Gifted Gourmet

Okay, as promised earlier ...yesterday, actually ... my report on the new Seasons 52 here in Atlanta ... Very busy and lively .. beautifully appointed dining rooms ... waitstaff was impeccable, prompt and polite, healthier eating certainly is most appealing to many diners ...plating was very nicely done .. artistically arranged ... I went with one of my girlfriends and we ordered different items in order to taste more variety ... appetizer for me was the goat cheese ravioli ... one in a tomato reduction ... excellent flavors .. parmesan flatbreads in a basket ... crisp and tasty ... my friend had the vegetable barley soup and I liked the textures and flavors here as well .. hot and somewhat spicy .. large portion ... bowl, actually ... Main course for her was a planked salmon filet with roasted new potatoes and roasted brussel sprouts ... nice sized portions of all items ... My main course was scallops in a beige broth with fresh asparagus spears and Israeli couscous with sundried tomatoes ... 4 large scallops and lots of couscous surrounded with the asparagus spears (several) .. not pencil thin either ... Dessert was a selection of glasses (small) of different desserts: lemon cheesecake, creme brulee layered, boston cream pie layered, key lime pie in the small glass, etc. desserts pictured and described her better than I can explain ... each is $1.95 and seems a better idea than the massive mountains of desserts at many restaurants ... All told we spent something like $60 together .. no wines ... and it seemed that we were well-fed, not stuffed, felt that we had eaten a healthy but visually beautiful meal ... So, will I return? You bet! and with more of my friends who will appreciate what is happening here ... the best explanation of all is their own press release here ...

Firstly, let us inform our members of what Ztrim is and how it works .. the health benefits ... and the endorsement of Dan Glickman, Secretary of Agriculture ... and do watch the video of how Ztrim is used by the body ... a good place to learn more ...

Yeah, maybe just on the Net .. but reality may not be so kind to Seasons 52 ... hype or something truly unique? I will observe everything and make mental notes in order to offer you an analysis of the place and the food ... I have a "foodie friend" who seemed impressed ... and he does know quality ... story developing ...

A new restaurant has just opened its doors here in Atlanta and the concept involves eating healthy food out when one desires a nicely prepared special meal ...Seasons 52... from a bit of their literature: hmmm... less than 475 calories, and each meal is nutritionally balanced .. too good to be true? I am going there tomorrow and want to see how this comes out .. first reports indicate that the (healthy) food is fantastic and service is impeccable ... The reason that I didn't put this into a regional forum is that this is a chain and appears in a number of different cities ... What do you make of this idea? Can it make money for the owners? Is healthy eating something desirable for an evening out? And those tiny desserts! served in tiny cups ...

Helzel (chicken neck skin stuffed with bread crumbs) was a favorite among Eastern Europeans ...

That's the one!! Thanks for the photo because when I made these as a caterer, and a tired one at that, there were no digital cameras! the recipe

Really, the only safe way to make display food is by purchasing the plastic items so popular in Oriental restaurants ... and, sure, they are even made here in the United States: Faxfoods is one such dealer in "faux food" ... I am betting that the restaurants who use these displays encourage diners to try new things as they look over the plastic array ...

Come to think of it, I lived in Morocco near Casablanca as a child when my father was with the US Air Force and I always have orange flower water (and rose water) which I mix with almond flour to make something called a "snake" which is made from marzipan filled phyllo ... maybe I'll try the gazelle horns as well! Thanks for the impetus to try these, chezcherie!

Maybe it looks something like this Moroccan Gazelle Horns? . ... I would think that the dough was somewhat flaky ... maybe not, chewy?

Wellllll, she did say

ideas, ideas, ideas ... film on all types of food-on-a-stick!

Sara, you are fortunate to be able to dine in your hotel and their prime offering for guests is Atlanta Grill which is inside the hotel itself. I might also suggest another downtown favorite: City Grill which is not far from where you will be staying. Silk is yet another option, offering Oriental dining.

Apparently, just as this is ...

What pleasure I am deriving from watching those fresh apple cakes on display here! Edna has surely watched over all of us who are using her recipe ... even with our own variations on her (precious) theme ... bless you, Edna, for the gifts you shared so graciously!

Day of the Dead website .. lots of background here!

Well, this may be something worth considering: Sweet and Spicy Pumpkin Seeds or even this from Martha Stewart: Pumpkin Seed Candy

I think most of the cake was polished off by famished peasants during the French Revolution ...

more here on Fig in Charleston and there is much more discussion on Charleston dining here .. have a great visit!

Actually, the only stock I have is made with meat and vegetables at this point in time ...

Since Trader Joe's is making this move to expand their locations rapidly, and with great zeal apparently, shouldn't we be buying their stock rather than stocking our pantries??

From today's Atlanta Journal-Constitution: "As Trader Joe's opens, foodies ready to rejoice" ... it appears that we Atlantans have waited patiently and have been rewarded!

the recipe

something here? or even better yet: one of these? actually, I like these too ... and then there are even more ... ...

Please give some consideration to this preparation:Duck Breasts with Orange, Honey and Tea Sauce which I have made with success ... or even this recipe for Duck Breast with Golden Raisin and Orange Sauce ... if you enjoy a little sweetness with your succulent duck breast ...

skordalia is one of my favorites .. Greek ... auberginesounds exotic .. purple prose or purple vegetable ... ca ne fait rien ... mirepoix but uttered in a tiny voice ... in little bits ... sultana ... lovely and regal way of saying "raisin" ...