Tag Archives: empire state south

This Atlanta scientist wants you to eat insects

Source: Atlanta Magazine

A classic wedge topped with not-so classic palembus dermestoides, or buffalo wormsPhotograph by Caroline C. Kilgore Chelsea Thomas cuts celery stalks into bite-sized pieces and slathers each with peanut butter. A few dozen kids and their dutiful parents have taken seats in the Atlanta Botanical Garden’s outdoor kitchen, where the 27-year-old is demonstrating how to make “ants on a log.” She picks up a vial the size of a blood sample and removes the lid to extract her secret ingredient: actual ants, lightly roasted. “Have you tasted them before?” one boy asks. “Yes,” Thomas, who is wearing a dress printed ...

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The Farmer: Eugene Cooke

Source: Atlanta Magazine

Eugene CookePhotograph by Ben Rollins A new generation of urban farmers is emerging in Atlanta, but Eugene Cooke has been at it for a while, first as a cofounder of Truly Living Well (TLW) and now with his social enterprise Grow Where You Are (GWYA). The big idea: “Keep your garden close,” he says, and you will stay healthy—physically and fiscally. Cooke manages three to five plots in the city, selling the produce at either farmers markets or directly to chefs (Restaurant Eugene and Empire State South are clients) or giving it back to the surrounding communities. “The right word ...

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The Chef: Parnass Savang

Source: Atlanta Magazine

Parnass SavangPhotograph by Ben Rollins Parnass Savang opened his pop-up, Talat Market, inside Candler Park restaurant Gato because he was weary of subpar Thai food. “Coconut milk from a can. Curry paste from a can. Even if it’s doctored up, it’s still missing that . . . love,” he says. Savang, who grew up around his family’s Lawrenceville restaurant, Danthai, graduated from the Culinary Institute of America in New York and then moved back to Atlanta, where he worked at Empire State South, Staplehouse, and Kimball House. Since April, he’s been serving his “Georgian Thai” food (local ingredients, Thai technique) ...

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Community Farmers Markets’ inaugural Red Clay Soirée has an impressive food lineup

Source: Atlanta Magazine

Community Farmers Markets—a nonprofit network that likely includes at least one of your favorite Atlanta farmers markets—is hosting its inaugural Red Clay Soirée fundraising gala on Friday, November 10. The list of participants reads like, well, a list of the people making much of the finest food and drink in the city right now. (Full disclosure: We’re also the official media sponsor for the event.) “We wanted to work with people who aren’t the big names like Hugh Acheson or [Staplehouse chef] Ryan Smith, but the rising stars,” says Katie Hayes, CFM’s executive director. “These are the people who are ...

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What’s next for Hugh Acheson?

Source: Atlanta Magazine

Hugh AchesonPhotography by Andrew Thomas Lee. Chef Hugh Acheson has built an interesting mix of businesses since he landed on the culinary map with Five & Ten in Athens in 2000. Along with a stint as a Top Chef judge and authoring three cookbooks (one of which won him a James Beard award), Acheson also operates Empire State South in Midtown, the National in Athens, and Spiller Park, a Ponce City Market coffee shop that has a second location opening soon in Toco Hills. But after just two years, his Italian-inspired restaurant in Savannah, the Florence, closed in June. “Losing the ...

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4 reasons to consider ordering a low-ABV cocktail

Source: Atlanta Journal Constitution

The Morning Side Daiquiri at Kimball House. Credit: Beth McKibben

It may seem odd to be talking about low-ABV (alcohol-by-volume) cocktails during the world’s largest booze conference. This year’s Tales of the Cocktail in New Orleans has crowned the martini its king and seminar subjects include everything from umami flavor in drinks to rare vintage spirits to 400 years of drinking on the high seas. But building a better low-ABV cocktail or session cocktail is on the minds of many of the nearly 15,000 bartenders who’ve converged on the Crescent City for the annual industry conference.

During the Atlanta Food ...

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Why chef Nick Melvin left Venkman’s

Source: Atlanta Magazine

Nick MelvinPhotography by Henri Hollis for Green Olive Media. In October 2015, just a month after Venkman’s opened its doors to the public, chef Nick Melvin wasn’t in the restaurant’s kitchen. He was two hours away in a North Georgia rehab facility. When he returned 30 days later, Melvin felt clearer than before. And nearly a year later, still sober, the dishes on his Instagram feed slowly became more light, vegetable-driven, almost feminine. Smoked oysters in a vinaigrette with a little crème fraiche and homemade crackers replaced an overwrought and gloppy shrimp and grits found on his opening menu at Venkman’s. ...

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Anne Quatrano: The queen of Atlanta fine dining

Source: Atlanta Magazine

One week from opening day, Anne Quatrano sits on a tufted leather banquette that runs half the length of Bacchanalia’s new dining room. Plastic sheets cover the floors and much of the furniture. Stepladders are everywhere. Quatrano’s dog, Stuart, has plunked down on the distressed black tiled floor. Stuart is a Kangal, which means he’s roughly the size of a Shetland pony—only he slobbers more. He rides along with Quatrano during her commute between the city and Summerland, her 60-acre farm in Cartersville. He’s with her as she scours the fridge at home for something to drink after a long ...

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The best metro Atlanta restaurants with free parking

Source: Atlanta Magazine

Moving to Atlanta from New York City has been wonderful—thank you, Southern hospitality!—but the one bummer, the one thing that truly cramps my style, is driving. Well, not driving itself, but the thing that comes between driving and depositing my person inside any particular location: parking. Having to think about where to stow that big metal machine every time I need to travel any significant distance is a real B. (B as in bummer. What did you think I meant?) Plus it costs. So I’ve done something for both of us: I compiled a list of all the Atlanta magazine-approved ...

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We wanted to tell you the story of Atlanta’s unsung kitchen workers, but we can’t.

Source: Atlanta Magazine

Immigrants play an enormous role in the mechanics of running a kitchen. “As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers,” said Anthony Bourdain in 2014. “Some, of course, like to claim that Mexicans are ‘stealing American jobs.’ But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position—or even a job as prep cook. Mexicans do much of the work in this country that Americans, provably, ...

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We wanted to tell you the story of Atlanta’s unsung kitchen workers, but we can’t.

Source: Atlanta Magazine

Immigrants play an enormous role in the mechanics of running a kitchen. “As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers,” said Anthony Bourdain in 2014. “Some, of course, like to claim that Mexicans are ‘stealing American jobs.’ But in two decades as a chef and employer, I never had ONE American kid walk in my door and apply for a dishwashing job, a porter’s position—or even a job as prep cook. Mexicans do much of the work in this country that Americans, provably, ...

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Atlanta bartenders shake and stir for charity in all-female cocktail competition

Source: Atlanta Journal Constitution

Speed Rack, the acclaimed all-female bartending competition, is coming to Atlanta. Photo courtesy of Speed Rack

Atlanta’s best bartenders are about to show up and show off in two cocktail competitions for charity this month. You get to cheer them on while sipping the fruits of their labors.

Speed Rack Southeast Regionals, Feb. 12, 3 p.m., $25
Sorry gentlemen, this competition is all about the ladies. For the first time in the event’s six-year history, Atlanta will play host to 23 of the region’s top female bartenders for Speed Rack’s southeast regional finals on Sunday, February 12. Ten of those ...

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Buy this: A food-lover calendar, Marietta-made granola and GA peanut oil

Source: Atlanta Journal Constitution

Stock Up: 3 products for Atlanta food lovers 

2017 Farmer Fund Calendar

No, it’s not the Sports Illustrated swimsuit calendar, but there is a lot of bare flesh on the pages of the 2017 Farmer Fund Calendar. In this newly released calendar, some of Atlanta’s most popular chefs, including Ryan Smith of Staplehouse, Hugh Acheson of Empire State South and Hannah Chung (pictured) of Simply Seoul pose with area farmers who grow their food. Proceeds benefit the Farmer Fund, a nonprofit that supports local farmers in the face of natural disaster. $30. Available online, and at the following ...

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Hugh Acheson on the difference between “real” and “fake” Southern food

Source: Atlanta Magazine

Photo by Emily B. Hall 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hugh Acheson is chef/partner at Atlanta’s Empire State South and Spiller Park, Athens’s 5 & 10 and  the National, and Savannah’s the Florence. What’s one dish you wish you knew how to cook? Truly authentic pad thai. We’ve made variations, but I think that sometimes true cultural immersion takes travel and time and lots of reading. What do you do in your spare time? I do a lot of consulting, a lot of food policy work, speeches, ...

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Hugh Acheson on the difference between “real” and “fake” Southern food

Source: Atlanta Magazine

Photo by Emily B. Hall 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hugh Acheson is chef/partner at Atlanta’s Empire State South and Spiller Park, Athens’s 5 & 10 and  the National, and Savannah’s the Florence. What’s one dish you wish you knew how to cook? Truly authentic pad thai. We’ve made variations, but I think that sometimes true cultural immersion takes travel and time and lots of reading. What do you do in your spare time? I do a lot of consulting, a lot of food policy work, speeches, ...

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Hugh Acheson on the difference between “real” and “fake” Southern food

Source: Atlanta Magazine

Photo by Emily B. Hall 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hugh Acheson is chef/partner at Atlanta’s Empire State South and Spiller Park, Athens’s 5 & 10 and  the National, and Savannah’s the Florence. What’s one dish you wish you knew how to cook? Truly authentic pad thai. We’ve made variations, but I think that sometimes true cultural immersion takes travel and time and lots of reading. What do you do in your spare time? I do a lot of consulting, a lot of food policy work, speeches, ...

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Hugh Acheson on the difference between “real” and “fake” Southern food

Source: Atlanta Magazine

Photo by Emily B. Hall 13 Questions is a weekly series where we ask chefs 13 questions to get to know them outside of the kitchen. Hugh Acheson is chef/partner at Atlanta’s Empire State South and Spiller Park, Athens’s 5 & 10 and  the National, and Savannah’s the Florence. What’s one dish you wish you knew how to cook? Truly authentic pad thai. We’ve made variations, but I think that sometimes true cultural immersion takes travel and time and lots of reading. What do you do in your spare time? I do a lot of consulting, a lot of food policy work, speeches, ...

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The world’s largest cocktail party just ended; here’s what you missed

Source: Atlanta Journal Constitution

Over 20,000 bar professionals attend Tales of the Cocktail in New Orleans each July.

Tales of the Cocktail, aka the world’s largest cocktail party, is a whirlwind of booze and blurred lines. This seven-day, choose-your-own cocktail adventure held each July in New Orleans is geared toward bar industry professionals and drinks enthusiasts and can range from learning sessions on the subtle nuances of vermouth to pool parties on the many rooftops of the hotels scattered around the city. It all culminates on Saturday evening with the annual Spirited Awards where the best in the business are honored.

New Orleans ...

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Where to drink like the pros during Atlanta Food and Wine Festival

Source: Atlanta Journal Constitution

Empire State South is a popular cocktail destination for Atlanta’s beverage industry. Pictured is the cognac- and rye-based Two World Hero. Photo by Jonathan Aherin.

The Atlanta Food and Wine Festival (AFWF) invades Midtown today and runs through June 5Now in its sixth year, the festival has become one of the city’s premier events, showcasing the South’s finest chefs, wine and spirits producers and artisan food makers.

Atlanta will have its fair share of industry talent at the festival teaching and preaching Southern culinary culture at classes, tasting tents, dinners and even at a temporary vineyard. ...

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The best pimento cheese in Atlanta

Source: Atlanta Magazine

The best pimento cheese in Atlanta
Alon’s Bakery and Market

Photograph by Emily Marie Schultz

1 Alon’s Bakery and Market
The smoky sweetness of pimentos hits first in this creamy blend of aged cheddar and housemade mayo. Could make a rusty nail taste good. 1394 North Highland Avenue

2 Star Provisions
Subtle and smooth, this version is made with leftover cheese scraps—often mild cheddar—from the shop, bound with freshly made mayo and seasoned with smoked paprika and cayenne. Try it with La Panzanella’s Original Mini Croccantini. 1198 Howell Mill Road

3 Empire State South
Syrupy bacon marmalade adds intense layers of smoke and barbecue to Hugh ...

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The best pimento cheese in Atlanta

Source: Atlanta Magazine

The best pimento cheese in Atlanta
Alon’s Bakery and Market

Photograph by Emily Marie Schultz

1 Alon’s Bakery and Market
The smoky sweetness of pimentos hits first in this creamy blend of aged cheddar and housemade mayo. Could make a rusty nail taste good. 1394 North Highland Avenue

2 Star Provisions
Subtle and smooth, this version is made with leftover cheese scraps—often mild cheddar—from the shop, bound with freshly made mayo and seasoned with smoked paprika and cayenne. Try it with La Panzanella’s Original Mini Croccantini. 1198 Howell Mill Road

3 Empire State South
Syrupy bacon marmalade adds intense layers of smoke and barbecue to Hugh ...

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The best pimento cheese in Atlanta

Source: Atlanta Magazine

Alon’s Bakery and MarketPhotograph by Emily Marie Schultz 1 Alon’s Bakery and Market The smoky sweetness of pimentos hits first in this creamy blend of aged cheddar and housemade mayo. Could make a rusty nail taste good. 1394 North Highland Avenue 2 Star Provisions Subtle and smooth, this version is made with leftover cheese scraps—often mild cheddar—from the shop, bound with freshly made mayo and seasoned with smoked paprika and cayenne. Try it with La Panzanella’s Original Mini Croccantini. 1198 Howell Mill Road 3 Empire State South Syrupy bacon marmalade adds intense layers of smoke and barbecue to Hugh Acheson’s ...

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Atlanta Bar Scene: 5 cognac cocktails to try at Atlanta bars

Source: Atlanta Journal Constitution

Swing Low at BoccaLupo.

Atlanta’s booming cocktail scene shows no signs of slowing down, which means more bars are willing to experiment with everything from fanciful garnishes to cocktails with unusual base spirits. Cognac, a twice distilled, oak-aged French wine, is enjoying a healthy resurgence among curious cocktailians, and Atlanta’s bartenders are keeping up with demand shaking and stirring riffs on cognac classics as well as updated, after-dinner stunners. Here are five of the best cognac-based cocktails coming out of the city’s bartending trendsetters.

 

Swing Low

Created for BoccaLupo by long-time barman, Greg Best, the Swing Low marries two ...

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Empire State South beverage manager wins spot on Gary Regan’s list of 101 Best New Cocktails for 2015

Source: Atlanta Journal Constitution

The Two World Hero from Kellie Thorn at Empire State South.

The Two World Hero from Kellie Thorn at Empire State South.

BY BETH MCKIBBEN

The new year has started off right for Empire State South’s beverage manager, Kellie Thorn. Thorn received news last Friday that she was awarded a coveted spot on legendary barman and cocktail writer Gary Regan’s list of 101 Best New Cocktails of 2015 for the Two World Hero–a cognac-heavy riff on the classic Vieux Carre.  Regan, whose books include “The Joy of Mixology” and “The Book of Bourbon” and who was the voice behind the column “The Cocktailian” for The San Francisco Chronicle, compiles his yearly ...

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Empire State South’s Hugh Asheson highlights his favorite Atlanta places in a new campaign

Source: Atlanta Journal Constitution

Photo credit: Empire State South

Photo credit: Empire State South

Midtown’s Empire State South owner and “Top Chef” judge Hugh Acheson highlights some of Atlanta’s best local businesses in a newly launched YP (formerly Yellowpages.com) social campaign called Make Every Day Local. The video features things Hugh favors—everything from music and clothing to Holeman & Finch, the Buckhead gastropub, and a good cup of coffee at Octane Coffee.

View the campaign here: http://shout.lt/7F8J.

More from the press release:

Atlanta based YP’s Make Every Day Local campaign is a celebrity-driven campaign that features celebrities paying homage to their favorite local businesses in their hometowns. ...

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