In This Issue

Georgia Organics & FoodCorps Buddy Up to Expand Farm-to-School Programs

Aqua blue at Roswell Restaurant Week

Carve Out Time for Ice Fest

$2 Sat-two-days at Tin Lizzy's Emory Point

Team Hidi Benefit January 26

Renowned Japanese Chef at Cook's Warehouse

Old Vinings Inn Hosts Goldschmidt Vineyards Dinner

#foodgram: @howsweeteats

Appetizing Aperture: Milton's Cuisine & Cocktails

What's New on Pinterest? Meaty Meals

ABOUT THE DISH

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.

up-to-date on new and ongoing restaurant events around Atlanta!

Georgia Organics and FoodCorps Buddy Up to Expand Farm-to-School Programs in Georgia

Size up this word problem: If Georgia is the fourth-largest producer of fruits and vegetables in the nation, then why, according to Georgia Organics, do 43 percent of Georgia teenagers eat less than one vegetable a day? A student body aversion to broccoli or spinach is not the answer. National farm-to-school organization FoodCorps unites children in underserved communities with real, healthy foods. On the local front, they're teaming up with Georgia Organics to reach out to schools in the Peach State. Schools apply for the program and, if selected, must dedicate a year to expanding hands-on nutrition education programs, developing and tending school gardens and making sure high-quality local foods make the menus of school cafeterias. Already well entrenched in the cause, Georgia Organics established our state's first farm-to-school program seven years ago and serves as the lead for the National Farm to School Network. Their staff routinely hosts trainings for teachers and school nutrition staff throughout Georgia. Interested in being a part of the solution with FoodCorps and Georgia Organics? FoodCorps applications are due March 30. Learn more online.

As Seen on TV: Old Vinings Inn Chef Don Diem Prepares Caribbean Spiced Shrimp with Pomegranates and Kumquats

Tiny pomegranate arils and deep red pomegranate juice add tang, color and a powerful punch of nutrition to any recipe. Bright orange kumquats are another wonderful winter fruit bursting with flavor. Chef Don Diem at Old Vinings Inn uses both in Caribbean spiced shrimp with pomegranate emulsion, fennel and kumquat slaw, which he recently prepared for CBS "Better Mornings Atlanta" cameras at the restaurant.

Caribbean Spiced Shrimp, Pomegranate Emulsion, Fennel and Kumquat Slaw

4 servings

20 shrimp (16-20 count size)

� Fennel bulb, shaved

2 tsp. Jamaican jerk spice (dry)

2 tbsp. Extra virgin olive oil

1 tsp. Cilantro

8 Kumquats, sliced

� cup POM pomegranate arils

10 oz. Pomegranate emulsion (see recipe below - 6 oz. + 4 oz. reserved for service)

1) Combine shrimp and Jamaican jerk seasoning in a bowl.

2) Heat oil in a saut� pan until just smoking; add shrimp and saut� on both sides until cooked.

3) Add fennel, kumquats, cilantro and pomegranate arils to saut� pan with shrimp and cook one minute.

4) Add 6 oz. of pomegranate emulsion to pan and toss to combine.

Pomegranate Emulsion

1 tsp. Jalape�o, deseeded and minced

1 tsp. Shallot, minced

� cup POM pomegranate juice

� cup Lime juice

� cup Extra virgin olive oil (EVOO)

2 tbsp. Dijon mustard

� cup Honey

1) Gently combine all ingredients in a bowl except olive oil.

2) Slowly whisk in EVOO in a steady stream

To Serve:

1) Place approximately 1-2 tbsp. of fennel slaw on four small platters or plates.

2) Arrange five shrimp around the warm slaw on each plate.

3) Drizzle 1 oz. of emulsion over each serving of shrimp.

Aqua blue $25 Three-Course Dinner Stars during Roswell Restaurant "Week" - through February 1

A twenty and a five spot about covers Aqua blue's special three-course prix fixe dinner available during the third annual Roswell Restaurant Week, going on January 21 through February 1. Technically that's more than a week, which works out to your benefit as you'll have more time to come back and enjoy each of the two different options offered for each course. Start with either tomato mozzarella salad or an Aqua blue sushi roll, progress to thyme- and garlic-crusted hanger steak over pancetta mashed potatoes or grilled salmon over smoked Gouda polenta then end with classic cr�me br�l�e or a chocolate mousse tower. Beverages, tax and gratuity not included. Make reservations through Open Table.

Carve Out Some Time for Ice Fest 2014 on January 25 at Chattahoochee Nature Center and Help Out Charities and CHOA

Go with the "floe" as Ice Fest 2014 at the Chattahoochee Nature Center crushes winter brain freezes beginning at 10 a.m. on Saturday, January 25. Whole Foods Market, an event sponsor, and Milton's Cuisine & Cocktails are pleased to participate in this Children's Charities event benefitting the Early Autism Detection Unit for Children's Healthcare of Atlanta (CHOA). Milton's own chef Derek Dollar will be there preparing food for the festivities, and an ice sculptor will carve a block of ice into Milton's logo. Day passes, $10 each, crack the surface into Ice Fest fun enabling 10 a.m.-5 p.m. access to the Chattahoochee Nature Center, the Atlanta Ice Marvels torch sculpturing, the culinary student ice sculpting competition, a magician, kid-friendly inflatables, afternoon live music, Food Truck Alley and s'mores by the bonfire. The Punchline's Jamie Bendall hosts the 6-10 p.m. Reception and Reveal party exposing the 12-foot ice sculpture plus a VIP heated cocktail lounge, gourmet foods (look for Milton's), live music and the lighting of the 10-foot ice torch. Buy the total package, 10 a.m.-10 p.m. for $45 and add on a private meet, greet and reveal with the Atlanta Ice Marvels. Purchase tickets online or call 877-725-8849. Use the free parking lot shuttle service to prevent cold fingers and noses on your way to and fro.

Tacos and Dos Equis are $2 on Saturdays at

Tin Lizzy's Emory Point

Photo By: Jeremy Adamo

Have a look, si, at what's on the new $2 Saturday menu at Tin Lizzy's Cantina in Emory Point. Grilled, barbecue or buffalo chicken tacos, veggie tacos, fried fish tacos, and salsa fresca or spicy red salsa with tortilla chips are just $2 each. Same goes for Dos Equis lager and ambar beers. Saturday savings play out all day long, from 11:30 a.m.-12:30 a.m. closing time - and all of Tin Lizzy's lively good times come along for a free ride. While at any of the six metro-Atlanta cantinas, flex your Mex-ination and submit an entry in the fifth annual taco contest. Check out the details online and on CBS "Better Mornings Atlanta."

Team Hidi Benefit on January 26 is Sold Out - You Can Still Fork Out a Donation!

Last week, we sadly relayed that chef Ryan Hidinger had lost his fight against cancer, and we shared how much he had given of himself to the Atlanta restaurant and hospitality world. His legacy continues to inspire and do good at the Team Hidi benefit for The Giving Kitchen, taking place at the King Plow Arts Center on Sunday, January 26 from 4-8 p.m. Aria, JCT. Kitchen & Bar, King + Duke, No. 246, The Optimist and Article 14 are a few of the many top Atlanta restaurants participating in the sold-out event. If you missed out on snagging a ticket, you can still donate to The Giving Kitchen and assist Atlanta's restaurant community workers who may be experiencing unanticipated hardships or crises.

Renowned Japanese Chef Hiroko Shimbo Shows Easy Ways to Go Japanese in Our American Kitchens at The Cook's Warehouse

January 28 and 29

Well-known Japanese chef and instructor Hiroko Shimbo will lead classes this month at the The Cook's Warehouse stores in Midtown and East Cobb. When she's not on a restaurant or culinary consulting project (on either coast), she instructs a twice-yearly intensive Essentials of Japanese Cuisine class at the International Culinary Center in New York City. Her most recent book, "Hiroko's American Kitchen - Cooking with Japanese Flavors," won the International Association of Culinary Professionals (IACP) Cookbook Award 2013 under the American category. Shimbo's classes at The Cook's Warehouse will reflect her book's philosophy and demonstrate how easily we can integrate Japanese flavors, cooking techniques and staples into healthy dishes that are a snap to create in our own American kitchens. Join Shimbo on Tuesday, January 28 from 6:30- 9 p.m. at the Midtown location to learn about "American Cooking with Japanese Flavors Hands On" and prepare miso-flavored beet soup, sukiyaki and chorizo and shrimp rice ($70 per person). On Wednesday, January 29, the chef will cross town to The Cook's Warehouse East Cobb to lead "Hiroko's American Kitchen" from 7-9 p.m. and create spiced kabocha squash soup, short ribs - Japanese style, and miso bacon potatoes ($50 per person). Register for classes online.

Old Vinings Inn Hosts Goldschmidt Vineyards Wine Dinner on January 30

Thursday night, January 30 will be a calendar standout when you block out the 7 p.m. slot for the Goldschmidt Vineyards wine dinner at Old Vinings Inn. Chef Don Diem and chef de cuisine Scott Holder have planned a hearty winter's night menu to complement wines selected by Nick Goldschmidt. Look for lobster prepared two ways - via sous vide and in samosa, paired with 2011 Boulder Bank sauvignon blanc, Marlborough; venison consomm� with root vegetable and truffle mousse, paired with 2011 White Hart pinot noir, Santa Lucia Highlands; beef two ways - braised shoulder paired with 2010 Goldschmidt "Fidelity" Bordeaux-style, Alexander Valley and tenderloin paired with 2009 Goldschmidt "Forefathers" Lone Tree Vineyard cabernet sauvignon, Alexander Valley. Capping the meal is a dessert of chocolate cherry tart, pistachio ice cream, chocolate-covered espresso beans and raspberry gel�e paired with 2011 Victor Vineyards Roadside Red, zinfandel blend, Lodi. Meet industry veteran Nick Goldschmidt who brings to the table decades of experience in winemaking from New Zealand, Australia, California and at his own Goldschmidt Vineyards. $85 per person plus tax and gratuity. Limited space; reserve your place by calling 770-438-2282.

#foodgram

If you like cupcakes, cheese, books, puppies, exercise and bacon, you're kindred spirits with Jessica, who cooks, bakes, writes food blogs, posts pics @howsweeteats and tweets. How does she fit it all in and still look so wide awake?

Appetizing Aperture

Milton's Cuisine & Cocktails never ceases to amaze us with the way they capture garden-fresh flavors in their seed-to-fork dining. And they can do it even in winter. One glance at their hefty Portobello mushroom caps stuffed with spinach and garlic and we're hauling out the knives and forks.

What's New on Pinterest?

We're hosting a Pinterest roast to National Meat Month with Meaty Meals. Beef, pork, chicken and turkey are all fair game as we post mouthwatering photos and recipes you'll want to try. Think beef and Irish stout stew while watching "Downton Abbey," Philly steak and cheese stromboli during football, Buffalo turkey meatballs during basketball or red wine-braised beef with the rest of that red wine in your glass. Go ahead and meat up.