Points North

4 Points North | October 2012 | ptsnorth.com

contents

16 THOMAS ARVID 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.

22 INSPIRING YOUR INNER CHEF 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.

36 FROM TANK TO TABLE 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.

38 SENSATIONAL SOMMELIERS

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 recom-

mend waiting to fill it until you’re done reading.

{ 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 PE C I A L A DV E R TI S I N G S E C TI O N S

60 | Food Lover’s Directory62 | Southern Mountain Living

68 | 2012 Private Education73 | Cancer Prevention &

Awareness

POINTS NORTH ATLANTA | ISSUE 149 | OCTOBER 2012

38 81

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Witt Beckman

P U B L I S H E R

Carl Danbury Jr.

E D I T O R

Bre Humphries

S E N I O R E D I T O R

Heather KW Brown

C R E A T I V E D I R E C T O R

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

E D I T O R I A L I N T E R N S Taylor Knowles

Kathrina St. FlavinChelsea StratsoRyan Phillips

C O N T R I B U T I N G W R I T E R S

Katie Kelly Bell

A D V E R T I S I N G

[email protected]

A D V E R T I S I N G D I R E C T O R

Marita Kahler

S E N I O R M E D I A C O N S U L T A N T

Karen Poulsen

A C C O U N T E X E C U T I V E

Tom Tolbert

C I R C U L A T I O N M A N A G E R

Tiffany Willard


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All rights reserved.

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The opinions expressed by contributing

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Recycle This M

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MYturn

To send comments and/or suggestions on this or any other subject, e-mail us at: [email protected].

His name was Patrick. Better known as the man that hired me

for my fi rst fi lm job and then forgot — only

after I’d fl own 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 Hol-

lywood, I was unfazed that the only posi-

tion I was qualifi ed 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

fi rst time. I couldn’t pronounce or spell it,

but I’ll never forget that incredible smell

coming from the aluminum bin stuffed as

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, fl oppy 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 Culi-

nary 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.

Heather KW Brown,

Senior Editor

STOPPING

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smell

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This month, one lucky Points North reader will receive the

gift of extravagance. The winner and a guest will win three-

night 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 pub-

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ptsnorth.com | October 2012 | Points North 9

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 [email protected] no later than Wednesday, Oct. 31.

october2012


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 Restau-

rant and ask for the restaurant manager at 404-577-1234. For more

information visit atlantaregency.hyatt.com.

— Kathrina St. Flavin

DUEnorth

cultivate winesTAKE 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-prof-

its 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

CALLING

ASPIRING CHEFS

PHOTO COURTESY OF HYATT REGENCY ATLANTA

PHOTO COURTESY OF MICHELLE WARREN

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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 empow-

ering young women diagnosed

with breast cancer. These plan-

ners 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

DUEnorth

INTRODUCING ATLANTA EATS! We can’t think of a better

host for a TV show about

food in Atlanta than Steak

Shapiro. The widely recog-

nized 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 restau-

rants 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.

VELLUM WINE

CRAFT’S FIRST

VISITA 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 honor-able 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 entre-preneurs 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

atlanta


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

ROTTA’S MARK CAPORALE RETURNS

THEandKING I

THE KING AND ... YOU Chef Nahm and her Nahm Thai Cuisine

staff always treat their customers like

royalty and they request your pres-

ence 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 gratu-

ity. 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.


DUEnorth

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.

Norman’s Landing has been serving great food to the Cum-

ming 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 ac-

tions 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

SERVING FOR CHARITY

PHOTO COURTESY OF CUMMING GREEK FESTIVAL


�

In 12 short years, exhibits of Thomas

Arvid’s pieces have ascended from a long line of

hungry pizza eaters during a trade show to fi ne art

galleries and wineries throughout the United States.

Recently, the self-taught and self-published artist con-

fi rmed his place as one of the most collected artists

in America with his fi rst museum exhibition, “Arvid:

Refl ecting the Good Life,” now open at the Marietta

Cobb Museum of Art (MCMA).

Arvid, who provides meaningful, visually capti-

vating recollections of sharing wine with friends and

the lifestyle associated with those special moments,

refl ected upon the exhibit and his career with Points

North over lunch and a bottle of wine at his offi ce-

cabin-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,

LUNCH AND A BOTTLE OF WINE WITH

ATLANTA’S THOMAS ARVID { WRITTEN BY CARL DANBURY }

An Afternoon with an

ARTIST�PHOTOGRAPHY COURTESY OF THOMAS ARVID FINE ART, INC.

�

�

{ THOMAS ARVID }

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 fi rst 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 fi rst 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 affi rming

his booth space.

Vanessa, who was pregnant with their

fi rst 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 fi rst 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

refl ective, 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. “Cel-

ebrating 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 mar-

riage 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 over-

whelming 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 disci-

pline 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 refl ection

upon his works did convey a direct con-

nection 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 fi ve years ago,” he said.

Arvid said he has become more detail

oriented, more focused and more meticu-

lous about his pieces of artwork.

“When I think of others’ artwork, I

think they get looser and faster, and pro-

duce 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 fi rst-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


{ THOMAS ARVID }

�

tions. One of the rooms will be all limited

editions and the part they have played in

my career. One room will have all origi-

nals and another room blending the life-

style 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 some-

thing from it and messed up the composi-

tion,” 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 offi cially took over the space in

1990 and continues to acquire works for

its permanent collections. The museum fea-

tures 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 gal-

lery night with Arvid at MCMA, Sat.

Nov 3. For more details about the fund-

raising 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

WWe 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 Medi-cal 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.

Th e providers at McDaniel & Durrett strongly believe in providing quality medical care in a kind and compassionate environment. We try to encour-age our patients to work hard on their overall health. We off er comprehensive Vitamin and Mineral Defi -ciency testing and Food Allergy testing. Th ese tests can help identify defi ciencies that may prevent pos-sible 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 suff er from fatigue, weight gain, mood swings, PMS, or menopausal symptoms. Th erapy options include transdermal, topical, injectable, or hormone pellet insertion. In keeping with women’s health mainte-nance, we have in-offi ce mammogram, bone density, and ultrasound screenings.

Th e practice, located at the Piedmont Hospi-tal 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 Hys-terectomy (LSH), Total Laparoscopic Hysterectomy (TLH), Bladder Slings, (TVTO), and Endometrial

Ablation. Th ese procedures have been great to help our patients who want to return to their busy lives with little down time. In-offi ce urodynamics for blad-der testing, as well as pelvic ultrasound, are available to help determine the best surgical options for you.

As a fi ft h generation physician, Dr. Durrett under-stands the time constraints placed on today’s women. For this reason, she encourages all of our patients to optimize their health through proper nutrition, exer-cise, and regular maintenance health care, with both their primary care physician and gynecologist.

COMPREHENSIVE WOMENS’HEALTH

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MEDICAL CARE FOR“TODAY’S TOTAL WOMAN”Helping you optimize your health and become your very best!

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404-352-2850www.mcdanielanddurrett.com

Obiamaka Mora, M.D.

Lynley S. Durrett, M.D.

��

inspiring YOUR INNER

CHEF

PHOTO COURTESY OF CHRIS HORNADAY PHOTOGRAPHY

Heirloom Tomato Bruschetta


AS EDITORS, we are always meeting new people, discover-ing 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.

{

��“When assembled with simplicity in

mind, your recipes can be as good as you

can get with ones that have dozens of in-

gredients. 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 diff erence.”

Chef Michael Bologna of Vingenzo’s in Wood-

stock, 770-924-9133, vingenzos.com

HEIRLOOM TOMATO BRUSCHETTAServes 2

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

slice with olive oil and lightly toast. Top

bread slices with tomatoes and moz-

zarella. 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 im-

mediately.

{Bread}Chris and Anna Gatti, the husband and

wife team behind Canvas Café and Bak-

ery are very much concerned with where

the foods we eat come from, and strive to

connect their customers with source ingre-

dients. This apple walnut bread is a perfect

example, using organic white wheat milled

in a Montana bakery, organic Washington-

grown granny smith apples and walnuts

from a farm in North Carolina. 678-213-

2268, 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

1 cup vegetable oil

1 teaspoon salt

1 teaspoon baking soda

1 ½ teaspoons cinnamon

¼ teaspoon clove

1 teaspoon pure vanilla extract

2 medium baking apples, seeded

and chopped small

(approximately 2 cups)

▼ Start with fresh milled white wheat (can

be purchased from some markets or

milled at home). All-purpose fl our can

be substituted if fresh milled is not avail-

able. Store-bought whole grain fl our is

not preferred.

▼ Mix fl our 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 in-

gredients and then apples, mixing until

just incorporated. Grease and dust with

fl our a loaf or Bundt pan and pour in bat-

ter. Bake at 350 F for approximately 45

minutes or until a toothpick inserted in

center comes out clean.

PHOTO COURTESY OF CHRIS HORNADAY PHOTOGRAPHY

{Appetizer}


White-Wheat Apple Walnut Bread

��24 Points North | October 2012 | ptsnorth.com

{Breakfast}Jay and Nicole McCann were inspired

to create a menu that would refl ect their

childhood memories. Their favorite meal

growing up was breakfast, Sunday brunch

specifi cally, and it is this fond memory that

is behind their breakfast/lunch restaurants

around Atlanta — J. Christopher’s and Rev-

eille Café in Acworth (a second location

coming next month in East Cobb). The defi -

nition 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 refl ection of the

owners’ memories and an absolute divine

reason to rise and shine; the sweetness of

the cream cheese-fi lled toast and the tex-

ture of crispy corn fl akes is a pure delight.

770-635-1900, reveillecafe.com

MYSTIC STUFFED FRENCH TOAST

Serves 1

2 slices challah bread

Cream cheese fi lling

Crushed corn fl akes

8 pieces sliced banana

8 pieces sliced strawberries

French toast batter:

1 teaspoon light brown sugar

½ teaspoon cinnamon

1 teaspoon maple syrup

1 teaspoon vanilla

6 eggs

½ cup whole milk

▼ Mix the fi rst four ingredients. Add eggs

and milk to the mixture and mix on me-

dium speed.

Cream Cheese Filling:

2 cups powdered sugar

5 tablespoons of butter

8 ounces cream cheese

1 teaspoon vanilla

▼ Mix all ingredients together to form a

fi lling for the toast. Should be thick in

consistency.▼ Spread cream cheese fi lling between

the two slices of challah bread (sand-

wiched). Dip bread into French toast

batter, then coat with corn fl akes. Grill

on fl at top until corn fl akes are crispy,

about 2 minutes per side. Top with fresh

strawberries and bananas.

{Burger}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 MCDOWELLServes 1

Two 4-ounce grass-fed beef patties

2 slices American cheese

Shredded lettuce

Diced onion

4 pickle slices

Burger bun (no sesame seeds)

{ R E C I P E S }

The Mystic French Toast is a perfect refl ection of the owners’ memories.

PHOTO COURTESY OF ROBIN HARRISON

{

Mystic Stuffed French Toast

��ptsnorth.com | October 2012 | Points North 25

PHOTO COURTESY OF GREG MILLER

Special sauce:

½ remoulade:

1 cup mayonnaise

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh

parsley

1 tablespoon chopped capers

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped red onion

2 tablespoons chopped pickle

1 teaspoon lemon juice

(stir together well)

½ admiration: Russian dressing

{Dessert}Cibo e Beve’s Executive Chef Linda

Harrell has a passion for all things Ital-

ian, and the way she prepares her Tiramisu

is no exception. Using a classic Italian pre-

sentation complete with eggs, sugar and

mascarpone, she uses Pavesini Cookies

instead of ladyfi ngers for a more delicate

dessert and the results are heavenly! 404-

250-8988, ciboatlanta.com

TIRAMISU

Serve in a cute 7-ounce jar

6 eggs, separated

2 cups granulated sugar

4 ounces espresso

1 package Pavesini cookies or Savoiardi

4 ounces shaved Belgian chocolate

2 pounds mascarpone cheese

(Galbani, if you can fi nd it)

▼ Blend egg yolks with 1 cup of sugar

in a mixing bowl until a pale yellow

color and sugar has been incorpo-

rated. Add mascarpone and blend

until stiff but creamy. In an elec-

tric 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 mix-

ture until completely blended. Set

aside.

▼ Begin the construction of your ti-

ramisu by dipping your cookies

in espresso to soften and layer in

a pan of your choice by laying the

fi rst layer of cookies. Pay attention

to the direction you are laying them.

(All cookies in fi rst layer should be

arranged in one direction, then

the following layers should be op-

posite. Repeat process until done).

Then apply a layer of egg mixture

and top with shaved Belgian choc-

olate. Repeat process until fi nished.

Place in refrigerator and let set for

about 4 hours.

PHOTO COURTESY OF LAUREN RUBENSTEIN PHOTOGRAPHY

“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

The McDowell

Tiramisu

{ FEATURE HEADER }

��{Fish}Luis Ramirez worked his way up the lad-

der in the Atlanta restaurant scene from

dishwasher at CHOPS in 1995 to execu-

tive 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 min-

utes from the Pacifi c Ocean and he has

great experience preparing fi sh and shell-

fi sh 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

ASIAN-STYLE GRILLED CHILEAN SEA BASSServes 4

Four 5-ounce fresh Chilean

sea bass fi llets

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

Asian Broth:

¼ cup of soy sauce

¼ cup of sake or dry white wine

¼ cup of mirin (Asian liqueur)

3 tablespoons of chopped fresh ginger

1 small yellow onion, diced

▼ Season sea bass with salt and pepper

and set aside. Combine broth ingredi-

ents in a small saucepan and bring to

a boil. Remove from heat and cool to

room temperature. Pour cool broth over

fi sh and marinate in refrigerator for 2 to

4 hours. Turn fi sh occasionally.

▼ Grill fi sh on both sides, approximately

3 to 4 minutes each side. Transfer fi sh

to sauce pan with Asian broth to fi nish

in oven, but don’t overcook. Serve over

sautéed spinach and maitake mush-

rooms with sesame oil. Serve steamed

sushi rice on side with diced green on-

ions.

{Pork}Chef De Cuisine Derek Dollar of Milton’s

Cuisine said, “Hands down, my favorite

recipe on our menu. The apple brine ten-

derizes and sweetens while the espresso

rub adds a whole other dimension. Paired

with the hash, you have a complexity of fl a-

vors. This one will be on our menu for a

while.” 770-817-0161, miltonscuisine.com

APPLE BRINED ESPRESSO RUBBED PORK LOIN Serves 2

Apple brine:

3 cups apple juice

2 cups water

¼ cup salt

⅛ cup sugar

Pork:

Two 8-ounce pork loins

¼ cup espresso rub (Sydney’s Spices)

or your favorite rub

{ R E C I P E S }

Asian-Style Grilled Chilean Sea Bass

{Whether you try to make this dish at home or sample it at Pampas, we think you’ll love it.



72 Points North | December 2011 | ptsnorth.com

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A doctor who has practiced in Atlanta for 20 years.

A doctor who offers all the modern vein treatments.

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��

Hash and Collards:

1 cup diced sweet potatoes, blanched

1 cup diced parsnip, blanched

¼ cup diced yellow onion

¼ cup diced Andouille sausage

2 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 Syd-

ney’s Spices. Sear them on both sides

in a skillet and then place them in a 350

F oven for about 12 minutes.

▼ While the pork is cooking, sauté the

sweet potatoes, parsnips, onions, and

sausage together until they are incor-

porated, 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-Com-

munist 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 KABOBSServes 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 saff ron

1 teaspoon of assorted spices

(oregano, basil, salt, pepper, etc.)

PHOTO COURTESY OF DAN CARMODY FROM STUDIO 7 PHOTOGRAPHY

{“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 fl avors.”

{ R E C I P E S }


CHEF DE CUISINE DEREK DOLLAR, MILTON’S CUISINE

��Marinade:

White vinegar

Lemon juice

Low-fat plain yogurt

1 white or yellow onion

Salt and pepper to taste

▼ Slowly defrost the skinny and bony

game hens with no fat in the refrigera-

tor. 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.

▼ 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 fl ame

(such as a gas grill) at 500 F. Optimal

height is approximately 9 to 10 inches

above the fl ame. Flip every 4 minutes

or so. Check doneness with a tempera-

ture gauge, by fi rmness 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.

▼ 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 fl ame for approxi-

mately 4 minutes. Serve the game hen

and tomatoes over the cooked Basmati

rice and garnish with ground saff ron.

▼ This light, fl avorful 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 Chom-

poonich innovatively created many dishes

on the Thai and Japanese menu at Fuji

Hana Thai Peppers in Kennesaw, this

Green Papaya Salad is an authentic reci-

pe based on traditional Thailand street

salads and is a true treat. 770-419-9500,

fujihanathaipeppers.com

GREEN PAPAYA SALAD (SOM TUM) Serves 1

1 mortar and pestle and one spoon

¼ cup peeled carrot shreds

¾ cup peeled unripe papaya shreds

¼ fresh lime

1 tablespoon roasted unsalted peanuts

4 each cherry tomato, sliced in half

2 each garlic cloves

Dressing: Yields 6 ounces

1 tablespoon raw sugar or

2 ounces simple syrup

2 ounces fi sh sauce

4 ounces fresh lime juice

{ R E C I P E S }

Behind Baba’s authentic Mediterranean recipes and traditional preparation of Greek, Italian and Persian cuisine is Chef Alex Horvath.{



Cornish Game Hen Kabobs


��½ cup ketchup

1 cup mayonnaise

1 tablespoon horseradish

2 teaspoons molasses

½ teaspoon soy sauce

½ teaspoon Worcestershire sauce

1 tablespoon cider vinegar

2 tablespoons sugar

1 tablespoon plus 1 teaspoon

dark brown sugar

1 tablespoon water

{Soup}

As a child, Chef Art Smith of Southern Art

helped his mother roll out the dumplings

for this recipe. Named after his mom, Ad-

die 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.

▼ Wash and peel the carrots and unripe

papaya. Set aside ready for use. For

the dressing, combine all the sugar, fi sh

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 ro-

tate, 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.

{Sandwich}The classic Carnegie Deli Corned Beef

Reuben at Joey D’s Oak Room has been

bringing guests back to the lively eat-

ery for more than 20 years. Cooked dai-

ly and sliced to order, this overstuff ed

sandwich will have you thinking you’re

in midtown Manhattan. 770-512-7063,

joeydsoakroom.com

REUBENServes 1

Two slices of fresh baked Carnegie Deli

seeded rye bread

Thinly shaved Carnegie Deli corned beef

piled high and with sauerkraut, house-

made Russian dressing and Swiss cheese

Russian dressing:

makes about 1 ¾ cups

{ R E C I P E S }

{This Green Papaya Salad is an authentic recipe based on traditional Thailand street salads and is a true treat.

Green Papaya Salad Reuben

PHOTOS COURTESY OF ROBIN HARRISON


��

Simple ingredients include a nice chicken

and the holy trinity (onion, carrots and

celery). The key is a great broth and per-

fectly cooked dumplings. 404-946-9070,

southernart.com

ADDIE MAE’S CHICKEN DUMPLING SOUP 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 fl our

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 cov-

ered 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 tight-

ly. Simmer, occasionally skimming the

broth, until the chicken is tender, about

50 minutes.

▼ 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.

▼ 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 veg-

etables, and measure 6 cups of both,

reserving the remaining broth and veg-

etables 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. ▼ To make the dumplings, place the

fl our, salt, and oil in a medium bowl

and gradually stir in the water to make

a stiff dough. Turn out onto a lightly

fl oured surface and knead briefl y. Roll

out ¼-inch-wide strips. (If you wish, you

can do what my mother does: make the

dumpling strips while the chicken is sim-

mering, and freeze the strips until ready

to cook.)

▼ Slide the strips into the simmering soup,

placing them next to each other with-

out stacking or crowding. Cover tightly

and reduce the heat to low. Simmer un-

til the dumplings are cooked through

and tender, about 10 minutes. Sprinkle

the dumplings with parsley. Serve from

the pot, breaking the dumplings as

needed.

PHOTO COURTESY OF SARA HANNA PHOTOGRAPHY

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


��

{Vegetarian}

The brainchild of owner Michele Sedg-

wick, this delish veggie sandwich beck-

oned 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

THEO’S VEGETARIAN SANDWICH Serves 1

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

▼ 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 to-

mato. Put top slice on and cut in half on

a diagonal.

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 clas-

sic 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 MareServes 4

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

seasonal fare 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 fl akes

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

▼ In a large, deep skillet, sear scallops

on high heat in olive oil and garlic for

3 minutes on each side. Add fi sh 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 mari-

nara or tomato sauce. Stir and then add

oregano or marjoram and the red chili

pepper fl akes. Add shrimp and shell-

fi sh and bring to a rolling boil for 3 to

{ R E C I P E S }

Theo’s Vegetarian Sandwich

PH

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��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 indi-

vidual large bowls with bread wedges.

Optional: Serve over capellini or angel

hair pasta.

class ical fare When Chef/partner Marc Sublette decid-

ed to open his latest sensation in John’s

Creek, he returned to his roots after stints

at Pricci, Pano & Pauls, Pampas and Tratto-

ria 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 res-

taurant’s somewhat Bohemian, edgy, old-

school digs, her grandson’s attention to

culinary details, and the seemingly anach-

ronistic tableside preparation of many

classical dishes at Viande Rouge, which

opened in April 2010.

770-623-4959, vrsteakhouse.com

Boeuf BourguignonServes 2 to 4

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

little olive oil, in a thick-bottom brais-

ing 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.

▼ 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 fi ne strainer and reduce further, if

needed, to your desired fl avor and

consistency. Pour the sauce over ribs

and serve with mashed potatoes, egg

noodles or rice. And fi nally, enjoy the

love!

Zuppa di Mare

Boeuf Bourguignon


PH

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CHICKEN SATAY

Marinade:

¼ cup soy sauce

3 tablespoons vegetable oil

2 tablespoons fi sh sauce

2 teaspoons chopped minced ginger

2 teaspoons chopped fresh garlic

1 teaspoon ground coriander

½ teaspoon red pepper fl akes

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, fi sh sauce,

ginger, garlic, coriander and pepper fl akes. Add the

chicken and toss to coat. Let marinate in the refrigera-

tor 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 Rich-

ard Grant, Head brewer for Finch’s

craft beer line; recipe courtesy

Giada De Laurentiis

Four 6-ounce salmon fi llets

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

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.

to tableCRAFT BREWERS PAIR THEIR FAVORITE BITES WITH BEER

Chicken Satay with Ichabod’s Peanut Sauce

Serves 4 to 6

Recipe and pairing by New Holland Brewing Compa-

ny’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 fi sh sauce

1 tablespoon hot sauce

2 tablespoons chopped garlic

1 tablespoon chopped ginger

1 ½ cups creamy peanut butter

¼ cup chopped cilantro

( WRITTEN BY HEATHER KW BROWN )

From Tank

[ ]

[

[ ]

]

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 co-

conut milk, lime juice, soy sauce, fi sh 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.

# #

Brush top and bottom of salmon fi llets 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.

Mole Poblano paired with Dark Cloud Munich Dunkel

As head brewer for Mother Earth

Brewing, Josh Brewer was one

of four handpicked gurus cho-

sen in 2011 to create the ulti-

mate beer and food pairing. He

won the World Beer Festival

Smackdown for pairing the

Dark Cloud Munich Dunkel

with a mole poblano esti-

mated to have more than

40 ingredients.

“My reasoning behind

choosing this beer is the

same concept as milk and

spicy food: they don’t bat-

tle each other in any way —

unlike pairing an IPA with

spicy food, which I see time

and time again,” Brewer re-

lated. “The dunkel has just

enough fl avor to taste after

the mole, yet it cuts the

heat enough so that your

next bite is just as good as the

fi rst.”

Pair with your favorite mole poblano recipe.


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, NOVEMBER 4: 2-5 p.m.

Fall Schedule:

$30 PER PERSON OR $50 PER COUPLEIncludes wine and food selections from various wine regions across the US & abroad.

FOR RESERVATIONS CALL 7709458787 | www.lakelanierislands.com/events/food


SOMMELIERS

S E N S AT I O N A L

Insight into the Inspiration, Recommendations and Personal Preferences of Local Wine Experts

Good grapes are essential for

good wine, but what combined ele-

ments 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

refi 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.

INTERVIEWS BY KATIE KELLY BELL

WRITTEN BY RYAN PHILLIPS{ }

Jasmin Scott Co-Owner and Sommelier,

Taverna Fiorentina, Smyrna-Vinings

Jasmin Scott has a personality as strong as her

love for wine. A tri-lingual mother of two teen-

agers, Scott handles the wine dealings of Taverna

Fiorentina while an old friend and business partner

from San Francisco, Paolo Tondo, handles the food.

From a young age, Scott was inspired by a great

aunt who owned a wine and bread shop, and who

ultimately instilled a passion within her for the wine

industry. Raised in a family of professors, Scott has not

always been focused on wine; at one point in her life,

she even sold single-engine Bonanzas for Raytheon

Aircraft. Yet though many years passed before

her wine career came to fruition, Scott real-

ized 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 fi ery passion for fi ne 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

senses to enjoy it.”

Any wine expert worth their weight in grapes will

also make sure to keep a fi ne selection in their own

home, and Scott is no exception. She prefers to keep

a bottle of tempranillo on hand, and also has a cellar

with several California cabernet sauvignons.

Memories associated with wine are essential to

the overall experience, and Scott recalls one favorite

wine memory during her grandparents’ 50th wedding

anniversary in particular.

“We fl ew to Acapulco, and that was the fi rst time

I tasted Dom Perignon,” she said. “We sipped it in the

old-fashioned glasses with the wide mouths. I felt so

elegant!”

For more information on Taverna Fiorentina,

call 770-272-9825 or visit tavernafi orentina.com.

{ SENSATIONAL SOMMELIERS }

“There is no correlation between price and qual-ity, there is a correlation between quantity and cost. With wine, savor it and use all of your senses to enjoy it.”

PHOTO COURTESY OF CHRISTOPHER HORNADAY


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Perrine Prieur Owner and Sommelier,

Perrine’s Wine Shop, Atlanta

From a very young age, Perrine Prieur was exposed

to winemaking, so it’s no wonder that she ulti-

mately opened her very own shop. With an extensive

and nearly lifelong knowledge of wine, Prieur remi-

nisced on her upbringing and the role that wine expo-

sure 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 restau-

rant 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 femi-

nine wine store,” she said. “So many are masculine,


PHOTO COURTESY OF GEORGE DAVIS | GEO PHOTOGRAPHY

PHOTO COURTESY OF GEORGE DAVIS | GEO PHOTOGRAPHY

PHOTO COURTESY OF PERRINE’S WINE SHOP


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 fl avors 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.

“I decided to open an approachable, more feminine wine store. So many are masculine, I wanted something light and fresh, not intimidating.”

PERRINE PRIEUR

Owner and Sommelier / Perrine’s Wine Shop, Atlanta

Call TodayTo LearnMore...


Matt Bradford

Sommelier, Canoe, Vinings

Matt Bradford thanks

on-the-job training

for his knowledge and cur-

rent 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], man-

aging 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 some-

thing 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


PH

OT

O C

OU

RT

ES

Y O

F K

RIS

TE

N A

LE

XA

ND

ER


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Notes2 0 1 2

TASTING

{ WRITTEN BY CARL DANBURY }

Clos de L’Oratoire Des Papes

Chateauneuf-du-Pape Blanc

It was one of those moments when you

knew you were tasting something un-

usual, yet very special. Francophiles source

wines from all over the country, and the

Chateauneuf-du-Pape appellation has pro-

duced some stunning red wines for centu-

ries. 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 ac-

quired by Ogier in 2000, but its distinc-

tive 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 fi nish that screams

for spicy Thai food, mild and fi rm fi sh such

as halibut, scamp or red snapper, and par-

ticularly hot, boiled crawfi sh.

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

Vellum Wine Craft

Cabernet Sauvignon

A 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 per-

cent merlot to this cabernet. Aromas of raw

cocoa, forest fl oor and dark fruit lead

to intense fl avors of espresso, graph-

ite and a fi nish of winter spices. Full

and balanced in the mouth, this 2008

cabernet is velvety and boasts a very

long warm fi nish. This wine was a

genuine surprise for those of us with

subdued palates that prefer fruit

fl avors 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 per-

cent 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.

Introducing 10 new-to-Georgia wines that have received reputable ac-

colades from industry experts and with which we have fi rst-palate experience. Go

ahead. Grab a glass, but we recommend waiting to fi ll it until you’re done reading.


Shatter Grenache

The fi rst collaborative eff ort 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 winemak-

ers 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 clus-

ters, naturally thinning fruit from the vines

and producing more concentrated fl avors.

The result is a wine with stunning aro-

mas. Succulent dark fruit and ripe cherry

are framed nicely by soft French oak. The

wine has a powerful entry of fruit but soft-

ens in mid-palate with refi ned acid and

great structure. Mature tannins round out

a surprisingly long fi nish. The 2010 vintage

is 15 percent alcohol and only 6,000 cases

were produced. Many markets sold their al-

location in one day. The wine pairs well with

stews, braised meats, lamb and pork shank.

SRP: $32

Joseph Burrier Saint Veran

Reserve Chardonnay

In the Mâconnais/Beaujolais region, in

southern Burgundy, Saint Véran is a re-

cent appellation (1971) that covers seven

villages surrounding the Pouilly Fuissé ap-

pellation. 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 seduc-

tive and fruity expression, with a rich mouth

that fi nishes harmoniously with a nice bal-

ance of citrus. Any Burgundy wine imported

by Steve Pignatiello of P. Comms Interna-

tional is a solid choice, and this vintage is no

diff erent. Enjoy it with shellfi sh, grilled fi sh,

eggs Benedict or Florentine for brunch, and

with a variety of cheeses. SRP: $30

NotesMonte Guidi del Carmine Pecorino

So, you thought pecorino was a cheese?

You’re right, but it is also an ancient Ital-

ian grape that has been reborn in the Abruz-

zo 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 aro-

ma of banana, green apples and hazelnuts.

It is an easy drinking wine at 13 percent al-

cohol and pairs well with cheeses, chicken,

fi sh dishes and salads. SRP: $21

Alloro Vineyards Chehalem

Mountains Pinot Noir

If you enjoy pinot noir from Oregon’s Wil-

lamette Valley then this is a wine you

must add to your cellar. Only 1,250 cases of

the 2010 vintage were produced and Geor-

gia’s allotment likely will evaporate quickly

due to its recent 92 rating by Wine Specta-tor. 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 fi nish with

cherry, mixed spices and fl oral tones notice-

able. SRP: $40

The 2010 Riservata from Alloro also is

highly sought and was blended to build ad-

ditional 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

Rancho Sisquoc Winery Pinot Noir

This 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 fi rm with a very smooth, supple

and long fi nish. This pinot was aged for 13

months in 35 percent new French oak and

retains a smoky oak fl avor 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 appreci-

ate their aff ordability in comparison to other

regions. SRP: $32

TASTE-THEM-ALL, CAST-YOUR VOTEJoin 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.

2 0 1 2NTASTING

{



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Cookies Cakes Fresh Pies Artisan BreadsPastries Occasion Cakes Corporate Gifts

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NotesNTASTING

FEATURED RETAILERSFor your convenience, the following retail-

ers have agreed to either stock their stores

with some or all of the 10 featured wines

or will fulfi ll your special wine orders.

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

Rotta Winery Primitivo

Recently awarded a 93 “exceptional”

rating and a Gold medal by the Bev-

erage 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

fl avors 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 fi nish. It’s

a full-bodied, yet soft varietal but boasts a

tangy peppery fi nish. Recently released to

Georgia, this should pair well with roasted

lamb or prime rib beef. SRP: $27

Yorkville Cellars Richard the

Lion-Heart (red blend)

There once were six species of grapes

grown in Bordeaux, identifi ed 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 Califor-

nian winery using certifi ed 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, includ-

ing Richard the Lion-Heart from their Ren-

nie 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

fi t for a king. Less than 400 cases were pro-

duced. SRP: $35

Columbia Crest H3 Les Cheveaux

(red blend)

The Horse Heaven Hills appellation in

Washington has been getting a lot of

positive press during the past fi ve 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 fl ourish in this

area. Aromas of fresh blueberries, anise

and earth lead to fi rm and supple tannins

on the palate. This blend presents incred-

ible depth, with layered fl avors of candied

nuts, licorice and dark chocolate that lead

to a mocha fi nish featuring ample, sweet

tannins. Foods with complex fl avors that

match the complexity of red blends make

for excellent pairings. Try it with well-sea-

soned beef or lamb, rich stews and strong

cheeses such as bleu or Stilton. SRP: $20

2 0 1 2

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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.

GOES

{ WRITTEN BY HEATHER KW BROWN }

a gastronomeROGUEEXPLORING NEW YORK’S CULINARY GEMS BACKWARD FROM TABLE TO FARM WITH A STINT IN THE KITCHEN FOR GOOD MEASURE


FINE FARE IN A FOOD HALL

The single best feeling of careening around cor-

ners 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 char-

cuterie station, specialty rolls from the sushi bar,

handmade dumplings from the Asian noodle and

dumpling bar, and a sizeable salad. We unabash-

edly 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

The Plaza Hotel’s Food Hall


tucked into the recently desig-

nated neighborhood of NoMad

(North of Madison Park). Drip-

ping 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 beau-

tiful 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

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

{ CULINARY NY }

TALENT AMONG THE TIDES

A short walk from The Plaza Hotel straight up Cen-

tral 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 res-

taurant. 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 anti-

pasti, 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 res-

ervations 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

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 cre-

ativity 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 con-

cocts 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

PHOTOGRAPHY COURTESY OF ERIN TOLAND; GANSEVOORT PARK AVENUE; PAUL BRISSMAN

Marea

Gansevoort Park Avenue


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 cir-

cles, 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

Red Rooster


PIG TALES

Another noteworthy neighbor-

hood 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

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

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 Sta-

tion, 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 renova-

tion, 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

A DATE WITH DUTCHESS COUNTY

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 con-

cepts 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, stir-

fried 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

{ CULINARY NY }

PHOTOGRAPHY COURTESY OF GRAND HYATT, NY; ELLEN SILVERMAN; CULINARY INSTITUTE OF AMERICA | KEITH FARRIS

Grand Hyatt New York’s Market Culinary Institute of America

Maialino


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 class-

room for a menu critique and review, followed

by another lecture on the physiology of taste.

With Day One offi cially 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 Enthu-

siast 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 fi de 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 naviga-

tional skills aren’t honed, which is why I’m often

parked and eating fabulous food elsewhere. PN

F O R M O R E I N F O R M ATI O N :

For more information about CIA Culinary Boot Camp

classes, or to enroll, visit www.ciachef.edu/enthusiasts

or call 888-206-8425.

George DavisP H O T O G R A P H Y

“On Location” photographer

specializing in:

Family Pictures, Senior

Portraits, Corporate, Nature,

Events, Freelance, Maternity,

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Visit us on FaceBook at Geo Photography

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

Nov. 11, Noon-5 p.m.

Peachtree Point Amphitheatre at

Lake Lanier Islands Resort

Veterans Day Celebration & Festival

Performance by Ronnie Pittman and special guestsdetails on facebook.com/veteransdayW2C or ptsnorth.com

S O C I A L E V E N T S C A L E N D A R

{ OCT. — NOV. }

DATES & FEATURED VENUES:OCT. 2 Firestone Wood-Fired Pizza & Grill, Woodstock

OCT. 6 Polo in the Pines, Atlanta Regional Polo Club, Atlanta

OCT. 7 Lake Lanier Islands Fall Wine Cruise Series, Buford

OCT. 11 Palomilla’s Cuban Grill, Johns Creek

OCT. 13 Marietta Wine Market, Marietta, & Vino 100, Alpharetta


& Mia Ristorante Italiano, Cumming

OCT. 15 Century House Tavern, Woodstock

OCT. 16 RosaMia Ristorante Italiano, Johns Creek



OCT. 30 Bistro VG, Roswell; Taste Them & Cast Your Vote

OCT. 31 Nahm Thai Cuisine, Alpharetta

NOV. 1 Nahm Thai Cuisine, Alpharetta

NOV. 3 Thomas Arvid VIP Exhibit, Marietta Cobb Museum of Art

NOV. 4 Lake Lanier Islands Fall Wine Cruise Series, Buford

NOV. 7 Bistro VG, Roswell; Pinot Noir Tasting

NOV. 30 Chateau Elan Winery & Resort, Braselton; Guest Chef Series

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.


60 Points North | Ocober 2012 | ptsnorth.com

SPECIAL ADVERTISING SECTION

FOOD LOVER’S{

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the suburbs featuring fresh, made-to-order, modern American cuisine. It just

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FireFlyThe Terraces3070 Windward Plaza “Park Suite”Alpharetta770-807-3100fireflyrestaurant.netOur 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.

Cincocincorestaurants.comEnjoy 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.

Alpine Bakery & Italian Trattoria12315 Crabapple RoadAlpharetta770-410-9883alpinebakeryandtrattoria.comUnique 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 Egg4075 Old Milton ParkwayAlpharetta, 770-837-3440anotherbrokenegg.comWe 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”

Finest Event Rentals, Services & Accessories4708 S. Old Peachtree RoadBuilding 100Norcross, 678-525-6491finesteventrentals.comAtlanta’s premier resource for event rentals, services, planning & accessories. Extensive showroom by appointment. Event coordination & beverage services offer convenience of a one-stop shop.

DIRECTORY



Windows Restaurant7000 Lanier Islands ParkwayBuford770-945-8787lakelanierislands.comLocated 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.

Vino100131 S. Main StreetAlpharetta770-343-8010vino100alpharetta.comVino100 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.

Talk of the Town Catering and Special Events30 Woodstock St.Roswell770-594-1567talkofthetownatlanta.comTalk 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 on the River6700 Powers Ferry RoadSandy Springs770-955-1187raysrestaurants.comRay’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.

Ray’s in the City240 Peachtree St. NW Atlanta404-524-9224raysrestaurants.comRay’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.

Ray’s at Killer Creek 1700 Mansell RoadAlpharetta770-649-0064raysrestaurants.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.

Norman’s Landing 365 Peachtree Pkwy., Cumming770-886-0100 normanslanding.com

Norman’s Landing has been a fixture in Forsyth County for 17 years. Raising more than 1.5 mil-lion for the community. Serving fresh seafood, steaks and ribs. Join us Wednesday and Thursday for half-priced bottled wine. “Let us spoil you!”

Good Measure Meals404-815-7695goodmeasuremeals.comHealthy 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 Italiano2300 Bethelview Rd., Suite 104Cumming, 770-887-3000miaitaliano.comPeople 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.

RosaMia Ristorante Italiano11730 Jones Bridge RoadJohns Creek770-772-6456 or 678-520-3336rosamiaitalian.comHomemade pastas along with family recipes from the Adriatic and Fruiliregions of Italy will bring back the best of times around the dinner tablewith family and friends! 2012 Readers Choice – ‘Best Italian.’


{ WRITTEN BY AUTHOR’S NAME }


Lake Winfield Scott near Suches, Ga.

PH

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Y T

OM

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ER


FALL2012

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 outra-

geous 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.

WRITTEN BY THE EDITORS OF POINTS NORTH MAGAZINE



No one can accurately predict the timing and inten-sity 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 Cling-man’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 bot-anists 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.

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 leaf-peeping 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

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, Cleve-land, 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 eventu-ally 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 Gaines-ville, which will take you on more four lane roads into Rabun County, loaded with great attractions like Tal-lulah 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 Dahl-onega 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 CAROLINA: Highlands, Cashiers and Brevard, N.C., (along U.S. 64) can pro-vide 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


gadnr.org

MORE TRAVEL TIPS

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


stop at Waterrock Knob about 12 miles uphill from U.S. 23-441. You will fi 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. ■


Unique 1890s Victorian InnAll rooms have Private Bath, Fireplace, Cable TV and WIFI

(706) 632-0222In the Heart of Downtown Blue Ridge

477 West First Street, Blue Ridge, GA 30513www.BlueRidgeInnBandB.com

Est. 1890

LLC


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

2012OCTOBER

Private EducationPOINTS NORTH PRESENTS A SPECIAL

LOOK AT THE AREA’S PRIVATE SCHOOLS

Investing in our children and their future

begins with giving them the best educa-

tion available. Private schools provide the

ideal learning environment with smaller

teacher-to-student ratios and personal-

ized approaches.

HORIZON CHRISTIAN ACADEMYHorizon Christian Academy is a Christ-centered, college prep, non-

denominational school located in Forsyth County that serves the

surrounding communities.

Up to 60 words emphasizing specifi cs about your school or a quote from a school professional

Application Deadlines

Best Time to Visit

Reservations Required

POINTS NORTH


Horizon Christian Academy2160 Freedom Parkway, Cumming, GA, 30041678-947-3583 | www.Horizonchristian.org

AP Courses

Drama, Band, Chorus

2012 Private Education

“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

OCTOBER

Our School Highlights





“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

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them as I would want to be cared for.” — Dr. Chad LevittChad A. Levitt, MDBoard Certifi ed Radiation Oncologist

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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 stag-gering statistic and one that puts our country in a leadership posi-tion 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.

CANCERPREVENTION& AWARENESS

WRITTEN BY RYAN PHILLIPS


NORTHSIDE HOSPITAL CANCER INSTITUTE, WHERE THE EXTRAORDINARY HAPPENS EVERY DAYCancer 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 commu-

nity … for more than 40 years. The

hospital is the only Atlanta hospi-

tal chosen by the National Cancer

Institute to be a National Com-

munity 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 board-

certified physicians, specially

trained nurses and other health

care professionals, who make up

the Northside Hospital Cancer

Institute. Their dedication, com-

passion and expertise are what

strengthen Northside as a national

leader in cancer diagnosis, treat-

ment and research. Northside is

proud to have helped so many sur-

vive cancer and live extraordinary

lives. For more information, visit

northside.com.

“Every day we watch cancer patients become cancer survivors. It is this extraordinary transformation that drives us.”

GUILHERME CANTUARIA, M.D., MEDICAL DIRECTOR, NCCCP AT

NORTHSIDE HOSPITAL


BELIEVING IN A CANCERFREE FUTURE The WellStar Cancer Network pro-

vides care for patients and their

families across the state of Geor-

gia 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 spe-

cial training and expertise in treat-

ing cancer work together to pro-

vide 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 pre-

eminent not-for-profit healthcare

systems, WellStar consistently re-

ceives accolades from national or-

ganizations 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 Col-

lege of Surgeons.

WellStar’s Specialty Teams

and Treatment (STAT) Cancer Clinic

— for lung, esophageal and chest

cancer — is the only true multidis-

ciplinary service in Georgia, where

the entire team of dedicated spe-

cialists 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 fu-

ture free of cancer. For more infor-

mation, please visit wellstar.org.

HOLDING YOUR HAND, LITERALLY, FROM DIAGNOSIS TO TREATMENT AND BEYOND A breast cancer diagnosis can be overwhelming for

patients as well as their family. Understanding your

treatment options and determin-

ing which resources are the most

credible can often be challenging.

In recent years, hospitals and phy-

sicians have recognized the need

for cancer patients, specifically

breast cancer patients, to have a

resource to call upon when diag-

nosed. The breast nurse navigator was designed

to serve as a patient advocate and guide them

through their care.

“The goal of the breast nurse navigator is to be

a liaison and enhance the quality and continuity of

care for breast cancer patients,” said Micah Brown,

RN, Breast Health Nurse Navigator for North Fulton

Hospital. “From the time a patient is diagnosed,

the nurse navigator works in coordination with the

patient, family members and their healthcare team

to answer questions, streamline appointments and

provide general support to the patient.”

Many breast programs have nurse navigators;

however, not all programs are created equal. In ad-

dition to a breast nurse navigator, patients should

question if the hospital’s cancer program is accred-

ited, if they have a complete breast health team

of physicians and nurses, if they have all-digital

mammography, and how quickly the hospital can

facilitate treatment that the patient needs.

North Fulton Hospital’s cancer program is ac-

credited by the American College of Surgeons,

Commission on Cancer and provides a nurse navi-

gator as part of its comprehensive breast health

team. To learn more about the role of the breast

nurse navigator, log onto checkupforchicks.com.

“The goal of the breast nurse navigator is to be a liaison and enhance the quality and continuity of care for breast cancer patients.” MICAH BROWN, RN, BREAST HEALTH NURSE NAVIGATOR

FOR NORTH FULTON HOSPITAL

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 fam-

ily 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

SCRATCHING THE SURFACE ON SKIN CANCERWHAT 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 expo-

sure 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.

OVERCOMING THE AESTHETIC AFFECTS OF CANCERFOR 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, 404-936-

6931, nouveaufaceandbody.com


IF YOU ARE OVER 50,

THERE ARE NO

EXCUSES>>>>>>>>>>>

{ FEATURE HEADER }


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 Aware-

ness Month and much progress has been

made during the last 25 years. Today, the

five-year breast cancer survival rates are

more than 90 percent for early-stage can-

cers, and improving all the time.

At Marietta Plastic Surgery, we’re

known as top reconstructive surgeons and

take great pride in helping women feel bet-

ter about themselves. We know that patients

need someone to listen to their concerns,

answer questions truthfully and provide

steady support, and we know how impor-

tant 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 sur-

geon 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, broc-

coli, 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 spe-

cials and hourly giveaways will also be

available. RSVP by October 9, 2012 at

[email protected].

THE CONNECTION BETWEEN WEIGHT & CANCERAlthough 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

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 pa-

tients 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

“[We] 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.”

MARIETTA PLASTIC SURGERY


NOT JUST A SMOKER’S DISEASEI 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 five-

year 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 some-

thing 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 ques-

tions, contact Saltzman & Silverman

Dental, Advanced Cosmetic & Family

Dentistry at 770-495-0824 or visit

saltzmansilverman.com

“By making sound nutrition choices, one 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.

RAISING THE BAR ON RADIOTHERAPYA 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 full-

time radiation oncologist located at the

Northside Cancer Center, Levitt is avail-

able to patients every day.

State-of-the-art technology is used

to provide radiation therapy to cancer pa-

tients, 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 tech-

nology and high professional standards

given by caring and qualified personnel.

Focused treatment planning and imple-

mentation is truly a team process; treat-

ment programs are developed and tai-

lored to every patient’s unique situation,

while providing hope, understanding

and emotional support. 770-292-7000

forsythradiotherapy.com



HELPING TO ERADICATE ORAL CANCER According to the Oral Cancer Founda-

tion, this is the fi fth year in a row there

has been an increase in the occurrence

of oral cancers, which continues to be

one of the deadliest cancers, sadly,

because it is often found late in its de-

velopment. Most people still think that

only smokers and tobacco users are at

risk. This myth doesn’t help the grim

statistics: the very high death rate is

about 45 percent at fi ve years from di-

agnosis (for all stages combined at time

of diagnosis).

At Atlanta Dental Spa, we are work-

ing to improve these statistics. We have

non-invasive, early-diagnostic tools in

place for our patients. One such tool

is Vizilite(TM), which illuminates le-

sions even before we can detect them

visually. Atlanta Dental Spa also uses a

salivary diagnostic test for Human Pap-

illoma Virus (HPV), which is contributing

to the increase in incidence in oral (and

other) cancers.

Atlanta Dental Spa’s focus is com-

plete health dentistry. What we know

about the oral-systemic link drives our

desire to partner with patients to help

them achieve total wellness, starting

with a completely healthy mouth. While

few dentists are elevating their prac-

tices this way, Atlanta Dental Spa has

taken the lead in providing excellence

in health and wellness care. Helping

to eradicate oral cancer is simply one

of our steps ahead. 770-998-3838,

atlantadentalspa.com

“What we know about the oral-systemic link drives our desire to partner with patients to help them achieve total wellness, starting with a completely healthy mouth.”

ATLANTA DENTAL SPA

✭Veterans Day Celebration & FestivalA salute to warriors and their families

“From the war front to the home front!”

WARRIOR 2 Citizen

Veterans and their families sometimes sacrifi ce their minds, bodies and souls — or lives — so that the rest of us who haven’t served can live under the

fl ag of freedom in the greatest country on earth. Show thanks for the sacrifi ces veterans and their family mem-bers make. Provide them with a fun-fi lled 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-profi t corpora-tion 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 fi rst-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 informa-

tion and to “Like” us, please visit facebook.com/veteransdayW2C

CORPORATE SPONSORSHIP PACKAGES AVAILABLE: 800-958-4650

Sunday Nov. 11 from Noon to 5 p.m.Peachtree Point Amphitheatre at Lake Lanier Islands ResortMusic provided by Ronnie Pittman and special guestsSanta Maria, Calif.-style barbecue buffet for all attendeesVeterans Job Fair from 11:00 a.m - 3:00 p.m.

✭warrior2citizen.org

800-958-4650


calendarPERFORMING ARTSAPPLES &

ORANGES

[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 Improve-

ment” 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

PETER AND THE WOLF & THE FROG PRINCEThe 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

NEXT TO NORMAL[Oct. 17 – Nov. 11]

Step into the not-so-normal world of

the Goodmans in this Tony Award and

Pulitzer Prize winning musical. The in-

ner 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

THE HEADLESS HORSEMAN OF SLEEPY SILLY HOLLOW[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

affections of Katrina Van Tassle? Visit

Silly Hollow and find out.

The Center for Puppetry Arts,

Atlanta

404-873-3391

puppet.org

TOTEM[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 EVENTSPAINT THE MALL PINK[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

TASTE OF ATLANTA [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 avail-

able 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

SCARECROW HARVEST[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, complimen-

tary 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

AN EVENING WITH STACY LONDON[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

Calendar submissions should be sent to [email protected] two months prior to the month in which the event will occur. Please note that dates and times might change.

COMPILED BY TAYLOR KNOWLES

[OCT. 25 – DEC. 4] Images from around Georgia

Chattahoochee Nature Center

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calendarstruggles and ultimately, her own

story of transformation.

Atlanta History Center

404-814-4000

atlantahistorycenter.com

JAMES PATTERSON COMES TO ATLANTAThe 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

GWINNETT COUNT Y MASTER GARDENERS MEETING[Oct. 15]

The Gwinnett County Master Garden-

ers invites all gardening enthusiasts to

attend a special meeting that will fea-

ture 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 din-

ner 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

HALLOWEEN HIKES [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 crea-

tures that call the woods their home.

Face painting, musical entertainment

and crafts will accompany these

adventure-fi lled nights.

Chattahoochee Nature Center,

Roswell, 770-992-2055

chattnaturecenter.org

BOOFEST[Oct. 27, 31]

The city of Norcross presents BOOfest, a

cultural Halloween-themed extrava-

ganza 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

KIDSFEST[Oct. 31]

Halloween will surely be frightening

for the younger ghouls at Woodstock’s

Kidfest. Participants will enjoy an eve-

ning of Halloween themed activities.

Enjoy dinner from downtown restau-

rants and park vendors and then stick

around for the 6 p.m. costume contest.

Trophies will be awarded to the fun-

niest, scariest and best costumes, so

make sure your costumes are spook-

tacular! The frights begin at 3 p.m.

The Park at City Center, Woodstock

770-924-0406

woodstockga.gov

ART AND EXHIBITSKUK AN SERIES ART EXHIBIT[Oct. 5]

2 Rules Fine Art presents “Kukan

Series,” a solo art exhibition by Mi-

chelle 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

2rulesfi neart.com

A TIMELESS AFFAIR[Oct. 6]

The Fernbank Museum of Natural

History celebrates its 20th Anniver-

sary with its annual Gala. The theme

of this year’s black-tie occasion is “A

Timeless Aff air 2012: Genghis Khan —

The Emperor’s Feast.” In addition to

supporting the Fernbank Museum’s

community engagement eff orts

through educational programming

[OCT. 6] A Timeless Aff air

Fernbank Museum of Natural History

Excuse G.D.O.T.YES, We are still OPEN!


in culture and science, guests will

view the groundbreaking exhibition

“Genghis Khan.”

Fernbank Museum of Natural

History, Atlanta

404-929-6376

fernbankmuseum.org

KINDRED SPIRITS ART EXHIBIT[Oct. 6]

Acclaimed artist Marilyn Sparks

showcases “Kindred Spirits,” a new

collection of work at the Taylor Kinzel

Gallery. Visitors to the opening recep-

tion 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

FALL INTO CRAFTS[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 FALL FESTIVAL[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 INSPIRATIONS JURIED ART SHOW[Oct. 20 – Nov. 2]

The Johns Creek Arts Center is pleased

to announce the first annual “Johns

Creek Inspirations” Juried Art Exhibi-

tion. 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

IMAGES FROM AROUND GEORGIA[Oct. 25 – Dec. 4]

Get in touch with nature and visit the

Georgia Nature Photographers As-

sociation (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 FESTIVAL 2012[Oct. 27 – 28]

Spend a weekend filled with amuse-

ment 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

COMEDY/CONCERTSKICKS 101.5 COUNTRY FAIR[Oct. 6]

The Verizon Wireless Amphitheater has

“Gone Country!” See chart-topping re-

cording artist Alan Jackson and many

more at 101.5’s Country Fair concert.

Verizon Wireless Amphitheatre,

Alpharetta

404-733-5010

vzwamp.com

JAMES CASTO AT CHUKK AR FARMS[Oct. 6]

Take in the beauty of Chukkar Farms

while listening to James Casto accom-

panied 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 EVENTSALL KIDS COUNT GOLF TOURNAMENT[Oct. 2]

Foster Care Support invites the com-

munity to show solidarity for Georgia’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

WALK A MILE IN HER SHOES [Oct. 7]

Are you man enough to walk a mile

in her shoes? The Forsyth County Do-

mestic 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

RIDING FOR THE CURE

[Oct. 13 & 14]

Bringing hope on an aluminum frame

and two rubber wheels, 24 Hours of

Booty presented in part by LIVE-

STRONG, welcomes riders of all ages

and abilities to have fun while raising

funds to benefi t the Afl ac Cancer

Center of Children’s Healthcare of

Atlanta. Participants can bike, donate

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

24hourofb ooty.org

TURNEY FOR TURNINGPOINT[Oct. 14-15]

TurningPoint, welcomes you to join

them and “Turney for Turning Point.”

This two-day fundraising event will

feature the Swing Fling dinner auction

on October 14 and two Texas scramble

fl ight golf tournaments on October 15.

Proceeds from the dinner auction and

golf tournament will benefi t Turning-

Point’s education and care initiatives

that improve the lives of women living

with breast cancer, regardless of their

fi nancial needs.

Dunwoody Country Club,

Atlanta

770-360-9271

myturningpoint.org

HIT ‘EM FOR HEMOPHILIA WITH THE ATLANTA BRAVES [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 ‘Em for Hemophilia has

raised more than $12 million. This

year’s tournament will feature a day of

golf, an awards reception, raffl e, silent

and live auctions.

Manor Gold and Country Club and

Echelon

Alpharetta

770-518-8272 hog.org/golf

[OCT. 13 & 14] Riding for the Cure

Sandy Springs

calendar

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WRITTEN BY TAYLOR KNOWLESFIVEthings

Celebrate the Season. Head for the hills to Smithgall Woods

State Park in Helen for a day of old-fashioned fun with the fam-

ily. 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 week-

end out of it at one of the park’s cozy cottages. For more infor-

mation, visit gastateparks.org/smithgallwoods.

Peruse Arts & Antiques. With autumn offi cially 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, fi nd thousands of unique items from antiques, jew-

elry, 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.

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 unlim-

ited focaccia and savor blends created in Alon’s new wood-

burning pizza oven. Personal pizzas off er guests the opportunity

to try many combinations and accommodate diff ering tastes. To

fi nd out more, visit alons.com.

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

fi g tarts and slow-cooked ribs with chili-lime butter. To purchase,

visit amazon.com.

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