Oreo fans are in for a treat at Davio's Northern Italian Steakhouse in Atlanta, GA. Pastry Chef Kathleen Miliotis reinvents the childhood favorite cookie with her own homemade version, using her own creation of chocolate cookie dough and white chocolate cream filling. If you close your eyes when you take a bite, you may not even realize they didn't come out of a blue package. And what's a cookie without a glass of milk? Davio's serves the Homemade Oreo with adult Chocolate Milk! Everyone has a favorite way to eat an Oreo. Whether you twist it apart, eat one side at a time or dunk it in milk, stop by Davio's Atlanta and enjoy some today!
Enjoy the recipe at home too!
Davio's Homemade Oreos
White Chocolate Cream Filling
2 pounds White Chocolate 29%
1 Tablespoon Unsalted Butter
1 1/4 Cups Heavy Cream
Bring cream to boil. Pour over chocolate and butter, whisk and add salt. Let this chocolate base chill overnight.
Chocolate Cookie Dough
2 1/3 Cup All Purpose Flour
1 1/4 Cup Extra Brute 100% Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
10 ounces Unsalted Butter
1 1/2 Teaspoon Salt
1 Cup sugar
Cream butter until soft, add sugar and salt. Mix on low speed. Next, add cocoa powder and mix until smooth. Add All Purpose Flour and mix until combined. Wrap in plastic wrap. Refrigerate for at least 1 hour. Place dough on table with two pieces plastic wrap. With rolling pin, roll out and flatten to 1/8 inch thickness. Use round cutter - 3 inch. Bake at 325 degrees. Any scraps can be pushed together and rerolled. Bake for 15-18 minutes, then let cookies cool completely for 20 minutes.
Filling the Cookies: Place filling in bowl with paddle. Beat until smooth. Turn cookies over, pipe dime size circle in the center of the cookie. Then, top each cookie with top, pressing gently.
The dessert is available for $11 (includes 3 cookies) at Davio’s Northern Italian Steakhouse in Atlanta, GA for $11. For more information please visit http://www.davios.com//atl.
Due to weather concerns, this event has been rescheduled to Tuesday, February 18 @ 7pm!
Hiroko Shimbo (www.hirokoskitchen.com), an expert on Japanese cuisine, author of three cookbooks and a noted visiting chef-instructor, will teach this month at the stores in Midtown (January 28) and East Cobb (January 29) of The Cook's Warehouse (www.cookswarehouse.com).
A renowned chef-instructor, Hiroko twice a year teaches an intensive, hands-on one-week basic Japanese cooking course, Essentials of Japanese Cuisine, at the International Culinary Center in New York City. Hiroko has also worked with numerous avocational cooking schools across the country and Europe.
Her most-recent restaurant consulting project was to create an authentic Japanese curry restaurant, Kare-ken, in San Francisco, and the temaki hand-roll restaurant in New York City. Chef Shimbo is also currently working with Zojirushi America, JETRO (Japanese Government Organization), Bon Appetit and Saveur; earlier projects include New York Mutual Trading Company, PF Chang's China Bistro, True World Food, UMass Dining, Unilever and Ruth's Chris Steak House.
She's a frequent chef guest at The World of Flavors Conference at the Culinary Institute of America in Greystone, CA, and has written three award-winning cookbooks: "The Japanese Kitchen" and "The Sushi Experience" and are considered primers on Japanese cuisine and continue to attract professional chefs and home cooks. Her most recent book, "Hiroko's American Kitchen: Cooking with Japanese Flavors" recently won the IACP Cookbook Award 2013 under American Category. "Hiroko's American Kitchen" offers an entirely new perspective on Japanese cooking:
Rather than teaching how to cook authentic Japanese cuisine, she focuses instead on integrating Japanese flavors, cooking techniques and staples onto the North American table - as will her classes at The Cook's Warehouse. Hiroko is a member of International Association of Culinary Professionals and Les Dames d'Escoffier New York chapter.
To Sign Up for the classes at Midtown: http://bit.ly/1colGbD
To Sign Up for the classes at East Cobb: http://bit.ly/1colKYU
or contact: Wendy Allen, (404) 492-9015, firstname.lastname@example.org-Jim Brams, (404) 403-6218, email@example.com
Table & Main, a neighborhood gem among the bustling shops and restaurants along Canton Street, is kicking off the final winter months with a Sunday football feast to-go. The latest menu offerings, crafted by chef de cuisine Woody Back and sous chef Chase Todaro, are a tasty reflection of the restaurant’s simple, seasonal, southern philosophy.
On Sunday, February 2, Table & Main invites guests to grab a football feast for friends and family to enjoy. Fifty chicken wings, celery with creamy blue cheese and 10 homemade chocolate chip cookies will be included for just 50 dollars. Orders may be placed by calling 678.869.5178 before noon on Friday, January 31. Feasts will be available for pick-up on game day from 10:30 a.m. to 2:30 p.m. Table & Main will be closed for regular dining on Sunday, February 2.
In addition to the football feast, Table & Main is delighting diners with new menu items for the winter months. Updated starter selections include black skillet cornbread, a southern staple baked with yellow cornmeal, smoked jalapeno bacon butter and served with whipped sorghum, scallop and sunchoke gratin with diver scallops, sunchoke cream, pickled sunchoke and frisee lettuce, as well as spinach salad with spiced pecan, orange, charred onion, rye croutons and Coca-Cola sorghum vinaigrette. New sides also accompany the menu, such as perloo with Carolina Gold rice, Sea Island red peas and chow chow and beer battered broccoli served with pimento cheese fondue. Entrees continue to highlight an array of savory offerings from garden, land and sea. New selections include the cornmeal fried catfish with yellow hominy, Sea Island red pea, holy trinity and lemon cream and Painted Hills braised short rib with potato puree, ash roasted root vegetables, celery root remoulade, and wine jus.
“Our winter menu is bold enough to surprise and excite new and old guests alike, but still composed with the tried-and-true southern classics that celebrate the best of the season,” said chef Woody Back. With previous positions under some of the nation’s most acclaimed chefs and restaurateurs, including Tom Collicco and Linton Hopkins, chef Woody Back has honed his experience on southern cuisine to lead the team at Table & Main. With a similar culinary acumen, sous chef Chase Todaro complements the team with his signature southern-rustic style, with influences from his previous positions at White Oak Kitchen, Empire State South and Restaurant Eugene. Rounding out the lineup is assistant general manager Cindy Miller, who brings more than 20 years of experience to lead front-of-the-house operations.
This new team at Table & Main is set in place as owner and executive chef Ted Lahey is spearheading kitchen operations at sister establishment Osteria Mattone, which is now open on Canton Street in historic Roswell.
About Table & Main | a Southern tavern Established in August 2011, Table & Main | a southern tavern serves cuisine that is simple, seasonal and Southern in a beautifully restored homestead in historic downtown Roswell, Ga. Quickly making a name for itself as a warm, welcoming neighborhood gem with a hyper-local focus, Table & Main is recognized for big flavors and fresh local ingredients sourced from nearby farms, artisan bakers, creameries and purveyors. Partner Ryan Pernice and executive chef Ted Lahey, both longtime Atlanta-area residents, collaborated on the restaurant’s menu as well as the beverage program featuring a robust list of more than 30 bourbons, ryes and American whiskeys. Located at 1028 Canton St., Roswell, Ga., 30075, Table & Main serves dinner from 5 to 10 p.m. Tuesday through Thursday, 5 to 10:30 p.m. Friday and Saturday and 5 to 9 p.m. on Sunday. Call 678.869.5178 for reservations, or visit Table & Main online at tableandmain.com or Facebook.com/TableandMain for more information.
Wednesday January 29th at 7pm
Handcraft Artisan Collection ‘Inspiration White’ CA 2012
Seared Sea Scallop, Sweet Corn Pudding, Truffle White Corn Pico
Black Stallion Chardonnay Napa 2011
Seared Duck Confit, Red and Gold Beets, Marscapone, Preserved Lemon
Noble Vines 667 Pinot Noir Monterrey 2011
Grilled Wagu Flank Steak, Lyonnaise Potatoes, Braised Kale, Cabernet Jus
Black Stallion Cabernet Sauvignon Napa 2011
Bread Pudding, Macadamia Nuts, Dried Raspberries
Bittersweet Chocolate Gelato
Brazin Old Vine Zinfandel Lodi 2011
$55 per person, plus tax and gratuity
Aspens Signature Steaks West Cobb
3625 Dallas Highway
Join us all month long for terrific food and drink specials
that will have you coming in again and again...
$5 Grey Goose Martinis
$.75 Oysters - while they last, at the bar only
AND $2 Stella Artois, Bud Light and Miller Lite, bar only
50% off all wines - $75 and under - excludes sparkling wines
$10 Wine Tasting ASPENS West Cobb only; 6-8 pm
[Only in the bar]
Brunch Buffet 11 am - 2:00 pm
Start your week off right with a relaxing, family brunch featuring roasted sirloin, carved pork loin, peel 'n eat shrimp,
made to order omelets, salads, sides and desserts!
PLUS $5 Grey Goose Martinis
Lunch at ASPENS West
If you haven't tried our fantastic lunch menu at ASPENS West, it's time to put that on your short list!
Take a peek at our menu here
Lunch available at ASPENS West Monday - Saturday 11:00 am - 2:30 pm
Join us for a January lunch, then stop by Theo's Brother's Bakery with your lunch receipt and receive a free cookie!
For reservations: East Cobb (678) 236.1400; West Cobb (770) 419.1744