Dialogues in Southern Food and Culinary Diplomacy

The Atlanta Food and Wine Festival (AFWF) is far more than a tasting event. AFWF is an annual opportunity for all those in the Atlanta food community to converge in one arena to connect, discuss, ponder and brainstorm the most important topics facing the Atlanta food industry at present.

The festival began with a themed “Culinary Diplomacy” breakfast hosted by the Georgia Department of Economic Development and featuring Southern members of the American Chef Corps program discussing the furtherance of diplomatic protocol through food with the creation of gastrodiplomacy programs. The American Chef Corps program was established in 2012 to engage a collection of award-winning chefs from across the country to serve in diplomatic capacities for the U. S. State Department. The breakfast featured international chefs in an educational discussion about creating cross-cultural understanding and cooperation through food. Each guest chef presented a breakfast item and spoke about its significance to their country of origin for example: Persian eggs by Chef Maziar Farivar of DC’s Peacock Café and a Swedish baked pancake by Chef Frida Johansson, private chef to the Swedish ambassador in Washington, D.C. The panel elaborated on the importance of cuisine to tourism and that many travelers base their vacation destinations based on the food they are most interested in experiencing. The message being that food is indeed the universal language.

And, what better way to define that language than through cookbooks. Another favorite panel discussion focused on Southern Food and Great Literature featuring Southern cookbook authors Bill Smith, Anne Quatrano, and Frank Stitt as they explored the rich intermingling of culture and cuisine that runs through Southern cookbooks. The panel agreed that Southern cookbooks traditionally describe a generous larder and older editions tend to emphasize a larger mid-day meal with a light repast preferred in the evenings. Since storytelling seemed to be a major past-time and a ground for bragging rights, many Southern cookbooks are more about the narratives than the recipes or ingredients.

Several titles were held out as quintessential volumes of regional Southern cuisine: Gulf City Cookbook (1878), River Road Recipes (1959), The Taste of Country Cooking (1978) and Bill Neal’s Southern Cooking (1985). The panel also lionized Eugene Walter’s contribution to the Time-Life American Cooking Series, Southern Style. While the panel lauded the appeal of these books as historical references, all agreed that many of the recipes and ingredients are not viable options today such as “gopher soup,” ”slow cooked green beans in fat back,” and “Irish moss jelly.”

Which was a great segue to another wonderful panel discussion the “Ark Of Taste” hosted by Atlanta chef Linton Hopkins of  Restaurant Eugene and Holeman and Finch, and featuring Chef Asha Gomez of Cardamom Hill. The Ark of Taste is an international catalogue of endangered heritage foods (including many from the South) maintained by the global Slow Food movement. This culinary discussion highlighted the endangered Southern ingredients Carolina Gold rice, wild Gulf Coast shrimp, Sapelo Island purple pea, and sweet sorghum syrup. Conferees sampled Chef Gomez’s dirty Carolina Gold rice and chicken livers spiced with green cardamom and cumin and a wild gulf shrimp salad. Samples of sorghum were also passed around for those who had never tasted the old-fashioned Southern sweetener. Chef Gomez reminded listeners that “Food is community. We must do all we can to protect that community.”

These three topical sessions are just a taste of the enlightening and compelling dialogue that took place at this year’s Atlanta Food and Wine Festival giving us plenty of food for thought and leaving us hungry for next year’s offerings.

An Night on the Patio at Davio's Atlanta

It’s all about the guest. We can confirm that the title of Davio’s owner’s book  is indeed the credo at the Atlanta location of Davio’s Northern Italian Steakhouse. We attended a special dinner hosted by owner Steve DiFillippo who sat with us and regaled us with stories of cooking Portuguese and Italian favorites with his Mom and grandmother.

He proudly admits that the famous Davio’s Bolognese sauce is his family’s treasured recipe. “It is the one recipe my chefs never toy with,” he shared. Although Davio’s is technically a chain of restaurants, each individual restaurant in the group in managed separately with a chef that has the autonomy to alter the menu and feature their own dishes (with the exception of several dishes that are mainstays of the Davio’s menu.)

DiFillippo’s book title is his motto, which was evident throughout our meal which began a reception-style passing of appetizers including potato goat cheese puffs, Philly cheese steak spring rolls and tuna tartare and glasses of Davio’s own Reserve, Chardonnay or Cabernet Sauvignon as we took our seats and prepared to be indulged.

A service of house made focaccia bread with eggplant caponata and olives arrived at the table just before the first dish of the evening: an oven-baked Jonah crab cake. The succulent crab cake, which was more like a crab salad with a creamy grain mustard sauce topped with organic micro-greens, was opulent and sublime. The crab cake was followed by hand-rolled gnocchi that was delicate as if they were little clouds floating in your mouth and were topped with braised veal, beef and pork Bolognese with a perfect hint of spice.

Then came the main course: a Surf & Turf duo of a flawlessly cooked 8-oz. Brandt Prime New York sirloin served beside two massive pan-seared scallops over pea risotto with sides of fresh asparagus and horseradish mashed potatoes. Just when we thought we might explode, the plates were cleared and bowls of the most transcendent panna cotta made with vanilla beans and served with local Georgia strawberries, fresh mint and candied pine nuts were set in front of each of us. The ever-so-light and not overly sweet dessert was a lovely ending to our Italian feast.

We said our farewells as each of us received a personally autographed copy of DiFillippo’s advice-laden memoir, “It’s All About The Guest: Exceeding Expectations in Business and in Life, the Davio's Way” along with handmade chocolate truffles (raspberry and pistachio). Stuffed and happy, we headed to our cars.

Thanks to the Steve DiFillippo and the attentive Davio’s Atlanta staff for a glorious evening on the patio. To experience this Italian hospitality first hand, make Davio’s Atlanta located at 3500 Peachtree Road in Phipps Plaza your next dinner destination.

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Little Black Dress Brunch at Saltyard

What’s the perfect way to spend a gloomy Sunday? A four-course brunch at Saltyard, of course. While the rain poured down outside, the bottomless Mimosa were poured inside for the Little Black Dress Brunch hosted by Ercia Key along with BE Magazine and Double Cross Vodka.

Saltyard one of the newest additions to Buckhead joins the line of restaurants offering Sunday brunch. Boasting on its small plates and locally sourced ingredients. Saltyard offers a great bar selection with specialty cocktails along with an extensive wine menu.

Of the brunch options created by Chef Nick Leahy, I started with Brussels leaf salad with shaved red cabbage, carrot and pumpkin seed vinaigrette which was followed by Nick’s soon-to-be-famous mascarpone-stuffed French toast of local brioche served with housemade strawberry infused maple syrup. Truthfully, the strawberries looked more like cherries, yet the delicate creamy invention was nothing short of miraculous.

Following the French toast was the chef’s interpretation of a Croquet Madame with ham and cheese stuffed French toast and fried egg. The result was far closer to a Monte Cristo that was on the dry side and in need of the traditional accompanying béchamel sauce. When asked, our server offered Hollandaise instead which was a vast improvement.

And, as is we had eaten enough already, desserts were served of which I selected the Meyer lemon crème brulee with fresh blackberries. But, the best part of the event was the amity! Forty personality-filled women decked out in little black dresses carousing on a Sunday afternoon; needless to say we got a bit loud. A fabulous time was had by all!

Kitchen Trends and Luncheon at Sub-Zero & Wolf

Gleaming appliances and fixtures greet you each time you enter the Sub-Zero & Wolf Showroom as it did on our most recent visit. On this occasion, Matthew Quinn of Design Galleria Kitchen and Bath Studio was on hand to share his expertise on the latest trends in kitchen design. As an avid cook and someone who cooks daily, his presentation was of real import. It would seem that the concept of open space combining kitchen utility with more open dining areas and living rooms continues to thrive along with new flourishes like more windows and natural-style lighting, ceilings with architectural features and squared, linear spaces which exude a sense of calmness. Angled and rounded walls and islands are a thing of the past with galley-style kitchens with access from a center line of the home are making a comeback.

With regard to cabinetry and appliances, Quinn shared that concealed appliances including paneled refrigerators are in vogue allowing for emphasis  on stylized features such as unique kitchen sinks, distinctive range hoods, specialty counter surfaces, and exclusive hardware that show the individual taste and style of today’s homeowner. New technology and designs especially those manufactured by Sub-Zero and Wolf allow many appliances to now be placed in drawers leaving more wall space for windows and other decorative elements. When asked what color schemes were most desired, Quinn indicated that subtle, pale palettes were quite popular, but shared that “you can never go wrong with white; white is timeless.”

While we toured the showroom to see the newest products, Chef George Laudun took over in the demonstration kitchen. He simply seasoned beautiful pieces of gag grouper and placed them in a Wolf Convection Steam Oven to cook. While the fish was steaming, Chef Laudun preheated the griddle before making the sauce for the grouper.

Lemon Gin Sauce
4 tablespoons butter
2 shallots, minced
Juice of one lemon
¼ cup gin
Salt and pepper to taste

Preheat a saucepan on medium heat for 3-4 minutes.  Add 2 tablespoons of the butter and sauté the shallots for 1 minute. Moving the pan away from the flame, turn the flame to high and add the gin to the pan. Return the pan to the heat and tilt it slightly with the edge exposed to the fire and the pan should ignite. Swirl the pan around until the flames go out.  Add the lemon juice and remaining 2 tablespoons butter.  Bring it to a boil and reduce the sauce until it evenly coats the back of a spoon.  Season with salt & pepper and serve over the steamed grouper.

With the griddle preheated, Chef described each of his “toys” as he worked placing scoops of pre-made potato batter  on its surface and pressed each lightly to form small patties. As the bottoms browned superbly on the griddle, each was turned gently and browned on the opposite side before being served alongside the perfectly steamed grouper and beef tenderloin which was seared on the griddle.

Potato Croquettes
2 tablespoons olive oil
½ yellow onion, finely diced
2 cloves garlic, minced
1 stalk celery, minced
1 small red bell pepper, diced
1 large potato, cooked in advance
½ cup flour
¼ cup fresh parsley, chopped
1 teaspoon cayenne pepper
Salt to taste

Heat a heavy skillet over medium heat. Add enough olive oil to lightly cover the bottom of the griddle/ pan. Add all of the vegetables and sauté until the onions are translucent. Let the vegetables cool enough to room temperature. In a large bowl, mash the cooked potato into small pieces and add the flour, vegetable mixture and cayenne pepper stirring to combine completely.

Scoop balls of the batter and form croquettes and sauté on a griddle or in a skillet until golden brown on both sides. These are a wonderful accompaniment to grilled beef and pork.

And, to cap off a wonderful luncheon, Chef served fresh seasonal berries with a port wine sauce and a shortbread cookie before as we said our farewells and left the magical kingdom of shiny stainless wonderment.

Mingling at the Blue Ridge Grill

Located just outside of the perimeter on Paces Ferry Road, Blue Ridge Grill is an Atlanta gem. The romantic country setting inspired by the Blue Ridge Mountains of North Georgia and the Southern-inspired menu make this eatery is perfect for date night or a quiet evening with friends.

Last evening, members of the food blogging community and media were invited to a tasting event to sample new items on BRG’s seasonal menu. As we mingled around the “front porch” area adorned with black wicker furniture with owner Richard Lewis, the super-friendly staff circled around with glasses of white burgundy (Bourgogne, "La Montaine," Alain Patriarche 2012) and Malbec (Achaval Ferrer, Mendoza 2011) selected by BRG’s wine steward, Martin Donovan.

Soon plates with menu items created by Chef Joe Brown started to arrive. We sampled sumptuous dishes including pecan-smoked Atlantic salmon served over a salad of julienned jicama, thinly sliced European cucumber and avocado tossed with honey-lime vinaigrette; golden lump crab salad made with Gulf coast lump crab meat tossed with tarragon, chives and Duke’s mayonnaise served with a celery root puree, French radishes and orange supremes tossed in vanilla oil; butter-roasted chicken breast stuffed with Georgia pecans, corn, sourdough bread, cream and parmesan, served atop a sautéed corn, Patak Andouille sausage and roasted globe artichokes; and, grilled, and brined Berkshire pork chop served over sautéed mustard greens, Comeaux's Tasso ham, cherry tomatoes and zest of lemon.

We also sampled BRG’s signature corn soufflé made with sweet corn baked into rich custard which is more like a dessert than a side dish. And speaking of dessert… the pecan wedding cookies, raisin cookie, and cinnamon raspberry "Linzer" cookies completed the assemblage.

As dusk fell over the city, we said our goodbyes vowing to return very soon. We recommend you do the same! Blue Ridge Grill is located at 1261 West Paces Ferry Road, Atlanta, Georgia 30327 and is open for lunch Monday through Friday from 11:30am to 2:30pm, dinner Sunday through Saturday from 5:30pm to 10:00pm, and offers brunch on Sunday from 11:30am to 2:30pm.

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Association of Food Bloggers, Atlanta Food Bloggers' Alliance, Atlanta Restaurant blog, atlanta-restaurantblog, ATLEatsNTweets, FoodBloggersASC, Malika Bowling, Malika Harricharan

Zucchini Noodle Review and Sauté

Vegetables can be boring. Recently, we bed in 25 zucchini plants in our “yarden.” As most of you know, we plant so many zucchini because we are a bit obsessed with the delicate blossoms, but we are always looking for new ways to use the abundance of squash that we expect to harvest. You might imagine then my excitement to receive a SuperSwizz stainless steel "spiralizer" from Pure Body Naturals to try.

The SuperSwizz makes thin, spiral strands of veggies which many cooks refer to as "vegetable spaghetti." There are 2 cutting blades which result in two different sized-“noodle” thicknesses. The slicer can be held in one hand while you twirl the vegetables in the other and can be used right- or left-handed. It comes with a “food holder cap” with a spike to hold the vegetables as they get shorter so that your hand does not come in contact with the blades.

I tested the slicer on cucumber, zucchini, carrots and sweet potato. The cucumber is a bit too watery and did not work as well as hoped, the zucchini and carrots worked quite well, but the raw sweet potato was far to firm and kept getting stuck in the blades. The spike in the cap could have been longer, and I ended up using a fork to hold the vegetables to get the last few strands. This gadget would be a fun and safe way for kids to help in the kitchen and might encourage kids to eat more vegetables.

The zucchini spaghetti was a real treat with a nice firm texture that held up well to being tossed with a bit of vinaigrette. We also tried a quick sauté of the zucchini noodles in olive oil with mint and Parmesan.

2 tablespoons olive oil
1 clove garlic, minced
1 medium zucchini, “swizzed”
¼ cup fresh mint, finely chopped
grated Parmesan cheese for serving

In a medium pan, heat olive oil over medium heat. Add garlic and cook until fragrant and just starting to brown. Add zucchini noodles to the pan and toss to evenly coat with the garlic oil. Sauté the zucchini until it starts to look translucent, gentling tossing in the pan as it cooks, 2 -3 minutes.

Remove the pan from the heat and toss in the freshly chopped mint. You can use any fresh herbs with or instead of mint if you prefer. Basil, tarragon or parsley would make wonderful additions as well. Serve the zucchini with a smattering of grated Parmesan on top.

The SuperSwizz cyclone slicer is lightweight and easy to clean. It came with a small brush so help make cleaning even easier. The instruction manual states that the gizmo can be placed on the top rack of a dishwasher as well. The small size is advantageous for storage. My one big complaint is that the food holder “cap” is completely separate from the slicer. It would be a huge improvement if the holder snapped or screwed to the unit for storage. I am currently using a piece of electrical tape to keep the cap from getting lost. The “detailed operating instructions” while adequately described how to use the gadget, are less than a full page in length. Rather than leaving the back side of the page blank, recipe recommendations could be added which might help customers new to the concept of cooking with veggie noodles.

While I would recommend this product for its novelty, small size and easy use, its current pricing ($19.95 on Amazon.com) is a bit expensive. With a little more work, vegetable noodles could be achieved with a cheap vegetable peeler and a paring knife. Yet, again there is something to be said for its convenience and utility for use by children (with supervision of course.)

Disclosure:I received the SuperSwizz mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. The resulting review is my own fair and honest opinion.

Fresh Regional Cuisine at Horseradish Grill

With the sun just starting to lower in the sky, we arrived at the venerable Horseradish Grill on a busy Tuesday evening. As you walk up the path to the restaurant, the lush backdrop and country-style cottage reminiscent of an old horse stable evoke quiet charm and seclusion from the hectic Buckhead traffic just yards away.

Moments after I entered the front door, I was holding a "Buckhead Bow Tie," a refreshing cocktail using Jack Daniels Tennessee Honey as the main ingredient, along with a topping of fresh chocolate mint. This is the newest cocktail being served at the bar that was once a quaint country store. The Buckhead Bow Tie is Horseradish Grill’s entry into the “Battle of the Bottles” sponsored by the Atlanta’s Visitor and Convention Bureau with the theme "What would Rhett Butler drink today?" As I sipped my drink, I was introduced to Steve Alterman, Horseradish Grill’s owner, who immediately made me feel at ease and welcome as though I had entered his own home.

Along with the other members of the Atlanta Food Bloggers’ Society, I was seated in a private dining area that resembled a front porch. We all sat and chatted as an appetizer sampler was brought to the table. The plate included a pimento cheese grit fritter sitting on a dollop of country ham aioli with homemade bread & butter pickles; a delicate strip of fried fish with served with Alabama white sauce and crispy garlic chips; and, a fried green tomato topped with goat cheese and spiced pecan remoulade. A crisp un-oaked Chardonnay was a wonderful pairing.


As the plates were cleared, plates of shrimp and creamy grits followed. Roasted red peppers and caramelized onions braised in a spiced sherry cream sauce accompanied the plump fresh shrimp and flawlessly prepared Logan Turnpike Mill grits. Executive Chef Dave Berry who has rejuvenated the HRG menu while remaining true to historic recipes, came in and described the dishes, listened earnestly to our comments, and cheerfully answered questions. With few exceptions, all dishes on the menu are made from scratch.

Chef Berry and Steve Alterman then led a tour of their full garden located behind the kitchen which included a healthy stand of (yes, you guessed it), a healthy stand of horseradish. As we nibbled on fresh strawberries and leaves of chocolate mint, Alterman explained, “Atlanta’s concept of Southern farm-to-table cuisine originated at Horseradish Grill. When we started, people told me I was crazy. At the time, Southern food was just a caricature like mushy black-eyed peas cooked with fatback. Today, there is a plethora of sophisticated Southern restaurants.”

We returned to the table to find plates of braised pork belly served atop cornmeal pancakes with a rhubarb-red onion jam and a glass of lovely dry Cabernet Sauvignon which offered a nice contrast. Each plate was garnished with a beautiful chive flower fresh from the garden.
Still licking our chops from the tender pork, dishes of pan-seared sea scallops with Carolina Gold rice “middlins” topped with fried Savoy cabbage, black-eyed “peanuts” and drizzled with a barbeque vinaigrette. Middlins are a by-product of milling Carolina Gold rice. The broken pieces of the fragile long-grain rice result in a creamy, risotto-like texture. I must admit that this was my favorite dish of the evening.

All of us were getting full and loosening our belts as yet another course was delivered to our table. Perfectly wood-grilled ribeyes which had been rubbed down with HRG’s own dry rub sat in a puddle of smoked garlic and corn puree crowned with Parmesan fries. Feeling satiated, we all pushed our chairs back as the conversation continued. Looking down the table, it was genuinely refreshing to see the owner fully engaged and enjoying himself as he sipped on his martini.

When plates of dessert samplers arrived, we all gave a collective sigh, but no one could resist the trio of treats set before them which included homemade pecan pie, Kentucky oatmeal spice cake topped with caramel ice cream, chocolate-chocolate layer cake served with fresh crème and sliced strawberry, and Berry’s signature sweet potato crème brulee.

We extend our sincere thanks to Steve Alterman, Executive Chef Dave Barry and the amazing team at Horseradish Grill for showing us the true meaning of Southern hospitality.

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Garnish & Gather Spanish Chicken and Rice

The minutes slowly ticked by until the 3 o'clock pick up time for our Garnish & Gather delivery at Highland Wine and Crystal. We had received a personal reminder from the Garnish & Gather girls that morning although no reminder was necessary; we were already counting down the minutes. Resisting the urge to unpack the signature gray bag in the car, I impatiently read the meal card that said I would be cooking "Spanish Saffron Chicken with Rice and Local Chorizo."

At home, I unloaded our meal provisions which included a one pound package of frozen Heritage Farm boneless chicken thighs, a plump link of handmade chorizo from the Spotted Trotter, a container with roughly chopped onions and two squished cloves of garlic labelled “chicken starter,” fresh green peas, green Spanish olives, 2 bouillon cubes, a small bag of short-grain brown rice, a small container of saffron threads and a beautiful Meyer lemon. A small brown bag lay in the bottom of the bag which held a recipe card and a card with a conversation starter for the table. The frozen chicken thighs served as an ice pack to keep the other goodies in the bag cool during transport.

I thoroughly read the instructions ahead of time to understand how much time and effort was involved in preparing the meal. Because the preparation for the brown rice was a creamy risotto style, the instructions indicated that it would take about 40 minutes so I arranged my afternoon plans accordingly, leaving the chicken out to thaw in time to cook the meal.

Because the cooking instructions did not include a photograph of the finished dish, it occurred to me that I was not sure whether the chicken thighs should be chopped or left whole for this dish. I first visited the Garnish & Gather web site in hopes I would find a picture there. While I did not find a photo, I found some excellent advice on the G&G blog on how to sear meat which would come in handy for cooking the chicken when the time came. I also found that the G&G web site has a weekly update with wine pairings for each week’s menu items. With a little more surfing, I found several similar Spanish chicken preparations on our blog sites, all of which called for the chicken to be cut into bite sized pieces. And so I began to cook...

• 1 cup short grain brown rice
• 3 cups water
• 2 bouillon cubes
• 1/4 cup olive oil
• 1 lb. chicken thighs
• 1/2 cup onion, coarsely chopped
• 2 cloves garlic, minced
• ¼ cup white wine
• 1 (4 oz.) link chorizo sausage
• 1/4 cup Spanish olives, pitted
• 3/4 cup fresh Spring peas
• 2 pinches of saffron threads
• 1 lemon
• 2 tablespoons fresh parsley, finely chopped (optional)

In a medium pot, combine 2 cups water, one of the bouillon cubes, half the saffron threads, 2 1/2 tablespoons of olive oil, salt & pepper and bring to a boil. Add the rice to the boiling mixture and stir, and then cover, reduce heat to low and simmer for 40 minutes, stirring occasionally.

While the rice is cooking, slice olives in halves or thirds and dice or crumble chorizo, and set aside. Since I was cutting the chicken into smaller pieces, I did that at this time as well to complete the mis en place. For the record, these were not the pale pink chicken thighs you might find in most grocery stores; these were deeply hued with little or no visible fat.

In a large pot, heat 2 tablespoons of olive oil on medium heat. The G&G recipe card recommends salting the oil before adding the chicken to the pan to prevent sticking. Cook the chicken for 3 - 4 minutes per side depending on thickness. (While the instructions called for the chorizo to be added with the broth, I prefer mine to caramelize a bit, so I added the chorizo to the pan and continued to cook to brown the sausage a bit.) Add in the onions and garlic to the pan and cook for an additional 2-3 minutes. When the garlic is fragrant and just starting to brown, add the white wine to the chicken scraping up any browned bits and cook another 3 - 4 minutes until all the liquid is evaporated. Next add 1 cup water, 1 bouillon cube, sliced olives, spring peas, remaining half of saffron threads, salt & pepper. Bring to a boil then reduce heat to low and simmer for 20 minutes.

To plate the meal, place a scoop of the cooked rice on each individual serving plate and top with chicken mixture. Serve with a lemon wedge. G&G suggests that when feeding the kids, you might cook some chicken on the side and add in some peas, butter and Parmesan cheese along with a dollop of rice.

The final dish was quite similar to a deconstructed paella with a heavy influence of Spanish spices including very fragrant cumin from the chorizo and a wonderful bouquet of saffron. The olives added an earthy depth to the full rounded flavors while the spring peas added a tender “pop” to the otherwise creamy texture of the chicken and rice. The final spritz of lemon tied the whole meal together lending a tart brightness to the dish. The recommended crisp white wine paired well and accentuated the freshness of the meal.

Overall, this was a wonderful dining experience which took me outside my regular recipe rut. The ingredients were uber fresh and the instructions were easy to follow. My only recommendation to G&G might be to have a picture of the prepared dish available for less confident cooks to view before attempting the dish.

To order your meal provisions from Garnish & Gather, simply visit garnishandgather.com, and order a ready-to-took meal from the weekly menu by Wednesday night and get delivery the following Monday afternoon. Meals for two cost $35 and members save $5.00 each week.

While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.

Healthy Choice Chuice

We entered the Studio Kitchen with an open mind. We, members of the Atlanta Food Bloggers’ Society, had been invited to a dinner and tasting by Chuice partners, Ladell Hill and Dr. Sujit Sharma. The unique blend of naturally grown fruits, vegetables, herbs, nuts and seeds had been described as juice that you chew, but we still not sure what to expect. It is not a juice you would normally serve at breakfast, nor could it be classified as a smoothie.

As Ladell, chopped fresh mushrooms for a superfood salad, Sujit sliced vegetables for a quick sautee of shrimp and vegetables. While they assembled their dishes, we tasted both flavors of Chuice currently available: “The Forest,” (green) which cleanses internal organs, and “The River of Life,” (red) which balances the blood’s pH levels.

With a back to basics approach, Hill who has an extensive background as an herbalist, fitness trainer and molecular health specialist, has cultivated a product that serves as a full raw food meal in a bottle that helps to slow the aging process. Hill credits his curiosity and development of  Chuice™ to his Native American grandfather, who lived off the land his entire life. Hill’s upbringing led him to study the benefits that plants can provide the human body.

He wanted to create something new that began with chewing. Chewing releases enzymes that are the natural start of the body’s digestion process. Chuice has a comprehensive nutrition profile, containing all the elements of a healthy diet: complex carbohydrates, essential fatty acids, protein, minerals and fiber. It is all natural, fresh, unprocessed and unpasteurized. The nutrient-dense ingredients found in Chuice including kiwi, kale, flaxseeds, apples, carrots, walnuts and sunflowers seeds which give your body everything it needs to sustain itself.

We continued to chat as a spinach and kale salad with mushrooms, walnuts and a vinaigrette of apple cider vinegar, olive oil and a splash of green juice, and a papaya salad with mint, rosemary, cinnamon, cayenne pepper and another splash of green choice were passed around and sampled.

Ladell explained, “Papayas contain the digestive enzyme, papain, which is used like bromelain, a similar enzyme found in pineapple, to treat sports injuries, other causes of trauma, and allergies. They are also are rich in antioxidant nutrients such as carotenes, vitamin C, B vitamins, folate and pantothenic acid as well as potassium, copper, and magnesium and are high in fiber.”

Plates of shrimp sautéed with onions and bell peppers and another splash of green chuice were handed around as Sujit described his original skepticism of the benefits of Chuice. Being a physician, he wanted to see data that confirmed Ladell’s claims.


So the team did a 14-day, scientifically-relevant study with members of the Emory School of Public Health which proved Ladell’s assertions definitively. Now they work together as Taste of Earth, LLC, and hope to re-ignite interest in natural foods by offering a product that is tasty, convenient, and truly good for you.

After a very laid back evening in the company of these two highly committed and enthusiastic health proponents, we left feeling that we had formed a special bind with the creators and their product. Chuice is available at many local health food stores and will be on the shelves of Whole Foods later this month.