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Tag: Recipes: Drinks
Local designers Hillary Mancini of Peace Design, Jill and Steve McKenzie, and Alison Weidner of outdoor furnishings shop AuthenTEAK get together every other month for game night. Here are the Midwestern comfort food recipes they use when they meet.
Everyone in Atlanta knows King of Pops, the now-iconic local ice pop company founded by Steven and Nick Carse in 2010—but what about King of Crops? It’s the 67-acre, bucolic farm the pair bought in 2014 to grow the fruits and herbs for their pops, and it makes a great spot for a community gathering.
The Hutcheson-Redwine Plantation is a magical scene. Nestled in the rolling terrain of Chattahoochee Hills, the circa-1841 farmhouse has been lovingly restored. Here, recipes for a bucolic brunch, including watermelon spritzer, chilled melon soup, turkey sweet potato hash, and mascarpone tart with fresh strawberries.
Monelle Totah and Gary McNatton used Hudson Grace as a restaurant to serve their California-style recipes for an all-star cast of guests. Monelle and Gary had one tip for the gathering: Keep it simple so you can enjoy the evening, too.
Throw a sophisticated, Southern fall supper with recipes from chef Scott Peacock and mixologist Navarro Carr
My dear friend Liz Lapidus, whose public relations firm represents some of the city’s top restaurants and creatives, has a knack for inviting all the right people to just the right venue. The dinner she hosted one fall evening in the leafy courtyard of Susan Bridges’s Inman Park gallery, Whitespace, was no different. There, her intimate group of eight gathered to celebrate Birmingham-based artist Amy Pleasant’s show Writing Pictures.
Quintessential aperitivo cocktails, like the pleasingly dry and bitter negroni and the Aperol spritz, are meant to stimulate the appetite. Here are two cocktail recipes and six dish recipes to throw a summer party to remember.
Whether you’re planning a formal wedding reception or backyard cookout, a festive bowl of punch can serve as both a striking centerpiece and a tasty thirst-quencher. Tiffanie Barriere’s big-batch concoctions are more refined than the empty-out-the-refrigerator “hunch punch” she’d make for family get-togethers back in Texas.
Kimball House mixologist Miles Macquarrie has created a number of cocktails especially suited to pair with the restaurant’s extensive raw oyster selection. This light, herbal champagne cocktail (“basically a mash-up of a French 75 and a Last Word”) is one of his favorites.