RECIPES • PEOPLE • GOOD FOOD
ATLANTA'S NEW LEADING GUIDE TO GREAT FOOD ISSUE NO. 08 | JANUARY 2022
100+ LISTING OF
BLACK OWNED EATERIES & FOOD BRANDS
NOVEMBER 2021
CONTENTS 4
RECIPES FROM • PEOPLE •THE GOODFOODIE FOOD Message from The Editor....
6 HEALTHY CHOICES "...The beginning of a new season where we make up our minds to resolve to continue making good choices.....
8 ATLANTA’S TOP 10 BLACK-
OWNED RESTAURANTS OF 2021 "...Who made the list!!.....
10 THE CREW "...The Black Foodie Crew is out here doing it for the culture!!.....
RECIPES
14 HEALTHIER CHOICES... "...Recipes For The Family.....
34 ADVERTISING RATE CARD 37 FOODIE GUIDE ATLANTA'S NEW LEADING GUIDE TO GREAT FOOD
LOVE OF FOOD - NEW YEAR'S
EDITION | 03
Well Foodies, we are at the end of the first month of our new year and I was reading “Faith in the Valley” and came across something that I wish to share. There is a song by Darryl Coley that goes, “He is preparing me for things I cannot handle now,” That is exactly what life’s tests and lessons are about – preparation. Once we understand this we can dispense with the notion that something is wrong with us or that we have done something wrong. Life is not out to prove you wrong. Life and the experiences made each of us. Just as we are divinely made, we must also be divinely prepared. As we move into a brand new year, and we continue to successfully maintain our goals as we announce in our new year resolution, let us remember that no matter what is going on in your life today, it is only preparation. People come and go, situations arise and fall – it’s all preparation for better things. My wish for you dear Foodie is to STRETCH, REACH, GROW into your GREATNESS. Without the preparation, we receive through adversity, disappointment, confusion, and even pain, we could not appreciate the GOODNESS or the BLESSINGS when it arrives. In this edition, we bring in the new year of course as a reborn foodie but with new aspirations! Therefore we’ve added a few recipes that will no doubt assist with a healthy mind, body, and soul, and with the assistance of The Hungry Black Man, we’ve listed the 10 best restaurants in Atlanta last year. So with that, enjoy and (for the last time) have a HAPPY NEW YEAR!
Deirdra & The Crew
For the mind, body & soul Engage your senses Unbox the experience
LOVE OF FOOD - NEW YEAR'S
EDITION | 05
HEALTHY CHOICES Happy New Year!
The beginning of a new season where we make up our minds to resolve to
continue making good choices, change an undesired trait or behavior, accomplish a personal goal, or otherwise improve our life whether it is financially, health-wise, or finally starting that new business.
This year is no different. Many of us have decided that this year is the year to make a change, especially during the pandemic.
According to GoCompare, out of 2000 surveyed, 2 out of 5
people planned on making their 2022 resolutions. happier
is
on
the
agenda.
That
included
At the top of the list, being healthier and
changing
their
diets,
being
more
active,
and
becoming more fit. People are understanding the importance of being mentally and physically well.
As stated by Richard Jones of GoCompare, "With numerous lockdowns and an ongoing
global health pandemic, it's perhaps no surprise that mental and physical health remain big priorities."
But, let's be honest, many of our resolutions, no matter how genuine they are, are not that easy to continue past three months - mainly because they are not realistic.
However, making a
sensible plan can help in successfully managing and obtaining your goals.
Simply is a plan...so
let's start with 4 easy steps...
06 | LOVE OF FOOD - NEW YEAR'S EDITION
4 TIPS TO LIVE A HEALTHIER LIFE 1.
2.
Exercise Regularly -“Making a daily
Eat Right - Packing your breakfast with protein
commitment to exercise, stretch, meditate, or
will keep blood sugar and some “hunger
practice any other form of self-care may help
hormones” more stable throughout the day,
you feel calmer and allow you to rese
helping to control your appetite
3.
4.
Get Enough Sleep - Establish a regular
Protect Yourself From COVID-19 and the Flu -
bedtime and wake-up time, avoid caffeine
The preventive measures for COVID-19 also
later in the day, turn off electronics before
apply for the flu: avoiding large crowds and
bedtime, and pay attention to the possible
gatherings, wearing a mask, social distancing,
signs of sleep apnea.
frequent handwashing, and staying at home when you feel sick.
ATLANTA’S TOP 10 BLACK-OWNED
RESTAURANTS OF 2021
WHO MADE THE LIST . . . Author The Hungry Black Man
According to Yelp’s Economic Impact Report, nearly 24,000 restaurants have closed their doors nationwide since March 1, 2020. This pandemic has been brutal to the food and beverage industry, having an even greater impact on Black-owned eateries because of the inability to access capital while navigating systemic barriers, hampering the receipt of government-backed financial resources.
Thankfully, there is some good news. Black America’s resiliency has been tried and tested over the past 400 years, and our ancestors have not let us down. Black Atlanta is experiencing a culinary revival, emerging as one of the nation’s foremost destinations for foodies, especially those seeking a true brunch experience.
The Hungry Black Man Media eagerly tallied the votes of our followers to select Atlanta’s Top 10 Black-Owned Restaurants of 2021.
There are some familiar faces, but the freshman class of newly opened establishments made this year’s competition exceptionally fierce.
Courtesy of The Hungry Black Man From top-notch cocktail programs to chef-inspired tastings, Atlanta’s Black food entrepreneurs showed out in 2021 by creatively providing foodies awesome options for socially distant date nights, opportunities to celebrate milestone family events outdoors, curbside lunch pickups, and even zoom luncheons. This list is about the cornerstones of a pleasant, rewarding dining experience – food, quality, and service. Atlanta’s Top 10 Ranked Blackowned restaurants of 2021.
ATLANTA’S TOP RANKED BLACK-OWNED RESTAURANTS OF 2021. #1 Twisted Soul Cookhouse and Pours 1133 Huff Road Northwest D Atlanta, GA 30318 (404) 350-5500
#2 Rock Steady 907 Marietta St NW Atlanta, GA 30318 (470) 788-8120
#3 Low Country Steak 1010 W Peachtree St NW Atlanta, GA 30309 (770) 213-0830
#4
Le Petit Marche 1984 Hosea L Williams Dr Ste 108, Atlanta, GA 30317 (404) 371-9888
#5 The Atlanta Breakfast Club 249 Ivan Allen Jr Blvd NW Atlanta, GA 30313 (470) 428-3825
For the full list check out The Hungry Black Man!!
LOVE OF FOOD - NEW YEAR'S
EDITION | 09
THE CREW
Deirdra Massey, Editor Regina Barnes, Art Designer Joycelyn Wallace, Promotional Director Christa Vinson, Restaurant Content Director Sharon Dudley, Account Director Dorothy Simmons, Account Director Maya Massey, Social Media Director
Official Email: loveoffoodguide@gmail.com Official Phone: (404) 585-1179 Facebook @afoodieloveoffood | Instagram @afoodieloveoffood | Twitter @AFoodieLoveOfF1
10 | LOVE OF FOOD - NEW YEAR'S EDITION
“My head says gym but my heart says tacos” LOVE OF FOOD LOVE OF FOOD - NEW YEAR'S
EDITION | 11
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LOVE OF FOOD - NEW YEAR'S
EDITION | 13
recipes for the family
L O V E
O F
F O O D
Healthy Chili Con Carne Prep Time: 10mins | Cook Time: 30mins | Total Time: 40 mins
INGREDIENTS 2 tsp olive oil 1 small brown onion, finely chopped 1 celery stick, finely chopped 250g extra lean beef mince 1 1/2 tsp Mexican spice mix 1 tsp ground cumin 55g (1/4 cup) red lentils 200g canned diced tomatoes 60g chargrilled capsicum strips, drained 200g canned black beans or kidney beans, rinsed, drained 1/4 cup chopped fresh coriander 1 long fresh green chili, sliced Natural yogurt, to serve (optional)
LOVE OF FOOD - NEW YEAR'S
EDITION | 15
INSTRUCTIONS: Heat the oil in a large heavy-based pan over medium-high heat. Add onion and celery, and cook, stirring, for 1-2 minutes. Add mince and cook, breaking up any large pieces with a wooden spoon, for 4 minutes. Add the spice mix and cumin. Stir in lentils and tomato. Add 3/4 cup water. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 10 minutes or until the lentils are cooked and mixture has thickened. Stir through the capsicum and beans, and cook for 1-2 minutes. Stir through half the coriander and half the chili. Divide chili con carne among serving bowls. Scatter with the remaining coriander and chili. Serve with yogurt, if using.
NUTRITIONAL INFORMATION Per serving CALORIES 448
ENERGY 1874 kj
FAT 13.5g
FIBRE 12.5g
PROTEIN 43.5g
CARBS 31g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
LOVE OF FOOD - NEW YEAR'S
EDITION | 17
Chicken Tikka Masala Prep Time: 10mins | Cook Time: 25mins | Total Time: 1hr 35mins
INGREDIENTS 4 cloves garlic, peeled 1" piece fresh ginger, peeled and roughly chopped 1 tsp cumin 1 tsp ground coriander 1⁄2 tsp ground cardamom 3⁄4 tsp salt 1⁄2 tsp black pepper 1 cup 2% Greek yogurt 1 lb boneless, skinless chicken thighs 1⁄2 Tbsp olive oil 1 can (28 oz) crushed tomatoes 1⁄4 cup half-and-half
INSTRUCTIONS 1. Combine the garlic, ginger, cumin, coriander, cardamom, salt, and pepper in a mixing bowl. 2. Spoon half of the mixture into a sealable plastic bag, along with 1⁄2 cup of the yogurt and the chicken. Squeeze the air out of the bag, seal, and massage the contents to evenly distribute. 3. Refrigerate for at least 1 hour or up to 8 hours. 4. Preheat the broiler. 5. Heat the oil in a large saucepan or sauté pan over medium heat. 6. Add the remaining ginger-spice mixture and sauté for about 3 minutes, until the ginger is soft. 7. Add the tomatoes and simmer for 10 minutes. 8. Turn the heat down to low and stir in the remaining 1⁄2 cup yogurt and the halfand-half and simmer while you broil the chicken. 9. Remove the chicken from the bag and use paper towels to wipe the marinade from the chicken. 10. Spread the chicken on a baking sheet and place it directly underneath the broiler. 11. Broil for about 2 minutes, until the top sides are nicely browned. 12. Flip the chicken and broil for 2 minutes more. 13. Rest for a few minutes, then chop into large pieces and add to the simmering tomato sauce. 14. Simmer for 5 minutes, until the chicken is cooked through. 15. Serve over steamed rice.
NUTRITIONAL INFORMATION Per serving CALORIES 280
SODIUM 824mg
FAT 10g
SUGAR 2g
PROTEIN 32g
CARBS 20g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
LOVE OF FOOD - NEW YEAR'S
EDITION | 19
"I won't be impressed with technology until I can download food." LOVE OF FOOD
RECIPES • PEOPLE • GOOD FOOD
ATLANTA'S NEW LEADING GUIDE
GUIDE FOR ATLANTAN FOODIES
THE BEST GUIDE FOR THE FOODIE IN YOU
TO GREAT FOOD
Grilled Lemon-Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins INGREDIENTS Dressing 1/3 cup extra virgin olive oil 3 tablespoons honey 3 tablespoons grainy dijon mustard juice of 1 lemon 2 tablespoons white balsamic vinegar 1/2 cup mixed herbs, chopped (rosemary, oregano, basil) 1 small shallot, grated 2 cloves garlic grated kosher salt, black pepper, and red pepper flakes Salad 3/4 pound boneless skinless chicken tenders 1 bell pepper, quartered 1 pound dry orzo pasta 1 cup cubed cheddar cheese 1/4 cup crumbled blue cheese (optional) 2 cups shredded red leaf lettuce 1 cup cherry tomatoes, halved 6 slices cooked bacon, crumbled 1 avocado, sliced
INSTRUCTIONS
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper. 2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit for 10 minutes. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. During the same time, grill the bell pepper, until lightly charred, then chop. 3. Bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain. Add the hot orzo, cheddar cheese, blue cheese, and 1/3 of the dressing, toss to combine. Add the chicken, grilled peppers, lettuce, tomatoes, and bacon, tossing to combine. 4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.
NUTRITIONAL INFORMATION Per serving CALORIES 410
SODIUM 357mg
FAT 20g
SUGAR 25g
PROTEIN 25g
CARBS 34g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
LOVE OF FOOD - NEW YEAR'S
EDITION | 23
"Food is my love language."
LOVE OF FOOD
LOCS/TWISTS GODDESS LOCS SOFT LOCS BUTTERFLY LOCS FAUX LOCS
Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins INGREDIENTS 1 large head of cauliflower, cut into florets 1 can (14 ounces) chickpeas, drained 1/4 cup extra virgin olive oil 1 tablespoon chipotle chili powder 2 teaspoons smoked paprika 2 cloves garlic, minced or grated 1/2 teaspoon crushed red pepper flakes kosher salt and black pepper 6 cups mixed greens 2 Persian cucumbers, sliced 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped 2 tablespoons fresh chopped chives 4 ounces feta cheese, crumbled 1-2 avocados, sliced
Creamy Honey Mustard Vinaigrette 1/4 cup extra virgin olive oil juice of 1 lemon 3 tablespoons honey 2 tablespoons dijon mustard 2 tablespoons tahini 2 tablespoons apple cider vinegar kosher salt Instructions 1. preheat oven to 425 degrees F. 2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred. 3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives. 4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. 5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
LOVE OF FOOD - NEW YEAR'S
EDITION | 27
Instructions 1. preheat oven to 425 degrees F. 2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred. 3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives. 4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. 5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.
NUTRITIONAL INFORMATION Per serving
PROTEIN 37g
CARBS 117g
FAT 77g
SUGAR 45g
CALORIES 1244
SODIUM 1305mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Crunchwrap Supreme Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins INGREDIENTS Taco Meat For assembly 2 tablespoons extra virgin olive oil 6 corn tortillas 1 pound ground chicken, beef, or turkey extra virgin olive oil, for drizzling 1 yellow onion, chopped 1/2 cups shredded sharp cheddar 2-3 teaspoons chipotle chili powder use cheese to your taste 1/2 cup cubed Monterey Jack cheese 2 teaspoons smoked paprika 1 poblano or jalapeño pepper, seeded 1 1/2 teaspoons ground cumin and finely chopped 1 teaspoon garlic powder 6 large (burrito size) whole wheat or 1/4-1/2 teaspoon crushed red pepper gluten-free tortillas use to your taste 6 mini taco size whole wheat or gluten1/2 teaspoon dried oregano free tortillas 1 teaspoon kosher salt 1/4 cup plain Greek yogurt 2 cups shredded romaine lettuce 1 cup cherry tomatoes, chopped fresh cilantro, limes, avocado, and hot sauce, for serving
NUTRITIONAL INFORMATION Per serving CALORIES 329.1
SODIUM 987.5mg
FAT 18.5g
SUGAR 2.2g
PROTEIN 16.1g
CARBS 22.9g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
LOVE OF FOOD - NEW YEAR'S
EDITION | 29
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BOOK YOUR CONSULTATION
INSTRUCTIONS 1. Preheat the oven to 400° F. 2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat. 3. Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisp. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor. 4. To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps. 5. Heat a drizzle of olive oil in a skillet, add 1 crunch wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!
LOVE OF FOOD - NEW YEAR'S
EDITION | 31
“Pilates? I thought you said pie and lattes.”
LOVE OF FOOD
DON'T SEE YOUR RESTAURANT OR BUSINESS LISTED HERE? CONTACT US TO FIND OUT HOW.
LOVE OF FOOD - NEW YEAR'S EDITION | 33
LEVEL 1: LISTING W/LINK Restaurant's location, Phone No. & Operating Hours $25 per issue/$125 yr
LISTING PRICES
GUIDE FOR ATLANTAN FOODIES
LEVEL 2: HIGHLIGHT (PER ISSUE) In addition to Level 1, Restaurant Logo or photo (provided by restaurant, 2 locations & Social Media Links, $150 per issue/$720 yr
LEVEL 3: FEATURE (PER ISSUE) In addition to Level 2, A message from the owners (video or 2-pager), delivery service method (if applicable, i.e. Uber Eats, Grubb Hub etc., and link to reservations (if applicable) $600 per issue/$2,880 yr
BUSINESS ADVERTISEMENTS Business Ads: Business Logo or Ad directed to website or designated Social Media Links Wide Skyscraper - 160x600 px.........................$125 per issue/$600 yr Leaderboards - 720x90 px................................$150 per issue/$720 yr Medium Rectangle - 300x250 px...................$250 per issue/$1,200 yr Large Rectangle - 336x280 px.......................$300 per issue/$1,440 yr 1 Pager - 8.5in. X 11in......................................$425 per issue/$2,040 yr Inside Cover/Back Cover ...............................$600 per issue/$6,480yr
Love of Food is published 6 times per year. Every effort is made to verify all information provided in each edition. The content of each publication is meant to be a guide and does not reflect the editor's personal recommendations. LTo be added to the guide or become an advertiser, contact us with a written request to LoveofFoodGuide@gmail.com
2022 GUIDE FOR ATLANTAN FOODIES
PRINT PUBLISHING SCHEDULE
JANUARY/FEBRUARY All Things New - Healthy Choices Feature: 2021 Atlanta’s Top Ranked BlackOwned Restaurants Deadline: DEC. 30 | Publish: JAN. 26
MARCH/APRIL Tea or Coffee Featuring Coffee Distributors Deadline: FEB. 25 | Publish: MARCH 23
MAY/JUNE Featuring vegan recipes, chefs and restaurants Deadline: APRIL 29 | Publish: MAY 25
SUBSCRIBE The SAME DEADLINES apply to EDITORIAL and ADVERTISING. Follow our publication for DEADLINE REMINDERS and notification of NEW ISSUES.
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JULY/AUGUST BBQ MASTERS Featuring BBQ restaurants, chefs and grill masters Deadline: JUNE 24 | Publish: JULY 20
SEPTEMBER/OCTOBER BRUNCH ON US Deadline: AUG. 26 | Publish: SEPT. 21
NOVEMBER/DECEMBER HOLIDAY CATERERS Featuring Holiday services i.e. goodwill, free meals, etc & restaurants with holiday service & recipes Deadline: OCT. 28 | Publish: NOV. 22
"There should be a calorie refund for things that didn't taste as good as expected." LOVE OF FOOD
GUIDE FOR ATLANTAN FOODIES
FOODIE GUIDE
LOVE OF FOOD - NEW YEAR'S
EDITION | 37
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ATLANTA'S NEW LEADING GUIDE
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TO GREAT FOOD
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