Hot Dish Review

Tasty news from The Reynold’s Group:

The Stars Are Shining On Atlanta

StarChefs.com™ announces Atlanta Rising Stars Awards in partnership with the Goat Farm Arts Center

StarChefs.com™, the nationally acclaimed online magazine for culinary insiders, is thrilled to announce its 2012 Atlanta Rising Stars. The award winners will be showcased at the 38th StarChefs.com Rising Stars Gala on June 13, 2012, from 6 to 9:30 p.m., at the Goat Farm Arts Center, a historic site housing an acclaimed visual and performing arts center. Hosted by chef Zach Meloy of PushStart Kitchen, the tasting gala will allow local food lovers the opportunity to experience the talents of Atlanta’s Rising Stars and sample beverage pairings from the awarded sommelier and mixologist.

Through its partnership with the Goat Farm Arts Center, StarChefs.com will showcase the city’s highest regarded cuisine in conjunction with acclaimed local artist David Baerwalde. For his most recent arts center exhibition entitled “delicious objects,” Baerwalde reclaimed and reconfigured anonymous bits of scrap material and waste including wood, sawdust, honey and coffee grounds, transforming the detritus of the Goat Farm’s recent evolution into simple, elegant pieces that express the locale. The installation perfectly complements the celebratory evening of local culinary talents, products and daring creativity.

“We’ve found a creative, eclectic and burgeoning culinary landscape in Atlanta,” said StarChefs.com editor-in-chief Antoinette Bruno. “It’s the heart of farm-to-table, artisanal product and historical cooking. This city is the epitome of Southern cuisine.”

Chosen from more than 80 Atlanta culinary professionals through in-person tastings and interviews, the 2012 Atlanta Rising Stars Award Winners include:

CHEFS
Andy Carson, Bacchanalia
Shane Devereux, The Lawrence, The Sound Table and Top FLR
Adam Evans, JCT Kitchen
Robert Phalen, One Eared Stag
Ryan Smith, Empire State South
Tyler Williams, Abattoir
Guy Wong, Miso Izakaya

PASTRY CHEFS
Aaron Russell, Restaurant Eugene
Chrysta Poulos, Woodfire Grill

SUSTAINABILITY
Terry Koval, Farm Burger

ARTISAN
Todd Immel, Star Provisions’ Meat Department

HOTEL CHEF
Anthony Gray, Southern Art and Bourbon Bar at the InterContinental Buckhead

CONCEPT
Richard Blais, HD1 and Flip Burger

COMMUNITY
Taria Camerino, Sugar-Coated Radical

RETAURATEUR
Brian Lewis, STG Trattoria and Bocado

SOMMELIER
Seth Roskind, 4th & Swift

MIXOLOGIST
Miles Macquarrie, Leon’s Full Service

ATHENS CHEF
Peter Dale, The National

SUSTAINABILITY CHEF
Whitney Otawka, Farm 255

HOST CHEF
Zach Meloy, PushStart Kitchen

In Atlanta, StarChefs.com will present its Restaurant of Distinction Award, presented by Steelite International, to recognize a Rising Star who demonstrates beautiful plating with singular style. Additionally, the craftsman spirit of Atlanta inspired StarChefs.com to augment its existing culinary and restaurateur awards with an Artisan Award presented by Hobart, as well as Rising Star Brewer and Coffee Awards. The Mentor Award, presented by Vitamix, will also be given to one influential chef who has shaped a new generation of local culinary talent. The Mentor, Brewer and Coffee Awards will be announced at the gala. In keeping with a long-standing tradition, guests will also have the opportunity to vote for their favorite dish of the night. The Rising Star who garners the most votes will receive a brand new Jade Range 18” commercial plancha.

General admission tickets are $85 per person. VIP tickets are $125 and include a private reception with champagne and Petrossian caviar beginning at 5:45 p.m. Tickets can be purchased in advance at www.starchefs.com/tickets or by calling 212.966.7575.

What’s better than a low country boil with all the fixin’s? A low country boil on a luxury houseboat!

Last Saturday was the inaugural voyage of Goin’ Coastal’s Sunset Cruise. The weather was perfect, and the shrimp were boilin’. As the houseboat left the dock, guests mingled and relaxed with a glass of wine or beer.

Chef and restaurant partner Seth Hendricks and my man LC came up with the idea during our many martini and lobster-fueled visits to Goin’ Coastal in my neighborhood. a few meetings later and the idea became a reality. Cooper Global provided the venue and chauffeured transportation to Lake Lanier, while Hendricks and his staff were in charge of preparing the food on board.

LC and I had stumbled upon an amazing acoustic guitarist, Steve Q, at 10 Degrees South the week before. He provided the entertainment for the event and had everyone dancing on the top deck. Promoted via Urban Daddy, the dinner cruise was quite a bargain at only $75 a ticket for this first voyage, with beer and wine included. Guests reportedly consumed forty bottles of wine and 45 lbs. of gigantic steamed shrimp!

Along with shrimp, Hendricks boiled up a batch of andouille sausage, red potatoes, and corn on the cob. When everything was done, he and his crew poured it all into an enormous metal warming tray, drizzled it with melted butter, then sprinkled his special seasoning mix over the whole thing. Folks lined up to get a heapin’ helpin’ of deliciousness as the sun set over the water. Perfect.

LC and I are no strangers to the family houseboat. We’ve celebrated his birthday, Memorial Day, and Labor Day on it, sleeping (or perhaps, not) in two of the five bedrooms. I’ve made a tub of my famous guacamole in the kitchen in the cabin, helped cook bacon and eggs for eight with LC’s cousin DC, and enjoyed burgers grilled on the upper deck. It’s 100 feet of luxury.

Cooper Global and Goin’ Coastal anticipate many more cruises throughout the Spring and Summer. The Cooper houseboat, The Family Tradition, is also available for corporate and private rentals, with a maximum capacity of 100, not including shrimp. Email lcooper@cooper-global.com for information and pricing.

News from The Reynold’s Group:

Atlanta’s First Permanent Food Truck Park to Open to the Public

New Destination to Feature Street Food, Weekly Events, Farmers Market and Local Artisans

ATLANTA (April 17, 2012) – The growing Atlanta food truck movement is excited to welcome its first street food park as the Atlanta Food Truck Park & Market prepares to debut to the public on Thursday, April 26. Located at 1850 Howell Mill Road, the Atlanta Food Truck Park & Market will be the seven-day-a-week go-to destination for Atlantans craving the best in street food fare, local products and artists, entertainment and more.

The premier park was conceptualized by Howard Hsu, co-owner of Sweet Auburn BBQ, who then partnered with Brian Harvin and Anita Hsu seeking to fulfill their mission of developing a community site to foster the creative and entrepreneurial spirit of start-up businesses, artists, musicians and local industry. Together they created the sprawling three-acre space that will feature up to 15 food trucks at one time, perfect for picnicking and enjoying the city’s best street food fare for breakfast, lunch, dinner and late-night noshing. The park also will feature al fresco seating areas along with several outdoor attractions including bocce ball, horseshoes and a playground all located in a shady green space along with exciting weekly programming. Ample complimentary parking is available both on-site and at dedicated adjacent properties.

“As a member of the Atlanta food truck community, I recognized the challenge that our city’s food trucks face of finding consistent, popular locations that also are convenient for customers,” said Hsu. “The Atlanta Food Truck Park & Market is our answer to that; we are confident that establishing this destination will increase exposure, drive business and continue to encourage the city’s young entrepreneurs to develop their street food concepts.”

Grand Opening Event
To get a first look at the distinctive facets the Atlanta Food Truck Park & Market has to offer, guests are invited to visit the park on Thursday, April 26, for a grand opening event. With free entry for all patrons, the event will feature several food trucks and live entertainment from local artists including Jamal Skelton and Doug Paul along with children’s activities and more.

Featured Food Trucks
A variety of Atlanta’s beloved food trucks will be featured each week, including Sweet Auburn BBQ, Yumbii, King of Pops, WOW Truck, Happy Belly, Honeysuckle Gelato, Nana G’s Chik-n-Waffles, Yum Yum Cupcake, Munch Truck, Mighty Meatballs, Tex’s Tacos, Tastee Truck, Fry Guy, Yoli’s Street Food, Champion Cheesesteaks, Hail Caesar, The Pickle, Rolling Reuben’s, Pressed For Time Paninis and Mobile Marlay.

Weekly and Monthly Events
With a mission to establish itself as a community-driven destination, the Atlanta Food Truck Park & Market will offer a wide range of weekly and monthly events. Every Thursday evening, guests can enjoy live music from local and regional acts as well as a monthly nighttime artist exposition known as the Art Farm.

Weekend Farmers Market
In addition to the daily food truck offerings, the Atlanta Food Truck Park & Market will feature a community-driven farmers market showcasing local farmers and artisans every Saturday and Sunday from 9 a.m. to 1 p.m. Beginning Sunday, April 28, and continuing weekly, guests can purchase local, farm-fresh products from vendors including Georgia Farm to Table, Hayden Grove Farms and many more. Shopper also can explore Pine Forest Nursery, the retail nursery open seven-days-a-week featuring the season’s finest flora and fauna.

1850 Howell Mill Road

South African cooking is foreign to most of us. A fusion of European, Malaysian, and native African dishes, their unique cuisine is exotic and soulful. Spicy peri-peri sauce, sweet chutneys, and curries compliment grilled meats and fish.

LC and I had the pleasure to dine there recently as guests of the owner. Our evening got off to a fabulous start as our enthusiastic and practiced server, Jamie, explained the unfamiliar dishes on the menu (without making us feel dumb) and checked in throughout our meal (without being intrusive).

We have gotten into a routine of sharing small plates, particularly when I’m tasting for an article and need to try as many dishes as possible. The menu at 10 Degrees South is made for folks like us, with most dishes offered as small or large plates. Rather than ordering, we allowed our host, Justin, to choose a variety of the restaurant’s best. I ordered a glass of Sincerely by Stellenbosch, a deep and spicy South African shiraz, to sip while waiting for dishes to arrive.

He selected five of their most popular small plates to start us off. Bobotie is a sweet ground beef curry, traditionally topped with egg custard and baked until golden brown. Here, they also use the curry as a filling for long, crispy Spring rolls, great dipped in the sweet chutney. Another South African dish called boerewors was served on a Milano roll and cut into bite-sized pieces. In case you don’t regularly eat boerewors, it is sausage made of lean ground beef. I found the sandwich a tad dry, the bread unnecessary. I’d probably prefer the version sans bread with tomato and onion sauce.

Sosaties is another traditional dish….skewered, marinated beef filet glazed with apricot curry sauce. Fantasticly tender, the sauce gave the meat a subtle sweetness without overpowering it.

Two giant prawns, that were nearly the size of lobsters, were butterflied, marinated in spicy peri-peri sauce, then grilled. I was expecting a bit more fire out of the sauce, but I imagine it’s pretty hot for the average Joe. Nonetheless, the prawns were certainly one of our favorite dishes of the evening.

Everything was served with rice. LC pondered out loud to our server that he thought grits might work better with the prawns rather than the rice, to which Jamie returned with a mound of “pap”, a staple much like grits, just fluffier and drier. It was topped with the aforementioned tomato and onion sauce. I don’t like grits….or pap. I’ll stick with the rice.

Another favorite was the calamari, simply grilled with a lemon butter sauce and sprinkled with briny capers. JN, publisher of the new neighborhood magazine BuckHaven Lifestyle, happened to be at 10 Degrees during our visit and suggested we try the lollipop lamb chops, two marinated and grilled chops served over mashed potatoes. Delicious. The generous serving pushed us over the edge, but we still had one more plate to devour….Di’s Delight, a moist fruit cake drizzled with caramel sauce with a scoop of vanilla ice cream. Thankfully not overly sweet, the dessert was warm and comforting, with notes of cinnamon and nutmeg.

The only traditional South African dish we didn’t try was the cured beef slices, called biltong. Among the main courses not offered as appetizers, I would certainly order the char-grilled Cornish hen marinated with peri-peri sauce. Both are on my radar for our next visit.

After our meal we stopped by the bar for a nightcap and were happy to discover a guy playing acoustic guitar. A great way to end our safari!

4183 Roswell Road 404-705-8870

German food is not the most popular world cuisine. Personally, I love it….but I was born in Frankfurt. For those of us in Atlanta, it’s a quick drive to the faux Bavarian village of Helen in north Georgia for an occassional schnitzel fix. During Oktoberfest, we often visit to celebrate with men in lederhosen (and men with mullets in tight acid-washed denim shorts), drink mugs of German beer, and eat the inevitable bratwurst.

But there is an alternative smack in the middle of Marietta Street in downtown Atlanta called Der Biergarten. Their patio upstairs is reminiscent of Helen’s Festhalle, with picnic table seating and festive lights strung about. Inside, the walls are painted with murals depicting idyllic scenes of castles and forests…..very Brothers Grimm.

I met LC there recently, at the tail-end of a friend’s birthday party. It was late and I was starving. With plans to drive to Helen in a few days, I wasn’t too keen on having German food, but curiosity and hunger prevailed. Guests seated at the bar dined on generous plates of schweinebraten with spaetzle. Tempting, but I chose my standard bratwurst and knockwurst with sauerkraut and potato salad….no schnitzel.

But first, the bartender poured me a pint of Warsteiner draught. Wursts were delivered quickly along with a trio of mustards for dipping….smooth and creamy, somewhat grainy, and slightly sweet with whole mustard seeds. LC noted that none of them were spicy, to which I replied that Germans don’t do spicy. The sauerkraut had a nice vinegary twang. American potato salad was nothing special. Weiners are always wonderful.

A few days later at Old Heidelberg in Helen, LC and I ordered the wurst trio to share, along with some additional sides. Seated on the tiny balcony, we took in the sun and pollen while drinking more Warsteiner and checking out the bikers and their buxom babes eating funnel cakes.

In addition to a knockwurst and bratwurst was a long skinny bauernwurst, flavored with garlic and herbs. Of our sides, the anemic, crunchy kraut was a total contrast to the golden variety at Der Biergarten. Their red cabbage, which often suffers from too much sugar, nutmeg, and cloves, had no such issues on this visit. Spaetzle was greasy and toothsome, drizzled with a little gravy. Green beans provided the only color on our otherwise beige and brown plate.

Satisfied with our sodium and fat intake, we strolled through town, beyond the gift shops and cheesy bars, straight to my parents’ sofa for a brief snooze before heading back to the city.

300 Marietta Street NW 404-521-2728

Happy Easter to all my Hot Dish bunnies!
As a child me and my Mom always colored eggs for Easter. I continued that tradition on my own until just a few years ago when I switched to making deviled eggs….appropriately inappropriate!

This is so elementary it’s not even a recipe, really.

Omega 3 eggs (I use Eggland’s Best)
Dijon mustard
Lite mayo
Salt and pepper to taste
Cayenne
Paprika for garnish

Boil the eggs for about 9 minutes. Let cool and peel. Cut the little guys in half lengthwise and scoop out the yolks. Mix with desired amount of mustard and mayo with a fork until creamy (start with a tablespoon of each for about 4 eggs). Add a pinch of cayenne, maybe a dash of hot sauce if you like. Fill the eggs halves with the yolk mixture and sprinkle with paprika.

This year I tried to be fancy and piped the yolk mixture in with a plastic bag with the corner snipped off. Not a bad effort!

Some old news, some new news….all of it good news!

FORD FRY NAMES NEW WEST MIDTOWN RESTAURANTS & HIRES CHEF ADAM EVANS

The Optimist and Oyster Bar at The Optimist Scheduled to Open in May 2012

Ford Fry has decided to name his new restaurant The Optimist. Located in West Midtown and scheduled to open in May, the restaurant’s menu will focus on sustainable seafood prepared in a wood-burning oven. Adjacent to the new restaurant, Fry will also be opening Oyster Bar at The Optimist, a more casual “fish camp” style venue, featuring an outdoor patio, live music and an oyster bar. Both the oyster bar and restaurant will feature Smith Hanes’ designs.

The name for the restaurant was suggested a few months ago by Fry’s father, who enjoys sailing. In sailing terms, an optimist is a small, single-handed sailing dinghy intended for use by children up to the age of 15. The understated quality of the name along with the forthright meaning of the word optimist appeals to Fry. Fry also appreciates the reference to being an optimist about the “day’s catch” and “catching the next big fish.” The Optimist is located at 914 Howell Mill Road.

After proving his expert abilities at JCT. Kitchen & Bar, chef Adam Evans was promoted to open Owner/Chef Ford Fry’s highly anticipated seafood eatery, which will also feature an adjacent oyster bar reminiscent of those lining the northern coast.

In addition to a hands-on approach to choosing the catch brought in to The Optimist’s kitchen, Evans will take the lead in creating seasonal offerings for the menu.

“After working my way up though several big dining cities over the years, I have learned a great deal about technique,” says Evans. “I take pride in building simple, clean, new American dishes, and I plan to use a unique mix of fish species to create flavors that will leave a lasting impression.”

Despite being less than five minutes from my condo, I hadn’t visited Park Tavern in over five years. There was a time when AD and I frequented the place, sitting by the fence that separates the restaurant from Piedmont Park, our bare feet in the sand, drinking cheap beer and chain smoking. Then we’d go across the way to The Highlander to play Nudie Mega Touch. If you don’t know, don’t ask.

Park Tavern was also the scene of a couple of Halloween parties that I can’t actually remember, but the photos are proof I was there….once as a pregnant majorette with pigtails, smoking a cigarette. Super classy.

The warm weather had LC and I hankerin’ for a relaxing afternoon on a patio. Tired of our regular Mexican patios he suggested Park Tavern….perfect for April Fools Day, I thought. The place was always full of ‘em.

A few things had changed over the years. Soft sand was replaced with big pebbles. An entire Asian section, including sushi, had been added to their otherwise standard bar food menu. Other things had not changed at all, like the crowd of young wannabees, trustafarians, and dogs. Yes, schnauzers, terriers, corgis, and great danes shared the sunny patio with us silly humans.

Our brief wait for a table gave us the opportunity to grab a drink at the bar inside. LC tried one of their specialty brews that the bartender swore tasted like Fruity Pebbles….and it did! I finally decided on a glass of bubbly. Just then, the hostess escorted us to our table, one of the hightops with cushy brown pleather barstools. At last we could take a deep breath and reeeelaaaax as we watched the sun set.

I couldn’t bear the thought of another plate of hot wings, onion rings, or crispy fried things, so we opted for the Asian side of the menu, starting with the Baja California roll and the Wagyu beef lettuce wraps. The roll, requested without cucumber, was packed with crab stick and avocado, then topped with more crab and avocado, drizzled with wasabi mayo and sprinkled with sesame seeds. We added a good dose of bright green wasabi that made our eyes water.

After polishing off my glass of prosecco I switched to nigori to compliment our Asian snacks on order. Nigori is cold unfiltered sake with a mild, milky, nutty flavor and a surprisingly high alcohol content.

Served with strangely bland kimchi and flacid, flavorless sauteed mushrooms, the strip of sinewy steak was doubtfully the pricey cut of Wagyu advertised. The cilantro mentioned (and quite likely the deciding factor in my wanting to order this appetizer) was nowhere to be found. Nonetheless, we wrapped the ingredients in the cups of butter lettuce. A great idea, but not well-executed.

Still feeling a twinge of hunger, LC and I decided on one final Asian appetizer, the tuna tacos. Now, you know I don’t even like tuna, but sometimes if it’s good quality and served rare (or raw), I’ll give it a go, like the fantastic tuna tartare chef Scott Serpas makes at his restaurant. I was apprehensive about it, sorta like ordering foie gras at Chili’s.

Imagine my surprise at the five little triangular tacos, crispy wontons filled with thick slices of seared tuna, avocado, lots of cilantro, radicchio slaw with a slightly sweet dressing, and wafer-thin slices of fresh, hot jalapenos. They were awesome! I could have eaten ten of them.

As the sky grew darker the patio became illuminated, alternating between green, blue, and red lights. My tiny sake cup was empty. I promised LC we would return on a lazy Summer day sometime soon for more people and dog watching. As for the ghosts, there were a few, but they turned out to be harmless.

500 10th Street NE 404-249-0001

Another restaurant chain hits the ATL:
YARD HOUSE TO OPEN ITS FIRST GEORGIA LOCATION IN ATLANTA

Known for its American Fusion Fare and 130 Taps of Beer, Yard House Makes its Debut April 22 at Atlantic Station

Atlanta, Georgia– (April 2, 2012) – Yard House, a restaurant known for its extensive American fusion menu, 100 to 250 taps of draft beer, and a continuous playlist of classic-to-contemporary rock, will open its first Georgia location in Atlanta April 22 at Atlantic Station. Yard House will be open daily for lunch, dinner and late-night dining.

“We are excited to expand the Yard House brand to the southeast and to embrace the Atlanta community,” said Harald Herrmann, president and CEO of Yard House Restaurants. “We feel that Atlantic Station is a great location to cater to residents and businesses alike and are looking forward to being a part of the Westside expansion that has been flourishing during the past few years in Atlanta.”

The American fusion menu features more than 130 items including soups, salads, sandwiches, pasta and rice dishes, steak and poultry as well as a selection of fresh seafood. Guests can also enjoy an array of gluten-sensitive options as well as vegetarian dishes made with gardein™, a blend of garden vegetables and protein that have the look, taste and texture of beef and poultry. In addition, Yard House offers a selection of small, shareable plates from its Snacks menu along with select, full-size appetizers offered at half price weekdays Monday through Friday from 3 to 6 p.m. and again late-night Sunday through Wednesday from 10 p.m. to close. Yard House also offers a Kids Klub menu which features an entrée, side dish, beverage and frozen fruit bar for just $6.95.

The Yard House’s calling card is its unique beer system featuring a glass-enclosed Keg Room housing hundreds of steel barrels. The beer is transported from this location through a series of overhead steel and nylon tubing, which feeds into the 130 taps at the center island bar. A number of handles are reserved for local and regional brews, including several selections from Atlanta brewers Monday Night Brewing and Sweetwater Brewers, as well as a pale ale and IPA brewed in Athens by Terrapin Beer Company. Yard House will also have a Chalkboard Beer Series, which features a selection of small, limited releases from mostly craft brewers that rotate frequently keeping the selection both innovative and fresh. These featured beers are listed on a digital chalkboard prominently displayed above the island bar. In addition, Yard House also offers a full bar of spirits including a menu of Fresh & Skinny™ cocktails with a calorie range of 115 to 176 per drink.

Known for its state-of-the-art sound system, Yard House features an extensive and eclectic mix of classic and contemporary rock. The playlist, created daily and programmed according to the time of day, can be changed in an instant to reflect the restaurant’s real-time demographics. A fleet of flat screen televisions, tuned to the latest sporting event, are strategically placed throughout and visible from nearly every seat in the house.

Yard House, located at 261 19th Street at Atlantic Station in Atlanta, is open daily from 11 a.m. for lunch, dinner and late-night dining. The restaurant is situated at the corner of Atlantic Drive and 19th Street near Stairway 1. For more information, call 404.815.8990 or www.yardhouse.com.

About Yard House Restaurants
Yard House Restaurants was created by restaurant veteran Steele Platt in 1995. Platt, along with his partners launched the first Yard House restaurant a year later along the Long Beach waterfront just south of Los Angeles. Today there are 36 units from coast-to-coast. The company is headed by Platt’s partners Harald Herrmann, president and CEO, and Executive Chef Carlito Jocson. Yard House has received glowing reviews from both consumer and trade publications and is the recipient of several industry awards.