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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

Bradley’s Bar and Grill to host 7th annual “Thanksgiving Dinner for Misfits”

Bradley's Bar and Grill East Cobb

Don’t eat alone this Thanksgiving. Bradley’s Bar and Grill will host their 7th Annual Thanksgiving Dinner for Misfits on Thursday, November 27.  Folks without family in town can bring a side dish to share, Bradley’s will provide the turkeys.  Prefer not to cook at all? Just pay a $12 cover charge and enjoy dinner and all the trimmings!

Bradley’s opens at 4pm on Thursday and dinner starts at 6pm.

Bradley’s Bar and Grill is located at 4961 Lower Roswell Road, Marietta 30068. For more information call 770-321-0108 or visit bradleysbarandgrill.com.

 

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Recipes to warm your Thanksgiving table

Warm Thanksgiving memories are often made when plates piled high with rich, delicious dishes are passed around the dinner table. Whether you stuff your stuffing with oysters or swap out turkey for Cornish hens, everyone has their own recipes for making Thanksgiving Day special. Enjoy these recipes shared by members of Pilgrimage United Church of Christ, published in their cook book, A Taste of Pilgrimage.

Grandfather’s Corn Casserole
Submitted by Sarah Weaver
1 box Jiffy cornbread mix
2 eggs, slightly beaten
1 (16-oz.) can cream style corn
1 (16-oz.) can whole kernel corn
1 (8-oz.) carton sour cream
½ c. butter, cut into small pieces
Preheat oven to 350°. Mix together all ingredients, in the given order. Pour into 2 – 1 quart glass baking dishes. Bake uncovered for 60 minutes or until knife inserted in center comes out clean.

Aunt Fanny’s Baked Squash
Submitted by Rob Hadaway
3 lb. yellow summer squash
½ c. chopped onion
½ c. cracker meal or bread crumbs
1 stick butter, divided
1 T. sugar
1 tsp. salt
½ tsp. black pepper
Preheat oven to 375°. Wash and cut up squash. Boil until tender, drain thoroughly, then mash. Add onion, eggs, ½ stick of butter, sugar, salt and pepper to squash. Melt the remaining butter. Pour mixture into baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. Bake for approximately 1 hour or until brown on top.

Do you have a favorite family recipe? Email cynthia@eastcobber.com. Include Recipe in the subject line.

Red Sky and Canvas by U are teaming up for one fun night out!

Make plans for a fun night out with Red Sky and Canvas by U on Tuesday, November 25, 7-9pm! Cost is $25.

Enjoy a great selection of wines at Red Sky while painting your way through the evening with professional staff on site provided by Canvas by U. Bring your spouse or a group of friends and create a masterpiece for yourself or as a holiday gift!

To register, visit http://www.canvasbyu.com/redsky.aspx.

Red Sky is located at 1255 Johnson Ferry Road, Suite 16 in Marietta. For reservations and more information please call 770.973.0100.

 

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Let’s talk turkey. Are you cooking this year?

Thanksgiving dinner

It’s that time of year again – turkey time. Are you hosting Thanksgiving at your house this year? We at EAST COBBER  understand how stressful of an undertaking that can be, especially with picky eaters, dietary restrictions and the ever-present in-law hovering over your shoulder, criticizing your gravy technique.

Try to cut anxiety out of the equation and start planning now with this list of Thanksgiving essentials and recipes.

Good luck!

 

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Zaxby’s celebrates grand opening on Marietta Parkway

Zaxby's Club @ Zaxby's

A Southeast favorite for chicken fingers and wings and one of the nation’s fastest-growing restaurant chains, Zaxby’s is celebrating the grand opening of its seventh location in Marietta on Monday, Nov. 17 by giving away a Fanatic Pack of 52 Free Dealz – meaning a free item at Zaxby’s each week for a year – to the first 100 guests. Located at 591 S. Marietta Parkway, the restaurant will operate in the dining room on Monday through Thursday from 10:30 a.m. to 10 p.m., Friday and Saturday from 10:30 p.m. to 11 p.m., and Sunday from 10:30 a.m. to 9 p.m. The drive thru will stay open until11:30 p.m. from Monday through Thursday, midnight on Friday and Saturday, and 10 p.m. on Sunday.
Kicking off at 10:30 a.m., the community is invited to the grand opening festivities. The first 100 guests in line will receive a Zaxby’s Fanatic Pack of 52 cards, each valid for one week for the dates specified.* Zaxby’s Fanatic Pack of Free Dealz includes menu favorites like a free Meal Deal, a free Milkshake, a free Zappetizer and more. Guests must be in line by 10 a.m. for a chance to receive a free Zaxby’s Fanatic Pack. To show support for the brand’s four-year partnership, representatives of the local Make-A-Wish chapter will be on hand at the grand opening. Since 2011, Zaxby’s has donated nearly $1.5 million to the foundation and helped grant the wishes of approximately 175 children.
“We opened our first Zaxby’s nearly 10 years ago because we were drawn to the culture of the brand and its expectations for guest service and community involvement,” said John Silvey, co-licensee of the Marietta Zaxby’s at 2080 Lower Roswell Road. “The tight-knit Marietta community aligned with the brand’s emphasis on community involvement a decade ago, and that remains the same. We are excited to continue growing our partnerships with local organizations and bringing a superior product to this new area of Marietta.”
The sixteenth in Cobb County, this Marietta restaurant is the seventh in the town and the second for Silvey and Franklin. The team is looking for sites for additional locations. Zaxby’s currently operates more than 650 locations in 15 states — Alabama, Arkansas, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas, Utah and Virginia.
“We’ve assembled a great group of around 40 team members at our Marietta restaurant who will deliver on the Zaxby’s mission to consistently create encore experiences that enrich lives one person at a time,” said Silvey. “We believe the restaurant from the atmosphere to the service will exceed our guests’ expectations.”
Offering seating for more than 90, the 3,900 square-foot restaurant will include Zaxby’s unique interior design and will feature local memorabilia donated from community members and Marietta schools. Zaxby’s also offers drive-thru services to meet the needs of customers on the go.
An alternative to fast food, Zaxby’s offers prepared-at-order chicken fingers, wings, sandwiches and salads. Zaxby’s most popular items are its hand-breaded Chicken Fingerz and Traditional or Boneless Wings, smothered in a choice of nine sauces with names like Wimpy, Tongue Torch, Nuclear and Insane. With football season underway, the new Zaxby’s offers customized catering to complement tailgates of any size.
Marietta Zaxby’s guests will enjoy the Coca-Cola Company’s proprietary drink fountain, Coca-Cola Freestyle®. The sleek, stylish fountain is touch screen operated, enabling guests to select from more than 100 regular and low-calorie brands – including many varieties of waters, sports drinks, lemonades and sparkling beverages that were not available in the U.S prior to the arrival of Coca-Cola Freestyle®.
Zaxby’s also offers four salads, or Zalads: The House, The Blue, The Caesar and its newest addition, The Cobb. All of Zaxby’s Zalads are prepared with chicken, three kinds of lettuce, interesting ingredients – such as French-fried onions – fresh veggies and juicy tomatoes, and are larger than most salads served elsewhere. Zalads are assembled at the time the order is placed, versus being pre-made and stored in a cooler.
Additionally, Zaxby’s offers a new line of premium milkshakes, including the popular Birthday Cake and Banana Pudding Milkshakes and the new Chocolate Cookie Milkshake. They are rich and creamy, hand-blended, and are topped with whipped cream.
 
*Free Fanatic Dealz cards are not redeemable before or after the dates shown and are valid at this Marietta location only.

 

Marlow’s Tavern Brings Flavors of Fall to the Menu

Marlow's Tavern

Known for freshly prepared tavern fare, Marlow’s Tavern has released a new winter menu to showcase the flavorful and abundant ingredients of the colder weather months. In addition to adding several new dishes, the neighborhood tavern revamped some of its classic dishes, including the Crispy Chicken Stack. In a season of heavier foods, the new menu offers some light, yet satisfying alternatives to heartier dishes.

“The ingredients we are working with are really fresh and couldn’t be served at a more perfect time,” said John C. Metz, executive chef and co-founder of Marlow’s Tavern. “They add seasonality, heartiness and dimension to each dish.”

The Crispy Chicken Stack, one of Marlow’s Tavern’s most popular dishes, will now be served with a Parmesan-barley risotto with caramelized mirepoix, seared wild mushrooms and sautéed spinach, complemented by roasted thyme gravy.

“We’ve had versions of the Crispy Chicken Stack for years – it’s one of our signature dishes,” said Metz. “It’s always so inspirational to update the dish with a new grain, giving it some heartiness, but adding a health component too.”

Some new and updated entrees include the Crispy Short Rib with jalapeño and corn grits, sautéed kale and red wine demi reduction; Grilled “Center Cut” Filet with roasted fingerling potato, seared butternut squash and a red wine shallot reduction; Pan Seared Snapper with celeriac puree, asparagus, tomato fondue and parslied olive oil. Another menu item to highlight is the Lump Crab Cake, served with baby arugula, grapefruit, pickled onion, fresh avocado and jalapeño.

For those with a sweet tooth, the new Lemon Olive Oil Cake (inspired by an old family recipe that harkens back to classic Italian dishes) is a moist, spongy cake served with a flavorful topping of fresh grapefruit, vanilla syrup and candied orange for a deliciously sweet and tangy combination.

For more information on the new winter menu and Marlow’s Tavern, visit marlowstavern.com.

 

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4th Annual Chili Cookoff at The Wing Cafe is Nov. 22

MWT-Best-Chili

Bring your best batch and compete against Civilians and Firefighters for your chance to win cash at the 4th annual Chili Cookoff at The Wing Cafe and Tap House, November 22,2014. Winning chili could be on the Wing Cafe menu for a year. Proceeds to benefit the Terry Farrell Firefighters Fund! Starts at 1:30pm and goes all day! Compete for a great cause!

The Wing Cafe and Tap House is located at 2145 Roswell Road.

 

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KSU Culinary program welcomes Canoe: Students to apprentice at Vinings eatery

Basford

Matthew Basford, executive chef, Canoe

A new apprenticeship site is now on board for KSU’s Culinary Apprenticeship Certificate program. Canoe, a fine dining restaurant based in Vinings, joins the growing list of prestigious metro Atlanta establishments that partner with the College of Continuing  and Professional Education for its nine-month Culinary program. During the course, students serve about 15 hours a week for their apprenticeship, rotating through the venues which include catering companies, restaurants and special event facilities.

This hands-on training lets them put into practice what they learn in the classroom and get a behind-the-scenes look at how a restaurant operates.

“We’re so pleased to have Canoe partnering with us as an apprenticeship site,” said Pam Moss, Culinary program manager. “This is a five-star restaurant famous in the Atlanta area for its exceptional cuisine and service. We know our students are going to learn a lot while there — lessons they can take with them throughout their career — and that’s exciting.”

Canoe opened in 1995 and has since claimed a number of honors, including being ranked a four-diamond restaurant by the AJC  and one of the top 100 restaurants in America by OpenTable. The executive chef is Australia native Matthew Basford. He has worked with Canoe since 2005, working his way up from sous chef to executive sous chef and finally to chef de cuisine.

He understands the value of apprenticeships for culinary professionals. While completing his own apprenticeship, he placed in a  number of cooking competitions in Australia.

“Canoe is thrilled to be part of this partnership with KSU’s Culinary program,” Basford said. “We look forward to a bright future together helping students continue to learn more about the culinary arts.”

For more about the Culinary Apprenticeship Certificate, visit ksuculinary.com.

The Cook’s Warehouse celebrates 20th Holiday Season

 

The Cook’s Warehouse (www.cookswarehouse.com) is having a truly grand celebration to mark its 20th holiday season.

On Friday night, Nov. 14 from 6 – 8pm, in its Midtown-Ansley Mall flagship store, Mary S. Moore of The Cook’s Warehouse and Harald Wüsthof of Ed.Wüsthof Dreizackwerk KG, Solingen, Germany, will welcome guests to a fun-packed evening.

And it’s a Customer Appreciation Event with extra-special deals on store items and Wüsthof knives and product giveaways.

Guests will learn knife-making history and see knife skills demonstrations and nosh on luscious nibblies and libations. They can also sneak-preview holiday gifts to see what’s new and check out the season’s hot-selling items in cookware.

And all while supporting the Atlanta Community Food Bank – proceeds from the product giveaways will benefit ACFB.

Register for the FREE party at http://bit.ly/10SsEs1.

Harald Wüsthof of Ed.Wüsthof Dreizackwerk, Solingen, Germany, is a seventh-generation scion of the family that operates the factory and a knife expert of the iconic brand.

Wüsthof is a family business, which was founded in 1814 in Solingen, Germany. Today, its forged knives bearing the famous Trident (“Dreizack”) logo are manufactured at three production plants in Solingen, which has become known as the “City of Blades.”

Mary S. Moore got the idea for The Cook’s Warehouse after buying a crepe pan at Bridge Kitchenware in New York City with Chef Scott Peacock. She had her epiphany there: “This is it, I’m going to have a store like this in Atlanta!” And so began the story of The Cook’s Warehouse.

Now, 20 holiday celebrations later, it has grown from two employees in one store to 80+ associates in four retail locations and a rapidly growing online business. And it operates the largest avocational cooking school in the Southeast with more than 800 cooking classes each year.

The Cook’s Warehouse (www.cookswarehouse.com) is greater Atlanta’s premier gourmet cookware store and cooking school with four stores in the Midtown, Decatur and Brookhaven areas in the city and the East Cobb County area of the suburbs. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.

Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

The Cook’s Warehouse truly gives you “Every Excuse to Cook.”

Common Quarter celebrates Teachers all month long!

77

Every Monday in November, area teachers can head to Common Quarter to celebrate Teacher Appreciation Month with $3 glasses of Chardonnay and Pinot Grigio and 10% off their entire check. Must present valid school ID to receive offer.

Reservations encouraged. Call 678-809-4040. Common Quarter is located on Johnson Ferry Road in Woodlawn Square shopping center. For more information, please visit their website at www.commonquarter.com.

 

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