We are wrapping up our series with the guys from Local Three. We’ve been following (video 1, video 2) these guys through the process of opening their local Atlanta restaurant, and the day is finally upon us. Chef Chris Hall gave us a final sneak peak of the menu, before the official December opening of Local Three. This time Chris let us show you what’s behind the food at Local Three and how it’s cooked using fresh ingredients while keeping it simple and delicious. This video will have your mouth watering when you see all that pork jowl, squash and kale. Stay tuned because we’ll have 2 more videos coming to close out our Local Three series you won’t want to miss. Stay Hungry Y’all !
On our first podcast we speak with Tim Gaddis (@Timthecheeseman) the cheese monger for Star Provisions in Atlanta,GA. We met up to talk about the state of Southern Cheese, and to sample some of the growing varieties of artisan products being developed right here in the South. Tim really explained to us that there is a great new culture of Southern brand cheeses, and quality farms that are keeping up with the best in the world. If you love cheese and Southern food is your thing, then this is for you. Stay Hungry Y’all!
To shake things up a little this week, I thought I’d review a couple Non-Tuesday Wines. By that I mean that these two wines are $25 or more per bottle. Why not splurge a little every now and then when you’re celebrating a birthday, a promotion or even just the fact that it’s Saturday and you’re not at work? We treated ourselves this weekend to two great reds: Henry Drive’s Shiraz and a Cabernet Franc from Monte de Oro. Enjoy!
Chef Chris Hall tells me that his long awaited project with partners Todd Mussman and Ryan Turner, of Smyrna’s Muss & Turner’s, has finally found a place to call home. Local 3 Kitchen & Bar will be taking over the space formerly occupied by Joël Brasserie in the Piazza at Paces development on Northside Parkway. With a resume that includes eight years as Chef de Cuisine at Atlanta’s venerable Canoe, a stint as Executive Chef at The Sundial, and, most recently, helping Jay Swift open 4th & Swift, Chef Hall is excited to be manning the helm at his own restaurant.
These three partners bring an unparalleled commitment to quality and service to this new project. From what Chef Hall tells me, we can expect a warm, casual atmosphere with fresh, seasonal cuisine, an extensive selection of craft beers and wines, as well as a full complement of liquor and mixed drinks. Targeted opening is fourth quarter 2010.
See y’all at Local 3 in the fall. Until then, say hey to your mama n’em.
For folks around the Gulf Coast region, Po-Boy’s are a very personal food. Southerners have very particular preferences to where they eat Po-Boy’s and what comes on them. Whether to order them “Dressed” with shrimp(lettuce, tomatoes, pickles, mayo), or as my sister would, with just ketchup? No matter where you’re favorite place is to have a Po-Boy, from Mother’s in New Orleans, to my personal favorite Harbor View Cafe ( in Long Beach,MS), they all have one necessary common ingredient…Fresh Louisiana French Bread. Po-Boy’s are often imitated, outside the coastal region, but rarely duplicated, simply because it’s hard to find fresh, Louisiana, French Bread that far from the source. To my surprise, AJ’s Famous Seafood, in Marietta,GA, actually comes close.