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Eating in, out and around East Cobb County savoring the best of dining and drinking by local foodies. Are you’re a connisseuer that would like to contribute? E-mail diningblog@eastcobber.com

Now open in East Cobb: Which Wich?!

Which Wich

Who doesn’t love a good sandwich? Which Wich? Superior Sandwiches is now open in East Cobb! An innovative yet simple concept that focuses on the “wich,” a customizable sandwich available in more than 50 varieties. The restaurant’s unique concept allows you to create your own “wich”. You simply choose a bag of the meat you want, grab a red Sharpie® and mark up the pre-printed menu on the sandwich bag. You choose the bread, cheese, spreads, and veggies. Your wich is prepared just the way you want it and delivered in your personalized sandwich bag.

For those who want something more low cal, Which Wich offers lettuce wraps and salads. Originally out of Dallas, Texas, there are currently over 200 Which Wich restaurants in the U.S., 12 of which are in the Atlanta area. This will be the first location in Cobb County.

Which Wich, 1401 Johnson Ferry Road 30062 770-321-9424  whichwich.com

 

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East Cobb’s Cafe 33 serves up matriarch’s dishes with fresh, local ingredients

 

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Café 33 executive chef Craig Venable and owner Shane Clements pose with several dishes at Café 33. Café 33 is at 2595 Sandy Plains Road, Suite 1, Marietta.
Staff/C.B. Schmelter

Café 33 in East Cobb relies on family recipes to deliver fresh, tasty food.

“The concept at Café 33 is family. It’s all about having a great breakfast and lunch facility that you can come and enjoy,” said owner Shane Clements.

The 33 in Café 33 represents 1933, the year “Mom” was born.

Mom, who is actually Clements’ grandmother, died unexpectedly. His grandparents had three daughters including his mother.

“I grew up in my grandparent’s house with all the daughters calling my grandmother ‘mom.’ Even though she’s my grandmother, I call her ‘mom’ and I call my mother by her first name, Diane,” he said.

“A lot of the way we produce things and the recipes are from Mom’s recipe books,” the 1993 Sprayberry High School graduate said. Clements resides in Woodstock and is married to Kristen Carter Clements, a 1997 Sprayberry High graduate.

“When Mom unexpectedly passed, I took and photocopied everything she had hand written on and put it into the recipe program I use when I write our normal recipes,” he said.

At Café 33, guests enjoy childhood favorites from the Clements family. Chef Craig Benable brings these recipes to life.

“From biscuits to the way we do our skillet potatoes, to the way we double cook our French fries, our doughnuts, the brownies, the cookies are from Mom,” he said.

The eatery maintains a friendly family feel.

“We ask for guests’ first name because we will get to know you by your first name. We treat you as an extension of my family,” Clements said.

The No. 1 reason to visit Café 33 is taste.

“There are no heat lamps in kitchen. When your food is ready, it all comes out. It is what it is. It’s truly fresh,” said Clements, who buys local as much as possible. “Everything we do is fresh, made to order.”

Though the Clements family is proud to be a mom-and-pop restaurant, Café 33 cannot be stereotyped.

“We have such an eclectic blend of food. We have gluten free and vegetarian options. We have a large collection of vegetarians, vegans, celiac or gluten free and everyone else who wants a good fresh, quality product,” he said.

There is something for everyone at the café. Omelettes are their best-selling menu item. Sandwiches that are interesting enough to be called gourmet also fill the menu. The South of the Border Press and Traditional Club sandwiches are also popular.

The restaurant is family friendly but also provides full seating upstairs Monday through Friday for patrons who need a quiet place to work.

“I tried to create a place for everybody,” said Clements, who has been in the food industry for 22 years.

“We separate ourselves by our customer service and the quality of food we give. Give us a shot. Try it out. You’ll have a unique experience whatever you order,” Clements said.

Café 33 is open Monday through Friday 7 a.m. to 5 p.m., Saturday from 8 a.m. to 5 p.m., and Sunday from 9 a.m. to 4 p.m. The kitchen closes at 4 p.m. each day.

Café 33 is at 2595 Sandy Plains Road, Suite 1, Marietta.

Visit cafethirtythree.com, follow on Facebook or call (770) 977-6915 for more information.

 (Reprinted from the Marietta Daily Journal. Written by by Sally Litchfield, April 16, 2014)

 

Easter brunch recipe idea: Resurrection Buns/Empty Tomb Biscuits

Resurrection Bun Kit

Celebrate the true meaning of Easter with this delicious addition to your brunch table. An especially good way to illustrate the Bible for children.

Ingredients
1 can Grands refrigerated biscuits
1/2 stick butter, melted
1/2 cup sugar
large marshmallows

 

Mix sugar and cinnamon in a small bowl
Melt butter in another small bowl and cool to room temperature
Prepare a baking sheet by lining it with foil and spraying well with non-stick spray

Give each person a biscuit. The biscuit represents the cloth that Jesus was wrapped in. Have them flatten the biscuit so it is think enough to wrap around the marshmallow, about six inches across.

Give each person a marshmallow. This represents Jesus. Dip the marshmallow in melted butter, representing the oils of embalming. Now dip the buttered marshmallow in the cinnamon and sugar, representing the spices used to anoint the body.

Then wrap the coated marshmallow lightly in the flattened biscuit. Seal the biscuit well. This represents the wrapping of Jesus’ body after death. Place on prepared baking sheet. (Biscuits may be baked immediately or placed in refrigerator overnight. Optional: brush with leftover butter and roll tops in leftover sugar.)

Bake according to directions on biscuit can (pretend like they’re in there three days!) Cool 10-15 minutes (center will be very hot).

Open to rolls (cloth) and discover that the marshmallow is gone!

Jesus has Risen!
Chime In graphic

What’s the star of your Easter brunch? Click “Chime In” to comment on our Facebook page. We’d love to hear from you!


Taste of East Cobb is back!

Taste of East Cobb

Get your taste buds ready! Taste of East Cobb returns Saturday, May 3, 11am-5pm at The Fountains of Olde Town, 736 Johnson Ferry Road. Rain or shine!

Tastes are $1-$5 each, cash, debit and credit cards accepted.

In addition to delicious food, enjoy great shopping, live jazz and a silent auction, plus inflatables and face painting for the kids!

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A Little Bit of Heaven coming to East Cobb

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Tiffany Gray, owner of A Little Bit of Heaven

A Little Bit of Heaven is opening up next to Robert’s Fruit  Stand and Market at the corner of Lower Roswell and Woodlawn early this month.

Owner and chef, Tiffany Gray, started her business as a food truck (which you may have seen parked street side in front of the
restaurant) serving healthy sandwiches, salads, smoothies and other unique chef-inspired meals.

“I’ve always dreamed of opening my own restaurant,” says Chef Tiffany. “I love cooking for people and seeing them enjoy my food.”

Chef Tiffany will be in the kitchen preparing meals that will take your taste buds on a trip around the world with a healthy twist using all natural and/or organic ingredients.

The casual interior will offer an elegant feeling with fun, family friendly atmosphere. Outside on the patio diners will feel like they’re in a “heavenly paradise” with lots of plants and even a waterfall to create a peaceful feeling. Lunch and dinner will be served with lunch prices $10 and dinner starting at $12. Beer and wine will be served.

A Little Bit of Heaven is located at 4666 Lower Roswell Road 30068. Call 678-224-6780 or visit alittlebitaheaven.com for more information.

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Have you been to Keegan’s lately?

Keegans

There’s always something fun going on at Keegan’s. Bring your friends for a fun night of trivia on Monday. Tuesday is pint night featuring a special beer of the month. Guests also get a free pint glass. All wine by the glass is half price on Wednesday nights. On Thursdays pints are only $4 each. Sunday features local talent with and an open mic.

Visit Keegan’s Public House at 4401 Shallowford Road in East Cobb. For more information and hours, call 770-640-1100 or visit keegansirishpub.net.

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Eggs are Egg-cellent all Year Long (Not Just at Easter!)

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It’s Easter time and you know what that means…eggs are everywhere! Get egg-cited about real eggs, from their powerful proteins to their vital vitamins to their cheap cost. Children’s Healthcare of Atlanta has hatched some great ideas for serving them to your own little chicks, so let’s get crackin’!

Short on time? Microwave eggs in seconds.
-Coat a microwave-safe coffee mug or small bowl with cooking spray.
-Add 1 egg and about 1 Tbsp. low-fat milk. Beat until blended.
-Microwave on high for 45 seconds, stir, and microwave another 30-45 seconds.

Let’s hear it for egg-straordinary eggs!
They’re egg-ceptionally versatile, nutritious, delicious and cheap. Eggs are great for breakfast, but they’re also a perfect stand-in for lunch, dinner and snacks.

Put these little protein powerhouses on your family’s menu and they’ll be scrambling for more!

Tip: Add a slice of deli ham to cooked eggs for even more protein.

Egg-cite your kids by serving eggs for ‘brinner’ (breakfast for dinner)!

Tip: Thanks to their protein, eggs keep us feeling full and energized, no matter when we eat them…breakfast, lunch, snack or ‘brinner!’

Safety first.
Uncooked eggs may contain bacteria, like salmonella, that can make you sick. Be sure to store eggs in the fridge and cook them all the way through before serving.

Tip: Never serve kids eggs with runny yolks, like sunny side up.

If you plan to eat your decorated Easter eggs, use food safe methods (like natural dyes, or stickers), and don’t eat eggs that have been out of the fridge for more than two hours.

For more “egg-cellent” ideas, visit www.strong4life.com.

Summer Gazpacho from Robert’s Fruit Stand

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Robert’s Fruit Stand announces the arrival of gazpacho, made with delicious ripe tomatoes, red and green bell peppers, cucumbers, onion, parsley and Robert’s secret spices.

Trying to eat better? With only 47 calories per serving/ 188 calories per quart, Robert’s Gazpacho is a healthful treat. Plus, gazpacho makes a mean bloody mary! For something a little different, add chopped shrim, avocado or sour cream.

For delicious recipes, visit RobertsFruitStand.com or call 678-522-4910.

 

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“The Cake Lady” Johnnie Gabriel to launch new cookbook at Book Exchange

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On Tuesday April 8, at 6:30pm, author Johnnie Gabriel will launch her new cookbook at Cathy Blanco’s Book Exchange, a Cobb County independent bookstore. Gabriel is a Cobb County small business owner, restaurateur and author. How to Cook Like a Southerner is her third cookbook.

The title of Gabriel’s newest cookbook is just one indicator of her deep understanding that in the South, cooking isn’t simply about eating; it’s a way of life. It’s a part of the soul and tradition of a culture that prides itself on cornbread and casseroles as much as it does its hospitality.

johnnie gabriel

Johnnie Gabriel

Johnnie started baking cakes alongside her grandmother as a young girl in south Georgia. Today, she is known as Atlanta’s “Cake Lady” for her mouth-watering red velvet cupcakes, award-winning wedding cakes, and other delectable desserts. In 1996, she expanded her successful dessert business into Gabriel’s Restaurant and Bakery, a popular Marietta restaurant where Johnnie practices what she preaches by serving homemade southern comfort food for breakfast, lunch, and dinner.

In How to Cook Like a Southerner, Johnnie takes Southern expertise to the next level. She offers recipes for 35 of the most iconic Southern dishes, tested over one hundred recipes from some of the best and most gracious cooks in the South and offers tips to help dress up even the most basic recipes for special occasions. And she does it all with ingredients found at local groceries or farmers’ markets with ease – no specialty stores or online searches needed.

How to Cook Like a Southerner is more than just a cookbook; it’s a long overdue visit with a friend who not only knows how to cook, but has the technique and graciousness to share what she knows – Southern style. Shop local on April 8 and meet Johnnie at this special event. To RSVP, call 770-427-4848 by April 7th. Event fee is $7.00.

Book Exchange is located at 2932 Canton Road, Marietta, GA 30066.

 

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Bakery makes specialty cakes that are more than just delicious — they’re art

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Veronica Estrada, owner of Sugar Benders Bakery, takes a break from creating her surgery desserts, including this cupcake inside her east Cobb shop.
Staff/Kelly J. Huff

Sugar Benders Bakery is making east Cobb a sweeter place.

Opened in 2012, the bakery specializes in sculpted cakes.

“The inspiration for the bakery is bending sugar,” said sugar artist and cake designer Veronica Estrada who owns the bakery.

She came up with the name Sugar Benders because of the nature of the specialty cakes she makes. Her cakes are more than layers with icing. They are art.

“We manipulate sugar. … We do tons of three-dimensional characters — anything from a football stadium to a panda bear.”

The east Cobb resident previously owned a restaurant where she began making cakes. She pursued her love of cake decorating with Chef Nicholas Lodge through the prestigious International Sugar Art classes in Atlanta.

“Specialty cakes is the reason I felt like there was a need for a bakery in east Cobb. You had to drive to Roswell and further to get anything that was custom and from scratch,” Estrada said.

“It’s been apparent that there is no bakery or specialty shop in this area. I definitely saw a need,” she said.

Quality is the key to Sugar Benders’ success.

“Our cake quality is excellent. We have the perfect combination of the highest quality design that you can find in this area such as the execution of a character or beautiful wedding cake,” she said.

Sugar Benders found the right combination through research and recipe testing.

“I wanted to make sure the cake on the inside was just as good as the cake on the outside. We’ve definitely reached that. We have the perfect harmony going on,” Estrada said.

Sugar Benders makes everything from scratch and to order.

“We don’t have any frozen products. We make everything from the icings to the glazes. Every single thing we have in-house is made here,” she said.

In addition to specialty cakes, Sugar Benders offers a variety of pastries, breakfast items, breads, cookies and desserts. Breakfast and lunch is served Monday through Saturday and brunch on Sunday.

“We have been very well supported and well received by the surrounding neighborhoods and even outside that,” Estrada said.

Visit Sugar Benders at 255 Village Parkway Suite 240A, Marietta. They are open Monday through Saturday from 7 a.m. to 7 p.m., and Sundays from 9 a.m. to 3 p.m.

For more information, visit sugarbenderscakes.com.

(Reprinted from the Marietta Daily Journal. Written by Sally Litchfield, March 26, 2014. Read more: The Marietta Daily Journal – Bakery makes specialty cakes that are more than just delicious they re art)

 

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