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DEL.ICIO.USWhat’s on your menu for a concert at Chastain?
The Atlanta Journal-Constitution
A reader wrote into the Food & Drink section to ask for ideas for meals to take to successive concerts at Chastain. My mind began racing, thinking of all the yummy possibilities.
Unfortunately I haven’t gotten to Chastain yet this season (Check the Summer Music Guide), but I certainly have been doing a lot of take-and go-eating. When choosing menus to entertain away from home, I try to balance out things I can make ahead which are also easy to eat (i.e. no steak knives required.) When time is short, there’s no shame in supplementing with some high quality takeout items.
One easily transportable meal that is always a hit is a muffuletta sandwich, filled with Italian meats and a zesty olive relish. Make your own or pick one up at E. 48th Street Market in Dunwoody or at Parish near Inman Park.
Another “fan favorite” is a well seasoned, very thinly sliced marinated flank steak. It can be grilled and sliced before hand to eat as is, or sandwich the slices on a crisp baguette. Roast sweet onions to serve alongside the steak. A cornbread salad is also an unusual and refreshing unexpected side.
What do you like to make and take? What is the most unusual meal someone has ever turned up with at Chastain or other outdoor dining event?
For more ideas, check these out.
Easy picnic menus for the park
Permalink | Comments (6) | Post your comment | Categories: Home cooking
Comments
By FCM
July 3, 2008 12:58 PM | Link to this
I used to look forward to buying the paper on Thursday’s paper just for the food section…then it got thinner and not worth the 50 cents.
I found it online and was excited! However, I noticed that ‘From the menu of…’and “From the kitchen of…’ doesn’t update weekly….The Power on High is running the same stale Rich’s information for the umpteenth time (although I did note that she found timely and worth while—-so since I have come to regard her alter ego as a neat person to read I am willing to agree to disagree)…..The interesting information on the ‘new’ products seems to run about once a month.
Do you think that the Goddess, her (I can’t say ‘peers’ who would a Goddess’ peers be?)other lesser cloud dwellers, the editors or somebody could consider looking into ‘beefing up’ the food section and updating the ‘main course’?
We will not be at Chastian or other venues…to crowded…however Fried Chicken and fixins is never wrong at those venues.
I will be home grilling the steak I picked up on sale last night.
By concert goes
July 3, 2008 2:17 PM | Link to this
Plenty of wine
By Stan
July 3, 2008 3:50 PM | Link to this
FCM,
Look at the “Print Edition” of the online paper. The food section there updates more often than the living section does. It can be found at the top menu bar, hover over “home” then it is to the left halfway across.
I agree, the food section is failing and unfortunatly most of Evening Edge is blocked at work, along with Access Atlanta
By Natalie
July 7, 2008 2:54 PM | Link to this
This is what I did last time I was at a Chastain concert with my hubby, daughter and her fiance. Good cheeses, crackers and some cut up fruit. Variety of sandwiches from Schlotskys Deli. No chips….made a homemade greek salad and of course lots of WINE!!!
By FCM
July 7, 2008 10:00 PM | Link to this
Thanks Stan! Your right that version is more updated….I don’t guess it ever occurred to me that it would be that different.
By Brian O'Shea
July 8, 2008 4:58 PM | Link to this
FCM, Stan,
Your question about the posting of recipes got my attention.
The new recipes are normally posted on Wednesday or Thursday, but we don’t have “From the Menu” or “From the Kitchen” every week.
5:30 challenge and the Southern Restoration Recipe are almost always included each week.
Thanks to your question, I realized the 5:30 challenge was not posted to the Food and Drink page last Thursday as it should have been. It’s there now, and we’ll have a new one this week.
New and Now and Food Goddess should be updated every week unless there’s a special focus to the food section that requires more space for the cover story.
Thanks for being such close readers. It keeps us on our toes, but also helps us feel needed.
One place to see the newest recipes is the New recipes link on the Evening Edge recipe page.