In Season: The Best Way to Shop and Eat

There's something to be said for seasonal eats.  When it comes to the benefits, there are two major ones that will matter to everyone:  cost and taste.  Simply put, buying food in peak-season yields cheaper costs and ultimate flavor.

And it only makes sense.  To purchase tomatoes in the heart of winter is not the same experience as purchasing them during the summer months when the crop abounds.  Similarly, looking for a pumpkin in the heat of summer likely won't be your most satisfying, or tasty, experience.  So when the rubber meets the road, as we say in the South, you'll want to make sure you've covered your two main priorities:  good great food at the best prices.

If you're now thinking, "great, but where do I start?", I'm glad you asked.  I scoured this seasonal ingredient map on Epicurious.com which takes seasonal eating to the ultimate level by showing you what's in season in your state for each month of the year, along with recipes, tips and more.  I love it and plan on getting good use out of it as I shop and plan meals in the days to come.  I hope you'll also find it to be a great resource for the best in local, authentic, farm-to-table fare.

Happy (In Season) Eating!

Image Source

Tastes of Spring at Fogo de Chão - New Seasonal Menu!

Just in time for the start of spring, the internationally-renowned Brazilian steakhouse Fogo de Chão introduces new menu items using the freshest ingredients of the season and crafted for those ready to embrace warmer temperatures. From Brazil-inspired meat varieties to nutritionally balanced soups and salads, new spring selections are now available as part of the Full Churrasco Experience at all U.S. Fogo locations for a limited time.

“Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “At Fogo, our gaucho chefs refresh our Market Table with seasonal items to deliver new choices for our guests to dine with us in a naturally nutritious way.”

A selection of Fogo’s spring menu items include:

Lighter Cuts of Spring – Pork Picanha (butchered and prepared with the same simple style as traditional Picanha, then carved tableside) and a new spicy Linguica Sausage (pork sausage with red pepper, garlic and fresh onion) are added to the Full Churrasco Experience this spring.

 
Market Table Additions – Roasted Cauliflower Salad (oven-roasted with olive oil, garlic and black pepper, then topped with scallions and sesame seeds) and Brazilian Kale & Orange Salad (with a citrus-honey vinaigrette), plus gluten-free Carrot & Ginger Soup (blended with fresh herbs and coconut milk) join the Market Table this season.



 
Crème de Coconut – A traditional Brazilian recipe, this new dessert features shredded coconut baked with condensed milk and cream, then served warm with ice cream and lime zest.

Blood Orange Manhattan – Buffalo Trace Bourbon is shaken with Carpano Antica, blood orange and angostura bitters, then served on the rocks.

Fogo de Chão is also honored to unveil “Eulila,” a red wine blend specially created exclusively for Fogo by the award-winning winemakers at Viña Vik. Available by the glass or bottle, the wine blends Carmenere, Cabernet Sauvignon and Syrah grapes from the Cachapoal Valley in Chile and pays tribute to Eulila “Selma” Oliveira, Chief Culture Officer of Fogo de Chão. 

Spring menu selections and the Eulila tribute wine are now available at all Fogo locations in the U.S. and Puerto Rico and are the perfect additions to guest favorites such as the Bone-In Cowboy Ribeye or dry-aged steak offerings, including the 24-ounce New York Strip and 32-ounce Tomahawk Ribeye.

For more information about Fogo de Chão, the new culinary and cocktail additions, or to make dining reservations, please visit http://www.fogo.com.

Happy Eating!

This is a sponsored post.

Warm and Cozy Fall Recipes X Atlanta and Company

On the set of Atlanta and Company

I'm a stickler for riding out a season until the very end, but once it's gone, it's gone--no strings attached. :)  And saying farewell to Summer recently in anticipation of embracing my most favorite of seasons, Fall, was a welcomed transition.  Never mind that the temperatures in my parts have not fully caught on and co-signed on the recent autumnal equinox, Fall is finally here!

For most, Fall is beloved for the cooler, crisper weather, gorgeous foliage, football, tailgating--and the seasonal fare that makes it all delicious.  Warm and cozy seasonal fare, to be exact.

Ready to share my Fall recipes on the set of Atlanta and Company

I provided a head start on Fall eats during my recent segment on Atlanta and Company, where I dished on spices and herbs that make for richly flavored, versatile and, yes, scrumptious, food and drinks to carry you tastefully through the season and beyond.

I featured some of my tried and true favorites, including:
Spicy (Turkey) Chili
Rosemary-Thyme Cornbread Madeleines; and
Hot Mulled Cider.

This menu will suit any weeknight, game day, weekend gathering, or celebration, so be prepared to keep it in constant rotation as the season continues to unfold.

Finally, in case you missed it, you can watch the full segment below for extra tips and fun!

Happy Eating!

{Tasting Summer}: 5 Top Summer Food Festivals

Summer, travel and food go together as few things do.  And when you’re talking taking in the myriad food festivals that abound during the Summer season, there never was a more perfect trifecta.  I can attest that there is rarely a more authentic way to take in a destination—whether you have one day, or one week, to spare—than through its local food culture. 

To get you going and plotting your next delicious foray, these top seasonal food festivals from around the country will leave you satiated in more ways than one. 

The Atlanta Food &Wine Festival – when you’re seeking down-home, yet sophisticated, tastes of the South in food and drink, there’s no better place to be.  This perennial favorite brings together the best chefs and food purveyors from across the South for an unforgettable three-day indulgence that will remind you of all the right reasons that life below the Mason-Dixon line is grand. 

(May 31- June 3, 2018; atlfoodandwinefestival.com.)

Austin Ice Cream Festival – If you scream for ice cream, then imagine a one-day food festival dedicated to ice cream and more ice cream!  Test your ice cream eating skills with fun competitions, while feasting on confections from local creameries for the ultimate sweet indulgence. (June 23, 2018; austinicecreamfestival.com.)

Seattle Street Food Festival – Coffee isn’t the only thing Seattle does well.  Try a food festival boasting food trucks, pop-up picnics and more from local emerging chefs! (July 7-8, 2018; seattlestfoodfest.com.)

Taste of Chicago – Arriving on the heels of the 4^th of July, the Taste of Chicago offers one more delectable reason to celebrate.  Food lovers convene on this long-standing Midwest favorite, hosted lakefront in Grant Park, and adorned by a magical skyline, to indulge in the best of classic Chicago eats (deep-dish pizza, anyone?) along with nightly live entertainment to keep the good vibes flowing. (July 11-15, 2018; tasteofchicago.us.)

Maine Lobster Festival -- Imagine five days devoted to everything lobster! That's what's in store when you head to the annual Maine Lobster Festival. With fun and feasting in high gear, the acclaimed festival centers on celebrating local seafood.   

(August 1-5, 2018; mainelobsterfestival.com.)

Wherever your foodie adventures lead this Summer, you’re sure to find... 

Happy Eating!

{Taste of Atlanta}: Davio's Northern Italian Steakhouse

It's no secret that Atlanta has become quite the burgeoning foodie town.  While the gamut from quaint eateries, to top-tier restaurants, and more, dot the dining trail, it can sometimes feel like mission impossible to take it all in.  And then, if you're fortunate, you happen upon what could be considered a somewhat hidden gem.

Such was my lot on a recent balmy Spring evening, as I dined al fresco on the covered patio at Davio's, a northern Italian steakhouse nestled among the shops of Phipps Plaza.  The evening unfolded with chilled sips, passed hors d'oeuvres (perfectly fried oysters, anyone?), and a decadently satisfying multiple course dinner.

As we took our places at the beautifully dressed tables, I became wowed with course after course of the freshest, seasonal Italian fare.  From succulent filet, to moist and flaky halibut, it was some of the best surf and turf I've tasted.  And dessert?  Luscious panna cotta and trays of macarons and chocolate truffles, truly.  Have a peek at the menu below (apologies if it makes you hungry as you're reading.)

Davio's offers convenient, upscale dining at one of Atlanta's shopping hallmarks--and is a must-try for resident locals and visitors, alike. And if you're really fortunate, you may even receive a personal welcome from the lively owner, himself.

Put it on your dining bucket list--and thank me later.

Happy Eating!

{Fall on Display}: Tablescapes, Recipes & More!

To say that I was thrilled to return to Atlanta Plugged In on last week would be an understatement of grand proportions!  A morning of fun, topped off by sharing inspiration from my favorite season--Fall, couldn't have been any sweeter.

WATCH HERE NOW 

 

Bringing the look and feel of the season to the dining table via a Fall-themed tablescape was a highlight of my segment.  Inspired by select pieces from Pottery Barn, the table was styled in copper statement pieces, accented by lush, but rustic, linens, dinnerware, pumpkin touches and more.

And then there was the food.  Because once the table is set, all that remains is to...eat!  So in keeping with our Fall focus, I shared two of my favorite seasonal dishes that bring the tastes of the season alive.  Baked Apple Tarts and luscious, warm and cozy Butternut Squash Soup offer sweet and savory satisfaction that can be enjoyed all season long.

As the season continues to unfold, bring these tips and dishes to life in your home and kitchen and enjoy a personal taste of Fall--on display!

Happy Eating! 

Natural Goodness: Farmers Markets

Photo Credit: Gadling

Now that Spring has sprung, local farmers markets are once again opening their "doors" and spreading their tents far and wide to offer the best in fresh, locally-sourced, and seasonal eats.  

The glory of the local farmers market can't be emphasized enough when you consider just a few of the myriad benefits they bring to a community such as: boom for the local economy, the ability to buy direct from the farmer/producer, access to certified organic foods, and enjoyment of quality, in-season eats.  It presents the world of food in its most basic, yet satisfying, form.  

And these days, there's more and more of them to love.  From Manhattan to Los Angeles to Atlanta to Portland, and indeed country and worldwide, the local farmers market is increasingly becoming a community staple and a great way to take in the best of a local area. 

I'm always excited to dive into local markets and take advantage of all the goodness they offer up.  I encourage you to do the same, if you're not already, knowing that your support has far-reaching impact for the producers, as well as the communities, at-large.   

To help you get started, the Department of Agriculture has provided a farmers markets search tool to assist you in finding a market in your area, throughout the United States.  A great resource, alike, for home base and when your travels take you away from home.  If you're outside of the U.S., check the web and ask locals, to help in finding markets near you.

Now, all that's left to do is to get going!

Happy Eating!

{Taste Of Atlanta}: Blue Ridge Grill

Blue Ridge Grill

 As much as I love making things happen in my kitchen, I equally relish dining out--especially when it's good.  So when I received an invitation to attend a menu tasting at one of Atlanta's long-standing restaurants, Blue Ridge Grill, I had to accept.   Sister to the fabulous Bones and casually cool OK Cafe restaurants, the Blue Ridge Grill could be considered the hidden gem of the family for many.  After attending last week's tasting, however, it's apparent why it has remained a vibrant part of the Buckhead dining scene for so long.

The evening unfolded within the restaurant's cozy, interior porch and gave way to a decadently, scrumptious seven-course tasting menu featuring the cuisine of the restaurant's acclaimed new executive chef, Joe Brown.  Chef Brown's menu presented seasonal dishes, including Hot Smoked Salmon, Golden Lump Crab Salad, Pecan-Stuffed Chicken and Grilled Berkshire Pork Chop, which highlighted locally sourced ingredients, while also paying homage to long-standing signature dishes such as Corn Souffle (my favorite), Seared Diver Scallops and a Signature Cookies Platter. 

Hot Smoked Salmon

Seared Diver Scallops with Low Country Red Peas and Rice

Pecan-stuffed Springer Mountain Chicken

Assorted Cookies Platter

Beyond the mouth-watering cuisine, the restaurant boasts beautiful interiors that, in addition to the porch and dining room areas, includes a private dining room that is a perfect choice for intimate celebrations or special events.  

The tasting showcased Southern cuisine and hospitality at its finest and cemented why the Blue Ridge Grill continues to represent a delicious taste of Atlanta that's not to be missed!

Summer's Best: Peach Cobbler

It's amazing to realize that we're a stone's throw from the end of Summer.  I love the Fall season and can't deny that I'm eagerly anticipating a respite from the heat and humidity that overhangs this time of the year.  However, there are some things about Summer that I will absolutely miss long after the air-conditioned days and al fresco nights are no more.  And the season's bounty is one of them.  In my (humble) opinion, one of the absolute best things about Summer is the vibrant, seasonal food that makes its mark on our culinary landscapes.

Stone fruit fits squarely into that mix, and my undisputed favorites remain peaches, plums, and nectarines.  Whether grilled, roasted, fresh, or transformed into other-worldly ice cream, crumbles, tarts, cobblers, jams, pies, and more, they count as little jewels of which I rarely get enough.  And yesterday afternoon was another example of unabashed indulgence.

Perfectly crisp, yet ripe, fragrant peaches made their way from the market, into my kitchen, into my oven, and finally into my mouth and tummy, for one satisfyingly good peach cobbler.

I plan to relish every delicious moment of the remaining weeks of Summer and invite you to join me--starting with this scrumptious cobbler, of course.

Happy Eating!

Tell me: What are some of your favorite Summer things, foods, and experiences?  Leave a comment below to share!

Peach Cobbler
Ingredients:
6 large peaches, peeled and cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For the biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water

Method:
Cook peaches:

Preheat oven to 425 degrees F.  Toss peaches with sugar, lemon juice and cornstarch in a 2qt. non-reactive baking dish and bake in the middle of the oven for 10 minutes.

Making topping while peaches bake:

Stir together flour, sugar, baking powder and salt.  Blend in butter with fingertips or a pastry blender until mixture resembles course meal.  Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in the middle of oven until topping is golden, about 25 minutes.  (Topping will spread as it bakes.)  Enjoy!
Recipe courtesy of Epicurious
  
  

Apple Tarts

Something about the Fall season has stirred up my desire for baking more recently.  I bought an adorable cake pan a couple of weeks ago and was feeling the urge to put it to use almost instantly.  Apple season is in full bloom, so I was seeking inspiration for a cake recipe that would deliciously showcase the fruit.  But, a curious thing happened, and my cake dreams were eclipsed by perfect, little apple tarts. 

Starting with one of my favorite short-cut ingredients, puff pastry, I piled apples coated with the warm flavors of cinnamon and allspice, and brightened with orange zest and juice, on top with child-like anticipation of the goodness that was about to unfold.  A few extra touches later, the tarts were in the oven to bake to golden perfection.   A dusting of confectioner's sugar, along with a scoop of ice cream to finish, make these easy, yet elegant, tarts one of the best additions to your seasonal eating repertoire. 

Happy Eating!

Apple Tarts

Ingredients:
2 large, firm baking apples (Granny Smith is my preference), peeled, cored and sliced into wedges
1 sheet frozen puff pastry, thawed
Zest of an orange
2 teaspoons freshly squeezed orange juice
1/4 teaspoon cinammon
1/8 teaspoon allspice
Sugar, for sprinkling
1 tablespoon butter, cut into pieces
1 large egg
Flour (for surface)
Confectioner's sugar (for dusting)
Ice cream, optional

Method:
Preheat oven to 425 degrees F.  Line a baking sheet with parchment and set aside.

Toss apples, cinnamon, allspice, zest, juice and a bit of sugar to fully coat apples and set aside.  Roll out puff pastry on a lightly floured surface into a long rectangle.  Cut in half crosswise and then cut each half to make a total of four squares.  Transfer dough to the baking sheet and prick with a fork in several places.

Pile apples in the center of each square and dot fruit with butter.  Beat egg and 1 teaspoon water in a small bowl and brush pastry with egg wash.  Fold up the edges around the apples, leaving the center open.  Press along the folded edges to lightly seal.  Brush outside of pastry with egg wash and sprinkle with more sugar.  Let chill in freezer 10 minutes.

Bake tarts until puff pastry is golden, 15-20 minutes.  Reduce oven temperature to 350 degrees and continue to bake until pastry is deep golden brown and apples are tender, 15-20 minutes.  Enjoy! (Note: Tarts can be baked up to 6 hours ahead. Store uncovered at room temperature.)

Recipe adapted from Bon Appetit



 

Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog.  And if I had to be away, I'm glad to share that it's been a "good" busy spell.  Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction.  Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here.   And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn.  And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry.  And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness.  Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness.  A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through.  It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds.  Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.)  Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside.  Lower oven temperature to 400 degrees F.    

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border.  Layer squash onto pastry and fold edges of pastry up to enclose the ingredients.  Brush the pastry with egg wash and sprinkle with flaked sea salt.  

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown.  Remove from oven, slice and enjoy! 

{Be Inspired!}: Spring Fling

Although today began on a rainy note, I'm counting on the old adage, "April showers bring May flowers", to prove truer than ever.  I'm anticipating the growth, life, renewal, beauty and full on 'bloom' that Spring represents, as new beginnings and a healthy dose of inspiration beckon me to embrace the gift of life like never before. 

I'm having a fling with Spring--and sharing some of my favorite seasonal inspirations ala my favorite go-to to help you do the same.  As you might have guessed, my girly girl sentiments shine through. :)

I'd like to know how you're embracing the season and staying inspired.  Share with me and let's inspire one another!

Here's to...Happy Inspired Living!

All the Holiday Feels!

Welcoming the holiday season can be a bit daunting for some.  With all the hustle and bustle that surrounds this time of the year, the temptation to succumb to angst over everything from seasonal food, to decor, to entertaining, and more, can come rushing in.  And that's where heavy doses of fresh inspiration come to the rescue.

I keep the holiday feels and inspiration at an all time high with my 'The Holidays'  board on Pinterest and invite you to take it in as you plan and prepare to enjoy this season and all the holidays we enjoy throughout the year.

Happy Holidays!

Image Sources: 1, 2

Link Love: Fall Comfort {Recipes, Getaways, Decor + More}

Photo Credit: Gourmet.com

I happen to love the time of year that is Fall.  With the crisp, cooler temperatures, beautiful foliage, heartier cuisine, high-intensity sports action (aka football), and more, what's not to love?!  And with all the reflections of the Fall season in the air--and on the web--currently, I want to share a few of my favorite Fall comforts.

From scrumptious recipes, to travel getaways, to seasonal decor, and delicious reads, Fall is to be celebrated and relished! 

So here's to the season...and to Happy Eating!

Warm and cozy has never tasted better than Short Ribs Braised in Red Wine (Epicurious.com)

Want a great weekend (or longer) getaway that will surround you with the beauty of Fall, opulence and more?  Then consider a trip to America's largest home, the Biltmore Estate. (Biltmore.com)

Bring elements of Fall into your living space with beautiful centerpieces and entertaining essentials (potterybarn.com)

Curl up with a good (cook)book or two and turn up the heat in your kitchen! (foodrepublic.com)

Zucchini Muffins

 

Summer squash and zucchini have made their way back to center stage in my kitchen of late, showing up to the table in mostly savory preparations, as I endeavor to enjoy more of the season’s bounty.  But my fondness for the scrumptious zucchini muffins and zucchini bread I enjoy on occasion turned my affections in that direction recently—and moist, delicious zucchini muffins finally came to life in my kitchen.

It was the perfect way to indulge a weekend morning.  Grating the fresh zucchini, bringing the ingredients together with a few flicks of the wrist, filing the muffin tins, baking them off in the hot oven, reminding myself to be patient while they cooled, and finally—finally—enjoying the fruit of my labor.  Simple pleasures that never get old in my world.

So if you don’t have a garden with zucchini sprouting up (I don’t), grab a few the next time you’re at the market and bake a batch or two.  Bonus: zucchini are in season and cooking and baking with the freshest, seasonal ingredients always yield the best (read: tastiest) results.  Not to mention that they’re more economical in-season, too. 

 

They’re perfect as a quick breakfast, a snack, for dessert, or any way you want to enjoy them.  Vegetables never tasted so good :), or yielded more…

Happy Eating!

Zucchini Muffins

Ingredients:

2  large eggs, room temperature

1 1/3 cup sugar

2 teaspoons vanilla extract

3 cups grated zucchini

1 cup vegetable oil

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

Method:

Preheat the oven to 350 degrees F.

In a large bowl, beat the eggs.  Mix in the sugar and vanilla extract. Stir in the grated zucchini and the oil. In a separate bowl, mix together the flour, baking soda, baking powder, spices and salt.

Stir the dry ingredients into the zucchini mixture (be careful not to overmix!)

Prep your muffin pan with paper muffin cups or grease generously.  Use a spoon, ice cream scooper or small measuring cup to fill the cups up completely.

Bake until the muffins are golden brown or a tester comes out clean (about 20-30 minutes, depending on the oven). Remove from the oven and cool in the pan on a wire rack for about five minutes.  Remove from the muffins from the muffin pan and cool them another 20 minutes on the rack.  Eat and enjoy!

P.S. Muffins can be stored in the freezer for up to two months. 

Recipe adapted from Simply Recipes