It’s the month of October. So many things come to mind leaves falling, apple picking, pumpkin patches and one dear to my heart Breast Cancer Awareness. Last year around this time I shared a brief story of my neighbor and friend, Sandra. I have lost a few good folks to cancer, so whenever I can show support I do. Until the end of October, Bar Margot will donate a portion of the proceeds made when you purchase their specially crafted drink, Blush Angel.
When you visit Bar Margot, located on the second floor of the Four Seasons, know that you’ll be in for a treat. From the moment you’re greeted by the valet, to the welcoming by the hostess and the service by the wait staff your experience is nothing but pleasurable. I was accompanied the other half of the Dynamic Duo, Rochelle Wharton of Culinary Vegg Out. Our party included two other members of the Atlanta Food and Lifestyle Bloggers’ Society: Jennifer Harris of Gluten Free Go To Guide and President of the group, Linda Carmical of Food the Fire. Bar Margot and M-Squared PR had some great treats in store for us but first our Blush Angels.
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- Bar Margot’s Blush Angel
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- C.I.P. enjoying my Blush Angel
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- A great tasting fundraiser
Our waiter Esou, who was beyond great and definitely above amazing, started us off with Deviled Eggs, the filling light and lush. Next he followed up with a Charcuterie Board. He managed to find gluten free bread so Jennifer could enjoy some with her cheeses. Before long came the next course, oysters on the half shell all the way from Connecticut. Esou assured us that they were the best to have, only the finest. He kept things going with the seafood bringing us steamed mussels. I have never been much of a mussels girl, although I love every other shellfish. However this dish straight won me over. The bold flavors combined with the tender mussels made a great tasting dish. And what night would be complete without dessert. Their pastry chef out did herself with these. There was a Huckleberry Cheesecake, Dolce de Leche Lava Cake with pretzel infused Ice Cream and a Deconstructed Sweet Potato Whoopie Pie. That’s the same thing I was saying. The dessert god had delivered big time on this day. With full bellies and happy hearts we had to depart from Bar Margot. But it will not be the last time they see us.
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- Charcuterie Board
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- Our waiter extraordinaire, Esou
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- Oysters on the half shell
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- Huckleberrt Cheesecake Bar Margot
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- Dulche de Leche
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- Michelle of M-Squared PR Firm and C.I.P.
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[…] While in the kitchen, I ran into one of the instructors, Chef Robert Gerstenecker. He remembered having met me before, as my face was familiar to him. I wouldn’t say I have a very common look, so he must have met me somewhere. Well once officially introduced, we realized that we met at The Four Seasons in Atlanta. He used to be the executive chef there. I attended an event there on behalf of breast cancer awareness, The Atlanta Food and Lifestyle Bloggers’ Society and MSquared PR Firm. You can read all about my time at the Four Seasons here […]