Saturdays & Sundays 10:30 am

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Life Is a Picnic..

Atlanta Eats | Mom Thyme

 

With school officially out and summer almost here, what better time than now to take your kids on a picnic! Now that I’ve become a mom, I’m a HUGE fan of picnics because they’re 1) a cheap form of entertainment, 2) a fun activity to do with friends, 3) something that can be done spur of the moment and doesn’t require reservations, tickets, or, a whole lot of planning! If you’re thinking about doing some picnicking with your family this summer, here are my tried and true tips for picnic success:

Leave the Basket at Home, Pack a Cooler Instead – While a picnic basket is the traditional picnic fare carry-all, a much better (and, more practical!) option is to just pack a cooler! We’re all well aware of how absolutely crazy Atlanta traffic can be, so, why chance spoiling your food because of an accident or long delays due to road construction? Pack all of your perishables in a cooler and you won’t have to worry!

Safety First – Okay, yes, we’ve all had that friend/cousin/neighbor, etc. who’s eaten potato salad at a picnic where it sat outside in the hot sun for hours and they lived to tell about it, but, is it really worth the risk? Absolutely not! You know the rule, keep hot foods hot and cold foods cold. Be sure to pack your cooler with plenty of ice packs and only allow your food to sit out for two hours max once you get to your picnic site.

Keep It Simple – Just because a dish is on Bon Appétit magazine’s “Top 10 Picnic Dishes to Make This Summer” list, that doesn’t mean that you should surprise your kids and husband with it on a family picnic (trust me on this, I’ve learned from experience). There’s absolutely nothing wrong with packing familiar family favorites like ham or turkey sandwiches, PB&J’s, or, a pesto pasta salad. Picnics are for family fun and exploring new scenery, not for springing new dishes on your family that you’re not even sure they’ll eat (save that for fancy dinner parties later)! The best picnic foods are those that you can eat with your hands, aren’t super messy, and, don’t require a lot of prep work once you get to the picnic site! 

Picnic Blankets are Totally Overrated – Especially if you’re over a certain age! While they always look great in the movies, picnic blankets can get pretty uncomfortable after you’ve been sitting on the hard ground for a few hours. I always like to pack a few extra camping chairs that are comfortable, have built in drink holders, and, that I can easily fold up and throw in the car when it’s time to go home. You’ll thank yourself later for putting these in the car!

It’s The Little Things (That Can Sometimes Make or Break a Picnic) – So, don’t forget those “easy to overlook” items like: sunscreen, bug spray, cutting boards, a corkscrew, trash bags, games for the kids, cutlery, hand sanitizer, wet wipes, etc.  While picnics are most fun when they’re spontaneous and spur of the moment, keeping a mental or written checklist of important items to bring is always a good idea!

Let me know, what are your top tips for picnic success?

Photo courtesy of Jeremy Noble: Flickr

Picnic Basket

 

 

Endangered Eats

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Renowned chef, Hugh Acheson, is serving up a one of a kind lunch that you are not going to want to miss. Wishing to highlight conservation, he is serving up a lunch full of endangered species.  The lunch will take lace at Empire State South on May 20th at Noon. Reservations available here.

Why is he doing this? We’ll let him tell you with his ‘edible intent':

‘Every chef wants to find and create new flavors to share with the world. However, when a species becomes endangered or extinct, we don’t just lose that species. We lose that flavor. With Endangered Eats, I hope people develop a taste for endangered species because we need to eat them to save them. At its heart, Endangered Eats is a conservation mission.

Please join me for this once in a lifetime tasting menu,’

— Hugh Acheson

The General Muir

When Todd Ginsberg left Bocado in October 2012, he was on a path to recreate a classic New York-style deli, right here in Atlanta.

When The General Muir opened in February 2013, there was little doubt that he’d been wildly successful in the execution of his idea. From subway tiles, to a baked goods counter, a sit-in restaurant, and a breakfast counter…The General Muir has everything you could want in a deli.

Not least of the things we want in a deli is a good bagel, great pastrami, and a tasty, tasty bowl of matzoh ball soup. Sitting at the counter you can often see Chef Todd working in the kitchen, working on your Reuben sandwich before it lands in front of you.

Cameli’s Pizza

We love a laid-back pizza joint. We also love a gourmet pie. Which is why we really love Cameli’s. With a Little Italy attitude and a made-fresh-daily flavor, Cameli’s pizzas, calzones, pastas, and paninis give us a little taste of everything we love about pizza.

Owned by brothers Joe and George Cameli, this place uses only fresh herbs and vegetables in its meals…and a lot of them! Their list of pizza toppings is more than extensive. It’s extreme.

Almost as extreme as their Infamous Monster Slice. Which is a huuuuuge slice of a 28” pie, sauced and topped as you wish.

Yeah, extreme.

Cameli’s pizza dough and breads are made fresh daily, their calzones have a unique twist you won’t want to miss, and customer service is the cherry – errrr, pepperoni – on top. Swing in for lunch, dinner, or late-night noshing!

C&S Seafood and Oyster Bar

The food at Clark & Schwenks Seafood & Oyster Bar aims to fill a gap in the Atlanta restaurant scene. C&S, for short, is a collaboration between two Atlanta food scene veterans with experience in fine French & American restaurants in Atlanta and a dual passion for excellent food. The focus is on fresh seafood, a well-stocked raw bar, and classic prime steaks. Combine that with a menu that is formidable and spans the fare of the classic Manhattan steakhouse to that of a Parisian brasserie.

Chai Pani

The building that used to house The Watershed in Decatur, which stood empty for months, is the new home of Chai Pani. Serving up a variety of mindblasting (their word) dishes, Meherwan and Molly Irani have brought Bombay street food to West Ponce.

Chef Meherwan has created a menu packed with exotic flavors from all over India’s culinary and geographic landscape, with dishes ranging from small plates (chaat) to Indian hand food, to crepes (uttapam), and traditional entrees (thalis).

The brightness of Watershed’s decor has made way for vibrant Bollywood colors, street murals, Tata truck decor pieces, and beautiful photographs that capture the simple beauty of everyday Indian life.

Food 101

Food 101 has evolved during the past decade to focus on farm-to-table, cutting edge Southern Cuisine, while also featuring several long-time favorites. The chefs at Food 101 highlight a bounty of local ingredients prepared with a bold Southern flair that provides a deliciously satisfying dining experience. High standards of quality ingredients and cutting edge cuisine have become synonymous with Food 101.

Ted’s Montana Grill

Inspired by the great American saloons of the late 1800s, Ted’s Montana Grill is a reflection of those simpler times. Familiar, inviting and relaxed, Ted’s is dedicated to bringing people together for honest food served with genuine care and respect.  Founded by Ted Turner and George McKerrow, Ted’s Montana Grill proves that good food and genuine hospitality are indeed timeless.

 

Preview – The General Muir, Cameli’s Pizza and Chai Pani

Wow, we have an awesome show lined up this week — we kick off the weekend at The General Muir where chef Todd Ginsberg is bringing a little Manhattan to Emory Point. We take in Cameli’s Pizza in Little 5 Points where the ENORMOUS pizza’s wondrousness is only matched by the stunning Atlanta skyline view from the rooftop patio. Finally we interview one of the stars of AMC’s The Walking Dead at Chai Pani in Decatur…

Come with us, it’s a heck of a journey!

If you’re not hungry, you’re not paying attention!

Catch Atlanta Eats Weekly on PeachtreeTV
Saturdays & Sundays
10:30 AM

You’ll Go Bananas For This Dessert

Atlanta Eats | Mom Thyme

 

Still looking for that cool summertime dessert your family and friends will go ABSOLUTELY BANANAS for? Well, I’ve got a Quick and Easy Banana Pudding recipe that’ll do the trick each and every time! I love this Banana Pudding because it tastes like you spent HOURS in the kitchen whipping up your Grandmother’s “secret recipe”, but, in reality, you spent just a few minutes mixing and layering six simple ingredients. But shhh….there’s no need to tell anyone this… Simply smile and say “thank you” when the bowl is scraped clean and you’re receiving all those five star reviews from your guests!  Now, there are LOTS of reasons you should make this Quick and Easy Banana Pudding, but these are my favorites:

It’s the Perfect “Signature Dessert” for All of Us Busy Moms – If you’re a busy mom who’s short on time but needs that one amazing dessert to take to all of this summer’s potlucks and BBQ’s, this is the PERFECT dish for you! You can make it hours in advance, it doesn’t require any fancy equipment, and, guess what, you don’t even have to turn your oven on!

It’s Foolproof! – No, seriously, this is one recipe that turns out perfectly EVERY SINGLE TIME you make it.  There’s no way to over or undercook it, it’ll never turn out dry, and, your kids will have a blast helping you stir and assemble all the ingredients (or, at least licking the spoon!).

It’s the Ultimate Crowd Pleaser (You’ll Never Have Any Leftovers!) - I can honestly say that whenever I serve this Banana Pudding there are NEVER any leftovers. On dessert tables full of cakes, cookies, and pies, this is that one dish that truly stands out in the crowd and that everyone always flocks to. So delicious that your guests will keep going back for seconds and thirds, this Banana Pudding is the hit of the party each and every time!

So, without further ado, here’s the recipe for Quick and Easy Banana Pudding. I can’t wait for you to try it as I know that your friends and family are going to love this recipe just as much as mine do! Enjoy!   

Quick and Easy Banana Pudding

Serves 10 to 12

1 (5.1-ounce) package vanilla instant pudding mix

2 ½ cups milk

1 cup sour cream

12 ounces whipped topping

1 (16-ounce) package vanilla wafers

5 or 6 bananas, sliced vertically

Garnish: Additional vanilla wafers

Combine the pudding mix, milk and sour cream in a mixing bowl and beat until thickened. Fold in ½ of the whipped topping. Alternate layers of vanilla wafers, bananas and pudding mixture in a trifle bowl until all of the ingredients are used. Top with the remaining whipped topping. Garnish with additional vanilla wafers. Chill, covered, until ready to serve.

Recipe courtesy of the At Your Service cookbook by the Junior League of Gwinnett and North Fulton Counties

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Go. Eat. Give.

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Go Eat Give is a non-profit organization based in Atlanta that creates global citizens through cultural education, community service, and international travel. We offer international volunteer trips, cooking classes and monthly “destination” dinners.

On May 28th at Bhojanic Lenox Square we will showcase Indian culture and food in partnership with the Indian Consulate in Atlanta. Included will be a presentation by Jagdish Sheth, a well-known author, a musical performance, and a buffet of traditional dishes. It is an awesome opportunity for local communities to get a taste of India without leaving town.

If you want to get a taste of India, go here for tickets. They start at only $35!

Destination India

Kozmo Gastro Pub Raising Money For New Restaurant

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The owners behind Kozmo Gastropub are raising funds through Kickstarter to complete the build-out of Next@Kozmo, which is 1,000 square feet adjacent to Kozmo Gastro Pub. Jeffrey Wren of EarthStation: Architecture has been tasked with overseeing design and construction. The concept is to allow for an intimate vibrant environment (48 seats) reminiscent of speakeasies of another era.

They are looking to raise $69,000 for the buildout. For a full list of rewards, and to give, head here.

A Pretzel The Size of Our Heads And The Best Mac ‘n Cheese EVER| Best Things We Ate This Week

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At Atlanta Eats, we…well…eat. A lot. And each week, we’re sharing the dishes that stand out the most.

If you want to show off your culinary prowess, be sure to tag us on Twitter at @AtlantaEatsTV and use #BestThingIAte. If we choose your submission, you’ll win dinner for 2 at one of our favorite places in town!

 Mac ‘n Cheese at Twin Smokers

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Pretzel and Brew at World of Beer

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Dry Fried Eggplant at Gu’s Bistro


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Creamed Spinach at The Palm

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Grilled Quail at American Food and Beverage

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Heirloom BBQ Is Boiling Some Crawfish For You!

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It’s not all BBQ at this Vinings favorite. On Sunday, May 17th, Heirloom BBQ will be hosting a crawfish boil on it’s patio. And yes, this is the FIRST time that Heirloom will open on a Sunday. Chef Cody is preparing a Kimchi Krawfish boil that will include Gochujang Andouille Sausage, Boiled Daikon Potatoes, and Organic Corn.

In addition to the boil he will be smoking a 80lb Whole Hog from Carolina Heritage Farms, plus a Pig Pickin’ SSam sauce so you can make Korean Lettuce Wraps, as well as Chef’s Choice of seasonal Banchan and Southern Sides.

Wash it all down with one of 7 craft beers from the beer garden provided by Peachtree Growler Company.

Tickets are only $40 and includes 2 pounds of crawfish with everything else from the menu mentioned and 2 beverages. Extra crawfish and drink tickets are available for purchase. Grab your tickets here before they sell out…and they will!

Video | Tennessee Honeysuckle | Ruth’s Chris Steakhouse

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TENNESSEE HONEYSUCKLE
A modern take on a whiskey smash, the Tennesee Honeysuckle features Jack Daniel’s Tennessee Honey, Cointreau, housemade lemon sour, fresh blueberries and a sprig of basil.

 

• Housemade Blueberry Mix 2-bar spoons

• Simple Syrup-¼ oz

• Fresh Lemon Sour-1 ¼ oz

• Jack Daniel’s Tennessee Honey-1 ½ oz

• Cointreau-½ oz

• Club Soda-Large Splash

• Fresh Basil Sprig

• Lemon Wedge

PROCESS:

1. Add 2 bar spoons of blueberry mix, simple syrup and

lemon sour to a mixing glass.

2. Fill with ice.

3. Add Honey Jack and Cointreau and shake vigorously.

4. Roll into a pilsner glass and add club soda.

5. Top with ice and garnish with a fresh basil & lemon wedge.

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

Video | Blue-Eyed Boy | Lure

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BLUE-EYED BOY
The Blue-Eyed Boy is a lively & refreshing cocktail that puts Bombay Sapphire and Elderflower in the Atlanta limelight while embracing the sunny skies above.

 

1.75oz Bombay Sapphire Gin

1oz Lemon Juice

.5oz Elderflower Syrup

.25oz Lavender Syrup

Dash of Peach Bitters

(Add ice; Shake the ingredients listed above; Strain over fresh ice into a Collins glass)

Fill with 2.5oz of Club Soda and garnish with fresh mint

 

WHO’S THE BEST? YOU BE THE JUDGE!
Help us choose Atlanta’s Signature Sip for 2015. Grab you friends for a night on the town as mixologists shake and stir their way to victory. Once you’ve tasted, then please vote by choosing one of the following cocktails. Voting will take place from April 30 – June 8, 2015. Please drink responsibly.

TASTE AND VOTE!

To cast your vote for your favorite cocktail, go to http://www.atlanta.net/battleofthebottles/. Please note, only one vote per email per restaurant.

One lucky winner will be chosen each week to receive a $250 cash prize.

 

10 Degrees South

Arguably one of Buckhead’s best-kept culinary secrets, 10º South sends diners on an appetizing South African adventure, feeding their hunger for exotic flavors in a seductively ambient environment. Influenced by French, Portuguese, German, Malaysian, Dutch, Indian and Mediterranean cuisine, “traditional” South African food is anything but traditional. And neither is 10º South.

While the menu features culturally fascinating foods such as sosaties, boerewors, bobotie, and biltong, it also features plenty of dishes you already know how to pronounce. Calamari, crab, lamb, steak, and chicken all make an appearance or two on the menu, as does ostrich, lobster, escargot, and prawn. There are as many options for daring diners as there are for those with more timid taste buds, and the wine list matches the menu’s worldliness two-fold.

For over 15 years, 10º South has been a hotspot for celebrities and locals alike. The rich taste of South African delicacies. A sophisticated and intimate environment. Yes, 10º South is certainly one of the city’s best.

Noche

Before Noche came to town, Atlantans already had a couple of tapas places to choose from, notably Hector Santiago’s (now closed) Pura Vida, but Noche made high quality tapas something diners could do a couple of times a month without going broke.

Featuring upscale casual dining, this tapas and tequila joint’s margaritas and small plates might not transport you to Mexico, but they will make you glad you stopped in for dinner. Or lunch. Or both. Because you’ll want to come back.

A little over a decade later Noche has found its way into the suburbs, with locations in Brookhaven, Johns Creek, and Vinings, you don’t have to drive down to Virginia-Highland anymore unless you really want to.