7 Burst results for "Empire State South"
"empire state south" Discussed on Biz Talk Radio
"Of drama a top chef and in competition shows. So they're just so many good attributes about food and nourishment and cooking to show that everyone in America that it's just kind of cool. We're talking with you. Acheson, Who's the owner of three big restaurants in Georgia, five and 10 That's in Athens, The Empire State South and by George, he's also the founder of Seed Life skills, a living multimedia curriculum. Built to serve the needs of the modern family and consumer sciences classroom which is kind of cool you. I know your family guy. You just sent your daughter off to college and you're going through, you know, probably the second season of having a little more freedom. I'm stuck in the 10 8 and five year old stages. So we're you know, we're trying to be economical with our time as well as put delicious food on the table each night. But talk to us about beef. It's what's for dinner. 300. I've always been a big fan of beef. I prefer beef tacos. I love steak. It's It's like my favorite go to protein. There's been debate over. You know chicken better for you or fish, etcetera. But beef is always gonna be the American standard is about You know, I think beef is always that magnetic center of the plate for all of America, and it's just posed our heartstrings and it's so versatile. There's so many different cuts of beef that you can use. And so it's really exciting. But, yeah, for For this upcoming week. If if this is really cool because I've cooked actually Daytona so many times, but I'm actually right now I'm in Denver but standing in front of this shoot Daytona Speedway mural, but they I'm at the National Cattlemen's Beef Association headquarters in.
"empire state south" Discussed on AM 570 The Mission
"Need it. It's Kevin McCullough radio. All right, Kevin McCullough. Glad to be back with you. Just a final few minutes, eh, so that you can have a very successful Entertaining season. We've got the Super Bowl this weekend, the Daytona 500 next weekend. There may be people that are around your table that want to have good food for these fun events. And so honored to have been speaking this hour with you, Acheson because his his skill is legendary. He was, in fact, you I was talking about that going to the last break. Uhm when you were, uh, when, when you were the judged on top Chef Masters. You got a little taste of this. But when you were the actual that was when you were a contestant when you were an actual judge on top chef you were how you were tough. Me edited me is being brutally honest. Which is not a bad trip to have, but it could be a seemingly caustic it. No, no, I wouldn't go that far. But it was. You know, if they got a compliment from you, it was a well deserved one. Let's just put it that way. Yes. One last question about the restaurant business s O in here in New York. We've obviously had a really rough go of it for the restaurant tours and Lot of the restaurant tour is that you would probably even know personally David Burke and other people are personal friends, and it has been a really tough time for eateries across the country. What is your hope for 2021? In terms of what we're going to be able to do to get people back into our eateries and start toe? Live life a little bit more again? You know, I think the vaccine roll. I just need to go smoothly and then I think that we need to make sure that we're giving financial assistance to the really important part of our economy, which is in the bed in restaurants. Restaurants employ millions and millions and millions of people There are really, really important are part of the economy, and we didn't can't let them go away. I mean, they are our culture in so many ways. So we just have to support from New York with her, and any place that's cold in the winter has just got to get through winter. You know, it's just we They need assistance. Any good P p p money. They need Good. Um, you know But anyway that you can support a restaurant got and try and do it. Whether it's to go food right now are safe delivery or if you're up there doing in dining do that, But just do it safely and be smart before the places you love. Next time you're in Athens, Georgia. Visit is five and 10 of Empire State South or by George on, look up the seed life skills for your kids and figure out how you can be. Even better with family and consumer sciences in.
"empire state south" Discussed on AM 570 The Mission
"Haven't Thanks for having me. My wife and I are big fans. We weigh love food. We love watching about food. We were somewhat addicted, especially during lockdown to kind of living vicariously through the The food that we see on our TV screen before we get into the beef. It's what's for dinner campaign. Talk to me about what the Magic is with food and television. How come it's such a. It's such an addictive idea. You know, I think that a I think people want to learn. But the I think Chef Tim is kind of interesting to watch in a lot of ways, And I think two televisions have done so much to make people urine to make better food and better food in the kitchen. I think that you know somebody like Emerald was responsible for why we understand where the A ruble is at the grocery store now with 20 years ago would have been hard, You know, they made my life easier. That's for sure. Yeah, I think that student television and sometimes it's the PBS shows. There just ain't and stir but so good and then sometimes it's the sort of drama of top chef and in competition shows so They're just so many good attributes about food and nourishment and cooking to show that everyone in America that it just kind of cool. We're talking with you Access and who's the owner of three big restaurants in Georgia five and 10 That's in Athens, The Empire State South and by George. He's also the founder of Seed Life skills, a living multimedia curriculum. Built to serve the needs of the modern family and consumer sciences classroom which is kind of cool. You know your family guy. You just sent your daughter off to college and you're going through, you know, probably this the second season of having a little more freedom. I'm stuck in the 10 8 and five year old stages. So we're you know, we're trying to be economical with our time as well as put delicious food on the table each night. But talk to us about beef. It's what's for dinner. 300. I've always been a big fan of beef. I prefer beef tacos. I love steak. It's It's like my favorite go to protein. There's been debate over. You know his chicken better for you or fish, etcetera. But beef is always gonna be the American standard, is it not? You know, I think beef is always that magnetic center of the plate for all of America, and it just pulls their heartstrings and it's so versatile. There's so many different cuts of beef so you can use And so it's really exciting. But yet for for this upcoming week, it's it's this is really cool because I cooked actually at Daytona so many times, but I'm actually right now I'm in Denver, but I'm standing in front of this huge Daytona Speedway mural, but they I'm at the National Cattlemen's Beef Association headquarters and the beef. Yeah, it's pretty cool of place and Beef check off his partner with Daytona International Speedway, and they are the sponsor of the net. First opening the base of the NASCAR season, which is going to be called the beef. It's what's for dinner. 300. And so it's on Saturday, February 13th, and it is an amazing time. So whether it tailgating your home gating or whatever, my my thing about watching NASCAR and homes. I just go in the living room and turned up really loud and then I feel like I'm actually there being an actual NASCAR races virtually definite, But it is so exciting. I've never had a chance to be in a couple of racetracks. But, man that I need a hearing support after it was done there. Oh, yeah, the earplugs that they recommend you bring that. Joke, but it is so cool to watch they just like the orchestra of of a race and pitting and all that sort of stuff. But then there's a really important part of all these sporting events, which is food. And so we created three recipes just bento have any time. But these ones are really specific to this opening NASCAR weekend, which is That you're part of America just like Beezus. Bye Made this chili. It's gonna be different for your chili because everybody's got their own chili recipe, right? But this one is a beef ritually made with Chuck roast and cubed, as does the ground beef. But the real backbone of it is this puree of dried and crisps and fried chilies, which AARP Osias and and shows and guajillo and that just gives it this robust flavor. It's not spicy is just full flavored and then you finish it, and it's a it's a bean list. Chili is just straight up. Khanna, Chuck roast, and it just melts in your mouth. You finish it with lime and sour cream and maybe some fresh cheese like a tia and server with corn or flour tortillas on the side. And you've got this, Um anything thing he could make it a couple of days in advance chillies like a great soup. It's like almost better the next day when you preheated it And then I've got two New York Strip tacos. I love New York Strip and it's just you want to cook the New York Strip right when you need it pretty much, but let it rest for five minutes and then I'll get you a beautiful, tender piece of meat. But its temperature, um and for their hue. You know, we're aiming for a steak like that to be a 1 45. That's the we follow USDA guidelines. And so ground beef is going to be 1 60. But this is gonna be 1 45, but you want to just let it rest. You'll still be tender and beautiful on Ben. This has shaped cabbage thought in this amazing other salsa, which is called salsa. Macha really popular. And certain.
"empire state south" Discussed on WSB-AM
"All here today we are all essential employees Deborah green is the executive producer the program along what do ya the stock ask him on the other side of the take out window lotus will low low detox greens your calls coming up in thirty minutes little signs is gonna join us with would you rather we get the latest on the coronavirus task force not much going on there except the numbers keep climbing I think half the deaths in the U. S. now are in New York and worked over twelve thousand nationally and right now the model that the experts are predicting it will go to the death toll nationally go to eighty two thousand by August which is which is below that original one hundred to two hundred forty thousand estimate so the state home stuff is working unfortunately you are going to stay home on Easter Sunday will leave that hope you are don't take this wrong from a Jewish guy tell me not to go to church on Easter but don't go to church on Easter tomorrow's pass over I'm not going to synagogue on Passover I'm having a big family seder I'm sad I'm sheltering in place staying at home I will not be going to my house of worship I hope you aren't either Deborah green at the X. the the main Catholic on our campus I don't main when I don't I don't want to eat and so the that may be the route is a little bit yeah yeah more devout Catholic I'm assuming I'm I'm I don't mean to assume but you're not going to Sunday service right so the church that I go to does not have any mass is open to the public I don't want to come in so if you would like you can set up an individual confession or they have the smaller chapel opened where the only allow so many people and if you just want me to go in and do a press so they're doing that okay yeah but they're only letting like ten people in and like dominoes sort of I went to pick up pizza dominoes the other day by the way domino's doing great carry out deals right now like amazing but I went in there and they got the front door lock like it's a bank and only let one customer in per capita per time so I get to like wait outside good for them and then they the buzz you in like it's you know at a bank vault anyway so that something like that I guess yeah yes okay most people aren't going to go there it's really just for like reflection your **** is not a service or anything I don't give a communion so there's there's really hasn't been a lot of people there gotcha Chuck are you and your lovely wife and your daughter I'm I'm hoping you're not going anywhere on Sunday going to stay in no we're gonna say we're gonna stay home our churches been doing virtual so okay we can watch everything through their website they just scan the priest look can he see what you're watching you know me as I get to L. okay that's good he can that would be more interesting of the priest could like like just check in but I DO conferencing like I don't call yeah I don't know if you're interested let me see if I think that's why I can't be a breeze because that's the way I would do I would have zoom conferencing for my service and I was like I was let's see what the Thomas families do it yeah punch them up on the big screen Longoria your two daughters your wife your mother live staying sheltered yes and stir yeah definitely for Abbas is that I gotta imagine this is the you know a shock to the system Easter is the the most holy of holies right and this is the first time where you can go somewhere and have yesterday host Easter dinner go to Easter service the the kids with the eggs what you gonna do with the Easter egg hunt one one item in my backyard Saturday we're going to start exiting supposed to rain Sunday okay the daily reading just trickle in my neighborhood canceled every year they have the Easter egg hunt and they canceled this year so I was wondering if like individual houses are gonna tell ya know yeah we'll do some do it old school you should hide the eggs in your bedroom and that way the kids will never find that's right not allowed you know but like the dollars in there yeah so locally and and I know we're broadcasting around the nation right now but just for Easter dinner options I don't know if you guys are still going to do an Easter dinner but here in Atlanta there's a lot of take out options for Easter dinner some may sound really good I was gonna get run down at the quick list Bahama breeze you ever been about anything they have the nicest bathrooms by the way really all my god there is someone that uses public restrooms a lot have no fear of Bahama breeze they've got a fantastic situation going on there Barcelona wine bar Beni Hana is doing evil Easter how bocce their final Gloria Boston market yeah tried and true some great mac and cheese their capital grille cheddar scratch kitchen cooks and soldiers empire state south photo to Chow or struck lex pronounce it focus shown if they're doing to how do you start how do they do take out some of those you don't know it's an all you can eat Brazilian steak house you come back for more they've been doing take out or I don't know how that works you call up and really adds a little bit more I think you have pre set like you can order this this one that takes with the appeal of of that all you can eat burgers can be true my one eight one eight seventeen lamb chops there at focus while it shall yeah I love that I feel bad the worst job in the restaurant industry is the guide Fogarty shower any Brazilian steak house that has the chicken legs why why because no it like and everyone turns their car over right when the chicken leg guy comes because you're gonna you're not gonna fill up on chicken legs when you can get rack of lamb filet Mignon owns yeah like they have those the the chicken legs in the sausage guy like that's how you must start out it the Brazil is that what it is if there's levels I think the suicide rate of those two professions because No Way Out I've been here and I've never gotten a snapper because you're not an idiot yeah yeah I was wide open a chicken leg yeah what I can have fully Mignon yeah so like I think those guys they need therapy or something because they rejected constantly worriedly nobody even little kids like now you know that the kids would chicken like now that now give me the flight would be doing get out of your guy anyway back to the list the Hampton inn huts in Houston's the Houston here locally Tyler Perry did an amazing thing he donated he apparently goes to the one on west paces ferry all the time I don't usually go to Houston because they don't let me wear a hat there yeah they they I mean come on your Houston's let me wear a hat anyway apparently Tyler Perry loves it needs he gave forty two five hundred dollar tips to the servers at the Houstons there on west paces ferry road soap good for him Iberian pig I hop very call Longoria get your Easter dinner for my longhorn steakhouse best chicken tenders in the world Louisiana bistro Malone steak and seafood McCormick and Schmick's Morton's steakhouse Murphy's olive garden I was thinking about all of garden in.
"empire state south" Discussed on WSB-AM
"Waters J. black just now on the show I don't know Jews a local kid at a wall high school star up there in Cherokee county second round pick in twenty seventeen is that now is this close knocking on the door we can expect to start the year in Gwinnett yeah he was there for a month last year got took his lips a little bit to two seventy one as opposed to the three twenty hidden double A. but the twenty sixth ranked prospect in baseball they love everything the kid has so if all goes right the Braves will have an outfield next year or the year after a Laguna Christian Pache ache and wash it was the guy was gonna bring up next the other stud outfield prospect going into this year through the offseason it was assumed Pasay would be the first reached the majors is that still presumed to be true that seems like it and that's because and I I don't like doing this but he does get sort of compare defensively to enter your they have just they have talked and just take him under his wing a little bit I'm not going there for a while understudy comply WSB radio sports director Jay black on the market so you mention Andrew Jones great piece today in the athletic by our buddy Jeff Schultz on into the end of Engers career and he almost almost came back to the brave so if you get a chance to write at check it out that you know picture over the first of the great for the games are when tomorrow tomorrow talk yeah I thought that would be the big Braves story and brave nation but the last couple of days it's all revolved around the sideline reporter if you will on Fox Sports who has been released over duties what what happened at Kelsey Wingert I'd I don't know it it seems it's not normal in our business the week before your first broadcast fox will have the games tomorrow and Sunday to elect a key member of your department bill so we don't know if she has something else going on but I've I've been around Kelsey in the locker room in the club on and around the Braves very nice woman very professional very well respected and well liked most the players and the fans so whatever has happened hope works out well she was she was with foxsports cover the race like last three more years and then so that she's been Rick being replaced by a sideline reporter that's coming in from Chicago I brave nation on Twitter anyway which is where I gauge everything was more mad about this than they were about the final game of the playoffs against the cardinals I really and the the lan basking of the tomahawk chop like I have never seen brave nation this mad about something yeah it's it's it's very peculiar that the timing of it and then stay with their performance wise I mean there's no reason to let it go she's very very very good idea in in that role there at that my mom the best of the brazen head in that role so hopefully hopefully she just has something bigger and better going for I never met her but I've enjoyed her work on Fox Sports south and Fox Sports southeast Asian so that those but you matter in the clubhouse and he she's a nice it's a nice person and now no longer owned by fox there with another company now Sinclair's implants are one of them has anything to do with it but but again this is a big baseball on TV tomorrow as well say the good as we're talking about baseball as yet all right J. black always a pleasure angry J. black you can follow him on Twitter at J. black to not anger J. left and by the way that was not to majors that was a real jet lag have a great weekend so you were here in the studio with Atlanta restaurant legend two times James beard award winning Hugh Acheson and Hugh you have a brand new spot let people know you from empire state south Lafayette a restaurant you've had the city here and probably what people see on top chef as well but you have a new spot just opened in downtown it's called by George and it's in one of the most stunning buildings architecturally in Atlanta it's actually the first Atlanta skyscraper the Candler building it's now a Hilton curio collection hotel and you're the in house restaurants so tell us about by George I you know by Georges of French restaurant in downtown Elena's just to trying to do good in this world we just cook food she just that's it in a beautiful space I mean the columns calling it a beautiful space is a little bit of an understatement I I I would tell listeners if you're going to a game if you just want to go downtown if you want to experience I just walk through the this this property I mean from the outside inside it's it's just jaw dropping it really is you know was built in nineteen oh six it's gone belly pockets just got so many elements to it they're so interesting and just the amount of marble and then the bill that that we did in now we have a lot of Forrester and some good color pops here and there and obviously did seating and things like that in what used to be a bank you know overall the what really stands out as the building itself what's been there for over a hundred years now and it is a phenomenally beautiful I mean it's a famous bank to it was the opening scene of the movie baby driver right that's right yeah and you told me when you guys got into the space just started to peel away some of the patina on the layers they dispute is covered a couple of literally discover hidden treasures yeah either to internal windows that were kind under any plaster and drywall that they found and yeah these windows are like huge round six for windows they're both Tiffany windows I've heard of Tiffany yeah yeah so it's it's a it's not everyday that you uncover something like that of lavish craftsman I mean it you you wonder what the conversation was with the contractor back in whatever you know nineteen seventy eight or something like you know what let's hide these a quarter million dollar custom windows with some good old fashioned particle board that will go well nobody's gonna know nobody's fine sense of sound insulation drop ceilings particle board in here then you're you're you're pretty humble about the cooking and but I I do think you know it should be known like by Georges is amazing your interpretations of French classics I mean was that part of what you did you get inspired when you walked in and saw the grandeur of the space I don't know I mean I I think I did I do these I choose my parents all my own but they work I know I just wanted to do something different and I want to downtown that it I wanted the feeling in the experience of the restaurant to match the space that you're in and to me L. as is a Candler is sort of a renaissance experience in and so in that case I want to bring certain elevated food that was kinda international envision and you now but at the end of the day it's just food I I think that's underselling a little bit it's a perfect stopping for a cocktail it's a perfect it's a breakfast place you guys a breakfast you have lunch you have dinner if you wanted to be a romantic fine dining you could get tax I think you get whatever experience you want out of it yeah our unique for restaurant usually you're pigeonholed as fancy or casual but I don't want exactly but that and I think that that is that's why we've succeeded so well my other restaurant empire state south in mid town is that there's always a reason together whether you want to spend three dollars on a good Cup of coffee and or you know or you want a ten course meal with rare burgundies we can appeal to everything in between where does the time of the day if there's always something happening always something offered and really I want that to be a place where a couple kids from George St or two going to study and want to get coffee or I have to go to a meeting and I want a couple lawyers sitting there just closed up a deal and I want these random people from down the street and deserving at canal I I just wanted to be a mishmash of culture of everybody was there and whether you want to go in again spend three dollars or three hundred it did that that we don't care about that a man thank you so much Hugh Acheson two time James beard award winning chef and just a just a jewel in our city and we appreciate everything you're doing and absolutely recommend checking out the new by George in downtown Atlanta and so thanks for for being yourself thanks a lot David all right mark back to you man joining us other marker show as she does every Friday her busy schedule notwithstanding it's our buddy Britney ten and bomb hello hello Maxis Atlanta the lovely and talented Britney Campbell how are you bridge this week I'm great how are you today it is not raining it is not raining anymore what can we complain about actually nothing I saw you this morning on channel two on our live stream and I was like oh Britney's got some good stuff this weekend headlined by one of my favorite events every year the oyster fast that seem house lounge yes this is like the main one there so many oyster fest I feel like every weekend but this is the thirty third annual oyster festival launch it is there forever the.
"empire state south" Discussed on WSB-AM
"To talk to the other side of the coin it's about the farmers that sell to those restaurants and we always talk about farm to table farm to table and how important that is and and it's it's such a now popular thing if they're not talking farm to table then they are just out in left field these days so I have Lauren **** in the studio with me she's with Georgia organic farm and they are the the group that represents organic farmers in Georgia so Lauren I want you to tell on the listeners a little bit about Georgia organic farm and their restaurant campaign that you have on the table right now okay I'm I'm so excited to be here to talk about your campaign thank you for having me so George organics we are primarily an agricultural nonprofit organization and we have roots all over the state working with organic and local producers to get George a few did Georgia families we have some programs that we've been working on the past couple of years we have a two hundred organic farms campaign where we help farms with cost share for certification and going through the certification process wheels it's very yeah arduous arguably arduous to become certified as an organic farm yes it is a lot of paper work and it also costs money to do it so he can't go today I'm going to become an organic farm yes they have to jump through so many hoops to become on organic farm certified certified as to get that sticker on there on the label or whatever to become organic yeah and so then we also have farm to school programs but what I'm working on is a new program it's a three year campaign it is the farm to restaurant campaign and what we're trying to do is to increase sales I'm from Georgia farms to Atlanta restaurants in the first couple of years but we also would like to expand it out throughout Georgia yeah yeah well I know that I see on here some of the the outline urban farms in suburban farms they're selling to some of the most popular restaurants in Atlanta yeah and so do you help put those two together yes I think that's a huge part of the campaign when we were trying to figure out the programming for this campaign we asked a lot of chefs we interviewed sixteen shops to say what do you think are the barriers and the taut barriers were not really the lower barriers were costs but one of the big barriers was knowing who to source Lana knowing who's out there yeah just knowing is out there so some of the cool things are trying to do is to create opportunities for the shaft to meet these farmers and how did you do that so what we did is we put out kind of a bulletin to all the farm our network of farmers in the state and we have an Instagram page George organics dot org and we also have the website but we also should I host a conference every year that moves around the state for growers and we use those different touch points to let rose know we're doing this campaign we had thirty four farm supply to the program specifically to help with restaurant sales and we ended up choosing twenty of them for this year that we could really focus in on and help with their specific needs because chefs work so many long hours as it is the last thing they need to do is be out there trying to you know find the best farm for their let S. R. Dino beats are mushrooms or whatever and that's where George organics come in yes and so we're connecting them with these farms and we're also kind of educating both sides to what it means to work with each other so whether it's helping the farmers understand pricing proper pricing and what works for the shafts and their price point in their business Martin their profit margins and what varieties that they can grow the chefs will pay for that you can highlight on a plate to a customer first you know a stock here at verses green garlic in the spring is so much more indicative of the season and it can be highlighted I'm in it doesn't get lost in the place I was thinking about this thing strategically with farmers helping them come I think about that when they go to figure out what they're going to plant for the year so you said your non profit where do your funds come from so we have the grant funding this specific campaign is through a USDA grant it's a local food promotion grant and it's I'm primarily a marketing campaign as what it started out as an I actually prior to getting this job farm full time for eight years you did in Athens so I came out it from the perspective of a farmer and trying to understand the supply issues because that was another big thing that chefs talked about they have to run a business and sometimes you know supply is having a consistent supply is really important I mean it's always import right and so the bigger your restaurant is the more you have to have it your whole staff if something changes right and they can't just say oh I have this on the menu but we're out of heirloom tomatoes today yes yeah and that takes education to buy the the customers by the eaters so it's all kind of bringing everyone up to to snuff on the how it all works really so how do you bring the two together do you have some campaigns are some upcoming events that you put the two together yes so we are with the twenty farms that I'm working with right now we just had a farmer chefs be dating mixer so we think ended speed dating because we figured if you got a bunch of shots in a room together and a bunch of farmers all the farmers are gonna talk to each other and all the shops are going to talk to you exactly so because they all know each other are a lot of them yes you know and so we said okay will allow twenty minutes of kind of loose mingling time but they were gonna get down to business five minutes everybody rotate and and and the result of that was that thirteen farms met fourteen different restaurants that is whole area in an hour and a half so it was really intense I think everyone was pretty brain dead at the end of it but it you know there are some success stories that came out of it so we have that just happened two months ago and then next month I'm working on a progressive meet and greet so it's almost a take off of a progressive neighborhood dinner so you get the group of farmers we're gonna choose a neighborhood or two and then on a Monday morning or Tuesday morning from nine to eleven AM when people are prepping in the kitchens and all the restaurants are kind of open internally prepping for the day we'll have all the farms come to these backdoors and meet the shafts suggested that they can know where the back doors are I mean sometimes that's the biggest barrier is that how the the farmers meet the shelves and bring their wares that they have I know if if they're buying from big corporate food service companies they have scheduled deliveries if they're buying from a farmer how how does that work does the farmer just bring his wares to the back door when he arrives and and the chef just says yes I'll take this this this and this or did they actually order from the farmer yeah and it's kind of it's that's a great question Belinda I think it's a combination of those things so a lot of farmers after the farmers market on a Saturday or Sunday will know the rest the one or two restaurants that'll always take whatever didn't get sold and so there are those people that come to the back of the restaurant and offer what they didn't sell for that day that happens every week around the city you could pull up at empire state south and the lower deck parking lot and see five trucks at about one thirty PM and it's a bunch of farmers selling their farmers market staff but what we also want to try to do you and I think something that's more sustainable is to kind of have the farmers create space in their business plans to not have chefs as the third tier or the third option or a second option but Justin equol revenue stream for them in the way that a farmer's market would be because of their farmers markets popping up all over town and I love that they're great it's great but now all of the people that go to the farmers markets are going to their neighborhood farmer's market some out although I do believe really that the market for that the market of clientele is growing I think that the farmers become efficient year after year and they're producing more and more and they need to grow their revenue streams and and be sustainable in that way too exactly that's an excellent point yeah well if people want more information about Georgia organics farm how do they follow you of what's going on with the organization yes I am you can go to our website it's a Georgia organics dot org and then you can see all of our programs on the website we also have an Instagram if you're in either we have a new group that we just started this year called the cast ironing collared society you pay I'm a small fee each month and it gives you access to happy hours with shafts it gives you access to kind of different that's neat yeah it's really cool we did a happy hour at white bull indicator we did a what was that it was like a queue in a about a cookbook we had with the chef we're gonna do at dinner with Whitney talk I who is the shaft down at Cumberland island prior to that she was the chef at a single ideas in Athens which is you Acheson a huh yeah Mexican restaurant so yeah there are many ways to be involved with George organics and at the end of this year so with the farm restaurant campaign what we're doing is every quarter were taking invoices from restaurants you want to participate in in March twenty twenty we're having an event where we award the top restaurants yeah well you're doing a great job and this is a fabulous city for restaurants and it's only getting better and so congratulations for help in it do that thank you so that's Lauren **** with Georgia organics farm coming up next we have breaking choose followed by it is tour championship FedEx Cup P. G. A. time so stay tuned allies coming your way on ninety five point five W. S. B. C. two nineteen Cory carrier WSB twenty four hour traffic.
"empire state south" Discussed on House of Carbs
"After five and ten you've had a great success with another couple restaurants one. Also, an Athens, the national that you opened up with with Peter Dale and then Empire State south in Atlanta. It's funny. I was out to dinner with some folks on Saturday, and we were talking about eating in Atlanta because the Super Bowl was just there and a guy just spontaneously volunteered to me. You know, what the best place? I I've ever eaten at in Atlanta Empire State south. And I, you know, it's it's one of these moments right to say, well, it's a matter of fact, I'm talking to ship this week. I mean, I sound like a dick. But you know, it was a nice for for to. It's coincidence that that this guy volunteered that in. And here we are talking. How 'bout the national? How that come come to be? And what was the vision there? Yeah. It's a funny story the chef that my partner there. Peter Dale is a wonderful wonderful human, really, gifted chef. But he he really hadn't been cooking. All he was working at DC as a she said he was in working for then house of representatives. From Georgia Representative Nathan deal later became governor of Georgia and Peter got a little disenchanted with political life and quit there and move back to Athens, and he said gonna cook for living, and he traveled really, well, he's got a lot of family in Spain. And then in South America. And so he started cooking for free at five and ten just to learn more about food eventually became a sous chef, and then we started talking about business, and we stuck on a deal with the woman who is opening up a really cool out cinnamon, Athens Cassini, and we'd occupy a front room of doing very Mediterranean food, very Spanish. And northern African and Mediterranean style food. And so it was a hit it's tiny restaurants fifty five seats, and then their six seats or ten seats the bar. So it's really small, but it's been really amazingly popular place and much of the credit of people like Peter who you, you know, I just love to find people who enjoy working with that. I can create a pathway for them to succeed as well. So it, and that's the best way to grow. And it's it's totally natural way to grow in the restaurant world. Yeah. And then how about Empire State south? Empire says is are bigger restaurant. Lanta glad you didn't go on Saturday because we're closed for private events all the Super Bowl stuff. These. We were like the headquarters of visa. And but yeah, it started in two thousand. Wait a minute. I'm going back. My head two thousand ten and started. I just wanted to midtown restaurant. That would serve is it's in the bottom of a very large building. So it's like thirty story building, and they wanna breakfast lunch and dinner, and I felt like a good do that if I just mimicked the idea of a hotel restaurant almost, but it just it's become this like all day affair like really good. Southern inspired food, a little more, technically savvy and a little more modernist than the other restaurants. A lot of ways really big wine program amazing cocktail program, and we kinda concentrated on the book ends one of the coffee shop involved. So you begin your meal with the great cocktail an end it with a great coffee, and I felt like a lot of places weren't really concentrating on that those those should be the beginning and ending of a meal should be great. And it begins with a host on how they meet greet you at the door. It ends with him saying goodbye..