Ok, let’s get real…It’s gonna be
hot from here to the Fourth. So how about we think on some things
that are both hot and enjoyable—hint: one of them fits in a
bun and is a pretty delicious Fourth of July cookout item. Don’t
forget to pick up your hot dogs and other grillin’ meats along with
buns, veggies, fruits, and desserts that are sure to make your
holiday get-together the coolest place on the block.
Chef
Demo with Jared Lee Pyles
of HD1 – 10:00 a.m. On 6/30
Chef Demos are sponsored by
Whole Foods Market
You won't want to miss this Saturday's demo with our own PRFM “Iron Chef” winner Jared Lee Pyles of Richard Blais' haute doggery HD1. Chef Pyles first earned his kitchen stripes at restaurants in Auburn, Alabama: in the front of the house, as a pizza maker, and at the state's only microbrewery. He then enrolled at Le Cordon Bleu in Atlanta, but before his classes even began, Pyles was noticed by chef Mike Isabella who asked him to apply for a position at Pano I. Karatassos' much-lauded Kyma. Pyles went on to work with chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill, where he learned the art of whole animal butchery and charcuterie. His culinary path then met up with that of “Top Chef” Richard Blais, first at Home and later at FLIP burger boutique. As a chef at FLIP, Pyles' inventive outlook landed him the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef there, Pyles continues to think outside the proverbial box when it comes to exciting diners with his thoughtful twists on favorite dishes. Stop by the demo tent and catch a little of that excitement, y'all.
Chef
Demo with Jared Lee Pylesof HD1 – 10:00 a.m. On 6/30
Chef Demos are sponsored by
Whole Foods Market
You won't want to miss this Saturday's demo with our own PRFM “Iron Chef” winner Jared Lee Pyles of Richard Blais' haute doggery HD1. Chef Pyles first earned his kitchen stripes at restaurants in Auburn, Alabama: in the front of the house, as a pizza maker, and at the state's only microbrewery. He then enrolled at Le Cordon Bleu in Atlanta, but before his classes even began, Pyles was noticed by chef Mike Isabella who asked him to apply for a position at Pano I. Karatassos' much-lauded Kyma. Pyles went on to work with chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill, where he learned the art of whole animal butchery and charcuterie. His culinary path then met up with that of “Top Chef” Richard Blais, first at Home and later at FLIP burger boutique. As a chef at FLIP, Pyles' inventive outlook landed him the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef there, Pyles continues to think outside the proverbial box when it comes to exciting diners with his thoughtful twists on favorite dishes. Stop by the demo tent and catch a little of that excitement, y'all.
Also this week...Attention, market shoppers: turn your greens into some green! Just buy seven different veggies at the market and not only will you have made good healthy choices, you'll also be entered to win a $20 gift card to PRFM! Stop by the info tent and show us your seven to enter.
Ice Cream Social Winners
The results are in from last week's
Slow Food Atlanta Ice Cream Social!
Best Overall: Jenni Etchison from Pricci - Zabaione Gelato with Strawberry Rhubarb Marmalade
Most Seasonal: Ron Eyester from Rosebud - Corn Pop Ice Cream
Most Unique: Pam Moxley from Miller Union - Fennel with Candied Orange and Peach Compote
- Jennifer Maley
