Experience the performance art & energy that defines this modern master and the U.S. debut of her unique Mobile Studio. Get up close and personal as Sukhum creates an original painting live and demonstrates her dedication to bringing beauty to the world through art. 

Thursday, June 20 7:00 PM - 9:00 PM  "Alive After Five" in Historic Roswell
The Mobile Studio takes center stage on Elizabeth Way in front of VININGS GALLERY for an evening of open-air art experiences

Friday, June 21  6:00 PM - 9:00 PM @ VININGS GALLERY in Historic Roswell 
One-woman Show & Live Painting Performance   Your RSVP is requested   

Saturday, June 22 - Vinings 6:00 PM - 9:00 PM
The festivity continues in Vinings with original and limited edition paintings on exhibit and including a live painting performance.    

Sunday, June 23 - Vinings  1:00 PM - 4:00 PM Join us for Mimosas on this casual Sunday at the Gallery as we celebrate with Pamela, wishing her a fond farewell and much success down the road. This is a great opportunity for conversation and personal dedications!   Your RSVP is requested & always appreciated!   
10 Elizabeth Way,
Roswell GA
770.299.1122

Moondog Growlers in Dunwoody is celebrating ONE YEAR of business! They opened the first weekend of June - so this Saturday 6/8, they celebrate their terrific craft-beer-loving-customers with giveaways - ALL DAY, EVERY PURCHASE!!

By VSOP Taproom

Ingredients:

2 tablespoons VSOP Extra Virgin Olive Oil
2 cloves Garlic, crushed
1 sprig Fresh Marjoram, or oregano
pinch Fine Sea Salt
pinch Fresh Cracked Black Pepper
1 pound Roma Tomatoes
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1⁄4 cup Flax Seed Meal
1⁄2 teaspoon Fine Sea Salt
3⁄4 cup VSOP Extra Virgin Olive Oil, any fruity medium varietal will work
1⁄2 cup Warm Water

Directions:

1) Preheat the oven to 300 degrees Fahrenheit. Combine the EVOO, garlic, herbs, salt & pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil & seasonings, and place cut side down in the dish. Bake for 2 1/2 hours or until the tomatoes are completely soft and become wrinkled. Set aside to cool.

2) In a medium mixing bowl, whisk together the flours, salt, and flax seed meal. Add the EVOO and water and mix quickly with a fork until it comes together into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool completely before filling.

3) Saute the shallots in some EVOO until lightly browned. Add the garlic and saute another minute. Remove from the heat to cool. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed. Enjoy!

Paterson, Wash.  (June 4, 2013) – Starting this June, consumers can enjoy Anew Riesling, a refreshing and highly aromatic wine from Washington state.  The 2012 debut vintage is light-bodied and lively, an elegant refreshment with a touch of sweetness. The wine is presented in a sleek, custom-molded bottle and offers the ease and convenience of a screw cap closure.

Anew Riesling offers a harmonious blend of pure fruit flavors, heightened aromatics and balanced acidity.  Expressive flavors of fresh peach, citrus and a hint of spice lead in to a refreshing finish. This versatile wine can be enjoyed on its own, and also pairs beautifully with spicy Asian dishes, smoked salmon, lobster salad, blue cheese or pasta with light sauces.

Anew is produced by Ste. Michelle Wine Estates, one of the leading Riesling producers in the world. For more information visit www.anewwine.com

La Tavola Trattoria in Virginia-Highland is celebrating Father’s Day with an Italian-style brunch from 11 a.m. to 3 p.m. Classic items, such as house-made French toast and lasagna Bolognese, are on the menu along with innovative dishes like the poached eggs bruschetta. For more information or to make a reservation, call 404-873-5430 or visit latavolatrattoria.com.

Lure gives Midtown dads something delicious to dive into with a seafood-inspired brunch from 11 a.m. to 3 p.m. Items to share include cold-water oysters and Rhode Island calamari. Individual entrees feature specials like seared smoked scallop grits with a slow-cooked egg. For more information or to make a reservation, call 404-817-3650 or visit lure-atlanta.com.

Alpharetta’s Ray's on the Creek is letting guests play the chef this Father’s Day with a Big Green Egg cooking class. Participants can enjoy pulled pork sliders and several pizzas, as well as beer specials on the patio. The class is conducted on Saturday, June 15 for $15 per person. To reserve a spot or for additional information, call 770-649-0064 or visit raysrestaurants.com.

Ray's on the River in Sandy Springs is serving a brunch buffet that everyone in the family can enjoy. The buffet is served from 9 a.m. to 3 p.m. and costs $39.95 for adults, $19.95 for children ages 5 to 10 and kids under 4 eat free. The regular dinner menu will also be served from 5 p.m. to 9 p.m. For more information or to make a reservation, call 770-955-1187 or visit raysrestaurants.com.

South City Kitchen Vinings is honoring dads with a Southern three-course meal, featuring items like fried green tomatoes, crab cake hash, smoked brisket benedict and peach cobbler with vanilla ice cream. Adults dine for $32 per person and children 12 and under eat for $16. For reservations or more information, call 770-435-0700 or visit southcitykitchen.com.

Beginning on Father’s Day, Sunday June 16, Cook Hall will welcome the folks from Oskar Blues Brewery for a “Father’s Day Tap Takeover”. They will be offering four different drafts from Oskar Blues, including two specialty kegs that aren’t available anywhere else in Georgia. Cook Hall will be serving up Oskar Blues beginning at 12:30 p.m. during our fabulous a la carte brunch and the specials will continue all week until the kegs run out! To make a reservation please call the restaurant at 404-523-3600.

This Father's Day, surprise Dad with dinner at Vinny's! The Sedgwick Restaurant Group makes it so easy...[Leaving you the balance of the day to enjoy one another's company.]  Check out our menu and restaurant hours online at 
www.sedgwickrestaurantgroup.com or call 770-772-4644.

On Thursday, July 4, Cook Hall will be hosting a full day of Independence Day festivities featuring an incredible line-up of live music, culminating in two sets from headliners Yacht Rock Revue. The party starts early at 6 a.m. with DJ Hakim spinning on the Cook Hall patio for diners enjoying brunch and early bird drink specials while cheering on the runners in the Peachtree Road Race. The main event kicks off at 5 p.m. and includes All-American food specials and cocktails from event sponsors Four Roses Bourbon, Midnight Moon Moonshine, SweetWater Brewing Company, and Tito’s Vodka. The music lineup includes performances from Moontower at 6 p.m., Yacht Rock Revue at 8:30 and 10:30 p.m. and a late night set from Ralph Roddenbery, Donna Hopkins and friends in Cook Hall at 11:30 p.m. Guests will also get a prime view of the 54th Annual Lenox Square Fireworks Display, the biggest and best 4th of July fireworks display in the Southeast.

Cook Hall has partnered with the W Atlanta – Buckhead to create a special room package for this unforgettable event. With the purchase of two tickets, guests will receive an email with a link to purchase a Fourth Fest package which includes discounted valet parking, access to all shows, including a special poolside acoustic set from Copious Jones for hotel guests only from 2 – 4 p.m., and two complimentary cocktails. A very limited number of room packages will be sold so guests are advised to book early.

Tickets for Fourth Fest are $30 in advance and $35 at the door, if available. Tickets will be available at www.ticketalternative.com and go on sale on Friday, May 31. Brunch reservations are not included in admission to Fourth Fest and can be made by calling the restaurant at 404.523.3600.

Not sure what to get for Father's Day? How about Fresh Seafood, Prime Steaks and Fine Wines at Ray's?

Virginia Willis, chef, food writer, and acclaimed cookbook author will be featured as the headliner celebrity chef featured at Busch Gardens® Williamsburg, the world’s most beautiful theme park, for the park’s first-ever Food and Wine Festival. This all-new event highlights superb foods, wines, and other refreshments from around the world not usually found at Busch Gardens. Chef Willis is hosting Cooking Live! demonstrations in the park and The Chef’s Guests™ – a reservation required enhanced experience, May 31 – June 2 & June 15 – June 16. The Busch Gardens Food & Wine festival is Fridays, Saturdays, and Sundays May 31 through June 23. Individual tastings are priced a la carte and range in price, $3-$7. A complete list of cuisine, enhanced experiences, and more is available at BuschGardens.com/va.


About Virginia Willis
Virginia Willis has cooked Lapin Normandie with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda. She began her culinary career tossing pizzas in college, has since foraged for wild herbs in the Alps, made mustard in Dijon, crushed olives in California, and harvested capers in the shadow of a smoldering volcano in Sicily.

She is the author of the acclaimed cookbooks Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking and Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company. Virginia has a popular food blog and website and was named by the Chicago Tribune as one of “Seven Food Writers You Need to Know.” Her legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Française.

She has appeared on Martha Stewart Living Television, Paula Deen’s Best Dishes, Food Network’s Chopped, and Fox and Friends. She has been featured in USA Today, Country Living, and House Beautiful as well as Food52 and CNN.com. She is a contributing editor to Southern Living and her writing has been published in Eating Well, Fine Cooking, and Taste of the South. For more about Virginia, please visit www.virginiawillis.com

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.