Taste of Atlanta set for October 25 and 26

On Saturday, October 25 and Sunday, October 26, The Chef’s Table and The Kitchen Workshop cooking stages will offer attendees the chance to take epicurean arts into their own hands with direction from none other than the pros. With more than a dozen interactive demos and seminars spread throughout the weekend, attendees of all ages will be whipping up five star recipes like master chefs in no time.

Atlanta’s acclaimed culinary icons will lay all their cards on The Chef’s Table, hosted by Atlanta’s own Tom Sullivan. Guests can pull up a seat in this intimate setting to gain insight from these chefs, as they divulge their culinary journeys and offer expert tips, techniques and (of course) tastes.

Moments from the 2013 Taste of Atlanta/Laura Mercer

2014 Chef’s Table session highlights include:

• Battle of the Burbs: There’s a clash across kitchens, as restaurants from two of Atlanta’s northern burbs gather for a friendly neighborhood rivalry. Featuring Chef Derek Dollar of Milton’s Cuisine and Cocktails and Chef Bob McDonough of Little Alley Steaks, the competition will surely spice things up.
• From the Ground Up: Whether attendees take it with cream or steam, this segment – featuring Octane Coffee and Chef Jordan Wakefield of Smoke Ring – is sure to perk them right up as expert Atlanta coffee fiends spill the beans on at-home brewing.
• Shop like a Chef: Explore local culinary haunts through the eyes of Chef Patric Bell of Barrelhouse and Chef Linda Harrell of Cibo E Beve. Attendees will gather insider tips to stock their home kitchens with the best seafood, meats, produce and more.
• Southern Comfort: Y'all listen up! Guests will make room for a meal like mama used to make, as Chef Brian Sonoskus of Tupelo Honey Cafe and Chef EJ Hodgkinson of JCT. Kitchen whip up some good, old Southern cooking.

Opportunities to meet Top Chefs at Taste of Atlanta/Lucy Mercer

The Kitchen Workshop, presented by The Cook’s Warehouse, Le Cordon Bleu and Guy Gunter Home, will school guests in the culinary arts with hands-on cooking tutorials for any level of cooking expertise. Hosted by CNN’s Emmy nominated journalist, Holly Firfer, The Kitchen Workshop features renowned local and national chefs who provide step-by-step instruction for both skilled home cooks and those still learning to boil water. Every participant leaves with a recipe they can make at home and a feather in their toque.

2014 The Kitchen Workshop session highlights include:

• BravoTV Top Chef Season 10 Champion: Kristen Kish, a Le Cordon Bleu graduate who is well known for winning Season 10 of Bravo’s Top Chef, will reveal expert culinary tips and tricks in her demo, “The Secret’s In The Sauce.”
• Wok Shop: Learn the way to wok from Chef George Yu of Makan and have dinner on the table in a flash with this high-heat, quick cooking method!
• Hook, Line and Sinker: Attendees can reel in a fresh shellfish supper and get schooled on sustainable seafood with this former “Chopped” champion, Chef Quentin Donnaud of Coast.
• The Basics to Bon Appétit: Guests can pepper their kitchen with a taste of France, as they learn to prepare the crème de la crème version of bistro classic, French onion soup, from Chef Derek Wood of Vin Vie Bistro.
• Tunisian Turnovers: Don't miss the chance to learn how to make the exotically flavored, simple and versatile Tunisia Brik with Le Cordon Bleu’s Chef Kyle Reynolds.

The Chef’s Table and The Kitchen Workshop at Taste of Atlanta are both open to all festival ticket holders on a first come basis. The Chef’s Table will host segments approximately 30 to 45 minutes each, and The Kitchen Workshop segments will last about 45 minutes each. General admission and VIP tickets are on sale now for $25 and $75, respectively.

Stay connected to Taste of Atlanta 2014:

• Sign up for the Taste of Atlanta newsletter: www.tasteofatlanta.com
• Follow Taste on Twitter: http://twitter.com/tasteofatlanta
• Like Taste on Facebook: http://www.facebook.com/tasteofatlanta
• Follow Taste on Pinterest: http://pinterest.com/tasteofatlanta
• Follow Taste on Instagram: http://instagram.com/tasteofatlanta

A visit to the Atlanta Botanical Garden

Atlanta Blooms at the Atlanta Botanical Garden. Lucy Mercer/A Cook and Her Books

 I have taken many pictures of this sweet cherub, but I never tire of seeing how the Atlanta Botanical Garden surrounds the statue with seasonal plants. In this case, the tulips were a riot of color in early April, for the annual Atlanta Blooms event.

Here are some pictures from our afternoon at the garden, including a stroll through the orchid garden.

Tulips. Lucy Mercer/A Cook and Her Books

The Canopy Walk is at the entrance of the garden and allows tremendous views of the woods and an upcoming exhibit...

Canopy Walk. Lucy Mercer/A Cook and Her Books

Imaginary Worlds will open in early May and features this beauty.

Imaginary Worlds. Lucy Mercer/A Cook and Her Books

Lucy Mercer/A Cook and Her Books

Lucy Mercer/A Cook and Her Books

The Botanical Garden showcases fancy plants, but also tried and true varieties, like Lenten Rose.

Lenten Rose. Lucy Mercer/ A Cook and Her Books

And flaming native azaleas.

Native azaleas. Lucy Mercer/ A Cook and Her Books

A few treats from the Orchid House...

Lucy Mercer/ A Cook and Her Books

Orchids. Lucy Mercer/A Cook and Her Books

Bromeliad. Lucy Mercer/A Cook and Her Books

Chocolate Pecan Toffee Bark

 

Chocolate Pecan Toffee Bark. Lucy Mercer/A Cook and Her Books

 It's been a snowy week here in Georgia, and because it only happens every few years, we go a little bit crazy. When the weather forecasters start with the "perfect storm" prognosticating, I make sure the minivan has a full tank of gas, and that I have bottled water and granola bars stashed away just in case I'm in the car a little longer than I want to be. As for groceries, while everyone else heads for the bread, milk, Spam and frozen pizza, I make sure I have plenty of butter and eggs, because the extra time at home means time to bake.

And that's why I had three pounds of butter during this week's Snow Jam. And here's one way I used 1/2 of one of those pounds of butter ~ chocolate pecan toffee bark. This recipe is five-ingredient simple, and hits on all points of the butter-chocolate-salt-crunchy matrix. 

It begins with, of all things, graham crackers:

 And a buttery syrup:

That is poured over the crackers:

The crackers are baked, then topped with semi-sweet chocolate chips that melt into the crackers:

The toffee is finished with a sprinkling of chopped pecans. 

The mixture is popped into the fridge or freezer to cool, then is broken into a beautiful, bark-y puzzle.

Chocolate Pecan Toffee Bark

2 sticks (1/2 pound) unsalted butter

1/4 cup brown sugar

1/4 cup granulated (white) sugar

1/2 box plain graham crackers

2 cups semi-sweet chocolate chips   

1 cup chopped pecans or other nuts

1. Heat oven to 350. Line a cookie sheet with foil, nonstick if you have it, making sure the foil goes up the sides of the pan.

2. In a medium sized pot, melt butter and sugars together. Let mixture come to a boil over medium heat, reduce heat, then let simmer for five minutes. 

3. While sugar syrup is bubbling away, line the foil covered pan with graham crackers, no spaces in between. Break crackers to fit edges of pan. 

4. When syrup is ready, pour over graham crackers. Place pan in oven and let bake at 350 for 10 minutes.

5. Remove pan from oven and let cool for just a few minutes. Sprinkle and spread chocolate chips over crackers. Use an offset spatula to smooth the melted chocolate over the crackers. Sprinkle nuts over the top of the chocolate. Let toffee cool for about an hour or so, then break into pieces. (If your fridge or freezer can hold the tray, pop it in for about 15 minutes to speed up the cooling process.) Store bark in an airtight container at room temperature.

A Foodie Wish List

Meridith Ford creates Greek yogurt fruit pops at Cook's Warehouse. Lucy Mercer/A Cook and Her Books

A few weeks ago, over breakfast of home-baked cinnamon rolls and bacon, I got a sneak preview of the hottest holiday foodie gadgets, thanks to the generous and enabling souls of The Cook’s Warehouse. The Cook’s Warehouse is Atlanta’s premier cookware retailer, and also home to the largest cooking school in the Southeast.

Over the course of 19 years, owner Mary Moore has cultivated a fan base of chefs, gourmands, food geeks and plain ol’ home cooks like myself, who like nothing better than to browse any of the four Atlanta locations, eying the LeCreuset and All-Clad, swooning over the Vitamix and Kenwood Cooking Chef mixer.

The Cook's Warehouse, Ansley Mall location. Lucy Mercer/A Cook and Her Books

At the breakfast, Pastry chef and food writer Meridith Ford baked the world’s fastest homemade cinnamon rolls while were there, and turned out a stellar frittata, among other goodies. Here’s a rundown of Mary and Meridith’s Baker’s Dozen for December 2013, a smattering of gourmet gadgetry and hardware. Consider yourself enabled.

1.     Charles Viancin silicon storage lids. These colorful lids are popular for use in the microwave and to seal bowls before storing in the refrigerator. The designs are fun, floral and funky. Prices range from $2.99 to $20.99. http://www.charlesviancin.com/index.php/en/#
2.     Vitamix 750. Well, words hardly are necessary to describe this. On sale $648.95, regularly $750. http://www.cookswarehouse.com/vitamix-professional-series-750.html
3.     All-Clad 3 quart Sauté Pan with Lid special. On sale $99.95, regularly $225. I’ve used All-Clad for nearly 20 years and I can’t say enough good things about the pans. This deal may be all the enabling you need. http://www.cookswarehouse.com/all-clad-stainless-saute-pan-3-qt.html
4.     Jura Giga Coffeemaker. On sale $5,499, regularly $7,500. For serious coffee hounds only, but it makes a fantastic cuppa. http://www.cookswarehouse.com/jura-capresso-giga-5.html
5.     Tovolo Sphere Ice Molds to use with the Moscow Mule mugs below. If your special someone is into cocktail culture, then by all means, pick it up for a mere $10.99. http://www.cookswarehouse.com/tovolo-sphere-ice-molds-2.html
6.     Moscow Mule Mugs.  It may have ginger beer, vodka and freshly squeezed lime juice, but if it’s not in a copper mug, then it’s not a Moscow mule. $24.95. http://www.olddutchco.com/product.sc?productId=1198&categoryId=135
7.     Zoku Slow Pop Maker. After trying Meridith’s Greek yogurt breakfast pops, I just had to have the slow pop maker. $14.99 and a great gift for a culinarily-minded kid or kid at heart. http://www.zokuhome.com/pages/classic-pop-molds
8.     Mason Cocktail Shaker and Book. This cocktail shaker will be the talk of your next cocktail party. Charming and quintessentially Southern. $25. http://www.masonshaker.com/
9.     Nambe Cookware and Server. Pieces range from $49.99 to $242. http://www.nambe.com/shop-kitchen-cookware
10.  Oliver Farm Pecan Oil for your morning biscuits. $19.99. http://oliverfarm.com/Culinary_Oil.html
11.  Woll Diamond Nonstick Cookware. $69.99 to $199.99. http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html.
12.  Lekue Citrus Sprayer. These adorable little guys absolutely had to come home with me. I’m not much into cocktails, although I guess I could be, but I took one look at them and said, my kids would love them! And they do ~ we’ve skewered several lemons and limes so far and squirted away. Very effective to get a mist of citrus on your freshly grilled fish, also a  light film of acid on guacamole, just enough to keep it from turning brown. $14.99 http://www.cookswarehouse.com/lekue-citrus-sprayer-2-pack.html
13.  Kenwood Cooking Chef Mixer. Well, this one’s going on the bucket list. It has an induction heating element in the base,  thus turning the conventional concept of a mixer on its ear/end. Hmm, risotto, anyone? This mixer was the key to super-fast cinnamon rolls – the dough proofed right in the mixer. No slightly warm oven, no drafty countertops to worry about. There is the little matter of the price tag, but if you’re into baking, I’m sure you can justify it somehow. On sale $1,999, regularly $2,800. http://www.kenwoodworld.com/en-us/products/kitchen-machines/cooking-chef/
14.  Thrive Farmers Coffee. $11.99 to $12.99. Fantastic coffee, sold at the store. http://thrivefarmers.com/ 

Thanks so much to Jim Brams for the invitation to the breakfast and to Mary and Meridith for the hospitality!

Taste of Atlanta 2013

The many delicious bites of Taste of Atlanta 2013. Laura Mercer/A Cook and Her Books

 A clear and cool October Sunday afternoon was the setting for Taste of Atlanta, a party with 90 of Atlanta's favorite restaurants set up in Midtown at Tech Square. You might assume, as I did for many years, that Taste is a grown-up event, but it's actually great for kids. My teenager enjoyed shooting photographs of food and people, and my 8-year old brought along her "autograph book" and snagged a few celebrity signatures. Both enjoyed trying new foods, from exotic produce like dragonfruit to deep-fried chicken and waffles on a a stick. My designated photographer assembled the collage, above, documenting all the bites from the afternoon.

Here are a few more pictures from our afternoon. I love street festivals where you can walk where there are usually cars.

Taste of Atlanta, Midtown at Tech Square. Lucy Mercer/A Cook and Her Books

 Little Bit tried her hand spinning Whole Foods' wheel of fruit and got a taste of ...

Laura Mercer/A Cook and Her Books

Dragonfruit! She did a dance right there in the street, she was so happy!

Dragonfruit. Laura Mercer/A Cook and Her Books

In the kids' section, sponsors such as Legos and Dixie Crystals made sure that young ones were entertained with crafts including painting with apple stamps and making necklaces from candy.

Legos/Laura Mercer/A Cook and Her Books

Apple stamps. Laura Mercer/A Cook and Her Books

Apple stamp art. Laura Mercer/A Cook and Her Books

In addition to restaurants, many food products were present, including Southern favorite Duke's mayonnaise. Community Coffee gave away copious cups at their cafe.

Duke's Mayonnaise. Laura Mercer/A Cook and Her Books

Chocolate mousse with salted nut brittle from The Spence. Laura Mercer/A Cook and Her Books

A Top Chef and a fan. Lucy Mercer/A Cook and Her Books

The highlight for Little Bit was meeting Top Chef Season 7 winner Kevin Sbraga. The chef kindly signed her notebook and posed for a picture. Looking forward to Taste in 2014!

Text and images copyright 2013. Lucy Mercer.

Powwow at Stone Mountain Park

Aztec dancer. Lucy Mercer/A Cook and Her Books

The last day in October turned out to be a perfect day to visit Stone Mountain Park for the annual Indian Festival and Powwow, the largest gathering of Native Americans in Georgia.I chaperoned a field trip while I was there, so my photographic journal is missing some key elements, such as a picture of Stone Mountain, the great quartz dome east of Atlanta  with the largest bas-relief carving in the world. But those can easily be found by using your Googletips. As for pictures that I did take, in between snaps of giddy kidoodles, excited to be out of the classroom, I snapped a few of the Aztec dancer family:

Aztec dancer. Lucy Mercer/A Cook and Her Books

Aztec dancer. Lucy Mercer/A Cook and Her Books

Aztec dancers. Lucy Mercer/A Cook and Her Books

Aztec dancers. Lucy Mercer/A Cook and Her Books

 Besides the dancers, the Birds of Prey show was fascinating, with lots of avian facts for the second graders to be quizzed on:

Birds of Prey show. Lucy Mercer/A Cook and Her Books

And when we come back, I'll definitely try the Gator Nuggets.

Menu. Lucy Mercer/A Cook and Her Books

It always comes back to food, always. Tell me about your day trips this fall in the comments below.
 

Text and images copyright 2013, Lucy Mercer.