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Author Wyatt Williams

  • Wyatt Williams

    Deputy Food Editor

    Williams owes his name to Peter Fonda’s character in Easy Rider. He was raised in Louisiana and subsequently apprenticed as a welder in Florida. While living in San Francisco, he worked on two oral history volumes, Underground America and Out of Exile, published by McSweeney’s. His writing has appeared in the Literary Review, Nylon, HTMLGiant, and elsewhere. In 2012, he received an Association of Alternative Newsweeklies Award for arts feature writing. Prior to joining Atlanta, he served as Creative Loafing’s events editor. He runs the Covered Dish blog and contributes regularly to the magazine.

 

Should You Buy Richard Blais's New Cookbook?

Let our guide help you decide

Richard Blais, television personality and arguably Atlanta’s most famous chef, publishes his first cookbook, Try This at Home, on February 26. Introduced by chatty headnotes, recipes like oatmeal risotto, macaroni and headcheese, and quail potpie reveal the techniques behind Blais’s signature remix of Americana cooking. Wondering if you should buy the book? We’ve put together an easy guide to help you decide. Read More

Georgia Trout's Journey

A story of how the fish travels from pond to plate

5 a.m.
Terry and Ruth Bramlett begin harvesting trout every morning—including today, a Wednesday—before dawn. Tucked deep in the Blue Ridge Mountains down a gravel road not far from Suches, Georgia, their home sits among a series of interlocking fish ponds they call Bramlett’s Trout Farm. A spring-fed creek courses down from the mountain and flows through one pond to the next, green grass sprouting at the edges, a few leaves floating along the surface. The work moves swiftly; the Bramletts have been hatching, feeding, and culling trout in these ponds for thirty-two years. They corral a school of fish into a corner and work side by side, pulling trout from the water with a pair of nets that could be used to skim a swimming pool. Their ponds yield half a million trout each year. As day breaks over the ridge, the fish jump from the water, scales iridescent in the sunlight. Read More

Three Cheers

A trio of experts toasts the season

BEER
Eddie Holley, owner of Ale Yeah! (with stores in Decatur and Roswell), suggests Terrapin’s Wake ’N’ Bake, a seasonal oatmeal imperial stout. It pairs a potent 8.6 percent alcohol porter with the buzz of coffee from the brewery’s Athens neighbor, Jittery Joe’s. “I wish Spike [brewmaster Brian Buckowski] would make it year-round. Fans go rabid for it, and it’s perfect for warming up on cold winter nights,” Holley says. $12.99 for a four-pack, aleyeahbeer.com Read More

This is what an eight course blood dinner looks like

What began as a conversation on Twitter months ago became an eight course "Blood Dinner" at Livingston last night. Chef Zeb Stevenson brought in the formidable talents of Tyler Williams, Ryan Smith, and Josh Hopkins for a collaborative meal of blood-centric dishes. The menu ranged from classical dishes like pressed squab to futuristic inventions like the "Bloody Pebbles," which were something like the Dippin' Dots of blood. The chefs seemed to be genuinely excited by the challenge and their enthusiasm showed on the plates. Take a look below. Read More

One Eared Stag to host "End of the World" dinner

As you may know, the Mayan calendar predicts the world will end on December 21, 2012. (Check out the video below if you need an idea of what that will look like.) Considering that the date is coming soon, there are some things you might want to think about, like what you should wear, who you want to be with, and what you want to be doing when the world ends. Chef Robert Phalen of One Eared Stag has one suggestion: come have dinner at his restaurant. For the evening, he's hosting a dinner of apocalyptic proportions. We asked Phalen a few questions about the dinner. Read More