Last Friday, January 22nd Sir Johnny and I shared an early nice little bite at Abbatoir located in our great neighborhood in the up and coming West Buckhead...yes Buckhead! Now that our side of the city has become the fun hip place to work; live; EAT - all the old money in Buckhead wants us to join in on their campaign to make Buckhead its own city. I am okay with breaking off from all the challenges that the city of Atlanta has burden those of us that do pay taxes with but come now it is still the West Side of the city and we are proud to call it home.
If you have not been to Abbatoir make a point of putting it on your calendar. One of SJR's and my favorites is the to die for, ground to order no less, Steak Tartar. Absolute best we have had anywhere in the world. Make sure you order a Moscow Mule from the bar and feel free to sit and eat at the bar. All the bartenders; bar chefs or mixologists (not sure what they are calling themselves these days) are great and really fun to watch as they create interesting libations and serve them with a cute little flair. It was the perfect setting for the two of us to catch up and celebrate his birthday after both traveling solo for work all week.
Before we headed to our favorite local watering hole we decided to check out Ormsby's also in the new White Provisions center. SJR did not realize that I had invited several of his closest friends to meet us for a game of bocce and a few beers. To say that we were disappointed in this new addition to the West Side may be an understatement. The minute we walked in the door the place was packed, dark and loud. Getting near the bocce ball court which is artificial turf, was not going to happen and he wanted to leave. Thanks to our dear friend Aaron from the Arizona Pub for calling SJR from his bar stool upstairs as SRJ was headed for the door. We had a nice time catching up with friends but the space is just too crowded to manage a group of 15 or so. We ate the cake that I picked up from Metrotainment Bakery, a delicious Chocloate Mousse and headed on over to Mr. C's to finish up the night in a relaxed, friendly and always welcoming dive bar!
Yellow Band Chef
Tuesday, January 26, 2010
Thursday, January 21, 2010
fancy food food food
I spent the majority of this week out on the left coast in the great state of California.
My adventures in food this week were primarily for work, but boy what a fun work week it was!
Arriving into San Francisco for the Fancy Foods Show on Monday proved a bit of a challenge given the lack luster weather both getting out of Atlanta and arriving into the bay area. It was great to be greeted at the airport by William my driver from Ace Limosuine SF, what a fine warm welcome.
Once I hit the show floor all the excitement of the vast amount of fancy foods was like Christmas morning wrapped up under the Moscone Center with a big red bow!
The show provided me with exactly everything I was looking for in current trends for food enthusiasts. Chocolate in every imaginable format; flavor and combination. Even Willy Wonka would never have dreamed about. Dark Chocolate appears to be the new star....but the combination's of chocolate with sea salt; chiles; nuts;citrus; creams and burnt flavors are outstanding. I was a bit taken a back by enormous variety of cheese and olives showcased but again it was all about food heaven! Some of my favorite discoveries were the new Vosges Hautes-Glaces (exotic ice creams) including the Red Fire with Mexican Ancho & Chipolte Chillies; cinnamon and dark chocolate and surprisingly the chocolate bacon flavors....YUM!!!!
After 3 hours on the show floor and feeling a chocolate overload coming on, I headed over to the Grand Hyatt for a bit of recovery before meeting colleagues for a glass of wine at the W Hotel.
Dinner at Perbacco was the perfect finish to a long SWEET filled day.
The restaurant setting is lovely and the service is outstanding. Armando our waiter was so gracious. The Salumi Mista was the perfect beginning to our meal accompanied by a lovely Barolo. As I often do I selected two appetizers. The Bresaola with Celery Root Salad and the Roasted Beets with Dandelion greens and Grapefruit exceeded my expectations.
“Perbacco” is an Italian word to accentuate positive comments....they are spot on with that!
Day one complete....stay tuned for the continued fancy food adventures of day two!
Peace Love Food,
Yellow Band Chef
My adventures in food this week were primarily for work, but boy what a fun work week it was!
Arriving into San Francisco for the Fancy Foods Show on Monday proved a bit of a challenge given the lack luster weather both getting out of Atlanta and arriving into the bay area. It was great to be greeted at the airport by William my driver from Ace Limosuine SF, what a fine warm welcome.
Once I hit the show floor all the excitement of the vast amount of fancy foods was like Christmas morning wrapped up under the Moscone Center with a big red bow!
The show provided me with exactly everything I was looking for in current trends for food enthusiasts. Chocolate in every imaginable format; flavor and combination. Even Willy Wonka would never have dreamed about. Dark Chocolate appears to be the new star....but the combination's of chocolate with sea salt; chiles; nuts;citrus; creams and burnt flavors are outstanding. I was a bit taken a back by enormous variety of cheese and olives showcased but again it was all about food heaven! Some of my favorite discoveries were the new Vosges Hautes-Glaces (exotic ice creams) including the Red Fire with Mexican Ancho & Chipolte Chillies; cinnamon and dark chocolate and surprisingly the chocolate bacon flavors....YUM!!!!
After 3 hours on the show floor and feeling a chocolate overload coming on, I headed over to the Grand Hyatt for a bit of recovery before meeting colleagues for a glass of wine at the W Hotel.
Dinner at Perbacco was the perfect finish to a long SWEET filled day.
The restaurant setting is lovely and the service is outstanding. Armando our waiter was so gracious. The Salumi Mista was the perfect beginning to our meal accompanied by a lovely Barolo. As I often do I selected two appetizers. The Bresaola with Celery Root Salad and the Roasted Beets with Dandelion greens and Grapefruit exceeded my expectations.
“Perbacco” is an Italian word to accentuate positive comments....they are spot on with that!
Day one complete....stay tuned for the continued fancy food adventures of day two!
Peace Love Food,
Yellow Band Chef
Sunday, January 10, 2010
....yellowbandchef's addition to the first blog
Sir Johnny (SJR) did a great job of launching our blog!
Food and A Wheel was born out of an idea on a whim.....what great recipe has not
been created on a whim?
From the beginning, our life together has always been spontaneous. Our blog will most likely be an extension of all that fun; winging it; craziness and love.
Our blogs whether together or solo will be for the most simple, sweet and from the heart. At times we may get so excited about something we may blog a bit more. How can you not be excited about food and cycling?
One thing SJR did not mention was that I am often affectionately called Lala, so there may be times that there is a reference to Lala, the Yellow Band Chef.
Stay tuned for our adventures in food and cycling.
Peace Love Food,
Yellow Band Chef
Food and A Wheel was born out of an idea on a whim.....what great recipe has not
been created on a whim?
From the beginning, our life together has always been spontaneous. Our blog will most likely be an extension of all that fun; winging it; craziness and love.
Our blogs whether together or solo will be for the most simple, sweet and from the heart. At times we may get so excited about something we may blog a bit more. How can you not be excited about food and cycling?
One thing SJR did not mention was that I am often affectionately called Lala, so there may be times that there is a reference to Lala, the Yellow Band Chef.
Stay tuned for our adventures in food and cycling.
Peace Love Food,
Yellow Band Chef
The first Blog
Well Yellow Band Chef (YBC) and I have decided to create this Blog. It will be about a few things. First it will be about the food. Not only will it be about the food we eat but the food we create as well. We will include the restaurants that we eat at and what we had. We will strive to give a balanced review of the restaurant, the service and the food.
Our kitchen is one of the craziest and most creative places that I know. YBC is an executive chef and is involved in development of of new ideas in the food service industry. Now just because she is the executive do not count me out I also am a damn good cook ( I can't call myself a chef for am not trained).
We enjoy traveling, we visit places in the US and abroad. YBC travels extensively for her work so look for reviews and comments from around the US. We have travel through Italy, Spain, and some of France. We are planning to travel to Europe later this year.
As for me I am a builder and I have been doing this for 25+ years. I am not planning to post about construction (if it is really cool I just might) however if you have a question about construction I will do my best to answer it. One of my passions is cycling and I am a recreational rider. I follow professional road cycling and you will see posts about cycling (I know YBC has a few thoughts on it as well). YBC and I have seen the TDF (Tour De France) in various stages and plan to see it again this year.
I hope that you enjoy our blog. you can follow us on Twitter @yellowbandchef and @sirjrotten We are on Twitter a lot so check with. Please feel free to ask any questions related to our passions. If you have a suggestion for a place to eat send that to we are always up for a new adventure.
Ciao,
Sir J Rotten
Our kitchen is one of the craziest and most creative places that I know. YBC is an executive chef and is involved in development of of new ideas in the food service industry. Now just because she is the executive do not count me out I also am a damn good cook ( I can't call myself a chef for am not trained).
We enjoy traveling, we visit places in the US and abroad. YBC travels extensively for her work so look for reviews and comments from around the US. We have travel through Italy, Spain, and some of France. We are planning to travel to Europe later this year.
As for me I am a builder and I have been doing this for 25+ years. I am not planning to post about construction (if it is really cool I just might) however if you have a question about construction I will do my best to answer it. One of my passions is cycling and I am a recreational rider. I follow professional road cycling and you will see posts about cycling (I know YBC has a few thoughts on it as well). YBC and I have seen the TDF (Tour De France) in various stages and plan to see it again this year.
I hope that you enjoy our blog. you can follow us on Twitter @yellowbandchef and @sirjrotten We are on Twitter a lot so check with. Please feel free to ask any questions related to our passions. If you have a suggestion for a place to eat send that to we are always up for a new adventure.
Ciao,
Sir J Rotten
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