Have you ever had a Jalapeño margarita? A couple years ago I had a wild hair and decided to mix up some Jalapeño margaritas. I found a recipe that called for the jalapeños to be steeped in tequila for three days. I did it and those were some crazy spicy drinks. Recently a company called Tanteo asked me to try their Jalapeño Tequila.

I don’t usually buy flavored liquor of any kind. I just feel like if I’m going to mix up a cocktail, I’d like to use the natural ingredients. However, since Tanteo was offering up their Tequila, I agreed to give it a try. So, this past weekend Mr. ARB and I decided to have a fiesta, mixing up some jalapeño margaritas, guacamole and such.

I mixed up the first margarita and took a small sip, bracing for that heat to set in. But it didn’t. Instead what I tasted was just a bit of spice and felt a slight burn as I sipped. It was nothing like those 3 alarm margaritas I’d mixed up on my own.

The Tanteo Tequila infused with Jalapeño retails for around $35. Although I made simple margaritas, they’ve got some cool recipes on the Tanteo website I’d love to try like the Pepino Diablo with muddled cucumber and the Spiced Paloma with Grapefruit Soda.

Grapes
Many in Spain eat twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers initiated the practice to take care of a grape surplus. Each grape represents a different month, so if for instance the third grape is a bit sour, March might be a rocky month.

Cooked Greens
Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year’s because — their green leaves look like folded money, and symbolize wealth. Europeans eat stewed kale and sauerkraut (cabbage) while in the southern US, collards are the green of choice.

Legumes
Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins. In Italy and Germany, it’s customary to eat beans with sausages, pork having its own lucky associations.

Of course, here in the South, it’s traditional to eat black-eyed peas. This all traces back to the legend that during the Civil War, the town of Vicksburg, Mississippi, ran out of food while under attack. The residents fortunately discovered black-eyed peas and from then on black-eyed peas were considered lucky.

Pork
The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria. Thanks to its rich fat content, it signifies wealth and prosperity.

Fish
Fish is the Thanksgiving Turkey of New Year’s Cod is very popular. The reason? Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. The Catholic Church’s policy against red meat consumption on religious holidays helped make cod, as well as other fish, a popular choice. .

Desserts
Ring-shaped cakes are the most popular for New Year’s.Poland, Hungary, and the Netherlands eat donuts, and Holland has ollie bollen, puffy, donut-like pastries filled with apples, raisins, and currants. In certain cultures, it’s customary to hide a special trinket or coin inside the cake (Mexico and Greece do this)—the recipient will be lucky in the new year.

What Not to Eat
There are also a few foods to avoid too. Anything that involved creatures moving backwards is a no no. The idea is that this would lead to setbacks. Lobster and chicken, for instance, is a bad idea because of this. Now that you know what to eat, there’s one more superstition—that is, guideline—to keep in mind. In some countries, it’s customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. If nothing else, it is good practice for the penance most of us will be paying in January for all the overeating we did during the Holidays

Happy New Year! See you in 2012!

In case you weren’t aware, I wrote a book – Food Lovers’ Guide to Atlanta. And now, I want you to buy it. Yes, this is shameless self promotion, I know! But the holidays are coming up and it makes a great stocking stuffer or small gift.

My book, available at online retailers, maps out the best restaurants in Atlanta from mom and pop, hole in the wall places to fancy five star restaurants. I’ve scoured the city to find the best restaurants on any budget, in any neighborhood, encompassing all the terrific cuisines we have at our disposal.

Growing up in Atlanta and seeing the city change over the last 25+ years since I’ve lived here and writing this blog for more than three years, I’ve a good grasp on the food scene. It has been a fun ride writing this book and I’m so thrilled to share all the gems I discovered along the way!

The ultimate dining guide for Atlanta residents and visitors, Food Lovers’ Atlanta, was just released and has already made it to to the #1 spot in its category on Amazon. At just around $10, it’s totally affordable.

The book features short descriptions about restaurants in the metro Atlanta area. It is a terrific resource for those visiting Atlanta on business or pleasure or for Atlanta residents who want to get out and explore the city but aren’t sure where to start. It is divided by neighborhood, but readers can use the index to look up restaurants by cuisine and there’s a price guide for budget conscious folks as well.

There are also features like:

* Nightly Specials at different restaurants
* Insider tips for many restaurants that only regulars are privy to
* Food festivals and culinary events
* Atlanta chefs that have appeared on Top Chef
* Recipes from popular Atlanta Restaurants

Here’s what some other folks had to say about the book:

The Atlanta Journal Constitution: “Keep it in the glove compartment when you want something more detailed than a Zagat Survey..” Read More
Examiner.com
Gilt City “The latest gourmet bible covers everything from haute cuisine to food trucks and, with its convenient carrying size, makes finding a good meal easy..”Read More at Gilt City
Roswell Patch

Also, I have a book signing at The Cook’s Warehouse today, December 18. Deets here.

So, go grab your copy now!

When it comes to holiday gift giving, it’s tempting to take the easy way out – a tie for dad, a fruitcake for the neighbor and a meat-and-cheese assortment for the office. If wine is on your gift list or holiday menu, though, you don’t want to cut corners…but how do you choose the perfect bottle that adds enjoyment and adventure to the holidays without blowing your budget? Seasons 52, the fresh grill and wine bar, has some answers for you, courtesy of Master Sommelier George Miliotes.

“With the holidays approaching, there is often the worry of what to serve when family comes to celebrate or what to wrap-up as a gift for friends,” says Miliotes, one of only 180 Master Sommeliers in the world. “Not to worry though. There are unique wines at all price points that not only pair well with holiday dishes, but are also great gifts.”

Miliotes offers these tips for selecting great wines for entertaining and gift giving during the holidays and beyond:

· Drink these before they are famous: Be an early-adopter! Impress your guests with great, well-priced wines from winemakers who are currently flying under the radar, but may soon become household names among wine enthusiast. Sure to be hits are Aveleda Vinho Verde, a light and refreshing white that everyone will enjoy (and is available at a great price point) and Crasto Red from Portugal, where an awakening in red wines is taking place.

· Big, bold cabs: Cabernets pair perfectly with rich, roasted red meats including holiday favorites like roast beef, rack of lamb and filet mignon. That’s because these bold reds refresh the palate after each bite. Consider South African choices such as De Toren Fusion V and Mulderbosch The Faithful Hound…they’re both high-quality cabs, and while not cheap, they certainly won’t break the bank either.

· Small grower champagne: Make a resolution toast 2012 with something new this New Year’s – small grower champagne. These growers offer unique wines, showcasing the flavor of the land and the maker’s personal stamp of quality. The more famous champagnes are often born of blends of grapes from a myriad of growers and crafted for the masses. Small grower champagnes put maximum flavor and personality into the bottle, often without the big price tags of the big brands. Ask for Gimmonet, Chartogne-Talliet and Pierre Peters at a good wine shop and we guarantee you will be delighted.

· It’s best to taste-test: Before buying a wine, taste it and ask yourself whether you like it or not. That may seem obvious but you’d be surprised how many people buy wines they’ve never tried themselves. Don’t put too much emphasis on points, scores, reviews or price. And if you want a second opinion, ask your local wine merchant. Be sure to tell them your usual taste preferences and price range.

· Don’t be afraid of screw caps: Wine bottles with screw caps are fast becoming as readily available as those with corks and you’ll find plenty of high-quality wines under those easy-opening tops. They range from inexpensive but great value wines like Indaba Chardonnay and New Zealand Sauvignon Blanc to great Oregon Pinot Noirs like Chehalem or Scott Paul.

“Armed with these tips, there’s no reason to just grab the closest bottle of wine to the register,” says Miliotes, “you can give something that shows a lot more thought than just another tie or fruitcake.”

Last month, I was invited to a preview cooking class at Hal’s Kitchen, a new cooking school that just opened its doors in Sandy Springs. Hal’s Kitchen is headed up by Cyndi Sterne, who was bitten by the cooking bug at a young age and turned her passion for cooking into a career. She most recently was Cooking School director at the Marcus Jewish Community Center in Atlanta. After losing her father recently, she decided to open Hal’s Kitchen, naming it after her him, and share her skills with the Atlanta community.

Upon arriving we were treated to some homemade potato chips covered in Gorgonzola cheese as well as some Chorizo sliders topped with a fried egg. Lead instructor, Jess, had whipped these tasty treats up for us. I kept nibbling on the chips, but it was the sliders that really blew me away. So good, I had two.

Hal’s Kitchen features classes for adults, couples, children and even corporate team building. What I noticed during our preview is the mantra that both Cyndi and head chef Jess employ: that you you need to have fun while cooking. In fact, their motto is: “Cooking Experiences Worth Craving.” See a sample listing of some of the cooking classes at Hal’s Kitchen below. Most classes are around $65 per person.

Class Names are fun and original:
Don’t Cry for me Argentina
Other Fish in the Sea
Pho Sure! Vietnamese Classics
How to Please your Mother-In-Law

During our class we made Vietnamese rolls. Most of the ingredients were prepped, so we just assembled on rolled them up. I know it wasn’t the most hands on experience, but the idea was to give us a preview. Looking on their website at some of the descriptions of classes they offer, I saw that many are extremely hands on. Hands on – yes, but intimidating – no. As not much of a cook, I felt totally at ease with Cyndi and Jess. Their enthusiasm is infectious with everyone involved.

The seating, centered around the kitchen and prep area is of course, normal for a cooking school. What is nice is the close interaction with Cyndi and Jess. They make it easy to share thoughts and opinions and invite questions from attendees.

Extras: There’s a section of the store allocated to cooking gadgets, so you can pick those up before or after your cooking lesson. Also, any of the kitchen cabinetry, counters or accessories that you see in the store, can be ordered as well. Just ask!

206B Johnson Ferry Road
Sandy Springs, GA 30328
404.847.6991
Hal’s Kitchen Website