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"The New Q" event: 5/5/07

posted on May 6, 2007 at 6:28 am
Crowd shot

Atlantans are really stepping up to the plate to educate others about the benefits of supporting local food and I could not be happier-this is something that has become hugely important to me in the past few years and I do my best to adhere to the tenets of the local movement when I can.

I wish I had enough time and cash to attend all the quality events that are popping up on my calendar these days-I was especially sad I did not make the Feast in The Field event last weekend. Well, “The New Q” event was closer and a bit cheaper-been saving for a trip I am taking to Europe (stay tuned for my dining adventures on this one-I am taking my camera and computer and hope to be blogging from the road).

Many of Atlanta’s best restaurants and beloved food personalities turned out for a fun event. It was a lovely way to spend a slightly-overcast afternoon with some of my good friends. We chowed down on some good cue and I thought the event was great fun.

My favorites were Eugene, Aria, and 5 Seasons Brewing. Eugene put out a stupendous hominy flan that I could easily eat for breakfast every morning with a poached egg and some Benton’s bacon–I need to get that recipe. Aria’s Mexican offering was stellar and Chef Gerry Klaskala’s tortillas were perfectly executed. 5 Seasons Brewing put out a surprisingly excellent crepe filled with flavorful barbecue-probably the most out-of-the-box dish of the event.

All in all, great time and you should go next year if you did not make it yesterday. Here are some photos from the event for you to look through.

Chef Linton Hopkins and Sous Chef David Bies of Restaurant Eugene
Chef Linton Hopkins and Sous Chef David Bies of Restaurant Eugene

Restaurant Eugene: Caw Caw Creek Pork Belly served with hominy and buttermilk flan matched with Western style Carolina BBQ sauce and bread and butter pickles.
Restaurant Eugene: Caw Caw Creek Pork Belly served with hominy and buttermilk flan matched with Western style Carolina BBQ sauce and bread and butter pickles.

Five Seasons Brewing: Cracklin’ Scallion Sequatchie Cove Farm Whole Ossabaw Hog Crepe in a regional BBQ sauce.
Five Seasons Brewing: Cracklin' Scallion Sequatchie Cove Farm Whole Ossabaw Hog Crepe in a regional BBQ sauce.

Chef Gerry Klaskala of Aria
Gerry Klaskala of Aria

Aria’s offering: White Oak Pastures Beef Brisket White Corn Tortillas served with guajillo chili and a new take on BBQ sauce.
Aria's offering: White Oak Pastures Beef Brisket White Corn Tortillas served with guajillo chili and a new take on BBQ sauce.

Food 101: White Oak Pastures Mustard-Seed Roasted Beef Brisket with sweet chili slaw.
Food 101: Sequatchie Cove Farm Coca-Cola and Balsamic Braised Beef Ribs and White Oak Pastures Mustard-Seed Roasted Beef Brisket with sweet chili slaw.

Woodfire Grill: House-made Tamworth Farm Fennel Sausage on the grill.

Woodfire Grill: House-made Tamworth Farm Fennel Sausage with Anson Mills polenta and San Marzano tomatoes.

Park 75: Newman Heritage Berkshire Pulled Pork Sandwich on sweet potato brioche with Ground Chuck Chili-Dogs from White Oak Pastures.
Park 75: Newman Heritage Berkshire Pulled Pork Sandwich on sweet potato brioche with Ground Chuck Chili-Dogs from White Oak Pastures.

Muss and Turner’s: Riverview Farms Bone-in Ham, house-brined and smoked with special sauces.
Muss and Turner's: Riverview Farms Bone-in Ham, house-brined and smoked with special sauces.

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One comment

  • Re: "The New Q" event: 5/5/07
    posted by: Cal Lott · May 9, 2007  7:42 PM

    Great write up! I loved the pics.

    The Eugene dish I had (the first one we tried) was too cold and the texture was off. Interesting concept but unfortunately my particular sample was lacking.

    My favorites were:

    Park 75 – I loved the triple dish. I’m honestly not a fan of hot dogs in any form, but their other sandwich was probably my favorite food of the whole event. Great flavor.

    Flying Biscuit – I was a bit skeptical that turkey could work in this context, but they really pulled it off.

    Five Seasons – David Larkworthy is just brilliant, so no surprises here. I even overdid it a bit with the chipolte BBQ sauce and still loved it!

    It was a great event and I certainly plan to attend more Slow Food / Georgia Organics events in the future.

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