Restaurant Eugene and Linton Hopkins, as well as a slew of Atlanta area restaurants, have come under fire from activists over their use of foie gras, a highly contentious liver dish. It’s really been a … Read more →
I’ve posted videos from TED before. Short for Technology Entrepreneurship and Design, TED.com is a a treasure trove of goodness with lots of amazing content covering an array of topics. Luckily for us, food culture … Read more →
H&F Bottle Shop, that long awaited and much delayed upscale liquor store from the gang at Holeman & Finch, appears ready to say hello world. According to the facebook feed of one of the owners, … Read more →
Attack of The Killer Tomato Festival for $500 please Mr. Kebert Xela … Answer: Jay Swift, Anne Quatrano, Hugh Acheson, Chris Hastings, Kevin Gillespie, Bruce Logue. Question: Who are just a few of the awesome … Read more →
The James Beard Awards are the United States’ version of the food Oscars. Today, the JB Foundation announced their semifinalists for this years awards. The neat thing about the awards is that have nationwide categories … Read more →
Supper clubs aren’t new. Supper clubs in Atlanta aren’t new. What is new is all the mainstream attention being dolled out on these underground dining destinations. While the inertia behind every supper club can be … Read more →
I was apprehensive to say the least. High-brow, underground supper clubs strike a strange cord with me. On the one hand, it’s kind of cool to hit up a private event that requires a trip … Read more →
This has the potential to break my heart. I, along with every other foodie in ATL, love Holeman & Finch, that über cool English pub in Peachtree Hills. Well, according to his own facebook status, … Read more →
Congratulations to Linton Hopkins of Atlanta’s Restaurant Eugene and Holeman & Finch! Food & Wine magazine has just named Linton one of America’s best new chefs. A handful of other Atlanta chefs have won the … Read more →
Emory University has this awesome “Sustainable Initiative” series. While the evening with Linton Hopkins has come and gone, there are still two lectures left. Tonight is one such night. These lectures give each chef an … Read more →