As the weather continues to cool, at Flavors we're thinking about hearty dishes that really warm you from the inside out. This recipe couldn't be more simple or flavorful, and we love it because it feels fancy enough to serve at a dinner party! It also doesn't hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it's a forgiving cut, even when slightly over cooked. Serve it along side a green salad and baked potatoes, and you have a first-class meal--for guests or as a special treat for the family.
1 tablespoon Dijon Mustard
2 teaspoons Fine Sea Salt
1⁄3 cup VSOP Pomegranate Aged Dark Balsamic Vinegar*
1⁄4 cup VSOP Organic Garlic Extra Virgin Olive Oil*
4 Rib Eye Steaks
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the sea salt and balsamic vinegar until thoroughly blended. Slowly drizzle in the olive oil to the mustard mixture, whisking quickly and continuously. The marinade should become thick and emulsified. Place up to four rib-eye steaks in a large zip lock bag and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process (or just squish the zip lock bag to move the marinade evenly around the steaks). Proceed with grilling or broiling the steaks. After cooking to preferred doneness, allow the steaks to rest for about 10 minutes loosely covered with some aluminum foil. Serve and enjoy!
*Available from Olive Oil & Vinegar Taproom, www.vsi.
In the coming weeks, consider attending one of these feel-good benefits that support four Atlanta-based charities. By Teresa Tobat Feast on “A Meal to Remember” for Meals on Wheels
Dine on a multi-course meal and enjoy a black-tie reception to benefit Atlanta Meals on Wheels at this year’s “A Meal to Remember” event. The St. Regis Atlanta will host the fundraiser on November 2. Attendees also will have a chance to bid on a Tuscan villa getaway during a live auction.
Meals on Wheels Atlanta supports senior independence by supplying home-bound individuals with meals. For more information or to register for this event, please visit mealsonwheelsatlanta.org
Laugh and Support the Atlanta Community Food Bank
If you like to eat, laugh and are looking to help out a local organization, consider attending the Legends of Atlanta Roast on November 5 at 6 p.m. Radio personality Stephen “Steak” Shapiro of 790 the Zone’s morning Mayhem in the AM will emcee the night’s roast of owner of New York Prime, Bobby Donlan, owner of McKendrick’s, Doug McKendrick and owner of Hal’s, Hal Nowak.
Attendees also will enjoy a cocktail reception, a three-course meal and dessert—all prepared by chefs from the “roastees’” award-winning restaurants
For more information and to purchase tickets, please visit acfb.org
. Shepherd Center Hosts “American Splendor”-themed Legendary Party
For a black-tie evening filled with cocktails, dinner and dancing, head over to the he Ritz-Carlton, Buckhead on November 3 for the Shepherd Center’s largest fundraiser, the Legendary Party. The evening begins at 7 p.m. This year’s Legendary Party will focus on the SHARE Military Initiative, a program that treats servicemen and women who have sustained traumatic brain injuries while serving our nation in Iraq or Afghanistan. The program provides resources to military members to help them eliminate, reduce or effectively cope with symptoms of traumatic brain injuries. It also aims to successfully return veterans to their homes, families and communities.
For more information about the Legendary Party, please visit thelegendaryparty.com.
The Shepherd Center is a private nonprofit hospital specializing in treatment, care, and rehabilitation of spinal cord injury and disease. For more information, please visit shepherd.org.
Courtesy Ben Rose Photography.
Spend an "Afternoon in the Country" to Help the Les Dames d'Escoffier
Taste delicious bites from some of Atlanta's most talented culinary pros at “Afternoon in the Country,” which benefits Atlanta Les Dames d’Escoffier, Serenbe near Palmetto plays host to loads of terrific restaurants, wineries and breweries on November 4 from 1 to 4 p.m. Chefs from Atlanta's top restaurants and caterers will be providing samples of their creations served alongside wines and micro-brews. Bluegrass band DriveTrain will supply live music, Atlanta's top pastry chefs have crafted goods that will be used in a cake raffle, and children and their parents can enjoy hayrides and activities. This year’s “Afternoon in the Country” event also offers an expanded silent auction featuring dining and travel packages, food and wine merchandise and original art by prominent artists.
Les Dames d’Escoffier International is a society of women dedicated to fostering the achievement of female culinary professions through educational and charitable activities.
For more information or to purchase tickets, please visit ldeiatlanta.org
With a chill in the air, we're thinking a lot about delicious, hearty stews that warm you from the inside out. Here's a healthy stew (courtesy of our friends at VSOP Olive Oil & Vinegar Taproom
) that derives some richness from a relatively small amount of meat, while showcasing a much larger array of vegetables, legumes and of course, Extra Virgin Olive Oil. Learn more about the store at www.vsoptaproom.com
1 pound boneless leg of lamb roast, carefully trimmed of all silver skin & sinew, cut into 1 inch pieces
pinch fine sea salt, to taste
fresh cracked black pepper, to taste
1⁄2 cup all-purpose flour
1⁄4 cup VSOP California Cuvee Extra Virgin Olive Oil
1 large onion
4 medium carrot, peeled and cut into 1 inch dice
5 cloves garlic, minced
1 1⁄2 cups red wine
1 pound dried great northern beans, soaked overnight & rinsed
1 can diced tomatoes, 28 ounce can, in juice
4 cups beef stock (can substitute chicken or vegetable stock, if desired)
2 dried whole bay leaves
4 inches fresh rosemary
2 tablespoons VSOP California Cuvee Extra Virgin Olive Oil
Preheat the oven to 350 degrees Fahrenheit.
Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil. Evenly brown the lamb in the Extra Virgin Olive Oil for about five minutes.
Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant.
To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stem/s. Re-adjust the seasoning and serve the warm stew drizzled with additional VSOP California Cuvee EVOO and warm crusty bread.Serves 8.
By Teresa Tobat Celebrate Fine Arts During High Arts Day
Commemorate the arts with day packed full of fun! The High Museum’s High Arts Day is on November 5 from 8 a.m. to 3:30 p.m. Guests will begin the day with breakfast and shopping at Neiman Marcus before taking off in luxury coaches to tour two homes designed by Atlanta-based John Oetgen. The celebration continues with mimosas at the High, a trunk show and a silent auction. Next, enjoy a lunch with informal modeling by Neiman Marcus and a private viewing of the High’s Fast Forward: Modern Moments 1913>>2013
exhibition. It's sure to be an unforgettable day!
To purchase tickets, click here
High Museum of Art
1280 Peachtree Street NE
Atlanta, GA 30309 High.org Gold Patron Evening for the High Museum
For a pre-celebratory dinner prior to High Arts Day at the High Museum, consider attending Gold Patron Evening on October 21 from 5:30 p.m. to 9:30 p.m. The night kicks off with a curator led-tour of the High’s newest exhibition, Fast Forward: Modern Moments 1913>>2013
. From the museum, guests will be transported to an Ansley Park craftsman-style bungalow built in 1913 and owned by artist Gregor Turk and collector Murphy Townsend. Together with the owners, Atlanta designer John Oetgen, who restored the house, has filled the bungalow with a stellar art collection. Guests will then enjoy a delicious dinner reception and the latest designs by Italian fashion house FENDI.
To purchase tickets and to view ticket prices, click here
. Golf Tournament to Benefit Special Olympics Georgia
Sterling Hospitality is hosting the 14th Annual Marlow’s Tavern Golf Classic to benefit Special Olympics Georgia on October 23. This special event has helped raise more than $323,000 for Special Olympics Georgia since 1999. This year’s tournament will take place at the Country Club of Roswell
, followed by an after party featuring an awards dinner and silent auction at Aqua blue Restaurant & Bar.
To sign up for the golf tournament contact Susan Skolnick at 770/414-9390 x111
. For more information about Marlow’s Tavern, visit marlowstavern.com
. For more information about Special Olympics Georgia, please visit specialolympicsga.org
. Movie Tavern Offers Films, Food and Full Bar
If you prefer enjoying cocktails and food inside of a top-notch theater, Movie Tavern in Suwanee is your kind of theater / restaurant combo. Feast on your choice of appetizers, burgers, pizzas, salads, sandwiches and signature drinks, all while you watch some of the latest films. See Movie Tavern’s menu here
Better yet, if you become a member, you get one free movie ticket on your birthday and one just for becoming a member. To sign up for membership, click here
To keep up to date with Movie Tavern news, follow them on Twitter @movietavern.
2855 Lawrenceville Suwanee Road
Suwanne, GA 30024
Some flavor combinations simply rock. Dark Chocolate & Blood Oranges are one of the best. Get ready for intense bittersweet waffles, with the occasional chunk of soft chocolate to bit into!
1 1⁄2 cups Spelt Flour, 6 1/2 ounces by weight
1⁄2 cup Dutch-Processed Cocoa Powder, about 1 1/2 ounces
1⁄4 cup Turbinado Sugar, (sugar in the raw)
1 3⁄4 teaspoons Baking Powder
1⁄4 teaspoon Baking Soda
1⁄2 teaspoon Fine Sea Salt
2 cups Milk (or your favorite milk substitute)
3 large Egg, lightly beaten
1 teaspoon Pure Vanilla Extract, high quality
1⁄4 cup VSOP Blood Orange Extra Virgin Olive Oil
2 tablespoons VSOP Blood Orange Extra Virgin Olive Oil*
4 ounces 70% Dark Chocolate, chopped, about 3/4 cup
pinch Powdered Sugar, (optional)
dash Pure Maple Syrup, (optional)
Place a wire rack on a large baking sheet and place on the center shelf of your oven. The wire rack will keep the waffles from getting soggy. Preheat the oven to 200 degrees Fahrenheit.
In a large bowl, whisk together the spelt flour, cocoa, sugar, baking powder, baking soda, and sea salt. Make a well in the center.
In a medium bowl, whisk the milk, eggs, and vanilla extract until blended. Whisk in the oil. Add the wet ingredients to the center of the dry ingredients and fold together with swift strokes. Do not overmix; the batter should have a pebbled look, with many lumps. Fold in the chocolate. Allow the batter to sit for 5 minutes while preheating the waffle iron (or chill the batter for up to 1 hour).
Lightly grease the waffle iron with oil or coat it with cooking spray. When a drop of water sizzles and briskly evaporates on the surface, add 1 scant cup batter to the center and level with a spatula to distribute (or as specified in the manufacturer’s instructions). Close the lid and cook until the waffles are golden and can be removed easily using tongs, 3 1/2 to 4 minutes. Transfer the waffles to the baking sheet until ready to serve. Do not stack them, as they will become soggy. Continue until all the batter is used, lightly greasing the waffle iron in between as necessary. Dust with powdered sugar or drizzle with maple syrup or honey and enjoy!
*Available from Atlanta's VSOP Olive Oil and Vinegar Taproom.
By Teresa Tobat Capital Grille Can Host Your Next Private Party
If you’d like to hold an intimate gathering, but would prefer to leave the hassle of buying, cooking and serving food to someone else, consider handing that responsibility over to the Capital Grille's new Dunwoody location. The restaurant’s dedicated staff will serve you and your guests, while chefs prepare fine cuisine paired with world-class wines in a comfortable, elegant setting.
To learn more about Capital Grille’s private dining, please visit thecapitalgrille.com/pages/private-dining.
94 Perimeter Center West
Dunwoody, GA 30346
770/730-8447thecapitalgrille.comFeast on a Special Menu at Firenze
If you’ve been craving some inspired Italian cuisine, head over to Firenze for its weekend-only woodfire-grilled dishes. You can enjoy plates including fire-grilled lamb chops, homemade sausage and Mediterranean sea bass. The restaurant also will be serving lasagna rustica made with veal, pork, beef Bolognese and homemade egg pasta, and risotto served with scallops.
6025 Peachtree Parkway, Suite 9
Norcross, GA 30092
770/817-8733http://firenzeristorante.netMoondog Growlers Opens New Location in Sandy Springs
Beer lovers rejoice! Moondog Growlers is opening a Sandy Springs location on October 12. This location, one of three throughout the Atlanta area, will feature 30 different varieties of domestic and international craft beer on tap—one tap is even reserved for Abita root beer for kids. The store also will hold tastings where you can sample a total of 8 ounces of beer per day.
To celebrate the store’s opening day, returning customers will receive 10 percent off of their total purchase. Bring a friend, and they will get a free 64-ounce growler to fill with beer.
6690 Roswell Road, Suite 310
Sandy Springs, GA 30338404/303-1001moondoggrowlers.com
By Teresa TobatCapital Grille Offers Discounted Wagyu Burger and Wine Bar Menu
The Capital Grille is capturing the bounty of autumn, with its special bar menu, available for a limited time this fall. For just $25, you can enjoy the restaurant’s Wagyu beef burger (topped with a fried egg and one of our publisher’s favorite dishes) and your choice of a glass of Silver Oak Cabernet Sauvignon or “Las Alturas” Pinot Noir. This special menu will be offered until November 11.
For more information, please visit thecapitalgrille.com/pages/wagyu-and-wine
94 Perimeter Center West
Dunwoody, GA 30346
La Tavola Celebrates the Abundance of Italy with Special Menu
From meats and cheeses to vegetables, few other places in the world can boast an abundance of ingredients like Italy. To celebrate the country’s rich relationship with fine food, La Tavola is serving its “Abbondanza” (abundance in Italian) menu starting today until October 13.
This menu features items that emphasize fall flavors and is available a la carte or for $35 prix fixe. Highlights include bruschetta served with egg and olive oil, chestnut gnocchi and roasted duck breast served with pickled apples. The restaurant’s regular menu also will be available during this time.
992 Virginia Avenue NE
Atlanta, GA 30306404/873-5430 latavolatrattoria.com
Travadavi Hosts Celebrity Chef Book Signing
Alex Hitz, creator of the gourmet frozen food line The Beverly Hills Kitchen and former co-owner of Atlanta’s Patio by the River restaurant, will be signing copies of his new book on October 11 in Buckhead. Hitz will be at Travadavi promoting his hardcover cookbook My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist
. Travadavi is a home decor shop, so while you're mixing and mingling with other foodies, you just might find an accent piece (tableware, china and much more!) you want to take to home. For a complete review of his book, pick up the fall issue of Flavors
For more information on Travadavi, please visit http://travadavi.bridgecatalog.com
Truffles (and truffle oil) are one ingredient that seems to elevate just about any dish, no matter how pedestrian. Here, our friends at VSOP Olive Oil & Vinegar Taproom
share a delicious recipe for deviled eggs, with a twist. Enjoy! Ingredients:
12 large eggs
2 large egg yolk, raw
1 large garlic clove
1 teaspoon lemon juice, freshly squeezed
1 cup VSOP Extra Virgin Olive Oil, such as Sweet Barnea or Biancolilla
3 tablespoons VSOP Black or White Truffle Oil
pinch fine sea salt, to taste
pinch white pepperMethod:
To prepare the hard boiled eggs, put the eggs in a saucepan covered by an inch or two of COLD water. Bring up to a boil and then once boiling, remove the pan from the heat for a few seconds. Reduce the heat to LOW and return the pan to the burner. Let simmer for one minute. After a minute, remove the pan from the heat, COVER, and let sit for 12 minutes. Remove the eggs and place in ice water to cool. While the eggs are cooling add the eggs yolks, garlic, and lemon juice to a blender or food processor. Slowly add the EVOO & truffle oil to form an emulsion. Season to taste and refrigerate. Cut the cooled eggs in half and remove the yolks to a small bowl. Mash with a fork and blend with about 1/2 cup of the truffle aioli made above. Add more to taste if desired. Pipe or fill the hard boiled eggs whites with the egg yolk mixture. Refrigerate until cool or up to 6 hours. Serve with finely chopped parsley or minced chives.