Introducing Georgia Grinders with Peanut Butter Chocolate Truffles

National Peanut Butter Day seems to be the perfect occasion to introduce the recently launched line of hand-crafted “Georgia Grinders” Peanut Butters from Georgia native, Jaime Foster, whose “NaturAlmond” Almond Butters were featured on Oprah’s popular O-List in August 2013. These artisanal peanut butters, available in both Creamy and Crunchy varieties, are made with two simple ingredients, the finest quality NON-GMO, Georgia-grown peanuts, and sea salt. The peanuts are hand selected, slow roasted, and then ground to Foster’s ideal consistency for the ultimate fresh peanut butter experience.

“Living in the peanut capital of the world, I was surprised that there weren’t any other nationally-distributed, hand crafted, small batch peanut butter companies based in Georgia,” says Foster. This sentiment is reiterated by Southern Peanut Growers’ Leslie Wagner, “Given that 50% of the peanuts consumed in the U.S. are grown in Georgia, it is nice to finally see a Georgia-based company selling locally sourced peanut butters.”

To showcase the versatility of her peanut butters, Foster engaged Chef Ryan Smith of Southbound restaurant in Chamblee to craft sweet and savory dishes featuring her peanut creations. The chef met the challenge and offered chicken satay with peanut sauce; steamed spinach goma-ae with sesame sauce; grilled peanut butter and bacon sandwiches with tart jam; and, peanut butter brined pork belly with apple peanut compote to hungry taste-testers. The pièce de résistance, however, were Peanut Butter-Chocolate Truffles rolled in rich, dark cocoa powder. You can imagine, our glee when we learned that Chef Smith would share his recipe with eager samplers. Of course, we must share with you too – just in time for Valentine’s Day!



Peanut Butter-Chocolate Truffles 
1 cup heavy cream
1 stick unsalted butter
1/3 cup sugar
1/4 teaspoon sea salt
1 lb. semi-sweet chocolate, chopped
1 lb. Georgia Grinders peanut butter
1/4 cup espresso
1 teaspoon vanilla extract

In a sauce pot, bring the cream, butter, sugar, and salt to a boil over medium heat. Stir until sugar is dissolved. Reduce heat to low, and then add the chopped chocolate pieces, and peanut butter stirring over low heat to melt the chocolate. Stir in espresso and vanilla before pouring into a dish to cool. Allow to cool completely before forming 1” balls size and roll in powdered sugar or cocoa powder.

Georgia Grinders Peanut Butters, which are sold in 12 ounce glass jars, will be available starting this month in regional Whole Foods, Sprouts Farmers Markets, Central Market Stores as well as gourmet specialty shops. For more information about Georgia Grinders, please visit their website at www.georgiagrinders.com.

While the items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited. 

Marlow's Midtown is a Downtown Treasure

Seated in the front window of the downtown location of Marlow’s Tavern, we watched as commuters were heading home for the evening. Had it not been mid-Winter, the expansive windows would be open onto West Peachtree Street. Despite the name, Marlow’s is not your typical tavern. Yes, there are televisions featuring local sports teams playing in the sprawling bar area, yet the restaurant itself is far more upscale as is the menu with it’s turned up variations on old pub standards.

Our hosts for the evening decided to tempt us with dishes from their extensive seasonal appetizer menu beginning with their signature Wild Mushroom Toast made with seared shiitake, oyster and button mushrooms and sautéed shallots in a brandy cream infused with thyme served atop lightly charred ciabatta and drizzled with a parsley oil. This dish is a knockout and will bring me back again and again.

Next came crispy asparagus fries, lightly seasoned and battered, and served with a fantastic citrus aioli that I could have eaten without the fries and just a spoon, along with hand-cut truffled fries sprinkled with freshly grated Parmesan that are the perfect representation of their name. Then we sampled the Shrimp & Crab Nachos, which were individually composed bites with rock shrimp, crab, and pepper-jack cheese on tortilla chips topped with fresh jalapeños.


Plates of kettle chips smothered with Gorgonzola cheese, chopped Roma tomatoes and scallions, and crispy bacon soon followed. These chips are completely over the top and surprisingly retain their crunchiness in spite of the creamy topping. The Hawaiian-style Ahi Tuna Tartare was served stacked with alternating layers of chopped avocados drizzled with a Teriyaki glaze and served with crispy wonton crackers. While the presentation of this dish was nice, this dish is probably better suited to a summer menu.

We tried all of the dessert options, the first of which was the milk chocolate-soaked Chocolate Cake served warm with a pecan & “Jack” syrup topped with vanilla ice cream. Although I am not a huge fan of chocolate, I have to admit this cake was superb! The Lemon Olive Oil Cake with vanilla syrup, candied orange peel and fresh grapefruit was moist and delicious, with the grapefruit lending an unexpected zing to contrast the cake’s sweetness. And last, but certainly not least was the Vanilla Bean Crème Brûlée. As a bonafide crème brûlée connoisseur, I can assure you with certainty that Marlow’s is among the best I’ve eaten. Creamy and rich, but not cloying with a perfectly executed caramel crust:  bliss, sheer bliss!

Satiated and happy, we headed back to our cars to make our way homeward. As I was pulling out of the parking deck, I was pleasantly reminded that I would not have to pay a fee as the Midtown location has attached parking with FREE parking; a rarity in downtown Atlanta and just one more reason to go back.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.  

Publetters: You Can’t Spell Drink Without “Ink”

When was the last time you actually sat down with a pen and paper and wrote a letter; I mean really WROTE a letter, not just signed a card with a pre-printed sentiment? With email, texting, and of course, Facebook, the art of letter writing has gone the way of the dinosaur. In fact, most children today are unfamiliar with the term “penmanship.” Our own children never lost points on assignments due to poor handwriting even though their writing was often illegible.

By now, you are asking yourself, where is the food in this post? Isn’t this supposed to be a food blog? Okie dokie then! I recently had the opportunity to attend a Publetters' event at Meehan’s Public House on Peachtree Street, a classic tavern just across the street from the America’s Mart where the Gift Show was hosting greeting card companies and their representatives. In a back room of the pub, every table was full and each pint had a sheet of paper next to it with personal scrawls and prose. We chatted and noshed on mini spring rolls and Irish banger corn dogs between paragraphs as we wrote.

What are Publetters? I am so glad you asked. Publetters is a project started by Mike McGettigan of Trophy Bikes in Philadelphia. "It's my contention that anyone can write a decent letter in the space of two drinks," he says. He found the older he got, the more he desired to make authentic connections with people; letter-writing accomplishes that. CasaPapel (also of Philadelphia) are the sponsors of Publetters, providing gorgeous posh stationery and cards at no charge to writers.

A couple of hours and beers later, we stamped our letters and said goodnight to our hosts. We left feeling lighter after the catharsis of a good writing session. Paper letters are REAL and they last. McGettigan is correct; in the time it takes to empty a good drink, (or two), you can fill a page, fold it, seal a stamped envelope and make someone's day. If you are interested in hosting or sponsoring Publetters in your city, write Mike a note!

A Day in the Life of a Cupcake

At the beginning of every year, trend spotters make their predictions for the coming year. While there may be a few naysayers who disagree, the consensus seems to be that the cupcake craze is here to stay. This got us to thinking; what it might be like to be a cupcake for a day….

I start out in a bag. I have traveled hither and yon and finally arrived in a cool and arid room. I hear the sound of paper tearing as I am blinded by a fluorescent glow. A steady hand reaches in a carefully measures me as I am sifted into the bottom of a stainless steel mixing bowl. A metal paddle is lowered into the bowl where I am being mixed with other dry ingredients. Next, I feel cool moisture, as eggs are added, and then gooey density as the creamed butter and sugar are added to the mixing bowl. The paddles of the mixer whip me into a smooth batter. I feel a sense of buoyancy as air bubbles build throughout my mixture.

I am scooped into a cute little paper cup and nestled with my siblings in a pan fashioned with special sections just for us.  I'm just settling in when I hear a distinctive “ding,” which must be important as there seems to be a flurry of activity in the… What was the word they used? Oh yeah, kitchen.

Suddenly the pan in which we are sitting is being lifted, and I hear the sound of metal against metal. We are in some sort of box with a window. Is it hot in here, or am I just nervous?  No, it is hot; very hot! I feel myself rising: inflated, elevated, as a crust begins to form on my topside. “Hey, are you watching out there? I'm getting a little brown on top.” I hear another sound, this time it’s a “beep,” and the next thing I know we are being swiftly taken from the hot box. Whew, the feeling of cooler air and return of the fluorescent glow. I hear the mixer again. I hope it's not for me.

My brethren and I have been taken from the muffin pan and relocated to a counter. There seems to be a renewed flurry of activity. Excitement fills the air. I hear the baker say, “Now comes the fun part!” I feel a comfortable weight on my top as something creamy is being piled on. Is this what it feels like to go to a salon? I certainly feel spoiled, as I am being frosted and decorated. A quick peek in the reflection of the adjacent window reveals my embellishments. I am fabulous if I do say so myself!

I'm placed on a platter, just before I hear a terrible splat. One of my cupcake cousins has hit the floor; a sacrifice to the baking Gods. The sound of a dog licking the remains tells me that my comrade has not died in vain. I am set out amidst a chorus of “Oooohs” and “Ahhhhs” from the awaiting audience. No sooner has the platter hit the table when I am swept up by determined hands, my pretty paper dressing cast aside. I feel exposed and anxious with anticipation. This is what I was made for, this final moment. I hope I am all that he wished for! The last sound I hear, “Mmmmmm….” Yes I was.