If you’re like me, you get excited after a long, cold winter when the temperature begins to climb and the days start to lengthen in anticipation of summer. Along with blooming flowers and bountiful vegetable gardens, summertime provides the perfect backdrop for backyard barbeques and impromptu dinners with friends over a bottle (or two) or good wine.
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The weather is finally getting warm, the sun is out, and everything is starting to bloom just in time for the latest Yankee Challenge. Because of the warm, wet, Springs in the south we get some tasty vegetables early. It’s always exciting to see what fresh produce is available at the first farmer’s market. In honor of the spring market, this month’s challenge is to cook a classic southern “Vegetable Plate” with a side of cast iron corn bread.
This dish was inspired by my mom’s sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.
So this weekend, “Mark D.” and I stopped by the Atlanta Metro Cooking Show to check it out and go to see Paula Deen. In short, I was a little disappointed. To be fair, that’s partially my fault due to having set my expectation perhaps a bit too high. I mean, Tyler Florence, Paula Deen, Mario Batali, Richard Blais, and Bobby Flay were coming, so it had to be pretty good, right? Wrong.
Ormsby’s is, without a doubt, our new favorite place to spend a lazy Saturday afternoon in Atlanta. The folks that brought us Atkins Park, have created a unique restaurant / social club that is an homage to the underground speakeasies that popped up during prohibition. This is a great place to grab a quick bite for lunch or sit and stay awhile. Ormsby’s provides lots of extracurricular activities, with several underground Boce ball courts, darts and shuffle board; there’s plenty to do to keep you distracted. So how’s the food?