ARIA AND PERRINE'S WINE SHOP POP THE CORK ON A COOL RUINART INTERPRETATION DINNER  

Aria and Perrine's Wine Shop are calming July's inferno-like days with cool and sparkly pours of Ruinart champagne at a Ruinart Interpretation Dinner at Aria on Thursday, July 14.  Aided by Perrine Prieur's wine expertise and party favor gifts of Ruinart interpretation kits, guests will identify the eight underlying aromas of Ruinart Blanc de Blancs.  On the menu: Georgia peaches with San Danielle prosciutto, arugula and white balsamic vinaigrette, paired with Ruinart, Blanc de Blancs, Reims NV; roasted Maine lobster with snow peas, lemongrass and cilantro along with Ruinart, Blanc de Blancs, Reims NV; oak-grilled poulet rouge with ginger, sweet garlic and roasted fingerlings and Ruinart, Blanc de Blancs, Reims NV; and dessert of raspberries, vanilla cream and puff pastry, perfectly paired with Ruinart, Brut Rosé, Reims NV.

BRIZA FEEDS SOCIAL IRRIGATION AT JULY 14 COCKTAILS IN THE GARDEN 

Briza's

SHOP WITH A CHEF -- KEVIN GILLESPIE DEMOS AT MORNINGSIDE FARMERS MARKET JULY 16  

Our last word on Kevin Gillespie had to do with his ice cream flavors at Morelli's Gourmet Ice Cream & Desserts in Edgewood.  This week, the Woodfire Grill Partner/Executive Chef and "Top Chef" star is back on the local farm-fresh circuit, sprouting up at Morningside Farmers Market for the chef demo at 9:30 a.m. on Saturday, July 16.   

Market hours are 7:30 -11:30 a.m.  Browse the booths of organic and sustainably grown produce and other goodies while you're there!

Morningside Farmers Market:  1393 North Highland Avenue.

TAKE COVER!  THE 3RD ANNUAL JCT. KITCHEN ATTACK OF THE KILLER TOMATO FESTIVAL IS THIS SUNDAY, JULY 17

By sheer numbers, the tomatoes have the initial advantage.  After strategic jabs and slices, the Southeast's legendary chefs, farmers and mixologists are bound to "ketchup."  It all goes down and spills out into the streets at JCT. Kitchen & Bar during the JCT. Kitchen Attack of the Killer Tomato Festival this Sunday, July 17 from 1-5 p.m.  The Spazmatics and local chef band Five Bone Rack keep tunes rolling out all afternoon.  Meanwhile, featured chefs will pair with farmers to create signature tomato dishes for sampling, and mixologists will stir up tomato cocktails that pack a powerful punch.  High-profile food media judges will vote for their favorites.  The clear winners, however, will be attendees and beneficiary Georgia Organics!  Purchase tickets for $70 per person.  Want to make the whole weekend a JCT affair?  Make sure to stop by on Saturday morning to see Chef Ford Fry's demo at the Peachtree Road Farmers Market! 

WE HEAR HE'S A REAL CUT-UP:  ROBB DILLON OF NEW YORK BUTCHER SHOPPE LEADS GRILL MASTERS WORKSHOP AT THE COOK'S WAREHOUSE ON JULY 19

Robb Dillon, New York Butcher Shoppe's expert full-service butcher, knows the techniques to meet, greet, and grill meat to greatness.  Normally, you can meet Dillon at the meat counter at a New York Butcher Shoppe store.  On Tuesday, July 19, look for him at The Cook's Warehouse in Brookhaven where he will lead a Grill Masters Workshop from 7 - 9 p.m.  This informative class showcases ways to fire up the perfect backyard cookout with Dillon weighing in with sizzling topics such as quality of meat, types of grills, how to choose and use the right grill and grilling vs. BBQ.  The class menu includes burgers, steaks, beer can chicken, fish, vegetables and dessert.  Cost is $50 per person and reservations can be made online.

THANKS TO NO. 246 FOR HOSTING ACFB SUPPER CLUB ON JULY 19.  NOW WE WON'T HAVE TO CLEAR THE PROJECTS OFF THE DINING ROOM TABLE

Supper clubs are so much fun.  You can see other dining rooms besides your own and share delicious food, drinks, community and conversation.  Same goes for the Atlanta Community Food Bank Supper Club (ACFB) events.  On Tuesday, July 19, Ford Fry's and Drew Belline's newly opened Decatur restaurant,  No. 246, will host the ACFB Supper Club and donate 20 percent of each table's tab to Atlanta's Table, the ACFB's prepared and perishable food rescue project.   

Call your friends to see who's in.  Then call No. 246 at 678-399-8246 for reservations.  Questions? Email supper.club@acfb.org.

"DINE OUT FOR THE AMERICAN RED CROSS" ON JULY 20 AT ATKINS PARK TAVERN IN VIRGINIA HIGHLAND

This spring was a doozy with natural disasters leaving thousands of families in Georgia and the Southeast homeless and suffering.  The American Red Cross has been and is still there providing relief for those in need.  You, too, can help when you "Dine Out for the American Red Cross" at Atkins Park Tavern in Virginia Highland on Wednesday, July 20.  Dine after 5 p.m. and 15 percent of your bill will be donated to Red Cross relief efforts.  Get more info on Facebook.

ONE. MIDTOWN KITCHEN "SUMMER CHEF SERIES" PAIRS CHEFS FORD FRY AND DREW VAN LEUVAN ON JULY 20

ONE. midtown kitchen is a revolving door of chefs this summer.  Fired?  No.  Fired up?  Absolutely!  Chef Drew Van Leuvan has invited his good friends, who happen to be some of Atlanta's top chefs, to meet him in the kitchen to create a five-course dinner with libations during his inaugural "Summer Chef Series."  Ford Fry, owner and executive chef of JCT. Kitchen & Bar and partner at newly opened No. 246, swings through the kitchen doors on Wednesday, July 20 for a 7 p.m. dinner.  He'll prepare the second, third and fourth courses.  Van Leuvan will prepare an amuse and the first and fifth courses.  The two chefs will pair each course with cocktails, wine or beer.  $75 per person for meal with beverage pairings.  If you want to plan ahead, buy a three-dinner package for $200 or a five-dinner package for $300 and come back on August 17 when Drew Belline, chef and partner of No. 246, drops in to help Van Leuvan.

Make reservations through ONE. midtown kitchen at 404-892-4111. All dinners are held at ONE. midtown kitchen, and menu themes for each evening will be posted on the restaurant's website.  

JULY HAS FIVE FULL WEEKENDS TO ENJOY $5 TOOTSY MAKI AT RA SUSHI VIA FACEBOOK OFFER

This month is one of those lucky few when we'll all enjoy an extra Friday/Saturday/Sunday combo instead of the usual four full weekends.  Sushi fans can go for maximum weekend enjoyment by checking into RA Sushi on Facebook Places.  Get $5 Tootsy Maki all day on Fridays, Saturdays and Sundays in July when you show your server your smart phone with the check-in offer!    

Whew!  That's a mouthful.  Just like $5 Tootsy Maki.

RA Sushi:  1080 Peachtree Street at 1010 Midtown; 404-267-0114.

AQUA BLUE ADDS OFF-SITE CATERING FOR SPECTACULAR EVENTS, ALL AROUND TOWN 

Restaurateurs John C. Metz and Tom DiGiorgio, owners of Sterling Hospitality and Aqua blue, are adding off-premise catering to the repertoire of their popular Roswell restaurant.  Their experienced staff will share their talents with the community outside as well as inside the restaurant.  How much experience?  At Aqua blue Catered Events, Executive Chef John Metz, Chief Operating Officer Robert Schmitz and Chef de Cuisine Kien Sam have more than 100 years of combined experience in the culinary field!   

The devoted event planners of Aqua blue Catered Events have gained access to dozens of spectacular event locations around Atlanta, such as Mason Murer Fine Art, Callanwolde Fine Arts Center, 200 Peachtree, The Biltmore Ballrooms, The Wimbish House and The Garden at Great Oaks in Roswell.  Aqua blue itself serves as an event venue with banquet facilities for up to 300 guests, a huge newly remodeled patio, and a wine room for intimate gatherings of up to 40 guests.  Sterling Spoon Culinary Management's newly opened Market Street Café in Buckhead also is one of Aqua blue Catered Events' premier sites for off-premise events.

Menu options include all of the fresh and seasonal foods on the Aqua blue and Marlow's Tavern menus, as well the company's wholesome and reasonably priced Farm to Fork dishes.  The company's Farm to Fork initiative uses food products purchased from local Georgia farms to support the local economy and reduce the company's carbon footprint.  For more information, contact Sabrina Rosenberg, Aqua blue Catered Events director of sales and events, at 410-404-0322 or srosenberg@sterlingspoon.com.

"GIVE 'EM HELL MAXWELL" OVER DINNER AT WOODFIRE GRILL AND HELP RAISE MONEY FOR THE SUSAN G. KOMEN 3-DAY WALK

Woodfire Grill

YELPER CROWS OVER LEROY'S FRIED CHICKEN WHERE IT'S "FRIED CHICKEN OR BUST"

This place caught my eye as I was running an errand, and I was compelled to check it out. The owners went for an old-fashioned look-and-feel, which fits their take out business model well. The large menu board makes it clear it's pretty much fried chicken or bust here (you can get your fried chicken on a salad if you insist.)  Fine by me, and it's nice to know up front that I won't be eating factory farm chicken.

I ordered a two-piece and collards. Having eaten a substantial lunch I didn't need more - and the portions were more than ample anyway. The guy helping me out also gave me a taste of their "Royal Palmer" lemonade. The hibiscus lends it a nice tartness which cuts the sweetness out of it. I'd order one next time if I need a drink, assuming I can get past the Cheerwine, that is.

The collards in particular seemed to be seasoned and cooked down in a way that was familiar to me from some local steam table soul food joints (and this is no bad thing!) I only wished there were ham hock meat bits in the collards, but the flavor was great.

The chicken itself was great, very moist, great flavor on the skin which was also nice and crispy. It came off the meat maybe a little too easily, and left a bit more grease than ideal, but hey it's not baked chicken, people!

I'd eat here again and recommend it to anyone hankering for a fried chicken fix. I'm totally going back to rock their chicken liver sandwich.

EAT IT AND TWEEP:  DIXIE CAVIAR IS NOT ABOUT FISH EGGS   

 Nealey Dozier tweets (@dixiecaviar) with food ideas, links, fab food and cooking finds or what's leftover in the fridge for lunch -- all in 140 characters or less.  Want more?  Go deep into the heart of Southern cooking with Atlanta-based Dozier on her Dixie Caviar blog.   

Sample Tweet:  Homemade S'more paired with an Octane iced mocha. Not too shabby of an afternoon snack, but there goes my run... http://t.co/fjqzDR9