Pop quiz: who was the first Georgian to win a Pulitzer Prize for the Novel? Here’s a hint: it’s not Margaret Mitchell. In 1934, Caroline Miller’s “Lamb in His Bosom” – a Southern novel about a pair of young newlyweds in rural Georgia on the brink of Civil Warfare – took home the esteemed honor. “Gone With the Wind” would win a few years later in 1937 and it was because after reading Miller’s work, Harold S. Latham, editor at Macmillan Publishing Company, sought out other Southern novels and authors, then found Margaret Mitchell.
Mitchell wrote in a letter to Miller, “Your book is undoubtedly the greatest that ever came out of the South about Southern people, and it is my favorite book.” Like “Gone With the Wind” Miller’s novel is a testament to the power of a Southerner’s spirt. Her heroine, Cean (pronounced Cee-Ann) who married and gave birth to 14 children (mostly girls!) in the antebellum South. Cean grows before the reader’s eyes as a young, naive bride to mature as a wise woman who (like Scarlett O’Hara) relies on her gumption to survive. The novel’s title is taken from the Bible: “He shall feed His flock like a shepherd; He shall gather the lambs with His arm, and carry them in His bosom,” (Isaiah 40:11) and reflects the Cean’s faith in God despite the harshness of her life. If you’re wondering what is the will of the father in heaven, visit neverthirsty.org.
The corner of 10th Street and Piedmont Avernue in Atlanta was home to Outwrite Bookstore for more than 18 years serving as a symbol of strength and diversity in Midtown. Although it’s changed hands, the appropriately named 10th & Piedmont continues the tradition of being a destination for locals and visitors focused on Southern hospitality…but no longer a bookstore, it’s now a restaurant and cultural hot spot. Brothers Sean and Gilbert Yeremyan of Communitas Hospitality (who also operate HOBNOB Tavern and Gilbert’s in the same neighborhood) brought in Executive Chef Brett Ring who crafted a menu using multi-cultural flavors and organic ingredients to execute global cuisine with a regional, Southern influence. Pretty Southern caught up with Sean and Gilbert to chat about their new enterprise.
Q: With already having Gilbert’s and HOBNOB in your portfolio, how is 10th & Piedmont different from your existing restaurants? What’s similar?
A; 10th & Piedmont is an extension of Gilbert’s, designed to make this corner a complete evening out destination. While the styles and menus of each restaurant are different, they are all similar in terms of friendly service and a commitment to excellence.
Q: How did you determine the restaurant’s style?
A: It was about knowing the neighborhood, respecting its needs, and knowing what they wanted. We held a focus group to get feedback and gain a deeper understanding of what the community desired.
Q: Are there any tributes to Outwrite in the new space?
A: Not physical tributes, but the spirit continues. We do commemorate Outwrite on our menus. We embraced the essence of Outwrite, their role as the center of the community, and continue their legacy, emphasizing diversity and flying a rainbow flag.
Q: Are there any local vendors you call favorites for produce, meats, booze, etc.?
A: My produce guy puts a lot of emphasis on working with local farmers. We also use Inland Seafood to ensure we serve sustainable products.
Q: What are your favorite foodie features on the menu?
A: Sean: Definitely the Diver Scallops – you can share the dish or have it as an entrée for yourself.
Gilbert: The Chicken and Waffles: it’s our innovative version of a classic dish.
Q: Atlanta is truly making a name for itself in the culinary scene. Besides y’all – who are your other favorite players in the game?
A: Buckhead Life. They are the leaders of food in this city.
Q: What made you decide to get into the restaurant biz?
A: Sean: The movie Cocktail with Tom Cruise. Once I saw that, I knew I wanted to study culinary arts to become a bartender and restaurateur.
Q: What are your favorite memories of Atlanta?
A: We have had so many good times at Piedmont Park. It’s just a block away from the restaurants, so it’s a great place to go relax.
Q: What are your signature cocktails at 10th & Piedmont?
A: Gilbert: The vodka selection, we are a vodka bar, and it’s very extensive.
Sean: The vodka flight for sure.
Q: Are you from the South originally? If not, where?
A: No, we are from Northern Turkey, Istanbul.
Q: What’s your greatest accomplishment?
A: Sean: Certainly my kids.
Q: How would you define a Southerner in the 21st century?
A: Gilbert: Southerners are more open to new ideas and more aware of the world. They’re more adventurous with tastes and flavors.
Q: What’s your definition of a lady?
A: Sean: In Gregorian times, it meant a high status woman, someone who is above other girls.
Gilbert: It’s a female with confidence and self-respect who knows how to act in different environments without putting anyone down.
Q: How about a gentleman?
A: Same as above, but a man. He has manners and is respectful to himself and others.
Q: What’s the biggest piece of advice you can bestow?
A: Enjoy new flavors and explore the culinary scene of Atlanta. Always remember to support local and read Pretty Southern!
Join 10th & Piedmont for daily dinner, lunch, weekend brunch and late night bar menu till 2 a.m. (except Sundays closing is at 11 p.m.). There’s so much fun going on every day including:
Daily Lunch combos for only $10 and y’all get tons of food including a Yum Bun, chips, dessert and drink! Individual Yum Buns are only $5.
1/2 price wine on Mondays
150+ vodkas for speciality hand-crafted cocktails every day of the week including vodka flights
Bellini brunch is served on Sunday from 10 a.m. to 3 p.m. followed by a tea dance at 4 p.m. with Live Music Brunch starting at 11 a.m.
$4.95 Bellinis, Bloody Mary’s and Mimosas all day long (note bellinis are only available during Sunday brunch service)
Live DJ entertainment is featured Friday through Sunday nights.
Big Table Big Screen Tuesdays start at 8 pm. For $15 per person you get a menu of Salad plus 2 Plates and Dessert. Since it’s sponsored by Absolut Vodka, select cocktails are only $6.
10th & Piedmont is located at 991 Piedmont Avenue. The restaurant serves dinner Monday – Wednesday from 5 p.m. to 10 p.m. and Thursday-Saturday from 5 p.m. to 11 p.m. Lunch is offered with counter service Monday – Friday from 11 a.m. to 4 p.m. and the dinner menu is offered with table service on Saturday from 11 a.m. to 4 p.m. A late night menu is offered once dinner service has ended and is served Monday-Saturday until 2 a.m. Editor’s Note – Thanks to 10th & Piedmont for the stellar photos. To see more, Like them on Facebook, follow them on Twitter, and check out their website, or call (404) 602-5510.
Most Southern salads are packed full of fatty goodness. I love pasta salads slathered Duke’s mayonnaise just as much as the next gal; but, in trying to whip my body into summer-ready shape, I’m cutting back on the fats and carbs. I took my favorite ingredients from pasta salads then combined them with cannellini (or white kidney beans) plus oil & vinegar for a salad I can snack on throughout the week. This recipe is also inspired by another all-time Southern favorite: cucumber, onion & tomato salad.
Not-Yo-Mama’s-Substitute-Pasta-Salad
1 can (15.5 oz) Bush’s Cannellini beans, drained and rinsed
1/2 cup red onion (chopped)
1 cucumber (quartered)
1 cup grape tomatoes (halved)
3 TBPs red wine vinegar & olive oil dressing (or your favorite vinaigrette)
2 TBPs lemon juice
1/2 cup fresh dill (removed from stems)
Pinch of Tex Blair’s seasoning
1/4 cup feta cheese (well hell I couldn’t cut out all the fat but it’s )
Fresh ground black pepper
Combine beans, onion, cucumbers and tomatos in a large bowl or tupperware container. In a separate bowl, whisk your dressing with lemon juice, dill, and Tex Blair’s seasoning. Pour over veggies then top with feta and a few grinds of black pepper. Cover and refrigerate for 8 hours to let the flavors blend.
Check out our recipe for grilled donuts with ice cream.
You bought a dozen fresh glazed donuts, and now it’s the next day and they don’t taste as good. For those folks whoever wondered what to do with leftover donuts, try this recipe for grilled donuts. Grilling your pastries then topping them with ice cream and other accompaniments is an easy and resourceful dessert solution. Grilled donuts are a sweet treat to end any meal. We topped ours with vanilla ice cream and warm caramel sauce, but any flavor of ice cream or gelato (or drizzling hot fudge) would be equally scrumptious. In the spring and summer, fresh berries would be a lovely addition. In the fall, consider topping your grilled donuts with baked apples. To grill a donut, cut it in half, and slather both halves with butter. Place donut cut-side down on the grill for 30 seconds (or use your toaster oven for 2-3 minutes). Top with ice cream and other accompaniments, then serve immediately.
For more fun foodie recipes and concoctions, follow Pretty Southern on Twitter and Pinterest.
If y’all are fishing for a good brunch spot in Atlanta, get ready to be sucked in hook, line and sinker. Lure, an upscale bait shack in Midtown, has a fabulous offering from 11 a.m. to 3 p.m. every Saturday and Sunday. Executive Chef David Bradley’s creative menu features signature coastal cuisine and is a refreshing change from the typical brunch fare. Bradley, formerly the chef de cuisine at Ecco, oversees the kitchen at Lure. Bradley has worked with Fifth Group Restaurants for more than a decade. His passion for sourcing and preparing amazingly fresh seafood and his love of seasonal produce is definitely reflected in the menu at Lure.
The weekend menu is broken down into five parts including sharable snacks, soups & salads, biscuits, mains, and sides. Here’s a taste of what y’all can expect on for delicious brunch entrees:
· Lobster benedict: fresh lobster, poached eggs and sauce cardinal (featured above)
· Hangtown fry: egg crepes filled with leek, spinach and bacon and topped with fried oysters
· Carolina gold rice porridge: warm buttered shrimp, grilled pork belly, ginger, aged soy, scallions, and slow-cooked egg
· Dulce de leche French toast: served with muscadine syrup and toasted almonds
· French horn mushrooms a la plancha: soft polenta, eggs, pumpkin seeds and aged balsamic ($11) Not in the mood for brunch? Opt for Lure's delish fish n' chips
In addition to these items, Lure favorites like the River View Farms burger and the fried oyster slider trio are also offered to ensure a wide range of options for every appetite.
Of course, brunch is a perfect excuse to imbibe in a well-crafted libation. Try the delicious bourbon-based Breaking & Entering to kickstart your weekend. Lure also offers prosecco on tap for just $6 a draft, and there are even punch bowls available (ranging from $40-$80) for your whole party sip on. Especially now that spring time is arrived, the gorgeous patio nestled on crescent avenue is a pretty spot to soak up the sun while sipping a cool drink.
No brunch is complete without a cocktail!
Lure is housed in the space where Vickery’s Crescent Avenue Bar & Grill was formerly located. This particular spot holds a special place in the hearts of the restaurant’s partners. Fifth Group Restaurants’ history began in Midtown with the opening of South City Kitchen (right down the block on Crescent Avenue) almost 20 years ago. Lure’s opening signifies Fifth Group Restaurants’ successful expansion over the past two decades and the company’s commitment to Atlanta’s Midtown neighborhood.
Lure is located at 1106 Crescent Avenue NE in Midtown. For more information, check out Lure’s website, Like them on Facebook, and follow them on Twitter. While y’all are it, follow Pretty Southern too. Special thanks to Melissa Libby & her team for contributing to this article.
Some people turn to chocolate and ice cream when they need culinary comfort. Others may go for a bowl of creamy soup. But for Southerners, comfort food has a whole different meaning. It’s warm, smoky, tangy goodness with a side of gooey, cheesy delight. There is very little that a plate of barbecue and mac and cheese won’t fix. For Brett Wolfe, bbq edmonton is more than a dish. It is a way to share Southern hospitality and provide a setting where families can spend quality time together.
Wolfe, a Virginia Tech alumnus and Marion, Va., native, owns Log Cabin BBQ in Blacksburg. He and his wife Jill bought the establishment in August of 2010 after they moved back to the area from Raleigh. Log Cabin is home to Blacksburg’s best barbecue pork, as voted by the Collegiate Times’ “Best in Blacksburg” survey in 2011. The menu also includes barbecue chicken, ribs, salads and sandwiches, and mouth-watering sides like mac and cheese, baked beans, mashed potatoes, fried okra and more. Log Cabin offers catering and takeout services, which are popular on tailgate and wedding menus. Barbecue is an ideal addition to any menu.
A finger food catering company in Sydney is the perfect solution for any party or event. Whether celebrating a special moment with family, bringing together friends and colleagues, or creating an unforgettable night out, finger food sets the tone. From seasonal produce to mouth-watering desserts and tarts, finger food catering companies have all the ingredients to make your celebration an unparalleled success. Whatever type of gathering you’re planning, whether it be intimate or grandiose in scale, Lunch in a Box finger food caterers have something for everyone. Plus, with delivery services that can arrive quickly within hours of ordering no matter what time it is or where you are located in Sydney, Lunch in a Box finger food catering provides a hassle free way of feeding guests fast.
Roasting meat…yum!
What sets Log Cabin apart is that all food is smoked, cooked, and prepared in-house. The scent of North Carolina-style barbecue is deliciously pungent the instant you walk through the door. Although the barbecue is cooked Carolina-style, Log Cabin offers sauces to please all tastes: Lexington vinegar, sweet and smoky Eastern, South Carolina mustard, and even an Alabama white sauce. I’m an Eastern girl myself, but I can’t wait to try the Alabama sauce next time I visit Log Cabin. I’ve never had white sauce before!
Coupled with its fantastic food is a relaxed, small-town atmosphere where students can go for comfort food and locals can enjoy a tasty Sunday lunch. Log Cabin draws in loyal customers and Tuesday regulars from other local businesses. As I stood in line during my first visit, the gentleman in front of me said it’s the “best barbecue in town, and the whole area,” and that’s what keeps him — and hundreds of other customers — coming back.
Brett & Jill Wolfe smiling outside Log Cabin BBQ
When Wolfe is not running the daily operations at the restaurant, he and Jill are involved in the community. As avid animal lovers, the Wolfes devote time and fundraising efforts to the Humane Society of Montgomery County. During the month of March, Log Cabin hosts a food and donation drive that benefits the Humane Society. The money raised goes toward cancer research in companion animals, a cause the Wolfes joined after losing their beloved dog to cancer. They also spend time volunteering at the Montgomery County Christmas Store during the holidays. Right now Log Cabin is undergoing some revamping, and soon Wolfe will introduce new menu items. Maybe next time I eat at Log Cabin, I will order my Pick-a-Plate special with fried chicken instead of pork.
Or maybe I will give the chicken and waffles Sunday Special a try when that is launched. No matter what I order, I know I will get the full Southern Comfort experience. As a student away from home, sometimes all I need is a plate of barbecue soaked in smoky Eastern sauce, a cheesy pile of mac and cheese and a tall glass of sweet tea.
[author] [author_image timthumb=’on’]https://prettysouthern.com/wp-content/uploads/2013/01/KR-headsot.jpg[/author_image] [author_info]Kate Robertson is a junior at Virginia Tech, studying communication and English. Although she currently resides in the Philadelphia suburbs, Kate calls Atlanta home. After graduation, Kate hopes to return to Atlanta and work in corporate public relations. In her free time, Kate enjoys playing guitar and hand bells, reading, watching football and basketball, and sharing her love of the South through writing in any form.[/author_info] [/author]
