As summer transitions to fall, quick! Boil water

Winter is for soups and stews. Spring is for salad. Summer is for anything with tomatoes in it. But fall, fall is for pasta.

Getting goat meat to a clamorous public

You may not be aware of it, but the demand for goat meat in this country far exceeds the supply.As ethnic populations in the United States grow—and as the traditionally bland American palate grows more adventurous—interest in this global staple has grown too. The most widely consumed meat in the world, goat (aka cabrito, capretto, chevon) holds a place of honor in many cuisines, including Chinese, Indian, Mexican, Jamaican, Greek, and Persian. Problem is, there’s not much of it available in the United States. Most goat meat sold here is imported, frozen, from Australia and New Zealand. Americans who raise goats—for show, dairy or meat—are accustomed to calls from consumers in search live animals for slaughter.

Eating Around: Chili Pepper Festival, Ray’s on the River turns 25, and more!

Every week, we give you an in-depth calendar of upcoming dining events to help you navigate the weekend’s culinary festivities.Saturday, October 24 CHILI PEPPER FESTIVAL Virginia-Highland inaugurates the area’s first annual Chili Pepper Festival this Saturday from 4 to 11 p.m. at the intersection of North Highland and Amsterdam. The Original El Taco, DBA Barbecue, and Mali will serve up specials overflowing with chili peppers. Delta Moon, My Friend Ian’s Band, El Scorcho, and Shark Fighter will provide live music. Plus, adventurous festival-goers can test the mettle of their taste buds by partaking in a chili eating contest.

Food, wine, and sunshine at Savannah’s inaugural Food and Wine Festival

You could hardly tell it was the middle of November this past weekend at Savannah’s inaugural Food and Wine Festival. Sunny skies and seventy degrees presided over thousands in Ellis Square at Saturday’s “Taste of Savannah,” an event that marked the culmination of a weeklong festival. In total, an estimated 7,500 people attended the festival, half of whom came from out of town.

Ford Fry on Killer Tomato Festival and No. 246

ATL Food Chatter: July 5, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)What do you get when you combine some of the South’s top chefs, mixologists, and farmers; the peak of growing season; and good music, all in one location for a good cause? The third annual Attack of the Killer Tomato Festival, which will be held July 17 from 1–5 p.m. at Westside Urban Market. The annual fundraiser for Georgia Organics has morphed into an experience unlike any of the ATL’s growing number of food events. The combination of the creative uses of tomatoes, boisterous crowds spurred on by some rocking bands like the Plasmatics and high-profile judges—including Andrew Knowlton of Bon Appetit, Food & Wine restaurant editor Kate Krader, and ATL’s dynamic dietician, Carolyn O’Neil—produce a unique alchemy that made the Killer Tomato Festival a must-attend.

Jamestown’s Michael Phillips on Ponce City Market

ATL Food Chatter: July 18, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) The potential for positive economic impact dominated conversation at last week’s announcement that the Jamestown Properties developers had bought City Hall East to turn it into Ponce City Market, targeted to open in early 2014. But for food lovers, the buzz is about what the project will bring in terms of restaurants and purveyors. Michael Phillips, managing director of Jamestown Properties, stated at the press conference that “in the U.S. today, there [are] three truly relevant food halls: Pike Place in Seattle, the Ferry Building in San Francisco, [and] Chelsea Market in New York [which was developed by Jamestown]. We are focused very much on putting a peg in the ground for Atlanta to have the fourth nationally relevant food hall.” He said that in addition to the food hall, which will be located in the center of the two-million-square-foot building (replacing the current exhibition hall), the project will also include organic rooftop organic gardens where local restaurant operators can grow food for their own use.

Eat your fill of salads with these easy dressings

Atlanta’s farmers markets may be just getting going, but the spring vegetable season is winding down. With the hot weather we’ve had the past couple of days, you can expect those lovely lettuce heads you've seen at market to disappear quickly.

Downtown Ritz-Carlton adds snow cone cocktails to the summer menu

This heat makes people do crazy things. For guests of the Ritz-Carlton downtown and diners at the posh hotel's Atlanta Grill, this is a good thing. As temperatures outside soar, Atlanta Grill chef Brian Jones and his culinary staff are keeping cool inside shaving ice and experimenting with some decidedly grown up flavors for his specialty adult snow cones debuting this week.

Xocolatl to make single-origin, dual-ingredient chocolate

Matt Weyandt and Elaine Read always had traditional jobs. He worked on political campaigns, while she focused on international aid with the Peace Corps. In 2012, they packed up their two children—ages one and four—and moved to Costa Rica for a change of scenery and the chance for adventure. There, the husband-and-wife team met cacao growers and gradually learned how to grind the beans into chocolate. They decided to bring this pure, unadulterated, single-origin, two-ingredient delicacy back home to Atlanta. And Xocolatl was born.

Chef Riccardo Ullio, Esquire dining critic engage in foamy throwdown at Fritti

Bragging rights were on the line last week at Fritti when Esquire magazine dining critic John Mariani and Sotto Sotto and Fritti chef/owner Riccardo Ullio got into a spirited debate over — wait for it — espresso cups.

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