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Dinner Parties 101: Color Me Ginger
 Posted 3/19/2010 2:33:00 PM
My exposure to ginger up until a few years ago consisted of only two things: ginger ale and ginger snaps. Neither were pleasant experiences in my book. Ginger snaps were dry, spicy, and in my opinion, a sad excuse for a cookie. Ginger ale (paired with saltine crackers, of course) was only imbibed as a sick remedy.
It wasn’t until my first year as a lowly young professional that my true love affair with ginger began. I ventured to a take-out Thai restaurant around the corner and chose one of the cheapest things on the menu: a $5 chicken dish called “Ginger Perfect.” And perfect it was: Not only could I squeeze two meals out of it, but this inexpensive Thai dish single handedly helped introduce me to my now-favorite spice.
Ginger is the culinary version of a multi-tasker: It’s lemony, spicy, peppery, and sweet all at the same time. ...
An evening of fine chocolate, wine and jalapeno bacon in the Old Fourth Ward
Posted 3/17/2010 9:37:00 AM
If P'cheen chef and meat curing enthusiast Alex Friedman can figure out how to get his jalapeno bacon into a syringe, the city of Atlanta might have a new problem.
The smoky, spicy stuff is just that addictive.
Media types attending the "Private Tasting in the Old Fourth Ward" event openly loitered near the prized pig Tuesday night.
Friedman also trotted out samples of his lamb bresaola (air-dried lamb loin) and aged Irish cheddar for the note takers, along with his signature drunken 'shrooms (mushrooms sauteed in white wine, garlic and parsley and topped with melted provolone and white truffle oil) and P'cheen's Guinness beer battered fish and chips.
Word is Friedman's famed bacon will be making a cameo appearance March 27 at BaconFest '10, the annual pork fat focused fund-raiser for Dad's Garage.
We also managed to chat with a "Vampire Diaries" star while we were there.
Scribblers were ...
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Richard L. Eldredge
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More details on Shaun Doty’s YEAH! Burger
Posted 3/16/2010 12:02:00 PM
ATL Food Chatter: March 16, 2010
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When speaking about his new YEAH! Burger project opening in the White Provision complex this May, Shaun Doty likes to address the “Why another burger joint?” question straightaway: “Burgers are the most frequently ordered menu item in America,” he says, quoting a study from Restaurants and Institutions. “If we make everything fresh, how can it be bad to have another burger option in Atlanta?”
Doty is going considerably farther than “fresh” in his approach—he’ll use Will Harris’s beef from White Oak Pastures in South Georgia (non-ammoniated meat is an important consideration for him) and organic ingredients as much as possible. He’s developed a bun to be made by H&F Bakery, as well as a gluten-free bun that will be supplied by Dough, the bakery that ...
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James Oxendine
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