Wyatt Williams
I was supposed to love being a restaurant critic. What happened?
There are so many great stories about falling in love with food. There are far fewer about falling out of love with food.
Should You Buy Richard Blais’s New Cookbook?
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.
Georgia Trout’s Journey
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.
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.
Three Cheers
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
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
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.
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.
Anthony Bourdain announces new CNN show, Parts Unknown
A teaser clip from Anothony Bourdain's new show for CNN, Parts Unkown, was released this afternoon. Details are scarce, but Bourdain's mood and attitude are in full focus for the clip, in which he opines about the virtues of "sharing a pipe with a shaman" over "all inclusive" travel packages.
Local restaurants offer free meals for veterans today
A number of local restaurants are offering free meals for veterans today.From the Concentrics restaurant group:"All of our locations will be offering complimentary entrees to all military personnel, with a valid military I.D. Participants include: ONE. midtown kitchen, TWO urban licks, TAP, Murphy’s, LPC, Lobby Bar and Bistro, ROOM at Twelve, FLIP – Howell Mill, FLIP – Buckhead and HD1."
Reservations Required: Blood Dinner at Livingston
Champagne and Caviar at Three Sheets, November 13
Three Sheets in Sandy Springs debuts a weekly feature of rotating caviar selections and champagne splits.
Eric Wolitzky to headline Salon du Chocolat in NYC
Pastry chef Eric Wolitzky is having a good year. Until 2012, Wolitzky might have been best know for having a solid (but not winning) run in 2010 on the first season of Top Chef: Just Desserts. Since taking over the baking team at the expanded Bakery at Cakes & Ale, Wolitzky has recieved a glowing nod of approval on Bon Appetit's list of Best New Restaurants for 2012. "Don't even think about skipping dessert at this restaurant and bakery, where the last course gets top billing," the headline glowed. They also included a gorgeous slideshow of his sweets.
