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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

Join your East Cobb neighbors at Food Truck Monday at Paper Mill Village

Food Truck Mondays return to Paper Mill Village featuring live music, food truck and lots of family fun. Upcoming dates are July 27, August 31, September 28 and October 26.
Food Truck Mondays are held from 5-8pm at 137 Johnson Ferry Road in East Cobb. For details about each date visit https://www.facebook.com/PaperMillVillage.

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Fresh Farm Market offers afforable produce

Farm Fresh Market is a weekly produce stand where you can choose fresh fruits and vegetables for your family. The produce is offered at a significantly reduced rate and is targeting residents who live along Six Flags Road and Franklin Road.

For only $5, you can choose 10 different fresh items to fill your bag and help your family make healthy choices at mealtime. Only cash is accepted. The market is located at Walton Reserve Apartments in Austell from 5 to 7 p.m. on Thursdays and at 870 Franklin Road from 9 to 11 a.m. on Saturdays. The market will run through the summer, ending Saturday, Aug. 29.

Produce is limited and will sell out in order of first come, first serve. The Farm Fresh Market is a partnership of the UGA Extension Cobb County, Cobb2020, Atlanta Community Food Bank at the YMCA.

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Chili’s Daddy and Daughter Night Out!

East Cobb dads and daughters can head to Chili’s on Thursday, July 16, 5-9pm, for a fun-filled night! Great food, fun, and goodie bags are just a few of the things to look forward to. They’ll even capture the moment in a framed picture for you to keep forever.

It’s a great opportunity to come out, catch up, and spend quality time together. Chili’s Grill and Bar is located in Providence Square, East Cobb, 4111 Roswell Road NE.

 

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Register for Pie Day in Roswell

 

Calling all bakers! Attend the annual PIE DAY sponsored by the Roswell Farmers and Artisans Market, the Cherokee County Farm Bureau and Georgia Grown. Open to anyone. Pies must contain at least one local, but not necessarily in-season ingredient. Pies will be judged and eaten!

1st place winners compete in a tri-county competition August 15th in Woodstock. Categories include: Youth, Adult (18+) and professional. Click HERE for registration information.

 

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KSU Culinary Apprenticeship program gains new partners

 

Culinary Apprenticeship Certificate students talk to attendees at a Career Training Expo at the College of Continuing and Professional Education at KSU. A free Culinary information session is July 30 at 8 p.m. at KSU Center (3333 Busbee Drive, Kennesaw, GA 30144).

Culinary Apprenticeship Certificate students talk to attendees at a Career Training Expo at the College of Continuing and Professional Education at KSU. A free Culinary information session is July 30 at 8 p.m. at KSU Center (3333 Busbee Drive, Kennesaw, GA 30144).

 

KSU’s Culinary Apprenticeship Certificate program is proud to announce the addition of Murphy‘s and Paces & Vine to its group of training sites for future chefs. This program is housed in the College of Continuing and Professional Education and begins Sept. 9. It provides a hands-on educational experience as students work with professional chefs in restaurants around the metro Atlanta area.

Pam Moss, culinary program manager, said, “This exclusive opportunity puts our students right in the kitchen with these culinary experts for a one-of-a-kind learning experience. Our partnership with Murphy’s and Paces & Vine will continue to enhance the quality of this program.”

Park 75 at Four Seasons Hotel Atlanta, Villa Christina at Perimeter Summit, Endive Catering, Fire Stone Wood Fired Pizza & Grill, Canoe and The Commons at KSU are also included in the 420-hour apprenticeship site rotation. Moss said, “This intensive training is extremely beneficial for our students. They are being trained by some of the best chefs in the area.”

The Culinary Apprenticeship Certificate program is modeled after the European approach of culinary education and is designed to combine classroom instruction and practical application. A professional kitchen at KSU Center (3333 Busbee Drive, Kennesaw, 30144) serves as the classroom where students will be taught by an experienced chef. Knife skills, nutrition and the entire cooking process, from food and equipment prep to plating and serving exquisite dishes, are part of the curriculum.

A free Culinary Apprenticeship Certificate program information session is July 30 at 8 p.m. at KSU Center. Staff and recent Culinary graduates will be available to answer questions, and all attendees will receive an exclusive tour of the Culinary classroom. This information session is held in conjunction with the Career Training Expo. From 6-8:30 p.m., the public is invited to an open house to learn about certificate programs such as Paralegal, Project Management, Residential Landscape Design, Medical Assisting and more. Everyone will receive a 10% discount coupon for registration on a certificate program, and financial aid advisers from KSU, Wells Fargo and Cobb Works will be available. There will be light refreshments and a drawing for an iPad mini. For more information, visit ksuexpo.com or call 470-578-6765.

 

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Food Trivia for your Fourth of July Cookout

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More than 1 in 4 – The chance that the hot dogs and pork sausages consumed on the Fourth of July originated in Iowa. The Hawkeye State was home to 19.0 million hogs and pigs on March 1, 2011. This estimate represents more than one-fourth of the nation’s estimated total. North Carolina (8.6 million) and Minnesota (7.6 million) were also homes to large numbers of pigs.

Source: USDA National Agricultural Statistics Service

6.8 billion pounds – Total production of cattle and calves in Texas in 2010. Chances are good that the beef hot dogs, steaks and burgers on your backyard grill came from the Lone Star State, which accounted for about one-sixth of the nation’s total production. And if the beef did not come from Texas, it very well may have come from Nebraska (4.6 billion pounds) or Kansas (4.1 billion pounds).

Source: USDA National Agricultural Statistics Service

6 – Number of states in which the value of broiler chicken production was $1 billion or greater between December 2009 and November 2010. There is a good chance that one of these states — Georgia, Arkansas, North Carolina, Alabama, Mississippi or Texas — is the source of your barbecued chicken.

Source: USDA National Agricultural Statistics Service

Over 1 in 3 – The odds that your side dish of baked beans originated from North Dakota, which produced 36 percent of the nation’s dry, edible beans in 2010. Another popular Fourth of July side dish is corn on the cob. Florida, California, Georgia, Washington and New York together accounted for 68 percent of the fresh market sweet corn produced nationally in 2010.

Source: USDA National Agricultural Statistics Service

Over 7 in 10 – Of the nation’s head lettuce production in 2010 that came from California. This lettuce may end up in your salad or on your burger.

Source: USDA National Agricultural Statistics Service

7 in 10 – The chances that the fresh tomatoes in your salad came from Florida or California, which combined accounted for 71 percent of U.S. fresh market tomato production last year.

Source: USDA National Agricultural Statistics Service

2.5 Billion Pounds – Florida led the nation in watermelon production last year (750 million pounds). Other leading producers of this popular fruit included California, Georgia and Texas, each had an estimate of more than 600 million pounds.

Source: USDA National Agricultural Statistics Service

81 million – Number of Americans who said they have taken part in a barbecue during the previous year. It’s probably safe to assume a lot of these events took place on Independence Day.

Source: Mediamark Research & Intelligence, as cited in the Statistical Abstract of the United States: 2011

 

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Specials this week at Fat Lady Baker

 

Stop by Fat Lady Baker in East Cobb for July 4th food. This week’s prepared food menu includes:

  • Taco Casserole
  • Sesame Chicken Pasta Salad
  • Vegetable Soup
  • Chicken Parmesan
  • Shepherds Pie available Wednesday (limited number available)

Don’t miss their July 4th themed pies, cupcakes, cookies & more! Other desserts available are Lemon Chess Pie, Berry Pie (blue and black berries) and Banana Pudding.

And always available are:

Chicken Pot Pie
Chicken breast, corn, peas, and carrots in a white wine sauce served in a flaky pie shell
7″ pie – $8.50
9″ pie – $16.95

East Cobb Salad – $8
Romaine lettuce, turkey, ham, bacon, blue cheese, tomato, cucumber, onion, egg. Blue Cheese dressing on the side.

Sunshine Citrus Salad – $8
Baby Spinach, kale, almonds, pumpkin seeds, mandarin oranges, craisins and blue cheese. Citrus dressing on the side.

Chopped Salad – $8

Chicken Salad – $9.95 lb

Pimento Cheese – 8oz – $5

Quinoa Salads – Greek or Power
$5

Fat Lady Baker will be closed this Friday, July 3 and will not be at the markets on Saturday July 4.

Fat Lady Baker is located at 2995 Johnson Ferry Road (at the top of Johnson Ferry Road near Shallowford Road- across from Wal-Mart.) For more information call 770-587-3005.

 

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Corner Pizza comes to East Cobb

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Corner Pizza staff members l-r: Shayla – staff; Evan – kitchen manager; Richard Caffrey – General Manager; Larry – staff

 

Welcome Corner Pizza to East Cobb!  Visit Corner Pizza at 4651 Woodstock Rd NE. Call 770-518-1701 for store hours.

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Opening Today: Bahama Bucks in Roswell

 

Roswell/East Cobb can expect to see a lot of Sno this summer as the Bahama Buck’s Franchise Corporation welcomes a new franchise location to the Atlanta area. This will be the first of 12 stores scheduled to open in the Northern Atlanta suburbs.

Each Bahama Buck’s offers a “Taste of Paradise” in the form of 91 flavors of shaved ice, or as Buck’s guests like to call it, “Sno.” Sno options range from a standard Cherry Sno to the more unique Pickle Juice, Coconut Cream Pie, or Super Sour Blue Raspberry Snos. You have to try the Birthday Cake BRM, Princess BRM, and the Snickerdoodle BRM!!!! Bahama Buck’s offers a line of Thin Ice™ Sno with zero sugar, zero calories, and zero carbs for guests with diet restrictions. In addition to the shaved ice menu items, customers can enjoy a wide variety of Island Smoothies, Frostalattés, and more.

“Bahama Buck’s is all about having a great time, every time,” said Blake Buchanan, founder and president of Bahama Buck’s. “We’re committed to offering island-inspired stores, the friendliest staff, and the greatest Sno on earth. We’re excited to welcome a new location and bring the ultimate tropical dessert experience to Roswell.”

The Roswell Bahama Buck’s is located at 4905 Alabama Rd NE, Suite 370, down from LA Fitness on Hwy 92 near Sandy Plains Rd. It opens Tuesday, June 23, 11am-11pm. Regular store hours are Monday through Saturday from 11 am to 11 pm, and Sunday from noon to 11 pm.

 

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Father’s Day Recipe: Chili Burgers with Cilantro and Scallions

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Photo Credit: http://www.flickr.com/photos/boltofblue/

Spice up your Dad’s Day cookout with this chili-inspired burger from The Burger Book by Gina Steer.

Chili Burgers with Cilantro and Scallions

7oz canned red kidney beans, drained and rinsed
1 lb ground steak
1-2 fresh red chilies, such as jalapeno, seeded and chopped (or to taste)
2-4 garlic cloves, crushed
6 scallions, chopped
1 tbsp chopped fresh cilantro
salt and pepper

Salsa
3 ripe tomatoes, peeled and finely chopped
1 small ripe avocado, peeled, pitted and mashed
4 scallions, finely chopped
1 fresh red jalapeno chili, seeded and finely chopped
1 tbsp chopped fresh cilantro

Place the kidney beans in a food processor and blend for one minute.

Add the ground steak, chilies, garlic, scallions, cilantro, salt and pepper to the food processor and blend for an additional 2 minutes. Shape into 4 equal-size burgers, then cover and let chill for 30 minutes.

While meat is chilling, prepare salsa. Mix the tomatoes, avodaco, scallions, chili and cilantro together. Place in a small bowl, cover and let stand for at least 30 minutes to allow the flavors to develop.

Heat a nonstick skillet until hot. Add the burgers and cook over medium heat for 3-5 minutes on each side, until golden or cooked to personal preference. Serve with salsa. (May also be grilled).

For a fun twist, skip the bun and serve on a warm tortilla. Top with shredded lettuce and sour cream.

 

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