Try using Escarole in this tasty salad instead of the usual salad greens.
1 cup Pecans, toasted & chopped
1⁄2 cup Plain Yogurt
1 TBS VSOP Maple Aged Dark Balsamic Vinegar
1 TBS VSOP Sherry Reserva Wine Vinegar
1⁄2 tsp Smoked Paprika
1⁄2 tsp Fine Sea Salt
pinch Fresh Cracked Black Pepper, to taste
1 head Escarole, cored & coarsely chopped
1 large Granny Smith Apple, halved, cored & thinly sliced
1 medium Red Onion, halved & thinly sliced
1⁄4 cup Fresh Mint, chopped, (or flat leaf parsley)
1) Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool. Once fully cooled roughly chop and set aside.
2) Combine the yogurt, balsamic vinegar, sherry vinegar, paprika, salt in a small bowl and wisk to combine. Season with black pepper.
3) Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint. Serve and enjoy!
was able to get this insight into the interesting life of Brian Boitano at his new book signing at Cook Hall here in Atlanta. Brian Boitano is the Olympic Gold ice skating medalist. He also has a cooking series on Cooking Channel named What Would Brian Bointano Make?
(also the name of his book - Lyons Press, 2013). Since he has traveled all over the world, he developed an interest in all types of cultures and cuisines. He loves to cook and entertain most of all and this cookbook are recipes from his favorite food and memories of family and friends get-togethers. He likes simple, healthful recipes with a dash of "intriguing flavors" (this info is on the jacket of his book.) Visit his website at www.brianboitano.com
or twitter (@BrianBoitano) and Facebook (facebook.com/brianboitano
Put your apron on and prepare to dig your hands into one of Sugo’s
iconic dishes as you learn how to make Meatball al Sugo from the master himself. Mr. C will entertain you with stories from the family’s past and instruct you how and why each step is important to the dish. After the class you’ll enjoy the dish you made served atop fresh hand-made pasta with tomato basil sauce.
Monday, May 20th
7:00pm | $39 per person which includes two glasses of wine and
recipe cards to take with you. (Class size is limited. Tax and gratuity not included). Call Mikki at 770.817.8000
or email email@example.com
for reservations.10305 Medlock Bridge Road
John's Creek, GA 30097
Flavors has the inside scoop for a ton of Mother's Day restaurant specials. In case you were in a food coma for the past couple of weeks, here's your official reminder: Mother's Day is May 12th! Don't forget!
Sugo at Johns Creek will be open from noon to 9:00 pm. All moms will receive with our compliments a pampering skin treatment from Salon Greco, a haircut from J. Michael Salon and a photo session from Kelle Mac Photography.
10305 Medlock Bridge Rd
Johns Creek, GA 30097
770.817.8000The Iberian Pig and Double Zero Napoletana will be open from noon to 9:00 pm. All moms will receive with our compliments a pampering salon service from SalonRed and Spa and a photo session from Kelle Mac Photography.
The Iberian Pig Double Zero Napoletana
121 Sycamore Street 5825 Roswell Road
Decatur, GA 30030 Atlanta, GA 30328
404.371.8800 404.991.3666Imperial Fez - On Mother’s Day Mom will get a rose and complimentary glass of champagne with her meal. The menu at Imperial Fez Restaurant features traditional food from North Africa and nightly belly dancing. They also have a special 5 course chef’s menu for a diverse taste of their menu.
2285 Peachtree Road, NE
Atlanta, GA 30309
404.351.0870Ray’s on the River in Sandy Springs is celebrating all weekend long with Spanish-themed drinks and tapas On Mother’s Day, the restaurant is open from 9 a.m. to 9 p.m., offering a buffet meal all day long. Adults eat for $39.95 each, kids ages 5-10 dine for $19.95 each and kids ages 4 and under eat free.
6700 Powers Ferry Rd.
Sandy Springs, GA 30339
Ray’s on the Creek in Alpharetta is serving brunch from 9 a.m. to 3 p.m.for $29.95 for adults and $14.95 for kids ages 5-10. Kids 4 and under eat free. The regular dinner menu is available from 5 to 9 p.m.
1700 Mansell Rd
Alpharetta, GA 30004
770.649.0064 Ray’s in the City serves Mother’s Day brunch from 10 a.m. to 3 p.m. for $29.95 for adults and $14.95 for kids ages 5-10. Kids 4 and under eat free. From 5 to 9 p.m. the regular dinner menu is offered.
240 Peachtree St. NW
Atlanta, GA 30303
Cook’s Warehouse is offering five specialty Mother’s Day classes at each of their locations. Click the links for more information, directions and to register for classes.
Fifth Group Restaurants has specialty offerings at each of their restaurants.
- Mother’s Day Tea Hands On for Moms and Daughters (Ages 10-15), 10:30 a.m. May 4 at Midtown/Ansley Mall: http://bit.ly/ZoeDw0
- A Mother’s Gluten Free Feast, 2 p.m. May 5 at Brookhaven: http://bit.ly/WzARv9
- Cook for Mom This Year Hands On, 6:30 p.m. May 6 at East Cobb: http://bit.ly/116xuvV
- Celebrate Mother’s Day in the Kitchen Hands On (for Moms and Kids Ages 8+), 10:30 a.m. May 11 at East Cobb: http://bit.ly/XV4V5y
- Best Baked Brunch Ever Hands On, 10:30 a.m. May 11 at Midtown/Ansley Mall: http://bit.ly/11SfnKk
Sedgwick Restaurant Group will have Sunday brunch and dinner for all of its restaurants including:
- Both South City Kitchen locations will offer 3-course prix fixe brunch menus for $32 per person ($16 for children 12 and under) and 3-course prix fixe dinner menus for $42 per person ($21 for children 12 and under). These prices do not include tax or gratuity.
- South City Kitchen Midtown will offer the special menus from 11:00AM-3:00PM for brunch and 5:00-9:00PM for dinner. For reservations, call 404.873.7358 or make them online.
- South City Kitchen Vinings will be open 10:00AM-3:00PM for brunch and 5:00-9:00PM for dinner. To view these special Mother’s Day menus, click here. Reservations can be made online or by calling 770.435.0700.
- La Tavola will be open for Mother’s Day brunch from 10:00AM-3:00PM and will offer the regular dinner menu that night from 5:30-10:00PM. To view the La Tavola Mother’s Day brunch menu, click here. To make reservations, call 404.873.5430, or make reservations online.
- Ecco will also be open for brunch from 11:00AM-3:00PM on Mother’s Day. They’ll offer a special menu for brunch, but they’ll also offer their regular dinner menu from 5:00-10:00PM that evening. For reservations, please call 404.347.9555 or make them online.
- Lure will also offer a special brunch menu for Mother’s Day. The restaurant will serve this menu from 10AM-6PM. Reservations are available online or by calling 404.817.3650.
Brunch 10:00 a.m.- 2:30 p.m.; Dinner 5:00 p.m. - 9:00 p.m.
Brunch 10:30 am - 3 pm; Dinner 5 pm - 9 pm
Brunch 11 am - 3 pm; Dinner 5 pm - 10 pm
Open Saturday 8 am - 5 pm in Alpharetta
Saturday 10 am - 9 pm and Sunday 11 am - 8 pm at the Avenue West Cobb
Davio’s Northern Italian Steakhouse Davio’s will be offering a Buffet À la Carte Brunch Menu from 11:30 a.m. to 3:00 p.m. for $50 per person (tax and gratuity not included) or guests can enjoy and À la Carte Dinner Menu from 3:00 p.m. to 8:00 p.m. The menus will feature seasonally inspired dishes prepared by Executive Chef Richard Lee such as the Surf and Turf, Filet Mignon, Lobster Tail, Creamy Mashed Potato, Green Beans, Lemon-Tarragon Butter Sauces or the Grilled Swordfish, Celery Root Purée, Asparagus, Fried Hot Cherry Peppers. Leave room for dessert and try the Georgia Peach And Blueberry Buckle, Buttermilk Ice Cream. Reservations are required.
3500 Peachtree Rd. NE
Atlanta, GA 30326
404.844.4810Cook Hall at the W Buckhead will have a special Sunday Brunch from 11:00 a.m. to 3:00 p.m. with their signature a la carte brunch menu and a few extra special dishes from their Blackboard Menu.
W Atlanta - Buckhead
3377 Peachtree Road NE
Atlanta, GA 30326
404.523.3600Dunwoody Arts Festival with Moondog Growlers are teaming up with Sweetwater Brewery for the Beer Garden. The event takes place Saturday 5/11 and Sunday 5/12, just in time for Mother’s Day. Check their websites for more information and to purchase tickets.
5064 Nandina Lane, Suite D
Dunwoody, GA 30338
By VSOP Taproom
Makes 1 1/2 cups natural peanut butter
2 cups Unsalted Peanuts, (roasted)
1 teaspoon Fine Sea Salt, (optional)
1 tablespoon Granulated Sugar, (optional, or raw sugar)
1 cup VSOP Extra Virgin Olive Oil, (such as frantoio or leccino)
1) Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar.
2)Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn off the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.
A grueling match-up of some of Atlanta's best sommeliers came to a close last Wednesday, with a single victor emerging. Brian White of the Ritz-Carlton Atlanta was named the best sommelier in the city in the 2nd Annual Atlanta's Best Sommelier Competition! He was kind enough to take some time to talk with Flavors about his experiences at the competition and his journey to get here.
If you would like to enjoy a fine-dining experience and check out their amazing selection of over 700 wines you can visit Atlanta Grill in the Ritz-Carlton Atlanta at 181 Peachtree Street, NE, Atlanta, GA 30303.
Flavors: How does it feel to be considered the best sommelier in Atlanta?
Brian: It’s of course a sensational honor to be considered the best at anything ... it’s a great honor. Most of the people were much younger than me and were some of the finest talent in the city certainly, for example there were competitors from Restaurant Eugene and Woodfire Grill.
Flavors: Did you have to train specifically for the competition, or did you already feel prepared?
Brian: I did, and I didn’t. I actually participated in the first annual competition and did not make it to the final round. This time around I knew what was expected and I focused on spirits and diverse wine knowledge especially old world wines. The service round was the second night where we had to run a station and we had to interact with the customers - which is what I do every night so it was like second nature.
Flavors: How long have you been an oenophile?
Brian: I’ve been into wine for well over 20 years. It's something I first got into the restaurant business, when I first realized that’s what I wanted to do.
Flavors: Did you always know you wanted to be a sommelier or did you come upon this profession later?
Brian: Well wine has always been one of the focal points in my career - something I showed an immediate talent for. About ten years ago I decided to get my certification and decided to follow my passion.
Flavors: I know it takes a great deal of training to be a sommelier: What the most challenging part of your training?
Brian: The wine tasting format has always been the most challenging for me. It’s something you can’t get past: You have to do it. It takes a lot of focus and you have to be able to evaluate the wine based on aroma , flavor and color, and the criteria is regimented for you to get to the final evaluation and you have to do it for every competition so that’s been the greatest challenge. It takes a lot of practice and coaching from a mentor to be able to do that.
Flavors: Tell us how you became the sommelier at the Ritz-Carlton.
Brian: Actually, it was due to Michael [McNeil], I was sought after for the position. Michael called me and told me the position was available. They were looking for someone experienced and mature; they had a lot of younger applicants. I feel honored they chose me and I still do to this day.
Flavors: How do you choose wines for The Ritz-Carlton's Menu?
Brian: It’s actually a very simple process, I put myself into the guests' perspective. The Atlanta Grille is our restaurant and I spend all night talking to guests. We do a wine tasting every Thursday and I really get to know our guests, and I start to know what they like. There are wines that have a time-honored prestige of course, and they’ll always be available at the restaurant. The third thing I look for is diversity: At the Ritz-Carlton we have over 700 selections. We have a diverse group of guests from all over so I want to make sure there is a representation of wines from around the world.
Flavors: If you had to pick just one wine currently on your list that you were most excited about, which one would it be, and why?
Brian: You know, it’s like I said there are over 700 wines, so that’s an interesting question. Right now I’m excited about some Italian wines. There’s one called Guissepi Lonardi and he calls the wine Privelegia: It’s a 2005 vintage, a Northern Italian red, and it’s a blend of 50% Cabernet Franc and 50% Corvina. The grapes are slightly dried before pressing similar to an Amarone ... It’s so unique and bold and it really pairs great with foods.
Flavors: What do you pair it with at the restaurant?
Brian: Probably our braised beef short ribs are best with that. You want something hardy, definitely something braised and stewed would go really well; and anything with mushrooms would probably be great with it, too.
Flavors: Do you have any easy tips for wine consumers for pairing foods?
Brian: Sure. You know, I’ve always thought part of the fun of enjoying wine is making that next new discovery, they drink the same old wines but for me that gets stodgy and boring, so it’s really important to try new wines all the time and find out what you enjoy the most. I think that’s why I really like wine: It’s part of the mystique.
Flavors: Is it a different set of rules if you're in the store or at a restaurant?
Brian: At a store they have consultants, so you can always ask for advice and at restaurants the servers tend to be pretty knowledgeable. There are lots of possibilities. You don’t have to spend a lot of money - there are plenty of wines to get at a low price level. I would say it’s probably easier at a restaurant setting because the servers have knowledge of both the wine and food so they’re able to give great recommendations. For example, at any given time we have about 40 different types of wine available at the Ritz-Carlton and we’re always happy to give you a taste.
Flavors: Is there anything else you’d like to share with us?
Brian: It’s a never ending process of learning that keeps driving me. It’s why I’m constantly interested in wine. I feel like there’s always something to learn, you never hit a brick wall with wine. Really, it’s infectious, teaching other people. The great thing about the Ritz Carlton, is that they promote that and they want us to know more constantly because we pass it on to our guests.
Flavors: Thanks so much for your time Brian, and congratulations on winning the title of Best Sommelier in Atlanta!
14 Hands Vineyards, one of Flavors
very own sponsors has been named a proud sponsor of the Kentucky Derby and will be served with the fundraising dinner called Taste of Derby™, an annual culinary celebration benefiting hunger relief.
14 Hands wines are inspired by the spirit of the wild horses that once roamed the arid landscape of the Horse heaven Hills in eastern Washington. It was here that these special horses – measuring a scant “14 hands” tall – developed their legendary endurance, strength, and tenacious spirit. Like these wild horses, the vineyards struggle in the same harsh conditions of eastern Washington. It is their ability to thrive in this environment that produces the world-class quality fruit that goes into each bottle of 14 Hands. The portfolio features five varietals, including a Cabernet Sauvignon, Merlot, Chardonnay, Pinot Gris and Riesling, as well as Hot to Trot red and white blends. For more information visit 14hands.com
“Showcasing our wines at the Kentucky Derby and Taste of Derby is a wonderful opportunity for us to demonstrate 14 Hands’ immense versatility,” said winemaker Keith Kenison. “From our rich, bold reds, to our crisp, juicy whites, 14 Hands wines hold universal appeal.”
Emily Myers, the proprietor of Atlanta-based jam company, Emily G’s Jams has come up with a fun and delicious new recipe for the classic Hurricane cocktail.
Emily G’s Hurricane
3 T. Emily G's Strawberry Pineapple Jam
Juice of one lime
1 T. Grenadine
1 oz. Triple Sec
2 oz. light rum
1 oz. dark rum
In a small bowl, microwave jam for 10 seconds. Using a whisk, blend with Grenadine, Triple Sec, and Lime Juice. Pour into a shaker. Add both rums and ice to the shaker. Shake thoroughly. Pour drink into a 10-12 oz. glass (or a jam jar) filled with ice. Enjoy!