NEWS: Atlanta Food Happenings-September 2015 Edition

[From Erica at The Reynolds Group]

Rreal Tacos Brings Authentic Mexican Fare to Midtown

Chef Adrian Villarreal opens first concept in Atlanta early this fall

ATLANTA– Executive chef and owner Adrian Villarreal will debut Rreal Tacos, a colorful and flavorful taqueria, in Atlanta’s bustling Midtown early this fall. Chef Villarreal’s first independent concept, the eatery will offer a dynamic social atmosphere and vibrant Mexican fare inspired by Villarreal’s Mexican heritage.

Classically trained at Le Cordon Bleu Paris, chef Villarreal has honed his skills in renowned restaurants both abroad and in Atlanta, where he most recently served as chef de cuisine to chef Richard Blais at The Spence, executive chef at TAP Gastropub and as chef de partie at JOËL Brasserie. At Rreal Tacos, he’ll combine these skills with Mexican traditions of his childhood kitchens, promising back-to-the-basics fare enhanced by culinary expertise. 

“I am thrilled to introduce Rreal Tacos,” said Villarreal. “Rreal is an opportunity for me to expand upon my passions while also paying homage to my culture and childhood. Many of the concept’s elements stem from my experimentation with different techniques and flavors in my pursuit to redefine familiar and authentic Mexican cuisine, and I can’t wait for everyone to try it out.”

Fresh, responsibly-sourced seasonal ingredients will shine on Villarreal’s inventive, traditionally-inspired menu, one that elevates the typical Mexican fare by offering charred corn tortillas or crisp avocado and housemade salsa in lieu of the more familiar fried chips and salsa. A variety of customizable tacos will be the main attraction. Atlantans can look forward to options ranging from grilled adobe chicken to whole grilled fish and Villarreal’s iconic pork trompo. All tacos will be served on soft corn tortillas and topped with organic cilantro, onion and lime.  Add-ons such as serrano peppers toreados, shaved radish and chayote slaw will also available for small additional fees, as will the option to upgrade your tortilla to a variety of house made tortillas or even convert a taco to a quesadilla. A selection of soups and salads, such as chorizo and potato soup and abulea’s salad, iceberg lettuce, nopales, tomatoes, mango, avocado and queso dressed with Villarreal’s grandmother’s famous cilantro dressing.

Completing the Rreal Tacos experience, a variety of festive beverages ranging from kid and workday-friendly choices, including daily agua frescas, to a full bar complete with a selection of craft cocktails such as a “Paloma,” a “michelada” with beer, lime, Worcestershire sauce and salt and a “Cuba libre,” a blend rum and Mexican Coca-Cola and of course a variety of margaritas all crafted with fresh citrus juice will be offered. Seasonal empanada dulce and a basket of crystalized fruits are just highlights from Rreal's unique dessert menu.

Villarreal worked with Mike Hopkins of HopArch architecture and Blue Ox Construction to build and design Rreal Tacos’ Midtown home and bring his vision for the restaurant to life. Juxtaposing rustic concrete floors and high ceilings with brightly colored accents, the modern space is at once industrial and contemporary. Guests can expect a space lit up by authentic Talavera tiles, imported from Puebla, Mexico, red pendant lighting, and orange chairs. Ebony-stained pine fixtures and hickory table tops balance the restaurant’s many bright colors. Seating will be available at custom-designed wooden booths, and blue painted parson tables, including a communal table seating 12 to 16 guests with picnic bench seating.

The fast-casual Mexican dining destination will hit the Atlanta food scene in Midtown, on 6^th Street between Peachtree and Juniper Streets, this fall and will be open from 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday and from 11 a.m. to 9 p.m. on Sundays. Stay up-to-date with Rreal Tacos on social media: Facebook @RrealTacos and Instagram and Twitter @RrealTacosATL.

[From Morgan at Melissa Libby PR]

SMOKEBELLY BBQ KICKS OFF FOOTBALL SEASON WITH “BUDS, BURGERS & BELLIES”

Live Music, Games, Food and Drink Specials Touch Down on Sept. 5

ATLANTA– Are you ready for some football? Smokebelly BBQ is, and Buckhead’s premier destination for savory, chef-crafted barbecue is commemorating the start of a new season with “Buds, Burgers & Bellies” on Saturday, Sept. 5. Pigskin fans are invited to tackle a full roster of food and drink specials, live entertainment and more at this all-day kickoff event, which also includes games, giveaways and the Auburn-Louisville game on more than a dozen big-screen TVs.

Treat yourself to specials including a bucket of 20 wings for $15; a bucket of Budweiser or Bud Light for $15; the 50/50 Burger (50/50 combination of ground bacon and a brisket-short rib blend with ghost pepper cheese, crunchy tobacco onions and pickles) served with choice of side and a Bud or Bud Light for $9.99; $6 Jack and Coke cocktails; $5 Goose Island IPA Tall Boys; and $5 Shock Top aluminum bottles.

There will be plenty of outdoor games including cornhole, ladder ball, darts and Bud Light table basketball. In addition, the Bud Light Rita sampling team will be on hand with prizes and free samples.

The action starts at 12 p.m. The game-day entertainment lineup is as follows: 

• 3-5 p.m.  Jacob & The Good People (Patio)
• 3:30-6:30 p.m. Auburn-Louisville Game (Inside)
• 5-6 p.m.  DJ (Patio) 
• 6-9 p.m. Dean Dollar Band (Patio)
• 9 p.m.-1 a.m. The Park Band (Inside Stage) 

With a mouthwatering menu that includes smoked wings and one of the city’s best burgers,

Smokebelly BBQ makes enjoying all the big games a snap. Throw in 16 big-screen TVs, plus creative cocktails and 36 craft beers, and there’s no need for a coin flip—you’ve found Atlanta’s new home for football.

About Smokebelly BBQ

Smokebelly BBQ is located at 128 East Andrews Drive. The restaurant is open for lunch and dinner Sunday through Wednesday from 11 a.m. to 10 p.m.and Thursday through Saturday 11 a.m. until... Parking is available at the restaurant. For more information, visit smokebellybbq.comor call 404-848-9100.

[From Emily at Melissa Libby PR]

Look to these Atlanta Restaurants for Labor Day Eats

Labor Day comes “late” this year—Monday, September 7—squeezing in time for one last summer getaway or cookout before fall unofficially arrives. Some of Atlanta’s favorite restaurants are remaining open on Labor Day for destination dining, serving sustenance for those returning from vacations and providing the fixings for labor-less holiday eating.
 
At Atkins Park Restaurant & Bar in Virginia-Highland, regular hours of 11:30 a.m.-3 a.m. prevail on Labor Day, but the Sunday fun is extended until 3 a.m. Monday morning.  
 
Bantam + Biddy locations (Ansley, Crescent, Lenox and Avalon) are open normal hours serving breakfast, lunch and dinner. The Ansley restaurant is home plate for Monday Slider Night beginning at 5 p.m. At Avalon, guests can tilt back $2 Jekyll Brewing Big Creek Kolsch in the restaurant or take their brews out to the streetscape for a stroll and window shopping.
 
Chick-a-Biddy in Atlantic Station will be open 11 a.m.-10 p.m. and offering its usual lunch and dinner menus packed with all-natural chicken dishes, burgers, wraps and more.
 
If you’re heading downtown for Labor Day, swing by Der Biergarten, Glenn’s Kitchen, Max’s Coal Oven Pizzeria, SkyLounge, STATS or Twin Smokers BBQ.  Each will be operating normal business hours. Pay no mind to the villains and creatures you’ll see walking down Peachtree for Dragon Con though.   
 
Loyal to the core, Johnny’s Hideaway is open normal hours on Labor Day so Johnny’s friends can uphold their Monday night traditions. Team trivia begins at 7:30 p.m., the DJ spins dance tunes at 9 p.m. and food and drink specials twist the night away until 3 a.m.
 
With 14 metro Atlanta locations, all open as usual on Labor Day, there's a Marlow's Tavern close at hand with hearty American food and beverage favorites.
 
In addition to being open for lunch and dinner, MAX’s Wine Dive spreads out its popular 11 a.m.-4 p.m. weekend brunch over all three days of the holiday weekend.
 
Ray's Restaurants cover lunch and dinner on Monday, September 7. Ray's in the City, Ray's on the River and Ray's at Killer Creek will be open from noon-8 p.m. and offering Ray’s Dining Club cardholders triple points on Labor Day purchases. Newly opened Ray’s Rio Bravo in Sandy Springs stays open for a holiday fiesta from 11 a.m.-10 p.m.
 
Revival in Decatur will be open from 5-9 p.m. on Labor Day and serving its dinner menu of à la carte and family-style dishes inspired by the Southern culinary heritage of Kevin Gillespie’s family tree.
 
Nothing says end-of-summer celebration like a frozen cocktail on a stick. Saltwood Charcuterie & Bar has that - in pineapple margarita or cucumber melon mojito flavors - and more on Labor Day until 10:30 p.m.
 
Summer in the South is all about barbecue, sweet tea and cold brews. Sounds like Smokebelly BBQ in Buckhead, which is open 11:30 a.m.-10 p.m.
 
Even the landlocked can wiggle into their flip-flops for a coastal holiday weekend both inside and out on the covered deck at The Big Ketch Saltwater Grill in Buckhead. Atlanta’s local beach house will be open on Labor Day from 11 a.m.-10 p.m. offering an ocean of seafood dishes and evening live music.
 
Firing up the grill this Labor Day? Pick up some White Oak Pastures pastured poultry or grass-fed beef for the backyard barbecue.

THE BIG KETCH SALTWATER GRILL TURNS FIVE
Celebrate With Live Music, Drink Specials and Super Seafood at Oct. 4th Anniversary Bash

WHAT: Pack your most festive beach blanket and bring your heartiest appetite to help The Big Ketch Saltwater Grill mark a major milestone at its Fifth Anniversary Bash! Buckhead’s favorite beach house will be serving up its signature gourmet seafood, plus live entertainment and drink specials including $5 Prosecco and house wines, $5 specialty anniversary cocktails and beer specials.

The celebration starts early with $5 chef-crafted appetizers beginning Monday, Sept. 28 and lasting through to the party itself on Sunday. On the big day, boogie down to the rock, pop and soul stylings of Anthony Crane (1 to 4 p.m.) and the electrifying rock and roll of the Garrison Blagg Band (5 to 9 p.m.).There will also be giveaways and a Champagne toast at 5 p.m.

WHEN: Sunday, October 4, 2015

WHERE:                             
The Big Ketch
3279 Roswell Road
Atlanta, GA 30305
404-474-9508                   
thebigketch.com

CHEF DEREK DOLLAR TO OVERSEE KITCHEN AT NEW ROSWELL LOCATION 

OF THE BIG KETCH SALTWATER GRILL 

Fresh Seafood Restaurant’s Second Outpost to Benefit from Area Chef Favorite

ATLANTA –Even though the final days of summer are slipping away, The Big Ketch Saltwater Grill is assuring Roswell residents that the freshest seafood available will soon be making waves. The popular Buckhead restaurant is opening its second location at 1105 Canton Street this fall to bring a “beach chic” dining experience to Downtown Roswell. Chef Derek Dollar, who also leads the kitchen at Milton’s Cuisine & Cocktails in Crabapple, will lend his gourmet touch to the menu.

“With a lighter approach to cuisine, we’re looking to bring fresh seafood options to Canton Street,” says Dollar. “There are some great chef-driven restaurants on the corridor already, and I’m proud to be a part of this dining destination.”

Dollar, who will continue to helm the seed-to-fork menu at Milton’s Cuisine & Cocktails, has plans to enhance The Big Ketch’s already popular menu of fresh seafood with new items unique to the Roswell location. These include spicy conch fritters, a variety of specialty oysters, grouper Reuben, Charleston curry seafood bowl, and jerked pork chops with caramelized pineapple. Guest favorites from the Buckhead location, like basil-Blue Moon mussels and the already famous grouper sandwich, will also be available.

The Big Ketch and Milton's are owned and operated by Southern Proper Hospitality Group, which also operates Buckhead restaurants Smokebelly BBQ, Gypsy Kitchen and The Southern Gentleman.   This innovative company's newest restaurant in Roswell will feature two separate dining rooms and a bar area, as well as an outdoor patio. The Big Ketch Roswell is scheduled to open in October 2015 and will serve lunch and dinner.

About The Big Ketch Saltwater Grill

Who doesn't love a day at the beach? That's the spirit behind The Big Ketch Saltwater Grill – fresh, casual seafood, prepared with a gourmet touch. Atlanta's local beach house first opened its doors in Buckhead at 3279 Roswell Road in October 2010 and is known for sourcing the highest quality seafood and offering friendly service in a relaxing atmosphere. For more information, visit www.thebigketch.com. Follow The Big Ketch on Facebook and Twitter for additional updates.

[From Shannon at MWW PR]

Pie Five Turns the Peach State into the Pizza State

Leading Fast Casual Pizza Chain Opens First Georgia Location

DALLAS, TX – Many things can be found the Atlanta area, but until now Pie Five Pizza  was not one of them. Starting Friday, August 28 residents of Atlanta will be able to appease their appetites for one of our signature pies, or build their own masterpieces and receive it in less than five minutes. Pie Five will open its first Georgia location on the corner of Bullsboro Drive and Jefferson Street at 311 Bullsboro Drive. The best part is that you get unlimited farm fresh toppings for one great price.

“I’m so excited to finally bring the Pie Five Pizza experience to Atlanta,” said Randy Gier, CEO of Rave Restaurant Group, Inc. parent company of Pie Five Pizza. “We have plans to open several locations in the Atlanta area over the next years and look forward to showing the community our handcrafted artisan crusts, fresh-made sauces and hand cut veggies – I think they will be hooked!”

Pie Five Pizza believes in giving back to the community that gives so much to it. That’s why we’re kicking off the opening day location by presenting Jefferson Parkway Elementary School with a check from proceeds generated by pre-opening events. 

At Pie Five, guests can choose from more than a million combinations of farm fresh ingredients, artisan sauces and handcrafted crust variety. Pies bake in just 145 seconds in a custom-designed, state-of-the-art oven. By the time the guest arrives at the register, their hot, bubbly, pizza perfection is ready. Additionally, they can add one of Pie Five’s freshly-tossed hand-made salads served in a baked pizza dough bowl or a decadent home-baked brownie or cookie pie to their meal. The rapidly expanding chain is capitalizing on growing consumer demand for fresh dining options and artisan pizzas in stylish environments without the wait.

While this is the first Georgia location, it certainly won’t be the last. Pie Five plans to open 500 company-owned and franchise units across the country in the next five years. This location will mark the 59^th in the Pie Five Pizza system.

ABOUT PIE FIVE PIZZA CO.

Pie Five is a subsidiary of RAVE Restaurant Group, Inc. (NASDAQ: RAVE). Based Dallas, RAVE owns, franchises and supplies more than 300 Pie Five and Pizza Inn restaurants operating domestically and internationally. Pie Five Pizza Co. is the leading brand in the rapidly growing fast-casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes. Pie Five has been named among Fast Casual’s Top “Movers & Shakers” for three consecutive years, 2015 Best Franchise Deal by QSR Magazine, a 2012 Hot Concepts winner by Nation’s Restaurant News and one of “10 Hot New Restaurant Chains from Established Brands” by Forbes.com. The company currently has 55 locations in 16 states. For more information, please visit PieFivePizza.com.

[From Emily at Melissa Libby PR]

ATLANTA CHEFS SHARE THEIR GRILLING SECRETS FOR HOSTING
AN IMPRESSIVE TAILGATE OR BACKYARD COOKOUT THIS FALL

ATLANTA - It’s finally fall. Football season is upon us, and that backyard or tailgating grill beckons as your increasingly hangry friends cluster around you. This is no time to accidentally incinerate dinner into inedible hockey pucks. Lucky for you, some of Atlanta’s top chefs have come together to share their best grilling tips.

First things first. "Organize yourself," advises Smokebelly executive chef Nagib Sued. “Gather your tools, ingredients and seasonings, and set up your station. Then, clean your grill.  You don’t want tonight’s dinner tasting like last week’s lunch. After it gets rocket hot, take a wire brush and scrape the grates. Once cleaned, dunk a towel in oil and carefully oil the grates of your grill. This will help in caramelizing and giving you great grill marks.”

What kind of grill should you be firing up? Aria’s executive chef/owner Gerry Klaskala suggests the egg. “My Big Green Egg is my secret weapon. Get one and learn how to use it.”

And your grates? “Thicker and heavier grates will result in a better sear,” FLIP burger boutique corporate chef Gregg Piazzi recommends. "Cast iron is best."

Great grilling cannot be rushed. Read that last sentence again. This is your official mantra. Every chef agrees that patience is a virtue when it comes to successful grilling. For Mike Fuller, executive chef of Ray’s at Killer Creek, this includes tempering your steaks. “I pull my steaks out of the refrigerator 30 minutes before grilling so they get right about room temperature. This allows the meat to relax and not seize up when added to a hot grill.”

Patience also applies to your fire. When in doubt, wait. And then wait some more.

Gypsy Kitchen executive chef Matthew Ridgeway advises using wood-based charcoal. “It’s pricier, but you end up using less.”

Lance Gummere from Bantam + Biddy and Chick-a-Biddy concurs. “Do not use those manufactured charcoal pieces that look like two black domes glued together. That isn’t for cooking. I don’t really know what that’s for.”

Gummere recommends wood. “Set it on fire and watch it burn, burn, burn,” he explains. “Just when you think you’ve missed the right opportunity, and your fire is just a smoldering glow of orange timbers, it’s actually perfect.”

Klaskala suggests a chimney fire starter as well. “Kick the lighter fluid habit,” he says. “Your food will be much better.”

When it comes to ingredients, our chefs agree: buy the best you can find. Your family and friends deserve the best, don’t they? As a huge Penn State and NASCAR infield tailgater, Marlow’s Tavern executive chef/co-founder John Metz always urges using quality product. “Locate the best steak, ribs or brisket. Don’t compromise,” he implores.

Piazzi adds, "A juicy burger starts with a lot of fat in the burger mix. Up to 30 percent is optimal. Anything over 30 percent is technically sausage.”

Fuller prefers hand-cut steaks from a trusted butcher. “Find steaks that are at least an inch thick; a rib-eye or a New York strip that has a 1/4-inch fat cap, which will melt and baste your steak while cooking.”

Naturally, celebrity chef/owner of Gunshow and Revival and “Pure Pork Awesomeness” cookbook author Kevin Gillespie’s favorite thing to grill is pig. “I like it better,” he explains. He even has a simplified Korean barbecue recipe in the new book using thinly sliced pork shoulder and “whatever condiments you have.”

Simple seasonings are best. Kosher salt and fresh cracked black pepper or some fresh herbs. Article 14 executive chef Chris Blobaum advises using acidic marinades for cooking poultry. “Use vinegar, citrus juice or even beer as a base to marinate meats for a few hours before grilling. Acidic marinades help food taste better and also protect you against heterocyclic amines (HCAs) that can be caused by cooking poultry, red meat or fish over an open flame.”

This brings us to perhaps the most crucial tip of all. "Once you get your meat on the screaming hot grill, do NOT constantly turn it every 28 seconds," warns Sued. "Poking it only creates natural holes for your juices to escape.”

It’s the same story for burgers. Cautions Piazzi, “DON’T press on the burger with your spatula. Imagine that your burger patty is a kitchen sponge. The red meat is the structure of the sponge; the water suspended in the sponge is the fat. One press of a spatula on a burger is like squeezing a sponge and getting rid of most of the moisture - the delicious fat!”

If you’ve oiled your grate properly, the meat will develop a nice char and will naturally release from the grate when it’s ready. "Give it at the very least a minute, but try waiting two minutes," advises Gummere. “The minute will be anxiety-ridden. You’ll wonder if it’s too hot or too cold. You’ll wonder where you put your beer. But let your meat sit and sizzle.”

Now, you want those cookbook-cover grill marks, don’t you? Here’s how to achieve them. "Place the meat on the grill at the 10 o’clock position. When it’s ready to be flipped, gently - and I mean gently - lift one corner," says Sued. “If the meat comes up without resisting, it’s ready to go to the 2 o’clock position. If it sticks to the grill, leave it and let it caramelize another minute.”

To determine doneness, press your tongs into the center of your steak. If it gives a lot, it’s rare to medium rare. If it hardly gives at all, you’re hovering at well done. When your meat is at the desired degree of doneness, give it a rest - literally. “Place it on a plate far away from the fire,” Gummere advises. “Then, don’t touch it. Pretend it’s a venomous snake and walk away. After five minutes, the steak has had a chance to ‘rest,' or had time to redistribute the juices throughout the steak."

Ridgeway even advises letting it rest for 10 minutes. And those juices that run off onto the serving plate? “I save them and pour them into my baked potatoes,” he says. “Salty, meaty goodness.”

Want to go for that final rock-star touch? Drop your grill one inch closer to the coals and try this trick from Gummere. “This is like when the rock band The Who would smash their instruments before the finale. Place your beautiful steaks back on your lowered grates and give it a second sear on both sides for 30 seconds per side just before serving. YEAAAAAAAAAAAAAAAAAAAAAAAH!”

Spoiler alert: Your grill is still supernova hot. Why not put all that heat to good use and try these grilled dessert ideas from Blobaum? “A grilled dessert can be really delicious and simple. Grill bananas in their skins, or slit the skin and add a few pieces of dark chocolate, Nutella or rum. Or grill fresh peaches, pineapple or mango and serve them with buttermilk ice cream. I like grilled slices of pound cake with sliced marinated strawberries and topped with sweetened whipped crème fraîche. I’ve even grilled whole bunches of grapes, tossed lightly with olive oil and aged balsamic vinegar.”

Now, thanks to a team of grilling experts, you’re all set to tackle game-day grilling and keep your friends expertly fed all through the season. Go ahead, toss your tongs in the end zone and dance a little. You know you want to.

[From Morgan at Melissa Libby PR]

MAX’S DIVES INTO NEW COMFORT CUISINE AND COCKTAILS

Midtown Restaurant Raises the Bar for Neighborhood Gathering Places

ATLANTA – At the end of a long day, all one needs is a little Southern-style comfort and a stiff drink. Pleasing the requests of his “divers,” MAX’s Wine Dive Executive Chef Patric Bell-Good provides just that with a tasteful mix of elevated bar classics, comfort food and cocktails.

“Many of our guests spend their work week expecting the unexpected to happen at their jobs,” Bell-Good says. “Our new menu gives them something they can count on and look forward to at the end of a long day."

In addition to popular bar classics like nacho mama’s oysters and pulled pork stuffed peppers, MAX’s is serving up a new wave of favorites including The Dive burger, Buffalo chicken salad and Brussels sprouts Caesar salad.

The comfort extends to Saturday and Sunday brunch, with new soon-to-be-classic brunch items such as:

• pimento mac and cheese with cavatappi pasta
• dirty eggs - two eggs any style cooked in bacon fat with jalapeño cheese grits or home fries, pecan wood-smoked bacon, biscuit
• chicken and waffle - Belgian waffle with jalapeño buttermilk-marinated chicken, maple syrup

While the MAX’s Wine Dive team is raising the neighborhood bar on casual dining pleasure, it’s also widened it thanks to a new liquor license. “Since opening our doors in Atlanta, we’ve had numerous requests to add cocktails to the menu,” general manager Holly Baldwin says. “Given nightly $4 well drinks, we expect to be mixing it up more frequently with our regulars and new guests.”

Baldwin also hopes to create quite a stir with craft cocktail specials, which include the Stiletto Manhattan (Crown Royal, Disaronno, dry vermouth, orange bitters) and Lady Liz (gin, St. Germaine and Champagne). Wine and beer drinkers need not worry. MAX’s Wine Dive continues to offer an impressive menu of wines available by the glass, in addition to locally crafted beer options such as Sweetwater, Orpheus, Red Hare and Jekyll Brewing.

Located at 77 12^th St. NE, MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For reservations, visit MAX’s Wine Dive’s reservation page or call 404.249.0445. For more information, visit http://www.maxswinedive.com/atlanta-12th-street/.

MAX’s Wine Dive

MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For more than seven years, the MAX’s Wine Dive concept has garnered numerous accolades and awards including, Wine Enthusiast Magazine’s “The Nation’s 10 Best Brunches” in 2013, Travel + Leisure’s “Best Wine Bars” in 2012, OpenTable Diner’s Choice for “Top 100 Brunch Restaurants in the U.S.,” “5 Best American Fried Chicken Joints” according to FOX News in 2014, “12 Restaurants on the Rise” in 2014 for Food Business News and Southern Living Magazine’s “The South’s Best Fried Chicken.” MAX’s Wine Dive’s chefs have appeared on Food Network, the Cooking Channel, and a multitude of local networks.

[From Emily at Melissa Libby PR]

[From Julia at The Reynolds Group]

Midtown Restaurant Week Celebrates Tenth Anniversary

Highly anticipated culinary event returns September 5 – 13, 2015

ATLANTA – Midtown Restaurant Week returns for its tenth year beginning Saturday, September 5, through Sunday, September 13, 2015. Throughout this nine-day culinary event, diners will have the chance to enjoy delicious and discounted menus from some of Midtown’s most celebrated dining spots.

With more than 40 restaurants predicted to participate this year, gourmet prix-fixe menus will be offered at $15, $25 and/or $35 for brunch, lunch and/or dinner options. Prices are per person and exclude alcohol, tax and gratuity. 

Midtown Restaurant Week is proud to partner with Atlanta Business Chronicle, The Coca-Cola Company, Central Atlanta Progress, The Reynolds Group, OpenTable.com, YP and American Express®.

This year marks an exciting milestone for Midtown Restaurant Week as the event celebrates a decade of bringing Atlantans the exclusive opportunity to enjoy the neighborhood’s finest fare at exceptional prices. Throughout the promotion, diners are encouraged to commemorate the occasion by dining in and discovering one of Atlanta’s most distinguished dining destinations. In addition to many of the area’s renowned Restaurant Week veterans, quite a few recently-opened Midtown establishments will be introduced on this year’s roster.

This year’s list of participating restaurants include locales such as 4th & Swift, 10^th & Piedmont, Apres Diem, Article 14, Atmosphere French Restaurant, Bellwoods Social House, Better Half, Bantam + Biddy, Chick-A-Biddy, Community Smith, Cooks & Soldiers, Do at the View, Ecco, Eclectic Bistro & Bar, Einstein’s, HOBNOB, Joe’s on Juniper, Hudson Grill, Escorpion, Livingston Restaurant & Bar, Lobby Bar & Bistro, Lure, The Melting Pot, Mi Cocina, Oceanaire Seafood Room, ONE. Midtown Kitchen, Pasta da Pulcinella, Poor Calvin’s, Rosa Mexicano, Saltwood, Serpas True Food, South City Kitchen, STK Atlanta, Tabla, Taco Mac, Takorea, TAPA TAPA, The Lawrence, TRACE, Varuni Napoli, W Midtown, Zocalo and more.

For additional information, please visit www.mrwatlanta.com. To contribute and follow conversations and updates surrounding Midtown Restaurant Week, please “like” www.facebook.com/midtownrestaurantweekatlanta and follow #MRWatlanta.

[From Emily at Melissa Libby PR]

BANTAM + BIDDY SERVES UP $3 SLIDERS AT AVALON

Popular Slider Night Comes to Alpharetta Every Tuesday Starting September 8

ATLANTA - Starting September 8, $3 sliders are coming to Alpharetta. Every Tuesday from 5 to 9 p.m., Bantam + Biddy Avalon will offer a chef’s selection of delicious and inventive sliders, with new creations each week.

“Slider Night has been one of our most popular events since we introduced it at our Ansley Mall location in 2013, and we think it will be a big hit at Avalon, too,” says Bantam + Biddy co-owner Lance Gummere. “Inexpensive gourmet sandwiches, with an option to eat them on the go, are perfect for this active crowd."  

The slider menu for September 8 will include:

• White truffle chicken salad with pickled eggs
• Fried mozzarella with ghost pepper salsa
• Chicken ropa vieja

Bantam + Biddy’s sliders are available for dine-in or carry-out, so they can be enjoyed while taking part in Cornhole ATL’s fall league play. The restaurant also offers $2 Big Creek Kolsch from Alpharetta’s Jekyll Brewing, which can be sipped while strolling the center, thanks to Avalon’s to-go drink policy.

The original Slider Night—still going strong on Mondays at Bantam + Biddy’s Ansley Mall location—has become a beloved tradition thanks to its ever-changing menu and accompanying drink specials.

Bantam + Biddy Avalon is located in the booming mixed-use development at 4195 Avalon Blvd. The restaurant is open Sunday through Thursday from 8 a.m. to 9 p.m.; Friday and Saturdayfrom 8 a.m. to 10 p.m. For more information, visit bantamandbiddy.com or call 678-248-5159.

[From Morgan at Melissa Libby PR]

THE WORLD IS YOUR OYSTER AT RAY’S RESTAURANTS' OYSTERFEST 2015

Ray's on the River and Ray's at Killer Creek Host Culinary Celebration of Shellfish Sept. 12 and 19

ATLANTA (August 31, 2015) -- With its cooler temperatures and refreshing breezes, fall is the perfect time of year for cracking open a few dozen oysters and washing them down with your favorite beverage. Which is why during the month of September, Ray’s Restaurants offers two great opportunities to enjoy your favorite shellfish with Oysterfest 2015!             
This seafood celebration kicks off at Ray’s on the River from noon to 3 p.m. on Saturday, September 12, and continues the following weekend at Ray’s at Killer Creek from noon to 3 p.m.on Saturday, September 19. Both days, guests can enjoy a variety of Gulf Coast, East Coast and pilsner-roasted oysters. In addition, a bounteous buffet menu includes such favorites as jalapeño coleslaw, fingerling potato salad, roasted andouille sausage, corn on the cob, atomic cocktail sauce and Cajun remoulade sauce.

Assorted rolls and saltine crackers, key lime pie cups, iced tea and soda will also be offered, with a cash bar available for alcoholic beverages. Price is $40 per person, plus tax and gratuity.

For reservations, call Ray’s on the River at 770-955-1187 or Ray’s at Killer Creek at 770-649-0064. A credit card number will be required to confirm the reservation and will be charged prior to the event.

About Ray’s Restaurants
Ray’s Restaurants include Ray’s on the River, Ray’s in the City, Ray’s at Killer Creek and Ray's Rio Bravo. Ray’s on the River is open for lunch, dinner and Sunday brunch and is located at 6700 Powers Ferry Road in Sandy Springs; 770-955-1187. Ray’s in the City is open for lunch and dinner and is located at 240 Peachtree Street NW in Downtown Atlanta; 404-524-9224. Ray’s at Killer Creek is open for lunch, dinner and Sunday brunch and is located at 1700 Mansell Road in Alpharetta; 770-649-0064. Ray's Rio Bravo is open for lunch and dinner and is located at 6450 Powers Ferry Road in Sandy Springs; 770-612-2829. For more information, visit raysrestaurants.com.

RAY'S IN THE CITY WELCOMES BACK DEAN BERTHELOT AS EXECUTIVE CHEF

Downtown Restaurant's Founding Chef Returns to the Kitchen He Started

ATLANTA – Dean Berthelot's new toque already feels very comfortable and familiar, and that's because he's returning to the restaurant he helped open as a shining star on the Downtown Atlanta restaurant scene 12 years ago.  Ray's Restaurants is proud to announce that Berthelot has returned to helm the kitchen as executive chef of Ray's in the City.   

"Dean was an integral part of shaping the menu and fine dining experience at Ray's in the City, and we are so happy to have him back with us," says Ray's Restaurants founder Ray Schoenbaum. "We know he will pick up right where he left off, delighting guests and bringing out the best in our menu and our team." 

A Louisiana native, Berthelot began his culinary career in 1991 as an apprentice to an award-winning French chef at the Royal Sonesta Hotel in New Orleans, parlaying that into a permanent position at the hotel's fine dining restaurant, Begue’s.  In 1995, Berthelot accepted his first executive chef position at New Orleans’ House of Blues, opening six restaurants for the company.

He moved to Atlanta in 2001 with The Cheesecake Factory but made his way to Ray’s on the River in 2003 as executive sous chef.  Later that year, Schoenbaum tapped the chef to lead his new downtown restaurant, Ray’s in the City. Berthelot left in 2010 to serve as executive chef for the four Google facilities located around Atlanta.  Five years later, he now returns to lead the culinary team at Ray’s in the City once again, with a mission to take the dining experience to new heights.

"Being a chef and working in a world-class restaurant like Ray's in the City is a privilege," says Berthelot. "I feel blessed for the opportunity to turn my cooking hobby into a career and to share my passion with our guests every day." 

Berthelot is also passionate about his wife of over 20 years, his two teenage daughters, two cats and two dogs - including a very special Chihuahua named "Cocoa Bean," his beloved LSU sports teams and the New Orleans Saints. 

About Ray’s Restaurants
Ray’s Restaurants include Ray’s on the River, Ray’s in the City, Ray’s at Killer Creek and Ray's Rio Bravo. Ray’s on the River is open for lunch, dinner and Sunday brunch and is located at 6700 Powers Ferry Road in Sandy Springs; 770-955-1187. Ray’s in the City is open for lunch and dinner and is located at 240 Peachtree Street NW in Downtown Atlanta; 404-524-9224. Ray’s at Killer Creek is open for lunch, dinner and Sunday brunch and is located at 1700 Mansell Road in Alpharetta; 770-649-0064. Ray's Rio Bravo is open for lunch and dinner and is located at 6450 Powers Ferry Road in Sandy Springs; 770-612-2829. For more information, visit raysrestaurants.com.

[From Ann at Brave PR]

Juice Bar announces newest location in Virginia-Highland

Atlanta neighborhood will soon have the “beet” with celebrated juicery and healthy eatery 

ATLANTA - Kale yeah! Owners of the Toco Hills location of Juice Bar, the popular juice, smoothie and healthy food café, will soon open a new location in Atlanta’s eclectic Virginia-Highland neighborhood. Local residents will “hail to the kale” and other nutritious options with the eatery’s selection of fresh juices, smoothies, salads and snacks. This location marks the newest offshoot of I Love Juice Bar, the highly-successful brainchild of John and Vui Hunt who started the company in 2013 with a mission to provide nutritious, convenient food and juice options to their community. 

Juice Bar is gearing up to welcome the Virginia-Highland community to the “bar” in Septemberat 1402 North Highland Avenue. All of Juice Bar’s juices, smoothies and snacks are made on-site daily. Juice Bar is no half-baked juicery—in fact, most of its products are made with raw ingredients, in addition to being vegetarian and gluten-free. Forsaking added sugars, pre-mixed syrups, additives and other base ingredients, Juice Bar uses fresh fruits and vegetables delivered daily and organic, locally-grown produce whenever possible. Customers can choose from the assorted menu of juices and smoothies or customize their own blends!

“At Juice Bar, we strive to make our products simple, approachable and, most importantly, a delicious way to fuel your mind and body for ultimate health,” said Susie Kelly, partner of the Toco Hills and Virginia-Highland locations. “Whether you’re just starting on the road to wellness or looking to supplement an active lifestyle, we want you to be healthy and feel great. Virginia-Highland has a craving for a bar like ours, and the community is in for a treat once we open our doors in September!”

Exclusive to Juice Bar, the eatery also serves one-ounce Essential Oils Shots, in addition to its smoothie and juice offerings. Distilled from the leaves, roots, flowers and other parts of plants, these powerful oils aid digestion, speed illness recovery, increase energy and provide allergy relief, among many other benefits. Juice Bar also specializes in Power Shots of wheatgrass, ginger and cayenne as well as various blends of these. For those looking to take charge of their health in a major way, one-day Juice Cleanses are available to detoxify, boost the immune system and increase energy. 

Juice-lovers on-the-go can take advantage of the I Love Juice Bar app (available for iOS and Android) for added convenience. Customers can also pick up one of four most-loved juices from the grab-and-go case. Juice Bar Virginia-Highland will offer free Wi-Fi to its juice lovers and feature an outdoor patio, perfect for casual sipping and socializing. The Virginia-Highland shop will also carry wellness products from local purveyors including Georgia Grinders, Golda Kombucha, Mountain Organics, Popstar Popsicles, Queen of Kale and Vonnie’s Wheatgrass.

About Juice Bar:

Juice Bar is overwhelmingly vegetarian, gluten-free, organic when possible and always uses 100 percent whole fruits and vegetables. The fast café offers a wide array of juices and smoothies, in addition to health foods and locally-sourced products. John and Vui Hunt started I Love Juice Bar in 2013 to offer fresh-made juices to customers who prefer food options that are nutritious, delicious and convenient. Since then, the company has grown to 25 locations in 10 states with a diverse menu of great-tasting, good-for-you products. Visit www.ilovejuicebar.com for more information. Follow Juice Bar on Facebook (Druid Hills / Virginia-Highland), Twitter and Instagram for the juiciest news!

Juice Bar Virginia-Highland/Morningside to celebrate

Grand Opening with flavorful festivities, September 12

Café invites community to celebrate official opening with
ribbon-cutting ceremony, discounts and giveaways

ATLANTA – Craving a daily dose of delicious? Juice Bar Virginia-Highland/Morningside will celebrate its Grand Opening on Saturday, September 12 from 9 a.m. to 5 p.m., and it’s treating the community to a day of discounts, giveaways and grand prizes! This new location will bring the eatery’s approachable menu of juices, smoothies, salads and snacks to more intown Atlanta neighborhoods. An official ribbon-cutting ceremony will take place at 10 a.m. to mark the juicy occasion. 

Juice Bar Virginia-Highland will toast its official opening with the following deals and giveaways:

· 50 percent off menu items, excluding customized juices and smoothies, power shots and essential oils shots

· 25 percent off juice cleanses all weekend

· The first 20 customers will receive mystery gift cards ranging from $1 to $50 for future purchases 

· Enter to win one of three grand prize giveaways 

WHAT: Juice Bar Virginia-Highland/Morningside Grand Opening

WHEN: Saturday, September 12

               9 a.m. – 5 p.m.

WHERE: Juice Bar Virginia-Highland
                 1402 N. Highland Ave.
                 Atlanta, Ga. 30606

[From Morgan at Melissa Libby PR]

[From Emily at Melissa Libby PR]

MARLOW’S TAVERN GETS SAUCY THIS FALL WITH RIBS & WHISKEY 
Seasonal Specials Coming to the Menu September 15 

ATLANTA – As the weather begins to cool down in Atlanta, Marlow's Tavern is heating up with its sixth annual Ribs & Whiskey menu of saucy food and drink specials.  Starting Tuesday, September 15 through Monday, October 19, diners can go whole hog with barbecue, ribs, handcrafted cocktails and featured drinks.

"We look forward to bringing this celebration menu back each year because it signals the start of fall and the return of some truly delicious barbecue," says John C. Metz, executive chef and co-founder of Marlow's Tavern. "Personally, I'm a big fan of grilling during these cooler months; especially as I'm tailgating at Penn State or in the infield at NASCAR."

For fellow tailgaters and home grillers, Metz recommends starting with the very best steak, ribs and brisket. Then, preheat the grill until it is blistering hot; that's the only way to sear in the juices. As for seasoning, Metz says salt and pepper are your friends. "An ice-cold beer by your side always helps the grilling experience, too!  But really, the best way to enjoy some delicious barbecue right now is to come into Marlow's and let our chefs do the work for you."    

This year's Ribs & Whiskey celebration features four delicious sauces served tableside - Jack Daniel's glaze, hoisin barbecue, Marlow's chipotle barbecue and East Carolina barbecue.  Each gives a sweet, spicy, smoky or tangy zip to the perfectly seasoned ribs.  Guests will find an assortment of seasonal fare on the menu, including:

Kickin’ Chicken Verde Soup–Tender chicken, fresh cilantro, roasted poblanos, tomatillos, fall sweet corn and chili cream

Daily Smoke-House Flatbread– Slow-roasted pulled pork, basted with our secret sauce and the best ingredients the farm has to offer

A Pig With Buns – Slow-roasted pulled pork with Jack Daniel’s Tennessee Honey glaze, house-made pimento cheese, dill pickles and crispy tobacco onions on a buttery onion roll with Granny Smith apple-cabbage slaw

BBQ Blazed Cobb Salad– Barbecue chicken, crisp field greens, Roma tomato, applewood-smoked bacon, sweet corn, slivered red onions and barbecue Gorgonzola dressing

Drunken Chicken – Prestige Farms chicken blazed with Jack Daniel’s Tennessee Honey, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins

The Saucy Catch - North Atlantic salmon blazed with East Carolina barbecue sauce, tiny green bean casserole, shitake mushroom, caramelized onion, applewood-smoked bacon, house-made Mornay sauce and crispy tobacco onions with sweet corn and jalapeño muffins

Slow-Cooked Smithfield James River St. Louis-Style Ribs – Served with Granny Smith apple-cabbage slaw, Southern fried mac and pimento cheese and house-made sweet corn and jalapeño muffin.

Bourbon Bread Pudding – Crème-brûlée-soaked Cuban bread and a splash of Jack Daniel’s Tennessee Honey for sippin’

Plenty of boozy cocktails and liquid refreshments serve as the perfect complement:

R&W S’weet Tea – Deep Eddy Sweet Tea Vodka, fresh lemon, agave nectar, topped with a shot of Shock Top beer and a kick of orange

Triple Crown - Old Forester Bourbon, Combier Orange, Dolin Rouge Vermouth, fresh lime and Fee Bros. Cranberry

Garden & Gun - Medley Brothers Bourbon, Imbue Petal & Thorn, Jack Rudy Grenadine and Bittermens Burlesque

Villa Wolf Pinot Gris, Pfalz, Germany ’10– Bright, fresh, tropical fruits with good depth, medium to full body with good length and satisfying crackle

Marqués de la Concordia Rioja, Spain ‘10 – Ripe berry fruits, medium bodied and complex with a well-rounded finish and lingering berry zest

Rosenblum Zinfandel, Paso Robles ‘10 - A heady combo of mulberry, rhubarb and plum complements the rich, dark fruit scent of fresh raspberry and black cherry with the perfect long finish

Tommy’s Red Sangria – Tommy’s secret recipe created on the boat in South Florida featuring Savida Sangria, the freshest seasonal fruit and agave nectar. Red and white options available all year long

Pabst Blue Ribbon WI ABV 4.7% – Brewed in America and served tall just like you like it, this classic beer for those with the classiest of taste, “tastes so good when it hits your lips”

Sweetwater "Sweet Georgia Brown" ABV 5.8% - A river of deep caramel and chocolate malts meandering through undercut currents of hops

Boulevard Smokestack Double-Wide IPA ABV 8.5% – From the heart of America, brewed in the smokestack with double the hop, double the body, caramel, toffee-like malt and amber brown with intense floral and pronounced citrus hop aroma

The Ribs & Whiskey menu is available at all neighborhood taverns. For more information, visit the Marlow’s Tavern Facebook page or website.

About Marlow’s Tavern
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Ga., and has continued to grow over the years, adding several Atlanta-area restaurants and three locations in Orlando, Fla. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.   

[From Morgan at Melissa Libby PR]

STEM WINE BAR PARTNERS WITH CHAKANA WINERY FOR SEPT. 21 DINNER
Five-Courses to Feature Chef Doug Turbush’s Cuisine Paired with Wines from Argentina

ATLANTA– Stem Wine Bar is bringing the flavors of Argentina to guests on Monday, Sept. 21 with a wine dinner featuring selections from Chakana Winery. Sommelier and general manager Jason Raymond has handpicked five remarkable wines to pair with chef/owner Doug Turbush's complementary menu. Special guest Gonzalo Pérez Cerini, Chakana’s manager for the Americas, will be in attendance to speak with guests about the featured wines for the evening.

In ancient Andean culture, the Southern Cross constellation, or “Chakana,” holds the key to finding the perfect timing for the cultivation and harvesting of crops. Using this symbol, the Andeans were able to develop a society of equality and integration with nature; therefore, the winery’s name represents this marriage of spirit to matter. In an attempt to achieve natural harmony in the soil, Chakana’s viticulture is organic and biodynamic.

"We have a very special evening in store for the Chakana wine dinner," says Turbush. "The menu is right in step with the perfect harmony of these wines, and I think our guests will really be able to taste Chakana’s quest for the best Malbec terroirs that Mendoza, Argentina, has to offer.”

The dinner takes place from 6:30 p.m. to 9:30 p.m. and features the following menu:

1^st Course

Crab toast, lemon aïoli, basil, tomato

 White Blend, Cueva de las Manos

2^nd Course

Crispy oysters and beef tartare, local radish

Red Blend, Cueva de las Manos

3^rd Course

Riverview Farms pork, late summer field peas, potlikker

Red Blend, Chakana ‘Estate Collection’

4^th Course

Spice-rubbed venison, sweet potato pavé, fried chicken of the woods mushrooms, muscadine jus

Malbec, Ayni

5^th Course

French silk pie

Cabernet Sauvignon, Maipe ‘Reserve’

The cost is $119 per person, which includes tax and gratuity. Seating is limited; advance tickets are required and can be purchased here. Stem Wine Bar is located at 1311 Johnson Ferry Rd. in Marietta. For additional information, call 678-214-6888 or visit stemwinebar.com.

About Chakana:
Chakana wines are made in a state-of-the-art winery on the Agrelo estate in Mendoza, Argentina. The winery, founded in May 2002, utilizes small tank sizes to maintain the identity of the different parcels of soils. The winemaking process at Chakana is based on a careful and detailed management of grapes and process control.

Winemaker Alberto Antonini first came to Argentina in 1995, after key contributions to the Super-Tuscan movement in the Italian winemaking landscape at Antinori and Frescobaldi. He immediately sensed the potential of Malbec and devoted most of his work in the following 15 years to the re-discovery and perfection of this Argentine gem. His winemaking philosophy is focused on using modern technology to express the terroir potential in making high-end wines, while also respecting the true nature of the grape flavors. To learn more about Chakana wines, visit chakanawines.com.ar.
About Stem Wine Bar
Inspired by the wine bars, tapas bars and restaurants of Spain, Italy, France, New York and San Francisco, Stem Wine Bar reflects owner and chef Doug Turbush’s vision for a modern neighborhood wine bar. It has a relaxed, unpretentious atmosphere where guests can try a variety of great food and taste killer wines at approachable prices.

 

[From Shannon and Kellie at Brave PR]

Culinary Carpe Diem: 

 Taste of Atlanta kicking off with Friday night event themed

Bucket List Bash: Food to Try Before You Die on September 25

Food lovers invited to indulge in Atlanta’s must-tastes at 

festival kickoff party in Midtown at Tech Square

ATLANTA – While skydiving, bungee jumping and backpacking are triumphs for any bucket list, accomplishling feasting feats is far more satisfying! To help food lovers yell “YOLO” and face famed, must-try flavors, Taste of Atlanta is toasting its 14^th festival with an honorary kickoff party on Friday, September 25 in Midtown at Tech Square! The event, themed Bucket List Bash: Food to Try Before You Die, is set to offer an epicurean experience of a lifetime with the chance to check off bucket list recipes – one bite at a time. 

Attendees with an appetite for adventure are invited to dance, drink and dine like there’s no tomorrow during this all-inclusive block party, featuring heavenly helpings from some of the city’s best restaurants, delicious drinks crafted by unmatched mixologists and lively tunes from Five Bone Rack and Blair Crimmins & the Hookers. Hungry guests will enjoy an evening without palate FOMO (fear of missing out), as Atlanta’s culinary power players, including Ron Eyester of The Family Dog, Nick Leahy of Saltyard, Drew van Leuvan of Seven Lamps, Craig Richards of St. Cecilia, Kevin Rathbun of Rathbun’s and more, dish out a bottomless, bucket list-worthy menu with the most memorable meals in the city. 

“Everyone always asks chefs what their bucket list meal or their last supper would be. It is an incredibly hard question, as there are so many things to choose!” said Chef and Restaurateur Ford Fry of Rocket Farm Restaurants. “Chefs in nature are ultimate flavor-seekers and are always in search for something crave-able. This year at Taste of Atlanta’s kickoff party, I'm pretty excited to see what my industry friends come up with as their taste!” 

In addition to serving up fun and fare, Taste of Atlanta has once again partnered with a local nonprofit for the celebratory evening. A portion of the kickoff event proceeds will be donated to The Giving Kitchen, an organization providing emergency assistance grants to Atlanta’s restaurant community facing unanticipated hardship. 

Friday night participating restaurants include:

·         4^th and Swift

·         Bhojanic

·         Buttermilk Kitchen

·         Colletta

·         Davio’s Northern Italian

·         D.B.A. Barbecue

·         Fox Bros Bar-B-Q

·         Gypsy Kitchen 

·         JCT Kitchen & Bar

·         Jim ‘N Nicks Bar-B-Q

·         Marlow’s Tavern

·         Noble Fin

·         One Eared Stag

·         One Flew South

·         Rathbun’s

·         Saltyard

·         SEED Kitchen

·         Seven Lamps

·         Shake Shack

·         Southern Gentlemen

·         St. Cecilia

·         Taqueria del Sol

·         The Family Dog

·         The Optimist

General admission tickets for Friday night start at $55. General Admission ticket holders receive access into the event at 7:30 p.m. VIP tickets start at $65 and include early entrance to the event at 6:30 p.m. Visit bit.ly/TOABucketList to purchase tickets. Ticket prices increase on August 7.

Bucket List Bash: Food to Try Before You Die is presented by Springer Mountain Farms, Gas South, BB&T and Q100. 

Taste of Atlanta to serve hefty helping of philanthropy at 2015 festival  

Festival’s charities partners include Bert’s Big Adventure, Share Our Strength’s Cooking Matters program and more; 

“Bucket List Bash” kickoff party to benefit The Giving Kitchen

  

ATLANTA – This year’s Taste of Atlanta is set to serve up phenomenal fun and food that is not only tasty on the tongue, but also good for the soul. The festival, returning to Midtown at Tech Square Friday, September 25 – Sunday, September 27, has once again partnered with several nonprofits to benefit local charities and to provide support for Atlanta families in need. 

New this year, Taste of Atlanta has partnered with Bert’s Big Adventure, an organization that provides a magical, all-expenses-paid, five-day journey to Walt Disney World® for children with chronic and terminal illnesses and their families, and The Giving Kitchen, an organization that provides emergency assistance grants to Atlanta area workers facing unanticipated hardship.  

“Giving back to the community has always been an integral part of Taste of Atlanta,” said Dale DeSena, founder of Taste of Atlanta. “The incredible food, interactive cooking classes and live entertainment are all compelling components of the festival, but partnering with impactful charities like Bert’s Big Adventure and The Giving Kitchen is what really means the most to me. Taste of Atlanta offers more than just a fun weekend – we’re serving food with integrity.”

Over the past 13 years, the festival has donated portions of event ticket sales and silent auction proceeds to a variety of area nonprofits and provided several tons of leftover food to the Atlanta Community Food Bank. This year, Taste of Atlanta will donate a portion of the event proceeds to Bert's Big Adventure, and all silent auction proceeds will benefit Share Our Strength’s Cooking Matters Atlanta project, a cooking-based program that provides a strong foundation in nutrition, cooking, and household budgeting through specialized courses for adults, kids, and teens. 

“We have always admired Taste of Atlanta’s focus on philanthropy, and we’re thrilled to be on board as a charity partner this year,” said Bert Weiss, co-founder of Bert’s Big Adventure. “Their support allows Bert’s Big Adventure to fulfill our mission to take very deserving children and their families to Walt Disney World, which is truly an experience of a lifetime.” 

A portion of the proceeds from Taste of Atlanta’s kickoff event, themed Bucket List Bash, on Friday, September 25 will be donated to The Giving Kitchen. This all-inclusive block party will feature bites from some of the city’s best restaurants, delicious drinks crafted by unmatched mixologists and lively tunes from Five Bone Rack and Blair Crimmins & the Hookers.

“Taste of Atlanta really rallies behind our city’s restaurant community, and that is a major part of what we stand for at The Giving Kitchen. Just like The Giving Kitchen, Taste of Atlanta supports Atlanta’s dynamic restaurant community,” said Stephanie Galer of The Giving Kitchen. “Partnering with Taste of Atlanta allows us to interact directly with those we serve—restaurant workers. We are honored to be the beneficiary for the festival’s kickoff party and look forward to celebrating Atlanta’s vibrant food scene.”

Taste of Atlanta also supports American Culinary Federation (Greater Atlanta Chapter), Second Helpings Atlanta, Inc. and Hospitality Education Foundation of Georgia’s ProStart® program. 

“It’s a privilege to be aligned with such powerful charities,” said DeSena. “Their dedication to supporting our community and raising awareness and financial aid for families in need is truly inspiring. I welcome any opportunity for Taste of Atlanta to play a role in helping these organizations reach their goals and ultimately making a difference."     

Taste of Atlanta dishes out Intellitix RFID wristband technology for 2015 festival

Annual culinary event is city’s first to debut Radio Frequency Identification technology for full festival experience Sept. 25-27

ATLANTA – This year, Taste of Atlanta is serving up more than just phenomenal food. Festivalgoers will also sink their teeth into cutting edge Radio Frequency Identification (RFID) technology with the launch of a cashless payment system, a first in the Atlanta food festival scene.  

Returning to Midtown at Tech Square on Friday, September 25 – Sunday, September 27, the 14^th annual Taste of Atlanta is teaming up with Intellitix, the leading provider of RFID technologies for live events, to be the first Atlanta food and drink festival to fully integrate RFID-enabled wristband technology into the entire event experience. The festival will feature RFID access control and cashless payment systems, making it easier and faster for attendees to enter and indulge in the festival—all with just the tap of a wristband!

“Looking at the success Intellitix has had with so many festivals across the world, it just made sense for us to incorporate their cashless technology system into Taste of Atlanta,” said Dale DeSena, founder and president of Taste of Atlanta. “Technology is becoming more and more integrated in everything we do, especially in the dining world. The simplicity, effectiveness and cool factor of these RFID wristbands keeps Taste of Atlanta fresh and on-trend. This year’s festival will be enhanced like never before – it will truly be unlike any other food event in the city!”

Utilizing the RFID technology platform, Taste of Atlanta will now be a completely cashless event. Instead of paper-based tickets and sheets of taste coupons, festival attendees will receive their personalized RFID-enabled wristband containing an embedded electronic chip that scans them into the festival entrance. All ticket packages include a wristband, pre-loaded with 10 “Taste Points,” the official digital dining currency at Taste of Atlanta, which is used to pay for bites, brews and other merchandise at the festival. Tastes are tapas-sized, and cost one, two or three Taste Points each ($1-$3). 

Buying tickets early, registering wristbands online and loading more Taste Points beforehand will provide hungry guests with enhanced benefits at the festival, including reduced wait times and improved customer service for lost or damaged wristbands. Patrons can “Top-Up” their wristbands with Taste Point credits by registering them online in advance at TasteOfAtlanta.com, creating a personal profile and adding funds to the account via credit card. 

Taste Points can also be added on-site either on a smartphone or at “Taste Point Banks” located throughout the festival. Attendees even have the option to "Auto Top-Up," meaning Taste Points can be automatically re-loaded to their wristbands whenever the balance falls below a set minimum amount. By enabling the Auto Top-Up feature, foodies can continue wining and dining without running out of funds and having to interrupt their festival experience looking for a Taste Point Bank on-site. 

After the festival, any remaining Taste Points from the attendees’ cashless accounts will be refunded back to them in accordance with the festival’s refund policy and subject to a refund processing fee. All leftover funds from credit card Top-Ups will be automatically refunded back to the guest’s credit card, while debit card or cash Top-Ups will require the guest to apply for a simple refund form online in their user account. 

“We’ve had the privilege of partnering with the best live events and festivals across so many industries, and we are confident that the deployment of our cashless technology will further distinguish Taste of Atlanta as the city’s most coveted culinary tradition,” said Eric Janssen, Chief Revenue Officer of Intellitix. “Taste of Atlanta festivalgoers will benefit from a totally streamlined and enhanced experience with our RFID solutions. Making speedy purchases for food, drink and merchandise with a simple tap of their RFID wristbands enable guests to spend more time enjoying all the mouth-watering festivities and less time standing in line.”

In addition to increasing efficiency at the festival, these RFID wristbands also enhance engagement for attendees and their favorite participating Taste of Atlanta restaurants. Registered attendees will receive an email notification of all the samples they’ve tasted from over 90 on-site eateries. The patron’s transaction history can also be accessed on their online account page. 

“Our ultimate mission is to turn tasters into diners, and this RFID wristband technology takes that mission to the next level,” said DeSena. “With digital records of every bite they sampled throughout the festival, our guests can remember which restaurants they liked best and which ones they want to try again.” 

Taste of Atlanta will once again donate a portion of the proceeds to “Share Our Strength’s Cooking Matters” Atlanta project, a cooking-based program that provides a strong foundation in nutrition, cooking, and household budgeting through specialized courses for adults, kids, and teens.

For more information about Taste of Atlanta’s new cashless payment technology, visit tasteofatlanta.com/ticketfaq.php. 

Taste of Atlanta Barcraft Competition to spawn spirited rivalries 

between the city’s top mixologists September 26-27

Top local and regional mixologists from the United States Bartenders’ Guild meet their match 

in ultimate shakeup of the season presented by Fernet-Branca

ATLANTA – Bottoms up! The 14^th annual Taste of Atlanta is right around the corner, and there’s more on the event menu than the city’s topnotch tastes. The festival will once again host the highly spirited Barcraft Competition,featuring area mixologists from the United States Bartenders’ Guild (USBG), to name the best in the beverage scene. Presented by Fernet-Branca, this ‘battle of the bevs’ showdown returns to Taste of Atlanta on Saturday, September 26 and Sunday, September 27 with host Michael Searles, former USBG Atlanta Chapter President. Festivalgoers with a thirst for a spirited competition can get their fill as they take a taste and cheer on their favorite concoctions.  

“As we enter our seventh year with the festival, the USBG Atlanta chapter anticipates another fierce and flavorful battle for the title of best bartender in the city,” said Michael Searles, USBG Atlanta “The Taste of Atlanta Barcraft Competition is the perfect platform for our mixologists to showcase their raw, creative talent when it comes to building their best Fernet-Branca cocktail recipes on the spot.”

In the weeks leading up to the Taste of Atlanta Barcraft Competition, dozens of the South’s most talented mixologists from beloved eateries, cocktail bars and gastro pubs will convene from cities across the region to match up and shake out their most coveted mixed drink recipes. The first qualifying round was held at the Cocktail Club in Charleston, S.C. on August 31. Spectators can attend any of the upcoming pre-festival qualifying rounds held at the designated dates and locations below:

·         Sunday, September 13 at Graveyard Tavern in Atlanta, Ga.

·         Monday, September 14 at Tennessee Stillhouse in Chattanooga, Tenn.

Five finalists will be chosen to advance to the semi-final competition at Taste of Atlanta’s VIP Grand Tasting Experience with Beer and Wine by Hop City on Saturday, September 26 from 12:30 p.m. – 2 p.m.  The competing bartenders will be challenged to serve up a cocktail to a judging panel of industry experts. In addition to Fernet-Branca, the cocktail must include a spritz of spirit from a sponsoring vendor, including Four Roses Bourbon, Corralejo Tequila, Chattanooga Whiskey and Rhum Clement. Judges will then rate the signature sips on a 100-point criteria, which includes name, originality, taste/balance, presentation and skillful use of the base spirit. After sampling each drink, the judges will combine scores to determine two competition finalists. This round is on the bartenders’ tab for VIP ticket holders, as they are also welcome to watch, sample and rate each contending cocktail to vote for their favorite “People’s Choice.”  

Following the semi-finals, the top two bartenders will go “glass-to-glass” for the title of Taste of Atlanta’s Best Bartender during the final face off at The Chef’s Table on Sunday, September 27 at 3 p.m. Based on a selection of spirits and mixers, they will be asked to craft a stimulating cocktail recipe for a panel of three judges. To raise the bar and to keep these mixologists on their toes, there’s a stirring twist added to this round of the competition—the ingredients remain a secret until the final event. Drinks are scored by the panel of judges to decide who wins this true test of creativity, innovation and mixology mastery. 

“Atlanta has really become a frontrunner in the world of renowned food destinations, and its beverage scene is equally as impressive,” said Searles. “From the qualifying rounds to the final matchup, the Barcraft Competition holds contestants to the highest standard of our craft. As rounds advance, we mix up the rules and parameters to highlight how each mixologist functions outside of the bar, under a time limit and in front of thousands of people. We look forward to seeing what the competitors bring to the table this year!”

Saturday’s Barcraft Competition semi-final event is open exclusively to VIP ticket holders in the VIP Grand Tasting Experience with Beer and Wine by Hop City which will be open Saturday, September 26 from 12:30 p.m. – 4:30 p.m. and Sunday, September 27 from 12:30 p.m. – 4:30 p.m. Sunday’s finals will be open to all festival goers at The Chef’s Table from 3 p.m. - 4 p.m. For more information about the 2015 Taste of Atlanta Barcraft Competition, please visithttp://bit.ly/1MuOPIc. 

About Taste of Atlanta:

Taste of Atlanta packs the bold flavors, colorful personalities and vibrant energy of an entire city into 10 blocks in Midtown Atlanta to turn tasters into diners. The three-day festival explores the city's unique neighborhoods by sampling tastes from the chefs and bartenders that give each area its own creative energy. Since its inception in 2002, Taste of Atlanta has become an annual pilgrimage for thousands of food, wine, beer and cocktail lovers from across the country. Festival attendees bring their adventurous appetites and experience a full range of flavors, from time-honored Southern classics to innovative dishes that are destined to be the next culinary trend. Patrons also enjoy interactive cooking demonstrations on four main stages, live entertainment and family-friendly activities for food lovers of all ages. Taste of Atlanta supports several Atlanta non-profit groups, including Share Our Strength’s Cooking Matters, Atlanta’s Table, Georgia Organics and Hospitality Education Foundation of Georgia and ProStart®. Indulge in the city’s flavors Friday through Sunday, September 25-27 in Midtown at Tech Square to truly savor what makes Atlanta the food capital of the South. For more information, visit www.tasteofatlanta.com. 

Stay connected to Taste of Atlanta 2015:

• Sign up for the Taste of Atlanta newsletter: www.tasteofatlanta.com
• Follow Taste on Twitter: http://twitter.com/tasteofatlanta
• Like Taste on Facebook: http://www.facebook.com/tasteofatlanta
• Follow Taste on Pinterest: http://pinterest.com/tasteofatlanta
• Follow Taste on Instagram: http://instagram.com/tasteofatlanta

About TasteATL:

TasteATL, the culinary event management company best known for orchestrating Taste of Atlanta, the city’s largest food festival, presents food festivals and events throughout the year.

[From Morgan at Melissa Libby PR]

GUNSHOW WELCOMES JEAN-PAUL BOURGEOIS TO "HIRED GUNS" SERIES SEPT. 29-30

Acclaimed Chef of Blue Smoke in New York City to Showcase Vibrant Southern Style 

ATLANTA– Chef Kevin Gillespie invites guests to Gunshow, his nationally acclaimed Glenwood Park restaurant, for a two-night, Southern-style dining experience with Jean-Paul Bourgeois, executive chef of Blue Smoke and Porchlight, two businesses within Danny Meyer’s Union Square Hospitality Group in New York City.  Bourgeois will join Gillespie and Gunshow executive chef Joey Ward in the kitchen on Tuesday, Sept. 29 and Wednesday, Sept. 30 for the restaurant's second-to-last installment of the "Hired Guns" series this year.  

Growing up in a small town in Louisiana, Bourgeois and his family engaged in seasonal rituals such as catching catfish, duck hunting, making fig preserves and cleaning shrimp.  Those early experiences of flavorful food left their imprint on the young man, who has worked at Étoile restaurant at the Domaine Chandon winery in Napa, EPIC Roasthouse in San Francisco and two restaurants on the island of St. Thomas.  That is where he developed a passion for soul food and truly defined his vision as a Southern chef. When Bourgeois moved to New York City, he worked for many years at Union Square Hospitality Group’s Maialino before becoming chef de cuisine of Gramercy Terrace. Since 2014, he has been the executive chef of Blue Smoke and Porchlight.

"Blue Smoke restaurant is known for Southern inspiration and culinary innovation, which obviously speaks to us here at Gunshow," says Gillespie.  "This has been an incredible year of 'Hired Guns' chefs gracing our kitchen, and I know Jean-Paul will impress our guests with his soulful take on the cuisine of the South." 

"Hired Guns" bring top talent like Bourgeois to town to flex their creative muscles. The guest chefs create dishes to serve alongside the restaurant’s regularly featured items, sharing their signature flavors and personalities with restaurant guests. Featured items that Bourgeois will prepare include barbecue gulf shrimp with beer butter and grilled garlic toast, and Blue Smoked duck ham with soft-boiled duck eggs, duck skin cracklins, baby mustard greens and Creole mustard vinaigrette. 

"I grew up surrounded by vibrant Southern food prepared by two parents who had a passion for living off the land and cooking with fresh, seasonal ingredients," says Bourgeois. "It's an honor to cook at Gunshow, and I'm looking forward to sharing my south Louisianan roots with an Atlanta crowd." 

Space is sure to go quickly, so guests are encouraged to make reservations as soon as possible by calling 404-380-1886.

The final "Hired Guns" dinner event of the year will take place Nov. 17-18 with Joe Kindred of Kindred in Davidson, North Carolina.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit gunshowatl.com or call 404-380-1886.

[From Emily at Melissa Lobby PR]

Atlanta Eateries are On the Ball with Catering as Tailgating Season Rushes In

In the South, we worship football. We embrace the social scene surrounding each game. We feast on rivalries, team colors, mascots, stats, touchdowns, viewing parties and especially tailgating. Do we hear an “Amen?” Yes, from Atlanta restaurants, tossing catering ideas and gridiron action our way. Aah. Sweet victory.

• Atkins Park Restaurant & Bar in Virginia-Highland is ACC/SEC ready with a roster of college game day cocktails. Cheer on the old alma mater or quaff down the opponent from a list including the Georgia Salty Dawg, Roll Tide, Tech Buzz, Hotty Toddy, Fightin’ Tiger, Grinning Gator ($6-$8).

• Falcon-loving chef Shaun Doty is flapping his wings to cater tailgate parties with Bantam + Biddy’s famous Southern-inspired, farm-to-plate entrees and sides. Rise up for fried chicken tenders with wasabi honey sauce, meaty sliders, homemade creamy macaroni and cheese, Anson Mills Sea Island red peas and rice and so much more. Find catering prices and locations here. Sister restaurant, Chick-a-Biddy, guards the “fowl” line over in Atlantic Station and offers to-go and catering options for many menu favorites.

• Sliders, burgers, sides, chocolate chip cookies, cheesecake and beverages from FLIP burger boutique rock the tailgate or man cave meat-up. Coming at you: one side and two sliders for $10 per person; two sides and two sliders or one full burger for $15 per person; or two sides and two sliders or one full burger for $20 per person. Slider choices include classic, chicken or turkey. Burgers include classic, chicken, turkey, stack, fauxlafel and Oaxaca. For sides, choose kale slaw, Caesar salad, caprese salad, FLIP chips or the vegetable of the day. Add “stack” sliders, RBQ and chorizo burgers and beet salad, caprese and hummus of the day options for the $20 per person package. Packaging, delivery fees and 18% gratuity will be added. Place orders before 6 p.m. on the day prior to event.

• Hunker down over soft pretzels and warm cheese and beer dip, braised short rib tacos, wings, even more substantial eats and a comprehensive craft beer list at HOBNOB Neighborhood Tavern. The Midtown eatery has your back with catering, too. Complimentary valet parking. Call 404-968-2288 for more information.

• MAX’s Wine Dive keeps action fluid with $4 well drinks and two screens. Huddle up over MAX’s weekend brunch to prepare for midday game action.

• Smokebelly BBQ is football’s new home stadium in Buckhead, broadcasting college and pro games over 16 televisions boasting screen sizes up to 70 inches. Both kitchen and bar craft great plays: 36 craft beers, craft cocktails and chef-crafted barbecue, as well as plating one of Buckhead’s best burgers, barbecue tapas and lighter fare.

• Those hosting viewing parties because “We must protect this house!” can look to Kevin Gillespie’s Terminus City to-go catering options of signature, down-home cuisine. Select items include whole-hog barbecue and country-fried steak along with sides like fried okra, Brunswick stew, shaker-style slaw, squash casserole and creamed corn. Visit the Facebook page for more information, and call 404-380-1886 or email terminuscity@gunshowatl.com to place orders.

• Draft your own team of smoked meats and sides to carry out from Twin Smokers BBQ in Falcons territory -- downtown’s Luckie Marietta District. Buy brisket, pork ribs, pulled pork, sausage and chicken by the pound or half pound. Throw in sides of mac ‘n cheese, collards, potato salad, coleslaw, pinto beans, “Burnt Ends” chili, garden salad and seasonal items in single, pint or quart sizes. Choose “Oak” for one meat and one side ($13 per guest), “Hickory” for two meats and two sides ($15 per guest) or “Mesquite” for three meats and two sides ($17). See full catering menu here. Drop-off catering available with 48 hours notice for parties of 25 or more; call 404-698-4707.

• Field “The Tin Essentials” on the Tin Lizzy’s Cantina catering menu to fill up on grilled chicken and/or pulled pork (add $1 per person for steak), fajita fixings, salsa and chips for $10 per person. Add fried chicken tenders and other hot or cold à la carte items, cantina salads and drinks including Tin Lizzy’s margarita mix (sorry, they can’t provide the tequila). $100 minimum order for delivery, $25 delivery fee within 10 miles. Prices exclude taxes and gratuity; 24-hour notice appreciated.

• Linemen, cheerleaders and number one fans all love queso dip, guac, salsa, chips and burritos from Willy’s Mexicana Grill. Draw upon Tex-Mex catering options to create your own unique spread that might include a build-your-own taco, fajitas or nachos bar. Full catering playbook here. 

[From Emily at Melissa Libby PR]

10th & Piedmont and G's Midtown Welcome New Executive Chef Michelle Matlock

ATLANTA-The secret is in the roux and an aging, beloved sauté pan, which is probably where it will remain. From the time she was a Louisiana toddler intent on watching the family matriarchs in the kitchen, chef Michelle Matlock was schooled in the fine art of gumbo. The new executive chef of Communitas Hospitality’s 10^th & Piedmont and G’s Midtown has joyfully ladled out her savory version from Hollywood’s Sunset and Vine to New Orleans’ Bourbon Street, and now she’s excited to serve it up in Atlanta. But when it comes to sharing her recipe for success, Matlock will only say it’s less about the ingredients and more about her technique.

Though her roux may be under wraps, Matlock loves talking about the career path she knew she would take at the ripe old age of five. Never afraid of hard work, she achieved her culinary school education through the American Culinary Federation Apprenticeship Program at Delgado Community College, apprenticing under renowned French Master Chef René Bajeux at the famed Windsor Court Hotel’s Grill Room.

She cut her teeth in some of New Orleans' finest restaurants, including the Royal Café, Acme Oyster House and Cobalt, a trendy restaurant she was privileged to open in the Hotel Monaco for famed Chef Susan Spicer. When Hollywood called, Matlock packed up her sauté pan and headed west to become executive chef for Element Film’s restaurant division.

The daughter of a fisherman, Matlock spends much of her free time relaxing with rod and reel. She brings that passion for all things piscatorial to the Communitas Hospitality menus with favorite items such as Scottish salmon and coconut scallop ceviche. Thanks to distribution connections she forged while in New Orleans, she's crafting her own version of fried oysters Rockefeller. She will also be serving a whole fish that changes frequently, reflecting her commitment to fresh and sustainable seafood.

Matlock is proud of the international tapas menu she’s created at 10th & Piedmont, referring to it as eclectic, borderless cuisine. She is committed to creating a melting pot restaurant of sorts where she can bring out the best of all cultures. Ever the tinkerer, Matlock used what she had on hand to tweak Communitas’ new smoker to add a tin-can chimney. While she’s certain the smell of barbecue will delight both 10th & Piedmont and G’s Midtown customers, she can’t wait until guest reviews come in for her new smoked caprese salad, which incorporates tomatoes and fresh-smoked mozzarella.

With just a year under her belt in Atlanta, Matlock continues to meet local farmers to incorporate the best of their bounty into her menus. As much as she loves to cook, though, what drives her most these days is being able to train and bring out the best in her staff. She wholeheartedly believes her Communitas team is magic and is eager to help them further their careers within the company and community. With seemingly boundless enthusiasm, Matlock hopes to teach them everything she knows, with one tiny exception – her seven-generation gumbo will remain under wraps, at least for now.

If you'd like to invite Bella Vivere to cover & share your restaurant's media events, tastings or parties, feel free to shoot me an email at believer {at} gmail {dot} com-Thanks!