Author Archives: Joe Reisigl

Go beyond Champagne this New Year’s with these sparkling wines

Source: Atlanta Magazine

Flutes don’t give you room to sniff, which is part of the fun. Smelt likes to use white wine glasses.Photograph by Wedig + Laxton As we find ourselves in the middle of another holiday season, schlepping trees into our living rooms and spending an unnatural amount of time with family, chances are we’re going to get pretty thirsty. The celebratory yet stressful nature of the season calls for one quencher: bubbly. The good thing is that there are options; these days, you can find world-class sparkling wines from all across the globe. The bad news: Finding the right bottle can ...

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Jerusalem Artichoke Dip

Source: Atlanta Magazine

Jerusalem Artichoke Dip Serves 8 2 8-ounce cans artichokes, drained and roughly chopped 1 cup fresh Jerusalem artichokes, peeled and blanched 2 2.5-ounce cans green chiles, drained and roughly chopped 1 2.5-ounce can pimentos, drained and roughly chopped 2 cups mayonnaise 1 teaspoon red pepper flakes Salt and pepper to taste 1 cup grated parmesan cheese Lavash crackers Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine all of the ingredients except the cheese and crackers. Place mixture in a shallow, oven-proof dish, and sprinkle the top with Parmesan cheese. Bake until bubbly. Serve immediately with crackers....

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Orange Rosemary Olive Oil Cake

Source: Atlanta Magazine

Orange rosemary olive oil cakePhotograph by Raftermen Orange Rosemary Olive Oil Cake Serves 8–10 1 cup fresh-squeezed orange juice Zest of 1 orange 2 teaspoons finely chopped fresh rosemary leaves, divided, plus 2 fresh rosemary sprigs for garnish 1 teaspoon salt 3 large eggs, room temperature 1 ½ cups sugar 1 ¼ cups whole milk ¼ cup orange liqueur, rum, brandy, or whisky 1 cup extra-virgin olive oil, plus more for oiling pans 1 tablespoon lemon zest 2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder 6 tablespoons orange marmalade Preheat oven to 350 degrees Fahrenheit. Oil ...

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Stuffed Dates

Source: Atlanta Magazine

Stuffed datesPhotograph by Raftermen Stuffed Dates Serves 18 1 3-ounce package cream cheese, softened 3 ounces crumbled Gorgonzola cheese 36 pitted dates 36 walnut pieces In a large bowl, mix cream cheese and Gorgonzola. Set aside. Make a slit in each date, being careful not to halve, so they can be opened and spread flat. Spread a dollop of cheese mixture into each date. Top with a walnut piece.View Original Post

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Video of the Day: Gabrielle Union says Atlanta has the best food

Source: Atlanta Magazine

Gabrielle Union, we could not agree with you more on this one. In the most recent episode of First We Feast’s “Hot Ones” series, released today, the actress, author, and style icon took part in the pain dozens of other celebrities have gone through on the show—eating hotter and hotter chicken wings while answering embarrassing questions about their lives. Union talked about her Twitter sass, the bromance between LeBron James and her Cleveland Cavaliers all-star husband Dwyane Wade, and her best-selling book We’re Going to Need More Wine. But what’s most important to us Atlantans is what happens after host Sean ...

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Gunshow’s ‘90s Week menu is a love letter to the decade

Source: Atlanta Magazine

Gunshow executive chef Joey Ward in the 1990sPhotograph courtesy of Joey Ward The 1990s: It’s the decade that transformed Atlanta. We watched the Georgia Dome’s debut (and the Falcons first Super Bowl loss), Atlanta grew faster than any city in history, and Freaknik hit its peak. So just before Halloween, Kevin Gillespie’s Gunshow is paying tribute to the iconic era. From October 17 to 21, the Glenwood Park restaurant will feature a menu filled with ’90s throwback foods and pop culture references—all while the staff dresses up and ’90s music roars through the speakers. With a majority of the staff in ...

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Individual Pumpkin Pies

Source: Atlanta Magazine

Photograph by Raftermen Individual Pumpkin Pies Serves 12 2 eggs plus 1 egg yolk 1 (8-ounce) package cream cheese, softened ½ cup white sugar 1 cup canned pumpkin 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 12 prepared 3-inch graham cracker pie crusts 1 cup whipped cream for topping Cinnamon for topping Preheat oven to 350˚F. Beat the eggs in a bowl to combine. Add the softened cream cheese, sugar, pumpkin, vanilla, and pumpkin pie spice. Whisk until smooth. Spoon about 2 tablespoons of the filling into each crust. Bake the pies until the crust edges are golden brown ...

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The Great Pumpkin Layer Cake

Source: Atlanta Magazine

Two Bundt pans turn this cake into a pumpkin-shaped treat.Photograph by Raftermen The Great Pumpkin Layer Cake Serves 12 Cake 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 ¾ teaspoons ground allspice 1 teaspoon salt ½ teaspoon ground nutmeg 1 ½ cups sugar 1 cup (packed) light brown sugar 1 cup canola oil 4 large eggs 1 15-ounce can pure pumpkin 1 tablespoon vanilla extract 1 tablespoon orange zest Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter Bundt pans; dust pans with ...

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Cinnamon Roll Waffle Pops

Source: Atlanta Magazine

Guests get to dip Cinnamon Roll Waffle Pops in their favorite toppings.Photograph by Raftermen Cinnamon Roll Waffle Pops Serves 6 1 can refrigerated cinnamon rolls with icing 16 small wooden skewers ½ cup sprinkles Lightly coat a waffle maker with cooking spray and turn on the heat. Separate dough into 8 rolls; set icing aside. Place 1 or 2 rolls (depending on the size of your waffle maker) on heated grid and close. Bake about 2 minutes. Carefully remove from waffle maker. Repeat with remaining rolls. Cut waffles in half and carefully insert 1 small wooden skewer into each half. ...

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Monkey Bread

Source: Atlanta Magazine

Monkey Bread Serves 12 1 cup granulated sugar 2 teaspoons cinnamon 4 cans refrigerated buttermilk biscuits 16 tablespoons butter (2 sticks) 1 cup packed brown sugar Preheat oven to 350˚F. Grease or spray a 12-cup fluted tube pan. Mix granulated sugar and cinnamon in a 1-gallon bag. Separate dough into individual biscuits; cut each in quarters (a pizza wheel works well for this). Shake biscuit quarters in the bag of sugar and cinnamon to coat. Place biscuits in the pan and sprinkle with any extra sugar mixture. In a 1-quart saucepan, bring butter and brown sugar to a boil over ...

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How Richland Rum helped revitalize a small Georgia town

Source: Atlanta Magazine

The makers of Richland Rum tested 17 varieties of cane before settling on Georgia Red.Photograph by Gregory Miller In 2007 fate came knocking at the door of Dutch-born rum connoisseur Erik Vonk in a most unassuming form: a gray-haired man in a pickup truck. Adolph McLendon, the now-77-year-old mayor of Richland, pulled up to Vonk’s 1,700-acre farm and asked him and his wife, Karin, if they’d consider moving their small distillery eight miles north, into town. At the time, there was barely a town to speak of; much of Broad Street was boarded up, and the municipality was flat broke. ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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Zero forks given: These Atlanta dishes are meant to be eaten with your hands

Source: Atlanta Magazine

Chef Andrew Bantug’s Filipino-­style “Kamayan Feast” at Upper RoomPhotograph by Caroline C. Kilgore Kamayan Feast at Upper Room Andrew Bantug launched Upper Room inside Buckhead’s Tomo Restaurant in October 2015, serving classic Filipino dishes like lumpia, or fried spring rolls; adobo-braised pork ribs; and pancit (a dish made with thin noodles), all placed directly onto the table for feasting Kamayan-style (“with your bare hands”). The pop-up moved this spring to Decatur’s Taiyo Ramen, where Bantug is now the executive sous chef. 130 Clairemont Avenue, Decatur, 404-996-6504 Tibs at Desta Ethiopian cuisine is usually served sans utensils, and this restaurant is no exception. ...

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Coming soon: Buckhead’s healthy Sama cafe will have its own meditation studio

Source: Atlanta Magazine

Atlanta desperately needs more healthy fast-casual restaurants, according to Shannon Salter Sliger. Later this summer Sliger, who founded Dtox juice company, will take matters into her own hands: She’s opening a 40-seat Buckhead cafe called Sama, which is Sanskrit for “balance.” It will offer Ayurveda-inspired grain and vegetable dishes called “Balance Bowls” as well as customizable options. (Sliger’s favorite is the turmeric cauliflower “rice” with salmon, avocado, and fermented vegetables.) The 2,700-square-foot space will include a meditation studio; a shop selling nontoxic home and body products; and a bar offering cold-pressed juices, teas, and coffees (try yours with the house-made ...

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Yes, you can enjoy red wine in the summer heat

Source: Atlanta Magazine

Drink these cool but not too cold; they just need 20 to 30 min­utes in the fridge.Photograph by Tropico Photo Rosé gets all the love this time of year, as our city is baking like a pan of lasagna, but you don’t have to give up red wine when it’s hot out. Just steer clear of the big, oaky bottles, and opt for bright, low-alcohol, easy-drinking “summer reds.” (They go great with burgers and cold fried chicken.) Here are five to try (counterclockwise from top): Broc Cellars Coucou, Cabernet Franc (Santa Barbara, California) Division Winemaking Company Les Petits Fers, Gamay ...

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Get shopping—on Jon Bailey’s Instagram feed

Source: Atlanta Magazine

Bailey’s feed is a trove of vintage finds, like this circa-70s fiberglass Lee West chair.Photograph by Andrea Fremiotti Fiberglass Herman Miller chairs. Eames loungers. Leather Chesterfields. These are just some of the midcentury finds you’ll spot on Atlanta furniture salesman Jon Bailey’s Instagram account, @atlantausedfurniture. Since launching in 2015, Bailey has accrued more than 16,000 followers, and his posts often generate near-instant sales. “My favorite thing that I sold was a boomerang coffee table with a built-in bar; you wouldn’t even know it without swinging open the top,” he says. “I regret not keeping that.” See something you like on ...

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Yes, Atlanta has “bodegas.” Here’s where to find them.

Source: Atlanta Magazine

Little’s Food Store has served Cabbagetown since 1929.Photograph by Patrick Heagney In a city that often feels like a tangled patchwork of sovereign territories, these independent grocers anchor their neighborhoods with a strong sense of place and pride. (And maybe even a really great cheeseburger.) Candler Park Market With bright lights buzzing overhead and roomy aisles, Candler Park Market seems like it’s part of a midsized grocery chain. But look closer and you’ll spot signs of this circa-1945 store’s community legacy: Family photos from patrons paper the walls and deli workers greet customers by name as they sling chicken salad ...

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First it was “slow food.” Now restaurants are embracing “slow flowers.”

Source: Atlanta Magazine

Nasturtiums, tulips, and other spring flowers from Woodland GardensPhotograph by Whitney Ott In 2013 Eat Me Speak Me chef Jarrett Stieber launched his pop-up restaurant with a defining mission: to showcase the bounty of local farms. From day one that included not just the food on diners’ plates but also the flowers on Stieber’s tables. “It’s important for cooks to learn about flowers just like we learn about the produce and meats we bring into our restaurants,” he says. “It’s a continuation of supporting responsible, seasonally oriented farmers.” Lauren CoxPhotograph by Whitney Ott Stieber buys his flowers—which he used to ...

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First it was “slow food.” Now restaurants are embracing “slow flowers.”

Source: Atlanta Magazine

Nasturtiums, tulips, and other spring flowers from Woodland GardensPhotograph by Whitney Ott In 2013 Eat Me Speak Me chef Jarrett Stieber launched his pop-up restaurant with a defining mission: to showcase the bounty of local farms. From day one that included not just the food on diners’ plates but also the flowers on Stieber’s tables. “It’s important for cooks to learn about flowers just like we learn about the produce and meats we bring into our restaurants,” he says. “It’s a continuation of supporting responsible, seasonally oriented farmers.” Lauren CoxPhotograph by Whitney Ott Stieber buys his flowers—which he used to ...

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Local Three has an epic Star Wars-themed menu for May 4

Source: Atlanta Magazine

“Blue Harvest” Crab & Avacado ToastPhotograph by Michael Mussman Photography This is the menu you’re looking for. Every year on May 4, Star Wars nerds around the world (ehm, galaxy) celebrate their love for the movie franchise simply because “May the fourth” sounds strikingly similar to the franchise’s iconic quote, “may the force be with you.” Dubbed “Star Wars Day,” you’ll likely catch fans barraging Twitter with #MayThe4thBeWithYou hashtags and marathoning every movie in the series. In 2015, the day was literally out of this world when astronauts on the International Space Station celebrated by watching Star Wars. For its third year, Atlanta’s ...

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Local Three has an epic Star Wars-themed menu for May 4

Source: Atlanta Magazine

“Blue Harvest” Crab & Avacado ToastPhotograph by Michael Mussman Photography This is the menu you’re looking for. Every year on May 4, Star Wars nerds around the world (ehm, galaxy) celebrate their love for the movie franchise simply because “May the fourth” sounds strikingly similar to the franchise’s iconic quote, “may the force be with you.” Dubbed “Star Wars Day,” you’ll likely catch fans barraging Twitter with #MayThe4thBeWithYou hashtags and marathoning every movie in the series. In 2015, the day was literally out of this world when astronauts on the International Space Station celebrated by watching Star Wars. For its third year, Atlanta’s ...

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The Battery’s Sports & Social has a 30-foot TV so you can see every detail of the Braves game

Source: Atlanta Magazine

Sports & Social is like your typical sports and gaming tavern—with one notable exception. The 30-foot TV. Yes, it’s 30 feet from corner to corner. It’s so big, its 1080p glory had to be assembled in foot-by-foot blocks. It’s so big, it makes the six 90-inch TVs surrounding it look pocket-sized. It’s so big, the tavern’s general manager, Robert Sweers, claims it’s the “biggest TV in Atlanta.” “When the Falcons start back up—when they go back to the Super Bowl this year and win this one—if you don’t have a ticket to the Super Bowl, you’re going to want to ...

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