Davio’s Northern Italian Steakhouse is pleased to invite family, friends, celebrities and celebrity chefs to its six-year anniversary party on August 30 from 6 to 9 p.m.

Hosted by local publication Simply Buckhead, guests are invited to enjoy complimentary appetizers, a cash
bar and music by DJ Willie T (Tommy Owen of the Bert Show). Proceeds from a cash bar and silent auction,
with gifts from Lilly Pulitzer, Michael Kors, Elie Tahari, Vince, The Spa at Mandarin Oriental, W Hotel
Buckhead and many more, will benefit Bert’s Big Adventure.
“We’re thrilled to be able to celebrate six years in the great city of Atlanta,” said Paul Dunn, general
manager of Davio’s Atlanta. “We have enjoyed becoming a go-to restaurant in this community and appreciate
all of our loyal customers.”

“Opening a restaurant in the southeast was new territory for me,” said Steve DiFillippo, owner of
Davios.“I couldn’t be more pleased with all of the success we have had at the Atlanta location.”
The option for a sit-down dinner is also available the evening of August 30. For more information or to
make a reservation, please call (404) 844-4810 or visit www.davios.com/atl. Please RSVP to
anny@davios.com by Aug. 22, to attend.

About Davio's:
The concept behind Davio’s Northern Italian Steakhouse is simple, regional Italian food with a focus on
the grill. Everything is prepared by hand using the finest ingredients. Davio's serves everything from aged
steaks to simple-yet-unique pasta creations. Davio's takes great pride in serving guests with an expert
kitchen and attentive staff in the dining room, seeing to every guest’s enjoyment of their meal. DiFillippo
recently published his first book, It’s All About the Guest: Exceeding Expectations in Business and in Life,
the Davio’s Way (Lyons Press, an imprint of Globe Pequot Press, on October 15, 2013 (ISBN 978-0-7627-
9138-5, $26.95, Hardcover) Amazon #1 Bestseller. For more information visit www.davios.com or
www.stevedifillippo.com.

About Bert’s Big Adventure:
Established in 2002, Bert’s Big Adventure is a 501(c)(3) nonprofit organization that provides a magical, allexpenses-
paid, five-day journey to Walt Disney World® for children with chronic and terminal illnesses
and their families. To qualify for Bert’s Big Adventure, children must be between the ages of 5 and 12, live
in “The Bert Show” radio listening area, prove financial need and have never been to Walt Disney
World®. Following the annual trip, Bert’s Big Adventure provides year-round support through initiatives
such as the Reunion Adventures, the Fairy Godparent volunteer program and additional charitable services.
The trip and programs create a community of families that establish lasting friendships with others
facing similar challenges.
 
 
Woodford Wednesdays kick off at Saltyard next Wednesday, August 31 at 5:30 p.m. and each week, guests will enjoy a new lineup of $5 whiskey-centric cocktails and $3 small plates that highlight a different Woodford Reserve flavor note. Guests can expect delicious and unexpected food and beverage pairings, as Woodford features surprising notes like parmesan, toasted hazelnut, cranberry, orange, dark chocolate, and sorghum. 
Dishes and Cocktails for Kickoff Night on 8/31Cuisine ($3)- Parmesan panna cotta, tomato-basil chutney, quinoa, white balsamic- Parmesan soup a l'ami jean, bacon, croutons 
Cocktails ($5)- Vecchio Fashion, Woodford Reserve Double Oaked, lemon, parmesan cheese, Gamemera brown sugar, angostura bitters- The Linwood, Woodford Reserve Rye, lemon, basil, elderberry, egg whites, honey syrup
Woodford Wednesday Dates: Wednesday, August 31, Sept. 7, 14, 21, 28, Oct. 5 from 5:30 - 8:00 p.m. 
About Saltyard:Saltyard delivers a uniquely social dining experience encouraging guests to connect over internationally influenced small plates, craft cocktails and a mostly domestic wine and beer selection. Locally sourced ingredients are featured throughout the restaurant's seasonal menu, and the open kitchen and floorplan make it a favorite spot for groups or those looking for a great chef’s table experience. Guests can expect warm, ambient lighting, reclaimed woods mixed with industrial metals and soft banquettes perfect for intimate meals. Saltyard is located in The Brookwood building in South Buckhead, and complimentary valet is available in the building’s garage. For more information, please visit http://saltyardatlanta.com/ and connect on Facebook at https://www.facebook.com/saltyardatlanta, on Twitter @Saltyard and on Instagram @Saltyard.
 
 
Are you ready? Leaves aren't the only things changing this fall!

FAREWELL TO SUMMER SALE
20-50% OFF 
ENTIRE SHOWROOM!
Starting Saturday August 27th
Cure your end of summer blues with some retail therapy at Home Expressions Interiors! 
You won't believe the savings!
Looking for Gifts?
Did you know Home Expressions Interiors is your go to for gifts? You no longer have to run all over the place to pick up an amazing gift. We will be introducing an expanded luxury gift collection soon and we need to make room! Take advantage of our Farewell to Summer Sale and save on our fabulous unexpected gift selections before they are all gone! You will also find Antica Farmacista scented oils in the most amazing scents.

anticafarmacista.com

Coming Soon! 
  • HOME EXPRESSIONS INTERIORS 2016 FALL OPEN HOUSE 
In the next few weeks we will be announcing our 2016 Fall Open House featuring the newly expanded luxury gift line. Be the first to see it all!
  • TOP SECRET
Look for your invitation for the unveiling of a top secret project award winning designer Laura Bloom has been working on especially for you! 
FOR INSPIRATION AND TO STAY CONNECTED, INTERACT WITH US!
Click one or all below to join in the fun!

Like us on Facebook        View on Instagram        Find us on Pinterest
 
 
 
 
NEW ORLEANS - Chef Eric Cook of The American Sector Restaurant was named Champion at the 2nd annual Farm to Table Chefs Taste Challenge (CTC), which took place August 19, 2016 at the New Orleans Ernest N. Morial Convention Center. His winning creation was “Sugarshine Glazed Gulf Shrimp and Texas Green Squash Cassoulet” which featured Whole White Gulf Shrimp, Praline Rum, and Green Squash.

Chef Lee Anne Wong of KH Restaurants, Honolulu, HI took home runner-up honors for her dish, Thai Style Fried Quail, Heart of Palm, Mayhaw Chili Glaze.

Chef Henry Chandler of Henry’s Louisiana Grill, Acworth, GA won the “Fan Favorite,” as decided on by the attendees, for his dish, Farm Boy’s Feast, which featured Braised Beef Inside Round with Mushroom and Chickpea Saffron Risotto.

The chefs hail from various geographical regions across the United States, and were challenged to create the best dish that utilizes farm-fresh items from a pantry of both seasonal local ingredients and products donated by State Agricultural Departments. Each attendee received a tasting portion of the following dishes and cast their votes for the “Fan Favorite:”

  • Nicholas Calias, The Colonnade Hotel & Brasserie Jo, Boston, MA
    • Fennel Scented Amberjack Trinity Dust, Lentil Gumbo, Pickled Squash, Lentil Croquette, Squash Remoulade
      Donated Products: Lentils – Montana Department of Agriculture; Yellow Squash – Texas Department of Agriculture
       
  • Henry Chandler, Henry’s Louisiana Grill, Acworth, GA
    • Farm Boy’s Feast – Braised Beef Inside Round with Mushroom and Chickpea Saffron Risotto
      Donated Products: Inside Round Beef – Natco; Mushrooms – Pennsylvania Department of Agriculture; Chickpeas – Montana Department of Agriculture
       
  • Eric Cook, The American Sector, New Orleans, LA
    • Sugarshine Glazed Gulf Shrimp and Texas Green Squash Cassoulet
      Donated Products: Praline Rum – DPD Spirits; Green Squash – Texas Department of Agriculture
       
  • Mark Henry, Brother Luck Street Eats, Colorado Springs, CO
    • Wild Boar Nduja Slider, w/ Hatch Green Chili Pimento Cheese & Quick Pickled Nectarine Slaw
      Donated Products: Wild Boar – Two Run Farms; Hatch Green Chili Peppers – New Mexico Department of Agriculture
       
  • Clint Jolly, Great Thyme Catering, Reno, NV Gator Poutine – Alligator Boudin Blanc with Crispy Kennebec Potatoes, Sweet Corn Gravy and Soft Burrata Donated Products: Sweet Corn – New Jersey Department of Agriculture; Potatoes – West Virginia Department of Agriculture
     
  • Alexa Lemley, 240sweet Artisan Foodworks, Columbus, IN
    • A Fish, a Cow, and an Ear of Corn Walk into a Bar…
      Donated Products: Whiskey – DPD Spirits; Cottage Cheese – Indiana Department of Agriculture
       
  • Leonardo Maurelli, III, Ariccia Trattoria at The Hotel at University of Auburn, Auburn, AL
    • Braised Cubed Beef, Local Polenta with Romano Cheese and Charrred Peach Agrodolce
      Donated Products: Cubed Beef – Gonsoulin Farms; Peaches; South Carolina Department of Agriculture; Romano Cheese – South Dakota Department of Agriculture
       
  • Chef Plum, Plumluvfoods, Newtown, CT
    • Ceviche of Black Drum with Pickled Shallot, Toasted Pecan Mayo, Smoked Mango Sea Bean Salad
      Donated Products: Sea Asparagus – Hawaii Department of Agriculture; Pecans – New Mexico Department of Agriculture
  • David Ruiz, Pueblo Harvest Café, Albuquerque, NM
    • Deconstructed Chicken Blue Corn Bao, Ginger Syrup and Blood Orange Chimichurri
      Donated Products: Chicken Thighs – Hose of Raeford; Blue Corn – New Mexico Department of Agriculture; Ginger Syrup, Hawaii Department of Agriculture
       
  • Lee Anne Wong, KH Restaurants, Honolulu, HI
    • Thai Style Fried Quail, Heart of Palm, Mayhaw Chili Glaze
      Donated Products: Quail – South Carolina Department of Agriculture; Hearts of Palm – Hawaii Department of Agriculture
The dishes were judged by a panel of industry-renowned judges, including Tory McPhail, Executive Chef of Commander’s Palace; Marcelle Bienvenu, Chef, Author, and Instructor at the John Folse Culinary Institute; Gary Prell, Vice President Culinary Development, Centerplate; Izabela Wojcik, Director of House Programming, The James Beard Foundation; and Chef Nedra Harris, Author and former “Hell’s Kitchen” competitor. The event was emceed by Chef Kevin Belton of the New Orleans School of Cooking and the PBS show “New Orleans Cooking with Kevin Belton.”

Chefs Taste Challenge Sponsors generously donated additional products for the event: Organic Wine - Bonterra; Beer - Lazy Magnolia; Chef Plates and Favors - Earthborn Studios; Cutting Boards - John Boos Co.; Chef Jackets – ChefWorks; Student servers – Café Reconcile.

The Chefs Taste Challenge is produced by the New Orleans Ernest N. Morial Convention Center and is held in conjunction with the Farm to Table Experience, which took place August 18-20, 2016. F2Te explores the cultivation, distribution and consumption of food and drink sourced locally to globally. For more information on F2Te, please visit f2texperience.com.

 
 


  


For reservations click here or call
(770) 993.1156

sedgwickrestaurantgroup.com Find us on Facebook & Instagram


 
 
 
 
The Sunday Supper series from Davio's Atlanta continues! This month’s menu features selections from the Italian region of Veneto.
 

Fall Fun

08/16/2016

2 Comments

 
Dahlonega Trail Fest, Dahlonega (Sept. 9-11, 2016) Explore the gateway to the Southern start of the Appalachian Trail with a weekend full of festivities for your whole family at Dahlonega Trail Fest. Based in the easily explored North Georgia town of Dahlonega, the festival features a schedule filled with music, films, presentations and (of course) hiking opportunities. There will also be a wine and beer garden, walking tours of the town, 5K and 10K runs, canoe and kayak trips, and chances to take a shuttle to Springer Mountain.
 

Featured Dish 

08/16/2016

 
Picture
Photo by Holland Reid
Nashville Hot Quail, vegetable escabeche, buttered brioche, $12
Description: Saltyard's elevated riff on hot chicken was inspired by the powerful flavor featured in the chicken at Prince's Hot Chicken Shack. This dish is best described as succulent with the perfect amount of breaded crunch with a medium, slightly sweet heat that sneaks up on you. Chef Nick Leahy set out to create an ode to hot chicken that offered a gentler heat that warms the mouth, heart, and soul rather than burning it. 
Leahy creates this guest favorite with two quail breasts that are marinated in a secret blend of hot spices, then dipped in a spicy egg mixture before being fried. He then redips the breasts in a second spicy mixture of olive oil, hot spice, and brown sugar before slathering a buttered brioche with vegetable escabeche and serving for your tasting pleasure.