Master Chef and co-founder Tom Catherall retires
Leigh Catherall, co-founder of Here To Serve Restaurants, is now full owner and CEO of the Atlanta-based restaurant group as Master Chef Tom Catherall retires. Founded in 1996 by Leigh Catherall and Tom Catherall, the company’s 10 unique concepts and 13 locations across the Atlanta area have become some of Atlanta’s most revered and successful dining destinations.
 
“As co-founder of Here To Serve Restaurants, I’m excited to take the helm of a company I helped build from its inception,” said Leigh Catherall. “Our restaurants will continue to serve Atlanta’s dining needs and be a growing part of the ever-changing restaurant landscape in Atlanta. The Here To Serve Family wishes Tom the best in his retirement.”
 
Ms. Catherall became full owner of H2SR on December 5, 2014, and will helm a company with over 1,000 employees that has helped define the dining scene in Atlanta for over 15 years.
 
Among the 10 concepts within the H2SR family are Prime, which opened in 1996, and is the group’s highly successful flagship restaurant at Lenox Square. Noche, the company’s venture into Spanish tapas, was introduced to Atlanta in 1998; it now retains four locations across the Atlanta area. On the coattails of Noche’s success, Goldfish, the first suburban location for the group located at Perimeter Mall, features casual seafood, sushi and steaks with an edgy, hip décor. Twist, at Phipps Plaza, premiered to Atlanta diners in 2003, serving International fare, sushi and tapas. Strip was introduced in early 2006 in Atlantic Station, and in 2008 H2SR opened Aja, a modern Asian kitchen in the heart of Buckhead. Coast Seafood and Raw Barfollowed in 2009, and serves a variety of some of the freshest fish in Atlanta. In 2013, H2SR opened Shucks, an upscale raw bar concept with custom grilled cheese sandwiches and craft beer. Smash, the company’s foray into the modern, casual American kitchen, also opened in 2013, and offers American chophouse favorites.
 
 
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December 16, 2014
This Week at the Imperial Fez
    Imperial Fez Restaurant Gift Card Deals      
Just in time for the Holidays!
For a limited time, enjoy $5, $10 and $20 off Imperial Fez Gift Cards.

Perfect Gift for yourself, family and friends!
Ladies Nite
Every Wednesday at the FEZ 
All Ladies Receive:  
- 3 course meal with dessert for $25 
- Good times with half price drink 
   specials!
Fire Sword Belly Dancing Shows!
   Tell Your Friends to Meet You at the Fez.  
        Thursday at the FEZ is Lover's Night 
Couples enjoy a 3 course meal- Appetizer-Entrée-Dessert served w/
 Hot Mint Tea for 2, while enjoying our 
Oh, you'll also recieve a complimentary bottle of Pierre Roche Rose Champagne to spice up
                              the mood. 
                A night to remember for $100 
Love lights burn bright at the Imperial Fez, Thursday Nite!!!  
NEED AN EXICITING VENUE FOR YOUR NEW YEARS PARTY?
The Imperial Fez Offers Guest:
VIP Seating.
An Exotic Dining Environment.
The Delicious and Healthy Food of North Africa.
Authentic Belly Dancing Shows.
Customizable Dinner Menu's.
Party Favors.

Ask about our special event packages 

     


Imperial Fez Restaurant | 2285 Peachtree Roadx | Atlanta | GA | 30309
 
 
An Upscale Version of a Timeless Childhood Treat
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This winter, head to Davio’s Atlanta for an all-new twist on one of America’s favorite fireside delights, s’mores! Pastry Chef Kathleen Miliotis has transformed this memorable childhood dessert into a cheesecake that even the most advanced palates will crave. What better way to spend a chilly winter night than with a post dinner espresso and a slice of Davio’s decadent S’mores Cheesecake. Reservations are recommended. Please call 404.844.4810.
 
S’mores Cheesecake
Crust:
1¾ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon ground cinnamon
1 stick melted salted butter
¼ cup coco powder
 
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can puréed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1½ cups sugar
½ teaspoon ground cinnamon
 ⅛ teaspoon fresh ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
2 tablespoons corn starch
1 teaspoon vanilla extract
 
Preheat oven to 350° F.
 
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
 
For filling:
Cream the cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
 
Homemade Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1½ cups
1 cup light corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
¼ cup confectioners' sugar
¼ cup cornstarch
Nonstick spray
 
 
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240° F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
 
For Regular Marshmallows
 
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
 
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
 
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
 
Cut cheesecake into 3½ x 1 inch pieces. Take marshmallow, and skewer. Toast with a hand torch. Place cheesecake on plate and add toasted marshmallows.