The author dinner series at Restaurant Eugene has consistently combined the refined written word with culinary art. But next week’s event on Monday, November 19, with renowned poet Kevin Young strikes a particularly intuitive tone for those who regard dining as an opportunity to experience something lyrical.
Chef Linton Hopkins’ menu will be inspired by Young’s latest anthology, The Hungry Ear: Poems of Food & Drink, which features 150 works from Pablo Neruda to Natasha Trethewey. The collection reminds us of the many roles that food plays in our lives—that food and eating can be symbolic and practical, that it evokes memories and inspires new conversations. Young, who serves as Emory University’s Atticus Haygood professor of English and creative writing, has culled the many dimensions of food-inspired poetry into a delightful volume that encourages readers to reflect and share. Just like a good meal ought to do.
I’m enjoying The Hungry ...
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.
At the end of November, Giovanni Di Palma will open his second restaurant in Atlanta, Gio's Chicken Amalfitano. Di Palma's first restaurant, Antico Pizza, has been a genuine phenomenon in Atlanta's dining scene. Gio's is the first step in an ambitious piazza-styled development that Di Palma has planned for the area immediately surrounding Antico. We figure it's going to be a big deal. Here's the general idea via press release:
"Gio’s will offer signture Italian chicken dishes like the world-famous Sorrento Lemon Chicken, highlighting flavors typical of the Amalfi Coast area around Naples, Italy. Like Antico, Gio’s will open as a small takeout operation and expand organically as the demand grows.
The simplicity of Gio’s continues with the menu of five signature chicken dishes – plus a few rotating and seasonal offerings – available to-go in individual and family-style sizes, served with roasted potatoes and homemade focaccia. Other offerings include chicken ...