Fall Issue is Now on Newsstands!
Use Your Noodle
The act of cooking is good for your brain. Measuring, moving
about, maybe a little math, getting creative here and there,
and crafting something nurturing, whether just for you and
your body or for those you love
– it all gets the grey matter going!
This fall the Flavors team was inspired by our theme “Use Your Noode” and the myriad possibilities that “using your noodle” presented. Pasta, the most obvious and delicious one, is
explored in my feature article, “Noodles: The Long and the
Short of It.” In her piece entitled “Fat-Washed Cocktails,”
Donna Brousseau delves into intelligent ways to up your
cocktail game, and Whitney Miller uses her noodle know
-how to create brilliant twists on time-worn classics in
The great Julia Child once said, “No one is born a great cook, one learns by doing.” We hope this issue inspires you
to do the same. Or at least indulge in a big steaming bowl of buttery noodles!
Shelley Skiles Sawyer – Food Editor
Chefs Cook For Hunger Dinner
will be held at Davio's Atlanta on
Thursday, October 12th at 6 p.m.
Tickets are required for this event and can be purchased here:
For more information please call 404.844.4810.
Wolf Mountain Vineyards
Premier Food & Wine Experience