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Mary Mac’s Tea Room Anniversary Party and Book Release

Aug 6

Posted by in Atlanta visiting, Books and Information, Good for Groups, Midtown, Restaurant Reviews, Southern, atlanta | No Comments

Sometimes us bloggers get all caught up in the latest and greatest restaurant on the scene. We flock there, and happily tweet away as we marvel at something shiny and new. But in our haste, we forget about the truly great, iconic restaurants that have graced Atlanta for many years. One such restaurant is Midtown’s Mary Mac’s Tea Room off Ponce de Leon (pronounced ponts-duh-lee-on) if you live in the south.

Back in the 1940s, there were 16 tea rooms in Atlanta. Although not a place that served tea, these were a fancied up versions of a meat and three. They were centers for neighborhoods where families could go and enjoy good food in the company of friends. Today, Mary Mac’s is the only tea room that remains in Atlanta.

Mary Mac’s has had it’s doors open for 65 years, serving up classic Southern food. Some of the servers have even been there for decades. John Ferrell bought the restaurant in 1994 and runs it with his partner, Hank Thompson. These are truly some of the nicest Southern gentlemen you could ever meet. No wonder Mary Mac’s Tea Room has been patronized by celebrities like Richard Gere, Beyonce, the Dahli Lama and is a favorite of Paula Deen.

I was recently invited to attend Mary Mac’s 65th Anniversary and Book Release party. Mary Mac’s cookbook not only includes 125 of their wonderful recipes, but staff pictures and anecdotes and the history of this fine establishment. Strolling into Mary Mac’s, I couldn’t believe there were already customers waiting for a table at 4 pm. But I guess it is no lie that they serve about 1,000 meals per day.

I immediately spotted owner, John Ferrell, and wasted no time getting my book autographed. Such a sweet man, he offered that if I ever have any questions, I could call him ask. Soon after taking a seat, I ordered a Peach Martini. It definitely hit the spot and I could have easily downed another, but held off as I knew these aren’t no fru fru drinks, but the real deal.

Although servers walked around passing out samples of delicious goodies like tomato pie, squash casserole, and nibbles of other goodies, that was just a teaser. There was an entire buffet spread taking up one wall of the dining room just waiting to be pounced upon. So when John came over and asked me to start things off, I didn’t hesitate and dove right in.

True Southern favorites were on the list – fried okra, salmon cakes, fried shrimp, fried green tomatoes, fried chicken tenders, fried crawfish, ribs and much more. Perusing the recipes in the book, you’ll notice whatever isn’t fried probably contains cheese and butter (measurements in the stick variety) Healthy, this ain’t. But it sure is good.

And what is a Southern meal without Pecan Pie? Absolutely wonderful, but a little piece will do ya. Especially if you opt to have a piece of the Blackberry Jam Cake and delectable banana pudding as well, like I did.

Although Mary Mac’s Teach Room Cookbook contains many recipes from the wildly popular restaurant, there are lots of stories about the history of the restaurants and quotes and features on past and current employees. Highlights in the book:

  • The pencils and order forms to write your own order are still on the tables, a tradition that will never vanish.
  • Mary Mac’s “Goodwill Abmassador” Jo Carter aka ‘the back rub lady’ was brought out of retirement to make sure every guest has good time.
  • Southern Hospitality: owner John has even offered to drop out of town guests back at their hotels.
  • Mary Mac’s refers to their sweet tea as the “table wine of the south” and it was even mentioned in Travel and Leisure magazine.

“The interesting thing about Mary Mac’s customers is you can’t recognize them. We serve people from all walks of life; the rich and poor, teachers, celebrities, politicians, young and old, black and white.” Quote from Mary Mac’s Tea Room Cookbook

I’m looking forward to trying out recipes for the Shrimp and Grits, Black Eyed Pea cakes, and Turkey and Vegetable Meatloaf.

Get your copy here:

224 Ponce de Leon Ave
Atlanta, GA 30308
404 876 1800
Website

Extras: All first time guest are treated to a sample Pot Likker (you’ll have to go and find out what it is)!!

Mary Mac's Tea Room on Urbanspoon

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Marcus Samuelsson Culinary Event, Atlanta, GA Recap

Jul 14

Posted by in Books and Information, Healthy, Seafood, atlanta, cook like a professional chef | No Comments

Damn, Macy’s Culinary Council puts on some good events…is what I thought after recently attending their cooking demo / meet and greet / book signing with Chef Marcus Samuelsson. I had an early flight the next morning and nearly skipped the event entirely, but I’m so glad I didnt. The event took place last month at the Macy’s North Pointe. The next one is this Sunday at Lenox Mall featuring Tyler Florence. To reserve your seat for this event, click here.

Honestly, I didn’t know who Marcus Samuelsson was until I got the invite to attend the event. But, I’m so glad I got to meet Chef Samuelsson recently. Chef Marucs Samuelsson was born in Ethiopia but was adopted by a Swedish couple and raised in Sweden and spent most of his early adult life in Europe. He learned to cook from his Grandmother and it has been his passion ever since. He then decided to move to America and work his way up the culinary ladder. He now is partner at the one of the top restaurants in New York City.

He was featured on Top Chef Masters, has his own show on Discovery Home Chanel, The Inner Chef with Marcus Samuelsson, and was Guest Chef at the White House under the Obama Administration, where he planned and executed the administration’s first state dinner for the first family, Prime Minister Singh of India and 400 of their guests.

I love his candor, humility and the energy and passion he has for what he does. During the course of his cooking demo, he called on stage kids and those he felt had an aversion to what he was cooking. I think all were pleasantly surprised by how tasty the food was (even those that don’t like vegetables or fish). If nothing else, they were captivated by his charming personality and comical demeanor.

Chef Samuelsson cooked smoked salmon, crabcakes and fried chicken (see pic below) for us. Not only was the event a live demo but samples were available for everyone in the audience to taste. Another thing that was really great was the fact that it was a small audience, probably just 75 people.

Chef Samuelsson is set to open an additional restaurant called Red Rooster and the word straight from him is that he expects it will open around October.

Random Facts about Chef Samuelsson:

  • His mother loved Elvis movies and wanted her kids to be quiet when they came on, so she would give them chocolate if they promised to behave. So, as a result, he always looked forward to Elvis movies.
  • He thinks dark meat chicken is better than white meat (woohoo! me too!!)

Cooking Tips:

  • When buying seafood, always ask for sushi-grade. It doesn’t cost more, but it is the best cut
  • Blend buttermilk with coconut milk when making fried chicken
  • Fry chicken in a mixture of peanut oil and grapeseed oil for a unique taste

Some quotes from Chef Marcus:
“You should always over-deliver”
“If you do your best at something, good things will happen”

Me and Chef Marcus Samuelsson:

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15 Foods You Don’t Have to Buy Organic

Jun 10

Posted by in Books and Information, Healthy | No Comments

The Environmental Working Group (EWG, a nonprofit, nonpartisan organization) has identified 15 fruits and vegetables that are least likely to be contaminated with pesticide residues. Read the full article here. Save money and buy those conventional:

Asparagus
Avocado
Broccoli
Cabbage
Eggplant
Kiwi
Mango
Onions
Papaya
Pineapple
Sweet corn (frozen)
Sweet peas (frozen)
Sweet potatoes
Tomatoes
Watermelon

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Fish2Fork Rates Best, Worst Restaurants for Sustainable Seafood

May 6

Posted by in Books and Information, Healthy | 2 Comments

When you cook for yourself you can easily identify which seafood product has been wildly caught (sustainable) and which hasn’t. But what about when you eat out? Not so easy to identify which seafood comes from a sustainable environment.

Thanks to a new website, Fish2fork.com, you can now find figure out which of the seafood you order is sustainable. The website has a rating system that rates a restaurant on its performance of serving sustainable fish.

In addition to educating consumers about the pollution of our waters, Fish2Fork also wants to make known the problem of overfishing which leads to more types of fish that become endangered. And for most consumers, these problems are out of sight, which means out of mind.

Most restaurants give little or no information on the source of their fish, which aids in diners being disconnected from their food. For example, if you knew that the fish special you just ordered was near the last of it’s species, you’d probably think twice about ordering it. Fish2Fork is hoping that consumers with this knowledge will make better choices, helping to protect fish and other sea life.

When rating restaurants, Fish2Fork takes into account several factors when determining a restaurant’s score.

  • They see if the seafood served is endangered an species list and/or the “fish to avoid” list.
  • They also rate restaurants on providing the information of where the fish or shellfish came from. E.g. is it farmed, wild, line caught etc..
  • Customers also have the ability to “rat on a restaurant,” or praise a restaurant they like.

If you want to eat only sustainable seafood, check out Fish2Fork’s website. They have a growing database of restaurants that you can search.

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Secret Recipe: Panera Bread Pudding

Mar 18

Posted by in American, Books and Information, Recipes, atlanta | No Comments

Recipe courtesy of RecipeSecrets.net

Panera Bread Pudding with Apples, Pecans and Raisins

Delight guests with this fruity bread pudding made with their
signature Cinnamon Raisin bread.

4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract or rum
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny
Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

1. Preheat oven to 400 degrees.

2. Melt the butter in a medium saucepan over medium heat.

3. Add the bread and cook for 2 to 3 minutes, or until well coated.

4. Add the sugar, pecans, orange zest and juice, cider, and vanilla
extract.

5. Cook an additional 2 to 3 minutes until a sauce begins to form.

6. In a 9 x 13-inch baking dish, layer the bread mixture with the
apples and dot the top with the jam or jelly.

7. Bake 30 to 40 minutes, or until bubbly.

Serves 4

Recipe courtesy of RecipeSecrets.net

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Competition BBQ Secrets Book Review

Mar 16

Posted by in Books and Information, Recipes | No Comments

Warm weather is upon us. This means the start of outdoor grilling, cook offs, contests and a favorite of many, BBQ competitions. I’ve heard that the BBQ at many BBQ competition is better than restaurant quality BBQ. I would believe it, as competitors take these contests very seriously. Are you thinking of competing in a BBQ cook off this year? If so, you may want to check out this book.

This is a good book on cooking competition quality barbecue entitled “Competition BBQ Secrets”. It’s one of the few books around that give you ALL the details on how to slow smoke ribs, chicken, butts, and brisket. Important information like times and temperatures are not left to chance.

Included also are chapters on fire management, wood selection, rubs, brines, marinades, sauces, turkey, and much more! I highly recommend that you add this book to your barbecue library. Many Grand Champions, Reserve Grand Champions, and Backyard Kings have been created by reading this valuable information. For all the details, visit the link below.

Grab Your Copy of Competition BBQ Secrets Now – Click Here

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How to Make Your Own Pizza at Home

Mar 12

Posted by in American, Books and Information, Pizza, Recipes | No Comments

I love pizza. I am an admitted pizza whore. I could eat pizza a couple times a week. But with the horrendous economy it has taken its tole on my wallet. I can’t eat out as much as I’d like to.

But I still love eating good food. And I wanted to find a way to enjoy good foods at home.  That’s why I was glad to find this product. Secrets from Inside the Pizzeria teaches you how to make NY style pizza and is instructed by someone who worked at a pizza making company for years.

The thing I like about this video guide is that it teaches you the basics of making great pizza, but it also gives you the flexibility to adjust to personal taste. So, if you like more garlic, oregano, fennel, etc you can adjust it to your preference. The other great thing about Secrets from Inside the Pizzeria is that they don’t try to force you to buy a bunch of things that you don’t need. For example, Deb, the instructor says that while a pizza screen is absolutely necessary, you don’t have to have a pizza stone, you could just use tiles instead.

Get Access to the Videos Now


Highlights

  • If you don’t want to buy a pizza stone, you can just use tiles
  • The videos show you how to make the dough by hand OR with a mixer
  • Gives you online sources to buy information no matter where you live
  • Give you guidance on adjusting the amount of yeast depending on when you want the dough to be ready for baking
  • Videos show you how to make dough using a food processor

You’ll learn answers to questions like:

  • Should dough be stored in an air-tight container?
  • What cheese will be more greasy than others?
  • What is the best flour, oil, yeast, salt to use?
  • How should I chop and add toppings for best cooking?
  • What to do so I don’t have a hole in my pizza center?

I am so glad I found this video series that shows you how to make pizza like a professional.

Click here for more information

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Sushi for Newbies: Tips on Sushi Eating and Etiquette

Feb 8

Posted by in Books and Information, Sushi | No Comments

Janet Murray recently posted an article entitled “50 Sushi Tips for Beginners” and I picked some of the top items I thought were most interesting. To read the full article, click here.

Japanese food has garnered a considerable amount of attention in recent years due to its amazingly healthy properties and clean, balanced flavors. Though Americans have grown familiar with sushi and other cornerstones of Japanese cuisine, many still find it difficult to break through all the barriers, protocols, and – yes – cases of mistaken identity that continue to surround the dishes to this day. With these quick tips, those interested in learning more about sushi have a solid place to start before moving on to the advanced courses.

5. Want raw fish with no rice? Order the sashimi instead.
Many people unfamiliar with Japanese cuisine usually think of sashimi when the subject of sushi gets brought up. Anyone curious about the simple taste of raw fish without the vinegared rice that qualifies a dish as sushi should order slices of sashimi.

8. Order sake with sashimi. Sushi tastes best with beer or tea.
Because sake is made from fermented rice, most sushi connoisseurs consider drinking it with sushi a redundancy. It complements sashimi fine, but those hoping for a beverage best suited to accompany nigiri, maki, or other sushi dishes would do best to drink hot tea or beer instead. Try to avoid rice beers, of course.

18. Sit at the sushi bar.
Any newcomer to the sushi scene must sit at the bar itself. This allows for a firsthand glimpse of the chef at work, familiarizing them with the process and facilitating conversation with the itamae (chef) when he or she has a moment to talk.

25. Never stick chopsticks straight up in a rice bowl.
Instead, place them over the shallow shoyu dish or a provided chopstick rest. Making them stand upright in a bowl of rice recalls the incense sticks burned at funerals.

28. Fish flesh must be firm.
This can be tested by pressing it with a finger. If the flesh feels mushy or does not spring back (as it were) from denting, then it is not fresh and should not be eaten. The only exception to this rule is sea urchin, which has a naturally soft, buttery texture.

29. Do not eat raw fish if pregnant.
In spite of all the health benefits of raw fish, pregnant women are discouraged from indulging. Slices of sashimi, nigiri topped with sake or toro, and other dishes still pose a risk – however slight – of causing damage to unborn children.

35. Both hot and cold sake complement sashimi.
When ordering sake, diners have the option of enjoying it either hot or cold. Neither temperature particularly affects the flavor of the accompanying food in a positive or negative manner – it is purely a matter of preference. Those new to Japanese food ought to try both temperatures to figure out which they like more.

47. Order pieces of nigiri in pairs.
The tradition of serving sushi two at once comes from a time when diners would have to cut their pieces in half to eat them without choking. Beyond that, ordering one piece of nigiri or ordering four of something have unfortunate etymologies attached to them in Japanese. It is generally recommended to order in pairs to avoid awkwardness.

Still not ready to eat raw fish? How about a method of making sushi that uses no raw fish? Download the videos now. To get started, click on the link below.

Get Started Making Sushi Now!

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Scenes from Alton Brown’s Cooking Demo at the Gourmet Show, Atlanta, GA

Jan 13

Posted by in Books and Information, atlanta | 1 Comment

Alton Brown, Food Network darling, including Host of Good Eats! and Iron Chef, made an appearance at the Gourmet Show here in Atlanta. This is a rare occurrence to have a celebrity as big as Brown do a free demo. The demo was called Science: It’s What’s for Dinner. I was completely stoked that I got to attend. I’ve never seen Alton Brown live and it was a real treat as expected.

The other thing that was great was the fact that this was a small cooking stage with only about 50 seats in the audience. So, we got to see Alton up close. Mr. Brown, an Atlanta resident, made 3 dishes. The first was braised short ribs, and we got to see his fancy doodle cooking accoutrement: an instrument for braising beef. He also made red bull ice cream using Nitrous Oxide as well as aerosol cheese.

Some questions he answered from the audience where:

What is your favorite multi-purpose cooking tool?
He said right now, it is his panini press. He said he cooks all sorts of things on it, none of which has been an actual pannini so far.

If you could eat anything for the rest of your life what it would be?
Beer and chocolate

Favorite meal / method of cooking?
Cooking a steak directly on coal

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What you Don’t Know About Cutting Boards

Dec 30

Posted by in Books and Information | No Comments

For cutting boards, I’ve always had a plastic one in my kitchen. It is easily stored and dishwasher safe. And in my mind, it just seems more sanitary. However, I recently read an article to the contrary. Here’s what I found out about wooden cutting boards vs. plastic cutting boards.

When you use a plastic cutting board, knife marks are likely to be deeper than a wooden cutting board which makes it harder to disinfect. This can leave bacteria in those cuts, thus making plastic cutting boards more unsanitary than those wooden boards.

Wooden cutting boards, on the contrary, are porous and allow bacteria to retreat into the grain where it is trapped and dies.The other benefit of a wooden cutting board? It won’t dull your knives as quickly as a plastic cutting board.

Cleaning solutions:
• Sanitize with a mixture of 1 tablespoon bleach to 1 quart of water (best for plastic boards only as this will be very harsh on a wooden board). Let sit several minutes, and then wipe. Let air dry.

• Apply straight white vinegar (if using a plastic board), or a mixture of 1 part vinegar to 5 parts water (wooden board as this will be less harsh). Let it sit for a few minutes, then rinse and pat dry.

Wooden Board Care:

Dry the board immediately after (hand) washing
Once a month, rub the board with oil, to keep it water-repellent and warp-free (find food-safe oil in the kitchenware department).

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