by VSOP taproom: This ubiquitous South American sauce is delicious on steak, chicken, fish, pasta or vegetables.

Ingredients:

1 cup Fresh Parsley, firmly packed and trimmed of thick stems
1 cup Fresh Cilantro, packed (use can decrease to 1/2 cup of eliminate if you don't like cilantro)
1⁄4 cup Fresh Taragon, packed
2 tablespoons Fresh Oregano, (can substitue 2 teaspoons dried oregano)
3 tablespoons Fresh Chives, chopped
5 cloves Garlic
1 1⁄2 teaspoons Fine Sea Salt
1 teaspoon Fresh Cracked Black Pepper
2 tablespoons VSOP Champagne Wine Vinegar, (or our pinot noir or barrel aged red wine vinegar or honey or serrano honey vinegar)
1⁄2 teaspoon VSOP Cayenne Pepper Oil, (optional)
1⁄2 cup VSOP Extra Virgin Olive Oil, your favorite medium or robust

Directions:

1) Add all of the herbs you are using, garlic, sea salt & pepper to a food processor. Pulse a few times until roughly chopped...do NOT make a paste!
2) Sprinkle wine vinegar and pepper oil (if using) over the roughly chopped herbs.
3) With the food processor running, slowly pour in the Extra Virgin Olive Oil in a steady stream to emulisfy. Taste and re-season if necessary. Enjoy! Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a few days.

The Alpharetta Convention and Visitors Bureau (CVB) is excited to announce its sponsorship of the 2013 Craft Beer Festival and 5K Road Race in downtown Alpharetta on June 22, 2013.  The festival will take place from 6 p.m. - 11:30 p.m. with beer, live music and entertainment with the race beginning at 8 p.m.

Craft Beer Festival
Over 100 craft beer vendors from around the U.S. will line the streets of downtown Alpharetta for the huge street party which will begin 6 p.m. with live music from Rock ‘n Roll Band, Salt Road Band.  Entry to the festival is $10 and will get you a souvenir glass that can be used during the event.  All sorts of food will be available for purchase from Olde Blind Dog Irish Pub. Beer tickets can be purchased for $1 each and one ticket gets you a four ounce tasting at any of the beer vendor tents. Stroll the streets and participate in a craft brewing seminar by Blind Murphy’s Craft Beer Market or sit back and enjoy the band and live entertainment. 

5K Road Race  

With the Craft Beer Festival continuing, the 5K Road Race will begin at 8 p.m. at the Corner Deli.  Registration for the race is $30 before June 14 and $35 after June 14 and the day of the race from 6- 7:30 p.m. All runners will receive a race t-shirt and a free beer from Sierra Nevada to celebrate their finish.  After being cheered on by festival-goers upon crossing the finish line, stay for the after party which will continue until 11:30 p.m. with live music and entertainment.

Post-Race After Party – Stay after to enjoy the Craft Beer Festival, live music and entertainment! Every 5K participant of legal age will receive one free beer!

For more information about the event or for a listing of awesome things to do in Alpharetta visit www.awesomealpharetta.com. 

The Attack is Coming!   On Sunday, July 21 from 1 p.m. to 5 p.m., JCT. Kitchen & Bar will host the 5th Annual JCT. Kitchen Attack of the Killer Tomato Festival to celebrate some of  the South’s best chefs, farmers, and mixologists, who will join forces to benefit Georgia Organics.

Tickets are $55 for the general public and $50 for Georgia Organics members.
Tickets purchased after July 1 are $70 for everyone, so be sure to grab yours now!  

 Try using Escarole in this tasty salad instead of the usual salad greens.

Ingredients:

1 cup             Pecans, toasted & chopped
1⁄2 cup          Plain Yogurt
1 TBS            VSOP Maple Aged Dark Balsamic Vinegar
1 TBS            VSOP Sherry Reserva Wine Vinegar
1⁄2 tsp           Smoked Paprika
1⁄2 tsp           Fine Sea Salt
pinch             Fresh Cracked Black Pepper, to taste
1 head          Escarole, cored & coarsely chopped
1 large          Granny Smith Apple, halved, cored & thinly sliced
1  medium   Red Onion, halved & thinly sliced
1⁄4 cup          Fresh Mint, chopped, (or flat leaf parsley)

Directions:

1) Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. Once fully cooled roughly chop and set aside.
2) Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and wisk to combine. Season with black pepper.
3) Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!

Flavors was able to get this insight into the interesting life of Brian Boitano at his new book signing at Cook Hall here in Atlanta. Brian Boitano is the Olympic Gold ice skating medalist. He also has a cooking series on Cooking Channel named What Would Brian Bointano Make? (also the name of his book - Lyons Press, 2013). Since he has traveled all over the world, he developed an interest in all types of cultures and cuisines. He loves to cook and entertain most of all and this cookbook are recipes from his favorite food and memories of family and friends get-togethers. He likes simple, healthful recipes with a dash of "intriguing flavors" (this info is on the jacket of his book.)  Visit his website at www.brianboitano.com or twitter (@BrianBoitano) and Facebook (facebook.com/brianboitano).

Put your apron on and prepare to dig your hands into one of Sugo’s iconic dishes as you learn how to make Meatball al Sugo from the master himself. Mr. C will entertain you with stories from the family’s past and instruct you how and why each step is important to the dish. After the class you’ll enjoy the dish you made served atop fresh hand-made pasta with tomato basil sauce.
Monday, May 20th
7:00pm | $39 per person which includes two glasses of wine and
recipe cards to take with you. (Class size is limited. Tax and gratuity not included). Call Mikki at 770.817.8000 or email sugo@sugorestaurant.com for reservations.
10305 Medlock Bridge Road
John's Creek, GA 30097