Athens Magazine Summer 2016

Summer 2016

Cla ssic City dinin g

INSIDE PHOTO GALLERY

Out and about

in Athens

Local brewery is than beer

MORE

Destinations

Places to dine within driving distance Athens eateries and more

what’s in this issue 6 | BOOKS

Recommended titles for food and dining

8 | DATE NIGHT

3 dining options for special occasions

30 | TIPS

3 ways to snap better food photos Plan a fun night out on the town 4 ways to choose the right wine Dining out with kids Making outdoor dining enjoyable 7 ways to be kind to servers

10 | BREAKFAST

Local eatery offers friendly atmosphere for early morning fare

36 | RECIPES

3 summertime selections

12 | DESTINATIONS

5 restaurants to check out that are within driving distance of Athens

38 | EVENTS CALENDAR 14 | OUT AND ABOUT

Photos of Athens residents and visitors to the Classic City dining out

Food-related events, music and more

40 | DIRECTORY

Athens eateries and more

20 | OFF THE BEATEN PATH

Places to stop by if you’re in the mood for something different

26 | MORE THAN JUST BEER

Athens brewery builds community relationships

14 | OUT AND ABOUT 4

Athens Magazine | Summer 2016

Dining in Athens photo gallery

1 Press Place Athens, GA 30601 MAIL TO: P.O. Box 912 Athens, GA 30601 ADVERTISING (706) 208-2282 CUSTOMER SERVICE (706) 208-2378 EDITORIAL (706) 208-2308

EDITORIAL STAFF Publisher Scot Morrissey Vice president of sales Kevin Clark Editor Joel Kight

Diners at The Place located on East Broad Street in Athens. | Photo by Blane Marable for Athens Magazine

Director of marketing and engagement Tina Laseter Editorial coordinator April Burkhart Creative director and designer Deanna Allen

MAIN COVER PHOTO: Customers dine at The Place, which serves up Southern fare.

RESTAURANT DIRECTORY COVER PHOTO: The inside of the fried chicken restaurant Champy’s on Baxter Street.

Photos by Blane Marable

Athens Magazine is a registered trademark and a publication of the Magazine Division of Morris Publishing Group LLC © 2016 Athens Banner-Herald All rights reserved

Copy editor Deanna Allen Writers Hilary Butschek Chris Starrs Photographers Sally Gustafson Blane Marable John Roark Account executives Joshua Lyon Lucinda Bennett Laura Jackson Tom Bennewitz Christa Murphy David Schleter Advertising support Ashley Catoe Claire Artelt Kelsey Foster

refreshing

reads Books to help you make the most of meals and entertaining

By Janet Geddis | Owner of Avid Bookshop All titles are available at Avid Bookshop, located at 493 Prince Ave., Athens, GA 30601, and online at AvidBookshop.com.

Classic City Cooking

By Juanina Kocher This book, written by former Athenian Juanina Kocher and photographed by J.P. Bond, is going to be a must-have tome for all Athens foodies. In addition to featuring recipes from favorite Athens restaurants past and present, “Classic City Cooking” focuses on the little things that make these locales the special places that they are.

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Athens Magazine | Summer 2016

Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining

By Denise Gee, photos by Robert M. Peacock Here in Georgia, we are fortunate to have weather that allows us to spend time outdoors most of the year. Gee’s slim book packs a punch, as it’s brimming with mouth-watering cocktails and simple, affordable ways to turn your ordinary outdoor space into a welcoming oasis.

Camille Styles Entertaining: Inspired Gatherings and Effortless Styles (William Morrow & Company) Camille Styles’ book encapsulates many of the ideas she presents in her wildly popular blog. From crowd-pleasing hors d’oeuvres recipes to tips on décor and lighting, this book contains so many tips that will transform any party into an event to remember.

The Forest Feast

By Erin Gleeson (Stewart, Tabori, & Chang) This book is beautiful. Gleeson’s lavishly designed cookbook features stunning photography and simple, delicious recipes with few ingredients. The focus is on fresh vegetarian options for small and large groups, meals and snacks that are quick to produce but so pretty your friends will think you spent hours in the kitchen. In the first five days I owned this book, I made five recipes, all delicious!

The Mediterranean Family Table: 125 Simple, Everyday Recipes Made with the Most Delicious and Healthiest Food on Earth

By Angelo M.D. Acquista and Laurie Ann Vandermolen This cookbook focuses on meals that are just lovely in presentation while also being healthy and delicious. Pair meals with crisp wine and an outdoor patio lit with twinkling lights and you’ve got the perfect dinner party!

Summer 2016 | Athens Magazine

7

Date night

dining A trio of local options for a special evening out

I

By Hilary Butschek

t’s time to celebrate, and what better way than with a special meal? There are plenty of dining options in Athens that provide the right atmosphere for your special occasion.

Be prepared to dress up and make a night out of dinner at any of these highend restaurants. These spots are perfect for celebrating a new job, a birthday or an anniversary.

Also, if you’re looking for an impressive place to take your date, these spots are made for a romantic evening.

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Athens Magazine | Summer 2016

Hilltop Grille

The National

If you want to get out of the downtown scene, try Hilltop Grille. It’s on West Broad Street near the intersection with Alps Road.

The fine dining restaurant has a selection of meats and fish. Hilltop Grille is the perfect spot to take time and savor a meal of several courses. The restaurant boasts a spacious dining room with tables for any size group.

Any of these restaurants will have a wide array of drink choices to pair with your meal.

No matter the occasion, Athens offers dining spots to celebrate with quality food and drink.

Located in downtown Athens, The National offers a quiet and calm space to enjoy a conversation with your date.

The menu there is constantly in flux.

It changes with the seasons to incorporate fresh vegetables.

The atmosphere at The National is ideal. Floor to ceiling windows let the fading evening light in during dinner to create a great view of the quiet side of downtown off Hancock Avenue.

It’s also right next to Cine, creating a perfect combination for dinner and a movie.

Seating is available inside and outside.

232 W. Hancock Ave., Athens (706) 549-3450 thenationalrestaurant.com

2310 W. Broad St., Athens (706) 353-7667 hilltopgrille.com

Porterhouse Grill This is the place to go if you’re in the mood for a big meal and a celebratory atmosphere.

The restaurant is downtown on West Broad Street. It has a bar in the center of

the restaurant along with ample seating for small and large parties.

Porterhouse is known for its steak entree, which is piled high with crisp fries.

The restaurant also has outside seating.

459 E. Broad St., Athens (706) 369-0990 porterhouseathens.com

Summer 2016 | Athens Magazine

9

Breakfast among friends

Breakfast among friends Family-owned eatery offers Southern fare to early risers No, it’s not Cheers, but the Vaughn family knows many of their customers’ names at Mayflower Restaurant in downtown Athens.

They should know your name. The Vaughns have owned the Mayflower since 1965 and the restaurant has been open since 1948.

On certain days, you can see four generations of Vaughns working or eating at the well-known Athens breakfast spot across from the UGA Arch.

Breakfast regulars have been coming here for years and in the mornings, they 10

Athens Magazine | Summer 2016

By Joel Kight

sit around and talk about current events, the weather and gossip just a little.

You can get breakfast anytime the Mayflower is open and the food is about as Southern as you can find.

Grits, scrambled eggs, pancakes and omelets are just a few of the favorites while some sip coffee and enjoy the company of longtime friends.

The Mayflower serves daily a meat and three lunch, but they are best known for their breakfast food.

But they are more well-known as a place where someone knows your name.

Top: Dexter Fisher and Joel Bacon enjoy breakfast at the Mayflower Restaurant. Above: Plates of sausage, scrambled eggs and grits served up at the Broad Street eatery. The Vaughn family has owned the Mayflower since 1965. | Photos by John Roark for Athens Magazine

Mayflower Restaurant 171 E. Broad St., Athens (706) 548-1692 mayflowerrestaurant.weebly.com Open for breakfast Tuesday through Sunday

Summer 2016 | Athens Magazine

11

Restaurants within driving distance of Athens boast rare, unique experiences

W

hile Athens dining has much to offer, sometimes you find yourself out of town on business or pleasure and want to try something new.

Whether you are taking a business trip to Atlanta and want to impress clients with a new lunch spot or taking the family out of town for a day trip, dining plays an important role in your trip.

Here are five dining options within driving distance from Athens you may want to try.

Town 220 Restaurant Located in Madison, Town 220 offers a rare dining experience with expertly prepared Southern dishes that are bound to leave a lasting impression. It is best known for its personalized private event hosting and great meals. The Town 220 Bistro Restaurant is closed Mondays and Sundays.

220 W. Washington, St., Madison (706) 752-1445 town220.com

Photos by Cassie Jones for Athens Magazine

Blue Willow Inn Located in Social Circle, the Blue Willow Inn combines a restaurant and gift shop. With warm and excellent service, the Blue Willow Inn delivers a great assortment of mouth-watering dishes that just make you want more and more.

Aside from the world class dishes prepared by expert chefs, you also get the chance to pick out a souvenir that serves as a reminder of your time in the area.

294 N. Cherokee Road, Social Circle (770) 464-2131 bluewillowinn.com

dining destinations The Maple Restaurant Located at the Amicalola Falls Lodge, the Maple Restaurant offers much the same experience as the Unicoi Restaurant with each competing to outdo the other in terms of quality and dining experience. The Maple Restaurant is known for its event hosting prowess, but the ultimate experience stems from the fact that it offers a great view of the Amicalola Falls.

418 Amicalola Falls Lodge Drive, Dawsonville (706) 265-8888 amicalolafallslodge.com/dining

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Athens Magazine | Summer 2016

5 Seasons Brewing Company The 5 Seasons, commonly known as the Beer Heaven, is the spot for you if you’re looking for the Southern dining experience. Known for its locally brewed beer and local dishes, 5 Seasons is great for both formal and informal events. The 5 Seasons offers a wide selection

of entrees, including meats not normally found in mainstream dining establishments. You can find venison, rabbit and other types of meats, along with beef, chicken and pork. If not for the exquisite dishes, you should visit for the wide range of beer.

5600 Roswell Road, Sandy Springs (404) 255-5911 www.5seasonsbrewing.com

Unicoi Restaurant Located at the Unicoi State Park Lodge, the Unicoi Restaurant has gained a reputation for its themed buffets and exquisite meals, specifically American dishes with a special emphasis on Southern cuisine. You get the most exotic meals in the most relaxing places and that is a powerful combination and a definite reason to visit.

1788 Highway 356, Helen (706) 878-2201 unicoilodge.com/dining/unicoi-restaurant

Summer 2016 | Athens Magazine

13

Ben & Jerry’s

Girasoles

The Place

out and about

Five Bar

Tlaloc

Champy’s

dining in AT H E N S

Ben & Jerry’s

Champy’s

The Place

out and about

Champy’s

Taziki’s

Girasoles

dining in AT H E N S

Tlaloc

Five Bar

Taziki’s

out and about

Ben & Jerry’s

Girasoles

Champy’s

dining in AT H E N S

Off the beaten path ...

a different

direction Five restaurants to check out if you’re in the mood for something new

By Chris Starrs

F

or those of us who have a morethan-casual relationship with eating out, the choices for sustenance in Athens are plenty.

Diners have an excellent array of options when in the downtown area, and there’s a host of fine eateries over in Five Points, but there are also numerous spots off the beaten path that deserve attention and recognition.

Here’s a look at a few places in the Athens area that aren’t exactly in your neighborhood — though there’s a good chance someone there might know your name — but are worth the trip to seek them out.

Michelle Stuchell serves stew to customers at Zeb’s Bar-B-Q in Danielsville. | Photo by John Roark for Athens Magazine

Zeb’s Bar-B-Q “We all just pitch in and help each other.”

Located about seven miles north of downtown Danielsville on U.S. Highway 29, Zeb’s BBQ has been feeding folks in Northeast Georgia for 70 years. Opened in 1946 by Zeb and Aura Dean, the restaurant is well known in barbecue circles for its tasty pork, which diners have been known to drive some distance to enjoy.

“People drive from Franklin County, Anderson (South Carolina), Commerce, Hartwell, Athens, Watkinsville,” says Pam Osley, the Deans’ granddaughter, who now runs the restaurant with her husband Phil. “We serve a large variety of clientele. Through the years, a family will eat at Zeb’s and they’ll move out of state and when they get back into town, they’ll come by.

“Somebody called from Wisconsin the other day and wanted me to send them some sauce. We’ve frozen the stew and dry iced it to New York and Florida and other places. We do a lot of that.”

Sauce and stew are the key elements on Zeb’s menu. Unlike many pork emporiums (and Zeb’s only serves chopped pork — “We’ve always thought that the smaller a menu you have, the better quality you’ll have with your food,” Osley says) that offer a host of sauces, Zeb’s has but one sauce, a vinegarand-pepper combo that’s brought to the table heated in glass carafes.

“We keep the sauce in a warmer, so when you pull it on the meat it doesn’t make the meat cold,” says Osley, who took over the restaurant after her mother, Janet, died in 2015. “Mom and I decided a few years ago that it would be a good idea to do that and we’ve continued it.

“The sauce has pretty much stayed the same. The stew was my grandfather’s recipe and we still

use that. The sauce is his recipe and that’s still the same and the barbecue is still the same. You really can’t change anything — if you do, people will let you know about it.”

And then there’s the stew, which may not be to everybody’s taste, but there’s no complaining about the portions.

“If you get a barbecue plate, you get an extra serving of stew,” Osley says. “My grandfather started that and we’ve continued to do it. If you dine inside — another serving of stew.”

Osley says she has never worried about being off the beaten path, but she and her husband have branched out somewhat to develop a mobile unit — known as Pig O’s — to bring the food to the people. “(Location) is something we never thought about,” she said. “So far, the Lord has blessed us with what we do and we’re pretty busy.

My husband and I have been bringing a mobile unit to Crawford for about five years. My grandfather didn’t want to franchise. It’s the

same thing, but we call it Pig O’s and my mom was still alive when we started. We’re trying to do both now and it’s working out fantastic.”

With other family members — including the Osleys’ son Zeb — involved in the enterprise, it’s likely Zeb’s BBQ will one day commemorate its 100th anniversary.

“Zeb’s will continue,” Pam Osley says. “My mother had three children, my brother next to me, Dean Crowe, died three years ago and he worked in the restaurant and his children work in the restaurant and my brother Gary is also involved. Phil and I have three children — our son and two daughters, one of our daughters still works here and the other one lives in Kansas. We all just pitch in and help each other.”

Zeb’s Bar-B-Q 5742 Highway 29 N., Danielsville (706) 795-2701

Summer 2016 | Athens Magazine

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Off the beaten path ...

Strickland’s Restaurant “The only thing that has changed is the location.”

The restaurant that became known as Strickland’s opened more than 55 years ago as Essie’s Café and was originally located across from Farmer’s Hardware on the lot OnlineAthens and the Athens BannerHerald calls home.

Originally owned by Essie Strickland and Alice Pugh, the restaurant was purchased in 1975

by Paul Strickland and moved to the corner of Broad and Jackson streets, where it held court offering downtown Athens breakfast and meat-and-three lunches until 1995, at which time Paul Strickland decided to retire.

“Dad retired for about two months — it didn’t take too well,” says Paul’s son Mike, who now owns and operates Strickland’s. “He just decided to open a very small place out here.”

“Out here” was 4723 Atlanta Highway, not far from the Pepsi-Cola plant. And for the last 20-plus years, Strickland’s has enjoyed a never-ending flow of hungry customers and has even branched out into the catering business.

Mike Strickland says there has never been a concern about moving the restaurant away from downtown.

In fact, business is better on the Atlanta Highway, he says.

“Everything had kind of moved out this way with the mall, and this area was growing pretty well back then,” he says. “And it was better for our customers who came in from Winder and Statham; they could stop by on their way into town in the morning. And there’s actually a fair amount of industry out here now.

“We’re in the middle of a lot of commerce out here. Since 1995, business is better, actually. We’ve got ample parking, where as downtown you don’t have a lot of parking. It’s not that inconvenient to get to us, unless you’re in East Athens.”

And with the exception of the location and the layout, there’s not a whole lot different about Strickland’s these days. Lunch is still served

22

cafeteria-style and there are different entrees for different days, but the vegetables are still plentiful, the tea is still sweet and cold and the staff is still accommodating.

“We still peel a 50-pound box of potatoes every day for homemade mashed potatoes,” Mike Strickland, whose son Brett also works at the restaurant, said. “Cafeteria-style works for us. Some people have steam tables set up in their kitchen.

We’re not hiding anything — you get to see what you’re getting. You eat with your eyes.”

While he acknowledges the restaurant lost some of its student business with the move west, Mike Strickland says many former downtown diners still find their way to his door.

“Mr. Hal Cofer still comes and eats with us every day,” he says.

“He’s been with the family ever since it opened because he was part of the Cofer Brothers downtown, and now (Cofer’s Home & Garden Showplace is) at Mitchell Bridge Road.

“We’ve fed lawyers and judges and not as many students like we did downtown, ex-football players; and professors still come out. I saw a note on Facebook from someone who had been out here recently and they said, ‘Same as it was 20 years ago when I was in law school. Just as good.’ He had come through town, saw us and

Athens Magazine | Summer 2016

Top: Diners at Strickland’s Restaurant pick out their meal. Above: Rick Rose, Florence King, and Speedy Arnold have lunch at Strickland’s Restaurant. | Photos by John Roark for Athens Magazine

stopped. You never know.”

Mike Strickland is a happy adherent to the “if it ain’t broke” ethos, though he says he’s been getting estimates to remodel the outside of the building. But what wasn’t broke and what doesn’t need repair is the consistency offered by the Strickland experience.

“People have been very good to us,” Mike Strickland says. “We’ve

had a lot of customers who come in and tell us they remember eating with Essie back in the 1960s. The clientele changed a little bit out here because you didn’t have the university folks who would come over on their lunch break or when they have a 15- or 20-minute break in the morning.

But we’ve got a good loyal base of customers and we seem to pick up new people every day.”

Strickland’s Restaurant 4723 Atlanta Highway, Athens (706) 548-7003 stricklandsrestaurant.com

Other eateries well worth a trip ...

Cali-N-Tito’s

Tlaloc Located near the Loop and next door to Chase Street Package, Tlaloc has earned raves for its Mexican and Salvadoran dishes, including tacos, pupusas, carnitas, gorditas and fajitas.

Open since 2010, Tlaloc — named for Teotihuacan, the wellknown Mesoamerican city near Mexico City — is perhaps one of Athens’ most sought-after spots for its authentic cuisine.

Photo by Sally Gustafson for Athens Magazine

1225 Chase St. Athens (706) 613-9301

Hot Thomas BBQ Many of the people who comment online about Hot Thomas mention the restaurant’s modest exterior, but since the late Howard “Hot” Thomas opened the doors 25 years ago, hungry diners have eagerly sought out the pork, ribs, chicken, hash and mull on the menu. And there’s also a cotton gin — owned by Thomas’ father — next door to the restaurant. When was the last time you saw one of those?

3753 Greensboro Highway, Watkinsville (706) 769-6550 hotthomasbbq.com

After moving from its original spot on Prince Avenue — where it was known as Pollo Criollo and other longtime fans can still recall Caliente Cab on Tallassee Road — Cali N Tito’s has found favor with Five Points diners and the hungry students, professors and staff from the nearby University of Georgia. The exterior resembles a playground of sorts, and the Peruvian-influenced food definitely hits the spot. It’s also worth checking out Cali N Tito’s younger-butbigger brother, La Puerta del Sol, which owner Bruno Rubio opened in 2014 on Athens’ eastside.

1427 S. Lumpkin St. Athens (706) 227-9979

Summer 2016 | Athens Magazine

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Readers’ Choice Best of Athens

best of service • best of dining • b

VOTING BEGIN

ns • readerschoiceathens.com

• best of people • best of shopping

INS ON JUNE 1

ON TAP Along with creating craft beer, Southern Brewing works to build community relationships

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Above left: Friends play corn hole at the Southern Brewing Company in Athens. Above right: A Hobnail Indian Pale Ale is poured at brewery. | Photos by John Roark for Athens Magazine

Athens Magazine | Summer 2016

The Southern Brewing Company 231 Collins Industrial Blvd.

Athens (706) 548-7183 sobrewco.com Open Thursday through Saturday

‘‘‘‘

From left to right: Visitors mingle at the Southern Brewing Company’s Athens brewery. Malts sit on display at the Southern Brewing. Visitors relax on the brewery’s lawn. John Graves is served a beer. | Photos by John Roark for Athens Magazine

Athens brewery is

more than its beer

By Chris Starrs Since opening a year ago, Southern Brewing Company — like its Classic City neighbors Terrapin Beer and Creature Comforts Brewing — has done much more than create tasty craft beers.

The brewery, located on Collins Industrial Boulevard not far from Athens Technical College, has wisely used its first year of operation to begin building a network of community relationships with beer fans, local farmers, home brewers and out-oftown visitors, among many others.

Chief among the friends of Southern Brewing are the farmers and merchants of the area and the good people of Athens, who always receive first priority when it comes to the company’s offerings.

“We try to source everything as close to the brewery as possible,” co-founder Brian Roth says. “We start as close to Athens as possible and work our way out. We’re very Athens-focused. We have a little bit going on in Gainesville and Augusta and Rome and probably 10 accounts in Atlanta. We don’t want to have the problem of Athenians running out of our beer. Our goal is to make sure Athens has plenty of Southern Brewing Company product to drink.”

Other friendships for Roth — who has lived in Athens since the 1990s and has been brewing almost 25 years — have come from the academic world, where he often picks the brains of University of Georgia

professors who enjoy the occasional adult beverage.

“I feel lucky to live in a research town with a lot of science-oriented friends who love beer — they’re more intelligent than I’ll ever be,” says Roth, who teaches learning-inretirement classes at UGA and Brenau on the history of brewing. “And instead of getting a doctorate in 20 different disciplines, I can just hang out with 20 different doctors.”

Besides creating a host of popular beers — including Broad Street Pale Ale, Wild Azalea Saison and Hobnail IPA — and making smaller, more experimental batches of brew, Southern Brewing provides an accommodating venue to sample said beverages on its 15.2-acre campus, which includes an 11,000-square-foot building and plenty of outdoor space.

The site has played host to weekly tastings and tours, often accompanied by live music, a CycloCross race, a yoga night and a number of private events, including matrimonial-related affairs and concerts. The company’s first anniversary celebration is set for August.

“The idea was to give Athens an events-based brewery, something that will attract people from around the country,” Roth says. “We want to be a destination spot.”

Southern Brewing’s spread north of town also serves as the home for a considerable area devoted to growing ingredients for future beers.

“We have an orchard we planted with about 60 hops rhizomes grow-

“We try to source everything as close to the brewery as possible ... We don’t want to have the problem of Athenians running out of our beer.”

ing right now. and brew, we put That will provide your beer on for us hops in the two weekends next two or three and we have years,” Roth says, two flights of adding future eight brewers. plans call for both The winner of an amphitheater both flights will — Brian Roth, co-founder of and a botanical eventually comSouthern Brewing Company garden on the pete against each grounds. “We other and will have pawpaws, be the SBC/Brew nectarines and Libre Luchador peaches — a lot of Colonial heritage champion of the year and will get a southern fruits. We catch wild yeasts custom wrestling belt and can strut and caught 10 yeasts from here. around like Ric Flair.”

We’ve been catching all over Athens Roth proclaims he is pleased and we’re sitting on top of 45 differwith Southern Brewing’s first year, ent yeasts. emphasizing how much he enjoys “There are a lot of cool local the educational aspects of the beer wild yeasts we’ve caught off local business. fruits. We want to use those same “Things have progressed much ferment yeasts we’ve caught off fruit more quickly than we could have in … beer to give you something imagined,” he says. “Our barrel you can only experience in Athens. program is further ahead and our As we roll into other markets — and wild yeast program is light years we won’t do it fast — we’ll do wild ahead of where we assumed it was catches in Rome and Augusta, and going to be. those beers will pretty much only “We’re not in a very crafty state be released in those municipalities, — 93 percent of the beer sold in so they’ll have something native to Georgia is your traditional grocery them.” store brew. So the educational curve Southern Brewing also appeals would be much tougher for these reto nearby home brewers and has ally complex beers and we’re finding been hosting a contest that melds the that people are embracing those so excitement of a single-elimination much more. Sometimes, it’s the story softball tournament with Mexicanthat pulls you in. If you’re drinking styled professional wrestling. a beer fermented with microbes that “We call it Brew Libre Luchador are all around you and you realize it, — like a Mexican/Southern wrestling you don’t think about the process as thing,” Roth says. “If you come in much, you just get a bottle of beer.”

Summer 2016 | Athens Magazine

29

Tips for dining out

make meal photos

Plan a night out on the town Planning a night out on the town with family and friends can be a fun experience. Scouring the most popular hot spots and the newest restaurants falls far short of burdensome, and those tasked with such a responsibility often enjoy the opportunity to get out of the house and soak up some local culture.

As fun as such planning can be, hosts must consider the needs of all who plan to attend before making any final decisions. The following are a few ways hosts can ensure everyone enjoys the outing.

stand out

The chances are that if you’re sitting down to have dinner, you will most likely take a picture of the meal and post it on social media. Food boasting has become very popular in the past few years, with more and more people taking to social media every day to add filters to snaps that are otherwise dull, transforming them into perfect works of art.

As many foodies will tell you, taking a good picture to share requires creativity, planning and a lot of thought. These are three ways to improve your photos.

1

Lighting It is recommended that you do not take pictures at night or when using artificial light. You should only use natural light, though you must ensure you do not make use of direct sunlight. If possible, be by a window when taking the pictures so as to get the best possible results.

2

Angles Carefully watch your angles when taking pictures. If you hope to take the most flattering food pictures possible, ensure you use all the available angles. The best angle is to snap the picture from

Consider finances

3

above or slightly from the side.

Background The best environment to use is one that is white in color as it helps make the food stand out.

You can also use wooden tables or well-set backdrops. When shooting ice cream or taking a snap from the side, you can also use an existing wall as your background.

Dinner at the hottest restaurant in town might sound like a grand idea, but hosts must consider if such a feast is affordable for everyone on the invitation list. Hot new restaurants or established locales where reservations are hard to come by tend to be expensive, so hosts should make sure everyone can afford such hot spots before making any reservations. Peruse menus online when looking for a restaurant, paying particular attention to the average cost of an entree at each restaurant you’re considering. When planning a dinner for an especially large party, call each restaurant to determine if they offer limited menus to larger parties.

Many restaurants do this for parties of 15 or more, charging a set price per person, and that price is not always less expensive than it would be to dine a la carte. When necessary, find a restaurant where the cost per person is within reason so no one feels like they need to skip the night out on the town due to financial constraints.

Choose a central location

Whether you’re getting together for a sit-down dinner or just drinks, choose a location that’s easily accessible for everyone on the guest list. Doing so increases the likelihood that guests will make it out.

A location that’s near to all also allows both you and your guests to spend more time together and less time traveling.

Consider guests’ needs

When planning a night on the town, hosts must consider the needs of each individual guest before making any reservations or concrete plans. For example, if the group includes a guest with a physical disability, then any gathering spot you choose must be wheelchair accessible and have wheelchair accessible restrooms. Another thing to consider is each guest’s lifestyle choices. If one guest does not consume alcohol, then try to organize a night out on the town that involves more than just hopping from bar to bar.

Be specific

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Be specific when sharing information about the night. Once all of the plans have been made, be as specific as possible when sharing those plans.

Give an address for each place you plan to visit on the night and encourage guests to make use of their cars’ GPS systems or online navigation websites so everyone gets there without any trouble. Charge your cellular phone right before you head out for the night so the phone does not die should anyone call and ask for last-minute directions or instructions.

Athens Magazine | Summer 2016

4

Choosing the

right wine Tips to make the best selection

I

f you are like many people, you feel uncomfortable when handed the wine list at a restaurant. Even if you’re not a wine expert, it doesn’t take a lot to decipher it. The main thing to remember is you shouldn’t be afraid to try something new.

1

Don’t rush to choose — Take your time When the server hands you the list, he or she will leave you for a few minutes to look it over before making your decision. If you have yet to make the decision by the time the server comes back to your table, you can always inform him or her that it may take you a while to make a decision due to the wide selection available. Ensure you take as much time as possible to go through all the available options.

2

Decide between red and white

White wine is the best choice when out on a lunch date. When eating a steak, it may also be the best option, even though you may need to consider the types of white wine available.

The restaurant you are dining in will also influence your wine selection. If dining at an exclusive steak restaurant, go with red wine, and when in a fish restaurant, white wine will be the best choice.

Some restaurants specialize

3

You will find some restaurants specialize in a particular type of wine. It is possible to tell the preferred wine favored by the restaurant by looking at the selection list. If there are close to 20 Italian wines listed and only five wines from other parts of the world, it means the owners care more about Italian wine. Therefore, choose Italian wine to accompany your meal.

4

Go with something you’re not familiar with

When dining out, there is no need for you to order the same wine you are accustomed to drinking at home. If you can get the same wine at your corner liquor store, proceed to cross it off your list.

It will not be fun consuming the same wine at every restaurant. It is also important to note wine does not have to be expensive for it to complement your meal.

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Tips for dining out

&

children outdoors

Make dining with kids and al fresco meals enjoyable

From Metro Creative

Parents know taking kids out to eat requires patience. The sights and sounds of a restaurant can be overwhelming and distracting to children used to eating at home.

Toddlers have not learned to control their impulses yet, and even school-aged children may experience intermittent breakdowns when they are uncomfortable or not feeling well. But parents who want to take their tots out on the town can employ some easy steps to make eating out a fun excursion for everyone.

Practice Daniel Post Senning, the greatgrandson of etiquette expert Emily Post and co-author of “Emily Post’s Etiquette, 18th edition,” says parents can practice dining out by replicating the experience — as much as possible — at home.

Ask children to use inside voices and exhibit proper behavior at the dinner table. Remove children from the table if they misbehave and try again another time.

Parents also can acclimate their

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youngsters to dining out by gradually working their way up to more formal restaurants. Start by dining out at a place where table behavior or noise may be more tolerable, such as a fast-food restaurant, before moving on to a casual restaurant and then a nicer restaurant when kids can handle it.

Provide distractions Many young children cannot sit still for long and may need a series of distractions to keep them entertained throughout meals. Pack a bag of tricks that includes toys, games, books and even a digital device tuned to kids’ favorite programs.

Pick restaurants that do not have long waits to get a table so that a child’s patience has not worn thin before you even make it to the table.

A sightseeing walk around the restaurant also may be able to provide a welcome distraction until the food is ready.

Pack snacks Though the goal may be to eat out, kids may not be as patient as

adults when waiting for their meals to be delivered. Ask servers to bring out the kids’ meals when appetizers are served or think ahead and have some light snacks, such as crackers or dry cereal, available to tame kids’ hunger pangs.

Choose restaurants wisely Make concessions as to where and when you eat. Coordinate around nap times so children will be happy and well-rested.

Select restaurants that accommodate children. Ask to be seated out of the way just in case your son or daughter acts up. This way you will not disturb other patrons.

Restaurants tend to be less busy right before dinner service and directly after. If you can time your meals to these off-peak hours, it may make for a more enjoyable dining experience.

Offer plenty of praise Always let children know when they are doing a great job and behaving well in a restaurant. Engage kids in conversation and keep them

entertained. Boredom or attentionseeking behavior can make dining out with youngsters more difficult to manage.

A treat or a special reward — a sticker or a coloring book — can be offered to a child who behaves when dining out.

Be courteous and respectful Many children will eventually act up in restaurants, and parents should respond to such instances as courteously as possible. Apologize to those around you whom your child has disturbed. Remove your son or daughter from the area and take a few moments to help him or her calm down. If a child can’t be calmed down, ask that your meal be wrapped to go.

Remember to clean up after yourselves and thank the wait staff for any extra service, such as lugging a heavy high chair or providing extra silverware if kids drop any forks or spoons. Don’t leave a large mess for the server, and tip accordingly.

T

he idea of “dining out” takes on an entirely new meaning in temperate climates or when summer arrives. Rather than being cooped up inside for meals, diners flock to cafes and restaurants that boast al fresco seating to enjoy a bit of scenery and fresh air with their meals.

When the sun comes out and the breezes are warm, blooming gardens and trellis-covered restaurant patios can be ideal dining spots to grab a meal. Good food combined with a hearty dose of fresh air can make everything from a cappuccino to a hamburger taste better.

Considering the best outdoor-dining spots can fill up quickly, and enjoying a meal outside takes a bit of finesse, follow these tips to make the most of the experience.

Make a reservation Make a reservation. Outdoor seating is not always easy to get.

To ensure you will have a spot at your favorite restaurant, call ahead and reserve a table. Otherwise, you may have to wait quite a while for a table to become available or be forced to sit inside.

Scout out restaurants If you are hoping to try a new restaurant that boasts outdoor dining, plan a visit to see the layout of the space. Many restaurants, even those without ample outdoor space, cater to the outdoor-seating crowd, even if their outdoor dining area is limited to a handful of cafe tables placed near the curb. Unless you want to spend your meal with pedestrians walking by or inhaling car exhaust fumes, visit the restaurant ahead of time to ensure the outdoor seating is more amenable to an enjoyable meal.

Choose overhead coverage It is one thing to want to eat outdoors and entirely another to be subjected to the wrath of Mother Nature. An outdoor seating area should be comfortable, offering the best blend of fresh air and ample protection from the elements. Umbrellas or a covered patio can provide shelter should it start to drizzle or you need relief from the summer sun.

Don’t assume a restaurant is pet-friendly Don’t assume an outdoor restaurant is pet-friendly. Just because there are outdoor tables does not mean you can bring your pooch along. If you will be spending the day with your dog and then want to enjoy a lunch or dinner outdoors with your pet, confirm that a restaurant is pet-friendly before meal time.

Do not leave a dog unattended in a hot car and waiting for you to finish a meal should you discover the restaurant is not petfriendly.

Expect uninvited guests Expect some uninvited guests. Dining outside means bees, flies, birds and other animals. Those who are deathly afraid of all buzzing insects may want to eat indoors instead.

Check for a dedicated outdoor wait staff Unless there is a wait staff assigned to outdoor seating, you may spend more time than you anticipated waiting for service outdoors. Waiters may not realize you are outside, and it can be easy to forget about patrons who are not seated in the heart of the restaurant. Restaurants accustomed to serving guests outdoors will have staff assigned to outdoor seating areas, particularly during busy times of the day.

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Tips for dining out

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Athens Magazine | Summer 2016

7

7 Ways to be kind to servers From Metro Creative

The restaurant industry is booming, with new restaurants entering the challenging food service market every day. The National Restaurant Association says restaurants in the United States generate roughly $2 billion in sales on a typical day.

Food servers are among some of the hardest working employees in the food service industry, but sometimes their efforts go unrecognized. The following are a handful of ways diners can show their appreciation to the men and women who work hard to ensure their customers enjoy their dining experiences.

1. Recognize that waiting tables is no easy task — it is both physically and mentally demanding. Servers spend hours on their feet carrying and balancing plates of food during their shifts. Servers also must anticipate the needs of diners and do their best to accommodate them. When dining out, acknowledge that servers’ jobs are not easy and express your gratitude for their had work whenever possible.

2. Recognize that slow food often is not servers’ faults.

Very often, a food server has no control over how fast the food comes out of the kitchen. A very busy meal service can stall an inexperienced kitchen. Don’t blame the server because the food took longer than expected to arrive on your table. If you’re in a hurry, let the server know in advance so he or she can work with you.

3. Look up at your server.

Eye contact shows respect and it will help get your order across clearly, reducing the likelihood of a mix-up regarding your order.

4. Put down your phone. Distracted diners are sometimes to blame for slow service. In 2014, a popular New York restaurant took matters into its own hands after constant complaints of slow service. After examining surveillance footage of the dining room from 2004 to 2014, the restaurant owner discovered the wait staff hadn’t changed its techniques, but customers’ use of cellphones had slowed table turnover from one hour and five minutes to one hour

and 55 minutes. Taking pictures of food, texting before ordering or asking a server to take a group photo can contribute to slower service, which puts added stress on servers.

6. Tip with courtesy and respect. Tips are important to servers because their income may not be steady. Some restaurants do not pay servers minimum wage, expecting their salaries to be offset by tipping. Tip according to how the service was, not the taste of the food or beverages.

A 15 percent tip is customary, but you may want to tip 20 percent for exceptional service. Don’t dine out if you cannot afford or do not plan to tip.

7. Ask ahead of time if you need a split bill. Multiple checks can prove time-consuming. Address this need early on and pay as punctually as possible.

The restaurant business is fast-paced and challenging. Customers can do their part by being patient and pleasant patrons and showing their servers the respect they deserve.

Summer 2016 | Athens Magazine

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Summer recipes Mexican-style edamame ‘refried beans’

By Sara Moulton | The Associated Press

Serve as a dip for tortilla chips, spooned into tacos or layered between quesadillas.

INGREDIENTS

Start to finish: 40 minutes (25 minutes active) Servings: 6 16-ounce bag frozen shelled edamame 3/4 cup low-sodium chicken or vegetable broth or stock 2 tablespoons vegetable oil 1/2 cup finely chopped yellow onion 1 teaspoon minced garlic 1 teaspoon ground cumin 1/2 teaspoon chili powder, preferably chipotle 1 to 2 tablespoons lime juice Kosher salt and ground black pepper 1/4 cup sour cream Toasted pumpkin seeds or toasted pine nuts, to garnish

DIRECTIONS

In a medium saucepan over medium-high, bring 2 quarts of well salted water to a simmer. Add the edamame, return to a simmer and cook until soft, about 20 minutes. Drain the edamame, reserving 1/2 cup of the cooking liquid, and transfer them along with the reserved liquid to a blender or food processor. Start to blend the edamame and when they are finely chopped add the chicken broth and continue blending, scraping

down the sides as needed, until the beans are smooth.

While the edamame are cooking, in a large skillet over medium, heat the oil. Add the onion and cook, stirring occasionally, until golden brown. Add the garlic, cumin and chili powder and cook, stirring, for 1 minute. Add the edamame puree and the lime juice.

Season with salt and pepper, then cook, stirring, until the puree is hot. Remove from the heat and stir in the sour cream. Serve as desired, topped with pepitas.

Nutrition information per serving: 170 calories; 100 calories from fat (59 percent of total calories); 11 g fat (2 g saturated; 0 g trans fats); 5 mg cholesterol; 180 mg sodium; 9 g carbohydrate; 4 g fiber; 3 g sugar; 9 g protein.

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Athens Magazine | Summer 2016

Homemade dulce de leche ice cream From Metro Creative

Makes about 1 quart

INGREDIENTS

2 cups half-and-half or milk 4 large egg yolks 1/2 cup sugar 12 ounces butterscotch chips, divided 1 cup heavy whipping cream 1 teaspoon vanilla extract

DIRECTIONS

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar.

Whisk in about half of the hot halfand-half and pour the yolk mixture into the pan of half-and-half. Stir

Apple lemonade Serves 4

From Metro Creative

INGREDIENTS

with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

Transfer to a container and stir in

the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.

2 to 3 cooking apples, unpeeled, chopped into small pieces Sugar, to taste Juice of 1 lemon Sparkling water (to serve) Ice

DIRECTIONS

Put the apples into a saucepan, cover with cold water, bring to a boil and simmer until soft. Strain, pressing the pulp through the strainer with a spoon. Add sugar to taste, stir until dissolved, then let cool.

To serve, pack a pitcher with ice, half-fill the glass with the apple juice, add the lemon juice, and top with sparkling water.

Summer 2016 | Athens Magazine

37

events JUNE Will Ready: 4:30 p.m. June 1, The Classic Center, 300 N. Thomas St., Athens.

Matt Joiner Band: 8 to 11:30 p.m. June 17, Buffalo’s Cafe, 196 Alps Road, Athens. Blues and rock music. Admission is $5. Full dinner and beverage service in Buffalo’s Big Back Room.

Sunflower Music Series — Randall Bramblett: 7 to 9 p.m. July 12, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens. Admission is $5 to $15. (706) 5426014. botgarden.uga.edu.

Hannibal Buress: 9 p.m. June 2, 40 Watt Club, 285 West Washington Street, Athens. $28.00-$31.00.

Al Scorch with Country Soul Ensemble: 8 p.m. June 1, Caledonia Lounge, 256 W. Clayton St., Athens.

Hannibal Buress: 9 p.m. June 3, 40 Watt Club, 285 West Washington Street, Athens. $28.00-$31.00.

Nikki Lane with Roadkill Ghost Choir: 10 p.m. June 23, 40 Watt Club, 285 W. Washington St., Athens.

Monday’s Alibi: 8 to 11:30 p.m. July 30, Buffalo’s Cafe, 196 Alps Road, Athens. Classic rock ‘n’ roll. Admission is $10.

Monday’s Alibi: 8 to 11:30 p.m. June 4, Buffalo’s Cafe, 196 Alps Road, Athens. Classic rock ‘n’roll. Admission is $10.

AthFest Music and Arts Festival: June 24 through 26, downtown Athens. a fundraiser for AthFest Educates, which supports local music and arts education for youth in the Athens area. The festival showcases more than 100 bands on three free outdoor stages, as well as a Club Crawl Friday and Saturday night events spanning 14 Athens music venues. The festival includes an artist market, KidsFest and food and drink vendors. athfest.com.

The Original Splitz Band: 8 to 11:30 p.m. June 10, Buffalo’s Cafe, 196 Alps Road, Athens. Full beverage and dining service available. Admission is $10.

Sunflower Music Series — Klezmer Local 42: 7 to 9 p.m.

June 14, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens. Summer was made for outdoor concerts — and so were the amphitheater and terraced lawns in the Flower Garden of the State Botanical Garden of Georgia. Now in its 16th season, this music series has placed both world-renowned and new-on-the-scene musicians in a world-class botanical environment. This summer sees the return of Klezmer Local 42 in June, bringing a danceable mix of Jewish folk music. Opening for Klezmer Local 42 is the band Mosaic. Admission is $5 to $15. (706) 542-6014. botgarden.uga.edu.

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JULY Classic City Band annual Patriotic Concert: 2 to 3 p.m.

July 3, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens. An annual concert featuring popular and patriotic tunes. Standing room only, so arrive early.

Free to attend. 706-542-6014. botgarden.uga.edu.

The Original Splitz Band: 8 to 11:30 p.m. July 8, Buffalo’s Cafe, 196 Alps Road, Athens. Full beverage and dining service available. Admissions is $10.

AUGUST Country River Band: 8 to 11:30 p.m. Aug. 5, Buffalo’s Cafe, 196 Alps Road, Athens. Top 40 hits of classic country music. Admission si $5. Full dinner and beverage service available.

His Name Is Alive: 3:30 a.m. Aug. 12, Georgia Theatre, 215 N. Lumpkin St., Athens.

Athens Brass Choir: 2 to 3 p.m. Aug. 14, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens. Annual concert by brass musicians includes classical music, marches and show tunes. Free admission. 706-542-6014. botgarden.uga.edu.

Classic City BBQ Festival: Aug. 19 and 20, The Classic Center, 300 N. Thomas St., Athens. Sanctioned by the Kansas City Barbeque Society and an official Georgia BBQ Championship 2016 Tour Event. Event includes three barbecue contests, local vendors, an outdoor music stage, a classic car show, a tailgate trade show, a kids

summer

2016 zone and more. classiccitybbqfest.com.

Sunflower Music Series: Five Eight: 7 to 9 p.m. Aug. 23, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens.

Rock band Five-Eight performing in a more acoustic format than their usual concerts. The ensemble Bridges will open. Admission is $5 to $10. 706-542-6014. botgarden. uga.edu.

Big Don Band: 8 p.m. to 11:30 p.m. Aug. 26, Buffalo’s Cafe, 196 Alps Road, Athens. Country rock. Admission is $5.

l

Swing Dance Night in the Garden: 8 to 11 p.m. Aug. 30, State Botanical Garden of Georgia, 2450 S. Milledge Ave., Athens. Presented by the UGA Swing Dance Club. A casual evening of social swing dancing starts with beginner and intermediate dance lessons from 8 to 9 p.m., followed by a social dance from 9 to 11. Free event, no experience needed. athensswingnight.com.

.

ONGOING EVENTS Olive oil tastings: 6 to 7 p.m. Tuesdays, The Olive Basket, 297 Prince Ave, Athens. Free admission. www.olivebasketonline.com.

3rd Wednesday Wine Tastings: 5:30 to 7 p.m. Wednesdays, The Pine, 1235 S. Milledge Ave., Athens.

Events includes five wines to taste with snacks, and wine

knowledge for those who want to learn. Cost is $15. thepineathens.com.

Jazz at Porterhouse: 6 p.m. to 9 p.m. Wednesdays, Porterhouse Grill, 459 E. Broad St., Athens. (706) 369-0990. www.porterhouseathens.com.

Gin & Jokes: 8 to 10 p.m. Wednesdays, Buffalo’s Cafe, 196 Alps Road, Athens. Comedy show. Full dining and beverage service in the Big Back Room. Must be 21 and older to attend.

Friday Afternoon Beer Club: 4 to 9 p.m. Fridays, Live Wire Athens, 227 W. Dougherty St., Athens. Event is held in the outdoor beer garden and features $2 craft beers and a rotation of featured craft breweries every week. Funky vinyl selections from 5 to 8 p.m. by DJ Osmose. Free brewery swag and free tastings from featured breweries. www. livewireathens.com.

Athens Brewery Tours: 5:30 to 9 p.m. Fridays, tour departs from The Varsity, 1000 W. Broad St., Athens.

Stops include Creature Comforts, Terrapin Brewery and Copper Creek. Tickets are $35. (706) 548-6325. www. athensbrewerytours.com.

Jazz at Highwire: 8 p.m. Fridays and Saturdays, Highwire Lounge, 269 N. Hull St., Athens. Free admission. (706) 543-8997. www.highwirelounge.com.

Athens Farmers Market: 8 a.m. to noon Saturdays, 705 Sunset Drive, Athens. athensfarmersmarket.net.

Summer 2016 | Athens Magazine

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