fiddlehead definition

fid·dle·head [ fídd'l hèd ] (plural fid·dle·heads) noun
Definition: edible fern shoot: the coiled frond of a young fern, often cooked and eaten as a delicacy

Wednesday, July 24, 2013

Attack of the Killer Tomato Festival

My favorite festival, Attack of the Killer Tomato, celebrated its 5th year July 21 with all the pageantry and aplomb that a beloved gathering of chefs, mixologists, farmers, and tomato enthusiasts could possibly muster. All for the beloved tomato and to help Georgia Organics advocate for our local farmers.
44 Chefs representing 38 restaurants paired with 27 local farms and their bounty of summertime tomatoes, many of them those ripe heirloom beauties that have us scoffing at grocery store imposters. It is astounding to me how each year there are so many new and interesting creations from our bevy of talented Atlanta chefs all relying on the same ingredient for inspiration.
Jeff Jackson of Rosebud
Jeff''s "Paint it Red"
Add to the chefs 17 mixologists grouped with both local farms for tomatoes and one of the following: Crop Harvest Earth Vodka, Farmers Botanical Gin, Ole Smoky Tennessee Moonshine, Troy and Sons Moonshine, or Paqui Tequila. Again, the mixtures never seem the same and are the biggest treat of the usually very steamy Sunday fest.

People's choice winner Local Three with Caprese Ice Cream with basil, ricotta, and tomato flavors.
 My favorite bite, tomato umami bomb, from Tyler Williams of Woodfire Grill. So good I couldn't hold the camera steady.
My favorite cocktail from Andy Minchow of the much anticipated Ration and Dram. Confession time; I had three. The Tajin seasoning on top was so unexpected and perfect.
Hector Santiago's slider. He is now with Abattoir and I cannot wait to see what he brings to the table. 

 Patric Bell-Good's (Barrelhouse) Bloody Mary Gazpacho with pickled corn and okra utilizing Troy and Son's white whiskey. Looking forward to more Troy and Sons at Asheville Wine and Food Festival in a few weeks.

Arianne Fielder of Seven Lamps and her Nest Egg: gin, strawberry-tomato granite, rosemary, and a green chartreuse "egg" floater.
Kara Hidinger with Abattoir's Gandy Dancer (loved the tomato foam). Cannot wait for Staplehouse to open. Kara, Ryan Smith, and Ryan & Jen Hidinger is a dream team of goodness in so many ways.

Did I mention the dunk tank? Watching Ron Eyester get repeatedly dunked was a laugh riot. He was such a good sport.
Until next year...
Speaking of tomatoes, The Red Gold Summertime Grillin' Party is now live on their Facebook page. There will be a grand prize give away of a Big Green Egg. To enter: click Here.  I use their lime and cilantro tomatoes to make a quick and delish chicken burger.

Caribbean Chicken Burger
1 lb. ground chicken
1 14.5 oz can of Red Gold Lime Juice & Cilantro
Salt & Pepper
Mix ground chicken and Red Gold tomatoes (drained). Form into patties. Salt and pepper. Grill
Serve on a toasted H& F bun or lettuce. Add guacamole or avocado or even a roasted pineapple slice. Top with Emily G's chutney.

Friday, July 19, 2013

Asheville Wine and Food Festival

View from Biltmore Estate back porch
Travelers hungry for an authentic food experience need look no further than the Foodtopia nestled between the Blue Ridge and Smokey Mountains. Asheville embodies a social and environmental consciousness that permeates throughout the community. The significance of supporting and appreciating where and who food comes from is everyday life in this region where traditional ways of cooking, preserving, and curing never went the way of convenience. The words "farm to table" are not necessary here. Farm to table just is in Asheville.

In addition to a great diversity of local and regional ingredients grown and raised in fertile soil, Asheville is home to a bevy of talented chefs, distillers, brewers, farmers, and artisans from around the world who collaborate with purpose on maintaining the viability of the local food system. With its bourgeoning food scene, Asheville is both a food destination and mountain refuge. Raft in the rivers, hike through Pisgah National Forest, take a walk through George Vanderbilt's Biltmore, discover the 100 year old Omni Grove Park Inn, and also check out the tailgate markets, a sustainable chocolate factory, hundreds of independent restaurants, and scores of microbreweries fed by pure mountain water.
Mark the weekend of August 22-24 on your calendar for a food driven fete showcasing the connectedness of farm, table, and community in beautiful Western North Carolina. In its 5th year, The Asheville Wine and Food Festival is bigger and better in the US Cellular Center. Presented by EDISON at The Grove Park Inn, here is what you can expect:


This mixologist competition highlighting many craft spirits from the region (Troy and Sons Moonshine, Cardinal Gin, Carriage House Apple Brandy) includes samples of tipples and hors d’oeuvres on Thursday 8/22.
Jael Rattigan of French Broad Chocolates


Sweet on Friday evening will be a sampling of the tastes of local bakers, chocolatiers, pâtissiers, wine vendors, and distillers who will line the corridors of the historic Grove Arcade in downtown. Expect to hear wonderful phrases like "...with sorghum molasses from Doubletree Farm" or "infused with Mountain Farm's lavender."

Jacob Sessoms of Table Restaurant and The Imperial Life

WNC Chef's Challenge

The region's celebrated chefs compete Iron Chef style with the finale happening during the Grand Tasting on Saturday 8/24. Proceeds benefit Eliada, helping children and families of Western North Carolina. You can follow the food fight that has been going on since February here.


Grand Tasting

This is the main event including, cooking demos, more than 300 wines, dishes from local restaurants, craft beer & spirits, and sample of artisanal products from the region. Meet the farmers, chefs, restaurateurs, brewers, distillers, and producers while you mingle. This bright finale, culminating the three day culinary gathering, will integrate the members of the Asheville landscape and show the long standing relationships between purveyors and community. And then you will be back to taste Asheville again and again.

General Admission
Saturday, August 24, 2013
1-5 p.m. | $55
U.S. Cellular Center | 87 Haywood St., Asheville

Saturday, August 24, 2013
12-5 p.m. | $75
U.S. Cellular Center | 87 Haywood St., Asheville

Tickets can be purchased here.

Monday, July 8, 2013

Yum Bunz is Open!

Atlanta has been waiting for the opening of Yum Bunz with eager anticipation. Today is the day to experience the collaboration between Miso Izakaya's Guy Wong and Real Chow Baby's Mike Blum with Executive chef Chris Lee. Plenty of parking awaits in the deck next to the spot. Fresh, quality ingredients served up fast and friendly.
The space is bright, clean, and spacious with large booths, tables, and communal picnic-like tables down the center. Hand painted pop art murals are vibrant and stunning to inspect as you wait for your order to be brought to your seat. I can't help but notice the pops of red throughout the space and feel its symbolic joyousness it is supposed to impart in Chinese tradition. This place is cheerful.
Griddled pork and chive dumplings.
There is also a vegetarian option.
The bao--perfect palm-of-your-hand-sized yeast dough amply filled yet less than 180 calories each. They make for a perfect portable meal. A box of six is a mere $8.69. You won't be confused by which bao is which with thoughtful paper labels on the bottom of each.
Noodle Bowls: choose a base (white or brown rice, quinoa, rice or gluten free egg noodles), choose a protein (chicken, beef, tofu), & choose a sauce (teriyaki, red curry, green curry, pad Thai).
Yum Bunz on Urbanspoon