Jeremy Fenske/ Outstanding in the Field
By Teresa TobatExperience True Farm-to-Table Cuisine at Riverview Farms
"Farm to table" has become a designation for a kind of dining in a restaurant. But, for those looking for an even closer to the farm experience, Outstanding in the Field’s October 10 event at Riverview Farms in Ranger, Georgia might be just the ticket. After a tour of the farm, guests will enjoy food that is mostly local and often sourced inches away from the table. Chef Joe Truex of Watershed on Peachtree will prepare the afternoon’s meal.
Outstanding in the Field creates outdoor dining events in a variety of settings ranging from country farms and urban gardens to islands. Its mission is to connect diners to the land and the origins of their food and introduce them to local farmers and food artisans.
Tickets for the event are $190 per person, all inclusive. The mid-afternoon dinner starts at 2 p.m. For more information and to reserve a seat, visit outstandinginthefield.com
Tin Lizzy's Donates Taco Sales to Aid Breast Cancer Charity
Tin Lizzy’s will be giving 10 percent of every taco sold on October 4 to It’s The Journey Inc., a nonprofit that supports Georgia’s breast cancer organizations and offers support to those affected by the disease. This is the taco-centric group’s fourth year of raising money for It’s the Journey. Tin Lizzy’s past fundraisers have raised a total of nearly $10,000 for the nonprofit.
Tin Lizzy’s has four locations throughout the Atlanta area. For more information, please tinlizzyscantina.com
.Old Edwards Inn and Spa Offers Modern Twists on Southern Tradition
Winter is just around the corner, and if escaping for a weekend or maybe even a week sounds like it would be a great way to soak up fall, consider paying a visit to the Old Edwards Inn and Spa. Nestled in the mountains of North Carolina, the Inn offers guests a luxurious place to stay, an award-winning spa and innovative cuisine. You can have a true taste of the South with the Inn’s specialty moonshine cocktails (don’t worry, they’re legal.)—the highlight of its drink menu.
To learn more about the Old Edwards Inn and Spa’s moonshine cocktails and see recipes, please visit http://flavorsmagazine.com/spotlight.html
445 Main Street
Highlands, NC 28741Oldedwardsinn.com
There are some condiments that just seem to make everything better - fries, sandwiches, raw veggies and much more. The team at VSOP Olive Oil & Vinegar Taproom
offers their favorite, Chipotle Lime Aioli, a smokey, spicy, garlicky aioli, made from chipotle-infused extra virgin olive oil. To learn more about the shop, visit vsoptaproom.com
2 large egg yolks, at room temperature*
2 teaspoons sea salt
2 cloves garlic, smashed
1 tablespoon fresh lime juice
3⁄4 cup VSOP Chipotle Extra Virgin Olive Oil**
1⁄4 cup VSOP Persian Lime Extra Virgin Olive Oil**
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle & Lime Extra Virgin Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. Makes 1 1/4 cups of aioli.
*This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
**Available at VSOP
By Teresa TobatMarlow’s Tavern Offers Ribs & Whiskey Menu This Fall
Fall is here. The air is crisper, the days are getting shorter and what better way to welcome this new season by enjoying hearty seasonal fare? From September 18 to October 22
, Marlow’s Tavern will be serving its “Ribs & Whiskey” menu filled with savory ribs and a variety of seasonal dishes and drinks.
The menu includes ribs (naturally), and other highlights include BBQ-glazed Cobb Salad (pictured at right)—a mixture of field greens, apple-smoked bacon, BBQ chicken, sweet corn and black bean salsa, red onions and BBQ gorgonzola dressing; Kickin’ Chicken Verde Soup—chicken, fresh cilantro, roasted tomatillos and fall sweet corn and chili cream; Marlow’s Smokehouse Flatbread—slow-roasted pulled pork basted with chipotle BBQ sauce, pepper jack cheese, vine-ripe tomato, fresh scallion and crispy tobacco onions. Stop in before October 22 to nosh on these tasty dishes and more before the season ends.
1317 Dunwoody Village Parkway, Suite 102
Dunwoody, GA 30338770/559-7528marlowstavern.comDine Out to Support Share Our Strength
Dining out for a good cause just feels good. Through end of September
, you can enjoy a bite at participating restaurants in the Atlanta area who will donate money to support Share Our Strength’s No Kid Hungry campaign. Share Our Strength aims to end childhood hunger in the United States by 2014. Participating restaurants include Marlow’s Tavern, Imperial Fez and Ray’s Restaurants.
To view a list of participating restaurants, please visit nokidhungry.org/dineout
Around the Southern Table Cookbook Release
Cook's Warehouse is known for bringing in exciting authors to introduce their books, and on September 26 (6 - 8 p.m.) they will welcome one of ou state's own, celebrated author Rebecca Lang. Lang will debut her newest cookbook Southern Living Around the Southern Table
at the Cook's Warehouse Midtown location, signing copies, chatting with guests and even doing a short cooking demonstration. The book is packed with more than 150 recipes, 200 stunning photos and it features essays by well-known Southerners such as Truett Cathy, Vern Yip, Shannon Miller, Cassandra King and many more. This event is completely free, but you do need to RSVP here.
Woodfire Grill’s Executive Chef’s Book Release Party
On Tuesday, October 9, Woodfire Grill
is hosting a book release party to celebrate Executive Chef’s Kevin Gillespie’s
new cookbook Fire in My Belly
. Guests will receive the book a week before its public release on October 16. The cookbook showcases Gillespie’s passion for his food through rustic, raw and “heirloomesque” photos, and it contains more than 120 recipes Gillespie created.
The party is from 6 to 10 p.m. and includes a tasting of hors d’oeuvres from recipes featured in Fire in My Belly
. Guests can sample several Southern bites, including mushroom toast, fried green tomatoes, smoked trout puffs, ribs, chicken sandwiches, squash tarts and banana pudding. Cost is $75 per person and includes a copy of the cookbook personalized by Gillespie.
Tickets can be purchased online
through October 4. Tickets also may be purchased at the door for $90, pending availability. Additional copies of Gillespie’s book also will be available for purchase.
1782 Cheshire Bridge Road
Atlanta, GA 30324404/347-9055 woodfiregrill.com
By Teresa Tobat
Picnic & Polo
If you’re free on September 16 from 1 to 5 p.m. and are feeling charitable, plan to attend the Beauty Becomes You Foundation’s picnic and polo benefit in Alpharetta. Beauty Becomes You is a nonprofit that offers a variety of basic hygiene programs to seniors that will enhance their health and well-being.
During the event, you’ll enjoy catering from Adaire, polo and music from The Roswell New Horizons 17-piece big band orchestra.
For more information, ticket price or to purchase tickets, visit http://beautybecomesyou.org
. Cobb Restaurant Week
Who says restaurant weeks are only for restaurants inside the perimeter? Thanks to Cobb County Travel, you can enjoy reasonably priced three-course dinners at 18 different Cobb County restaurants from now until September 15. Feast on a $25 three-course prix-fixe dinner of she-crab soup, buttermilk fried chicken and High Road Craft Ice Cream at South City Kitchen Vinings. Or dine on a BBQ shrimp appetizer, Parmesan-crusted scallops, lobster risotto, roasted tomato entree and a key lime pie dessert for $35 at Ray’s on the River.
To view a complete list of restaurants participating in Cobb Restaurant Week and to make reservations, click here
. Marlow’s Tavern Dunwoody Is Open!
Marlow’s Tavern, which has been serving Atlanta-area residents classic American tavern fare with an upscale twist since 2004, hosted a ribbon-cutting ceremony on August 30 to commemorate the opening of its newest Dunwoody location.
Marlow’s also presented the Special Olympics Georgia
with a check for $5,638 that was raised during the restaurant’s pre-opening week fundraiser. For more about Special Olympics Georgia, visit specialolympicsga.org
1317 Dunwoody Village Parkway, Suite 102
Dunwoody, GA 30338770/559-7528marlowstavern.com
2 cups All-Purpose Flour
1/4 cup Almond Flour (ground from toasted, blanched almonds)
3/4 cup Powdered Sugar + 2 Tbs. for dusting
1/4 cup Dutch-Processed Cocoa Powder
1/4 teaspoon Fine Sea Salt
1/2 cup Unsalted Butter (at room temperature)
1/4 cup very fresh VSOP Extra Virgin Olive Oil (such as Cobrancosa)
1/4 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon VSOP Roasted Almond Oil
Whisk salt, flour, finely ground toasted almonds, cocoa powder, and powdered sugar in a medium bowl until thoroughly combined.
Using an electric mixer, beat the butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar, vanilla extract and almond oil.
Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.
Remove the dough and allow it to sit at room temperature for 20 minutes. Preheat the oven to 375 degrees Fahrenheit.
Press the dough in to an ungreased 11" fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.
Dust with additional powdered sugar and enjoy!
By Teresa TobatFirenze Ristorante Serves Up Fine Italian Cuisine
As food lovers, we are always on the hunt for exciting restaurants around town. That's why we’re glad to have found Firenze Ristorante. If you head to the restaurant on Friday or Saturday, you can sample wood-fire grilled ribeye, grilled eggplant parmigiana served with fresh mozzarella, tomatoes and basil pesto and grilled baby back ribs made with home-made balsamic BBQ sauce.
So next time you’re craving Italian food, be sure to check out what this Norcross joint has to offer.
6025 Peachtree Parkway, Suite 9
Norcross, GA 30092firenzeristorante.net
Project Open Hand Hosts Party in the Kitchen
Lend a "hand" by attending Project Open Hand's Party in the Kitchen benefit, tonight, featuring some of Atlanta's most exciting chefs. Project Open Hand helps people prevent or better manage chronic disease through home-delivered meals and nutrition education. Attendees will enjoy an evening of music, cocktails and delicious fare.
A silent auction will offer travel and entertainment packages, fine dining experiences including a dinner prepared in-home by Chef Kevin Rathbun of Rathbun’s and more.
You can purchase tickets by clicking here
. The patron reception is from 6:30 to 7:30 p.m. The main event, held at the King Plow Arts Center, will be from 7:30 to 10:30 p.m. Flavors
magazine is proud to be a media sponsors for this terrific cause.
For more information, visit projectopenhand.org
. Downtown Atlanta Offers Specially Priced Cocktails at Sips in the City
If you’re downtown from 5 to 7 p.m. during the week and are in the mood for some tasty libations, consider visiting a restaurant that participates in Sips in the City. More than 25 diverse restaurants will be offering drinks and plates for every budget at this initiative of Central Atlanta Progress’ Downtown. Participating restaurants include Alma Cocina, No Mas! Cantina, Ray's In The City, Peasant Bistro, Truva and many mo
For a full listing of Sips in the City offers, please visit atlantadowntown.com/fun/sips
This recipe is a wonderful way to enjoy the abundance of fresh, ripe heirloom tomatoes straight from the garden. The pesto forgoes the usual pine nuts and Parmesan cheese for an updated twist on a culinary classic. Ingredients
1 bunch fresh cilantro (large) stemmed, washed & dried
2 cloves garlic, peeled & smashed
4 scallions (white portion only) chopped
1 small jalapeño pepper (optional) seeded & chopped
1/3 cup VSOP Extra Virgin Olive Oil (fresh, herbaceous EVOO like FS17/Favalosa)
1 tablespoon fresh lime juice (from 2 small limes) splash of VSOP Serrano Honey Vinegar
pinch fine sea salt
fresh cracked black pepper (to taste)
2 pounds heirloom tomatoes, ripe & sliced into ¼ inch thick slices
pinch medium sea salt (to taste)Directions
Place all of the pesto ingredients into a blender or bowl of a food processor. Pulse until no large chunks remain and the sauce is puréed. Taste and adjust seasoning. Arrange the tomato slices and sprinkle with some medium sea salt. Drizzle sauce over the freshly cut tomatoes and serve immediately.
For more recipes from VSOP Olive Oil & Vinegar Taproom, visit vsoptaproom.com