A Pie for Mikey

When I read Kat Kinsman's post on Eatocracy about the sudden death of Mikey Perillo, husband of Jennifer Perillo of Jennie's Kitchen, I cried at length. I have met Kat before but I have never met Mikey or Jennifer. I have only heard of Jennifer's blog. It is a lovely, professional blog by a food writer and recipe developer who has articles and recipes in magazine I love. So much more than what I dabble in here. I feel a connection to Jennie's Kitchen because she has a paragraph about how it all began. She writes:

"...it all started with an article in Newsweek. Back in 1999, my husband, then boyfriend, handed me a clipping about becoming a personal chef. I was 23 and my dad had just passed away—he was only 49 years old. I figured it was time to get cracking on my dreams since there's no guarantee of tomorrow. "

This little blog began the same way. My dad, center of my universe and my very best friend, died a little over a year ago. He committed suicide. There, I said it. I felt like an anchor to the world was gone and even with a loving husband, friends and children, I was lost. I decided to focus on something good that made me happy and makes the rest of the world happy--food. This blog was my escape from the darkness, from the thoughts of guilt and remorse that go along with being a suicide survivor. The food community slowly has been bringing me back to the happy girl I once was.

Jennifer said it felt like time has stood still since his sudden death. I know this pain and I know that even strangers can make a difference in assuaging it. She asked that as a part of her healing process, to make Mikey's favorite peanut butter cream pie and share it with someone we love. I spent the morning making a pie with extra love and I intend on delivering it to a family who not only helped soothed my soul but that of another family in their neighborhood who's mother died suddenly, leaving behind two young children. As Jennifer asked, I will be hugging them "like there is no tomorrow." My love to the Perillo family.

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Please watch this beautiful video tribute to Jennifer and Mikey by White on rice couple .

Attack of the Killer Tomato Festival

The tomato: seductively red with sensuous curves and flesh bursting with juice. What better gift of summertime to have for a muse? On Sunday July 17,2011 hundreds of fanciers converged at JCT Kitchen to taste and toast the heirloom jewels from local gardens on a dazzling summer day.

I look forward to Attack of the Killer Tomato Festival each year. Along with Field of Greens, it is my favorite gathering of chefs, mixologists, farmers and the food community. Not only is it an homage to the mighty mater but proceeds benefit Georgia Organics, a non profit close to my heart. Sunday's event raised nearly $40,000!

The tomato has come a long way from being banned by the Church of Rome as "the devil's fruit" to being the "benign majesty" it is today. I re-read Pablo Neruda's "Ode to Tomatoes" in preparation for Sunday's fete. In the poem he writes, "at the midpoint of summer, the tomato, star of the earth, recurrent and fertile star..." I thought of that line all day as people discussed the beauty, flavor and totality of the tomato. I wasn't the only one feeling poetic about the tomato.

Aside from a few different chefs and mixologists this year's fest was much the same as last year's festivities. I loved how the bridge was utilized this year to give more space to stations and spread out the crowd. I didn't follow a route on my way. I probably crossed the bridge 4 or 5 times as I flitted about, occasionally stopping to listen to The Spazmatics and Five Bone Rack, composed of chefs Ford Fry, gary Mennie, Jamie Adams, Zeb Stevenson and Justin Brogdon.

I didn't take many photos this year which made the experience all the more enjoyable. I immersed myself in the moment. Besides, I can just look at Savory Exposure's gorgeous photos here.

My first bite came from Chris Neff of Sprig who was inspired by French lore of the tomato's aphrodisiac qualities. Chef Neff filled different heirloom "love apples" from Noring Farms with summer heirloom tomato salad and red snapper ceviche. This was the only station where you could catch festival goers feeding one another their pomme d' amour. This delicate bite made with a watermelon-looking varietal was one of my favorites of the day-gorgeous, delicious, fresh and fun.

And we were off! A roasted tomato galette with bacon horseradish creme fraiche from Jessica Hanners of Souper Jenny, incredible heritage breed pork trotters and sungold tomato salad with guanciale vinaigrette from Matt Palmerlee of Farm 255 and a killer pimento cheese sandwich with sliced tomatoes, pickled green tomato relish and bacon from Farm Burger. It was great fun watching chef Terry Koval toast the bread while we nibbled.

Craig Richards of La Tavola had the most amazing octopus salad with heirloom tomatoes, Thai basil and chili melon with tomatoes from Yoder Family Farm. It was bright, fresh, colorful and the octopus was super soft and tender. Craig explained a Mediterranean tenderizing technique that involves simmering the octopus along with wine corks. Truth or old wives tale; who knows? It works for Craig. The octopus was perfect.

I loved Drew Van Leuvan's dish- a tomato ceviche (Dillwood Farms) with lemon verbena, white chocolate and horseradish granita. Tasting it was one of those rare instances when the flavor combination was something never before experienced. It was graceful and dainty, savory and robust. Pretty sure I grabbed Drew's hand and said "this is so good" to which he replied "I know!" He always surprises and delights me at One Midtown Kitchen. Another I really loved with similar lightness was Empire State South's tomatoes with flowering basil, shoyu-tomato vinaigrette and fromage blanc. Lush flavors and local ingredients are just what I expected of chefs Hugh Acheson and Ryan Smith. Hugs and big smiles were great bonuses.

Two of my favorites that I could eat as an entree: Miller Union's Steven Satterfield served up shrimp, tomato (Love is Love Farm), okra and hot pepper over rice grits. Hot and Hot Fish Club's Chris Hastings had the most beautiful head-on Florida hoppers with heirloom tomatoes, grilled Vidalia onion, avocados and a basil lime vinaigrette. Holy smokes, they were lobster-like in flavor.

My votes for best booths would be Linton Hopkins' of Holeman and Finch and Restaurant Eugene and Hector Santiago of Pura Vida. Behind the H&F/Eugene area were perfect logos from the restaurants created out of toothpicks and cherry tomatoes. Ingenious. Pura Vida's booth had house cured meat hanging alongside a pig face complete with earring and tomato in it's mouth. The best part, besides his amazing "Montadtod de Tomates", was the display holder he made the night before. He laughed about hammering out the the metal late at night after I complimented him on it. He went into incredible detail about the tomato creama inside his beautiful bite. As he always says, "heart and balls." He never phones it in.

My three favorite creative (and delicious) bites:

• Pimento Cheese profiterole with tomato jam- Patric Bell of West Egg. Exquisite and delectable.
• Tomato and charred watermelon pop- Matt Adolfi of Floataway Cafe. Sweet, savory, cool.
• Heirloom salsa gelee with shrimp ceviche, tortilla powder and micro cilantro- Cooper Miller of The Feed Store Restaurant. Colorful and amazing in texture and taste. Putting all the bits together tasted like a bite of chips and salsa. Yum-my.

Soup on a hot day? Yes, please. I loved Shaun Doty of YEAH! Burger's smokes tomato soup with mussels even on such a warm afternoon. Tomatoes go very well with the salt of the sea. Jay Swift of 4th and Swift cooled my palate after a spicy dish. His tomato melon gazpacho was velvety, soft and delightfully topped with a slice of crisp radish. Cooler still was Ron Eyester's chilled bloody Mary soup with Celia's cherry tomatoes and crumbled farm egg which could be enjoyed inside JCT. I love the green tomato bloody Mary that is seasonal at his restaurant, Rosebud as much as I adored the tomato lemonade champagne he served in The Family Dog cups at the festival. He said it was inspired by Kat Kinsman's tomato lemonade mocktail recipe found here in Food and Wine.

Speaking of cocktails, the mixologists of The Attack of the Killer Tomato were extremely inventive. I liked all but one. Stand outs:

• Tomatina Punch- Kellie Thorn of Empire State South. Loved the tomato foam from Woodland Gardens tomatoes and the lavender bitters.
• Rio Rosa Swizzle- Paul Calvert & Raul Aparcana of Pura Vida
• The Pineapple Express- Brian Stanger of Top Flr
• Scoundrel's Waltz- Kevin Bragg of 4th and Swift

Here are the winners as judged by the people and the celebrity judges, including Kate Krader (a senior editor of Food and Wine Magazine), Andrew Knowlton (restaurant editor of Bon Appetit magazine, Carolyn O'Neil (registered dietitian and columnist for the AJC), and Cybil Wallace (features editor at CNN.com):

• Best Booth: Linton Hopkins of restaurant Eugene & Holeman and Finch Public House
• Best Presentation: Hector Santiago of Pura vida
• Best taste: Andy Carson of Bacchanalia
• Best Cocktail: Miles MacqQuarrie of Leon's Full Service
• Special mention: Donald Sargent of Morelli's Gourmet Ice Cream and Desserts

Peoples Choice

• Best Dish: Eddie Hernandez of Taqueria del Sol
• Best cocktail: Paul Calvert and Raul Aparcana of Pura Vida

I can't wait for next year!

'e -- Jose Andres' "secret" restaurant

This is what your golden ticket looks like when you are the lucky winner of a reservation to 'e by Jose Andres. It is so fitting. Much like Willy Wonka, Chef Andres is the curator of genius. With my golden ticket in hand I was instantly greeted outside the entrance to Jaleo by Anthony Perri. He offered me a glass of cava and led the way through the restaurant to the secret door to 'e. My group and I were seated at the curved 8-seat bar flanking a cooking area. The small room is edged in card catalog drawers. Things are propped up and hanging from various drawers. My eyes darted to and fro. A light fixture disguised as a corset here, a caged doll there, Jesus, a devil mask, apothecary jars. I was so intrigued. Is this a cabinet of curiosities of the life of Jose Andres?
Frozen Sangria with Grilled Strawberries
The dinner show began with sangria mixed with liquid nitrogen and placed in a simple cup. Smoother than gelato, it had the same intense flavor as sangria, just a different texture,. The grilled strawberries were meant to be eaten intermittently with the frozen sangria. The warm and sweet berries were a great temperature contrast and accentuated the wine's sweetness. The chefs before us were using tweezers and other fine implements for the next course. This was going to be something very special, I could feel it.

Spanish "Clavel"

The Clavel is the national flower of Spain given to us here in a cast of Chef Andres' hand. The flower made of papered yogurt with a dab of pomegranate in the center was ethereal. Tangy, floral, sweet and sour in one fleeting bite.

Caramelized Pork Rinds

Light, sweet, salty, oilless. Perfection.

Beet Jewelry

Appropriately served in a golden jewelry box, these beet rings adorned many of our fingers before we tasted. The dehydrated beet curls sprinkled with gold dust were unexpectedly salty and savory. I think because they were so pretty and sparkly, I expected sweetness. Instead we got intense beet flavor in crispy chip-like form. So playful!
Membrillo and La Serena Cone
The bite inside of a pastry cone began with La Serena, a very pungent soft sheep's milk cheese and finished with membrillo, quince paste. The sour and salty followed by sweet and jammy was a contrast of tastes and textures.
Apple "Brazo De Gitano"
I was forewarned of the delicateness of this course but still pierced my fingers through it. The light apple meringue with blue cheese espuma inside dissolves in your mouth. With a thin strip of caramel and a hint of apple, it was both sweet and salty.
Jose Taco & Artichoke with Caviar and Quail Egg
Gasp. That is what I did when this beautiful plate was set before me. It was almost too pretty to eat...almost. I will remember these two dishes forever. This crispy small artichoke housed a soft cooked quail egg and was topped off with sustainable Rio Frio caviar. The harmony of flavors and textures left me wanting more The crispy earthiness of the artichoke, the succulent creaminess of the quail egg and the rich, savory, saltiness of the sturgeon roe were compliments both familiar and surprising to my palate. I am pretty sure "oh my God" came out of my mouth. From here, I wrapped the jewel colored jamon iberico de bellota around the dollop of caviar and paused. Jamon iberico de bellota is the finest jamon iberico, from happy free ranging pigs who spend their last three months eating acorns from the forest floor of southwestern Spain. I first tasted a small fat-swirled ribbon by letting it rest on my tongue. The supple flavor of the acorn rich fat as it melted in my mouth was supple and lingered like a fine wine. The combination of the iberico and caviar was, in a word, sublime.
Bocata "De Calamares"
This adorable little sandwich was an homage to the fried squid sandwiched Jose loved to eat at the beach as a boy. It was adorable but instantly filled me with terror when Stephanie said the word "uni." I am a very adventurous foodie. I will try almost anything. I love offal. But a date in college where the first bite of sushi lovingly thrust into my mouth was uni scarred me for life. This is not the place to pass on a dish so I dug in. Incredible. The fried uni was robust and flavorful with a bit of aoli on a beautiful mini brioche. The cucumber was the perfect cool and crisp addition. Loved it.

Ajo Blanco

Ajo Blanco is a centuries old Andalusian chilled white soup that is often called a white gazpacho. Made from simple ingredients, garlic, bread, water and oil, ajo blanco replaces tomatoes with the regions famous almonds for a creamy and subtly flavored white soup. The soup is thickened with stale bread and garnished with white grapes. 'e's version is a fun deconstruction. Guests are given a bowl of arranged components: sliced almonds, ground almonds, microgreens, grapes and a granita and then a marcona almond liquid made without cream is poured over. We were encouraged to taste the ingredients separately and then mixed. In this way, each layer stood out when sipping the mixed soup. I loved the sweet nuttiness and could imagine myself sipping this on a hot Spanish day. Here is a great recipe/history page if you would like to make it at home.

During our dinner one of our guests inquired about a wine paired with a course. The lovely and gracious Stephanie walked over to the Underwood typewriter and typed out the name and vintage for him. Such a small gesture but so meaningful. I heard this was one of Jose's favorite things about 'e. He was excited for the bill to be typed out for such an intimate experience. I agree.
Santa Barbara Spotted Prawns with Roses
Luscious Langostines in a sauce made from the head and accompanied by rose foam. Rose is not a scent or flavor I enjoy but here the herbal contrast to the Langostines was lush, fitting and delicious.

Smoky Oysters in Escabeche

This was a fun dish! Kumamoto oysters, encased in a spherification of their own liquid were smoked before us in glass globes using orangewood and a polyscience smoking gun. Along with pearl onion confit they were topped with toasted honey air. It tasted like the sea and the brine hung on my palate. I think I closed my eyes for a minute.

Catch: Charcoal Roasted Turbot with Fermented Black Garlic

This delicate, light turbot had a flavorful scallion dressing and citrus pearls that burst with flavor. The fermented black garlic developed a sweetness in the fermentation process and lost the bitterness and sharpness usually associated with garlic.

Whole Lobe of Foie Gras Baked in Salt

Stephanie brought out the lobe encased in salt before it was cut into generous portions and plated on top a streak of cacao, a tart citrus sauce and edible flowers. The salt casing gave it a great texture next to the smoothness that was this perfect piece of foie. Perfection.

Secreto of Iberico Pork

Much like the foie gras, the large plate of secreto was shown to us before being plated.
Secreto is the meat sourced from between two layers of fat from the pig's shoulders. Three slices lightly grilled arrived on a slate plate with copious amounts of shaved black truffles and chanterrelles. The rich, highly marbled meaty goodness was perfectly balanced by the earthiness of its fungal sidekicks.

Orange Pith Puree La Serena

La Serena cheese returned in this dish with the pungent, spoonable cheese nestled atop spirals of clementine pith puree. The salty bitterness is countered by the snappy citrus and mellowed with pumpkin oil. Toppings of basil and toasted, caramelized pumpkin seeds along with the toasted cheese added texture. Think Food Group has a great video demonstration of this dish here. The arrival of dessert also brought espressos, ports and cappucinos in gorgeous, dainty cups and saucers.

Frozen Apricot Coulant
This fruit version of the ever present chocolate molten cake (which I happen to love at restaurants or to make at home) oozed cool apricot liquid when pierced with my fork. It was bright, naturally sweet, and nectarous.

Apples and red wine "Fredy Giradet"

A velvety quenelle of vanilla bean ice cream with alternating spheres of apple and spheres of red wine encased in gelatin. It was a delectable grouping of sweet and spice that playfully paid homage to Fredy Giradet, a world renown chef who lashed out against modern gastronomy.

25 Second Bizcocho

This spongy cake was given to us with the task "pick it up and eat it." Like a one-year old with her first taste of cake, I obliged. It was airy, citrusy, sweet and light. It reminded me of a cooking demo Richard Blais did on the 2010 Top Chef Tour. He showed the audience how to make a perfect cake in 25-30 seconds using flour, sugar, eggs and a paper cup, vindicating the microwave in the kitchen. This version was delightfully shaped and deliciously moist.

This incredible experience comes to an end with the arrival of a golden box of chocolates, two pieces each of saffron scented milk chocolate squares topped with strands of saffron and dark chocolate "air" with maldon salt. I typically do not enjoy milk chocolate. My palate prefers dark. However, this milk chocolate was light, smooth and flavored and scented with the infused saffron as well as the thread resting on top. I love the tasty bitterness with the chocolates sweetness. The dark chocolate air, much like the bizcocho, melts in your mouth. The addition of salt mellows the chocolate, reduces the bitterness and brings out the cacao. In a nutshell, divine.

At the end of the dinner (say it isn't so) the staff lined up much like a theatrical curtain call and we applauded. The applause was not only for the refined food we enjoyed, each dish steeped in Spanish tradition and taken to cutting edge, but for impeccable service.

I left 'e walking on air after the most extraordinary gastronomic experience of my life. Truly. Jose Andres is a creator of genius. I cheered for him when he deservedly won the 2011 James Beard award for Outstanding chef on May 9. Accepting his award Jose said "Food has the power to change the life of people." On this particular night the food and Jose changed mine.

ONE. Midtown Kitchen Summer Chef Series

Extremely thrilled for this summer chef series at ONE Midtown Kitchen. Drew Van Leuvan is one of my favorite chefs in Atlanta. When you dine at ONE with Drew you get the best of both worlds. He uses the finest, freshest local product with a sophisticated and creative approach to the ingredients. He takes the simplest ingredient and elevates it to tantalizing. Just this week I had his take on asparagus soup: a cool foam of white asparagus over a layer of creamy warm green asparagus. It was as luscious and delicious as it was stunningly beautiful. Fiddleheads were on the menu as well but I chose scallops with foraged mushrooms and pickled ramps.

This chef series will gather some of Drew's friends and favorite chefs to showcase their skills. Guests will be treated to a 5 course summer feast prepared by that evening’s Chef and Drew. Chef Van Leuvan will prepare an amuse and the first and fifth courses while the Guest Chef will prepare the second, third and fourth courses. All courses will be creatively paired with cocktails, wine or beer courtesy of each Chef. A ticket for a 5 course meal, with beverage pairings, will be $75.00. Pick 3 dinners for $200. Pick 5 dinners for $300. Guests can make reservations through ONE. midtown kitchen at 404-892-4111. Dinner begins at 7 pm. Menu themes for each evening will be posted on onemidtownkitchen.com. Just look at the talent coming:

June 1st-Hugh Acheson of Empire State South, 5&10, The National and Gosford Wine

June 15th- Shaun Doty of Yeah! Burger

June 29th- Bruce Logue of La Pietra Cucina

July 20th- Ford Fry of JCT Kitchenand Bar and No. 246 (coming soon)

August 3rd- Hector Santiago of Pura Vida and Super Pan

August 17th- Drew Belline of No. 246

August 28th- Richard Blais of Flip Burger Boutique (sold out)

August 31- Carvel Grant Gould of Canoe

September 14th- Joshua Hopkins of Abattoir

September 28th- Ron Eyester of Rosebud and The Family Dog

Foodtopia for the People

Asheville has a strong history of living off the land and celebrating it. "Asheville" evokes images of the mountains, arts and crafts, natural beauty and folk music. Set at the confluence of the French Broad and Swannanoa rivers and resting in the central area of a high plateau bordered by the Blue Ridge, Craggy and Black Mountains on the east and the Great Smokies on the west, it is no wonder that Asheville's first permanent settlement in 1785 was known as Eden Land. Foodtopia is a movement that celebrates food, drink and traditions, showcasing the pleasure of food with a respect for community and the environment.

At the Taste of Asheville: Meet the Foodtopians dinner on April 27th I fully embraced the localism, authenticity and conviviality that is Foodtopia. With 135 independent restaurants, natural beauty, farmers markets, breweries, artisans and organic farmers, Asheville can center tourism on their iconic foodstuffs. The Foodtopians are great ambassadors for this culinary scene. Their dedication to fresh, sustainable and locally sourced ingredients combined with the geographic distinctness of Asheville puts the city on the map as a gastronomic destination.

I was greeted with huge smiles when I entered Bradford's on Bishop. I slipped in with the crowd and wanted to make them my friends and neighbors. I have been to a lot of these events but never has the vibe been so joyful and full of genuine warmth and festivity. I met the chefs, the farmers, the cheesemakers, the brewers. Each one brimming with lively enthusiasm for their craft.

First stop, Craggie Brewing Company for a glass of Burning Barrel, a bourbon chipotle porter that was smoky, spicy to the nose and a finish smooth as a sip of Pappy. In other words, yum. I tried another that was really hoppy (I like hoppy. I believe it was the Antebellum Ale. Brew master Bill Drew was nice as can be. I was lucky enough to clink glasses with Ale Sharpton and he seemed to like the brews too. I also tried the signature drink of the evening, a jalapeño mojito. Loved the comingling of hot peppers mixed with cool mint.

Laughing Seed Cafe presented a spring green pesto bechamel lasagna accompanied by tasty kale with pine nuts. Here I met owner Joan Cliney-Eckert who owns a 3 acre farm where she sources much of her cafe's produce.

The charming Michel Bandouin of Bouchon made me a plate of French comfort food Asheville style. I swooned over the plate of Lapin a la Moutard with creamed turnips and a salad of roasted beets and goat cheese. Michel spoke of the local rabbits, the mustard he seasoned with and the goat cheese from a local creamery. It was at this moment that I began to latch on as a Foodtopian.

At The Corner Kitchen station I met owner Joe Scully and snacked on his hangar steak with molasses and mustard infused olive oil. Standing next to him was Jamie Agar of Hickory Nut Gap Farms. Scully sources from this local farm that raises grass fed beef and goat, pastured pigs, chicken and turkeys.

Lucia of Ultimate Ice Cream Company was close by to cleanse my palate. I had such a difficult time choosing from the listing of flavors but settled on one of the star ingredients of the evening with roasted ramp and goat cheese sourced from Spinning Spider Creamery. What a great flavor and interesting combination! Throughout the evening I came back to try Brown Sugar Bacon and maple, Blueberry Honey (yum, the local honey) and my favorite, Rielsling Sorbet.

My next taste dazzled all my senses. Zambra put forth one of my favorites of the evening, local trout cakes with micro greens, trout roe and a topping of crispy trout skin. Gorgeous, creative and so inspired. I also sampled a spread of spinning spider goat cheese with leeks on toast.

Jason and Peter of Posana handed me this oh so tender and delicious braised pork with celeriac puree. They explained how it was rubbed with local grainy mustard first. I ate each composed bite with the puree an wanted more.

I spent much of the evening around the cooking station of The Red Stag Grill. Chef Adam Hayes and crew had so many mouth watering local offerings. The pork pate paired with Lusty Monk mustards was a great start. I moved on to a braised bison short rib that had been encased in caul fat and then to goat sausage. Knowing the ingredients were fresh and locally sourced only added to the intense flavors.

Drunken pork livers were intense with the infusion of bourbon. I loved the rabbit rillette on a piece of crusty toast and topped with chef Hayes' pickled rhubarb. This was such an authentic local dish that I didn't think it could be topped. I inquired about other seasonal offerings since I had seen ramps in abundance. Fiddleheads? No. Morels? This illicited a big grin on chef Hayes' face as he handed me a slice of toast with a smear of chicken liver mousse blended with morels. Hands down my favorite taste of the evening--delicate, smooth and composed umami. Seconds later he plated for me a dish of strawberries, Looking Glass chevre, local honey (sourwood) and shave truffles. Yowza. The Red stag is my first stop this summer when I visit Asheville.

French Broad Chocolate Lounge had the most beautiful spread of chocolate truffles and cakes. When I visit I want to try them all, especially the lavender and honey. Dan and Jael Rattigan, look for me.

Bistro Restaurant on Biltmore Estate served up a pork belly cooked in bacon fat then cooked in duck fat. The first bite melted in my mouth. The second I dipped in their ancho cherry sauce. Wow, just wow. A friend saw my food daze and brought by a Mongolian braised bison taco from Lexington Avenue Brewery. So tender and delicious wrapped in a super flavorful corn tortilla. As I walked away from the table Jeff from Luella's Bar B Q handed me a cup of mac and cheese with bacon and offered me pulled pork slider. A friend nearby tried the sliders and proclaimed them delicious.

Last stop was the Blue Ridge Dining Room at the Grove Park Inn where chef Jack Melson was cooking up Anson Mill blue corn meal encrusted Sorrell Creek trout topped with manque choux. Perfect!

I couldn't get out the door without more good coming at me. The Foodtopians told me to make sure I collected a parting gift. I chose a bar of Black Mountain Chocolate but it was a difficult choice with the gorgeous jars of Imladris Farm jams. I did not want to leave such conviviality.

Foodtopia, I get you and I embrace you. I have made my plans to take a foodie trip to Asheville and I already know it is going to be a good time. Hope the Foodtopians come back for The Atlanta Food and Wine Festival so we can return the comity of a shared love of food, libations and gathering.

*Thank you to Spravka Imaging for the photos!