It was a cold and windy day in Atlanta. Somehow I managed to forget my coat and ended up in just a shawl. Go figure. Rochelle goes ahead to meet up with our host while I paid the on street parking fees. As I hurry to make it inside, I have a quiet moment to take in the approach to today’s spot. It’s hard to miss Ocean Market. It has huge red doors to greet you. As you walk in, the atmosphere is warm and inviting and not just from the heat. It became very apparent where that warmth generates from once I got to meet Chef Shane McIntosh. He was so joyful! I am a firm believer that happy people make happy food.
We sat with him to conduct an informal interview to find out more about the chef and the establishment. Chef Shane got his start in the kitchen washing dishes like so many chefs before him. He was fortunate to have a mentor who took him under her wing. She encouraged him and gave him a job in the back of house. When she saw he needed more, she turned him over to a French chef where he gained his French training. After leaving restaurant life, Chef Shane started Ocean Catering, where he was able to capture Delta Airlines as a client. The contract allowed him the opportunity to take his family to Paris. There he fell in love with the Parisian lifestyle as it pertains to food, and wanted to bring it back to Atlanta. Hence, the birth of Ocean Market.
It wasn’t an easy birth for Ocean Market. Chef Shane had to fight with the city, drug dealers and the growing homeless population occupying the shelter around the corner from his store front. It seemed no matter what he did, it was a constant battle until finally he had to close the doors. At that time, he was losing customers which meant he was losing money. Once the shelter was closed, it brought about a big change in the area that held his store front. He took this as opportunity to re-open Ocean Market. On March 9, 2018, the doors to Ocean Market was once again open for business. He shared with us plans he has for the space include opening up for lunch meetings, visual artist showings and possibly serving wine in the near future.
Now I couldn’t very well write about Chef Shane and Ocean Market without telling you about his food. He was gracious enough to provide us lunch. Let’s just say that I will be back. I had the Smoked Turkey Club sandwich: in-house smoked turkey, thick cut country ham, applewood bacon, roasted red pepper aioli and a side of hand cut chips. This is no deli meat sandwich! It’s all fresh everything, including the chips. Visit them for your next lunch break. Can’t make it to them? They are gearing up to offer lunch delivery right to your office soon. They have options so visit their Facebook page to keep up-to date on all things Ocean Market.
God willing I will have figured out how to upload the audio for this interview. Then you can listen to all he shared with us. Until then I want you to make your way over to Ocean Market so you can make some new memories. I know I have many I made while there.
Until next time,
~The Chef In Pearls
P.S. Thank God for my techie kids. If you want to hear our interview with Chef Shane listen below:
Jeesh that thing is long.
It’s the weekend and you know what that means? Brunch time! Yep, that’s right. There are tons of places Inside The Perimeter of Atlanta (ITP), but to find something worth traveling Outside The Perimeter of Atlanta (OTP) for is always a gem. Hoyles Kitchen and Bar is such a place. Hoyles is a restaurant steeped in not only family history but also Atlanta history. It is named for George Hoyle Ivey, Jr., the founder of a farm to retail chain known as “Milk Jugs” and also the great-grandfather of the current owners.
So what is Hoyle’s Kitchen and Bar? Well it’s a restaurant/sports bar that’s family friendly (they have a shelf full of children’s games), a section just for the grown-ups to play pool, watch a game (too many televisions to count) and a second bar. But we are here to talk about the brunch menu. Brunch at Hoyles is definitely worth the drive OTP. We started brunch off the way every brunch should be started, with mimosas. $2 mimosas at that! No way you can go wrong with that, especially since they weren’t orange juice with a splash of sparkling wine. At this point brunch was already a winner. Then the goodies started to arrive to our table. There were hot cinnamon rolls and giant biscuits the size of your plate. And when was the last time you had in-house made granola? They make granola for an amazing yogurt parfait. A must have when you visit. They had lattice weaved bacon strips. It looked so cool laying up next to the waffles, which is another dish I highly recommend.
I must interject here by saying that everything thing on the Hoyles menu is huge. I think it has something to do with the fact that the executive chef, Zach Starr, went to culinary school in Texas. I say all that because the pancakes that come 3 to a stack can feed 2 adults with leftovers. The veggie omelette was made with fresh vegetables and perfectly cooked. You knew the chef took pride in his work just from the taste of the food. This was confirmed when he sat and chatted with us after our meal. Nothing like being able to talk and understand why and how things make it to the menu. Chef Zach Starr is my kind of chef, having the desire to produce good food using good food. He doesn’t take things lightly. I mean he told us how many different corned beefs he sampled before finding the right one for his loaded corned beef hash. Did I forget to mention that? A mix of red eye gravy with potatoes, diced corned beef, onions, bell peppers all smothered in sausage gravy. Yeah just like that. I must say the corned beef is my favorite of the dish. I believe he made a great choice on the company that makes his corned beef. Try it out and let me know what you think.
Looking for a new brunch place? Hit up Hoyles Kitchen & Bar and let them know I sent you. It will be a great place to make some new memories whether for brunch, lunch or dinner. Maybe go watch an NCAA game or an Atlanta United match on one of their many televisions. It’s bound to be worth the trip. Now get off this blog and go forward to make new memories.
Until next time…
~The Chef In pearls
This past Saturday I did a little time travel. I was taken back to being a little school girl. I was dressed in my uniform, sitting in our school’s auditorium waiting anxiously for the lights to dim and the curtains to open. We were in for a treat. The dancers of Alvin Ailey were coming to perform for us. They would travel from Manhattan to our little Catholic school in Queens. It wasn’t our first time seeing them and I hoped it wouldn’t be my las. I was always excited to see them. They were brown men and woman, who had come to share their talents with me, with us. They made me want to be an Alvin Ailey dancer. I knew all too young that little black girls could never be prima ballerinas (thank you Misty Copeland for changing that narrative for young girls today) but I knew I could strive to be apart of the Alvin Ailey dance troupe, a group created for African-American dancers.
Fast forward to present day Cassandra. I still have a love of dance but I am far from being the dancer I thought I wanted to be. Don’t get me wrong, if you throw on the right music I will still put down some moves on the dance floor. Rochelle worked hard on getting us an interview with a couple of the dancers but unfortunately their tight schedule did not allow us that opportunity . . . this time. There is always next year! However, we still were given the chance to see them perform.
Once again I sat anxiously waiting for the curtains to open. We had arrived 15 minutes late due to life and unexpected events, so we had to wait to be admitted for the second act. We were seated less than 20 rows from the stage. The curtains opened and there he stood, stage left with his back to us, facing the back of the stage. I felt myself holding my breathwaiting for him to move. Then I heard Nina Simone fill the theater and he moved. He danced like Nina herself commissioned him to express her words to the world. I was moved. Cliche, I know but I was. I watched, all the while anticipating the dances that were performed at my little Catholic school in Queens. Then the final scene, Revelation started. The little girl that lives in me was clapping with joy. The dances I watched as a child were being performed. Wade in the Water and Rocka My Soul in the Bosom of Abraham were the dances that always stood out in my memory. At this age the songs and performances took on new meaning for me. I was watching old memories with a new understanding. Alvin Ailey has taken on a new understanding as well. They are no longer just an African-American Dance Theater, they are now an American Dance Theater. Diversity. I still know that if I were a dancing chef I’d have a chance at Alvin Ailey. Some things will not change.
Thank you Alvin Ailey Dance Theater, Dawn Parker and The Fox Theater for a wonderful night of memories. The next time they come to town I suggest you grab tickets early. The show will leave you wanting more. Maybe you’ll have a childhood memory come full circle. Or maybe create a new one for yourself. So go forward and make some new ones.
Until next time….
~The Chef In Pearls
P.S. All pictures of dancers and performances are courtesy of Alvin Ailey American Dance Theater.
The Atlanta Hawks Enterprise along with the Philips Arena are working to change the way people experience basketball games and arena events. How you may ask? Through food of course! This past week the Atlanta food influencing community was invited out to experience what was to come. As always you know it was the Dynamic Duo in the house. To be honest, I was Rochelle’s plus one for this event and I was glad I attended. Welcome to the Courtside Club!!
There is something about seeing the arena empty. Sort of like the calm before the storm. A group of us arrived early to the arena and walked in through the seats down towards the court. I took it all in as I knew the view I had would change as the other guests arrived. We were escorted to check-in to get the dreaded or sometime life saving name tag. Lines always lead to you running into those you know in the community. Hellos, hugs and much needed greetings. Knowing you’re amongst friends always seems to make events a lot easier and fun to handle.
We were then lead to the entrance of the Courtside Club. The first thing that greets you is the sound of the DJ doing his thing followed by a view of what we learned was the Hawks’ Bar. Photo op! Thanks to Jalani for helping to capture that image for us. Actually he captured quite a few shots for us, including us in front of the step and repeat for the Hawks and Emory. We were greeted by 2 lovely ladies at the doorway to the Courtside Club. And behind them was one of the most impressive looking bars I’d seen in a while. It was one that cold draw even the non-alcohol drinker to order something. Once inside, it was also inevitable that you’d be drawn into the food stations. There was everything from a Charcuterie station, Pizza station with a pizza oven and all the trimmings, gourmet food including lamb chops, duck confit, salads and much more. And let’s not forget the dessert station. This was truly next level entertaining. There were large screen televisions throughout the club so you never miss a beat from your game or concert. I want to believe they thought of everything.
There is no way you can go wrong within the Courtside Club. Actually as told by the Hawks CEO, Steven Koonin, this is just one of three new clubs opening within the arena. We also had a chance to hear from the executive chef, Joseph Schafer, who I’ve heard was swiped from Bacchanalia, a local restaurant here in Atlanta. Chef Schafer spoke of how he intends to bring newness to the arena through food, along with his hand selected staff and menu creations. Philips Arena is becoming every foodies dream come true and I am all for it. Well since I’m spilling some beans, I’ll share that starting with the Bon Jovi concert in April, concert attendees will be able to purchase an upgrade to their ticket with access to Courtside Club. Can concert going get any better than this? Can it?
I want to send a special thank you to Janet Smith and her staff for putting on such a memorable event. I look forward to seeing what they do next. The next time you plan to attend a game or a concert or even Disney on Ice, look into getting a chance to live it up in the Courtside Club. It will make for wonderful memories. I know I made some great ones there. Now go forward and make new memories.
Until next time…
~The Chef In Pearls
What better way to start the New Year off than with a tasting? I mean it is only fitting that I would greet you guys with a new place to check out. I know everyone else is running around making New Year resolutions and stuff but let’s be honest. For most that list may have lasted a week, if that long. Me? I am a goal setter. So one of the goals I have set is to have more tastings, so that I may share them with you. Give you new places to go visit and make new memories. With that being said the latest tasting comes to us courtesy of Caren West PR and The Room at Twelve.
With the temperature drop that happened the day of our tasting, I was more than happy to leave Petty Betty with valet. God bless valet parking! With a short walk from my car to the lobby of Twelve, I met Rochelle at the bar. Dan Whitaker, the manager of Room, offered us cocktails to start our evening off. He suggested a cosmo for me since I like vodka with a little bit of sweet. Great choice! After a few sips and a little bit of chatting on our part, Dan whisked us off to our table. Once seated we met our server for the night, Taylor. He was fun and full of suggestions. We started our meal off with appetizers: a crab cake, acompanies by a very lovely cucumber and tomato salad, as well as fried calamari with sambal syrup and wasabi aioli. The crab cake was tasty and I loved the presentation. However, I felt like the crab meat was broken up too much and didn’t get a chance to show off the nice lumps of crab I was looking for. The calamari was perfectly cooked. We all know what overcooked calamari is like, nothing worse than seafood bubblegum. Even though the calamari was perfectly cooked, I was a little taken aback by how sweet the sambal syrup made the dish. I was expecting it to be spicy with a hint of sweet, but it cancelled out some of the spicy I had been anticipating. Other than that I thought the appetizers were very much on point.
For our entrees Rochelle had the Pan Fried Georgia Trout served with Cranberry & Apricot Couscous and Asparagus. Her fish was spiced with tumeric and had a nice crisp to it with a moist flaky inside. The simplicity of the fish paired so well with the couscous that a little more going on. I loved how the flavors of the butter and garlic stood out and was soften by the sweet of the dried fruit. I would order that the next time around. For my entree I ordered the Grilled Lamb with Garlic Mashed Potatoes and Asparagus. My lamb was very tender and tasty, the chef paired a sauce that helped with the gameness often associated with lamb. Although Rochelle isn’t one for a sweet sauce, I thought it worked great with my meal. It even made the garlic mashed potatoes shine a little more along with the asparagus. Overall I’d recommend the lamb to anyone to try.
What meal would be complete without dessert? Chef Huerta out did himself with his presentation of our desserts. I almost didn’t want to eat my dessert. Almost. Believe you me I did eat dessert. I mean I ate what I could and boxed the rest up to enjoy the next day. Rochelle had the Apple Crumb Cake, which came out warm and moist. I wish the whole cake could have been the edge because that’s where the happiness lived in this dessert. It was nice and buttery and left you wanting more. Now, anyone that knows me knows I love a good chocolate cake. Hell I have a Pinterest board dedicated just to chocolate cake. A little obsessive? Maybe but when you love a thing you just love a thing. So I had to order the Flourless Chocolate Cake. I have had flourless chocolate cakes before that were too eggy and not enough chocolate. This cake, on the other hand, was neither. It was light with layers of cake and ganache sandwiched perfectly together. It was served with vanilla ice cream which made me dance in my seat a little. Both desserts were winners all around. Neither dessert was too sweet and the plating made you want to eat it even more. If you don’t believe me, the pictures will speak for themselves.
My time at Room at Twelve was very memorable. And you guys know how I feel about making good memories. When you are in the metro Atlanta area, make sure you check out Room. It’s a great place for memory making. Now get off my blog to go forward and make memories.
Until next time…
~The Chef In Pearls.
P.S. The interior of this restaurant is very hip an chic but my favorite room they have is the fish bowl. It seats up to 14 people and can be reserved with a call. It has an all glass wall with windows with a view of the busy Atlanta cityscape. If you plan to have a large group ask for this room, trust me you won’t be disappointed.
There are so many places I have not gotten a chance to share with you. I’m sure if you are keeping up with my social media platforms you have seen pictures of me here, there and what seems to be everywhere. Instead of making a few blog posts, I have decided to do a round up. Not trying to flood anyone’s inbox. So where do I start on this round-up?
Agave. I have driven past this restaurant for way too many years. Always saying one day I will try it out. Well that one day finally happened. And boy was I more than happy with that choice! Agave is self described as “an eclectic southwestern eatery and tequila bar” located in the Cabbagetown area of Atlanta. Taken straight from what it says on their website. Let me tell what Agave is to me. It is Honey, Cider, Smoked Bacon Collard Greens that makes you wish the chef was your Abuela, even though it’s a guy. It is Southwestern Mac & Cheese that will have you thinking that the Western part of the United States could hangout with you in rural Georgia and not be condemned for being a different kind of mac & cheese. The Barbacoa & Chorizo Chile Taco makes you want to write a letter to Taco Bell and ask them why not strive harder. The Stuffed Mountain Trout Tomatillo makes you want to grab your fishing pole, go fishing in the Georgia mountains, and grow your own tomatillos. What I had that night made me rave to every person I came in contact with. I just want to go back again and again.
Taste of Atlanta. I have always wanted to attend food festivals but never have. Go figure. Taste of Atlanta is just what it sounds like. It’s a chance to sample (via purchased tickets) dishes from some really great restaurants from the metro Atlanta area. There are also chances to meet and taste samples from large food companies like Goya and Smithfield. There were even demos and cooking classes by some of the best chefs in the city. My two favorite things from this event was getting to meet, talk with and take a picture with one of my new favorite chefs in Atlanta: Chef Richards of Richards Southern Fried. The other one was getting to taste Revolution Gelato. Why was that such a big deal for me? Well this was non-dairy ice cream made from coconut milk and cashews. Had I been blindfolded I would not have been able to tell the difference. It was so good I had to rejoin the line for a second go round.
Twelve Eighty. This restaurant is adjacent to The Woodruff Arts Center and across from The High Museum. It is quite a good spot to be for those of us that like to spend the afternoon strolling among the art or taking in a play. The atmosphere pulls you in but the food makes you want to come back again. My bloggers group was invited to the restaurant’s Fall menu tasting. I mean who doesn’t like a chance to sample food and spirits. I was there with bells on. Since I had a plus one I invited my friend, Kenya Freeman, now of Project Runway fame. It was such fun for us to hangout a little, since we both have busy schedules. They offered everything from apps to salads to sandwiches and unforgettable entrees. There is something for everyone. The staff is memorable. We got to meet and interact with the general manager, the maitre’d, executive chef, pastry chef and the wonderful waitstaff. You couldn’t ask for more. Please check out Twelve Eighty the next time you find yourself in midtown Atlanta, whether you ar taking in the art scene or not.
There are a few more places I have been honored to visit in the last month or so. However, they require more room to share than in a round-up. As always I made some great memories. Now go forward and make some new memories of your own.
Until next time.
~The Chef In Pearls
I have a general rule of thumb when ordering in restaurants. You don’t go to a steakhouse and order fish. I mean it’s a steakhouse. Which means they have mastered the art of cooking a great steak. I wouldn’t go to Nathan’s and order fried chicken. Nathan’s is known for their beef hot dogs. Which illustrates my point. STK Atlanta has become the exception to that rule in my book. In my opinion, their chef has mastered the art of cooking and boy did it show!
This past Monday my blogging partner, Rochelle Wharton, and I were invited to STK Atlanta to enjoy their newly launched Malbec Mondays. Customers can enjoy the paring of a half price bottle of Terrazas de los Andes Malbec when they order a steak. It available at their other U.S. locations as well including Chicago, Denver, Los Angeles, New York, Miami and Orlando.
STK Atlanta screams S.E.X.Y. From the moment you walk in the door, you are greeted by a lovely hostess. As you step in a little further there is a lounge that has a beautifully curved sofa with its back against the large floor to ceiling windows. Through the windows you get a peek of the busy Atlanta street outside the restaurant. As I sat waiting on the sofa, the view was of the extensive bar with the wildest art seeming to protrude from the wall. It all works so well together. Once Rochelle arrived we were seated. The ambiance of the dining area was perfect for a date night with low lighting and a lit votive on the table. I’m going to keep this place in mind whenever I am asked out on a date.
Enough about the look of the restaurant. Let’s get to why I feel like STK Atlanta is the exception to one of my restaurant ordering rules. As we were guests of the restaurant, our menu was pre-selected by our wonderful server Adam. SN: When you make your reservation with STK Atlanta make sure to ask for Adam as your server. He is knowledgeable about the menu and happy to make suggestions or explain why he prefers one item over another.
Adam started us off with the bottle of Terrazas de los Andes Malbec. Now I am not much of a red wine drinker, but once Rochelle gave me an impromptu red wine drinking lesson, I not only liked but actually enjoyed drinking it. Our next arrival was the obligatory bread plate. The difference between STK and the average eatery bread was we indulged in a pull-apart bread brushed with bleu cheese butter and served with a chive dipping oil. Yes, imagine that in your mouth! Exactly! Your taste buds waking up from its unknown slumber. While we drank wine and noshed on bread, Adam began to bring out our starters, including a Baby Gem Lettuce Caesar with herb croutons and grated parmesan reggiano. The salad was great especially if you’re a cheese lover because it was loaded with parm.The dressing was authentic caesar as you could taste the hint of anchovy in it. That was followed by the Bigeye Tuna Tartare with Hass avocado, soy-honey emulsion and taro root chips. The combination of fresh fish and the soy-honey emulsion made my taste buds sway from side to side as it took notice of all the flavors. Last but most definitely not least was the Lil’ Brgs made of wagyu beef topped with a special sauce encased in sesame seed buns. In my experience, most places mess up the sliders they carry because they end up being over cooked but not in this case. The beef was tender and flavorful and cooked to mini perfection. At this point STK Atlanta had won me over but I knew there was more to come. Anything could happen between now and the end of the meal.
What did happen next helped to put a dent in my theory of not ordering fish in a steakhouse. Adam brought us our entrees. Rochelle had the King Salmon presented with fregola, succotash, corn puree and red endive jam. What made this dish for me was the fact that the salmon was perfectly cooked. It was flaky, moist and most importantly expertly presented. Now don’t get me wrong, all the other components of the dish went well with the salmon which made it all the more enjoyable. After sampling this dish I had no doubt in my mind that my steak would be up to par. I received a little surf and turf action, the filet with 2 seared scallops and an au poivre sauce. It was spot on!! Cooked to the right temperature for me (medium) and oh so tasty.
All told STK more than killed my little personal restaurant rule of thumb. They managed to not only present seafood on three different levels and get it right, but they still showed me that they are truly a steak house. If you’re looking for an upscale restaurant with great service, wonderful food all served with a dash of sexy, STK Atlanta is the place for you. If you aren’t in the Atlanta area check out one their many other locations. They have a few international spots too for my world traveler readers.
This was my experience at STK Atlanta and my opinion about the food. You may go and have a different experience (I can’t imagine that happening but hey anything is possible). I like to share things from my point of view and because we are all different and like different things they may not always aline. However one will never find out what you like if you don’t give it a try. I made many memories there and I hope that you will give it a try. Now go forward and make memories.
Until next time
~The Chef In Pearls
*I was not financially compensated for this post. I received a meal for review purposes. The opinions are completely my own based on my experience.*
It was 5:04pm when I received the text notifying me of the location for this year’s Diner en Blanc. We were to report to Gate 2 at Mercedes-Benz Stadium. Wait . . . the newly constructed Mercedes-Benz Stadium? Perfect!! I was less than 15 minutes away enjoying drinks with my blogging partner, Rochelle Wharton of Culinary Vegg Out. We would be part of the digital media covering Diner en Blanc. We left P.S. 404 to head to the festivities. As we drove up to the stadium, all I could see was a courtyard engulfed in a sea of white. As each bus allowed guests to disembark, it became wave after wave of white descending upon the stadium. Have you ever seen a sea of white created by people? It was a magnificent sight.
After parking we make our way to gate 2, where we obtained media passes for ourselves and our guests, Paris Coburn and Dionna Collins. From there we were guided in the direction of the media lounge. Walking through the gates there were people bustling to and fro claiming their space in the courtyard, setting up their tables and chairs. This view of the white sea resembled choppy waters before a storm. So much movement!! Some people pulled wagons while others toted bags. Some were very creative with the way they transported all their Diner en Blanc needs. In the midst of all this choppy water, I began to see where the vision was heading. During the setup there was music played by a live orchestra and cirque style performances throughout the venue. Once at the media lounge I got to finally meet the face behind the emails, Ms. Lisa Fisher. As one of the three hosts for Diner en Blanc Atlanta, it was great to be able to put a face to a name.
The media lounge was wonderful, decked out in all white sofas, white tables and white chairs. We had our own bar and a lovely spread for us to nosh on. We were able to network with other media outlets and reacquaint with others met at previous events. And then it was time to go to work. Time to share through my social media platforms all things Diner en Blanc. When I looked out into the courtyard again that once choppy sea of white had simmersed to a lull with light ripples caused by a few late comers. It was beautiful to see how the table settings came together with the people seated all around dressed in white. The sight was brilliant!
To signify the start of Diner en Blanc there is the traditional waving of the napkins. You can catch a glimpse of it here. The party was now under way. There was a live band and a male vocalist, not sure of their name. I somehow missed it amongst all of the fun being had. There was a guitarist who performed with some of the aerialists of Liquid Sky Entertainment on stage with him. It was great. Then DJ Grace Lamour took to rocking the crowd. People danced the night away. There were plenty of photo ops available for attendees. There were two beautiful white Mercedes-Benz cars, a photo booth with the Diner en Blanc backdrop, the stadium with the great Falcon Sculpture and let’s not forget the lighted letters of Diner en Blanc for people to choose from. The sea of white was taken a step further later in the night when another tradition took place, the lighting of sparklers. Here is a small glimpse of the stars above the sea, a grand sight to see. Let me stop rambling on and share some of the pictures from the night.
All told Diner en Blanc was a breathtaking event. I was sad to see it come to an end but I am super excited thinking about the 2018 edition. Diner en Blanc Atlanta was made possible by the diligent efforts of our gracious hosts Lisa Fisher, Tina DeRenzis and Helen Mitchell, who produced a memorable event. Thank you to Mercedes-Benz Stadium for a wonderful location. Special thanks to Diner en Blanc sponsors Lanson Champagne and Evian-Bedoit who provided the drink options for the night. And let’s not forget all the people who attended. Without them how would I have been able to experience such a stunning sea of white. I look forward to what this team has to offer everyone for the 2018 Diner en Blanc Atlanta.
I made so many memories that night. So many that I wouldn’t know where to start or end. I hope this post makes you want to participate next year. Stay in the know for Diner en Blanc Atlanta 2018 at atlanta.dinerenblanc.com. Now go forward and make new memories.
Until next time…
~The Chef In Pearls
P.S. Here’s a video of inside Mercedes-Benz Stadium
P.S.S. Watermarked pictures were captured by Averi Washington for Diner en Blanc Atlanta all others are C.I.P owned
Are you in? I’m in! Into where you are wondering? Only into the ultimate and most exclusive all white party that has ever taken place…Le Diner en Blanc. I mean all white everything. All white clothes, all white table linens, all white dinnerware, all white decorations, if it isn’t white then it has no place at Diner en Blanc.
Some of you may not know what Diner en Blanc actually is. Well let me give you a little history on it. Le Diner en Blanc is the gathering of friends to enjoy a gourmet meal set at a private location against the backdrop of a beautiful city space. Le Diner en Blanc started in 1988 in Paris, France. Almost 30 years later, it has become an international event celebrated on six continents, in over 3o countries and more than 70 cities. Talk about growth! Atlanta is now celebrating it’s 4th year as a part of this international celebration. It is a glorious sight to see waves of people arrive in all white; to take over a small portion of our city and celebrate life. Then they disappear into the night as if they were never there. Take a look at last year’s event here. Exactly! If last year looked that good, then this year can only be better.
To be able to pull off something so grand requires a team. Atlanta has a new set of hosts: Helen Mitchell, Lisa Fisher, Tina DeRenzis, all key players in event planning. I am sure they are going to make this an unforgettable event for all involved. This is all done with the help of volunteers and sponsors. This year’s local sponsor is Champagne Lanson and the National sponsor is Evian Badoit. With a team like this, I can’t wait to see what they have in store for everyone.
So how can you be in? “Participation to this unique event happens in three stages: Phase 1 is for members who attended the previous year; Phase 2 is for new members who are referred by Phase I attendees; and Phase 3 is for people who signed up on the waiting list.” Unfortunately, the Atlanta edition of Le Diner en Blanc is SOLD OUT! But you can stay in the know of things for 2018 by visiting https://atlanta.dinerenblanc.com/
Diner en Blanc Atlanta takes place this weekend, October 7, 2017. I have everything I’ll need. White dress…check. Stand out pearl neck piece…check. Portable charger…check. Desire to share all that makes Le Diner en Blanc Atlanta the place to be seen on all my social media…CHECK! Make sure you’re following me on all social media @TheChefInPearls so you can stay up to date on all things Chef in Pearls and Diner en Blanc Atlanta.
I plan to make some serious memories this weekend. I hope you plan to do the same. So go forward and make new memories.
Until next time
~The Chef In Pearls
My two best friends of nearly 30 years have both Blazed. They have taken great pleasure in rubbing in the fact that they Blaze and Blaze often. How is it that in my big city living I have yet to Blaze? Easy, there was no Blaze Pizza to be found in Atlanta. That was until a few weeks ago. Yep that’s right, we finally got a Blaze pizza, located in the Downtown Decatur/Emory Village Area. So as any true food blogger would do, I went to get my Blaze on.
When the invitation was posted to my bloggers’ group Facebook page, I wasted no time in RSVP’ing. As always, when I am allowed, it would be myself plus one. My foodie partner for the evening would be Paris, my friend/little sister. She’s always game to try a new eating place with me. So I was ready, an invite and a date, so to speak. Now to see what the fuss was all about. I mean truth be told if I were to tell you how I Blaze I’d have to say with fire but I am a bit of a smartass.
When we get there, I already know that if this pizza is anything like my besties say I won’t Blaze on the weekends. It was built in a plaza that already has a very popular supermarket and few other eateries. Parking will become an issue. I have left frustrated from many a location or not even bother to go if I know parking will be a problem. Thank God that was not an issue for us the evening we traveled to Blaze Pizza.
We are greeted with a lovely building with a great outdoor patio. I go inside and am met by Rachelle, their PR person. She was sweet and very happy to talk all about Blaze and what makes their pizza place different from all other pizza places. After going through the line and creating my very own Blaze experience, these are the things I’d like to share with you.
Let’s start with 1. You can start by ordering one of their specialty pizzas or customize one of your own with any amount of toppings and the price stays the same. You read correctly. If you wanted every topping they have in store there will be no upcharge. Just get it. 2. Once you have created your pizza it takes all of 180 seconds or 3 minutes for your pizza to be baked. Could you want it any faster? 3. If you are watching your carbs, (who goes to a pizza place if that’s what they’re doing but I digress), they have salad options. I don’t mean your typical tossed salads but instead salads like Kale & Quinoa or Arugula & Fresh Fruit plus two others on the menu. 4. They even offer daiya cheese for your vegan options. So far they are racking up points with me and my vegan friends. 5. Then let’s not forget to round out your order with your choice of bottle drinks, their custom lemonades and aqua frescas or other fountain drinks. They also have dessert: s’mores pie, sea salt cookies and olive oil brownies. Could you really want anything more from a pizza place?
So if you want to know how I Blaze check out my video right here and check out the pictures down below.
How would you Blaze? Or have you already Blazed? Let me know all about in the comments. Now go forward and make some new Blazing memories .
Until next time…
~The Chef In Pearls