Hot Dish Review

While shopping for vitamins at Return to Eden, I decided to take a stroll through the food aisles. I used to do quite a bit of shopping at health food stores, like the original Nuts ‘n’ Berries when I was in college, and later Sevanandah in L5P. As the years passed, convenience and the lack of time have forced me to become more familiar with Kroger and Publix for groceries.

I had planned to purchase a few staples and something easy for dinner at the Publix next door, but my plans were quickly derailed when I saw the pints of Honeysuckle Gelato in the freezer at Return to Eden. I grabbed an organic frozen entree and a pint of honey fig flavored gelato and headed to the register.

At $7.79 for a pint, I paused momentarily wondering if it would be worth it, however once at the register, I encountered two employees that applauded my choice, but warned me that the gelato was so good the pint would only last for one sitting.

Inspecting the label, I noticed the short list of all natural, locally sourced ingredients, and also noticed one glaring omission….no nutrition information such as carbs, fat, protein, and most importantly, calories. Gelato is made with milk instead of heavy cream so it is generally lighter than ice cream, but it would be nice to have the specifics. Less info, less guilt? Sure, sometimes ignorance is bliss.

Honeysuckle Gelato has received great press on their line of Southern inspired gelato flavors like key lime pie and bourbon pecan. Their truck can be seen at foodie events all over town and pints can be purchased at upscale purveyors like Lucy’s in Buckhead.

For the record, it was challenging, but my pint of honey fig gelato lasted for two servings….and it was worth every single cent.

News from Hannah at Huffines PR:

Chow Bing OPEN in Pencil Factory Flats & Lofts

Asian Concept Provides Healthy Options to Busy Atlanta Intersection

The burgeoning Pencil Factory Flats & Shops is pleased to announce the opening of Chow Bing, a fast-casual Asian concept featuring natural, sustainable and primarily gluten-free options. Proprietor Gary Lin is already known for his popular Asian concepts “R Rice” located in Sandy Springs and “Papa Chow” on Camp Creek Parkway.

“Chow Bing is an ideal addition to a perfect tenant mix at the Pencil Factory”, says Aaron Goldman, President of Perennial Properties, the Pencil Factory’s developer. “This rapidly expanding community plays hosts to thousands of commuters, students and residents that will undoubtedly thrive off of this healthy, fast and economical option”.

Chow Bing offers signature or build your own “Bing (burrito) or Bowl” options featuring premium proteins, vegetables and sauces from $8.00 and below. Sides (lobster philly wontons, sesame fries) and soups and salads will also be available ranging from $2.25-$4.50. Chow Bing will also offer a first come, first serve daily Blue Plate special such as the half chicken (fried or baked) served with rice, boiled tea egg, pickled radish and broccoli for $8.75.

A native of Fujian, China, proprietor Gary Lin boasts an inspiring story. He arrived in New York City at the ripe age of 19 knowing no English. He began as a restaurant dishwasher and has never left the business. He views Chow Bing as his piece de resistance and is extremely excited to share “responsible Chinese food” with Atlanta.

Pencil Factory Flats & Shops, located at the historic intersection of Hill Street and Decatur Street, is fast becoming one of Intown Atlanta’s premier mixed use communities. Chow Bing is joining an array of businesses in the thriving Pencil Factory Lofts which offers complimentary hassle free parking.

349 Decatur Street 404-614-6199

Good news from Amy at Melissa Libby & Associates:

DECATUR FAVORITE BHOJANIC OPENS SECOND LOCATION IN BUCKHEAD

Restaurant Brings Authentic Home-style Indian Cuisine to the Shops Around Lenox

Bhojanic has been bringing home-style Indian cuisine to the Decatur neighborhood for 10 years. Now, the same flavorful food is available at the restaurant’s newly opened Buckhead location at the Shops Around Lenox.

“We wanted to bring our food to a central location in Atlanta that is accessible to many of our regulars and new customers, and thought Buckhead was perfect neighborhood to do so,” said Archna Becker, owner of Bhojanic. “With the new location, we hope our neighbors who live and work in the area enjoy the same authentic flavors of North India that our Decatur guests love,” she added.

Designed by architectural group ASD, the 150-seat space brings a piece of India to Buckhead. The walk-up trellis patio creates a welcoming outdoor dining experience. The entryway boasts an open space allowing for evenings of live music. The wooden interior of the restaurant lightens the space while vibrant jewel-colored pillows ornament booth seating for a chic yet comfortable atmosphere. Curtains made with fabric from India section off a private dining area. Art by Dinesh Sharma decorates the walls of the restaurant and is also for sale for guest to take home.

“Our goal for the courtyard was to bring in a locally owned restaurant that would engage the luxury traveler and Buckhead resident, but also shake things up a bit,” said Eric Weatherholtz, co-owner of the Shops Around Lenox. “Bhojanic’s combination of cocktails, tapas and live music is just plain fun.”

Bhojanic’s lunch and dinner menu offer sharable items including Indian style tapas, specialty parathas (traditional home-made whole wheat layered stuffed flat bread), chat (popular Indian street food), kathi rolls (home-made layered flat bread rolled with choice of ingredients) and breads, as well as entrees, salads and thalis (traditional Indian combination platters). The restaurant uses local, high-quality meats and seasonal items in every dish, as well as fresh roasted spices that are ground daily. Specialty cocktails, beers and wine are offered to pair with the flavorful food.

“Real home-style Indian food is hard to come by and very different from what many other Indian restaurants in Atlanta are serving,” said Becker. “The food we serve is the food our grandmother and parents cooked for us growing up.”

3400 Around Lenox Road, Suite 201 404-841-8472

No, that’s not a typo. Breakfast for dinner was the theme of Atlanta Eats’ first media gathering celebrating the conclusion of the show’s first season. The event, held at Room & Board in the Westside Provisions complex, featured restaurants from season #1 of the show including chef/maniac Mike LaSage of Bone Lick BBQ and Tyler Williams, newly appointed executive chef at Woodfire Grill.

About fifty writers and bloggers arrived for complimentary drinks and breakfast inspired dishes, like Bone Lick’s fried quail egg, spicy sausage, pulled pork, and cheese on a mini bagel….finger lickin’ good! I chatted with the show’s founders, Cody Hicks and on-air personality Steak Shapiro while waiting for my first mimosa of the evening.

I also tried a crostini from Salt Factory topped with pimento cheese, crumbled bacon, and an awesome green tomato puree that provided just the right amount of acidic bite. The mimosas went down quickly as we mingled, then sat for a very informal talk from Steak and the chefs.

Myrna from Lotta Frutta was there too, serving mini paletas (popsicles) with frou frou drink umbrellas for handles….so creative! She also had lulo helados, ice cream made with an exotic fruit rich in B vitamins. She is so passionate about fruit, even admitting to chasing customers down the street throwing bananas at them in front of her tiny restaurant in the Old Fourth Ward when she first opened seven years ago. I don’t she has to chase anyone down these days, as she prepares to open a location in Hartsfield Jackson International Airport’s concourse B. That’s B for banana.

Season #2 of Atlanta Eats kicks off on April 6th with segments on Antico Pizza, Heirloom BBQ, and Woodfire Grill, so bring your appetite and tune in to Atlanta’s first and only show dedicated to dining out!

News from Julia at The Reynolds Group…this I gotta try!

Chai Pani Brings “Mindblasting” Indian Cuisine to Decatur

The addictive street eats and vibrant energy of Chai Pani will captivate Atlanta diners when the restaurant opens in downtown Decatur on Friday, March 1, 2013. Conceived by husband and wife team Meherwan and Molly Irani, Chai Pani has wowed critics and locals alike at its first location in Asheville, N.C., and now the team will showcase their authentic menu of street food specialties as diverse as India’s own culture in one of the Atlanta areas most beloved culinary destinations.

Indian cuisine in America is often dominated by northern Indian influences and the Iranis, craving the flavors served throughout the “rest of the country,” have set out to change the preconceived notions that many Americans have about Indian food. “I wanted to bring the rest of India to the table – the colorful, vibrant and exquisite flavor profiles, the innovative regional diversity, the fun, the excitement, the bright flavors of street food and the simple refinement and comfort of home cooking,” said Meherwan, Chai Pani’s executive chef and visionary.

Chai Pani does just that with a variety of self-described “mindblasting” options ranging from chaat (small plates) and a line-up of “greatest hit” Indian street sandwiches, to uttapam (Indian crepes), thalis (traditional entrees), desserts, beverages and signature cocktails.

The Food

The Iranis sought to showcase India’s street food because to them, it represents the everyday flavors and diverse influences found across the country. The dining experience begins with chaat favorites such as sev batata dahi puri, a hollow, puffed wheat cracker stuffed with spiced potatoes, onion, cilantro, sprouted mung beans and crispy chickpea noodles, drizzled with tamarind chutney and sweet whipped yogurt; and aloo tikki, a fried potato croquette studded with peas and seasoned with cumin and ginger. Hand julienned okra is flash fried and tossed in a secret spice blend to create the okra fries, a dish that has gained a cult-like following at the Asheville location.

For lunch and dinner, guests can choose from an assortment of street sandwiches served with a choice of masala fries or the aforementioned okra variety. Signature items include the Tandoori fish wrap featuring sustainably harvested tilapia, seared with Tandoori spices in a griddled wrap with onions, cilantro, rice, roasted lentils and chutneys, and the Sloppy Jai, a spicy, aromatic lamb hash served up on griddled buns, Chai Pani’s take on the traditional kheema pav.

The assortment of main courses is headlined by thalis, a traditional Indian meal featuring a daily selection of regional dishes that highlight the country’s culinary diversity. Vegetarian and non-vegetarian varieties are served with fragrant basmati rice, daal, sabji, raita, roti, kachumber, papadum and a dessert of the day.

As executive chef, Meherwan’s priority is buying ingredients from local purveyors and farmers when possible and practical. Chicken is natural and sustainably raised, and Chai Pani’s meat and dairy are all natural and antibiotic and hormone free. For items that cannot be sourced from the local community, Chai Pani imports the highest quality specialty items from India. Spice blends are always freshly roasted and ground, and all chutneys and sauces are prepared in house. (photo courtesy of the restaurant’s website)

406 W. Ponce de Leon Avenue

Sure, I could drive to McDonald’s and get a delicious Egg McMuffin any day of the week for $2, so why try to recreate this fast food classic at home? Because I can make mine in my pajamas! (or lack of, as the case may be)

You may remember my discovery of Jimmy Dean’s D’Lights….microwavable breakfast sandwiches with turkey sausage, egg white and cheese. They are a quick, tasty and low calorie alternative to McDonald’s sausage McMuffin with egg. But it was LC’s Mom that introduced me to the homemade Egg McMuffin.

She had experimented with cooking the eggs individually in coffee mugs, then topped them with turkey ham and cheddar, sandwiched between two toasted English muffins halves. Initially there were issues with the egg squishing out, but eventually, she perfected her method.

As with any microwavable food, cooking times vary. So I checked online and found several variations on how to cook eggs in the microwave. One gave a longer cooking time, but at 50% power, so I thought I’d give it a try.

My first attempt looked good, but the egg yolks were very runny and the cheese had melted too much, both oozing out of the sandwich onto our hands and dripping on the floor….messy! On the second go round I adjusted the cooking time, but still had the dripping cheese issue.

The third time was the charm! Here’s how I did it:

Homemade Egg McMuffin

1 Omega 3 egg
1 English muffin, split (any variety)
1 Slice Canadian bacon or ham
1 Slice light cheddar cheese

Spray the inside of a coffee mug or microwave safe cup with cooking spray. Break the egg and cover top of cup with damp paper towel. Cook at 50% power for 1 1/2-2 minutes, checking the yolk for doneness (I like mine semi-soft).

Toast the muffin halves, butter lightly, then melt the cheese on both sides. Nuke the Canadian bacon until warm. Flip the cup onto a muffin half and season the egg with salt and pepper. Top with meat and second muffin half. This method keeps everything in place.

It’s not rocket science, just microwave science. Tasty!

It’s really awesome to find locally made treats, particularly when the company is owned by an old friend. Nona Rosa’s is just such an operation, established by Mark Snyder in 2010 to honor the tradition of his Italian grandmother’s holiday pizzelles.

When Snyder got married a few years ago, the only gift he wanted was a pizzelle iron. He got his wish and soon began making the crispy waffle-like cookies, selling them to local artisan markets.

Pizzelles are perfect for serving with coffee or ice cream. They are available in a variety of flavors, like lemon, and traditional vanilla anise. In addition, Snyder makes seasonal flavors like pumpkin, which I had the pleasure of sampling recently. He also gave me some chewy macaroons which I shared with my Dad….he loves coconut.

Look for them at Savi Urban Market, Bella Cucina, and at local farmer’s markets!

Usually, I don’t blog about my interviews with chefs or cookbook authors. But really, I should. I’ve had the pleasure (or displeasure, as the case may be) of interviewing some of the most talented, witty, and downright notorious folks involved in the food industry: Ted Turner, Bill Kurtis, Richard Blais, Jeffrey Chodorow, Scott Serpas, and Chris Kinjo to name a few.

Recently I was asked to do a review of a new cookbook by chef David Tanis called The Heart of the Artichoke. He’s not the kind of chef that has a show on The Food Network or has an international food empire like Wolfgang Puck. No, chef Tanis is flying under the radar, creating singularly perfect meals at Chez Panisse in Berkeley half the year, living in a flat in Paris the other.

The Heart of the Artichoke is the follow-up to his New York Times best seller A Platter of Figs. In both, Tanis gives readers more than just recipes to follow, he offers a glimpse into his passions and personal kitchen rituals….you know, the quirky things we cook for ourselves when there is no one else to impress. Sometimes it is those private moments we spend in the kitchen that can be almost meditative, therapeutic.

In the foreword the author says of his book’s title “The artichoke is ripe with metaphor and parable possibilities. Getting past the thorns to the sweet center…not at all like reaching up and harvesting a sweet peach, eating an artichoke requires a bit of work.”

Tanis gives readers great ideas for simple meals for each season, twenty menus in all, from Spring lamb to Wintery duck confit, all of them artfully photographed. There are recipes for larger groups too, perfect for festive celebrations.

When I asked Tanis which season was his favorite, his reply was “It’s always the season that’s coming! After the harvest you’re up to your neck in tomatoes, so you’re ready for squash. It’s normal and natural, until we started getting raspberries from Peru.” Tanis was an advocate of cooking seasonally long before it was trendy.

He was thoughtful, introspective, and witty with an edge, selecting his words as carefully as ingredients for a complex stew.

The Heart of the Artichoke is much more than a recipe book, it is an invitation to slow down and enjoy the process of cooking, to savor the journey.

News from Molly at The Reynolds Group:

La Tagliatella to Open U.S. Flagship Restaurant in Midtown Atlanta in December 2012

European concept also to open location in Decatur’s Emory Point in December

La Tagliatella, the European-based Italian restaurant concept with more than 130 restaurants across Spain and France, will open its first U.S. location in December 2012 at Emory Point in Decatur, followed by the brand’s flagship location at the Shops at Metropolis in Midtown Atlanta later in the month.

Showcasing traditional Italian recipes made with the highest quality ingredients, La Tagliatella will offer Atlantans a relaxed-yet-distinctive atmosphere. La Tagliatella’s signature menu features a variety of authentic dishes including more than 400 pasta and sauce combinations and several unique Napoletano-style pizzas, all created with the finest key ingredients imported from the northern region of Italy.

“We’re thrilled to bring this popular Italian concept to Midtown and Emory Point. These thriving neighborhoods are the perfect locations for our debut into the United States,” said Mike Muldoon, president of La Tagliatella, LLC. “Europeans have been enjoying the unique cuisine, warm hospitality and generosity of La Tagliatella for the past two decades; now Americans will be able to enjoy them, too.”

La Tagliatella draws inspiration from Italy’s rustic culinary traditions with a menu focused on fresh ingredients and eclectic flavors. The culinary experience begins with antipasti appetizers including traditional creations like provoletta baked with sautéed zucchini and sole di Puglia tomatoes; and tominata, a unique cheese wrapped in speck and dressed with honey and balsamic vinegar.

Main entrées infuse the genuine tastes of Italy with artisan homemade flavors. Guests can choose from several meat and vegetarian options including Spiedino napoletano with skewered pork tenderloin, sole di Puglia tomatoes and balsamic onions layered with fresh whole leaf basil and served with a special Tagliatella sauce and fried gnocchi; lasagna verde with spinach, sweet tomato, zucchini, raisins and pine nuts; and one of La Tagliatella’s signatures which pairs coure di zucca butternut squash filled pasta with Noci e Gorgonzola sauce with walnuts and Gorgonzola cheese. The generous servings embody the essence of traditional Italian cuisine and are ideal for sharing among the table.

At center stage of the restaurant is a pizza kitchen where more than 20 unique Napoletano-style pizzas are handcrafted. Guests looking for a traditional Italian pizza can select from a wide array of distinctive offerings such as di pate pizza with foie, duck ham, Taleggio cheese and mushrooms topped with a wine and caramelized onion reduction, as well as Tagliatella pizza with pesto, onion, red peppers, mushrooms, Taleggio cheese, Tuscan bacon and sautéed spinach. All of La Tagliatella’s pizzas are created with fresh dough handmade each day and cooked to perfection, creating a thin, crispy and light pizza crust.

A welcome addition to Atlanta’s happy hour and late night scene, La Tagliatella offers a variety of Italian-inspired cocktails making it the perfect place to end the workday or enjoy the weekend. The restaurants will also offer 50 selections of wine by the bottle and glass as well as several bottled and draft beers.

Popular among European diners, the décor at La Tagliatella restaurants in Europe exemplifies a setting in Italy with heavily wooded walls, ceilings and floors to mimic a northern Italian home. For the U.S. debut of the concept, acclaimed Atlanta firm ai3 is assisting European designers of DecoRetro to create a special ambiance with a rich tapestry of textures, colors and patterns. This authentic style will mirror the Old World culture and traditions, transporting guests to a real and true experience of European dining.

La Tagliatella Midtown: 919 Peachtree St. NE 404-941-8279
La Tagliatella Emory Point: 1540 Avenue Place 404-257-4600

When asked if I would like to interview Wolfgang Puck at the Aqua Vino event last Thursday, of course I said yes!

I arrived back at the Aquarium the following morning and waited for the chef to watch the Dolphin Show. Photographer Addison Hill waited as well to do the official staff photos with the famous chef.

Puck is Austrian so I began the interview auf Deutsch, but quickly reverted to English. His mood was jovial as we chatted about his current projects.

Wolfgang Puck is the official caterer of the Georgia Aquarium and served as celebrity host of the 7th annual Aqua Vino event. When asked about his collaboration with the venue, he was quick to point out his admiration for Bernie Marcus and his vision to bring the aquarium to downtown Atlanta.

Puck joins Athens/Atlanta chef Hugh Acheson on this season’s Top Chef where he challenged the contestants to cook a perfect omelette…with a regular old-fashioned skillet. “It was amazing to see the good and the bad,” but to his dismay, “no one could make a proper omelette.”

When not judging on Top Chef, Puck has been working with a personal trainer to lose some weight, which prompted his new project. “I’m writing a book about eating healthier and exercising…to make people more aware of what we eat so we live a better quality life. I ski better (now) than twenty years ago. I think when you are 60 you can still do what you like.” He hopes to have the book out next year, perhaps in time for Christmas.

As a traveling celebrity chef, I asked which city in the U.S. is his favorite for dining out. Puck was graciously vague, saying “of course New York has the most great restaurants, like all big cities, LA, Atlanta. The American public has become more adventurous so you can find great food almost everywhere.”

If you are a foodie in Atlanta, you probably read about, or even attended, chef Zeb Stevenson’s Blood Dinner on November 15th. Many chefs these days are experimenting with unusual ingredients so I asked Puck his thoughts on this subject.

The idea of using blood in cooking was nothing new to Puck. “When I was a child, my Mother would kill the pig, then make blood sausage, (cooked) with sauteed onions, parsley, and rice. When I worked in Burgundy, I learned to make coq au vin, the sauce was thickened with blood.” Had he stayed in town, he said he would have attended Stevenson’s Blood Dinner.

I’m always curious to know what chefs eat, especially if it’s a guilty pleasure. Although he never eats fast food due to its poor quality, Puck admitted “I love anything sweet….chocolate, caramel, ice cream, and especially macaroons.”

And the occassional Kaiser Schmarrn, of course.