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.

 

Vieux Carré

my nerdy notebook doodle

 

With Carnival season coming to an end today, why not celebrate Fat Tuesday with a New Orleans inspired cocktail? Nothing captures the essence of the French Quarter in a glass more than a Vieux Carré [view-ka-ray]. Vieux Carré, which translates as "old square," the official name of 4 by 11 block area neighborhood on the crescent bend of the Mississippi river known as The French Quarter. The now classic cocktail was concocted by head bartender, Walter Bergeron, at the Swan Bar in the Hotel Monteleone in 1938 (now home of the revolving Carousel Bar).

Vieux Carré at Sprig

The Vieux Carré is a spirituous cocktail, a kind of Louisiana cousin of a Manhattan. Like the city of New Orleans itself, the cocktail is emblematic of the extensive blending of traditions and cultures within the city. The early inhabitants of New Orleans were Native American, French, African and Caribbean. Perhaps Mr. Bergeron meant this to be a tribute to the extensive blending and borrowing that influenced the food, music, language, culture, and architecture of this distinct city- The rye for the American influence, the cognac and Benedictine for the influence of the French, sweet vermouth for the Italian (I am sure there are plenty of Italians), the Angostura bitters for the Caribbean, and Peychaud's bitters for a homegrown ingredient.

Seven Lamps

Cocktail books differ slightly on ratios but most agree that the Vieux Carré is a cocktail meant to be built over ice in the glass in which it will be served. I have been ordering the classic cocktail around Atlanta and find it delicious on a winter evening whether built in the glass or strained into it. What is important is the vermouth. Using a high quality, sweet vermouth like Carpano Antica will temper the strong base spirits and not allow the blend to become too sweet. The herbaceous Benedictine further rounds out the flavors.

Vieux Carré at Empire State South

 By tasting the same cocktail at many places, you really get to know the balance and see the bits of individuality mixologists put in the glass. I have learned that many bartenders do not know this drink and those who do smile when you order it. Marc Caballero of Sprig Restaurant and Bar in Decatur did. I like it in a Manhattan style coupe glass, just as Bradley at The Optimist served it in, best.  It doesn't matter if the glass is chilled or not. I prefer it "up," but those large chunks of ice are always nice. David Chapman of Empire State South served a perfect version over a giant cube that never seemed to melt. His lemon twist was pretty incredible too. Next time Nate Shuman of Proof and Provision makes me one, perhaps he could include on of his lapsang souchon infused cubes. I like it with a flamed orange peel as garnish very much. The oils released bring very nice aromatics. The best garnish is a brandied cherry. Arianne Fielder of Seven Lamps made me a play on a Vieux Carré with walnut bitters and it was astonishingly good. I haven't had one made by Thomas McGuire of Prohibition yet but I look forward to it. I always get a history lesson with each cocktail (and I like it). Hands down favorite on my quest was from Mike Satusky at The Family Dog. He served it with High West Rye, Carpano Antica vermouth, tasty Cognac (I know nothing of cognacs), Angostura & Peychaud's bitters, Benedictine, and a brandied cherry on a stick "up" and in a rocks glass, no ice. We talked about Casablanca. A Vieux Carré goes very well with Casablanca.

Signs of Spring

I spotted this patch of blue on my run this morning. Veronica penduncularis or 'Georgia Blue' was growing on the side of the road, poking through dirt, rocks, and debris. Its presence made me ever aware of the signs all around me. Squirrels were chasing each other and searching for food buried before it grew cold. Birds were chirping and gathering bits and pieces for nest building. Daffodils were blooming and trees buds were beginning to swell.

This is the time of year I like to pick up Thoreau's Walden and read about how excited he was for things to start budding and blooming. "Walden was dead and is alive again" he wrote. The rebirth of our landscape ushers in a rebirth for our souls.

Soon, very soon, the landscape (and our dinner plates) will be augmented by ramps, morels, and fiddleheads, those harbingers of springtime.

Places and spaces I look forward to in early spring:

Empire State South-- foraged spring ingredients always sing on the spring menu.

Seven Lamps-- Drew Van Leuvan created the most spectacular spring menu while at One Midtown Kitchen. I had ramps, morels, and fiddleheads in one meal. I have no doubt early spring will be nothing shy of dazzling at Seven Lamps. The winter menu has thrilled me over and over.

100 Mile Dinner-- the next dinner is in March. I anticipate lots I local foraged early spring arrivals or some of Nick Melvin's pickled ramps from last spring.

No. 246-- Drew Belline is an accomplished forager which makes No. 246 extra dreamy in early spring.

Ecco-- Remember last spring when chef Craig Richards covered a pizza in wood violets? It was stunning and, I heard, delicious. Morels with fish; ramps with rabbit; a pasta with both?

Miller Union-- The menu at Miller Union always revolves around the week's harvest. Wasn't there a ramp sabayon on the menu one spring? I could see morels in chef Steven Satterfield's creamed rice dish. I swear I have ordered the dish 10 times.

Hot and Hot Fish Club-- Tasting some of chef Chris Hasting's food during early springtime is worthy of a road trip from Atlanta. He has a large network of foragers that make possible incredible plates like "A forager's walk"- a dish I saw him tweet about. Beautuiful. His foraging seminar at last year's Atlana Food & Wine Festival was the reason I purchased my pass. It is my favorite session since the festival's inception.