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Kennesaw State Restaurant Expo to Spotlight Business Side of Owning a Restaurant

The Kennesaw State University Small Business Development Center (KSU SBDC) announced its  Inaugural Restaurant Expo: Serving Up the Business Side Owning and Operating a Restaurant. This special event will feature keynote speaker Michael Coles, co-founder of the nationally successful Great American Cookie Company.

“We are so excited to have Michael Coles as our keynote speaker. His entrepreneurial spirit, business  acumen, philanthropy, and community leadership are an inspiration to restaurant owners and managers all over the country,” Drew Tonsmeire, Area Director of the KSU Small Business Development Center explains.

The KSU SBDC full day Restaurant Expo will be held on Monday, February 23 from 8am – 3:30pm at the KSU Center and will include 20+ breakout sessions taught by labor attorneys, accountants, marketing professionals and other industry experts, exhibitors from all sectors of the restaurant business, breakfast, lunch and all materials.

According to the Georgia Restaurant Association, every $1 spent in Georgia restaurants generates an additional $1.12 in sales for the state’s economy. Tonsmeire explains, “there is a real need for continuing education to help aid growth in the restaurant industry.

The KSU SBDC Restaurant Expo provides education for restaurant owners and managers on key issues   facing the food service industry. We are bringing in attorneys, accountants, marketing professionals and other industry experts to teach breakout sessions on topics like labor law, accounting, insurance, financial feasibility, financing options, marketing tech tools, and data security to name a few.”

The cost to attend is $99 for a full day of breakout sessions, keynote, breakfast, lunch and all materials!

The KSU Center is located at 3333 Busbee Drive in Kennesaw. A portion of the attendee fees go to the Kennesaw State University Institute for Culinary Sustainability! To register online go to: sbdc.kennesaw.
edu/KSUSBDCRestaurantExpo.

For more information, contact Carole Arnold at carnol27@kennesaw.edu or 470-578-6450.

 

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Happy National Sticky Bun and Biscuits and Gravy Day

 

Did you know that February 21 is National Sticky Bun Day AND National Biscuits And Gravy Day?

Indulge in both with this great recipe:

Easy Pull Apart Sticky Buns

RECIPE (1 bundt pan)

INGREDIENTS

1 1/2 tubes of large buttermilk biscuits
3 TB melted butter
1/2 cup pure maple syrup
1/3 cup packed light brown sugar
2 tsp cinnamon
1/2 cup chopped pecans (or walnuts)
powdered sugar for garnish

DIRECTIONS

Preheat oven to 375.  Generously grease a nonstick bundt pan.  Whisk together the melted butter and maple syrup in a bowl.  Set aside.

In another bowl, combine brown sugar, cinnamon, and nuts until incorporated.

Pour half of the syrup mixture into bottom of greased bundt pan.  Sprinkle half of the brown sugar mixture on top.  Gently lay one biscuit at a time into the pan, overlapping them (like tilted dominoes.)  Use enough biscuits to form a ring of overlapping biscuits (I used 1 1/2 tubes.)  Top with rest of the syrup and brown sugar mixtures.

Bake on medium-lower rack for 20-22 minutes, or just until golden brown.  Cool a few minutes in pan.  Invert carefully onto serving plate, and serve immediately while still warm.

Source:  Chew Out Loud, slightly adapted from stamps4fun, via Pinterest

Now that’s a meal plan we can live with. Email your favorite recipes to cynthia@eastcobber.com. Happy dining East Cobbers!

 

 

18 cent coffee at J. Christopher’s to celebrate their 18th Birthday!

 

Eighteen years ago, Jeff “Jay” McCann and Chris Brogdon hatched a new idea for a different restaurant concept: a neighborhood daytime breakfast and lunch featuring traditional house-made favorites, healthy choices, and creative menu options in a comfortable, friendly atmosphere.

From Monday through Friday, February 23-27, at the East Cobb location, J. Christopher’s customers will enjoy 18-cent coffee, FREE cake with purchase of an entrée (on Friday only after 11am, while supplies last) and a scratch-off ticket with one of three offers to be used at their next visit. Offers include:

  • Buy One Get One (BOGO)
  • $5 Off Your Meal
  • Free Coffee

The East Cobb location at 1205 Johnson Ferry Road is the first J. Christopher’s, making it a true East Cobb original.

“We are truly honored and humbled by the way Atlantans have embraced and supported J. Christopher’s restaurants for the past 18 years,” said Jeff McCann, co-owner, J. Christopher’s. “Each of our locations has supported its local community, and we’ve had an amazing time getting to know our customers, local businesses and the folks who live and work in the areas we serve. We will be showing our customers how much we appreciate them by offering 18-cent coffee, free cake and a gift from us in return during the week. We are excited to celebrate this exciting milestone with everyone!”

J. Christopher’s menu features traditional favorites along with mouth-watering signature items for breakfast, brunch and lunch. Breakfast and brunch specialties, include Eggs Christopher (think eggs Benedict), hot off the griddle Chocolate Chipcakes, and delicious skillet creations like Turkey & Avocado. An Omelet fan? J. Christopher’s has those too. Lunch entrees include salads, sandwiches and warm selections like burgers and grilled quesadillas. And, J. Christopher’s recently introduced gluten-free items, including Quinoa and bread. In addition to great food, J. Christopher’s also offers an array of specialty, gourmet coffee drinks.

J. Christopher’s is a proud supporter of its local communities, holding fundraising drives throughout the year to support additional charitable organizations, including Make-A-Wish Georgia and Middle Tennessee, Susan G. Komen and the Atlanta Community Food Bank. And, to further reinforce its civic support: military, fire and police personnel and a guest receive 50 percent off of their meal when they show their valid ID or dine in Uniform; Veterans and a guest receive 50% off of their meal when they show valid ID on the 11th of each month; and, spouses of active and retired military, and a guest, receive 50% off of their meal on the 11th of each month with valid ID, whether or not the military person accompanies them.

Visit www.jchristophers.com for a list of locations, menu items, events and the latest news.

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Celebrate Fat Tuesday at Bradley’s Bar & Grill

 

It’s Mardi Gras time and Bradley’s Bar & Grill is celebrating big! King cakes, drink specials, hurricanes, bead tossing, prizes and more on Tuesday, February 17! Live music until 1am. Don’t miss their seafood gumbo, oyster and crawfish po-boys and chicken tchoupitoulas.

Bradley’s Bar & Grill is located at 4961 Lower Roswell Road. Visit bradleysbarandgrill.com or call 770-321-0108 for more information.

 

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How Much Chocolate is Eaten on Valentine’s Day?

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In terms of gorging oneself on candy, Valentine’s Day is second only to Halloween, the king of candy-induced stomach aches. The main difference is that on Valentine’s Day we skip the candy corn and go straight for the good stuff — and by “good stuff” I mean chocolate.

Just how many chocolate-covered hearts do we shove down our pie-holes each Valentine’s Day? According to Nielsen, Americans will purchase around 58 million pounds of chocolateduring the days leading up to the 14th (a small fraction of the reported 3 billion pounds per year), and we shell out somewhere around $345 million to satisfy our Valentine’s sweet tooth.

(Reprinted from Holidash. Written by Josh Loposer.)

Chime In graphic

Will you indulge your inner chocoholic today? Tell us your favorite treat. Click “Chime In” to comment on our Facebook page.


Of course, it’s not like we buy all this chocolate by the pound or anything — it’s much more appropriate and romantic when it comes in a heart-shaped box, obviously. So obvious, in fact, that America’s thoughtful shoppers buy 35 million heart-shaped boxes of chocolates each Valentine’s Day.

Once again, that 58 million pounds only includes chocolate candy. When it comes to the iconic “conversation hearts,” 8 billion of the chatty little pastel candies are sold between February 1st and 14th.

 

Recipe of the Month: Nian Gao: Chinese New year’s Cake

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This month’s recipe was submitted by Tiffanie Abernethy, EAST COBBER’s Facebook Friday Freebie and E-newsletter Coordinator. In celebration of the Chinese New Year, to be held February 19, we asked Tiffanie to share a recipe she prepares and shares with her family for the Chinese New Year.

Tiffanie Abernathy

Tiffanie Abernethy

Tiffanie was born in Taiwan (name: Yun Chun Cheng) and moved to United States with her parents and older brother when she was 2 years old. She attended Kincaid Elementary School, then Simpson Middle School, and graduated from Sprayberry High School in 2003. A graduate of Kennesaw State University, Tiffanie lives in East Cobb with her husband, Chase, and 2 children: Laina, 5; and, Charlie, 2. Here is her family’s recipe for making Nian Gao (Chinese New Year Cake). In Chinese, Nian Gao sounds like “getting higher year by year”. In Chinese people’s mind, the higher you are, the more prosperous your business is. “Nian gao” means year cake, but gao sounds the same as the word for “tall” or “high”. Hence, the cakes symbolize achieving new heights in the coming year. Here’s to a prosperous new (Chinese) year!

 

Ingredients:
3 eggs
2 cups brown sugar
3 cups glutinous rice four
2 1/2 cups milk
1 tablespoon vanilla
1/2 cup chopped dates
2 teaspoons baking soda
1/3 vegetable oil
Cooking spray or a stick of butter/margarine
Sesame seeds

 

Directions:
1. Preheat the oven 350 degrees Fahrenheit.
2. Lightly grease a tube or pan with cooking spray or a little butter (or margarine).
3. In a large mixing bowl, beat together the eggs and sugar.
4. Slowly stir in the rice flour and milk. Mix the ingredients until they are completely blended.
5. Next, slowly add the vanilla, dates, baking soda and vegetable oil.
6. Pour the mixture into the greased pan and bake for fifty minutes.
7. Allow the cake to cool fifteen minutes before removing it from the pan.
8. Finally, sprinkle the top with sesame seeds.
Share with twelve to sixteen people while you welcome the New Year.

 

Do you have a favorite recipe you’d like to share? The EAST COBBER is looking for recipes of all types- vegan, healthy, decadent, hearty and warm, cool and light, traditional, unusual, and everything in between. Please submit all recipes to recipes@eastcobber.com. You can attach a MS Word document or paste your recipe directly into the email. If possible, include a photo of your dish.

Weekly Produce Stand at the Y

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Starting Friday, February 13, from noon-1pm, East Cobb YMCAs are bringing back a weekly produce stand. They have partnered with Scholastic Market Day to bring a selection of 25-30 different fruits and vegetables. Buy all the fruits and vegetables to feed your family for the week for just $20.

Market held in the Northeast Cobb YMCA lobby, Bring your own bag, cash preferred.

 

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You Are What You Eat

 

“You are what you eat” is a motto that we see quite often this time of year as we dive into our New Year’s resolutions. It is a particularly helpful reminder when faced with less than healthy choices at mealtime. Healthier standards for more nutritious food is a topic that is trending today, especially  regarding our youth. In fact, it was just this past summer when the Healthy, Hunger-Free Kids Act of 2010 implemented their last phase of nutrition standards nicknamed “Smart Snacks in School” across the nation.

As a result, we have seen our local schools make positive changes for a healthier lifestyle for students while on school grounds. Our local PTAs have either started Health & Wellness committees or added more wellness events to their calendars to include Fresh Fruit Fridays or Wellness Wednesdays, as well as Morning Milers, Healthy Champions, farm to school taste tests, and incorporating school gardens into their curriculum.

In addition, some of our schools have changed their primary fundraising to fitness related events such
as 5K runs and added after school fitness or running clubs. Many of our teachers have implemented the NERT (Non-Edible Rewards and Treats) system in their classrooms, which is simply rewarding students with privileges instead of candy.

While our state has allowed some leniency to this new standard in regards to fundraising, nevertheless we are seeing a dedication of improving the overall health of our students, which is the ultimate goal. To extend these healthy habits outside of school, we can teach our children to read  nutrition labels and to think about the fuel they are putting into their growing bodies. Going on a family hike at one of our local parks and encouraging outdoor activities that exercise the body and the mind are some simple ways to increase our fitness levels. Together we can continue this positive momentum of improving the health and wellness of our children.

This article was written by Jennifer Saboura, East Cobb County Council of PTAs’ Health & Wellness Chair. Jennifer is also Health and Wellness Co-Chair of the Mountain View Elementary PTA. She and her husband reside in East Cobb along with their 3 sons, students at Mountain View Elementary School.

TOP 10 FAVORITE DESSERTS

 

Have you dropped that New Year’s resolution to drop 20 lbs yet? If not. Stop reading now. We don’t want to tempt you. If you have (or have no intention of losing weight because you know you are gorgeous) then think about having one of these 10 favorite American desserts at dinner tonight.

10. Cheescake

9. Cupcakes

8. Jell-O

7. Carrot Cake

6. Apple Pie

5. Ice Cream

4. Brownies

3. Chocolate Chip Cookies

2. Chocolate Cake

1. Fudge

And how doughnuts didn’t make the list, we at EAST COBBER will never understand…

(Source: How Stuff Works)

Red Sky Tapas To Hold Art Classes

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Start Your New Year With a New Hobby! Every other Tuesday Red Sky will be hosting a great Painting Class taught by Canvas by U! It’s a fun and relaxing night out and you will learn some great painting techniques.  Paint while enjoying great tapas and your favorite beverages! Come alone or with a group. February dates are Feb  3rd and 17th.March dates are March 3rd and 17th. Call 770-973-0100 or click here to make your reservations.