Points North

www.ptsnorth.com

4 Points North | October 2011 | ptsnorth.com

ISSUE 137 | OCTOBER 2011

POINTS NORTH MAGAZINECONTENTS

26ATLANTA STEAKHOUSES

Gone are the days of cigar smoke-filled steakhouses

catering to suit-clad businessmen. The 21st-century

steakhouse has evolved into a place of grace and style

that’s not just about meat and potatoes anymore.

33COOKING CLASSES

Whether you’re a mom on a mission to feed your

family or a cooking aficionado on a quest for culinary

creativity, metro Atlanta is ripe with opportunities for

an epicurean education.

40FOOD & WINE FUNDRAISERS

We’ve been counting down to harvest for months,

and the highly anticipated event has almost arrived.

Read on for all the details concerning the inaugural

Harvest Wine Classic, which takes place Nov. 4 – 5

at Heritage Sandy Springs, plus more food and wine

fundraisers sponsored by Points North.

54GEORGIA’S CHEESE

From Nature’s Harmony Farm in Elberton to Sweet

Grass Dairy in Thomasville to Flat Creek Lodge in

Swainsboro, we offer you a sample of Georgia’s cher-

ished cheeses, along with a few wine pairings.

62THE FARMHOUSE AT

PERSIMMON CREEK

Cruise up Highway 441 into the North Georgia moun-

tains and veer off the main road when you reach

Downtown Clayton to discover fabulous epicurean

experiences on a hidden piece of paradise on the

banks of Persimmon Creek.

69TASTING NOTES

With nearly 150 wines ready to sample, a group of

Points North staffers and friends set out to uncover

the best wines available at Château Élan’s Vineyard

Fest. Here, you’ll find a few of our favorites.

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6 | TO THE POINT

8 | POINTS OF VIEW

10 | ALL POINTS BULLETIN

20 | HOT OFF THE GRILL

83 | HOME INTERIORS: KITCHENS

94 | CALENDAR

98 | 5 THINGS I MUST DO THIS MONTH

THE NORTHSIDE VIEW

16 | CHEF EVELYN PAUL

TRAVEL | RECREATION

88 | DRIVE TO DINE

SPECIAL ADVERTISING SECTION 47 | HOLIDAY GETAWAYS

74 | PRIVATE EDUCATION PROFILES

DEPARTMENTS

On the Cover: This month, we sought the help of budding food photographer and local Chef Thomas Minchella of McKendrick’s

Steak House in Dunwoody, who created this photo to capture the essence of our annual Food & Wine issue.

Photo courtesy of Thomas Minchella | T&L Photography | blog.mckendricks.com


TO THE POINTwww.ptsnorth.com

MIXOn assignment to uncover as many gastro-

nomical gems as she could in Washington D.C.,

Senior Editor Heather Brown devoured one

delectable dish after another, pulling herself

away from reputable restaurant tables long

enough to enjoy culinary tours and shopping

in Georgetown before fi nding her way back

to yet another dining destination. Read more

about the Capitol City’s culinary scene online!

Plus, check out Travel Tidbits for the scoop

on Epitourean.com, a source for culinary vaca-

tions, Callaway Gardens’ New Harvest Moon

Festival and more.

TRAVELtidbi ts

have visited a restaurant after

reading a review in Points North or

online at www.ptsnorth.com.

look for recipes in magazines.

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83.6% 50.4%

This month, we talked to local chefs, taste-test-

ed top-notch cuisine and even cooked up a few

dishes ourselves, and our research resulted in

plenty of recipes we can’t wait to share!

with citrus dressing

sweet chili dipping sauce

chicken satay with candied Georgia pecans

The sweltering days of summer are a distant

memory and the crisp air makes being

outside fun again. This fall, enjoy the bounty

of the season by heading up to the moun-

festival and tour the area’s famed orchards.

Check out our event details online and get

ready, it’s apple-picking time!

it upP

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SAY YES TO THE DRESSBehind the Scenes at Bridals by LoriSAVE OR SPLURGE?Expert Tips for Wedding Planning on a Budget

A PARTY WITH PERSONALITYReception Sites that Fit Your Bridal Style

PN 211 Cover.indd 1

PHOTO CONTEST!Photographers, wedding industry profes-

sionals and recent brides — don’t forget to

the Northside Bride Photo Contest! Com-

plete contest rules online; submit photos

to [email protected].

ONLINE exclusive

In our recent Northside Gourmet survey, we asked readers to tell us about their cooking skills, their kitchens and their interaction with local restaurants. Following are a few of the results.

When asked what restaurant recipes readers would like to add to their own repertoires,

the requests came rolling in, and we were happy to oblige. Visit us online for Marlow’s

Tavern’s famous fi sh tacos, The Salt Factory Pub’s 7-onion soup and more!

http://www.ptsnorth.com


mailto:[email protected]

Marcia V. Byrd, MD

POINTS OF VIEW

Points North

All Points Interactive Media Corp.

568 Peachtree Parkway

Cumming, Georgia 30041

770-844-0969

www.ptsnorth.com

© 2011 Points NorthAll Points Interactive Media Corp. All rights reserved.

Points North is published monthly by All Points Interactive Media Corp.

The opinions expressed by contributing writers are not necessarily those

of the editor, the publisher or of Points North. No part of this magazine

may be reproduced without prior consent of the publisher.

Ple

ase

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agazin

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Subscription information: Points North offers a 12-month subscription for $12. Visit www.ptsnorth.com for details.


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

Editor

Julie C. Hostetter

Senior Editor

Heather KW Brown

Managing Editor

Bre Humphries

Editorial Interns

Kylie McKlveen

Olja Lakic

Contributing Writers

Katie Kelly Bell

Katie Valentine

Creative Director

Robin Harrison

Assistant Creative Director

Shannah J. Smith

Circulation Manager

Tiffany Willard

President / CEO

Witt Beckman

Publisher

Carl Danbury Jr.

Associate Publisher

Karen Poulsen

Advertising

770-844-0969

[email protected]

Advertising Director

Marita Kahler

Account Executive

Tom Tolbert

Ripe for the Picking

In Atlanta, we are blessed with not only a cornucopia of fabulous restau-

rants to tantalize our taste buds nightly, but also a burgeoning interest in local produce

and homegrown meals. Farmer’s markets pepper the Northside, where people buy

fresh-from-the-Georgia-soil ingredients to whisk back home to their family’s dinner

tables. And this past spring, Atlanta’s inaugural Food & Wine Festival was such a suc-

cess the date has already been set for next year’s event in May. Yep, something special

is cooking around here.

With that on the back burner, we bring you the Northside Gourmet — our second annual Food and Wine

issue — which is bursting with a variety of flavors to suit any palate.

Savor Atlanta’s succulent steakhouses that have evolved during the past 10 years into chic, fresh restaurants

that draw a crowd as diverse as their rich menus.

Step into the kitchen with our Editors Bre Humphries and Heather Brown as they don a chef’s hat and whip

up some fine meals in a bevy of Atlanta’s cooking schools.

Sample and sip a visual feast of Georgia’s locally made cheeses with local wine pairings, or head to The Farm-

house at Persimmon Creek for a delightful outdoor picnic or delectable meal at the hands of Chef Vincent Scafiti,

who “specializes in simple yet scrumptious, soil-to-table foods that sing with flavor.”

If your mouth isn’t watering yet, it will be. So, be sure to build up a good appetite because Atlanta’s food

scene is ripe for the picking.

Julie Hostetter

Editor






OCTOBER

APBALL POINTS BULLETIN

The PrizeThe Prize: One lucky Points North reader (and one guest) will win a food & wine getaway to The Chattanoogan.

Your getaway weekend starts right after the short drive up from Atlanta on Friday with two specialty cocktails in

The Foundry Lounge while enjoying live music, followed by breakfast on Saturday morning. The day is yours to

enjoy the city but be sure to rest up for a fabulous dinner back at The Chattanoogan, where you’ll be treated to

a six-course gourmet Chef’s Table dinner with wine pairings on Saturday night. Food and wine lovers will relish

the interactive Chef’s Table at the hotel’s Broad Street Grille, where guests will feast on an incredible dinner

prepared with seasonal, regional cuisine and the freshest products available in the market. And before heading

home on Sunday, guests will return to Broad Street Grille, enjoying the hotel’s award-winning brunch, a favorite

with visitors and locals. This weekend giveaway, valued at $1,100, is for two people, based on availability and

valid through February 2012. Register online at www.ptsnorth.com today!

Enter to Win a Food & Wine Getaway at The ChattanooganTeetering right around an hour and a half,

the drive from Atlanta to Chattanooga is both easy and

short, making it an ideal getaway to a city that was recently

named “Best Town Ever” by Outside Magazine. And if you

just so happen to be in the mood for fabulous food and

a room with a view, well, consider yourself in luck. This

month, in tandem with our annual Food & Wine issue, The

Chattanoogan — the only boutique hotel in Chattanooga

and the only AAA Four Diamond-rated full-service hotel

in the city — has crafted a giveaway tailored to fix those

cravings. The Chattanoogan’s 960-square-foot Mountain

View Suites offer guests a luxurious retreat in the heart of

its charming city. These suites are elegantly decorated in

soothing neutral colors accented with rich blues, shimmer-

ing silvers and beautiful browns, and are complemented

by sumptuous woven upholsteries and bold graphic

patterns. The Mountain View Suites have stunning views

of Lookout Mountain and feature a King bedroom, adjoin-

ing living and dining area with several comfortable sitting

areas, flat screen HD TV with DVD player, dining/confer-

ence table for six, wet bar with mini-refrigerator, and one

and a half baths. Additional amenities include pillow-top

mattresses and high-speed wireless Internet.

For more information on the hotel, visit

www.chattanooganhotel.com or call 423-756-3400.

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http://www.chattanooganhotel.com

ptsnorth.com | October 2011 | Points North 11

OCTOBER


Enter to Win Time TogetherWe’re at it again. We’re continuing our

partnership with Bacardi, the best-selling

premium rum in the world, and its popular initiative to

reconnect people face to face. For you, our loyal readers,

Bacardi’s Get Together Project simply equates to more give-

aways that you can win! Our roundup for October includes

an additional giveaway tied to our annual Food & Wine

issue this month. To win, visit www.ptsnorth.com!

* A cooking class for four at Hal’s Kitchen in Sandy Springs,

a relaxed cooking school for adults, where feeding the

imagination of your inner chef matters the most

* Four tickets to college football games at historic Bobby

Dodd Stadium (for games slated for 10/29 and 11/10)

* Four tickets to Harvest Wine Classic’s Wines of the World

Tasting and Reception at The Heritage Sandy Springs,

Nov. 4 at 6:30 p.m. Enjoy wines from all over the world

along with sumptuous hors d’oeuvres. Value of the two

tickets is $350.

The Prizes

GIVEAWAY WINNERS

To find a list of giveaway winners, take a look in

the “Online Only” section of www.ptsnorth.com!

VININGS GALLERY

One of my all-time favorite college classes was art appreciation,

and a visit to Vinings Gallery during the next few months is a must

for anyone who appreciates art. The Gallery will welcome world-

renowned artist Michael Flohr back to Atlanta for his annual one-man

show on Oct. 15 from 6 to 9 p.m. and Oct. 16 from 1 to 4 p.m. Known

for his colorful urban landscapes and modern day impressions, Flohr

goes back in time to relive the Roaring ‘20s for this special weekend.

Even the gallery is getting gussied up — as a speakeasy — inspired

by the ultra cool subject matter in Flohr’s new painting, “In the Mood.”

Original and limited edition works will be available. The Vinings

Gallery will also welcome another homecoming when Atlanta’s own

Thomas Arvid, the nation’s foremost painter of wine and lover of the

lifestyle and rituals surrounding its consumption, returns for his annual

one-man show and painting performance. On Dec. 3 from 6 to 9 p.m.

and Dec. 4 from 1 to 4 p.m., Arvid will be on hand to engage with

collectors and raise a glass to the season. Swing by to say cheers and

to check out his latest body of works created exclusively for this show

along with a special pre-release of a brand-new work titled “It’s A Long

Night, “ featuring an exquisite vintage of Napa Valley’s David Arthur

Elevation 1147. The show will run through the end of the year. To be

added to the reservation list for either show, call Vinings Gallery at

404-794-7762 or visit www.viningsgallery.com.

PHOTO COURTESY OF MICHAEL FLOHR “Lunch with Degas”


http://www.viningsgallery.com



OCTOBER


VON MAUR

Ready, set, shop … almost! The highly

anticipated debut of Von Maur, the

Atlanta area’s newest upscale depart-

ment store located at North Point Mall in

Alpharetta, is so close you can practi-

cally envision yourself walking through

the spacious aisles and eyeing favorite

brands like True Religion, Joes Jeans,

Splendid, Kate Spade, Michael Kors, Lilly

Pulitzer, Lacoste and Laura Mercier, just

to name a handful. Doors are sched-

uled to offi cially open on Nov. 5, and I,

for one, am planning to check out this

shopping scene way before the holiday

shoppers start working on their annual

wish lists. I might even hear the pianist

playing in the background, though

I guess that depends on how much

oohing and ahhing is happening around

me. Yes, let the shopping games begin,

my friend. For more information about

this family-owned department store that

has been pleasing shoppers for more

than 130 years, visit www.vonmaur.com.

SUGAR LILLY’S CUPCAKE JARS

Ever had a cupcake so good you wanted to pack it up and ship it out to all

your friends and family? Well, now you can! Johns Creek-based Sugar Lilly

mobile bakery is introducing a new way to eat and share cupcakes — in

jars! Cupcake jars are the newest addition to the bakery’s menu of sweet

homemade treats. They feature slices of moist cake layered with sugary

frosting and topped with candy or nuts, all within a cute, ribbon-clad jar.

With cake fl avors like double chocolate, red velvet and butter pecan, and

icing fl avors like buttercream and chocolate peanut butter, there’s a perfect

combination for everyone. The jars come in three sizes: large, which feeds

three people (or one major cupcake lover) for $9.50 each, small, which

feeds one to two people for $7.50 each, and mini for $4.50 each. Check

out the cupcake jars and the rest of the mouthwatering menu at

www.sugarlillybakery.com, and call 678-386-4068 to order some for yourself.

— Katie Valentine

2011 Kids’ Wheel and Run

Finding your kids actively engaged in their video

games, but uninterested in being active outdoors? Lace

up your running shoes and head down to Piedmont

Park on Oct. 22 for the 2011 Kids’ Wheel and Run,

sponsored by BlueCross BlueShield Healthcare Plan

of Georgia. From a 5K Fun Run for the whole family

(including your little one still in the stroller) to the

Determination Dashes & Obstacle Challenge Course designed for kids,

this event is an extra dose of health, exercise and discovery activities for

all ages and skill levels. After the race, head to Healthyville for fun and

educational activities, contests and giveaways, or hula-hoop your way

to the Shake It Up! Dance Party at the Radio Disney’s Discovery Stage.

Registration for the Kids’ 1 Miler, Family 5K and Determination Dashes start

at 8 a.m., and activities run until 2 p.m. There is no participation fee, but

donations will be accepted for the Boys & Girls Clubs of Metro Atlanta and

Children’s Healthcare of Atlanta. For more information or to view the race

course, visit www.marathonmajic.com/KidsWheelAndRun.html.

— Kylie McKlveen

PHOTO COURTESY OF VON MAUR

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http://www.sugarlillybakery.com

http://www.marathonmajic.com/KidsWheelAndRun.html


Healing Hands Benefit

Oftentimes the right person and the right

cause just happen to cross paths at the

right time. And so it is for Atlanta facial

plastic surgeon Benjamin C. Stong of

Kalos Facial Plastic and Reconstructive

Surgery, who recently united with the

Partnership Against Domestic Violence

(PADV), the largest domestic violence

organization in Atlanta and the state of

Georgia. Dr. Stong, along with Northside

Hospital, will provide surgical assis-

tance to survivors of domestic violence

by waiving surgical, facility and anes-

thesia fees with the hope of healing

the physical and emotional scars of

victims. On Nov. 4 from 7 to 10 p.m., Dr.

Stong and the Kalos team will host the

Healing Hands Benefit, a silent and live

auction at the Mason Murer Art Gallery.

B-98.5 FM’s Kelly Stevens will be on

hand as the emcee and auctioneer.

Proceeds will benefit the PADV as well

as the FACE TO FACE organization, a

humanitarian program of the Educational

and Research Foundation for the

American Academy of Facial Plastic and

Reconstructive Surgery. FACE TO FACE

is designed for facial plastic surgeons

to donate their time and skills to help

those in need of reconstructive facial

plastic surgery, which includes victims

of domestic violence, children

afflicted with congenital birth defects,

and wounded veterans of the war in

Iraq and Afghanistan. To RSVP,

email [email protected]

or call 404-963-6665.



OCTOBER


TRADING IN OLD

BOOKS FOR NEW

READERS

In our fast-paced, ever-changing world, illiteracy is clearly no

longer an option. In order to find a solution to this ongoing

problem, Alpharetta Children’s Dentistry has recently teamed

up with Better World Books. Together — with the help of our

community — they are raising money for local libraries and

the nonprofit organization Cooperative for Education, which

creates textbooks, computer center, reading and scholarship

programs in Guatemala. If you have an old book lying around,

Better World Books is encouraging you to participate in the

donations. Once they sell it, a part of the proceeds will go

to changing lives of those eager to read! Drop your books

off at Alpharetta Children’s Dentistry locations in Alpharetta

and Johns Creek, and they will sell them on the Better World

Books Web site. And no book is too old or too damaged, so

think again before you let it hit the trash. In fact, 55 million

damaged books have been successfully re-used or recycled

by the organization. And those sold have amounted to a

whopping $10 million! To add to this number, or for more infor-

mation, please visit www.alpharettachildrensdentistry.com.

— Olja Lakic

LADIES ONLY

Okay gals, it’s time to round up some of your female friends

for a morning dedicated to you! Curious? You should be!

Presented by Gwinnett Medical Center (GMC) and Partnership

Gwinnett, “All About Wonder Women: A Morning of Health

and Beauty Just for Women” will take place Oct. 21 from

7:30 to 9:30 a.m. at Gwinnett Technical College, 700 Building

(Busbee Center). You’ll be up anyway, so why not swing by for

a free breakfast that will feature informative health exhibits,

fabulous door prizes and a panel of GMC physicians to openly

discuss and answer your questions about women’s health.

Topics of interest range from robotic surgery for gynecologic

procedures including pelvic floor prolapse, fibroid removal,

hysterectomy and endometriosis; cosmetic surgery such

as abdominoplasty, eye lift, breast augmentation, brow lift,

face lift, rhinoplasty and more; women’s imaging such as

varicose vein treatment and uterine fibroid embolization;

cancer care on cervical, breast, ovarian, uterine and skin;

and finally women’s heart health, specifically signs,

symptoms and prevention of heart disease.

To register, visit www.gmc-rsvp.org/.

http://www.alpharettachildrensdentistry.com

http://www.gmc-rsvp.org/


NORTHSIDE VIEW

Private chef Evelyn Paul’s

back yard is like a secret garden of edible treasures tucked

behind her Roswell home. There are pears, sweet potatoes

and even pomegranates, most of which make appearances

in her kitchen and those of the families she serves. For Paul,

growing so much of her own produce is a step toward con-

trolling what she puts into her body and cutting back on

chemically processed foods.

“I’ve been a private chef for 13 years, and I’m seeing

some food allergens that are so much worse than they

were before. For example, gluten allergies, holy cow!” she

exclaimed. “I’m sure it existed in some form [before] … or

not? I still don’t know what research is being done, but I

wonder, is it the way they’re processing wheat?”

“I also look at what children looked like when we

were kids [compared] to now,” she continued. “A 12 year

old has fully developed a woman’s body, height, shoe size,

everything. Is it the food? Doesn’t that say something?”

She encourages families to incorporate more organic

foods into their diet to counteract all the processed foods

Americans consume. When she’s not choosing ingredients

from her own garden, Paul still tries to cook organically as

much as possible.

“It’s hard to police, it’s hard to do it 24/7. It can be a

little more expensive,” she admits. “Maybe try to do organic

milk … Try getting organic celery, if nothing else. Start

incorporating slowly.”

“This is a good state to eat local and organic … that’s

one of the things I like about Georgia,” she continued,

pointing out local markets like the Green Street Market

in Roswell and the Dekalb Farmers Market as excellent

sources for ingredients.

But going organic is not the only aspect of healthy eating

that Paul promotes. In fact, the energetic, St. Lucia-born

EVELYN PAULR O S W E L L - B A S E D P R I V A T E C H E F

“I look at what children looked like when we were kids

[compared] to now. A 12 year old has fully developed a

woman’s body, height, shoe size,

everything. Is it the food?

Doesn’t that say something?”

EVELYN PAUL

[ WRITTEN BY BRE HUMPHRIES ]

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chef describes her cooking style as “healthy global fusion.”

“I don’t like super rich foods anyway … I love a lot of

color on my plate,” she said, explaining the nutritional benefits

and flavor capabilities of colorful fruits, vegetables and herbs.

“Healthy gets a bad rap because I don’t think a lot of people

know how to really do it … You can use curries and great herbs

and garlic and ginger. There’s so much!”

Her best piece of advice to home cooks for adding flavor

to food without compromising the nutritional value is to incor-

porate fresh herbs and other natural flavoring ingredients like

lime or lemon juice. And when time is a factor, Paul sings the

praises of roasting.

“Roasting imparts a lot of flavor on foods,” she said. “You

can make wonderful soups by roasting the ingredients first and

then puréeing them, especially when you’re rushed. I make a

roasted squash soup. It brings out the sweetness, it adds this

creaminess, this earthiness to it. You purée it, add some chicken

stock, season with a little bit of salt, add some chopped fresh

herbs and a little bit of Parmesan if you want.”

With local celebrities like athletes on her list of past clients,

Paul knows the importance of meal planning for active bodies,

a concept that’s just as important for teenage athletes as it is for

the professionals.

“When you have an athlete, you really have to be aware of

the type of carbs you’re feeding them,” she said. “You have to

think, is it a complex carb that’s going to carry them through

the day?”

“Like sweet potato fries, you can make that roasted,” she

suggested. “Give them a lot of fruit. Fruit has a lot of sugar, but

it’s a complex sugar, so it takes longer to break down. Give them

oatmeal in the morning. That takes longer to break down, so

they have that energy.”

Paul is currently putting together her very first cookbook,

which will feature recipes she’s developed as a private chef in

the high-profile kitchens of metro Atlanta, along with the sto-

ries behind them. Though she’s hesitant to reveal exactly what

readers will find between the pages, she dropped a few hints

that promise an entertaining read, along with plenty of prac-

tical tips.

“Some chefs make cooking seem so complicated,” she con-

cluded. “It’s so not.”

The publication date of Paul’s cookbook is to be determined,

but in the meantime, you can find a few of her favorite recipes

and more information online at www.evelynpaul.com. PN

http://www.evelynpaul.com

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HOTOFF GRILL

TH

E

Diners throughout metro Atlanta

have long loved FIGO Pasta for

its authentic Italian fare. It’s hard

to beat those pastas, sauces,

paninis and salads made from

scratch … but with a brand-new

meatball menu, my oh my, a

great thing just got even better.

Casual yet cool, the energy at

FIGO is 100 percent Italian, but

the menu breaks the mold of tra-

ditional trattoria dining with fun,

festive cocktails (sake or mojitos,

anyone?) and, now, signature

meatballs made with inimitable

combinations of ground meat,

spices, vegetables, cheeses and

herbs. After “eating and dreaming

meatballs” for seven months,

owner and native Itailian Sandro

Romagnoli has crafted a menu of

creative selections like the Y’All

(pork and bacon sausage with

corn, barbecue sauce and col-

lard greens), the Carciofi (chicken

and artichokes) and the Zia Emilia

(lamb with mint, goat cheese and raisins). Add them to your favorite FIGO salad or

pasta at any of the restaurant’s seven metro Atlanta locations (including Alpharetta

and Perimeter), or head to Osteria del Figo on Howell Mill to sample smaller versions

of the tender morsels with signature sauces at the meatball bar. For more information,

visit www.figopasta.com.

MEATBALL MANIA

PHOTOS COURTESY OF FIGO PASTA

http://www.figopasta.com


PHOTOS COURTESY OF THE ELLIS HOTEL

FARM to TERRACE

We suburbanites mostly like to stay in our own little worlds, away

from the hubbub of the city, and on those few occasions when

we decide to venture, we usually need a “good reason” to do so.

Well, here it is. You’ve heard of farm-to-table but how many times

have you experienced a Farm-to-Terrace Excursion? Ah ha! Enter

The Ellis Hotel, a 1913 Atlanta landmark and downtown Atlanta’s

only green-certified boutique hotel. Its restaurant, Terrace on

Peachtree, is a farm-to-table restaurant that specializes in local,

sustainable and seasonal dishes by working with more than 40

purveyors from the region.

It is here, every Saturday through the farmer’s market

season (December) that you can relive the excitement of going

on a field trip and this time, with a local chef leading the way! The

Farm-to-Terrace excursions include a field trip to Peachtree Road

Farmer’s Market with The Ellis Hotel’s Executive Chef Jon Wolf,

followed by a personalized farm-to-table lunch at Terrace.

“We had such amazing response to our Farm-to-Terrace

dinner in April, we wanted to continue to give the public an inside

view to the farm-to-table philosophy, and of course, to Terrace,”

Wolf said. “It is so important for people to know where their food

comes from, and how in Georgia, we are so lucky to have amazing

purveyors just miles away from us — and we can get all sorts of

wonderful produce at our local markets.”

For these outings, eager participants meet Chef Wolf at the

Peachtree Road Farmer’s Market (2744 Peachtree Road) at 9 a.m.

on Saturday mornings. From there, you’ll meet farmers during a

tour around the market, learn about Georgia produce, and taste

a few of Georgia’s finest fresh foods. Guests will pick out their

favorite ingredients for Chef Wolf, who will masterfully transform

them into a true farm-to-table lunch back at Terrace. For more

information on The Ellis Hotel, visit www.ellishotel.com. These fun

and educational Farm-to-Terrace excursions are $49 per person;

reservations are available by calling 678-651-2770.

http://www.ellishotel.com


HOT OFF THE GRILL

Can’t decide between dinner and a movie on your night away from the kids? Or do you have a desire to do both? Well, now

you get the best of both worlds at CinéBistro, where you can watch a high-quality cinematic movie and indulge in fine dining

as well. Created by Cobb Theatres, this luxurious innovation opened in late September in Atlanta’s Town Brookhaven Com-

munity. First-run, art and independent films will be shown daily from noon in a number of rooms with wall-to-wall screens and

state-of-the-art surround sound audio — all of which you will be able to enjoy from the comfort of oversized leather chairs

and love seats. Of course, the experience wouldn’t be complete without American-inspired cuisine, so arrive 30 minutes prior

to the movie showing and enjoy full-service, in-theater dining. High-quality appetizers, main entrées and desserts are freshly

prepared and a full bar and lounge is available for mingling before and after the showing as well. So if you’re 21 years or older,

sit back, relax and enjoy the show. For more information, please visit www.cobbcinebistro.com.

— Olja Lakic

The BEST of BOTH WORLDS

Consider yourself a wine connoisseur? Or can you simply appreciate a fine glass of wine?

Whatever your wine expertise, enjoy a special evening of wining and dining hosted by

Barnsley Gardens Resort. Barnsley Gardens Resort is located a short driving distance

north of Atlanta in Adairsville, Ga., but feels far enough away to create a true getaway

experience. This fall, Barnsley is offering Friday night guests the opportunity to enjoy a

complimentary wine tasting with the resident “Wine Snob,” Greg Teague, and a $100 credit

toward dinner afterward. Available throughout October, the appropriately titled “Fall into

Flavor” package deal is priced as low as $299 and is the perfect way to begin a relaxing

or romantic weekend. The offer is based on availability, so check your calendar and make

a reservation to Hobnob with the Wine Snob. Contact reservations at 770-773-7480 or visit

www.barnsleyresort.com for more information.

— Kylie McKlveen

HOBNOB with

the WINE SNOBat BARNSLEY GARDENS RESORT

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PHOTO COURTESY OF BARNSLEY GARDENS RESORT

Greg Teague, the “Wine Snob”

http://www.cobbcinebistro.com

http://www.barnsleyresort.com


FOOD ALLERGY GUIDE at YOUR FINGERTIPSLet’s just say, for example, you — or someone you know — is allergic

to peanuts, gluten or eggs and you want to go out to dinner. What

started as a fun idea quickly becomes a frustrating challenge that

often makes you want to stay home. Until now. The iEatOut Gluten

& Allergen Free app for the iPhone, iPod Touch and iPad, based

on the award-winning Let’s Eat Out! series, provides instant access

to safe eating out, all discreetly and easily at your fingertips. The

application offers menu item choices dynamically configured to

your specific allergens. Learn what’s safe for you to eat, how foods

are prepared and what questions to ask when ordering meals in

Indian, Italian and steak restaurants near your home or when trav-

eling around the world! Tailor your iPhone or iPod touch by selecting

from one or any combination of 10 common food allergens — corn,

dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat.

View color-coded columns and menu item descriptions to quickly

determine which dishes “contain” or “may contain” your allergen(s)

of concern. With information from three international cuisines, 176

common menu items and 79 ingredients, you can also explore

detailed ingredients, food preparation techniques and culinary

practices to consider for each type of cuisine. Both applications

work offline with no connectivity required. The iEatOut Gluten &

Allergen Free (FULL paid app: $4.99) is also intended to help res-

taurants serve safe meals for special dietary concerns. The app is

also available in free sampler of full version, called iEatOut LITE. Visit

www.allergyfreepassport.com for further info.

http://www.allergyfreepassport.com


HOT OFF THE GRILL

In the past, if a friend explained to you that a new restaurant in Cumming had a chef from Rome, you

might have assumed the hometown was in Georgia, not Italy. But Mia Ristorante Italiano is true to its

name and Chef Luigi Tartaglione has captivated guests with his authentic fare and occasional a cappella

performances of his favorite operas since early June. Friends have called the veal Piccata “incredible,”

the chicken fettuccine Pomodoro as “one of the best ever,” the eggplant Parmigiano as “perfect,” and

the Caprese salad is one of the Northside’s best! Mia is located in Green Corners Shopping Center at the

corner of Bethelview Road and Hwy. 20 in Cumming. For more information, call 770-887-3000.

Château Élan’s Dining Under the Stars

series, an unforgettable evening of

dining al fresco in the Château Élan

Vineyards, will feature “A Taste of Ger-

many” on Oct. 22 at 7 p.m. The evening

kicks off with cocktails followed by a

multi-course dinner prepared by Execu-

tive Chef Marc Suennemann (born in

Hamburg, Germany) paired with wines

recommended and presented by the

Château Élan Winemaker. Dinner is

held on the Sunset Deck located in the

vineyards. Overnight packages include

deluxe overnight accommodations at

the Inn at Château Élan, dinner for two

including wine service, a personalized

custom bottle of wine and late check-out

the following day. Call 678-425-0900,

ext. 41 to book by phone, and visit

www.chateauelan.com for more

information.

EVEN MAMMA LIKES MIA

TREATS aus DEUTSCHLAND

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Chef Marc Suennemann

Joe Grella, chef Luigi and Tony Strangolagalli

You can’t start with the dentistry and hope that everything goes well. You must start with the child — take care of their concerns — once a child feels comfortable the dentistry is easy. Knowing that no two kids are the same, Alpharetta Children’s Dentistry focuses on personalized care, extraordinary patience and genuine understanding to ensure that every child’s

pediatric dental experience is positive.

You’ve got to think like a kid.

4205 Nor th Po int Parkway | A lpharet ta | 770 .664 .4936

3915 Johns Creek Cour t | Johns Creek | 678 .740 .0122

www.Alpharet taChi ld rensDent i s t ry .com

It’s about more than just “the teeth" – it’s about the experience.

Dentistry for Children, Teenagers and Special Needs

http://www.chateauelan.com

http://www.AlpharettaChildrensDentistry.com


Evolution of the 21st-Century

[ WRITTEN BY JULIE HOSTETTER WITH ADDITIONAL REPORTING BY CARL DANBURY JR. AND HEATHER KW BROWN ]

SteakhouseIT’S NOT JUST ABOUT MEAT AND POTATOES ANYMORE

I can picture the old cliché now. A dark

room full of business suits and cigar smoke where,

in the center, a pow wow of executives enjoy a meal

of blood red steak and a dessert of cognac. But my, have

those times changed. The 21st-century steakhouse has

transformed into the epitome of grace and style with a

variety of dishes to please the vegetarian as well as the

carnivores in the crowd. You are now just as likely to see

a girl’s night out or a family of four at Atlanta’s steak-

houses then an old boy’s club. And move over baked

potato. The side dishes have elevated to cult status, as

steakhouses make sophisticated side dishes that burst

with flavor and become nearly as beloved as the main

event — a big, juicy steak.

We decided to go behind the scenes at some of our

favorite steakhouses in town to taste the secret of their

success and explain why it’s not just about meat and

potatoes anymore.

Change is Good, Very Good

Celebrity Chef Kevin Rathbun put Atlanta on the culi-

nary map when he opened his namesake restaurant Rath-

bun’s in 2004, followed by Krog Bar in 2005. His third

endeavor was the iconic Kevin Rathbun Steak, which

opened in an old cotton warehouse in 2007 and is now

lauded as one of the top steakhouses in the country.

“I’m from Kansas City and grew up in a steakhouse

atmosphere,” Rathbun recalled. “Those days were about

simplicity. The steakhouses of that generation were

simple steaks, baked potatoes and simple sides. Over

the past 10 years or so we’ve seen an influx of ‘not your

Pampas’ Cowgirl cut

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father’s steakhouse’ kind of place. Not a

bunch of old men sitting around. It’s radi-

cally changed to incorporate more women

diners as well, and bring in a consortium

of people who are young and want a beau-

tiful ambiance to dine. We’ve also seen a

lot more variety on steakhouse menus

regarding a lot more seafood, and changes

in side items. People were getting tired of

the same old stuff.”

And they sure won’t find the “same

old stuff” at Rathbun Steak, which boasts

a menu that tops out at 50 items, including

seafood, alternative meats and creative

appetizers.

“We do more farm-to-table type

dishes, where we use local farmers and

local ingredients as much as we can,”

Rathbun said. “It all comes down to quality

and consistency. As for prime steakhouses,

that’s what it takes to stay on top — good

product and good consistency.”

Of course, the low carb diet boom has

also been a boon for the steak industry, as

diners now view steaks, especially filets, as a

healthy high protein option in moderation.

And the evolving view of steakhouses has

also wooed a lot of women to forgo lighter

fare for a heartier meal.

“In the past there was a huge differ-

ence from women and men in steak restau-

rants, but now that is getting very narrow,”

confirmed Juan Arroyave, general manager

of Pampas Steakhouse in Johns Creek.

“Women are getting steaks and big, bold

wines. [They] are really coming out to dine

like the men.”

And independent steakhouses appear

to have freedom to be more creative with

their dishes, according to Executive Chef

Thomas Minchella, who graduated from

the Culinary Institute of America and

now serves as chef at McKendrick’s Steak

House in Dunwoody.

“I look at it as more of a restaurant

inside a steakhouse,” he said. “It would be

pretty boring for me if all we did was cook

Kevin Rathbun Steak’s dry-aged rib eye steak for twoBottom Right: Kevin Rathbun Steak’s Scallops Tomale

“It all comes down to quality and consistency. As for prime steak-houses, that’s what it takes to stay on top — good product and good consistency.”

KEVIN RATHBUN, Chef and Owner,

Kevin Rathbun Steak

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asparagus, steak and mashed potatoes.”

In fact, Minchella said that if owner

Doug McKendrick had to do it all over

again, he would call the restaurant

McKendrick’s Steak & Seafood, not just

steakhouse.

The Art of Cooking a Steak

As it turns out, the secret to cooking the

perfect steak isn’t much of a mystery at

all. The first key ingredient is finding

a high quality steak supplier and don’t

do anything to “mess it up,” according

to Bennett Hollberg, executive chef of

Davio’s Northern Italian Steakhouse in

Buckhead.

“If you’re truly buying a superior

quality product … the goal is to do as little

as possible to it and let the product speak

for itself,” Hollberg said.

That’s not to say it isn’t an art form,

but the quality of the meal is often deter-

mined by the chef’s choice of meat. A great

steak is the pinnacle of simplicity. A dash

of salt and pepper and that’s it. Marinades

are not necessary, and are often used on

lower quality meats to increase tenderness,

according to Rathbun, who charbroils his

steaks with high heat.

“It seals the outside and continues to

bake on the inside with all that fat and

juices on the inside coming from that

marble, which just makes a great steak,”

he explained.

Yes, simple is best. But the variety

of steak purveyors is prolific, and chefs

are passionate about their selections, as

it will set the standard of quality in the

restaurant.

For Rathbun, he puts his trust in Allen

Brothers. “Allen Brothers from Chicago

have been in business for probably over a

hundred years,” he said. “They offer con-

sistent dry aged steaks. When I went up to

Chicago, I tried to find the most consis-

tent house that I’ve worked with over the

years, and not only did I have a rapport

with them … but I think the dry age part

of the business is coming back. I think it

lost its luster for a while, but it’s such a

different process.”

If you are looking for an art form,

dry aging is definitely one of them. The

complex process includes a skillful bal-

ance of time, temperature, air circulation

and humidity that breaks down the beef

“Our meats come from Prime Meats [in Duluth], which we own as well, so we have the first choice on the best steaks. We don’t do anything crazy to it, just salt and pepper, a little bit of seasoning and of course the oak wood cooking.” JUAN ARROYAVE | General Manager, Pampas Steakhouse in Johns Creek

Top: Filet mignon from Davio’sBottom: At Pampas restaurant, choice cuts of meat are presented to the guest before cooking

EVOLUTION OF THE 21ST-CENTURY Steakhouse

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enzymes to create a unique flavor and great

deal of tenderness.

For Pampas, their selection comes

right from their own back yard, quite

literally.

“Our meats come from Prime Meats

[in Duluth], which we own as well, so we

have the first choice on the best steaks,”

Arroyave said. “We don’t do anything

crazy to it, just salt and pepper, a little bit

of seasoning and of course the oak wood

cooking.”

So, another secret ingredient is

cooking grass-fed (and, in some cases,

beer-fed) beef over a wood fire.

“The main thing is how we grill, the

Spanish name is parrilla,” he said. “The

parrilla is what sets us apart from other

restaurants. Most restaurants use a broiler.

We use oak wood that we get delivered

fresh once a week and we will fire them up

until they become coals, and then we cook

the steaks over them. The whole night we

are cooking on one side and burning wood

on the other side. We just go back and

forth.”

Pampas presents the raw samples of

cuts on a silver platter to each guest and

the waiter thoughtfully explains each cut

of meat. Typically they have 12 cuts of

meat available with three or four special

cuts daily.

Notable cuts in the presentation

include the Cowgirl cut and the famed

Tomahawk, with that aforementioned

beer-fed diet.

The Cowgirl, also known as the Del-

monico cut, “includes the last rib, so it’s

the best of both worlds, you get the tender-

ness of the filet and you get the flavor of

the rib eye,” Arroyave explained. “We try

to have it every day, and we usually sell

out everyday.”

He continued, “The Tomahawk is a

big bone rib eye. The one we buy is from

Australia and it’s called Wagyu beef. It’s

about 30 ounces, and essentially the cows

get massaged on a daily basis and drink

beer, the kind of the life we would like to

have.”

Apparently, the massaging helps keep

the meat tender and the beer gives the cows

a ravenous appetite, which incidentally

gives the meat more marbling.

As for Hollberg, Brandt Beef is the key

to a fine steak.

Top: Filet mignon from DaviosBottom: At Pampas restaurant, choice cuts of meat are presented to the guest before cooking

PN 1011 Steakhouses.indd 29 9/23/11 1:48:45 PM


BLT Steak Atlanta45 Ivan Allen Jr. Blvd, Atlanta (Located inside

W Atlanta – Downtown)

404-577-7601

www.bltsteak.com

Chef Cyrille Holota

Signature steak: Bone-in rib eye with Béarnaise, red

wine or Roquefort sauce; skirt steak

Order it with: Spicy BBQ corn; Brussels sprouts and

chestnuts with bacon; jalapeño mashed potatoes;

West Coast oysters from the raw bar

On the lighter side: Tuna tartare salad with avocado

and soy-lime dressing; sautéed dover sole with soy

caper brown butter

Cabernet Steakhouse5575 Windward Parkway, Alpharetta

770-777-5955

www.cabernetsteakhouse.com

Chef Richard Holley

Signature steak: 54-ounce rock salt herb-roasted

rib eye for two

Order it with: Crispy fried lobster tails with English

honey mustard; Maryland-style crab cake with whole

grain mustard beurre blanc

On the lighter side: Pan-seared Chilean sea bass

with steamed bok choy, sticky rice and teriyaki jus

Davio’s Northern Italian Steakhouse3500 Peachtree Road NE, Atlanta (Phipp’s Plaza)

404-844-4810

www.davios.com

Executive Chef Bennett Hollberg

Signature steak: 16-ounce prime natural aged

rib eye

Order it with: Arugula salad with shaved parmigiano

and lemon olive oil; Gorgonzola mashed potatoes;

sundried tomato-mascarpone orzo

On the lighter side: Pan-seared sea scallops with

fresh corn grits and goat cheese stuffed piquillo

pepper

FireWater Chophouse2155 Marketplace Blvd.

Cumming

678-679-1021

www.firewaterchophouse.com

Chef Kevin Elmore

Signature steak: FireWater rib eye marinated with

roasted garlic and herbs

Order it with: Crab cake with artichokes and sun-

dried tomatoes; bacon corn risotto

On the lighter side: Grilled wild salmon with Parisi-

enne potatoes, pecans, asparagus and honey brown

butter

Kevin Rathbun Steak154 Krog St. NE, Atlanta

404-524-5600

www.kevinrathbunsteak.com

Executive Chef / Owner Kevin Rathbun

Signature steak: Dry-aged rib eye for two

Order it with: Lobster fritters, Asian-style meatballs;

elk carpaccio

On the lighter side: Maple Leaf Farm duck trio

McKendrick’s Steak House4505 Ashford Dunwoody Road, Atlanta

770-512-8888

www.mckendricks.com

Chef Thomas Minchella

Signature steak: 16-ounce bone-in rib eye

Order it with: The Towers seafood appetizer; lobster

mac & cheese with white truffle oil

On the lighter side: Gulf black grouper filet or Mero

sea bass steak with choice of tomato garlic buerre

blanc, ginger soy sauce, spicy chili sauce or garlic

butter

Pampas Steakhouse10970 State Bridge Road, Johns Creek

678-339-0029

www.pampassteakhouse.com

Executive Chef Luis Ramirez

Signature steak: Ladrillo (“The Brick” filet)

Order it with: Empanadas; provoleta (crispy Ar-

gentine provolone cheese topped with tomato, bell

peppers and prosciutto); Lyonnaise potatoes

On the lighter side: Herb-crusted sea bass with

steamed asparagus, capers and Hollandaise sauce

Rays Killer Creek1700 Mansell Road

Alpharetta

770-649-0064

www.raysrestaurants.com

Executive Chef Tracey Bloom

Signature steak: Slow-roasted prime rib with au jus

Order it with: Truffled mac & cheese; housemade

Maytag blue cheese chips

On the lighter side: Parmesan scallops with lobster

risotto, basil oil and balsamic reduction

Viande Rouge 9810 Medlock Bridge Road, John’s Creek

770-623-4959

www.vrsteakhouse.com

Chef/Owner Marc Sublette

Signature steak: 18-ounch Delmonico rib eye

Order it with: Yellow fin tuna carpaccio; potatoes

dauphinoises; cauliflower-Tillamook cheddar gratin

On the lighter side: Sautéed whole dover sole

served with brown butter, capers and lemon

“At Davio’s, we use a Brandt Beef, a

hormone- and antibiotic-free, free-range

beef for all of our steaks,” he confirmed.

“Twenty years ago the average customer

was either unaware of these products or

these products were difficult to find. Now

almost every high-end steakhouse uses

hormone-free, free-range beef.”

And What Would You Like With That?

If simple steaks are best, it appears the side

dishes, wine choices and dessert selections

put the razzle-dazzle onto the plate. These

days it’s not unusual for steakhouses to

offer more than 15 side dishes, and a lot

of that can be credited to the farm-to-table

movement.

“Vegetables are so plentiful right now

and there are so many locally grown prod-

ucts,” Rathbun said. “I think we are trying

to be much more seasonal and people are

really starting to appreciate the farm-to-

table [dining experience]. You are not

only eating peak products when they are

the freshest, you are also getting them at a

cheaper price.”

EVOLUTION OF THE 21ST-CENTURY Steakhouse

A Few of Our Favorites SteakhousesBLT Steak Atlanta Skirt Steak

Compiled By Kylie McKlveen

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http://www.bltsteak.com

http://www.cabernetsteakhouse.com

http://www.davios.com

http://www.firewaterchophouse.com

http://www.kevinrathbunsteak.com

http://www.mckendricks.com

http://www.pampassteakhouse.com

http://www.raysrestaurants.com

http://www.vrsteakhouse.com


But apparently diners’ patience for farm-to-table side dishes

only goes so far, jokes Rathbun, who said there is almost a riot if

he takes the charred creamed corn off the menu.

Arroyave can commiserate.

“Our side dish list just keeps increasing and increasing. Every

time we try to change the menu, a customer complains that it’s

their favorite [and they request it back].”

Now Pampas has 17 sides available, not including all the

grilled, steamed, sautéed or fried options. Instead of that ol’ baked

potato, try their potato Gnocchi of the Day, Lyonnaise potatoes

or garlic steak fries. Not to mention the options of sautéed garlic

spinach, wild mushrooms a la Provencale, fried sweet potatoes

or steamed broccoli with Hollandaise sauce. And their tableside

dulce de leche crepes for dessert are sure to please the most sophis-

ticated sweet tooth.

Minchella can’t stress enough the importance of fabulous side

dishes to the success of a steakhouse.

“We change our side items seasonally ... and our guests look

forward to that,” he said. “There are certain side items that we

can’t take off the menu like our creamed corn. I changed our

potatoes to Yukon Gold because they have a naturally buttery,

creamy taste and are so much better. We top them with lobster

or truffle oil. Our mac & cheese is completely different than most

restaurants.”

And while a big Cabernet is often the obvious choice to com-

plement steak, our experts encourage a little more exploration of

the wine list.

“You do not need a big Cabernet to go with steak,” Hollberg

stated. “I like a spicy Zinfandel or a fruity Syrah or Malbec. A

good wine replaces a steak sauce for me so I usually pick my wine

based off of what I feel like drinking that day.”

Arroyave concurred, “Cabernet is a very good option, but

we have something we like that’s a little different — Argentinean

Malbecs … The Malbec to me has a little bit more flavor to it, a bit

richer and can go better with some of the bigger, richer steaks.”

As a true testament to Atlantans love of steakhouses, it appears

the weak economy has not curtailed the demand for the luxury

of fine steaks.

“I think Atlanta is definitely a meat eater’s town,” Rathbun

said. “There are a lot of people that like simple, straightforward

steaks.”

But perhaps Hollberg summed it up best.

“I think the number of successful steakhouses in Atlanta

speaks for itself.” PN


WHAT TWO VERY DIFFERENT COOKS LEARNED IN

COOKING CLASSES AROUND METRO ATLANTA

Ours is, ultimately, a tale of two cooks

— one skilled and one not so skilled — as we donned aprons in

various kitchens around town to learn a few tricks of the trade.


COOKING CLASSES

[ WRITTEN BY HEATHER KW BROWN ]

M I S S I O NA MOM ON A

Until recently, I dreaded

spending time in the kitchen, but my

pint-sized, in-house diners are now sig-

nificantly more vocal about their meals,

so I decided to give cooking a serious go.

It was a brave step and I unabashedly

sought help from the experts right away.

My first stop was the Viking Cooking School, offering a wide range of inter-

esting classes and schedules, from three-

hour workshops to a six-week series.

I chose a pasta making class ($59) and

sealed my fate by asking, “Can anyone

do this?” The answer was simple: I would

not only learn something but I’d have a

good time doing so.

Walking into the kitchen was like the

first day of school, but my nervousness

melted away almost as quickly as butter

in the skillet while the instructor shared

anecdotes of cooking in Italy, complete

with accent and hand gestures. Our

syllabus for the day was to make basic

pasta dough from which we would then

make linguine with peas and feta; goat

cheese and arugula ravioli with tomato-

pancetta butter; and farfalle with fresh

mozzarella, basil and vine-ripe tomatoes.

It seemed like an impossible task for a

novice, but armed with four simple ingre-

dients, I was kneading in no time. We

made dough using a food processor and

we made dough the messy, countertop

way — my favorite. Before I knew it, we

were literally cranking out pasta.

We took turns feeding the dough

through a pasta machine and catching

it on the other side. We cut. We shaped.

We cooked and we ate! The simple art

of turning dough into linguine, bow-tie

pasta or ravioli was fun and empowering.

So much so that after we finished our

meal, I walked out of the class and into

the store to buy a pasta machine for

myself.

A week later, I was in my kitchen

making homemade linguine for my

family. I eagerly awaited feedback at a

dinner table that was eerily quiet until

finally my little girl said, “Mmmmmm,

Mommy. This is my favorite.” Mission

accomplished. For a full schedule, visit

www.vikingcookingschool.com/atlanta

or call 404-745-9064.

As the proud owner of one bona fide

culinary skill thanks to Viking, I no longer

avoid the kitchen, but equally impor-

tant is answering the ever-present ques-

tion that arises at some point every day:

What’s for dinner?

After a little research, I happily

scheduled time with Ursula Knaeusel

of Ursula’s Cooking School. Founded

in 1971, Knaeusel’s idea of converting

part of her house into a cooking school

has since grown to become the nation’s

largest independent cooking school, and

what’s even more impressive is not that

First Lady Rosalynn Carter is one of her

many former students, but that Knaeusel

has not repeated the same recipe in almost

30 years!

These recipes are not simply printed

and passed out to eager recipe-starved

cooks such as myself. This is a school

after all, and while the learning process

is not a hands-on, lean-over-the-pot-and-

stir style, students truly feel like they’ve

stepped into a classroom when they walk

into Ursula’s Cooking School. In this part

of her house, rows upon rows of one-piece

desks reminiscent of college days line

the back wall and face a slanted mirror

that extends the length of her entire

countertop. Under a canopy of 430 cute

witches — a nod to where she was born

in Germany and a fun tradition started by

one of her students — Knaeusel does all

the cooking while her students (up to 40

at a time) take notes. This, she believes,

is the best way for them to learn how to

execute each of the seven to nine recipes

she features in class.

Knaeusel offers a fall, winter and

spring session with a morning and eve-

ning option, and every year, she dresses

up as Mrs. Claus for her annual Holiday

Candy House class, which will be held on

Saturday, Dec. 3, at 11 a.m. or 2 p.m. this

year. Visit www.ursulacooks.com or call

her directly at 404-876-7463.

Ursula Knaeusel, Ursula’s Cooking School

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http://www.ursulacooks.com


I discovered a love

for cooking in college, when my room-

mates and I would alternate turning out

memorable meals that put the mess hall

to shame, and I’ve been experimenting in

my own kitchen ever since. Recently, I set

out in search of some higher education to

enhance my culinary creativity.

My quest began with an evening

in one of Roswell’s oldest kitchens at

Barrington Hall. This antebellum man-

sion once served as home to the city’s co-

founder, Barrington King, and multiple

generations from his family before its

preservation as a historic house museum

in 2005, but on Tuesday evenings, the

kitchen comes to life once again with

hands-on classes for up to 10 guests.

With instruction by Chef John

Wilson, its no wonder why these classes

so often sell out; this certified chef and

owner of Culinary Vacations, Inc. has

a charismatic style that is incredibly

engaging, making the evenings as enter-

taining as they are educational. Class

topics range from basic knife skills (Oct.

18) to themes like American Thanks-

giving in Tuscany (Nov. 22). To learn

some tricks for enhancing the flavors in

my food, I chose a class about cooking

with fresh herbs.

Chef Wilson starts his sessions with

[ WRITTEN BY BRE HUMPHRIES ]C R E A T I V I T YA QUEST FOR CULINARY

COOKING CLASSES

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Barrington Hall

Executive Chef Jessica Ray, Hal’s Kitchen


a few helpful talking points about the

topic at hand, and I took notes furiously

before we gathered around the kitchen

counter for a collective cooking effort.

For each course, Chef Wilson dished out

assignments — while some of us minced

garlic, others chopped parsley, tarragon

and chives, and still others cubed bread,

chopped vegetables, or measured ingre-

dients. After each course was properly

prepped, we took an abbreviated tour of

Barrington Hall while we waited for the

buzzer to chime and dinner to be served.

If you’ve never visited the early 19th-

century home, this is quite a treat in itself.

In addition to the history of the house,

you’ll hear plenty of anecdotes that make

you feel connected to those who lived (and

surely cooked) here in the past. Classes cost

$50 and include dinner; call 770-640-3855

for reservations.

Chef Wilson provided plenty of prac-

tical advice for adding pizzazz to food with

fresh herbs, but I got a double dose of cre-

ative kitchen tips at Hal’s Kitchen, which

opened in Sandy Springs this summer.

Owner Cyndi Sterne and Executive Chef

Jessica Ray seek to provide “cooking expe-

riences worth craving” in their casual,

sometimes even quirky classes with themes

like “How to Please Your Mother-In-Law”

(Oct. 5, 16 & 20), “Tailgate Classics with

a Twist” (Oct. 14 & 21) and “Dinner & a

Movie” nights focusing on food from pop-

ular flicks like “The Help” (Oct. 4 & 11).

Celebrity chefs will be scheduled from

time to time, but Sterne and Ray teach

most classes themselves, and students are

in good hands with their culinary exper-

tise and fun, bubbly personalities that

promise to put you at ease as you join in

on the food preparation. I was looking for

interesting recipes to impress guests at my

next dinner party, and that’s exactly what

I found as Ray taught our class how to

create restaurant-quality “Thai One On”

basil rolls with sweet chili dipping sauce

and transform a cake that doesn’t turn out

quite as planned into “Holy Cake Balls”

dipped in chocolate.

The class formats may be informal,

but the two state-of-the-art cooking stu-

dios here are anything but, with gorgeous

aesthetics and all the latest appliances from

Wolf, Viking and SubZero. And if you see

something you like, simply say the word,

as the kitchens double as showrooms so

guests can order anything they work with,

as well as peruse the adjoining gift shop

of kitchen gadgets. Hal’s Kitchen offers

classes for individuals and groups, as well

as corporate team building, kids’ camps

and birthday parties. Classes cost $45 and


Continue your culinary education at these cooking classes through-

out metro Atlanta.

THE CULINARY STUDIO COOKING CLASSES,

CHÂTEAU ÉLAN– BRASELTON

Château Élan’s chefs lead introductory cooking classes on Fridays and Sat-

urdays from 7 – 10 p.m. Each class has a diff erent theme and comes with

wine service, a chef’s hat, recipe booklet, a gift from the chef and, of course,

a serving of your culinary creation. Classes are $125 per person. 678-425-

0900, ext. 41; www.chateauelan.com/calendar

YOUNG CHEFS ACADEMY – ATLANTA, SANDY SPRINGS, MARIETTA

Who says kids can only cook grilled cheeses and scrambled eggs? At the

Young Chefs Academy, kids ages 3 and up learn kitchen safety, food prepara-

tion, table manners and, of course, how to create a delicious meal with other

kids their age. Classes are $35 each. www.youngchefsacademy.com

BUFORD HIGHWAY FARMERS MARKET – DORAVILLE

Want to learn the basics of Chinese, Thai, Indian or Japanese cuisine? The

Buford Highway Farmers Market off ers classes in everything from the art

of making dumplings to the secrets behind a delectable chicken biryani.

Classes are $20 and include a $10 gift card to the market. 678-873-7447;

www.aofwc.com

MAGNOLIA’S KITCHEN – ALPHARETTA

Personal chef and caterer Mary Burns off ers personalized cooking classes for

up to eight participants as well as cooking camps for kids and adults. Check

online for updates on the fall class schedule, and call 770-670-8849 for more

information. www.magnoliaskitchenatlanta.com

RATHBUN’S RESTAURANT – ATLANTA

In Rathbun’s cooking classes, making food is a social aff air. Teams of three

prepare dinner while being guided by an instructor, then sit down to enjoy

their hard work. Then, they serve the meal to a guest of their choice. Classes

are $350 per person and registration for 2012 begins Oct. 1. 404-524-8280;

www.rathbunsrestaurant.com/cooking-classes.html

SALUD! COOKING SCHOOL, WHOLE FOODS MARKET – ALPHARETTA

Whole Foods is making cooking fun and easy for kids and adults with its Sa-

lud! Cooking School. With classes on cheese making, sushi making, Indian

cuisine and Asian noodles, there’s bound to be a class for everyone. Classes

range from $15 – $95. 770-442-3354; www.wholefoodsmarket.com

FALL COOKING CLASSES AT BLT STEAK – ATLANTA

Join Chef Cyrille Holota for themed classes with optional wine pairings.

Upcoming classes include “Soups, Stocks & Stews” (Oct. 29) and “Holiday

Cocktails & Canapes” (Nov. 19) and cost $50 or $75 with wine pairings.

www.bltsteak.com

COOKING CLASSES

C O O K I N ’GET[ WRITTEN BY KATIE VALENTINE ]

up and include your meal; visit www.halskitchen.com for

a complete class schedule, or call 404-847-6991 for more

information. PN

Colonoscopy Upper EndoscopyERCP (Therapeutic Pancreatic / Billary Endoscopy)

Colon cancer screen / Polyps Irritable BowelGERDTrouble Swallowing BleedingNausea / Vomiting Liver Diseases IBD (Crohns, Ulcerative Colitis)Abdominal PainChange in Bowel Movements (Diarrhea, Constipation)

You are invited to our Open House on October 11, 5 - 7 p.m.

Introducing…DR. SIMON COFRANCESCO

NOW ACCEPTING NEW PATIENTS ATNorthside Hospital, Forsyth

1505 Northside Blvd., Suite 1800Cumming, GA 30041

404-446-0600 www.GI-North.com

Board Certified ABIM - Gastroenterology Training Fellowship: Gastroenterology, Long Island College Hospital

Residency:The Western Campus of Tufts, Baystate Medical Center EducationKansas City University of Medicine and Biosciences, with honorsSpringfield College, Biology with honors

http://www.GI-North.com

http://www.halskitchen.com

http://www.chateauelan.com/calendar

http://www.youngchefsacademy.com

http://www.aofwc.com

http://www.magnoliaskitchenatlanta.com

http://www.rathbunsrestaurant.com/cooking-classes.html

http://www.wholefoodsmarket.com

http://www.bltsteak.com


FOOD, WINE AND FELLOWSHIP, SERVED WITH A SIDE OF COMPASSION

FOOD

WINEFundraisers[ WRITTEN BY CARL DANBURY, JR. ]


for philanthropic

dollars is fierce. The so-called Great Recession has

increased the challenges of fundraising, but local char-

itable organizations seem to have a very compelling

reason for supporting their efforts.

I recently visited North Fulton Community Chari-

ties (NFCC) to make a donation to the organization’s

food pantry, thanks to generosity of several of my neigh-

bors who had emptied their pantries with non-perish-

able items. I unloaded the van and handed the boxes to

the volunteers, who seemed genuinely appreciative of

the donations.

Before leaving, I visited a few NFCC staff mem-

bers that I had recently met, and told them I wanted

to make a cash donation as well, because of a recent

kindness that a neighbor shared with my family. While

I was waiting, I surveyed the waiting room, which was

jammed with people struggling to make ends meet and

looking for assistance, including several mothers with

young children.

I was a bit perturbed with myself! I have been the

publisher of a community magazine for 11-plus years,

and how many times had I passed NFCC on Elkins

Road in Roswell and been oblivious to the need of

others? The quick answer was every time until now.

With the help of the dedicated Harvest Wine Classic

committee, their four beneficiary designees for 2011

(including NFCC), and friends in many different busi-

nesses throughout north metro Atlanta, Points North

and countless others helped create a number of wine

and food events during October and November with

a specific goal of raising funds for a number of local

non-profit organizations prior to the holiday season.

David Reddick of Roswell, organizer of the Harvest

Wine Classic, said that when his committee began plan-

ning the first annual event, identifying the needs of local

charities was foremost on their minds.

“We chose four bona fide local charities that needed

our help,” Reddick said (see sidebar, page 42). “When

you consider it takes $20,000-plus for medicine in the

subsequent year after a patient receives a transplant,

more than $7,000 to grant a wish, that $3,000 will

keep seven families from becoming homeless, and that

Presbyterian Homes of Georgia has never denied care

to a needy, elderly person, we believe those are four very

worthy causes.”

“Great food and fine wine are catalysts for bringing

people together,” he continued. “But what we are really

asking for — more than anything else — is to please join

us to help support a life!”

We recognize that this year and the past several

years have been a financial strain on many Atlantans.

We also are fully aware that there is an endless supply

of options of where to spend your hard-earned dollars,

but even if you can’t provide financial assistance, there

are plenty of volunteer opportunities available and all

non-profit organizations need our help.

Together, we can accomplish great things for those

in need, and we thank you in advance for your consid-

eration and attendance. Following is a partial list of

fundraising events with more listed under the Special

Events tab at www.ptsnorth.com.

Competition

“A generous man will prosper; he who refreshes others will himself be refreshed.” PROVERBS 11:25

H A RV EST W I NE CL ASSIC

TASTI NG SEM I NA R S & STOCK-YOU R-

CEL L A R AT TOTA L W I NE & MOR E

OCT. 7, 20 & 27

Two extraordinary tastings

and seminars are scheduled

for Oct. 7 and Oct. 20 at Total

Wine & More’s Perimeter store, located at 124 Perimeter Center

West (off Abernathy Road) in Perimeter Square Center near

Perimeter Mall in Dunwoody. The tasting seminars will offer

attendees the opportunity to sample exclusive, hard-to-find

vintages from all corners of the globe. The cost to attend each is

just $25 per person. On Oct. 7, a tasting class will feature Napa

Valley, during which attendees will discover dazzling white

and red wines from the valley floor to the famous Cabernet

Sauvignon thriving in the mountain appellations.

Nothing says “festive” more than a bottle of bubbly, and

Champagne and sparkling wines will be the topic at the Oct. 20



tasting and seminar. This event is perfect for those looking to dis-

cover a sparkling wine that best suits their budget and palate for

the holiday season. Eight sparkling wines will be tasted, including

a Cremant de Bourgogne, California Sparkling and four stunning

selections from Champagne including Grand Cru selections!

Total Wine & More also will host a special exclusive Stock-Your-

Cellar purchase opportunity Oct. 27 with more than 2,300 wines

off ered at a spectacular 30 percent discount for anyone purchasing

12 bottles of wine or more. This one-time event is off ered from 4:30

to 8:30 p.m., with tastings available from 6:30

to 8:30 p.m.

W I NE CRU ISES AT

L A K E L A NIER

ISL A NDS R ESORT

OCT. 15 – 16

As the sun disappears

on the horizon and the

Harvest Moon rises and

glistens on the calm lake

waters, the 85-foot Island

Princess will embark with 40

lucky guests from The Venetian

Pier at Lanier. The two-hour lake cruise, benefi ting the Orange Duff el

Bag Foundation, will feature hors d’oeuvres, an incredible selection

of hard-to-fi nd wines from top West Coast vintners, and live acoustic

music by Willie J. Skipper. Check-in for the event begins at 6 p.m.,

with boat departure scheduled for 6:30 p.m. The cost is $30 per

person or $50 per couple. Advance reservations are required and

can be made by calling 770-945-8787, ext. 6148. Room reserva-

tions for the evening also are available and off ered for a rate of

$159 plus tax.

Need a perfect Sunday afternoon getaway for you and your

girlfriends? Hop aboard the Island Princess for a luxurious lake cruise

while tasting six wines, enjoying scrumptious hors d’oeuvres and

your favorite music to go along with the gorgeous fall weather and

scenery at Lake Lanier. You can leave the man in your life at home

with the kids, at Sunset Cove to watch pro football games on TV or

to play a round of lakeside golf at Legacy on Lanier Golf Club for a

special rate. The fun begins at 1:30 p.m., with boat departure sched-

uled for 2 p.m. The cost is $30 per person with advance reservations

required, or bring your entire Pokeno, Bunco or other neighborhood

group and save $5 per person (with six or more attending). Call 770-

945-8787 ext. 6148 for reservations.

The second installment of wine cruises at Lake Lanier Island

Resort is scheduled for Nov. 12 – 13.

FOOD & WINE FUNDRAISERS

GEORGIA TRANSPLANT FOUNDATION

Founded in Atlanta in 1992, the Georgia Transplant

Foundation is a non-profi t organization providing

fi nancial, educational and emotional support to trans-

plant candidates, recipients, living donors and their

families throughout the state of Georgia. Today, Geor-

gia Transplant Foundation is the primary source for

transplant patient assistance and support for all solid

organ transplantation in the entire state of Georgia.

www.gatransplant.org

MAKE-A-WISH FOUNDATION OF

GEORGIA & ALABAMA

The mission of Make-A-Wish Foundation is to serve

children with life-threatening medical conditions. The

organization grants the wishes of children to enrich

the human experience with hope, strength and joy.

The Foundation is the largest wish-granting charity in

the world, with 64 chapters in the United States and 36

international affi liates. In its 16th year, the Make-A-Wish

Foundation of Georgia and Alabama operates on a bud-

get of $4.2 million, and 79 percent of all funds are used

for granting wishes to children. www.ga-al.wish.org

NORTH FULTON COMMUNITY CHARITIES

NFCC is a non-profi t human service agency dedicated

to preventing homelessness of individuals residing

north of the Chattahoochee River in Fulton County

(Alpharetta, Johns Creek, Milton, Mountain Park

and Roswell). NFCC assists families with basic needs

such as food, rent and utilities, and clothing during

short-term emergencies. NFCC pools resources from

faith, civic and business partners and individuals, and

off ers life skill classes in budgeting, job readiness,

GED preparation, English language and one-on-one

job coaching. NFCC coordinates special assistance to

families during the holidays and matches volunteers

with hands-on projects. www.nfcchelp.org

PRESBYTERIAN HOMES OF GEORGIA

Since 1949, the name Presbyterian Homes of Geor-

gia has been synonymous with excellence in senior

retirement living and long-term care. A non-profi t

Christian ministry, Presbyterian Homes serves more

than 1,000 residents on four campuses with a commit-

ment to providing the highest quality of compassion-

ate care. They are known for the innovative creation

of new best practice care standards, but what truly

distinguishes the ministry is a promise that has been

kept since its beginnings: Never in its history has a

resident been asked to leave because of outliving his

or her fi nancial means. www.phgainc.org

THE ORANGE DUFFEL BAG FOUNDATION

This organization provides coaching, training and

ongoing mentoring to at-risk youth; support to their

guardians and caring adults; and service to the com-

munity in a spirit of off ering hope and enriching

young lives. The foundation’s vision is to be a partner

with at-risk youth and empower them to create their

own individual, dynamic life plans, support them in

formulating and achieving their goals, and to be an

ongoing resource for at-risk youth (primarily ages

14 to 24, which includes those who have aged out of

foster care and those who are homeless). They

also seek to inspire positive change, leadership

and character development and to enable them to

visualize their futures and practice the behaviors

needed to achieve their desired results and dreams.

www.orangeduff elbagfoundation.org

A B O UT TH Ebeneficiaries

http://www.gatransplant.org

http://www.ga-al.wish.org

http://www.nfcchelp.org

http://www.phgainc.org

http://www.orangeduff


H A RV EST W I NE CL ASSIC BENEFIT BOUCHER IE

OCT. 16

Get “high on the hog” along the banks of the Chattahoochee River at the

estate home of Mr. and Mrs. Richard and Sherri Smith of Atlanta and celebrate

the fall harvest with Kevin Ouzts of The Spotted Trotter. Enjoy an evening of

fi ne wines, fabulous fare and heartfelt stewardship to benefi t Harvest Wine

Classic’s four charitable designees in a bucolic riverside setting.

The evening features Ouzts’ passion for the extraordinary art of char-

cuterie. A former sous chef at Restaurant Eugene who worked for both Linton

Hopkins and Shaun Doty, Ouzts uses fresh seasonal ingredients, organic

herbs and produce, not to mention all natural, sustainable, humanely-raised

and hormone-free meats in his preparation of exceptional meals. In addition,

specially selected fi ne wines will be served to all guests in attendance at the

Smith’s private riverside estate. This unique dining experience and evening

of fellowship is limited to 125 guests. The cost to attend is $90 per person

or $150 per couple, and the suggested attire for the evening is “riverside

dressy.” www.harvestwineclassic.org

H A RVEST

WINE CL ASSIC

W INEM A K ER’S

DINNER AT MILTON’S

CUISINE & COCKTAILS

OCT. 18

Château Tanunda, the 2010 Austra-

lian Wine Producer of the Year, will

be featured at this exclusive event

displaying its marvelous Shiraz,

Riesling and Cabernet Sauvignon varietals. The event,

co-hosted by Michelle Geber and Milton’s outstanding

chef Boyd Rose, begins at 6:30 p.m. with dinner at 7 p.m.

Ms. Geber is the daughter of John Geber, owner of the

esteemed Barossa Valley winery, which was recently named

a Five-Star Winery by James Halliday of the “Australian Wine

Companion.” The cost to attend is $75 per person or $130

per couple. Tickets may be purchased at Milton’s or online

at www.harvestwineclassic.org.

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Chef Boyd Rose

Chef Kevin Ouzts

http://www.harvestwineclassic.org



HA RVEST WINE CL ASSIC

SOPHI A’S R ESTAUR A NT

A ND TA PAS

OCT. 23

Benefiting North Fulton Community Charities,

this evening will feature an extraordinary menu

of Italian classics and a stunning collection of

wines from Robert Hall Winery. Enjoy a specially

created fi ve-course menu by Sophia’s Jonathan

Mattson paired with a minimum of fi ve selections

from Robert Hall’s portfolio of wines from their

Paso Robles winery. The event begins at 6 p.m.,

and the cost to attend is $60 per person or $110

per couple. www.harvestwineclassic.org

H A RVEST WINE CL ASSIC

FOOD 101

OCT. 30

Chef Justin Keith has created a wonderful menu for

guests, including Sonoma County foie gras, grilled

Carolina swordfi sh, smoked beef short rib and dark

chocolate pâté paired with hard-to-fi nd, limited-

production red wines from Rotta Winery of Paso

Robles, Calif. Rotta’s Central Coast roots date back

to 1908, and guests will sample its Merlot, Cab-

ernet Franc and estate Zinfandel varietals along

with its fabulous Cabernet Port. Reserve your spot

at the table today! Special orders of your favorite

vintages will be available from Hinton’s Wine Store

and Savvy Cellar. The event begins at 5:30 p.m.,

and the cost to attend is $60 per person or $110

per couple. www.harvestwineclassic.org

FEATURED EVENT: ATL A NTA

H A RVEST WINE CL ASSIC

NOV. 4 – 5

The fi rst annual Harvest Wine Classic is focused

upon making a signifi cant philanthropic impact for

four local charities (The Make-A-Wish Foundation,

FOOD & WINE FUNDRAISERS

Chef Justin Keith

Sophia

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North Fulton Community Charities, the Georgia

Transplant Foundation and the Caring Hands

Fund of Presbyterian Homes of Georgia) through

exclusive offerings, professionally organized

events and live auctions focused on travel, fine

wine and exquisite food.

Highlights of the two-day event are exclusive

opportunities, such as Friday evening’s Cult Wine

Dinner featuring renowned chef Linton Hopkins,

exclusive Burgundy wines from the vineyards of

Jean-Luc Joillot and special vintages from other

regions in France selected by Alfio Moriconi, vice

president of European wine sales and imports

for Total Wine & More. Also included on Friday’s

schedule are the Harvest Wine Classic golf tourna-

ment at Capital City Club’s Crabapple course, with

exceptional cuisine and pairings, and a Wines of the

World Reception and Tasting featuring local chefs

and great wines from all corners of the globe.

Following three wine-related symposiums

on Saturday morning, a food and wine tasting is

scheduled at noon and is followed by an oppor-

tunity of “Stocking Your Cellar” for the holidays.

The final event is the incredible Live Auction

Grand Event, with auction lots that include: Burnt

Pine Plantation Quail Hunting trip and overnight

stay; a private wine tasting for 20 people at Total

Wine & More; a weekend stay for three couples in

a condo at Amelia Island Plantation; a three-night

stay at Topnotch Resort and Spa in Stowe, Vt.;

a three-night stay at Barnsley Gardens Resort; a

vertical tasting of Chappellet Cabernet Franc; a

five-course wine dinner for four at Empire State

South; a wine dinner for six at Lonesome Valley

(Cashiers, N.C.) by chef John Fleer; a two-night

stay including golf and spa at Old Edwards Inn

& Spa and Château Élan Winery & Resort; a case

of wine from Arcadian Winery; 12 full-page, full-

color advertisements in Points North magazine in

2012; a tour and tasting at Chappellet Winery in

St. Helena, Calif., for six people plus a magnum of

Pritchard Hall Cabernet Sauvignon; and a barrel

of Au Bon Climat Pinot Noir, plus a two-night stay

and dinners for six people at Rancho La Cuna in

Los Alamos, Calif.

For a complete list of auction lots, a schedule

of events, ticket ordering and further details,

please visit www.harvestwineclassic.org. PN



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

Alabama Gulf Coast

Christmas Open House in Gulf Shores

Dec. 1, 6 – 8 p.m.

This holiday, see sparkling decor, enjoy mu-

sic, dancing, crafts, refreshments and more!

Visit with Santa, Mrs. Claus and elves while

catching up with friends and neighbors

as you stroll between sites. Enjoy award-

winning gingerbread houses, a holiday

village, train sets, children’s activities and

photos with Santa in a sleigh. Participating

sites include Bodenhamer Recreation Cen-

ter, Gulf Shores Museum, South Baldwin

Community Center and more. Admission is

free; contact 251-968-1172 for information.

2nd Annual Christmas Parade and Christ-

mas at the Beach in Gulf Shores

Dec. 3, 2 p.m.

Line the streets to see floats, music, dancers,

winter characters and more, then gather at

Gulf Place for a winter experience complete

with refreshments, inflatables, caroling,

a live Nativity and even snow! The parade

GetawaysHoliday

follows Gulf Shores Parkway from Clubhouse

Drive to East Beach Boulevard, ending at

Gulf Shores Public Beach. Admission is free.

www.gulfshores.com

Brasstown Valley

Resort, Hiawassee, Ga.

3rd Annual Fall Arts & Crafts Festival

Nov. 25 & 26, 10 a.m. – 5 p.m.

This event features 15 categories of crafters

and artists to help you find unique gifts this

holiday. On Saturday, kids can make their

own special craft at a children’s workshop,

and the entire lodge will be decked out with

more than 25 fully decorated Christmas

Trees, its famous Toy Train, Gingerbread Vil-

lage display and more. Call 706-379-4606

for more information.

New Year’s Eve Gala

[Dec. 31]

Enjoy the mysterious and festive atmosphere

of a Masquerade Ball as we celebrate the

start of the New Year. The ball will include

fine liquors and signature martinis; a gour-

met dinner buffet; hits from the ’60s by Up-

Town Band; and a deluxe accommodations

package with a bottle of chilled Champagne

and gourmet chocolates. In the morning,

enjoy a breakfast buffet and Bloody Mary

and Mimosa Bar. Reservations required;

please call 800-201-3205.

www.brasstownvalley.com

Cruise Planners/

American Express

Sail away this holiday season with the help

of Cruise Planners/American Express, which

recently opened a new franchise in Milton.

Franchise owners Stephen and Barrett

Hart offer customers exclusive pricing on a

wide range of cruise packages, a choice of

thousands of group departures and private

cruise sales, as well as cabin upgrades and

special amenities such as shore excursions,

discounted fares, travel gifts and more,

plus specialized land and tour packages

to destinations around the world. Cruise

Planners also offers Mariner Club sailings,

which includes exclusive benefits such as

a gracious and complimentary host, private

cocktail parties, shore events, additional

shipboard credits and more. And customers

can now use their American Express Reward

Points to cover all or part of their vacation.

770-558-4767,

www.cruising-with-seacity.com

The Wharf, Orange Beach, Ala.

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PHOTO COURTESY OF CRUISE PLANNERS

http://www.gulfshores.com

http://www.brasstownvalley.com

http://www.cruising-with-seacity.com


Gulf County, Fla.

Florida’s Forgotten Coast was named by lo-

cals when state tourism officials “forgot” a

43-mile strip of beaches and left their com-

munities off the annual state driving map.

The name seemed to stick and the stretch of

uncrowded shorelines and historic seaports

remain relatively uncharted today. Be sure to

check out these great fall attractions:

Beach dining — Fresh, local seafood

is king, and the restaurants here are

affordable.

Live music — You’ll find it everywhere,

from interesting locals to Nashville greats.

The 3rd Annual Blast on the Bay Song-

writers Festival will take place Oct. 14 – 16

with more than 20 musicians.

Pet-friendly beach — Don’t miss the Bow

Wow Bash on Oct. 27 – 29, featuring a 5K

run, pet costume contest and Masquerade

Party!

— Climb to

the top for great views, especially during

a full moon climb.

— The fall season offers

great weather for beautiful beach wed-

dings and the area offers plenty of expe-

rienced planners. www.visitgulf.com

Hendersonville

and Flat Rock, N.C.

Come home for the holidays to historic Hen-

dersonville and the village of Flat Rock, N.C.,

to discover an old-fashioned holiday with

small-town charm, sprinkled with excitement

and a nostalgic atmosphere. Bring the whole

family to enjoy the holidays at Olde Fash-

ioned Hendersonville Christmas in Historic

Downtown on Dec. 2 from 5 – 9 p.m. with

carolers, entertainment, merchants’ open

houses and refreshments. Many more family-

friendly holiday activities take place, such as

the Flat Rock Playhouse holiday productions,

holiday concerts and hometown Christmas

parades. Make a family Christmas tradition

by exploring the Western North Carolina’s

choose-and-cut Christmas tree farms to se-

lect the perfect Christmas tree. For events

in Western North Carolina, choose and cut

Christmas tree farms, or to receive a Vacation

Planner, visit www.historichendersonville.org

or call 800-828-4244.

The Inn at Half Mile

Farm, Highlands, N.C.

Imagine yourself in a place where your day

is spent amidst acres of fields, forests, ponds

and streams. The Inn at Half Mile Farm offers

you the perfect balance between luxury and

kick-off-your shoes-and-relax casualness.

Rumor has it that the main house was

the first bed & breakfast to exist in Highlands.

Today, it has evolved into one of the finest

bed & breakfasts in the area. Built in the late

1800s and renovated in 1998, the inn is now

owned and operated by the Messer family.

Guests may enjoy wine & hors d’oeuvres

each evening, hot, country gourmet break-

fasts, breathtaking flower gardens, relaxing

on the front porch, or perhaps even canoe-

ing and fishing.

Occasionally, the inn opens its dining

room after sunset for delectable wine din-

ners. Upcoming dinners include “Vive la

France,” a French wine dinner during High-

lands 5th Annual Culinary Weekend, and

New Year’s Eve and Valentine’s Day wine

dinners. www.halfmilefarm.com

Madison, Ga.

Oct. 23

Rides begin and end at Camp Twin Lakes

in Rutledge, Ga. The routes will take riders

through rural Northeast Georgia and the his-

toric towns of Madison and Rutledge. Five

courses will welcome riders of various skill

levels, from the occasional rider to the expe-

rienced cyclist. www.spinforkids.org

Nov. 5

This festival began to save the Susie Agnes

Hotel in the late ’80s; it now centers around

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

Hendersonville Christmas eventGulf County CapePHOTO COURTESY OF GULF COUNTY PHOTO COURTESY OF HENDERSON COUNTY TRAVEL & TOURISM DEPT

http://www.visitgulf.com

http://www.historichendersonville.org

http://www.halfmilefarm.com

http://www.spinforkids.org


an operating cotton gin, tractor parade, arts

and crafts and live music.

2011 Town & Country

Holiday Tour of Homes

Dec. 1 – 4

Madison has long been famous for its historic

homes and gardens. Come see the spectacu-

lar tour when the historic antebellum homes

are dressed up for the holidays. Featuring

homes of various architectural styles, interior

design and dates built, the 2011 holiday tour

promises a wonderful mix of lived-in homes

with daytime and candlelight itineraries.

www.madisonga.com

Mark of the Potter,

Clarkesville, Ga.

Nestled among the winding roads, lakes

and hills of North Georgia, there sits a re-

markable pottery shop by a waterfall on the

Soque River where folks have been drawn

for decades to enjoy a unique blend of his-

tory, art and nature.

The oldest craft shop in the same lo-

cation in Georgia, Mark of the Potter offers

locally made pottery, jewelry, hand-blown

glass and more with a romantic view of

the Soque River. Located 10 miles north of

Clarkesville at Grandpa Watts’ Mill, the shop

invites guests to come sit on the back deck,

enjoy the river and feed the huge trout.

Mark of the Potter represents several

local artists, so there is pottery to suit almost

everyone. And there are four potters who

work on the premises in their own home

studios, keeping those shelves in the old mill

filled regularly with new, original pieces.

9982 Scenic Highway 197 N.

www.markofthepotter.com

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View of the Soque River from Mark of the Potter

http://www.madisonga.com

http://www.markofthepotter.com


Mountain Top Cabin Rentals,

Blue Ridge, Ga.

Dreams of a white Christmas could become reality just a short drive from

Atlanta in the mountains, where snow and frost often drape the trees in

sparkling white. Mountain Top Cabin Rentals decorate their cabins for

Christmas and off er a memorable elf tuck-in service throughout the month

of December. Two dashing elves with rosy cheeks will make a surprise

visit to the cabin of your choice and bring each child a stocking full of old-

fashioned toys and candy. The charming town of Blue Ridge is decorated

for the holidays, and guests can stroll through the shops during the day

or go for a hike on the mountains. Cozy up in front of a warm, crackling

fi re and roast marshmallows or enjoy a glass of wine or mug of hot cocoa.

Cabins feature luxury bedding, pool tables and other game tables, high-

end appliances, massive stone fi replaces, large wrap-around porches with

rocking chairs and panoramic views, soft leather sofas, large fl at-panel

televisions and more. www.mountaintopcabinrentals.com

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

Sandestin Golf and Beach Resort,

Destin, Fla.

Grab your gals and take advantage of Sandestin Golf and Beach Resort’s

“Girlfriend Getaway Package,” which features deluxe accommodations,

breakfast, massages, pedicures, a bottle of wine, a VIP shopping kit from

nearby Silver Sands Factory Stores, a limited-edition Donna Burgess print,

complimentary bike rentals and more. Rates start at only $139 a night

per person based on quad occupancy with a minimum two-night stay re-

quired. See www.sandestin.com/girls or call 866-91-BEACH for complete

details, and ask for promo code: GIRLS. The Sandestin Girlfriend Getaway

Package can also be planned around some of the coast’s most exciting

events, such as Sandestin’s Baytowne Wharf Beer Festival at The Village

PHOTO COURTESY OF SANDESTIN GOLF & BEACH RESORT

Sandestin Golf & Beach Resort

The oldest craft shop in the same location in the state of Georgia — offering locally made pottery, jewelry, hand blown glass and much more — with a romantic view of the Soque River.

10 Miles North of Clarkesville on the Soque River at Grandpa Watts’ Mill

HOURS April – Dec: Daily 10am – 6pmJan – March: Daily 10am – 5pm

9982 Scenic Highway 197 N.Clarkesville, Georgia 30523706-947-3440www.markofthepotter.com

Come sit a spell on our back deck. Enjoy the river, the waterfall and feed the huge trout.

http://www.mountaintopcabinrentals.com

http://www.sandestin.com/girls

http://www.markofthepotter.com


of Baytown Wharf (Oct. 21 – 23), Trick or Treat

Street and Fun at The Village of Baytown Wharf

(Oct. 29), The Taste of the Beach After Dark at

Sandestin’s Beach Pool and Finz Beachside Grill

(Nov. 5), and various activities during Sandes-

tin’s Christmas on the Coast (Nov. 25 – Dec. 18).

For details, visit www.sandestin.com/events.

Sautee Nacoochee, Ga.

The Sautee Nacoochee Center is home to some

of the best music, theater, shopping, history and

art in Northeast Georgia. Your holiday fun starts

here!

Oct. 14: Poets Live! poetry reading

Oct. 15: Georgia Literary Festival

Oct. 15: Lilies of the Valley Concert with

special guests The Willies

Oct. 21 – 22: White County Hillbilly Hog BBQ

Competition

Oct. 31: Trunk-or-Treat Halloween

Festival

Nov. 11: Splittin’ the Raft, a theatrical re-

telling of Mark Twain’s Huckle-

berry Finn as told by abolitionist

Frederick Douglass

Nov. 18: Annual Holiday Extravaganza art

exhibit opens

Nov. 19: Tellabration! Storytelling event

featuring Minton Sparks

Dec. 9 – 11: Sautee Nacoochee Community

Chorale Concert

Dec. 31: New Year’s Eve Party featuring

Rosie Ledet

706-878-3300, www.snca.org

Seaside, Fla.

21st Annual Seeing Red Wine Festival

Nov. 3 – 6

For many, this is the best weekend of the year

to be in Seaside, Fla. Vintners from all over the

country present their best products for tasting

and discussion. Music, food and fun fi lls the

town center and Ruskin Place for several days

and Cottage Rental Agency off ers FREE ticket

packages.

In addition, holidays are celebrated with

all the small-town traditions of days gone by.

Kids can go trick or treating with all the friendly

town merchants on Oct. 31. Look for special

“Fall Great Escape” discounted rates from

http://www.sandestin.com/events

http://www.snca.org


Experience and Enjoy a Perfect Mountain Getaway!

Brasstown Valley Resort & SpaYoung Harris, GA | 706-379-9900

www.brasstownvalley.com

New Years Eve Masquerade Ball

Gourmet Dinner Buff et & Live Music

NOVEMBER25 & 26

3rd Annual Fall Arts &

Crafts Festival10 AM - 5 PM Each Day

No Charge to Attend Festival

Equani Spa, Championship Golf, Fine Dining-Sports Bar & Grille, Tennis, Horseback Riding, Hiking

Cottage Rental Agency through

Nov. 5. The cottages are perfect

for a peaceful time and memorable

meals, and on Nov. 26, the lighting

of the town and tree is preceded

by a parade with Mr. & Mrs. Claus.

Shopping strolls are enjoyable any-

time, but the quaint atmosphere and unique

merchants help avoid holiday overload and

achieve seasonal bliss. Finally, welcome

the New Year in Seaside with live music,

children’s activities, street performers and

fi reworks! www.cottagerentalagency.com

Towns County, Ga.

Your Home for the Holidays,

Mountain Christmas Tour of Homes

Dec. 2 – 4

Start your holiday season early in Hiawassee

and Young Harris with a candlelight walk,

beautifully decorated homes and a decora-

tor showcase. Tickets cost $25 with spe-

cial pricing for groups and early purchase.

Also enjoy the lighting of the tree in Young

Harris on Friday and a Holiday Gala at


Crane Creek Vineyard on Sunday. Visit

www.mountaintopga.com or call 706-

896-4966 or 800-984-1543 for additional

information.

White County, Ga.

Northeast Georgia Arts Tour

Holiday Road Open House

Nov. 11 – 13

Start your holiday shopping early;

visit www.artstour.org for details.

Festival of Trees

Nov. 23 – Dec. 10

This holiday event at Unicoi State Park

and Conference Center features approxi-

mately 39 decorated trees and 24 wreaths.

Bid on your favorite tree or wreath, or

just take time to stroll through the

display.

Christmas in the Mountains

Dec. 3, 3 – 8 p.m.

Cleveland celebrates this 12th

annual event on the square with

festivities like pictures with Santa,

horse-drawn sleigh rides, cho-

ral groups, arts & crafts and a Christmas

parade.

Deck the Halls

Dec. 3, 3 – 6 p.m.

This holiday celebration at Unicoi State Park

includes holiday crafts, hayrides, a special

meal and music in the beautifully decorated

lodge.

4th Annual Christkindlmarkt

Dec. 3 – Dec. 4

For this traditional German event, booths

in the Marktplatz in Downtown Helen off er

every thing from unique gifts and decora-

tions to an assortment of savory and sweet

foods, drinks and candied treats.

www.whitecountychamber.org

HolidayGetaways

Helen, GA

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http://www.brasstownvalley.com

http://www.cottagerentalagency.com

http://www.mountaintopga.com

http://www.artstour.org

http://www.whitecountychamber.org


You’ll Come to Visit and Never Want to Leave

Check out our championship golf, hiking, horseback riding, fi shing, water sports and tennis.

Enjoy arts, crafts, antiquing, concerts, fairs and festivals.

From charming cabins to full service conference resorts, this mountaintop is designed to make our

getaways always memorable.

For more information about the Hiawassee and Young Harris, Ga area contact Towns County

Chamber of Commerce at: 800-984-1543.

BRASSTOWN VALLEY RESORT & SPA


A Sampling of GEORGIA’S

Cherished Home-Grown Cheese

[ WRITTEN BY KATIE VALENTINE ]

heese,LOCAL

PHOTO COURTESY OF SWEET GRASS DAIRY


hese days, Georgians can’t get enough of locally-

grown food. Farmers markets are popping up every-

where, with vendors selling tomatoes they grew in

their own back yard and eggs they gathered from their

own flock of hens. And they’re a huge hit — on any

given Saturday, you’ll find a packed farmers market in

communities all around metro Atlanta.

So, what’s the big deal about buying local? Well,

it’s pretty simple — the food is good for the envi-

ronment, good for the animals, good for the local

economy and good for you. And on top of all that, it’s

delicious. After tasting fresh, homemade cheese, you’ll

never want to go back to your grocery store again.

To help in your search for delicious local food,

we’ve put together a guide to Georgia’s cheese makers,

so you can buy all the mouthwatering cheeses you

want. These cheeses have won plenty of awards, but

most importantly, they come from farms that care

about the environment and the people they serve. And

isn’t that what buying local is all about?

PHOTO COURTESY OF iSTOCKPHOTO


ELBERTON

Nature’s Harmony Farm in Elberton specializes in raw

milk, naturally-aged cheeses. That means the milk is

non-pasteurized and comes from happy cows that live

in a pasture and feed only on grass. The farm offers four

varieties of cheese: Elberton Blue, Fortsonia Gruyere,

Georgia Gold clothbound cheddar and Velvet Moon.

Nature’s Harmony is a new farm that has

gained a lot of attention. In 2006, subur-

banites Tim and Liz Young became

farmers, determined to raise ani-

mals naturally and compassion-

ately. Now, they provide cruelty-

free meat, eggs and cheese to

Georgians, and keep the public

updated through a podcast, social media pages and their

book, “The Accidental Farmers.” Their story has been

featured in The New York Times and on NPR, CNN

and other major news outlets.

Nature’s Harmony is committed to keeping its prod-

ucts local, so it’s a bit hard to get your hands on them

outside of Elberton and Athens, though the cheeses are

available at Star Provisions in Atlanta. And luckily, you

can sign up for Nature’s Harmony’s farm train, which

brings the cheeses to Atlanta, Roswell/Alpharetta, Mari-

etta, Athens and Lawrenceville. The train rolls into town

every four to six weeks and orders are made online about

a month in advance. If you want to visit, the farm offers

several classes on farming skills, including informational

classes on cheese. At press time, no upcoming dates were

scheduled, but check out the Web site for updates on

whether more classes and tours will be held in 2012.

For more information, visit

www.naturesharmonyfarm.com.

THOMASVILLE

Sweet Grass Dairy in Thomasville is a farm that’s dedi-

cated purely to milk and cheese. They make seven vari-

eties of cow’s milk cheese and two varieties of goat’s

milk cheese. You can order the cheese on their Web site

PHOTO COURTESY OF SWEET GRASS DAIRY

PHOTO COURTESY OF NATURE’S HARMONY

Georgia’s Cheese

http://www.naturesharmonyfarm.com


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or grab a taste at several restaurants and

stores in the area, including metro Atlanta

Whole Foods locations, 5 Seasons Brewing

Co. in Alpharetta and 2 Urban Licks, Bac-

chanalia, Dish and Terrace on Peachtree

in Atlanta.

The Wehner family started the dairy

in 2000 with a herd of 11 goats. They had

spent 25 years in the dairy business and

were tired of conventional methods —

raising cows in confi nement on a grain-

based diet. They wanted to raise happy

animals on a healthy diet, so they decided

to start their own dairy. Now, the farm

is home to 150 goats and 30 cows and

caters to customers across the Southeast.

But growth hasn’t stopped the farmers

at Sweet Grass from staying true to their

values, and they continue to produce deli-

cious, natural cheeses from pasture-raised

goats and cows. Their cheeses have won

plenty of awards from 2001 through the

present, including multiple fi rst-place rib-

bons from the American Cheese Society

Georgia’s Cheese

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and silver and bronze medals from the World Cheese Awards. The

farm offers tours on the first Saturday of every month between

March and September for $5 per person, as well as workshops

and events throughout the year.

For information, call 229-227-0752 or visit

www.sweetgrassdairy.com.

SWAINSBORO

Flat Creek Lodge is a hunting and fishing resort in Swainsboro that

just so happens to specialize in award-winning cheeses. Steve and

Caroline Harless bought the land where the lodge sits in 1995 and

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http://www.sweetgrassdairy.com


began reforesting it. Soon, it was a hunters’

paradise, and the Harlesses were inspired

to build a lodge and begin farming. They

now raise bass and bream in tanks, keep

bees for honey and tend a 200-acre organic

farm. And, since 2007, they make butter

and cheese from their dairy.

Flat Creek Lodge has eight varieties of

cheese, including Mediterranean feta, Low

Country Gouda and Flat Creek cheddar.

In 2009, Flat Creek sent its cheeses to

the U.S. Championship Cheese Contest,

where the lodge won second place in the

Blue Veined class for its Blue Farmhouse

and third place in the Bandaged Cheddar

class for its Cypress cheddar. You can buy

these cheeses at locations in the metro area,

including Holeman & Finch, Rosebud,

Restaurant Eugene and Parish in Atlanta;

Chateau Elan in Braselton; and various

Whole Foods locations. Visit their Web

site for a complete list of retailers across

the Southeast, or take a trip to the lodge

to tour the grounds, soak up the great out-

doors and buy cheese right from its source.

Tours of the dairy are available to lodge

guests for $15 and visitors for $25, and

include a cheese tasting.

For more information, call 478-237-3474

or visit www.flatcreeklodge.com. PN

G E O R G I A W I N E S

O N M Y M I N D

[ COMPILED BY KYLIE MCKLVEEN ]

Cheese and wine go together better than …

well, just about anything. We asked a few local

wineries to suggest their best wines to comple-

ment the Georgia cheeses from Sweet Grass

Dairy, Nature’s Harmony Farm and Flat Creek

Lodge for a perfect pairing.

Wolf Mountain Vineyards Claret (2008)

or Instinct (2008)

Wolf Mountain Vineyards Blanc de Syrah

Brut (2010) or Brut Rose (2010)

Persimmon Creek Vineyards Riesling (2009)

BlackStock Vineyards Viognier (2008) or -

PHOTO COURTESY OF ERIC DELAFORCE

Georgia’s Cheese

In 2009, Flat Creek sent its cheeses to the U.S. Championship Cheese Contest, where the lodge won second place in the Blue Veined class for its Blue Farmhouse and third place in the Bandaged Cheddar class for its Cypress cheddar.

http://www.flatcreeklodge.com


It was one of those perfect fall days, the weather sun-kissed and warm with a cool, light

breeze and not a cloud in the sky. A day

that begged me to roll the windows down

as my mother and I cruised up Highway

441 into the North Georgia mountains.

A perfect day for a picnic on the banks of

Persimmon Creek.

In Downtown Clayton, Ga., we

veered off the highway and wound our

way through the countryside to The Farm-

house at Persimmon Creek, sitting atop a

hidden piece of paradise on the outskirts

of town, for an epicurean adventure that

would both amaze me with its sublimity and humble

me with its simplicity.

At the hands of Chef Vincent Scafiti, The Farmhouse

at Persimmon Creek specializes in just that — simple yet

scrumptious, soil-to-table foods that sing with flavor.

Planning his menus weekly around what’s

available through the Northeast Georgia

Locally Grown network, nearby farms

and top-quality protein providers like

Painted Hills Natural Beef and Springer

Mountain Farms, Scafiti serves dinner

on Friday and Saturday evenings only,

as well as gourmet picnic fare to enjoy al

fresco on Saturday afternoons.

Neighboring Persimmon Creek Vine-

yards, The Farmhouse is situated on 19

acres in Persimmon Valley with roughly

10 acres of grapevines, making the property ripe with

picnic-perfect spots. We spread our quilt under the shade

of an oak tree with the vines behind us to uncover the

[ WRITTEN BY BRE HUMPHRIES ]

The Farmhouse at Persimmon Creek in North Georgia Serves up

Simply Sublime Fare and Fabulous Epicurean Experiences

PHOTOGRAPHY COURTESY OF BRE HUMPHRIES

VINES



treasures inside our polka-dotted picnic basket — thick

slices of turkey breast roasted that very morning on a

tender croissant with smoky bacon and vine-ripe toma-

toes, creamy potato salad flavored heavily with dill and

served in small jelly jars, freshly baked double chocolate

brownies and a bottle of light, crisp Persimmon Creek

Seyval Blanc. If lunch was this incredible, I could only

imagine what was in store for dinner that evening.

Originally constructed to house workers from the

vineyard and later used to accommodate guests when

The Cottages at Persimmon Creek Vineyards were

booked, The Farmhouse is a quaint, modest, two-story

building radiating country charm, with mismatched

furniture, floral linens and a stacked stone fireplace.

Scafiti transformed the lower level into a dining room

last December, when he began cooking for the occa-

sional special event, and launched his weekly dinners

last April. Now, the Ohio-born chef who once partici-

pated in seminars at the prestigious Aspen Food & Wine

Expo and managed a 16-burner sauté station at Tutti’s

Trattoria in Weston, Fla., uses a residential kitchen with

a single stove to cook for 26 to 28 diners every Friday

and Saturday evening, as if he were hosting guests at his

own private dinner parties.

“We want you to feel like you’re dining in our

home,” explained Scafiti’s wife, Donna, who lends a

hand to her husband along with two other servers and a

family friend who acts as a line cook. It’s a mission that

has been well accomplished. Dinner here is an intimate

experience, one you want to spend the entire evening

soaking up, and chances are, you’ll make a few friends

while you’re at it.

With the kitchen in such close quarters with the

dining room and an amicable atmosphere between

guests, the dining room takes on an enjoyable energy as

dinner service begins, but we couldn’t resist the oppor-

tunity to enjoy a little more time outside, and settled

down for dinner on The Farmhouse’s front porch. As

we sipped glasses of wine and listened to the song of

wind chimes dancing in the breeze, I savored seafood

bisque loaded with fresh fish and spices, a bone-in Eden

Farms pork loin dressed in Scafiti’s signature shallot-

thyme gravy, crisp-tender haricots verts with diced red

peppers and brandy blueberries with streusel for dessert,

while my mom feasted on the best filet she’s ever eaten,

so tender she didn’t even need a steak knife.

Though Scafiti intends to maintain the intimate feel

of The Farmhouse, he does hope to expand his kitchen

next spring. And while the property already produces its

own honey and herbs, plans for a greenhouse could help

the restaurant achieve a higher level of sustainability.

For now, The Farmhouse will host a few special events

this fall, along with the regular Friday and Saturday

evening dinners. On Oct. 27, Soup Night will feature

The Farmhouse at Persimmon Creek

(Continued on pg. 66)


MORE MEMORABLE MOUNTAIN MEALS THIS FALL

Farm-to-Table Dinner at

The Martyn House

[Oct. 22 and Nov. 19]

Foodies and nature lovers will not want to

miss these two scrumptious farm-to-table

alfresco dinners this fall under The Martyn

House’s magical Gypsy Faire Tents. For

the November dinner, The Martyn House

will partner with Mercier Orchards in Blue

Ridge to create a Thanksgiving feast to

remember.

The Martyn House, Ellijay, 706-635-4759,

www.themartynhouse.com

Harvest Celebration with Live Bluegrass

[Sundays in October]

Enjoy butternut squash bisque with golden

apples, Asiago risotto with pumpkin and

ham, acorn squash with candied pecans

and maple butter, fried chicken, pretzel-

crusted grouper and more along with Wolf

Mountain wines.

Wolf Mountain Vineyards, Dahlonega,

706-867-9862,

www.wolfmountainvineyards.com

Wild Game Weekend

[Nov. 12]

Here’s a fun adventure for all you hunters

out there: Each November, this popular

event features wild game from all over the

country. Pheasant and elk are among the

game consumed at a buff et in past years.

In addition, part-owner Victor “Buddy”

McLean also invites artisans to the lodge,

organizes a football game and incorpo-

rates a whiskey tasting. Expect basket

weaving, pottery, nature paintings and

sporting antique dealers, whose merchan-

dise includes fi shing reels and antique

fi shing tackle.

The Lodge at Buckberry Creek,

Gatlinburg, Tenn., 866-30-LODGE,

www.buckberrylodge.com

Farm-to-Table Dinner at The Martyn HousePHOTO COURTESY OF THE MARTYN HOUSE

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a wine and cheese reception, homemade

soup (most likely with bourbon and but-

ternut squash), artisan bread, pumpkin pie

and pumpkin carving.

Yes, this little treasure may be a bit

off the beaten path, but this fall, as the

leaves come alive with color and the North

Georgia mountains beckon, it’s a dining

destination that will leave an indelible

impression on your stomach and soul. PN

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


Clayton, Ga.

706-782-9834

www.thefarmhouseatpersimmoncreek.com

Picnics available on Saturday afternoons;

$65 for a basket for two

Dinner served Fridays & Saturday evenings;

reservations required

Entrées: $23 – $32


LO D G I N G O P TI O N S N E A R

TH E FA R M H O U S E

The Cottages at Persimmon Creek

Vineyards (Less than 1 mile)

706-212-7380

www.persimmoncreekwine.com/cottages

The Dillard House (6.5 miles)

800-541-0671

www.dillardhouse.com/accommodations

Beechwood Inn (9 miles)

706-782-5485

www.beechwoodinn.ws

Kingwood Country Club & Resort

(11.5 miles)

866-546-4966

www.kingwoodresort.com

North 40 Lodge and Cabins (17 miles)

800-379-6170

www.north40lodge.com

Lake Rabun Hotel (18.5 miles)

800-398-5134

www.lakerabunhotel.com

Experience the

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Sunday @ 2:30pm

Tickets $18 in advance * $21 at the doorGirl Scouts: 11 am performance, Backstage Tour and Patch $10.00

For tickets, please call or email Tracy at 678-516-8235, 770-442-5229 or fl [email protected]

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PHOTO COURTESY OF LIFESCAPE IMAGES

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http://www.persimmoncreekwine.com/cottages

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A+ Better Business Bureau Rating

REDS

F I LU S M A LB E C

A big hit, the 2008 reserve is

100 percent Malbec that was

rated 90 points by the Wine

Advocate’s Robert Parker. If

you like this varietal, you’ll

like this wine, which boasts

a persistent fi nish and is 14.9

percent alcohol.

G R E E N TR U C K

PE TITE S Y R A H

One of the top value wines

presented at Vineyard Fest,

this 2009 organic Mendocino

County Petite Syrah is

enlivened with 21 percent

Merlot. It’s a steal at the prices

we have seen!

L A S RO C A S G A R N AC H A

The 2007 vintage is made of

100 percent Garnacha from

Spain’s Calatayud Denomina-

cion de Origen, and takes ad-

vantage of a long, hot summer

growing season of inland Spain

north of Madrid. Nicely layered

and fruity.

LI N C O U R T PI N OT N O I R

Easily one of the stars of the

show! The 2008 vintage is 100

percent Pinot from the Santa

Rita Hills, a relatively small

appellation located in Santa

Barbara County, Calif. This is a

nicely balanced wine with a full

mouth and a better fi nish than

most produced in California.

MARTIN CENDOYA RIOJA

Every now and then, a Rioja

that you’ve never heard of pre-

viously bursts onto the scene.

This 2003 utilizes Tempranillo

as its primary grape with 15

percent Graciano and fi ve

percent Mazuelo. Very refi ned,

nicely balanced and boasts an

incredibly long fi nish.

RO B E R T H A LL

R H O N E D E R O B LE S

This 2006 blend of Grenache,

Syrah, Cinsaut and the little-

known Counoise is a perfect

food wine (pork tenderloin

especially) with delicately bal-

anced silky tannins from Paso

Robles, Calif. Winemaker Don

Brady continues to produce ap-

proachable wines at a tempting

price point, with many off ered

at less than $20 retail.

RO C K & V I N E

C A B E R N E T S AU V I G N O N

Another Bordeaux-style blend,

Rock & Vine combined 76

percent Cabernet Sauvignon

with Merlot, Cab Franc, Malbec

and Petit Verdot to craft this

2007, food-friendly wine.

TASTING

NOTESTHE BEST OF CHÂTEAU ÉLAN’S VINEYARD FEST

With nearly 150 wines to choose from, our group of eight (with varying degrees of

wine education) was charged with tasting as many wines as possible at Château Élan’s Vineyard Fest in late

August. Greeted by a pleasantly warm afternoon with a gracious breeze, we tasted wines from all parts of the

globe and somewhat successfully narrowed our list to 20 wines, which are separated into categories below.

There were several stand-outs we sampled at the show, but keep in mind that all wines are not created equally

in accordance to your own personal tastes. These were just the ones that we could agree upon.

Wines listed alphabetically by vintner under each heading.

[ WRITTEN BY CARL DANBURY, JR. ]


ROT TA W I N E RY

TR I N IT Y

We had a hard time deciding

between this winery’s seldom

seen or tasted varietal, Caber-

net Franc (a grape more often

utilized for adding character to

other varietals), or this 2007

“Trinity” blend of Cabernet

Sauvignon, Cab Franc and Mer-

lot. This wine boasts elegant

flavors and a rich smoothness.

Added appeal comes from the

fact that only 292 cases of this

vintage were produced. Buy it

now and save it for a few years,

or drink it immediately. We’ve

opted for the latter.

S A S S Y B ITC H

C A B E R N E T

S AU V I G N O N

An exceptional value with

soft, rounded tannins from

Chile’s Casablanca Valley!

We don’t necessarily like the

name, even Bogart would be

appalled, but the 2007 version

isn’t insolent or malicious by

any means. $10

V E G LI O, M I C H E LI N O, &

F I G LI O B A R B E R A

This small, family-owned and

operated vineyard is located in

the Piemonte region in north-

west Italy. This 2008 varietal

is preserved in stainless steel

barrels, and then refined

in large oak barrels for six

months. Try it with red sauces

or veal Marsala!

WHITES

C O N U N D R U M

Winemaker Jon Bolta isn’t

telling what five grapes or

the blending process used to

produce this tempting 2009

white table wine, and there’s

the rub, or the conundrum if

you will. He first produced this

wine in 1989 and the secretive

nature is the likely reason for

its popularity. Widely available

at BJ’s, Kroger and Publix.

F E R R A R I - C A R A N O

C H A R D O N N AY

This winery’s Chardonnay and

its reserve version of this vari-

etal are among the best avail-

able. Versatile and full-bodied,

the 2009 vintage is perfect for

seafood dishes or cream-based

sauces. $23

M E R S O LE I L

C H A R D O N N AY

From the same Wagner Family

of Wines as Conundrum, the

grapes for this 2008 Chardon-

nay come from the Santa

Lucia Highlands appellation of

Monterey County, Calif. Charlie

Wagner II is a fifth-generation

winemaker with roots in Napa

Valley since 1906. Reminiscent

of white Burgundy wines with a

hint of citrus and tropical fruits.

O N E H O P E

S AU V I G N O N B L A N C

This 2009 wine is handcrafted

in partnership with Rob Mon-

davi, Jr. from select vineyards

in Napa Valley, Sonoma County

and California’s Central Coast.

A light, refreshing and crisp

wine that pairs nicely with hali-

but and light pasta dishes with

50 percent of the profit from

sales benefiting the American

Forest Foundation. ONEHOPE

wine sales of all varietals go to

benefit certain causes.

RO B E R T H A LL

C H A R D O N N AY

Another underrated crowd-

pleaser from the Central

Coast winery is this 2009

100 percent barrel fermented

Chardonnay, which should

pair nicely with fresh oysters,

shrimp and chicken dishes.

S TO N E H AU S W I N E RY

PI N OT G R I S

Not yet available in Georgia, but

could be well worth a stop dur-

ing your next trip to the Volun-

teer State. The winery is based in

the unlikely locale of Crossville,

Tenn., but they’ve been making

wine since 1991, and this 2010

dry white wine was excellent

with a hint of citrus.

GEORGI A

M O NTA LU C E R I S ATA

North Georgia has some

surprisingly good wines these

days, and this 2010 blend of

Seyval, Vidal and Merlot is one

of them and is a bit drier than

most roses. Winemaker Maria

Peterson, originally from South

Africa, said the hybrid grapes

have done well in this climate.

This blend, which is more of a

heavy white than a light red,

stands up well to seafood cur-

ries or other flavorful dishes.

Peterson is pleased with its

versatility as a food wine or to

simply enjoy by itself.

AFTER-

DINNER

ROT TA W I N E RY

Z I N FA N D E L P O R T

If we had to salute one wine

we tasted as the “best of

show,” this 2007 port may be

it. Made from grapes grown on

70-year-old vines, this luscious

after-dinner wine adds piz-

zazz to anything with dark or

semi-sweet chocolate and took

home a gold medal at the 2011

San Francisco Chronicle Wine

Competition. From a small

production winery founded in

1908. Savor this one!

ANYTIME

J FJ A LM O N D

S PA R K LI N G W I N E ( N V )

Ladies drained every bottle

of this surprisingly tasty, not

overly sweet sparkling wine,

which was just recently

unveiled to the Atlanta market.

The wine is a blend of Char-

donnay, French Colombard and

TASTING NOTES

W I N E B A L A N C E I N B U C K H E A D

pH Wine Merchant, located at 200 Peachtree Hills Ave.

in Buckhead, has two wine events scheduled for Octo-

ber, which should bring a smile to novices and connois-

seurs alike. For beginners, pH provides one evening

per month for sampling and basic education about

wines from all parts of the globe. The two-hour tasting

class on Oct. 20 includes wine, hors d’oeuvres, printed

materials and fun for those who want an introduction

to the world of wine ($50).

For those with an experienced palate, The Arm-

chair Tour of France on Oct. 6 provides samples from

most winemaking regions in France and will try to help

demystify the cumbersome labels ($65). Wine, cheese

and camaraderie abound in pH’s beautiful tasting

room. Class sizes are typically small, so early registra-

tion is advised. For more information call 404-949-

0702 or visit www.phwinemerchant.com.


http://www.phwinemerchant.com

401 South Main StreetSuite C-7

Alpharetta, Georgia 30009770.475.2004

www.alpha-derm.com

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other white varietals, so don’t

let the “almond” distract you.

N A M A S TE PE AC E

C H A R D O N N AY

This 2009 blend of 80 percent

Chardonnay and 20 percent

Gewürztraminer yields a

semi-sweet refreshing wine

on sultry afternoons. Namaste

Vineyards is based in Oregon’s

Willamette Valley.

TAKE FIVE!

Following are five other wines

we tasted recently that give us

a reason to take a break and

relax with a glass of wine!

DAV I S FA M I LY

P I N OT N O I R

Guy Davis called the 2007 vin-

tage in Northern California “one

of the best I have seen in my 20

years of winemaking.” The fam-

ily operation, which has yet to

secure a Georgia distributor, has

its wines available in 36 other

states and offers online order-

ing. This 2007 Sonoma Coast

vintage has hints of spice and

berries with a supple feel in the

mouth. A nicely balanced wine

with a nice finish, this Pinot is

best when decanted for a few

hours. Buy online at

www.davisfamilyvineyards.com

M I LB R A N DT

C A B E R N E T S AU V I G N O N

Washington is producing

some excellent wines these

days and Milbrandt Vineyard’s

Northridge plot has some of

the oldest and most complex

soils in the Eastern part of the

state, where their Cabernet

Sauvignon is planted. The 2008

Estates version’s structure is

elevated with a bit of Malbec,

Petit Verdot and Merlot added

to 83 percent Cab. Although a

relative newcomer in the wine

business, the Milbrandt

brothers have been growing

and selling grapes to others

since 1997 and now farm nearly

2,000 acres. Grab a 2007 ver-

sion, too, if you can find it!

M I R A S S O U

PI N OT N O I R

Balancing the intense fruit

flavors and delicate aromas

of cherries, strawberries and

red currants along with subtle

hints of oak, this 2008 Pinot

Noir reflects the terroir of

several regions including the

Central Coast of California and

Sonoma County. The pioneer-

ing spirit that has been passed

down through six generations

of the Mirassou family contin-

ues to serve them well with

each approachable wine style

they release. A great value!

RO B E R T H A LL

M E R ITAG E

A classic blend of four noble

grapes produces a wine of

finesse and character and

features estate-grown

Cabernet Sauvignon (57

percent), Cabernet Franc (32

percent), Malbec and Merlot.

Reminiscent of a Bordeaux-

style blend, the 2006 vintage

boasts velvety tannins.

S TE PH E N & WA LK E R

PI N OT N O I R

This artisanal family-owned

winery located in Healdsburg

has a few varietals available

at Total Wine & More locations

in our area, but you can’t get

this one just yet. This well-

balanced, elegant wine — with

grapes grown in the St. Lucia

Highlands of Monterey County

— was aged in two-year-old

French oak for 32 months. The

2007 is an exceptional value

for just under $40, Visit them at

www.trustwine.com and order

this vintage and others. PN

TASTING NOTES

http://www.davisfamilyvineyards.com

http://www.trustwine.com


S OAV E S A N G R I A

Cantina di Soave is one of the most well-known

Italian wine producers in the Veneto region, and its

interesting wines in fun, festive packages are great

for entertaining. Plus, at $10 - $20 per bottle, they’re

an excellent value. Sip them by themselves, or stir in

a few ingredients to create sublime sangria at your

next dinner party.

Bacca Sangria

2 cups DUCA Cabernet or Corvina Pinot Noir

1 cup blackberry or raspberry purée

1 cup pomegranate juice

1 cup orange juice

Juice of 1 lime

Fresh raspberries or blackberries

Combine fi rst fi ve ingredients in a pitcher with ice.

Add fresh raspberries or blackberries and enjoy!

Recipe courtesy of mixologist Jonathan Pogash

www.cantinasoaveusa.com

PH

OT

O C

OU

RT

ES

Y O

F N

AT

AL

IE B

LA

NK

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P R I V A T E EDUCATION

pro f i l e s

2 0 1 1



FOUNDED IN 1907 Riverside Military Academy (RMA) off ers a traditional, American-style educa-tion where personal values, honor, and love of country still matter. Riverside is not owned or operated by any particular religious denomi-nation, but supports the spiritual and educational goals of all fami-lies. Riverside’s 2011-12 Corps of Cadets consists of over 350 cadets

from 15 countries.The rigorous days at RMA are

fi lled with academics, military activities, social activities, and athletics. Riverside is fi rst and fore-most a college preparatory school. We off er high quality academics in a structured environment designed to meet the needs of boys in grades 7-12. Over 70% of our faculty hold advanced degrees and encourage our cadets to develop the daily habits essential for success at home and in the workplace. These habits include organizational skills, time management, and the ability to manage stress through preparation and exercise.

Because Riverside believes that there is a strong connection be-tween physical and mental develop-

ment, extra-curricular activities, fi eld trips, and outdoor activi-ties play an important role in the daily lives of our cadets. The RMA program takes full advantage of it’s 206-acre campus, athletic facilities, and proximity to Lake Lanier.

Upon graduation, a Riverside cadet has experienced the challeng-es of the military model of educa-tion and is completely prepared for the rigors of college. He is poised, polite, and confi dent in any social environment. Riverside cadets stand tall, off er a fi rm handshake, respect authority, and display a level of confi dence that parents may not have observed previously.

In short, RMA changes what cadet’s think is good enough in terms of eff ort and achievement. ■

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Offering academic excellence, distinctive per-sonalized learning and a classical, Catholic perspective, Holy Spirit Preparatory School is the choice for families in the Sandy Springs/Atlanta area. Founded in 1996, this multi-campus school allows families to fi nd for their child a unique environment that blends old school wisdom with innovative learning in state-of-the-art facilities.

The Preschool of Holy Spirit Preparatory School off ers to PK2 through PK4 students a warm and nurturing environment to explore and build a foundation for learning. Core curriculum is complimented by enrichment classes in Spanish, Art, Music and Movement. The recent addition of SMART tables for all of the PK4 classes allows students to familiarize themselves with technology while focusing on the basics of number and letter recognition.

The Lower School of Holy Spirit Preparatory School

is home to Kindergarten through sixth grade. The newly renovated primary building boasts Promethean technology in every classroom, allowing the teachers to transfer anything that can be seen or done on a computer screen and have it projected onto an interactive whiteboard. The Kindergarten corridor has the youngest students walking past an infi nity mirror and virtual nature scenes bringing the outdoors into the learning environment. The soccer fi eld is an artifi cial turf surface capable of an U11 game.

The Personalized Learning Program at the Lower School provides individual enrichment in all subject areas at each grade level. The Elizabeth Ann Seton Center, for the gifted student, allows them to expand their love of learning with directed group projects ranging from building a weather station to fi eld trips to the Atlanta History Museum.

Holy Spirit Preparatory High School has an established classical curriculum and an authentic Catholic identity as evidenced by its recognition as one of “America’s top 50 Catholic High Schools” by the National Catholic High School Honor Roll for a third time since 2007. Our college preparatory school has established an impressive record with its fi ve graduating classes. Scholarships off ered exceeds $25 million (this does not include HOPE or tuition equalization grants.)

Endeavoring to meet the demands of the 21st century, the school is implementing STEM (Science, Technology, Engineering and Math) at all grade levels. The STEM Laboratory, located at the Upper School, will be a 3-D student driven facility, off ering our students integrated application centers in math and science. The centers will challenge students to use acquired skills to solve problems within a project-based platform.

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HOLY SPIRIT PREPARATORY SCHOOLS P E C I A L A D V E R T I S I N G S E C T I O N P R I V A T E E D U C A T I O N P R O F I L E S

WWW.HOLYSPIRITPREP.ORG | 678.904.2811


Horizon Christian Academy in Cumming, Geor-gia, was founded in 2000 as a ministry to families desir-ing a Christ-centered, nondenominational educational environment. It is unique in its 360-degree approach to developing the personal best of every student in grades K-12 through Individual Performance Plans that focus on the establishment of academic, spiritual, social/emotional, and extra-curricular goals.

ACADEMICSHCA’s curriculum represents a strong core augmented by teachers who possess a passion for learning and a love for teaching. Personalized education is ac-complished through interactive, dynamic, and small classes. Honors classes are off ered beginning in the 6th Grade Academy, and Advanced Placement (AP) courses and college dual-enrollment opportunities are off ered for High School students. With the development of HCA Online, Horizon Christian Academy continues to strengthen its position as a leader in the delivery of excellent Christian education by adding online courses to its curriculum.

SPIRITUALHorizon Christian Academy emphasizes Matthew 22:37 through its in-reach and out-reach programs. Students are encouraged to share their love for Jesus, to grow in His grace, and to further their knowledge of the scriptures throughout the year in core Bible classes and special fellowship activities that include team building retreats (6th-12th), Rock the Universe (High School), Spiritual Growth Week (K-12), and service to the community at large. Students also participate in weekly chapel services. These services include a variety of speakers from throughout the community who represent many broad-based Christian churches and organizations.

LEADERSHIP AND COMMUNITYHCA’s character development program refl ects Mat-thew 22:39. The school’s headmaster, Dr. Heather Marshall, says “As a service-oriented school, we believe in being an integrated member of the community. Ho-rizon Christian Academy’s unique approach to ministry

involves every student, teacher, and parent in commu-nity outreach. Each year begins with a mission-oriented outreach of community service.” Students also enjoy a variety of opportunities to develop and practice leader-ship skills.

EXTRA-CURRICULARHCA encourages participation in extracurricular activi-ties. Students in grades K-12 participate in art, music, drama, a variety of clubs and academic competitions. Drama productions, music concerts, and “HCA’s Got Talent” involve students of all ages. Student Govern-ment, National Honor Society, National Junior Beta Club, Digital Photography, Debate, Strength Condi-tioning and Weight Training, Music, Art, Chorus, and Band are elective off erings and extra-curricular activities designed to enhance the overall educational experi-ence. With its highly ranked athletic program that includes football, volleyball, basketball, cross country, soccer, baseball, golf, tennis, and cheerleading, HCA is a school where athletics are more than just sports. “The athletic program,” says Marshall, “is a platform to build Christian men and women who will impact the world for Christ. HCA’s mission in athletics is to use athletic competition to train young people how to more faithful-ly refl ect their Creator by instilling within each athlete Christ-like character in the context of community.”

Dr. Marshall leads the school in a manner that pro-motes academic excellence while fostering servant leadership to the Glory of God.

Marshall says, “With HCA’s reputation for excel-lence, I am honored to serve as the educational leader of a school culture focused on Christ-centered student learning, a commitment to high expectations, innova-tion, and collaboration.”

Horizon Christian Academy is accredited through the Southern Association of Colleges and Schools (SACS), the Council on Accreditation and School Improvement (CASI), and the Association of Christian Schools International (ACSI).

Visit www.horizonchristian.org or contact the Director of Admissions at 678.947.3583 for additional information. ■

HORIZON CHRISTIAN ACADEMY

LEARNING…LOVING…SERVING

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

www.horizonchristian.org | 678.947.3583

http://www.horizonchristian.org

http://www.horizonchristian.org


PINECREST ACADEMY770.888.4477 | www.pinecrestacademy.org

Pinecrest Academy is a private Catholic school serving students from Pre-K3 through high school. Pinecrest was recognized for the 4th consecutive year by the Catholic High School Honor Roll as one

of the top 50 Catholic High Schools in the nation. Our rigor-ous college preparatory curriculum off ers a wide selection of Honors and Advanced Placement courses. A Pinecrest stu-dent has received the highest SAT scores in the county for two consecutive years. Pinecrest off ers an excellent fi ne arts curriculum and a complete compliment of varsity and rec-reational sports. A Pinecrest student is taught to serve both on campus and off . Several times a year, our students to-

gether with parents, faculty, and staff , take time from the ac-ademic day to volunteer their help with many diff erent com-munity agencies. Students are educated in gender-specifi c classrooms beginning in fourth grade allowing them to be challenged in an environment that best serves the learning styles of each gender. The dedicated, motivated, and highly qualifi ed teaching staff all meet state and SACS require-ments and many have advanced degrees. Call 770.888.4477 and schedule a tour of our beautiful 68-acre campus. Join us for Open House November 14th and 15th from 9-11 AM.

http://www.pinecrestacademy.org


Being prepared for college is important. But to be successful, today’s students need much more. They must be ready to face the chal-lenges of life.

That’s the Pisgah diff erence. The essence of Mount Pisgah Christian School’s mission is best described as: College Prep. Life Ready.

Pisgah provides a loving and nurturing environment where children are challenged and inspired to discover, explore, and pursue their God-given talents and abilities. Teachers are committed to developing relationships that build trust and create a safe atmosphere where students can think, ask questions, and grow closer in their walk with God.

Personalized instruction,

academic rigor, and one-on-one relationships between faculty and students are Pisgah trademarks. The Life Ready Advisement pro-gram guides students through the education process and produces dramatic results--initially in self-discovery and academic perfor-mance and ultimately in college acceptances and lifelong success.

The exceptional athletic and arts programs allow students to discover talents and build self-confi dence. Impressive theater, choral, band and visual arts presentations provide excellent opportunities for students to express creativity. The new 33-acre Patriot Athletic Cam-pus hosts exciting football, soccer, track, softball, and baseball games and the state of the art Powerhouse

Strength and Condition-ing Training Center gives Pisgah athletes a com-petitive edge.

From infants to high school seniors, Pisgah meets the needs of every child. Dedicated teach-ers have a passion for working with children, opening a new world before their eyes in the classroom, on the stage, on the playing fi eld, in worship services, and in the local, national, and worldwide mission fi elds. Experience Pisgah and dis-cover the diff erence when students are prepared for college and ready for life. Visit the school website: www.experiencepisgah.org. Sched-ule your personal tour by calling 678-336-3443.

MOUNT PISGAH CHRISTIAN SCHOOLP R I V A T E E D U C A T I O N P R O F I L E S 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

9820 NESBIT FERRY ROAD, JOHNS CREEK, GEORGIA 30022 | 678�336�3443 | www.experiencepisgah.org

http://www.experiencepisgah.org

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H O M E I N T E R I O R S & E X T E R I O R S :

In our recent Northside Gourmet

survey, we asked readers what,

if anything, you would change if

you were to redesign your kitchens.

Following are a few of your greatest kitchen concerns,

along with advice from local experts on how to address them.

KITCHENSredesigned

“There are a few things you can do without tearing

out your entire kitchen and completely redesigning the

space,” said Josh Katterheinrich, president of Granite

Transformations Atlanta. “You can cut down your

breakfast bar and add corbels to the cabinets which

can extend your countertops another 18 inches. You

can extend the countertops 2 to 3 feet on an island or

peninsula by adding table legs. This can add up to 9

square feet of countertop space. You can add another

cabinet or an island.”

“I need more countertop space.”

PHOTO COURTESY OF KANDRAC & KOLE INTERIOR DESIGNS, INC.


Kitchens Redesigned

“Start by picking the type

of countertop. Is the look

the most important thing or

function? Do you want a low

maintenance surface because

you do a lot of cooking?” Kat-

terheinrich asked. “Marble

and granite are beautiful and

very popular because of their

look, but they have issues with

staining and cracking. Plus you

must maintain them with spe-

cialty cleaners and sealers.

Engineered stone countertops

are better for function and

high-use kitchens … They are

made from natural stone so

they still have a great look but

you don’t have to worry about

the maintenance.”

“Next, pick your color,” Kat-

terheinrich continued. “Do

not pick your color based on

the paint that is already there

unless you absolutely love the

paint … it is easier to find a

paint that matches your coun-

tertops then a countertop that

matches your paint. [And] make

sure to see the countertop

samples in your home — not

a showroom. Your lighting will

be different and affect how the

color shows.”

Azita Nekooi of Luxor Tile &

Stone in Roswell recommends

using environmentally friendly

materials like natural stone and

ceramic tile. “Ceramic tile and

natural stone [such as] granite

have high thermal storage

capacity, meaning they retain

heat and emit it slower, and

there are new products in the

market using nanotechnology,

creating tile with a warm and

comfortable surface to touch

with even temperature, there-

fore reducing demand for heat

and a/c,” she said. “The bene-

fits of using these materials are

classic beauty, durability, easy

maintenance, superior quality,

affordability and an increase in

your home value.”

“I am a fan of quartz for coun-

tertops!” Allison Havill Todd

of Allison Havill Todd Interiors

in Cumming exclaimed. “It is

a natural stone surface that

is elegant and practical. It is

maintenance free and requires

no sealing, polishing or

reconditioning.”

“I need to update my countertops.”

PHOTO COURTESY OF GRANITE TRANSFORMATIONS


“Consider incorporating an island

in your kitchen or adding cabinet

doors, drawers or shelves to an

existing one for better use of

space,” Todd suggested. “If you

are planning to upgrade your cab-

inetry, work with an experienced

kitchen designer to make use of

every inch of space.”

“Consider a hanging pot rack —

they add character and look great

over an island,” said Kelly Kole of

Atlanta-based Kandrac & Kole Inte-

rior Designs, Inc. “Consider two-tier

cutlery drawers that take advantage

of a deep space by stacking a sliding

compartment on top of another.

Check out IKEA for a range of inte-

rior organizer options.”

“I need more storage space for cookware and utensils.”

PHOTO COURTESY OF ISTOCKPHOTO.COM | ©JUAN SILVA

Great interiors are about details you love. Allison Havill Todd Interiors brings the perfect mix of fabrics, furnishings, and accessories to match each client’s lifestyle. Custom pieces complete the look to

create a style that is tailored to you. Find out what we can do for you at www.ahtinteriors.com or call us at 770.887.7612. Please visit Allison Havill Todd Interiors on Facebook for design tips, trends and news!

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“My appliances need to be upgraded.”

“Stainless steel is still king when it comes to kitchen appliances

and there is no sign of this trend changing anytime in the near

future,” Todd said. “More and more we are seeing appliances

with cabinet door panels which makes them part of the overall

cabinetry for the kitchen. If you are upgrading cabinets you may

want to consider this feature to incorporate existing appliances

in a timeless manner,” she added.

“Think outside the box,” Kole suggested. “We recently selected

a stainless steel dishwasher, microwave and refrigerator for a

client but mixed it with a retro stove in red from Big Chill. Talk

about making a statement!”

“Part of the confusion in selecting appliances is that they look

relatively the same from the outside but have major diff erences

inside,” Kole added. “Motors, compressors, insulation and elec-

tronic sensors are the ‘guts’ of any appliance, so it is important

to understand those features.”

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Kitchens Redesigned

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“Large pantries have a high return on invest-

ment and are very attractive to potential

home buyers, so creating this space in your

kitchen might be worth your while,” Kole

said. “Many kitchens in Atlanta have a small

desk area in the kitchen that simply serves as

a junk collector. We recently had a contractor

turn the desk area into a walk-in pantry for

a client. It was a simple project that made a

huge diff erence!”

“Consider this weekend project: Take out

all of the wire shelving and replace with a

solid surface like MDF [medium density fi bre-

board],” Kole suggested. “Bring your mea-

surements (length and depth — leave room

to shut the door if you plan on putting a rack

on the door) to Home Depot and they will

cut all the shelves for you. There’s a good

chance you can make the shelves a little bit

deeper than what you’ve got.” PN

“I need a larger pantry.”

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Points North Uncovers

Two of the South’s Most

Unforgettable Meals

It’s certainly a fair

question when one considers what’s on the menu around the Southeast. There are more

than a few destinations within a day’s drive of Atlanta that boast a menu well worth the

miles. Would the lure of a fi ve-course tasting menu with paired wines tempt you? How

about pristine seafood caught moments before arriving on your plate or dishes such as

wild duck with a sage jus or black bass with a kumquat truffl e salad?

We hit the road in search of two drive-worthy meals with a few parameters in mind:

the destination had to be reachable in fi ve hours or less, the restaurant must have a tasting

menu and nearby accommodations were a necessity (all the better to enjoy the wine).

Enter Woodlands Inn near Charleston, S.C. and Town House in Chilhowie, Va.

HOW FAR WOULD YOU

[ WRITTEN BY KATIE KELLY BELL ]

PHOTOS COURTESY OF DREAMSTIME.COM


Traditional Pampering with Refi ned Cuisine

Woodlands Inn has the distinction of being one

of the South’s only fi ve-star destinations for both

accommodations and cuisine. Add to that the 2011

Travel and Leisure’s award as the World’s Best Hotel

Value and you’ve got a gem of a deal. The inn is

tucked into a quiet neighborhood in Summerville,

just outside of Charleston. A mere 18 rooms make

every visit feel like an intimate experience.

The crescent-shaped dining room boasts walls

of windows overlooking the property, while plush

heavenly seats and botanically themed fabrics,

ironwork and crystal chandeliers set the tone for

an exquisite evening. Tables are discreetly arranged

and service is utterly fi ve star — whatever you wish

is yours with a smile. The menu offers a la carte

offerings each night but the best bang for your buck

and the true culinary artistry is enjoyed with the

tasting menu. Each evening offers six courses with

paired wines. Menus are altered daily to accommo-

date seasonality and freshness, but during our visit

we swooned over the Perigord Black Truffl e Tasting

Menu. The black truffl e is far less pungent than the

white truffl e, lends itself to a unique subtlety and

works beautifully in the ravioli with liquid black

truffl e center and mirepoix consommé or veloute (a

stuffed puff pastry) with artichoke and truffl e. An

evening highlight is the black truffl e risotto with its

lascivious mouthfeel; it calls to mind silk sheets.

Expertly paced service and the serene knowledge

that my fl uffy downy pillows were being primped

for me upstairs kept me going. From the a la carte

menu, you’ll find renditions of grilled octopus,

lamb and beef. Especially noteworthy is a squab

with roasted beets and a Wagyu beef tenderloin

with black truffl e salad and perigueux sauce. The

contrast of savory and rich to earthy gives this beef

PHOTOS COURTESY OF SALAMANDER HOTELS & RESORTS

Woodland’s Pork Belly

Woodland’s Langoustine

Woodland’s Quail


Pottery Studios

PHOTO COURTESY OF BEALL + THOMAS

Town House’s “Powdered Chocolate” dessert with Venezuelan chocolate, bergamot ice cream, goat cheese, yuzu and sorrel

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a special soulfulness. Yes, this is food to drive for. Wine pairings

are equally breathtaking as sommelier Fabien Duboueix loves to

get his guests exploring new wines. After witnessing a heated table

debate about the ideal dessert wine, he rescued us by pouring

eight small tastes of every dessert wine in the house so we could

judge for ourselves.

The South’s Temple to Gastronomy

The culinary experience at Town House is unparalleled in the

South, period. For a meal of this caliber, the closest city with

equal footing would be Chicago or New York. It might be a bold

statement, but not so much when you consider who’s working

in the kitchen. Chef John Shields, voted a 2010 Food & Wine

Best New Chef, and his wife Karen arrived in Chilhowie with

serious pedigrees. He spent over a year head-to-head with the

vaunted Grant Achatz, chef/owner of Chicago’s three Michelin

star, highly acclaimed restaurant Alinea. Karen was top pastry

toque at Charlie Trotter’s in Chicago. In seeking a quieter lifestyle,

the two noticed a “chef wanted” posting for Town House.

“At first the idea of moving to rural Virginia sounded like

crazy talk, but we started a conversation with the owners, Kyra

and Tom Bishop, and here we are.”

Indeed, Chilhowie is where it’s at and that just happens to be

five-and-a-half hours from Atlanta, two hours from Knoxville and

five from Washington D.C. Shields waxes poetic about the aston-

ishing provender at his fingertips in Chilhowie, a fertile crescent of

agriculture. “I can forage for some things, visit the restaurant farm

and hand-pick what appeals to me most that day, and the proteins

(beef, lamb, chicken) around here are amazing. Chefs ask me all

the time how I can get product all the way out here … I laugh and

tell them ‘this is where the product is coming from!’”

In Shields’ skilled hands, the ordinary becomes extraordinary.

His work at Alinea shapes the experience at Town House. Think

molecular techniques (liquid nitrogen), extraordinary twists on

plating (branches, sea rocks!) and creativity with turning food on

its head (the kitchen has a cotton candy machine) to get a sense of

what to expect for dinner.

Meals are offered as five- or 10-course pairings, but Shields

is happy to customize dining to your preferences. If you make

the drive, then make room for a finely orchestrated 10-course

adventure; it will be unforgettable. Ours began with an exquisite

“minestrone” of curled vegetable ribbons in a clear vegetable broth

paired with a locally produced hard cider. Sommelier Charlie Berg

is a pairings magician. His inspired combinations and encyclopedic

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wine list (chock full of quirky descriptors such as fermented loam,

pomegranate or dry hibiscus) guarantee an interesting evening of

libations from sake to sherry.

Courses change nightly, but on this evening we savored Dun-

geness crab with kaffi r lime, brown butter, shellfi sh cream and

spring onions; the textural wonder of squid “risotto” prepared

entirely without rice or dairy; and beef cheek cooked in hay,

horseradish and juiced grasses, wrapped in a vellum of cheese

and topped with crispy beef tongue — a playful nod to the cow’s

pastoral existence. A favorite was our dish of smoked beets and

tender black malt glazed lamb shoulder infused with notes of

licorice and olive.

“I can forage for some things, visit the restaurant farm and hand-pick what appeals to me most that day, and the proteins (beef, lamb, chicken) around here are amazing.” CHEF JOHN SHIELDS

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Town House Chef John Shields shells English peas sourced locally at Abingdon Farmers Market

The holidays are right around the corner. Can you get in that little black dress?

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770-998-7344

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Endings here are just as glamorous and dazzling as the meal,

especially a refreshing plate of broken marshmallow with deli-

cate geranium fl ower, pillows of whipped cream and the tart-

ness of green strawberries. More decadent is Karen Shields’ liquid

chocolate bar, which she confessed requires well over 25 steps to

produce. Rife with various chocolate textures (crumbled, liquid,

mousse, you name it) topped with a glorious crown of spun sugar,

it is a masterpiece for the eye as well as the palate.

The ultimate fi nishing touch is a personal driver to return you

to Riverstead, the restaurant’s luxurious, fully restored farmhouse

where a farm-fresh breakfast has already been prepared and left

for you to enjoy the next morning … if you can manage it. PN

WO O D L A N D S I N N

Woodlands off ers myriad activities for guests, with plans for a fully

renovated “Chicken Coop,” a restored (circa 1848) coop that houses

a test kitchen for cooking classes and private dinners. Nestled in the

ground’s new 1.5-acre gardens, the Coop promises to be an inventive

foodie experience. Plans for a spa are also in the works, and Charles-

ton is a mere 20 minutes away. Closer by, you’ll fi nd many of the

historic plantations that are open for tours daily.

TOW N H O U S E A N D R I V E R S TE A D

The farmhouse is nestled in a pristine valley at the base of Whitetop

Mountain and just a few miles from the Virginia Creeper Trail and an

Appalachian Trail entrance. Bring your bikes, hiking shoes and run-

ning gear, as the trails and scenery are worth exploring. Shoppers will

love the antiques and boutiques in Abingdon, just a few exits down the

road. Local theater, wineries and farmer’s markets round out the off er-

ings … boredom is nearly impossible.

Woodlands Inn

125 Parsons Road

Summerville, S.C.

800-774-9999

www.woodlandsinn.com

a tasting menu (5 courses),

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

Town House

Chilhowie, Va.

276-646-8787

www.townhouseva.com

(Sunday-Monday)

and include nightly accom-

modations, personal driver to

and from dinner and a simple

gourmet breakfast prepared

by the chefs.

http://www.woodlandsinn.com

http://www.townhouseva.com


OCTOBERCALENDAR

[ COMPILED BY KYLIE McKLVEEN ]

PERFORMING ARTSGRAY AREA[Oct. 6 – 30]

Three “good ole Dixie boys” challenge

theater critic and radio commentator

Farragut in this comedy of

stereotypes.

Aurora Theatre, 678-226-6222

www.auroratheatre.com

42ND STREET [Oct. 14 – Nov. 6]

Georgia’s BK Productions is bringing

Broadway’s longest running musical,

42nd Street, to Atlanta’s Northside.

Enjoy an evening of tap dancing,

music and a live pit orchestra.

Cumming Playhouse

770-781-9178

www.playhousecumming.com

THE FOUR SEASONS[Oct. 21 – 23]

This fall, Atlanta Ballet presents

James Kudelka’s “The Four Seasons”

in an extraordinary ballet interpreta-

tion of Antonio Vivaldi’s four violin

concertos.

Cobb Energy Performing Arts Centre

800-982-2787

www.atlantaballet.com

MAMMA MIA![Nov. 2 – 6]

The wildly popular musical based

on the storytelling songs of ABBA

returns to Atlanta! Enjoy a celebration

of family relationships old and new,

and music that will make you want to

dance in the aisles.

Fox Theatre, 404-881-2000

www.ticketmaster.com

ART/EXHIBITSALL CREATURES GREAT & SMALL[Oct. 7]

Choose an alternative idea for a date

night and attend dk Gallery’s First

Friday show for a display of unique

canvases of animals of all sizes.

dk Gallery, Marietta

770-427-5377

www.dkgallery.us

THE MCCAW GROUP SHOW[Oct. 14 – Nov. 11]

Featuring the current works of artists

Dan McCaw and John McCaw, the

Anne Irwin Fine Art Gallery is proud to

present this special show. An opening

reception on Oct. 14 allows guests to

meet the artists.

Anne Irwin Fine Art Gallery

www.anneirwinfineart.com

WOMEN ARTISTS NATIONAL JURIED COMPETITION [Oct. 14 – Nov. 3]

Sculpture, drawings and paintings

from more than 40 female artists from

across the country will be on display.

Huff Harrington Fine Art

404-257-0511

www.huffharrington.com

FIRST ROSWELL GREEN EXPO [Oct. 15]

Featuring a “trashion” and fashion

show, demonstrations and green-

living suggestions, and a hands-on fun

and educational kids area, the City of

Roswell and Keep Roswell Beautiful

present this first-ever, eco-friendly fun

experience for the whole family.

Hembree Park

www.roswellgreenexpo.org

PICASSO TO WARHOL: FOURTEEN MODERN MASTERS[Oct. 15 – April 29]

Toast the opening of “Picasso to

Warhol: Fourteen Modern Masters”, a

major exhibition with 100 works of art

by 14 of the most iconic artists from

the 20th century, seen together for

the first time in the southeast.

High Museum of Art, www.high.org

ART IN THE PARK[Oct. 29 – 30]

Engage your creative side at Al-

pharetta’s Art in the Park, sponsored

by Gallery 35. Artists will exhibit and

sell beautiful handcrafted pieces, rain

or shine.

Main Street and Milton Avenue

Alpharetta, 678-762-1035

www.gallery35.com

CONCERTS/COMEDYTHE PACK WAY HANDLE BAND[Oct. 7]

Known for their song-writing abilities

and alternative bluegrass sound, the

Packway Handle Band is traveling to

the Earl Smith Strand Theatre for a

show that’s sure to win over new fans.

Earl Smith Strand Theatre

770-293-0080

www.earlsmithstrand.org

WIDESPREAD PANIC[Oct. 8]

Rock out with Widespread Panic! The

American rock band from Athens,

Ga., will be performing at the Verizon

Wireless Amphitheatre for fans ready

to have a great time.

Verizon Wireless Amphitheatre

404-733-5010

www.vzwamp.com/events

LITTLE BIG TOWN[Oct. 15]

This three-time Grammy nominated

country quartet brings smooth, bluesy

sounds and sweet harmonies to their

Georgia fans.

Buckhead Theatre

404-843-2825

www.thebuckheadtheatre.com

BLUE OCTOBER[OCT. 20]

Come out for the alternative sounds

of Blue October, in October. With a

newly released album, “Any Man in

America,” the band is sure to gain your

approval and praise.

Buckhead Theatre, 404-843-2825,

www.thebuckheadtheatre.com

CHARITY EVENTSBRIAN PARKS WALK AND FUN RUN[Oct. 1]

Pull together a team of friends to

walk/run and honor the life of “team

player” Brian Parks at the Brian Parks

Walk and Fun Run. Fun Run begins at

8 a.m./ Walk-A-Thon at 9 a.m., benefit-

ing Blue Skies Ministries and The

Brian Parks Foundation. To register

and learn more, visit

www.blueskiesministries.org.

South Forsyth High School

www.brianparksfoundation.org

PREMIERE OF PEACE, LOVE & MISUNDERSTANDING[Oct. 4]

Walk the red carpet and mingle among

celebrities for the East Coast movie

premiere of “Peace, Love & Misun-

derstanding,” starring Jane Fonda.

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

[OCT. 29] Picasso to Warhol:

Fourteen Modern Masters

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http://www.auroratheatre.com

http://www.playhousecumming.com

http://www.atlantaballet.com

http://www.ticketmaster.com

http://www.dkgallery.us


http://www.anneirwinfineart.com

http://www.huffharrington.com

http://www.roswellgreenexpo.org

http://www.high.org

http://www.gallery35.com

http://www.earlsmithstrand.org

http://www.vzwamp.com/events

http://www.thebuckheadtheatre.com

http://www.thebuckheadtheatre.com

http://www.blueskiesministries.org

http://www.brianparksfoundation.org


Proceeds from the event will benefit

the Georgia Campaign for Adolescent

Pregnancy Prevention (G-CAPP).

Woodruff Arts Center Symphony Hall

404-475-6046

www.gcapp.org/peace

5TH ANNUAL JACKSON HEALTHCARE 5K CHALLENGE[Oct. 6]

Alpharetta’s non-profit organiza-

tion, Police Athletic League (PAL),

welcomes runners to the 5th Annual

Jackson Healthcare 5K Challenge. All

proceeds benefit PAL, which offers

an after-school program, boxing

program, guitar lessons, homework/

tutoring assistance, summer camps

and mentoring.

Jackson Healthcare Headquarters

678-297-6309, www.alphapal.org

COCKTAILS FOR A CAUSE[Oct. 6]

Put on your little black dress for an

evening filled with food, fun and cock-

tails to benefit the Canine Adoption

Network.

The Buckhead Club of Atlanta

www.canineadoptionnetwork.org

4TH ANNUAL ELLA’S RUN[Oct. 8]

This year, Ella’s 5K and Fun Run will

feature an optional “Mud Run” event

for participants to race through a

series of muddy pits. Ella’s Run honors

the life of Meredith Hope Emerson,

and proceeds from the event will go

toward Right to Hike, an organization

that works to help make the

outdoors safer.

The Gwinnett Environmental and

Heritage Center in Buford

www.righttohikeinc.com

CARING FOR ART[Oct. 8]

To kick off the 10th anniversary of the

opening of Caring for Others, a home-

lessness prevention organization,

Atlanta Gallery Association presents

Caring for Art, a fundraiser benefit, art

exhibition and auction. Tickets can be

purchased through Ticket Alternative

at www.ticketalternative.com.

Bradford Event Gallery

404-869-0511

[email protected]

MEN STOPPING VIOLENCE AWARDS DINNER[Oct. 15]

CNN Newsroom anchorman Don Lem-

on will serve as Master of Ceremonies

at the 2011 Men Stopping Violence

dinner to encourage support and

recognize groups who have worked to

seek safety and justice for women.

Loews Atlanta Hotel in Midtown

404-270-9894

www.menstoppingviolence.org

[OCT. 7] All Creatures Great & Small

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http://www.gcapp.org/peace

http://www.alphapal.org

http://www.canineadoptionnetwork.org

http://www.righttohikeinc.com

http://www.ticketalternative.com


http://www.caringforothers.org

http://www.menstoppingviolence.org


6TH ANNUAL ALERE -SECOND WIND DREAMS GOLF CLASSIC[Oct. 17]

Enjoy an afternoon of golf to help raise

awareness and funds for Second Wind

Dreams, a national non-profi t group

that works to empower and enrich the

lives of senior citizens by fulfi lling life-

long dreams. Call to register your four-

some team or individually, and make a

diff erence in the lives of elders.

Hawks Ridge Golf Club

678-624-0500

www.secondwind.org

MONUMENTAL BALL[Oct. 21]

The Morningside-Lenox Park Associa-

tion will host a festive aff air (costumes

encouraged!) to raise awareness and

funds to support the historic neighbor-

hood and some of the city’s favorite

landmarks.

Magnolia Hall in Piedmont Park

404-874-6357 ext. 424

www.monumentalball.org

RUNDUNWOODY 2011 [Oct. 23]

Exercise, entertainment and educa-

tion come together for this year’s

RunDunwoody — a 5K Run, 1-Mile Fun

Run, Tot Trot and a festival of food.

Brought to you by the Rotary Club of

Dunwoody, proceeds of the 5K run

benefi t Dunwoody’s First Respond-

ers for education and health in the

community.

Perimeter Place Center

www.rundunwoody.net

10TH ANNUAL DEREK RACKLEY GOLF CLASSIC[Oct. 26]

Local restaurant group Ray’s Res-

taurants serves as the title sponsor

for the Derek Rackley Golf Classic,

benefi ting the Fragile Kids Foundation

as well as the R.A.C.K. Foundation.

Along with the golf tournament, there

will be a pre-tournament dinner party

including a silent auction, dinner and

drinks and live entertainment.

Bears Best Atlanta

www.raysrestaurants.com

NORTH FULTON INITIATIVE LIVE AUCTION[Oct. 27]

North Fulton Initiative, in partnership

with StandUp for Kids, is hosting an

evening of fabulous food and drinks,

music by Jazz Jones Legacy and a live

auction to fundraise for their mission

to end the cycle of youth homeless-

ness. The initiative focuses on fi ve

high schools in the North Fulton area,

and all event proceeds will be utilized

to open a youth transitional home. For

more information, email David Bakel-

man at [email protected].

Founder’s Hall

North Fulton County

THE BIG SCREAM[Oct. 28]

The ScreamFree Institute’s Gala fund-

raiser will feature a live and silent auc-

tion, open bar and food from Atlanta’s

fi nest chefs at the historic Biltmore

Ballrooms. All proceeds will benefi t

the ScreamFree Institute, which works

to help U.S. Military families build

peaceful homes during diffi cult times.

Biltmore Ballrooms in Atlanta

www.screamfree.com

SPECIAL EVENTSSUNDAY IN THE PARK[Oct. 2]

Grab your best Victorian-era garb

and enjoy a classic Victorian street

festival at the oldest public cemetery

in Atlanta.

Oakland Cemetery

www.oaklandcemetery.com

GLENFIDDICH SINGLE MALT SCOTCH[Oct. 4]

Planning a fun date night? Sit back,

relax and let a Glenfi ddich ambas-

sador guide you from barrel to bottle

at a Scotch tasting event. For more

information, contact Sarah Foss at

404-577-4366.

Morton’s The Steakhouse

www.mortons.com

FIRST BOUCHERIE CELEBRATION[Oct. 6]

Enjoy an elegant and educational

fi ve-course dinner featuring whole-

animal cookery by Chef Cyrille Holota

of BLT Steak Atlanta. The dinner will

be held in the private dining room the

fi rst Thursday of every month through

December. Make reservations by call-

ing 404-577-7601.

BLT Steak

www.esquaredhospitality.com

FASHION, FUN AND YOU![Oct. 8 – Nov. 12]

Need a wardrobe makeover?

CALENDAR

(770) 569-7772www.sweetlandoutdoor.com

Lawn & Deck Furniture Arbors

Storage Barns Playsets Trampolines

with Safety Enclosure Basketball

Goals And More

Hop on our website orcome by for a visit!

Store Hours:Monday – Saturday 10AM – 6PM

Sunday 12AM – 5PM*CALL FOR DETAILS

Serving Metro Atlanta Since 1989

Many colors & styles to choose from

Never too early to think about that perfect gift! Early orders receive special off ers*Layaway Available

MADE IN THE

USA

ADIRONDACK CHAIR

O U T D O O R L I V I N G in adirondack style!

Make the Most of Your Day

Trophy Trout Fishing IN SUCHES, GAFly Fishing for Trophy Trout

Along 2000 Ft. of River Access and

Private Ponds

Call Georgia Trophy Trout For More Details706-747-9750

www.gatrophytrout.com

2000 FT. OF RIVER ACCESS • TROPHY TROUT • VERY PRIVATE

http://www.secondwind.org

http://www.monumentalball.org

http://www.rundunwoody.net

http://www.raysrestaurants.com


http://www.screamfree.com

http://www.oaklandcemetery.com

http://www.mortons.com

http://www.esquaredhospitality.com

http://www.sweetlandoutdoor.com

http://www.gatrophytrout.com


Rediscover your love of fashion in a

six-week educational series on build-

ing a personal style and wardrobe, ac-

cessorizing, and makeup and hairstyle

techniques. Designed for women 50+.

Adult Recreation Center in Roswell

404-731-7766

NUTRITION AND CHRONIC DISEASES FREE SEMINAR[Oct. 13]

Specializing in non-traditional medical

therapies for cancer patients, Atlanta’s

Immune Recovery Clinic presents

a free seminar on topics such as

systemic infl ammation, healthy foods

and degenerative diseases. Seating is

limited, so call to reserve your spot.

Immune Recovery Clinic, Chamblee-

Dunwoody Road, 770-455-6100

2011 MILTON ROUNDUP[Oct. 15]

If you are looking to explore a new

area around Atlanta, head to the 2011

Milton Roundup for great local food,

games, music, rides and a taste of the

City of Milton.

United Methodist Church

678-242-2523

www.cityofmiltonga.us

JAZZOO{Oct. 15]

With food from 30 of Atlanta’s best

restaurants, cocktails from 20 full-

service open bars and live music on

four stages, Zoo Atlanta presents the

4th Annual Jazzoo, a night you will

never forget!

Zoo Atlanta, www.jazzooatlanta.org

BOO AT THE ZOO[Oct. 22, 23, 29, 30]

Combine Halloween and Zoo Atlanta

and what do you get? Boo at the Zoo!

Experience a family-fun festival on

magical paths, candy treats, and of

course, the cast of more than 1,000

animals at the zoo.

Zoo Atlanta, www.zooatlanta.org

OCEANS & AUTOS CLASSIC CAR SHOW[Oct. 22 – 23]

The Georgia Aquarium invites you to

the Oceans & Autos Classic Car Show

for a display of rare global automotive

designs on a backdrop of sharks and

beluga whales.

Georgia Aquarium

404-581-4000

www.georgiaaquarium.com

SECOND ANNUAL CHILI COOK- OFF[Oct. 29]

Whet your appetite for an afternoon

of all the chili you can eat at the Chili

Cook-Off in Roswell. Vote for your fa-

vorite chili made by professional chefs

and amateur cooks from the area.

Leita Thompson Memorial Park

770-641-3990

www.roswellgov.com/chili

SPOOKTACULAR[Oct. 29]

With Halloween right around the

corner, Wills Park Recreation Center

invites your family to take a tour of

Wills Park — on a hayride, of course!

Wills Park Recreation Center

678-297-6130

www.alpharetta.ga.us

DAY OF THE DEAD[Oct. 30]

Experience the Mexican holiday El Dia

de Muertos with storytelling, crafts,

entertainment and authentic Mexican

food. The holiday is intended to honor

lost relatives and friends through

alters with decorated fl owers, memen-

tos and favorite foods and drinks of

the departed.

Atlanta History Center

404-814-4110

www.atlantahistorycenter.com

[OCT. 22 – 23] Oceans & Autos Classic Car Show

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http://www.cityofmiltonga.us

http://www.jazzooatlanta.org

http://www.zooatlanta.org

http://www.georgiaaquarium.com

http://www.roswellgov.com/chili

http://www.alpharetta.ga.us

http://www.atlantahistorycenter.com

OCTOBER


5 THINGSI MUST DO THIS MONTH

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[ WRITTEN BY KATIE VALENTINE ]

Snack Your Way to a Great Cause! Buff alo’s Café has a colorful

(and delicious) way to fi ght breast cancer. This month, the restau-

rant is teaming up with Emory University’s Winship Cancer Institute

for Fight Takes Flight, a campaign to raise more than $30,000 for

breast cancer research. Buy any queso verde cheese dip or fi re

roasted salsa appetizer and $1 will be donated to Winship Cancer

Institute. Plus, you’ll get pink chips to go along with your dip — a

yummy reminder of an important cause. To fi nd a Buff alo’s near

you, visit www.buff aloscafe.com.

Watch Sports – the Refi ned Way. Ladies, don your wide-brimmed

hats and sundresses and get ready for one of the classiest sport-

ing events you’ve ever seen. On Oct. 30, Tomorrow’s Luminaries

Foundation is hosting its Charity Polo Match at Chukkar Farm

Polo Club in Alpharetta. Guests will enjoy Champagne, wine and

a decadent dessert bar while they watch the match, and prizes for

best hat, best picnic and best cocktail will be awarded. All ticket

proceeds benefi t Tomorrow’s Luminaries, which provides lead-

ership and literacy programs to Atlanta students. Learn more at

www.tomorrowsluminaries.org.

Indulge Your Inner Foodie. All your favorite Atlanta restaurants

in one place? What could be better? On Oct. 22 and 23, the 10th

Annual Taste of Atlanta returns to Tech Square in Midtown with

food, drinks, chef demos, specialty tents and plenty of family

activities. Tickets are $25 in advance or $35 at the gate, and each

ticket includes 10 taste coupons. The festival features 10 blocks of

mouthwatering samples from restaurants like Rosebud, West Egg

Café, Pura Vida and JCT. Kitchen & Bar. You don’t want to miss it!

For tickets and more information, visit www.tasteofatlanta.com.

Whet Your App-etite. MyFavEats, an Alpharetta-based company,

is dishing out delicious incentives for dining at local restaurants. By

signing up for a free account online or downloading the free app

on your iPhone or Android-powered smart phone, members can

search for deals on the go from a network of more than 100 res-

taurants throughout metro Atlanta. There’s no need to purchase

coupons in advance and, best of all, MyFavEats allows users to

earn rewards by checking in, rating and reviewing their dining

experiences. Visit www.myfaveats.com for details.

Celebrate Fall with Music, Food and Fun. Missing those outdoor

summer concerts that fade away after August? Luckily, there’s one

music festival that waits until the cool days of October to break out

its bands. The Dunwoody Music Festival will be serenading the

city Oct. 22 and 23, with a special performance by The Stars of

‘80s Rock. Expect multiple music stages, an expanded children’s

area, a young adults area and an expanded vendors market. And

of course, there will be tons of festival food and a chili cook-off .

Visit www.dunwoodymusicfestival.com for details.

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PHOTO COURTESY OF RAYMOND HAGANS

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http://www.buff

http://www.tomorrowsluminaries.org

http://www.tasteofatlanta.com

http://www.myfaveats.com

http://www.dunwoodymusicfestival.com

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