[Sorry ya'll---took a short break, but I'm back & will be posting more regularly!]
[From Emily at Melissa Libby PR]
TASTE OF ATLANTA CELEBRATES 15 YEARS OF DROOLABLE, INSTA-WORTHY
DISHES THIS OCTOBER 21-23 AT TECHNOLOGY SQUARE
DISHES THIS OCTOBER 21-23 AT TECHNOLOGY SQUARE
Must-Do Festival for Food Lovers Includes Inaugural Race for the Taste 5K Run
ATLANTA - Taste of Atlanta, the city’s must-do festival for food lovers, returns this fall to Midtown’s Technology Square October 21, 22 and 23 to celebrate 15 years of serving up tastes and sips from Atlanta’s favorite restaurants and cutting-edge chefs. And this year, the food, wine, craft beer and cocktail festival is adding a fun new way to burn off those calories between forkfuls with a new Saturday 5K run, Race for the Taste. $25 advance tickets for the 2016 festival go on sale June 28 at TasteofAtlanta.com.
The 15th annual Taste of Atlanta will feature more than 200 nibbles, noms, sips and samples from the city’s hottest, trendsetting restaurants. Participants from past years include Colletta, Gypsy Kitchen, One Eared Stag, Chai Pani, The El Felix, Rathbun's and many more.
“We’re thrilled to be celebrating 15 years of Taste of Atlanta in one of the country’s most vibrant cities for food,” says founder Dale DeSena. “Year after year, festivalgoers tell us they love the diversity of tastes offered, from waffles and burgers to global bites from India, Ethiopia, Spain, Italy and Vietnam. The festival has truly come to represent all of the families and professionals from across the world who call Atlanta home.”
In addition to Saturday and Sunday food adventures filled with drool-worthy samples from the city’s hottest young chefs, festivalgoers can also enjoy the VIP Grand Tasting Experience, chef demonstrations, interactive panel conversations and a special Friday night kickoff party.
“Over the years, the festival has become a fall tradition for friends and family to gather together and eat their way through the city, sampling the best dishes and interacting with chefs and mixologists from Atlanta’s top restaurants, all in a single weekend,” says DeSena.
Conveniently located near the North Avenue MARTA station and an Uber stop away at Tech Square, Taste of Atlanta will also offer a special room rate at the Georgia Tech Hotel & Conference Center.
More details on the 15th annual Taste of Atlanta festival will be released soon. In the meantime, visit TasteofAtlanta.com, follow updates on Facebook, Twitter and Instagram and sign up for A Bite of News newsletter.
[From Morgan at Melissa Libby PR]
[From Morgan at Melissa Libby PR]
[From Lauren at Phase 3 MC]
Holeman and Finch Public House Debuts Extended Weekend Hours
Famed Buckhead staple from chef Linton Hopkins introduces lunch service and Sunday dinner
ATLANTA – Chef Linton and wife Gina Hopkins have announced the launch of lunch service atHoleman and Finch Public House, the team’s iconic Buckhead destination, known for its distinctive dedication to whole animal cookery and legendary double stack burger. The restaurant’s weekend lunch premieres today, Friday, May 6, at 11:30 a.m.
Holeman and Finch unveils plans to add lunch hours to its repertoire each Friday and Saturday, in addition to its regular dinner service Monday through Saturday. Serving a menu similar to the signature selections featured on the dinner menu, guests will now have the opportunity to indulge in Holeman and Finch’s rock and roll-inspired cuisine throughout the day, from deviled eggs three ways and buffalo chicken skins to the notable cheeseburger.
Alongside newly introduced lunch service, Holeman and Finch also extends its Sunday hours to remain open for dinner on Sunday evenings. On Sundays, guests are welcomed to enjoy brunch from 11:30 a.m. to 5 p.m., now with dinner service to follow until 10 p.m.
“I see Holeman and Finch as a vital piece in our expanding story – always creating something new, boasting innovative and interesting cuisine, and continually pushing the culinary limits. Expanded hours give us the opportunity to showcase that story and meet new guests,” explains Hopkins.
Beginning today, Friday, May 6, lunch will be served on Fridays and Saturdays at 11:30 a.m., with the restaurant remaining open throughout the evening until 2 a.m. Sunday dinner hours begin this Sunday, May 8. For more information on Holeman and Finch Public House, visit www.holeman-finch.com or call 404.948.1175.
About Holeman and Finch Public House
Holeman and Finch Public House, a classic gastropub turned modern destination from James Beard award-winning chef Linton Hopkins, presents artisanal twists on vintage dishes with a whole animal cookery philosophy alongside custom, inspired cocktails. Holeman and Finch is located at 2277 Peachtree Road and is open Monday through Wednesday, 5 p.m. until midnight, Thursday from 5 p.m. until 2 a.m., Friday through Saturday from 11:30 am until 2:30 am and Sunday from 11:30 am until 10 p.m. Reservations can be made by calling 404.948.1175.
[From Morgan at Melissa Libby PR]
MARLOW’S TAVERN OPENS SECOND MARIETTA LOCATION ON MAY 17
Atlanta Favorite Moves Into the Sandy Plains Neighborhood
ATLANTA – Marlow’s Tavern, Atlanta’s favorite neighborhood tavern, is debuting its newest location at 2960 Shallowford Road in the Sandy Plains Centre along with a covered outdoor patio and a delicious lineup of new spring dishes. The tavern team looks forward to bringing classic American dining and world-class hospitality to the neighborhood.
"Cobb County is an exciting place to be with the new Braves stadium coming, plus so many residential and business communities that support their local restaurants and retail stores," says John C. Metz, executive chef and co-founder of Marlow's Tavern. "We are committed to being a great neighbor in the Sandy Plains area. Our guests are really going to enjoy dining outside on our beautiful patio or getting to know our bartenders and finding a refreshing favorite on our cocktail list this spring and summer."
The launch of Marlow's spring menu is coinciding with this opening, so diners can also look forward to trying new dishes such as a Banh Mi Chicken Wrap, Pan Seared Crusted Barramundi and Firecracker Shrimp. Those join already popular salads, sandwiches, burgers and other chef-driven fare focused on fresh ingredients.
After years at the helm of Blue Moon Pizza, Matt Breska comes to Marlow's Sandy Plains location as general manager. "I'm looking forward to meeting and getting to know all of our new neighbors," says Breska. "I hope they come in soon for a classic tavern burger or to try one of our new, lighter seafood dishes as the weather warms up. Plus, our patio is definitely going to be a fan favorite!"
Beverage hospitality manager Jefferson Garrido looks to serve hand-made cocktails and a wide variety of bottled and canned brews. Marlow's signature drinks are made with fresh fruit juices, house-made simple syrups, fresh herbs and small batch liquors. Garrido also serves wines from around the world, local craft brews and national favorites.
Marlow’s Tavern Sandy Plains is open for lunch and dinner daily from 11 a.m. The restaurant is located at 2960 Shallowford Road in Marietta. For more information, visit marlowstavern.com or call 770-693-8278.
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, three locations in Orlando, Fla. and one in Tampa. 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.
MARLOW’S TAVERN SPRINGS INTO WARMER MONTHS WITH NEW SEAFOOD SELECTIONS
Atlanta’s Favorite Neighborhood Tavern Offers Lighter Fare Fit for Patio Season
“When temperatures begin to rise in Atlanta, our guests look for lighter meal options and patio dining,” says John C. Metz, executive chef and co-founder of Marlow’s Tavern. “Our new menu features more fresh seafood selections to give diners the opportunity to indulge in a quality, healthful meal within a comfortable and friendly neighborhood setting.”
New seafood dishes include:
- “AB Style” Firecracker Shrimp: tempura fried shrimp, red bell peppers, pepperoncini, sweet chili and cracklin’ spicy sauce
- Pan Seared Crusted Barramundi: quinoa “fried rice” with edamame, baby carrots, Napa cabbage, ginger, scallion, lemon and sesame soy glaze
- Chipotle Lime Glazed Grilled Atlantic Salmon: hominy hash with sweet yellow corn, green beans, tomato and fresh cilantro with charred poblano sauce and crispy corn tortilla
Refreshing new cocktail selections such as the following complement the lighter fare with fruit-forward flavors and are perfect for patio sipping:
- Watermelon Agua Fresca: St. George Green Chili Vodka, fresh watermelon, lime and a splash of soda
- El Cubano: Diplomático Añejo Aged Rum, sparkling wine, fresh lime, mint, and Angostura
About Marlow’s Tavern
Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Georgia, and has continued to grow over the years, adding several Atlanta-area restaurants and four locations in Orlando and Tampa, Florida. 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.
THE BLIND PIG PARLOUR BAR HOSTS GATSBY DINNER AND PARTY FOR A CAUSE
Speakeasy Raises Money for Leukemia & Lymphoma Society
with Swinging Dinner and Party on May 21
Speakeasy Raises Money for Leukemia & Lymphoma Society
with Swinging Dinner and Party on May 21
First, recreate the feeling of days gone by with an elegant 1920s-inspired dinner from 7 - 10 p.m. The four-course dinner with wine pairings includes the following:
- Deviled egg duo – one with peppered bacon and blue cheese and one with ricotta, truffle salt and pickled vegetables
- Salmon tartare - cold smoked Norwegian salmon with caper, cornichon, quail egg and roe
- Bourbon braised heritage pork belly - pickled cherries, sweet potato hash, crispy kale, shaved celery, kumquat
- Wellington pot pie - braised short rib, roasted wild mushrooms, charred cipollini onions and pastry
- Meyer lemon pound cake - Meyer lemon curd, grilled grapes, red chili and poppy sour cream glaze
Tickets are on sale now at blindpiggatsby.eventbrite.com. Two types of tickets are available, with the majority of proceeds going directly to the LLS.
- The All Access Gatsby Pass ($250) - Includes four course dinner with wine pairings & access to the Gatsby Party. Also includes $50 gift card to Smokebelly BBQ.
- The Golden Ticket Party Pass ($50) - Includes access to the Gatsby Party which includes limited open bar and passed hors d'oeuvres.
Partner Chis Hadermann is also participating in LLS’ Man & Woman of the Year (MWOY) fundraising campaign, working to raise as much money for the organization as possible in a 10-week period. Those interested in lending their support can visit his Facebook page or donate at Hadermann’s personal MWOY page.
The Blind Pig Parlour Bar is located at 128 East Andrews Drive NE in Atlanta. For more information, call 404-931-2169 or visit theblindpigparlourbar.com.
About Southern Proper Hospitality
Southern Proper Hospitality is an entrepreneurial organization that values innovation, creativity and attention to detail. The mission of the team of industry leading professionals is to help shape the cultural fabric of Atlanta. Southern Proper provides a “short term escape” for diners by creating unique and distinct dining experiences that appeal to customers’ sense of adventure. Each restaurant offers a high energy, fun and entertaining atmosphere coupled with genuinely hospitable service and exceptional, high quality food.
[From Emily at Melissa Libby PR]
BOMBAY BRASSERIE SPICES UP ROSWELL DINING SCENE
Co-Owners Ricky Walia & Sunny Minhas Treat Atlanta Diners to
Traditional Indian Favorites and Soon-to-Be Favorites
Co-Owners Ricky Walia & Sunny Minhas Treat Atlanta Diners to
Traditional Indian Favorites and Soon-to-Be Favorites
ATLANTA– Restaurant owners Ricky Walia and Sunny Minhas want to mesmerize diners with the sumptuous fare that has deeply colored both their childhood and adult memories, and they’re going to do it with the May 18 opening of Bombay Brasserie in Roswell. Following on the heels of Walia’s successful Masti – Fun Indian Street Eats in Toco Hills, the adventurous chef has teamed up with co-owner, partner and managing director Minhas on this new restaurant. They are not only sharing favorite traditional Indian dishes but also creating new ones by incorporating Chinese, European and American influences. Bombay Brasserie is located at 900 Mansell Road in Mansell Oaks Plaza, near the corner of Alpharetta Highway.
“My idea is to bring a more upscale boutique Indian restaurant to Atlanta,” Walia says. “I’ve been having so much fun experimenting with many different foods and flavors. The menu features beloved Indian dishes like chicken tikka masala, vegetable pakoras and meat samosas, but we're also adding many innovative dishes.”
Some of Walia’s new favorites include lamb chops gently spiced with cumin, coriander, garlic, ginger and chiles. He says, "After being marinated in yogurt for 48 hours, they are grilled to perfection. The tandoori salmon is also marinated in special tandoori spices and yogurt, then grilled. It’s served on a sizzling patter and melts in your mouth with that first bite.”
Walia believes his mustard greens with spinach, Indian butter and cornbread will also become a big hit. Other palate pleasers on the menu include garlic seared lamb chops, pav bhaji fondue, kurkuri bhindi fries and black tiger tandoori prawns.
To help diners witness culinary creativity in action, Walia and Minhas custom-ordered two copper-encased clay tandoori ovens from Jaipur, India. “It took two and a half months to get them, but it was worth the wait,” Walia says. “Our guests have a front row seat to a great performance.”
A masterful mixologist, Walia continues refining the restaurant’s creative cocktail menu. “We are infusing traditional liquors with exotic spices such as cumin, coriander, turmeric and beetle leaves,” he says. “We are also offering a wide variety of local craft beer and wines.”
Like sister restaurant Masti, Bombay Brasserie's atmosphere combines the best of rustic and contemporary decor, melding natural materials and traditional art pieces with India’s bright color palette. “I look forward to seeing friends gather on the 40-seat covered patio to relax with our hookah selection,” Walia says. “I also have a feeling some guests may prefer to sit inside on Friday and Saturday nights when our talented belly dancerswill have them dancing in their seats.”
Bombay Brasserie serves lunch and dinner seven days a week. Lunch features a buffet option, and complimentary valet is available at that time. For more information, call 770-299-1634 or visit www.bombaybrasserieatl.com.
Walia Hospitality Group
Founded and managed by Jay and Ricky Walia, Walia Hospitality Group owns and operates Abilasha Décor, Café Bombay, CB Catering, CB Entertainment, Masti – Fun Indian Street Eats, Occasions Event Center, Signature Ballroom and Bombay Brasserie. Café Bombay has been a pioneer of authentic and traditional Indian cuisine for the past 25 years in Atlanta. For more information, visit www.waliahospitality.com
Founded and managed by Jay and Ricky Walia, Walia Hospitality Group owns and operates Abilasha Décor, Café Bombay, CB Catering, CB Entertainment, Masti – Fun Indian Street Eats, Occasions Event Center, Signature Ballroom and Bombay Brasserie. Café Bombay has been a pioneer of authentic and traditional Indian cuisine for the past 25 years in Atlanta. For more information, visit www.waliahospitality.com
[From Kan w/ Jazen Tea PR]
Jazen Tea Coming to Duluth, Georgia
Grand Opening Celebration Planned for May 20
DULUTH, Georgia
- Jazen Tea, a tea franchise company specializing in naturally made fruit teas,
announced the grand opening of a new location at 3330 Satellite Blvd. on
Friday, May 20. This will be the company’s 11th location internationally.
In celebration
of their new location, Jazen Tea will be hosting their Grand Opening Bash with
Free Giveaways on Friday, May 20. Any guests who come in from 2 p.m. to 5 p.m.
will receive a free 25 ounce Fruit Tea when they check in on Facebook or Yelp.
“With this as
our first location in the State of Georgia, we are very excited to meet many
new faces and to have the opportunity to introduce ourselves to the community,”
says, Quoc Phan, president of South Bay Soup Corporation, franchisor of Jazen
Tea. “As a franchise company, we understand that it is the people within these
local communities that are the foundation of our success as a company.”
For more about
the grand opening event at 3330 Satellite Blvd., please visit their website,
jazentea.com
About Jazen Tea
Jazen Tea was
founded in San Jose, California in 2012 and is backed by their parent company,
South Bay Soup Corporation, Franchisor of Jazen Tea and Pho Hoa Noodle Soup.
Jazen Tea works with vendors to support local farmers to ensure the freshest
quality produce. All of their drinks are made with real fruit and zero
artificial powder.
[From Emily at Melissa Libby PR]
UNSHOW HOSTS FORBES’ 30 UNDER 30 CHEF BRIAN BAXTER OF HUSK
IN NASHVILLE FOR “HIRED GUNS” DINNERS ON MAY 22 AND 23
Sought-After Seats for Guest Chef Appearances at Kevin Gillespie’s
Glenwood Park Restaurant on Sale April 22 at 8 a.m.
IN NASHVILLE FOR “HIRED GUNS” DINNERS ON MAY 22 AND 23
Sought-After Seats for Guest Chef Appearances at Kevin Gillespie’s
Glenwood Park Restaurant on Sale April 22 at 8 a.m.
Restaurateur, chef, cookbook author and speaker Kevin Gillespie, along with executive chef Joey Ward and Gunshow's “kitchen dudes” will be cooking alongside Baxter both nights. A limited number of tickets are available for purchase starting at 8 a.m. on April 22 via Xorbia. The cost is $95 per person (not including drinks, tax and gratuity).
“HUSK is considered a celebration of the South’s bounty, and I think Kevin, Joey and I share a very similar vision for our ingredient-driven cuisine,” says Baxter. “I find their passion for local products admirable and am really looking forward to collaborating with the whole Gunshow team.”
Baxter learned to cook, bake and garden at an early age by shadowing his mother. He went on to attend The Culinary Institute of America and, in 2008, he had the opportunity to stage at McCrady’s in Charleston, South Carolina. Baxter considers this experience working under chef Sean Brock a highlight of his career; so much so that it inspired him to turn down a job opportunity at a high-profile New York restaurant in 2011 to return to McCrady’s as chef de partie. Baxter was soon tapped to serve as sous chef on Husk Nashville’s opening team and was promoted to chef de cuisine shortly thereafter. A former football player, he likens the intensity on the field to that of the kitchen and says teamwork and passion are necessary components to success in both arenas. In his spare time, Baxter enjoys foraging Tennessee wildlife.
“Our 'Hired Guns' events just intensify the excitement and creative passion normally flowing into our dining room, and the energy is going to be off the charts when we get Brian in the kitchen with us," says Gillespie. "He is a master with Lowcountry ingredients and a skilled gardener of heirloom grains and vegetables. Our guests are really going to enjoy the way he brings Southern food to the table."
The remaining 2016"Hired Guns" lineup is as follows:
- June 12-13: Kenny Gilbert of Gilbert's Underground Kitchen in Fernandina Beach, Florida (Tickets on sale May 12 at 8 a.m.)
- September 11-12: Brooke Williamson of Hudson House in Redondo Beach, California (Tickets on sale August 11 at 8 a.m.)
- October 23-24: Vivian Howard of Chef & the Farmer in Kinston, North Carolina (Tickets on sale September 23 at 8 a.m.)
About Red Beard Restaurants
Red Beard Restaurants is the parent company that oversees Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie’s food and beverage ventures, including his restaurants Gunshow and Reviva
South City Kitchen Buckhead Opening Tuesday, May 24
Fifth Group Restaurants’ iconic southern concept opens this month on Peachtree Road
ATLANTA-The much-anticipated South City Kitchen Buckhead by Fifth Group Restaurants will open for its first dinner service on Tuesday, May 24, at 5 p.m. South City Kitchen Buckhead will be open for lunch starting Wednesday, May 25. Located at 3350 Peachtree Road in the heart of Atlanta’s upscale Buckhead neighborhood, the restaurant is the third location of the iconic South City Kitchen outpost. South City Kitchen Buckhead remains true to the concept’s tradition of authentic yet sophisticated southern cuisine and genuine hospitality while offering guests a more contemporary environment within the multi-level, urban space.
Executive chef Jason Starnes, previously of The Sun Dial, will helm the kitchen boasting a curated mix of traditional and contemporary Southern cuisine – a unique blend of the South City Kitchen specialties that have made the concept so beloved as well as seasonal dishes created by chef Starnes exclusively for the Buckhead location. Signature dishes include she-crab soup, fried green tomatoes, buttermilk fried Springer Mountain Farms chicken and shrimp and Red Mule grits, among others, while Buckhead exclusives include pickled shrimp with crunchy vegetables, pickled jalapenos and watercress; local strawberry and wood sorrel salad with pickled green strawberries, Bermuda triangle goat cheese and strawberry gazpacho; smokey grilled pork chop with barbecued hazelnuts, cornbread puree, charred broccolini and sorghum vinaigrette; and spiced grilled quail with Carolina risotto, lemon-tomato jus and crispy okra.
Fifth Group’s executive pastry chef Eric Wolitzky also draws on the traditions of the South to offer an expanded selection of cakes and pies exclusively for the Buckhead location with a “southern desserts: redefined” theme. The result is a diverse dessert menu with creative, modern twists on eight classic southern desserts from puddings and cobblers to cakes and pies. Dessert dishes include banana bread brulee pudding, beet red velvet cake, sourdough beignets with pecan pie filling andchocolate caramel angel pie.
South City Kitchen Buckhead’s wine program, developed by Fifth Group Restaurants’ operatingpartner and director of food and beverage standards Vajra Stratigos, offers a thoughtful selection of wines from around the world. Stratigos has leveraged his deep knowledge and passion for wine to find a selection of sommelier gems and age them appropriately. There is a new special section of the Buckhead menu specifically created to honor these specialty offerings.
Staying true to Southern traditions, the cocktail program focuses heavily on bourbon and offers exclusive collections. The cornerstone of the bourbon offerings is the new South City Kitchen barrel program. This one-of-a-kind program leverages Fifth Group’s standing relationships with individual distilleries and wineries to create something exciting yet familiar. The three tapped barrels are proudly displayed above the bar and will be changed on an ongoing basis as the barrels are emptied. The initial barrels will feature a spicy rye whiskey (High West) rested in a zesty Russian river Stuhlmuller zinfandel barrel; a custom Woodford whiskey blend exclusively for Buckhead; and a summertime whiskey staple of the South, the mint julep cocktail.
The Buckhead location occupies 6,000 square feet on the first floor of the 3350 Peachtree building facing Peachtree Road, in the heart of Buckhead’s business district. Created through a collaborative vision between Fifth Group Restaurants and John Barton of Parkway Properties, the space accommodates 220 seats, and the spacious design allows for 155 guests in the dining room, including a private dining room seating up to 50 guests as well as 65 seats on the various patios. Also exclusive to the Buckhead location is an open-air second story patio overlooking Peachtree Road for guests to enjoy. Additional features include an all-season patio along Peachtree Road, a porch with a fireplace and an outdoor fire pit area.
On Memorial Day, Monday, May 30, the restaurant will be open for dinner only, with lunch services returning on Tuesday, May 31. South City Kitchen Buckhead will be open for lunch Monday through Friday from 11:30 a.m. to 3 p.m.; dinner Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m.; as well as for brunch on Saturday from 11:30 a.m. to 3 p.m. and Sunday from 10 a.m. to 3 p.m. A bar menu will be offered from 3 to 5 p.m. daily. Reservations are recommended. For more information, please visit http://buckhead.
About Fifth Group Restaurants
The legacy began in 1993 when Robby Kukler, Steve Simon and their partner Kris Reinhard opened South City Kitchen on Crescent Avenue in the heart of midtown Atlanta. A continued focus on innovation and growth led to the development of South City Kitchen Vinings, La Tavola Trattoria, Ecco, The Original El Taco, Alma Cocina, Lure, Ecco and one of the South’s most renowned catering and event design companies, Bold American Events. These successful concepts make up Fifth Group Restaurants, Atlanta’s award-winning chef and community-driven hospitality group.
Over the past 23 years, Fifth Group Restaurants’ food, chefs, business practices, sustainability initiatives and community involvement have been frequent features of high profile publications such as The New York Times, Atlanta Business Chronicle, Atlanta Journal-Constitution, Southern Living, Food & Wine, Garden & Gun, USA Today and Esquire. Fifth Group was also a 2013 recipient of Inc.magazine’s Inc. 5000, an exclusive ranking of the nation’s fastest growing private companies.
SUNDAY BEER-B-CUE RETURNS FOR A SECOND SERVING
First-Rate Barbecue From Terminus City Paired with Three Taverns Brew Highlights May 22 Event
First-Rate Barbecue From Terminus City Paired with Three Taverns Brew Highlights May 22 Event
WHAT:
Chef Kevin Gillespie’s Terminus City BBQ pop-up and Three Taverns Craft Brewery are two great tastes that taste so great together they are teaming up to offer a second serving of their popular Sunday Beer-B-Cue. On May 22 from 5 to 9 p.m., guests can enjoy a mouthwatering Whole Hog BBQ Buffet (chopped whole hog barbecue, savory sides and a sweet treat) and wash it all down with a collaborative beer from Three Taverns available only at this event. Drawings for prizes include dinner for four at Gillespie’s Revival, a signed copy of his cookbook “Pure Pork Awesomeness” and more.
Chef Kevin Gillespie’s Terminus City BBQ pop-up and Three Taverns Craft Brewery are two great tastes that taste so great together they are teaming up to offer a second serving of their popular Sunday Beer-B-Cue. On May 22 from 5 to 9 p.m., guests can enjoy a mouthwatering Whole Hog BBQ Buffet (chopped whole hog barbecue, savory sides and a sweet treat) and wash it all down with a collaborative beer from Three Taverns available only at this event. Drawings for prizes include dinner for four at Gillespie’s Revival, a signed copy of his cookbook “Pure Pork Awesomeness” and more.
Admission is $45 per person and includes a buffet token (good for one visit to the buffet), 36 oz. beer, a brewery tour, live music by Villain Family and special commemorative glassware. Space is limited, and tickets may be purchased here.
WHEN:
Sunday, May 22, 2016
5 - 9 p.m.
Sunday, May 22, 2016
5 - 9 p.m.
WHERE:
Three Taverns Craft Brewery
121 New Street, Decatur, GA 30030
404-600-3355
threetavernsbrewery.com
Three Taverns Craft Brewery
121 New Street, Decatur, GA 30030
404-600-3355
threetavernsbrewery.com
About Three Taverns Craft Brewery
Named for a traveler’s rest stop that existed some 2,000 years ago on the Appian Way, Three Taverns Craft Brewery embodies the belief that when we gather at the table and share our lives over good food and drink, we are at our best as humans. And beer is often a participant in these moments—from thousands of years before Roman times to the present day. From its New Monastic beers, which take the Monastic brewing tradition of Belgium in exciting new directions, to its Sour Asylum selection of sour ales, and everything in between, Three Taverns strives to uphold the conviction that the beer served at the table should be worthy of the moment … not just compatible with the culture of the table, but something that elevates it. For more information, visit threetavernsbrewery.com.
Named for a traveler’s rest stop that existed some 2,000 years ago on the Appian Way, Three Taverns Craft Brewery embodies the belief that when we gather at the table and share our lives over good food and drink, we are at our best as humans. And beer is often a participant in these moments—from thousands of years before Roman times to the present day. From its New Monastic beers, which take the Monastic brewing tradition of Belgium in exciting new directions, to its Sour Asylum selection of sour ales, and everything in between, Three Taverns strives to uphold the conviction that the beer served at the table should be worthy of the moment … not just compatible with the culture of the table, but something that elevates it. For more information, visit threetavernsbrewery.com.
About Red Beard Restaurants
Red Beard Restaurants is the parent company that oversees Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie’s food and beverage ventures, including his restaurants Gunshow and Reviva
Red Beard Restaurants is the parent company that oversees Atlanta chef, restaurateur, speaker and cookbook author Kevin Gillespie’s food and beverage ventures, including his restaurants Gunshow and Reviva
[From Emily at Melissa Libby PR]
5CHURCH WELCOMES JAMES BEARD AWARD WINNER
RJ COOPER AS EXECUTIVE CHEF AT NEW MIDTOWN RESTAURANT
RJ COOPER AS EXECUTIVE CHEF AT NEW MIDTOWN RESTAURANT
Seasoned Chef Returns to City Where Career Began for New Role
Cooper, who began his career working under famed chefs Guenter Seeger at The Dining Room at The Ritz-Carlton, Buckhead and Gilbert Le Coze at Brasserie Le Coze in Atlanta, is collaborating with Lynch to design an eclectic menu that represents both the well-rounded nature of 5Church’s owners – Lynch, Patrick Whalen, Ayman Kamel and Alejandro Torio – and the city of Atlanta.
“RJ and I both have a penchant for exciting the palate,” says Lynch of the similarities in their cooking styles. “I think Atlanta diners will appreciate us pushing the envelope with our dishes.”
Like Lynch, Cooper began his career working under culinary heavyweights and earning an impressive pedigree while developing a passion for modern cuisine. Both approach food with a progressive style that is grounded in French cooking fundamentals and showcases local ingredients.
“RJ’s cooking philosophy aligns very closely with our management style – we all seek to challenge the culinary status quo,” says managing partner Kamel, who lives in Atlanta and will operate the restaurant locally. “He knows his way around the culinary landscape of Atlanta, and his pioneering skills will serve the city’s discerning diners well.”
A Detroit native who attended the Culinary School at Kendall College in Chicago, Cooper has an impressive list of accomplishments under his belt. After his time in Atlanta, he went on to work under Eric Ripert at Le Bernardin in New York City and Brasserie Le Coze in Miami, Florida, before returning The Crow’s Nest Restaurant at Hotel Captain Cook in Anchorage, Alaska, to its original four-star, five-diamond rating.
He went on to generate accolades in Washington, DC, as the executive chef at New Heights Restaurant and then at Vidalia, where he worked for seven years with esteemed chef and owner Jeffrey Buben. While at Vidalia, Cooper was instrumental in the creation of tasting table “24,” received a 2006 Star Chefs Rising Star Award and the 2007 James Beard Award for Best Mid-Atlantic Chef.
In 2011, he moved on to open his first restaurant, Rogue 24, in Washington D.C. An innovative cooking lair that featured a 24-course menu, Rogue 24 was the city’s first of its kind and earned a three-star review from The Washington Post. Cooper’s second restaurant, Gypsy Soul, opened in Fairfax, Virginia, in 2014, featuring a progressive menu with Mid-Atlantic and Southern influences. Now, he looks forward to furthering his Southern-inspired fare in Atlanta.
5Church is located at 1197 Peachtree Street NE in Midtown's Colony Square. The restaurant will serve dinner nightly, with lunch and weekend brunch service to follow at a later date. Reservations may be made via OpenTable, and complimentary valet parking is available every day in addition to the expansive self-parking deck. For updates, follow the restaurant on Instagram, Facebook and Twitter. For additional information, visit 5churchatlanta.com.
[From Sarah at Baltz & Company]
Music City Food + Wine Festival
Announces Line-Up and Tickets on Sale
Fourth Annual Festival to Feature Award-Winning Chefs,
Wine & Spirits Experts, Live Music, Dynamic Cooking Demos, Artisanal Purveyors & More
in the Heart of Downtown Nashville, September 17-18, 2016
Nashville, TN– GRAMMY-Award winning artists Kings of Leon, newly minted James Beard Foundation Award-winning Best Chef Jonathan Waxman, Vector Management's Ken Levitan and Andy Mendelsohn, and C3 Presents are pleased to announce the fourth annual Music City Food + Wine Festival,September 17-18, 2016. Tickets go on sale today, May 11, 2016, at 10:00 a.m. CST, at http://www.
“Tandy Wilson of City House just won the James Beard Foundation Award for Best Chef: Southeast, and now he and so many other great chefs and restaurants from Nashville and across the nation will be featured at this year’s Music City Food + Wine Festival,” Mayor Megan Barry says. “Reading the lineup makes my mouth water. This will be another great showcase for our city. I appreciate all the hard work and organization that goes into producing the festival each year.”
“We are so excited for another Music City Food + Wine,” says Kings of Leon’s Nathan Followill, festival partner. “September can’t get here fast enough, but it gives me time to lose the 10 pounds I’ll gain that weekend.”
The Festival will bring together stars of Nashville’s culinary scene with acclaimed regional and national chefs, wine and spirits experts. Located in the heart of downtown Nashville, Festival programming will include interactive cooking demonstrations, engaging panel discussions, intimate Tasting Sessions and a rousing Sunday morning Gospel Brunch. The Grand Taste tents will offer food, wine and cocktail samples from local and regional artisans while over 40 Nashville restaurants will be on-site both Saturday and Sunday, serving signature dishes in the Chef Showcase. Celebrated pitmaster Pat Martin will host Martin’s Bar-B-Que Joint and Friends, featuring an all-star line-up of chef friends from around the country that will barbecue, smoke, and grill meats and veggies in an interactive, live fire barbeque feast on festival grounds. And Harvest Night, Saturdaynight’s signature event showcasing dishes from world-renowned chefs, will feature live musical performances curated by Kings of Leon.
“Music City Food + Wine gathers some of the greatest chefs, artisans and musicians from the city and around the country in one place, making it one of the most special – and delicious – weekends in Nashville,” Ken Levitan says. “We are thrilled to celebrate our fourth year with both locals and visitors alike, and to toast our chef/partner, Jonathan Waxman, as well as returning chef Tandy Wilson and first-time participant Vivian Howard on their well-deserved James Beard Awards!” says Andy Mendelsohn.
“After last year's fabulous festival, 2016 looks to be even better. Music City Food + Wine Festival gets mightier every year, and I am confident that we will exceed any and all expectations,” Jonathan Waxman says. “The one component that separates Music City from its fellow festivals is our ability to combine food, wine and live music. While I can vouch for my food buddies, our festival partners – Kings of Leon, Vector and C3 – ensure that the music will be without parallel.”
Chef Showcase:
Featuring different chefs and restaurants on Saturday, September 17, and Sunday, September 18, the Chef Showcase in the Grand Taste tents at Bicentennial Capitol Mall State Park (600 James Robertson Pkwy) will give attendees the opportunity to meet some of the city’s top chefs, while sampling dishes from a diverse line-up of restaurants. Chef Showcase will feature more than 40 of Nashville’s most beloved chefs and restaurants, including Kahlil Arnold (Arnold's Country Kitchen); Salvador Avila (Prima Nashville); Jessica Benefield & Trey Burnette (Two Ten Jack); Kristin Beringson (Silo); Matt Bolus (404 Kitchen); Carey Bringle (Peg Leg Porker); Larry Carlile (Americano); Chris Carter & James Peisker (Porter Road Butcher); Maneet Chauhan (Chauhan Ale & Masala House); Trey Cioccia (The Farm House); Josh Habiger (Bastion); Matt Farley (Acme, The Southern Steak & Oyster); Jay Flatley (Tavern); Brandon Frohne (Hollar and Dash Biscuit House); Sarah Gavigan (Otaku South, Little Octopus); Nick Hertel (Merchants); Hal M. Holden-Bache (Lockeland Table); Philip Krajeck (Rolf & Daughters); John Lasater (Hattie B’s); Le Sel; Daniel Lindley (5th & Taylor); Andrew Little (Josephine); Jason McConnell (McConnell Hospitality Group); Margot McCormack (Margot Café & Marche); Travis McShane(Adele’s); Deb Paquette (Etch Restaurant); Kyle Patterson (Sinema Nashville); Nick Pellegrino (Mangia Nashville); Giovanni Pinato (Giovanni Ristorante); Ryan Poli (The Catbird Seat); Vasisht Ramasubramanian (The Hook); Andrew Rodriguez (Pinewood Social); Joshua Simpson (Proper Bagel); Nina Singto (Thai Esane); David Tieman (Five Points Pizza); Matt Tocco (Patterson House); Kaelin Ulrich Trilling (Bajo Sexto Taco); Cory Untch(Capitol Grille); Levon Wallace (Cochon Butcher); Bryan Lee Weaver (Butcher & Bee); Andrew Whitney(Virago); Karl Worley (Biscuit Love Brunch); and Jason Zygmont (The Treehouse).
Harvest Night:
At Harvest Night, Saturday night’s signature event at Walk of Fame Park (4th Avenue South), attendees will sample signature dishes from award-winning chefs while experiencing live musical performances, curated by Kings of Leon, showcasing Nashville’s legendary music scene. Harvest Night chefs include: Mashama Bailey (The Grey); Sean Brock (Husk); Lisa Donovan (Buttermilk Road); Billy Durney (Hometown Bar-B-Q); Vivian Howard(Chef & The Farmer, The Boiler Room); Ludo Lefebvre (Trois Mec, Petit Trois, Trois Familia); Joseph Lenn (J.C. Holdway); Tim Love (Lonesome Dove, Woodshed Smoke House, Love Shack, White Elephant Saloon, Queenie’s Steakhouse); Tony Mantuano (Spiaggia); Aarón Sánchez (Johnny Sánchez, Chopped, Taco Trip); Nancy Silverton(Osteria Mozza, Pizzeria Mozza, La Brea Bakery); Michael Symon (Lola Bistro, Lolita, B Spot Burgers, Roast, Bar Symon, Mabel’s BBQ); Jonathan Waxman (Adele’s, Bajo Sexto Taco, Barbuto, Brezza Cucina, Jams, Waxman’s San Francisco); Tandy Wilson (City House); and Andrew Zimmern (Bizarre Foods with Andrew Zimmern, Bizarre Foods America and Andrew Zimmern’s Bizarre World). Musical guests will be announced late summer.
Cooking Demonstrations & Book Signings:
Throughout the weekend at Bicentennial Capitol Mall State Park, attendees will have the opportunity to get up close and personal as chefs lead interactive and informative cooking demonstrations, including: Vivian Howard;Ludo Lefebvre; Tim Love; Tony Mantuano; Aarón Sánchez; Nancy Silverton & Jonathan Waxman; and Andrew Zimmern. The book signing schedule and cooking demonstrations will be released this summer.
Panel Discussions, Tasting Sessions & Gospel Brunch:
Listen in as the festival’s chefs, wine and spirits experts engage in dynamic conversations during a series of intimate Tasting Sessions and panel discussions about kitchen disasters, go-to prep playlists and much more. On Sunday morning, enjoy a spirited live gospel brunch performance with eye-opening cocktails to get a jump-start on the day. Stay tuned for panelist, moderator and musical line-up announcements.
Martin’s Bar-B-Que Joint and Friends:
Back by popular demand, Music City Food + Wine Festival is pleased to announce that Martin’s Bar-B-Que Joint and Friends will once again return with an all-star line-up of chefs and pitmasters from across the country, to be announced this summer. Celebrated pitmaster Pat Martin will be joined by a host of decorated chef friends to cook and serve an interactive, live fire barbeque and grilling fest on festival grounds at Bicentennial Capitol Mall State Park throughout the weekend.
Tickets & More Information:
Music City Food + Wine Festival ticket options include an All-In Ticket, as well as Saturday Day Ticket, SundayDay Ticket and Harvest Night Ticket. All attendees must be 21 years of age or older.
The All-In Ticket ($500 per person) enables guests to experience the full weekend of Music City Food + Wine Festival, including access to cooking demonstrations, wine, beer & spirits tastings, intimate panel discussions, Saturday & Sunday’s Grand Taste tents, Martin’s Bar-B-Que Joint and Friends, as well as Saturday’s Harvest Night.
The Saturday Day Ticket ($150 per person) includes single-day access to Saturday, September 17 festival programming at Bicentennial Capitol Mall State Park, including cooking demonstrations, wine, beer & spirits tastings, intimate panel discussions, Chef Showcase and Tasting Sessions, book signings, Martin’s Bar-B-Que Joint and Friends and Saturday’s Grand Taste tents.
The Sunday Day Ticket ($150 per person) includes single-day access to Sunday, September 18 festival programming at Bicentennial Capitol Mall State Park, including cooking demonstrations, wine, beer & spirits tastings, intimate panel discussions, Chef Showcase and Tasting Sessions, book signings, Martin’s Bar-B-Que Joint and Friends and Sunday’s Grand Taste tents.
Harvest Night ($275 per person) tickets are also available as a stand-alone ticket option. Hosted at the Walk of Fame Park in downtown Nashville, Harvest Night will offer guests the opportunity to sample signature dishes from over 15 of the nation’s most decorated chefs, paired with live music, curated by Kings of Leon.
For more information, please visit http://www.
or follow us on Twitter (twitter.com/musiccityfw) and Facebook (Facebook.com/musiccityfw) #musiccityfw.
For media credentials, please fill out the online application here:
About Music City Food + Wine Festival:
Music City Food + Wine Festival is produced by GRAMMY-award winning artists (and Nashville residents) Kings of Leon, world-renowned chef Jonathan Waxman, Vector Management's Ken Levitan and Andy Mendelsohn, and Austin-based C3 Presents — producer of Austin City Limits Music Festival, Lollapalooza, Austin Food + Wine Festival and Chicago Food + Wine Festival.
About FOOD & WINE:
FOOD & WINE is the ultimate authority on the best of what's new in food, drink, travel, design and entertaining. FOOD & WINE has an extensive social media following on Facebook, Twitter, Instagram, Pinterest, Tumblr and Foursquare. FOOD & WINE includes a monthly magazine; digital editions on the iPad, Kindle Fire and Nook Color; a website, foodandwine.com; a books division; FWx, a digital brand and website for millennials; plus newsletters, clubs, events around the globe and a restaurant partnership, Chef’s Club by FOOD & WINE.
[From Morgan at Melissa Libby PR]
SUBLIME DOUGHNUTS OPENS SECOND ATLANTA LOCATION
IN DRUID HILLS WITH FURTHER GROWTH PLANNED
“Chef-Inspired” Doughnut Shop Now Open to Satisfy More of The City’s Sweet Teeth
ATLANTA (April 28, 2016) – Most Atlantans would agree that a visit to Sublime Doughnuts is nothing short of uplifting. The beloved specialty doughnut and bakeshop is doling out even more transcendent eating experiences with the addition of a Druid Hills location. The doughnut shop at 2566 Briarcliff Road NE is now open and will continue operating 24 hours a day, 7 days a week. The new location signifies the beginning of Sublime Brands' growth into neighborhoods all around Atlanta.
"We're looking forward to being a great neighbor in the Druid Hills community," says Pano Balomenos, co-owner for Sublime Brands and alum of Emory University’s Goizueta Business School. "Our motto is ‘Eat One That’s Worth It,’ and we believe if you’re going to indulge, it might as well be in a fresh, quality product. Now, all of the residents, students and staff around Emory University’s college and hospital campus, as well as surrounding office workers, have a place to stop by for breakfast, dessert and late night snacks."
Founder and chef Kamal Grant opened Sublime’s flagship store in West Midtown in 2008 and has since become known for his inventive 30+ varieties of doughnuts that incorporate a specialty yeast dough recipe. Sublime Doughnuts also offers ice cream, ice cream burgers, nitrogen-infused gourmet cold brew coffee and a café au lait line called Cloud Coffees. The Druid Hills shop will feature the same menu as West Midtown, including favorites such as the A-Town Cream and Orange Dream Star doughnuts, along with a larger selection of freshly made ice creams and coffee offerings.
Z Space designed the 1,384-square-foot shop, which features 12 seats and a large gelato case imported from Italy. The shop’s décor is as fun and unique as its product line. A neon sign of Sublime’s logo – a 16-foot doughnut with wings – is displayed inside the dining room. Even the bathroom, where guests will feel like they are on a desert island looking out into the ocean, provides an escape from the daily grind.
Located in The Village at Druid Hills at the corner of Briarcliff and North Druid Hills, the store offers ample free parking in a convenient location. The Sublime Doughnuts team is excited to see the brand extend its reach to the surrounding Emory community and beyond.
“This is our first foray into multi-unit corporate expansion,” says Balomenos. “We are looking for locations that have a strong residential population and a high-density office component. Atlanta neighborhoods from Buckhead to Midtown to Dunwoody make sense for us for future growth.”
Sublime Doughnuts is located in Druid Hills at 2566 Briarcliff Road NE and in West Midtown at 535 10th Street NW. Both locations are open 24 hours a day, seven days a week. Self-parking is available at both locations. For more information, visit sublimedoughnuts.com, Facebook, Twitter and Instagram.
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