Meatless Monday Meal at Murphy's

Every Monday Murphy’s offers up a meatless menu titillating enough to tempt even the most voracious of carnivores and bring joy to any vegetarian. When asked about the impetus for Murphy’s “Meatless Monday” effort, Chef Winslade explained that cutting meat from your diet, even if it’s just once a week, can dramatically decrease your risk of heart disease. “Meat is hard for your body to digest; giving your body a break each week allows time for it to catch up and heal.It also reduces your carbon footprint and saves natural resources needed to produce, package and transport meat products from the source.” He enjoys experimenting with healthy grains such as farro and bulgur, and uses chickpea flour in lieu of less healthy, processed wheat flours in addition to using seasonal produce whenever possible.

We started the evening at the wine bar located in Murphy’s wine shop where Wine Consultant, Michael Kunz served glasses of a subtle Prosecco; Cuvee Beatrice and gave us a quick tutorial on the proper way to open a bottle of champagne. As we headed to our table, Mike followed with a dazzling Villa M Moscato that was a perfect match with the cucumber gazpacho of pureed cucumber, sweet onions, and mint topped with a goat cheese foam. Chef Winslade slipped in and out of the kitchen to tell us about each dish and answer our questions.

Our entrée for the evening was an amazing assortment of fresh seasonal ingredients including squash blossoms picked just that morning from our own garden (yes, the Romeo home garden) that I had taken to the chef just after they were collected. They were stuffed with chopped zucchini, olives and local sheep’s milk cheese then fried in a tempera batter and served like a precious gift on top of hand-rolled goat cheese gnocchi with wild mushrooms, field peas in a heirloom tomato fondue and plated with arugula oil. The dish was so complex that two different wines were paired with it; one a ruby red Renato Ratti Ochetti Nebbiolo 2012 and the other a crisp St. Innocent Freedom Hill Chardonnay 2012 both were excellent accompaniments.

Rather than one dessert to finish, an array of sweet delights arrived at the table including Murphy’s dessert trios of mini bonzo cake, mini tollhouse pies, vanilla bean panna cottas; their signature carrot cake; strawberry pistachio sponge cake with fresh strawberries and whipped cream; and, Meyer lemon crème brûlée with beautiful coconut tuiles and fresh strawberries. As we nibbled and shared our desserts, everyone marveled at how truly satisfying our dinner was; feeling full and satiated even with no meat on the menu. This may be the beginning of a new practice for us all.

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

Progressive Dinner and Diners

A steamy breeze was blowing down Peachtree Street as members of the Atlanta Food Blogger Society gathered at Publik Draft House (PDH) for the first half of our first-ever progressive dinner. We started with refreshing “Clemet Lemonade” made with lime and lemon juice, simple syrup and Tempranillo wine.

As we sipped and chatted platters of braised short rib sliders with pickled radish and mustard mayo arrived along with lettuce wraps filled with scallop ceviche made with Korean melon, and PDH’s Southern take on bruschetta with pimento cheese, roasted grape tomatoes and bacon jam.

While the sliders were well proportioned and tasty, our favorite was definitely the bruschetta. The ceviche lettuce wraps were very creative and fresh but a bit outside the norm; these would not be my first choice on a subsequent visit. After we finished our cocktails and starter snacks, our merry band of tasters took to Peachtree Street strolling by the Fox Theater on our way to our dinner destination, Baraonda Ristorante.

We were seated before the front window with an amazing view of Peachtree at a beautiful table where we continued our camaraderie and banter as plates of mixed greens tossed with a lemon honey dressing and piled with gorgonzola cheese, apple slices, dried cranberries and walnuts were placed on the table beside fresh-from-the-oven “Fra Diavolo” pizzas topped with housemade tomato sauce, spicy capicola, mozzarella cheese and calabrese peppers. The salad was a crisp, fresh combination that complemented the bold, spicy pizza.

Salvers of handmade, ruffled gigli pasta with wild boar sausage, sautéed rapini and melted Italian cherry tomatoes. This dish was a true hit with all the flavors melding entirely. Veal Parmigiana followed that was impeccably prepared; sparingly breaded and then lightly coated in tomato sauce and topped with just the right amount of mozzarella.  Bowls of sautéed zucchini accompanied the veal. Last, trays of wild mushroom ravioli with gorgonzola cream sauce were delivered that were so soft and rich that they completely melted in your mouth with a burst of intense mushroom flavor.

Just when we thought our bellies would burst, long platters of freshly-made tiramisu were added to the table with an eruption of oohs and aahs from the group. The dessert was delicate and rich at the same time with the perfect amount of sweetness so as not to be cloying. We were having so much fun that it was hard to part ways, but we said our goodbyes and headed back to Peachtree Street to make our way home.

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

Croque Monsieur Waffles for Dad

For all those early morning soccer games, swimming practices or track meets that Dad rose early to get you there on time, Father’s Day should be a day of rest and relaxation. We suggest you let dear old Dad sleep late and have a delicious surprise waiting for him when he gets up. Since everyone loves waffles, and what would be a better treat than waffles taken to the next level. The simple addition of meat and cheese elevate waffles to a new breakfast Shangri-La.

Dutch settlers are often credited with bringing the waffle custom to this country. Ever since, they have periodically been in and out of style, yet they remain one of the most versatile and delicious of battercakes. Another traditional breakfast pleasure is the croque-monsieur; a grilled ham and cheese sandwich topped with béchamel sauce. This classic French snack which is commonly served in French cafés, gets its name from the French words “croquer” (to crunch) and “monsieur” (mister). We have affectionately named the combination croque waffles. To really kick-up Dad’s feast, try adding a poached or fried egg to the top of his savory waffle. Although adding an egg technically makes it a croquet madame waffle, we somehow don’t think Dad will mind! The genius of this recipe is that the batter and béchamel sauce can be made ahead so that Dad does not have to wait very long to indulge on his big day.

1 batch waffle batter
Béchamel sauce
6 large slices of ham (or deli meat of choice)
6 slices of Swiss cheese (or your favorite)
6 eggs (optional)

Make the waffle batter first. Truthfully the batter works better after it has had time to rest. Preheat your waffle iron while you make the béchamel.

Béchamel Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoons salt
¼ cup grated Parmesan (optional)
Freshly grated nutmeg

Heat the milk until just about to boil and keep warm. In a separate saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Turn you flame up to medium and cook for about 6 to 7 minutes until the mixture starts to turn a light, golden color.

Add the hot milk to the butter mixture 1 cup at a time, stirring constantly until very smooth. Allow the sauce to come to a boil, and then reduce heat to medium. If you are using cheese, add it to the pan and stir to thoroughly combine. Cook for another 10 minutes, stirring constantly. Remove the pan from the heat before the sauce reaches the desired consistently as it will thicken some as it cools. Grate a bit of nutmeg and season with salt and pepper to taste. Set the sauce aside until you are ready to serve. If the sauce gets to thick as it sits. Place back over medium heat and add a bit more milk to thin it.

When Dad wakes up place half a scoop of batter on the center of the waffle iron and lay a slice of ham (we used capicciola) and a slice of cheese (we used provolone) and add another half scoop of batter, and then close the waffle iron. When the waffle is golden brown, remove it from the iron using care so as not to get burned by the release of steam.

Place the croquet waffle on a plate and ladle béchamel sauce over the top. For an added bit of flare, you can run the sauce topped waffle under a broiler to brown the top. If you are adding an egg, it should be placed on top of the sauced waffle.

Any uneaten croquet waffles (un –sauced of course)can be placed in the freezer for later and make handy snacks for hungry Dad’s on the go!

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Belle Soirée at Vin Vie Bistro

After enduring Buckhead traffic during a monsoon, walking through the doors of the newly renovated Vin Vie Bistro was like stepping into another time and place. The secluded entryway lead to a gorgeous dining and bar area with dark wood and crimson highlights. Fabulous chandeliers hang from the ceiling and cast a soft glow over the room creating a welcoming warmth. We (several members of the Atlanta Food Bloggers Society) had been invited to experience a VIP tasting.

We were seated in a luxurious private dining area and glasses of wine were promptly poured. The term vin vie means “wine life” in French and certainly seemed to fit the occasion. As all the guests were seated plates of appetizers began arriving. A chopped endive salad was wonderful delicate with only the slightest hint of the bitterness usually associated with the leafy green, and chicken liver pate crostini made an excellent accompaniment. Pan-seared frog legs with a tomato confit were tender with a very mild flavor. By far, the standout was the braised escargots in a champagne herb butter. The snails were succulent and rich making it difficult to save enough room for the next course of anticipated dishes.

The wine continued to flow, as we chatted and mingled while the table was cleared and reset for the entrée sampling. The wait staff circled with a tray of steak knives allowing guests to select their weapon of choice. Pan seared salmon with a mustard aioli arrived and was devoured before plates of beautifully presented trout hit the table. The trout was perfectly prepared with moist flesh with a light lemon butter sauce. The following “Beef Bourguignon” was a rare treat. The morsels of meat had a melt-in-your-mouth texture with a taste that was both robust and refined. Char-grilled lamb chops were masterfully frenched and served with a subtle mint glacé.

Although our stomachs were on the verge of bursting, we waited expectantly for the dessert service as executive chef Derek Wood made an appearance to bluntly answer diner’s questions. Then appeared an elderflower flan that was diaphanous with a heady floral finish and a white chocolate cake that was beyond moist with a dense, sweet crumb.

To finish the stunning array of dishes was a duo of frozen delights: a light pear sorbet and a rich salted caramel ice cream served with two hand-rolled truffles: a cocoa-covered deep chocolate and a white chocolate coconut. As the last dishes were removed from the table, we reluctantly said our adieus, vowing to return soon.

Thanks to owner, Laurend Abraham for an exquisite evening and to the talented and attentive staff who made the night even more spectacular. Vin Vie Bistro is located in Buckhead at 2285 Peachtree Road and is open 5:30pm until 10:00pm on Monday through Wednesday, and 5:30pm until 11:00pm on Thursday through Saturday. Reservations can be made in advance through Open Table.

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

Shula's Legendary Brunch at Dusk

You’ve heard of breakfast for dinner, but how about Brunch at Dusk? Shula’s 347 Grill in Buckhead hosted several members of the Atlanta Food Blogger’s Society for a preview of their “Legendary Weekends on the Patio” brunch menu featuring their tableside Bloody Marys.

As each guest arrived, they were treated to a custom-made Bloody Mary  which started with housemade pepper-infused vodka and was topped with a selection of toppings which included spicy sweet pickles, pepperoncini, pickled okra, cipollini, fresh cucumbers, olives, lemons, limes, celery sticks and rosemary sprigs.

As we sipped these enticing cocktails, the chef manned the grill and took orders for the featured menu items of steak and eggs, eggs benedict and French toast with berries. The eggs Benedict made with Canadian bacon, griddled egg and hollandaise was a nice rendition of the breakfast classic. The French toast, however, was noteworthy with an excellent texture not leathery or soggy as some can be. The fresh berries and real maple syrup made for a lovely dish.

Once done eating, we had the opportunity to mingle on the modern bistro-style patio, even in the heat of a late June afternoon; the shaded patio was a nice venue to socialize. Trays of kiwi, raspberry and strawberry mousse were passed around the patio. These sweet little apps were a divine way to finish a pleasant evening.

To experience Shula’s legendary brunch for yourself, head to the Atlanta Marriott at 3405 Lenox Road in Buckhead any Saturday or Sunday from 1:00am to 3:00pm.

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

Mexican Squash Blossom Quesadilla

Squash blossoms have been adorning dinner plates for as long or longer than their more famous vegetable by-product. All squashes, zucchini and even pumpkins are native to the Americas, and they and their blossoms have been widely used in native Central American cuisine for over a millennia. Squash blossoms make star appearances in modern Mexican cuisine under the name flor de calabaza which find their way into soups, quesadillas and salads, and give chiles and tortillas a run for their money as a favorite envelope for various fillings.

Soon after Columbus returned to Europe, zucchini found its way to Italy, where they found instant popularity as decorative garden plants at first. Italians loved the vibrant and sensual blossoms with their iridescent petals and kept them for ornamental purposes long before they discovered that any part of the plant was edible. Luckily for us, the Italians were intrepid gastronomes and soon discovered that just about everything the plant produced was edible.



The biggest problem with cooking with the blossoms is their fragility. To experience them at their absolute prime, they should be used the same day they are harvested. We are fortunate to have a yarden that yields approximately 20 blossoms per day at the peak of the season. The blossoms are best picked early in the morning (before 9:00am) and stored in an airtight container in the refrigerator until you are ready to use them. As many of you know, our favorite way to experience these bright orange delicacies is stuffed with mozzarella and fried, but that method takes some effort. For a quick lunch, we went with a traditional Mexican squash blossom quesadilla. When we say traditional, we mean the recipes seldom vary. This also presented the perfect opportunity to test drive our new 8-inch Ozeri Green Earth pan.

2 tablespoons of butter
18 squash blossoms, stems and stamens
1 poblano pepper
2 cloves of garlic, minced
Small onion, diced
1 teaspoon of dried epazote (or 1/4 cup fresh cilantro)
3 cups Mexican cheese, grated
6 tortillas (corn or flour)
Salt and pepper to taste

Roast the poblano. We do this by placing it directly on the gas burner (see video here). Place in a plastic bag, close it and let it sit for about 10 minutes until cooled enough to handle and peel. The skin should slide off easily, remove the stem and seeds and dice the pepper.

Heat a sauté pan over medium heat and the butter and swirl to coat the bottom of the pan. Add onions and cook for about 10 minutes or until they are translucent. Add chopped peppers, garlic, epazote, and squash blossoms and sauté over medium-low heat for another 10 minutes. The squash blossoms will shrink incredibly as the liquid from the flowers evaporates. Remove from heat and set squash-blossom filling aside.

Heat a non-stick pan (like the 8-inch Ozeri green Earth pan) or skillet over medium heat.  Lightly spray the surface of the pan with cooking spray. Add a tortilla to the pan and place about ¼ of the blossom filling on one half of the tortilla and top the filling with a handful of grated cheese and then fold the other half of the tortilla over the top. Cook for 2-3 minutes until the bottom is golden brown and then flip the quesadilla and cook the opposite side for another 2-3 minutes until golden brown and the cheese is nicely melted.

Cut the quesadilla into easy-to-manage pieces and serve with sour cream and salsa. A nice cold Mexican cerveza would be a great addition as well!

And about the Ozeri ceramic, non-stick pan, we were impressed. The Green Earth Pan is coated with "Greblon," an ultra-safe ceramic layer from Germany which is 100% PTFE and PFOA free. It heated quickly and evenly and maintained the heat. The size and shape of the pan were optimal for the quesadillas. The bottom of the pan with its tiny honeycomb pattern allowed the tortillas to glide over the surface and gave the tortillas a gorgeous, even golden brown crust.

Apparently the elevations of the textured cooking surface create air pockets which distribute heat underneath food to enhance the cooking performance of the pan. It also has a magnetized bottom for use on induction stove tops. The pan was easy to clean and even comes with a felt pad to place in the bottom on the pan during storage. Based on its maiden voyage, it is a nice pan at a nice price. As with all non-stick pans, however, time will tell the true story. We will be careful to use only rubber or wooden utensils, hand wash only and not cook over extremely high heat to maintain the surface.

Disclosure: I got this product as part of an advertorial for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

AFWF Tasting Tent Bacchanalia

After a morning of thought provoking seminars and technique labs, festival attendees were ready to head outdoors to the tasting tents to socialize and indulge in some of the best products the South has to tender. Food and beverage purveyors from the far reaches of the region had booths offering bourbon, moonshine, whiskey, wine and hand-crafted beers alongside barbecue, Southern-grown fixings, snacks and sweets. Needless to say this venue was popular; enormously popular! Even under a blistering sun, hoards of tasters strolled from table to table sampling the goods.

Among our favorites were:

• Buckwheat noodle “Take-out” with Nduja vinaigrette from Acre Restaurant (AL)
• Lime Cordial Cocktail from Liber & Co. (TX)
• Pulled Pork with Rigatoni Mac & Cheese from Grand Champion BBQ (TN)
• Frito Pie with Pork Chili, Chopped Onions and Cheddar Cheese from Fox Bros. Bar-B-Q (GA)
• Perfectly smoked spare ribs from Central Barbecue (TN) 
• Collards with Lima Bean & Corn Relish topped with croutons from Brick and Tin (AL)
• Chèvre Panna Cotta with Micro Greens And Radish from Eastern Carolina Organics (NC)
• Blue Crab Gratin from Barnsley Gardens Resort (GA)
• Chicken ‘N’ Waffles with Red Eye Gravy from One Flew South (GA)
• Tomato Meringue with balsamic glaze, mozzarella, micro greens, and tomato ash from Woodfire Grill (GA)
• Lemon Blackberry Moonshine Fizz from Ole Smoky Tennessee Moonshine (TN) 
• Patrón Chocolate Sea Salt popsicle from King of Pops (GA)
• Peach donut sliders from Revolution Doughnuts & Coffee (GA)
• Asiago Cheese Bread from La Farm Bakery (NC)

This is just a few of the numerous vendors that served incredible samples throughout the three-day festival. We left each day sunburned and in the Southern vernacular “tight as a tick!” Thank goodness for festival sponsor Uber, which had drivers available to transport over-served festival goers home safely. For a full list of all the Tasting Tent Talent, visit the 2014 Atlanta Food and Wine Festival website.