PACCI RISTORANTE GULF AID FUNDRAISER -- "WE COOK WHILE THEY CLEAN"

Pacci Ristoranteis joining the relief efforts for the Gulf of Mexico oil spill by holding a "We Cook While They Clean" fundraiser.  Now underway and continuing until the fishermen are back at sea, one dollar from every seafood dish on the Pacci lunch and dinner menus will be donated to the Gulf Relief Foundation.  This nonprofit organization provides relief to the Gulf Coast fishing community and its families.  Pacci knows seafood, serving calamari with spicy aioli; mussels and clams in anisette cream with heirloom cherry tomatoes; halibut with roasted alba mushrooms, cherry tomatoes, grilled corn and corn butter; and sea scallops with wild mushroom risotto and sweet pea nage. The acclaimed Midtown restaurant has been committed to sustainable fishing practices from its start and is part of the Monterey Bay Aquarium Seafood Watch program, which certifies seafood suppliers from sustainable fishing environments and promotes ocean resource conservation through sensible seafood choices. 

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

JULY 4TH CELEBRATIONS ARE CRACKIN' ALL OVER ATLANTA

At Atkins Park Tavern in Virginia Highland, a pig is roasting in a China box in preparation for the 3rd Annual Pig Roast on July 4.  A 70 - 80 lb. Riverview Farms Berkshire pig will go into La Caja China, a plywood box lined with metal.  Glowing charcoal is heaped on top, and four hours later the pork is fork-tender perfect for the $15-per-person "Meat & Three" deal.  Guests can choose pork and/or Big Green Egg-smoked all-natural chicken; three sides of your choice -- house-baked beans with smoked bacon, grilled corn on the cob, Atkins Park's famous potato salad, creamy cole slaw, vine-ripe tomato salad, braised pole beans and macaroni and cheese; Texas toast, three house-made barbeque sauces and a choice of Southern banana pudding or homemade peach ice cream.  Seeing that July 4 falls on a Sunday this year, Atkins Park guests also will have the option of ordering from the Sunday brunch menu from 11 a.m. until 3 p.m. or from the bar menu all day long.  (794 North Highland Avenue; 404-876-7249)

On the northwest side of town, Atkins Park Tavern in Smyrna will host a Braves vs. Marlins bus trip. It's no wonder this special event sells out quickly:  $45 purchases a roundtrip bus ride to the Braves vs. Marlins game at Turner Field, precluded by a pregame hot dog, Jagermeister and beer.  (Market Village, 2840 Atlanta Road, Smyrna; 770-435-1887)

Wolf Mountain Vineyards & Winery adds a dash of live bluegrass to its red and white wines to unfurl the 8th Annual Reds, Whites and Bluegrass Brunch in the Vineyards.  Celebrate the birth of the United States of America on July 4 over Southern regional cuisine with special wine and gift pricing.  $30 per person (plus tax and gratuity).  Call ahead to reserve your place at the 12:30 p.m. or 2:30 p.m. seating.  (180 Wolf Mountain Trail in Dahlonega; 706-867-9862)

Go whole hog and honor Independence Day at the Woodfire Grill BBQ & Beer party from 5:30 - 10:30 p.m. on Saturday, July 3.  Executive Chef and Partner Kevin Gillespie will roast a whole hog using his own Terminus City barbecue recipe.  The three-course, all-American dinner is $38 per person (plus tax and gratuity), and SweetWater draft specials will keep beer mugs full all evening long.  Beer sale proceeds will pour into SweetWater Brewing Company's "Save the Hooch" campaign for ecological stewardship of the Chattahoochee River and its tributaries and watershed.  Seating is limited, and reservations are required. (1782 Cheshire Bridge Road; 404-347-9055)

RA Sushi is tipping its hat to reveal the recipe for its July 4th Stars & Stripes martini.  Sip the patriotic cocktail at RA Sushi Friday, July 2 through Sunday, July 4 or earn those stripes by layering up at home or the pool. 

Stars and Stripes Martini Recipe (1 serving)
Muddled blueberries
1.5 oz. SKYY Citrus Vodka
¼ oz. Blue Curacao
¼ oz. Chambord raspberry liqueur
½ oz. simple syrup
1 oz. lemonade
Splash lemon-lime soda
2 juiced lemons

Muddle blueberries with the Blue Curacao in a martini glass. Place a lemon wheel slice over mixture. Pour vodka, simple syrup, a splash of lemon-lime soda and lemon juice in a martini shaker. Shake and strain over the lemon in a martini glass. The mixture will layer. Drizzle Chambord down the side of the glass. It will layer between the vodka and blueberry mixture creating a striped appearance; garnish will float to top.  (1080 Peachtree Street at 1010 Midtown; 404-267-0114)

CHEFS SHAUN DOTY AND JULIA LEROY UNITE FOR A FARM-FRESH MEAL TO REMEMBER

On Wednesday, July 7, you'll find Chef Shaun Doty and Chef Julia LeRoy hanging out together at Shaun's creating a five-course meal to remember, inspired by their walks through area farmers markets looking for the freshest finds of the season.  The two award-winning chefs unite over a pre-dinner hors d'oeuvre reception featuring tête de cochon sandwiches with purple mustard and ginger; pimento cheese with pickled Morningside Market vegetables; pan tomate with Alon's ciabatta and local tomatoes; baked oysters on cheese straw and chicken liver croquettes.  Doty chills over a summery Hammock Hollow watermelon salad with fresh Sweet Grass Dairy chèvre, Ashland Farms micro basil and balsamico condimento.  LeRoy takes charge over her second- and third-course offerings of middleneck clams with house-made pasta, local arugula and chanterelles, followed by Harris Ranch ribeye steak au poivre with grilled asparagus, garlic aioli and smashed fingerling potatoes.  Doty brings the night to a dreamy close with peach crumble with organic oats and bourbon-brown sugar ice cream.  Drink pairings for the evening are as follows (in course order): black maple bourbon and champagne peach cocktail; 2008 Domaine de Nizas Rosé; 2007 Gruner Veltliner, "Loess," Hiedler, Kamptal, Austria; 2007 Qupé Syrah, Central Coast, California; and Blandy's 5 Year Old Alvada, Madeira, NV. Per person, $45 (without drink pairings) and $60 (with drink pairings).  Reservations are required for this limited-seating event and are available beginning when the restaurant opens at 5 p.m.  Call 404-577-4358 to reserve a spot.

Shaun's:  1029 Edgewood Avenue, NE: 404-577-4358.

ITALIAN WINEMAKERS FOR FIVE GENERATIONS, THE PIO CESARE FAMILY IS BRINGING THEIR WINES TO DINNER AT ARIA JULY 8

In 1881, Cesare Pio began producing Piemontese wines in Alba, Italy.  Five generations later, his great-grandson Pio Boffa of Pio Cesare Winery is still at it, using modern winemaking techniques alongside traditional regional methods.  Wines are aged in large casks of French oaks and bottle-aged before release.  At the Thursday, July 8 wine dinner, Aria guests will enjoy six Pio Cesare wines paired with a specially created five-course menu for $100, inclusive of tax and gratuity.  Dinner begins at 7 p.m. To make reservations, call 404-233-7673. 

Aria:  490 East Paces Ferry Road in Buckhead; 404-233-7673.

GREENWOODS ON GREEN STREET FILLS YELPER AND SENDS HER HOME WITH MORE

She went for the veggie plate, thinking the portions would be manageable.  And they were.  Yelper Angela M.managed to eat some for dinner at Greenwoods On Green Street and took the rest home as next-day planned-overs.  An over-the-shoulder glance told her the fried chicken-eaters at the next table would have a similar experience.

Now that's what I call a veggie plate!

A friend & colleague and I decided on this place when we thought of Swallow in the Hallow but didn't want that much food.  Funny that we ended up here where the portions are definitely just as big.

Everything sounded good, but the prices were a little high for lunch for the meats, so I opted for the 4 vegetable plate with broccoli casserole, black-eyed peas, collards, and cheese grits.  We also split the fried green tomato appetizer.  The cornbread that we munched on while waiting was very light and on the sweet side (not my favorite).  The fried green tomatoes were nice and tangy, though the breading was a little heavy and definitely needed the tomato sauce to cut the thickness.

The portions are VERY generous.  They tell you that.  But seriously folks, huge.  You should have seen the fried chicken at the table across the aisle - it was at least half a chicken!  My plate came piled high and everything looked delicious, except for the cheese grits.  It was more like cheese soup with grits.  So I asked the waitress to exchange them for the sweet potatoes, and she did, no problems.  She also said that she likes hers a little thicker as well.

Once that was squared away, absolutely no complaints.  The broccoli casserole had friend onions for saltiness and crunch, the black-eyed peas weren't at all mushy, the sweet potatoes were light and fluffy, and the collards were divine (no pepper sauce needed).  I ate and ate and ate, and didn't even put a dent in my food, and just about then, the waitress showed up with to-go boxes.

Eating the leftovers today without reheating, the sweet potatoes and collards are still divine, but sadly, my plastic fork is no match for the thick and hearty broccoli casserole.

Next time, I'll get the 3 veggie plate and save room for pie!

Parking, like all of downtown Roswell, is a little tight.  The space itself is quite homey, and they take credit cards (which may be a recent addition, since my colleague didn't remember that being the case before).

Greenwoods On Green Street:  1087 Green Street in Roswell; 770-992-5383.