Emily Myers, the proprietor of Atlanta-based jam company, Emily G’s Jams has come up with a fun and delicious new recipe for the classic Hurricane cocktail.
Emily G’s Hurricane
3 T. Emily G's Strawberry Pineapple Jam
Juice of one lime
1 T. Grenadine
1 oz. Triple Sec
2 oz. light rum
1 oz. dark rum
In a small bowl, microwave jam for 10 seconds. Using a whisk, blend with Grenadine, Triple Sec, and Lime Juice. Pour into a shaker. Add both rums and ice to the shaker. Shake thoroughly. Pour drink into a 10-12 oz. glass (or a jam jar) filled with ice. Enjoy!
Hot day? Fear not! Flavors has a Valentine Sangria Recipe for you from Lucia's Italian Restaurant, to be imbibed poolside or any time you need a light, refreshing drink (like a on 90 degree day in Georgia!)
Here's what you need:
2 orange slices
2 lime slices
Muddle the fruit in a 16 ounce glass
6 ounces dry champagne
LOTS of ice
1 maraschino cherry
Splash of cherry juice
Top with a spritzer of Sprite (or LaCroix water for fewer calories)
Lucia's Italian Restaurant
4705 Woodstock Rd NE
Roswell, GA 30075
1 clove Garlic, peeled
4 small Anchovy Fillet
2 large Egg Yolk, raw
1 tbs Dijon Mustard
2 medium Lemon, juiced
1⁄2 cup VSOP Extra Virgin Olive Oil, your favorite robust varietal
1⁄3 cup Parmesan Cheese, freshly grated
Pinch Fresh Cracked Black Pepper, to taste
1⁄2 cup VSOP Extra Virgin Olive Oil, your favorite robust varietal
2 Heads Romaine Lettuce, or six (6) hearts of romaine, washed & dried
1 cup Garlic Croutons
1) Put the garlic, anchovies, egg yolks, mustard, lemon juice into a blender and process for 30 seconds until the mixture is smooth.
2) With the blender running, slowly pour the extra virgin olive oil to emulsify the dressing. Stir in the parmesan cheese, a pinch of sea salt and a couple of good grinds of black pepper. Refrigerate the dressing if you will not be using it right away.
3) Tear the lettuce into a large bowl (or roughly chop and add to bowl). Add enough dressing to coat the salad to your liking. Toss to incorporate the dressing evenly. Add some extra grated Parmesan cheese and the croutons. Toss the salad and serve immediately.
Chef Ryan & Jen Hidinger are teaming up with Chef Ryan Smith & Kara Hidinger to open their flagship restaurant Staplehouse
, a casual, fine dining experience where all proceeds will benefit The Giving Kitchen Initiative
. The Giving Kitchen is designed to assist the metro Atlanta restaurant community when industry members are impacted by sudden medical or unanticipated hardship. The story and inspiration behind this heartwarming tale can be seen here
.It describes Chef Ryan Hidinger's diagnosis of Stage IV gallbladder cancer and the outpouring of support from the Atlanta community that encouraged them to continue their plans to open Staplehouse and
start the The Giving Kitchen Initiative. For more information and to show your support of Team Hidi and Staplehouse you can sign up on their website
for an e-mail newsletter or follow their progress on Facebook
and follow them on Twitter @staplehouseATL .
The Meals on Wheels Summer Suppers start on April 28 and there are still seats at the tables for you! You can register on their website
for a four course meal WITH wine pairings, graciously hosted by incredibly talented Atlanta chefs. All proceeds go to benefit the Meals on Wheels Atlanta program, a nonprofit designed to provide nutritious and delicious meal service for over one hundred thousand seniors in the Atlanta area. If you can't make it to a Sunday Supper, please consider donating
to the cause!
This year marks the 25th anniversary of Taste of the Nation Atlanta hosted to benefit Share Our Strength. On April 11th 2013, Atlantans were treated to tastings from 50 of Atlanta's most celebrated chefs
with live and silent auctions, wine tastings and live entertainment. Flavors
was thrilled to join humanitarians and foodies for this celebrated event! Taste of the Nation funds the Share Our Strength's No Kid Hungry
to help end childhood hunger in America and continues to support the Atlanta Community Food Bank, Genesis: A New Life, and Share Our Strength's Cooking Matters™Georgia programs. Culinary talent was seen from every corner of Atlanta with live and silent auctions, including a preview dinner to Chef Kevin Gillespie's new restaurant Gunshow and In-Home Chef Dinners from Chef Linton Hopkins, Scott Serpas, Carvel Grant Gould, Tyler Williams, Zeb Stevenson, Chris Hall and Hilary White! Please enjoy the pictures below of a small sample of the culinary delights found this year at the Georgia Aquarium. Feel free to use these tantalizing images as motivation to attend next year's fundraiser!
Dear Flavors Magazine
We would like to make the announcement that the information and articles for our blog Flavors NOW and Fresh Bites will be posted slightly differently. If you'd like to find articles and posts regarding news and the dining scene in Atlanta please check our blog site Flavors NOW
! For upcoming events and exciting special offers from our restaurant partners, please check out the tab titled: Flavors Fresh Bites
! Thanks so much for your continued support and don't miss out on any of our print
By Teresa Tobat
Share Our Strength’s Taste of the Nation
Share Our Strength invites Atlantans to a special gala honoring the 25th anniversary of Taste of the Nation Atlanta, the largest Taste of the Nation culinary benefit in the country. This event will be held at the Georgia Aquarium on April 11th 2013, attracting foodies and humanitarians for an evening filled with gourmet samplings from 50 of Atlanta’s most celebrated chefs, as well as live auctions, wine tastings and live entertainment. All of the net proceeds from Taste of the Nation Atlanta will help fund Share Our Strength’s No Kid Hungry campaign to end childhood hunger in the United States and continue to support local organizations including the Atlanta Community Food Bank, Genesis: A New Life, and Share Our Strength's Cooking Matters Georgia.
General admission tickets are $250 per person. VIP admission tickets are $350 per person. Tickets can be purchased atlantataste.org
or by calling 770.436.5151
Georgia Ensemble Theatre Brings “Hello, Dolly!” to Roswell
Roswell’s Georgia Ensemble Theatre's season finale will conclude with the theatre’s first-ever classic Broadway show, “Hello, Dolly!” This musical, based on Thornton Wilder's "The Matchmaker," is about life's second chances as seen through the eyes of matchmaker Dolly Levi. This 10-time Tony award winning musical features some of the most beloved songs of all time, including "Before the Parade Passes By," "It Only Takes A Moment," and the all-time favorite, "Hello, Dolly."
For more information and to purchase tickets, please visit get.org
Plenty is Brewing Over at Moondog Growlers
If craft beer is one of your favorite libations, Moondog Growlers probably has something in store for you. Head to its Sandy Springs location on April 13 for 1 to 3 p.m. for some Jailhouse Brewing beers including Slammer Wheat, Deep (deep, deep) Undercover, Misdemeanor Ale and Break Out Stout. On April 11 from 6:30 to 8 p.m., Moondog Growlers’ Dunwoody store will be pouring New Belgium craft beers like Shift, Hoppy Bock and Cascara Quad.
If you’re a home brewer, the deadline to enter the Heritage Sandy Spring Beer Fest
is this Saturday.
For more information, please visit moondoggrowlers.com.
Fresh Arugula Pasta with Creamy Garlic & Mushroom Sauce
Recipe by VSOP TaproomPerfect for lunch or as a side dish at dinner. Ingredients:
1/2 cup baby arugula, washed
1 tablespoon fresh lemon juice
1 1⁄2 cups semolina flour, fine
3⁄4 cup all-purpose flour
3⁄4 teaspoon fine sea salt
2 large eggs
1 tablespoon VSOP Organic Garlic Extra Virgin Olive Oil
2 tablespoons VSOP Organic Garlic Extra Virgin Olive Oil
1 medium shallot, minced
1 cup fresh mushrooms, shiitake or portabella, thinly sliced
2 cloves garlic, minced
1⁄2 cup white wine
1 cup heavy cream
1⁄2 cup Tellagio cheese, (and/or Fontina cheese)
pinch fine sea salt, to taste
pinch fresh cracked black pepper, to taste Instructions
1) Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
2) Place all the dry ingredients in to the bowl of a food processor and pulse to combine
3) Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
4) Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
5) This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. Bring a large pot of heavily salted water to a boil.
6) Heat the garlic extra virgin olive oil in a large sauté pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and sauté until just barely golden. Add the garlic and sauté for an additional minute
7) Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste. Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the sauté pan. Simmer for a minute and then serve with additional cheese over the top, if desired. Enjoy!
With the weather, so changes the menu! See what changes Vinny's has made!Vinny's on Windward Parkway has made some exciting new changes to their menu including their Linguine Alle Vongole and Tortelloni Di Vitella featuring their own in-house pasta. Save room for dessert because their Torta Frangipane Di Pere (or pear frangipane tart with bourbon caramel ice cream! YUM!) is bound to fill any space left in your tummy! Check out their full menu here.
Want to learn more about wines? Here's your chance to tour Europe with the professionals at the Cooks Warehouse!
The Wine education tours are hosted by the Senior Wine Educator and Certified Sommelier, Don Hackett and language and culture editor, Jennifer Pounds. This is the 4th year that Jennifer and Don have hosted Wine Education tours to Europe. The trip includes a single or double occupancy room to France (May 26th to June 1st) or Italy (June 2nd to June 8th) for 6 nights, breakfast Monday through Saturday and most lunches and dinners, plus all wine tastings. For more information please call 404-523-6704. Enjoy your travels!
The Iberian Pig hosts its 2nd Wine Dinner with a Four Course Menu
$65 gets you an exclusive taste of La Rioja Alta wines at The Iberian Pig. The four course tasting menu showcases the aged wines of La Rioja Alta and the skill and creativity of Executive Chef Chad Crete. You can find the entire menu on The Iberian Pig's Event page
or can call 404.371.8800 for reservations and more information.
South City Kitchen Midtown is celebrating its 20th Anniversary and you can win!
To show its appreciation of 20 years in Atlanta, guests are encouraged to share their favorite South City Kitchen Midtown memory, dish or photo on Twitter with the hashtag #sckm20 or on its Facebook page at www.facebook.com.sckmidtown
before May 31 to be entered to win a $250 dining card.
Aspens Signature Steaks East and West Cobb Weekly Specials
Aspens has something deliciously Spring every night during the week at their East and West Cobb locations including $.50 oysters on Tuesdays and a Sunday brunch buffet from 11 a.m. to 2:30 p.m. Check out their facebook page (East
) to keep updated!
JCT Kitchen Attack of the Killer Tomatoes Tickets Go on Sale
As winter weather has decided to hang around this spring, July seems oh-so far away. But nevertheless, summer is coming and tickets for JCT. Kitchen’s Attack of the Killer Tomato Festival, which will be held on July 21, went on sale April 1. JCT. Kitchen & Bar
is hosting another celebration of the South’s best chefs, farmers and mixologists, who will join forces to benefit Georgia Organics. Each featured chef (some hailing from Atlanta’s top restaurants) is paired with a local farmer to create a tomato dish for attendees to sample, while the featured mixologists stir up their own signature tomato cocktails. Festival goers and high-profile judges including Garden & Gun
Deputy Editor Dave Mezz and James Beard Award-winning authors Matt and Ted Lee, will vote for their favorite dishes and beverages.
Tickets purchased by June 30 are $55 per person and $50 for Georgia Organics members. All ticket prices will increase to $70 per person starting July 1.
To purchase tickets, please visit xorbia.com/e/gao/killertomato2013
. For more information about the festival, please visit http://killertomatofest.tumblr.com
or their facebook