News

  • 16 Apr 2013 3:26 PM | Anonymous member (Administrator)
    Georgia has been in the process of updating the Food Service Rules and Regulations to a modified version of the 2009 FDA Model Food Code. However, it has come to our attention that the 2013 FDA Model Food Code has a proposed release date of May 2013. In light of this information, Georgia is proposing to update the Georgia Food Service Rules and Regulations to the most current science pending the release of the 2013 FDA Model Food Code. Georgia will continue to protect its citizens and guest through its Rules and Regulations that are based upon the most current nationally accepted, food safety related science.
  • 16 Apr 2013 2:03 PM | Anonymous member (Administrator)
    Register your restaurant online, create and run a deal or promotion, donate the proceeds to Share Our Strength

    More than 16 million children in America struggle with hunger, according to the United States Department of Agriculture (USDA). This September, thousands of restaurants and chefs nationwide will band together to bring attention to this plight, and raise money to fund solutions, through Share Our Strength’s Dine Out For No Kid Hungry. Last year, more than 8,200 restaurants across the country raised in excess of $5.9 millionundefinedfunds to help connect kids in need with nutritious food where they live, learn and play, and educate families on ways to cook healthy, affordable meals.

    Operators can be part of the child-hunger solution in three simple steps: undefined
    * Registering their restaurants at http://www.dineoutfornokidhungry.org (registration is free),
    * Creating fundraising promotions to run during the month of September including Dine Out For No Kid Hungry week September 15-21, and
    * Donating the proceeds from that promotion to Share Our Strength.

    A full online resource center, with how-to guides, templates for press releases to promote participation, downloadable point-of-purchase materials, fact sheets, and case histories from participating restaurants is available to registrants. Operators interested in learning more about Share Our Strength’s Dine Out For No Kid Hungry or wishing to see examples of how other independent and chain restaurants have created successful promotions can visit DineOutForNoKidHungry.org or contact Ashley Davis, adavis@strength.org.
  • 16 Apr 2013 11:31 AM | Anonymous member (Administrator)
    Restaurant Marketing Professionals Gather to Exchange Ideas, Learn from Industry Experts, and Network Prior to the start of the National Restaurant Show. 

    The National Restaurant Association (NRA) Marketing Executives Group (MEG) has announced its line-up of speakers for its spring conference, May 15-17, which takes place annually in Chicago prior to the start of the National Restaurant Show. The conference, which takes place at the Westin Michigan Avenue, is $495.00 per person for NRA members, $995 non-members, and includes all meeting materials, meals and breaks with a special nightly conference rate available for attendees at the Westin Michigan Avenue.

    The three-day event features an array of industry influencers and tastemakers, proven leaders and consumer behavioral experts. Branding and social media trailblazers will also be on hand to share their knowledge and expertise with attendees.

    This year’s Industry Keynote Speaker is Harald Herrmann, brand president of Yard House Restaurants. Attendees will get a first-hand account and behind-the-scenes look at the Yard House brand and how it grew from a single location along the Los Angeles coast to 45 locations. Named a Hot Concept! by Nation’s Restaurant News more than a decade ago, last year Yard House made headlines as one of the most newsworthy restaurant brand acquisitions.

    Additional speakers include:

    Harry Balzer, chief industry analyst and vice president of The NPD Group who will provide some insight into the Eating Patterns in America. The NPD Group has been tracking the eating and drinking patterns of Americans for nearly 30 years.

    Wendy Clark, senior vice president, Integrated Marketing Communications and Capabilities of The Coca-Cola Company, and her team have a leading industry voice and will speak on how this international brand has fully embraced digital to redefine consumer engagement in the SoLoMo revolution.

    Clarice Turner, senior vice president, Starbucks US, Clarice oversees the US retail operations and leads a $3.5 billion business of corporate and licensee-owned locations. She pioneered “Starbucks Evenings,” the brand’s new wine, beer and small plates innovation. Her presentation will help inspire new business opportunities for her audience as she shares her compelling story on innovative marketing.

    David Witt, director, Global Digital Marketing and Brand PR of The Hershey Company, will share valuable insights and tactics on building online networks of brand advocates.

    Jeff Fromm, co-author of The Millennial Consumer and Millennial Passions: Food, Fashion and Friends, will reveal what it is that makes Millennials unique, what tools to use to evaluate Millennial marketing, and models for creating guest engagement. Jeff is also executive vice president of Barkley.

    Jeff Harvey, president and CEO of Burgerville, who will share how Burgerville has defied conventional perceptions of what it means to be a quick-service restaurant by being at the forefront of sustainable business practices that go well beyond trendy catch phrases. Their motto, Serve With Love, has guided every business decision Burgerville has made.

    Erik Wahl is an artist and motivational speaker will unleash the creativity from within showing attendees new ways in which they can make their organization more creative, innovative and profitable.

    Adrienne Weiss, founder of her own namesake company, will illustrate how a company’s voice makes them standout from their competitor. Her session will challenge attendees to find the voice of their brands and shout it from every brand touch point.

    Kicking off the three-day event is an opening dinner and reception at the Westin Michigan Avenue on Wednesday, May 15. The conference closes with an evening cocktail party on Friday, May 17. To learn more about MEG’s spring conference, go to www.restaurant.org.
  • 12 Apr 2013 11:47 AM | Anonymous member (Administrator)
    On this weekend’s show check out Muss & Turner’s in Smyrna and pay a visit to Taqueria del Sol (which has locations in West Midtown, Decatur, and on Cheshire Bridge Road).

    Get a preview of the episode.
    Airs Saturdays at 10:30 a.m. on Peachtree TV and 12 p.m. on CBS Atlanta.
  • 11 Apr 2013 1:32 PM | Anonymous member (Administrator)
    Culinary students showcased improved skills during Mystery Baskets: Part II

    Big flavors and even bigger appetites were all a part of the second installment of Mystery Baskets on April 3, 2013, at the College of Continuing and Professional Education at Kennesaw State University. The students in the Culinary Apprenticeship Program were able to once again showcase their skills during our take on The Food Network’s show “Chopped.”

    Chef instructors Frazer Breckenridge and Greg Brooks facilitated the session. The students were given a basket that contained a starch, protein and vegetable. The challenge? Create and plate a dish in 90 minutes.

    With the fervor of an episode of Bravo’s “Top Chef,” 12 culinary students mastered their dishes. Examples of the cuisine included a salad of Brussels sprouts, pecans and honey, Thai spring rolls with rib eye and vegetables, risotto with caramelized pearl onions in cream sauce, and sweet potato ratatouille with apples, peppers and onions.

    The grand finale of the program is the Chef’s Table on May 1 in which students will have their skills on display for family, friends and staff. Graduation is June 20.

    The next Culinary Apprenticeship Certificate program begins Sept. 4, 2013. Spanning nearly nine months, the program is designed to mirror the European model which provides students the opportunity to apprentice alongside professional chefs.

    Classes take place at KSU Center, 3333 Busbee Drive. While students learn knife techniques and other important skills in the kitchen, it is at their culinary apprenticeships where they get a taste of the real world. Fine-dining establishments such as Elevation Chophouse, Villa Christina and Park 75 at the Four Seasons and companies such as Endive Catering and Parsley’s Custom Catering also serve as their classroom.

    For more information, contact Pam Moss, program manager, at pmoss6@kennesaw.edu or at (770) 423-6963 or visit ksuculinary.com.
  • 09 Apr 2013 5:21 PM | Anonymous member (Administrator)
    Clarion Events North America (Clarion) announced today the co-location of Atlanta Foodservice Expo and Food Waste Recycling World. This new event will provide the food service community, haulers, composters and other interested parties with practical strategies for the management of food waste – covering reduction, separation/collection and new technologies in composting. The shows will be held October 20 - 22, 2013 at the Georgia World Congress Center in
    Atlanta, Georgia.

    “Our goal is to provide a forum with Food Waste Recycling World that will provide solutions and better practices for the reduction of food waste. We are excited about the potential to advance the food waste conversation through the collaboration of the major food supply chain that will be on hand at the Atlanta Foodservice Expo,” stated Peter Johnson, owner of SEMCO Productions.

    “We are very pleased to be having another group partner with us to offer even more value and resources to our attendees this October in Atlanta. The Food Waste Recycling component is an excellent addition to the Atlanta Foodservice Expo mission of providing all possible resources to the restaurant and foodservice operators within the Southeast,” commented David Audrain, president and CEO of Clarion.

    Food Waste Recycling World will be the second event to join forces with the new Atlanta Foodservice Expo which also announced the co-location of World Tea East back in December 2012.

    For additional information please visit www.AtlantaFoodserviceExpo.com.
  • 05 Apr 2013 3:20 PM | Anonymous member (Administrator)
    Atlanta Eats visits Antico Pizza in West Midtown, the only pizza place in the country that Zagat rates a perfect 30/30. Giovanni de Palma oversees making pies the way they do in the old country undefined with ingredients shipped in from Italy, and techniques that remain true to the Italian laws of pizza-making, set out by the Association Verace Pizza Napoletana.

    Then, they head to Woodfire Grill on Cheshire Bridge Road. Chef Tyler Williams has won accolades for his work at Bacchanalia and Abattoir over the last coupe of years, and now he’s been united with Creative Loafing’s Best Service winning restaurant. Together they’re making Woodfire’s tasting menus the talk of the town.

    Airs Saturdays at 10:30 a.m. on Peachtree TV and 12 p.m. on CBS Atlanta. 
  • 05 Apr 2013 3:09 PM | Anonymous member (Administrator)
    Decatur has been named one of the Top 10 Foodie Cities by Livability.com, a national website that ranks quality of life and travel amenities of America’s small and mid-sized cities.

    The list is the second installment of an annual listing of America’s top foodie cities and features communities with a high ratio of acclaimed restaurants, innovative chefs and strong regional culinary styles to their population size. To narrow down the list, Livability.com editors considered the size of the city (populations under 250,000) and the city’s overall quality of life.

    Decatur was chosen because it has an invigorating restaurant scene, a wealth of chefs adapting traditional dishes into edible art, and a restaurant community that supports local farmers and food producers. Read more.

    Top 10 Foodie Cities 2013
    1. Decatur, GA
    2. Hoboken, NJ
    3. Bloomington, IN
    4. Berkeley, CA
    5. Madison, WI
    6. Lafayette, LA
    7. Chapel Hill, NC
    8. Santa Fe, NM
    9. Alexandria, VA
    10. Burlington, VT
  • 03 Apr 2013 4:02 PM | Anonymous member (Administrator)

    The 12 Georgia chefs who will compete in the 2nd Annual Golden Onion have revealed their recipes. An impressive range of cooking skills and techniques will be on display as the entry dishes are prepared during the professional cooking competition. Each competitor will have one hour to prepare his or her dish.

    Golden Onion showcases the Vidalia® onion, Georgia’s official state vegetable, and also serves as a platform for chefs across Georgia to display their skills and creativity. It will be held on Sunday, April 14, 2013, in Vidalia, Ga., as the official kick-off to the 36th Annual Vidalia Onion Festival.

    Chef Mimmo Alboumeh, owner and executive chef of ME Restaurant Group, which operates Red Pepper Taqueria, Coldbrews Sports Bar & Grill, and Coldbrews Oyster Bar in Atlanta, will prepare “Chilean Seabass With Vidalia® Onion Champagne Cider” served with quinoa, roasted Vidalia® onions and goat cheese with a side of crispy Vidalia® onions.

    Chef Daniel Chance, executive chef of Campagnolo in Atlanta, will prepare his appetizer “Scallop Stuffed Vidalia with Onion Purée.”                                        

    Chef Linda Harrell, executive chef and partner of Cibo E Beve in Sandy Springs, will prepare “Smoky Vidalia® Onion, Fig & Goat Cheese Fried Pies.

    Chef Brian Jones, chef de cuisine for Atlanta Grill at The Ritz-Carlton, Atlanta, will prepare a salad he explains is “inspired by the landscape and unique products that exist in areas such as Vidalia, Thomasville and Lakeland.” He calls the salad, “A Scene from South Georgia.”

    Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, will prepare “Vidalia® Onion Poppers,” stuffed with wild Georgia shrimp, sautéed Vidalia® onions and jalapeño peppers, and Monterey jack cheese. The poppers will be served with Vidalia® onions and tomato jam, roasted corn and Vidalia corn foam and garnished with chive oil and charred corn.

    Chef John Mark Lane, executive chef of Elements Bistro & Grill in Lyons, will prepare his spin on “Liver and Onions,” featuring foie gras with sautéed Vidalia® onions, a spring onion pancake and caramelized onion orange marmalade.

    Chef Roberto Leoci, chef and owner of Leoci’s Trattoria in Savannah, will prepare “Pancetta Wrapped Vidalia® Onion,” stuffed with Georgia peach risotto and finished with spiced candied pecans.

    Chef Keira Moritz, chef and owner of Steel Magnolias in Valdosta, will prepare “Vidalia® Onion Brown Sugar Glazed Pork Belly,” along with her “Vidalia® Onion All Local Field Salad with Pecan Thyme Vinaigrette.”

    Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, who was awarded third place during the inaugural Golden Onion competition last year, will prepare “Local Pork Duo with Vidalia® Onion,” which is comprised of pan-roasted Mountain Valley Farms bone-in pork chop, soy- and beer-braised Mountain Valley Farms pork belly, roasted baby Vidalia® onion bulb ragout, Vidalia® onion fluid gel and Vidalia® onion bubbles.

    Chef Dave Snyder, chef and owner of Halyards and Tramici in St. Simons Island, will make “Sautéed Trout over Caramelized Vidalia and Shrimp Cream with Arugula and Pecans.”

    Chef Michael Shutters, executive chef and food service director at The Pilot House Grille Restaurant at George T. Bagby State Park and Lodge in Fort Gaines, will prepare “Sweet Onion, Apple & Goat Cheese Dessert Pop-Over” served with orange saboyon sauce.                                        

    Chef Marc Taft, chef and owner of Chicken & The Egg in Marietta, and executive chef and general manager of the new The Mill Kitchen & Bar in Roswell, will prepare “Riverview Farms Pork Tenderloin Two Ways,” which features mustard greens, Vidalia buds, Vidalia “soubise,” Vidalia and green tomato agrodolce, Vidalia® onion jam, gourmet mushrooms, blistered tomatoes, young greens and aged balsamic.

    Recipe booklets featuring all competitors’ recipes are included in the ticket price. Advance tickets cost $10 per person or $15 at the door.

    Chef competitors will each prepare eight plates of their entry dish. Five plates will be presented to judges, one reserved for photography, and two plates will be raffled off. The new raffle adds exciting tasting opportunities for spectators. Raffle tickets cost $1 each. With 12 competitors, there are 24 chances to win.

    Dishes will be judged on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia® onions (15%), and following the recipe submitted during the application process (5%).

    About the Golden Onion

    The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. For details visit www.vidaliaonionfestival.com.

    About the Vidalia Onion Festival

    Celebrating its 36th year in 2013, the Vidalia Onion Festival will be held April 18-21 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don't-Miss Festivals Across the U.S.” by MSNBC. The festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, opening ceremonies and fireworks, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

    About Vidalia® Onions

    Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

     

    About the Vidalia® Onion Committee

    Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

    About the Georgia Restaurant Association (GRA)
    The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.


  • 03 Apr 2013 9:33 AM | Anonymous member (Administrator)
    Atlanta Business Chronicle

    The Colonnade, an Atlanta fave since 1927, landed on Zagat’s “Most Iconic Restaurants in 15 U.S. cities” list.

    Here’s what Zagat had to say about the venerable institution:
    Most everyone is either “gay or gray” at this “step-back-in-time” Cheshire Bridge “institution” that looks like “God’s waiting room” and dishes out “classic meat-and-two” Southern plates in “dinner-tonight-lunch-tomorrow” portions; sure, it’s “cash-only”, the decor’s right out of the “’70s” and the service skews “sassy”, but compensations include “cheap” tabs, “seriously high-octane potables” and an experience that’s “like nothing else in Atlanta.”

    Click for the full list.


 

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