a neighborhood security patrol, the 'hood has organized a one-night dine out, Dine Out in Inman Park, in which participating restaurants donate upward of 20 percent of proceeds to the security fund.

Want to help? Dine out (or shop ) at any of the following restaurants on Wednesday, July 29, and let the proprietors know why you're there. Bon appetit!

Businesses Participating in Inman Park Dine Out 2009

Beauty shop: pure and simple

Kirsten Ott — Tue, 21 Jul 2009 21:04:00 GMT

Love mineral makeup and freebies? Pur Minerals is hosting a “Meet the Experts” event July 25 at Dillard’s at Perimeter Mall from 10 a.m. to 5 p.m. Pur Minerals President Joli Baker will be present at the event to discuss new product launches and the seasonal trends. Free makeovers will be provided as well as gifts with purchase and free product samples.

New menu at Neo a snore

Kirsten Ott — Wed, 08 Jul 2009 19:12:00 GMT

I’m a firm believer in change. It’s cathartic, it generally brings about good, and it keeps momentum going. But it’s not always the best plan of action. Take for instance Neo, the luxurious contemporary Italian restaurant we featured not too long ago in September. The Venetian-style tuna, the gnocchi with Asiago cheese and chervil crème fraiche, the chilled calamari with chorizo, fennel and lemon and the tart, refreshing limoncello were all superb. It was nice to have another posh destination for dates and client dinners and a good reason to get dressed up in your Sunday best. So when Maria and I took another couple there recently with the idea that we were going to check out Neo’s new farm-to-table concept, I expected that the Italian fare would be spruced up with fish caught off the coasts of Georgia and Florida, the tomatoes would hail from the chef’s local garden and the lemons would be straight out of the general manager’s mother’s backyard. That’s the trend I’ve been seeing around town, at least: Restaurants utilizing local and regional ingredients to decrease their carbon footprints, stretch their dollars and, let’s be honest, to attract more customers by being on top of the next big thing.

Marketing the farm-to-table concept is tired and old. It’s no longer the cool thing to say you’re doing; it’s the norm. If you’re not doing it, shame on you. Which leads me back to my visit to Neo. It’s doing it, but not in the way that I’d hoped: to enhance its colorful Italian offerings. Instead, Neo has morphed into another Livingston, WaterHaven or 4th and Swift, with its North Georgia mountain trout, Riverview Farms pork chops and George’s Bank scallops, accompanied by mashed potatoes, macaroni and cheese, and fried green tomatoes. All delicious, don’t get me wrong. And the setting—the gorgeous view of a perfectly manicured English garden, glistening champagne-hued leather chairs and chocolate brown accents—is sophisticated and rich. But the Southern fare doesn’t match its surroundings, and it feels like a sell-out or a ploy to copy some of the other successful restaurants in town.

Atlanta has very few top-tier Italian restaurants, and Neo, for all its wonderful ties to the booted country, has made a detour I don’t understand. Even our server had no real answer for the change, except to say that he didn’t know if it was permanent and that the restaurant was trying it out because of the economy. True, the price points are lower, but we can get this well-prepared Southern cuisine at the aforementioned restaurants in just as beautiful surroundings. Why not do something different?

I’m all for farm-to-table, but Atlanta chefs should be more innovative with the local and regional ingredients, rather than emulating other chefs’ creations. Diners at the new Neo will likely love every bite of the new fare drenched in Southern elegance, but those who visited the old Neo are in for a surprise.

We all scream for ice cream

Kirsten Ott — Fri, 26 Jun 2009 17:19:00 GMT

Slow Food Atlanta and the Peachtree Road Farmers Market are joining forces to host their annual 2009 Ice Cream Competition tomorrow, Saturday, June 27 from noon to 1 p.m. The ice cream social will take place in the garden of St. Philip’s Cathedral on Peachtree Road; rain or shine.

Slow Food Fans will have the opportunity to taste all ice cream submissions and vote for the best homemade, old-fashioned -- but not necessarily traditional -- ice cream flavor.

The competition is open to the public and contestants will include both renowned local chefs and ice cream amateurs. Participating chefs include Ron Eyester (Food 101 Morningside), Jake Rothschild (Jake’s Ice Cream), Shaun Doty (Shaun’s), Cynthia Wong (Cakes & Ale), Ford Fry (JCT Kitchen) and Chrysta Umberger (Restaurant Eugene).

Tickets are $10 per person (children under five are free) and will allow ticket holders to taste each flavor and submit a vote for the winner. Proceeds of the competition will benefit Slow Food Atlanta and the Peachtree Road Farmers Market. Tickets can be purchased online at www.brownpapertickets.com or at the Peachtree Road Farmers Market every Saturday from 8:30 a.m. to 12:30 p.m.

Interested ice cream makers should contact Judith Winfrey at judith@loveislovefarm.com to complete registration.

Celebrating Dad on Father's Day

Kirsten Ott — Tue, 09 Jun 2009 20:47:00 GMT

In honor of dear ol' dad, I've gathered a few unique gift ideas for Father's Day.

For the globe-trotter:

Kiehl’s has a gift suitable for every dad and every budget, including this travel collection, perfect for the man on the go. This brand's products are a no-fail system, so no matter if he's backpacking in a hot South American country or braving the slopes in Colorado, his skin will be well-cared for, and he'll have you to thank. Packed in a small EVA travel bag is the Ultimate Brushless Shave Cream-White Eagle, 2.5 oz.; Facial Fuel Energizing Face Wash, 2.5 oz.; Amino Acid Shampoo, 2.5 oz.; Facial Fuel No-Shine Moisturizing Lip Balm; and the Ultimate Strength Hand Salve deluxe sample. $24.50 (but a $36.50 value). Kiehl's is located in Lenox Square Mall at 3393 Peachtree Road NE. 404-816-7636. Shop online at www.kiehls.com.

For the "honey, where'd you put my ...?" man:

No matter who you are--man, woman or child--you're bound to lose your socks a time or two. Men especially have a hard time keeping up with theirs, as well as sorting them out, which is why Swiss company Blacksocks.com makes a lot of sense. It only sells black socks. Manufactured in Northern Italy, the black socks are made of high-quality yarns with long fibers that pill less and are more durable. You can choose from calf socks, knee socks and cashmere silk socks. OK, so the socks are great--really soft and well-made. But what's even cooler for dad is that this is a "sockscription" service. With an annual subscription of $89, "sockscribers" receive three pairs of socks every four months. That's nine very nice pairs of socks for dad delivered to his doorstep. So if he loses some, more will replenish his sock drawer. www.blacksocks.com

For the entertainer:

Patron—it’s not just for tequila. The spirits company recently added a new liquor to its lineup: vodka. Ultimat with no e vodka (yeah, we thought of Absolut when we saw it, too) is a special blend of wheat, rye and potato. Produced in Poland, its creation process begins with milling the grains, then steam cooking them to produce a mash for fermentation. Once fermented, the mash is distilled in a continuous column still, then filtered through activated carbon candle filters, and the alcohol content is reduced to its final level of 80 proof using pure water obtained by reverse osmosis. What all this scientific babble means to us is that the final result is a pure spirit with a very subtle taste, smooth texture and a rich complexity I don’t see in most vodkas. The gentlemanly cobalt blue decanter finishes it off. www.ultimatvodka.com.

The big screen

Kirsten Ott — Thu, 04 Jun 2009 17:14:00 GMT

Atlantic Station is launching a free outdoor movie series on June 18, which will continue through the end of summer, airing blockbuster favorites each Thursday in Central Park. Additionally, Atlantic Station retailers and restaurants will be offering special discounts each Thursday from 5 to 9 p.m., providing attendees of the movie series with even more affordable summer fun. The Atlantic Station restaurants and retailers will also hold drawings with free prizes and distribute samples and giveaways to movie goers each week. The Atlantic Station Art & Antique Market, the community’s open-air market, will also be open each Thursday from 5 to 9 p.m. For a full listing of the Atlantic Station outdoor movie series schedule, visit

Good eats

Kirsten Ott — Mon, 18 May 2009 17:48:00 GMT

Tuesday, May 19, dine at El Taco or South City Kitchen Vinings for 25% off your meal as part of their Eat Like You Work here promo. Learn more at www.fifthgroup.com

Euro chic shopping

Kirsten Ott — Wed, 13 May 2009 14:28:00 GMT

This weekend, gather 'round for the Paper Mill Market, a 3-day European-style shopping experience. Expect an eclectic smorgasboard of merchandise--antiques, objects of art, art and handcrafted jewelry, fabulous fashion finds, an incredible Farmers market and much more.
Friday, May 15 - 10am - 6pm
Saturday, May 16 - 10am - 6pm
Sunday, May 17 - 11am - 5pm

Paper Mill Village is located at 177 Village Parkway in Marietta at the corner of Johnson Ferry and Paper Mill roads (behind Starbucks)

Sunday: Visit MayDay at Serenbe

Kirsten Ott — Fri, 01 May 2009 17:33:00 GMT

So you've hit up Dogwood and Inman Park festivals, but the best have been saved for last: MayDay at Serenbe. This Sunday, May 3, from 1 to 5, experience an outdoor street festival with fantastic local vendors (from jewelry to homemade soaps to vintage furniture), a wide range of artists, local food purveyors (local honey and jam makers, artisan meat, bread and cheese makers), the three Serenbe restaurants, Low Country BBQ, ISAW wine bar, SweetWater Brewery, local chefs’ bake sale with Share Our Strength, Les Dames d’Escoffier cupcake decorating station, cookbook signing with Souper Jenny, cooking demos with Cook’s Warehouse, “Grow Your Own” farming demos with the Serenbe Farmers & Farmer D., Blue MedSpa’s “Blue Bar,” plus there’s a rock climbing wall, fun on the courts with RocknTennis.com, pony rides, eco-educational games for kids, live music with The Farmland Band, George Applegate and the Saltwater Band, Drew Allen, and DJ Yvonne Monet.

There’s no admission charge; bring cash for the vendors.

Best directions are at www.serenbe.com

Ben Rose Photography took some great photos at previous years’ MayDay; see them here: www. http://serenbecommunity.com/album_mayday08.html

Haute fashion show this weekend

Kirsten Ott — Thu, 23 Apr 2009 16:44:00 GMT

Get a glimpse of the hottest styles this spring at the Simon Fashion Now show at Lenox Square by Caress Skinwear Collection on April 24 and 25. Showtimes: Friday, April 24 at 7:30 p.m., and Saturday, April 25 at 1, 2, 3, 4 and 5 p.m. Karyn Greer, news anchor with 11Alive WXIA-TV, Jessica Dauler, host of Jessica Shops Atlanta on Q100’s “the Bert Show,” and Holly Firfer, CNN reporter and co-host of “Atlanta & Company,” will team up with SCAD fashion students for creating the quintessential spring ensemble. The final reveal of the collaborative designs will take place during Simon Fashion Now on Saturday, April 25 at 12:30 p.m. SP’s Life, Food & Style Editor Kirsten Ott serves as a guest judge, along with DailyCandy's Tiffany Davis and Nedra Rhone of the AJC. Christian Siriano from “Project Runway” will make a celeb appearance, as well as sign autographs. For more information, contact Lenox Square at 404-233-6767 or visit www.simon.com.

Viva Italia

Kirsten Ott — Tue, 21 Apr 2009 16:24:00 GMT

If you don’t live under a rock, you likely know of the devastation that recently struck Italy when, on April 6, a 6.3 magnitude earthquake tore through the Abruzzo region. At least 260 people lost their lives, and more than 28,000 people have been left homeless by the disaster. Proud Italian and globally conscious restaurateur Riccardo Ullio is gathering forces at his restaurants to raise money to help. Tonight, Tuesday, April 21, U Restaurants hosts Dine Out for Earthquake Relief. All profits made at Sotto Sotto, Fritti, Cuerno and Beleza will go toward providing relief for the victims through the International Red Cross. And as if that’s not enough in these tough economic times, when restaurants consistently see profits falling, Ullio and his restaurant group also are raffling off prizes such as wine dinners at restaurants like Shaun’s, Rathbun’s, Restaurant Eugene, 4th and Swift, Serpas and Repast; haircuts; headshots; limo rides; and a swank VIP night at Tongue & Groove; which, when combined, are worth more than $6,775. Raffle tickets can be purchased at all U Restaurants. The raffle will occur during the first week of May, and you don’t need to be present to win. For more information, visit any U Restaurant or online at www.sottosottorestaurant.com.

The Bureau closes

Kirsten Ott — Sat, 18 Apr 2009 14:33:00 GMT

The Bureau has closed. Details on the unexpected decision have not been released yet. The food, including delicious house-made pimiento cheese and one of the best burgers I’ve had in this town, will be sorely missed. However, it’s no wonder that since Shaun Doty served as the consulting chef, the same pimiento cheese also is offered at Shaun’s Restaurant in Inman Park. Still, we’re sad that this fun new dining destination, with its über-cool art gallery, city-chic décor and terrific menu, has shut its doors.

Let's get married

Kirsten Ott — Wed, 15 Apr 2009 15:45:00 GMT

Tying the knot soon? Or still waiting for the ring but already planning your wedding? Join Georgia girl DeAnna Pappas and GetMarried.com at what promises to be a very fun wedding-planning party at Bloomingdale's in Lenox Square from 6 to 8 p.m. on May 7.

Here are few more deets from the press release:
Get Married will bring a camera crew to capture fresh content of brides and vendors. Get Married will sponsor three additional events at various Bloomingdale’s across the country through June.

Special guests for each event include Georgia’s own DeAnna Pappas, co-host of Get Married’s show on Lifetime Television, who will facilitate the contests, which will focus on key registry areas—from bed and bath to tableware and travel accessories. Pappas will mingle with brides throughout the evening and offer personalized signed photographs. In addition, select Bloomingdale’s vendors will offer brides the latest registry tips and trends and showcase some of their most popular products.

“Get Married’s mission is to connect brides with the industry experts, and by partnering with Bloomingdale’s on these unique and inspirational in-store events, we are giving brides the best in registry and the best in wedding planning,” said Stacie Francombe, founder and president of Get Married and www.GetMarried.com.

Each “Pre-Wedding” Wedding Party event will include two contests, and participants will be selected among the event attendees upon sign-in. Contest winners will receive gifts from select vendors, as well as a items provided by Get Married, including an autographed copy of Wedding Chic by Colin Cowie, celebrity wedding designer and host of Get Married. All brides attending the events will receive a gift bag.

“’The Wedding Party’ events have always been a huge success, and with Get Married, the experience for brides will be even that much more exciting. We invite all brides to attend and discover the latest bridal trends, explore our vast product assortment, and perhaps be profiled on Get Married’s show,” said Joanna Kartalis, director of The Registry for Bloomingdale’s.

Bloomingdale’s stores featuring Get Married-sponsored “Pre-Wedding” Wedding Party events include:

* Atlanta, GA – May 7 – Lenox Square (3393 Peachtree St., N.E., Atlanta, GA )

* Boca Raton, FL – May 14 – Town Center (5840 Glades Rd., Boca Raton, FL )

* Orlando, FL – May 28 – Millenia (4152 Conroy Rd., Orlando, FL )

* Chevy Chase, MD – June 4– Wisconsin Place5300 Western Ave., Chevy Chase, MD)

From our readers

Kirsten Ott — Thu, 09 Apr 2009 18:08:00 GMT

We've gotten an abundance of e-mails and letters on my recent cover story (March 15) and subsequent "Brides & Prejudice" columns. We're trying to run all of them in Letters to the Editor, but we're very limited on space. Thought I'd share some of them with you here.

Gay marriage OK in Sweden

Kirsten Ott — Thu, 02 Apr 2009 16:05:00 GMT

Sweden now legally recognizes gay marriage. According to the BBC News, "Parliament voted overwhelmingly on Wednesday to recognise same-sex marriage, becoming the fifth country in Europe to do so. Sweden was one of the first countries to give gay couples legal "partnership" rights, in the mid-1990s, and allowed them to adopt children from 2002. The new law lets homosexuals wed in either a civil or religious ceremony, though individual churches can opt out. The law was passed by 226 votes to 22 and will come into force on 1 May."

I have high hopes that same-sex marriages will be legally recognized in the United States within the next 10 years. We just have to keep fighting! And do you know how you can do that, if you're gay? The easiest way is to come out to everyone you know. People vote against us because they're afraid of what they don't know. If they know how these laws directly affect someone they know, respect and care for, then perhaps they'll vote differently. Be brave with me, people.

And to those straight-but-not-narrow folks, thank you for helping people different than yourselves achieve the same rights you were born with.

Thursday: Jewish Family & Career Services’ annual Tasting

Kirsten Ott — Wed, 01 Apr 2009 16:54:00 GMT

Sample Atlanta’s best food and drink Thursday, April 2, at Jewish Family & Career Services’ annual Tasting. Benefiting the Zimmerman Horowitz Independent Living Program (Z-H ILP), the event highlights some of Atlanta’s top restaurants, high-end wines and a silent auction at a festive affair at the Grand Hyatt in Buckhead.

The nonsectarian Z-H ILP serves individuals with developmental disabilities, as well as their families and caregivers, so they can work, live and thrive in their communities. Tickets for the Tasting, which starts at 7 p.m., cost $75; $50 for under 35. For more information, visit www.thetasting.org.

What to do this weekend

Kirsten Ott — Fri, 27 Mar 2009 17:58:00 GMT

Drink wine, of course!

The High Museum of Art's annual wine auction takes place tomorrow, and there's fun parties, to boot.

This evening, March 27, is a brilliant blend of wine, food and music at the gala and lot preview, held under the tents in Atlantic Station. A Champagne de Venoge reception and auction preview kicks off the night at 7 p.m., followed by dinner at 8. Caterer A Legendary Event and local chefs Linton Hopkins, Scott Boswell, Sean Brock and Sam Mason partner up for this memorable meal. Dinner is served simultaneously to more than 700 guests. Reservations for this event are limited to Wine Auction Benefactors.  

Tomorrow, March 28, is the final and perhaps the most anticipated event of this four-day adventure. The day begins with the Vintners’ Reception at 11 a.m., followed by the live auction at 1 p.m. As you sample wine from scores of world-class wineries while tasting gourmet goodies from the region’s top chefs, bid on a selection of rare wines, fantastic dinners, exotic trips and artwork. Tickets are $400 per person (with $175 as a charitable contribution).

Later, if you’re not utterly exhausted, tasting and dancing commences under the tents in Atlantic Station, beginning at 7 p.m. “The Big Finish” includes a culmination of everything the Wine Auction represents: great wine, exotic beers and ales, delicious food from Atlanta’s top restaurants, a silent auction and live music. Tickets are $100 for non-members and $75 for museum members ($25 is a charitable contribution).

Click here for more information.

The Nook opens tonight

Kirsten Ott — Fri, 20 Mar 2009 15:00:00 GMT

Maybe what Atlanta’s dining scene needs is less attention to high prices and more focus on high quality. At least that’s the direction that the Nook is headed in. Opening today in the former Prince of Wales location, the Nook promises to be a new and reliable gathering spot for lunch, brunch, dinner or drinks. Owners Adam Gajadharsingh, Gabriel Greenberg and David Duley have joined forces to transform the old bar into a cozy restaurant by gutting the entire place, and adding custom wooden furniture, a new bar offset by an aged brick wall, and a patio covered by a new cedar trellis. Being environmentally friendly factored into the concept as well, with much of the restaurant’s woodwork coming from reclaimed wood, computer screens in the kitchen to eliminate wasteful paper ticket orders and Dyson Air Blade hand dryers in the restrooms. Expect upscale tavern fare, such as giant grilled beef ribs, roasted corn guacamole, veggie muffalettas and an assortment of gussied-up tater tots. This spring, park lovers can grab a Picnook Basket loaded up with already-prepared meals for grass-table dining. The Nook is located at 1144 Piedmont Ave. Call 404-745-9222 for more information.

Dogwood Festival kicks off with cook-off tonight

Kirsten Ott — Thu, 19 Mar 2009 15:18:00 GMT

Atlanta chefs go head to head at Arts in Bloom, a fundraiser for the Dogwood Festival, Thursday, March 19, from 7 to 10 p.m. at LIT Kitchen. Creative culinary experts, including Shaun Doty of Shaun’s and Chip Ulbrich of South City Kitchen, will square off in a multi-round cook-off at the party. Winners will be chosen by a panel of judges, which consists of myself, Tiffany Davis, editor of Atlanta’s DailyCandy, food writer Sarah Gleim and Suchita Vadlamani from "Good Day Atlanta." Guests at the ticketed event can taste food from a variety of Atlanta’s favorite restaurants, like Shaun’s, South City Kitchen, Dolce, Geisha House and Melting Pot. Other highlights include interactive demonstrations, a beer and wine tasting selected to highlight the special cuisine, a silent auction and a first look at the 2009 High School Art Exhibit winners. Tickets are $75 in advance, $85 at the door, and include wine and beer tasting, and hors d’oeuvres. Parking is free. LIT Kitchen is located at 433-C Bishop St. NW. To purchase tickets and learn more, visit www.dogwood.org.

Get jiggy with it

Kirsten Ott — Sat, 14 Mar 2009 13:45:00 GMT

Do you have the Riverdance spirit? Showing it off could score you some free java. On St. Patrick’s Day, Danneman’s coffee shop in the Old Fourth Ward is rewarding its brave customers who will do an Irish jig upon placing their order with a free medium cup of coffee. Can’t dance? You’re still going to get lucky, since all green tea is 50 percent off the regular price all day long. Flavors of loose-leaf tea include City Harvest Green (green tea with jasmine and apple), Mao Jian (Chinese green tea) and Fiji (organic green tea with pineapple and papaya). With free Wi-Fi, freshly baked breads and breakfast treats, sandwiches and salads, and fun entertainment (the dancers, remember?), this is one fun neighborhood coffee shop you’ll never want to leave. Danneman’s is located at 466 Edgewood Ave. 404-380-1393.

Flip Burger Boutique now open on Sundays

Kirsten Ott — Fri, 06 Mar 2009 17:46:00 GMT

It's strange how I only crave Chick-fil-A when I can't get it: on Sundays. And it's probably been that way with some of you for the newly opened Flip Burger Boutique. Luckily, you don't have to take that anymore. Beginning this weekend, Flip is open on Sundays. Now you can enjoy the gourmet burgers, shakes and sweet potato tots every day of the week.

Sunday hours are 11 a.m. to 9 p.m.Flip's full new schedule:
Lunch: Monday-Friday, 11 a.m.-3 p.m.
Dinner: Monday-Thursday, 5-10 p.m.
Dinner: Friday, 5-11 p.m.
Saturday: 11 a.m.-11 p.m.
Sunday: 11 a.m.-9 p.m.
Flip Burger Boutique is located at 1587 Howell Mill Road. For more information, visit www.flipburgerboutique.com or call 404-352-3547.

Grand reopening party at the Seen Gallery

Kirsten Ott — Tue, 03 Mar 2009 20:50:00 GMT

The Seen Gallery will celebrate its grand reopening with a group show featuring original painting, photography, sculpture, ceramics, etchings, hand-blown glass and limited-edition prints on Saturday, March 7 from 7 to 10 p.m. in its new spacious location in Downtown Decatur. Sip Palo Alto wine and nosh on tasty hors d'oeuvres while exploring the new space and viewing various works from numerous talented artists including David Hansford, Christopher Boehm, Jerald Mask, Denise Wellenstein, Travis Smith, Kimberly Dean, Arthur Umlauf and many more.

The Seen Gallery is located at 415 Church Street, Suites A and B, Decatur. For more information, visit www.theseengallery.com or call 404-377-0733.

Don't confuse Joël with JOËL

Kirsten Ott — Mon, 02 Mar 2009 17:26:00 GMT

Chef and managing partner of JOËL Restaurant Cyrille Holota speaks out about Chef Joël Antunes departing the Oak Room at the Plaza Hotel. His publicist released the following press release today:

Over the last two days numerous media outlets have reported that Chef Joël Antunes has stepped down as Executive Chef at New York’s lauded Plaza Hotel’s Oak Room, leaving many to wonder if he will return to his namesake restaurant in Atlanta. Holota confirms that Antunes will not be returing to JOËL Restaurant and is not affiliated with the restaurant any longer.

Antunes announced his move to the Oak Room on February 26, 2008 and named longtime friend and Chef de Cuisine, Holota, Executive Chef of JOËL. The restaurant’s ownership was so pleased with Holota’s impressive performance that he was named Managing Patner in the following months. Antunes departure from the Oak Room has no relevance to the happenings of JOËL Restaurant in Atlanta.

“Joël was and always will be a magnificant chef and friend. My staff and I wish him the best of luck in whatever he does in the future. I am very pleased with the new direction that JOËL has been going and I believe that we have added menu items that will please guests,” says Holota.

JOËL Restaurant remains a star on the Atlanta dining scene, new menu items combined with the culinary excellence of Holota make the restaurant one of Atlanta’s finest.

About JOËL RESTAURANT
Since 2001, national accolades for JOËL Restaurant include “Best New Restaurant” by Esquire Magazine and one of “America’s Best Restaurants” by Gourmet Magazine. Regional awards include being named one of Atlanta Magazine’s top 100 restaurants and named as one of “Atlanta’s Top 25 Chefs” by The Sunday Paper. In October 2008 the Atlanta Journal-Constitution awarded JOËL Restaurant the highest honor in the city – their coveted five-star rating. JOËL Restaurant is located at 3290 Northside Parkway in the Piazza at Paces just .5 miles off the West Paces Ferry exit of Highway 75. Complimentary valet is available during dinner service; otherwise, ample self-parking is available in the adjacent office building. JOËL serves lunch Tuesday through Friday from 11:30 a.m. to 2:00 p.m., dinner Tuesday through Saturday from 5:30 p.m. to 10:00 p.m.; the restaurant is closed on Sundays and Mondays. For information or reservations call 404.233.3500 or visit www.joelrestaurant.com.

New digs for Gary Mennie

Kirsten Ott — Mon, 02 Mar 2009 16:28:00 GMT

When Taurus closed at the beginning of the New Year, I think I speak for most foodies when I say we were genuinely sad. Owner/chef Gary Mennie’s chophouse opened to much acclaim in 2005 after Mennie departed from the helm of Canoe, where he reigned over the kitchen for 10 years. And now he’s been named as executive chef at Livingston, a new restaurant set to open in the Georgian Terrace across the street from the Fox Theatre in April 2009. Though the menu is still in creative production, the eatery is being touted as one of “vibrant atmosphere” and “high-quality fare.” The restaurant is named after former Atlanta mayor Livingston Mims (1820–1906), who once resided at the site of the Georgian Terrace, and had a reputation for being quite the foodie, having a fondness for great wine and French cuisine.

Celebrate 250 years of Guinness at Fadó Irish Pub

Kirsten Ott — Thu, 19 Feb 2009 21:18:00 GMT

Tomorrow, Friday, Feb. 20, people at pubs around the globe will collectively raise a pint and enthusiastically shout “Sláinte!” (Cheers!) in celebration of Guinness’ 250th Anniversary. Fadó Irish Pub will simultaneously kick off “St Patrick’s Day Season” at the midnight bash.

Fadó is challenging patrons to make this the Greatest Toast ever by submitting their most original, clever and creative Toasts at the Pub itself or at www.FadóIrishPub.com/Atlanta or atlanta_contact@fadoirishpub.com.

The top 5 most fun, comedic and quick-witted submissions will each win a prize at the top of each hour starting at 7 p.m. The Toast Master will honor each winner with a live reading. The Overall Best Toast will be read at midnight. Winner will receive a party hosted by Fadó for 10 of their closest friends. Must be present to win.

Fadó also will be sampling a new version of the velvety beverage.

TIMELINE:
Friday, February 20

7 p.m.: Fadó Toast Master kicks off event and reads one Toast each hour until midnight

Midnight: Global Toast, Best Toast Winner announced, kick off of St. Patrick’s Day Season

Tunes from DJ Mad Flip all night long

WHERE :
Fadó Irish Pub & Restaurant
273 Buckhead Ave., Buckhead
404.841.0066

Bert's Big Adventure send-off

Kirsten Ott — Thu, 19 Feb 2009 18:17:00 GMT

This morning, I headed to the Sheraton Gateway Hotel to wave good-bye to the Bert's Big Adventure families before they ventured off to Disney World. I snapped a few candids of the event. The first shot is of Bria and her mom Brenda, who are featured in my feature on Bert's Big Adventure out on newsstands this week.

There were Disney characters to delight the kids...

Akaya and her mom (who'd just been treated to a complementary make-up application by Alyson Hoag of Authentic Beauty)

Kirsten Ott and Bert Weiss

The "Bert Show" broadcast live from the red-carpet send-off on its radio station Q100 (99.7 FM).

From fun-loving characters to blow-up slides, this fun-filled ballroom was just the beginning of the magic the BBA kids and their families are about to experience.

The "Bert Show" interviewed all the families on air this morning.

Every child received a backpack filled with fun stuff for the trip. Matty and Captain Jack Sparrow investigate.

Salt or no salt?

Kirsten Ott — Thu, 19 Feb 2009 16:14:00 GMT

Sunday, Feb. 22, is National Margarita Day. Celebrate with tequila. Do a Mexican hat dance, but resist the urge to show off your toddler-level Spanish skills in public. Try this recipe featuring Partida’s organic agave nectar:

Partida Margarita
1 ounce lime juice (use a full lime)
¾ ounce pure organic agave nectar
¾ ounce pure spring water
1.5 ounce Partida Tequila Blanco, Reposado or Añejo
Combine into shaker with ice, shake, pour into your favorite margarita glass, and enjoy.

15 cent burgers at Steak 'n Shake

Kirsten Ott — Thu, 12 Feb 2009 19:09:00 GMT

Steak 'n Shake celebrates its 75th Anniversary with "Retro-bration" at all 20 of the Atlanta-area stores on Friday, Feb. 13. Fill up on 15 cent steakburgers from 8 to 11 a.m. (yes, it's a bit early for a burger, but, hey, you can put 'em in the fridge and zuke 'em at lunchtime). Try to get there at 8 a.m., since each store will give the first 75 guests free Steak 'n Shake food for a year. Or go after 11 a.m., and get your single steakburger for just .75 (this offer extends through March 29). You'll have plenty left over for one of the hand-dipped milkshakes. And while you're there, register for the $7,500 cash sweepstakes (which runs through March 29). www.steaknshake.com.

Another win for Kevin Rathbun

Kirsten Ott — Wed, 11 Feb 2009 16:53:00 GMT

Here's some positive news coming out for the local restaurant business from Cliff Bramble, of Kevin Rathbun Steak. In an e-mail he writes, "In the March edition of Every Day with Rachel Ray, the nationally read magazine selects the top steakhouses in the United States. Kevin Rathbun Steak made it to the 'Elite Eight' in the magazines steakhouse bracket set up like the NCAA final four basketball tournament.

In the magazine, Kevin Rathbun Steak competed with local and national steakhouse players like Bones, Bern's & Peter Luger. In the first round, Kevin Rathbun Steak was paired against Bone's of Atlanta and beat them.

Kevin Rathbun Steak advanced to the next round and competed against Houston's Nelore Churrascaria with Kevin Rathbun Steak taking the win.

Kevin Rathbun Steak then met Mississippi's Doe's Eat Place and won again. In the final round, Kevin Rathbun Steak went up against Bern's Steakhouse where Bern's eventually won the steakhouse tournament.

That placed Kevin Rathbun Steak to one of the top eight steakhouses in the United States.

Kevin Rathbun Steak has been nationally recognized by Details Magazine as one of the 'Top Steakhouses in the Country,' and Gayot Online as 'One of the Top Steakhouses in the U.S.'

Kevin Rathbun Steak has also garnered many local mentions such as 'Best Atlanta Steakhouse' by Citysearch, 'Best Steakhouse' by Atlanta Magazine, 'Best Steakhouse in Atlanta' by Creative Loafing, and has received a four-star rating by the Atlanta Journal Constitution.

Kevin Rathbun Steak is owned and operated by Chef Kevin Rathbun who has most recently competed in Iron Chef America where he and his brother beat Iron Chef Bobby Flay. Kevin Rathbun owns and operates in Inman Park, the new dining destination where he also operates the nationally acclaimed Rathbun's and Krog Bar."

Photo by Spark St. Jude

Grand opening of Dragonfly Salon

Kirsten Ott — Wed, 04 Feb 2009 21:49:00 GMT

Dragonfly the Salon, a new 2600-square-foot stylish salon located in the new White Provision development in Westside Atlanta, is celebrating its grand opening tomorrow, Thursday, Feb. 5 from 6 to 10 p.m. Join owners Chaz Anderson and Kyoko Akins and their talented team of stylists for cocktails and hors d'oeuvres by Sun In My Belly (a personal fave). Dragonfly has plenty of parking and is conveniently at 1170 Howell Mill Rd. #101 at in White Provision by the Seed Factory. The newly built White Provision live, work and play development is located next to the Westside Urban Market, home to Bacchanalia, Quinones, JCT Kitchen, Sid Mashburn and Taqueria del Sol. Visit www.whiteprovision.com or call 404-815-6702 for more information.

Calling all chefs

Kirsten Ott — Wed, 04 Feb 2009 20:58:00 GMT

The casting agents for Bravo's "Top Chef" will be in town Sunday, Feb 22, holding a casting call at Craft Atlanta from 10a.m. to 2 p.m. (Craft is "Top Chef" judge Tom Colicchio's restaurant.) They're searching for the best culinary talent Atlanta has to offer for season six.

Chefs who wish to try out should bring a home tape (described in the application found on Bravo TV.com), the completed application, a photo and a resume.

Here's the scoop from Bravo:

Are you a big deal? Do you have what it takes to be the next Top Chef?

Do you KNOW you could mop the floor with the chefs on Bravo's smash hit competition series? Well, this may be your chance to make it happen!

We are now casting for Top Chef Season 6!

We're looking for chefs with a passion for food, creativity, a knowledge of cooking techniques and trends and oodles of charisma. We want to be impressed.

OK to be a 'Lush'

Kirsten Ott — Thu, 29 Jan 2009 20:32:00 GMT

We heart eco-friendly shops that reduce carbon footprints with less packaging and take care of us, Mother Earth, cute animals and sea creatures alike with lovely all-natural (seriously) ingredients. That's why we're all giddy inside that Lush Fresh Handmade Cosmetics is opening up another store in Atlanta at Perimeter Mall. The grand opening on Saturday, Feb. 7, from noon to 4 p.m., includes product demos, free goody bags (while supplies last), contests, free facials, tasty treats, free giveaways, and much more! Remember to bring 3 friends and be entered to win a $200 gift card. You won't want to miss out, so make sure to be one of the first 200 to RSVP and receive a special treat by calling 770-394-5874 or e-mailing perimetermall@lush.com.

Dine out tonight for John Henderson

Kirsten Ott — Wed, 28 Jan 2009 16:07:00 GMT

Atlantans mourn the loss of John Henderson; the beloved restaurant employee at Standard Food & Spirits in Grant Park, who’s life was taken by armed men who robbed the restaurant on January 7th. Six Feet Under Pub & Fish House owners, Tad and Nancy Mitchell and HomeGrown Restaurant Concepts owner, Rich Chey and Atlanta Together are taking a stand against crime by hosting the Dine Out for a Safer Atlanta tonight, Wednesday, January 28. Participating restaurants will donate 20 percent of the day’s proceeds to the Atlanta Police Foundation, a non-profit organization dedicated to keeping Atlanta’s neighborhoods safe, and the Crime Stoppers John Henderson reward fund.

Atlantans can do their part by dining at any of the participating restaurants on Wednesday, January 28, 2009. Enjoy some of Atlanta’s best cuisine, while contributing to a worthy cause. Participating restaurants include: 97 Estoria, Agave, Atkins Park, Aurora Coffee (North Highland and Moreland locations), Beleza, Blind Willies, Brake Pad, Corner Tavern (Little Five Points, East Point and Edgewood locations), Cuerno, Dakota Blue, Doc Chey’s (North Highland and Emory locations), El Myr, El Taco, Flatiron, Food 101 (North Highland and Roswell Road locations), Fontaine's Oyster House, Fritti, Front Page News, Grant Central, Highland Tap, Holy Taco, Java Vino, JCT Kitchen, La Tavola, Little Azios, Limerick Junction, Midway Pub, Milltown Arms Tavern, Meehan's Public House (Sandy Springs and Paces Ferry locations) Midway Pub, Moes and Joes, No Mas Cantina, Octane Coffee, Osteria 832 Pasta and Pizza, Ria's Bluebird, San Francisco Coffee (Candler Park, Poncey Highland and Virginia-Highland locations), Six Feet Under (Memorial Drive and 11th Steet locations), Sotto Sotto, Steamhouse Lounge, Stella Pasta Pizza & Spirits, The Cavern, The Glenwood, The Radial, The Standard, Steamhouse Lounge, Steinbeck’s, Universal Joint, Vickerys Bar & Grill (Crescent Avenue and Garrett Street locations), Vortex, West Egg Café and Zaya Restaurant.

Guests can go to www.atlantanstogether.com for an updated list of participating restaurants and a link to their websites.

Pole cats

Kirsten Ott — Wed, 21 Jan 2009 14:00:00 GMT

Ooh la la, ladies. This Valentine's Day, spice it up a bit with some sexy moves that'll have his (or her) head spinning. Learn them at the free lap dance class taught by PoleLaTeaz experts at a one-night-only lesson time at the W Atlanta - Perimeter. Master the art of this sexy seduction on Thursday, February 5 at 7 p.m. in the hotel Great Room. The class also includes a special champagne toast and a gift bag full of goodies.

Afraid you'll forget all your moves before Valentine's comes around? Go ahead and book a room for you and your amore that night with W Atlanta – Perimeter’s limited time Feel the Wuv room package. Room rate includes late checkout, a complimentary bottle of bubbly, an exclusive box of Max Brenner chocolates and other passion-inspired treats.

Following the class, at 8 p.m., PoleLaTeaz instructors will hold a special performance celebrating the company’s third anniversary. Open to the public.

W Atlanta – Perimeter is located at 111 Perimeter Center West, Atlanta, GA 30346.

RSVP required. Call 770-396-6800 or e-mail 01114.rsvp@whotels.com
For more information, contact W Atlanta – Perimeter at 770-396-6800
or visit www.whotels.com/PoleLaTeaz.

Image Source: http://polelove.co.uk

Well, I do declare

Kirsten Ott — Mon, 19 Jan 2009 18:23:00 GMT

I'm uber-excited about the W-Tante Ball this Thursday, Jan. 22, at the W-Buckhead, where modern luxury meets southern charm (or so they declare). We shall see. The rooms are said to be sumptuous. Market, the restaurant, is delicious as it is adventurous. Living Room, another lounging eatery, is a stylish setting for salon socializing. And the bar, Whiskey Blue, decadent for elbow-rubbing, ear-purring and genuinely interesting old-fashioned cocktails with modern spins.

Another one bites the dust

Kirsten Ott — Tue, 13 Jan 2009 13:15:00 GMT

The economy has taken down another restaurant—and a very good one, at that. Chef/owner Gary Mennie shut down his latest venture, Taurus (so named for Mennie's astrological sign), after New Year's Eve's dinner. The chophouse opened to much acclaim in 2005 after Mennie departed from the helm of Canoe, where he reigned over the kitchen for 10 years. No word on what will move into the well-designed space in South Buckhead, but the city views from the balcony are enviable for any brave company looking to venture a new business in these unstable times.

One of our own

Kirsten Ott — Thu, 08 Jan 2009 18:20:00 GMT

Though we have no idea where she found the free time to help launch a comedy troupe, our very own sales executive Emily Dorroh is being featured in Skirt! magazine this month, and we couldn't be prouder. Check out the article on our featured employee here. And then check out her new venture, Village Theater. Congrats, Em!

Flip out

Kirsten Ott — Wed, 17 Dec 2008 18:17:00 GMT

I just went to check out FLIP, and here are some of my shots from lunch. I was thoroughly impressed with the creativity that is Richard Blais; the man continues to shine.

The bar at FLIP. Barry (owner) says the frames are to minimize the fact that there are TVs. He seemed torn about it since he didn't want TVs in there, but he wanted to make the lunch crowd happy. All I was upset about is that John Mayer got in my picture.

These delicious fries and onion rings are fried in duck lard. rB says "the more fat, the better the taste," and I'm inclined to agree, though my waistline isn't as agreeable with my menu choices today.

Po boyger, a clever take on the shrimp po' boy. Ground shrimp is actually quite tasty.

Mmm, the nutella and burnt marshmallow shake. Reminiscent of campfires with a nod to Italy. rB claims he offers the first liquid nitrogen milkshake in the world...

Richard Blais and me

Day 26

Kirsten Ott — Fri, 19 Sep 2008 12:45:00 GMT

Boot camp is over! I did it! Yeah!

This morning's boot camp was the final day of our month-long program. Only 10 of the 17 registered campers showed up, which surprised me as this is the most important day of all! It's a concrete way to prove to ourselves that we've achieved a new level of physical fitness. Plus, it's a nice form of closure to a month of very hard work. (More after the jump!)

Day 25

Kirsten Ott — Thu, 18 Sep 2008 15:04:00 GMT

Today was our last regular workout for Operation Boot Camp's month-long program. Tomorrow is the test of our abilities. I was sluggish this morning and I think it's from the shots I received for my upcoming trip to Central America. I got Hep. A & B and tetanus shots jabbed into my left arm on Tuesday morning, had a couple of side effects that same day, but yesterday my arm was killing me and I was lightheaded. Today my arm still hurts and my body's not completely up to par. But, alas, complaining doesn't help anyone!

I'm still working on maintaining good nutrition and drinking tons of water. I drank 2 liters of water yesterday, trying to stay hydrated, and I wonder if that's enough. Nikki, one of our team leaders, mentioned an online calculator that tells you just how much water you need for your weight.

This morning's workout was a challenge, as always, but it was a good one. Melanie, my boot camp buddy, refers to Thursdays as mix bags because the exercises are always a hodge podge of things. After warming up through a series of brief jogs, jumping jacks, walking lunges and other assorted fun activities, we reached the soccer field, where those now-infamous lit orange cones were waiting for us, along with Ramsey. We first did our warm-up stretches (note that we always do warm-up stretches after we're already warm; it's not good to stretch your body before a little cardio), and then we were off to form a square with an X in the middle. We did walking lunges to one cone, and then our "Mission Impossible" sideways walk to another, sprinted to the next cone, and so on. It was a nice balance because I was able to catch my breath with some exercises before sprinting at the next. With our walking lunges, I thought I was doing them quite well until Nikki caught up with me to give me a little guidance on my form. I was coming up from the lunge by leaning forward, and that was incorrect. To do it right, Nikki told me to come up from the lunge with a straight back, chin up, in perfect posture. She had a great tip to just imagine you're balancing a pole across your shoulders. She jokingly offered to grab a pole from the soccer goal, but I didn't think I was able to handle that just yet. Thank goodness for humor though. Almost all our instructors have shown us tons of encouragement, the ability to laugh and great big smiles, which I appreciate more than anything else. There's not been too much sternness and militant discipline style. It's actually been a great experience, and I've had a lot of fun. And I feel really strong!

Wish me luck tomorrow!

Day 24

Kirsten Ott — Wed, 17 Sep 2008 19:06:00 GMT

I'm so sad that boot camp is coming to an end. Friday's our last day, and that'll consist of a physical fitness test, the same kind we had on Day 1. I'm quite confident that I'll beat my records. But I haven't lost more than those 2 pounds I wrote about in Week 1. Granted, I feel much more solid, but I weigh the same AND my pants fit the same. So I'm disappointed in that. But I'm not disappointed that I took on this challenge and rocked it out in boot camp. I am planning on taking up running and other exercises at a gym and on my own starting next week, and I'm confident that the weight loss is just around the corner.

Ramsey, our team leader at Operation Boot Camp, continues to tell us that the muscle we're building is fantastic for increasing our metabolism, even when our bodies are at rest. And I just found this gem on WebMD: "Cardiovascular exercise will torch calories, but resistance training is a big part of the equation if you want to burn fat. Boosting your muscle mass increases your metabolism, so you burn more calories all the time, even when you're not working out."

Our fitness writer Colleen Oakley told me she did boot camp a few years ago and wasn't losing any weight either. She says it took 7 or 8 weeks to see a difference and then the weight just kind of fell off. Her trainer said that your body goes into shock or something and desperately holds onto the weight and then just all of a sudden lets it go.

I'm ready for my body to let it go already! It's been four weeks!

Today's workout was great. We were all over the park doing lunges, sprints, dips on retention walls, planks, push-ups, sit-ups and much more. When we were cooling down with stretches, our instructors asked who liked the workout and only one person raised her hand ... it was too early to tell. I'm like that almost every day. If I blogged seconds after the workout, you'd be hearing a completely different tune from me. But just 30 minutes later, I'm feeling fantastic. And that energy lasts throughout the day, which I love!

Day 23

Kirsten Ott — Tue, 16 Sep 2008 13:04:00 GMT

This morning was fantastic. I was ready to go after yesterday's wonderful 5-mile run. I wasn't sore and felt great. Plus, I knew we were working on our upper bodies, and that made me happy, as I've got some major arm toning to do. When I showed up, there were only, like, 4 campers and a dozen instructors. My first thought was, "Did the run scare that many people off? How am I, a generally sedentary person, here and they're not?" But a few more arrived before we got started, and we were off for a short jog to our warm-up station. I've really seen my body's abilities change from week 1 to week 4. In the first week, I was completely wiped out in just the warm-up. Now, I can at least sustain myself through that and save energy for the actual workout, which today consisted of lots of band exercises, ab work and some leg lifts. I'm definitely feeling much stronger!

Day 22

Kirsten Ott — Mon, 15 Sep 2008 21:07:00 GMT

Today I saw a side of myself that I've never seen before, a determination I didn't know I had within me and an endurance level I didn't know I had gotten to already. I ran more than 5 miles this morning at Operation Boot Camp, and I barely got winded. The two times I walked had to do with muscle cramps in my calves.

When I woke up this morning, I didn't want to go to boot camp. I didn't want to get out of bed. I knew it was going to be a cardio day, as that's been the pattern for Mondays so far. Of course, I didn't even notice that until Melanie pointed it out last week. So this morning, I knew it was going to be rough and I was so incredibly sleepy and unmotivated. But the accountability factor plays very strong with me, and so I reluctantly rolled out of bed like an elderly slug, all the while trying to figure out ways to skip working out. It was no use though; I was going. On the drive there, I gave myself a mental lecture that I was going to do a good job today and that it wasn't going to be anything like last Monday's torturous suicides, but I didn't believe myself. How sad is that?

Once we were all checked in and log books read (and I didn't get in trouble for my two beers over the weekend), Ramsey announced we should stretch now since we'd be doing a "long run" today. That was it. No "we're going to run you ragged for five miles and 53 minutes." Just a "long run." Well, there was no escaping now. I had to do it.

I started out slow and kept up that pace for the entire run. I knew I'd wear myself out if I tried to go fast, so I jogged along at a comfortable pace, usually at the back of the line. Sometimes the front of the pack would circle back to me and I'd be in the lead, but not for long. We ran the outer parameters of the park and some asphalt inlets, too. Street lamps lit our way as we slapped our rubber soles on sidewalks alongside the few folks driving to work at this ungodly hour. We trudged uphill (this is where I walked), but mainly the terrain was flat and doable. I hate to toot my own horn, but I did really well for my fitness level. I couldn't believe how well I was doing except for the fact that I was, indeed, doing well. A far cry from my sad attempt to run a mile on Day 1. And I'm most confident I'll beat my 15:33 time on Friday when we're tested for the second and last time.

Day 21

Kirsten Ott — Sun, 14 Sep 2008 15:05:00 GMT

Technically, today's the beginning of week 4 of Operation Boot Camp's month-long program. For homework, I do a walk/run on the treadmill and some stretching. I'm feeling very lazy. Not too exciting, I know. Tomorrow's going to be hard getting back into the groove of things, but I'm sure it'll be easier once I get going.

Day 20

Kirsten Ott — Sun, 14 Sep 2008 03:52:00 GMT

I completed my homework today by taking a two-hour hike at Sweetwater Park in Lithia Springs. It's really good to vary your workout routine, and this was definitely like no other. My fiancee and I have two dogs, one a lab/chow mix named Cairo and a lab/dachshund mix named Lucy. Cairo's 75 pounds and an excellent swimmer. But today we had a bit of a scare when he headed down an embankment to the river and slipped into a place he couldn't touch. Cairo only likes to be in the water where he can touch, and he was immediately panicked. But there was only a muddy cliff, and no way he could climb out. The current was slightly strong, and we didn't want to let go of his leash for fear it would snag on underwater branches. So I did what any other mother would do: I popped out my hearing aids, slipped off my shoes and dove in.

The water was about five feet deep, so I was able to find footing and raise Cairo above my head and onto the shore, where Maria was able to pull him up the rest of the way. Thank goodness for all those push-ups at Operation Boot Camp! Perhaps adrenaline would've allowed me to get him up to safety regardless, but I feel certain the new, stronger me was much more capable. The sloped cliff was too steep and slippery for me to climb out of the water, so I had to swim down a short distance to another spot to get out. Then we headed off for a two-mile hike. I sneaked in two beers later in the evening, but they were of the light variety. All in all, it's been an adventurous day, to be sure.

Day 19

Kirsten Ott — Fri, 12 Sep 2008 12:44:00 GMT

I've gotta let out a cheesy woo hoo right now. I've just wrapped up three whole weeks in boot camp, and I've just got one more to go before completing the month-long program at Operation Boot Camp in Grant Park. I'm pretty proud of myself, considering my activity level was close to nil when I started.

Today, we worked on our forms when doing exercises such as crunches, full sit-ups, push-ups, planks, mountain jacks (body in push-up form but your feet are jumping apart and coming back together), fire hydrants (body on hands and knees, lifting your leg like you're a dog about to...), burpees (my most hated activity 'cause I can never seem to get a good rhythm going; you jump up to the sky and then get in a push-up position and kick your back feet out behind you and then get up and jump up to the sky), sideway walking squats, one-arm planks, jumping jack squats and a host of other physique-building tools. 'Twas not an easy day. Oh, did I mention we ran laps after every fourth station? And those were done up a hill? Yeah, I'm definitely working my butt off here. Though I haven't actually seen a change in my assets, so to speak, Nikki (our fearless leader) says most people see a change in about the second or third month of boot camp (or 45 minutes of cardio/exercise every day combined with eating right). So here’s to change!

Day 18

Kirsten Ott — Thu, 11 Sep 2008 21:45:00 GMT

It's production day at SP, which means we send our issue to the printers tonight. This issue's a big one, as it's the annual SP 100. So I've not been able to sneak in a blog until now, and I'll have to make it short and sweet.
As I was jogging alongside my best friend Kathy this morning on bring-a-friend day, I was trying to decide whether or not it was good to work out with friends. It gave me comfort to have her there, but it also gave me the comfortable feeling that I could slack off because she was there, like we were just as an invincible duo as when we were pretending to be neighborhood pirates back in Athens in the mid-80s. Though I didn't necessarily slack off this morning, I was a little slow in my runs. Kathy kicked my butt, to be honest. I told her to run ahead of me, but being the solid BFF that she has been for the past 21+ years, she kept at my slow pace. She did an amazing job being that it was Day 1 for her this morning. I was impressed.
Also on my mind as I worked out today was how different Operation Boot Camp is from what I had mentally pictured before I began. I was very apprehensive about people yelling at me and whatnot. There's been a little loudly spoken encouragement to pick up the pace (which I confess that I need), but there's not been any outright yelling, and certainly no embarrassment, which is quite a relief. In fact, I genuinely like being around most of the instructors. They know a lot, they're all in good shape, they seem like they're having a good time, and they're inspirational. So is Kathy, for that matter.
By the way, the next 30-day program at Grant Park begins Sept. 29, and they're taking applications now at www.operationbootcamp.com.

Day 17

Kirsten Ott — Wed, 10 Sep 2008 21:02:00 GMT

We were off from boot camp today, but that doesn't mean I haven't had to adhere to strict diet rules and doing my assigned homework exercises. I slept in three glorious extra hours this morning, so I'll be hitting the streets tonight for a jog. Lunch was hard as we went to a private media event at Eros, the new tapas restaurant taking over where Pie Bar failed. To stave off ravenous hunger (which leads to overeating) before I went, I downed a glass of water and ate grapes and carrots. It seemed to work. The fried calamari was delish, but I only had a few bites. And it was hard to resist the green bean tempura, but I managed to stay away from them after one or two ... ok, three, but I will make up for it in my own "encouragement" tonight with extra exercises. Maybe some of those klutzy jumping jacks I have such a hard time with. I'm doing all right with the whole boot camp thing, but the only thing I can't seem to figure out is how to make my knees stop hurting. I am careful not to extend them over my toes when I do lunges or squats. I take glucosomine. I rub Mineral Ice on them at home. Any ideas? Please feel free to comment!

Tomorrow's bring-a-friend day at Operation Boot Camp, and my best friend Kathy is joining me. It'll be fun to show her what I've been up to and see what she thinks. She's also my maid of honor at my upcoming nuptials, so she's semi obligated to help me stay motivated in getting fit for the wedding and beyond. Let's just hope she doesn't hate me after an hour of grueling boot camp.

Day 16

Kirsten Ott — Tue, 09 Sep 2008 16:01:00 GMT

The Operation Boot Camp team definitely told the truth when they said it would get increasingly harder; each week has proven more challenging then the last. Today was no exception, but I handled it much better than yesterday. I ran to the run of “So What” by Pink, telling myself I was rock star as I raced around the field of Grant Park, exercising my core, my abs, my legs and all my arm muscles that I’m too sore to name. We had three stations we were working at and then switching. Station 1 was for the abdominals, which consisted of crunches, full sit-ups, alternating crunches, bicycle crunches and planks. Seeing me struggle with the last one, my spunky instructor gave me a tip with the planks: flex your feet to absorb more of the pressure there. That definitely helped. Planks are making your back straight as a horizontal board (er, a plank) as you balance on your toes and your elbows. Keep your butt low and your face forward. It’s serious stomach strengthening. The second station was more than difficult for me because it required excellent coordination—a challenge, to be sure. Laid out on the grass were a series of obstacles, like large plastic rings, a flat ladder and cones. The goal was to keep our heart rates up while maneuvering our bodies through these objects. All fine and good, until you add this klutz to the mix. For the flat ladder, I was to perform moving jumping jacks along the rungs, placing my feet together in the center of the empty box (between the rungs) and then jacking my legs out to either side of the ladder. Simple, right? Not for me, apparently. I tried concentrating, but I could only manage to do the jump or the jack, and even that was difficult, for I could only seem to do the top part of the jack or the lower part. And then my feet kept picking up the ladder too, which probably tripped a few fellow campers. My generally encouraging instructor Nikki turned into a drill sergeant, too, asking if those were jumping jacks she was seeing and making me do the entire exercise over. But I managed to do it nearly right the next round, and I’ll continue to work on my jumping-jack skills.

When I was a kid (a long time ago), I did backwalkovers and cartwheels on a narrow balance beam at city-wide gymnastic competitions with ease, so I’m not sure why I’m so uncoordinated as an adult. For the most part, I think I’m afraid of falling. Plus, and you won’t get this unless you’ve ever been overweight, but fat folks are very good at convincing themselves that they’re too big to be doing something, whether it’s jumping jacks on an obstacle course, snaking around cones or doing strange-looking pirouettes on plastic discs in the misty morning sun. We of the excessive pounds are far too self-conscious to perform such acts with fit people looking on, wondering why we aren’t doing it right.

But I trudged on to Station 3, a glorious moment to catch my breath while working on our guns with bands. I love these exercises I’m learning with the bands, and it’s definitely something I can continue with after this month-long program is finished.

When the time was up for each station, we sprinted to the next. And then to the next. I think we did about three rounds of stations when the sun came up, my sign that another session was coming to an end.

Tomorrow’s our off day, and I’m so excited about sleeping in. I'll still have homework to do, and that's OK with me. 5 a.m. is coming earlier and earlier these days.

Now I’m off to the new Bone Garden Cantina in West Midtown to check it out for my Dish column and try to find something healthy to eat. Same with tonight at Valenza in Brookhaven. Pasta is my weakness, but, as Nikki says, white starch might as well be another word for blubber. The plight of the Food Editor!

Day 15

Kirsten Ott — Mon, 08 Sep 2008 18:46:00 GMT

Today was brutal! We mainly did suicides for 45 minutes, and I barely got through them. It felt like Day 1 all over again. I was nauseous and miserably hot. I'm sure my poor performance was partially due to my lack of enthusiasm and also because I didn't drink a lot of water yesterday. Usually at the end of each session, I think, to myself, "I could do some more. Let's not end this yet!" But today was not like any other day. I was completely wiped out and ready to go pass out in my car. Other like-minded campers shared my mentality, and Nikki, our instructor, said she felt like a noodle herself. Must've just been a bad case of the Mondays.

Day 14

Kirsten Ott — Sun, 07 Sep 2008 14:37:00 GMT

Another weekend day with homework exercises on the treadmill. I'm trying to keep my goals in mind, but this weekend is definitely proving to be less motivating than the last. I think it's because my body hasn't changed one bit. I'm sure I'm stronger, but that's it. I'm not sleeker, more toned ... it's like I started out at a plateau. Of course, I'm not giving up. But I'm definitely struggling mentally right now!

Day 13

Kirsten Ott — Sat, 06 Sep 2008 18:34:00 GMT

Ah, Saturday. Sleeping in and taking it easy. Zzzz. I did my homework exercises: a 30 minute run/walk on the treadmill, and a 10 minute stretch. I wasn't nearly as motivated as I would've liked to be, but I am carrying on.

Day 12

Kirsten Ott — Fri, 05 Sep 2008 17:38:00 GMT

This morning's boot camp workout was great, as usual. So great, in fact, that I'm already getting sad that it's halfway over. Today, we were given exercise bands before we took off on our warm-up jog, so I was nervous (and a little excited) about the burn I’d be feeling soon. Though I have no talent for judging distance nor do I wear a watch at boot camp, we jogged for somewhere between 3 and 5 minutes, and I was happy that I didn’t have to stop once. That alone should give you an idea of how out of practice I am with physical fitness. And that’s why I’m in boot camp: to increase my endurance (and kick off my new lifelong commitment to taking better care of myself). So we had our jog, and then circled up in front of the zoo to do a series of other warm-ups, like (lightly) kicking the curb with alternating feet at a high speed (super hard) and “Mission Impossible” sideways walking lunges. That was just the beginning. From there, we ran all over the park, stopping every 5 minutes to do another series of exercises. One of them was called the 21 gun salute, which builds the biceps with band exercises. Ooh, did that burn! Then we did them again … and again. It was fabulous. Listen to me! I already sound like a fitness junkie. What’s happening to me? I did the extra encouragement today, too. I wasn’t feeling it, but Melanie, fellow camper, said, “Come on!” and so I did. And I think I might go back tomorrow for Saturday morning’s voluntary session, as well. I’m having too much fun!

Day 11

Kirsten Ott — Thu, 04 Sep 2008 19:02:00 GMT

I got back in the saddle this morning, so to speak. My ankle had gone from swollen and tender to the slightest shade of painful. So, at 5:38, I pulled into the park this morning ready to go. I was more tired than usual--probably because I'd skipped a day and only done a few stationary exercises the day before. But once I got into the swing of things today, there was little stopping me. Well, there were the sore-as-hell quads, the barely there cartilage gnawing at my knees and the gasping for air ... but that's to be expected, no?

We ran a lot today, stopping all over the park to perform challenging exercises, like holding ourselves in a chair position with our backs against retention walls, doing a zillion lunges and squats or doing toe-touches to the curb in front of the Atlanta Zoo (congratulations, Lun Lun and Yang Yang) or sprinting up the stairs in front of the Cyclorama. How very Atlantan, right? Except it’s dark and thankfully too early for summer’s sun to beat down on our backs. When it was all said and done, I found myself eager for more. So did my new pal Melanie.

Lucky for us, Operation Boot Camp offers a little something they like to call “encouragement.” It’s a little extra set of exercises reserved for people who went off their eating-right plan. Though I didn’t do that (or at least not too badly) and, as far as I know, neither did Melanie, we decided what the hell? Who doesn’t need a little “encouragement”? So we caught up with the few, brave cheaters, er, I mean campers, and did some extra exercises, which consisted of running up a hill (during which I was thinking, “Why did I say I’d do this?”) and leg lifts when we got there. I know what you’re thinking: leg lifts, smeg smifts. But these little fire hydrant exercises burn! In a good way, though. How do perform a fire hydrant: Get on your hands and knees. Back straight and completely horizontal. Take on leg, keeping it bent and lift all the way up until it’s perpendicular to your body. Keep it there, and hold for 10 seconds. Take it down, and repeat with the other leg. Doing this after performing a zillion squats and lunges was a challenge, and made the cool-down stretching period feel so very nice.

Day 10

Kirsten Ott — Wed, 03 Sep 2008 21:21:00 GMT

I missed boot camp this morning. Not because I overslept, didn't feel like it or any loser excuse. But because I had a delayed reaction to an ankle sprain that I got yesterday morning. It was quite bizarre, really. First, let me explain that despite my formative years as a child gymnast, I grew into a rather awkward adult. I often bump into walls, tables and counters in places I've known for years. I drop things I'm holding. And I've been known to fall downstairs or trip upstairs for no reason whatsoever. So to think I'd get through boot camp with no incidents would be wishful thinking, indeed. So yesterday, in our warm-up jog down an asphalt path in cloudy darkness, my left foot decided to not go forward, like my right foot was doing, but instead to turn to the left. This was problematic, considering we were gracefully running like a beautiful herd of elk at dawn, and my misstep screwed up the bunch. I hurled forward, bracing myself for the fall, knowing I was about to completely eat it. But I didn't. Maybe my gymnast's balance saved me, or perhaps it was that mental strength I've been working on. Either way, I managed to stay upright as my fellow campers stampeded by. Always caring, an Operation Boot Camp instructor stopped to check on me. She'd watched the entire scene unfold and was astonished I'd not fallen. So there I was, dangling my likely broken ankle in the air, tears in my eyes (I'm working on mental strength, I'm not there yet) and cursing my luck. I was sure boot camp was over, and I was pissed at myself. I couldn't put any weight on it at all. But I kept trying, determined to heal myself in seconds. And strangely, I did. Or rather, it wasn't all that serious in the first place. I finally was able to put my foot back on the pavement, wiggle it around and take off into a jog and catch up with the group. I really didn't think much of it until last night, when my ankle swelled up and I could barely walk. I iced it all evening and elevated it throughout the night, determined to be mobile by morning. But 5 a.m. came, and I winced as I put my left foot on the floor. It was all I could do to hobble to the computer to send my instructor an e-mail explaining my absence. I felt like a jerk. I kept tapping my foot on the ground to check if the results would be different, certain I was just imagining this ridiculous late-blooming sprain. It made no sense to me at all.

Later, I was pleasantly surprised at the kind e-mail I got in return from Nikki, my fearless leader. She advised me to stay off it all week, since returning tomorrow would only irritate it further. And she gave me a detailed series of exercises to try at home while I nursed my sprain. That was very sweet of her, but I have to get skinny! So I elevated my foot most of the day, save a healthy Sunday Paper staff trip to Doc Greens for salads (they're so supportive, no?). Oh, but then they opted to go for ice cream afterwards (I resisted the call of chocolate ice cream mixed with peanut butter cups, but stood in line with them imagining myself thin). All this walking all over Atlantic Station actually made my ankle feel slightly better, and I'm going to faithfully return to boot camp tomorrow to get back in the action. If my ankle starts to cause me any pain, I'll stop, of course. But I sure hope it stays in check. I've got an agenda!

Day 9

Kirsten Ott — Tue, 02 Sep 2008 21:09:00 GMT

Admittedly, I was nervous about today. I wasn’t thinking I couldn’t do it, but I was scared to death of that awful pain rearing its ugly head. Hell, it was awful just getting out of bed, wiggling side to side to avoid stretching that lower right quadrant of my torso. That took some careful maneuvering. But I did it, and at the fantastic hour of 5 a.m., to boot. Out the door at 5:25, with only 5 minutes to wait for Q100’s The Bert Show to start their 5:30 Club start to the day. I definitely felt like one of the club today on the drive to the park, hoping for the best with my workout but I was starting to worry, too, about a possible appendicitis or other issue. Of all the ideal places for it to rupture, Grant Park isn’t one of them. As it turns out, it didn’t rupture. I’m not even sure it’s that serious. But pain makes your brain play funny tricks. I told Nikki about my pain before we began (as I got a big check mark on my log book for the weekend), and she decided it was best for me not to do the painful exercises all this week, but instead subbing lunges for sit-ups, push-ups and planks. Cartwheels weren’t on the schedule. And I did OK. Great, in fact. We sprinted a few times throughout the hour, and I felt like I was flying at some points. Other times, I was winded and wincing in pain. But for the most part, I definitely felt stronger, faster and lighter than last week. I was sore afterwards … I’m still sore. So that hasn’t gone away, but it reminds me what I’m doing for myself. In fact, I should go stretch some more and drink yet another 16 ounces of water.

Day 8

Kirsten Ott — Mon, 01 Sep 2008 19:30:00 GMT

Speaking of outside, it’s about time to go there, especially on this brilliantly sunny holiday weekend. We’ve skipped partying with friends today in order to avoid my weakness: alcohol. And to catch up on sleep. After snoozing until 11:30 and lounging on the couch for two hours, we finally get moving by taking the dogs to the baseball field near our house for some sprints. I do 75 slow lunges through the high grass, careful to keep my back straight, shoulders back, butt low and back knee almost touching the ground, while my front doesn’t go past my toes. It’s not easy, especially with the afternoon sun beating down on me.

Thank goodness for my usual cool morning workouts, I think to myself. I go down on my knees for push-ups and my abdominal muscle issue screams out in pain. I do a few anyway. Terrible idea. So I stand up and finish them out by standing-up push-ups against the baseball fence. I hope that’s OK. It is still challenging but saves me from the tears that have welled up in my eyes from the ab pain. I just don’t want to be a wimp, you know? So what do I do afterwards to really stretch it out? A freakin’ cartwheel. Who cares that I used to be a wanna-be Mary Lou Retton back in the day? That was 23 years ago, and I was a heck of a lot more flexible. The agonizing pain in my side was probably more than I deserved, but it made me stop for the day, recognizing that just because I wanted to work through it, it might be more than I can take care of in one afternoon. Happy Labor Day, indeed.

Day 7

Kirsten Ott — Sun, 31 Aug 2008 19:30:00 GMT

Today, I’m skipping Corks & Forks at the Summer Shade Festival in Grant Park because I don’t trust myself around all that good food yet. It’s a shame, too. But, as the great Oprah once said, “Nothing tastes better than being skinny.” Instead, I run on the treadmill for 15 minutes to a fantastic playlist I’ve made for myself. Then I’m down for 100 crunches and 25 push-ups. I’ve pulled something in my lower abdomen, I believe. Or it’s my appendix. Either way, it’s excruciating. So I quit for the day with some nice, long stretches. Tons of water and mostly OK eating (I did sprinkle some cinnamon sugar on my sweet potato). Pants aren’t fitting any better, and believe me, I’ve got plenty of “skinny jeans” to try on. But I feel better on the inside. We’ll see about the outside…

Day 6

Kirsten Ott — Sun, 31 Aug 2008 00:32:00 GMT

If you think Operation Boot Camp gives days off, you’re wrong. There’s homework for every day we’re not at the park. In our log books, we have a long list of activities to choose from. Today, I woke up extra early for a Saturday, since I wasn’t about to skip out on tailgating in Athens for my No. 1 ranked Georgia Bulldogs. I did a light run for 15 minutes. OK, I walked some, but I tried to keep that to a minimum. I did 10 minutes of stretching, 100 crunches and 25 push-ups, too. Then it was off to the games to try to avoid beer and fried foods. I managed by planning ahead with little bags of baby carrots, unsalted almonds, protein bars and fruit, as well as plenty of water. Planning is where it’s at. Ramsey says, “If you fail to plan, you plan to fail.” Everyone’s being really supportive, which helps immensely. Not as much peer pressure when you're 30, I suppose. I can't say the same for the drunk and pretty young sorority girls falling down around me in their nice little black dresses, ridiculous high heels and chunky red beads screaming "Go Dawgs." Ah, it's so nice to be back at my alma mater. Anyway, we did a considerable amount of walking all over campus today, too, so I'm pretty sure that amounts to extra credit.

Day 5

Kirsten Ott — Fri, 29 Aug 2008 14:18:00 GMT

One might think Friday’s workout would be light. One would be wrong to think such silly thoughts. Today was just as challenging as every previous day, and that’s what I wanted. We jogged to the baseball field in the park today, where a square of lit cones awaited us. After a light warm-up (which is now not wearing me out like it did earlier in the week), we’re divided into groups of four, and we follow our group leaders to particular cones. Then we’re down on the wet grass, doing an activity for two minutes, whether it’s spelling out our favorite pizzas with our feet in the air while we lay on our backs (try lasagna or ice cream, and keep those abs tight!) or alternating crunches (right knee to left elbow and vice versa). Whistle blows, and we’re up and running, or lunging, or doing high knees to the next station to do another activity. We’re always moving. Even if we’re waiting on an instructor to tell us what to do or for the person in front of us to move, we’re always doing something and keeping our heart rates up and, hopefully, burning fat. I’m going to post some pictures throughout the month, so you can see if I’m making progress. My pants don’t fit any better today, but I do feel better, and I’m not going to give up yet.

Day 4

Kirsten Ott — Thu, 28 Aug 2008 14:00:00 GMT

Being physically fit has just as much to do with eating right and being mentally right, too. The food temptations in my job are high, and someday soon I'll teach myself willpower, but for now, I'm sticking to eating at home. I'm thankful for my fiancee, who willingly allowed me to dump out everything unhealthy in our fridge and pantry, and fill it back up with healthy boot camp-approved food, like sweet potatoes, whole grain and brown rice, beans, barley, corn, apples, high-fiber cereals, veggies, salmon, edamame, chicken, part-skim string cheese and protein bars. Out in our house were the trays of cookies, trips to Wendy’s, Bubba Burgers and overflowing bowls of pasta paired with a loaf of garlic bread and a bottle of wine. Maria’s Italian, what else can I say? Anyway, those days are gone for now … and quite possibly for good. The strange thing about eating right is that it’s addictive, too. And it’s easier with Operation Boot Camp, since about an hour or two after our workouts, Ramsey sends out information-intensive e-mails loaded with helpful tips like how to eat in restaurants (tell that waiter to take that bread basket far away from you), what to cook with your new groceries (Leslie Fight provides Operation Boot Camp with a month’s worth of healthy menus), and how to speak positively to yourself (telling yourself ahead of time that you can do something actually works—who knew?).

The troops are very positive at boot camp. There are about 20 campers and about 12 instructors. Me and three others are usually the slowest and last to finish most activities, so we’re never alone. Someone is almost always in my ear, giving me a pep talk, cheering me on and, most importantly, doing the activities with me. There’s no ridiculous drill sergeant screaming at us from the sidelines. These people are around my age, in great shape and are thriving on the work out and wanting me to get into it, too. It’s infectious, I must say, and it helped me get through the suicide-style sprints today, which were divided up between thigh-burning lunges, high-knee running and reps of crunches and push-ups. I feel stronger by the second, and I’m hoping skinny’s not far away.

To be fair, Ramsey and Nikki said up front that this is only a 30-day program; don’t be foolish thinking you’re going to drop 40 pounds in one month. In fact, stay off the scale altogether, they advise. Instead, it’s better to try on a tight pair of jeans at the end of every week to monitor your progress. Still, I’m hoping to be the exception to the rule and drop some serious weight this month. I’ll be honest. Being strong’s not the only thing that’s important to me. It matters, sure. But only to give me the endurance and energy that helps me work out harder and longer when I exercise in order to melt the fat and achieve the fabulous figure I want.

Day 3

Kirsten Ott — Wed, 27 Aug 2008 13:16:00 GMT

Push-ups are harder than they look. But I’m getting through them. You’ll be amazed at what you can do when everyone else around you is doing them. Accountability is everything for me. This morning, we did an insane amount of planks, push-ups and crunches, in between spurts of snaking around cones with our fellow campers laying down doing those exercises. In the dark. In the rain. But, trust me, I’m not complaining. I felt absolutely amazing when all was said and done. So much so that I danced in the shower afterward. Like, I really rocked it out. I have a new cool toy called the EGO iceBar, a waterproof speaker system for the iPod. So I blasted Sugarland’s latest album on iTunes, while I soaked up the hot water, more energized than I’ve been in years. I’m not saying I’m not sore, but I feel amazing. So far, I'm doing all right, even with the drinking water, six small meals and no alcohol.

Day 2

Kirsten Ott — Tue, 26 Aug 2008 13:42:00 GMT

I gave up my tickets to Fashion Cares with Isaac Mizrahi last night for fear of all that fabulous food and cocktails from F.A.B., not to mention the damper it would put on my much-needed sleep. Thank goodness I did skip it. I hear the cake from Highland Bakery was to die for. The alarm sounded at 5 a.m. this morning. We’re to report for boot camp at 5:45 every week day, and latecomers will be subjected to extra work. I’m well-rested since I immediately fell asleep at 9 last night due to pure exhaustion from 1) waking up at the ridiculous time of 4:45 yesterday morning, and 2) from the unusual physical exertion I’d put my body through. But my mind hasn’t caught up with my body this morning. I’m wide awake but moving slowly. I’m struggling through the soreness—quads and hamstrings especially.

I skip eating this morning before the workout, per Ramsey and Nikki’s recommendation, as you burn fat easier when there’s nothing in your stomach. Instead, I down eight ounces of water on my drive to Grant Park to hydrate my system for the workout. This method isn’t working quite yet. So far, I’ve found I’m still parched as hell during our workouts. So today I’m going to try to drink at least 60 ounces, and see how I do tomorrow. Part of the problem is that I drink coffee, and that’s a diuretic, which dries me out and thus I require even more water to override the coffee’s effect on me. But I insist that I’ll continue to drink it. If I have to give up alcohol (a surprisingly hard thing to do for this food editor who enjoys a glass of wine with every dinner at home or on the town), I’m surely not budging on my morning vice. This is in addition to the six small meals I’m supposed to be eating. So far I’ve done rather well: This morning, I had a slice of whole wheat toast topped with a smidge of Smart Balance and sugar-free all-fruit preserves, black coffee and one egg scrambled.

Today’s boot camp was tough. When we arrived, we were given rubber exercise bands. After a brief warm-up jog with short bursts of skipping, jumping jacks and tire runs, we were knee-deep in pouring rain and, admittedly, loving the coolness of the dark morning showers while conquering the entire park in the dark. We stopped at grassy stations, dropped down to our elbows and toes in plank formation to strengthen our abs, then we were up, stretching the bands from under our feet and out to our sides, slow pulses, deep burns and working hard. Then we were off, running on wet concrete, arms raised, stretching the bands across the purple sky. It was hard not to feel like a champion holding not one but two Olympic torches, running up and down concrete steps to Grant Park’s few edifices. I wasn’t able to run the entire time—I had to make the choice between arms raised or running—doing both wasn’t an option just yet. But I was proud to finish strong, and so thankful for the hot shower awaiting me at home.

Day 1

Kirsten Ott — Mon, 25 Aug 2008 17:30:00 GMT

Today was my first day of boot camp, and I must admit that my emotions leading up to this day have been full of eager anticipation. I was excited about beginning a new chapter in my life. My alarm went off at 4:45, and I was up immediately. For the first day, we had to be there at 5:30 for extra time to talk. Fearful of what the punishment was for latecomers, I arrived with five minutes to spare. In a dark parking lot lit only by street lamps, we started with the greetings from our team instructors, Ramsey and Nikki, followed by nutrition advice (eat six small meals a day with protein, carbs and veggies; no alcohol, no fried foods and no sweets) and explanations of our log books (write in them every day, record every food and drink we consume, along with notes about how we're feeling before and after our workouts). Then we were off on a fitness test.

The main goals were to test how we do at the beginning of the program against our performance at the end. I'm 30 years old, an ex smoker (I quit one and a half years ago after smoking nearly a pack a day for 15 years--gross, I know) and my weekly exercise consists of walking from my car to the office and back, climbing a few stairs in the house, light gardening, a rare walk on the treadmill and watching the dogs play in the yard as I sip a strong margarita from the sunroom. With the past year's weight gain and my sedentary lifestyle, I was more than surprised at my performance during the testing. I ran a mile in 15:33.

In high school, I was at 9 minutes, so this added 6 minutes and change really isn't all that bad in my mind--for a starting point, of course. I was able to crank out 25 push-ups in one minute (um, 20 of them being the facilitated variety), and 19 dips (again, I got some leeway here with bending my knees for 7 of them). For sit-ups, I was determined to do well. After all, I was the undisputed sit-up champion of my fourth and fifth grade class at 60 sit-ups in 60 seconds at Barnett Shoals Elementary. Alas, I didn't meet my goal. I barely squeaked out 25 full sit-ups before I nearly passed out.

All these exercises were balanced with a high-intensity warm-up of jumping jacks, tire runs and lunges; then, the most welcome cool-down stretching period. I felt like I was going to throw up. I almost did. Instead, I hopped in my car, cranked the A/C and peeled out of the parking lot, woozie and sore. Chilled to the bone on the drive home, I gave myself an invisible pat on the back and made a pact with myself that this was the first day of the rest of my physically fit life, and there was no turning back.

Kirsten Goes To Boot Camp

Kirsten Ott — Sun, 24 Aug 2008 15:07:00 GMT

Rubenesque. Full-figured. Curvaceous. Pear-shaped. Bootylicious. These are terms I apply to myself. Fat, overweight and out-of-shape are all words I try to avoid. But when I recently got on the scale at my doctor’s office for a long-overdue physical, the number was staggering. A number I can’t bear to repeat here. But know that the digits had increased by exactly 30 pounds since I began my position as life, food and style editor here at The Sunday Paper, where I make my living tasting the best (and worst) dishes in Atlanta. With my upcoming nuptials looming in the distance and my doctor shaking his finger at me about heart disease, adult-onset diabetes and BMI goals, I knew I had to do something. I checked out a few options, and the best one I found for me was Operation Boot Camp. The month-long program is offered at multiple locations around Atlanta and at a variety of times. I chose Grant Park since it’s closest to my home, and then I selected the 6 a.m. time slot, which meets Monday through Friday for four weeks. Once I submitted my form online, I knew there was no turning back. I’m dedicating myself to getting fit, and you’re welcome to follow my progress here with my regularly appearing blogs. Interested in signing up for boot camp? Click on the link for more information: Operation Boot Camp.