Author
Osayi Endolyn
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Osayi Endolyn
Saru Jayaraman says a sustainable restaurant must be sustainable for its workers
Here’s a number to consider: Ten million people work in the United States restaurant industry. That’s one in ten of us. Now, more than ever, Americans are dining out, usually without knowing tipped workers earn a minimum wage of only $2.13 per hour in most states, including Georgia. Author and activist Saru Jayaraman wants diners to know the real cost of such low wages.
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Empire State South's Kellie Thorn wins G'Vine cocktail competition
Eight Atlanta bartenders competed in G’Vine Gin de France’s cocktail competition at Empire State South last night, but only one won a ticket to Cognac, France to test their skills on an international stage.
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Last night's New South Family Supper benefited the Southern Foodways Alliance
At the New South Family Supper, held last night at work-in-progress Ponce City Market, a server brought over Memphis-based chef Kelly English’s gulf crabmeat and flasher fish crudo tossed in Greek yogurt and burnt butter—one of the dinner’s twenty-one dishes prepared by chefs from Atlanta and throughout the South. When we tried English’s dish, conversation blissfully stalled to allow for a moment of absolute pleasure. If this was a taste of the New South, everyone wanted more of it.
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The Westside brewery is pouring beer, taking your ties, and launching a new bottling line
Local beer drinkers have fallen for Monday Night Brewing’s trifecta: the Eye Patch Ale IPA, the Drafty Kilt Scotch Ale, and the Fu Manbrew Belgian-style Wit, and the same is true of the brewery itself. Located off Howell Mill Road on the Westside, the company founded by Jeff Heck, Joel Iverson, and Jonathan Baker is a great post-work hangout, just as it was when the trio began brewing beer about seven years ago in the garage. A self-described group of white-collar guys with ties, they eventually followed their hearts (and palates), trading in the buttoned-up collars for the business of brew.
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One month into his epicurean expedition, the young chef sends a dispatch back home
It’s been precisely one month since Angus Brown, chef at Octopus Bar, left Atlanta for a culinary adventure that started in Vietnam and will include stints in Japan and Cambodia. Nhan Le, Brown’s partner at Octopus Bar, has been holding down the fort since Brown’s departure. Brown lucked out with the connections—Le’s family has hosted him, along with the cousin of Lanie Vu, proprietor of Dumpling Girl stands at East Atlanta and Grant Park farmers markets.
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Cocktails, wine, and beer all get careful attention
After almost four years of working at Holeman & Finch mostly as a general manager, Jordan Smelt left Buckhead to come to Cakes & Ale in Decatur, where he took over the beverage program last June. Since his arrival, Cakes’ offerings have both expanded and become more focused, giving visitors the option of simple old world wines, craft cocktails, or specialty beers to accompany their meal.
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Chef-owner of Cardamom Hill to open multi-use cooking space for classes and events
Asha Gomez, chef and owner of Cardamom Hill, is branching out from the restaurant business into another aspect of the food world: She'll open the Third Space at Inman Park's Studioplex in late February. Multifunctional and custom built with Miele appliances, Gomez says the space will be a one-stop destination for chef demos and classes, private dinners, tastings, and more.
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After chef Ryan Hidinger's cancer diagnosis, local food scene mobilizes
Ryan Hidinger, sous chef at Muss & Turner’s, was diagnosed late last month with stage four gallbladder cancer. He and his wife, Jen, shared the news publicly last week on the blog of their beloved four-year-old supper club, Staplehouse. Although the diagnosis is devastating, Atlanta’s food and dining industry is coming together to support one of their own.
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Amy Kiefer has always been comfortable in the kitchen, but she didn’t decide to make a living at baking until the organization she worked at faced budget cuts.
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