Tag Archives: Hugh Acheson

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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Whole Foods Market taps chef Hugh Acheson for winter dish at Roast restaurant

Source: Atlanta Journal Constitution

Slow-Roasted Annatto Pork Bowl by Georgia chef Hugh Acheson will debut at Whole Foods Market’s The Roast restaurant Jan. 16. / Photo credit: Whole Foods Market

By Becca Godwin

The Roast’s winter menu will feature a signature dish from celebrity chef Hugh Acheson.

The fast-casual eatery adjoining Whole Foods Market in Midtown focuses on the Brazilian style of grilled meat known as churrasco. It always features a bowl created by an influential chef on its seasonal menus. The latest features Acheson’s creation, Slow-Roasted Annatto Pork Bowl, which debuts Monday. The dish, priced at $13, includes parsley farro with roasted ...

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Eat This: Shakshuka at Spiller Park Toco Hills

Source: Atlanta Magazine

Shakshuka is served at Spiller Park’s Toco Hills location, which opened in September.Photograph by Caroline C. Kilgore Unlike Hugh Acheson’s counter-service coffee shop in Ponce City Market, the Toco Hills location of Spiller Park has a tiny but capable kitchen that’s taking the menu beyond apple- or avocado-loaded toast. The new menu item to order: shakshuka, originally a North African dish of eggs poached in a stew of tomatoes, peppers, and onions. Acheson’s version is made with green tomatoes and poblano and jalapeño peppers and topped with cilantro and feta cheese—with toasted bread for dipping on the side. (Really, just ...

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Cook like an American: Two new books address how we eat

Source: Atlanta Magazine

Two new cookbooks out this month, America the Great Cookbook: The Food We Make for the People We Love (Weldon Owen) and America: The Cookbook (Phaidon), address how Americans—and Georgians—eat. America the Great Cookbook Editor Joe Yonan, James Beard Award–winning food and dining editor of the Washington Post. Big idea One hundred of the country’s finest chefs and “food heroes,” as Yonan calls them, from prominent home cooks to farmers, contributed recipes. “An all-chef book doesn’t really represent the true scope of cooking that’s happening in America,” says the editor. “There’s so much incredible stuff happening in people’s home kitchens.” Motivation ...

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The Christiane Chronicles: Can we please use our inside voices at restaurants?

Source: Atlanta Magazine

Rant Hush Hush Quiet dining rooms are pretty much out of vogue. For years now, architects have been building more and more industrial-style restaurants with hard surfaces that, when mixed with human voices, become cacophonous sound chambers. How many times have you crossed the threshold of a restaurant only to be assaulted by a racket resembling that of a colony of monkeys at the zoo? Design, though, is only partly to blame. Restaurants are not inherently loud. People are loud. Especially Americans, who tend to squawk as if everyone around them is hard of hearing. I could pack 85 Frenchies ...

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Steven Satterfield, Anne Quatrano, Kevin Gillespie, and more will promote sustainability at the Chefs Collaborative Summit

Source: Atlanta Magazine

Atlanta Chefs Collaborative Summit host Steven Satterfield (right) with Add Danforth.Photograph courtesy of Miller Union Chefs, farmers, and purveyors from around the country are teaming up to promote food sustainability at the Chefs Collaborative 8th Annual Summit, themed “Growing Community–Owning the Future.” Open to the public, the event will be held September 9 through 11 at locations around the city, including Ponce City Market and the Fox Theatre. Miller Union owner and chef Steven Satterfield is this year’s host committee leader, working with notable chefs like Anne Quatrano, Hugh Acheson, and Kevin Gillespie. “Chefs Collaborative is a nonprofit that connects ...

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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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Here’s what you can eat inside SunTrust Park

Source: Atlanta Magazine

The brand new home of the Atlanta BravesPhotograph by Myrydd Wells When the Atlanta Braves play their very first regular season home game at SunTrust Park on April 14 (against the San Diego Padres) fans will have a whole slew of new dining options to choose from. Beyond the typical hot dogs and burgers, the stadium will sell fancy french fries, catfish tacos, cannoli, even sushi, alongside local favorites like Fox Bros Bar-B-Que, Gu’s Dumplings, and Chick-fil-A (which will have a window just for milkshakes). Not to mention all of the eats offered at the nearby Battery, which will boast a restaurant from Atlanta native chef Todd ...

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Here’s what you can eat inside SunTrust Park

Source: Atlanta Magazine

The brand new home of the Atlanta BravesPhotograph by Myrydd Wells When the Atlanta Braves play their very first regular season home game at SunTrust Park on April 14 (against the San Diego Padres) fans will have a whole slew of new dining options to choose from. Beyond the typical hot dogs and burgers, the stadium will sell fancy french fries, catfish tacos, cannoli, even sushi, alongside local favorites like Fox Bros Bar-B-Que, Gu’s Dumplings, and Chick-fil-A (which will have a window just for milkshakes). Not to mention all of the eats offered at the nearby Battery, which will boast a restaurant from Atlanta native chef Todd ...

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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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Fox Bros. Bar-B-Q fundraiser, cocktail making class and more in metro Atlanta this week

Source: Atlanta Journal Constitution

Gin Margot at Bar Margot. / Photo Credit: Andrew Thomas Lee

Fundraiser at Fox Bros. Bar-B-Q. Cocktail making class. Cookie decorating. There are several fun, food events happening in metro Atlanta, so add one or all four of the following activities to your calendar. Be prepared to eat, drink and have a grand ole time.

Wednesday, Feb. 8: Make it a family affair. Atkins Park Restaurant & Bar invites families to decorate Valentine’s Day cookies from 5-9 p.m. during SPARK, Springdale Park Elementary School’s family focus night.
794 N. Highland Ave. N.E., Atlanta. 404-876-7249, atkinspark.com.

Thursday, Feb. 9: Fox ...

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Punch Bowl Social expanding to The Battery at SunTrust Park under Hugh Acheson’s guidance

Source: Atlanta Journal Constitution

The interior of Punch Bowl Social

Less than a year after announcing he was joining the Punch Bowl Social restaurant group as a “culinary advisor,” the Empire State South owner and “Top Chef” star has announced he’ll help open the first metro Atlanta location this year.

The 27,000 square-foot restaurant, bar and entertainment concept is set to open in The Battery at SunTrust Park in September 2017.

The two-story Atlanta property will include eight bowling lanes, one bocce court, three private karaoke rooms, a 360-degree bar and lounging and gathering spots for large and small groups, as well as a ...

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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 joins Punch Bowl Social as ‘culinary partner’

Source: Atlanta Journal Constitution

Hugh Acheson

Hugh Acheson — the man behind Empire State South in Midtown, 5 & 10 and The National in Athens and The Florence in Savannah — is adding another job to his already long resume.

Acheson will serve as a ‘culinary partner’ for Denver-based restaurant group Punch Bowl Social. Acheson will oversee the culinary direction of the restaurant concept and will unveil a menu featuring a complete overhaul of the food offerings on Aug. 26. He will also develop all seasonal menu changes and create daily green plate and blue plate specials offered at all locations.

Launched four ...

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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, ...

Read full article >>

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, ...

Read full article >>

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, ...

Read full article >>

6 reasons the New York Times story on Atlanta restaurants gave me cultural indigestion

Source: Atlanta Magazine

6 reasons the New York Times story on Atlanta restaurants gave me cultural indigestion
Illustration by Zohar Lazar

Last week, the New York Times indulged in its periodic scrutiny of Atlanta’s restaurant scene, declaring that a “city that often looked over its shoulder for culinary validation and inspiration is coming into its own.” On one hand, you could say it was nice that our hometown got such space and (measured) praise in America’s paper of record. The headline of the piece was “Atlanta Pulls a Chair to the Table for Culinary Greats,” but after reading it, perhaps a more accurate one would have been “Bless Their Hearts.” I didn’t take issue ...

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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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Top Cheffage: Ron Eyester Will Be on the Next Season of ‘Top Chef’

Source: Eater Atlanta

roneater0820.jpgJoining a long line of Atlanta representatives to cook on television, Ron Eyester, local chef/restaurateur who will soon open Diner in Atlantic Station, will be on the next season of Bravo’s hit series Top Chef in Boston. Eyester has already filmed in the Top Chef kitchen, and the season is scheduled to premiere October 15. Take a look at his bio for the show right here.

Eyester will join 15 other chefs battling for the ultimate prize, and at 40, will be the second-oldest competitor on the show. In addition to Tom Colicchio, Gail Simmons, and Hugh ...

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Listage: Interview on The Florence; Brew Perfect Coffee; Fancy Fat

Source: Eater Atlanta

floreater0626.jpgThe Florence. [Photo: Stephen Thurston]

· Hugh Acheson’s Savannah Restaurant: The Florence [AJC]
· How to Eat Out Without Going Broke [Esquire]
· The Multimillion Dollar Quest to Brew Perfect Coffee [Fast Co.]
· Starbucks’ Pumpkin Spice Latte Returns Early [-EN-]
· Artisanal Lard: Fat Gets Fancy [Mod Farmer]
· Where Is Your Yogurt Actually From? [Slate]
· Why More Restaurants Are Banning Kids [QZ]
· How High-End Juices Extract Money From Consumers [NYT]
· The Way We Eat Now [Financial Times]
· Taco Bell Went All Out to Promote its $1 Menu [-EN-]

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Hugh Acheson’s Savannah Restaurant: The Florence

Source: Atlanta Journal Constitution

Hugh Acheson’s Savannah Restaurant: The FlorenceChef Kyle Jacovino and Hugh Acheson (photo credit Emily B. Hall)
On the other side of Savannah, away from the touristy vibe and hubbub of River Street is Hugh Acheson’s newest Southern spot: The Florence. The restaurant is a nod to both the city of Italy, and Savannah’s historical statue, “the Waving Girl” of Florence Martus. Since opening this June, Chef Kyle Jacovino (formerly at both Five & Ten and Empire State South) has been fusing together the two traditional cuisines: Southern and Italian. Here, we talked with Chef Jacovino and Hugh Acheson about The Florence two months in. 
What ...

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Crustacean Wire: Cinco y Diez’s Whitney Otawka on Wild American Shrimp

Source: Eater Atlanta

cincoeater0806.jpgOn the New York Times website is a feature on wild American shrimp, the different varieties, and how difficult the can be to find. Included in the story is Whitney Otawka, chef at Hugh Acheson’s Athens restaurant Cinco y Diez.

“It’s incredibly hard to get good shrimp if you are even 100 miles off the coast, but when you start tasting it, you really can’t turn back,” Otawka said.

In addition to looking at the merits of wild shrimp, when, and where to get them, the story goes on to detail one of her searches for ...

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