A Signature Taste of Atlanta: Chops’ Mushroom Gratin

Isn’t it curious how we associate certain foods with certain places? When we think of gumbo, New Orleans jumps to mind and we immediately associate deep-dish pizza with Chicago. In the same way, we correlate certain dishes with specific restaurants. Most successful restaurants become well known for one great dish, maybe even two.  As a result, these signature dishes become representative not just of the individual restaurant, but the city itself. Thus, restaurants can define a city; while at the same time a city influences its restaurants.

That is the concept behind Steven Siler’s, Signature Tastes cookbook series. The firefighter turned chef has spent over 20 years in the restaurant industry in addition to serving as an editor and contributing writer for several food publications. Signature Tastes of Atlanta: Favorite Recipes from our Local Restaurants is a collection of over 130 restaurant recipes that accurately define the culinary essence of the Capital City of the South.

One of those defining recipes, for us, is the mushroom gratin at Chops Lobster Bar in Buckhead. While most think of the wonderful selection of meats at when they think of this member of the Buckhead Life Restaurant Group, yet the restaurant offers outstanding sides as well. This Mushroom Gratin, created by Chef Rickey Figueroa, is certainly one of those dishes. Here is our adapted version:

1 tablespoon unsalted butter
¼ cup chopped shallots
1 pound button mushrooms, quartered
¼ cup white wine
½ teaspoon salt
½ teaspoon pepper
1 cup heavy cream
¼ cup Asiago cheese, grated
Pinch nutmeg (optional)

In a large skillet, melt the butter over medium heat. Add the shallots and sauté, stirring occasionally until softened, 3 to 5 minutes. Add the mushrooms, wine, salt, pepper and nutmeg, and then cook until all the liquid evaporates.

Preheat the broiler. Add cream to the mushrooms in the pan and reduce to a gravy consistency. Adjust seasoning and then transfer mixture to an ovenproof serving dish and top with the Asiago cheese. Place under the broiler until the cheese is melty and bubbly.

Serve immediately, being careful because the dish will be VERY hot.

Order your copy of Signature Tastes of Atlanta from Amazon for $9.95 with all proceeds benefiting Meals on Wheels.

I received a complimentary copy of this cookbook for review, I received no additional remuneration. Any opinions included herein are honest and unsolicited.  

Eat Out Atlanta Progressive Dining Expereince

When it comes to dining out, Atlanta can certainly hold its own with other great food cities. With dozens of award-winning restaurants, multiple James Beard award winners, eating out has certainly become an elevated experience in the city. This elevated experience is at the core of Eat Out Atlanta, a new members-only dining club for those passionate about food and who enjoy superior dining experiences. Members of Eat Out Atlanta receive access to off-menu dishes, wine and cocktail pairings, special seating, member-only events and secret menus. To showcase the type of exclusive experience that can be expected by EOA members, we were invited to a progressive dinner at two of Atlanta’s hot new restaurants: The Southern Gentleman and Gypsy Kitchen.

We started at the latter with bacon-caramel popcorn and deconstructed deviled eggs with battered-fried egg yolks atop cooked and cubed egg white, served with two of the gastropub’s signature cocktails: the East of the Hudson made with Four Roses bourbon, sweet vermouth, bitters; and, a smoked cherry; and, the Scarlet Belle made with strawberry-infused vodka, and lime juice topped off with prosecco. We then walked along the balcony to our second destination, Gypsy Kitchen where a giant metal sculpture of a bull greeted us as we entered. Gypsy Kitchen takes the influences of Spain, Morocco and India and fuses them together to create an ambitious and creative menu.


Once seated the plates started coming and didn’t stop until we were all stuffed to capacity. We sampled the Spice Trader cocktail made with bourbon, honey and cayenne, apricot liqueur, lime and house-made ginger beer alongside a Gypsy Salad of shaved vegetables, gypsy peppers, dried apricots, with a cumin-lemon yogurt vinaigrette; Charred Leeks with Salbitxada sauce; and, Spanish-inspired “toast” topped with Marcona almond "nutella" and shaved chorizo.

Chicken Croquetas which were crispy on the outside and creamy inside, reminded me of a twist on chicken pot pie, while the Garlic Shrimp with heads still intact had a nice spicy kick. Next came fried rice “paella” with shrimp, chorizo, and peas topped with a fried egg, which was an interesting variation from traditional paella with a unique texture and flavor.

Another signature cocktail was served; this one called The Seville Rose made with Vodka, Egg White, Lemon, Soda and topped with beautiful dried rose petals. And, the dishes just kept coming… Lamb Tangine with tomato and Moroccan spices; Pan Roasted Pork Tenderloin with roasted Brussel sprouts; and, Marcona Almond-Tikka Masala Chicken with cauliflower ”cous-cous;” all taste sensations. And just as we thought our stomachs might burst, came the last plates with churros topped with finely grated Manchego and served with chocolate dipping sauce and almond-orange cake topped with Seville oranges.

If this amazing evening is indicative of the type of experience that EOA members can expect each time they dine using the card, it is difficult to understand how anyone could ever survive without one. For more information on how to become an Eat Out Atlanta member, please visit their website. Annual memberships are currently $97 which includes a swanky anodized aluminum membership card which allows access to member’s only benefits or you can unlock your privileges via an interactive app available to download for Apple devices.

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

Healthy Granola That Tastes Good

As a kid, I spent a lot of time outdoors; climbing trees, catching frogs and the like. I even went through all the necessary steps to have 10 acres of wooded area on our homestead licensed as a wildlife sanctuary. Needless to say, I was a bonafide, tree-hugging, granola girl. And true to form, I enjoyed the nutty, crunchiness of granola cereal from an early age. Once the granola craze came along, generic grocery-store granola became more of a vehicle for brown sugar and cinnamon than the healthful morning repast of the past. Granola bars became the staple of every lunchbox and soccer game snack. As a result, I steered clear of the stuff for many years.

When the folks at Golden Girl Granola approached me to try their cereals, I took a few moments to read up on their products since I don’t endorse products that I don’t use or feel are beneficial. What I learned was that Golden Girl Granola is an all-natural, whole-grain granola that is non-GMO, dairy free, cholesterol free, casein free, trans-fat free, wheat free and has no preservatives, artificial color or flavors. Sounds too good to be true, huh? Fearing that anything that so healthy couldn’t be delicious, I decided to put it to the test.

A week or so later, I received a big box with four bags with incredibly tempting names: Truly Tropical, Pumpkin Harvest, Bluesberry and Chocolate Decadence. The delivery was actually perfectly timed because I was working on my Mocha Mug Muffin post and the Chocolate Decadence granola made the perfect topping, so I opened that bag first. I must admit that eating this as a breakfast cereal was hard for me. It contains a generous amount of chocolate chips, which were difficult to eat first thing in the morning. Instead I reserve this bag for topping yogurt and ice cream.

Next, I tried the Pumpkin Harvest which will be my autumn go-to from now on; crunchy granola with pepitas and cinnamon – very tasty. Bluesberry had a completely different flavor profile made with pure New England maple syrup, dried blueberries, coconut and sliced almonds, this was my favorite topping for my morning yogurt. Last but not least, I opened the Truly Tropical which turned out to be my hands-down favorite with its cashew pieces, dried mangoes, large coconut flakes, and baked with natural Merrimack Valley honey. I didn’t even bother with yogurt or milk, I found myself eating this right out of the bag! And, it is made with certified gluten free oats so it is completely gluten-free; it does not get better than that.

Golden Girl Granola is a family granola business based in Carlisle, MA.  They created Golden Girl Granola out of a love of gourmet food and began by baking small batches in their home kitchen and selling it at local farmers’ markets. Today, each batch is still hand-stirred to ensure that each bag is light and crunchy.

You can find Golden Girl Granolas available in 14 oz. pouches and 3 oz. snack bags at grocery stores throughout New England or you can buy directly from their website. For more information, visit them on Facebook and Twitter.

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

Mocha Mug Muffin

I recently wrote an article for Cupcakes.About.com in which I explored the etymology of cupcakes and discussed the distinction between cupcakes and muffins. I concluded that in a very literal definition of the word cupcake, it is a cake that is actually baked in a cup; not in a cutesy paper wrapper or muffin pan. Having made a full-calorie chocolate cake in a cup, (which was the fastest and easiest easy dessert that looks fancy and tastes decadent that I have ever attempted), I decided to try a breakfast variation that would be “healthier” for a morning treat.

Using the same relative proportions, I substituted flax meal for the flour, almond milk for the milk and coconut oil for the vegetable oil. Since it is a recipe for the morning, I added a touch of coffee to the batter for a little jolt. This experiment was a huge success. In just a few minutes, I had a scrumptious and indulgent muffin that was not going to ruin my diet for the entire day. The flax meal added a wonderful texture that complemented the chocolate perfectly! This is my new go to reward after a rigorous workout. Maybe it should be yours too!

¼ cup flax meal
¼ cup honey or raw sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons skim milk or almond milk
1 teaspoon coconut oil (or butter)
½ teaspoon espresso powder, or instant coffee crystals
Splash of vanilla extract
Pinch of salt
Yogurt (optional)

Whisk all the ingredients together in a large microwave-safe mug until smooth. Microwave on high until puffed, which in my microwave is about 1½ minutes. Be careful when removing cup, as it may be very hot. Allow the cake to cool for a few minutes (if you can wait that long.) Try topping your muffin with some non-fat, vanilla yogurt and granola for an over-the-top morning experience!

Joe & Christophe's Second Self Cupcake Extravaganza

A chef, a baker and a brewer throw a party… Sounds like the beginning of a clichéd joke, but it was anything but! Chef Christophe Le Metayer, Helen Cleveland of A Piece of Cake and Jason Santamaria of Second Self Beer Co. collaborated to create an evening of fine dining and creative competition. Brought together by Joe Salome of Social Joe Marketing, members of the Atlanta Food Bloggers’ Society were treated to an exclusive tasting experience.

While Christophe’s To-Go features freshly prepared gourmet meals available for pick-up at their retail locations, on this evening Chef Christophe and his team were cooking live in the demonstration kitchen at the Piece of Cake facility on Collier Road. He started us off with an amuse bouche of salmon tartare with crispy homemade rye toast and beer ice cream made with Second Self Red Hop Rye. Yes. Beer ice cream. It sounds weird yes, but the contrast in flavors and textures was terrific.

A Twisted Cheese Dip made with chorizo, saffron, chocolate, lime zest, chipotle and cilantro with a side of pita points and crudité came next. The dip, which was sublime with its layers of complex flavors, was accented wonderfully by the pairing of Second Self Beer Co.’s Red Hop Rye and its hoppy, robust flavor. The saffron and chorizo were definitely the stars of this amazing dip!

The Thai Chicken Soup was beyond good with chicken stock that was clearly made from scratch, coconut water, Thai chili, and Keffir lime leaves. The depth and richness of this broth is hard to describe, but left me longing for more (lots more.) The soup was served with crispy, slightly sweet Stuffed Chicken Wings, which sound odd, but were moist pieces of chicken wrapped around a coconut, lemongrass and fresh ginger filling. The Thai Wheat Beer (infused with gangal and lemongrass) pairing was again an incredible match to the dish.

Chef Christophe’s Belgium Paupiette of Braised Pork Cheeks wrapped in cabbage with glazed apples and endive with massaged kale leaves was proof positive of his culinary expertise and skill. The delicate pork with the mildly bitter endive and somewhat sweet apples worked in harmonizing tandem right alongside its dry, citrusy Saison pairing.

Second Self Beer is one of city’s newest beer breweries. And, while I have never been much of a beer drinker, but the beer pairing with the dishes were nothing short of genius. This became even more evident when it came time for dessert.

The fine ladies of a Piece of Cake provided a selection of unfrosted cupcakes for us to decorate. Piece of Cake has been long been Atlanta’s premier cakery for over 30 years tempting residents with cakes, cupcakes, brownies, cookies and even their own line of ice cream.

I selected a white chocolate version and topped it with rich buttercream frosting and tiny heart sprinkles before devouring it with an accompanying glass of Second Self’s Bleeding Heart inspired by the classic Southern red velvet cake and brewed with cocoa and vanilla. Needless to say it was heavenly!

We all left with full bellies and goodie bags of cupcakes, but not before vowing to visit each of our hosts in the very near future. Special thanks go to Joe Salome of Social Joe Marketing for bringing these fabulous purveyors of delicious food and drink together under one roof.

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

Kentucky Beer Cheese Revelation

Most folks don’t think of food when they think of the Wall Street Journal, even though the publication has the largest print circulation in the nation. The “Off Duty” section of their Saturday edition, is the one portion of the paper that we rarely miss.

So when Keith Pandolfi espoused the virtues of beer cheese, lamenting limited access to this traditional Kentucky snack in last Saturday’s WSJ, we took notice. His article noted that beer cheese, the “sharp, spicy, altogether perfect pairing for pretzels, crackers and, of course, beer,” has been around since Joe Allman created the concoction for his brother Johnnie to serve at his Boonesboroug, Kentucky restaurant, The Driftwood Inn, in the late 1930s.

This did indeed seem to be the perfect grub for an afternoon of Superbowl pre-game festivities. It's a nice spin on other tailgate classics like queso or pimento cheese. We followed the recipe recommended by Pandolfi which he credits to a friend, Rose Maginnis.



Homemade Beer Cheese
1 (12-ounce) bottle lager-style beer, flat
1½ pounds sharp cheddar cheese, shredded
¼ small onion, thinly sliced
1-2 teaspoons Tabasco sauce
½ teaspoon cayenne pepper
2 peeled cloves garlic

Open the beer 24 hours prior to making this recipe to prevent it from foaming up in the food processor.

Add all ingredients to the bowl of a food processor. Purée until well combined and very smooth. Add kosher salt, freshly ground black pepper and more Tabasco to taste, and pulse to incorporate. Serve with pretzels, crackers or chopped vegetables.

The resulting dip was not quite what we had expected. It was thin and well, juicy. We added some more cheese, but it still was not a consistency that appealed to us. So we popped it in the microwave to warm it up a bit. Even heated slightly, it just wasn’t quite right. We then decided to heat it completely. Much better, now it was more like cheddar fondue in which we dipped our pretzels.

I should tell you, however, that about a third of the way through the bowl, Dom asked if I would whip together some dijon mustard and horseradish. Old habits are hard to break. These are the tastes of our youth, of home and hearth; the ones we crave on Superbowl Sunday.