POINTS NORTH ATLANTA | ISSUE 149 | OCTOBER 2012
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38 81 { DEPARTMENTS } 6 MY TURN 8 DUE NORTH 52 TRAVEL: CULINARY NEW YORK 81 CALENDAR 86 5 THINGS
{ ON THE COVER } P’cheen’s Sweet & Spicy Thai Chicken Wings Photo courtesy of Matt Jeffries Full recipe courtesy of Chef Alex Friedman on ptsnorth.com S P E C I A L A DV E R TI S I N G S E C TI O N S 60 | Food Lover’s Directory 62 | Southern Mountain Living 68 | 2012 Private Education 73 | Cancer Prevention & Awareness
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Points North | October 2012 | ptsnorth.com
16 THOMAS ARVID
36 FROM TANK TO TABLE
Over lunch and a bottle of wine, Atlanta artist Thomas Arvid discusses his first museum exhibition, now open at Marietta Cobb Museum of Art, and how the lifestyle surrounding sharing wine with others created a significant niche for his art.
In honor of all things food this month, we asked a few brewers to name their favorite meal and to pair it with one of their beers. Round up your neighbors for a friendly fall beer dinner and be on the lookout for these new brews to show up on a shelf near you.
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INSPIRING YOUR INNER CHEF
SENSATIONAL SOMMELIERS
As editors, we’re always meeting new people, discovering new things or exploring new places. And we would shred every bit of journalistic integrity if we didn’t admit that even these tasks often have to do with food. Call it passion or call it research — we, as any honest fork-wielding fans would tell you, love to eat! This month, we share 14 recipes guaranteed to make your mouth water and might even inspire your inner chef to come out and play.
Good grapes are essential for good wine, but what combined elements compose a good sommelier? We spoke to a few local favorites about their inspiration, recommendations and personal preferences in the world of wine.
36 TASTING NOTES Tag along as our resident wine enthusiast introduces 10 of his latest finds and then shares where to find them around town. All of them are new to Georgia and most have already received the nod of wine industry experts. Grab a glass and get ready, but we recommend waiting to fill it until you’re done reading.
CLOCKWISE FROM LEFT: PHOTOGRAPHY COURTESY OF CHRISTOPHER HORNADAY; WD-50, TRAVIS HUGGETT; ERIC BOWLES | BOWLES IMAGES
contents
MY
turn PRESIDENT / CEO
Witt Beckman PUBLISHER
Carl Danbury Jr.
EDITOR
Bre Humphries SENIOR EDITOR
Heather KW Brown PHOTO COURTESY OF ROBIN HARRISON
STOPPING TO
smell
CRE ATIVE DIRECTOR
Robin Harrison A S S I S TA N T C R E AT I V E D I R E C T O R
Shannah J. Smith EDITORIAL INTERNS
Taylor Knowles Kathrina St. Flavin Chelsea Stratso Ryan Phillips
THE BREAD
His name was Patrick.
Katie Kelly Bell
ADVERTISING
770-844-0969 sales@ptsnorth.com ADVERTISING DIRECTOR
Marita Kahler S E N I O R M E D I A C O N S U LTA N T
Karen Poulsen ACCOUNT EXECUTIVE
Tom Tolbert CIRCUL ATION MANAGE R
Tiffany Willard
All Points Interactive Media Corp. 568 Peachtree Parkway Cumming, Georgia 30041 770-844-0969 www.ptsnorth.com © 2012 Points North All Points Interactive Media Corp. All rights reserved. Points North is published monthly by All Points Interactive Media Corp. The opinions expressed by contributing writers are not necessarily those of the editor, the publisher or of Points North. No part of this magazine may be reproduced without prior consent of the publisher.
Heather KW Brown, Senior Editor
Subscription information: Points North offers a 12-month subscription for $12. Visit www.ptsnorth.com for details.
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Points North | October 2012 | ptsnorth.com
Pl e as
c yc l e T h i s M a zi n e
To send comments and/or suggestions on this or any other subject, e-mail us at: myturn@ptsnorth.com.
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Better known as the man that hired me for my first film job and then forgot — only after I’d flown from Los Angeles to North Carolina, crammed my car with as many belongings I could and driven across the country. Face to face with me again, he simply said, “Take the food orders.” Smitten as I was with working in Hollywood, I was unfazed that the only position I was qualified for, college degree or not, was ordering dinner for the talent and entire production crew. Maybe the reason I never lamented this role had to do with getting paid $15 an hour plus overtime and access to parts of the studio I normally didn’t. In hindsight, the job once considered meaningless actually taught me the most. The simple act of bringing food to people almost always made them happy. More than that, it was there that I smelled and tasted a piece of focaccia bread for the very first time. I couldn’t pronounce or spell it, but I’ll never forget that incredible smell coming from the aluminum bin stuffed as
CONTRIBUTING WRITERS
it was with bread. It was there too that I watched in mild amazement as co-workers sopped brightly colored sauces with what looked like an overused, floppy sponge. “Injera,” they said and waited for me to try it. Near or far, food takes us to places we might otherwise not venture. Sometimes it pushes us out of our comfort zone, like when I reported for boot camp at the Culinary Institute of America in New York’s Hudson Valley earlier this year (page 52); other times, it pulls us back into it, much like our annual Food & Wine issue this month, which is packed with recipes by local chefs and restaurants that have their own stories to share (page 22). Enjoy the food journey, and remember, like any good recipe, pleasure is often found in the tiniest details.
PHOTO COURTESY OF SMALL LUXURY HOTELS OF THE WORLD
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{ ENTER TO win } A STAY AT ONE OF THE MANY SMALL LUXURY HOTELS OF THE WORLD™ LOCATIONS UNCOVER THE HIDDEN TREASURES
that await you with Small Luxury Hotels of the World™. With an impressive tally of more than 520 hotels spanning 70 countries, Small Luxury Hotels of the World™ has established itself as the premier travel experience. With Small Luxury Hotels of the World™, the possibilities are endless: enjoy the ultimate luxury ski experience in Austria or sip on custom Malaysian tea sourced from the grounds of a Colonial plantation in the rolling hills of Pahang. Small Luxury Hotels of the World™ fulfills every preference — from portals to the future with avant-garde designed hotels to time vaults into centuries past on lavish palatial properties. Guests can choose to stay in vibrant bustling cities, serene country locales, or secluded private islands. The Club of Small Luxury Hotels of the World™ is free to join and provides access to special member-only offers and instant benefits for your initial stay. Rewards abound for members who take advantage of special offers. For more information, visit www.slh.com.
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Points North | October 2012 | ptsnorth.com
the PRIZE This month, one lucky Points North reader will receive the gift of extravagance. The winner and a guest will win threenight accommodations to any Small Luxury Hotels of the World™ property worldwide. This prize, valued at $1,050, is subject to availability and is valid for one year from publication. Blackout dates may apply. The winner of the prize is required to pay local taxes, hotel fees and any other incidentals. To enter to win, please visit slh.com/pointsnorth and become a club member. That’s it! A winner will be drawn directly from the list of PN readers who have become club members.
october 2012
CALLING ALL COOKIES! OUR CALL FOR RESTAURANT RECIPES WENT SO WELL that we’ve decided to get you, our readers, involved this time. Share your tried-and-true favorite cookie recipes with us and one just might grace the cover of our December issue. Don’t worry — we know better than to turn down any cookie, so send as many recipes as you like. Who knows? We might even try to make them ourselves. Senior Editor Heather Brown is the resident Cookie Monster so send your recipes directly to heather@ptsnorth.com no later than Wednesday, Oct. 31.
ptsnorth.com | October 2012 | Points North
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cultivate wines TAKE A BREAK FROM THE USUAL WINE ROUTINE and make a positive difference while you savor the flavor of Cultivate Wines, all while contributing to non-profits. Driven by their passion and enthusiasm to give back, Atlanta-natives Ali and Charles Banks teamed up with winemakers Andy Erickson and Nat Gunter to provide a great-tasting and affordable wine with a one-of-a-kind experience. With each bottle sold, Cultivate Wines donates 10 percent of its proceeds to non-profits that support education, health and safety, the community and the environment, hoping to create a fuller life for all. Enjoy the unique blend of their house Chilean chardonnay or try wines from around the world featured in the Dream Series, and then log on to vote for which non-profits you would like to see benefit from proceeds as a part of The Give, a $100,000 giveaway that takes place at the end of every quarter. To find retailers and restaurants that carry Cultivate Wines and to vote for your favorite non-profit, visit cultivatewines.com. — Chelsea Stratso
PHOTO COURTESY OF MICHELLE WARREN
CALLING ASPIRING CHEFS THE HYATT REGENCY ATLANTA is making culinary dreams come true. This city landmark is continuing its rich Atlanta legacy through a new family-friendly program featuring Saturday Farmers Market Tours. Participants will learn all the tips and tricks of choosing and cooking with farm-fresh ingredients. Every Saturday through Oct. 27, chefs in training will partake in a day-long event centered on healthy and fresh cooking. The day will begin with a shopping excursion to the Peachtree Road Farmers Market guided by Executive Chef Martin Pfefferkorn. After a crash course on choosing the healthiest in-season products, Pfefferkorn will instruct a cooking class fashioned to the class’ daily finds. The day’s activities will last from 8:30 a.m. to 2:30 p.m. The cost is $200 per person and a minimum of four people must sign up for the week’s activity. To secure a space, please call the hotel’s Sway Restaurant and ask for the restaurant manager at 404-577-1234. For more information visit atlantaregency.hyatt.com. — Kathrina St. Flavin PHOTO COURTESY OF HYATT REGENCY ATLANTA
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Points North | October 2012 | ptsnorth.com
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atlanta VISIT
INTRODUCING ATLANTA EATS!
PINK PLANNERS Get organized in honor of Breast Cancer Awareness! This month, 40 percent of the profits from any Pink Planner bought on the Web site timemine.com go to the Young Survival Coalition, an organization with programs dedicated to empowering young women diagnosed with breast cancer. These planners have savvy tools such as tear out pages, lists, inspiring quotes, reminder stickers and a 17-month calendar. For more information about the Young Survival Coalition, visit youngsurvival.org. — Chelsea Stratso
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Points North | October 2012 | ptsnorth.com
We can’t think of a better host for a TV show about food in Atlanta than Steak Shapiro. The widely recognized media personality and well-known foodie is doing just that. Launching this month is Atlanta Eats, the recipe of which includes one 30-minute television program blended with weekly on-air radio segments, then garnished with highly engaging video-driven web content and plated with a dollop of social media for good measure. Each week Atlanta Eats pops into different restaurants from high-end to hidden gems — inside the Perimeter and out — to sample signature dishes, interact with chefs, guests and local food legends. According to Atlanta Eats Chief Brisket Officer & Co-Founder Cody Hicks, “[Atlanta Eats] is an endeavor that supports and spotlights the amazing talent and monstrous dining scene we have in this market.” Hungry yet? Yeah, we are too. Stay tuned to CBS Atlanta 46 for your fix or visit atlantaeats.com.
A RELATIVE NEWCOMER to the esteemed Napa Valley, this boutique winery was founded to elevate cabernet sauvignon to its highest level of elegance, purity and strength, and partners Karl Lehmann and Jeff Mathy succeeded with their first-ever vintage in 2007. Lehmann, after an honorable four of years of service in the U.S. Navy during the Gulf War, attended and graduated from the prestigious University of California-Davis Viticulture and Enology program. Mathy exited a career as one of the youngest mountain climbers to climb the seven summits, including Mt. Everest twice, and joined forces with Lehmann in 2006 to open their winery. The two young entrepreneurs raised enough capital to harvest and produce 800 cases of the inaugural vintage of Vellum Cabernet Sauvignon. The winery also now produces Vellum White and Vellum Black. Mathy will join its local distributor and Points North for a tour of the Northside from Oct. 27-31. Join us for wine tastings or dinners during Mathy’s visit. Complete details are listed on the events page at ptsnorth.com and on our Facebook page, facebook.com/pointsnorthmagazine
THE
KING
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THE KING AND ... YOU Chef Nahm and her Nahm Thai Cuisine staff always treat their customers like royalty and they request your presence for their First Annual King & I Halloween Costume Party and Wine Dinner to be held Wednesday Oct. 31 and Thursday Nov. 1. Come dressed as your favorite monarch or royal subject from any country or kingdom, and enjoy a five-course meal fit for a king or queen. All five courses will be paired with a selection from Nahm Thai Cuisine’s Royal Wine Cellar. The festivities on both evenings will begin at 7 p.m., with dinner served at 7:30 p.m. Cost to attend is $59 per person, not including tax and gratuity. Prizes for the best costume will be awarded in each of the following categories: Best Royal Couple; Best King; Best Queen; and Most Curious Royal Subject. Space is limited for each evening and reservations are accepted on a first-come, first-served basis. Please call 678-762-1818 with your reservation request.
ROTTA’S MARK CAPORALE RETURNS Rotta Winery’s Mark Caporale will visit the Atlanta area again this fall, with a full schedule of events slated from Oct. 13-17. Join Caporale and Points North for one of these special winemaker’s dinners or wine cruise at Lake Lanier Islands Resort. Complete details of each appearance are listed on the events page at ptsnorth.com and on our Facebook page, facebook.com/pointsnorthmagazine ptsnorth.com | October 2012 | Points North
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SERVING FOR CHARITY Norman’s Landing has been serving great food to the Cumming community since 1995, and while you might already know that, you probably don’t know that the restaurant has also contributed more than $1,400,000 to local Forsyth County organizations, agencies and schools since then as well. This month, you can participate in their charitable actions by challenging your favorite partners in Ping Pong. Held at 7 p.m. on Tuesday, Oct. 23 and Wednesday, Oct. 24, the Ping Pong Tournament is $20 per person with all proceeds going to United Way Forsyth County. Singles are Tuesday and doubles are Wednesday. normanslanding.com
PHOTO COURTESY OF CUMMING GREEK FESTIVAL
OPA! Saints Raphael, Nicholas and Irene Greek Orthodox Church of Cumming will host its 2012 Greek Festival, Oct. 19-21 at 3074 Bethelview Road. The scent and sounds of authentic Greek food and music will fill the air on the 15-acre church property in South Forsyth County. Complementing the culinary offerings, period-costumed Hellenic dancers will perform and shops with art, jewelry, and other Aegean items will be available. Traditional village cuisine will be served including souvlaki, pastitsio, gyros and other authentic Greek treats like loukoumades and baklava! cumminggreekfestival.com.
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Points North | October 2012 | ptsnorth.com
An Afternoon with an
ARTIST LUNCH AND A BOTTLE OF WINE WITH ATLANTA’S THOMAS ARVID
{ WRITTEN BY CARL DANBURY }
PHOTOGRAPHY COURTESY OF THOMAS ARVID FINE ART, INC.
I
n 12 short years, exhibits of Thomas Arvid’s pieces have ascended from a long line of hungry pizza eaters during a trade show to fine art galleries and wineries throughout the United States. Recently, the self-taught and self-published artist confirmed his place as one of the most collected artists in America with his first museum exhibition, “Arvid: Reflecting the Good Life,” now open at the Marietta Cobb Museum of Art (MCMA). Arvid, who provides meaningful, visually captivating recollections of sharing wine with friends and the lifestyle associated with those special moments, reflected upon the exhibit and his career with Points North over lunch and a bottle of wine at his officecabin-retreat in Kennesaw. A Slice of Life on Canvas Arvid grew up in Dearborn, just outside of Detroit in the omnipresent shadows of Ford Motor Company, where art rarely appears except on an automotive engineer’s drafting table or a highway overpass. After moving to Atlanta, he met his future wife Vanessa, then a curator for the High Museum of Art, and was brazenly summoned to accompany her on a European sojourn from museum to museum, church to church and sculpture to sculpture. Traveling with sketchbook in tow, Arvid quickly discovered that the majority of Europeans not only supported artists and their individual crafts, but also reveled in their talents. When strangers peered over his shoulders and asked what he was up to while sketching,
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{ T H O M A S A RV I D }
the common thread was one of near disgust upon learning his talented drawings were those of avocation rather than profession. “It was as if they were saying, ‘God gave you this incredible talent and you only make a hobby of it?’” Vanessa related. “But, that was his first layer of intense validation.” Back in Atlanta, Arvid sought more of the same, painting outside of Café Tu Tu Tango, at festivals and in local parks. His first painting associated with wine was actually the result of a series of red paintings he was working on. It was purchased right off the easel. He and his staff have yet to locate that original for that exhibition, and the current owner may want to seek an appearance on “Antiques Roadshow” to inquire about its value.
Arvid was placed on a waiting list for the aforementioned art show in 2000 at the Georgia World Congress Center. Three weeks prior to the show, he received a call affirming his booth space. Vanessa, who was pregnant with their first child at the time, and Arvid worked into the wee hours of the morning preparing for the show. Arvid was provided a booth in an exhibit hall reserved for those hawking frames. As luck would have it, he wound up directly across from the Pizza Hut concession, one of the few food vendors at the show, and those seeking pizza were first treated to a slice of life on canvas. “Thomas said something a while back that resonated with me, and continues to,” Vanessa said. “He said, ‘it’s not that I paint a still life as much as [I paint] the landscape of people having wine with each other, a conversation or a moment over a glass of wine.’” It’s contemporary and valid, but also reflective, evoking a familiar feeling of actually experiencing that moment in the painting. “Generally, people will not buy a painting of Paris, unless they have been to Paris,” Arvid said. “It brings back all of those feelings they had when they see the painting.” So, beer guzzling football fans may not view some of his works as anything more than a painting of a wine bottle? “It’s not a still life; it’s alive. You can hear it. You can smell it. You can taste it and you want to reach into it,” he remarked. “Celebrating those special moments with friends, relaxing, having a glass of wine.” Those who have done so can easily relate to his works. “There is something about the imagery of an open bottle of wine that brings you down a level in terms of relaxation,” Arvid related. Pouring More into Each Piece As Arvid embarked on his career, he wondered why few other artists chose wine as their main focus. The more he researched the subject, the more he realized there was a void. The marriage of art and wine was not lost on Arvid at
the time and he is more acutely aware of it today. “Wine, the consumption of it and the natural state of being able to put it into composition form, and for that form to be recognized — that it truly is a sense of art and the feelings that it brings to you — has just been overlooked for how many years?” he asked. “It almost goes back to the overwhelming thought of why me? How could the subject of wine be left to me to explore so deeply? Wine has been around forever, and so has art. Why was it never explored until I came along? It’s art that doesn’t have to be explained,” he continued. “I admire winemakers for their discipline and ability to deal with things that are out of their control, where I feel like I have everything under control and my environment is stable.” As time passed, personal reflection upon his works did convey a direct connection to those who produce what he paints. “I am always learning. Just like a winemaker himself, you only have so many harvests to hone your skill, so you really have to apply yourself to the best of your ability to get that done during the time that we have. I never want to sell myself short on any piece,” Arvid offered. “I like to look at my art and myself as an artist and really try to take every element I have at my disposal to the next level. If I can think that I can do it a little bit better, that’s what I try to push for. As I do a piece, I feel like the piece I am working on now is better than the last one, better than one I did five years ago,” he said. Arvid said he has become more detail oriented, more focused and more meticulous about his pieces of artwork. “When I think of others’ artwork, I think they get looser and faster, and produce more artwork. I produce less as time has gone on because I am pouring more and more into each piece,” he said.
A Complete Composition Prior to the exhibition opening at MCMA, Arvid and his staff were able to secure 45 pieces from private collections representing each medium in his body of work, including oil paintings, mixed media, sculptures, drawings, watercolors and giclees. There has never been a single instance during his
career where so much of his work has been in the same place at the same time. Maggie Geraghty, sales and marketing manager for Thomas Arvid Fine Art Inc., and Vanessa conceived the idea to feature Arvid’s works as a career retrospective. “They came up with the idea of dividing the rooms of the show into sec-
Open for lunch and dinner: Monday - Saturday Live Music: Wed., Fri. and Sat. nights Our first-ever 5-course winemaker’s dinner, Tuesday Oct. 16 at 6:30 p.m., with Mark Caporale of Historic Rotta Winery. Reservations: 770-772-6456 www.rosamiaitalian.com
ptsnorth.com | October 2012 | Points North
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{ T H O M A S A RV I D } tions. One of the rooms will be all limited editions and the part they have played in my career. One room will have all originals and another room blending the lifestyle and the story of the genesis of where it all came from and the balance between working, family, wine, food and signs of the times,” Arvid said.
The exhibit provides a glimpse of more than just his artistic talents, but also the business side of how limited editions played an integral part in the success of his career. “In my compositions, I try to strike a balance and try not to make it about one thing. If you notice, things are interrupted.
It’s not about the bottle, the glass or the corkscrew, but one thing leads to the next, which makes the whole composition. But, every bit of it is meaningful so there’s not any wasted space,” Arvid stated. “I always have issues with the printing [reproduction of my work], because if you crop a piece you have taken away something from it and messed up the composition,” he said. “If you look at my career in that same way, it’s about the balance. There is the working part of it, the wine part of it and the family part of it. If you take out one of those elements, you will have ruined the whole composition.” MCMA occupies a renovated Classical Revival building that once was the Cobb County United States Post Office. The museum officially took over the space in 1990 and continues to acquire works for its permanent collections. The museum features ambitious special exhibits throughout the year. The Arvid exhibition will not only raise awareness for the museum, but also charitable funds through sponsorships, donations and special VIP functions now through Dec. 15. Points North will host a special gallery night with Arvid at MCMA, Sat. Nov 3. For more details about the fundraising event, please visit ptsnorth.com or facebook.com/pointsnorthmagazine. PN
For More Information: Marietta Cobb Art Museum 30 Atlanta Street Marietta 30060 770-528-1444 mariettacobbartmuseum.org
Thomas Arvid
thomasarvid.com
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Points North | October 2012 | ptsnorth.com
MEDICAL CARE FOR “TODAY’S TOTAL WOMAN�
W
Helping you optimize your health and become your very best!
Lynley S. Durrett, M.D.
Obiamaka Mora, M.D.
We have great news at the practice of McDaniel & Durrett, P.C. Dr. Lynley S. Durrett is pleased to announce the addition of Obiamaka Mora, M.D. to our staff. Dr. Mora received her Medical Degree from Northeastern Ohio Medical University and completed her residency at Eastern Virginia Medical School. She has completed a two-year fellowship in Advanced Pelvic Surgery in Atlanta, Georgia.We look forward to the arrival of Dr. Mora and will begin scheduling patients for her in late October. The providers at McDaniel & Durrett strongly believe in providing quality medical care in a kind and compassionate environment. We try to encourage our patients to work hard on their overall health. We offer comprehensive Vitamin and Mineral Deficiency testing and Food Allergy testing. These tests can help identify deficiencies that may prevent possible health problems. To further manage your overall health, we can counsel you on a wide range of hormone replacement therapies, including Bio-identicals, for interested patients. Saliva testing is available for patients who suffer from fatigue, weight gain, mood swings, PMS, or menopausal symptoms. Therapy options include transdermal, topical, injectable, or hormone pellet insertion. In keeping with women’s health maintenance, we have in-office mammogram, bone density, and ultrasound screenings. The practice, located at the Piedmont Hospital Campus, provides comprehensive well-woman care, as well as performing state of the art surgical procedures. Many of the latest surgical techniques can be performed on an outpatient basis, such as Robotic Surgery, Laparoscopic Supracervical Hysterectomy (LSH), Total Laparoscopic Hysterectomy (TLH), Bladder Slings, (TVTO), and Endometrial
Ablation. These procedures have been great to help our patients who want to return to their busy lives with little down time. In-office urodynamics for bladder testing, as well as pelvic ultrasound, are available to help determine the best surgical options for you. As a fifth generation physician, Dr. Durrett understands the time constraints placed on today’s women. For this reason, she encourages all of our patients to optimize their health through proper nutrition, exercise, and regular maintenance health care, with both their primary care physician and gynecologist. COMPREHENSIVE WOMENS’HEALTH r 4UBUF PG UIF BSU 1FMWJD #MBEEFS 4VSHFSJFT r 4JOHMF *ODJTJPO -BQBSPTDPQJD 4VSHFSZ 4-*4
r .JOJNBMMZ *OWBTJWF )ZTUFSFDUPNZ r EB7JODJ 3PCPUJD 4VSHFSZ r "OOVBM FYBNT r .BNNPHSBNT TDSFFOJOHT r 0WBSJBO $BODFS 4DSFFOJOHT r #POF %FOTJUZ 5FTUJOH r 4BMJWB 5FTUJOH r /VUSJFOU %Fđ DJFODZ 4DSFFOJOHT r 0ċ DF 1SPDFEVSFT JODMVEJOH "CMBUJPO BOE &TTVSF r *ODPOUJOFODF 5FTUJOH 5SFBUNFOU r )PSNPOF 1FMMFU *OTFSUJPO r $POUSBDFQUJPO 4UFSJMJ[BUJPO 1SPDFEVSFT r #JP *EFOUJDBM )PSNPOF ă FSBQZ AESTHETIC SERVICES r #PUPY BOE 'JMMFST r -BTFS )BJS 3FEVDUJPO r -BTFS 3FEVDUJPO PG 4QJEFS BOE 'BDJBM 7FJOT r -BTFS 'BDJBMT r 7JUBNJOT BOE 4VQQMFNFOUT r $PTNFUJD 1SPEVDUT
Lynley S. Durrett, M.D. Obiamaka Mora, M.D. Julie Sayers, P.A.-C Jessica Killeen, WHNP-BC, ANP-BC
105 COLLIER ROAD SUITE 1080 ATLANTA, GA 30330
404-352-2850
www.mcdanielanddurrett.com
inspiring
YOUR INNER
CHEF AS
{
EDITORS, we are always meeting new people, discovering new things or exploring new places. And we would shred every bit of journalistic integrity if we didn’t admit that even these tasks often have to do with food. Call it passion or call it research — we, as any honest, fork-wielding fans would tell you, love to eat! We went in search of 12 new recipes sure to tempt your taste buds and inspire your inner chef. In typical Points North fashion, we found 14! Find even more recipes online at ptsnorth.com.
Heirloom Tomato Bruschetta
PHOTO COURTESY OF CHRIS HORNADAY PHOTOGRAPHY
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Points North | October 2012 | ptsnorth.com
White-Wheat Apple Walnut Bread PHOTO COURTESY OF CHRIS HORNADAY PHOTOGRAPHY
{Appetizer}
HEIRLOOM TOMATO BRUSCHETTA Serves 2
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1 each heirloom tomato, medium diced 2 tablespoons fresh mozzarella, small diced 1 loaf baguette Olive oil to taste 1 tablespoon fresh oregano leaves Pre-heat oven to 350 F. Slice baguette horizontally at slight angle. Brush each
1 1 1 1½ ¼ 1 2
{Bread} Chris and Anna Gatti, the husband and wife team behind Canvas Café and Bakery are very much concerned with where the foods we eat come from, and strive to connect their customers with source ingredients. This apple walnut bread is a perfect example, using organic white wheat milled in a Montana bakery, organic Washingtongrown granny smith apples and walnuts from a farm in North Carolina. 678-2132268, canvasfoods.com
WHITE-WHEAT APPLE WALNUT BREAD Makes 1 loaf 9 ounces fresh milled white wheat 3 eggs 1 ½ cups organic cane sugar or sucanat
cup vegetable oil teaspoon salt teaspoon baking soda teaspoons cinnamon teaspoon clove teaspoon pure vanilla extract medium baking apples, seeded and chopped small (approximately 2 cups)
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”
Chef Michael Bologna of Vingenzo’s in Woodstock, 770-924-9133, vingenzos.com
slice with olive oil and lightly toast. Top bread slices with tomatoes and mozzarella. Place on sheet pan and heat until the edges of the cheese start to melt. Remove, drizzle with olive oil and sprinkle with oregano leaves. Serve immediately.
Start with fresh milled white wheat (can be purchased from some markets or milled at home). All-purpose flour can be substituted if fresh milled is not available. Store-bought whole grain flour is not preferred.
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When assembled with simplicity in mind, your recipes can be as good as you can get with ones that have dozens of ingredients. This appetizer made from fresh local produce, our house made mozzarella, it’s just all about the food. Our partnership with Red Wheel Farm just a few miles north of here keeps us focused on the freshest ingredients possible. That is what keeps our guests returning time after time. They can taste the difference.
Mix flour and other dry ingredients together and set aside. In mixer with paddle attachment, mix sugar, eggs, oil and vanilla on medium speed until light. Turn speed to low and add dry ingredients and then apples, mixing until just incorporated. Grease and dust with flour a loaf or Bundt pan and pour in batter. Bake at 350 F for approximately 45 minutes or until a toothpick inserted in center comes out clean. ptsnorth.com | October 2012 | Points North
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{ RECIPES }
{
The Mystic French Toast is a perfect reflection of the owners’ memories.
1 ½ 1 1 6 ½
teaspoon light brown sugar teaspoon cinnamon teaspoon maple syrup teaspoon vanilla eggs cup whole milk
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French toast batter:
Mix the first four ingredients. Add eggs and milk to the mixture and mix on medium speed.
Mystic Stuffed French Toast
2 5 8 1
cups powdered sugar tablespoons of butter ounces cream cheese teaspoon vanilla
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Mix all ingredients together to form a filling for the toast. Should be thick in consistency.
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Cream Cheese Filling:
Spread cream cheese filling between the two slices of challah bread (sandwiched). Dip bread into French toast batter, then coat with corn flakes. Grill on flat top until corn flakes are crispy, about 2 minutes per side. Top with fresh strawberries and bananas.
{Burger}
PHOTO COURTESY OF ROBIN HARRISON
{Breakfast} Jay and Nicole McCann were inspired to create a menu that would reflect their childhood memories. Their favorite meal growing up was breakfast, Sunday brunch specifically, and it is this fond memory that is behind their breakfast/lunch restaurants around Atlanta — J. Christopher’s and Reveille Café in Acworth (a second location coming next month in East Cobb). The definition of reveille (pronounced “rev-uh-lee”) is a wake-up call. It could be the sounding of a bugle to awaken military personnel or simply any signal to wake. The Mystic French Toast is a perfect reflection of the owners’ memories and an absolute divine 24
Points North | October 2012 | ptsnorth.com
reason to rise and shine; the sweetness of the cream cheese-filled toast and the texture of crispy corn flakes is a pure delight. 770-635-1900, reveillecafe.com
MYSTIC STUFFED FRENCH TOAST
Chef Chris Hall of Local Three in Atlanta summed it up best when he said, “I always knew after I saw the movie ‘Coming to America’ that I would do a McDowell when I opened my own place ... what’s better than a Big Mac with artisan ingredients?” We couldn’t agree more! 404-968-2700, localthree.com
THE MCDOWELL
Serves 1
Serves 1
2 slices challah bread Cream cheese filling Crushed corn flakes 8 pieces sliced banana 8 pieces sliced strawberries
Two 4-ounce grass-fed beef patties 2 slices American cheese Shredded lettuce Diced onion 4 pickle slices Burger bun (no sesame seeds)
PHOTO COURTESY OF GREG MILLER
I always knew after I saw the movie ‘Coming to America’ “ that I would do a McDowell when I opened my own place ... what’s better than a Big Mac with artisan ingredients? ”
CHEF CHRIS HALL, Local Three Atlanta
½ 1 1 1 1 1 1 2 2 1 ½
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Special sauce:
Blend egg yolks with 1 cup of sugar in a mixing bowl until a pale yellow color and sugar has been incorporated. Add mascarpone and blend until stiff but creamy. In an electric mixer bowl, begin to whip egg whites on high speed. When eggs begin to look “frothy,” slowly add in sugar. Do not change speed or stop mixer. Whip to soft peaks. Fold egg white mixture into egg yolk mixture until completely blended. Set aside.
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The McDowell
Begin the construction of your tiramisu by dipping your cookies in espresso to soften and layer in a pan of your choice by laying the first layer of cookies. Pay attention to the direction you are laying them. (All cookies in first layer should be arranged in one direction, then the following layers should be opposite. Repeat process until done). Then apply a layer of egg mixture and top with shaved Belgian chocolate. Repeat process until finished. Place in refrigerator and let set for about 4 hours.
remoulade: cup mayonnaise tablespoon chopped fresh dill tablespoon chopped fresh parsley tablespoon chopped capers teaspoon Dijon mustard teaspoon honey tablespoons chopped red onion tablespoons chopped pickle teaspoon lemon juice (stir together well) admiration: Russian dressing
{Dessert} Tiramisu
Cibo e Beve’s Executive Chef Linda Harrell has a passion for all things Italian, and the way she prepares her Tiramisu is no exception. Using a classic Italian presentation complete with eggs, sugar and mascarpone, she uses Pavesini Cookies instead of ladyfingers for a more delicate dessert and the results are heavenly! 404250-8988, ciboatlanta.com
PHOTO COURTESY OF LAUREN RUBENSTEIN PHOTOGRAPHY
TIRAMISU Serve in a cute 7-ounce jar 6 2 4 1 4 2
eggs, separated cups granulated sugar ounces espresso package Pavesini cookies or Savoiardi ounces shaved Belgian chocolate pounds mascarpone cheese (Galbani, if you can find it)
ptsnorth.com | October 2012 | Points North
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{ F E AT U R E H E A D E R }
{ RECIPES }
{
Whether you try to make this dish at home or sample it at Pampas, we think you’ll love it.
¼ ¼ ¼ 3 1
cup of soy sauce cup of sake or dry white wine cup of mirin (Asian liqueur) tablespoons of chopped fresh ginger small yellow onion, diced
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Season sea bass with salt and pepper and set aside. Combine broth ingredients in a small saucepan and bring to a boil. Remove from heat and cool to room temperature. Pour cool broth over fish and marinate in refrigerator for 2 to 4 hours. Turn fish occasionally.
▼
Asian Broth:
Grill fish on both sides, approximately 3 to 4 minutes each side. Transfer fish to sauce pan with Asian broth to finish in oven, but don’t overcook. Serve over sautéed spinach and maitake mushrooms with sesame oil. Serve steamed sushi rice on side with diced green onions.
{Pork} Chef De Cuisine Derek Dollar of Milton’s Cuisine said, “Hands down, my favorite recipe on our menu. The apple brine tenderizes and sweetens while the espresso rub adds a whole other dimension. Paired with the hash, you have a complexity of flavors. This one will be on our menu for a while.” 770-817-0161, miltonscuisine.com
Asian-Style Grilled Chilean Sea Bass PHOTO COURTESY OF ROBIN HARRISON
{Fish} Luis Ramirez worked his way up the ladder in the Atlanta restaurant scene from dishwasher at CHOPS in 1995 to executive chef at Pampas in 2007. While the native of Tumbes, Peru, typically doesn’t like to share his recipes, he relented this time. Ramirez’s hometown is just 20 minutes from the Pacific Ocean and he has great experience preparing fish and shellfish dishes. Whether you try to make this dish at home or sample it at Pampas, we think you’ll love it. 678-339-0029, pampassteakhouse.com 26
Points North | October 2012 | ptsnorth.com
ASIAN-STYLE GRILLED CHILEAN SEA BASS Serves 4 Four 5-ounce fresh Chilean sea bass fillets ½ teaspoon of salt and fresh ground black pepper 4 bunches of fresh spinach 2 pieces of maitake mushrooms 2 pieces of green onions 1 tablespoon of sesame oil 1 cup of sushi rice
APPLE BRINED ESPRESSO RUBBED PORK LOIN Serves 2
Apple brine: 3 2 ¼ ⅛
cups apple juice cups water cup salt cup sugar
Pork: Two 8-ounce pork loins ¼ cup espresso rub (Sydney’s Spices) or your favorite rub
MD
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Points North | December 2011 | ptsnorth.com
PHOTO COURTESY OF DAN CARMODY FROM STUDIO 7 PHOTOGRAPHY
{ RECIPES }
{
my favorite recipe on our menu. The apple brine “Hands down, tenderizes and sweetens while the espresso rub adds a whole other dimension. Paired with the hash, you have a complexity of flavors. ”
CHEF DE CUISINE DEREK DOLLAR, MILTON’S CUISINE
1 1 ¼ ¼ 2
cup diced sweet potatoes, blanched cup diced parsnip, blanched cup diced yellow onion cup diced Andouille sausage cups prepared collard greens
▼
For the brine, place all the ingredients in a pot and bring them to a boil. Place it in refrigerator and allow to cool. Next, brine the pork loins for 8 hours. Remove them from the brine, pat dry and coat them with the espresso rub from Sydney’s Spices. Sear them on both sides in a skillet and then place them in a 350 F oven for about 12 minutes.
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Hash and Collards:
While the pork is cooking, sauté the sweet potatoes, parsnips, onions, and sausage together until they are incorporated, heated through and slightly caramelized. Heat the prepared collard greens and serve together.
{Poultry} Behind Baba’s authentic Mediterranean recipes and traditional preparation of Greek, Italian and Persian cuisine is Chef Alex Horvath, who grew up in then-Communist Czechoslovakia but came to the States in 1996 after amplifying his culinary talents in Germany, Spain and Greece. This Joojeh recipe came from owner Fredi Izadi — it’s not only one of Baba’s favorites, but ours too. 770-888-8100, babasgyros.com
CORNISH GAME HEN KABOBS Serves 4 Two 1-pound packages of frozen Rock Cornish game hens 3 organic tomatoes, sliced in half 1 cup of Basmati rice 1 teaspoon of ground saffron 1 teaspoon of assorted spices (oregano, basil, salt, pepper, etc.)
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Points North | October 2012 | ptsnorth.com
{ RECIPES }
Behind Baba’s authentic
{
Mediterranean recipes and traditional preparation of Greek, Italian and Persian cuisine is Chef Alex Horvath. ture gauge, by firmness of the meat to the touch or by color of the bone. If you wish to add visual appeal to the dish, brush the game hen pieces with egg shade food coloring.
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When the hens have 5 minutes or less to grill, skewer the tomatoes, which have been dusted in the assorted spices, and add them to the open flame for approximately 4 minutes. Serve the game hen and tomatoes over the cooked Basmati rice and garnish with ground saffron.
▼
Cornish Game Hen Kabobs
This light, flavorful dish takes a full 20 to 25 minutes to prepare and serve. (Be patient when marinating and grilling the hens). If you want this dish for lunch at Baba’s, Horvath advises you to call ahead.
{Salad} While trained chef and owner Nick Chompoonich innovatively created many dishes on the Thai and Japanese menu at Fuji Hana Thai Peppers in Kennesaw, this Green Papaya Salad is an authentic recipe based on traditional Thailand street salads and is a true treat. 770-419-9500, fujihanathaipeppers.com
Marinade:
▼
PHOTO COURTESY OF ROBIN HARRISON
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Slowly defrost the skinny and bony game hens with no fat in the refrigerator. Do not soak them in water or defrost them in the microwave. Once thawed, remove the skin from the hens and cut in half. Rinse with vinegar or lemon juice. Points North | October 2012 | ptsnorth.com
▼
▼
White vinegar Lemon juice Low-fat plain yogurt 1 white or yellow onion Salt and pepper to taste
GREEN PAPAYA SALAD (SOM TUM) Serves 1
Combine yogurt (enough to coat all halves), lemon juice, onions and salt and pepper and place in a sealable freezer bag or container. Return to the refrigerator and marinate for a minimum of 48 hours. Once marinated, remove hens and pierce with a half-inch wide steel sword or skewer. Cook over an open, non-charcoal flame (such as a gas grill) at 500 F. Optimal height is approximately 9 to 10 inches above the flame. Flip every 4 minutes or so. Check doneness with a tempera-
1 ¼ ¾ ¼ 1 4 2
mortar and pestle and one spoon cup peeled carrot shreds cup peeled unripe papaya shreds fresh lime tablespoon roasted unsalted peanuts each cherry tomato, sliced in half each garlic cloves
Dressing: Yields 6 ounces 1 tablespoon raw sugar or 2 ounces simple syrup 2 ounces fish sauce 4 ounces fresh lime juice
ptsnorth.com | October 2012 | Points North
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{ RECIPES }
{
This Green Papaya Salad is an authentic recipe based on traditional Thailand street salads and is a true treat.
Reuben
Green Papaya Salad
▼
▼
PHOTOS COURTESY OF ROBIN HARRISON
32
Wash and peel the carrots and unripe papaya. Set aside ready for use. For the dressing, combine all the sugar, fish sauce and lime juice together in a cup or small bowl (you may not need to use all the dressing). Place the garlic cloves in the mortar and crush them with the pestle, then throw in the lime wedge and continue crushing until the lime looks nicely beat up. Remove the lime wedge. Add the peanuts and lightly crush them, then add the shredded carrots, papaya, and the tomatoes, then add 1 ounce of the dressing and lightly pound the salad in the mortar using the spoon to help rotate, or turn the salad as you go. You don’t need to use too much strength and you don’t want to crush the salad too much otherwise it will lose its crunch. You will do this for about 20 to 30 seconds. Now you are ready to plate and enjoy. Points North | October 2012 | ptsnorth.com
{Sandwich} The classic Carnegie Deli Corned Beef Reuben at Joey D’s Oak Room has been bringing guests back to the lively eatery for more than 20 years. Cooked daily and sliced to order, this overstuffed sandwich will have you thinking you’re in midtown Manhattan. 770-512-7063, joeydsoakroom.com
½ 1 1 2 ½ ½ 1 2 1
cup ketchup cup mayonnaise tablespoon horseradish teaspoons molasses teaspoon soy sauce teaspoon Worcestershire sauce tablespoon cider vinegar tablespoons sugar tablespoon plus 1 teaspoon dark brown sugar 1 tablespoon water
REUBEN Serves 1
{Soup}
Two slices of fresh baked Carnegie Deli seeded rye bread Thinly shaved Carnegie Deli corned beef piled high and with sauerkraut, housemade Russian dressing and Swiss cheese
As a child, Chef Art Smith of Southern Art helped his mother roll out the dumplings for this recipe. Named after his mom, Addie Mae Smith, this recipe is one he grew up eating and still always speaks to home. Anyone from the rural South was raised on chicken and dumplings and most of us would love to be able to make it so well.
Russian dressing: makes about 1 ¾ cups
▼ ▼
Meanwhile, increase the heat under the broth to high and cook until the liquid is reduced to 6 cups. (If you’re in a hurry, strain the broth, reserving the vegetables, and measure 6 cups of both, reserving the remaining broth and vegetables to the pot.) Skim off any fat from the surface of the broth. Stir the chicken back into the pot. Season to taste with salt and pepper.
▼
ADDIE MAE’S CHICKEN DUMPLING SOUP
Using tongs, transfer the chicken to a platter (keep the broth and vegetables simmering) and cool it until it’s easy to handle. Discard the skin and bones and cut the meat into bite-size pieces.
To make the dumplings, place the flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough. Turn out onto a lightly floured surface and knead briefly. Roll out ¼-inch-wide strips. (If you wish, you can do what my mother does: make the dumpling strips while the chicken is simmering, and freeze the strips until ready to cook.)
▼
Simple ingredients include a nice chicken and the holy trinity (onion, carrots and celery). The key is a great broth and perfectly cooked dumplings. 404-946-9070, southernart.com
Slide the strips into the simmering soup, placing them next to each other without stacking or crowding. Cover tightly and reduce the heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle the dumplings with parsley. Serve from the pot, breaking the dumplings as needed.
Serves 6 One 3 to 3½ pound chicken, cut into 8 pieces 1 medium onion, chopped 2 celery ribs, chopped 2 carrots, sliced into rounds 2 quarts water Salt and freshly ground black pepper
Dumplings:
▼
1½ cups all-purpose flour Pinch of salt ½ cup plus 1 tablespoon water 1 tablespoon canola oil 2 tablespoons chopped fresh parsley, for garnish Place the chicken, onion, celery, and carrots in a 5-quart Dutch oven or covered casserole and add the water, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and cover tightly. Simmer, occasionally skimming the broth, until the chicken is tender, about 50 minutes.
Anyone from the rural
South was raised on chicken and dumplings and most of us would
love to be able to make it so well.
Addie Mae’s Chicken Dumpling Soup PHOTO COURTESY OF SARA HANNA PHOTOGRAPHY
ptsnorth.com | October 2012 | Points North
33
Theo’s Vegetarian Sandwich
PHOTO COURTESY OF SEDGWICK GROUP
{ RECIPES }
{Vegetarian}
THEO’S VEGETARIAN SANDWICH Serves 1
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1 focaccia square 1 Roma tomato, washed and sliced 2 large portobello mushrooms, sliced and sautéed 2 large pieces roasted red pepper (Roland Roasted Pepper) 2 slices of harvarti cheese, deli sliced Arugula, washed and dried, 4 leaves Pesto
34
seasonal fare When Atlanta-area temperatures dip below 50 degrees and the winds from the north freshen, Executive Chef John Soilis of Luciano’s Ristorante Italiano summons his experience from days spent at Pricci and Veni, Vidi, Vici to keep the foodies in John’s Creek and Duluth brimming with smiles. That’s not to say that Luciano’s chicken under the brick, lamb chops or Neapoletana classic pizzas couldn’t, but this dish is both hearty and heart warming. John’s Creek 678-242-1890; Duluth 770-255-1727, lucianositaly.com
Zuppa di Mare Serves 4
First cut a square of Theo’s Bakery caramelized onion and asiago focaccia. Slice it in half, then spread a thin layer of pesto on the bottom slice and then two slices of harvarti cheese. Next comes the roasted red pepper (make sure it’s pat dry), followed by the portobello mushroom. Finally the arugula and tomato. Put top slice on and cut in half on a diagonal. Points North | October 2012 | ptsnorth.com
2 pounds of Gulf shrimp (size: 16-20/pound) Olive oil 8 ounces of marinara or tomato sauce Tablespoon of minced garlic Fresh oregano or marjoram 1 tablespoon of red chili pepper flakes 4 ounces of white wine (Pinot Grigio preferred) 6 ounces of clam juice or chicken stock Salt and pepper to taste Crusty baguette or Italian bread Parmesan cheese
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The brainchild of owner Michele Sedgwick, this delish veggie sandwich beckoned us to the nearest Theo’s Brothers Bakery in Alpharetta (the second location of this Old World European bakery is at the Avenue West Cobb). 770-419-0345, sedgwickrestaurantgroup.com
6 ounces of salmon, grouper or sea bass (cut into 1.5-ounce squares) 4 large prawns 4 large scallops 1 pound of Prince Edward Island mussels 1 pound of Manila clams
In a large, deep skillet, sear scallops on high heat in olive oil and garlic for 3 minutes on each side. Add fish and prawns after searing scallops on one side and sear for 1 minute on each side. In the same skillet, add the clam juice or chicken stock, white wine, and marinara or tomato sauce. Stir and then add oregano or marjoram and the red chili pepper flakes. Add shrimp and shellfish and bring to a rolling boil for 3 to
culinary details, and the seemingly anachronistic tableside preparation of many classical dishes at Viande Rouge, which opened in April 2010. 770-623-4959, vrsteakhouse.com
little olive oil, in a thick-bottom braising pan. Remove the browned ribs and add the bacon. Cook to render all the fat. Add the vegetables and sauté to golden brown. Deglaze the pan with the wine and reduce slightly to remove alcohol. Add the tomatoes and beef stock and bring to a boil.
Boeuf Bourguignon
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4 beef short ribs, approximately 1 pound each 2 large carrots, roughly chopped 1 large onion, roughly chopped 3 ribs of celery, roughly chopped ½ pound bacon Sprigs of thyme and rosemary, as desired 1 bottle of good Burgundy wine (Pinot Noir) 1 large can of San Marzano tomatoes 4 cups good beef stock Season the ribs with salt and pepper. Brown them well on all sides, using a
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Serves 2 to 4
Add the desired amount of thyme and rosemary sprigs and adjust seasoning, keeping in mind that the liquid will reduce by half. Add the browned ribs to the liquid, cover and then cook at 350 F, turning often, for 4 to 6 hours (or desired tenderness). Remove the ribs to a serving platter, strain the remaining liquid through a fine strainer and reduce further, if needed, to your desired flavor and consistency. Pour the sauce over ribs and serve with mashed potatoes, egg noodles or rice. And finally, enjoy the love!
PHOTO COURTESY OF ROBIN HARRISON
4 minutes. Chef John relates that the broth should not be too thick. If it is, add more clam juice or chicken broth. Toast wedges of bread with butter, Parmesan and top with oregano. Serve in individual large bowls with bread wedges. Optional: Serve over capellini or angel hair pasta.
classical fare f
When Chef/partner Marc Sublette decided to open his latest sensation in John’s Creek, he returned to his roots after stints at Pricci, Pano & Pauls, Pampas and Trattoria One41. He harkened back to the days of enjoying his grandmother’s cooking while growing up in Huntington Beach, Calif. His grandmother, who was born in Provence and raised in Paris, would enjoy the restaurant’s somewhat Bohemian, edgy, oldschool digs, her grandson’s attention to
PHOTO COURTESY OF ROBIN HARRISON
Zuppa di Mare
Boeuf Bourguignon
ptsnorth.com | October 2012 | Points North
35
From Tank to
#
table #
CRAFT BREWERS PAIR THEIR FAVORITE BITES WITH BEER ( W R IT T EN BY HEAT HER K W B R OWN )
W
hat can I say? I live in a home where the beer fridge holds mostly craft beer and work in an industry
where I read about farm-to-table meals almost daily. Motivated to merge both of my worlds this month, I cracked a cold one and tracked down a couple of brewers new to Atlanta’s craft beer scene to see what dish they would pair with one of their own. Round up the neighbors. It’s time for a fall beer dinner.
[
Chicken Satay with Ichabod’s Peanut Sauce
]
Serves 4 to 6 Recipe and pairing by New Holland Brewing Company’s Fred Bueltmann, a modern day crusader better known as “The Beervangelist.” An avid home cook and an expert at pairing beers, he’s also an ardent advocate for quality food and craft beer’s place at the table. We like his philosophy and his recipe.
PEANUT SAUCE 1 cup chicken/pumpkin ale stock 3 ounces unsweetened coconut milk 1 ounce lime juice 1 ounce soy sauce 1 tablespoon fish sauce 1 tablespoon hot sauce 2 tablespoons chopped garlic 1 tablespoon chopped ginger 1 ½ cups creamy peanut butter ¼ cup chopped cilantro
CHICKEN SATAY Marinade: ¼ cup soy sauce 3 tablespoons vegetable oil 2 tablespoons fish sauce 2 teaspoons chopped minced ginger 2 teaspoons chopped fresh garlic 1 teaspoon ground coriander ½ teaspoon red pepper flakes 2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally. While traditionally grilled on skewers, you may grill without them. If you use wooden skewers, soak them in water for 20 minutes prior to grilling. Preheat grill or broiler, remove chicken from marinade and grill 2 to 3 minutes per side until browned and cooked through. Drizzle grilled chicken with peanut sauce and serve with additional sauce on the side. Serve with a cold Ichabod Pumpkin Ale from New Holland Brewing.
[
Salmon with Lemon, Capers and Rosemary
Serves 4 Paired with Golden Wing by Richard Grant, Head brewer for Finch’s craft beer line; recipe courtesy Giada De Laurentiis
Bring 1 cup of Ichabod Pumpkin Ale to a simmer. Add 1 tablespoon chicken bouillon, whisk and let simmer for 20 minutes. Remove from heat. Combine the coconut milk, lime juice, soy sauce, fish sauce, chopped garlic and ginger in the food processor. Add ¼ cup of the stock, the peanut butter and pulse. Add remaining stock until you reach the desired sauce consistency. Fold in cilantro, cover and refrigerate. Bring to room temperature to serve.
36
Points North | October 2012 | ptsnorth.com
Four 6-ounce salmon fillets ¼ cup extra-virgin olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 8 lemon slices (about 2 lemons) ¼ cup lemon juice (about 1 lemon) ½ cup Marsala wine (or white wine) 4 teaspoons capers 4 pieces of aluminum foil
]
[
Mole Poblano paired with Dark Cloud Munich Dunkel
]
As head brewer for Mother Earth Brewing, Josh Brewer was one of four handpicked gurus chosen in 2011 to create the ultimate beer and food pairing. He won the World Beer Festival Smackdown for pairing the Dark Cloud Munich Dunkel with a mole poblano estimated to have more than 40 ingredients. “My reasoning behind choosing this beer is the same concept as milk and spicy food: they don’t battle each other in any way — unlike pairing an IPA with spicy food, which I see time and time again,” Brewer related. “The dunkel has just enough flavor to taste after the mole, yet it cuts the heat enough so that your next bite is just as good as the first.” Pair with your favorite mole poblano recipe.
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
Fall Schedule:
Sunday, SEPTEMBER 30: 2-5 p.m. Sunday, OCTOBER 7: 2-5 p.m. Sunday OCTOBER 14: 2-5 p.m. Special Guest: Winemaker Mark Caporale of Rotta Winery in Paso Robles, California
Sunday, OCTOBER 21: 2-5 p.m. Sunday, OCTOBER 28: 2-5 p.m. Sunday, NOVEMBER 4: 2-5 p.m. $30 PER PERSON OR $50 PER COUPLE Includes wine and food selections from various wine regions across the US & abroad.
FOR RESERVATIONS CALL 7709458787 | www.lakelanierislands.com/events/food
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Points North | October 2012 | ptsnorth.com
S
S E N S AT I O NA L
OMMELIERS Insight into the Inspiration, Recommendations and Personal Preferences of Local Wine Experts
{
I N TE RVI E W S BY K ATI E K E L LY B E L L W R I TTE N BY RYAN PHI L L I PS
}
Good grapes are essential for good wine, but what combined elements compose a good sommelier? They take classes, taste lots of wine and call upon their vast experience to make recommendations for clients and friends. Of course, a good ear and a reďŹ ned palate are necessities as well! We spoke to a few local favorites about their inspiration, recommendations and personal preferences in the world of wine.
ptsnorth.com | October 2012 | Points North
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{ S E N S AT I O N A L S O M M E L I E R S }
There is no correlation “ between price and quality, there is a correlation between quantity and cost.
With wine, savor it and use all of your senses to enjoy it.” Aircraft. Yet though many years passed before her wine career came to fruition, Scott realized a desire to work with wine in a job right out of college. “I took a position at a friend’s restaurant in San Francisco and they asked me to help them put together a wine list,” she said. “I just really enjoyed the work, so much so that I began to think this kind of job could be very satisfying for me.” Since opening Taverna Fiorentina, Scott hopes to bring her fiery passion for fine wines to the tables of those who visit, all in hopes of inspiring others to share her fondness for the libation. In her opinion, the experience of drinking wine is key. “Drink what you like,” she said. “There is no correlation between price and quality, there is a correlation between quantity and cost. With wine, savor it and use all of your PHOTO COURTESY OF CHRISTOPHER HORNADAY senses to enjoy it.” Any wine expert worth their weight in grapes will also make sure to keep a fine selection in their own Co-Owner and Sommelier, home, and Scott is no exception. She prefers to keep Taverna Fiorentina, Smyrna-Vinings a bottle of tempranillo on hand, and also has a cellar with several California cabernet sauvignons. asmin Scott has a personality as strong as her Memories associated with wine are essential to love for wine. A tri-lingual mother of two teenthe overall experience, and Scott recalls one favorite agers, Scott handles the wine dealings of Taverna wine memory during her grandparents’ 50th wedding Fiorentina while an old friend and business partner anniversary in particular. from San Francisco, Paolo Tondo, handles the food. “We flew to Acapulco, and that was the first time From a young age, Scott was inspired by a great I tasted Dom Perignon,” she said. “We sipped it in the aunt who owned a wine and bread shop, and who old-fashioned glasses with the wide mouths. I felt so ultimately instilled a passion within her for the wine elegant!” industry. Raised in a family of professors, Scott has not For more information on Taverna Fiorentina, always been focused on wine; at one point in her life, call 770-272-9825 or visit tavernafiorentina.com. she even sold single-engine Bonanzas for Raytheon
Jasmin Scott
J
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ptsnorth.com | October 2012 | Points North
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{ S E N S AT I O N A L S O M M E L I E R S }
PHOTO COURTESY OF PERRINE’S WINE SHOP
Perrine Prieur Owner and Sommelier, Perrine’s Wine Shop, Atlanta
PHOTO COURTESY OF GEORGE DAVIS | GEO PHOTOGRAPHY
F
rom a very young age, Perrine Prieur was exposed to winemaking, so it’s no wonder that she ultimately opened her very own shop. With an extensive and nearly lifelong knowledge of wine, Prieur reminisced on her upbringing and the role that wine exposure played in her development as the sommelier she is today. “When I was 4 or 5 years old, we would help with harvest at my uncle’s vineyard,” she said. “When I was 8, my dad decided to plant some vineyards, too. I grew up around viticulture, in Burgundy, near Chablis. When I was 16, I decided to go to catering school. Part of the diploma required some wine school — very basic stuff — but I loved it.” Formal education proved key in Prieur’s future. She began working in London at Le Gavroche restaurant and later moved to Atlanta, where she served as sommelier at JOËL Brasserie restaurant for four years before opening Perrine’s Wine Shop. “I decided to open an approachable, more feminine wine store,” she said. “So many are masculine, PHOTO COURTESY OF GEORGE DAVIS | GEO PHOTOGRAPHY
“I decided to open
an approachable, more feminine wine store. So many are
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masculine, I wanted something light and fresh, not intimidating.
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PERRINE PRIEUR Owner and Sommelier / Perrine’s Wine Shop, Atlanta
I wanted something light and fresh, not intimidating. It’s a place you want to stay and that makes you feel comfortable.” With a vast knowledge of wine and wine culture, Prieur is able to offer many valuable tips. “Try to avoid buying wines you already know; open your mind and be willing to try wines compatible with what you like,” she recommended. “Decanting a red wine is always good, except for the older vintages, because the wines are so fragile too much air might ruin it. When you taste wine, hold it in your mouth and bring in some air at the same time. You will have a greater taste experience with the wine by letting flavors explode in your mouth,” she added. In her personal wine cellar, Prieur considers value incredibly important. “Because I drink wine every day, I keep a nice selection of wines under $20. I just can’t drink $50 wine every day,” she said. “Fresh, crisp whites with lots of acid and mineral notes are lovely, but I really drink everything. Of course, if I could drink Champagne every day, I would drink it every day.” For more information on Perrine’s Wine Shop, call 404-254-5077 or visit perrineswine.com. ptsnorth.com | October 2012 | Points North
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{ S E N S AT I O N A L S O M M E L I E R S }
Matt Bradford Sommelier, Canoe, Vinings
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PHOTO COURTESY OF KRISTEN ALEXANDER
att Bradford thanks on-the-job training for his knowledge and current position at Canoe, which has put him on the map of well-known local sommeliers. “I started with Tom Catherall [of Here to Serve restaurants], managing his restaurants in Atlanta, and then left to take a job specifically at Canoe,” Bradford said. “I looked around Atlanta for the restaurant that had the most to offer, specifically with wine and it was Canoe. I cozied up to the wine director in order to learn and absorb as much as I could. It’s all about exposure.” Throughout his life, Bradford has been fascinated by wine culture, thanks largely to his parents, who he cites as responsible for introducing him to the industry in which he would later make his living. “[My parents] weren’t huge wine drinkers, but we spent some years in England and traveling, so wine was just there. It was never a big production, it just made sense, and I carried that thinking through my college years. Wines just made more sense to me; I was always the one explaining wine to people even though I didn’t really know anything.” Bradford kept no secrets about his refined palate when asked what wine is on-hand in his home. “I’m very spoiled,” he admitted. “I have so many samples and wines from tasting groups; I’m working through those. But I do drink a lot of Chianti; it’s a great everyday red.” With his extensive background and knowledge, Bradford is a prime source to give tips and advice to wine drinkers of all tastes. “I have a feeling that people drink old wine. They open something and let it sit for a week in the fridge and go back and drink it. For most wines, you need to finish it on the third day,” he recommended, adding that, “Some devices can extend the wine’s life to four or five days.” At Canoe, Bradford hopes to spread his love and knowledge of fine wines to his customers in a way that keeps them coming back and trying new things. For more information on Canoe, call 770-432-2663 or visit canoeatl.com. PN
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Introducing 10 new-to-Georgia wines that have received reputable ac-
colades from industry experts and with which we have first-palate experience. Go ahead. Grab a glass, but we recommend waiting to fill it until you’re done reading. { WRITTEN BY CARL DANBURY }
Clos de L’Oratoire Des Papes Chateauneuf-du-Pape Blanc t was one of those moments when you knew you were tasting something unusual, yet very special. Francophiles source wines from all over the country, and the Chateauneuf-du-Pape appellation has produced some stunning red wines for centuries. Approximately 95 percent of the wines produced there are red wines, with familiar grape varieties like syrah and grenache at the center. White varieties are lesser known, with names like bourboulenc, clairette, picpoul and roussanne, and the best thing about Chateauneuf-du-Pape is that it is very rare when two blanc versions taste similar. Clos de l’Oratoire des Papes was acquired by Ogier in 2000, but its distinctive label, created in 1928, has remained unchanged. Winemaker Didier Couturier blended equal amounts of grenache blanc, clairette and roussanne with 10 percent bourbalenc for the 2010 vintage to create a golden, straw-colored wine with strong hints of pear, peach, vanilla and hazelnut on the nose. This complex wine has a creamy texture and a lingering finish that screams for spicy Thai food, mild and firm fish such as halibut, scamp or red snapper, and particularly hot, boiled crawfish. Clos de L’Oratoire Des Papes’ Rouge is no slouch either. A blend of grenache, cinsault, syrah and mourvèdre, it pairs beautifully with pasta tossed in vodka or rose sauces, and rich beef or game dishes. Lauded with a 92-point rating from Wine Spectator’s James Molesworth just a week before we went to press. SRP: $49
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Vellum Wine Craft Cabernet Sauvignon Napa Valley wine made in the Old World style with high acidity and well-integrated alcohol, oak and tannin. The organically grown grapes were hand harvested and sorted four times from a 2-acre vineyard near the Silverado Trail by winemaker Karl Lehmann, who served in the Navy during the Gulf War. Lehmann added 15 percent petite verdot and 8 percent merlot to this cabernet. Aromas of raw cocoa, forest floor and dark fruit lead to intense flavors of espresso, graphite and a finish of winter spices. Full and balanced in the mouth, this 2008 cabernet is velvety and boasts a very long warm finish. This wine was a genuine surprise for those of us with subdued palates that prefer fruit flavors on the back end. Perfectly paired with beef, lamb, barbeque and blackened seafood. Only 450 cases were produced. SRP: $65 Vellum White, 80 percent sauvignon blanc and 20 percent semillion, is a lush and tempting wine. Only 50 cases were produced of this gem. SRP: $42. Vellum Black, a blend of 85 percent petite verdot and 15 percent cabernet sauvignon will be shipped to Georgia soon.
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Joseph Burrier Saint Veran Reserve Chardonnay n the Mâconnais/Beaujolais region, in southern Burgundy, Saint Véran is a recent appellation (1971) that covers seven villages surrounding the Pouilly Fuissé appellation. This 2010, 100-percent reserve chardonnay comes from 40-year-old vines, primarily from the village of Chasselas and more particularly from a plot called ‘En Messie.’ This crisp wine provides a seductive and fruity expression, with a rich mouth that finishes harmoniously with a nice balance of citrus. Any Burgundy wine imported by Steve Pignatiello of P. Comms International is a solid choice, and this vintage is no different. Enjoy it with shellfish, grilled fish, eggs Benedict or Florentine for brunch, and with a variety of cheeses. SRP: $30
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Shatter Grenache he first collaborative effort from Dave Phiney of Orin Swift and Joel Gott comes from the small town of Maury in the Roussillon region of France, which is known for producing sweet wines. The winemakers believed that they could produce an innovative dry grenache, unlike anything produced in California. The 60-year-old grenache vines grow in nutrient-poor soil that retains heat well, which allows the slow-ripening fruit to reach full maturity through cool nights. Strong winds and hot days push the vines and cause shatter or coulure in the grape clusters, naturally thinning fruit from the vines and producing more concentrated flavors. The result is a wine with stunning aromas. Succulent dark fruit and ripe cherry are framed nicely by soft French oak. The wine has a powerful entry of fruit but softens in mid-palate with refined acid and great structure. Mature tannins round out a surprisingly long finish. The 2010 vintage is 15 percent alcohol and only 6,000 cases were produced. Many markets sold their allocation in one day. The wine pairs well with stews, braised meats, lamb and pork shank. SRP: $32
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Monte Guidi del Carmine Pecorino
o, you thought pecorino was a cheese? You’re right, but it is also an ancient Italian grape that has been reborn in the Abruzzo region. The Montressor family has access to vineyards in the hills surrounding Chieti, far from its home base in Verona, from which it sources this 100-percent pecorino. The straw-colored varietal is said to be the most ancient grape still being made into wine in Italy. A medium-bodied wine with balanced acidity, there is a noticeable aroma of banana, green apples and hazelnuts. It is an easy drinking wine at 13 percent alcohol and pairs well with cheeses, chicken, fish dishes and salads. SRP: $21
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Alloro Vineyards Chehalem Mountains Pinot Noir f you enjoy pinot noir from Oregon’s Willamette Valley then this is a wine you must add to your cellar. Only 1,250 cases of the 2010 vintage were produced and Georgia’s allotment likely will evaporate quickly due to its recent 92 rating by Wine Spectator. Aromas of pure cherries, strawberries and raspberries dominate with slight notes of rose petal, mint, cinnamon and clove. A full-bodied wine with structured acidity and silky tannins, this wine has a long finish with cherry, mixed spices and floral tones noticeable. SRP: $40 The 2010 Riservata from Alloro also is highly sought and was blended to build additional body, weight and texture, as well as to add even more complexity through the use of more new oak. Only 300 cases were produced. SRP: $50
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Rancho Sisquoc Winery Pinot Noir his winery has been producing solid wines in the Santa Maria Valley in Santa Barbara County, Calif. since 1972. The 2010 vintage is 100-percent pinot noir from the Flood Family Vineyards and was rated with 87 points by Wine Enthusiast. It opens with a hint of cola, strawberry and black cherry. It is juicy, yet firm with a very smooth, supple and long finish. This pinot was aged for 13 months in 35 percent new French oak and retains a smoky oak flavor that should pair nicely with grilled steaks. This wine is a nice selection for those who don’t turn up their noses at Central Coast wines and appreciate their affordability in comparison to other regions. SRP: $32
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TASTE-THEM-ALL, CAST-YOUR VOTE
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Join Points North, Jeff Mathy of Vellum Wine Craft and other special guests for a special tasting of these featured wines at Bistro VG (70 West Crossville Rd., Roswell), Tue. Oct 30 from 6 – 9 pm. The tasting will be in the bar area with wine samples and small bites for only $20 per person. Bistro VG also will provide tasting guests 10 percent off their dinner check if they choose to dine after the tasting. Please call 770-993-1156 for advance reservations, bistrovg.com.
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N Notes TASTING
FEATURED RETAILERS
Rotta Winery Primitivo
For your convenience, the following retailers have agreed to either stock their stores with some or all of the 10 featured wines or will fulfill your special wine orders.
ecently awarded a 93 “exceptional” rating and a Gold medal by the Beverage Testing Institute and its 2012 World Wine Championships, this wine is the Italian version of zinfandel from the Paso Robles, Calif., winemaker that has always done nice things with its zinfandels. The wine exhibits flavors of raspberry, chocolate and spice and the aroma of the French Oak barrel is noticeably present. It is very mild on the tongue with a long, memorable finish. It’s a full-bodied, yet soft varietal but boasts a tangy peppery finish. Recently released to Georgia, this should pair well with roasted lamb or prime rib beef. SRP: $27
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Beverage Depot 3355 Hwy. 9 North Milton 30004 770-740-1410 Hinton’s Wine Store 8455 Holcomb Bridge Road Alpharetta 30022 770-641-1900 Hinton’s Savvy Cellar 6690 Roswell Road Sandy Springs 30328 404-236-0480 Marietta Wine Market 18 Powder Springs St. SE Marietta 30064 770-919-1574 Pop’s Wine & Spirits 3121 Peachtree Parkway Suwanee 30024 770-886-2284 Sweetwater Package Store 3900 Peachtree Industrial Blvd. Duluth 30096 770-476-4480 Vino 100 131 South Main St. Suite G Alpharetta 30009 770-343-8010
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Columbia Crest H3 Les Cheveaux (red blend) he Horse Heaven Hills appellation in Washington has been getting a lot of positive press during the past five years or so, and Columbia Crest Winery got 90 points for the 2009 vintage of this particular wine. Les Chevaux, which is French for “the Horses,” is a special blend of 80 percent merlot, 13 percent cabernet sauvignon and 7 percent syrah, all of which flourish in this area. Aromas of fresh blueberries, anise and earth lead to firm and supple tannins on the palate. This blend presents incredible depth, with layered flavors of candied nuts, licorice and dark chocolate that lead to a mocha finish featuring ample, sweet tannins. Foods with complex flavors that match the complexity of red blends make for excellent pairings. Try it with well-seasoned beef or lamb, rich stews and strong cheeses such as bleu or Stilton. SRP: $20
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Yorkville Cellars Richard the Lion-Heart (red blend) here once were six species of grapes grown in Bordeaux, identified as the noble varieties, which yielded some of the region’s great red wines of the past. The six: cabernet sauvignon, merlot, cabernet franc, petit verdot, carmenère and malbec, were often produced into single varietals, or used to create exceptional red blends. One New World winery, Yorkville Cellars of Mendocino is the most awarded Californian winery using certified organic grapes and has been doing so since 1986. They claim to be the only U.S. winery that grows all six of the red noble grapes of Bordeaux. They bottle each varietal but reserve the best barrels of each for their blends, including Richard the Lion-Heart from their Rennie Organic Vineyard. Utilizing 100 percent estate grown fruit, a proprietors’ blend of 40 percent cabernet cauvignon, 40 percent merlot, 10 percent carmenere, 5 percent malbec, 3 percent cab franc and 2 percent petit verdot yielded a wine with incredible character and balance. The 2009 vintage spent 22 months in 100-percent French oak and is 13.5 percent alcohol. Try it with prime rib of beef or roast lamb, which are pairings fit for a king. Less than 400 cases were produced. SRP: $35
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a gastronome GOES
ROGUE EXPLORING NEW YORK’S CULINARY GEMS BACKWARD FROM TABLE TO FARM WITH A STINT IN THE KITCHEN FOR GOOD MEASURE { W RI T TEN BY HEATHER KW BROWN }
I showed up for breakfast
one morning at a former Jesuit seminary, wearing the same oversized black-and-white checked polyester pants, even bigger double-breasted white coat and nicely folded paper toque as the strangers standing in line next to me. It was only a matter of time before someone figured out that I was better suited to drop down and do 20 push-ups before I could properly dice an onion or julienne a carrot. Yet, for the moment, I looked every bit the part, bedecked in chef whites and holding court in a boot camp at the Culinary Institute of America (CIA) in Hyde Park. Part journalist, part mom with a penchant to improve my game in the kitchen, but mostly as someone who simply loves good food, I had come to New York to experience its incredible culinary scene. Prior to the peacefulness of the Hudson Valley, said to be one of the top new epicurean escapes, I started where any good gastronome would: New York City, considered with little debate, to be the food capital of the United States. For three days, a fellow foodie and I dove into dish after dish, one table at a time inside several of the city’s hottest restaurants. In the kitchens were a handful of the nation’s best chefs like Michael White, Wylie Dufresne and Marcus Samuelsson, and on the plates were masterfully crafted meals I have yet to forget.
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FINE FARE IN A FOOD HALL
The Plaza Hotel’s Food Hall
The single best feeling of careening around corners and skipping sidewalks in a New York taxi occurs at precisely the moment said taxi comes to a halt and a distinguished man in a tailored suit opens the door to say, “Welcome to The Plaza Hotel.” Perched beside Central Park, The Plaza is legendary in its sophistication and unrivaled refinement, and while fabled landmarks like The Oak Room and the timelessly classic grandeur of The Palm Court certainly have their places, The Plaza Food Hall has carved its own niche in this historic hitching post. Chef and restaurateur Todd English had a vision and the foresight to follow it, making the Food Hall the first of its kind when it opened in 2010. Designed as a European-inspired marketplace, the countless gourmet offerings here make for a slightly overwhelming and somewhat embarrassing desire to try one of everything. I resisted, though I’m not sure our waiter would agree, as he creatively rearranged our table to accommodate a plate of the chef’s selection of artisanal cheese and cured meats from the charcuterie station, specialty rolls from the sushi bar, handmade dumplings from the Asian noodle and dumpling bar, and a sizeable salad. We unabashedly ordered more wine and assessed what we had missed. In addition to the Pasta Bar, equipped as you might expect with all the accoutrements of a true Italian process, other alluring bites within sight included options from the burger bar and rotisserie, the brick oven pizza station, a fish and seafood grill, and freshly baked bread. All very tempting, if only hunger would strike again. theplaza.com
PHOTOS COURTESY OF THE PLAZA HOTEL
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{ C U L I N A RY N Y }
TALENT AMONG THE TIDES A short walk from The Plaza Hotel straight up Central Park South/W 59th Street is one of the best restaurants in the city. Italian for “tide,” Marea somewhat belies its name in that its seafood dishes and nautilus décor serve as muses for the menu rather than merely a definition for the restaurant. The culinary mastermind at this elegantly modern hotspot is Chef Michael White. Seated behind a circular table with Central Park peering through the window behind us, we settled into the deep seats for brunch. Highlights from the menu included signature dishes such as the polipo antipasti, a beautiful plate of grilled octopus, smoked potatoes, pickled red onion, chilies and tonnato, followed by the nearly famous fusilli. One of many house-made pastas, this dish of durum wheat pasta is graced with octopus braised in red wine and thickened by bone marrow. The pairing was so surprisingly perfect, and we were so full, we should have been content, but we indulged nonetheless with Nocciola Pralinato, a dessert of hazelnut, dark chocolate, lemon and mint. It was a well-made decision, much like reservations at Marea. LOCAL DISH: Chef Ted Lahey of Roswell’s Table & Main once worked under the tutelage of Chef White at Fiamma Osteria. marea-nyc.com
Marea
TRAILBLAZING BITES Ever since I first watched local boy Richard Blais use liquid nitrogen as an ingredient on “Top Chef,” I’ve been intrigued by the tightrope chefs can often walk as would-be chemists. Words like molecular gastronomy are commonplace now and though there will always be purists who won’t appreciate seeing a mini “everything” bagel on their plate only to discover it is ice cream, I was ready to be adventurous. And when a palate craves creativity like this, a table at WD-50, named after the science-centric chef and owner, Wylie Dufresne, is a must. The address for his trailblazing Lower East Side restaurant is 50 Clinton Street and here, in his cozy lab he calls a kitchen, Dufresne concocts strange variations of dishes that promise to defy what your senses expect. Once eyes meet plate, you’ll conjure questions of not only how it will taste compared to what you know, followed
Gansevoort Park Avenue
shortly thereafter with rampant curiosity of how in the world he did that. In pure pioneer fashion, Dufresne replaced his a la carte menu with two new tasting menus, and though only time will tell if it works, I have no doubt his imagination will be both edible and incredible. LOCAL DISH: WD-50’s Sous Chef Sam Henderson is from Marietta. wd-50.com
CHIC FROM CUISINE TO SCENE The Gansevoort Park Avenue is an über hip hotel
tucked into the recently designated neighborhood of NoMad (North of Madison Park). Dripping from the ceiling is a striking aubergine chandelier, a knowing nod to the sexy, almost club-like vibe buzzing through the three-story atrium. Just past the chic lobby is an entrance to Ristorante Asellina, the onsite Italian trattoria run by Executive Chef Marco Porceddu. Hailing from Sardinia, the Italian-born chef worked in his family’s restaurant as a child. At 28, while manning the kitchen at Francesco, Steve Wynn’s Vegas restaurant, Porceddu was recognized by the James Beard Foundation as one of the best hotel chefs in America. Now, as an established chef in a NY hotspot where the tables are packed with beautiful people and everything from the wine list to the food itself is attractive, Porceddu likes to come up with his own dishes, namely pasta dishes with a different noodle for each. For more flash after the food, head to the sleek and seductive, rooftop bar. LOCAL DISH: Check out the sister restaurant Cucina Asellina, right here in Atlanta. gansevoortpark.com
PHOTOGRAPHY COURTESY OF ERIN TOLAND; GANSEVOORT PARK AVENUE; PAUL BRISSMAN
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Red Rooster
FAVORING FOOD FROM THE SOUL Hands down one of my favorite meals in all of New York was in Harlem. Take the 2 or 3 train to 125th Street, walk up the subway steps and you can’t miss Red Rooster Harlem, named after the community’s legendary speakeasy. Born in Ethiopia, chef and owner Marcus Samuelsson was adopted shortly thereafter by a Swedish couple and spent much of his childhood in the kitchen. With ample education in European culinary circles, Samuelsson moved to NYC as an apprentice, and, at the age of 23, became the youngest chef to receive a three-star rating from The New York Times. Chomping at the bit to sink my teeth into what has been described as elevated, American comfort food with hints of his African and Swedish roots, I wasted no time. As any good Southerner would do, I ordered the corn bread with honey butter and tomato jam, and simply smiled across the table to my friend who was trying so hard to resist. Initially debating a few lighter dishes, I asked our waitress to name her favorite dish on the menu. She answered without missing a beat and swayed by her quick conviction, I did what I haven’t done in decades: ordered fried chicken. Better known as Fried Yard Bird here, dark meat chicken is served atop the best bed of mashed potatoes I’ve ever tasted. Or maybe it was the white mace gravy? Or the crust on the chicken? Almost six months later, I’m still wondering the same thing. redroosterharlem.com
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{ C U L I N A RY N Y }
Grand Hyatt New York’s Market
Culinary Institute of America
PIG TALES
A DATE WITH DUTCHESS COUNTY
Another noteworthy neighborhood gem is Maialino. Located in the Gramercy Park Hotel, this Roman trattoria looks every bit the part, from the tile floor and blue-checkered tablecloths to the convenient cheese, antipasti and salumi station. At the helm in the kitchen is Executive Chef Nick Anderer, and while you could order any of the classic pasta dishes, which he recreates well, anyone with a passion for porcine Maialino parts will want to make the most of the restaurant’s “little pig” namesake. Prior to the farm-to-table movement, the idea of using the whole hog from snout to tail might have landed on the butcher floor right along with the pieces once considered useless. Not so anymore. Anderer integrates as much of the animal as he can into the menu and onto the plate. LOCAL DISH: Prior to his return to Roswell as the owner of Table & Main, Ryan Pernice helped acclaimed restaurateur Danny Meyer of Union Square Hospitality Group open Maialino. maialinonyc.com
After 72 hours of noshing on brilliant bites by renowned chefs, I took the Metro north from Grand Central to Poughkeepsie in New York’s scenic Hudson Valley. In less than two hours, I was miles away from the hectic pace of city life and riding along sinuous rural routes of Dutchess County to Sprout Creek, a 200-acre working dairy farm whose Ouray cheese has been named by Wine Spectator as one of the top 100 cheeses in the world. The man behind the mold here is artisan cheese maker, Colin McGrath, a graduate of nearby CIA. Plenty of CIA grads have set up culinary camp in the area, including the chefs at Brasserie 292 and The Artist’s Palate. The time had come for me to do the same. Nervous and excited, I wandered aimlessly until I found the sign for Techniques of Healthy Cooking Boot Camp. Inside my CIA duffel bag were chef clothes, a coffee mug and a binder with assignments. Once dressed and caffeinated, I settled in for a lecture on healthy cooking concepts and the equipment and techniques needed for sautéing and stir-frying. Our instructor Chef Phil Crispo then split us into four teams and put us to work in the kitchen. Our team had to prepare sautéed veal with wild mushrooms and leeks, stirfried barley, sautéed Swiss chard and an apple strudel. Guess who got the strudel? Suddenly, I was in my own version of “Chopped.” People were zipping through the kitchen trying to find proper
A GRAND DREAM Picking a hotel in NYC is about as easy as deciding which restaurants are worth the wait. Guests at the illustrious Grand Hyatt New York, though, don’t
have to wait long to be wowed. Anchored at the crossroads of Manhattan beside Grand Central Station, Grand Hyatt New York welcomes patrons with two 3-D sculptures, “Awilda” and “Chloe,” by famed artist Jaume Plensa. Crafted from the same white macael marble used in ancient Roman columns, the sculptures are said to represent a dreamlike state — Plensa’s intention being to slow the world down long enough to enjoy the moment. The dream very well could be the completion of the hotel’s top-to-bottom, $130-million multi-phase renovation, resulting in 1,306 redesigned guestrooms and suites, multiple event and meeting spaces, and the Market, a convenient 24-hour, grab-and-go outlet for food when you simply don’t have time to slow down. grandnewyork.hyatt.com
PHOTOGRAPHY COURTESY OF GRAND HYATT, NY; ELLEN SILVERMAN; CULINARY INSTITUTE OF AMERICA | KEITH FARRIS
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ingredients and tools to pull their particular dish together in time for lunch. My apple strudel was mostly a success — minus a few thinly cut apples that might still be stuck to the parchment paper. After lunch, we went back to the classroom for a menu critique and review, followed by another lecture on the physiology of taste. With Day One officially behind me, I left the CIA campus more excited than when I arrived and with tons of tips I now use at home. Held on all three CIA campuses — Hyde Park, San Antonio, Texas and St. Helena, Calif. — the Food Enthusiast programs consist of multi-day boot camp classes during the week and one-day classes on the weekends, all of which are designed to empower people to change the way they cook, regardless of skill level. Though being a bona fide chef is not in the cards for me, I had an absolute blast at boot camp. I can still hear Chef Crispo saying, “Make the recipe your own. A recipe is a guideline and like a GPS, it tells you how to get there, but doesn’t tell you how to drive a car.” Yes, well, I’m fully aware that my navigational skills aren’t honed, which is why I’m often parked and eating fabulous food elsewhere. PN
George Davis PHOTOGRAPHY
“On Location” photographer specializing in: Family Pictures, Senior Portraits, Corporate, Nature, Events, Freelance, Maternity, Engagement.....
F O R M O R E I N F O R M AT I O N : For more information about CIA Culinary Boot Camp classes, or to enroll, visit www.ciachef.edu/enthusiasts or call 888-206-8425.
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SOCIAL EVENTS CALENDAR
{ OCT. — NOV. }
Nov. 8, 6:30-8:30 p.m. West Court of North Point Mall A celebration of 10 women who inspire us details on facebook.com/pointsnorthmagazine or ptsnorth.com
Oct. 11 through Nov. 12 Exclusive events and wine maker’s dinners and tastings with historic Rotta Winery’s Mark Caporale, Vellum Wine Craft’s Jeff Mathy and more.
DATE S & OCT. 2 OCT. 6 OCT. 7 OCT. 11 OCT. 13 OCT. 14 OCT. 15 OCT. 16 OCT. 21 OCT. 28 OCT. 3 0 OCT. 3 1 NOV. 1 NOV. 3 NOV. 4 NOV. 7 NOV. 3 0
FE ATUR E D VE NUE S: Firestone Wood-Fired Pizza & Grill, Woodstock Polo in the Pines, Atlanta Regional Polo Club, Atlanta Lake Lanier Islands Fall Wine Cruise Series, Buford Palomilla’s Cuban Grill, Johns Creek Marietta Wine Market, Marietta, & Vino 100, Alpharetta Lake Lanier Islands Fall Wine Cruise Series, Buford & Mia Ristorante Italiano, Cumming Century House Tavern, Woodstock RosaMia Ristorante Italiano, Johns Creek Lake Lanier Islands Fall Wine Cruise Series, Buford Lake Lanier Islands Fall Wine Cruise Series, Buford Bistro VG, Roswell; Taste Them & Cast Your Vote Nahm Thai Cuisine, Alpharetta Nahm Thai Cuisine, Alpharetta Thomas Arvid VIP Exhibit, Marietta Cobb Museum of Art Lake Lanier Islands Fall Wine Cruise Series, Buford Bistro VG, Roswell; Pinot Noir Tasting Chateau Elan Winery & Resort, Braselton; Guest Chef Series
details on facebook.com/pointsnorthmagazine or ptsnorth.com
Nov. 11, Noon-5 p.m. Peachtree Point Amphitheatre at Lake Lanier Islands Resort Veterans Day Celebration & Festival Performance by Ronnie Pittman and special guests details on facebook.com/veteransdayW2C or ptsnorth.com
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{
SPECIAL ADVERTISING SECTION
Finest Event Rentals, Services & Accessories
FOOD LOVER’S DIRECTORY
4708 S. Old Peachtree Road Building 100 Norcross, 678-525-6491 finesteventrentals.com Atlanta’s premier resource for event rentals, services, planning & accessories. Extensive showroom by appointment. Event coordination & beverage services offer convenience of a one-stop shop.
FireFly The Terraces 3070 Windward Plaza “Park Suite” Alpharetta 770-807-3100 fireflyrestaurant.net Our captivating dining room and intimate outdoor patio are the perfect place to experience our distinctive culinary spin on American fare. Visit us Thursday-Saturday for live entertainment.
Alpine Bakery & Italian Trattoria 12315 Crabapple Road Alpharetta 770-410-9883 alpinebakeryandtrattoria.com Unique and popular dining destination that combines our award-winning bakery with a stylish casual trattoria, serving Italian-inspired culinary creations. We accept reservations for guests with large parties.
Another Broken Egg 4075 Old Milton Parkway Alpharetta, 770-837-3440 anotherbrokenegg.com We serve fresh and nutritional food with more than 130 breakfast, brunch and lunch items. Try one of our signature omelets or famous Banana’s Foster waffle. Our casual dining area is perfect for business meetings, family gatherings, showers or birthdays! “Inspiring Eggs to Excellence” 60
Points North | Ocober 2012 | ptsnorth.com
Cinco cincorestaurants.com Enjoy great upscale Mexican cuisine in a casual, yet trendy environment. Kids eat free Monday-Thursday with live entertainment Friday and Saturday nights. Fresh food, friendly faces and fun times! 5206 McGinnis Ferry Rd. 5755 N. Vickery St. 1500 Peachtree Ind Blvd. 2851 Akers Mill Rd.
A chic and comfortable midtown-style eatery in the suburbs featuring fresh, made-to-order, modern American cuisine. It just doesn’t get any better. Now open in The Avenue Forsyth. 440 Peachtree Parkway 678-845-7997 four40kitchenandbar.com
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Good Measure Meals
RosaMia Ristorante Italiano
404-815-7695 goodmeasuremeals.com Healthy food is delicious and satisfying when it is prepared by Good Measure Meals. You can get that great body back and feel good, knowing 100 percent of our proceeds go to the nonprofit Open Hand.
Mia Ristorante Italiano 2300 Bethelview Rd., Suite 104 Cumming, 770-887-3000 miaitaliano.com People enjoy our relaxed atmosphere that reminds them of a trip to Italy. The Italian-born owners and chef share their authentic recipes that they grew up with. Open six days a week for lunch and dinner, with catering also available.
Ray’s at Killer Creek 1700 Mansell Road Alpharetta 770-649-0064 raysrestaurants.com
Located in Alpharetta, Ray’s at Killer Creek offers a variety of private dining spaces that can accommodate up to 70 guests. Enjoy inspiring menu creations by Executive Chef Tracey Bloom in a warm and inviting setting.
11730 Jones Bridge Road Johns Creek 770-772-6456 or 678-520-3336 rosamiaitalian.com Homemade pastas along with family recipes from the Adriatic and Fruili regions of Italy will bring back the best of times around the dinner table with family and friends! 2012 Readers Choice – ‘Best Italian.’
Talk of the Town Catering and Special Events 30 Woodstock St. Roswell 770-594-1567 talkofthetownatlanta.com Talk of the Town has been serving the North Fulton and surrounding areas for 17 years. We provide excellence in cuisine, service and event experience your guests deserve.
Ray’s in the City
Vino100
240 Peachtree St. NW Atlanta 404-524-9224 raysrestaurants.com Ray’s in the City is the quintessential Downtown Atlanta restaurant. Choose from an impressive private dining menu, including fresh sushi, seafood flown-in daily, prime steaks and an extensive wine list.
131 S. Main Street Alpharetta 770-343-8010 vino100alpharetta.com Vino100 is Alpharetta’s coolest little wine shop. Charity wine tastings with food and live music every Saturday 4:30-6:30 p.m. We make wine shopping fun.
Ray’s on the River
Windows Restaurant
6700 Powers Ferry Road Sandy Springs 770-955-1187 raysrestaurants.com Ray’s on the River has been a beloved Atlanta fine dining and event venue for nearly 30 years. The Event Lawn and Grand Pavilion, with views of the Chattahoochee River, are ideal for weddings, receptions and corporate events.
7000 Lanier Islands Parkway Buford 770-945-8787 lakelanierislands.com Located inside the Legacy Lodge of Lake Lanier Islands Resort lies Windows Restaurant. Experience a culinary delight featuring Chef Allen’s unique twist on Southern favorites! Join us for themed menus and other special events.
Norman’s Landing 365 Peachtree Pkwy., Cumming 770-886-0100 normanslanding.com
Norman’s Landing has been a fixture in Forsyth County for 17 years. Raising more than 1.5 million for the community. Serving fresh seafood, steaks and ribs. Join us Wednesday and Thursday for half-priced bottled wine. “Let us spoil you!”
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SPECIAL ADVERTISING SECTION
3OUTHERN -OUNTAIN ,IVING
PHOTO BY TOM COOPER
{ WRITTEN BY AUTHOR’S NAME }
Lake Winfield Scott near Suches, Ga.
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FALL #OLOR 2012 WRITTEN BY THE EDITORS OF POINTS NORTH MAGAZINE
!
BOUT THIS TIME EVERY YEAR, nature’s clock begins ticking
toward a spectacular event in the world of trees. It turns most of Atlanta’s deciduous trees (we are known as “The City of Trees”) into some outrageous reds, oranges and yellows. In the Southern mountains, fall color can last for a month or more depending on latitude and elevation. Ridge after ridge of luscious color continually changes from the early flaming reds of the sumacs, sour wood and maples and the brilliant yellows of the poplars to the rich russets, coppers and golds of the oaks and hickories that come later.
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3OUTHERN -OUNTAIN ,IVING
7HEN TO 'O
No one can accurately predict the timing and intensity of fall color anywhere, but history can provide some clues. In Western North Carolina (farther north and much of it at higher elevations than Atlanta) you can expect fall color to peak somewhere around the second or third week of October. However, at Clingman’s Dome, the highest peak of the Great Smoky Mountains National Park at 6,643 feet, it might occur the first and second week of the month. But as you come down the ladder for elevation and latitude, fall color peaks later. In the North Georgia Mountains, based on past events, you can usually count on the third or fourth week in October for peak fall color. However, for the top of our tallest peak, Brasstown Bald (4,784 feet), expect it a week earlier. A rule of thumb for some botanists is that fall color advances southward across our nation at approximately 12 miles per day. One thing is certain: There will be fall color in our mountains as there has been for probably 200 to 300 million years. Our mountains are some of the oldest in the world and once stood as high as 25,000 feet or more but have been worn down by the weathering process, likely losing less than an inch a year on the average.
7HERE TO 'O
If you plan on mountain leaf peeping and you will need overnight lodging, don’t wait until the week before peak color to make a reservation. Good lodging will be gone for certain on weekends, but occasionally you can find a night or two during midweek. Most chambers of commerce are knowledgeable about lodging capacity and can be helpful. The most popular areas, such as Brasstown Bald, the Great Smokies area and the famed Blue Ridge Parkway are often particularly congested, so consider lesser-known routes on busy weekends for a good leafpeeping experience. Try some of these routes known for their great fall color potential: NORTHWEST GEORGIA: Go to Rome and work your way northward to Cloudland Canyon State Park and then northward ending at Lookout Mountain on the southern edge of Chattanooga. The Chattanooga area itself usually has good color. If it’s a day trip, you can zip on home on I-75. If you stay overnight in the
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area, then head the next day to Dalton and wind east toward Chatsworth, then Fort Mountain State Park to end up in Ellijay. From Ellijay, you can cruise home on GA 515, which becomes I-575. NORTHEAST GEORGIA: Ellijay to Clayton on U.S. 76 is a great route as well. You go through the towns of Blue Ridge, Blairsville, Hiawassee and then into Rabun County, where you can stop to stroll the shops of Downtown Clayton. You will find Georgia’s tallest peaks along this route, and plenty of national forest land, plus side roads galore worth exploring. Scenic 197, which meanders northwest from Clarkesville and along the shores of Lake Burton, Lake Rabun and Lake Seed, offers not only fabulous colorful scenery, but also plenty of spots worth a pit stop along your way. Shop for fine and funky art at Burton Gallery and Emporium, pick up gifts for the home at Cottage Garden, find functional stoneware at Hickory Flat Pottery and Mark of the Potter, explore unique arts and crafts at Soque ArtWorks, grab a bite to eat at Batesville General Store Restaurant and rest your head at North 40 Lodge for an evening. If your preferred route to the mountains is up GA 400, you will find fall color around Dahlonega, Cleveland, Alpine Helen, and then on to Hiawassee and U.S. 76. A favorite route is across U.S. 76 to Clayton, then northward on U.S. 23-441 to Franklin, N.C., then westward on U.S. 64 to Hayesville and Murphy, N.C., continuing on to enjoy the Ocoee River and the scenic drive west. U.S. 64-74 can get you to I-75 and eventually to Chattanooga. From the east side of Atlanta, a good mountain route is I-85 then off on I-985 to U.S. 23 near Gainesville, which will take you on more four lane roads into Rabun County, loaded with great attractions like Tallulah Gorge State Park, Black Rock Mountain State Park and the famed Chattooga River. From Dillard, you can reach Highlands, N.C., via GA 246, or stay on U.S. 23 and go deep into Western N.C. Another route to consider is GA 60 from Dahlonega to U.S. 76 just east of Blue Ridge. Along this route, watch for the village known as Suches. You can go right or east on GA 180 to beautiful Lake Winfield Scott or nearby Vogel State Park. WESTERN NORTH C AROLINA: Highlands, Cashiers and Brevard, N.C., (along U.S. 64) can provide great viewing, but this area can be congested because it is so popular with Atlantans and folks from Florida. There’s an old saying up there that if you get behind a car of older folks from Florida, you might as well call it a day, because you can expect top speeds to reach 20 to 30 mph on the straight-aways – maybe 5 to 10 mph on scary curves or popular viewing spots along the route. If you wish to sample the Blue Ridge Parkway, you can go on U.S. 23-441 to the village of Balsam (halfway between Dillsboro and Waynesville) and watch for the signage. You want to go west toward Cherokee, but
MORE TRAVEL TIPS
s 4HINK ABOUT PICNIC LUNCHES OUT IN THE OPEN SINCE THERE ARE NUMEROUS PICNIC PLACES MOSTLY IN STATE PARKS s 4HERE ARE HUNDREDS OF MILES OF HIKING TRAILS IN THE 3OUTHERN -OUNTAINS INCLUDING THE FAMED !PPALACHIAN 4RAIL )F YOU LIKE HIKING DOWNHILL YOU WILL l ND l VE GOOD TRAILS COM ING DOWN THE SLOPES OF "RASSTOWN "ALD s #ONSIDER RENTING A PONTOON BOAT ON ONE OF THE NUMEROUS LAKES IN .ORTH 'EORGIA 4HEY ALL HAVE GOOD MARINAS !ND THINK ABOUT AN EVENING CRUISE WITH YOUR FAVORITE BEVERAGE AND SOME DELI SANDWICHES 4HE LIGHT GETS SPECTACULAR ABOUT MINUTES BEFORE SUNSET AND IT S A PHOTOGRAPHER S DREAM s #ONSIDER hTASTINGv YOUR WAY ACROSS .ORTH 'EORGIA BECAUSE THERE ARE NINE TASTING ROOMS AT VINEYARDS IN THE REGION $ON T OVERDUE IT BECAUSE YOU MIGHT MISS THE FALL COLOR OR THE NEXT CURVE s $ON T CONSIDER IT UNMANLY TO USE MAPS 4HEY CAN SAVE YOU LOTS OF GRIEF AND FRUSTRA TION AND ALSO OPEN YOUR EYES TO BACK ROADS AND OTHER INTERESTING ROUTES s )F YOU ARE GOING INTO .ORTH #AROLINA ON 5 3 YOU WILL l ND AN EXCELLENT VISI TOR S CENTER A FEW MILES SOUTH OF &RANKLIN A GOOD SOURCE FOR MAPS AND OTHER INFO !LSO EVERY MAJOR COMMUNITY IN THIS REGION HAS A VISITOR S CENTER FOR HELP AND INFORMATION s ! SUPERB SOURCE OF INFORMATION ON .ORTH 'EORGIA S FALL COLOR IS THE $.2 S ,EAF 7ATCH ONLINE gadnr.org BEGINNING /CT !LSO THE STATE OF .ORTH #AROLINA DOES A GREAT JOB OF UPDATING LEAF INFORMATION ONLINE AND YOU CAN GET ADDITIONAL HELP FROM THE 'REAT 3MOKY -OUNTAIN .ATIONAL 0ARK S 7EB SITE
Just 2 hours from Atlanta, our Mountain Top is serenely beautiful and adventure abounds...
Fall Festivals, Concerts, Hiking, Vineyards, Art & Antiques, Dining, Shopping, Golf, Spas and much more! Towns County Tourism +BDL %BZUPO $JSDMF r :PVOH )BSSJT (FPSHJB r XXX NPVOUBJOUPQHB DPN
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SPECIAL ADVERTISING SECTION
3OUTHERN -OUNTAIN ,IVING
LLC
Est. 1890 Unique 1890s Victorian Inn All rooms have Private Bath, Fireplace, Cable TV and WIFI /PEN 9EAR 2OUND s &ULL #OUNTRY "REAKFAST
(706) 632-0222
In the Heart of Downtown Blue Ridge 477 West First Street, Blue Ridge, GA 30513 www.BlueRidgeInnBandB.com INFO BLUERIDGEINNBANDB COM
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stop at Waterrock Knob about 12 miles uphill from U.S. 23-441. You will ďŹ nd great viewing up there. You can go on to Cherokee, the end of the parkway, or return back down to U.S. 23-441. A beautiful and very popular drive is from Brevard on U.S. 276, up and over the Blue Ridge Parkway and down into Waynesville (great for dining and lodging). Here’s another: From U.S. 23-441 at Dillsboro, follow U.S. 74 westward toward the Smokies and the Bryson City area. Continuing on west from Bryson City takes you down into the beautiful Nantahala Gorge area, the rafting capital of North Carolina. Stay on U.S. 74 and you’ll bypass Andrews and then end up in Murphy. To navigate this majestic region, try to get a Forest Service map of the area. You’ll be blown away by all of the side roads and Forest Service routes. If you haven’t driven the beautiful Cherohala Skyway between Robbinsville, N.C., and Tellico Plains, Tenn., do it in fall color (or anytime, because it is a wonderful road). It’s about 40 miles in length with no gas stations on the route. â–
SPECIAL ADVERTISING SECTION
2012 OCTOBER
Private Education
POINTS NORTH PRESENTS A SPECIAL LOOK AT THE AREA’S PRIVATE SCHOOLS
Investing in our children and their future begins with giving them the best education available. Private schools provide the ideal learning environment with smaller teacher-to-student ratios and personalized approaches.
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2012 Private Education
SPECIAL ADVERTISING SECTION
OCTOBER
POINTS NORTH EG:H:CIH 6 HE:8>6A ADD@ 6I I=: 6G:6ÉH EG>K6I: H8=DDAH
HORIZON CHRISTIAN ACADEMY Horizon Christian Academy is a Christ-centered, college prep, nondenominational school located in Forsyth County that serves the surrounding communities.
Application Deadlines '%&("'%&) HX]dda NZVg BVgX] &&! '%&(
Best Time to Visit I]jghYVnh! &%/%% V#b# Reservations Required
“
Horizon Christian Academy is a college prep school primarily focused on spiritual growth and academic excellence. Our goal is to graduate academically successful students to go out into the world and make a positive difference.
”
– Lisa Stiles, Academic Advisor
Our School Highlights <gVYZh @"&' HbVaa 8aVhh H^oZ AP Courses 6[[dgYVWaZ Ij^i^dc ;^cZ 6gih/ Drama, Band, Chorus
HZgk^XZ Dg^ZciZY H68H! 68H>! 86H> 6XXgZY^iZY LZZ`an 8]VeZa HZgk^XZh B^YYaZ HX]dda! KVgh^in 6i]aZi^Xh
Horizon Christian Academy Up to 60 words emphasizing specifics about your 2160 school FreedomorParkway, GA, 30041 a quoteCumming, from a school professional 678-947-3583 | www.Horizonchristian.org
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I understand how important it is to a patient with a recent diagnosis to be “seen and treated as quickly as possible, and this idea is paramount to my practice’s philosophy: putting myself in my patients’ shoes and caring for
”—
them as I would want to be cared for.
Dr. Chad Levitt
· Available daily to all patients · Multidisciplinary care coordination · Integrative oncology services and education · Direct supervision of each and every treatment
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Chad A. Levitt, MD Board Certified Radiation Oncologist
770-292-7000 1100 Northside Forsyth Drive, Suite 140 Cumming GA 30041 ForsythRadiotherapy.com
S P E C I A L
A D V E R T I S I N G
S E C T I O N
CANCER PREVENTION & AWARENESS WRITTEN BY RYAN PHILLIPS
CANCER TOUCHES THE LIVES OF PEOPLE ALL OVER THE WORLD, and with the United States at the center of the epidemic, awareness is being raised to help push for a cure. According to the American Cancer Society (ACS), “half of all men and one-third of all women in the U.S. will develop cancer during their lifetimes.” This is a staggering statistic and one that puts our country in a leadership position to find a solution, but despite the frightening numbers, there is hope. In many instances, certain cancers can be avoided by healthy living and proper education. One mode of prevention is frequent screenings. According to the ACS, “Screening increases the chances of detecting certain cancers early, when they are most likely to be curable.” Another important key to cancer prevention is maintaining a healthy body through a well-balanced diet and frequent exercise. This concept is reinforced by statistics from the ACS that state, “Each year, more than 572,000 Americans die of cancer; about one-third of these deaths are linked to poor diet, physical inactivity and carrying too much weight.” These numbers show the important correlation between poor personal health management and cancer, while also proving that the dangers associated might be controlled — and even avoided — through vigilance and knowledge. One common form of cancer that can be more easily controlled is lung cancer. This can seem like an insurmountable task considering that 47 million Americans still smoke, but bettering one’s chances of avoiding cancer is as simple as kicking a habit. According to Cancer Facts & Figures 2012, “Lung cancer is the most preventable form of cancer death in our society.” While not all diagnosed cases are the result of tobacco use, a major percentage is attributed to smoking. Smokers and tobacco users alike are urged to quit in order to better their chances of not developing cancer or other related diseases. When discussing preventable cancers, another that has gained exposure is skin cancer. The ACS states that “skin cancer is the most common form of cancer, with more than 2 million cases of basal and squamous cell skin cancer found in this country each year.” Like lung cancer, there are preventive measures that can be taken, such as staying out of the sun during the hottest parts of the day, wearing appropriate clothing, sunscreen, avoiding tanning beds and other sources of UV light. Along with providing causes, tips and statistics, the American Cancer Society also offers information to healthcare professionals and patients in order to educate and spur a collective effort to rid the world of a disease that affects nearly everyone. While the statistics may seem frightening, there are copious ways to prevent cancer, and while it may not be totally successful, it is a step toward eradication. For more information from the American Cancer Society, visit cancer.org.
NORTHSIDE HOSPITAL CANCER INSTITUTE, WHERE THE EXTRAORDINARY HAPPENS EVERY DAY Cancer is a long journey and, for thousands of survivors, Northside Hospital’s Cancer Institute is where it begins. Northside Hospital has been providing a lifetime of care to the Atlanta community … our community … for more than 40 years. The
day we watch cancer patients “Everybecome cancer survivors. It is this extraordinary transformation that drives us.
”
GUILHERME CANTUARIA, M.D., MEDICAL DIRECTOR, NCCCP AT NORTHSIDE HOSPITAL
hospital is the only Atlanta hospital chosen by the National Cancer Institute to be a National Community Cancer Center Program (NCCCP), which gives you access to the latest cancer research and treatments close to home. More cases of breast, gynecological and prostate cancer are treated at Northside than anywhere else in Georgia, and the hospital has the best survival rates in the nation for bone marrow transplants. However, just as important is the personalized and attentive care that each patient receives from an exemplary team of boardcertified physicians, specially trained nurses and other health care professionals, who make up the Northside Hospital Cancer Institute. Their dedication, compassion and expertise are what strengthen Northside as a national leader in cancer diagnosis, treatment and research. Northside is proud to have helped so many survive cancer and live extraordinary lives. For more information, visit northside.com.
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S P E C I A L
A D V E R T I S I N G
S E C T I O N
HOLDING YOUR HAND, LITERALLY, FROM DIAGNOSIS TO TREATMENT AND BEYOND Many breast programs have nurse navigators; A breast cancer diagnosis can be overwhelming for patients as well as their family. Understanding your however, not all programs are created equal. In adtreatment options and determining which resources are the most The goal of the breast nurse navigator is to be a credible can often be challenging. liaison and enhance the quality and In recent years, hospitals and phycontinuity of care for breast cancer patients. sicians have recognized the need for cancer patients, specifically MICAH BROWN, RN, BREAST HEALTH NURSE NAVIGATOR breast cancer patients, to have a FOR NORTH FULTON HOSPITAL resource to call upon when diagnosed. The breast nurse navigator was designed dition to a breast nurse navigator, patients should to serve as a patient advocate and guide them question if the hospital’s cancer program is accredited, if they have a complete breast health team through their care. “The goal of the breast nurse navigator is to be of physicians and nurses, if they have all-digital a liaison and enhance the quality and continuity of mammography, and how quickly the hospital can care for breast cancer patients,” said Micah Brown, facilitate treatment that the patient needs. North Fulton Hospital’s cancer program is acRN, Breast Health Nurse Navigator for North Fulton Hospital. “From the time a patient is diagnosed, credited by the American College of Surgeons, the nurse navigator works in coordination with the Commission on Cancer and provides a nurse navipatient, family members and their healthcare team gator as part of its comprehensive breast health to answer questions, streamline appointments and team. To learn more about the role of the breast nurse navigator, log onto checkupforchicks.com. provide general support to the patient.”
“
”
BELIEVING
IN A CANCERFREE FUTURE The WellStar Cancer Network provides care for patients and their families across the state of Georgia and throughout the Southeast. Thousands of adults with cancer diagnoses of all types turn to us for expert treatment. At WellStar, we treat cancer with an innovative, multidisciplinary approach. This means physicians who have special training and expertise in treating cancer work together to provide the best treatment options. Our highly skilled physicians and treatment team will provide you with superior care in a supportive and respectful environment. As one of the nation’s preeminent not-for-profit healthcare systems, WellStar consistently receives accolades from national organizations that set standards and monitor performance. We have the first accredited Network Cancer Program in Georgia and the fifth in the nation, by the American College of Surgeons. WellStar’s Specialty Teams and Treatment (STAT) Cancer Clinic — for lung, esophageal and chest cancer — is the only true multidisciplinary service in Georgia, where the entire team of dedicated specialists all sees the patient in one place at the same time. The STAT team works together on each case while the patient is present in the Clinic. Each individualized plan of care is developed so treatment can start in days, not weeks or months. At WellStar, we believe in a future free of cancer. For more information, please visit wellstar.org.
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IF YOU ARE OVER 50, THERE ARE NO EXCUSES >>>>>>>>>>>
Points North | October 2012 | ptsnorth.com
HERE’S WHY THERE ARE NO EXCUSES: Colon cancer is a preventable form of cancer, often curable when detected early, yet is the number two cause of death in the U.S. The American College of Gastroenterology and The American Cancer Society recommend that colon cancer screenings begin at the age of 50. However, if there is a history or risk factors in your family, it is recommended that you get the screening at least 10 years prior to the age when the family member was diagnosed. A colonoscopy is a quick, outpatient procedure and will remove any potentially pre-cancerous polyps that are identified. For additional information, call 678-475-1606 or contact www.advgastro.com. Advanced Gastroenterology Associates, Brian Hudes, M.D., Medical Director
OVERCOMING THE AESTHETIC AFFECTS OF CANCER
SCRATCHING THE SURFACE ON SKIN CANCER
FOR MANY CANCER SURVIVORS, the aesthetic side effects of treatment may serve as a constant reminder of a treacherous journey. To help them regain their confidence, Alpharetta’s Nouveau Clinic offers services that include cosmetic restoration of areolas and nipples for women who have undergone mastectomies, scar camouflage after reconstructive surgery, and 3-D eyebrow and lash line simulation to restore brows and eyelashes that were lost, or that did not regenerate after cancer treatment. Nouveau Clinic, 404-9366931, nouveaufaceandbody.com
WHAT IS SKIN CANCER? It is the abnormal growth of skin cells that often develop on skin exposed to the sun. This common form of cancer can also occur on areas of your skin not ordinarily exposed to sunlight. There are three major types of skin cancer: basal cell carcinoma, squamous cell carcinoma and melanoma. You can reduce your risk by limiting or avoiding exposure to ultraviolet (UV) radiation, and checking your skin for suspicious changes that can help detect skin cancer at its earliest stages. Early detection of skin cancer gives you the greatest chance for successful skin cancer treatment. The best way to tell if you have skin cancer is to see a dermatologist. If you see anything on your skin that is growing, changing shape, bleeding or itching, you should see a dermatologist right away for a skin cancer check. North Atlanta Dermatology, 770-814-8222, naderm.com.
S P E C I A L
{ F E AT U R E H E A D E R }
A D V E R T I S I N G
S E C T I O N
RAISING THE BAR ON RADIOTHERAPY
THE BATTLE AGAINST BREAST CANCER As skilled plastic surgeons, one of our most important roles is helping patients through their arduous battle with breast cancer. October is Breast Cancer Awareness Month and much progress has been made during the last 25 years. Today, the
great pride in helping women “[We]feel take better about themselves. We know that patients need someone to listen to their concerns, answer questions truthfully and provide steady support.
”
A comprehensive approach to cancer treatment is of utmost importance to Dr. Chad Levitt, Board Certified Radiation Oncologist, and the medical director of Radiotherapy Associates of Forsyth. “Oncology patients are fighting the biggest battle of their lives, and we are helping to cure them with minimal side effects,” Levitt said. As the only fulltime radiation oncologist located at the Northside Cancer Center, Levitt is available to patients every day. State-of-the-art technology is used to provide radiation therapy to cancer patients, with a focus on continuous quality of life improvement, delivered caring and
qualified professionals. Working with each patient’s medical care provider to treat – and cure – cancer is paramount to anyone dealing with the disease. Radiotherapy Associates of Forsyth in Cumming offers superior radiotherapy cancer treatment with advanced technology and high professional standards given by caring and qualified personnel. Focused treatment planning and implementation is truly a team process; treatment programs are developed and tailored to every patient’s unique situation, while providing hope, understanding and emotional support. 770-292-7000 forsythradiotherapy.com
MARIETTA PLASTIC SURGERY
five-year breast cancer survival rates are more than 90 percent for early-stage cancers, and improving all the time. At Marietta Plastic Surgery, we’re known as top reconstructive surgeons and take great pride in helping women feel better about themselves. We know that patients need someone to listen to their concerns, answer questions truthfully and provide steady support, and we know how important it is to work closely with each patient’s breast surgeon at the very beginning of the treatment process. Our only goal is to help our patients achieve a healthy body image while they battle this insidious disease. We encourage all newly diagnosed women to begin researching the right plastic surgeon for their specific situation as early as possible. Women of all ages, though, should focus on their breast health. Regular mammograms are imperative for early detection and self-exams help women understand the changes in their bodies. Antioxidant-rich foods like berries, broccoli, almonds, apples and red beans can help the body fight off cancer-causing free radicals. Healthy digestion and a fiber-rich diet are also critical to good overall health because fiber helps pull toxins and excess hormones out of the digestive system. Learn more at our Open House, held on October 23 from 5 to 7:30 p.m. at the Woodstock location. Surgeons and staff will be on hand. Event-only specials and hourly giveaways will also be available. RSVP by October 9, 2012 at openhouse@mariettaplasticsurgery.com.
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THE CONNECTION BETWEEN WEIGHT & CANCER NOT JUST A SMOKER’S DISEASE I bet you didn’t know oralpharangal cancer is the sixth most common cancer in the world. Just because you don’t smoke, you may think you are not at risk for oral cancer. Think again. Approximately 40,000 new cases are diagnosed annually with a mortality rate of 20 percent. That equates to 8,000 people a year dying from this cancer — almost one every hour, 24 hours a day, 365 days a year. Surprisingly, today more than half (57 percent) will survive the fiveyear benchmark. It is not just “those people” who drink, smoke or have HPV who get it. All people can get it. It used to be an issue for people who are over the age of 40, but their age of diagnosis is starting to creep downward. If those stats are not enough, please know that screening is quick and painless. What should you do? Take the necessary 5 minutes and do something that can save your life. Call your dentist and make an appointment to get checked, please. Early diagnosis and treatment improves outcome and chances of survival. For more questions, contact Saltzman & Silverman Dental, Advanced Cosmetic & Family Dentistry at 770-495-0824 or visit saltzmansilverman.com
Although sometimes challenging, maintaining a healthy weight has many benefits, such as feeling more confident about ourselves and helping to reduce our risk of developing serious health problems, including diabetes and heart disease. At the same time, maintaining a healthy weight can also significantly decrease our risk of developing cancer! One of the best ways to tell if your weight may be putting you at increased risk is by calculating your body mass index (BMI), using your height and weight. A BMI above 30 indicates obesity, and increases the risk of developing cancers of the uterus, ovary, breast, esophagus, pancreas, colon, rectum, gall bladder and kidney, among other cancer types. At least 15 percent of cancer deaths are directly linked to obesity, according to the American Cancer Society’s “Cancer Facts & Figures, 2012,” Dr. Robert A. Wascher, author of “A Cancer Prevention Guide for the Human Race,” and a surgical
sound nutrition choices, “Byonemaking can better support the immune system, thus achieving long-term health. ”
HEATHER GABBERT, MANAGER OF NUTRITION/ REGISTERED DIETITIAN AT CTCA’S NEWEST HOSPITAL IN NEWNAN, GA.
oncologist at Cancer Treatment Centers of America (CTCA) at Western Regional Medical Center in Goodyear, Ariz. Heather Gabbert, manager of nutrition and a registered dietitian at CTCA’s newest hospital in Newnan, Ga., provides user-friendly, evidence-based nutritional information to patients to make them the best cancer fighters they can be. But, she says the same edicts apply to everyone, “By making sound nutrition choices, one can better support the immune system, thus achieving long-term health.” Learn more at cancercenter.com/southeastern
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✭ ✭ warrior2citizen.org 800-958-4650
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“From the war front to the home front!”
Veterans Day Celebration & Festival
A salute to warriors and their families Sunday Nov. 11 from Noon to 5 p.m. Peachtree Point Amphitheatre at Lake Lanier Islands Resort Music provided by Ronnie Pittman and special guests Santa Maria, Calif.-style barbecue buffet for all attendees Veterans Job Fair from 11:00 a.m - 3:00 p.m.
V
eterans and their families sometimes sacrifice their minds, bodies and souls — or lives — so that the rest of us who haven’t served can live under the flag of freedom in the greatest country on earth. Show thanks for the sacrifices veterans and their family members make. Provide them with a fun-filled celebration in their honor and at the same time help raise money for a unique 28-day program designed for long-term family stability called the Warrior2Citizen Veteran and Family Reintegration Program (W2C Program). Warrior2Citizen, a 501(c)(3) non-profit corporation for disabled veterans, provides transition support “from the war front to the home front.” We are seeking donations for warriors, their spouses and children (if applicable) to attend this first-ever event free-of-charge. Donate online at Warrior2Citizen.org. $75 for each veteran; $150 for each veteran couple; $200 for a family of four. For more event information and to “Like” us, please visit facebook.com/veteransdayW2C CORPORATE SPONSORSHIP PACKAGES AVAILABLE: 800-958-4650
C O M PI LED BY TAY LO R K N OWLES Calendar submissions should be sent to calendar@ptsnorth.com two months prior to the month in which the event will occur. Please note that dates and times might change.
calendar
PERFORMING ARTS [OCT. 5, 10 – 28] Atlanta’s Alliance Theatre kicks off its Hertz Stages series with the world premiere of “Apples & Oranges,” a play by Tony, Academy Award and Pulitzer Prize-winning author Alfred Uhry. The “Driving Miss Daisy” screenwriter crafts a story about the boundaries of family love in this play based on Vanity Fair writer-at-large Marie Brenner’s memoir. “Apples & Oranges” will star Patricia Richardson, known for her role in “Home Improvement” and David Rasche from “Ugly Betty” and “Men in Black 3.” Preview performances will begin on October 5. Alliance Theatre, Atlanta 404-733-4650 alliancetheatre.org/apples
PETE R A N D TH E WO LF & TH E F R O G P R I N C E The Frisch marionettes present two classic tales set to two symphonic scores. Follow Peter on his journey to catch the wolf and then find out if the Princess respects her vow to the Frog. The Center for Puppetry Arts, Atlanta 404-873-3391 puppet.org
N E X T TO N O R M A L [Oct. 17 – Nov. 11] Step into the not-so-normal world of the Goodmans in this Tony Award and Pulitzer Prize winning musical. The inner workings of a family are revealed through the unit’s struggle with mom’s mental illness. Experience the ups and downs of the Goodmans as you try to decide what is really normal, anyway? Alliance Theatre, Atlanta 404-733-4650 alliancetheatre.org/normal
TH E H E A D LE S S HORSEMAN OF S LE E PY S I LLY H O LLOW [Oct. 24 – Nov. 4] Enjoy this uproarious retelling of the classic Washington Irving lore. Follow teacher Ichabod Crane as he aids the headless horseman in finding his head and a more frightening image. Will Ichabod find his happily ever after with the envious Brom Bones trying to run him out of town? Who will win the
PHOTO COURTESY OF ERIC BOWLES | BOWLES IMAGES
A P P LE S & ORANGES
[OCT. 25 – D E C. 4 ] Images from around Georgia Chattahoochee Nature Center
affections of Katrina Van Tassle? Visit Silly Hollow and find out. The Center for Puppetry Arts, Atlanta 404-873-3391 puppet.org
TOTE M [Oct. 26] This October, Cirque Du Soleil will take Atlanta on a spellbinding journey through legend. “TOTEM” weaves a tale of linkage between ancient origin myths, species evolution, and man’s ties to other species as well as his own dreams and boundlessness. Atlantic Station, Atlanta cirquedusoleil.com/en/shows/totem/ default.aspx
SPECIAL EVENTS
PA I NT TH E M A LL P I N K [Oct. 4 – 7] Looking for a fun night out that also supports a great cause? If so, the Mall of Georgia and Town Center at Cobb have you covered! Atlanta-area women have a special invitation to Paint the Mall Pink for a weekend. Enjoy a girls’ night out on Thursday, Oct. 4 from 5:30 to 8:30 p.m., featur-
ing swag bags full of goodies from mall stores for the first 300 visitors. Throughout the weekend, catch live performances, a doctor’s panel, active events and a 5k walk/run on Sunday, Oct. 7 at 8 a.m. Town Center Mall in Kennesaw, 770-424-0742, Mall of Georgia in Buford, 678-482-8788 facebook.com/TownCenterAtCobb, facebook.com/MallofGeorgia
TA S TE O F ATL A NTA [Oct. 5 – 7] Atlanta foodies unite! Taste of Atlanta returns with more than 70 confirmed restaurants. Join the weekend-long celebration of Atlanta’s favorite chefs and dishes. Your palate will definitely thank you! Advance tickets are available for purchase online. Tech Square, Atlanta 877-725-8849 (tix) tasteofatlanta.com
BREW MOON FEST [Oct. 6] The Alpharetta Business Association (ABA) presents this second annual festival that features brew, food, and wine for sale from some of Alpharet-
ta’s best restaurants. Join this party that boasts street dance, brew and plenty of shenanigans. Milton Ave, Alpharetta 678-865-6608 alpharettabusinessassociation.com
S C A R E C R OW H A RV E S T [Oct. 6] Celebrate fall with a street party fit for the whole family. Historic Downtown Alpharetta pulls out all the stops and decorates the streets with more than 100 scarecrows. Families can enjoy a farmer’s market, music, complimentary hayrides, face painting, activities, food, and so much more from 10 a.m. to 2 p.m. Downtown Alpharetta 678-297-6078 alpharetta.ga.us
A N E V E N I N G W ITH S TACY LO N D O N [Oct. 9] Stacy London of “What Not to Wear” takes a break from focusing on the metamorphosis of guests on the hit TLC show and turns the focus to herself in her new book “The Truth About Style.” In this lecture and book signing, London will delve into her book, which covers her own personal
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calendar struggles and ultimately, her own story of transformation. Atlanta History Center 404-814-4000 atlantahistorycenter.com
JA M E S PAT TE R S O N C O M E S T O ATL A NTA The 21st edition of the Book Festival of the Marcus Jewish Community Center of Atlanta (MJCCA) runs Nov. – Nov. 18, but happening this month, as prologues to the event, are special appearances by New York Times bestselling author James Patterson on Sunday, October 14 at 3 p.m. and R.L.Stine, another New York Times bestselling author on Monday, October 15 at 7:30 p.m. Patterson will present two of his newest releases, an adult book titled, “Zoo,” and a book for middle school-age readers titled, “Confessions of a Murder Suspect.” Prices vary for each event. Marcus Jewish Community Center of Atlanta, 678-812-4005 atlantajcc.org/bookfestival
GW I N N E T T C O U NT Y M A S TE R G A R D E N E R S M E E TI N G [Oct. 15] The Gwinnett County Master Gardeners invites all gardening enthusiasts to attend a special meeting that will feature Wilf Nichols, Director of the State Botanical Garden of Georgia. Nichols, whose botany career spans 40 years, will present on the topic “Utilizing Color Combinations Successfully in Your Landscape.” A covered-dish dinner will precede the 7 p.m. presenta-
tion. The dinner is open to all. Guests who attend the dinner are asked to bring a dish to share. Bethesda Senior Center, Lawrenceville 678-377-4010 gwinnettmastergardeners.com
H A LLOW E E N H I K E S [Oct. 19, 20, 26, 27] The Chattahoochee Nature Center welcomes families to a wild journey! Delve into the mysteries of the forest in this guided night hike. Families will encounter the friendly costumed creatures that call the woods their home. Face painting, musical entertainment and crafts will accompany these adventure-filled nights. Chattahoochee Nature Center, Roswell, 770-992-2055 chattnaturecenter.org
BOOFEST [Oct. 27, 31] The city of Norcross presents BOOfest, a cultural Halloween-themed extravaganza full of frights and fun for the entire family. This inaugural event will feature mask-making workshops, a costume parade, and a variety of other activities for all ages focused on Halloween and “Dia de los Muertos” (Day of the Dead), a Mexican holiday that celebrates the memory of loved ones who have passed. The festivities will conclude on Wednesday, October 31 with community trick or treating activities. Downtown Norcross 770-448-2122 aplacetoimagine.com
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[OCT. 6] A Timeless Affair Fernbank Museum of Natural History
KIDSFEST [Oct. 31] Halloween will surely be frightening for the younger ghouls at Woodstock’s Kidfest. Participants will enjoy an evening of Halloween themed activities. Enjoy dinner from downtown restaurants and park vendors and then stick around for the 6 p.m. costume contest. Trophies will be awarded to the funniest, scariest and best costumes, so make sure your costumes are spooktacular! The frights begin at 3 p.m. The Park at City Center, Woodstock 770-924-0406 woodstockga.gov
ART AND EXHIBITS KUK AN SERIES A R T E X H I B IT
[Oct. 5] 2 Rules Fine Art presents “Kukan
Series,” a solo art exhibition by Michelle Scott, an Atlanta painter, mixed media artist and photographer. The “Kukan Series,” which is inspired by her grandfather’s 1941 Oscar-winning documentary about war-torn China, presents viewers with a physical artistic family history. 2 Rules Fine Art 404-355-6897 2rulesfineart.com
A TI M E LE S S A F FA I R [Oct. 6] The Fernbank Museum of Natural History celebrates its 20th Anniversary with its annual Gala. The theme of this year’s black-tie occasion is “A Timeless Affair 2012: Genghis Khan — The Emperor’s Feast.” In addition to supporting the Fernbank Museum’s community engagement efforts through educational programming
in culture and science, guests will view the groundbreaking exhibition “Genghis Khan.” Fernbank Museum of Natural History, Atlanta 404-929-6376 fernbankmuseum.org
K I N D R E D S P I R IT S A R T E X H I B IT [Oct. 6] Acclaimed artist Marilyn Sparks showcases “Kindred Spirits,” a new collection of work at the Taylor Kinzel Gallery. Visitors to the opening reception will enjoy a discussion by the artist on her technique and inspirations. A portion of the proceeds from this night with Marilyn Sparks will benefit the Nature Conservancy. Taylor Kinzel Gallery, Roswell 770-993-3555 Taylorkinzelgallery.com
FA LL I NTO C R A F T S [Oct. 12 – 13] Find the best additions to your fall home décor at the 11th annual “Fall into Crafts Marketplace.” Browse the works of more than 40 vendors for uniquely crafted jewelry, paintings, woodcrafts and much more. All of the proceeds from the Crafts Market will benefit missions, such as the Good Samaritan Fund. St. Andrew UMC’s Keheley Building, Marietta, 770-926-3488 thepumpkinchurch.org
ARTS AND MUSIC FA LL F E S TI VA L [Oct. 20] The Alpharetta Business Association (ABA) brings a new arts and crafts show to residents this fall. Relish in live blues and jazz, not to mention the more than 100 art booths featured at this juried event. Downtown Alpharetta 678-865-6608 alpharettabusinessassociation.com
JOHNS CREEK I N S P I R ATI O N S J U R I E D A R T S H OW [Oct. 20 – Nov. 2] The Johns Creek Arts Center is pleased to announce the first annual “Johns Creek Inspirations” Juried Art Exhibition. This exhibition celebrates the city of Johns Creek’s fifth anniversary. The Johns Creek Arts Center will purchase a piece by the winning artist. Johns Creek Arts Center 770-623-8448 johnscreekarts.org
I M AG E S F R O M AROUND GEORGIA [Oct. 25 – Dec. 4] Get in touch with nature and visit the Georgia Nature Photographers Association (GNPA) and Chattahoochee Nature Center’s juried exhibition of landscape, macro images, and wildlife. The opening reception will be held October 14 in the Discovery Center Gallery from 4:30 to 8:00 p.m. The GNPA provides Georgia nature photographers of all skill levels the platform to fellowship, learn and grow in their craft. GNPA Meetings are held every third Thursday of the month at the Marietta Mansour Center. The October meeting will feature Tom and Pat Cory’s presentation, “Gently Touch the Earth: Developing Your Personal Image Style.” Chattahoochee Nature Center, Roswell 770-992-2055 gnpa.org
JOHNS CREEK ARTS F E S TI VA L 2 0 1 2 [Oct. 27 – 28] Spend a weekend filled with amusement at the Johns Creek Arts Festival. Immerse yourself in the atmosphere as more than 100 artisans bring their own distinct flavor into Johns Creek. Come equipped with your imagination and be ready for some family fun! Atlanta Athletic Club Johns Creek johnscreekartfest.splashfestivals.com
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JA M E S C A S TO AT C H U K K A R FA R M S [Oct. 6] Take in the beauty of Chukkar Farms while listening to James Casto accompanied by the Nashville Songwriters Tour. Food, beverage and friends are welcome to this event. Chukkar Farm, Alpharetta 678-665-0040 homebydark.com
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CHARITY EVENTS
A LL K I D S C O U NT G O LF TO U R N A M E NT [Oct. 2] Foster Care Support invites the community to show solidarity for Georgiaâ&#x20AC;&#x2122;s displaced children. The All Kids Charity Golf Tournament will feature plenty of golf, a silent auction and special guest speaker Tom Randall, the Senior PGA Tour Chaplain. Registration will commence at 9:30 a.m., followed by a 10:30 tee off. Registration and sponsorship information are available online. The Trophy Club of Atlanta, Alpharetta 770-343-9700 golf.fostercares.org
1595 Peachtree Parkway, Suite 126, Cumming, Georgia 30041
WA LK A M I LE I N HER SHOES [Oct. 7] Are you man enough to walk a mile in her shoes? The Forsyth County Domestic Violence Task Force invites the entire family to a day of awareness and community commitment to end family violence. Bring the whole family out to enjoy free food, information booths, face painting and much more. Courthouse Square, Cumming Forsythdvtf.vpweb.com
R I D I N G F O R TH E C U R E [Oct. 13 & 14] Bringing hope on an aluminum frame and two rubber wheels, 24 Hours of Booty presented in part by LIVESTRONG, welcomes riders of all ages and abilities to have fun while raising funds to beneďŹ t the AďŹ&#x201A;ac Cancer Center of Childrenâ&#x20AC;&#x2122;s Healthcare of Atlanta. Participants can bike, donate
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or volunteer at this third annual event on October 13 and 14 from 2 p.m. to 2 p.m. on the new Sandy Springs Booty Loop. Sandy Springs 704-365-4417 24hourofbooty.org
TU R N E Y F O R TU R N I N G P O I NT [Oct. 14-15] TurningPoint, welcomes you to join them and â&#x20AC;&#x153;Turney for Turning Point.â&#x20AC;? This two-day fundraising event will feature the Swing Fling dinner auction on October 14 and two Texas scramble ďŹ&#x201A;ight golf tournaments on October 15. Proceeds from the dinner auction and golf tournament will beneďŹ t TurningPointâ&#x20AC;&#x2122;s education and care initiatives that improve the lives of women living with breast cancer, regardless of their ďŹ nancial needs. Dunwoody Country Club, Atlanta 770-360-9271 myturningpoint.org
H IT â&#x20AC;&#x2DC; E M F O R H E M O P H I LI A W ITH TH E ATL A NTA B R AV E S [Oct. 30] Hemophilia of Georgia has partnered with the Atlanta Braves to support crucial research for hemophilia and other bleeding disorders. In its 30-year tenure, Hit â&#x20AC;&#x2DC;Em for Hemophilia has raised more than $12 million. This yearâ&#x20AC;&#x2122;s tournament will feature a day of golf, an awards reception, raffle, silent and live auctions. Manor Gold and Country Club and Echelon Alpharetta 770-518-8272 hog.org/golf
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Celebrate the Season. Head for the hills to Smithgall Woods State Park in Helen for a day of old-fashioned fun with the family. The park’s Fall Celebration features hands-on pioneer skills, exhibits, hayrides, traditional craft vendors, mountain music and apple cider from a hand-cranked press on Oct. 15. Make a weekend out of it at one of the park’s cozy cottages. For more information, visit gastateparks.org/smithgallwoods.
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Peruse Arts & Antiques. With autumn officially in full swing, it’s the perfect time to enjoy the outdoors. Relish the season by exploring more than 50 antique dealers from six states and 50 local artists at the outdoor Crabapple Antique and Art Festival. On Oct. 6, find thousands of unique items from antiques, jewelry, paintings, photography and various types of handcrafted gifts. If the shopping isn’t enough, music, food and children’s activities will surely provide a day of fun for all. For more details, visit crossroadsatcrabapplefestival.com or call 770-241-1125. Pick a Pumpkin. From picking to carving to baking, pumpkins are an enduring symbol of fall tradition. This year, Bridge to Grace Church in Roswell is embracing the tradition at their annual Pumpkin Patch Festival, featuring various local vendors and artists. On Oct. 13, bring the whole family for a day of fun while enjoying a maze, music, baked goods, arts and crafts, face painting and pumpkin picking. For more information, visit b2gc.org.
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Enjoy an All-You-Can-Eat Feast. Alon’s Bakery & Market in Dunwoody is giving customers the opportunity to sample every pizza on the menu by offering weekly all-you-can-eat pizza nights every Monday. From 5 to 9 p.m., guests can taste unlimited focaccia and savor blends created in Alon’s new woodburning pizza oven. Personal pizzas offer guests the opportunity to try many combinations and accommodate differing tastes. To find out more, visit alons.com.
Points North | October 2012 | ptsnorth.com
PHOTO COURTESY OF ANGIE MOSIER
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Get Cookin’. Call upon a little local inspiration in the kitchen with a brand-new cookbook from one of Atlanta’s beloved chefs. “Fire in My Belly” by Chef Kevin Gillespie, formerly of “Top Chef” fame, features good, local ingredients and seasonal recipes tailored to the home cook. Try your hand at Gillespie’s Southern favorites, from bacon jam and warm banana pudding to savory fig tarts and slow-cooked ribs with chili-lime butter. To purchase, visit amazon.com.