Atlanta’s best kept underground secret is definitely not a secret to the foodie community! On Saturday, September 10, the Atlanta Underground Market overwhelmed Atlanta foodies by hosting 30-40 food artisans in the parking lot behind Dillard’s at Atlantic Station. Initially when I saw the website, I had assumed that since this was a private club – which only announced the event location on the night before the event – that it would be a very hushed, secret small affair in a fairly quaint location. I couldn’t have been more wrong and yet was kind of disappointed that I didn’t get to say a special password or give a members-only handshake with a knowing wink. (But I’m probably better off because remembering magic words and handshakes has never been my forte.) This was the exact opposite of what I had expected. There were hundreds of people taking part and eating small plates or tastes of food everywhere. I was overwhelmed with options, but found myself cash poor. The market currently has no fee to sign up and it’s only three dollars to enter the event, but the website neglected to note that each artisan vendor charged a per plate or taste fee for their edible noms. Don’t worry, I did manage to get a few delectable bites in before I had to leave for a show later that evening.
So foodie, want to see what all the yum is about? First off, you have to go to their website and sign up, acknowledging that by doing so you understand that the food artisans may have created the dishes in spaces that are not inspected by the health department and you waive your right to hold the Underground Market or its participants liable for any bodily harm or negative reactions you may have to the food. For some that may not sound legally sanitary, but when you think about it – it’s probably similar to eating at a friend or relative’s house (the health department doesn’t regulate them either). Well, except I don’t believe that I have any friends who use kudzu, hibiscus, or nightcrawlers in their edible dishes. On the flip side, I may have a friend who cooks beef tongue, beef heart, or can whip up some Ethiopian tacos, maybe. There were also easily recognizable dishes like cured salmon, gourmet popsicles and lollipops, curry, salads, bacon, fruits, chicken, and meats.
The food artisans I talked to were all very nice and gave some interesting culinary lessons about their dishes or ingredients. The vendors ranged from caterers, restaurateurs, and local private foodies who were looking to get into the catering or restaurant business. A couple notable vendors I spoke to ran booths for Three Day Cured Salmon (what can I say, this Danish girl loves gravad lox or in Danish – gravad laks) and Dal Cuore Market, which supports local organic farmers and has plans to become a restaurant in Johns Creek soon.
The Atlanta Underground Food Market happens once a month. The next one is scheduled for Saturday, October 15 from 6-9 p.m. My recommendation is to sign up on their websites, get some friends to go with you, and remember to bring cash. The nibbles were a decent size, so if you are just interested in tasting a few different bites, I’d recommend sharing a variety of dishes with friends to get the most bang for your buck. The prices were reasonable and most ranged from one to four dollars per dish.
521 Kitchen and Que = Our Pick for Holiday Meat!
521 Kitchen and Que is located in Atlanta off Roswell Road and is our pick for ordering your Holiday Meal this year, and dinner tonight!
Owned by local Atlanta couple, Drew and Roma Kirkland, this is by far one of the best BBQ’s we have been to. One thing that strikes us in particular about this restaurant is their commitment to locally sourced and fresh food. Also, they are vegetarian and gluten free friendly. Vegetarian? A BBQ restaurant is vegetarian friendly? Yes, believe it or not, as Roma told us, there are quite a lot of vegetarians that love to grab a bite at 521 Kitchen and Que.
As someone that works with my significant other, I loved the fact that the “521” in 521 Kitchen and Que is their anniversary date. Awe… Heart melts.
So, long story short; We sampled all the yummy goodies they have and for your holiday meals, do yourself a favor and let them cook it.
Must have picks:
Turkey – Moist and Delicious. All your guests will be impressed.
Kale Slaw – So delightful! It doesn’t have the bitterness you might expect from Kale. It is definitely worth getting
Baked Sweet Potato – Cooked perfectly, season with salt and pepper
Brisket – Melt in your mouth delicious!
Let’s just say that we loved everything we tried and we are certain you will too.
Go ahead and try them for lunch or dinner! While you are there, place your holiday order! Do it quickly!
Murphy’s Farmer’s Table Dinner Series Continues
ATLANTA – Any frequenter of Murphy’s knows that each plate is made up of delicious ingredients, locally grown and thoughtfully prepared. To honor the sources of these ingredients, Murphy’s is excited to continue their Farmer’s Table Dinner Series. Already proven to be a fan favorite after a sold out dinner in June, the series will take place the last Wednesday of each month. Guests are invited to enjoy a multi-course meal highlighting local farmers and their contributions to Murphy’s menu.
The first dinner of the series, a successful “trial run”, took place Wednesday, June 24, 2015 and featured farmer Richard Kessler (“RJ”) from Planted Rock Farms. The 4-course dinner included wine pairings and a variety of summer-inspired dishes, thoughtfully prepared by Chef de Cuisine Ricky Navas. Guests also had the opportunity to meet and mingle with RJ and Chef Ricky.
The next dinner will take place Wednesday, July 29 and will be hosted by Geezer’s Farm out of Gurley, Alabama, where Farmer David Sisk will travel to Atlanta to join the feast.
Melting Pot 1/4 Off the 4th!
Midtown-Atlanta’s scrumptious Melting Pot will have a delicious 4th of July menu available–and it’s 1/4 off! Skip the grill on your holiday, because there will be a meal for everyone to enjoy aside from burgers and hot dogs. Personally, I’d get all over that watermelon and feta salad. And the Buffalo chicken.
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