Knife & Fork - Spruce Pine, NC

Daylily tempura with daylily tubers.

Back in July I finally had the chance to dine at Knife & Fork in Spruce Pine, NC. My mom and stepfather have been raving about this place ever since it opened and it is definitely the closest destination from our mountain cabin for a fine meal. The best part is that it is not that expensive for what you get and the creativity and freshness of the menu would be remarkable even in a big city. The restaurant is located on Spruce Pine's lower street in an airy, comfortable space with a small bar and two small dining rooms. Reservations are highly recommended. The menu changes frequently and can be found both on a large chalkboard inside and on printed sheets. Vegetables are prominent and most if not all are made without meat products. Local produce, meat and fish is used whenever possible. My favorite dishes included the greens with breadcrumbs, the daylily tempura - definitely different and delicious, the sauteed squash and the seared rabbit. The bread they bring out is also excellent and I enjoyed the bread pudding with homemade nectarine ice cream as well. I look forward to returning to Knife & Fork again soon for dinner and also trying the lunch and brunch menus.

Delicious bread and butter.









Delice de Bourgogne, roasted carrots, rosemary.



Slow cooked greens with breadcrumbs.



Sauteed squash with onions and parmagiano.



Mashed Kinnebec potatoes with shiitake gravy.



Red Quinoa with duck confit, baby basil and green onion.



Seared rabbit loin with blueberries, carrots and baby squash.



Grilled NC Tilefish with fingerling potatoes and fairytale eggplant.



Grilled Cinnamon Spice Bread Pudding with nectarine and vanilla ice creams.



Chocolate Pot de Creme.

Rosa Mexicano's Foods of Baja

Conejo de Fideos - deliciously different!

Over the weekend I had the opportunity to try Rosa Mexicano's special Foods of Baja menu, which features culinary advisor Jonathan Waxman's special Baja-influenced menu from now until July 1. I dined at the Atlanta location, which recently welcomed Executive Chef Brad Weideman to the team. Foods of Baja features a fun menu with several really interesting dishes worth trying. My favorites include the lump crab meat tostadas - so much crab meat with interesting flavors that add just the right amount of flavor without being overpowering - and the fideo pasta - special Mexican dried pasta with rabbit, chicken and portabella mushrooms in an wonderfully spicy habanero chile-roasted tomato salsa. This entree is delicious and unusual - definitely a good choice.

All three desserts that we tried were fantastic as well, including the special Baja menu dessert of plum and blackberry compote with crema catalana - very creamy and fruity with crunchy crust bits on top. The churros are seriously one of the best things I've eaten in quite some time (see last photo, below). Calvin also really enjoyed the special drink (Miel de Toronja) with its unique smoky flavor and we had wonderful service from Ramon - what a great waiter! If you are looking for something different to try during the rest of the month, definitely check out the Flavors of Baja menu at Rosa Mexicano.

The Miel de Toronja (left): Herradura reposado tequila, Vida mezcal, honey, fresh grapefruit and lime.



Amuse bouche of seared scallop with slow braised beef short rib - Mexican surf and turf.



Tostada de Jaiba con Coco. One of my favorite menu items!



Zucchini a la Parrilla. Loved the most chile cornbread.

Tacos de Camarones de San Felipe (shrimp tacos)



Our expert guacamole maker.



Spicy guacamole - you can't eat at Rosa without ordering the guacamole!



Salsas and bottomless rice and beans, which accompany every meal.



Compota de Ciruelas y Zarzamoras - tasty plum and blackberry compote with crema catalana.



Pastel de Queso - apple cheesecake with cajeta and candied pecans.



Churros.

Awesome churros with three dipping sauces: chocolate, caramel and raspberry guajillo. We almost didn't order these but luckily Ramon talked us into it and we were not sorry - these are very good. The presentation is also nice - the churros come in a bag with cinnamon and sugar which Ramon shook table side to ensure each churro was coated with a nice layer of sweet goodness. The caramel sauce was my favorite but I also love that the raspberry guajillo has a serious kick!

Disclosure: The meal described in this review was complimentary.

Cakes & Ale - New Location + Bakery

Fabulous fried okra.

After reading several wonderful reviews of the recently relocated Cakes & Ale in Decatur, I decided to try it out with my dad during his visit to Atlanta. We had a lovely dinner with gracious service, delicious food and a wonderful setting. The new space includes a large bar/table area, another large dining room and the attached, quaint cafe/bakery where breads, pastries and coffees as well as lunch are available. Many of the plates are small, sharing plates, which works just fine for me since you get to try more this way. I can't wait to return here to try more - the menu changes daily so there is always more to try!

Vermont burrata cheese with roasted broccoli, arugula and cherry tomatoes in a light dressing. The cheese paired perfectly with the house-made bread.



The delicious bread selection kept coming. You can buy whole loaves in the bakery as well. They also made me a lime/ginger "mocktail", which was delicious.



Squid stuffed with farro, frisee & feta, beet & frisee salad - one of my favorite items.



Gnocchi with rabbit ragu and mustard greens.



Roasted squash with rosemary - delicious and not too strong of a rosemary flavor.



Top: Pecan Tart with Cinnamon Ice Cream; bottom: brioche donuts with squash ice cream & pumpkin seed brittle - really unique. Both were sublime.

San Pellegrino Almost Famous Chef Competition

On Monday I was thrilled and honored to be asked to judge the San Pellegrino Almost Famous Chef Competition's Southeast Regions event, held at Le Cordon Bleu College of Culinary Arts in Tucker, Georgia. I, along with four awesome Atlanta chefs, watched the eight culinary students from across the Southeast prepare their signature dishes. We tasted each one and had the opportunity to ask questions of the culinary student who created each dish. The winner, Elizabeth Freer, pictured above, cooked "Rabbit Two Ways: Sweet Braised Rabbit Ravioli with a Pecan and Spice Encrusted Tenderloin". It was delicious - especially the ravioli. Other highlights: Stuffed Pork Tenderloin with Mole Scented Demi and Wasabi/Beet mashed potatoes! Sweet tea polenta also made an appearance - very creative. The other judges were: Shaun Doty of Yeah Burger (and the now closed Shaun's), Hugh Acheson of Five and Ten, The National (both in Athens) and Empire State South, Jay Swift of 4th and Swift and Ford Fry of JCT Kitchen. It was a really fun event and actually an unexpected surprise that I was included as one of the judges. Elizabeth, along with the other regional winners, gets to go to Napa Valley for the finals. Good luck Elizabeth!

Guest Post: Serpas

The below post is written by my friend Kimberly, who is a writer and fellow foodie. I hope you enjoy.

Crab stack.



Lobster Salad.

I recently revisited this neighborhood favorite for dinner with a friend. After having eaten here twice previously-- one dinner and one brunch-- I was excited to come back for more of Scott Serpas’ fresh, elegant, and creative cuisine. We started with cocktails: the Crescent moon bramble and Yucatan Summer. Both were refreshing and attractively presented. For appetizers, I chose the lobster salad and my companion, the fried green tomato and crab stack. The salad was definitely a highlight: light and delicious, with a perfect balance between the sweetness of the corn and the savory, buttery lobster meat. A simple, herb-based sauce brought the different elements of the dish together with a nice tang. My friend enjoyed the crab stack, describing it as very tasty.

Rabbit.

Trout.

Drinks.

For the entree, I ordered a rabbit dish that appears now to be off the menu. The rich, buttery braised meat was fall-off-the-bone tender, though I thought the seasoning was not quite right, perhaps needing more salt. The gouda-smoked grits served with it were out of this world, with a nutty, creamy flavor and fabulous mouthfeel. Sauteed mustard greens and tender, roasted radishes provided an excellent counterpoint, lightening up what might otherwise have been an overly heavy dish. My friend had the crab and mushroom stuffed trout, which she enjoyed. The bite I had was disappointingly monotone-- little flavor aside from the heavy, butter sauce. I’m not sure I got much of the filling so it may not have been representative of the dish, but my friend agreed that the butter was a very strong flavor.

For dessert, we split the brown sugar cake with cinnamon ice cream. This was too sweet for my taste, but my companion loves this dessert and rated Serpas’ version very highly. The cinnamon ice cream and blueberry sauce provided a nice complement.

Having eaten here three times, I can say that Serpas is a fabulous addition to the Old Fourth Ward’s burgeoning food scene. My only criticism, both of this meal and others, is that some dishes can be a bit heavy, as evidenced by the “buttery” and “rich” descriptors. Overall though, I love the menu and Serpas’ fusion of Asian, Cajun, and southern influences. I also have to add that the service here has always been outstanding, and the ambiance in the restaurant’s beautiful, open space is lovely. I highly recommend it for a memorable date night or an elegant evening out with friends or family.

Canoe for Mom's Birthday Dinner

Table favorite: the Duck.

While my mom, stepdad and grandma were recently in town to help me with wedding dress shopping (yes we found something!) we celebrated my mom's birthday with a memorable dinner at Canoe, a restaurant I'd heard much about but had not yet been to before. The restaurant itself is gorgeous, following the extensive remodel mandated by the 2009 flood that put water more than 4 feet up the walls! Somehow I forgot to think of asking for a window view, so we were in the main room near the kitchen. The noise level was not too bad and we could all hear each other. Our waiter was excellent, delivering more of the wonderful bread for us and promptly bringing my grandma a side of mashed potatoes when she didn't care for the edamame hummus served with her halibut (the fish, she proclaimed delicious).

As sunset crept upon us, I couldn't want to go take a look outside at the grounds, including a large garden, several lovely seating areas and the fully stocked bar right down on the banks of the Chattahoochee River. I really enjoyed my dinner at Canoe. More below, in pictures:

Special off-menu salad: heirloom tomatoes with olive oil sorbet.



The menu - lots of great choices!



The bread basket was a highlight for all. Grandma loved the chili-rubbed flatbread and we all enjoyed the fresh based olive bread.



Beet and goat cheese "salad".



Baby arugula salad - tasty but pretty basic.



Rabbit with homemade bacon ravioli - divine and different.

The dish I ordered, scallops over toasted almond and roasted tomato gazpacho, also pleased the palate. Somehow the photo disappeared, but it was served on a long, slender plate for a dramatic presentation.

Halibut over edamame hummus with baby boc choi - the sole disappointment of the evening.



The family outside Canoe.

Once you are inside the restaurant, it feels like you are in another place. It is almost disorienting to come out and see a small strip mall next door - especially one with a weight loss clinic!

Fruit tart with Vanilla Ice Cream and Homemade Cracker Jack with Butter Pop Ice Cream.

The Butter Pop Ice Cream with Cracker Jack = phenomenal and good to the last soupy bite! We also tried the chocolate and salted caramel grotto, which looked nice but was nowhere near as tasty as the cracker jack and butter pop ice cream concoction. I do hope to get back to Canoe for brunch, and this time I'm sitting outside!