CONTENTS
POINTS NORTH MAGAZINE
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PHOTO COURTESY OF THE ELLIS HOTEL
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PHOTO COURTESY OF BRE HUMPHRIES
PHOTO COURTESY OF RATHBUN’S
PHOTO COURTESY OF KIMBERLY DAVIDSON PHOTOGRAPHY
ISSUE 137 | OCTOBER 2011
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ATLANTA STEAKHOUSES
GEORGIA’S CHEESE
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.
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 cherished cheeses, along with a few wine pairings.
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COOKING CLASSES
THE FARMHOUSE AT PERSIMMON CREEK
20 | HOT OFF THE GRILL
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.
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Cruise up Highway 441 into the North Georgia mountains 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.
at Heritage Sandy Springs, plus more food and wine fundraisers sponsored by Points North.
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6 | TO THE POINT 8 | POINTS OF VIEW
83 | HOME INTERIORS: KITCHENS 94 | CALENDAR 98 | 5 THINGS I MUST DO THIS MONTH
16 | CHEF EVELYN PAUL
TASTING 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.
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 4 Points North | October 2011 | ptsnorth.com
COLUMNS
THE NORTHSIDE VIEW
FOOD & 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
DEPARTMENTS
TRAVEL | RECREATION 88 | DRIVE TO DINE
SPECIAL ADVERTISING SECTION 47 | HOLIDAY GETAWAYS 74 | PRIVATE EDUCATION PROFILES
www.ptsnorth.com
it up
PHOTO COURTESY OF ART AND SOUL
PHOTO COURTESY OF HEIDI GELDHAUSER | OUR LABOR OF LOVE
TO THE POINT
tidbits
ONLINE
MIX
TRAVEL
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 mounUBJOT GPS &MMJKBZ T UI "OOVBM (FPSHJB "QQMF festival and tour the area’s famed orchards. Check out our event details online and get ready, it’s apple-picking time!
This month, we talked to local chefs, taste-tested 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! t $IFG &WFMZO 1BVM T HSJMMFE TXFFU QPUBUPFT with citrus dressing t )BM T ,JUDIFO T 5IBJ 0OF PO 3PMMT XJUI sweet chili dipping sauce t 5IF 'BSNIPVTF BU 1FSTJNNPO $SFFL T chicken satay with candied Georgia pecans t "OE NPSF
On assignment to uncover as many gastronomical 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 ďŹ 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 vacations, Callaway Gardens’ New Harvest Moon Festival and more.
exclusive
FEBRUAR Y 2011 • ISSUE 12 9
WWW.PTSNORTH .COM
| FEBRUARY
2011
H A P P I LY EVER AFT ER: OUR ANNUAL
THE NORTHSIDE GOURMET In our recent Northside Gourmet survey, we asked readers to tell us about their cooking skills, their
GUIDE FO R THE NO RTHSI
kitchens and their interaction with local restaurants. Following are a few of the results.
DE BRIDE
PHOTO CONTEST!
POINTS N OR
SAY YES
TO THE DRE Behind the Scen es at Bridals bySS Lori PN 211 Cover.in
dd 1
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Photographers, wedding industry professionals and recent brides — don’t forget to TFOE ZPVS GBWPSJUF "UMBOUB XFEEJOH QIPUPT CZ /PW GPS PVS "OOVBM (VJEF GPS SAV E OR SPL URG E? the Northside Bride Photo Contest! ComA PAR TY WITH PER SONALITY plete contest rules online; submit photos to pointsnorthphotocontest@gmail.com. Expert Tips for Planning on a Wedding Budget
Reception Sites Fit Your Bridal that Style
Points North | October 2011 | ptsnorth.com
83.6% 50.4% have visited a restaurant after reading a review in Points North or online at www.ptsnorth.com.
look for recipes in magazines.
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 ďŹ sh tacos, The Salt Factory Pub’s 7-onion soup and more!
Marcia V. Byrd, MD
POINTS OF VIEW
Ripe for the Picking In Atlanta, we are blessed with not only a cornucopia of fabulous restaurants 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 success 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 Farmhouse 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
To send comments and/or suggestions on this or any other subject, e-mail us at: myturn@ptsnorth.com.
Points North All Points Interactive Media Corp. 568 Peachtree Parkway Cumming, Georgia 30041 770-844-0969 www.ptsnorth.com
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Points North | October 2011 | ptsnorth.com
Katie Kelly Bell Katie Valentine
Re
c yc l e T h i s M azi n e
Subscription information:
Contributing Writers
ag
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.
Kylie McKlveen Olja Lakic
e
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A PB ALL POINTS BULLETIN
OCTOBER
PHOTOS COURTESY OF THE CHATTANOOGAN | THOMAS WATKINS
Enter to Win a Food & Wine Getaway at The Chattanoogan Teetering 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, shimmering 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, adjoining living and dining area with several comfortable sitting areas, flat screen HD TV with DVD player, dining/conference 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.
The Prize The 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!
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Points North | October 2011 | ptsnorth.com
A PB OCTOBER
ALL POINTS BULLETIN
The Prizes Enter to Win Time Together We’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 giveaways 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.
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 worldrenowned 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.
GIVEAWAY WINNERS To find a list of giveaway winners, take a look in the “Online Only” section of www.ptsnorth.com!
PHOTO COURTESY OF MICHAEL FLOHR
“Lunch with Degas”
ptsnorth.com | October 2011 | Points North
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A PB OCTOBER KES LILLY CUPCA
ALL POINTS BULLETIN
Ready, set, shop … almost! The highly anticipated debut of Von Maur, the Atlanta area’s newest upscale department store located at North Point Mall in Alpharetta, is so close you can practically 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 scheduled to officially 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.
R TESY OF SUGA PHOTO COUR
VON MAUR
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 flavors like double chocolate, red velvet and butter pecan, and icing flavors 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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Points North | October 2011 | ptsnorth.com
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 assistance to survivors of domestic violence by waiving surgical, facility and anesthesia 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 amizell.kalos@gmail.com or call 404-963-6665. ptsnorth.com | October 2011 | Points North
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A PB ALL POINTS BULLETIN
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 information, 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/.
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Points North | October 2011 | ptsnorth.com
NORTHSIDE VIEW
EVELYN PAUL R O S W E L L - B A S E D P R I VA T E C H E F [ WR I T T EN BY B R E HU M P H R I E S ]
“I look at what
PHOTO COURTESY OF HEIDI GELDHAUSER | OUR LABOR OF LOVE
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
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 controlling 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,
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Points North | October 2011 | ptsnorth.com
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
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 incorporate 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 stories 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 practical tips. “Some chefs make cooking seem so complicated,” she concluded. “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
ptsnorth.com | October 2011 | Points North
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HEALTH
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THE
HOT OFF GRILL
MEATBALL MANIA 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 traditional 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 collard 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.
PHOTOS COURTESY OF FIGO PASTA
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Points North | October 2011 | ptsnorth.com
FARM to TERRACE
PHOTOS COURTESY OF THE ELLIS HOTEL
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.
ptsnorth.com | October 2011 | Points North
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PHOTO COURTESY OF CINÉBISTRO
HOT OFF THE GRILL
The BEST of BOTH WORLDS 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 Community. 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
HOBNOB with the WINE SNOB at BARNSLEY GARDENS RESORT
Greg Teague, the “Wine Snob” PHOTO COURTESY OF BARNSLEY GARDENS RESORT
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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
FOOD ALLERGY GUIDE at YOUR FINGERTIPS Let’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 traveling 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 restaurants 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.
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HOT OFF THE GRILL
EVEN MAMMA LIKES MIA
Chef Marc Suennemann
TREATS aus DEUTSCHLAND It’s about more than just “the teeth" – it’s about the experience. 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 North Point Parkway |
Alpharetta
Dentistry for Children, Teenagers and Special Needs
| 770.664.4936
3915 Johns Creek Court | Johns Creek | 678.740.0122 www.AlpharettaChildrensDentistry.com
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Points North | October 2011 | ptsnorth.com
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 Germany” on Oct. 22 at 7 p.m. The evening kicks off with cocktails followed by a multi-course dinner prepared by Executive 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.
PHOTO COURTESY OF CHÂTEAU ÉLAN
Joe Grella, chef Luigi and Tony Strangolagalli
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.
Evolution of the
21st-Century
Steakhouse
IT’S NOT JUST ABOUT MEAT AND POTATOES ANYMORE
[ WR IT T EN BY JU L I E H O STE TTE R W I TH A D D I TI O N A L RE P ORT I N G BY C A RL DA N B URY J R. A N D H E AT H E R KW BROWN ]
can picture the old cliché now. A dark
I
PHOTO COURTESY OF PAMPAS STEAKHOUSE
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 steakhouses 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.
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Change is Good, Very Good Celebrity Chef Kevin Rathbun put Atlanta on the culinary map when he opened his namesake restaurant Rathbun’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
“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.
”
Kevin Rathbun Steak’s dry-aged rib eye steak for two Bottom Right: Kevin Rathbun Steak’s Scallops Tomale
father’s steakhouse’ kind of place. Not a bunch of old men sitting around. It’s radically changed to incorporate more women diners as well, and bring in a consortium of people who are young and want a beautiful 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
PHOTOS COURTESY OF RATHBUN’S
KEVIN RATHBUN, Chef and Owner, Kevin Rathbun Steak
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 difference from women and men in steak restaurants, 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
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.
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EVOLUTION OF THE 21ST-CENTURY
Steakhouse
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 consistent dry aged steaks. When I went up to Chicago, I tried to find the most consistent 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 balance of time, temperature, air circulation and humidity that breaks down the beef
PHOTO COURTESY OF ROBIN HARRISON
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 determined 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
PHOTO COURTESY OF DAVIO’S
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.
“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
”
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Top: Filet mignon from Davio’s Bottom: At Pampas restaurant, choice cuts of meat are presented to the guest before cooking
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 Delmonico cut, “includes the last rib, so it’s the best of both worlds, you get the tenderness 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.
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EVOLUTION OF THE 21ST-CENTURY
Steakhouse
“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.
A Few of Our Favorites Steakhouses
PHOTO COURTESY OF GREEN OLIVE MEDIA
45 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 Steakhouse 5575 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
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Compiled By Kylie McKlveen
Davio’s Northern Italian Steakhouse
BLT Steak Atlanta Skirt Steak
BLT Steak Atlanta
“Vegetables are so plentiful right now and there are so many locally grown products,” Rathbun said. “I think we are trying to be much more seasonal and people are really starting to appreciate the farm-totable [dining experience]. You are not only eating peak products when they are the freshest, you are also getting them at a cheaper price.”
3500 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 Chophouse 2155 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 sundried tomatoes; bacon corn risotto On the lighter side: Grilled wild salmon with Parisienne potatoes, pecans, asparagus and honey brown butter
Kevin Rathbun Steak 154 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 House 4505 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 Steakhouse 10970 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 Argentine 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 Creek 1700 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
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 sophisticated 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 complement 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 ptsnorth.com | October 2011 | Points North
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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.
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COOKING CLASSES
A MOM ON AM I S S I O N PHOTO COURTESY OF ROBIN HARRISON
[ W RI T T E N BY H E AT H E R K W BROWN ]
Ursula Knaeusel, Ursula’s Cooking School
Until
recently, I dreaded spending time in the kitchen, but my pint-sized, in-house diners are now significantly 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 interesting classes and schedules, from threehour 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
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Points North | October 2011 | ptsnorth.com
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 tomatopancetta 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 ingredients, 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 important is answering the ever-present question 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-andstir 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 evening 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.
COOKING CLASSES
A QUEST FOR CULINARY [ W RI T T E N BY B RE H UM P H RI E S ] PHOTOS COURTESY OF KIMBERLY DAVIDSON PHOTOGRAPHY
C R E ATI V IT Y
Barrington Hall
I discovered a love for cooking in college, when my roommates 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 mansion once served as home to the city’s cofounder, 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.
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Points North | October 2011 | ptsnorth.com
Executive Chef Jessica Ray, Hal’s Kitchen
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 entertaining as they are educational. Class
topics range from basic knife skills (Oct. 18) to themes like American Thanksgiving 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
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 ingredients. 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 19thcentury 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 practical advice for adding pizzazz to food with fresh herbs, but I got a double dose of creative 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 experiences 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 popular 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 expertise 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 studios 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
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COOKING CLASSES up and include your meal; visit www.halskitchen.com for a complete class schedule, or call 404-847-6991 for more information. PN
GET C O O K I N ’ [ W RITTEN BY KATIE VA L ENTINE ]
Continue your culinary education at these cooking classes throughout metro Atlanta.
Colonoscopy Upper Endoscopy ERCP
THE CULINARY STUDIO COOKING CLASSES, CHÂTEAU ÉLAN– BRASELTON Château Élan’s chefs lead introductory cooking classes on Fridays and Saturdays from 7 – 10 p.m. Each class has a different 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-
(Therapeutic Pancreatic / Billary Endoscopy)
Colon cancer screen / Polyps Irritable Bowel GERD Trouble Swallowing Bleeding Nausea / Vomiting Liver Diseases IBD (Crohns, Ulcerative Colitis) Abdominal Pain Change in Bowel Movements (Diarrhea, Constipation)
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 preparation, 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 offers 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
Introducing… DR. SIMON COFRANCESCO Board Certified ABIM - Gastroenterology Training Fellowship: Gastroenterology, Long Island College Hospital Residency:The Western Campus of Tufts, Baystate Medical Center
RATHBUN’S RESTAURANT – ATLANTA In Rathbun’s cooking classes, making food is a social affair. Teams of three prepare dinner while being guided by an instructor, then sit down to enjoy
Education Kansas City University of Medicine and Biosciences, with honors Springfield College, Biology with honors
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
NOW ACCEPTING NEW PATIENTS AT Northside Hospital, Forsyth 1505 Northside Blvd., Suite 1800 Cumming, GA 30041
404-446-0600
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Personal chef and caterer Mary Burns offers 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
SALUD! COOKING SCHOOL, WHOLE FOODS MARKET – ALPHARETTA Whole Foods is making cooking fun and easy for kids and adults with its Salud! 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
www.GI-North.com
FALL COOKING CLASSES AT BLT STEAK – ATLANTA Join Chef Cyrille Holota for themed classes with optional wine pairings.
You are invited to our Open House on October 11, 5 - 7 p.m.
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
Points North | October 2011 | ptsnorth.com
FOOD WINE Fundraisers [ WRITTEN BY CARL DA NBURY, JR. ]
FOOD, WINE AND FELLOWSHIP, SERVED WITH A SIDE OF COMPASSION 40
Points North | October 2011 | ptsnorth.com
“A generous man will prosper;
he who refreshes others will himself be PROVERBS 11:25
Competition for philanthropic
refreshed ” .
dollars is fierce. The so-called Great Recession has increased the challenges of fundraising, but local charitable organizations seem to have a very compelling reason for supporting their efforts. I recently visited North Fulton Community Charities (NFCC) to make a donation to the organization’s food pantry, thanks to generosity of several of my neighbors who had emptied their pantries with non-perishable 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 members 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 businesses 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 planning 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 consideration and attendance. Following is a partial list of fundraising events with more listed under the Special Events tab at www.ptsnorth.com.
H A RV E ST W I N E CL A S SIC TA ST I NG SE M I NA R S & STO CK-YOU RCE L L A R AT TOTA L W I N E & 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
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FOOD
&
WINE FUNDRAISERS
tasting and seminar. This event is perfect for those looking to discover 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-YourCellar purchase opportunity Oct. 27 with more than 2,300 wines offered at a spectacular 30 percent discount for anyone purchasing 12 bottles of wine or more. This one-time event is offered from 4:30 to 8:30 p.m., with tastings available from 6:30 to 8:30 p.m. W I N E CRU I SE S AT LAKE LANIER I SL A N D S R E S ORT 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
ABOUT THE
beneficiaries
Pier at Lanier. The two-hour lake cruise, benefiting the Orange Duffel Bag Foundation, will feature hors d’oeuvres, an incredible selection of hard-to-find 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 reservations for the evening also are available and offered 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 scheduled 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 770945-8787 ext. 6148 for reservations. The second installment of wine cruises at Lake Lanier Island Resort is scheduled for Nov. 12 – 13.
GEORGIA TRANSPLANT FOUNDATION Founded in Atlanta in 1992, the Georgia Transplant
NORTH FULTON COMMUNITY CHARITIES NFCC is a non-profit human service agency dedicated
of new best practice care standards, but what truly distinguishes the ministry is a promise that has been
Foundation is a non-profit organization providing financial, educational and emotional support to transplant candidates, recipients, living donors and their families throughout the state of Georgia. Today, Geor-
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
kept since its beginnings: Never in its history has a resident been asked to leave because of outliving his or her financial means. www.phgainc.org
gia Transplant Foundation is the primary source for transplant patient assistance and support for all solid organ transplantation in the entire state of Georgia.
such as food, rent and utilities, and clothing during short-term emergencies. NFCC pools resources from faith, civic and business partners and individuals, and
THE ORANGE DUFFEL BAG FOUNDATION This organization provides coaching, training and ongoing mentoring to at-risk youth; support to their
www.gatransplant.org
offers life skill classes in budgeting, job readiness, GED preparation, English language and one-on-one
guardians and caring adults; and service to the community in a spirit of offering hope and enriching
MAKE-A-WISH FOUNDATION OF GEORGIA & ALABAMA The mission of Make-A-Wish Foundation is to serve
job coaching. NFCC coordinates special assistance to families during the holidays and matches volunteers with hands-on projects. www.nfcchelp.org
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
children with life-threatening medical conditions. The organization grants the wishes of children to enrich the human experience with hope, strength and joy.
PRESBYTERIAN HOMES OF GEORGIA Since 1949, the name Presbyterian Homes of Geor-
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
The Foundation is the largest wish-granting charity in the world, with 64 chapters in the United States and 36 international affiliates. In its 16th year, the Make-A-Wish Foundation of Georgia and Alabama operates on a budget of $4.2 million, and 79 percent of all funds are used
gia has been synonymous with excellence in senior retirement living and long-term care. A non-profit Christian ministry, Presbyterian Homes serves more than 1,000 residents on four campuses with a commitment to providing the highest quality of compassion-
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.
for granting wishes to children. www.ga-al.wish.org
ate care. They are known for the innovative creation
www.orangeduffelbagfoundation.org
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PHOTO COURTESY OF CARL DANBURY, JR.
Chef Kevin Ouzts
H A RV E ST W I N E CL A S SIC BE N E F I T B OUCH E R I E 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 fine wines, fabulous fare and heartfelt stewardship to benefit Harvest Wine Classic’s four charitable designees in a bucolic riverside setting. The evening features Ouzts’ passion for the extraordinary art of charcuterie. 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 fine 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
PHOTO COURTESY OF CHÂTEAU TANUNDA
PHOTO COURTESY OF CARL DANBURY, JR.
H A RV E ST W I N E CL A SSIC W I N E M A K E R’ S DI N N E R AT MILTON’S CUISINE & COCKTA ILS OCT. 18 Château Tanunda, the 2010 Australian Wine Producer of the Year, will be featured at this exclusive event Chef Boyd Rose 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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WINE FUNDRAISERS
H A RV E ST W I N E CL A SSIC SOPH I A’ S R E STAU R A N T A N D TA PA S 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 five-course menu by Sophia’s Jonathan
Mattson paired with a minimum of five 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
PHOTO COURTESY OF THE ROSEN GROUP
Sophia
&
Chef Justin Keith
H A RV E ST W I N E CL A SSIC FOOD 101 OCT. 30 Chef Justin Keith has created a wonderful menu for guests, including Sonoma County foie gras, grilled Carolina swordfish, smoked beef short rib and dark chocolate pâté paired with hard-to-find, limitedproduction red wines from Rotta Winery of Paso Robles, Calif. Rotta’s Central Coast roots date back to 1908, and guests will sample its Merlot, Cabernet 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: AT L A N TA H A RV E ST W I N E CL A SSIC NOV. 4 – 5 The first annual Harvest Wine Classic is focused upon making a significant philanthropic impact for four local charities (The Make-A-Wish Foundation,
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Points North | October 2011 | ptsnorth.com
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 tournament 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 opportunity 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, fullcolor 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 ptsnorth.com | October 2011 | Points North
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Holiday
PHOTO COURTESY OF GULF SHORES & ORANGE BEACH TOURISM
Getaways fine liquors and signature martinis; a gourmet dinner buffet; hits from the ’60s by UpTown 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
The Wharf, Orange Beach, Ala.
Alabama Gulf Coast Christmas Open House in Gulf Shores Dec. 1, 6 – 8 p.m. This holiday, see sparkling decor, enjoy music, 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 awardwinning gingerbread houses, a holiday village, train sets, children’s activities and photos with Santa in a sleigh. Participating sites include Bodenhamer Recreation Center, Gulf Shores Museum, South Baldwin Community Center and more. Admission is free; contact 251-968-1172 for information. 2nd Annual Christmas Parade and Christmas 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
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 Village 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
PHOTO COURTESY OF CRUISE PLANNERS
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
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Holiday Getaways
PHOTO COURTESY OF GULF COUNTY
Gulf County Cape
Gulf County, Fla. Florida’s Forgotten Coast was named by locals when state tourism officials “forgot” a 43-mile strip of beaches and left their communities 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: t Beach dining — Fresh, local seafood is king, and the restaurants here are affordable. t Live music — You’ll find it everywhere, from interesting locals to Nashville greats. The 3rd Annual Blast on the Bay Songwriters Festival will take place Oct. 14 – 16 with more than 20 musicians. t Pet-friendly beach — Don’t miss the Bow Wow Bash on Oct. 27 – 29, featuring a 5K run, pet costume contest and Masquerade Party! t $BQF 4BO #MBT -JHIUIPVTF — Climb to the top for great views, especially during a full moon climb.
PHOTO COURTESY OF HENDERSON COUNTY TRAVEL & TOURISM DEPT
Hendersonville Christmas event
t #FBDI XFEEJOHT — The fall season offers great weather for beautiful beach weddings and the area offers plenty of experienced planners. www.visitgulf.com
Hendersonville and Flat Rock, N.C. Come home for the holidays to historic Hendersonville 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 Fashioned Hendersonville Christmas in Historic Downtown on Dec. 2 from 5 – 9 p.m. with carolers, entertainment, merchants’ open houses and refreshments. Many more familyfriendly 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 select 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
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Points North | October 2011 | ptsnorth.com
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 breakfasts, breathtaking flower gardens, relaxing on the front porch, or perhaps even canoeing and fishing. Occasionally, the inn opens its dining room after sunset for delectable wine dinners. Upcoming dinners include “Vive la France,” a French wine dinner during Highlands 5th Annual Culinary Weekend, and New Year’s Eve and Valentine’s Day wine dinners. www.halfmilefarm.com
Madison, Ga. 4QJO 'PS ,JET #FOFmU #JLF 3JEF Oct. 23 Rides begin and end at Camp Twin Lakes in Rutledge, Ga. The routes will take riders through rural Northeast Georgia and the historic towns of Madison and Rutledge. Five courses will welcome riders of various skill levels, from the occasional rider to the experienced cyclist. www.spinforkids.org #PTUXJDL $PUUPO (JO 'FTUJWBM Nov. 5 This festival began to save the Susie Agnes Hotel in the late ’80s; it now centers around
2011 Town & Country Holiday Tour of Homes Dec. 1 – 4 Madison has long been famous for its historic homes and gardens. Come see the spectacular 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 remarkable pottery shop by a waterfall on the Soque River where folks have been drawn
PHOTO COURTESY OF MARK OF THE POTTER
an operating cotton gin, tractor parade, arts and crafts and live music.
View of the Soque River from Mark of the Potter
for decades to enjoy a unique blend of history, art and nature. The oldest craft shop in the same location 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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Holiday Getaways 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 offer 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 oldfashioned 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 fire and roast marshmallows or enjoy a glass of wine or mug of hot cocoa. Cabins feature luxury bedding, pool tables and other game tables, highend appliances, massive stone fireplaces, large wrap-around porches with rocking chairs and panoramic views, soft leather sofas, large flat-panel televisions and more. www.mountaintopcabinrentals.com
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.
Come sit a spell on our back deck. Enjoy the river, the waterfall and feed the huge trout. 10 Miles North of Clarkesville on the Soque River at Grandpa Watts’ Mill HOURS April – Dec: Daily 10am – 6pm Jan – March: Daily 10am – 5pm 9982 Scenic Highway 197 N. Clarkesville, Georgia 30523
706-947-3440 www.markofthepotter.com 50
Points North | October 2011 | ptsnorth.com
PHOTO COURTESY OF SANDESTIN GOLF & BEACH RESORT
Sandestin Golf & Beach Resort
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 required. 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
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 Sandestin’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 retelling of Mark Twain’s Huckleberry 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 fills the town center and Ruskin Place for several days and Cottage Rental Agency offers 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 ptsnorth.com | October 2011 | Points North
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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 anytime, 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 fireworks! 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 decorator showcase. Tickets cost $25 with special pricing for groups and early purchase. Also enjoy the lighting of the tree in Young Harris on Friday and a Holiday Gala at
PHOTO COURTESY OF WHITE COUNTY CHAMBER OF COMMERCE
Holiday Getaways
Helen, GA
Crane Creek Vineyard on Sunday. Visit www.mountaintopga.com or call 706896-4966 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 approximately 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, choral 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 offer everything from unique gifts and decorations to an assortment of savory and sweet foods, drinks and candied treats. www.whitecountychamber.org
Experience and Enjoy a Perfect Mountain Getaway! Equani Spa, Championship Golf, Fine Dining-Sports Bar & Grille, Tennis, Horseback Riding, Hiking New Years Eve Masquerade Ball Gourmet Dinner Buffet & Live Music
Brasstown Valley Resort & Spa Young Harris, GA | 706-379-9900 www.brasstownvalley.com
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NOVEMBER 25 & 26
3rd Annual Fall Arts & Crafts Festival 10 AM - 5 PM Each Day No Charge to Attend Festival
You’ll Come to Visit and Never Want to Leave
BRASSTOWN VALLEY RESORT & SPA
Check out our championship golf, hiking, horseback riding, ďŹ 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.
5PXOT $PVOUZ 5PVSJTN "TTPDJBUJPO *OD t XXX NPVOUBJOUPQHB DPN t
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LOCAL
heese, 0LEASE
PHOTO COURTESY OF SWEET GRASS DAIRY
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Points North | October 2011 | ptsnorth.com
A Sampling of GEORGIA’S Cherished Home-Grown Cheese [ W R I T T E N BY K AT I E VAL E N T I N E ]
4
hese days, Georgians can’t get enough of locallygrown food. Farmers markets are popping up everywhere, 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 environment, good for the animals, good for the local
PHOTO COURTESY OF iSTOCKPHOTO
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?
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Georgia’s Cheese
PHOTO COURTESY OF NATURE’S HARMONY
.ATURE´S (ARMONY &ARM 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, suburbanites Tim and Liz Young became farmers, determined to raise animals naturally and compassionately. Now, they provide crueltyfree 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 products 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, Marietta, 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.
3WEET 'RASS $AIRY THOMASVILLE Sweet Grass Dairy in Thomasville is a farm that’s dedicated purely to milk and cheese. They make seven varieties 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
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Georgia’s Cheese
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Points North | October 2011 | ptsnorth.com
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, Bacchanalia, 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 grainbased 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 delicious, natural cheeses from pasture-raised goats and cows. Their cheeses have won plenty of awards from 2001 through the present, including multiple first-place ribbons from the American Cheese Society
PHOTO COURTESY OF SWEET GRASS DAIRY
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.
&LAT #REEK ,ODGE SWAINSBORO
PHOTO COURTESY OF PHILIP SHONE
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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Georgia’s Cheese
GEORGIA WINES ON MY MIND
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.
[ 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 complement the Georgia cheeses from Sweet Grass Dairy, Nature’s Harmony Farm and Flat Creek Lodge for a perfect pairing.
3WEET 'RASS $AIRY t 4XFFU (SBTT %BJSZ T "TIFS #MVF XJUI Wolf Mountain Vineyards Claret (2008) or Instinct (2008) t 4XFFU (SBTT %BJSZ T )PMMZ 4QSJOHT XJUI Wolf Mountain Vineyards Blanc de Syrah Brut (2010) or Brut Rose (2010)
.ATURE´S (ARMONY t /BUVSF T )BSNPOZ T 7FMWFU .PPO XJUI Persimmon Creek Vineyards Riesling (2009) t /BUVSF T )BSNPOZ T &MCFSUPO #MVF XJUI BlackStock Vineyards Viognier (2008) or 3FTFSWF .FSMPU
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Points North | October 2011 | ptsnorth.com
PHOTO COURTESY OF ERIC DELAFORCE
&LAT #REEK ,ODGE t 'MBU $SFFL -PEHF T "TJBHP XJUI 1FSTJNNPO $SFFL 7JOFZBSET 4FZWBM #MBOD t 'MBU $SFFL -PEHF T "[UFD $IFEEBS XJUI #MBDL4UPDL 7JOFZBSET 3FTFSWF 5PVSJHB
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 outdoors 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
VINES The Farmhouse at Persimmon Creek in North Georgia Serves up Simply Sublime Fare and Fabulous Epicurean Experiences
[ W R I TT E N BY B RE H UM P H RI E S ]
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 Farmhouse 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 Vineyards, 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
PHOTOGRAPHY COURTESY OF BRE HUMPHRIES
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The Farmhouse at Persimmon Creek
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 tomatoes, 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 occasional special event, and launched his weekly dinners last April. Now, the Ohio-born chef who once participated 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 opportunity 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 shallotthyme 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 (Continued on pg. 66)
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M O R E M E M O R A B LE M O U NTA I N M E A L S TH I S FA LL Farm-to-Table Dinner at The Martyn House
Call Today To Learn More...
[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
Farm-to-Table Dinner at The Martyn House PHOTO COURTESY OF THE MARTYN HOUSE
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, pretzelcrusted grouper and more along with Wolf Mountain wines. Wolf Mountain Vineyards, Dahlonega, 706-867-9862,
Parnes Family Dentistry Gary W. Parnes, D.D.S., B.S.A.
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 buffet in past years. In addition, part-owner Victor “Buddy” McLean also invites artisans to the lodge, organizes a football game and incorporates a whiskey tasting. Expect basket weaving, pottery, nature paintings and sporting antique dealers, whose merchandise includes fishing reels and antique fishing tackle. The Lodge at Buckberry Creek, Gatlinburg, Tenn., 866-30-LODGE, www.buckberrylodge.com
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www.parnesdentistry.com ptsnorth.com | October 2011 | Points North
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The Farmhouse at Persimmon Creek
Experience the Magic of the Season with Us Fleetwood Dance Theatre, Inc. Proudly Presents
the
Nutcracker December 9th, 10th, & 11th Blessed Trinity Performing Arts Theater 11320 Woodstock Road Roswell, Georgia 30075
a wine and cheese reception, homemade soup (most likely with bourbon and butternut 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
Friday @ 8pm Saturday @ 11am, 3pm and 8pm
PHOTO COURTESY OF LIFESCAPE IMAGES
Sunday @ 2:30pm Tickets $18 in advance * $21 at the door Girl 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 fleetwoodtickets@bellsouth.net www.fleetwooddance.com
F O R M O R E I N F O R M AT I O N The Farmhouse at Persimmon Creek 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 T I O N S N E A R T H 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
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A+ Better Business Bureau Rating
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TASTING
NOTES THE BEST OF CHÂTEAU ÉLAN’S VINEYARD FEST [ WRITTEN BY CARL DANBURY, JR. ]
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.
Barbara County, Calif. This is a nicely balanced wine with a full
Syrah, Cinsaut and the little-
we have seen!
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
LAS ROCAS GARNACHA
mouth and a better finish than most produced in California.
food wine (pork tenderloin especially) with delicately bal-
MARTIN CENDOYA RIOJA
anced silky tannins from Paso Robles, Calif. Winemaker Don Brady continues to produce ap-
like this wine, which boasts a persistent finish and is 14.9 percent alcohol.
vantage of a long, hot summer growing season of inland Spain north of Madrid. Nicely layered
viously bursts onto the scene. This 2003 utilizes Tempranillo as its primary grape with 15
and fruity.
percent Graciano and five percent Mazuelo. Very refined, nicely balanced and boasts an incredibly long finish.
REDS
Merlot. It’s a steal at the prices
F I LU S M A LB E C
GREEN TRUCK PETITE SYRAH One of the top value wines presented at Vineyard Fest, this 2009 organic Mendocino County Petite Syrah is enlivened with 21 percent
The 2007 vintage is made of 100 percent Garnacha from Spain’s Calatayud Denominacion de Origen, and takes ad-
LI N C O U R T P I 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
Every now and then, a Rioja that you’ve never heard of pre-
ROBERT HALL R H O N E D E R O B LE S This 2006 blend of Grenache,
known Counoise is a perfect
proachable wines at a tempting price point, with many offered at less than $20 retail.
ROCK & VINE 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.
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TASTING NOTES
R OT TA W I N E RY TRINITY
Chile’s Casablanca Valley! We don’t necessarily like the
We had a hard time deciding between this winery’s seldom seen or tasted varietal, Caber-
name, even Bogart would be appalled, but the 2007 version isn’t insolent or malicious by any means. $10
net Franc (a grape more often utilized for adding character to other varietals), or this 2007 “Trinity” blend of Cabernet Sauvignon, Cab Franc and Merlot. 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 CABERNET S AU V I G N O N An exceptional value with soft, rounded tannins from
WINE BALANCE IN BUCKHEAD pH Wine Merchant, located at 200 Peachtree Hills Ave. in Buckhead, has two wine events scheduled for October, which should bring a smile to novices and connoisseurs 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 Armchair 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 registration is advised. For more information call 404-9490702 or visit www.phwinemerchant.com.
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 northwest 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
Points North | October 2011 | ptsnorth.com
GEORGI A
nay come from the Santa Lucia Highlands appellation of Monterey County, Calif. Charlie Wagner II is a fifth-generation winemaker with roots in Napa
M O N TA LU C E R I S ATA
Valley since 1906. Reminiscent of white Burgundy wines with a hint of citrus and tropical fruits.
ONEHOPE S AU V I G N O N B L A N C This 2009 wine is handcrafted in partnership with Rob Mondavi, Jr. from select vineyards in Napa Valley, Sonoma County and California’s Central Coast.
CONUNDRUM
A light, refreshing and crisp wine that pairs nicely with halibut and light pasta dishes with 50 percent of the profit from
Winemaker Jon Bolta isn’t telling what five grapes or the blending process used to produce this tempting 2009
sales benefiting the American Forest Foundation. ONEHOPE wine sales of all varietals go to benefit certain causes.
or veal Marsala!
WHITES
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.
ROBERT HALL C H A R D O N N AY Another underrated crowdpleaser from the Central Coast winery is this 2009 100 percent barrel fermented Chardonnay, which should
FERRARI-CARANO C H A R D O N N AY
pair nicely with fresh oysters, shrimp and chicken dishes.
This winery’s Chardonnay and its reserve version of this varietal are among the best available. Versatile and full-bodied,
S TO N E H AU S W I N E RY P I N OT G R I S
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
70
grapes for this 2008 Chardon-
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 curries or other flavorful dishes. Peterson is pleased with its versatility as a food wine or to simply enjoy by itself.
AFTERDINNER R OT 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 pizzazz 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
Not yet available in Georgia, but could be well worth a stop during your next trip to the Volunteer State. The winery is based in the unlikely locale of Crossville,
J FJ A LM O N D S PA R K LI N G W I N E ( N V )
Tenn., but they’ve been making wine since 1991, and this 2010 dry white wine was excellent
which was just recently unveiled to the Atlanta market. The wine is a blend of Chardonnay, French Colombard and
with a hint of citrus.
Ladies drained every bottle of this surprisingly tasty, not overly sweet sparkling wine,
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TASTING NOTES
other white varietals, so don’t let the “almond” distract you.
N A M A S T E P E 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 vintage in Northern California “one of the best I have seen in my 20 years of winemaking.” The family operation, which has yet to secure a Georgia distributor, has
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Points North | October 2011 | ptsnorth.com
brothers have been growing
grapes produces a wine of
and selling grapes to others since 1997 and now farm nearly 2,000 acres. Grab a 2007 version, too, if you can find it!
finesse and character and features estate-grown Cabernet Sauvignon (57
mouth. A nicely balanced wine with a nice finish, this Pinot is best when decanted for a few
MIRASSOU P I N OT N O I R
hours. Buy online at www.davisfamilyvineyards.com
Balancing the intense fruit flavors and delicate aromas
Reminiscent of a Bordeauxstyle blend, the 2006 vintage boasts velvety tannins.
M I LB R A N DT C A B E R N E T S AU V I G N O N
of cherries, strawberries and red currants along with subtle hints of oak, this 2008 Pinot
Washington is producing some excellent wines these days and Milbrandt Vineyard’s Northridge plot has some of
Noir reflects the terroir of several regions including the Central Coast of California and Sonoma County. The pioneer-
the oldest and most complex soils in the Eastern part of the state, where their Cabernet Sauvignon is planted. The 2008
ing spirit that has been passed down through six generations of the Mirassou family continues to serve them well with each approachable wine style
its wines available in 36 other states and offers online ordering. This 2007 Sonoma Coast vintage has hints of spice and berries with a supple feel in the
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
percent), Cabernet Franc (32 percent), Malbec and Merlot.
S T E P H E N & WA LK E R P I 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 wellbalanced, elegant wine — with grapes grown in the St. Lucia Highlands of Monterey County
ROBERT HALL M E R I TAG E
— 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
A classic blend of four noble
this vintage and others. PN
they release. A great value!
PHOTO COURTESY OF NATALIE BLANK
ATTENTION POINTS NORTH READERS 2010 FINAL TAX FILING DEADLINE COMING SOON 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 first five ingredients in a pitcher with ice. Add fresh raspberries or blackberries and enjoy! Recipe courtesy of mixologist Jonathan Pogash www.cantinasoaveusa.com
October 17th isn’t just another beautiful Autumn day. If you filed an extension in April, it’s now time to get your 2010 tax return prepared and filed! Get 50% off your tax preparation (maximum $100) Investment Services | Insurance | Tax Preparation | Employee Benefits
770-777-0427 www.oxygenfinancial.com Ted Jenkin and Kile Lewis are securities licensed through Investacorp, Inc. a registered broker/dealer member FINRA, SIPC. Advisory Services offered through Investacorp Advisor Services, Inc. a SEC registered investment advisory firm.
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SPECIAL ADVERTISING SECTION
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PRIVATE EDUCATION p r o f il e s
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SPECIAL ADVERTISING SECTION
P R I V A T E
E D U C A T I O N
P R O F I L E S
RIVERSIDE MILITARY ACADEMY WWW.RIVERSIDEMILITARY.COM | 800.462.2338
FOUNDED IN 1907 Riverside Military Academy (RMA) offers a traditional, American-style education where personal values, honor, and love of country still matter. Riverside is not owned or operated by any particular religious denomination, but supports the spiritual and educational goals of all families. Riverside’s 2011-12 Corps of Cadets consists of over 350 cadets
from 15 countries. The rigorous days at RMA are filled with academics, military activities, social activities, and athletics. Riverside is first and foremost a college preparatory school. We offer 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 between physical and mental develop-
ment, extra-curricular activities, field trips, and outdoor activities 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 challenges of the military model of education and is completely prepared for the rigors of college. He is poised, polite, and confident in any social environment. Riverside cadets stand tall, offer a firm handshake, respect authority, and display a level of confidence that parents may not have observed previously. In short, RMA changes what cadet’s think is good enough in terms of effort and achievement. ■
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SPECIAL ADVERTISING SECTION
P R I V A T E
E D U C A T I O N
P R O F I L E S
HOLY SPIRIT PREPARATORY SCHOOL WWW.HOLYSPIRITPREP.ORG | 678.904.2811
Offering academic excellence, distinctive personalized 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 find 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 offers 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
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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 infinity mirror and virtual nature scenes bringing the outdoors into the learning environment. The soccer field is an artificial 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 field 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 five graduating classes. Scholarships offered 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, offering 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. Our students develop a love of learning, build self-esteem, learn to set and realize personal and community goals, and acquire formidable leadership skills Holy Spirit Preparatory School is a community where the individual develops to his or her fullest potential as a result of the cohesive efforts of the parent, the teacher, and the student. We invite you to visit our campuses to see first-hand how our beautiful 35 acres inspire traditional character and an exceptional education. ■
SPECIAL ADVERTISING SECTION
P R I V A T E
E D U C A T I O N
P R O F I L E S
HORIZON CHRISTIAN ACADEMY www.horizonchristian.org | 678.947.3583
LEARNING…LOVING…SERVING Horizon Christian Academy in Cumming, Georgia, was founded in 2000 as a ministry to families desiring 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. ACADEMICS HCA’s curriculum represents a strong core augmented by teachers who possess a passion for learning and a love for teaching. Personalized education is accomplished through interactive, dynamic, and small classes. Honors classes are offered beginning in the 6th Grade Academy, and Advanced Placement (AP) courses and college dual-enrollment opportunities are offered 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. SPIRITUAL Horizon 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 COMMUNITY HCA’s character development program reflects Matthew 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. Horizon Christian Academy’s unique approach to ministry
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involves every student, teacher, and parent in community outreach. Each year begins with a mission-oriented outreach of community service.” Students also enjoy a variety of opportunities to develop and practice leadership skills. EXTRA-CURRICULAR HCA encourages participation in extracurricular activities. 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 Government, National Honor Society, National Junior Beta Club, Digital Photography, Debate, Strength Conditioning and Weight Training, Music, Art, Chorus, and Band are elective offerings and extra-curricular activities designed to enhance the overall educational experience. 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 faithfully reflect their Creator by instilling within each athlete Christ-like character in the context of community.” Dr. Marshall leads the school in a manner that promotes academic excellence while fostering servant leadership to the Glory of God. Marshall says, “With HCA’s reputation for excellence, I am honored to serve as the educational leader of a school culture focused on Christ-centered student learning, a commitment to high expectations, innovation, 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. ■
PINECREST ACADEMY 770.888.4477 | 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 rigorous college preparatory curriculum offers a wide selection of Honors and Advanced Placement courses. A Pinecrest student has received the highest SAT scores in the county for two consecutive years. Pinecrest offers an excellent fine arts curriculum and a complete compliment of varsity and recreational sports. A Pinecrest student is taught to serve both on campus and off. Several times a year, our students to-
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gether with parents, faculty, and staff, take time from the academic day to volunteer their help with many different community agencies. Students are educated in gender-specific 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 qualified teaching staff all meet state and SACS requirements 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.
P R I V A T E
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P R O F I L E S
SPECIAL ADVERTISING SECTION
MOUNT PISGAH CHRISTIAN SCHOOL 9820 NESBIT FERRY ROAD, JOHNS CREEK, GEORGIA 30022 | 678 336 3443 | www.experiencepisgah.org
Being prepared for college is important. But to be successful, today’s students need much more. They must be ready to face the challenges of life. That’s the Pisgah difference. 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 program guides students through the education process and produces dramatic results--initially in selfdiscovery and academic performance and ultimately in college acceptances and lifelong success. The exceptional athletic and arts programs allow students to discover talents and build self-confidence. Impressive theater, choral, band and visual arts presentations provide excellent opportunities for students to express creativity. The new 33-acre Patriot Athletic Campus hosts exciting football, soccer, track, softball, and baseball games and the state of the art Powerhouse
Strength and Conditioning Training Center gives Pisgah athletes a competitive edge. From infants to high school seniors, Pisgah meets the needs of every child. Dedicated teachers have a passion for working with children, opening a new world before their eyes in the classroom, on the stage, on the playing field, in worship services, and in the local, national, and worldwide mission fields. Experience Pisgah and discover the difference when students are prepared for college and ready for life. Visit the school website: www.experiencepisgah.org. Schedule your personal tour by calling 678-336-3443.
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HOME INTERIORS & EXTERIORS:
KITCHENS redesigned
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.
“I need more
countertop space.” “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.”
PHOTO COURTESY OF KANDRAC & KOLE INTERIOR DESIGNS, INC.
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Kitchens Redesigned
“I need to
update my countertops.”
PHOTO COURTESY OF GRANITE TRANSFORMATIONS
“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?” Katterheinrich 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 specialty 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.”
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“Next, pick your color,” Katterheinrich 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 countertops 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.”
“I am a fan of quartz for countertops!” 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.”
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, therefore reducing demand for heat and a/c,” she said. “The benefits of using these materials are classic beauty, durability, easy maintenance, superior quality, affordability and an increase in your home value.”
PHOTO COURTESY OF ISTOCKPHOTO.COM | ©JUAN SILVA
“I need more
storage space for cookware and utensils.” “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 cabinetry, 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 Interior 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 interior organizer options.”
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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PHOTO COURTESY OF KANDRAC & KOLE INTERIOR DESIGNS, INC.
Kitchens Redesigned
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“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 differences inside,” Kole added. “Motors, compressors, insulation and electronic sensors are the ‘guts’ of any appliance, so it is important to understand those features.”
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“I need a larger pantry.”
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“Large pantries have a high return on investment 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 difference!”
“Consider this weekend project: Take out all of the wire shelving and replace with a solid surface like MDF [medium density fibreboard],” Kole suggested. “Bring your measurements (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
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HOW FAR WOULD YOU
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Points North Uncovers Two of the South’s Most Unforgettable Meals [ W RI T T E N BY K AT I E K E L LY B E L L ]
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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 five-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 truffle 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 five 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.
PHOTOS COURTESY OF DREAMSTIME.COM
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Woodland’s Pork Belly
Traditional Pampering with Refined Cuisine Woodlands Inn has the distinction of being one of the South’s only five-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 five 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 accommodate seasonality and freshness, but during our visit we swooned over the Perigord Black Truffle Tasting Menu. The black truffle is far less pungent than the white truffle, lends itself to a unique subtlety and works beautifully in the ravioli with liquid black truffle center and mirepoix consommé or veloute (a stuffed puff pastry) with artichoke and truffle. An evening highlight is the black truffle risotto with its lascivious mouthfeel; it calls to mind silk sheets. Expertly paced service and the serene knowledge
Woodland’s Langoustine
Woodland’s Quail PHOTOS COURTESY OF SALAMANDER HOTELS & RESORTS
that my fluffy 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 truffle salad and perigueux sauce. The contrast of savory and rich to earthy gives this beef
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Pottery Studios
Town House’s “Powdered Chocolate” dessert with Venezuelan chocolate, bergamot ice cream, goat cheese, yuzu and sorrel PHOTO COURTESY OF BEALL + THOMAS
BROADWAY a la Carte SINGERS UNLIMITED! presents
... a New York style revue
Written, directed and produced by Jeanne Luke, Master Voice Teacher
7:00 PM TUESDAY, NOVEMBER 8, 2011 Forsyth Conference Center: (one night only)
7745 Majors Road Cumming, GA 30041
Adults: $15 | Seniors/Students: $12
Call 404-242-6182 for Advance Ticket Sales (Limited Seating)
JLukeMasterTeacher@gmail.com
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.[R_N >X .RWN Delivering Comprehensive OB and GYN Services
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 astonishing 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
North Pointe OB/GYN proudly welcomes Dr. Walsh to our practice
Nancy M. Walsh, M.D.
Exclusively at Northside Hospital – Forsyth 1505 Northside Boulevard, Suite 3500, Cumming, GA 30041
770-886-3555 | www.npobgyn.com
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The holidays are right around the corner. Can you get in that little black dress? Equilibrium Weight Loss and Longevity Center offers a safe and effective hCG diet program Board Certified MD, Rapid weight loss – lose 2-4 clothes sizes, Eliminates food cravings and hunger
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Join us at our Open House on Thursday, Oct. 27th from 5pm - 8pm in our Roswell Center. Hear all about the NEW hCG weight loss plan, sample hCG meals, hear patient testimonials and receive FREE services. RSVP 770-998-7344
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Points North | October 2011 | ptsnorth.com
PHOTO COURTESY OF BEALLE + THOMAS
3280 Howell Mill Rd., Suite 204 East Atlanta, Ga, 30327
Town House Chef John Shields shells English peas sourced locally at Abingdon Farmers Market
“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
”
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 Dungeness crab with kaffir lime, brown butter, shellfish 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.
.[R_N >X .RWN Endings here are just as glamorous and dazzling as the meal, especially a refreshing plate of broken marshmallow with delicate geranium ower, pillows of whipped cream and the tartness 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 ďŹ 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
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WO O D L A N D S I N N Woodlands offers myriad activities for guests, with plans for a fully renovated “Chicken Coop,â€? 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 Charleston is a mere 20 minutes away. Closer by, you’ll ďŹ 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 running 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 offerings ‌ boredom is nearly impossible.
F O R M O R E I N F O R M AT I O N Woodlands Inn 125 Parsons Road Summerville, S.C. 800-774-9999 www.woodlandsinn.com
Town House & .BJO 4U Chilhowie, Va. 276-646-8787 www.townhouseva.com
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ptsnorth.com | October 2011 | Points North
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CALENDAR
[ C O M P I L E D BY KY L IE Mc K LV E E N ]
OCTOBER
ANDY WARHOL (AMERICAN, 1928-1987), SELF-PORTRAIT © 2011 ANDY WARHOL FOUNDATION FOR THE VISUAL ARTS / ARTISTS RIGHTS SOCIETY (ARS), NEW YORK
Calendar submissions should be sent to calendar@ptsnorth.com two full months prior to the month in which the event will occur. Please note that dates and times might change.
[O C T. 2 9 ] Picasso to Warhol: Fourteen Modern Masters
PERFORMING ARTS
MAMMA MIA!
[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
[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
G R AY A R E A
4 2 N D S TR E E T [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
TH E F O U R S E A S O N S [Oct. 21 – 23] This fall, Atlanta Ballet presents James Kudelka’s “The Four Seasons” in an extraordinary ballet interpretation of Antonio Vivaldi’s four violin concertos. Cobb Energy Performing Arts Centre 800-982-2787 www.atlantaballet.com
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ART/EXHIBITS A LL C R E ATU R E S G R E AT & S M A LL
[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
TH E M C C AW G R O U P S H OW [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
Points North | October 2011 | ptsnorth.com
reception on Oct. 14 allows guests to meet the artists. Anne Irwin Fine Art Gallery www.anneirwinfineart.com
show that’s sure to win over new fans. Earl Smith Strand Theatre 770-293-0080 www.earlsmithstrand.org
WO M E N A R TI S T S N ATI O N A L J U R I E D C O M P E TITI O N
W I D E S P R E A D PA N I C
[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
F I R S T R O S W E LL GREEN EXPO [Oct. 15] Featuring a “trashion” and fashion show, demonstrations and greenliving 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
P I C A S S O TO WA R H O L: F O U R TE E N M O D E R N M A S TE R S [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
A R T I N TH E PA R K [Oct. 29 – 30] Engage your creative side at Alpharetta’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
[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
LIT TLE B I G TOW N [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
B LU E O C TO B E R [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 EVENTS B R I A N PA R K S WA LK 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., benefiting Blue Skies Ministries and The Brian Parks Foundation. To register and learn more, visit www.blueskiesministries.org. South Forsyth High School www.brianparksfoundation.org
CONCERTS/COMEDY TH E PAC K WAY H A N D LE B A N D
PREMIERE OF P E AC E , LOV E & M I S U N D E R S TA N D I N G
[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
[Oct. 4] Walk the red carpet and mingle among celebrities for the East Coast movie premiere of “Peace, Love & Misunderstanding,” starring Jane Fonda.
5TH A N N UA L JAC K S O N H E A LTH C A R E 5 K C H A LLE N G E [Oct. 6] Alpharetta’s non-profit organization, 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
C O C K TA I L S F O R A C AU S E [Oct. 6] Put on your little black dress for an evening filled with food, fun and cocktails to benefit the Canine Adoption Network. The Buckhead Club of Atlanta www.canineadoptionnetwork.org
4TH A N N UA L E LL A’ S RU N [Oct. 8] This year, Ella’s 5K and Fun Run will feature an optional “Mud Run” event for participants to race through a
[ O C T. 7] All Creatures Great & Small
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 homelessness 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 info@tewgalleries.com www.caringforothers.org
M E N S TO P P I N G V I O LE N C E AWA R D S DINNER [Oct. 15] CNN Newsroom anchorman Don Lemon 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 PHOTO COURTESY OF DK GALLERY
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
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OUTDOOR LIVING
CALENDAR
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6TH A N N UA L A LE R E - S E C O N D W I N D D R E A M S G O LF C L A S S I C [Oct. 17] Enjoy an afternoon of golf to help raise awareness and funds for Second Wind Dreams, a national non-proďŹ t group that works to empower and enrich the lives of senior citizens by fulďŹ lling lifelong dreams. Call to register your foursome team or individually, and make a difference in the lives of elders. Hawks Ridge Golf Club 678-624-0500 www.secondwind.org
M O N U M E NTA L B A LL [Oct. 21] The Morningside-Lenox Park Association will host a festive affair (costumes encouraged!) to raise awareness and funds to support the historic neighborhood and some of the city’s favorite landmarks. Magnolia Hall in Piedmont Park 404-874-6357 ext. 424 www.monumentalball.org
R U N D U N WO O DY 2 0 1 1 [Oct. 23] Exercise, entertainment and education 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 beneďŹ t Dunwoody’s First Responders for education and health in the community. Perimeter Place Center www.rundunwoody.net
Make the Most of Your Day
Trophy Trout Fishing IN SUCHES, GA
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Points North | October 2011 | ptsnorth.com
1 0 TH A N N UA L D E R E K R AC K LE Y G O LF C L A S S I C [Oct. 26] Local restaurant group Ray’s Restaurants serves as the title sponsor for the Derek Rackley Golf Classic, beneďŹ 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
N O R TH F U LTO N I N ITI ATI V E LI V E AU C TI O N [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 homelessness. The initiative focuses on ďŹ 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 Bakelman at davidb@standupforkids.org. Founder’s Hall North Fulton County
TH E B I G S C R E A M [Oct. 28] The ScreamFree Institute’s Gala fundraiser will feature a live and silent auction, open bar and food from Atlanta’s ďŹ nest chefs at the historic Biltmore Ballrooms. All proceeds will beneďŹ t the ScreamFree Institute, which works to help U.S. Military families build peaceful homes during difficult times. Biltmore Ballrooms in Atlanta www.screamfree.com
SPECIAL EVENTS
S U N DAY I N TH E PA R K [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
G LE N F I D D I C H S I N G LE M A LT S C OTC H [Oct. 4] Planning a fun date night? Sit back, relax and let a GlenďŹ ddich ambassador 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 C E LE B R ATI O N [Oct. 6] Enjoy an elegant and educational ďŹ ve-course dinner featuring wholeanimal cookery by Chef Cyrille Holota of BLT Steak Atlanta. The dinner will be held in the private dining room the ďŹ rst Thursday of every month through December. Make reservations by calling 404-577-7601. BLT Steak www.esquaredhospitality.com
FA S H I O N , F U N A N D YO U ! [Oct. 8 – Nov. 12] Need a wardrobe makeover?
PHOTO COURTESY OF GEORGIA AQUARIUM
[ OC T. 2 2 – 2 3] Oceans & Autos Classic Car Show Rediscover your love of fashion in a six-week educational series on building a personal style and wardrobe, accessorizing, and makeup and hairstyle techniques. Designed for women 50+. Adult Recreation Center in Roswell 404-731-7766
N UTR ITI O N A N D 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 inflammation, healthy foods and degenerative diseases. Seating is limited, so call to reserve your spot. Immune Recovery Clinic, ChambleeDunwoody Road, 770-455-6100
2 0 1 1 M I LTO N R O U N D U P [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
JA Z ZO O {Oct. 15] With food from 30 of Atlanta’s best restaurants, cocktails from 20 fullservice 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
B O O AT TH E ZO O [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
O C E A N S & AUTO S C L A S S I C CA R S H OW [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
S E C O N D A N N UA L C H I LI C O O K- O F F [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 favorite chili made by professional chefs and amateur cooks from the area. Leita Thompson Memorial Park 770-641-3990 www.roswellgov.com/chili
S P O O K TAC U L A R [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 O F TH E D E A D [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 flowers, mementos and favorite foods and drinks of the departed. Atlanta History Center 404-814-4110 www.atlantahistorycenter.com
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[ W R I T T E N BY K AT I E VA LEN TIN E ]
5 THINGS OCTOBER
IOS STUD TAL IGI D X LA AL AR
Snack Your Way to a Great Cause! Buffalo’s Café has a colorful (and delicious) way to fight breast cancer. This month, the restaurant 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 fire 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 find a Buffalo’s near you, visit www.buffaloscafe.com.
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Watch Sports – the Refined Way. Ladies, don your wide-brimmed hats and sundresses and get ready for one of the classiest sporting 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 benefit Tomorrow’s Luminaries, which provides leadership and literacy programs to Atlanta students. Learn more at www.tomorrowsluminaries.org.
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PHOTO COURTESY OF TASTE OF ATLANTA
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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 restaurants 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.
PHOTO COURTESY OF MYFAVEATS
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URTESY OF NICOLE AND ER SO N
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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.
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.