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

salsa

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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Marietta Fish Market featured on Good Day Atlanta

 

 

Always good to have an East Cobb restaurant featured on Atlanta TV.  way to go, Gus!

Click HERE to watch the video featuring Atlanta Fish Market.

 

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Seniors invited to Dine-A-Round at Gabriel’s this Week

East Cobb seniors are invited to Dine-a-Round  at Gabriel’s with other East Cobb Seniors on Tuesday, June 16, at 11:30am. Registration is required. Separate checks will be offered. To attend call 770-509-4900.

Meet at the restaurant. Gabriel’s is located in Marietta at 800 Whitlock Avenue.

All Cobb residents age 55+ are invited to participate in activities at various senior centers throughout Cobb. This activity is scheduled at the East Cobb Senior Center located at 3332 Sandy Plains Road, Marietta 30066. Call the East Cobb Senior Center at 770-509-4900 for reservations and/or more details.

 

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Kids eat FREE every day at IHOP

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Good news for your wallet and your grocery bill – kids eat FREE every day at 4pm at IHOP with an adult purchase. Visit the East Cobb IHOP at 3130 Johnson Ferry Road. Call 770-640-1731 or visit www.ihop.com for details.

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Big Green Egg event coming to Cook’s Warehouse

 

Grilling aficionados won’t want to miss the Big Green Eggstravaganza event at Cook’s Warehouse in East Cobb on Saturday, June 13, 10am-2pm. 

Come schmooze with grillers about technique on an Egg and check out some Eggcessories you might not have, including the newest models, a MiniMax and the XXL Egg.

And of course, they’ll have package deals on a new Egg just for your backyard – or for a perfect surprise Father’s Day gift!

Here’s what you might sample: a big chocolate chip cookie, peach cobbler, pineapple cobbler, chicken, pizza, Boston butt stuffed mushrooms, quesadillas, stir fry, jalapeños stuffed with shrimp and more.

And little ones can have a photo with Mr. Egghead.

It’s a free event but RSVPs are encouraged by visiting http://bit.ly/1Q0FpIs

The Cook’s Warehouse East Cobb store is in Merchants Walk at 1131 Johnson Ferry Road (next to Whole Foods) 30068. The store phone is 770-565-8005.

 

 

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East Cobb Culinary Arts Student wins Gold

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Award-winning Chattahoochee Technical College Culinary Arts Student Noah Bazarte

 

“It was one of the most difficult things I have ever done in my life,” said Chattahoochee Technical College Culinary Arts Student Noah Bazarte. “I have never experienced that much crunch and pressure in 90 minutes.”

Bazarte, who lives with his wife and three children in East Cobb, is this year’s statewide gold medalist for the Culinary Arts competition at SkillsUSA. He and the two other gold medalists from Chattahoochee Technical College have secured spots to compete at the national level this summer in Louisville, Ky.

After this semester, he will be garnering knowledge from the college’s program director Chef Hillary Gallagher, who has had several students compete at this level in the past.

The competition itself consisted of competing against other culinary students in completing a soup, salad with vinaigrette, vegetable, and chicken dish in the 90-minute time limit. According to Bazarte, the most challenging aspect was the soup and salad for which he only had 30 minutes to concentrate on during the allotted time.

To advance to the state level, Bazarte competed in an in-house competition at Chattahoochee Technical
College where he came in first. Gallagher said it was his flavors that set him apart from the other  potential competitors.

“He wanted to win so he dedicated himself to it,” said Gallagher. “He practiced both in the classroom and at home to make sure he was prepared. I know he’s going to carry that same dedication through to the next level of the competition.

With more than 12 years of experience in the industry, Bazarte is not a stranger to the kitchen. He is currently working at Table & Main in Roswell where he works both the grill and as garde manger, where he said the other staff has helped him prepare for competition. It is that process of learning about the kitchen that brought him back to school.

“Being 33 without a degree put a cap on my potential in this industry,” Bazarte said. “I knew that if I wanted to grow and succeed that I needed to earn that credential.”

Looking for that education, Bazarte heard from others that Chattahoochee Technical College would be a
good option for him. “I heard that the program was a good one and that it was taught by the book,” he said.

“It’s giving me a nice foundation, the credibility of a state school and the lower cost than other  programs.”

Chattahoochee Technical College offers diploma and degree programs through its respected Culinary
Arts program at the Mountain View Campus. The 62-hourdegree program prepares students for the culinary profession. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Graduates who are current practitioners will benefit through enhancement of career potential. Those entering the culinary arts field will be prepared to pursue diverse opportunities as cooks, bakers or caterers/culinary managers.

Chattahoochee Technical College sent 17 students from various programs to compete in 13 categories in
the statewide competition. Competitors brought home several medals, including three gold, two silver and two bronze. In addition to Bazarte, medalists included Michael Wells, who received gold in Criminal Justice and Ryan Shearouse who received a gold in Diesel. Silver medalists included Alec Beaty in Restaurant Service and the team of Michele Malone, Roxana Montano and Michael Poulos in Crime Scene Investigation. Tyler Hester received a bronze medal in Diesel, while Alex Levental received the bronze medal in Restaurant Service.

SkillsUSA is a national organization serving high school and college students and professional members
enrolled in training programs in technical, skilled, and service occupations, including health occupations in high schools and technical colleges. SkillsUSA sponsors competitions across the United States.

Students begin by competing locally and continue to state and national contests if their scores advance them. Wells, Bazarte, and Shearouse, who received first place honors in their respective skills contests, will advance to the national competition in Louisville , Ky. this summer.

For more information on Chattahoochee Technical College and its programs, visit www.ChattahoocheeTech.edu or call 770-528-4545.

 

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Cobb County Frontera restaurant destroyed by fire

An early morning fire gutted a popular Mexican restaurant in Marietta.

The fire at the Frontera restaurant on Powers Ferry Road was reported around 4 a.m. Tuesday. No one was inside at the time.

Firefighters say flames were shooting through the roof when they arrived.

Channel 2’s Audrey Washington says officials believe the fire appears to have started in the hood of the fryer, back in the kitchen area.

Crews continued putting out hotspots around 8 a.m.

One firefighter injured his ankle and was taken to a local hospital as a precaution.

Officials aren’t sure if the restaurant had a working fire alarm. They believe only the burglary alarm was going off at the time of the fire.

Many of the employees, who considered themselves family, are very upset.

“This is partially my home and to see it gone like this,” said employee Claudia Augenbroe. “It’s so upsetting to me.”

Frontera tweeted they are working to relocate staff to other locations.

(Source: WSBTV.com) 

 

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Safety important for outdoor cookouts

Grill

Credit: Flickr.com/Fredrik Klintberg

Outdoor grilling is one of the most popular ways to cook food, especially during the summer. But, a grill placed too close to anything that can burn is a fire hazard. Grills can also be very hot, causing burn injuries.
Cobb Fire and Emergency Services offer tips from the National Fire Protection Association to help keep families safe.

Propane and charcoal grills should only be used outdoors. More than half of home grill structure fires begin on either a courtyard terrace or patio, or an exterior balcony or open porch, so the grill should be place well away from the home, deck railings and out from under eaves and overhanging branches.

Keep children and pets away from the grill area and never leave the grill unattended.

Charcoal grills

If you used a starter fluid, use only charcoal starter fluid and never add charcoal fluid or any other flammable liquids to an already burning fire.

Keep charcoal fluid out of reach of children and away from heat sources.
When finished grilling, let coals completely cook before disposing in a metal container.

Propane grills

Check the gas hose for leaks before using it for the first time each year. Apply a light soap and water solution to the hose. A propane leak will release bubbles.

If your grill has a leak, by smell or soap bubble test, and there is no flame, turn off the gas tank and grill. If the leak stops, get the grill serviced by a professional before using it again.

If the leak does not stop, call the fire department. If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not move the grill.
For more information, visit nfpa.org/education.

(Source: CobbLine)

Baked Fundraiser is TONIGHT

A fundraiser is being held on Wednesday, May 20, from 11am-8pm at local East Cobb eatery, Baked, in honor of Daniel Goodner, a Buford resident who was involved in a serious car accident this past January. Daniel is currently in critical condition at the Shepherd Center, having sustained a traumatic brain injury.

Baked will donate 10% of sales for the day when patrons mention Daniel Goodner when they order their meals. The fundraising event will be held at Baked in East Cobb at 1111 Johnson Ferry Rd. Marietta, GA 30068 from 11am-8pm onWednesday, May 20th.

Daniel was the sole provider for his wife and three young children (Chloe – 8, Isaac – 4 , David – 2) working two jobs just make ends meet.

With the accident, wife and former East Cobb resident, Shannon Goodner, is now left in a dire position to fund medical bills, daily needs and the handicap accommodations needed to eventually bring Daniel home.

For more information on Daniel’s story or for donation information, please visit http://www.gofundme.com/danielgoodner.

 

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Free waffle at Waffle House

 

Get a free classic waffle at Waffle House. Dine-in only valid Monday through Friday. Offer expiresMay 24.

Waffle House restaurants are located throughout East Cobb. To find the store closest to you, visit http://www.wafflehouse.com/.

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