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Keio Gayden gives aspiring chefs a competitive edge at a high school where most lunches are free

Miller Grove High School, located in southeast DeKalb County, is the largest high school in the district. The population is 96 percent black and 76 percent low-income, and a majority of students receive free or reduced-price lunch. And for more than 10 years, one of Miller Grove’s bragging rights has been its culinary program, headed by chef Keio Gayden.
Ticonderoga Club cocktail

The Tippling Point: How craft cocktails made their way onto every menu in Atlanta

Ten years ago, barkeep Greg Best couldn’t even get his hands on a reliable supply of decent vermouth. In 2008, the craft cocktail renaissance that started in New York City started to make its way to Atlanta. Now, cocktail culture has proliferated with such fervor that you can find almost any creation in Atlanta.

Atlanta bartenders launch Kickstarter for neighborhood market

Two popular Atlanta barkeeps, Kathryn DiMenichi and Holli Medley, are partnering to launch a neighborhood market, Third Street Goods. The small, bodega-inspired space will bring fresh local produce and meats, snacks, beer and wine, and other sundries to an as-yet undecided intown location. The Kickstarter for the new store began earlier this month.

Two-day Decatur cocktail festival to host seminars, tasting-event

Decatur’s best mixologists will join forces at the end of the month for a two-day drink fest at the Marriott Courtyard Hotel and Decatur Conference Center. The inaugural craft cocktail seminar, Decatur Stirs, will include five workshops, as well as a tasting event on Saturday, February 28 and Sunday, March 1.

5 favorite french fries

Historians can argue whether it was the French or Belgians who first dropped raw potatoes into a vat of hot oil, but fries today are the life partner to the American hamburger.

14. Leon’s Full Service

Leon’s U-shaped bar encourages conversation. Its cocktail list—which on a recent night included drinks made with mezcal, cachaça, and genever—encourages experimentation.

Barley + Rye: Making bitters with Melissa Hayes of LEON’s

If you’re familiar with the average craft cocktail menu, you’ve certainly seen the word “bitter” in a list of ingredients. Maybe you recognize popular brands like Angostura or Peychaud’s. You might even own some, following the recipe of your favorite drink. But do you really know what a bitter is? Or that you—you!—can make your very own?

Barley + Rye: At LEON’s, new leadership, same swag

A major change of guard took place at LEON’s Full Service earlier this fall, but if all goes as planned, the only difference guests will note is new leadership. Longtime LEON’s barkeeps Shanna Mayo and Kathryn DiMenichi now co-manage the heralded program after restaurant-opener Miles Macquarrie headed down the road to oversee drink happenings at Kimball House. Mayo and DiMenichi share around 20 years of bar experience between them, and spearhead a stellar team that make, pour, and expertly recommend their way around craft cocktails and beer, and an inviting wine list.

Kimball House opens today

The original Kimball House, a hotel that took up an entire city block, opened in 1870 in the area bound by Peachtree Street, Pryor Street, Wall Street, and Decatur Street. The new Kimball House—a restaurant with former Joël line cooks Jeffrey Wall and Philip Meeker in the kitchen and ex-Leon’s mixologist Miles Macquarrie behind the bar—opens in Decatur tonight. Housed in an old train depot at 303 East Howard Avenue, Kimball House will serve dinner nightly. Below, Meeker shares his inspiration for the menu and tells us what to expect.

Preserving the Art of Pickling

“We can pickle that!” exclaim a duo during a skit on IFC’s trend-skewering hit Portlandia (which you can easily find on YouTube). The pair grab increasingly bizarre items—ordinary cucumbers and eggs, then a dropped ice cream cone, unwanted CD jewel cases, a broken high heel—and seal them all in jars, dunked in a vinegary bath.

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