Sprint 2 the Table

Appetites and Adventures

Ode to Lemons

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Did you know…

Lemons are really good for you?  A single lemon satisfies your daily intake of Vitamin C (strong bones, people!).  They also are a good anti-inflammatory.

 

The taste of water isn’t my favorite.  I keep a lemon in my fridge at all times and squeeze slices into my water.  Adding lemon encourages me to drink more by masking the flavor of Atlanta’s finest tap water.  I drink A LOT of water.

 

Other Lemon Uses:

Use the juice to make a simple dressing for salads.  A french green bean salad was delicious with this Lemon-Tahini Dressing.

Sauté them for to serves with pasta or chicken.  Check out this pasta dish I made with Meyer Lemons and asparagus (yes, you can eat the whole thing).

Bring out flavors in dips or sauces with lemon.  I used both lemon juice and zest to highlight the roasted red pepper and spices in this Muhammara (Red Pepper and Walnut Dip).

Lemon can add an extra dimension to desserts.  This weekend’s Rosemary-Lemon Shortbread Cookies would have been missing something without the citrusy zest.

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Why the lemon plug?  It’s HOT outside.

I did a 4 mile run this morning and by the time I was done it had almost hit 90 degrees outside.

This is run #3 since I pulled my achilles.  Post-run I was chugging lemon water to rehydrate and reap the benefits of the anti-inflammatory.

My Achilles was ok.  I could feel the strain, but it wasn’t painful enough to slow me down.  Flat land is hard to find in Atlanta, but I managed to more or less keep away from hills to avoid stressing it too much.

 

Stats:

  • Distance – 4 miles
  • Time – 32:23
  • Pace – 8:06

***

Thank you to everyone for the warm comments about my dad on Father’s Day.  You all definitely brightened my weekend. 🙂

How do you stay strong during/after working out in the heat?

Do you have a “secret” for adding a little something special to dishes?

Rosebud Veggie Jam

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I woke up late.  My post is delayed.  I’m behind on my blog reading today.  I should have already been in to work.

A sure sign of a successful night!

The 65 degree sunny morning did call my name for a run.  It was the first since my Achilles began acting up last Saturday.  Flat surfaces were ok, but hills were impossible.  A few more days of rest and I’ll be good to go (I hope).

Stats:

  • Distance – 4 miles
  • Time – 32:40
  • Pace – 8:10

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Last night was my second Atlanta blogger meet up.  In attendance:

Thanks to Lee for sharing the pic! 

Left to right:

Somehow I managed to talk one of my favorite local chefs, Ron Eyester, into creating a vegetarian tasting menu for us at the meat-centric Rosebud.

That’s an exaggeration.  Despite his scary Twitter persona, Ron is a great guy who agreed to take on the challenge almost immediately.  (Sorry for outing you as a nice guy, Ron.)

Ron is known more for his meats.  I eat meat and can vouch for the tastiness of his meat-centric dishes.  After tonight, I can also vouch for his veggie-centric dishes.

He introduced the “Veggie Jam” by emphasizing the importance of using fresh, local ingredients and allowing them to shine without “cooking the shit out of them.”  (<– direct quote)

***The details may be a bit off in some of these descriptions, but know that a lot of thought was put into using seasonal, fresh ingredients in each course.***

 

Like all good meals, this one began with a cocktail.

Our cocktail was made of tomato-infused vodka, cucumber shrub, and soda.  It was garnished with mini-heirloom tomatoes.  This drink was tasty, light and paired really well with the first couple of dishes.

1st Course

Pink-Eyed Pea Pate 

This was Ron’s take on a vegetarian pate.  It was made with pink-eyed peas and served atop a crusty toast with radishes.  The radishes set off the pate flavor and the creamy pate was complimented by the crunch of the bread.

2nd Course

Marinated mozzarella, tomato, cilantro, and apricot

This take on a caprese salad was a success.  Rosebud makes their own mozzarella in-house.  It’s more dense than a bufala, which worked well with the spicy-cilantro tomato sauce.

3rd Course

Heirloom tomatoes, pineapple, and sriracha sauce 

Heirloom tomatoes are just beginning to appear and these are some of the first local varieties to come available this season.  They were perfectly red (though you can’t tell from my iPhone photography!) and flavorful.

The pineapple topping was incredible – I can’t believe I hadn’t thought of that combo before!  It was drizzled with a srircha-olive oil mixture and topped with an impossibly fresh piece of parsley.

Course 4

Chilled potato and broccoli soup 

Honestly, this wasn’t my favorite.  It was a bit salty.  The soup was a chilled potato with a scoop of broccoli soup in the middle.

My favorite part was the cheese powder and the local egg.  It was the same cheese Ron uses at The Family Dog (his bar across the street) to make his “Cheetoes.”  Do not miss these if you’re ever at the bar!

Course 5

Brussels with Red-Curry Peanut Sauce 

This course was my favorite.  Brussel sprouts tossed in a red curry-peanut sauce and roasted.  It was mixed with fresh parsley and topped with crispy wontons.  Served with a side of the saucy deliciousness.  It was all I could do to keep myself from licking the plate.

Ron – please add this to the menu.  Immediately. 🙂

Course 6

Mac ‘n Cheese

True to form, Ron cannot simply make a mac and cheese.  This incorporated Midnight Moon aged goat’s cheese, a creamy cow’s milk goat cheese, dinosaur kale, and cauliflower.

It should be noted that at this point I am FULL.  But I’m no quitter, y’all.

Course 7

Yellow filet beans and tempura eggplant

Yellow filet beans – according to Ron – are only in season for a few weeks in the spring.  Now is the time.  If you see them in your local market, I urge you to check them out.  They’re similar to a pole bean, though a bit sweeter.

Ron tossed them with zucchini, fresh oregano (perfect herb compliment for these!), feta, kalamata olives, and a light vinaigrette.  All of this was served over a tempura-battered eggplant and a red curry ketchup.

Course 8

Rice grits with oyster shrooms and baby leeks 

Rice grits are similar to risotto, but they retain more crunch.  In a good way.  These were fantastic with the earthy oyster mushrooms and baby leeks.  Ron told us there were 20 lbs of leeks in our 6 dishes!  The charred leek on the top was my favorite.

Our server brought out a bottle of a California Cabernet that paired well with this dish.  Often people don’t think to pair a “big” wine with a meat-less dish, but with an earth mushroom and a heavier grain it works really well!

Course 9

Blue Cheese + Blueberries

A wonderfully rich blue cheese topped with a balsamic-port reduction.  This was served with simple, plump blueberries.  Their sweetness was amazing and they definitely stole this show!

Course 10

Bruleed Peaches and Salted Caramel Ice Cream

We finished with a salted caramel ice cream from High Road Craft Ice Cream (now being sold locally at Whole Foods!).  This was served with bruleed peaches – topped with brown sugar and cloves.  Note to self: I under-utilize cloves.

Despite being stuffed, I somehow managed to finish my gigantic bowl.  Had I known the other ladies better, I might have asked to finish theirs too.

Ron brought over a very special treat from The Family Dog – locally-made bourbon!  It was great with the peaches and salty ice cream.  I am going to have dreams of it drizzled as a sauce and served over peach bread pudding.

Ron and the local moonshine… errr… whiskey

This a random, but I have to say that I appreciate a guy offering whiskey to a table of ladies (and me).  Thanks for not discriminating – I ♥ whiskey.

Our server, Amber was incredible.  Knowledgeable, the right amount of attentive, and incredibly nice.  I’d have a drink with her anytime… and I like that in a server.  If you are in the Atlanta area, check out Rosebud and ask for her!  Tell her Laura sent you. 🙂

This post would be remiss without giving Rosebud a brunch shout-out – it’s one of my top 5 in Atlanta (and Atlanta has a LOT of brunches).  Order the Big Nasty.  Just trust me.

Ron – when will you be opening a vegetarian restaurant?!

***

Thanks to Ron, Amber, Rosebud, and some awesome bloggers for an evening to remember!

Do you have local blogger/common-interest group meet-ups?  

What sorts of things do you do?

Balsamic Asparagus Pizza

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Have you guys been watching Extreme Makover Weight Loss Edition on ABC?

 

I’m shamelessly addicted.  Watching these people lose massive amounts of weight in a year… I can’t imagine how hard it must be – at 400 lbs – to get started and get it done.

Last night’s contestant, Dana, lost 203 lbs in a year with a torn ACL.  Interestingly, he was already trying to lose by taking water aerobics.  Chris Powell (the trainer) told him that weight-less exercise wasn’t going to cut it and started him on a program that used his body weight to work out.

 

Timely encouragement/reminder that there others dealing with things much bigger than I am.  Why?  Because I think have jacked up (technical term) my Achilles tendon.

It hurts.  Sharp pain walking down stairs. *wine* *whine*

I’m not sure what happened.  I felt fine running Saturday’s ACS 5K race, and then as I was walking down the stairs to my car a few hours later I noticed it was sore… and it has gotten progressively worse since.  Playing ball Sunday probably didn’t help.

 

In hopes of catching it at the beginning I visited the chiropractor on my way home from work tonight.  It didn’t help. I was instructed to take it easy, ice it, and massage the area.  My calf even aches.  Bollocks.

 

Maybe if I take the week off of running (and walking down stair cases) it will be better by the weekend?!

Tonight’s workout was an easy 45 mins of shoulders and P90X Ab Ripper X.  I hate being limited.

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Good thing dinner was not limited.  It was quite tasty!

 

Yesterday I was craving pizza something fierce.  The opportunity to sate that craving didn’t present itself, so tonight was declared Monday Socca-Pizza Night!

It was late when I got home to eat… pics are going to leave something (i.e. light) to be desired.

My Pizza:

  • Socca base (I used herbs de provence this time)
  • Morels
  • Cherry tomatoes
  • Onions
  • Nutritional Yeast
  • Balsamic asparagus


 

The real stand-out here was that balsamic asparagus.  It is the easiest thing you’ll ever make; however, the balsamic reduction coating it will give it a decadent taste.  I ate the extra pieces standing up over the stove.

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Balsamic Asparagus

  • 1/2 bunch asparagus, hard bottom snapped off
  • 1 tsp good-quality balsamic vinegar
  • 1/4 C yellow onion, diced
  • Juice from 1 lemon wedge
  • Freshly ground pepper, to taste

Heat medium skillet over medium heat.  Add in asparagus, onion, and balsamic vinegar, tossing to combine.  Allow to sauté for 4-5 mins, stirring occasionally.  

When the asparagus just beings to soften, remove from heat and top with lemon juice and pepper.

Serves 2.

***

Have you ever injured your Achilles?

Have you been forced to slow down for an injury?

Any advice is much appreciated!!

 

Get Up and Run

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Get up and run was my mantra this morning.

 

I went OUT last night.  There may have been champagne and a 1am omelet involved. 🙂

Unbelievably I got up this morning to meet Mark for the Atlanta Children’s Shelter 5K.  Thank you to Mark for the encouragement and pics!

I had a teensy headache.  I was SO sore from a killer workout earlier in the week.  However, I always feel better after a good sweat and what better way than a 5K?  You can’t stop if other people are watching.

At the Start Line

We started and I realized my soreness was working itself out and my headache must have sweat itself out.  It wasn’t such a bad run!

With 2 miles to go, I was still feeling strong.  Not winner strong, but I wasn’t slowing.  At the 3 mile mark the finish line came into view.  The finish line clock came into view and it was around 24 mins!  I couldn’t believe it.  I might finish in UNDER 25?!  My previous PR was 25:10!

Total disbelief.  New PR = 24:47


I got a plaque – 1st in my age group!  The plaques were bring presented by a former Falcons football player (Mike Haynes from the Falcons) and Phaedra Parks from the Real Housewives of Atlanta (they were filming the race!).

Phaedra told me I had nice arms!  Cool even if I had no clue who she was.

It’s only 1pm on Saturday and I’ve already conquered a bottle of champagne and a 5K.  It’s shaping up to be a good weekend.

***

I’m off to do some food shopping – it’s the only way to follow up a good race.

What are you doing this weekend?

Do you like running races?  Have you ever surprised yourself with a killer time?

Butternut Rosemary Hummus

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CONGRATULATIONS to everyone yesterday who shared their accomplishments!  I am sooooo proud for you!  Don’t stop – keep sharing your victories with friends/family/bloggers unless you’s a public figure and it involves questionable pictures.

 

Let’s talk about Maturity.

We all grow up and are expected to achieve a certain level of maturity/self-monitoring.  I tried – really – to be the bigger person and only laugh at the “Weiner” scandal in the privacy of my own home.

I mean, how can you not chuckle at the newscasters trying their damnedest to read the “Weiner-gate” stories off the teleprompter with a straight face?!*

 

You’ll have to excuse me.  In honor of Gay Pride month and my love of irony – I couldn’t pass this up this one.

*Disclaimer: Weiner’s actions are NOT a joke.  He hurt is (pregnant!) wife and is an embarrassment to Congress.  He should be ashamed of himself.

 

Speaking of maturity… 2 days in a row I have gotten out of bed and doubled the mileage I promised myself I’d run!

Stats:

  • Distance – 4 miles
  • Time – 32:48
  • Pace – 8:12

 

I’m a morning runnin’ machine. 🙂

 

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It’s time for the reveal of the mystery glob!  A couple of you guessed the main ingredient – expert foodies!

***cheesy drumroll***

 

Butternut Rosemary Hummus

 

Is hummus without beans still a hummus?  It has tahini.  It has a hummus-like texture.  It involves lemon and a little olive oil.  No beans about it.

Would a hummus by any other name smell taste as sweet?

 

Who cares? This is good.  And it’s mine, so I’m deeming it worthy of the title of hummus.

 

Butternut hummus has a creamy hummus texture, but a lighter feel.  (Read: You could eat the entire container in one sitting.) The nutty tahini taste compliments the squash and rosemary well.  Red pepper flakes and lemon give it a satisfyingly spicy tang.

My recipe calls for roasted garlic.  You could use regular garlic (I’d reduce to 2-3 cloves if using fresh), but I loved the added depth the roasted garlic gave this dip.

Many people avoid roasting garlic due to the time it takes, but I’ve found a great way around that: roast several heads at a time and FREEZE them whole!  They retain all of their flavor and are a great, unexpected flavor-enahncer to have on hand!  (Great tutorial on roasting garlic can be found here.)

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Butternut Rosemary Hummus

  • 1/2 butternut squash, cubed (~2 C)
  • 1 T extra virgin olive oil
  • 1 tsp red pepper flakes
  • 5 cloves roasted garlic
  • juice from 1/2 large lemon
  • 2 T fresh rosemary, chopped
  • 1.5 T tahini
  • 1/2 tsp cumin
  • S+P, to taste

Preheat oven to 300 degrees.  Scrape out the seeds from squash and peel.  Cut the squash into 1 in cubes.  Put the cubes on a foil-lined baking sheet.  Drizzle with olive oil, sprinkle red pepper flakes, and mix to coat evenly.

Roast the squash in the oven for ~40 minutes or until tender, tossing once half way through.  Remove from oven and allow to cool.

Once cooled, transfer squash to a food processor until beginning to smooth.  Add the roasted garlic, rosemary, cumin, lemon juice, and tahini.  Mix in processor until smooth.  Add salt, pepper, and more red pepper flakes to taste.

Makes 8 servings of 2 T each.

Approximate nutrition: 48 calories, 2.4g fat, 6.8g carbs, 1.1g sugar, 1g protein

***

I can’t believe it’s already Thursday!  A week flying by is such a special gift unlike a political sext.

Have you made a “hummus” out of something unexpected?  What was it?

 

WIAW Pride

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Happy WIAW! (What I Ate Wednesday)

There seem to be a lot of posts lately where people are talking about their accomplishments.  I think that’s awesome!

 

The part that makes me sad is that many of these posts are pre-faced with something along the lines of:

“I don’t want to sound like I’m bragging…”

Or:

“Not to sound full of myself…”

 

Why do we have such a hard time sharing our “wins?” Charlie Sheen certainly didn’t and he isn’t even a winner.


Maybe it’s a female thing.  Not to stereotype, but I have never heard a dude apologize or hesitate before talking about a success.

Women tend to be raised to support and nurture.  Society tells us we are “caretakers.”  This doesn’t have to mean we need to keep it to ourselves when we’ve accomplished something!  We are allowed to be proud of ourselves and receive support and kudos from others.  Personally, I love sharing in your successes and cheering you on!

 

Share a personal success one person today.  I dare you.

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Today I am proud of myself for 3 reasons:

  1. I got out of bed and ran twice as far as I promised myself I had to
  2. I remembered to take pics of everything I ate for WIAW!  (Yes, I take my pics on Tuesday… I’m told that’s ok. 🙂 )
  3. I made some serious deliciousness with the other half of my butternut squash

 

Here’s the story of my 3 prideful moments on what I’m now creatively dubbing Terrific Tuesday:


1. Run

Promising low mileage is one way I coax myself out of bed for morning runs.  I don’t really enjoy going right from the bed to the street (that’s what she said), but on work days I don’t have time to chill first.  So I make myself promises:

“If you get up, you only have to run a 5K. It will be easy.  Get up!”

 

I had some verrry filling Mexican last night, so I didn’t need a snack other than to take my B-12 (awesome AM energy booster) before taking off.  Apparently this was just what the Dr. ordered for me today.

 

Stats:

  • Distance – 6 miles
  • Time – 49:22
  • Pace – 8:20

 

I think that’s my fastest time yet at this distance!  Admittedly my leg was shaking on the brake pedal while driving to work, but in a good “I pushed myself” way.

 

2. WIAW

 

Typically I realize half way through my food-eating for the day that I’ve forgotten to take pics of everything I ate.  Not the case today!

 

Breakfast:

My name is Laura and I am chia pudding-obsessed.

Blackberry Almond Chia Pudding

A few days ago I made Peach Cobbler Chia Pudding.  I’ve also done Banana Cashew Chia Pudding.  Today was Blackberry Almond Chia Pudding.

My favorite so far is still the Peach, but this was not bad.  I added a bit of butter extract which make it more pie-like.  Not bad at all, my friends.

Because everything tastes better in a martini glass

 

Blackberry Almond Chia Pudding

  • 1/2 C blackberries, cut in half
  • 1/4 C unsweetened vanilla almond milk
  • 1 T almond butter
  • 1 T chia seeds
  • 1/4 tsp butter extract
  • 1/2 tsp cinnamon

Place all ingredients in a bowl and mix well, mushing blackberries slightly in the process.  Store in refrigerator overnight.  In the morning, stir and enjoy!

 

Lunch:

Eaten at my desk, but it was so good I didn’t care.

Roasted Butternut Red Pepper Lentils

Leftover Roasted Butternut Red Pepper Lentils… which may have been even better than they were on day one.  The flavors had a chance to meld, I topped it with the last bits of fresh mozzarella… and I was one happy camper luncher.

Snack #1:

Celery and a freebie PB packet

 

Snack #2:

Peanut Butter Creme-filled Chocolate Newman-O's

Yesterday I got these in the mail from Mary @ Bites and Bliss.  I won a recent giveaway she hosted… talk about bites OF bliss.  What could be better than FREE Chocolate + PB cookies!?

Dinner:

Easy salad with a couple more of my little kid hidden veggie Chicken Bites.

Simple Salad with Chicken Bites

Snack #3:

Chocolate-Banana Green Creatine Protein Shake w/ Fiber

AND…

3. Serious Deliciousness

Newman's Own Spelt Pretzels and...

 

What exactly is that yellow-orange glob of tasty with my spelt pretzels?  Check back tomorrow… *insert evil laugh here*

***

Happy WIAW/Hump Day!

Share your win with me!  What have you done lately to make yourself proud?


Souper Underground Supper Club

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Atlanta is BIG on Supper Clubs and special “Chef Series.”

Maybe it’s due to the economy?  

Make the ~$100 meal exclusive (i.e. limited seating) and people believe they are paying for something truly special.  Although it isn’t always perfectly executed (i.e. worth the price tag), my food adventures this week certainly were worth it!

Wednesday night’s dinner with Hugh Acheson was incredible.  Tonight’s dinner was equally good (if not better… shhhh!).

Given I’ve become a professional this week recently, I thought I’d share the ingredients for a exclusive fantastic dinner.

The Pre-Run:

  • Distance – 6.2 miles
  • Time: 52:38
  • Pace: 8:44

The Fabulous Friend:

Me with the lovely Kathleen

The Graceful Host:

The legendary Jennifer Levison of Souper Jenny

The Perfect Setting:

Secret Garden

The Talented Chef:

Jenny with Chef David Sweeny, formerly of Dynamic Dish

The Epic Entertainment:

That’s a belly dancer. With a wine glass on her head.

Do NOT try this at home (at least on a light colored rug)

The belly dancer was too cool.  She was dancing, shaking what her mamma gave her, and doing splits without spilling a drop of that wine on her head.  She’s my new idol.

Good food is also key.  This secret supper club succeeded.

The chef, David Sweeny, owned the now-defunct Dynamic Dish.  Dynamic Dish was a vegetarian restaurant in town.  In my opinion, it was one of the best overall restaurants.  Local, fresh ingredients were carefully prepared for the daily menu.  Why can’t places like this stay in business?!

Anyway, tonight we were lucky enough to enjoy David’s creations once again.  These dishes did include meat – I asked David if he was a vegetarian and found it funny that he is not.  Whatever, boy can cook!

90% of everything served was organic and locally sourced.  As in picked from a Georgia farm the day before this dinner. The meat was also local, sourced from a farm in North Georgia (who knew GA had lamb?!).

Hors d’oeuvres consisted of Borekas and pickled radishes (which I couldn’t stop eating).

Then we made our way to the garden for the cold course:

Cold Course

Clockwise, the plate consisted of:

  • M’Tabbal – puree of grilled eggplant, sesame, yogurt, cucumber, parsley, mint, and olives
  • Sesame Tandoori
  • Warak Ei Nab Zait – Wine leaves filled with Egyptian rice, lamb, beef, fennel, and Lebanese spice (my FAVORITE)
  • Tajan – spicy puree of sweet peppers, preserved lemon, pine nuts, and sesame
  • Heirloom tomatoes

While I could have eaten the cold course all night long, next up was the Hot Course:

Hot Course

  • Kefta Halabieh – grilled skewers of minced local lamb and beef
  • Grilled Summer Squash
  • Kofteuk Tabouleh – fine grain Syrian bulgar, mint, parsley, and turmeric
  • Crem Tum – creamy basil and garlic sauce (I wish I knew more because it was fantastic)
  • Tajan

What would any meal be without dessert?

Dessert

Homemade Baklava with Orange Cardamom Ice Cream and a Chocolate Caramel with Sea Salt.

One VERY important tip:

Look before you sip if you’re dining outside. 🙂

Thank you to Jenny, David, and the Souper Jenny team for an amazing, gourmet food-filled evening.  Not to mention some incredible dining companions.  I am so lucky to live in a town among such passionate, creative people.

If you’re ever in Atlanta don’t miss lunch at Jenny’s restaurant, Souper Jenny.

***

I think I’m developing a supper club addiction.

Would you have finished that glass of wine? (After fishing out the bug, of course.)

Did anyone else nearly melt in the heat this weekend? Not that I’m complaining…

Chef Summer Series – Hugh Acheson

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Before I write about yet another gluttonous feast delicious dinner…

 

Let’s talk about running in 90 degree temps.

 

I took off today a little later than planned (see the last pic in the post for an explanation).  It was already closing in on 90 when I got outside to run.  Nothing like a little sweat.  My original plan was 7 miles.

My Reality:

  • Distance – 5 miles
  • Time – 41:58
  • Pace – 8:32

 

A good pace, but I think it’s just because I hauled it home at the end just to get it over with.  Seriously.

I have NEVER felt like I might puke during a run before.. Until today (no, it wasn’t the champagne, thankyouverymuch).  It was so hot and I was sweating so hard… not pretty.  I need hot weather running tips.  Or I need to wake up earlier.

 

There was a treat waiting for me when I got back.  The vegan SunWarrior Protein Powder I ordered arrived!  Vanilla flavor.

Still sweating, I got to work making a huge green vanilla-almond shake with my new powder.

 

I wanted SO badly to like it. The ingredients/nutrients are awesome.

It’s chalky and not-so-tasty.  Any one want a full (minus one scoop) bag of this?  I’ll ship it to ya!

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Let’s talk about something much more delicious!  Wednesday night was a dinner of epic proportions.

 

One of the new friends I met while going solo to the Food and Wine Festival and I went to the first in a Chef’s Summer Series put on by ONE. Midtown Kitchen.

The series of dinners consists of 5 course meals with pairings prepared by some of Atlanta’s best chefs in conjunction with ONE’s chef, Drew Van Leuvan.  Last night’s meal with Hugh Acheson from Empire State South was outstanding!

James River Oyster with limoncello and lemon verbena

L to R: Summer Squash, Warm Bucheron, Veal Sweetbread, and Weisswurst all over Salsa Verde

Beets, Radishes, Arugula, Nasturtiums, and Pickled Ramps with a Charred Vidalia Cream

Beef Tartare with Cured Local Yolk, Crisp Tendon, Baby Fennel, and Tomato

Riverview Pork Loin with Braised Belly, Mixed Bean Escabeche, Sorghum & Green Tomato Chow Chow

Tres Leches with Blackberries, Lime Sugar, and Vanilla Lime Sorbet

The food was amazing. Except the oysters.  I do NOT like them, Sam I Am. Other than the ocean food, I can’t even choose a favorite course.

The flavors on each plate were spot on – they played off of each other such that each bite was better than the last.  Well done, Hugh and Drew!

Did I mention each course had champagne pairings?!

 

The champagne pairings were interesting.  I thought by the end they were a bit of a stretch (5 champagne pairings = HARD).  And I probably more champagne last night than I drank in all of 2010 combined.  Ouch.

My favorite by far was a Chateau St Michelle Luxe.  It paired really well with the tartare, something I didn’t think a sparkler could effectively do. At $20/bottle, it’s a get deal too!


We are planning to attend a few more.  June 29th with Bruce Logue from La Pietra Cucina is next on my list.  La Pietra is one of my top 5 restaurants in Atlanta!

***

Talk about a champagne high!  I’m going to take a teensy break from drinking.  At least until Supper Club Saturday.  Supper Clubs and Dinner Series are really popular here.

Do you have a lot of dinner events/clubs in your area?

Do you like the sweeter champagnes or dry?  Or do you care (mimosas anyone)?

 

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