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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.