Food & Drink
The dining out experience is itself a journey. We place good faith in our trusty server that he or she will not lead us astray when our decisions about small plates and entrees must be collected. When the time for the final judgment (or the dessert portion) arrives, the crème de la crème of last course choices is the only gateway to fulfillment. Alas, you’ve made it when spoon defies bodily fullness and the mind’s only concern is the repetition of scoop and swallow until the sweet form ceases in form altogether.
Kyle Beckett, this month’s “What’s Your Pie” creator, has won a month of FREE Your Pie and his submission will advance to the Pie of the Year contest to compete for a year’s worth of craft pizza. His original pizza is called The Sweet-Tart and is this month’s special at area locations of Your Pie.
Seared Duck Breast with Grilled Asparagus, Potato Mash and Maltaise, somewhat like a Hollandaise sauce with the flavors of blood orange, mustard and tarragon. Just one of the fine specials coming out of the Speakeasy kitchen, others include: Duck Cassoulet, Baked Crab Dip, Hanger Steak with Bacon-Battered Onion Rings! With an artisan approach to not only their specials but everything on their menu, Speakeasy makes everything a house-made-from-scratch creation where culinary adventure awaits.
The students of the UGA College of Environment and Design (CED) encourage you to “Mobilize Your Appetite” as they stage a Food Cart Festival celebrating local and regional food production. An outgrowth of the CED’s CounterSPACE project, the street food festival is designed to raise awareness of the many benefits of mobile food vending for the Athens community. The event will feature food trucks from Atlanta as well as Athens food vendors, including an empanada cart, FarmCart, La Fonda Dawgs, and King of Pops.
Sauvignon Blanc is as exciting as wine comes! Racy, zesty…alive. Once it greets the palate, it’s the gift that keeps on giving. I’m not talking about the length of time the wine sits on the palate as much as I am talking about the wild ride your palate is in for once you take a sip.
Ah, behold the ‘Black and Tan’….the perfect balance of pale beer supporting a dark cloud of Irish stout. The mixing of beers dates back to the 1700’s when people would request the barkeep to blend their own particular mix of styles and flavors to satisfy their palate. This mixing yielded some popular blends that led eventually to the production of the porter style beer.
Well, almost. The weather has certainly been “lion-like” the past few weeks with the drastic changes in temperature and bi-daily storms. But hopefully, when we pass the equinox, March will exit like a lamb and leave us with warm longer days, cloud-spotted skies, and fragrant blooming flowers.
Last March, I chose to write about Irish whiskey in recognition of St. Patrick’s Day. Looking back over past articles, I realized that I’ve written about rum from the Caribbean, tequila from Mexico, and liquors from other parts of the world while ignoring one important location.