Good Morning Darlings!
I trust by now you have the turkey thawing (or have made arrangements – perhaps with Black Tie Barbecue for one of their mouthwatering smoked turkeys? Call 404.840.9256 to see if they have just one more they can put aside for you. This is what I am doing this year…shhhh, it’s just between us.)
They are not fooling around here, y’all!
I have more fun inside!
Good Morning Darlings!
The Buckhead Life folks are responsible for some of our city’s most famed restaurants. Their Head Chefs give us a little advice for dealing with the year’s most fretted-over dinner. Don’t fret, Darlings. Grab a beverage and see what our chef buddies have to say.
Daryl Gassmann – Chops Lobster Bar
“The best advice I could give to anyone about cooking Thanksgiving dinner is to ask for help! Don’t try to be Martha Stewart unless going all out is what you’ve been waiting for all year. Most guests love to bring a pie or a side dish. They enjoy it and Thanksgiving is one of those dinners that feels more special when everyone chips in.”
Charles Schwab – Buckhead Diner
“My best tip for Thanksgiving is to brine your turkey in a salt water solution (1 cup of Kosher salt to 1 gallon of water) for 1 hour per pound of turkey two days before cooking. Pull your turkey out of the brine the night before cooking and place it on an oven rack over a baking sheet. Place the unwrapped bird in the fridge and allow it to air dry. On the day of your meal, rub your turkey with butter, sage, and lemon and roast until it reaches 155 degrees internal temperature. No more dry bird.”
Doug Turbush – Bluepointe
“Get creative with your aromatics. Stuff the bird with a split head of garlic, thyme, parsley stems, onion, celery, carrot, ancho chilies & orange zest. This will not only flavor the bird, but give your gravy a little zing too. And, I couldn’t do without the perfect wine to accompany me as I work and the bird when I’m done.”
Piero Premoli – Pricci
“My favorite ingredient for the Thanksgiving Dinner is pumpkin and my favorite kitchen tool is my roasting pan. When pumpkin meets a roasting pan, with the help of fresh chili, aged pecorino cheese and olive oil, it’s magic! You won’t believe how good a vegetable can taste.”
See? Easy! I will be back with all sorts of tips through the week. I wouldn’t dream of letting you go it alone!
xoxo, Patti
Today blogging to Dido – Thank You
Good Morning Darlings!
Our good friend Caren West sent me this marvy press release on the opening of an ice skating rink in Piedmont Park, our city’s best place to play.
Let’s get all the details from Caren:
THE RINK AT PARK TAVERN HOSTS BREAKFAST WITH SANTA ON OPENING DAY
The Rink at Park Tavern, a new covered ice skating rink located in the heart of Midtown in Piedmont Park, will open to the public on Monday, November 22, 2010. To celebrate its arrival, Park Tavern is hosting a special Breakfast with Santa at The Rink from8 to 10:30 a.m. that morning. For $10 kids can enjoy sweets from Santa’s bakery, cereal and fruit juices. Parents can bring a camera, but there will also be a professional photographer available to snap pictures with Santa. Park Tavern’s new homemade hot chocolate and new frozen hot chocolate will be available for purchase. Parents will also be able to purchase bagels, coffee and gourmet Danishes. Breakfast with Santa does not include the cost of skating or skate rental. Tickets can be purchased online at http://www.xorbia.com/tickets/therink/.
The Rink at Park Tavern will also host a second Breakfast with Santa for kids on Friday, November 26 from 8 to 10:30 a.m. Kids can also enjoy Frozen Hot Chocolate and Cookies with Santa on Tuesday, November 30 from 4 to 7:30 p.m.
ABOUT THE RINK AT PARK TAVERN
Located in the spacious Garden Tent in Park Tavern, The Rink will feature modern amenities for day and night skating including a brand new rink created with harvested rainwater that is 85 feet long and 40 feet wide. Skaters will stay warm under a beautiful heated tent with a state-of-the-art sound system; while observers can enjoy rink-side dining, homemade hot chocolate, specialty cocktails, house-brews, ½ price wine bottles every Wednesday, 1/2 off sushi nightly from 10 p.m. to midnight, holiday decorations, and much more. With original woodwork, Stone Mountain-granite walls, stack-stone fireplaces, granite bars, new leather furniture and a natural slate floor, Park Tavern’s lodge-like feel will only enhance the overall experience.
Accommodating approximately 200 skaters, The Rink at Park Tavern will be open for evening skating experiences daily beginning at 5 p.m. on Monday November, 22, 2010 through Monday, February 14, 2011 and will offer four sessions on weekends and when kids are out of school on holiday breaks at 9 a.m., 1 p.m., 5 p.m. and 9 p.m. Each skating session is 3 ½ hours with ½ hour breaks to resurface the ice with harvested rainwater. At 9 p.m. each night, The Rink at Park Tavern will only be open to ages 21 and up. The Rink is also available for private skating lessons, parties and even marriage proposals. Park Tavern will also host number of specialty events throughout the season. For the most up to date event calendar, specialty packages, and venue rental information, please visit www.parktavern.com.
xoxo, Patti
Today blogging to Perry Como – It’s Beginning to Look A Lot Like Christmas
Good Morning Darlings!
Our neighbors are amazing. There is an expert for almost everything among our friends. One particular neighbor, Charlie Smith, is an incredible artist. And he has a polka dot van. I love polka dots. Not only that, but he also won the savory pie competition with his killer chicken pie at last year’s bake-off. So when we all got wind of his show at Eyedrum, everybody went.
The show is a shoot-off from the Burning Man festival held in California each year. I always wanted to go, but Eric says I just like the idea of burning man, but the reality would not appeal to my delicate senses. But for just one night, I got to experience a piece of history at Charlie’s show, Art of Such N Such.
Good Morning Darlings!
I love the holidays. I love get togethers. And food. So get togethers revolving around food, friends and the holidays are the greatest.
Our besties, Crystal and Teague, throw a big Friendsgiving party every year. It is for friends and friends that are basically family. This year about 40 friends (some old, some new), got together for the annual pot luck. Crystal and Teague provide all the meats and this year that meant pork shoulder and two turkeys! Everyone else brings the sides and desserts and a beverage. It is the best fun and a sure sign that the holidays are under way.
Enjoying the crisp, autumn weather.
Good Morning Darlings!
POM Wonderful contacted me recently to let me know I was one of 100 folks chosen to throw a dinner party with them. A bundle of goodie bags and two cases of pomegranates landed at my door not too long after.
48 pomegranates. Big, red and heavy with seeds. How would I possibly store them all? Google came to my rescue and informed me they would stay fresh in a cool pantry for a month. Excellent.
I love the pomegranate and I love the story of Persephone, Queen of the Underworld, who, as she thought she was leaving behind her husband, Hades, forever, was tricked into eating several pomegranate seeds. You see, anyone who eats or drinks anything in the Underworld is doomed to spend eternity there. As Persephone only nibbled a few pomegranate seeds, she was sentenced to return to the Underworld every Winter, thus creating the seasons.
The Return of Persephone
If Persephone were in my home, you know I would have fed her so much more than a few seeds. Let me tell you how the menu would play out, like it did in our home last week.
Click Here To See the Menu
Good Morning Darlings!
Yesterday we talked about running away to Palm Beach for Thanksgiving. Today, let me tell you what my special buddy Chef Matt Murphy and our dear friend Char Thian have planned for you in New Orleans.
1. Champagne – check
2. Live music – check
3. Luscious Brunch & Delectable Dinner – check
4. Petting Zoo – wait, what?
Yup, a petting zoo. Beat that. All at The Ritz-Carlton New Orleans.
The gorgeous lobby. Say hi to Concierge Rudy for me!
Your children will be thrilled. You can sip bubbly and they can pet a goat in the glamorous courtyard. Afterwards, savor gourmet specialties handcrafted by Chef Matt, Chef Bradley and Chef Johnny. Save room, because Chef Thomas is creating some amazing delicious desserts that you just cannot refuse. These guys are the best at what they do. When you are finished with your meal, take a walk down to the river to work off some of those calories, because at dinner you can return for more!
Chef Matt and me, during his Atlanta visit.
At 6 p.m., let M Bistro treat you to a five course meal executed in perfect style by Chef Matt. You won’t even have to leave to work off that extra piece of pie. Jeremy Davenport is in the house for your dancing and listening pleasure. If you book soon enough, you might be able to snag one of the plush cheater’s booths for you and your loved ones. I am not kidding when I say that my meal this past summer in the hands of Chef Matt was one of the very best of my life. He and his staff are incredible and you will be wowed, without a doubt. Pinky swear.
Done dining and dancing? Just stroll out to the lobby, push the elevator button and retire to your oh-so-comfy room for the night.
Mmmmm, just thinking of the meals at M Bistro makes me want to jump in the car and drive the 6 hours it takes from Atlanta, just to eat their cooking.
Go. Don’t hesitate. Make your reservations now.
(504) 670-2828 or no_restaurant.reservations@ritzcarlton.com
xoxo, Patti
Today blogging to Harry Connick Jr. – Recipe for Love
Good Morning Darlings!
Turkeys, stuffing, in-laws, barking dogs, housecleaning. Doesn’t it sound exhausting? Wouldn’t it be nice to wake up on the fourth Thursday, laze around in a cozy robe and slippers, watching the parade on television while someone brings you coffee and pastries on a silver tray?
No, this is not a fantasy. It’s The Ritz-Carlton, Darlings! And of course, they have thought of every way to make your Thanksgiving calm, relaxing and luxurious.
You could head south to Palm Beach and enjoy the ocean breeze and the Eau Spa before indulging in a fabulous meal. Eau..that spa! I can’t divulge too much because my article in Design Is will be coming out shortly, but you know I will tell all here after the issue is online. But I can tell you that the Eau Spa is like nothing else you have ever experienced. It is something from a dream. Our adorable friend, Christine DiRocco, PR Director for The Ritz-Carlton Palm Beach, tells me that you can dine in an oceanfront cabana. Are you kidding me? Book a flight, honey, we are on our way!
Here are the delicious details!
The Ritz-Carlton culinary team will present a traditional family style dinner from the surf and earth. The seasonal cuisine starts with Spinach and Arugula Salad with Port Poached Pear, Crumble Blue Cheese, Spiced Pecans with a Creamy Champagne Dressing, plus Autumn Apple Salad, Walnuts, Currants, Celery Leaves and Apple Cider Vinaigrette.
Bounty from the sea is an appetizer seafood cocktail of Chilled Gulf Shrimp and Oysters on Ice and Lobster Cognac Bisque with Chestnut Marshmallow.
The supper continues with Citrus-Brined Free Range Turkey, Bread Stuffing, Sage Turkey Gravy with Cranberry and Orange Chutney. Meyer Lemon Crusted Cod and Steamed Clams, complimented with Butternut Squash Puree and Wilted Spinach, hail from the shores of the northeast while the Wood Grilled Beef Tenderloin Medallions, Rum Glazed Sweet Potatoes, Cipollini Onion Relish and Beaujolais Sauce provide a hearty gourmand alternative. Additional trimmings to top the table are: Whipped Creamy Potatoes, Candied Yams, Glazed Carrots, Indian Corn, Haricot Verts and Baby Vegetables and warm Rosemary Scones, House Baked Rolls and Cornbread Muffins.
Decadence is carried forth with yummy desserts; Home-made Apple Pie, Country Pumpkin Pie, Croissant Bread Pudding, and Vanilla Rice Pudding are a few of the sweets to grace the table, in addition to seasonal plums, apples, berries and nuts as a nod to the first gathering.
Reservations are required for this special Thanksgiving Dinner and the dinner is available for parties of up to 4 – 8 people; first seating at 4 p.m. Pricing is $150 per adult and includes one bottle of Ritz-Carlton red or white wine. Children ages 12 and older are $50 and children under 12 are complimentary. All pricing is exclusive of tax and gratuity. Please call Dining Reservations at (561) 540-4924 for more information and to make reservations.
Well, yes, I would rather be at The Ritz-Carlton Palm Beach, thankyouverymuch.
Tomorrow I will tell you what’s cooking in New Orleans with our buddy Chef Matt. Heck, you have 4 days off. You could go to Palm Beach and New Orleans! You only live once – I think…
xoxo, Patti
Today blogging to Turkey In The Straw (I think this might be from the first Thanksgiving…)
Good Morning Darlings!
Last night was a dinner for 12 sponsored by POM Wonderful but given by me at our house. With a bundle of courses.
This morning I am staring at a kitchen full of dirty dishes.
Thus, my very belated Halloween post. And since a picture says a thousand words, here are several thousand words for you.
My costume was the Tooth Fairy, with my precious husband crafting my fleece tooth crown all himself. He is incredible. He went as a Juggalo. Google it for fun.
Our party hosts were the always charming Steve and Carrie Burns at their killer loft in Castleberry, overlooking the Georgia Dome. I especially loved the cockroach cupcakes. Brilliant.
Eric is the best at everything. Loved my softie crown.
Good Morning Darlings! Okay, so belicious isn’t a word, but I liked how it sounded with the other words. Sunday night our besties John and Danny whipped up the most fabulous meal for a belated celebration for my sweetheart, Eric. You know we never need a reason to party. What’s that you say? It’s Tuesday? Pop open the bubbly!
Poor Eric has been on crutches this past week due to a bad ankle, so he gave Danny a lesson on balancing on crutches when we arrived. Hilarity ensues.
Danny had never used crutches before. It's kind of a balancing act.
