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Atlanta Magazine


August 2010

Roads 路 Teachers 路 Braves shirts 路 Necklaces 路 The 111 Navy Chair at Design Within Reach Cake Hag 路 Plenty of football fun

Football 2010
Get in the game this fall at your home team’s favorite bar, learn how to tailgate in style, and hear gridiron legend Herschel Walker and five others talk about the sport. PLUS:
> Cross Keys, the United Nations of high school football
> The Georgia Football Player, a study in five stages
> Best UGA-Tech pranks
> Find a rec league that fits your style

The F Word
Georgia State University finally has a football team. So who’s gonna win?
By Charles Bethea

Super Station!
When TBS snagged Conan O’Brien, everyone was shocked. Everyone, that is, but TBS.
By Amanda Heckert

Q&A: Hugh Acheson
Athens’s star chef comes to Atlanta to open his latest creation, Empire State South.
Interview by Candice Dyer

Restaurant review Bacchanalia
> ONLINE EXTRA: Extended review, Quinones at Bacchanalia
Culinary character Concrete Jungle’s urban foragers
Dining discovery King of Pops

Style insider Timothy Tew
Head to toe Erik Hedrick and Bryan Kirkland
Getaway Space Coast’s final shuttle launches
Design advice FoundMarket.com helps you create your dream home

Made in Atlanta Eco-friendly furniture by Shiner
Fives minutes with . . . Jason Carter

July 2010

Military shirts 路 SCAD’s Working Class Studio 路 The Dump 路 All fifty-eight of the barbecue joints Bill Addison reviewed for our tasty cover package

The BBQ Guide
Who smokes the best ribs, pulls the best pork, or brews the best Brunswick stew? Our dining critic went on an epic quest to find out. PLUS:
> Jim Auchmutey ponders Georgia’s place in Southern barbecue
> Pitmaster Sam Huff imparts the secrets of a barbecue guru
> Two smokin’ hot hometown grills, the Primo and the Big Green Egg
> Our dining critic’s top five
> Top sides and a gallery of standout pitmasters

Mother Nature’s Daddy
Don’t call him a tree hugger. Ad man Joel Babbit taps into the new environmental movement to build an online empire.
By Elizabeth Florio

Shotgun Chic

When fire detroyed a 1930s Midtown house, its simply designed replacement took cues from historic cottage style.
By Lisa Mowry

September 2010

Coke · Smoothie Kidz · All the best new restaurants of 2010, including our restaurant of the year

Best New Restaurants 2010
Favorite tastes from our annual roundup include soulful pizza, seasonal small plates, and regional dishes from all over Asia.
> ONLINE EXTRA: Inside our Southern-kissed restaurant of the year
By Bill Addison

Checkered History
Richard Petty, Sonny Perdue, Bill Elliott, and one obsessive dentist recall fifty years of the Atlanta Motor Speedway.
By Jim Auchmutey

Road Rave
Bold colors and futuristic fashion rev up the Atlanta Motor Speedway.
Photographs by Alex Martinez

Restaurant review Tasty China
Culinary character A guide to eating in Athens

Style insider Tian Justman
Reality roundup Catching up with local Project Runway alums
Hot shop Red Twig Gallery’s Wear
Travel Barnsley Gardens
Made in Atlanta Suzanne Kasler teams up with Ballard Designs


October 2010

Cancer · Touch of Europe · Fall getaways for every budget

Fall Travel

Sixteen driving-distance destinations for every budget and lifestyle, including South Carolina’s Inn at Palmetto Bluff, Tennessee’s Dancing Bear Lodge, North Georgia’s Glen-Ella Springs Inn, and Warm Springs’ F.D. Roosevelt State Park

Fixer, Charmer, Builder, Mayor
Fourteen hours with Kasim Reed, the man who can’t stop trying to fix our city.
By Thomas Lake

The Carter Diaries
Thirty years after he left office, Jimmy Carter’s White House Diary reveals the ex-president’s daily struggles with the Iran hostage crisis, brokering peace in the Middle East, and mice in his office.

Restaurant review The Sound Table

December 2010: Best of Atlanta

Best of Atlanta
Our annual compendium of the year’s top destinations in dining, shopping, arts, entertainment, and more
> PLUS: Eight stories that show why the best of Atlanta are the people among us

The Wrecking Bar · Stocking stuffers · All our 137 winners for Best of Atlanta 2010

Dear Mammy
Newly discovered letters reveal the unlikely friendship that spurred Margaret Mitchell to become one of Morehouse College’s most generous patrons.
By CB Hackworth

Restaurant review Empire State South
Culinary character The children of immigrant restaurateurs

Hot shop Deka’s new digs
Holiday style Loving letterpress
> ONLINE EXTRA: See an old-fashioned letterpress in action
Expert advice Creative hostess gifts
Inside look A French wine cave in Johns Creek


January 2011: Best High Schools

High Schools
We compile the definitive list of the metro area’s best all-around schools and the top picks in language arts, math and science, fine arts, and sports.
> PLUS: Our essential list of private schools and public high schools

Like Minds
Quidditch, jug band, and other quirky school clubs
By Candice Dyer / Photographs by Christopher T. Martin

Recycling 路 Zebra 路 All our school listings

Anxiety, cheating scandals, and languishing test scores. We present the case against the CRCT.
By Michele Cohen Marill

The Kudzu Kid
A high school junior from Valdosta. The vine that ate the South. This state ain’t big enough for the two of them.
By Bill Warhop

Restaurant review Imane
Culinary character Atlanta’s cheese culture
Dance Kruti Dance Academy’s got talent
Flash Back January 1974, Maynard Jackson’s inauguration
Hollis Gillespie
Embracing the terror of parenthood

February 2011: Sweets

How Sweet It Is!
We celebrate the city鈥檚 finest Southern cakes and pies, European tarts, all-American cookies, icy treats, and indulgences from around the world. PLUS: Recipes from four fantastic pastry chefs:聽
> Chocolate Pot de Cr猫me with Hazelnut Shortbread and Blood Orange Compote
> Poached Pears with Butterscotch Ice Cream
> Warm Plum Crisp with Vanilla Custard
> Apple-Walnut Galette
Edited by Bill Addison

Traffic 路 Doubletake 路 Tips from home and garden pros 路 Plenty of sweets

The Bean Stalker
For Kristen Hard, owner of Cacao Atlanta, the quest for exquisite chocolate led deep into the jungle鈥攁nd up against a dark legacy she鈥檚 determined to vanquish.
> GALLERY: Slideshow of Hard’s trip to Trinidad and Tobago
By Bill Addison

The Believer
Evander Holyfield can鈥檛 afford to stop fighting.
By Charles Bethea

Restaurant review Watershed
Taste test Dinner at the Cheetah’s Alluvia
Dining discovery Macedonian winesLIFE & STYLE
Hot shop Emerlyn & Ester
Menswear Rik Ducar gets Halston
Head to toe Caren West
Getaway Birmingham, Alabama
Hot in home The Foundry

Flash back February 2000, Willie B.’s memorial service
Hollis Gillespie
My mother, the crazy klepto
Editor’s note

March 2011: Island Escapes

Island Escapes
These offshore retreats are short drives but worlds away from home. Come with us as we explore:
> Bald Head, N.C.
> Tybee Island
> Kiawah Island, S.C.
> Santa Rosa Island, Florida

Apps · Bugs · F&W Style bags · All our favorite island escapes

The Old Lady of Ossabaw
Sandy West is a living link to the days when Georgia’s coastal islands were owned by America’s industrial barons. Today, at ninety-eight, West remains fiercely loyal to the island she spent her fortune trying to protect.
By Ann Hardie

Wait, Are You in My Yoga Class?
Twenty-year veteran actor Christine Lakin is suddenly everywhere.
By Christine Van Dusen

Into the Fire
Flying drywall. Damn bureaucrats. Bloody fingers. We went behind the scenes as Ryan Turner, Todd Mussman, and Chris Hall transformed the failed glitz of Jöel Brasserie into the rustic kitsch of Local Three.
By Amanda Heckert

2011 Georgia College Guide

Our comprehensive annual guide to Georgia’s accredited four-year colleges and universities.

Restaurant review Peter Chang
The city’s golden egg dishes

Fashion Sixties style comes out to play
Style insider
Rising designer Larika Page
> GALLERY: Larika Page’s spring 2011 collection
Head to toe Shahrzad Nadizadeh
Getaway Miami Beach
Neighborhood spotlight Northcrest
Handmade Alana Shepherd and the ACC craft show
> GALLERY: Alana Shepherd’s jacket collection
Social media A new book from the Broke Socialite
Rachael Maddux becomes the world’s tallest circus camper
> PHOTO GALLERY: SCAD illustration students interpret this essay
Best bets Superhero exhibit and classical guitar
Arts The Fox Theatre Institute takes its know-how on the road
Music Richard Goodsell is sound guru to rock legends
Books Lang Whitaker’s In the Time of Bobby Cox
Party page Doggies on the Catwalk, Fine Art + Fashion


Flash back March 1979, Ray Charles serenades the statehouse
> PHOTO GALLERY: An archive of fashion covers
Hollis Gillespie
A relationship of old begins anew
Editor’s note

April 2011: Get Outside

We’ve uncovered the best parks, patios, and outdoor adventures to help you savor the springtime. Get out of the office and explore our favorite spots for biking, fly-fishing, kayaking, hiking, and more.

Fernbank’s virtual fun · Alliance Theatre’s all-star production · Little Wine Shop in Avondale Estates · Biking, fly-fishing, kayaking, hiking, and more outdoor activities

Porch Perfect
These Inman Park verandas invite laid-back living.
> PLUS: A gallery of perfect Inman Park porches
By Lisa Mowry; photographs by Deborah Whitlaw Llewellyn

George Turner
Atlanta’s police chief discusses fighting corruption within the department, growing up in Perry Homes, and the social ills that contribute to crime in the city.
Interview by Steve Fennessy

The Beards Are a Joke
Four stand-up comics, one trashed SUV, nine cities, 3,020 miles, three Icelandic beauties—welcome to the serious business of being funny.
By Justin Heckert


Shrimp and Green Tomato Gumbo

From New Southern Kitchen: Traditional Flavors for Contemporary Cooks by Damon Lee Fowler

Here are most of the traditional ingredients of a good seafood gumbo, but with a twist: green tomatoes replace the usual ripe ones. Also, unlike most gumbos, it does not need to simmer for hours on the back of the stove. It goes together quickly—less than an hour from start to finish—including all the peeling, chopping, and simmering. The result is tart, clean-flavored, and refreshing. However, it does benefit greatly from being made a day ahead so that the flavors can blend and develop.

3/4 pound young, firm okra
1 1/2 pounds green tomatoes (about 3 large or 4 medium)
1 medium lock
2 tablespoons bacon drippings or extra-virgin olive oil
1 large or 2 medium yellow onions, trimmed, split, peeled, and chopped
1 large or 2 small cloves garlic, lightly crushed, peeled, and minced
1 or 2 small green hot chile peppers (to taste), stemmed, seeds and membranes removed, and minced
3 cups canned broth mixed with 3 cups water (even if the label reads “use full strength”)
1 bouquet garni, made from a leafy celery top, 2 bay leaves, 2 large sprigs thyme, 2 large sprigs parsley
Salt and whole white pepper in a peppermill
1/2 pound (headless weight) shrimp, peeled
1/2 pound crabmeat, picked over to remove any bits of shell
2 lemons
1 large or 2 small scallions or other green onions, thinly sliced

1. Wash the okra under cold running water, gently rubbing to remove the fuzz, drain it well, and cut off and discard the caps. Slice the okra crosswise about 1/4 inch thick. Core the tomatoes, and cut them into 1/2-inch dice. Split the leek lengthwise and wash it under cold running water with the root pointed upward, rubbing well between the layers to remove all the dirt and grit. Thinly slice both the white and green parts.

2. Put the leek, fat, and onion in a soup kettle that will comfortably hold all the ingredients and turn on the heat to medium-high. Sauté, tossing frequently until the vegetables are translucent and softened, but not colored, about 4 minutes. Add the garlic and hot pepper, and sauté until fragrant, abut 1/2 minute. Add the tomatoes, and toss until heated through, then add the okra. Mix well, then slowly add the broth. Add the bouqt garni, a small pinch of salt, and several grindings of white pepper. Bring to a boil, then reduce the heat to to low, and simmer until the vegetables are tender, about 30 minutes.

3. Add the shrimp and crabmeat, and bring the soup back to a simmer. Simmer until the shrimp curl and turn pink, about 3 minutes. Turn off the heat. Remove and discard the bouquet garni. Add the juice from 1/2 lemon, and taste and adjust the seasonings. Cut the remaining lemon into thin slices, and serve the gumbo hot, garnishing each serving with a slice of lemon and a sprinkling of scallion.

Serves 4 as a main course, 6 as a first course.

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