Today a fellow foodie friend and I attended the Buick Discovery Tour Event co-sponsored by Food & Wine Magazine

It. Was. Awesome.

We started off with a lovely cheese/cracker/hummus display which was next to an even more lovely magazine display.


December issue? Yes please.

After a brief welcome, we seperated into groups and headed off to different sessions. Our first (non-foodie) session was to test drive a 2012 Buick.

The fleet awaits.

After a quick spin around the block, in a very nice ride, we headed to Module #2 which featured Food & Wine’s Best New Chef {and my favorite!} Hugh Acheson! I love his view on buying locally to support your community and only cooking with what’s in season…although I don’t know that I could only eat apples in the fall and lettuce in the winter. However, it’s a great concept and the very seasonal Roasted Carrot and Beet Salad he constructed has inspired me enough to hit the Decatur Farmer’s Market this week.

Soooo delicious!

Module #4 was with pastry chef Ben Rouche of Moto in Chicago. The creation of his bacon ice cream {with liquid nitrogen?!?) was extremely entertaining and the perfect lead into his S’mores Bomb. I might even make an attempt at desserts after seeing this presentation.  Maybe.

...and the science project begins!

An $800 vessel to hold liquid nitrogen.

Science meets my palate.

Our third culinary stop of the day included a wine tasting from the hysterical Michael Green who took a 32-week course down to 20 minutes. Green explained how you could change the taste of a wine by eating a little citrus or dairy first. Now I know! The next time someone orders a bottle of Merlot, not my fave vino, I’ll order a cheese plate as an appetizer to mellow it out.

The final stop of the day featured the witty Ming Tsai. His first dish of Chicken Chow Mein was absoloutely delicious. Look for it on the Monday Menu Plan. Only five people were able to sample the second dish of Sweet and Sour Mango Pork.  My friend answered a question correctly — we felt so special! 

Chef Tsai's Kitchen

Chicken and Tri-Bell Pepper Chow Mein

Mango Pork

The final perk of the day was each guest received an autographed copy of Chef’s newest cookbook, Simply Ming: One-Pot Meals. Can’t wait to use it!

Tell me: who is your favorite celebrity chef?

Not a Five, a Ten

July 18, 2011

Even in college I considered myself a foodie.  How can you not be in Athens?  Not only does the Classic City have a plethora of bars, but the restaurant selection is amazing.  So are the prices.  An added bonus is you can pretty much go anywhere in jeans and a t-shirt.

So when I was at UGA and local chef, Hugh Acheson, was featured on the cover of Food & Wine as one of the best new chefs of 2002, I knew that I needed to visit his restaurant immediately.  Now, this post is not a review of Five and Ten {which is ah-mazing BTW} but when his recipe for Fish Tacos popped up on my weekly email from Saveur, I knew I needed to make them.  This recipe (tweaked a bit), like his restaurant, did not disappoint.

Roasting veggies for salsa

Roasting veggies for salsa

Homemade Salsa

Homemade Salsa

Fish Tacos

Yummy Fish Tacos

Fish Tacos with Roasted Tomato Salsa

Printable Recipe

  • 3 cloves garlic, unpeeled
  • 2 plum tomatoes
  • 1 serrano chile
  • 1/2 yellow bell pepper
  • 3 tbsp. chopped fresh cilantro
  • Salt to taste
  • One packet of Splenda
  • 1 cup canned pinto beans
  • 16 6″ corn tortillas
  • Canola oil, for frying
  • 2 boneless, skinless flounder or halibut filets
  • 2 tsp. chili powder
  • 1/2 cup flour
  • 1 avocado, peeled, pitted, and thinly sliced
  • 1 lime, cut into wedges

Make the salsa: Heat a 12″ cast-iron skillet over medium heat. Add garlic, tomatoes, serrano chile and bell pepper and cook, turning occasionally, until charred all over. Transfer vegetables to a plate and let cool. Peel the garlic and stem and seed the serrano chile. Transfer vegetables, 2 tbsp. chicken broth and 1tsp cilantro to a small food processor and process into a chunky purée; set aside. Season salsa with salt and Splenda, transfer to a bowl, cover, and set aside.

Make the tacos: Put beans into a small pot and heat over medium heat until hot; cover, remove from heat, and keep warm. Heat a 12″ skillet over medium-high heat. Pour oil into a 5-qt. pot to a depth of 2″ and heat over medium-high heat. Meanwhile, season fish with salt and chili powder and dredge in flour, shaking off excess. Add fish to the oil and cook, turning occasionally, until golden brown. Using a slotted spoon, transfer fish to a rack set in a baking sheet. To serve, use1 tortilla per taco. Divide beans among tacos; top beans with fish, avocado, the remaining cilantro, a squeeze of lime juice and a tablespoon of salsa. Serve warm.

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Monday Menu Plan

July 11, 2011

Another week, another attempt to plan out my meals for the next six days.  (Including one from last week that I didn’t get to.  Ooops.)

MONDAY:  Chicken Wings: Lemon Pepper, Hot & Cilantro Lime

TUESDAY: JLD Meeting at Taco Mac

WEDNESDAY: Hugh Acheson’s  Fish Tacos with Roasted Tomato Salsa


FRIDAY: Leftovers

SATURDAY: Camping at Stone Mountain Park (Making Pulled Pork)