My life has given me such amazing friendships and as you know, people come and go, but when one comes back, it is one of the greatest gifts. I received such a gift last week.
Johnny P and I go way back. Way, way back. I won’t even tell you how far. But it’s far, I tell you. He and I have lived in Atlanta for many years and although we don’t live far apart, we never get together. Life gets in the way.
But we changed all that last week. My swanky friend, Caren West, of Caren West PR arranged a very special tasting for the three of us at Cafe Circa, in the Old Fourth Ward neighborhood of Atlanta.
How could this have been here for 3 years, without me noticing?
Chef Chad over at The Iberian Pig has just announced that they will be offering an entire suckling pig in their restaurant.
Here are the details!
Cochinillo Asado – Whole Roasted Suckling Pig – October 19th to 21st.
Tuesday, Wednesday, and Thursday October 19th, 20th, and 21st
The Iberian Pig is proud to announce that we will be offering for a limited time only Cochinillo Asado (Whole roasted suckling pig). Cochinillo Asado is very famous in the region of Castilla y Leon in Spain and we are proud to celebrate fall and finally offer it to all of you who have asked.
You must call to make your reservation and specifically request that you are coming for the suckling pig. They range in size from 17-19lbs and are ideal for groups of 4-8 people. We only have 11 suckling pigs available and will be taking 4 reservations on Tuesday, 4 reservations for Wednesday, and 3 reservations for Thursday evening.
Each suckling pig will be served family style with the following accompaniments:
Toasted Rustic Bread with Spanish Extra Virgin Olive Oil. Roasted Fingerling Potatoes, fresh herbs, roasted garlic. Ensalada Mixto–mixed field greens, pickled red onions, seasonal fruit, jamon Serrano, golden peppadews stuffed with Mahon cheese, piquillo peppers, sherry vinaigrette. 1 bottle of Spanish Red Wine for each table.
The price of each WHOLE roasted suckling pig with all of the accompaniments is $280, not including tax and gratuity.
There are only 11 available! Hurry and make your reservation!
xoxo, Patti
Today blogging to Lawson Rollins – The Fire Cadenza
There were so many goodies in New Orleans that this had to be a two day post. Today, I will regale you with tales from the Chef’s Tasting!
Because of my perfect husband and his note taking skills, I was able to just sit back and indulge. Thank you, Honey!
We were seated in one of the three “Cheater’s Booths” at the back of the dining room. A large party was already in residence in the kitchen, having their own private tasting. Our table was set with scattered rose petals, candles and one beautiful rose peeking out of our napkins. It was a fantasy table.
You’ve read the article in Design Is Magazine. Now get all the behind-the-scenes skinny.
Driving the 3.5 hours from South Montgomery was a snap with Sirius radio in our rental car. Arriving in the Crescent City to 97F heat, we entered The Ritz-Carlton, New Orleans to kind hellos and cool air.
Remember our gratitude dinner from Monday? We had invited our two new friends, Teresa and Nick. People ask how I meet all these people. Here is one tale of meeting new friends.
Eric and I had decided to treat ourselves to a nice dinner out two weeks ago and made a reservation at Shaun’s through Open Table. You know about Open Table, right? The more reservations you make, the better chance you have to earn dining gift certificates. This is an especially great idea for all you executive assistants who make a lot of reservations for the office. The more they dine out, the more you earn. Win-win!
Anyhoo, our reservation is made and we arrive at Shaun’s about 5 minutes early. It is packed – everyone is trying to use their Scoutmob coupon before it expires the next day (I have to admit that two of those people were us). You would think the restaurant would take this into account when allowing folks to book a table. But alack and alas, I don’t think it crossed their minds. We waited. And waited. And waited. 45 minutes go by. We are about to walk out and order a pizza when we are told that our table is ready. Ok, we’ll stay.
We are seated next to a nice couple and through the shared experience of being made to wait, we get to talking. She previously worked at The Ritz-Carlton Amelia Island, where I just visited and he is a nice chap from England. Just add wine – instant friends.
And food. You need to share your food. Here’s what we ordered.
Pork belly buns - Scrumptious
Crabcake with slaw. Good but tiny...
Chicken Liver heaped on toast. This was huge. So I guess it all balances out.
Flatbread with greens. I don't think I touched this. I was too busy gabbing.
Swell new friend, Teresa, and me.
Eric and our new friend, Nick.
And that’s how it happens. It’s a small world and we are all in it together. Make a new friend today.
oxox, Patti
Today blogging to Joe Cocker – A Little Help From My Friends
Last night, Eric and I had the most fun with our friend, Chef Matt Murphy of The Ritz-Carlton New Orleans. Chef was in town on business and arrived a bit early so he could spend some time with us.
We wanted to make sure he had the best time, so I came up with this itinerary (you know how I love a list).
7:30 Meet at Rathbun’s for drinks and apps
8:45 Dinner at Iberian Pig
After dinner – drinks at Mac Magee’s Irish pub
How was it, you ask? Oh, we had a mighty fine time.
As promised, here is the behind the scenes story to supplement my article in this month’s Design Is Magazine in my column, Living The Ritz Life. A magazine only allows so many words, but on my blog, I can blather on forever. So, if you want to hear the whole story about our stay at The Lodge, here you go.
Imagine a place where all your cares melt away at the door. A place where the phrase “my pleasure” actually means “my pleasure.” Imagine a place that is a retreat for the soul as well as the body.
A short one and a half hour drive from downtown Atlanta takes you to such a retreat. The Ritz-Carlton Lodge at Reynolds Plantation is close to the big city, but a world away.
The Ritz-Carlton Lodge at Reynolds Plantation
Arriving on a sultry Friday evening, this lodge of the well-heeled looms into view only after turning off the beaten path of Interstate 20. At the front door, friendly valets dressed in ivy caps, knickerbockers and argyle socks, ala golfer Payne Stewart, greeted us. Check-in was seamless and the weekend was now underway.
As we entered the club-level guest room, a roughhewn box on the hallway table caught my eye. Inside the box were graham crackers, Hershey bars and marshmallows, all the fixings for s’mores at the complimentary evening campfire. There were also notes welcoming my husband & me along with a jar of delicious spiced pecans (with the recipe attached). The king-sized bed was dressed with crisp white linens and the softest down pillows. Two wooden chairs and a table on our balcony ensured a view of the lush greenery.
Miss Elizabeth and I recently met for lunch at West Egg Cafe on the Westside. I have no idea why it has taken me so long to get here, as my buddies Laura Scholz and Shameeka Shy Ayers have been singing the praises of Chef Patric Bell forever.
But now that I’ve visited, I will not be a stranger.
The cafe has an open, airy feel to it, making you feel welcome immediately. The menu looks like a secret assignment from CIA, only your assignment is “Burgers and Draft Beer, $10”. Much better than the CIA, if you ask me. Unless your version of the CIA is the Culinary Institute of America.
