Yesterday I was feeling a little under the weather. So I decided to come home and make a pot of soup with everything I had in my fridge and pantry. There is something about a bowl of soup that always makes you feel better. This Kale, Farro, Lemon & Chicken makes for an excellent hearty dinner.
This Saturday world-renowned Chef Marcus Samuelsson and owner of Red Rooster in Harlem will be at Macy’s at Lenox Square in Atlanta to share his favorite appetizer and snack recipes for the Big Game on Sunday.
I’ll be attending and you are invited too!
Marcus is a part of Macy’s Culinary Council, he and other top chefs will be at Macy’s in Atlanta, Boston, and New Orleans this weekend sharing their favorite ways to entertain.
If you live in Atlanta check out the details below about this weekend’s event. For information on other events in a city near you visit Macys.com.
This weekend I had the chance to visit Atlanta’s newest craft restaurant Seven Lamps, located right across from Lenox Mall. Since its opening last month I’ve heard a lot of great things and I couldn’t wait to try it. Seven Lamps invited me and a friend to dinner this weekend to experience their menu.
The restaurant is just what Buckhead needed. The whole concept behind the restaurant is to share. The space is filled with family style tables and a list of great small plates and appetizers. The intimate environment is perfect for a girls night out or a double date. The menu focuses on sharing and the portion sizes for small plates aren’t shy. The chef hand makes the pastas, sandwiches, and uses all fresh ingredients.
We started off by sharing four of their small plates while enjoying a few drinks.
For small plates and appetizers, we shared the smoked ruby beets, the savory kale crepes, amazing buttered lobster buns, and a appetizer sized pasta. The crepes were my favorite dish of the evening, I could really have just ordered those along with a glass of wine.
During dinner the chef served everyone in the restaurant Hammock Hollow Lettuces, a plate filled with breakfast radish, pickled onions, chives, and a honey vinaigrette.
I wasn’t feeling well that night so instead of ordering a cocktail I opted to try one of their housemade sodas. I got the tropical winter: a fruity drink with juniper, kiwi, pineapple, and agave nectar. Which was very delicious! My friend ordered a red derby cocktail which is made with burboun, blood orange, savannah bee honey, and tarragon. In addition to their cocktail menu, they also have a wine list.
By the time it came to order and entree we were stuffed, but we decided to try their wood roasted pork chop with topped with brussel sprouts. I’m not usually a pork eater but this was one of the best pork chops I’ve had in a while. The chop is seared to perfection and topped with pancetta and a dried fruit jus.
I’m definitely making a trip back to Seven Lamps in the near future try a few items on their dessert and lunch menu. The restaurant has a dessert cocktail called the Crunch Punch, an infused whiskey drink made with the new peanut butter crunch cereal that I am dying to try.
The next time you are in Atlanta, make sure to stop by Seven Lamps to experience their menu. Check out photos from my evening below.
Looking for other things to do in Atlanta, check out the rest of my Around Atlanta series.
I recently had the opportunity to sit down with Southern Living contributing editor, culinary expert and cookbook author Rebecca Lang to discuss her new cookbook “Around the Southern Table”.
She invited me to her book signing she hosted at Atlanta’s Cooks Warehouse a few weeks ago. I had a chance to review her cookbook and sample a few amazing dishes from the book. Her pecan tassies are amazing! When I get a break from my hectic life right now, I have several must try recipes from her book on my cooking to-do list.
As a girl born and raised in the south and true foodie, it was an extreme honor to interview Rebecca.
Take a look at our interview below.
1. What is one the tool that you couldn’t live without in your kitchen?
My dishwasher. It’s not so much a tool as it is a lifesaving appliance. When the dishwasher has gone down in the past, it’s been devastating. When we put our house on the market in Atlanta, we wrote my dishwasher out as one of the few things that was not included with the sale. I was determined to take it with me.
2. What is your biggest tip for those trying to balance work, life, and family?
You can’t do all things well. There are three facets to where the majority of my time and energy could go to: Family, work, and my social life. I can only do two of those well. My first priority is my children and husband, and my work comes second. Thank goodness I’m blessed with friends that understand they may not see me for weeks at a time as my social life trickles behind.
3. Your new cookbook “Around the Southern Table” just came out, can you tell me a little about it.
It’s a truly beautiful book that can go from the kitchen to the coffee table. It’s filled with 167 recipes and it sure to bring any Southerner closer to their roots.
4. What are your favorite recipes in the book?
That’s a bit like asking what your favorite child is. I spent so much time and effort on each one, it’s really difficult to narrow it down. My family all has favorites. My son adores the Peppermint Wedding Cookies, my daughter goes for the Beignets with Buttermilk, and my husband loves the Roasted Cornish Hens with Lemons and Creamy Grits.
5. What inspired you to go to culinary school? What advice would you give someone who is thinking about going to culinary school?
Nathalie Dupree told me that I needed to go to culinary school to get a real understanding of cooking. It was totally true. Now, there are so many different avenues to learn how to cook, I’d advise something considering school to make sure it’s the best route to where they want to go. School is a huge financial commitment.
6. What are your fondest food memories from your childhood?
They all involve food. Sitting on the back porch while the grownups shelled peas, playing outside in the yard while the ice cream machine churned away, sucking on sugar cane just cut a few hours after it was cut.
7. How do you manage to stay so fit when you are always in the kitchen?
It’s rare I have time to even sit down. With two young children, I’m constantly moving. I also exercise and try to remember to always eat in moderation.
8. What’s been the greatest joy of writing this cookbook? Biggest challenge?
The greatest joy was reconnecting with my past and bringing memories of old family recipes to life. The toughest challenge was finding the time to test recipes,grocery shop, write, edit and still be a good full-time mother. I practically have a degree in time management.
9. What is your go-to comfort food? What do you reach for when you have late night cravings?
I love a good cheeseburger and macaroni and cheese. I don’t have late night cravings. After supper, I never have the urge to eat until breakfast.
10. If you could cook with one of person in the world who would it be and why?
I would cook with my grandmother one more time. I miss her in the kitchen everyday.
11. What advice would you give to someone who is thinking about writing a cookbook?
Don’t give up. If you have a worthy concept and can truly write a recipe, you should go after it.
Last night I tried a new restaurant in Decatur (a suburb of Atlanta) called Seven Hens located near Emory University. Seven Hens is a quick service restaurant that specializes in gourmet schnitzel style international chicken cutlets seasoned in different spices and bread crumbs topped with toppings and sauces. They use all fresh ingredients and work with a lot of local partners to source products.
They have several different internationally inspired flavors that you can choose from like Indian, Italian, French, American, Chinese, Mexican. They also have an option called the World Traveler which allows you to customize your chicken anyway you want. Each flavor is unique because its seasoned with spices and toppings unique to that part of the world.You can get it as a sandwich, a wrap, a salad, and even grilled.
Once I arrived I was handed a pair of gloves and an apron and I was put to work immediately. The chef showed me how they make the chicken and talked to me about the different ways you can customize it to your liking.
I made the Indian and French style chicken; their two most popular flavors. I got them as a wrap. I brought along my mom as a guest and she got the Italian. The Indian is topped with a cucumber salad, a curry yogurt, lettuce, tomato, and onion. The Italian is made with Italian breadcrumbs, pesto, sun-dried tomato aioli, lettuce, tomato, and onion.
They were all really yummy and I can’t wait to come back with friends. The wrap was huge but it wasn’t too heavy. This place is great for college students looking to escape the campus fare and families that want an easy idea for dinner on a hot summer night.
So the next time you are in Atlanta and near Decatur stop into Seven Hens for a bite to eat.