The Dish
In This Issue
Get More Bang for Your Buck at Ray's Restaurants
Pastured Poultry Week
Brake for Father's Day Fun
Southface Summer Solstice Party
Eat It & Tweep: @downtownatlanta
Appetizing Aperture
What's New on Pinterest: Seafood Sensations
Looking for the latest restaurant openings, weekly wine tastings and drink specials or other culinary happenings? Whatever makes your mouth water, Melissa Libby & Associates will point you in the right direction. 
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Stock Up on Ray's Restaurants Gift Cards and Receive 20 Percent More




'Tis the season to receive 20 percent more on gift card purchases during the Ray's Restaurants summer gift card promotion. That's an extra $20 for every $100 gift card purchase made between June 15 and August 15. Purchases of $1000 or more will gain an additional 25 percent in value! Buy gift cards online or at any of the three Atlanta Ray's Restaurants - Ray's on the Creek, Ray's on the River and Ray's in the City. This could be the easiest Christmas in July, June or August shopping idea in town. And, let's not forget about wedding and anniversary gifts, birthdays and selfie-days.

Pastured Poultry Week is Flying By - 

Catch it on Our Blog




Henpeck? No way. But we don't want you to miss out on a chance to taste the difference pastured poultry brings to the table. More than 70 chefs in Georgia and New York City restaurants are putting these prized pullets front and center during the second annual Pastured Poultry Week soaring through Sunday, June 16. Background information and links to at least a dozen of these restaurants -- as well as a White Oak Pastures link to purchase pastured poultry for dad to grill -- are on our Atlanta Dish blog. Here's a not-so-birdbrained idea: With Father's Day tagging the end of Pastured Poultry Week, gather all of your family birds of a feather and flock together to a listed restaurant on Dad's behalf. And please crow ahead for reservations.

Brake for a Father's Day Brunch, Dinner or Learning Experience




Father's Day, June 16, is approaching faster than that little red Corvette he's been eyeing. Wake up and smell the brunch, dad. That's a two-seater; there's no way everyone who wants to celebrate your day can fit in that nice number. Atlanta restaurants have well-fueled options with plenty of seats for everyone in the family. Read more about these and other gift options on our Atlanta Dish blog. Ray's Restaurants has a couple of totally different ideas. If a Big Green Egg is in dad's immediate future or if he's already a BGE man, he'll flip over the Big Green Egg class at Ray's on the Creek on Saturday, June 15 at 3 p.m. Chef Michael Gaylor and a Big Green Egg expert will demonstrate BGE basics such as lighting and heating and show how to make pizza and pork for pulled pork sliders. Class with tastings is $15; beer specials will be available on the patio. Call 678-649-0064 for reservations. Round up the whole crew for Father's Day brunch at Ray's on the River from 9 a.m.-3 p.m. on Sunday, June 16. Cost for adults is $39.95, $19.95 for children 5-10 and free for children 4 and under. Make reservations at Open Table or by calling 770-955-1187.

Southface Summer Solstice Party Precludes Longest Day of the Year with Live Music, Summery Food, Drinks and Solar Ice Cream 

on June 19




Longer daylight hours means more sun to power up solar-churned ice cream for the Southface Summer Solstice party rising up on Wednesday, June 19 from 5:30-7:30 p.m. at Southface Energy Institute in Midtown. As Southface members and friends gather to celebrate the biannual solstice, they'll toast summer's impending arrival with Southface Sangria and delve into the aforementioned ice cream. More summer sweets and savories come by way of recipes provided by King + Duke Pastry Chef Chrysta Poulos, The Optimist Executive Chef Adam Evans and The Cook's Warehouse Founder and CEO Mary Moore. These three top Atlanta foodies will be preparing dishes for the annual Southface Visionary Dinner at the Fabulous Fox Theatre on September 25. Be a part of one or both events. Southface members receive complimentary Summer Solstice party admission. Sign up for membership on or before the Summer Solstice party and receive a $25 discount per individual ticket to the 2013 Visionary Dinner, be entered into a drawing to win a free 2013 Visionary Dinner ticket and receive your first Sustainable Atlanta Roundtable admission free. Non-members are welcome to attend the Summer Solstice party with a $25 Southface Fund donation.

Eat It and Tweep: Downtown Atlanta Has its Own Tweets




No concrete jungle, downtown Atlanta is a diverse, vibrant community of property owners, employees, residents, students, visitors and sports fans. And let's not forget the dining options. Follow along via Central Atlanta Progress tweets (@downtownatlanta).


Sample Tweet: Central Atlanta Progress announces new Downtown Partner program for businesses, nonprofs, HOAs and individuals

Appetizing Aperture




Rebecca Lang's recipe for salmon with mango, mint and Vidalia onions puts summer on a plate. Serve hot or prepare ahead and chill for breezy meals and concert-bound coolers. Serves eight.



2 mangos

2 Vidalia onions

1/4 cup fresh-squeezed lime juice

1 tablespoon fresh-squeezed lemon juice

1 tablespoon honey

2 tablespoons olive oil

1/2 teaspoon table salt

2 teaspoons Gourmet Garden ginger

3 tablespoons fresh mint, chopped

Parchment paper

1 (3 pound) whole side of wild salmon with skin

1 tablespoon olive oil

Salt and fresh ground pepper, to taste

Lime wedges, optional



Peel and slice mangos into 1/8-inch thick slices. Slice Vidalia onions into 2 x 1/8-inch slices (julienne). Combine in a large glass mixing bowl.


Whisk lime juice, lemon juice, honey, 2 tablespoons olive oil, 1/2 teaspoon salt and Gourmet Garden ginger in a small bowl. Pour over mango mixture. Cover and chill for one hour.


Preheat the oven to 450˚F. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on parchment paper. Rub top of salmon with 1 tablespoon olive oil and season with salt and pepper. Cook for 14 to 17 minutes or until salmon flakes easily with a fork.


Stir mint into mango mixture. Allow salmon to cool for about five minutes. Use a slotted spoon to top salmon with mango mixture, arranging down the center of the fish. Garnish with lime wedges, if desired.


What's New on Pinterest




It's (almost) officially summer in the South, and beach season is well underway with its promises of right-off-the-boat seafood. Even the landlocked can feel the sea spray rolling off our Seafood Sensations board. Get hooked by pictures of seafood findings at Lure, RA Sushi Bar Restaurant and The Optimist. Haul in seafood recipes for lemon prawn and crab spaghettini, grilled New England seafood "bake" and those irresistible hush puppies at The Optimist. There's even a handy pocket guide for sustainable seafood to take along to the fish counter. What a catch!