Being Your "Best Self" and a Pumpkin Facial

We are so honored and thrilled to have been named Best Self Atlanta Magazine’s “Best Local Food Blog” for 2015. We are very thankful to all of you for your support and readership.
In writing this post, we have talked a lot about what being your “best self” really means. This blog has never been about fitness or dieting, and we have not hung out a shingle claiming to be life coaches. For us, being your best self simply means:

• Being True To Yourself: Be introspective and don’t let others define you for the sake of acceptance. It is OK is have an opinion that doesn’t jive with your co-workers or friends. Listen to your body, follow your heart and trust your instincts. At the end of the day, you are the one with your head on the pillow trying to sleep at night. 
• Being True To Your Family And Friends: Accept them as they are, as individuals, unconditionally. Be loyal, kind and forgiving. Share your honest opinions. Be genuinely happy when they receive, or achieve something that you truly desire. And, as important as it is for you to be there for them, sometimes you have to be willing to let them be there for you.
• Maintaining A Healthy Diet: We are not registered dietians and every recipe on this blog is NOT non-fat, gluten-free, low carb or otherwise alimentative. A healthy diet includes eating a well-balanced variety of nutritive foods. Eat foods that are the best quality that you can afford: fresh, organic, natural, fewer preservatives, less artificial ingredients. Eat foods that are less healthful in moderation. It is OK to splurge and have a slice of coconut cream pie, just don’t eat the whole pie! (Believe us, we KNOW how hard this can be!)
• Keeping Your Body Strong: Walk. Run. Ride your bike. Don’t stop moving. Research shows that regular exercise extends your life whether you are of normal weight, overweight, or obese. 
• Learning From Your Mistakes: What is the definition of insanity? Doing the same thing over and over and expecting different results. If you make a mistake, own it, fix it and grow from it. That is the definition of experience. Make failure your best friend. Let it tell you where you go wrong so you can start-over from a smarter perspective.
• Trying New Things: Don’t get stuck in a rut. Expand your mind and your palate. Be brave! Learn how to crochet or study a new language. If you always read fiction, try a biography. If you've never tried sushi, give it a go, you might even like it. Do the Sunday NYT crossword puzzle in ink. Play dominoes or learn backgammon. Never stop increasing your knowledge and exposure. 
• Letting Go Of Anger: This is by far the most difficult task on the list. We all hold grudges over the times we have been betrayed, cheated, hurt or wronged in some way. You can’t know the amount of effort it is taking and stress it is causing in your life until you allow yourself to let it go. Remove the negative from your life. Use that energy to focus on the positive and what you can do today to be happy!
• Getting Your Rest: This sounds like a no brainer, but sleep is the first thing you sacrifice when you are overworked or overscheduled. Know your limitations. Drinks with friends, dinner with colleagues and going dancing with hubby after a long grueling day might not be the best plan. Don’t be afraid to say, “No” and go home to have some chicken soup, do some laundry, give yourself a facial and catch up on your favorite TV shows.

Just as in cooking, using healthy ingredients in other areas of your life is important too. Using natural ingredients for your skin and hair adds to your overall health. With a little research, you will be shocked at how many DIY all natural (and inexpensive) skin and hair treatments you can make at home. A good example is this super nourishing facial made with a little leftover pumpkin from making that iconic pie. Packed with zinc, antioxidants, and vitamins, pumpkins protect your skin from wrinkles and age spots. An egg adds nourishment and a subtle tightening effect to sagging skin, and a few teaspoons of honey has antibacterial properties that prevents breakouts and seals in moisture.

Pumpkin Face Mask
¼ cup pumpkin puree
1 egg
2 teaspoons honey

Whisk ingredients together until completely combined and smooth. Slather the mixture over your face, and relax for 15 to 20 minutes. You will be surprised at how the mask dries and tightens like a commercial product. Rinse and lightly exfoliate to reveal a brighter, firmer, smoother complexion. This is particularly indulgent after that long overscheduled day!

Thanks again for following along. We genuinely appreciate your readership and hope this inspires you to be your “Best Self”!

Complete Thanksgiving Menu Planner

With Thanksgiving a week away, we are all in menu planning mode. As one of the biggest, if not the absolute biggest food holiday, we thought we would make it easier for you by compiling a round-up of some of our favorites, old and new. Last year we published a Thanksgiving e-cookbook with some Thanksgiving ideas, but this year we have gone a step further and expanded the list to include 40+ recipes with some morning noshes, turkey tips, condiments, side dishes and desserts. Many of them are healthy and some are a bit more indulgent. We even added a few ideas for what to do with those turkey leftovers.

Cranberry Financiers
Pumpkin Chestnut Scones
Mug Muffins
Pumpkin Cranberry Bread
Baked French Toast

Turkey Preparation:
     • Brining
     • Stuffing
     • Trussing
     • Barding
     • Butter-crisped Roasting

Two Cranberry Sauces
Pear Cranberry Chutney
Cranberry Zinfandel Conserve
Chardonnay Rosemary Jelly

Jalapeno Cornbread Muffins
Boston Brown Bread
Cream of Peanut Soup
Corn Pudding
Potatoes Fondantes
Bacon-braised Brussels Sprouts
Curried Cauliflower
Swiss Chard Gratin
Roasted Beets
Mashed Potatoes with Love
Broccoli with Lime Dressing
Charred Cabbage
Rice-stuffed Tomatoes
Green Beans Gremolata
Sorghum Caraway Carrots

Apple Crostada
Hasty Pudding
Chocolate Pecan Pie
Peach Almond Galette
Gingerbread Cake
Sweet Potato Pie
Bread Pudding
Pineapple Cranberry Cobbler
Pumpkin Crème Brûlée

Bobbie Sandwich
Turkey Enchiladas Verde
Turkey Jambalaya

We are honestly thankful to our all al loyal readers! Enjoy your Thanksgiving Holiday!

Get Green with the OrganicGirl Flavor Craze

This is the time of year when our garden looks so sad. The tomato plants are shriveling and the peppers look like straggly weeds. The lettuces, kale and chard have been planted but it will be weeks (nay, months!) before they are ready to be eaten. Finding fresh, organic produce sounds simple, but is no easy feat. We have been buying OrganicGirl arugula and romaine hearts at our local Publix, so we were thrilled when they reached out to us and asked us to try their new salad mixes and dressings, we did not hesitate!

Our goodies arrived in a refrigerated box in which we were excited to find full-sized versions of their products. Their new “Peppergreens” has arugula (our favorite), baby mustards, cress, baby spinach, baby chard and other seasonal greens with a peppery kick. The “Sweet Pea” mix contains sweet pea shoots, baby green romaine, tango, baby oakleaf lettuces, baby green bok choy, lolla rosa (which may vary by season). All OrganicGirl greens are triple-washed and it is obvious. The greens were super clean, fresh and crisp and both had amazing flavor. The Peppergreens really do pack a spicy punch that was an excellent complement to a pre-game BLT. Conversely, the Sweat Pea mix has a great crunch and is indeed a bit sweet with the addition of the pea shoots.
OrganicGirl is a small group in California's fertile Salinas Valley who strive to offer the very best quality produce done the right way which means unique approaches to organic growing, triple washing their greens, and using earth-friendly 100% recycled plastic packaging. It also means no synthetic pesticides, growing and selecting only the very best quality produce, and getting products to the stores as quickly as possible to ensure ultimate freshness.

In addition to the gorgeous greens, we also received bottles of each of OrganicGirl’s new Salad Love Vinaigrettes: Fresh Tomato Italian, Kale Parmesan, Lemon Agave, and White Cheddar. Believe me when I say it was nearly impossible to decide which to try first! We went with the Lemon Agave (vegan) made with fresh lemons and lemon puree which originally we tried on the Peppergreens and WOW what a great combo! The contrast in flavors was absolutely perfect, spicy, tangy and a little sweet. We later served it over goat cheese for a healthy snack which was zesty and refreshing.

The vibrant green of the Kale Parmesan was so enticing, we opened that next. We had some leftover roasted cauliflower which rather than reheating, we tried cold with the vinaigrette drizzled on top. Again, WOW! With two of the top ingredients (kale and spinach) being #1 and #5 on the Aggregate Nutrient Density Index (ANDI), we added extra nutrients to an already healthy vegetable dish.

The Tomato Italian made with Roma tomatoes, fresh basil and Parmesan, was wonderful over the Sweat Pea mix and was soon devoured on pizza night as a dipping sauce for leftover crusts. And, last but certainly not least (especially in the flavor department) was the White Cheddar. Initially we were hesitant to open this bottle, thinking it would be the least healthy (and most caloric), but with only 60 calories per serving and only five grams of fat, we used this in place of blue cheese dressing on a wedge salad. We may never go back to blue cheese dressing. Ever. And with Buffalo chicken wings – Awesome!


You don’t have to wait until next Spring to have fresh organic salad greens or fresh produce to make homemade dressings. You can head over to your local store (in Atlanta, head to Publix or Whole Foods) and pick up OrganicGirl products with the knowledge that they are produce-based, non-GMO, gluten free, contain no corn syrup, vegetarian and of course, organic. It doesn’t get much fresher than that!

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

Thanksgiving Back with Woodbridge by Robert Mondavi

This is the time of year when we are all planning our Thanksgiving feasts right down to the wine we will serve. While we are celebrating all we have to be thankful for, there are many less fortunate people with limited resources who will struggle to afford a Thanksgiving feast. With this in mind, the folks at Woodbridge by Robert Mondavi continued Mondavi’s legacy of charitable giving and Woodbridge’s involvement in the Atlanta community by donating 250 turkeys to the Atlanta Community Food Bank to feed local Georgia families in need for the Thanksgiving season.

Kristin O’Donnell, Atlanta-area Marketing Manager, and her team of “Thanks Giving Back” volunteers arrived early on November 5th to the Atlanta Community Food Bank to unload the turkeys in an assembly-line fashion. “We are excited to be able to make this donation which is just one of our many initiatives dedicated to helping fight hunger on both national and local levels through contributions to local organizations,” said O’Donnell who added “While Woodbridge aims to give back to the community year-round, it is especially important during the holiday season as families and friends gather together to give thanks.”

In addition to Woodbridge’s “Thanks Giving Back” program, they have also created a Woodbridge Harvest Wine Set for which all proceeds will be donated to AmpleHarvest.org. Inspired by the giving spirit of the harvest and the holiday seasons, these limited edition kitchen sets featuring an apron, potholder and wine tote are on sale through December 31st and are available on Amazon.com for $35. These Harvest Wine Sets are the ideal holiday or hostess gift for the wine lover or chef in your life, and a gift that truly keeps giving with all proceeds donated to the charity and helping support those in need by providing struggling American families with fresh fruit and vegetables from local gardens.

The set was designed to match the label of the newly launched Woodbridge by Robert Mondavi Harvest Spiced Red Blend that embodies fall harvest flavors ($6.99 at major grocery stores nationwide). This limited edition red blend can be served at room temperature or warmed and served with an orange peel garnish to create a delicious mulled wine perfect for the holidays. You can also make the most of the season’s flavors with a batch of Harvest Spiced Punch, the perfect cocktail for get-togethers with friends and family.

Source

Woodbridge Harvest Spiced Punch
 2 bottles (750 mL) Woodbridge by Robert Mondavi Harvest Spiced Red Blend
1 cup orange liqueur (we prefer Triple Sec)
1 cup fresh orange juice
1/2 cup pomegranate juice
1 tablespoon lemon juice
4 cinnamon sticks
1 orange, sliced into 5 rounds
1 lemon, sliced into 5 rounds
Seeds from 1/2 medium pomegranate

Combine wine, orange liqueur, orange juice, pomegranate juice, lemon juice and cinnamon sticks in a large punch bowl. Refrigerate for at least 4 hours. Just before serving, add orange and lemon slices, and sprinkle pomegranate seeds over top. Serve over ice, and enjoy!

Tavernpointe at Home in Midtown

We recently had the pleasure of visiting the new Tavernpointe located in the One Peachtree Pointe building in Midtown with members of the Atlanta Food Blogger’s Society. Tavernpointe is the newest culinary venture for Chef Drew Van Leuvan. This midtown neighborhood eatery (in the space formerly occupied by La Pietra Cucina) offers classic cocktails, a full wine cellar and a rotating selection of 16 local and domestic draught beers. Tavernpointe’s chef-driven menu includes items such as Smoked Peruvian-Style Chicken, Grilled Waygu Skirt Steak & Fries and Broiled Lobster Scampi with ingredients sourced from local farms.

Before sitting down to a sampling of menu items, we were allowed a quick tour of the kitchen with homemade bread rising in the back and giant carboys of housemade Ahi pepper sauce aging on the counters. Once seated the platters of smoked ruby beets and marinated golden beets, served with seared Bucheron cheese, sliced avocado, crushed dried strawberries and hazelnuts, balsamic drizzle and micro greens were set on the table. The flavor of the smoked red beets was the highlight of this dish.

Bowls of potato gnocchi with roasted mushrooms, white truffle oil, parsley, parmesan, and topped with toasted bread crumbs came next. The gnocchi were perfectly delicate and the mushrooms were delectable. Next came the Georgia shrimp and Geechie Boy grits with tasso ham, sweet onions, and pickled okra in poblano pepper broth followed by signature beef & bacon meatballs served over Geechie Boy grits with spicy tomato ragu and parmesan.

Even though our stomachs were reaching full capacity, along came plates of Georgia pecan fudge pie with chocolate crust, and Four Roses Bourbon ice cream, and a sticky toffee stack cake layered with apple butter and topped with brown butter ice cream.

It was a real treat to catch up with our blogger compatriots for this wonderful dining experience. If you are looking for a place in Midtown to have a few drinks and great food, head over to the new Tavernpointe at One Peachtree Pointe. It’s in a great location, the atmosphere is relaxing, the food is good, and the service is very friendly.

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

Savory Spice Club and Spanish Pinchitos

A pincho is a traditional tapa eaten in bars in Northern Spain. Pinchos are especially popular in the Basque region where they have a strong socializing component, and are usually regarded as a cornerstone of the local culture.

While the pinchos are related to Spanish tapas, the primary difference is that pinchos are served on a skewer or toothpick. In fact, the word pincho literally means "thorn" or "spike." In many bars, these snacks are served on self-serve platters and placed on the bar. Patrons keep the toothpicks to tally their bills at the end of the evening.

"Pinchitos" are a type of pincho that is prepared on a skewer similar to "kebabs." Pinchitos are typically made of diced pork or chicken that has been marinated with herbs and spices. Special spice mixes to make pinchitos are sold all over Spain, however, it can be quite difficult to find spice packets in the U.S…

So imagine my surprise when I received my first month’s delivery from Savory Spice Shop’s new Spice Club and found a packet of Southern Spain Pinchito Spice and a packet of Aleppo pepper along with a recipe card with detailed instructions and gorgeous photos of the completed dish. The Pinchito Spice blend adds a Spanish-influenced curry flavor to whatever you're using it in. It works both as a marinade for the meat and as a dipping sauce for the grilled kebabs.

The Savory Spice Club delivers a spice-of-the-month to your mailbox with new flavors & unique recipes that will inspire you to think about seasonings in a new light. Choose from three options depending on how many spices and recipes you want to receive for the year. The monthly kits are perfect for any level of home cook or spice lover and are enough to make a meal that will generously feed four people.

For Sauce:
2 teaspoons Southern Spain Pinchito Spice
1/2 cup plain yogurt
3 teaspoons lime juice
1/2 teaspoon crushed Aleppo chiles

For pinchitos:
2 tablespoons Southern Spain Pinchito Spice
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 lb. beef, pork, lamb, or chicken
Choose at least 2 of these veggies:
       8 oz. white mushrooms
       2 bell peppers (any color), cubed
       2 small zucchini or squash, thick slices
       1 red onion, cut in wedges
       1 teaspoon crushed Aleppo chilies

Source

For sauce: Whisk together all sauce ingredients and refrigerate until ready to serve pinchitos.

For pinchitos: Soak some bamboo skewers in water for 30 minutes or longer. Then in a gallon-size zip top bag or other sealable container, thoroughly combine Pinchito Spice, vinegar, and oil. Add meat and toss to coat all pieces with marinade. Refrigerate for 1 to 4 hours.

Preheat grill to medium-high. Thread skewers with alternating meat and veggie pieces. Grill 5 to 7 min. per side, or to desired doneness. Transfer skewers to a platter and sprinkle with crushed Aleppo chilies to taste.

As a meal, serve over a bed of rice and drizzle with sauce. As an appetizer, serve on smaller skewers with sauce on the side for dipping.

For a vegetarian option: Use 14 oz. extra firm tofu or 1 lb. eggplant in place of meat. For eggplant, sprinkle cubes generously with salt and let sit in a colander for 30 min. to remove excess moisture before marinating. And, for a vegan option: simply use a non-dairy yogurt for the sauce.

Not sure about committing to a 6- or 12-month spice club membership? We are giving you a chance to try two of Savory Spice Shop's signature spice blends: Georgia Boys Rib Rub and Georgia Peach Spice! Enter to win below:

Recipe for Spanish Pinchitos with Yogurt Lime Dressing created by Mike Johnston, Savory Spice Shop founder

While we received complimentary spice packets from Savory Spice Shop, we received no additional remuneration. The opinions included herein are honest and unsolicited. 

Cooking with ALDI: Sautéed Pork Chops with Cider Sauce and Apple-Infused Carrots

We love a challenge. So, when the folks from Bon Appétit magazine reached out to us about preparing a quick and tasty meal for a family of four for under $10 using ingredients purchased from ALDI, we jumped at the chance. After reading Chef Mary Nolan’s ALDI-inspired recipe for Prosciutto-Wrapped Chicken with Roasted Cauliflower, we were anxious to get started creating our meal.

I had visited ALDI once, but had not “shopped” the store before. I was glad I remembered a quarter for the shopping cart deposit before I went in ready to do my research. Our local ALDI store is not very large. It has wide aisles with minimal shelving and stock in boxes which I’m sure helps keep overhead and staffing costs down. There was a nice selection of items, all very neatly displayed. I headed first to the meat department, knowing from experience that would be the most expensive part of the meal. I compared the prices of beef, pork, chicken and frozen seafood. Wanting to make a seasonal meal, I decided on a family pack of eight pork chops.

I got a bit distracted in the home goods aisle with all of the bargains on small appliances (a crockpot for $20 – awesome!), storage items and even Halloween costumes. After finding a bottle of Nature’s Nectar 100% apple juice, I chose a recipe of sautéed pork chops with an apple cider sauce for which we would also need some oil for the pan and some seasoning for the pork.

I then headed to the produce section to find fresh vegetables to serve alongside the chops. There were some good-looking acorn and butternut squash, as well as bell peppers and cucumbers. I opted for baby carrots that I could boil in some of the apple juice and found some boxes of Rice Bowl brand rice pilaf that would round out the meal nicely. As any busy home cook knows, having all the elements of a meal done at the same time can be a bit tricky, All of these dishes are easy to prepare the same 30-minute time-window.

I headed to check out with my items where I was greeted by a sweet clerk who kindly reminded me that ALDI only accepts cash, EBT, or debit cards. We chatted as I packed the reusable bags I had brought with me. A quick and painless checkout experience always leaves me with a good impression of any store; my ALDI did not disappoint.

Our meal should take about 30 minutes to prepare. We recommend starting with the rice pilaf as it takes the most time to cook and requires the least amount of effort. Just like preparing plain white rice, boil the prescribed amount of water and follow the package directions. The pilaf will steam while you cook the pork and carrots.

Apple-infused Carrots
2 cups Peter Rabbit Farms baby carrots
¾ cup apple juice
Pinch of salt
1 teaspoon vegetable oil

Bring apple juice and salt to a boil and add carrots, simmer carrots until crisp-tender, about 8 to 10 minutes. Drain off excess liquid and add the oil to the carrots. Toss to coat and leave them covered in the pan until ready to serve.

Sautéed Pork Chop with Cider Sauce 
4 pork chops, 1/2 to 3/4-inch thick
¼ teaspoon Stonemill Steak seasoning (or other seasoned salt)
1 tablespoon Carlini pure vegetable oil
1 cup apple cider or juice

Sprinkle one side of the pork chops with seasoned salt. If you are using the ALDI brand “Stonemill Steak Seasoning“ be aware that it is a bit spicy, but it lends a very nice kick to the cider sauce. In 12-inch skillet, heat oil over medium-high heat. Add pork chops to the pan and cook uncovered for 3-5 minutes depending on the thickness of the chops. When the chops are opaque and browned on one side, flip to the other side and brown. The chops are done when the flesh is opaque and the juices are clear. At this point, remove the chops to a plate and cover with foil to keep warm.

Add cider to the skillet and bring to a boil, stirring constantly to loosen browned bits from bottom of skillet. Simmer uncovered, stirring frequently, until the liquid is reduced by more than half and is thickened. Add the chops back to the pan and thoroughly coat with the cider sauce. Serve the chops with pilaf and apple-soaked carrots.

This delicious home-cooked meal for four under $10 will definitely help to keep your budget on track. We hope this menu will inspire you to head to your nearest ALDI to find everyday essentials that won’t break the bank.

Disclosure: We received ALDI gift certificates in exchange for writing this blog post. While this post is sponsored, the opinions included herein are honest and unsolicited.  

Leftover Hack: Stuffed Peppers

According to United Nations Environment Programme, 30-40% of the U.S. food supply is wasted, equaling more than 20 pounds of food per person per month. So in celebration of World Food Day (held annually on October 16th), we are sharing one of our favorite ways to turn leftovers into a delicious second meal.

Peppers are an inexpensive and plentiful vegetable option and make a wonderful vessel for stuffing. In addition, peppers are rich in vitamins A, C, and K, which help prevent cell damage, cancer, and diseases related to aging, support immune function, and inflammation caused by arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps prevent cell damage.

5-6 large peppers (bell, poblano, Anaheim)
4 cups leftover cooked grains and/or vegetables
1-2 cups sauce (optional)
1 cup grated cheese (optional)

Preheat the oven to 350ºF.  Prepare the peppers by cutting the stem out creating a bowl shape. Remove all seeds and membranes from the peppers. You can reserve the tops for decoration if you choose.

Prepare your filling. The best fillings are leftover rice dishes like jambalaya, paella, quinoa, couscous, or farro which can be stretched with leftover vegetables like potatoes, squash, corn, beans, etc.

Fill the peppers with your leftovers being careful not to overstuff them. Place the stuffed peppers in a greased baking dish. If you have leftover tomato sauce, gravy or even soup, you can ladle ¼ cup over each pepper and sprinkle the top with some grated cheese (cheddar, Monterey jack, feta, goat cheese or Parmesan) if you so choose. The sauce and cheese are not necessary, but  are another way to punch up your dish.

Bake the peppers on the middle rack of your oven until the peppers are tender and browning and the filling is heated completely through, about 30 minutes. Remove the pan from the oven and allow peppers to cool before serving with a simple fresh salad.

Celebrate World Food Day by toasting to the farmers that work hard every day to ensure that our food is grown with care and is healthy for us to eat and post a picture of yourself with your glass raised and include a personalized toast as your status or tweet on Facebook or Twitter with #ToastAFarmer and #WFD2015. And, continue to look for more easy and fun tips to prevent food waste at home.

Party At Ponce Returns

What was once an amusement park called “the Coney Island of Atlanta,” and the original home to the “Atlanta Crackers” baseball team, has been transformed into the mixed-use, urban “destination” known as Ponce City Market. Jamestown Properties has made unprecedented progress in the historic rehabilitation of the 2.1 million square-foot property that was Atlanta’s first Sears retail store (which later became Atlanta City Hall East in 1991.)

Returning after four years, Party At Ponce was held on Saturday to celebrate the opening of the first venues in the hip intown market. Guests enjoyed private access to the property’s curated retail selection, which includes Anthropologie, Williams-Sonoma and West Elm. In addition, James Beard Award winning and nominated chefs Anne Quatrano, Linton Hopkins, Sean Brock, and Hector Santiago were on hand to share tastings from their new restaurants located in the market. Restaurant bites featured at the party were:

• Dubs Fish Camp – Roasted Oysters with Brown Butter and Corn Fritters
• Minero – Charcoal Grilled Chicken Wings doused with Valentina Sauce
• Hop's Chicken – Fried Chicken Wings with Frim Fram Sauce
• Biltong Bar – Naturally-cured, Air-dried Biltong (Beef Jerky) with South African Spices
• Jia Sichuan – Spicy Noodles with Chopped Scallions and Roasted Peanuts
• El Super Pan -  Serrano Ham, Manchego, Almond-Date Spread, Arugula, And Piquillo Pepper Agridulce On Spanish Foccacia
• Simply Seoul Kitchen – Spicy Korean Pork Bulgogi Rice, Shishito leaf and White Radish Kimchi
• Honeysuckle Gelato - Maple Gelato with Blueberry Syrup and Graham Cracker Crust Wedge
• Brezza Cucina – Kale Salad with Anchovy Dressing and Mollica
• Boti Indian Street Grill – Lamb Kofta, Chaat Slaw, Caramelized Dates and Mint Chutney
• Farm to Ladle – Tomato Basil Chocolate Chip Cookie Bisque

And to cap off the evening, Atlanta’s most popular folk rock duo, the Indigo Girls, and singer-songwriter Shawn Mullins once again took the stage eclipsing their previous performances along with singer-songwriter David Ryan Harris for a series of rockin’ performances under the glow of the big neon sign.

Advice for Judging a Chili Cook-off

I had the honor of serving as a judge for the 4th Annual Brookhaven Chili Cookoff yesterday. I arrived early to the sight of a tent village with chili-scented steam billowing overhead. With no further ado, I was shown to a table and asked to rate the chili (and Brunswick stew) samples of 18 of Atlanta’s top restaurants including There Brookhaven, Smokebelly BBQ, Seven Lamps, and Farm Burger from 1 to 10 with ten being the best. I was quite happy that I had done some homework before my stint. According to the experts, chili should be judged on the following criteria:

• Color – The chili should look appetizing. 
• Aroma – The chili should smell good. The aroma is usually a good indicator of the taste.
• Consistency - Chili should have a good meat to sauce ratio.  It should not be too thick, watery, grainy, lumpy, or greasy.  
• Taste – The chili should taste, well, like chili. And, it should taste good. This is THE most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominate. And, contrary to what most Texans believe, it should not be so hot that you cannot taste the other flavors.
• Aftertaste - The aftertaste or bite is the heat created by the various types of spices and or peppers.

While judging by taste is always going to be subjective, the goal of any judging process is to limit that subjectivity as much as possible. The Brookhaven Chili Cookoff also gives a “People’s Choice” award for the crowd-selected favorite. Each attendee is given a token to vote for their chosen chili.

The following insights might be helpful in selecting your favorite chili or on the off chance you are ever asked to judge an informal cookie bake-off in your friend’s kitchen or ribs at your neighborhood cookout.

1. Consider taking a Gastric Acid Secretion Inhibitor. Many OTC antiflatulents (e.g., Beano, Gas-X, Zantac) need to be taken in advance of eating so be sure to read the label carefully.
2. Eat Before You Judge. This sounds counterintuitive, but it is easy to confuse being famished with genuinely liking something. Have a light breakfast or lunch before the judging begins.
3. Pace Yourself. This is easier said than done. Take a small bite of each entry. If it is forgettable with no chance of making it to the winner’s circle, abandon ship and move on to the next. Judge each chili on its own merit.
4. Cleanse your palate. After each tasting take a sip of water, beer, or milk (best for neutralizing the effects of capsicum in chilies). Plain saltine crackers are good cleansers as well. 
5. Be candid, be consistent, and be decisive. Don’t be ashamed to be honest. You were selected to be a judge, so your opinion counts. Make notes in the margin to help you remember if needed. No one else is going to see them accept the guy tallying the scores. 

And mark your calendars now for Saturday, October 8, 2016 for the 5th Annual Brookhaven Chili Cook-Off!

Easy Peasy Lemon Posset

I admit it. I have a sweet tooth; an insatiable one actually. Since we are trying to watch our weight, I avoid keeping treats in the house to escape temptation. Tonight the cravings were so bad, I went rummaging through the pantry (dried beans, sugar), the freezer (peas, pizza pockets), and the fridge (kale, radishes, lemons, a little leftover cream and parmesan). I was desperate, so I took to the internet. This is the part where I say, “I love Google!” I entered sugar, cream and lemon in the search bar and found posset. Of course, I had forgotten about this old-school gem!

In Merry Olde English days of yore, a posset was a drink made from hot milk laced with ale or wine and spiced. It was popular in the Middle Ages as a remedy for colds and minor ailments and a sleep-aid. In the early 17th century, a drug-laced posset was employed in Shakespeare's Macbeth to knock out the guards outside Duncan's quarters.

Using just three ingredients, it seems almost magical, and sets up almost immediately. The wonder of food science in front of your very eyes makes this a quickest, easiest dessert, like ever. Curdled cream becomes a thickened, creamy dessert; similar to lemon curd or key lime pie.

1 cup heavy cream (whipping cream will work too)
1/3 cup sugar
Juice and zest of one medium lemon
Nutmeg (optional)

In a small saucepan, heat the cream and add sugar, stirring to dissolve. Bring the cream to a low boil and continue to boil for 5 minutes (give or take). Watch the heat very carefully and don’t let the cream boil over.

Remove the cream mixture from the heat and stir in lemon juice and zest. Let the posset cool for about 10 minutes before pouring into ramekins. This custard is very rich, so I recommend using smaller dishes. I used these proportions (which makes two nice servings) because I only had 1 cup of cream leftover from another recipe, but this formula can be very easily doubled, tripled, etc.

Refrigerate until set. Depending on how thick you want the pudding, it may take up to 2 hours. Top with a sparse grating of nutmeg (sounds a bit odd, but it’s quite a good match). It is traditional to serve with shortbread cookies, but sadly there were none in the pantry.

10 Tips for Taking #FoodPorn Photos on Your Smartphone

Today, we are taking a little break from our regular cooking (and eating) regimen, to bring you some food photography tips. For the first time, this year Taste of Atlanta is sponsoring a #FoodPorn Photo Patrol in The Kitchen Workshop. Festival-goers will receive expert tips and tricks for taking a drool-worthy photos of their food. The photo patrol is made up of skilled photographers and influential food bloggers who will be on-hand during each seminar to offer valuable insight for capturing that perfect photo of any delicious dish. Believe it or not, I was asked to help with this new venture. In preparing for my session, I put together a list of my top tips and tricks:

1. Keep Your Lens Clean – Duh! This may sound like a no brainer, but your smartphone is a workhorse. You take calls, text, and post to social media all the while taking your phone in and out of your pocket or purse. The lens gets gunky without you even realizing it. One good swipe with a soft cloth is usually enough to remove smudges and dust.

2. Use Basic Composition Rules - Follow the “Rule of Thirds.” No, it is not another "Game of Thrones" variant. This is a tried and true method to ensure your pictures are balanced. Imagine your phone screen divided into a grid of 9 squares (3 by 3); your smartphone may even have an option to display this grid right on your screen. The idea is to place your subjects along those grid lines or at the points where the lines intersect.

3. Minimize Clutter - If that spoon, napkin or busy background doesn’t add to the photo, it detracts from the photo. If you choose to accessorize your photo, use muted colors and tones that do not distract from the focal point. Plain white plates are the best option for showing off your meal and readers can see what the food actually looks like.

4. Take Photos Under Natural Light – Okay, so this is not ALWAYS possible, but you should avoid using your camera’s flash unless absolutely necessary. Move around to find the best light source. Don’t feel confined to taking photos in your kitchen. Experiment with using a flashlight to backlight your pictures for a different lighting effect and to reduce shadows.

5. Get Close But Not Too Close - Focus on what is most important in the shot, but don’t zoom in so much that viewers can’t tell what the food is. Getting close is not the same thing as using the zoom. We have never had much success with zooming on a smartphone. Zoom tends to be out of focus It is always better to crop than to zoom.

6. Take Photos From Multiple Angles - Some plates of food look better from above, or from the side, or at a 45-degree angle. Try moving around the plate and taking photos at various angles so you can pick your favorite later. You can also change the angle of a picture when you edit as well to move the focal point or emphasize a point.

7. Edit, Don’t Filter – This will probably not be a popular tip with Instagram-loving millennials, but take some time to actually edit your pictures on your phone before uploading them to your blog post or social media channels. Trust us, it is worth the time and effort. There are dozens of photo editors available for iOS or Android phones. Find one you like and are comfortable with rather than using the over-used preloaded filters available on Twitter and Instagram.

8. When All Else Fails: Quantity Over Quality - When you are trying to take pictures of a dish you are actually preparing for a meal, all of these tricks sound great, but there is little time to shoot photos while pots are boiling over, kids are yelling, dogs are barking, and hubby is losing patience. It is much better to take too many pictures than to miss a shot altogether. This is when you just start shooting and hope to get something usable before everyone has eaten your blog post!

9. People, Yes People - Pictures of folks actually chowing down on tasty food are a good thing, but always be sure to get their permission before posting on your blog or social media sites. Try including photos of hands when your friends get tired of looking like pigs on your Facebook wall.

10. *Bonus* Backdrop Tip - At a restaurant, place a napkin or menu under the plate and alter the angle of the shot to get the restaurant name or even the name of the dish in the photo. This is especially helpful if you are at a food festival like Taste of Atlanta where you are photographing dishes from more than one source.

Don't forget to enjoy the view from beyond the camera screen. And, taste the food! You'll need to be able to describe it to your readers!

Eggplant Mutabbal Will Enthrall

We included one lone eggplant in our yarden, this year. It remains the stalwart producer in our otherwise fading collection of summer vegetables. To quote New York Times columnist, Mark Bittman, “It’s safer to label [eggplant] a food like no other, beloved and appreciated worldwide and deserving of respect, not as a meat substitute, but as a treasure in itself.” Agreed. Eggplant is pretty fabulous!

One of our favorite ways to enjoy eggplant is one of the easiest, the eggplant dip most Americans know as baba ganoush. However, what most people call Baba ganoush is actually “mutabbal.” True Arabic baba ganoush is a dish of cooked eggplant mixed with onions, tomatoes, olive oil, while muttabbal is made with eggplant, sesame, garlic, lemon, and frequently cumin.

Both are typically served with toasted naan or pita triangles. Whatever you may call it, this is an incredibly tasty spread that can be made in advance and improves if made a day or two in advance.

1 large eggplant
1 clove of garlic
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon sesame oil
½ teaspoon cumin powder
1 tablespoon fresh parsley, chopped
Kosher salt and freshly ground pepper

Preheat the oven to 350°F. Place the eggplant on a cookie sheet. The eggplant will ooze a bit so you should consider place it on aluminum foil. Bake for about an hour.

Remove the eggplant from the oven and let it cool. Once cooled, remove the stem and peel. The outer skin should slide off the flesh fairly easily. Cut the skinned eggplant in pieces, put in a bowl and mash them with a fork. Add the mashed eggplant, lemon juice, oils, and cumin and mash again with a fork until it's mixed well. If you prefer the dip to be more smooth, you can blitz all the ingredients in a food processor.

Taste the dip and add salt and pepper accordingly.  Garnish the mutabbal with the chopped parsley and serve with pita chips, toasted naan or crudité.

Char-mingly Good Cabbage

The term cabbage is a derived from the French word, caboche meaning "head." The cabbage family is large and includes kale, collards, kohlrabi, and Brussels sprouts. In years prior to local farmer’s markets and Whole Foods, most of America was relegated to mundane heads of white cabbage, which because it was wildly inexpensive, made it’s way to the dinner table far more frequently than anyone preferred. It was most often finely shredded and drenched in some sort of creamy sauce and served at every cookout ever. During winter months, it was boiled or braised and served with pork chops and ham or as sauerkraut served with sausages.

Had any of us known how outrageously delicious grilled cabbage was, it would have been a dinner time game changer. Grilling cabbage adds a smokiness and char in addition to caramelization that occurs when the natural sugars boil at temperatures above 300 degrees. The flavors run deeper and the sugars get sweeter. The blackened edges or “char” (the burnt bits), add yet another layer of flavor and texture.

1 head of cabbage
3 tablespoons olive oil
Juice of a lemon
2 teaspoons Dijon mustard
Sea salt and freshly ground pepper

The best way we've found to grill cabbage is to cut it into large wedges, leaving the core intact. This helps to keep all the cabbage leaves together as it grills, and gives you plenty of surface area for charring. The idea is to char the exterior on all sides while cooking the interior so that it is soft but not mushy with a tiny bit of raw crunch at the core. You want the edges get a little blackened, and the cabbage to be warmed through. Because it can be difficult to control, the exact temperature of the grill, it is important to pay attention to the smell and appearance before flipping the wedges over or removing from the grill.

While the cabbage is grilling, mix together the olive oil, lemon juice, Dijon mustard, and salt and pepper whisking until smooth and creamy.

For times when grilling is impossible or impractical, you can char your cabbage under the broiler of your oven. Set the broiler on high heat and place the cabbage wedges in a single layer on a baking sheet lined with parchment or foil. Place the baking sheet under the broiler and cook for about ten minutes or until the edges chars nicely. Remove the sheet from the oven and flip the wedges and broil for another 10 minutes or so to char the second side. Make sure you are running your vent fan, as there will be a strong smell as the outer leaves burn.

Once cooked and cooled, the wedges can be served whole (like a wedge salad with bleu cheese dressing and bacon bits) or sliced to make a chopped-style salad as we prefer. Even without dressing, it is pretty darn good with a smoky flavor that penetrates deep into its layers, with a great contrast between the nutty sweetness of the charred exterior and the fresh crunch of the center.

Slice the wedges into ½-inch strips and coat with the vinaigrette. Let the salad rest for a few minutes before serving to allow the dressing to saturate the cabbage.  Any leftovers can be refrigerated and served as a cold salad the next day and works well as a sandwich topping.

Classics Win at Atlanta Meatball Festival

Last Saturday, I headed out to Belle Isle Square in Sandy Springs for the second annual Atlanta Meatball Festival produced by Taste of Atlanta and hosted by Chef Linda Harrell of Cibo E Beve. Twenty two chefs were on hand under the big tent to share their best meatball creations in this "battle of the balls" where guests were each given a gold coin to use as a voting chip for our favorite meatball! Proceeds from the event benefit Second Helpings Atlanta, which is a social action non-profit serving as a conduit between food donors and the front line agencies which feed the hungry on a daily basis.

Of course, like most popular food items, many cultures claim to be the inventors. Case in point; the meatball is claimed to have been invented by the Chinese, Romans and the Persians and this year’s chefs certainly left no cuisine untested with their unique offerings like:

• Braised Veal Meatball with Kimchi, Scallions and Charred Orange Vinaigrette from 1Kept
• Lamb & Ricotta Meatball with Candied Garlic Sauce from 4th & Swift
• Masala Meatball from Bhojanic 
• Pork & Smoked Bacon Meatball with Honey Garlic Sauce from Community Smith 
• Smoked Duck Meatball with Collard Green Kimchi from Food 101 
• Turkey Poblano Meatloaf Meatball with Jalapeno Tequila Gravy from Madre + Mason
• Shanghainese Lion's Head Meatball with Vermicelli Noodles and Cabbage from Makan
• Fried Chicken and Champagne Meatball from Max's Wine Dive
• Toragashi Spiced Lamb Meatball with Pita Almond Crisp, Tomato, Shisa Tzatziki Sauce from One Flew South 
• Korean Dirty Rice Meatball from Rathbun's
• Smoked Duck Meatball with Fire Roasted Poblano Puree and Cotija Cheese Cream from Smoke Ring 
• Shrimp Meatball with Thai Coconut Curry and Jasmine Rice from STK Atlanta 

Even with all the innovative and original presentations, I couldn’t help but be attracted to the traditional sauce-smothered, Italian-style meatball (25 years of marriage to an Italian perhaps?) thus my gold coin went to Davio’s whose classic delicate meatball doused with balanced, gentle tomato sauce is the genuine article and worthy of the name “meatball.”

I must not be the only one with this same penchant for a traditional meatball since all three of this year’s finalists (who will compete in the Meatball Throw Down during Taste of Atlanta at the end of September) were made in the classic Roman style:

• American Kobe Beef Meatball with Caciocavallo from Davio's Atlanta 
• No. 246 Meatball from No. 246
• Pork And Beef Polpette from Colletta

And a shout out to Morelli's® for sharing some Maple Bacon Brittle Ice Cream which was an excellent palate cleanser and to Angel’s Envy for sharing their amazing orange-spiked cocktails. Thanks to Brave PR for once again including us in this super enjoyable event again this year!

Spanish Summer Paella with Beso Del Sol® Sangria

With summer coming to a close, we wanted to take advantage of the timing and the weather to have a little get-together with friends and family. As luck would have it, we also had a 3-liter "bag-in-the box" of Beso Del Sol® Sangria to get the party started!

Sangria is served throughout Spain and Portugal during summer at informal social gatherings, like a punch. Beso Del Sol® Sangria, which means “kissed by the sun,” is imported from Spain and made with high quality Spanish Tempranillo which is blended with a selection of fruits and citrus creating a light, fruity mixture that is mildly sweet and very refreshing.

What better way to enjoy sangria than paired with another Spanish tradition: paella. Paella is the Valencian rice dish widely regarded as Spain's national dish and is a major part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.

After gathering all the obligatory ingredients: Valencia rice, saffron, and chorizo; we began putting the dish together. We also busted out the sangria operating under W. C. Fields' philosophy of "I cook with wine, sometimes I even add it to the food." The sangria is well-balanced and not too sweet with 8.5% alcohol (less than the 11% typical of wine) and a smooth finish.

1 pound shrimp, peeled and deveined
Salt and ground black pepper
Olive oil
8 garlic cloves, minced
1 pound chicken thighs, boneless and skinless
8 ounces Spanish chorizo, sliced
1 medium onion, chopped finely
1 red bell pepper, chopped
2 cups tomatoes, diced
2 cups Valencia rice (Arborio rice is a reasonable substitute)
3 cups low-sodium chicken broth
1/4 cup dry white wine
1/2 teaspoon saffron threads, crumbled
1 bay leaf
1/2 teaspoon of crushed red pepper flakes (optional)
1 cup frozen peas, thawed
1 bunch fresh cilantro, chopped
1 lemon, cut into wedges, for serving

Pre-heat oven to 350°F and begin heating 2 teaspoons of oil in the bottom of the paellera (a 12-inch round deep sauté pan or Dutch oven are a good substitutes.

Toss the shrimp, ¼ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and pepper; set aside.

When the oil in the pan is shimmering but not yet smoking, add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side for about 3 minutes more and then transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pan stirring frequently. When the sausage is deeply browned and the fat begins to render, 4 to 5 minutes, transfer the chorizo to the bowl with the chicken and set aside.

Add enough oil to the fat in the pan to equal 2 tablespoons and again heat over medium heat until shimmering but not yet smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes and then stir in the remaining garlic and chopped red pepper and cook until fragrant, about 1 minute. Next stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 3 minutes.

Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Remove from heat and stir in peas.

Transfer the pan to the oven; cook until the rice absorbs almost all of the liquid, about 10-15 minutes depending on your oven. Remove the paella from the oven and scatter the shrimp over the rice and return to the oven to cook the shrimp until they are opaque, about 10 minutes more.

To achieve the layer of crusty browned rice that forms on the bottom of the pan known as soccarat that is a traditional characteristic of paella, place the paellera back on the stovetop over medium-high heat for about 5 minutes. When done, let the paella rest for about 5 minutes before serving.

Once cooled, sprinkle the paella liberally with the chopped cilantro and nestle lemon wedges along the edges. Serve with a chilled pitcher of Beso Del Sol® Sangria for an authentic Spanish experience.

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

Atlanta's Got Balls - Meatballs!

Did someone say meatball? Living in an Italian household with hubby and two carnivorous boys, I think it is fair to say that I am somewhat of an expert on this topic. When I was invited to a preview event for the 2nd annual Atlanta Meatball Festival, I could not refuse. Executive Chef Linda Harrell invited four chefs from other Atlanta restaurants that will participating in this year’s Atlanta Meatball Festival into her kitchen at Cibo E Beve. Each chef prepared a signature meatball.

Photo Credit: Henri Hollis

The first meatball to arrive at the table was a perfect little package created by Chef Drew Belline of No. 246. A wonderful example of a traditional Italian meatball plated with a splash of pomodoro and a basil leaf. Yum.

Next up was a gluten-free meatball made with Springer Mountain Farms' chicken. This morsel created by host Chef Linda was lighter than its beefy cousins with a chunkier style marinara.

A “smoked” meatball from 7 Lamps Chef Drew Van Leuvan was a nice surprise. The meatball was made with beef and pork braised in a sincerely smoky puree of tomato and eggplant; a very nice adaptation on a classic. 

The biggest revelation of the evening came in the way of the duck meatball with a hoisin-style glaze served atop kimchi collards presented by Chef Justin Keith of Food 101. This was truly an exceptional meatball!

The last sample of the evening and winner of the “size matters” award was a humongous meatball in a well prepared tomato gravy came from Top Chef Ron Eyester of Rosebud who delivered his offering to the table with a mischievous grin as he said, “Ready to taste my balls?”

If these meatballs are a sample of what’s in store at this year’s Atlanta Meatball Festival, you better go buy your tickets now to join TasteATL at Belle Isle Square in Sandy Springs on Sunday, August 30 from 1:00 - 5:00pm for a mighty selection of meatball dishes, sweets, limoncello and more from more than 20 of Atlanta's hottest restaurants.

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

Wicked Lemon Lavender Mojitos

As if we needed an occasion to drink more rum…  Tomorrow is National Rum Day! To help us celebrate, the folks from Wicked Dolphin Rum sent us a bottle of their Florida Silver artisanal rum, which is handcrafted using 100% Florida sugar cane in small batches and aged in bourbon barrels to give it a warm vanilla undertone. As many connoisseurs know, the true test of any distilled liquor is to drink it neat. The first sip revealed it to be a good sipping rum; smooth with a polished finish without the burn that many spirits leave behind.

As the menfolk were gathering to enjoy some brews at a local pub, I was looking forward to some girl time with old friends. As happens most often, we take inspiration from things around us. Working in the yard, I brushed against some lavender. The heady scent captured the essence of the dog days of summer. My mind instantly went to a mojito with muddled lavender as the starting point. An experimental rendition with lime and lavender was too tart and not quite right. Subbing in lemons was the ticket; creating the perfect late summer concoction!

Lavender Simple Syrup
¾ cup water
1 cup sugar
5-6 lavender sprigs or 2 teaspoons food grade lavender flowers

Make the simple syrup in advance to allow it to cool sufficiently before using. Over medium heat, bring the water to a boil and the sugar and lavender stirring until all the sugar is dissolved. Remove from heat and let sit for 5-10 minutes to steep the lavender. Pour the syrup through a strainer and allow to cool completely.

Lemon Lavender Mojitos
Juice of ½ a lemon, freshly squeezed
1½ oz. lavender simple syrup
2 oz. Wicked Dolphin Silver rum
1 oz. soda water (give or take)

If you want a true mojito experience, you can muddle some fresh lavender in the bottom of the cocktail glass before pouring. In a cocktail shaker, mix lemon juice, lavender syrup and rum with ice and pour into a cocktail glass. Top with soda water and give a quick stir. Now get wicked!

Taste Of Atlanta Returns in September 2015

Taste of Atlanta, the city's biggest food event, is returning to TECH Square September 25th through 27th. Below are some tips to make your tasting experience the best that it can be!

• Take advantage of early ticket discounts: tickets are available online and at the Cook’s Warehouse. Taste of Atlanta gives many opportunities for you to save. This year codes look for special codes on Taste of Atlanta's social media channels or subscribe to their newsletter.

• Choose your ticket level carefully: VIP tickets are more costly, but you have access to a special area with wine, beer and cocktails tastings as well as exclusive restaurant tastings (no additional tasting tickets required). You may feel the extra money is worth the benefit.
• Do your Research: participating restaurants are listed well in advance. Research so that you know ahead which restaurant’s sample you simply must try.
• Make a conscious decision about where you plan to park: Expect to pay $15-20 to park close to the event. Consider taking Uber especially if you have decided to purchase VIP tickets that way you can enjoy as many wine samples as you please.
• Check the weather forecast: Taste of Atlanta is held rain or shine. It is better to be prepared than to be too hot, cold or wet!
• Wear comfortable clothes and shoes: Do not wear your skinny jeans; you will need some breathing room. The terrain is not optimal for high heels. They may look great but you will struggle to maneuver through the crowds with ease.
• Consider taking a bag: While frequently there are vendors handing out reusable bags of some sort, you may not have a bag when an opportunity to collect some take home samples presents itself. I take a plastic grocery store bag folded tightly enough to fit in my pocket to use until that better bag presents itself.
• Get there early! Although most restaurants are fully prepared for the crowds, some have been known to run out of popular items.
• Allot plenty of time. This is not a “I’m just gonna stop by” kind of event. There will be crowds and there will be lines.
• This year, Taste of Atlanta is launching a new cashless payment system with RFID technology that will make it easier and faster to enter the festival and make purchases which means no more printed tickets, "taste coupons" or cash needed. Attendees will now be able to pay for their bites, brews and other merchandise by registering their wristbands and loading "Taste Points" online in advance or at select Taste Point Banks located throughout the festival.

• Maximize your ticket to appetite ratio: with your entry ticket you will receive 10 “taste points” which allow you to purchase samples. If you go with a friend, you may choose to combine tickets and share tastes thereby conserving not only tickets but stomach space! Be on the lookout for bargains. For example, last year Woody’s Cheesesteaks offered generous servings of their famous sandwiches for only one ticket.
• Splurge on a bottle of water: You will have to buy water separately, but trust me, you will need it.
• Take advantage of the cooking demonstrations and competitions: You can rest your feet and your palate, and who knows you might actually learn something.
• Don’t waste your last few tickets: Many of the restaurants “mark down” samples towards the end of the day, so you can grab a mini cupcake or zeppole on the way back to your car. Other items are portable making it easy to take home a treat for later such as a giant pretzel to nibble while catching the last half of your home team’s football game. While the new RFID wristbands allows for unused "taste points" to be credited back, you also have the option to donate your unused points to "Share Our Strength's Cooking Matters," Atlanta project, a cooking-based program that provides a strong foundation in nutrition, cooking, and household budgeting for adults, kids, and teens.
• Lastly, cancel your dinner plans! You will not leave hungry.