Been traveling here and there lately so this is a bit late. But it happened. The epic dinner of 2012. It was a collaboration of rock star chefs who channeled their creative geniuses to produce the best dinner to ever hit Atlanta. And I was there. Six famous chefs: Robert Phalen, Drew Belline, Josh Hopkins, Ryan Smith, Guy Wong, Stuart Baesel. One talented sous chef. Twelve plates. Three appetizers. Five glasses of wine. One bourbon. One bottle of beer. One cocktail. Sixty-five very full bellies. And a night to remember.

It was so cool, too, because I was in the company of people who were there because of one thing: the love of food. But it was more fun because my sister and I got to crash my very good friends Troy and Cath‘s table who were supposed to be on a date. Well, they always let me crash their dates anyway. So without further ado… the meal.

Photo of Trotters Fritters courtesy of my good friend @GJAtlUSA

The reception started with a nice, crisp glass of an old classic, the French 75. Holy Taco’s Phillip Meeker prepared delicious hors d’oeuvres that were passed around. I loved the creamy, meaty trotter balls (sorry, no photo thanks, GJ!) enveloped in crispy batter then drizzled with honey. You get a different texture as your teeth sink in from a pop, a crunch, and then a slide. You also get a different layer of flavor from sweet, fried, then meaty. The fresh head cheese topped with shreds of pickled onions was also outstanding in that there wasn’t that metallic, rusty taste you normally get. These were great appetizers to transition to a multi-course, filling dinner.

The first course started with Chef RP’s fried shrimp heads in a light buttermilk batter. These popcorn shrimp had a nice savory taste whose fried taste was cut down by the aioli. Very nicely done.

Chef Drew took a different approach on the traditional asparagus soup. The creamy, herby, smooth custard was topped with crunchy accoutrements with the roe lending a salty burst of flavor and a pop in the mouth in every bite. It was light and refreshing. It was so good I wanted to lick the jar it came in. Oh wait.

As if the first course couldn’t be topped anymore, Chef RP’s braised pork belly in bacon broth raises the bar to stratospheric proportions. I had to have a moment of silence on this one. Definitely a death row meal, I call this The Chloe Porky Belly. The smoky, crusty exterior with the pork belly’s fork-tender interior swimming in savory broth was unbelievably delicious. Really. It was amazing. I would love to see this on the regular menu at One Eared Stag: a humongous serving with a side of noodles. Or grits. Or rice. This will go well with anything.

Next came Chef Josh’s creation: sweetish scallops and crispy smoked duck topped with greens and radishes. You can taste maple, bourbon, a hint of citrus, and a tiny bit of vinaigrette. My sister had to shush me so she can have her moment of silence. And in true Troy fashion, my food soul mate Troy, had nothing but praises, expletively expressed, no less. This was so fantastic, we had to scurry and reach for our phones after the first bite, to google when STG would actually open!

A tartare made with beef heart and bottarga, the minced delicacies provided a great topping to the thin piece of toast. The taste wasn’t that far from beef but with a meatier, viscous texture. It was a good and light transition to the next dish.

Chef Ryan teased us with his wonderful consommé that was so clean tasting. Contained in a small mason jar, it was fantastic poured over the bowl of pea shoots and summer veggies, slices of blood sausage, and pork skin. The light broth lent a contrasting flavor to the heavier-tasting blood sausage while the veggies pulled it all together. A brilliant dish, as expected from Chef Ryan.

A fun piece of fried pork skin that was as light as air and full of air pockets, as chicarrones should be, came tumbling by next. The dusting of kimchi powder gave this otherwise flavorless snack a tasty, slightly spicy kick. The paired Hitachino beer was a perfect accompaniment. As you all know by now, I don’t drink alcohol (cheap date, I know, and forever a designated driver) so I’m taking my friend Troy’s word on this when he says “the beer brought out the flavors in ways that made the dishes stand out even more.”

The heaviest dish of all came courtesy of Chef Guy who gave us a fun take on a Japanese staple: hamburg. But this was no ordinary hamburg. This was an exceptional hamburg. The meat patty is so juicy and flavorful. The gravy, a departure from the ho-hum brown, thick sauce served everywhere else, was thin, yet saucy enough and gave a sweetish-spicy-citrusy sensation. Topped with a poached egg. It wasn’t heavy at all, and not too rich either, as you’d expect from most hamburg versions. You could hear every table go mmm. Yes, it was that good.

By now, we could see people leaving because they were either too wasted or too full. Just imagine, 10 good sized plates and 6 glasses of alcohol including a full bottle of beer. So far. For each person. All these for $100! There was no family-style stuff or any sharing at this meal. Except for my alcoholic drinks which I happily gave away.

The perfect ending to a meal, Chef RP and Chef Stuart both presented us with two kinds of desserts. Chef RP’s sweet citrus creme was heavier than whipped cream but lighter than Chantilly cream. It was simply heavenly. You can taste flavors of jalapeños, Meyer lemon, clementine, and lime. There was a sort of crumble at the bottom, and sweet and tart dried fruit on top. Oh and there was this gel made of Mezcal which made it a grown-up dessert.

Chef Stuart’s decadent cornmeal cake came with citrus confit and a big dollop of fresh chantilly cream. It didn’t intend to compete with the multi-course meal. Instead, it provided a palate-cleansing effect, in a simple, yet fantastic way.

So there you have it. Each guest chef’s dish was complemented by a dish from Chef Robert. The effect was one cohesive meal with dishes that did not overwhelm the other. As the courses progressed, you weren’t left with a heavy, sinking feeling from eating heavy, rich dishes. Rather, there was an amazing balance in both flavors and textures — each dish was carefully thought of and excellently executed and where each dish was blow-your-mind delicious. For those of you who were not lucky enough to snag a spot, it was truly an unforgettable dinner. Thank you rock star chefs, for showing we can play with the big boys. For proving we have super talented chefs right in our backyard. For validating Atlanta’s spot on the food map. I have never been more proud to be an Atlantan.

Postscript: Chef Ryan Smith and Chef Guy Wong were both nominated for The People’s Best New Chef by Food and Wine for 2012.

One Eared Stag
1029 Edgewood Avenue NE
Atlanta, GA
(404) 525-4479

Technorati Tags: events, Atlanta, chef dinners

One of my favorite special occasions places is Restaurant Eugene. There’s just something about it’s cozy, elegant space, excellent service, and exemplary food that makes celebrating a special moment more memorable. This past Saturday was no exception. The Junior League of Atlanta honored 34 members of its 1916 Society with a special luncheon prepared by renowned chef Linton Hopkins.

The backdrop was picture perfect: single-stemmed pink tulips and orchids in simple glass vases, tables topped with white linen then flanked by dark leather chairs, and 34 of the most impressive, most empowering women in Atlanta. 34. All under one roof.

The celebration started out with glasses of crisp Prosecco and passed hors d’oeuvres. Contrasting textures seems to be the theme for these very tasty appetizers. The Pimiento Cheese Fritters were flavor bombs in the mouth — crispy on the outside and gooey, cheesy on the inside, with the red pepper jelly lending sweet heat. The Citrus-cured Trout Tartare was a very mild-tasting fish whose soft meat danced with the crunchy bene wafer.

While I was never a fan of creamy soups, I became a convert with the best one I have ever tasted: Purée of Cauliflower. This wasn’t the cloyingly thick soup that has always been a turn-off for me. Instead, it was light yet creamy, smooth, and delicious. But it didn’t stop there. Sunchokes chips, toasted pecans, and a tiny dollop of black truffle ghee elevated this already amazing soup to the stratosphere of flavors and textures. This soup is something you can definitely eat all year round.

A salad is a salad is a salad, right? Wrong. Not at Restaurant Eugene. A mundane lettuce salad is transformed by Chef Linton into a fine dining creation that included winter lettuces, shaved apples, radish, Idiazabal Spanish cheese, and roasted peanuts with a clod of creamy mustard vinaigrette.

For the main course, pretty slices of tender and juicy free-range Chicken Ballotine garnished with red turnips and greens were a delight in all the senses. The garlic puree and chicken au jus provided additional tastes to an already delicious entree. Light yet filling, with a balance of flavors reminiscent of Restaurant Eugene.

Orange and cardamom crème brûlée ended the meal. It was so good I could’ve eaten a few more bowls. And this, coming from a non-dessert person like me. I loved the consistency of the brûlée — it wasn’t firm, but it wasn’t super soft either. The very thin layer of caramelized crust was a good departure from the common thick, crunchy kind you see everywhere else. Remember, this was no ordinary crème brûlée. This was Restaurant Eugene crème brûlée.

Can I just say this meal was fantastic in all levels. Not only was the meal unbelievably good, I met the most amazing women who will be life-long friends.

I’m not a fancy eater. Food — good food — doesn’t have to be fancy. You’d seldom see fine dining reviews on this blog. I’d rather eat everyday-food like Korean, Japanese ramen, Mexican tacos, or pho where I can stretch out 2-3 meals for the price of one meal I’d pay at a fine dining venue. But I do go to such places once in a while when I want to (dress up) and have a really nice meal. Yesterday, I was invited to a 4-course lunch prepared by Chef Linton Hopkins. The price tag was $20. Now, who would be crazy enough to turn down such an offer, right? Not only that, a chance to dine and converse with famed Chef David Tanis of Chez Panisse was included in the price tag.

Before I forget. Chef David is such a personable character. He talked a lot about the importance of meals and dining and how traditions are built on them. I could not agree more. My mom cooked three (sometimes four when 3PM snacks are included) from-scratch meals for us everyday while growing up. Meals were eaten as a family. Our Sunday afternoons were spent at grandparents’ house where the entire clan congregates for supper. Traditions. He also “chastised” me (as Jimmy puts it), for not cooking more at home. Well, I ate a lot of home-cooked meals growing up so I’m just making up for lost time, no?

Anyway. My $20 Restaurant Eugene meal started with some deviled eggs, duck terrine, and pickled okra.  They were all good.  The pickled okra had a lot of crunch and wasn’t slimy at all. Then came bread. I forgot all about the chatter around me when the bread box was placed in front of me. With fresh butter. After I came back to my senses, a bowl of beautiful, fresh-from-the-farm, sautéed winter veggies came around: baby carrots, cippolini onions, turnips, cauliflower. Next came a beet salad with tangerines and radishes which I really enjoyed. Lots of textures in a tangy-sweet background. There was also a plate of romaine lettuce salad that I never got around to (*smile*). Fine, it was a waste of precious stomach space so I didn’t touch it. There was also pimiento cheese and crackers, a staple at H&F. I’ve always loved their pimiento cheese because of the coarser texture. My mom makes a homemade version that’s creamier in texture.

The main course consisted of range-free roasted chicken. It was delicious. Period. The fresh black-eyed peas with crispy bacon was phenomenal. They were tender but still had enough bite. There was this simple cabbage dish that was also excellent. It was savory with the apples lending some sweetness to the dish.

Last was the Molasses Pecan Squares. Chef David says it was the best version he’s ever had. Recipe is on page 162 from his book if you’re interested. (Tami, are you listening? I’m goading the lovely Tami to call me when she makes them.) These pecan squares were awesome. It was moist and chewy — the consistency of cake but with the outer layer of a cookie. I’m not a big dessert fan (I would rather eat bread for dessert) but I finished a big square of it. Did you know?  This would have been more awesome if there were chocolate chips in them.  Just saying.

So there. That was the best meal $20 can buy. Be sure to check out Savory Exposure if you’d like to see more amazing pictures.

Restaurant Eugene
2277 Peachtree Rd NE
Atlanta, GA 30309
(404) 355-0321

Holeman & Finch Public House
2277 Peachtree Rd NE Ste B
Atlanta, GA 30309
(404) 948-1175

Technorati Tags: David Tanis, Chez Panisse, Linton Hopkins, Restaurant Eugene, Holeman & Finch

I’m sure you all know by now that the biggest food event in Atlanta happens this weekend. This is one event I never miss. VIP tickets for Saturday, October 23rd are half-off here. Discounted regular tickets are $18 here.

Don’t miss the live cooking stages with Chef Kevin Gillespie doing a cooking demo on Saturday, October 23 from 2:45-3:30PM. Other notable local chefs will be Inside The Food Studio both days from 12:30PM.

I will be there both days. Come say hi!

Taste of Atlanta
October 23 & 24, 2010
TECH SQUARE in
MIDTOWN at Spring Street & 5th Street

Technorati Tags: events, Taste of Atlanta

6th Annual Rice Festival
Stone Mountain Park
Saturday, October 9, 2010
11AM - 5PM

Technorati Tags: Korean, Atlanta, Events

A couple of weekends ago, the Cooking Channel was in town to celebrate summer. It was hot — 95° in the shade and muggy, a normal for Atlanta this time of year. To help cool things off, they brought an ice cream truck with Jake’s ice cream for everyone and Roger Mooking.

I got to talk to Roger, a talented chef and an award-winning musician. He hosts Everyday Exotic and uses exotic ingredients in his cooking. Here’s what he has to say.

On his favorite ingredient
Love. Roger believes that anyone can follow a recipe and two people can follow the same recipe exactly the same but the one who gives more energy, intent, focus, and passion into the recipe is guaranteed a thousand percent that his dish will taste better. Oh, and also salt. Season with enough salt for taste.

On the most difficult ingredient he has ever had to work with
Can you guess which one? It’s none other than… anchovies!

On the transition from music to cooking
He has always wanted to be a chef from the time he was 3. He comes from a family of restaurateurs so it was only natural that he grew up in kitchens. He started working in a kitchen professionally at 14 and he would take all his money earned and go to the recording studio. He’s been doing it ever since. He is equally passionate about both music and cooking and cannot fathom doing just either one or giving up one or the other. He is happy that he can do both and if given the chance to choose and do just one, he can’t. The opportunity to cook and do music at the same time is providing entertainment for everyone around him.

On the perfect meal
I asked Roger if I ever get lucky enough to be invited for a meal at his house, what would he feed me. Just like great chefs, he doesn’t plan a meal based on dishes. Instead, he will go to a farmer’s market or grocery store and find what’s fresh and make a meal out of all the freshest ingredients he could find.

On his favorite cuisine
Dim sum!!!

Check out Roger on Everyday Exotic. Now!

Technorati Tags: Cooking Channel, Atlanta, Roger Mooking

Nasty gross candy (Peeps & Cadbury Creme Eggs)

Spending a non-holiday (hello! weekend!) outside in the heat.

Catholic flashbacks.

Things I like about Easter:

Dressing the baby up in a frilly and frivolous dress.

HAM!

So I’m late in the game, I know. But here’s what went down anyway. Last Saturday, I circled Hwy 52 for 30 minutes trekked up to Dahlonega to join my homies Eat It Atlanta, Savory Exposure, and Foodie Buddha on a food/wine conclave hosted by Montaluce Winery. In the interest of full disclosure, Montaluce provided a delectable 5-course luncheon plus wine pairings and wine tastings to us bloggers at no charge.

my stash

I’m such a lightweight when in comes to alcohol (I hardly ever drink) that I think I was drunk (and beet red) after 5 sips of wine (you can ask Jimmy– he was making fun of me!) But I found something that I really liked and bought 3 bottles for my dad — 2 risatas and a viognier — smooth, and a tad sweet.

I really had such a great time and met so many nice people. And I can’t wait to go back. Shout out to the nice people:

@montalucewine
@hogballs
@winetonite
@biskuitATL
@EatBuHi
@BlackTieBBQ
@frenchtart
@leoghann
@hoplessfoodie
@suburbanwino

More pictures here.

[Side note: I was supposed to go to Conyers in the evening for a birthday party but all the eating and wine followed by a big Shoya dinner did me in. To Dylan: Happy, happy birthday. Sorry to miss your party.]

Montaluce Winery & Estates
501 Hightower Church Road
Dahlonega, GA 30533
Phone: 706.867.4060
Fax: 706.482.0120
Email: info@montaluce.com