Gingerbread Workshop at Davio’s

WHAT:      This holiday season, Davio’s Atlanta is throwing a house party. A gingerbread house party, that is!On Sunday, December 7th, 2014, from 12:00PM to 2:00PM, children of all ages are invited to participate in a workshop with some of Atlanta’s pastry chefs.

Join Pastry Chef Kathleen Miliotis of Davio’s Atlanta to lead a demonstration and workshop, teaching guests how to build personalized gingerbread houses. The event is $40 per child (excluding tax & gratuity), and adult admission is free. Each participating child will receive one gingerbread house to decorate (with delectable decorations included) as well as delicious afternoon snacks.

In the  spirit of the holidays, Davio’s asks that each family help in one small way: arrive at the workshop with one unwrapped toy and help North Atlanta Toys for Tots spread the seasonal joy! To register, please emailAshley@davios.com to secure your seat!

WHERE:    Davio’s Atlanta | 3500 Peachtree Road. NE, Atlanta, GA 30326  | 404.844.4810 | www.davios.com/atl

WHEN:      Sunday, December 7th, 2014 from 12:00PM to 2:00PM.

COST:       $40 per child must be accompanied by an adult. Adult admission is free. Reservations are necessary. Please call 404.844.4810 for more information or email Ashley@davios.com.

December Duo of Pop-Up Restaurants

Super pan pop up at Sound Table

Super pan pop up at Sound Table

WHAT: Missing Top Chef contestant, Hector Santiago’s Super Pan dishes? He’ll be offering many of his popular dishes during a pop up at The Sound Table on Wednesday, 12/3.

WHO: Hector Santiago with his Super Pan favorites

WHEN: Wednesday, December 3, 7 – 11 p.m.

WHERE:  The Sound Table, 483 Edgewood Avenue Atlanta, GA

MENU:
$4 – Ceviche de hongos, lime, celery, serranos, mint, peanuts
Spanish anchovies
Smoked chicken liver flan

$7 – Jamon serrano with orange zest and dried currants
Spanish sardines
Salmon with passion fruit, sambal and pomegranate

$9 – Smoked trout on coconut buns with tamarind, cilantro and cabbage

$12 – Crispy pork belly buns
and more!

 

Can’t make it tomorrow? Check out this Pop Up at the Luminary on 12/14

 

Pop up at the Luminary

Pop up at the Luminary

WHAT:      The Luminary, will become La Luminaria, a pop up restaurant with Chef Whitney Otawka for one night. The four-course prix-fixe menu will showcase the flavors and technique of Mexican cuisine using southern ingredients. See full menu below. A portion of the proceeds will be donated to The Giving Kitchen. An a la carte menu will be available at the bar.

WHO: Eli Kirshtein, Whitney Otawka, formerly of Cinco y Diez

WHEN: Sunday, December 14,  6 – 9 p.m.

WHERE: The Luminary 99 Krog Street, Suite Y Atlanta, GA

MENU:
Duo of Tacos: Hen-of-the-Woods Mushrooms, rajas, garlic crema & Beer Battered Fish, avocado mayo, arbol hot sauce, cabbage
or
Pork Belly Nachos, perfect egg, heirloom black beans, chihuaua cheese, Serrano chiles

Fried Brussels Sprouts, hot sauce, coconut rice grits, crispy onions
or
Esquites, FL sweet corn, huitlacoche mayo, smoked paprika, Cumberland Island shrimp

Braised Pork Pozole, pasilla de oaxaca, masienda hominy, radish, cilantro
or
Mole Poblano, crispy duck, turnips & their greens, sesame

Churros, pumpkin seed ice cream, oaxacan chocolate, canela
or
Fried Banana, queso fresco, crema, pistachio, yucatan sea salt

PRICING: $45 per person for four-course menu

Zeb Stevenson at the Helm at Parish

When Zeb Stevenson was in charge over at Proof & Provision (the restaurant / bar) in the basement of Livingston Restaurant, the cocktail menu was incredible and the simple, yet well-executed small plates made it the perfect stop to grab a bite before a show at the Fox. We had an incredible girls night there and after at Flashdance. Now, you can find Zeb over at the rebranded Parish Brasserie in Inman Park.

Superb cocktails are not forgotten at Parish. We indulged in in the not only tasty, but beautiful Aviation. With starters like pickled vegetables, black truffled grilled cheese and honey fried chicken, the menu seems to be fancied up comfort food.

Parish brasserie inman park

L to R: Aviation Cocktail, Pickled Vegetables, Fried Chicken

Be careful not to fill up on the snacks and small plates. It is easy and quite affordable to do so. On second thought, that would be a terrific way to sample many of the best offerings at Parish Brasserie. However, if you were wanting a full plate of food, the seven entrees offer something for everyone.

A perfectly prepared steak is available for meat lovers, served with pommes frites. I enjoyed my Wild Salmon with tomato hollandaise, however, the surprise of the evening was the Sourdough Gnocchi. While the Gnocchi by itself is lovely, everything else in the dish comes together so wonderfully, like a match made in heaven. Served with two kinds of mushrooms (porcini and crimini), a kale pesto and  candied mustard, someone in your party must order this dish so everyone can have a taste.

Parish Brasserie gnocchi

Sourdough Gnocchi

Desserts we sampled included ice cream sandwiches and grown up pop tarts. See what I mean about comfort food?

Desserts at Parish Inman Park

Desserts at Parish Inman Park

The Brasserie & Neighborhood Cafe at Parish on Urbanspoon

Raise the Macallan: A Whiskey Tasting

By Kelley Musson

I would definitely say that I’m a girl who can truly appreciate a quality cocktail. I tend to bounce around when it comes to my choice drink. Or better yet, I believe certain drinks are designated for certain occasions. Example: A glass of merlot is idea for some couch time after a long day of work; vodka being a better happy hour beverage that will put some pep in your step; and sauvignon blanc is great for any casual daytime scene.

This past spring actually – my best friend and I decided that we needed to switch to a big girl drink. After much consideration, we went with whiskey. We took baby steps into the whiskey pool and decided to try sweeter versions to start with. We tried the honey and maple flavored whiskey, which were really good, but ultimately too sweet. Unfortunately, flavored alcohol tends to be filled with tons of extra sugar. So, we went back to basics and grew to enjoy pure, unadulterated whiskey…on the rocks.

So, when I attended a celebration of Macallan Whiskey, I knew I was in for a fantastic evening. Upon arriving, I was surprised to see the amount of people there. As soon as I entered the room I was given a glass of the Macallan 18. I could smell the vanilla and cinnamon undertones, which is what I look for in my whiskey of choice, and sipped slowly. Very smooth. Two sips through, we were lead to the sitting area where the tasting would take place. We were seated at tables that sat between 8-10 people, which were equipped with ipads that had Macallan trivia.

macallan whiskeyThe Macallan brand ambassador was awesome! He was entertaining, extremely informative, and completely involved with the audience. We started off with the Macallan 10. I was wondering how it was going to compare with the 18 that I had first sampled. It had a flavor that was particularly fruity, but it also had an oak like flavor which tended to linger. Personally, not my favorite.

Next we sampled the Macallan 12, which is a 12 year Spanish oak whiskey. Like the 18, the 12 had those vanilla undertones that I really like. It also had a hint of ginger which added a pleasant flavor. The Macallan 12 would have been perfect if it was served on the rocks. The host informed us that different ways of drinking whiskey would bring out different flavors in each individual blend. But no matter what you mix with it, whether it with water or on the rocks, or even coke, a good whiskey should never be overshadowed by its chaser.

Up next was the Macallan 15. I noticed this one had a unique color and smell compared to the other samples. The Macallan had a full aroma, and hints of cinnamon. We were served these amazing orange flavored chocolates which was great to accompany the 15. All of the samples were of an amazing quality and taste that my palate had never been exposed to.

The last sample was of the 18, which I got to try upon my arrival. The Macallan 18 was a light mahogany color. The aroma stood out specifically which was incredible: vanilla, ginger, small hints of citrus and dried fruit, and cinnamon. I would have to say that this one (with close competition with the Macallan 12) was my favorite sample of the evening.

The evening ended with everyone standing together saying our final cheer, saluting the remarkable Macallan brand. I think I’ve found my new favorite night cap.

Thanksgiving Side Dish Recipe: Cauliflower Rice

Image Source: LA Times

Image Source: LA Times

Hosting Thanksgiving dinner and looking for a non-traditional side dish that will impress? I really like this Cauliflower rice recipe. The recipe is incredibly easy to make ahead and there’s so much flavor. The caramelized cauliflower with the green onions and red pepper flakes also make for a pretty dish.

I’ve made the recipe a handful of times and it always turns out great. One thing I’ve noticed is that the extra five minutes of “drying out” the rice didn’t really change the consistency that much, so you could omit that step, especially is oven space is critical. Also, I like to add mushrooms as well to my dish.

Roasted Cauliflower Rice from Ad Hoc via LA Times

Ingredients
1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 tablespoons butter, at room temperature
1/4 cup chopped green onions

Directions
Heat the oven to 400 degrees.

In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, about 20 to 25 minutes, tossing several times for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.