Hot Dish Review

Farm to table is the hottest trend in dining. It’s funny because that’s how I grew up, eating vegetables right out of our garden. We would pick squash, beans, okra, tomatoes, cucumbers, corn, and whatever else was ripe, and cook it for dinner that day. Now that’s sustainable, organic, and local!

Of course, there was a surplus of some vegetables. My Dad intentionally planted more green beans than we could eat so we could can them for the Winter. I have great memories of days spent stringing beans in the backyard under the big old apple tree with my Grandma.

She taught my Mom the art of canning. Using a pressure cooker and Mason jars, it was a Summer ritual. Years later, my parents still plant a garden every Spring. But with their time split between Tennessee, Helen, and Florida, they’ve downsized the plot, only planting the necessities.

But there were still enough green beans for my Mom to can a batch or two this year so I snagged a couple of cans. As delicious as always, I ate the whole jar by myself!

Making a fried egg this morning it occurred to me that I am a racist….when it comes to eggs.

Brown eggs are “good”. I buy Eggland’s Best Cage Free Organic eggs, high in Omega 3 fatty acids as well as a multitude of vitamins. They come in white too, but somehow, brown is better.

I also buy “regular” eggs, the inexpensive white variety at Publix or Kroger for under a dollar for a dozen. When I make egg white omelettes I use these cheap eggs, tossing out their “inferior” yolks.

For my fried eggs, over easy, I use one white and one whole Omega egg. Sprinkled liberally with salt and served with bacon, wheat toast, and berries, they are very tasty and healthy!

According to Tuan at Melissa Libby, Doty and crew will open YEAH! Burger on June 10th. And, there is already a second location in the works on the corner of Virginia and N. Highland….hope I like it, that’s in my hood!

YEAH! BURGER BRINGS CONVENIENT AND CUSTOMIZABLE CUISINE TO ATLANTA’S WESTSIDE

Eco-Friendly Burger Restaurant Gives Guests a Reason to Say “YEAH!”

ATLANTA (May 12, 2010) – Soon Atlantans will be “KEEPIN’ IT REAL” while satisfying their craving for a casual burger experience in West Midtown. On Thursday, June 3, 2010, nationally-acclaimed chef Shaun Doty of Shaun’s in Inman Park and entrepreneur Erik Maier will open YEAH! BURGER in the White Provision complex at 14th Street and Howell Mill Road. YEAH! BURGER re-imagines the classic American burger joint as a fast-casual eatery with a strong commitment to real, all-natural ingredients and sustainability. The restaurant will feature customizable burgers made with White Oak Pastures grass-fed beef from South Georgia, nitrate-free hot dogs, hand-cut French fries, organic salads and Straus Family Creamery organic ice cream, all served in a comfortable “California casual” setting. YEAH! BURGER will offer lunch and dinner seven days a week and will provide Atlantans with a convenient, affordable, eco-friendly dining option.

“We want guests to truly feel good about what they’re eating at YEAH! BURGER, so we’re using superior quality ingredients and responsible environmental practices as the foundation for our restaurant,” says Maier.

With YEAH! BURGER’s fast-casual format, customers place their order at the counter and their food is delivered to the table shortly thereafter. The restaurant also features a convenient carry-out counter where guests can easily grab a quality, customized meal on-the-go. Online and mobile to-go ordering will be available this summer.

Chef Doty, who is renowned for his ingredient-driven cuisine and simple preparations, has created a menu with gluten-free, vegetarian and vegan options for diners with special nutritional needs. YEAH! BURGER’s built-to-order menu provides guests with the ultimate in customization and allows them to create food to fit their desired flavor profile or dietary needs.

“It’s very important for us that guests can customize their food to fit their diet or taste preferences,” says Doty.

Burgers will start at $5.99 and increase slightly in price depending on guests’ patty and topping selections. First, a customer chooses their bun option. Choices include Southern white and whole wheat buns developed by Chef Doty and baked exclusively for YEAH! BURGER by H&F Bakery, a gluten-free bun or a lettuce wrap. Next, the guest chooses their patty: a White Oak Pastures grass-fed beef burger, a naturally-raised bison burger, an organic turkey burger, an organic veggie burger or an organic chicken breast patty. Cheese options include American, blue cheese, cheddar, pepper jack, pimento or Swiss cheese. Customers can then top their burger with a large selection of free toppings and $1 premium toppings such as nitrate-free bacon, a fried cage-free egg or sliced avocado. The burger creation process ends with sauce selection, featuring options that range from basic ketchup to roasted garlic aioli sauce and the house specialty, “YEAH! Sauce.”

YEAH! BURGER’s menu also offers nitrate-free hot dogs, a selection of organic salads, hand-cut French fries cooked in heart-healthy canola oil, fresh onion rings and Chef Doty’s signature chili.

Desserts include cups of Straus Family Creamery organic soft-serve ice cream, hand-spun milkshakes in five different flavors, ice cream floats, sundaes and “concretes,” organic soft-serve ice cream blended at high speed with a choice of 10 mix-in options such as cookies and cream and peanut butter cups.

YEAH! BURGER is a family-friendly dining establishment where parents can feel good about feeding their children organic fare from the restaurant’s kids menu. The Kids’ Combo offers a single patty organic beef burger or an all-natural hot dog, French fries and an organic milk or juice box.

The bar at YEAH! BURGER seats up to 17 guests and serves a full selection of beer, wine and cocktails. Unique bar offerings include biodynamic wines, organic bottled beer and signature drinks. Non-alcoholic beverage options include fountain drinks, natural sodas, organic teas and fresh juices.

The restaurant’s 2,500-square-foot space seats 55 guests in the dining room and more than 40 guests on the large, concrete-tiled patio. Designed by Stacey Kirby and Matt Redden of Seiber Design Inc., YEAH! BURGER has an inviting “California casual” style that features Cypress wood paneling made of reclaimed, river-recovered wood also known as “sinker” Cypress. The focal point of the restaurant is the white subway tile arch illuminated with LED lights which frames YEAH! BURGER’s bar and kitchen. Other design features include reclaimed heart pine table tops and metal Tolix chairs from France.

As a socially-responsible business, YEAH! BURGER will support local charitable organizations including the Believe in Me Foundation, Autism Speaks and the Atlanta Community Food Bank. YEAH! BURGER’s socially-conscious approach also extends to its numerous green efforts including offsetting its energy usage with wind power; use of ENERGY STAR equipment throughout the restaurant; installation of water-efficient toilets, bathroom fixtures and kitchen faucets; use of reclaimed wood paneling and table tops; and use of 100% compostable cups and to-go packaging and utensils.

YEAH! BURGER is located at 1168 Howell Mill Road, Suite E, and is open from 11 a.m. to 10 p.m. Monday – Thursday, 11 a.m. to 11 p.m. on Friday and Saturday, and 11 a.m. to 10 p.m. on Sunday. No reservations are accepted. Ample parking is available in front of the restaurant as well as in the White Provision parking deck and paved surface lot behind the restaurant. Dedicated parking spaces for to-go orders are available in front of the restaurant. For more information visit www.yeahburger.com or call (404) 496-4393.

As LG and I were maneuvering the crowds at the Inman Park festival Sunday, we came upon a booth with samples of organic bars, granolas, and nut mixes. Pure Bliss. I had sampled them at Whole Foods a few months ago and having only had a protein shake for lunch before the festival, I was craving a little treat.

I tried the mocha java flavor and loved it. They also have coconut acai, and chocolate peanut butter. The bars also come cut into chunks in a bag for snacking. Three little pieces constitute a serving (approximately 1/3 of a bar), with 130 calories (kinda high), 4.5 g. fat, 20 g. carbs, and 3 g. protein, 3 g. fiber, and 9 g. sugar.

The company is local and the product, although not a diet food, is delicious and vegan, made with dates, almonds, walnuts, oats, brown rice crisps, cocoa powder, flax meal, cocoa butter, cocoa liquor, brown rice syrup, and evaporated cane juice (we all know this is sugar).

I’m working towards eliminating toxic, processed foods from my diet. Not an easy task! Goodies like Pure Bliss make it easier.

It had been far too long since my last visit to Dynamic Dish, my favorite mostly-vegetarian restaurant. On Saturday, however, I found myself craving a super-healthy salad or creative sandwich and asked my neighbor LG to join me. With five minutes notice we were on our way to Edgewood.

Owner and chef David Sweeney makes everything with loving care, of the freshest local organic ingredients, literally farm to fork! The brief menu, with only five or six choices, is written on a blackboard behind the counter where guests place their orders.

The space is as fresh and vibrant as the food. I love it there on a sunny day….light pours in through the big windows in front.

Our server brought out a little bread and butter as LG and I caught up on recent drama and trauma.

A brunch dish of farm eggs with feta cheese and scallions served on a thick piece of wheat toast with roasted fingerling potatoes intrigued LG, but she wanted to add something green. Sweeney was happy to oblige with some sauteed Swiss chard in the eggs.

My salad, a variation of the first salad I ate at Dynamic, demonstrates Sweeney’s brilliance and remains one of the best things I’ve ever eaten. Saturday’s version was mixed Geogia lettuces (mostly butter lettuce), roasted Vidalia onion, julienned apple, walnuts, and chopped dates topped with a round of warm Bucheron Chevre. The cheese is barely melted around the edges of the rind, cool and crumbly in the center. Every element of this salad is exquisite! Lightly dressed greens provide the perfect bed for sweet, chewy, crunchy, and creamy toppings.

Also offered that day was a roasted tofu sandwich with arugula cashew pesto, avocado and peppers on garlic bread with a side of mango salad and a soup of fennel, chickpea, and cashew topped with quinoa and scallions. The side of the day was creamed spinach.

Vegetarians and carnivores alike adore this place. If you haven’t been….what are you waiting for?

427 Edgewood Avenue 404-688-4344

Upscale boutique hotels are springing up all over Atlanta, from midtown’s Georgian Terrace to the newly renovated Ellis Hotel downtown. Each one has a restaurant that serves the hotel guests breakfast, lunch, and dinner. It would seem as though that alone would provide automatic success to these restaurants, however, it isn’t enough to serve out-of-town guests, they need to draw in locals to stay afloat.

The Terrace is serious about local, sustainable produce. Much smaller in scale than Mennie’s Livingston, it is probably easier for chef Joel Young to maintain this level of excellence. B and I recently stopped by the W Downtown to see Bill Hallman and his new cocktail dresses for the waitstaff at the Lobby Bar, then proceeded on to The Ellis for dinner.

Our hostess allowed us to choose our table as the place had pretty much cleared out by the time we arrived. The restaurant does indeed have a terrace, probably fabulous for breakfast and lunch, but a bit chilly for dinner so we sat inside in the adjacent intimate dining area. Chef Joel joined us, chatting about his background and love of local and sustainable dining.

Not a difficult task here in Atlanta with numerous farms providing fresh produce and locally grown proteins to our prestigious restaurants like Woodfire Grill, Dynamic Dish, Livingston, and many more. Chef Joel visits the farmer’s markets each day to find the best of ingredients for the menu at The Terrace, which automatically gives the menu a bit of Southern flair despite chef’s Connecticut roots.

B and I were two hungry chicks upon our late arrival. We started with the Terrace crab cake and sweet potato ravioli. Served upon a large mound of sauteed spinach and muchrooms, the ravioli was almost an entree portion for me, sweet and savory. The crab cake was stellar, exhibiting very little filler and very much chunky crab. But it was the accompanying salad that received my adoration…..just a simple citrus vinaigrette with a sweet note, awesome.

A wonderful bottle of Colores de Sol Malbec was spicy, peppery, yet very smooth and drinkable.

We opted for two entrees, the flatiron steak and the Amish chicken, and two more sides, collards and mac and cheese. Their beef is grass-fed….a big deal to me, having interviewed Bill Kurtis (the dude with the kickass internet commercials right now) who owns a grass-fed cattle ranch in Kansas called Tallgrass. Cattle was meant to eat grass, not corn, so the grass-fed beef is totally free of antibiotics to treat illnesses brought on by grain diets and also naturally rich in Omega 3 fatty acids. We ordered it medium rare, served sliced on a bed of caramelized Vidalia and carrot slaw. I loved the slaw. There was a copius amount so I took it home, having it the next day with sausage balls!

The Amish chicken was served with mushroom risotto. With a crisped skin and tender meat, the chicken was flavorful and paired perfectly with the creamy risotto. B said the collards were some of the best she had ever had (hey, this coming from a Southern girl!), they were mellow and smoky with bacon. The macaroni and cheese was topped with bread crumbs and baked with Lamb Chopper from Cypress Grove in California, the maker of my favorite Humboldt Fog. What could be better? Not a damn thing.

Dessert was determined even before the entrees….bread pudding? Yes sir! I love it, as long as it is not covered with a cloying syrup. True to form, Chef Joel presented a dense bread pudding with raisins, sliced fresh pear beneath it to cut the richness. We also tried the apple cranberry crumble which was so delicious. But the serving was definitely for sharing….enormous! The homemade vanilla ice cream on top was great.

I know folks are daunted by going “downtown”. Stop being a pussy! Parking is valet, the food is phenomenal, the setting is romantic. And if you drink too much you can always get a room there.

Whole Foods and Trader Joe’s have new competition as SAVI Urban Market opens in the trendy new section of Inman Park on Elizabeth Street (think Fritti and you’re there). I stopped in Wednesday night meeting Maureen Hathaway, one of three partners, busily stocking shelves in preparation for the imminent opening.

The brainchild of local entrepreneur Paul Nair, he also enlisted the help of Paul Rodgers, a nationally recognized Wellness Consultant with extensive knowledge of natural foods. The three partners wanted to create an affordable neighborhood market where shoppers could drop in to pick up essentials as well as specialty items. I had the opportunity to chat with Rodgers as well who elaborated “we are not an expensive gourmet market, you’ll see traditional products alongside organic ones.”

Rodgers is especially excited about the enomatic machine that is in transit and will be centrally located near the shelves of wines, most of them priced at $15 or less. The machine will allow customers to taste wines before purchasing them for a small fee….how cool is that?

Their motto is The Butcher, the Baker and the Wine Maker, but the market will also feature locally grown and organic produce, and organic dairy products like the artisan crafted Atlanta Fresh Greek Yogurt made in Norcross. You’ll also find imported crostini from Italy, an impressive selection of gluten-free products, and organic pet foods.

The space is warm and inviting, painted in shades of umber and deep yellows with white tile backing the deli area. Lacquered concrete floors add an industrial touch.

Stores hours are 6am to midnight seven days a week. Ample parking in the back allows one to dash in and pick up prepared meals for individuals or families…great for busy moms and business people alike.

I’m certain as the store gets feedback from shoppers it will evolve and satisfy this neighborhood’s love of originality, quality, and affordability.
I’ll be visiting soon to sample a mini-panini and some other goodies and will re-post with interior photos and more food info. The aroma of freshly baked ciabatta is beckoning already!

Exciting news from the PR Goddesses at Mary Reynolds:

Chef Acheson to launch contemporary meat ‘n’ three in Midtown’s 999 Peachtree

Atlanta, GA – September 16, 2009 – Real estate investment firm Jamestown proudly announces today that they have executed a lease with award-winning Chef Hugh Acheson to launch his first Atlanta restaurant at 999 Peachtree in spring 2010. The new venture, called Empire State So. will be a contemporary and casual meat ‘n’ three restaurant offering breakfast, lunch and dinner.

A finalist for this year’s James Beard Foundation’s Best Chefs in the Southeast award and named a Food & Wine Best New Chef in 2002, Acheson, who owns acclaimed Athens, Ga., restaurants Five & Ten and The National, was an early proponent of fresh, local and responsible cuisine and is known for his support of such groups as Georgia Organics, Georgia Rivers Network and the Southern Foodways Alliance.

“Empire State So. will be a community restaurant focused on southern staples. It will make you crave okra, smothered pork chops, and collard greens. We want it to be a place where you’ll find yourself having a drink on Sunday, a coffee on Monday, lunch on Tuesday, a to-go sandwich on Thursday and dinner on Friday.”

Under Chef Acheson’s direction, Empire State So. will offer guests the opportunity to dine al fresco with a two-sided indoor/outdoor bar. Cultivating an inviting community atmosphere, Empire State So. also will feature an herb garden and bocce ball court. Parking will be convenient for guests with 50 complimentary parking spaces and a valet service. Located at 999 Peachtree, the dining space will feature 90 seats, including 24 seats at the bar. Breakfast and lunch will be served weekdays, dinner will be served Monday through Saturday and brunch will be served on Saturday and Sunday.