By Teresa Tobat

From specialty cocktails that benefit a health agency to bluegrass music at a local vineyard, our friends are hosting an eclectic mix of events in the coming weeks. 
Bluegrass at Wolf Mountain Vineyards & Winery

Listen to live bluegrass music while soaking up the mountain views at Wolf Mountain Vineyards and celebrate the awakening of the vines with a special bluegrass brunch on April 29.

This event is $30 per person plus tax and gratuity. Wine is additional by the glass or bottle. Seatings are at 12:30 and 2:30 p.m. Call 706/867-9862 for reservations.

180 Wolf Mountain Trail
Dahlonega, GA 30533
wolfmountainvineyards.com
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Kurt’s Bistro Hosts Single Malt Scotch Tasting 

Make like a true spy and try some Scotch whisky directly from Scotland on April 25 from 7 to 9 p.m. For $15 per person, you can sample six different types of Scotch aged 10 years or more (menu subject to change). Reservations are suggested.

3305 Peachtree Industrial Boulevard
Duluth, GA 30096
770/623-4128kurtsrestaurant.com

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Special Drink Menu at Baraonda Ristorante & Bar Benefits Health Agency 

All throughout May, guests at Baraonda Ristorate & Bar can enjoy a few drinks to benefit the Leukemia & Lymphoma Society during “Bubbles Month.” Signature drink specials, including pink Prosecco, a pink passion cocktail and bottles of Riondo Prosecco, will be available. One dollar of every drink purchased will be donated to the Leukemia & Lymphoma Society—an organization dedicated to finding a cure for leukemia, lymphoma, Hodgkin's disease and myeloma and improving the quality of life of patients and their families.

To wrap up the celebration, Baraonda will host a Bubbles Tasting on May 31. Guests can enjoy themed Prosecco drinks paired with culinary creations from Baraonda’s Chef Costanzo Astarita. Twenty percent of ticket sales will be donated directly to the Leukemia & Lymphoma Society. For more information, please visit baraondaatlanta.com.

710 Peachtree Street
Atlanta, GA 30308
404/879-9962

Theo’s Brother’s Bakery, West Cobb, Presents Lunch and Learn

In partnership with Maximized Living, an organization with a global initiative to educate and change the way healthcare is viewed and delivered, Theo’s is hosting 20-minute Lunch and Learn discussions with guest speakers about nutrition and other related topics.

These are every Wednesday at noon on the patio at Theo’s West Cobb location. Only 25 seats are available each week.  

3625 Dallas Highway, Suite #645
The Avenue West Cobb
Marietta, GA 30064
770/919-7171
sedgwickrestaurantgroup.com/theos_cobb.html

 
 
By Teresa Tobat

From an aspiring chef’s cook-off to an outdoor brunch celebrating spring, the events our friends are hosting this month are sure to add a pleasant twist to your culinary routine.

Aspiring Chefs Compete for Scholarships in Cook-off

High school seniors and graduates who aspire to be chefs will put their culinary skills to the test as they compete for tuition scholarships on April 21 at The International Culinary School at The Art Institute of Atlanta. The competitors will each cook a two-course meal that must be prepared and served in two hours. The chefs must create shrimp cocktail, sautéed chicken breast with a creative garnish, and rice pilaf and broccoli sauté from recipes distributed in advance.

Professional chefs and culinary faculty will judge the aspiring chef’s meals on five technical skills including knife skills, safety and sanitation, organization, cooking techniques and clean-up, as well as five qualities of the finished dishes—temperature, taste, texture, portion size and presentation. The winners will earn tuition scholarships.

For more information, visit www.artinstitutes.edu/culinary or call 800/275.4242.

Auction Raises Money for Alliance Theatre

A few weeks ago, we wrote about “A Tony Evening” fundraiser that supported Alliance Theatre and its educational programming. If you weren’t able to attend, the good news is that a few items are still up for auction. To view the last few goods, please visit http://preview.tinyurl.com/7t49fus.
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MARKET’s “Spring Fling” Brunch 

To celebrate the return of warmer weather, considering paying a visit to MARKET for its Spring Fling brunch on April 29. From 12:30 until 4 p.m., enjoy the restaurant’s full brunch menu outside on its patio (provided it doesn’t rain), music and bottomless Bloody Marys and mimosas for $14.

Reservations are strongly recommended. The restaurant also will provide a three-hour complimentary valet.

3377 Peachtree Road NE
Atlanta, GA 30326
404.523.3600
marketbuckhead.com

 
 
From an expo at the Marriot to a fancy luncheon, these coming events from our friends will leave you full and knowing that your meal supported a local organization.

By Teresa Tobat

A Taste of Buckhead Business

For a chance to nosh on cuisine from some of Buckhead’s finest restaurants for a fraction of the price, consider attending A Taste of Buckhead Business on April 30. Hosted by the Buckhead Business Association (and sponsored by Flavors magazine), this event features 20 of Buckhead’s best restaurants and exhibits from 35 companies based in the area.

The reception is from 5 to 6 p.m. The Expo is from 6 to 8:30 p.m. The event will be held at the Marriot Buckhead Hotel and Conference Center. Tickets are $10 per person and can be purchased in advance or at the door. To buy tickets, visit buckheadbusiness.org.
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Elegant Ladies Hat Luncheon 

Beauty Becomes You’s annual Elegant Ladies Hat Luncheon will be held at the Piedmont Driving Club on April 24 at 11 a.m. The luncheon supports Beauty Becomes You’s mission to preserve the dignity and self-respect of seniors through the provision of personal, aesthetic-care solutions that maintain and improve appearance while lifting self-esteem, building self-confidence and ensuring a strong sense of personal pride. 

For more information, please visit BeautyBecomesYou.org.

Open Hand Hosts “Dining Out for Life” Fundraiser

To get your fill and help a local organization, consider eating out on April 25 to benefit the nonprofit Open Hand. More than 100 Atlanta metro area restaurants will donate 20 percent or more each parties’ total check to support the community nutrition programs of Open Hand.

Open Hand is a nonprofit organization that provides medically-appropriate meals and nutrition education to homebound seniors and individuals living with chronic illnesses. Open Hand, the nation’s largest community-based provider of home-delivered meals, prepares and delivers more than 5,000 meals daily across 17 Georgia counties.

Please visit DiningOutforOH.org for a complete list of participating restaurants. Please visit ProjectOpenHand.org for more information.

 
 
By Jennifer Bradley Franklin
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Lately I’ve been on a mission to change up dinners at my house a bit, while keeping them healthy and packed with veggies. I’ve made this recipe twice now, and it’s quickly becoming a favorite in my rotation of staples, since it’s fast, easy and can accommodate just about any veggies you have on hand.

Serves 3 or 4


Chicken:
½ cup 2% Greek yogurt (I used the Fage brand)
2 Tbsp. olive oil
2 Tbsp. cider or red wine vinegar
juice of ½ a lemon
½ Tbsp. minced garlic
½ tsp. oregano, dried
salt & pepper, to taste
¾ pound chicken tenders

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Tzatziki Sauce:
½ cucumber
¼ cup 2% Greek yogurt
1 tsp. lemon juice
salt & pepper, to taste

Gyros:
4 flatbreads (I used the Flat-Out brand - 12 grams of protein and lower in carbs)
olives, chopped
5 large romaine lettuce leaves, chopped
1 tomato, diced
small onion, thinly sliced
pickled banana or Greek peppers, sliced
½ red pepper, chopped

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Method:
Mix the first seven items in the chicken portion. Toss the chicken tenders in the marinade and let sit for at least 20 minutes at room temperature.

Preheat oven to 375 degrees. Allow marinade to drip off chicken tenders before placing them in a large glass baking dish. Bake for 20 minute or until just done. When tenders are done, roughly chop.

While tenders are cooking, grate cucumber with a box grater and drain very well onto paper towels, using a second set of towels to press as much moisture out as possible (otherwise the sauce will be watery). Mix the drained cucumber pulp with the other ingredients and salt and pepper to taste.

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For a family-style meal, allow everyone to build their own wrap. Enjoy!

 
 
By Jennifer Bradley Franklin

Easter has always been one of my favorite holidays. Certainly, the requisite chocolate doesn't hurt (Cadbury mini-eggs are my indulgence of choice - you have to love a day when it's appropriate to consume a whole pack of chocolate before noon!), but I love the time spent around a table packed with family, usually after a morning church service. Here are some of my favorite recipes, just perfect for this important holiday. Some are new, some old, but all would be perfect to share with anyone you love. Wherever you're celebrating, our team at Flavors wishes you bon appetit! 
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Truffle Deviled Eggs
These delicious starters are bright yellow (hopefully to remind you of spring daffodils and NOT of the pollen that has so ungraciously blanketed Atlanta of late) and the addition of truffle offers a twist on the traditional. This recipe appears in the spring (current) issue of Flavors and is courtesy of ADAiRE Professional Chefs. Best of all, they are quite easy to make! 
Yield: 6 servings

6 large hard-boiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons truffle cream or shavings
1/4 cup mustard salt and white pepper to taste
2 cups arugula
1/4 cup truffle oil
1 bunch fresh chives, chopped

Carefully cut eggs in half and remove yolks. To serve as pictured, halve eggs as shown and cut small slice
off bottom of each egg to stabilize them. Combine yolks, mayonnaise, truffles and mustard. Add salt and
white pepper to taste. Pipe yolk mixture back into egg whites. Toss arugula with truffle oil and finish with
salt and pepper. Garnish with fresh chives. 

Corn, Feta & Tomato Salad 
I love this recipe - it's simple and easy to double (or even triple for a large group). A friend passed it along to me years ago, and it's been a staple recipe for me ever since. Plus, I find that marjoram (the "secret" ingredient!) is an under-used herb, so it adds a nice surprising flavor. Forgive me for not having a photo immediately - hopefully I will add one after I make up a batch this Easter weekend! 
Yield: 4 servings

3 large ears of corn (you may grill these or microwave them, if you're in a hurry), shaved off of the cob
1 pint of cherry or grape tomatoes, cut in half (use red  or orange, or a mix; yellow is too monochromatic with the corn)
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
Sea salt and pepper, to taste
2 Tbsp. fresh marjoram (may use dried, if necessary), the tiny leaves picked off of the stems
1 tsp. lemon juice
1/2 cup feta cheese, crumbled 

In a large bowl, combine the corn, tomatoes and feta cheese. In a separate, small bowl, whisk together the olive oil, vinegar, lemon juice and salt and pepper (salt conservatively, so that you can add more later). Toss the dressing with the salad, and add the feta cheese and marjoram. *Since the feta is salty, taste first before adding more salt to taste. NOTE: While you can serve this salad immediately, the flavors marry well if left in the refrigerator for at least an hour. 
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Pesto Pork Tenderloin
This recipe was another favorite recipe from  ADAiRE Professional Chefs from my spring entertaining article in the current (print) issue of Flavors. I'm honestly not a huge fan of ham (I think I've been in too many countries where ham was a staple and it's turned me off a bit), but this recipe offers an updated take on traditional Easter pork. The pesto crust on the outside is a lovely green and the panko offers a nice crunch, while the meat is perfectly tender. 

Yield: 6 servings

2 cups chopped fresh basil 
1/2 cup olive oil
2 tablespoons pine nuts
2 garlic cloves, minced
1 teaspoon salt
1/2 cup grated Parmesan cheese 
2 tablespoons butter, softened
1/2 cup panko bread crumbs
3 pounds pork tenderloin
 salt and pepper to taste

Preheat oven to 400 degrees. Combine basil, olive oil, pine nuts, garlic, and salt in a food processor and
blend, scraping down the sides occasionally until well blended. Transfer to a bowl. Beat in Parmesan cheese
by hand then beat in softened butter and panko. Season pork tenderloin with salt and pepper and coat with
the pesto mixture. Roast in oven for 20 minutes. Remove and let pork rest for 5 minutes before slicing and
serving. 

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New Perry Hotel Lemon Chess Pie
Growing up, I was a chocolate girl all the way - fruit didn't seem like much of a dessert. However, lemon chess pie was one of the things I always looked forward to, particularly this recipe, which is one of my mother's favorites. It was clipped out of a magazine ages ago (likely by my grandmother, "Dee Dee" or even her mother, Grandma Georgie), originally on the menu at the historic New Perry Hotel, in Perry, Georgia. I cheat a little and use a store-bought crust, but more power to you if you brave making your own (one of my goals for 2012!). It ends the meal on a sweet note, and it is beyond simple to make - just mix the ingredients, pour into the crust and let the oven do the rest of the work!

Yield: 8 servings


1 1/2 cups sugar
Finely grated zest of 3 large lemons 
Juice of 3 large lemons (under NO circumstances use bottled - fresh is the ONLY way to go!)
5 large eggs
1/3 cup butter, melted
One 9-inch unbaked pie shell

Preheat oven to 325 degrees. Combine sugar, zest and juice in a bowl. With a hand mixer, beat yolks in one at a time. Drizzle butter in, beating constantly. Pour filling into prepared pie crust and bake, on a cookie sheet for about 45 minutes, or until lightly brown. Remove from oven and cool on a wire rack (pie should be room temperature before attempting to cut it). Enjoy! **Store in the refrigerator. 

 
 
By Teresa Tobat
From a musical featuring Johnny Cash songs to a food and wine fundraiser, see what our friends have to offer you in the coming weeks.
Beverly Bremer Offers Professional Silver Polishing
Spring cleaning is probably on your to-do list, and if you have any silver that needs polishing, consider paying a visit to The Beverly Bremer Silver Shop. Two full-time professional polishers will be on hand to make your sterling shine. Call 404/261.4009 or 800/270.4009 for pricing.

3164 Peachtree Road NE
Atlanta, GA 30305
beverlybremer.com
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Celebrate Atlanta’s Alliance Theatre at “A Tony Evening” Gala
“A Tony Evening” is the annual gala benefiting Atlanta’s Tony Award-winning Alliance Theatre and its educational programming. This year’s gala will take place on April 14 at the Loews Hotel Atlanta. American Idol’s season one runner-up Justin Guarini will provide entertainment throughout the night.

For more information, please visit atonyevening.com

Georgia Ensemble Theatre Presents the Johnny Cash Musical "Ring of Fire"
All you Johnny Cash fans have a chance to hear some of The Man in Black’s greatest hits performed live from April 12 to 29 at the Roswell Cultural Arts Center. The Johnny Cash Musical Show “The Ring of Fire” celebrates the lives and stories behind some of Cash’s best-known songs. To purchase tickets, call 770/641.1260 or visit get.org.

Roswell Cultural Arts Center  
950 Forrest Street  
Roswell, GA 30075

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Share Our Strength Hosts Taste of the Nation
More than 40 of Atlanta’s finest chefs (some of whom are shown toasting the hundreds of thousands of dollars raised at last year's event) will gather to participate in Share Our Strength’s Taste of the Nation on April 12 at the Georgia Aquarium. This food and wine event will feature specialty cuisine samplings, live, silent and beverage auctions, wine tastings and live entertainment. This year’s fundraiser will feature Bravo TV’s 2011 Top Chef Masters season three winner Floyd Cardoz as its honorary chef All of the proceeds raised during Taste of the Nation Atlanta help fund Share Our Strength’s No Kid Hungry Campaign to end childhood hunger in the United States and support local organizations. To purchase tickets, call 770/436.5151 or visit atlantataste.org.

For more information include ticket prices and times, please visit atlantataste.org.