Terrific Tabbouleh Salad

We have been making a concentrated effort to eat healthier foods and more beneficial grains. Bulgur wheat often gets a bad rap as being tasteless and gravelly, but when properly hydrated and dressed, it can be spectacular. We absolutely adore this salad especially when the garden is exploding with fresh tomatoes, cucumbers and fresh herbs. We like to use scallions instead of onions for their milder flavor. Tabbouleh makes a wonderful addition to traditional Middle Eastern grilled lamb with tzatziki sauce and warm naan.

1 cup bulgur wheat
1 cup water
1/2 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
1 clove garlic, finely minced
1/3 cup scallions, chopped
2 cups tomatoes, chopped
1 1/2 cups cucumbers, chopped
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, chopped
Salt and black pepper, to taste


Place the bulgur wheat in a large mixing bowl. Bring the water to a boil, add salt and stir to dissolve. Pour the salt water over the bulgur and let it sit for 30 minutes, or until all of the water is absorbed. The wheat kernels will double in size and get lighter.

While the bulgur is soaking, mix lemon juice and olive oil in a small bowl and add the garlic and whisk together. Pour the dressing over the bulgur and stir to fully coat. Add in the scallions, tomatoes, cucumbers, parsley, and mint. Stir until fully combined. Season with salt and pepper, to taste and refrigerate to chill until ready to serve. The tabbouleh salad will keep in the refrigerator for several days.

Patriotic Zucchini Slaw

While it may not be red, white or blue, it is hard to imagine a 4th of July cookout without potato salad or slaw. This year we have a serious overabundance of zucchini, so instead of cabbage, we are using the courgettes. I use two different dressings here because I find that some people prefer a vinegar-based dressing (Dom), others like mayonnaise (me).

So whether you like your slaw tart and sweet or rich and creamy, we have you covered. We like the appearance of precisely julienned zucchini for our slaw, yet you can save yourself a lot of time and trouble if you just toss the squash in the food processor with the grating attachment; it tastes exactly the same.

4 medium zucchini (and/or summer squash), unpeeled, cut into 2-inch julienne
1/4 cup fresh herbs, finely chopped
Large pinch of poppy seeds (optional)

Tangy Dressing:
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to a week.

Creamy Dressing:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

To dress your slaw, combine the zucchini, herbs (any combination of herbs that you like can be used: parsley, basil, thyme, etc.), and poppy seeds (which I really like) in a large bowl. Drizzle the slaw with your preferred dressing and toss to fully mix. Season with salt and pepper to taste and refrigerate a little while to chill it. Serve with in a few hours to prevent excess weeping and sogginess.

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.

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.