Slice of the Month
The Garden is but one of the pizzas featured on Craft & Vine’s spring menu. Baked to perfection in the restaurant’s wood fired oven, the Garden is topped with fresh asparagus, roasted red peppers, baby spinach, crimini mushrooms and topped with San Marzano tomato sauce and provolone cheese.
Craft & Vine • 1204 Broad St • (706) 496-8442 • craftandvine.com
Big breakfast, light breakfast or none at all?
Light breakfast, but it can be absolutely anything. I’m not time-sensitive about foods. Taco soup works as well as Cheerios… lima beans or a hard-boiled egg, doesn’t matter.
What is your go-to burger and how do you dress it? It’s a sub: roast beef and provolone with spicy mustard, lettuce, tomato, pickles, black olives, light oil and vinegar.
If you could host three people from all time at a dinner party would they be? Gino Vannelli, Oprah Winfrey and my late father, John Montgomery.
Nothing says summer in the South better than watermelon. This sweet, juicy, refreshing fruit is not only delicious, but also virtually fat free, low in sodium and heart healthy. At only 40 calories a cup, it’s perfect served alone as a nutritious dessert, in between meal snack or added to salad greens.
Lemony Quinoa and Watermelon Salad
4 tablespoons agave syrup
5 tablespoons fresh lemon juice
4 tablespoons lemon zest
1 tablespoon rice wine vinegar
Salt to taste
2 cups cooked black quinoa
2 3/4 cup watermelon cubes
1 kiwi, peeled and diced
4 tablespoons shredded coconut
1/2 cup candied pecans
In a medium bowl, blend thoroughly the agave syrup, lemon juice, lemon zest, vinegar and salt. Add the quinoa and toss until fully coated. Set aside to allow flavors to blend.
Add the watermelon, kiwi, coconut and nuts. Toss. Divide into four bowls and garnish each with a mint sprig. Makes 4 servings.
Nutritional Analysis per serving: 385 Calories;
31 percent fat (13.3 grams); 2.9 grams saturated fat; 8 percent protein; 61 percent carbohydrate; 2.5 grams fiber.
Recipe and information from National Watermelon Promotion Board. For more ideas and recipes visit www.watermelon.org.
by Dennis Sodomka
A great way to embrace the heat of summer is to mix up a refreshing easy-to-make pitcher of Sangria. Typically made from red wine, brandy, chopped fruit, a sweetener and soda or water, you can substitute white wine, your favorite seasonal fruit or even grape juice for a non-alcoholic version. Here is a basic Sangria recipe that I like, but you can experiment to suit your personal taste.
1 bottle red wine
(I prefer Sandeman Founders
Reserve Porto for its sweet flavor)
12 ounces lemon-lime soda or ginger ale
1/4 watermelon, muddled
20 Mint leaves, muddled
10-15 strawberries, halved
Slice strawberries in half and set aside. Slice watermelon, muddle and strain for juice. Mix wine, lemon-lime soda and watermelon juice in pitcher. Add strawberries and let sit for 8-12 hours (or overnight). Muddle mint leaves and add to pitcher before serving. If you want some fizz, don’t add the soda until you’re ready to serve. Always serve Sangria cold.
Artisan: Georgia Olive Farms
In early 2009, five farmers in Southeast Georgia combined resouces to resurrect olive oil production in Georgia and the Southeast. Two years later Georgia Olive Farms harvested the first commercial crop of olives grown east of the Mississippi from their orchards near Lakeland, Ga. The oil they produce is a true extra virgin olive oil, collected only from the first pressing, that goes from field to mill in less than 24 hours.
They currently sell two varieties—Arbequina and Chef’s Blend—which are available in the Augusta area at Rivers and Glen Trading Co. and Earth Fare Supermarket. You may also order online by visiting georgiaolivefarms.com.
(A little something extra)
Craft & Vine
The long-awaited Craft & Vine opened on Broad Street shortly before Masters. Described as an upscale cocktail bar and eatery, the restaurant is the third in a trilogy of restaurants opened downtown under the tutulage of Chef Sean Wight of Frog Hollow Tavern and Farmhaus fame. With it’s modern yet seductive decor, the space manages to offer a sense of privacy in the booth seating despite the overall bustling bistro atmosphere. A menu of seasonal small plate offerings showcases the chef’s considerable culinary skills and follows the same philosophy of incorporating fresh, farm-to-table ingredients that has kept Frog Hollow diners flocking downtown for years. An intriguing menu of Mad Men-style cocktails are expertly crafted by knowledgeable mixologists, who are happy to advise the uninitiated imbiber.
All in all a great addition to downtown. Go, but go early if you want a seat in one of the more private booths or even at the bar on weekends. They don’t take reservations.
If your idea of the perfect vacation involves food, food and more food, then consider a trip arranged by Edible Destinations. The company offers small group culinary vacations to destinations around the world ranging from two- to three-day mini tours to longer five- to 10-day escorted excursions. Excursions include cooking classes, gourmet meals and cultural tours. You can choose from extensive pre-designed itineraries or work with a culinary specialist to creation a customized getaway. For more information visit www.epitourean.com.
June. Atlanta Food Daze Tours.
If you’re looking for a culinary experience in Atlanta but overwhelmed at the sheer number of restaurants, this three-hour guided tour will allow you to savor the eclectic cuisine and culture of Mid-Town Atlanta. Walking tour includes tastings from five eateries as well as historical and architectural sites led by an experienced guide. For tour dates, tickets and more details visit www.zerve.com/FoodDaze/Midtown.
Helms College Cooking Classes
10 a.m.-2 p.m.
May 24, November 8
Pastas & Sauces
July 19, December 13
Food & Wine Pairing
February 15, August 16
Basic Meat & Fish
10 a.m.-2 p.m.
June 14, October 11
Knife Skills: Slice & Dice Like a Pro
April 19, September 13
Cost for all five classes is $375.