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Wednesday, January 16, 2013

From "Seed to Stem" in East Cobb

A rendering of Stem Wine Bar Courtesy: ai3
Coming this Spring to East Cobb is Stem Wine Bar: The team that brought you Seed Kitchen & Bar, Executive Chef Doug Turbush & Chef de Cuisine Brendan Keenan have created a European inspired seasonal small plates menu emphasizing creative food and wine pairings. With a space of 1,500 sq ft, Sommelier Jason Raymond will teach wine classes and lead the wine program offering over 40 boutique wines by the glass from around the globe. Jason is really looking forward to teaching wine classes to the public, which we are very excited about!  

Stem Wine Bar Logo Credit: Green Olive Media
In addition, winos can expect 35-40 wines by the glass ranging from $7-$22. After experiencing success with the Enomatic system at Seed, Stem will offer 16 higher end by-the-glass options poured from the system.  Enomatic’s quality control gives customers the confidence that the wines they order are always fresh and served at their optimum temperatures. Its unique automatic self-cleaning of the pouring spout after every serve ensures the highest hygiene and wine quality.


Seed Kitchen & Bar is located at Merchant's Walk in East Cobb:  
1311 Johnson Ferry Road Marietta, GA 
Phone:  (678) 214-6888

Monday, January 14, 2013

The Last Supper Beer Dinner

Sunday January 27th is the inaugural Last Supper Beer Dinner at Atkins Park Tavern - Smyrna. This will be a 5-course dinner with beer pairings that The Stout Brothers will do with Atkins the last Sunday of every month for ONLY the first 12 people to pre-pay through Atkins Park. This first dinner will be featuring Wild Heaven Brewing and the brewer will be there to walk you through tasting all five beers! The cost will be $100.00 per person and will include the 5 course dinner, 5 beers, glasses from Wild Heaven, a sampling glass and (empty) growler from Smyrna Beer Market, and all taxes and gratuity. 

 
The Stout Brothers at Smryna Market Village
The Last Supper Dinner
“Wild Heaven” Food & Beer Pairing
Sunday January 27th 2013

First course
Prosciutto wrapped mushroom,
“Heywoods” smoked almond pesto
Paired: Invocation, Belgian-Style Golden Ale
 

Second course
Fennel and grapefruit salad
Fennel, grapefruit, orange, pomegranate
Lavender & honey agave dressing
Paired: Let There Be Light, American Ale

Third course
Cornish hen stuffed with “Heywoods” Italian sausage
Served w/ wild rice pilaf
Paired: Eschaton, Belgian-style Quadrupel Ale Aged

Fourth course
Veal tornado wrapped in lardo
celery root puree, wild mushroom demi, potato crisp
Paired: Ode to Mercy, Imperial Brown Ale

Fifth course
Bourbon foie gras crème brule
Paired: Ode to Mercy Winter, Bourbon Barrel Imperial Brown Ale

Executive Chef Sarah McDaniel

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