DINE AT MORTON'S THE STEAKHOUSE DURING PHILANTHROPY WEEK, JUNE 14-18, AND HELP A DIFFERENT LOCAL CHARITY EACH NIGHT

A couple of different takes on this:  look over the list and dine at either the downtown or Buckhead location of Morton's The Steakhouse on the night that benefits your favorite charity, OR note that there are five different entrées on the special prix-fixe menu so you can enjoy a different entrée and help a different local charity each night.  Monday, June 14 through Friday, June 18, both Atlanta locations of Morton's The Steakhouse will offer a special Philanthropy Week prix-fixe menu for $75 per person with $25 going to the evening's featured charity.  The menu gives you a choice of a Caesar salad, Morton's salad or sliced beefsteak tomato salad; the choice of a single-cut filet mignon, ribeye steak, Cajun ribeye steak, broiled salmon filet or jumbo lump crab cakes; mashed potatoes or Lyonnaise potatoes; sautéed garlic green beans or grilled jumbo asparagus; and Morton's Legendary hot chocolate cake or New York cheesecake for dessert.  The regular menu also will be available.  Charity beneficiaries are Operation Homefront on Monday, June 14; Give a Lift Foundation on Tuesday, June 15; Juvenile Diabetes Research Foundation on Wednesday, June 16; Ovarian Cancer Institute on Thursday, June 17; and Epilepsy Foundation of Georgia on Friday, June 18. 

 

Morton's The Steakhouse - Buckhead:  Peachtree Lenox Building, 3379 Peachtree Road, NE; 404-816-6535.
Morton's The Steakhouse - Downtown:  SunTrust Plaza Building, 303 Peachtree Center Avenue; 404-577-4366.

MULTI-TALENTED JULIA LEROY LEADS GREEN MARKET DEMO AT PIEDMONT PARK ON JUNE 19

"Julia LeRoy may be the most talented young Atlanta chef whose name you haven't yet heard," says restaurant critic Christiane Lauterbach.  The up 'n coming Julia LeRoy knows Atlanta's best restaurant kitchens (she's worked in some of them), and she's equally comfy adding her own touch to an ingredient-splattered church cookbook propped up against a mixing bowl in her home kitchen.  The Culinary Institute of America - NY graduate has roots in Guenter Seeger's Dining Room at The Ritz-Carlton.  Perhaps you heard about her "Locavore Mondays" that supported local farmers, sustainability and creative sustenance for Atlanta diners.  Cooking at the Piedmont Park Green Market will be right up her garden row! See Julia from 11 a.m. - noon under the patio at the Community Center.   The Green Market is held every Saturday morning, May 1 through December 11, from 9 a.m. to 1 p.m. at Piedmont Park's 12th Street entrance gate.

DRIP.  LICK.  DRIP.  LICK.  SLOW FOOD ICE CREAM SOCIAL CHURNS THINGS UP AT THE PEACHTREE ROAD FARMERS MARKET ON JUNE 19

What started as a fun little event four years ago has become a summertime staple on the calendar of the Peachtree Road Farmers Market.  Slow Food Atlanta is churning up a good old-fashioned homemade ice cream tasting session at the weekly market on Saturday, June 19 from 12:30 to 2 p.m.  Chefs from Atlanta restaurants such as Woodfire Grill, Shaun's and more, along with home cooks, will divvy out tastes of dozens of delicious homemade ice creams that are made from natural, local ingredients where possible.  For example, Chef Shaun Doty incorporates Georgia peanut brittle into his Flor de Latte ice cream.  Guests can vote for their "Fan Favorite," "Favorite Classic Flavor" and "Favorite Innovative Flavor."  Ice cream social tickets are $10 each (children under five are free) and will earn Slow Food fans a taste of each flavor and a ballot.  Proceeds benefit the Atlanta chapter of Slow Food International and the Peachtree Road Farmers Market.  Buy your tickets early to the sell-out event -- online or at the Peachtree Road Farmers Market on Saturday, June 12.  One more thing, bring your spoon from home or buy a $1 compostable spoon at the social.   Rain location is inside The Cathedral of St. Philip.    

Peachtree Road Farmers Market:  2744 Peachtree Road, in the parking lot of The Cathedral of St. Philip. 

KEIRA MORITZ IS KEEN ON SILVER QUEEN -- IT'S HER KEY INGREDIENT IN THE SUNDAY PAPER

Pacci Ristorante is highly acclaimed for its Italian steakhouse flair, but did you know that Keira Moritz, executive chef of Pacci and AltoRex Rooftop Lounge, has a special place in her heart for that early summer-in-the-South staple, Silver Queen corn?  The Sunday Paper unearths this secret love and tells all in its Key Ingredient feature in the June 6 issue. Keira fondly remembers the rows of corn her family grew during her childhood; corn that epitomizes the ideal sweet and savory combo in one ingredient.   She likes to make a simple salad with Silver Queen corn, flavorful tomatoes and crisp onions and serve it alongside juicy grilled halibut.  All of these items are in season right now, making for a do-it-now cook-out standout.

Grilled halibut, spring farmer's salad and corn butter (serves four)                      
4 six-oz. portions of halibut, seasoned with salt and picked chopped thyme
6 cobs of Silver Queen corn, shucked and grilled with corn kernels cut off (three for the farmer's salad, three for the corn butter)
1 basket cherry tomatoes, cut in half
1 yellow onion, cut in quarters
3 bay leaves
1 tsp. rosemary, finely chopped
1 tbsp. whole black peppercorns
1 red onion, cut in half and sliced vertically
1 package wild arugula
Salt

Corn stock
Using the leftover corn cobs, combine in a pot with yellow onion, bay leaves and black peppercorns. Cover with water and reduce by half. 

White balsamic vinaigrette
1 cup white balsamic vinegar
2 cups extra virgin olive oil
1 tsp. sugar
2 tsp. shallots, minced
1 clove garlic, minced
1 tsp. fresh thyme
1 tsp. chives, finely chopped
Combine all ingredients and pulse in blender four times.

Grilled Silver Queen corn butter
Grilled corn kernels from three ears of corn
½ stick of butter
2 cups cream
2 cups corn stock
1 tsp. rosemary, finely chopped
Salt to taste

Combine ingredients for corn butter in a medium sauce pot and simmer on medium heat for five minutes; transfer to a blender, pulse and season with salt.        

Season halibut with a sprinkle of salt, thyme and a drizzle of extra virgin olive oil on both sides.  Wipe grill with olive oil and grill halibut for six to 10 minutes depending on thickness of fish.

Plating: Combine the cherry tomatoes, arugula, red onion and the corn and mix with a small amount of the white balsamic vinaigrette (you can always put in more, but you can't take it back once it is in, so start with a little and taste as you go).  To the base of the plate put a ladle of the corn butter and swirl around, and place the salad in the center.  Place the halibut on top and enjoy. 

Pacci Ristorante & Alto Rex Rooftop Lounge:  866 West Peachtree Street, NW, adjacent to the Hotel Palomar; 678-412-2402.

EAT IT AND TWEEP: MYSKINCONCIERGE GOES BELOW THE SURFACE FOR THE SKINNY ON SKINCARE, SPAS AND MORE

Your epidermis is showing, and Ava @MySkinConcierge knows how to treat it right.  She admits she's obsessed with skincare and trying new products.  Her obsession could be a time and money saver for you as she digs down deep.  Ava pores over more than skin.  The magazine travel and feature writer covers spas, travel and fun stuff with more details on her blog. 

Sample Tweet: Always the best advice here from Dr. Perricone! My family eats berries every night! http://bit.ly/9ffVmw