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New ideas, smaller portions, and increased demand: How four Atlanta pop-up chefs and bakers adjusted in the pandemic
When the pandemic shut down Atlanta in mid-March, Nick Melvin made the difficult decision to furlough himself from his chef position at Fox Bros. Bar-B-Q. But he couldn’t keep out of the kitchen for too long and soon launched a burrito pop-up out of his house called Poco Loco.
Bread subscriptions and vegan meals at a music store: the creative back channels of Atlanta’s food entrepreneurs
Atlanta food entrepreneurs increasingly are using back channels beyond the local farmers market to connect with customers.
As obvious as the physical transformation of Atlanta’s restaurant scene has been, an underground dining revolution is also underway. The latter—waged by chefs hosting pop-up “restaurants” and dinner series, as well as entrepreneurs offering incubating spaces—isn’t as easy to observe as the former. But it’s similarly impressive. In many ways, it’s more impressive.
Sarah Dodge's biscuits, bread, and cinnamon rolls are now available at Queen of Cream in Old Fourth Ward on Saturday and Sunday—and you don't want to miss out.
For Southerners, the humble biscuit is a foodstuff as hotly debated as barbecue or fried chicken. Ask someone where to get a good biscuit in the Atlanta, and you'll get recommendations with passionate proclamations on the benefits of lard, shortening, or butter. Let me make things easy for you—just go to 8ARM.