T. Fable Jeon Appointed Director of Himitsu

(Credit: Sara Hanna Photography)

For more information:

Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

T. FABLE JEON APPOINTED DIRECTOR OF HIMITSU

Craft Cocktail Artisan to Shake and Stir Beverage Program at Umi's New Japanese Lounge

ATLANTA (May 29, 2015) – Atlanta craft cocktail artisan T. Fable Jeon has been named director of soon-to-open Himitsu, the upscale Japanese-inspired lounge from the team behind Umi in Buckhead. He will oversee the elegant bar program, and execute creative director Shingo Gokan’s signature cocktails.

“With Fable joining us, Himitsu will have an unparalleled team in place to ensure the highest level of creativity and service. His discipline and inspired precision in all things makes him the perfect counterpart to Shingo,” says co-owner Farshid Arshid.

Co-owner Charlie Hendon agrees. “The concept of Himitsu is a perfectly conducted symphony and we could think of no other person to conduct this symphony than T. Fable Jeon.”

Jeon has built a well-earned reputation for advancing Atlanta’s craft cocktail conversation.  Named one of Beverage Media magazine’s 10 Mixologists to Watch in 2011, he has designed cocktail menus for numerous Atlanta institutions, including The Iberian Pig's opening year in 2009, The Lawrence and Miso Izakaya before consulting with the Umi team on its opening beverage program. Most recently, Jeon created the signature drink menu for the West Midtown project, Le Fat.

"I have had the pleasure of working with many industry innovators, but Shingo Gokan is at the vanguard of classic Japanese bartending.” says Jeon.  “This is an exciting chance to fuse the etiquette and ritual of Japanese bartending with the DNA strands of classic American barkeeping.” 

Under Jeon’s leadership, the program will emphasize “shokunin kishitsu,” the Japanese philosophy of unwavering devotion to the mastery of one's craft. In addition to a carefully curated list of highly crafted cocktails, spirits, sake and wines of great scope, Himitsu will house seven freezers stocked with specially crafted ice, hand-cut daily.

Says Jeon: “We want to merge the affability and innovation of American craft bartending with the grace, measure and exactitude of a Japanese tea ceremony. The Japanese call this high level of service ‘omotenashi.’ It’s a bit like properly orchestrating a great piece of music.”

Himitsu (Japanese for “secret”) promises an intimate, Japanese experience meant to complement a night out at Umi. The reservation-only lounge will offer an elegant spot to enjoy a craft cocktail or some sake before or after dinner at the restaurant, along with bites from Umi chef Fuyuhiko Ito. Himitsu, which opens in late June, is located at 3050 Peachtree Road N.E.

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White Oak Pastures Hosts Pastured Poultry Workshop on June 13

White Oak Pastures is hosting a Pastured Poultry Workshop on Saturday, June 13. The class, which is limited to 25 and is $80 a ticket, will learn about broilers and laying hens to guinea and ducks and will look at what practices have worked and which ones White Oak Pastures seeks to improve. Lunch will also be served. 

Max’s Wine Dive Revels in the Drag Days of Summer

For more information:

Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

MAX’S WINE DIVE REVELS IN THE DRAG DAYS OF SUMMER

Midtown Restaurant Gets Campy with “Monday's a Drag” Specials

ATLANTA (May 8, 2015) – Since Mondays tend to drag on anyway, why not make the most of it? MAX's Wine Dive, the Midtown restaurant and wine bar known for pairing casual fare with fine wines, has teamed up with Atlanta’s best drag queens for "Monday's a Drag" - a viewing party from 6 – 10 p.m. each Monday featuring a classic drag movie or TV show.   

Just to make sure customers get in the mood, they are offering campy drinks and food specials to send guests soaring into Tuesday with a grin. Who doesn't enjoy a $5 glass of wine or Hibiscus Bellini, or an $8 Mixed Berry Sangria?

The lineup of upcoming movies includes:

·         May 11 – “Tootsie” and “Mulan” (she dresses like a boy to get into the army…and it’s a musical!)

·         May 18 –“The Adventures of Priscilla, Queen of the Desert” and “Pageant”

·         May 25 – “Some Like It Hot” and “Venus Boyz”

"Monday's a Drag" does more than just chase away that case of "the Mondays." Ten percent of all food and drink sales from each week's event will be donated to Lost-n-Found Youth, Atlanta’s only non-profit dedicated to getting Atlanta’s lesbian, gay, bisexual and transgender youth off the street and into permanent homes. The group provides advocacy and service for youth between the ages of 13 and 25.

“Customers tend to drag in after work on Mondays,” notes executive chef Patric Bell-Good. “Now they can get their drag on instead with food specials like The Hot Mess, a tater tot and fried chicken nacho extravaganza, and pink Champagne cupcakes. I think Monday can easily become the new Friday, especially when you have a glass of wine or sangria in hand.”

Located at 77 12^th St. NE, MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For reservations, please visit MAX’s Wine Dive’s reservation page or call 404.249.0445. For more information, visit http://www.maxswinedive.com/atlanta-12th-street/.

MAX’s Wine Dive

MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For more than seven years, the MAX’s Wine Dive concept has garnered numerous accolades and awards including, Wine Enthusiast Magazine’s “The Nation’s 10 Best Brunches” in 2013, Travel + Leisure’s “Best Wine Bars” in 2012, OpenTable Diner’s Choice for “Top 100 Brunch Restaurants in the U.S.,” “5 Best American Fried Chicken Joints” according to FOX News in 2014, “12 Restaurants on the Rise” in 2014 for Food Business News and Southern Living Magazine’s “The South’s Best Fried Chicken.” MAX’s Wine Dive’s chefs have appeared on Food Network, the Cooking Channel, and a multitude of local networks. Most recently, Nation’s Restaurant News named MAX’s Wine Dive one of the country’s “50 Breakout Brands” as well as one of five “2013 Hot Concepts” in the United States.

Lasco Enterprises

Established by Jerry and Laura Lasco in Houston in 2003, Lasco Enterprises, LLC is the parent company for MAX’s Wine Dive (Houston, Austin, San Antonio, Dallas, Ft. Worth, Denver and Atlanta), The Tasting Room Wine Cafés (Houston), Boiler House Texas Grill & Wine Garden (San Antonio), Flow Juice Bar (Houston, Denver), Lasco Events & Catering and now has more than 600 employees in seven cities. In 2010, 2011, 2012 and 2013, Inc. Magazine named Lasco Enterprises one of the fastest growing private companies in the U.S. In 2011, 2012 and 2014, Lasco was named as one of the "Best Companies to Work for in Texas" by the Best Companies Group. The Houston Business Journal named Lasco Enterprises to its Fast 100 list of fastest-growing private companies in Houston in 2009, 2010, 2011, 2012, 2013 and 2014.  In 2009 and in 2012, the publication awarded Lasco the Houston Business Journal’s “Enterprise Champion” award for the company’s commitment to its employees, the communities in which it operates, and for its contributions to its industry. Most recently, founder Jerry Lasco was named EY Entrepreneur Of The Year™ 2014 Award in the Gulf Coast Region. For more information, visit www.lascoenterprises.com.

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The Theme’s the Thing at Max’s Wine Dive Saturday Brunches

For more information:

Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

 

THE THEME’S THE THING AT MAX’S WINE DIVE SATURDAY BRUNCHES

Midtown Restaurant Transports Guests to Bygone Eras with Weekly Specials

ATLANTA (May 14, 2015) –If you’re ready to kick back with some tasteful memories on Saturday mornings, MAX’s Wine Dive is the place to be. Guests can tune in every Saturday from 11 a.m. – 4 p.m. as executive chef Patric Bell-Good and his team pair classic movie and TV shows with themed music, food and drink specials for a must-eat brunch experience.

To hit the right soulful note for May, Bell-Good is serving up fried pork chops and eggs, a side of fried okra and episodes of the popular "Soul Train."  For June's weekly viewing of "The Breakfast Club," guests head back to the '80s with themed specials such as bagel bites.

The traditional Saturday brunch morning menu is also available for those who love tried and true favorites like the hoecakes and wings - three Southern-fried chicken wings served with Southern-style jalapeño griddle cakes with maple syrup ($15); or a bucket of wings for the table ($30) featuring Springer Mountain Farms chicken.  For a sweet treat, there's red velvet pancakes topped with cream cheese frosting and maple syrup ($9).  As Bell-Good likes to say, “There’s nothing like watching a classic while eating a classic.”

MAX’s Wine Dive is changing up the viewing and dining menu every month. Of course, some cast members, such as the $5 Bellini and $3 mimosa, will appear at every engagement.

The Saturday brunch lineup includes:

·         May  – Soul Train

·         June –The Breakfast Club

·         July – Tex-“Max” - telenovelas on the screen and traditional chilaquiles and other Tex-Mex favorites on the plate

·         August – The Big Easy -  the bayou and all of its grub comes to Atlanta

·         September – Ol’ Skool Hip Hop

“Our goal was to create a brunch unlike any other in the city,” Bell-Good says. “My team and I have been having so much fun exploring potential food and drink specials to accompany the festive music and nostalgic movies and TV.”

Located at 77 12^th St. NE, MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For reservations, visit MAX’s Wine Dive’s reservation page or call 404.249.0445. For more information, visit http://www.maxswinedive.com/atlanta-12th-street/.

MAX’s Wine Dive

MAX’s Wine Dive is famous for bringing “gourmet comfort food” to guests alongside an expertly curated selection of wines from around the world, some of which cannot be found anywhere else, all served in a casual, rock-n-roll atmosphere. For more than seven years, the MAX’s Wine Dive concept has garnered numerous accolades and awards including, Wine Enthusiast Magazine’s “The Nation’s 10 Best Brunches” in 2013, Travel + Leisure’s “Best Wine Bars” in 2012, OpenTable Diner’s Choice for “Top 100 Brunch Restaurants in the U.S.,” “5 Best American Fried Chicken Joints” according to FOX News in 2014, “12 Restaurants on the Rise” in 2014 for Food Business News and Southern Living Magazine’s “The South’s Best Fried Chicken.” MAX’s Wine Dive’s chefs have appeared on Food Network, the Cooking Channel, and a multitude of local networks. Most recently, Nation’s Restaurant News named MAX’s Wine Dive one of the country’s “50 Breakout Brands” as well as one of five “2013 Hot Concepts” in the United States.

Lasco Enterprises

Established by Jerry and Laura Lasco in Houston in 2003, Lasco Enterprises, LLC is the parent company for MAX’s Wine Dive (Houston, Austin, San Antonio, Dallas, Ft. Worth, Denver and Atlanta), The Tasting Room Wine Cafés (Houston), Boiler House Texas Grill & Wine Garden (San Antonio), Flow Juice Bar (Houston, Denver), Lasco Events & Catering and now has more than 600 employees in seven cities. In 2010, 2011, 2012 and 2013, Inc. Magazine named Lasco Enterprises one of the fastest growing private companies in the U.S. In 2011, 2012 and 2014, Lasco was named as one of the "Best Companies to Work for in Texas" by the Best Companies Group. The Houston Business Journal named Lasco Enterprises to its Fast 100 list of fastest-growing private companies in Houston in 2009, 2010, 2011, 2012, 2013 and 2014.  In 2009 and in 2012, the publication awarded Lasco the Houston Business Journal’s “Enterprise Champion” award for the company’s commitment to its employees, the communities in which it operates, and for its contributions to its industry. Most recently, founder Jerry Lasco was named EY Entrepreneur Of The Year™ 2014 Award in the Gulf Coast Region. For more information, visit www.lascoenterprises.com.

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Copper River Salmon is a Favorite at Ray's Restaurants and Umi

Copper River salmon is now available at Ray's Restaurants! Click here for the original press release, including a recipe from Ray’s corporate executive chef Mike Fuller. You can also read more about Copper River salmon below from Umi's Fuyuhiko Ito:

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Fuyuhiko Ito, executive chef/co-owner of Umi, uses Copper River salmon for its unmatched quality, but out of nostalgia, as well. “I like this type of wild salmon because it reminds me of my childhood," he says. "Typically in Japan, we would make Shiozake or Shiojyake. We bury the salmon in sea salt, let it preserve and then slice the salmon into medallions and grill it. It's so salty that a tiny slice of the Shiozake is usually served with a big bowl of rice.

Another way to prepare the salmon is Ruibe, a tradition of the Japanese Ainu people. This technique freezes the salmon to cure it and then eat it raw, it is not completely defrosted. Copper River salmon is rated number one in a world because of this aroma, color and taste.”

For preparing the salmon, Ito recommends:
Use tweezers to remove all bones from a cleaned and filleted salmon. Pour sea salt (2% of fish weight) on top of fillet. Chill in the refrigerator for 1-2 hours. This process will firm up the texture of flesh as well.

After salt process is done, wash off the salt with running water. Cut fillet into your desire size for consumption. Dry fish with paper towel and wrap it in a plastic wrap. Freeze for at least 48 hours with temperature at least below -11F to cure parasites.

After freezer cure, move fish to a regular refrigerator for about 4-6 hours. Use a very sharp knife to slice it about 1mm thick. Make sure your plates are ice cold. Serve along with Sumiso (recipe below).

Sumiso 
5 oz. miso (white or red)
5 oz. sugar
5 oz. rice wine vinegar (or any white vinegar)

Mix everything together and adjust to taste. Wasabi and soy sauce are also great accompaniments. 

Copper River Salmon Season Returns to Ray's Restaurants

Every year around this time, seafood lovers in the know celebrate the seasonal return of fresh king salmon from the Copper River in Alaska. Prized for its naturally high Omega-3 oil content as well as its superb flavor and texture, Copper River salmon makes an appearance on a few menus around Atlanta for a limited time beginning mid-May.  People have been known to call around town searching for restaurants that serve it - it's that good. 

According to Cheryl Fuller, director of fresh seafood operations for Halperns’ Steak and Seafood, the quality of this year’s Copper River salmon supply will be stellar as all of the fish are bled immediately on the fishing boats while they are still alive. This bleeding process is a contributing factor in the salmon’s superior flavor; blood can make the fish taste unpleasant and can reduce its shelf life. Diners can feel good about eating it as Copper River salmon runs are all carefully managed for long-term sustainability by the Alaska Department of Fish and Game.

Beginning late May, Copper River salmon will be offered at market price at Ray’s Restaurants (Ray’s at Killer Creek in Alpharetta, Ray’s in the City in Downtown Atlanta and Ray’s on the River in Sandy Springs).

Ray’s corporate executive chef Mike Fuller has created several specials to be featured throughout the season, including a peppered Copper River king salmon dish with arugula rice grits and blood orange salad (photo here). Below you will find Chef Fuller’s recipe that home cooks will find useful for preparing king salmon. He recommends serving the dish with a light, crisp Sauvignon Blanc.

I know your readers will enjoy learning about this very seasonal fish and the opportunity to taste it at Ray's.  If you have additional questions about the Copper River salmon, please contact me at emilyc@melissalibbypr.com or 404-816-3068.

Peppered Copper River Salmon with Arugula Rice Grits and Blood Orange Salad

By Mike Fuller
Serves 4

2 cups local baby arugula, separated

1/4 cup fresh basil

1 Tbls almonds

1 tsp fresh garlic

3 Tbls olive oil, separated

2 cups cooked rice grits (Anson Mills, preferred cooked according to package directions)

4 (7 oz.) block cut Copper River salmon filets

2 Tbls sea salt

1 Tbls Tellicherry black pepper (fresh ground)

1 Tbls unsalted butter

2 blood orange

1 cup freshly squeezed orange juice

Prepare grits:

In a Robocoupe or Vitamix combine 1 cup arugula with basil, almonds, garlic, 1 Tbls olive oil and blend until smooth. Scrape pesto into a small mixing bowl. Combine cooked rice with pesto in mixing bowl, season to taste. Hold mixture warm while preparing salmon.

Prepare salmon:

Season salmon with pinch of salt and good amount of fresh ground pepper. Heat sauté pan and add 1 Tbls olive oil and 1 Tbls butter until melted. Sear salmon (serving side first) over med high heat, turning once after about 4 minutes until browned on both sides and cooked to medium center.

Prepare blood orange salad:

Peel and cut supremes from whole oranges. Squeeze remaining parts oranges into a small sauce pot. Add fresh orange juice to squeezed pulps and heat over medium high-heat until liquid is reduced by 75%.

Toss remaining arugula with orange segments, 1 Tbls olive oil and 1 tbls orange juice reduction in a clean mixing bowl.

Plate:

Place mound of rice grits mixture in center of plate. Top rice with salmon. Top salmon with arugula and oranges. Drizzle remainder of orange reduction around perimeter of plate.

Serve with light, crisp Cloudy Bay Sauvignon Blanc.