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Friday, May 23, 2008
NYC vs ATL
The Atlanta Journal-Constitution
I LOVED THE THAI JEWELS AT SPICE MARKET IN NEW YORK AND ATLANTA. DID YOU?
Photo: Becky Stein/Special to the AJC
In today’s Living Section, I take a look a the four restaurants from New York that are opening — two have already opened — in Atlanta: Craft and BLT Steak are still to come, but Spice Market and Maxim Prime are already up and running. Read the story here.
Have you been to these new spots? Have you eaten at them in NYC? What do you think? Do you agree or disagree with me?
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Atlanta-made goat cheese now in stores
The Atlanta Journal-Constitution
Mary Rigdon offers a sample of goat cheese produced on her Decimal Place Farm to Laura Perry at the East Atlanta Village Market. Photo by Elizabeth Lee/Staff.
Georgia is way down on the list of states linked to artisan cheese making. Vermont, yes. Wisconsin and California, too. But Georgia? Not so much.
That’s starting to change. For years, Sweet Grass Dairy near Thomasville was the only artisan cheese maker in the state. Now there are three.
The newest is Decimal Place Farm in Conley, in Clayton County not far from the airport. It’s run by Mary Rigdon, who’s dreamed of making goat cheese since she and her husband bought 18 acres at the back of an older subdivision 13 years ago. (The other cheese maker is Flat Creek Lodge, near Swainsboro.)
Rigdon got her state certification in mid-May, and the three types of cheeses she makes are slowly starting to appear in stores. She makes chevre, a creamy goat cheese that she likens to cream cheese. It’s mild, and good for spreading on a fruit-and-nut bread or crumbling over salads. It’s especially good with the arugula, baby beets and lettuces in farmers markets now.
The other two varieties are feta and tuma, a mozzarella-type cheese that can be sliced thinly and melted onto pizzas, or layered with tomatoes and basil for a quick salad.
For now, you can find Decimal Place Farm cheese at the Alon’s in Morningside, Rainbow Natural Foods in the Emory area, and at the East Atlanta Village Farmers Market, on Thursdays from 4 to 7 p.m. Available varieties differ, depending on where you buy. Rigdon usually has all three at the farmers’ market, and sells an 8-ounce container for $5.
Have you tried any of the Georgia artisan cheeses? I’m curious about Flat Creek Lodge’s cheese — I haven’t noticed it in stores in Atlanta, but it appears to be available by mail order. Anybody been there and tried it? Have a favorite recipe for cheese to share?
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How About Some Burgundy With That Big Mac?
The Atlanta Journal-Constitution
HOW ABOUT A POUILLY-FUISSE WITH THOSE FRIES?
Photo: Carlos Osorio/AP
Click Wine Group has done some interesting research. Founded by Australian wine maverick Peter Click, the group is offering — based on findings from the Institute of Food Technologists — wine pairings for Americans.
That may not sound so interesting, but these pairings are with fast food. “Although 75% of Americans are eating their dinners at home, nearly half those meals are fast food, delivery, or takeout from restaurant or grocery delis” states the press release that flew into my email box one morning.
They’ve paired some of their top-selling wines with selections from America’s “most popular restaurants.” Hmmmm …. let’s see; are the Aussies on to something?
Chipotle’s chicken burrito with the “rich and complex flavors of Root:1 Cabernet.” I can dig that.
With Boston Market’s Pastry Top Chicken Pot Pie? “The bright fruits of Flying Fish Riesling integrate perfectly with all the vegetables and chicken while the crisp acidity works in harmony with the pastry and gives a delicious lasting impression.”
Are these guys serious? It “works in harmony?” Even silly dining critics don’t use expressions like that…. and when we do it’s not to describe a chicken pot pie’s pastry.
Still, I kind of dig this idea. I’m not kidding. How about some funked up ribs from Maddy’s with a bottle of MD 20/20? That sounds pretty harmonious. (Roach Motel would be so proud.)
And how about a nice, crisp Reisling with a Chick-fil-A sandwich? I think the floral notes in the wine would be extremely harmonious with that pickle and chicken. Those cows never had it so good.
Okay, your turn: what would you pair with a Big Mac? What about a slaw dog from the Varsity? I’m suddenly craving a glass of Alvada Madeira with a Krispy Kreme doughnut…
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