By Teresa Tobat
14 Hands Vineyard Offers Fine, Washington-State Wines
Although Atlanta and Washington state are clear across the country from each other, if you find yourself on the West Coast, we recommend you visit 14 Hands Winery. Set against the lush backdrop that the state is known for, 14 Hands wines are handcrafted into big, bold, juicy fruit-forward reds and crisp, fruit-forward white wines. The winery takes its name from the horses (remember, they're measured in hands) that used to roam free throughout the area. In addition to being one of Flavors’ personal favorite wines, the company also has received professional recognition for its work. Business publication MarketWatch named 14 Hands the Wine Brand of the Year for 2012.
And for just $12 a bottle on 14 Hands’ online store, you can enjoy full bottles of Merlot, Cabernet Sauvignon, Pinto Gris and the winery's special Hot to Trot white blend featuring fresh flavors of pear, melon and lemon zest that are balanced by crisp acidity, that make for a bright and lively finish. For more information, including where to purchase these fine wines, please visit 14hands.com
.Cook Hall Opens, Replaces Market at W Hotel
Buckhead’s W Hotel new gastropub, Cook Hall, opened on Monday and is replacing Market. Cook Hall serves boutique wines and a daily menu of handcrafted cocktails, all created by Belinda Chang. Chang, a 2011 James Beard award-winner, has worked at New York’s Monkey Bar and The Modern and at Charlie Trotter’s in Chicago. She also designed the Cook Hall Cocktail Kit, a signature item of the beverage program. The kit will serve two-10 guests and will include a spirit of choice with tinctures and mixers for custom cocktails made tableside.
Cook Hall serves global gastropub fare under the direction of Executive Chef David Gross. Menu items include small plates, charcuterie, tacos, flatbreads and sandwiches.
3377 Peachtree Road N.E.
Atlanta, GA 30326
404/523-3600cookhallatlanta.comHoliday Parties at Vinny's On Windward
Chances are you’ve got plenty to do now the holidays are in full swing. If you’d like to throw a party and take some of the stress out of this time of year, consider having it at Vinny’s. Best of all, the restaurant has thrown in a special offer to sweeten the deal. Every party held during December (excluding New Year’s Eve) with a minimum of 20 guests present on the date of the event will receive a $100 Sedgwick Restaurant Group gift card mailed to the host after the event.
5355 Windward Parkway
Alpharetta, GA 30004 770/772-4644sedgwickrestaurantgroup.com/vinnys.html
For a comforting meal with just a few (hearty) ingredients, this pasta and cauliflower dish is a home run. If you opt to make homemade pasta, be sure to make it an hour ahead of time. For the specialty Arbequina EVOO, visit VSOP Olive Oil & Vinegar Taproom.
1⁄2 cup VSOP Arbequina Extra Virgin Olive Oil
8 cloves Garlic, sliced thin
1⁄2 teaspoon Red Pepper Flakes, (optional)
1 head Roman Cauliflower, florets only (or regular cauliflower)
1⁄2 cup Pecorino Romano Cheese, freshly grated
1⁄2 cup Heavy Cream, good quality
pinch Fresh Cracked Black Pepper, to taste
pinch Fine Sea Salt, to taste
Blanch the cauliflower florets for about two minutes. In a large saute pan heat the EVOO over medium heat. Add the garlic and saute until light golden brown (be very careful not to burn the garlic). Drain the cauliflower and add to the saute pan with the red pepper flakes. Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower. Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges. Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic. Simmer for a few minutes until slightly thickened, and add a few grinds of fresh ground pepper. Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets. Adjust seasoning with salt to taste. Add more cheese to serve if desired.
By Teresa Tobat Give the Gift of Flavors: Get One, Give One
Today is Black Friday, and if you’d rather skip the long lines and potential fights over discounted merchandise (we can’t blame you for wanting to miss it), why not give someone a subscription to Flavors magazine? If you purchase one Flavors subscription for yourself, you’ll also receive a second subscription to a friend. A subscription of Flavors is a gift that's always in great taste and the recipient will think of you all year! A one-year subscription is $16.00 for 1 year and a two-year subscription is $30.00.
To subscribe, please visit http://flavorsmagazine.com/subscribe.html
Capital Grille’s Limited Menu Item: Jumbo Crab Claws
For a short time only, you can feast on Florida jumbo stone crab claws in Dunwoody. As is customary in Florida, the claws are cracked and served cold with a creamy mustard sauce. Book your table now; they’re only available until the last claw is served.
94 Perimeter Center West
Dunwoody, GA 30346770/730-8447thecapitalgrille.comEnjoy This Week's Firenze Menu Standouts
Italian restaurant Firenze has some exciting dishes on its menu. Diners can feast on Mediterranean sea bass, sautéed spinach and fingerling potatoes. Chow down on a veal chop with asparagus and roasted Yukon olive oil smashed potatoes. And enjoy a lobster and crab risotto served topped off with zucchini and cherry tomatoes. Sip Firenze’s featured wine, a Chianti Tenuta Nozzole, to complement your meal.
6025 Peachtree Parkway, Suite 9
Norcross, GA 30092
770/817-8733firenzeristorante.net South City Kitchen Serves Up Thanksgiving Dinner
Both South City Kitchen Midtown and Vinings locations will be open and serving a three-course Southern-style Thanksgiving dinner with all the traditional trimmings from noon to 8 p.m. on Thursday. The cost is $42 for adults and $21 for kids under 12.
For more information about Fifth Group Restaurants, please visit fifthgroup.com
.Sedgwick Restaurant Group’s Black Friday Special
Looking to give the gift of food without cooking? Sedgwick Restaurant Group has the solution. This Friday, when you purchase a Sedgwick Restaurant Group gift card at one of its restaurants, Sedgwick will add 25 percent of your original purchase onto the gift card’s total value. This offer is not valid for online purchases.
To view a list of Sedgwick’s restaurants, please visit sedgwickrestaurantgroup.com
If the idea of cooking ham, turkey, stuffing and mashed potatoes for Thanksgiving dinner next week seems overwhelming, why not let someone else prepare it? Check out these Atlanta-area restaurants that will be serving festive menus so you don’t have to. Just go and be grateful for your delicious meal.
By Teresa Tobat
Davio's Northern Italian Steakhouse
Dine on a fixed menu of butternut squash soup, cornbread stuffing, organic turkey and mashed potatoes from 12 to 8 p.m. for $40 per person and $15 for children 12 and under. Desserts are available for $10. Davio’s regular dinner menu also will be served. After dinner, take home a sandwich filled with turkey, stuffing, gravy and cranberry-apple chutney for $12.
3500 Peachtree Road NE
Atlanta, GA 30326
404/844-4810davios.com Southern Art
Feast on a buffet featuring salads, seafood, a carving station, ham, a butchers and cheese display, breads and soups and brunch offerings like omelets and waffles. All guests will receive a free cocktail along with dessert. The brunch will be served from 10:30 a.m. to 4:30 p.m. It costs $65 per person, $25 for children ages six to 12 and is free for children under six.
To view the view menu, click here
3315 Peachtree Road
Atlanta, GA 30326
Enjoy a buffet with traditional dishes such as cranberry sauce, honey baked ham and pumpkin pie from 1 to 5 p.m. Dinner is $28 per person and $14 for children 12 and under.
928 Canton Street
Roswell, GA 30075
770/640-3870pastisroswell.comTheo’s Brothers Bakery
Call Theo’s in Alpharetta by November 17 to place your orders for various pies and desserts, ranging from a brown butter pumpkin tart for $26 to a chocolate pecan pie for $30.95. The bakery is also selling rolls, breads and muffins.
12280 Houze Road
Alpharetta, GA 30004
Thanksgiving right around the corner, so we're thinking of delicious side dishes, perfect to serve right alongside your turkey. Here's a delicious and simple recipe from our friends at VSOP Olive Oil & Vinegar Taproom.
1 tablespoon VSOP Extra Virgin Olive Oil, sweet & fruity like arbosana or peranzana
1⁄3 cup VSOP Cranberry Pear Aged White Balsamic Vinegar
3 inches Fresh Rosemary, leaves stripped from stem & roughly chopped
2 pounds Butternut Squash, peeled, seeded & diced into 1 inch pieces
pinch Fine Sea Salt, to taste
pinch Fresh Cracked Black Pepper, to tasteMethod:
Preheat the oven to 375 degrees Fahrenheit. In a large bowl whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and cubed squash and toss to coat evenly. Arrange the squash in a single layer on a large roasting pan or cookie sheet lined with parchment paper or non-stick aluminum foil. Drizzle with any remaining marinade. Sprinkle liberally with the sea salt and fresh cracked black pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.
By Teresa Tobat
Alma’s Mexican Secrets
Mexico is home to a delicacy called Huitlacoche, otherwise known as the “Mexican truffle.” This Saturday, November 10 at 7 p.m., Alma Cocina will host a five-course dinner dedicated to this sweet and smoky ingredient. Join in the fun, and you’ll be treated to the first in “Secrets of a Mexican Pantry” series of dinners, featuring Chef Chad Clevenger’s expertly prepared fare.
The cost is $40 per guest (very limited seating), plus tax and gratuity. To reserve your place at the table, call 404/968-9662.
191 Peachtree Street Northeast
Atlanta, GA 30303
Get Your (Free) Photo With Santa This Weekend
We know Christmas feels like it’s far away (after all, Halloween ended just a week ago), but if you want to get a picture with Santa for free, head to the Alpharetta Welcome Center this weekend. The Center is hosting the North Pole resident and his wife from 11 a.m. to 1 p.m. on November 10.
Santa and Mrs. Claus will be available for families and friends to take a group photo. Holiday refreshments will be served until 4 p.m. No reservations required. Please don’t bring pets.
For more information, click here
178 South Main Street
Alpharetta, GA 30009Load up on Sterling Silver Ornaments at Beverly Bremer
Since sitting down for a photo session with Santa and Mrs. Claus will get you in the holiday spirit, also consider purchasing silver ornaments to “spruce” up your tree or to give as gifts. The Beverly Bremer’s 2012 collection includes crosses, a Christmas tree, a snowflake, baby’s first cup and a bell. The store also keeps ornaments from year’s past, but call soon to find out if they have your favorites as supplies are limited.
3164 Peachtree Road
Atlanta, GA 30305 800/270-4009beverlybremer.comListen to Live Music at Ray’s on the River
You can now give your ears and taste buds a treat when you dine at Ray’s on the River. Musician Jennifer Hanson will perform at the Sandy Springs joint Wednesday through Saturday evenings from now until December.
Canadian Hanson became a critically acclaimed vocal sensation and performer in her Winnipeg community. The Winnipeg Sun newspaper described her music as “bluesy boho-jazz balladry” and compared her to Tom Waits and Rickie Lee Jones.
To learn more about Hanson, please visit jenniferhanson.ca.
6700 Powers Ferry Road
Sandy Springs, GA 30339770/955-1187raysrestaurants.com/raysontheriver
Here's a super-simple cupcake recipe from our friends at VSOP Olive Oil & Vinegar Taproom
. This would be a perfect treat to make for family or to take to the office (if you can bear to share them!). Ingredients:
2 2⁄3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1⁄4 teaspoon fresh grated nutmeg
1 teaspoon salt
1 3⁄4 cups canned pumpkin
1 cup dark brown sugar
1 cup granulated sugar
1 cup VSOP Extra Virgin Olive Oil, sweet like arbosana or peranzana
4 large egg
1 cup granulated sugar
4 large egg white (s)
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 sticks unsalted butter, cut in to 1/2 inch cubes, at room temperature
1⁄4 teaspoon saltMethod:
Preheat the oven to 350 degrees Fahrenheit and line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time beating after each addition. Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean. Cinnamon-Vanilla Buttercream:Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.