ISSUE NO. 12 | JANUARY 2023 ISSUE NO. 12 | JANUARY 2023 200+ BLACKOWNED EATERIES & FOODBRANDS LISTINGOF
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THE CREW Deirdra Massey, Senior Editor Regina Barnes, Editor Joycelyn Wallace, Promotional Director Christa Vinson, Restaurant Content Director Sharon Dudley, Account Director Dorothy Simmons, Account Director Maya Massey, Social Media Director Official Email: loveoffoodguide@gmail com Official Phone: (404) 585-1179 Facebook @afoodieloveoffood | Instagram @afoodieloveoffood | Twitter @AFoodieLoveOfF1 J A N U A R Y 2 0 2 3 | I S S U E 1 2 03
Well Foodies, we are at the end of the first month of our new year and I was reading “Faith in the Valley”, by Iyanla Vanzant, which I do every year. The passage I read, "No storm can last forever!" states, "It will never rain, or snow 365 days consecutively. The rain will dry, the snow will melt and just as the misery or hurt you have endured, the storm will pass through."
As we move into our new year, and we continue to successfully maintain our goals that we announced in our new year resolution, let us remember that no matter what is going on in your life today, it is only preparation Our wish for you dear Foodies is to STRETCH, REACH, and GROW Without the preparation, we receive through adversity, disappointment, confusion, and even pain, we could not appreciate the GOODNESS or the BLESSINGS when it arrives.
In this edition, we bring in the new year of course as a reborn foodie but with new aspirations! Therefore we’ve added a few recipes to treat yourself and hopefully someone close to you. Also, with the help of Black Restaurant Week, we've provided a list of "Best Of..." voted by you, Atlantan foodies.
Deirdra & The Crew
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Photo credit: J Nalls Studios : Makeup credit: Sweet Hues Beauty
J A N U A R Y 2 0 2 3 | I S S U E 1 2 05 Sharon Christa Deirdra Dorothy Joycelyn Sharonda, Makeup CONTENTS RUNNING + FITNESS + FOOD 03 THE BLACK FOODIE CREW dedicated to celebrating the flavors of AfricanAmerican, African, and Caribbean cuisine nationwide 08 BLACK RESTAURANT WEEK Belle & Lily's Caribbean Brunch House 10 BEST EXPERIENCE: Black Foodie Recipes 18 DELICIOUS - WHAT'S COOKIN' John, Photography 03 FROM THE FOODIE Message from The Editor.... Forks & Flavors 14 BEST RESTAURANT: VEGANish ATL 26 BEST VEGAN: 36 LISTING PRICES 36 PUBLISHING SCHEDULE 36 THE FOODIE GUIDE
beautinu Travel
BeautiNU Travel specializes in custom group travel and getaways. We are passionate about assisting with your family get-a-way, vacation or special girls trip or bro-weekend. We are determined to curate an experience that is memorable and unique to your group.
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Deirdra Massey, Independent Travel Concierge
MAKING SMART MONEY MOVE CASH ACCOUNTANTS INC. SCHEDULE YOUR CONSULTATION WWW CASHACCOUNTANTSINC COM/ tax preparation bookkeeping data entry SERVICES J A N U A R Y 2 0 2 3 | I S S U E 1 2 07
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AUG 6 - 20, 2023
6 - 20, 2023
6 - 20, 2023
Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives help introduce culinary businesses and culinary professionals to the community.
One of their most notable culinary events are the Black Plate Awards. Atlanta's Black Plate Award Winners are providing culinary treats for ATLians and Georgians, alike.
Here are the winners:
EXPERIENCE
Belle & Lily's Caribbean Brunch House
NEWCOMER
Black Coffee Atlanta
BEST RESTAURANT
Forks & Flavors
WINGS
Harold's Chicken & Ice Bar - Duluth
CAUSAL
Harold's Chicken & Ice Bar
INTERNATIONAL
Spice House
VEGAN
VEGANish ATL
Derek Robinson Managing Partner - Marketing
Falayn Ferrell Managing Partner - Operations
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Warren Luckett Founder, Managing Partner
A T L A N T A ' S B L A C K P L A T E A W A R D W I N N E R A T L A N T A ' S B L A C K P L A T E A W A R D W I N N E R 3 3 5 0 C H A M B L E E T U C K E R R O A D A T L A N T A , G A 3 0 3 4 1 ( 4 7 0 ) 2 9 4 - 2 9 0 0 J A N U A R Y 2 0 2 3 | I S S U E 1 2 10
Belle & Lily's Caribbean Brunch House is Tasha Belle & Lily's Caribbean Brunch House is Tasha Belle's brain child. She had a dream over 4 years Belle's brain child. She had a dream over 4 years old to open a small brunch restaurant She old to open a small brunch restaurant. She brought her cousin, Aliyah "Lily" Cyril on board as brought her cousin, Aliyah "Lily" Cyril on board as the chef, and so the name Belle & Lily's was born. the chef, and so the name Belle & Lily's was born.
The restaurant itself pays homage to Belle's The restaurant itself pays homage to Belle's childhood, and upbringing It's an ode to her childhood, and upbringing. It's an ode to her grandmother, who she spent her summer, and grandmother, who she spent her summer, and Christmas break with annually in the countryside Christmas break with annually in the countryside of St Lucia Belle & Lily's encompasses food from of St.Lucia. Belle & Lily's encompasses food from many different Caribbean islands including many different Caribbean islands including St.Lucia, Bahamas, Grenada, and Jamaica. St.Lucia, Bahamas, Grenada, and Jamaica.
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PRE-ORDER NOW PRE-ORDER NOW What Flavor What Flavor What Flavor Do You Savor? Do You Savor? Do You Savor? J A N U A R Y 2 0 2 3 | I S S U E 1 2 12
“The heart wants what the heart wants. (Cookies. It’s always cookies.)”
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2920 GEORGE BUSBEE PKWY NW #109, KENNESAW, GA 30144
Forks&FlavorsstartedinJanuaryof2014. Co-owner&ExecutiveChefDavidWilmott hadapassionforcookingforevents.The otherco-owner,Darnell,wantedtoseethe visioncometrueaswell.Thoughthemarried couplestartedthebrandtogether,they divorcedafter2yearsofmarriage,onlyto remarryin2020andopentheirBrick&Mortar restaurantinNovemberof2020.ChefDavid's LOVEofcooking&Darnell'sloveof entertainingbringstheKennesawareaa uniqueconceptofFOOD,LOVE,&FUN!
ChefDavidretiredfroma20yearcareerof beinganaccountant&Darnellretiredfrom theArmyNationalGuardandacareerasa RegisteredNurse.
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D E L I C I O U S
Japan food What'sWhat's Cookin ' Cookin ' J A N U A R Y 2 0 2 3 | I S S U E 1 2 18
CREAMYGARLICSHRIMP
4-6 servings 15 minutes
C li hi i dlii ik d
ingredients
2 tablespoons vegetable oil
2 lb jumbo shrimp, peeled, deveined, and tails removed
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons white wine
1 + ½ cups heavy cream
1 teaspoon Italian seasoning
½ cup white cheddar cheese, shredded (or grated Parmesan cheese)
1 tablespoon fresh parsley, finely chopped
instructions
Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot Add shrimp and sear for 2-3 minutes on each side until they turn pink and are fully cooked through Season with salt and pepper Set aside on a plate
Add butter and garlic to the same skillet and sauté until fragrant, about one minute. Add wine and stir well to combine, about one minute
Add heavy cream, Italian seasoning and white cheddar Stir well and bring the sauce to a simmer Reduce the heat to medium and keep stirring until thickened to a desired consistency. Return the cooked shrimp to the skillet and toss well to coat
Garnish with parsley and serve immediately with pasta, rice, or mashed potatoes
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For the Chicken
2-3 chicken breasts, sliced in half lengthwise
2 teaspoons salt, divided
2 cups Panko breadcrumbs
½ cup Parmesan cheese, grated
1 tablespoon garlic powder
2 eggs, beaten
⅓ cup vegetable oil (for panfrying)
For the Sauce
1 cup onion, finely chopped
2 tablespoons garlic, minced
2 cups tomato sauce
2 tablespoons tomato paste
1 teaspoon Italian seasoning
¼ cup fresh parsley, chopped
½ teaspoon salt
For the Topping
ingredients instructions 20
5 slices of mozzarella cheese
¼ cup Parmesan cheese, grated
EASYCHICKENPARMESAN
5 servings 50 minutes
Prepare the Chicken:
Preheat oven to 425 F
Slice each chicken breast carefully in half lengthwise Place each halved chicken breast between 2 sheets of plastic wrap or in a freezer bag
Carefully flatten the chicken breasts with a rolling pin to achieve uniform thickness, about ½-inch thick Don’t pound the breasts too hard It could tear them apart
Pat dry each breast completely with a paper towel and season with 1 teaspoon salt Set aside for at least 10 minutes
In a shallow plate, whisk together Panko breadcrumbs, Parmesan cheese, garlic powder and the remaining 1 teaspoon salt Set aside Add beaten eggs into another shallow plate
Dip both sides of each halved chicken breast into the eggs to evenly coat them, and then dip it into the breadcrumb mixture The breadcrumbs will stick to the egg wash
Heat oil in a non stick cast-iron skillet over medium-high heat for 2 minutes until the hot oil is sizzling and shimmering Pan fry the chicken breasts for about 4-5 minutes on each side until golden and crispy Set aside on a plate The chicken should be almost fully cooked and the internal temperature should reach above 155 F
Prepare the Sauce:
Remove all but 2 tablespoons of the hot oil in the skillet Add onions and sauté for 2 minutes until soft and tender Add garlic and sauté for another 2 minutes until fragrant
Easy chicken parmesan (parmigiana) with crispy breaded chicken, tomato sauce, and melted mozzarella and parmesan cheese The best comfort chicken dinner.
Add tomato sauce, tomato paste, Italian seasoning, parsley, and salt Stir well to combine and bring the sauce to a simmer Turn to low heat and let it simmer for 5 minutes Remove from heat and transfer sauce into a bowl Assemble and Bake:
In the same skillet, or in another cast-iron skillet or baking dish, evenly spread ½ cup of the sauce on the bottom Place the chicken breasts spaced evenly apart over the sauce
Cover each breast with ¼ cup sauce, and top each breast with a slice of mozzarella cheese and 1 tablespoon Parmesan cheese Sprinkle finely chopped parsley on top
Bake in the preheated oven at 425F for 15-20 minutes until the cheese melts and turns golden brown.
Serve with spaghetti and garnish with more parsley on top
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SearedScallopsWithBrown ButterandLemonPanSauce
4 servings 15 minutes
3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers
ingredients instructions
Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice Set aside Using a paring knife, cut ends off remaining lemon to expose flesh Upend lemon on a cut end and remove peel and white pith from lemons; discard Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice Fish out any seeds; set aside Thinly slice chives and place in a small bowl; set aside
Pull side muscle off scallops, if needed; pat dry Season lightly on both sides with salt and pepper Heat a large skillet, preferably stainless steel, over medium-high Pour in oil to lightly coat surface (2–3 Tbsp ); heat until it shimmers and you see first wisps of smoke Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size Transfer scallops to a plate
Pour off any oil in skillet and set over medium heat Add butter and cook, swirling, until butter foams, then browns, about 2 minutes Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce Mix in capers and reserved chives and spoon pan sauce around and over scallops
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1.
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ingredients
6 green chillies
55ml (about ¼ cup) vegetable oil
2 tsp mustard seeds
30 fresh curry leaves
300g (2 cups) Spanish white onions, sliced (a little chunky is good)
15g (1 Tbsp ) garlic paste
15g (1 Tbsp ) ginger paste
2 tsp fine sea salt
1 tsp. freshly ground black pepper
1¼ tsp ground turmeric
25g (¼ cup) fresh root ginger, cut into matchsticks
400ml (about 2 cups) coconut milk
250ml (about 1 cup) coconut cream
24 large prawns
300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges
Lemon wedges, to serve
instructions
Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips Set to one side
Place a large saucepan over a medium heat
Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves Let them crackle for a few seconds
Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly Add the sliced chillies and ginger matchstick and cook for 3 minutes
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil Toss in the rest of the curry leaves and fry for 1 minute, until crisp Drain on kitchen paper and set aside.
Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough
Serve scattered with the fried curry leaves, with lemon wedges on the side
PrawnMoilee
4 servings 15 minutes
Alight,fragrantandutterlydelicioussouth-
1 2
3. 4 5
6. 7 8.
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ButternutSquashSpaghetti withSausageandSage
4 servings 45 minutes
8 oz spaghetti
Top half of a medium butternut squash (the "neck," about 12 oz )
2 tbsp extra-virgin olive oil
8 oz sweet Italian sausage, casing removed
2 cloves garlic, thinly sliced
1/4 c fresh sage leaves (about 8), chopped tsp crushed red pepper flakes (optional)
3/4 c dry white wine
2 c baby kale
1/4 c cream
1 tbsp. whole-grain mustard
2 oz. crumbled blue cheese or coarsely grated extra-sharp Cheddar
ingredients instructions
Cook spaghetti according to package directions; drain
Meanwhile, peel the butternut squash and spiralize on a thin noodle setting Cut any very long strands in half. Heat the oil in a large skillet over medium heat Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes
Add the garlic, sage, and red pepper (if using) and cook, stirring, for 1 minute. Add the butternut squash and toss to combine Add the wine and cook, covered, until the squash is just tender, 3 to 5 minutes
Add the kale and toss to combine Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes
Fold in the cheese
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“My favorite flavor of cake is more.”
' S R A T L A N T A ' S B L A C K P L A T E A W A R D W I N N E R
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8271 Tara Blvd, Jonesboro, GA 30236
Veganish Atl is a division of the Atlanta Food Truck Park. The Atlanta Food Truck Park, first Food Truck Park in the state and the 2nd largest in the US, was the birthing of the Food Truck movement in Atlanta and surrounding areas which helped open the door in 2011 for what is now a thriving Food Truck culture.
For nine years we remained the only food truck park in the Atlanta area creating a beautiful outdoor environment full family and friend socializing, bocce ball, great music and fun The park has curated the perfect backdrop for family outings, first dates, girl's night out and corporate events.
VEGANISH ATL
In 2019, the owner Tan Bowers, decided to expand the brand to the first ever Vegan Food Truck Park The concept started with Veganish Atl which was then a monthly Block Party with over 50 Vegan food vendors, beverages, desserts and retail Becoming the largest Vegan Block Party in the Southeast.
This platform opened doors for Vegan brands like; Calaveritas, Astronut Mylk, 7 Suns 2 Moons, Dished Palate and other Vegan brands including Slutty Vegan who were in their infancy. It allowed chefs and their new concepts to gain momentum from a proven brand and a popular location
LThe new park, Veganish Atl is located at 8271 Tara Blvd in Jonesboro where we have adopted the Northside feel to the Southside. We are open to and welcome all people, but as an African American businesswoman I have a responsibility to contribute back to urban communities, ensuring that people who look like me can enjoy great food, in a beautiful environment that supports local chefs and small businesses.
So if you are craving great food, in a really cool space, with the sun beaming on your face or the stars twinkling overhead in the night sky, live music or a local DJ filling the air with good vibes, local chefs and small businesses cooking up love on a plate or selling their artisan creations then stop by Veganish Atl, the newest outdoor dining development in Jonesboro one of many more to come
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GUIDE FOR ATLANTAN FOODIES
A T L A N T A ' S N E W L E A D I N G G U I D E T O G R E A T F O O D RECIPES • PEOPLE • GOOD FOOD J A N U A R Y 2 0 2 3 | I S S U E 1 2 29
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"I just want someone to look at me the way I look at food."
BOOK NOW KHANDILYN HICKS Specializing in Healthy Hair, Hair color, Extensions, & Beauty Education J A N U A R Y 2 0 2 3 | I S S U E 1 2 31
LOCS/TWISTS
GODDESS LOCS
SOFT LOCS
BUTTERFLY LOCS
FAUX LOCS
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“Love means never having to say "Should we get dessert?”
BETTER, FASTER, BETTER, FASTER, & & SSTRONGER TRONGER
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30 TO 90 MIN SESSIONS
INDIVIDUAL | GROUP
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DON'T SEE YOUR DON'T SEE YOUR RESTAURANT OR RESTAURANT OR BUSINESS LISTED BUSINESS LISTED HERE? HERE? CONTACT CONTACT US TO FIND OUT US TO FIND OUT HOW. HOW.
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L I S T I N G P R I C E S
LEVEL 1: LISTING W/LINK
Restaurant's location, Phone No. & Operating Hours
$25 per issue/$125 yr
LEVEL 2: HIGHLIGHT (PER ISSUE)
In addition to Level 1, Restaurant Logo or photo (provided by restaurant, 2 locations & Social Media Links, $150 per issue/$720 yr
LEVEL 3: FEATURE (PER ISSUE)
In addition to Level 2, A message from the owners (video or 2-pager), delivery service method (if applicable, i.e. Uber Eats, Grubb Hub etc., and link to reservations (if applicable)
$600 per issue/$2,880 yr
BUSINESS
Leaderboards - 720x90 px................................$150 per issue/$720 yr Large Rectangle - 336x280 px.......................$300 per issue/$1,440 yr Medium Rectangle - 300x250 px...................$250 per issue/$1,200 yr Wide Skyscraper - 160x600 px.........................$125 per issue/$600 yr 1 Pager - 8.5in. X 11in......................................$425 per issue/$2,040 yr Inside Cover/Back Cover ...............................$600 per issue/$6,480yr J A N U A R Y 2 0 2 3 | I S S U E 1 2 36
Love of Food is published 6 times per year. Every effort is made to verify all information provided in each edition. The content of each publication is meant to be a guide and does not reflect the editor's personal recommendations.
GUIDE FOR ATLANTAN FOODIES
To be added to the guide or become an advertiser, contact us with a written request to LoveofFoodGuide@gmail.com ADVERTISEMENTS
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2023
JANUARY/FEBRUARY
2022 Atlanta’s Top Ranked Black-Owned Restaurants
Deadline: DEC. 30 | Publish: JAN. 26
MARCH/APRIL
Jamaican Me Right
Featuring Caribbean Restaurants
Deadline: FEB. 25 | Publish: MARCH 24
MAY/JUNE
Junior Chefs
Featuring The Young Chefs of Atlanta
Deadline: APRIL 29 | Publish: MAY 25
JULY/AUGUST
Pizza on Us
Featuring Atlanta's Pizzerias
Deadline: JUNE 24 | Publish: JULY 20
SEPTEMBER/OCTOBER
Drinks on Us
Featuring Wines, Beers & Liquor
Deadline: AUG. 26 | Publish: SEPT. 21
NOVEMBER/DECEMBER
HOLIDAY CATERERS
Featuring Holiday services i.e. goodwill, free meals, etc & restaurants with holiday service & recipes
Deadline: OCT. 28 | Publish: NOV. 22
S U B S C R I B E
C O N N E C T W I T H U S !
GUIDE FOR ATLANTAN FOODIES
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“The key to my heart looks a whole lot like a plate of pasta."
Coffee IslandInc
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making flavors and flavors and
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THE COFFEE THE COFFEE
Coffee Island Inc. offers a taste of island paradise! Our premium coffees are fire-roasted and hand-crafted to bring you the finest tasting brews in the world. Your satisfaction is always guaranteed. You can grab some Coffee Island Inc coffee and mugs, making perfect gifts for your friends and family. We ship worldwide.
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Our mission is to acquire the world's finest coffees, roast them to our unique specifications and distribute them to our customers expediently
PO Box 741913, New 504-517-5554 info@coffeeislandinc c www coffeeislandinc c ContactInfo
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AMERICANCUISINE
ARTISAN
BAKERY/CUSTOMCAKES/SWEETS
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BAR/COCKTAILS/SPORTS
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BRUNCH CAFÉ
CATERINGSERVICES
COFFEE/TEASHOPS
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ETHIOPIAN FITNESS/HEALTH FOODTRUCKS
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JAMAICAN JUICEBAR LATIN
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PIZZERIA
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PRIVATECHEF/MEALPREP
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TAVERN VEGAN/VEGITARIAN
WINGS/CHICKEN
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Happy Happy Happy NewYear NewYear NewYear
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GUIDE FOR ATLANTAN FOODIES
A T L A N T A ' S N E W A T L A N T A ' S N E W L E A D I N G G U I D E L E A D I N G G U I D E T O G R E A T F O O D T O G R E A T F O O D RECIPES • PEOPLE • GOOD FOOD RECIPES • PEOPLE • GOOD FOOD
