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Wednesday, December 19, 2007
Is Southern wine an oxymoron?
The Atlanta Journal-Constitution
Southern wine? You must be kidding, right? Not at all, says Saving Southern Food guru John T. Edge in his latest installment in the series. It’s markedly improved in quality in recent years, he says. What’s your take? Had anything from the South that’s worth buying again?
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Never say diet. It’s a lifestyle
The Atlanta Journal-Constitution
Kraft has quietly changed the name of its South Beach Diet line of frozen entrees, cereal bars and other foods modeled on Arthur Agatston’s successful diet plan. It’s now South Beach Living.
Now, you can say that they’re making a corporate statement about eating healthfully being a way of life, not the temporary switch that “diet” suggests. Or you could infer that Kraft is concerned that having “diet” featured so prominently might discourage buyers. (South Beach was listed as the hottest new product of 2006 by Information Resources, a market research firm, with a projected $210 million in annual sales.)
Do you buy products labeled as diet food? Would changing the name to drop “diet” make you more likely to pick up South Beach chow?
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A New Look For Floataway
The Atlanta Journal-Constitution
At the end of the summer Floataway Cafe began a renovation that was projected to take only a week or so to complete. Finally last month the restaurant finished the major parts of the redo — the bar has expanded and a separate, private dining room has been added.
Tones of green apple, robin’s egg blue and tomato all accent the muted tones of the decor, designed by Patrick Coyne. The industrial look is still very much a part of the restaurant’s overall look, but now is softened.
And chef Drew Belline, who has worked for chef-owners Anne Quatrano and Clifford Harrison at many of their heralded properties, is alive and well at the helm in the kitchen as chef de cuisine. Belline has cooked for the two renowned chefs at five-star Bacchanalia, the city’s most critically acclaimed restaurant, and opened five-star Quinones at Bacchanalia.
The menu is fresh and inspiring, with seasonal offerings like country terrine of pate with pickled okra and whole grain mustard, as well as wood-grilled pork rack. It changes frequently. I’ve never had a bad meal at this quintessential Atlanta beauty, yet it rarely comes up in conversation when I hear folks talking about their favorite spots in town.
Have you been since the renovation? If so, what do you think?
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