David Sweeney Moves to Cakes & Ale, Ian Mendelsohn to H+F Bottle Shop [Factoids] 2

Posted by Foodie Buddha on August 22, 2011

Time to get all “journalistic” on you peeps.

Step 1
On Friday, Spark Plug let it be known that David Sweeney, Atlanta’s leading vegetablemonger, was on his way to Cakes & Ale.  As she noted:

Dynamic Dish chef David Sweeney is slated to head the new bakery at Cakes & Ale for its daily lunch service that will start in a couple of weeks. This is perhaps the best restaurant news we’ve had in a long time. So excited!!!

Sweeney, who rose to fame on the heels of Dynamic Dish restaurant, was most recently at Restaurant Eugene.  Subsequently, I hit up the folks over at Eugene to see if there was anything else to be known.  They told me that Sweeney’s last week with the H+F family just concluded.  No word yet on the exact date of Sweeney’s arrival at C&A.

Oh, btw … Chloe also told y’all to get up to Bo Bo Garden post haste as their chef is getting ready to open a new restaurant on P’Hill in Gwinnett.

Step  2
In other H+F news, there have been some changes at H+F Bottle ShopAshley Hall, Atlanta’s redheaded and bright-eyed wine maven who was the Bottle Shop’s opening wine specialist, has moved on.  According to the HF people, Hall “left about a month ago to work on a business of her own.”  To bide her time, Hall is rummaging through her old stomping grounds with the Quality Wine & Spirits folks.  She goes live there on the 1st of Sep.

Ian Mendelsohn has replaced Hall and while admittedly far less appealing to gentleman like me, he comes with a respectable amount of experience in his own right.  For the past few months he has been with Avant Partir and prior to that, he served as wine specialist for the Concentrics group and the wine director for the St. Regis Hotel.

The Foie Gras Battle Continues In Atlanta [Politics]

Posted by Foodie Buddha on July 25, 2011

1st Course: Torchon of Foie Gras

Restaurant Eugene and Linton Hopkins, as well as a slew of Atlanta area restaurants, have come under fire from activists over their use of foie gras, a highly contentious liver dish.  It’s really been a few years since the debate over the cultivation of foie gras was a focal point of the food system; however, it always seems to simmer just bellow the surface.  Now, this debate is in our city and I thought I’d offer y’all a little perspective on the history and true nature of the debate.

This topic always strikes a chord with me due to the amount of misinformation used in “proving an opinion.”   By extension, and as with many people, general issues of sustainability and “proper” behavior in the food world are important to me.  I try very hard to provide readers with access to information that will allow them to make educated and informed decisions as it pertains to their food intake.  When someone is attacked, I think it is important to give people some perspective.  I am writing this here post as a group of misinformed and/or under-educated people are trying to bully convince restaurants to stop serving FG.  The short of this admittedly opinionated post is to make sure that you watch this and read both this and this. [All are linked to with context in the text that follows]

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Linton Hopkins on Creativity vs. Chaos [TEDxAtlanta] 1

Posted by Foodie Buddha on July 03, 2011

I’ve posted videos from TED before.  Short for Technology Entrepreneurship and Design, TED.com is a a treasure trove of goodness with lots of amazing content covering an array of topics.  Luckily for us, food culture and its derivatives are a hot topic.

For example: Malcom Gladwell has spoken about spaghetti sauce and chef Dan Barber has talked sustainable fishing and amazing foie gras.  It’s .  Now, Atlanta über-chef Linton Hopkins can call himself a TEDtalker.  Recently, Hopkins, the driving force behind Restaurant Eugene, gave a speech at TEDxAtlanta.  ENJOY!

Tomato Season: Attack Of The Killer Tomato Festival Returns For 2010 2

Posted by Foodie Buddha on July 26, 2010

Attack of The Killer Tomato Festival for $500 please Mr. Kebert Xela …

Answer: Jay Swift, Anne Quatrano, Hugh Acheson, Chris Hastings, Kevin Gillespie, Bruce Logue.
Question: Who are just a few of the awesome chef’s showing up at this years Attack of The Killer Tomato Festival?

Yes ladies and gents … it is that time again.  Thanks to the good folks over at Georgia Organics, the Killer Tomatoes are back.  Just like last year, the event will land at the Westside Urban Market, home to places like JCT Kitchen and Star Provisions.  From 1pm – 5pm on Sunday August 8th, you’ll be able to indulge yourself in a sea of all things red.

To further wet your whistle, check out Savory Exposure’s recap of last years event.  When you’re done with that, go check out Running With Tweezers flickr set.  Tickets are $45 for Georgia Organics members and $50 for those of you who are not.  However, prices go up this Saturday (to $65)… so I suggest you buy them now! Full details just after the jump!

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James Beard Foundation Award Semifinalists

Posted by Foodie Buddha on February 18, 2010

james_beard1-300x277The James Beard Awards are the United States’ version of the food Oscars.  Today, the JB Foundation announced their semifinalists for this years awards.

The neat thing about the awards is that have nationwide categories as well as regional categories.  Much like last year, Atlanta area chefs has a handful of entrants. Pano Karatassos, Scott Peacock, and Kevin Gillespie got some national attention … as did Miller Union.  In the Southeast region, locals Linton Hopkins and Billy Allin are in contention … so too is the soon to be local Hugh Acheson.

The winners will be announced in May, so for now all we can do is wait.  You can find the full list on the JB website (warning: that’s a pdf).  However, we’ll highlight the Atlanta standouts right after the jump!

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A Night Of Gatsby: The Souper Jenny Underground Dinner Club [Great Finds] 8

Posted by Foodie Buddha on June 09, 2009

I was apprehensive to say the least.  High-brow, underground supper clubs strike a strange cord with me.  On the one hand, it’s kind of cool to hit up a private event that requires a trip to the piggy bank.  On the other hand, there is something snob-elitish about events that come with a $150 price tag, all white garb, and a super secret location (as this one did).  Mind you, supper clubs come in all shapes and sizes.  However, this one clearly went the way of “deep thoughts … by F. Scott Fitzgerald.”

Atlanta has it’s fair share of private dining events and one such purveyor of said events is a woman by the name Jenny Levison.  Known around these parts as “Souper Jenny,” there is a Buckhead sandwich shop which bares that moniker.  Jenny’s shop is a warm and friendly place, and that led me to believe that my fears would be quashed when the event rolled around.  In addition, I hear that entry into one of these seatings [sic] is as hard to come by as a golden ticket into Wonka-ville.  However, that’s due to demand, and not any pretense.  As it follows, when the opportunity to attend one of these events presented itself, I jumped.  It was an evening of firsts, and the experience is worth a recap.

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Linton Hopkins Is A 2009 Food And Wine Best New Chef

Posted by Foodie Buddha on April 01, 2009

Congratulations to Linton Hopkins of Atlanta’s Restaurant Eugene and Holeman & Finch!  Food & Wine magazine has just named Linton one of America’s best new chefs.  A handful of other Atlanta chefs have won the award.  Anne Quatrano and Clifford Harrison won for their work at Bacchanalia and Sotohiro Kosugi won during his time in the ATL.

While this wasn’t a big secret to everyone, it is great to see another Atlanta chef pushing the envelope while here in the city.  Congrats to Linton, Greg, Regan, and all the gang for this win! It’s a team effort!

I am going on vacation the first part of next week; however, when I return, I will be sure to hit up Restaurant Eugene as soon as possible.  They have a new small plates menu that looks very appealing (albeit very overwhelming)

From Food & Wine Website:

Restaurant Eugene and Holeman & Finch Public House, Atlanta
Restaurant Eugene: Restaurant Eugene Menu | Restaurant Eugene Reservations | Restaurant Eugene Website
Holeman & Finch: Holeman & Finch Menu | Reservations Not Accepted | Holeman & Finch Website

When Linton Hopkins was a kid, his mom once refused to make him hollandaise sauce for his eggs—so he prepared it himself, with a recipe from Julia Child’s Mastering the Art of French Cooking. Hopkins still has the (egg-stained) cookbook, plus a vast collection of others including Junior League and community cookbooks.

We loved: Chicken livers, soft grits, pickled peaches (at Restaurant Eugene); the H&F burger, served only after 10 p.m. (at Holeman & Finch Public House).

An Evening With Chef Anne Quatrano of Bacchanalia – 02.23.09

Posted by Foodie Buddha on February 23, 2009

Emory University has this awesome “Sustainable Initiative” series.  While the evening with Linton Hopkins has come and gone, there are still two lectures left.  Tonight is one such night.

These lectures give each chef an opportunity to discuss their participation in the sustainable food movement.  In addition, they hand out tips AND give you an opportunity to taste some food! Details after the jump.

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