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The Majestic Closed — Temporarily?
The Atlanta Journal-Constitution
SAY IT AIN’T SO: the Majestic Diner on Ponce has been open for nearly 80 years. It’s closed temporarily, apparently for remodeling.
Photo: Rich Addicks/AJC Drive-bys and phone calls are telling me that the Majestic Diner on Ponce, the king-liest of Atlanta diners, is closed. Sources are saying it’s temporary, for remodeling. Just when I was hankering to drop by …
And short notice, but if you’re looking for a field trip this weekend, check out this event sponsored by the group Collard Greens, a group founded by Serenbe’s Tucker Berta of “green collar workers” who “meet once a month to learn more about how we can save the planet (in an extremely broad nutshell).”
This Saturday, November 22 2 - 4 p.m
“Tour the farm with Serenbe Farms Manager Paige Witherington. Chef Nick Melvin is providing some Bacon Merry (The Farmhouse’s signature Bloody Mary) samples and SweetWater Brewery is providing some local brews to take along for the walk. Featured Speaker: The Greenhorns—a group of young farmers from New York creating a documentary film exploring the lives of America’s young farming community and the growing interest in agriculture as a profession. The filmmakers hope to build the case for farming as a career via their documentary.”
RSVP to Tucker Berta at tucker@serenbe.com
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Proustian Holidays
The Atlanta Journal-Constitution
At a family gathering the other night, my mother promptly announced that she would not be making fruitcake for the holidays this year. With one whisper, a 50-year-old tradition vanished.
At 83, the last year brought a battle with breast cancer, a near-fatal car accident (I was driving) and this New Year, she’ll need to undergo knee replacement surgery. She and my father found an “excellent” fruit cake at a bakery in Palestine, Texas, on their last trip, and she’s ordering the candied, nutty cake from them. Period.
But I’m so sad. I really don’t even like fruit cake that much, but I loved the tradition of her making it — it was like a scene straight out of Capote’s “Christmas Memory” — the Herculean effort that went into her fruitcakes. Unlike Capote’s “friend,” my mother never sent a fruitcake to the president, and certainly not to FDR. She made them mostly for my father and youngest brother, who adored them.
Every year about this time she would send my father for all the ingredients and when I was young I remember loving the rich, spice-laced batter licked from the end of a wooden spoon.
When I got home later that night, I cried. I will miss this part of her so much. And it’s hard for me to admit that she’s just not up to the task anymore. I even offered to make the cakes, but she and my father are resigned. And so a tradition ends.
It made me think of her Christmas fudge; her pound cake; her cornbread dressing — how I would miss them! Even as my sister and I take over the duties of the holiday kitchen, part of the reason these things are so dear, I know, is because my mother has been making them for us for so long.
I shared this with colleagues, and it seems I’m not alone: everyone had a certain something that they just can’t live without when it comes to the holidays: pepperoni yeast rolls are apparently a West Virginian tradition; juicy, crisp peach cobbler made by a great aunt who has passed; a grandmother’s lemon pound cake.
What holiday food tradition could you not live without?
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Flip is Set to Open
The Atlanta Journal-Constitution
Lots of “ifs” on the horizon for openings: I’m told Flip is getting ready to open the first week of December. Craft is “shooting” for a December 8 opening. And chef Scott Serpas new restaurant, Serpas True Food, will open in January, complete with a bar sporting inlaid oyster shells from the Gulf.
Anne Quatrano was nice enough to speak with me some more about Abattoir, which she says will most likely open in February. The meatcentric menu will showcase the full use of animal products, including rarities such as lamb brain fritters and corned pig tongue. Other items range from head cheese with fig mustard to steak frites and braised salt cod stew.
This will be she and chef-owner Clifford Harrison’s most casual restaurant to date (not counting provender Star Provisions), with a check average “less than that at Floataway Cafe,” according to Quatrano.
Inside the White Provision complex off Howell Mill Road, the former slaughterhouse will sport pine floors from a closed factory in Cartersville to a Chicago Cow-like life-sized cow on a front entrance ramp.
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Visions of Sugarplums
The Atlanta Journal-Constitution
IS CANDY EVER GOOD FOR YOU?
Photo: Louie Favorite/styling by Meridith Ford Goldman/ AJC
OMG is it ever the holidays — my desk is inundated with food, candy and booze from public relations firms offering recipes, tips and new ways to use something that in no way could be used in a new way.
I don’t fault these folks — it’s their job, and most of them do it well. (For the record, what me and the ladies who sit near me don’t consume is given to an in-house sale; the proceeds go to various charities).
But no one will be getting what just arrived on my desk — I’m keeping most of it for myself: a big box from the National Confectioners Association chock full of candy. The catch? This holiday season, candy is healthier for you. What? You didn’t know?
I’ll tell you why, according to the folks who make it: They’ve released “better for you” options:
Hershey’s Snacksters S’mores 100-calorie snack mix
100-calorie Skinny Hunk bar
Welch’s Fruit ‘n Yogurt snacks (which, they emphasize, are made with real fruit and even contain yogurt cultures)
The amount of nutritional information, from 60- to 100- calorie packs to fortified Jelly Belly packs and Hershey’s extra dark chocolate with pomegranate, is mind boggling. And it proves that everybody’s gotta get a gimmick in these hard economic times.
Truth be told, portioning what you eat does allow you to have a treat from time to time. But to call candy — even if it is fortified with vitamin C — “good for you” is a bit of a stretch. Unless we’re talking about mental health …
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Dude, Where’s My Food?
The Atlanta Journal-Constitution
A few years ago, the publishing world was a flutter with “guy” cookbooks — the kind that teach a dude how to do more than just open a can of tuna. Some, like “The Guy Can’t Cook,” are designed for the sort of man who thinks cooking is the heat-and-ingredient equivalent of a vasectomy. Others, like “Dude Food: Recipes for the Modern Guy,” explore beyond peanut butter and jelly to a realm where, though not of Martha’s standards, certainly help elevate the average Joe to a Jean-Georges.
This all became more interesting to me after a recent conversation with my husband, who — before marrying me — was single for close to 15 years. It’s dawned on me that while I thought he married me because he thought I was cute, things may actually have slanted my way because I can cook. Dang. And while I’ve had lots of ideas for cookbooks over the years, never has the idea of a guy cookbook entered my mind — until now.
I was stunned as he relayed over breakfast recently the creative process by which he used to eat. Clever dishes, perfect for the single guy, with little or no heat or clean up involved. Things that could be mixed together and eaten from the can or jar. Dishes that use only three ingredients. One bowl mixes that utilize nothing but water and a spoon for combining. Brilliant. Absolute genius. Even more of a miracle, his dishes are made sans microwave. He didn’t own one. I can’t wait to get the proposal written so I can send his recipes off to a publisher ASAP.
While we’re waiting, here are a few of his creations. Feel free to share. And send me your or your guy’s ideas, too.
His first dish goes by no name, but doesn’t really need one, either:
1 can Vienna sausages
1 liberal squirt (to taste) of Texas Pete hot sauce
Method: Open the can, squirt the hot sauce over the sausages, close the lid, shake, open, eat. Fork optional. Tips and comments: “You’ll have to sacrifice one sausage to get the others out whole.”
Tuna Noodle Pea
This dish requires that whoever is cooking knows how to cook a pound of egg noodles.
1 pound egg noodles
1 can tuna, it doesn’t matter what kind
1 pound frozen English peas
Method: Cook the pasta according to the package directions (see above). Drain the pasta. Open the can of tuna and drain the water from it. Dump the tuna and peas onto the hot pasta. Stir. Tips/comments: “Don’t worry about pre-thawing the peas — the heat from the noodles will warm them up enough.”
Big Guns
This recipe requires an oven and the ability to turn it on.
1 package Bisquick baking mix
1 package hot dogs
Mix the Bisquick with water according to the package directions. Spread half the mixture on the bottom of a baking dish (“it doesn’t matter what size”). Place the hot dogs over the mixture, then spread the remaining half over the hot dogs. Bake until golden brown. Tips/comments: “I was drunk when I named this dish. I was drunk every time I ate it, too.”
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Wow — such great traditions here — I love the ice cream on Thanksgiving — yum!! Believe me guys, I’ll carry on the tradition, even if my mom says no. I have traditions with my daughter that will help, too: we do a holiday cookie... read the full comment by Meridith Ford | Comment on Proustian Holidays Read Proustian Holidays
mystery poster Memories. When we were little, my mom would hand make sugar cookie dough, roll it out by hand, and we would use cookie cutters and decorate the cookies and just have a blast. I now carry that tradition in my house.... read the full comment by JJ | Comment on Proustian Holidays Read Proustian Holidays
missing mom, I also miss my Mothers sweet potato pies..Not only do I miss the pies, but I miss the days when I could eat a whole pie & not worry about being fat..LOL... read the full comment by Becky | Comment on Proustian Holidays Read Proustian Holidays
Mary Ridgon is an exceptional lady, with an eye for detail. Her farm, Saanens, and family are simply delightful and worthy of knowing. Her cheeses are wonderfully delectable, made by hand and with great care and love. She and her style are truly artisan.... read the full comment by Kim C. Lee | Comment on Atlanta-made goat cheese now in stores Read Atlanta-made goat cheese now in stores