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DeKalb Business Today “Power Lunch” – December 4, 2015

December 6, 2015 by angishields

Dekalb Business Radio

DeKalb Business Today "Power Lunch" - December 4, 2015

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On the December edition of the DeKalb Business Today “Power Lunch”, we welcome a panel of guests from all different sides of the food industry. Blake Marshman talks about the challenges of managing and expanding a restaurant chain. Audra Luke discusses her work training the next generation of chefs. Steven Carse details the rise of his popsicle company from a start-up to a regional power. James Maggard takes us behind the scenes at DeKalb County’s newest upscale restaurant.

Blake Marshman/Taziki’s Mediterranean Cafe

A long-awaited trip to Greece in 1997 should have been a relaxing getaway for Taziki’s founders Keith and Amy Richards. Instead, they became inspired. As the perfect excuse to continue their love affair with Greek food, they brought the idea for Taziki’s home. A vision materialized in their hearts and minds of a place somewhere between the tasty Mediterranean markets and their mothers’ kitchens, where simple ingredients and imaginative recipes would come together for a refreshing and original experience. Together, they created a menu loaded with creative twists on classic dishes, and launched a unique dining spot (with a unique name to match!) in 1998. The smallness of the 1000-square-foot restaurant made customers feel like family, which worked out nicely, as that’s how Keith and Amy thought of them, too. The company’s headquarter in Birmingham, AL and now has 50 locations in 14 states. We currently have 7 locations in Georgia.

Audra Luke/Le Cordon Bleu

Le Cordon Bleu Atlanta offers 10 industry-current kitchens, 4 demo classrooms and 6 regular classrooms where students learn side by side from professional chefs who take the time to know their students.

Steven Carse/King of Pops

If you’ve heard a story about our beginnings, it was more than likely a tale of one person overcoming a corporate layoff or of a lawyer eschewing the courtroom for the kitchen. While both of these things happened, neither is the whole story…

King of Pops was conceived overlooking the beach in Central America many years ago. Three adventurous brothers, born of a fruit-smoothie-loving mother, were taking a break from a day of exploration to talk about life and love, but mainly paletas- the Latin American ice pops they had fallen in love with during their travels.

That trip would, as trips tend to do, eventually come to an end, but these three gringos never stopped dreaming of paletas. It became an obsession to bring these delicious fresh-fruit creations back home with them to share with the good people of Atlanta.

Eventually, the youngest brother, Steven, was a victim of massive layoffs at his employer, AIG. There were no more excuses not to follow his dreams and King of Pops was born. No longer laboring inside a cramped cubicle, Steven was now laboring inside his own cramped kitchen. With the help of his brother Nick (the lawyer), their family, and a handful of friends, he began to experiment with a variety of techniques and recipes in an effort to recapture the essence of those first pops he had enjoyed years ago.

After countless hours of trial and error, King of Pops opened its first cart, much like the ones that had inspired the brothers years before. The original Poncey-Highland location was a quick success and soon carts could be seen popping up (pun intended) at local farmers markets and festivals.

Eventually, all-night pop making sessions weren’t enough, and it was time for Nick to come on board full time. He decided to leave his stable job as a lawyer to work on what he and his little brother had dreamt together.

Today our team is growing and we have our own kitchen (some of us even have business cards now!), and we have enlisted close friends to spread our vision to nearby cities. Our goal, however, remains the same: to provide an ecologically responsible, fresh, all-natural frozen treat in a fun neighborhood environment.

We still toil late into the night in the kitchen and you can often find Steven slinging pops at that original Poncey-Highland location or (if you get up early enough) you can see Nick picking through fresh fruit at the farmers market.

We love making pops. We hope you love eating them.

James Maggard/The Local No. 7 and M572

The Local No. 7 is the third of a group of restaurants and the first one of its kind. The first two restaurants are Matador Cantina Oakurst and Matador Cantina Glenwood Park. Having succeeded very well with Mexican food, we have decided to branch out in to some new ideas. Tucker is a wonderful growing area and we are proud to be a part of it.

The name Local No. 7 comes from the significance of the number 7 and history of Tucker. Tucker is 7 miles from Atlanta, Stone Mountain, Decatur, Chamblee, Doraville, and Lilburn; at one time had 7 churches; 7 high schools within 7 miles of Tucker, and Tucker was laid out in 1907. All of this made it obvious that we had to name our restaurant with number “7”. And what better drink to go with number 7 than whiskey, so we offer a wide variety of whiskey’s to go with our great burgers. The “Local” relates to the local railroad which thirty feet from our door.

We have set our menu, restaurant and bar to be very family friendly while also promoting a late night atmosphere with drinks. We welcome you to grow with us as we evolve in to what will hopefully be a new Tucker landmark.

DeKalb Business Today “Power Lunch” – October 2, 2015

October 3, 2015 by angishields

Dekalb Business Radio

DeKalb Business Today "Power Lunch" - October 2, 2015

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On the latest edition of our monthly “Power Lunch”, host Matt Holmes sits down with a panel of leaders from in and around the DeKalb food scene. Mary Moore discusses her path from chef to small business owner to CEO of the area’s premier locally-owned kitchen supply company. Rory Webb shares the inspiration behind Cafe JAYA, a non-profit coffeehouse that’s dedicated to helping the community in Stone Mountain. A.J. Cannon stops by from DaVinci’s of Decatur to talk about the importance of fresh, handmade, preservative-free ingredients in making gourmet pizza. Chef Eric Roberts steps out of his kitchen at The Iberian Pig to help preview Decatur Restaurant Week.

Mary Moore/Founder & CEO of The Cook’s Warehouse

As founder and CEO of The Cook’s Warehouse, Mary Moore has combined her love of cooking and business. The Cook’s Warehouse is Atlanta’s premier gourmet store and cooking school with three convenient locations: Midtown, Decatur and East Cobb. These are complemented by an on-line store at cookswarehouse.com and a mail order catalog.

Moore opened the first Cook’s Warehouse location in Midtown on Amsterdam Avenue in 1995, and under her leadership, the business has expanded to include a cooking school with more than 800 classes taught annually by renowned chefs in three kitchens. In 2005, Moore, in partnership with Doug Bryant, owner of Sherlock’s Wine Merchant, and Craig Maske, general manager of Sherlock’s Wine Merchant, opened the second retail location in downtown Decatur.

In the spring of 2006, Moore re-launched Cookswarehouse.com to include a full retail section. Web offerings include top brands of cookware, cutlery, kitchen electrics and gadgets as well as new, unique and local products.

In the fall of 2009, Moore moved her flagship store to Ansley Mall in a space formerly occupied by Piccadilly Cafeteria. This 6,500-square-foot space is 30% larger than her original Amsterdam Avenue location and features a state-of-the-art teaching kitchen and more than 15,000 items for the aspiring cook to professional chef.

In September 2011, Moore opened the third retail location in Merchant’s Walk in East Cobb. Since opening her first store, Moore has grown her business to over 80 associates in four retail locations plus support staff and a separate warehouse location.

Prior to opening The Cook’s Warehouse, Moore managed the kitchens and cooked at the award-winning Atlanta restaurants Partners Morningside Café and Indigo Coastal Grill. She then served as the director of research and development for Harry’s Farmers Market, which at the time was Atlanta’s largest and most prestigious gourmet and fresh food supplier.

Moore frequently shares her culinary experience through the media. She has made television appearances on the Atlanta affiliates for NBC, Fox (Good Day Atlanta), Home Shopping Network, FamilyNet, CBS, PBS and Turner South. Moore is a hand model for commercials, was a set stylist for GPTV Julia Child and Burt Wolf production and “Nathalie Dupree Entertains,” a PBS series. She has filmed cooking demonstrations for “Southern Living Presents” and a commercial for Duke’s mayonnaise. Moore has been a radio guest on “Business Radio X”, “Chef and the Fat Man,” and “Behind the Line” on WGSR Atlanta. In addition to leading The Cook’s Warehouse, Moore is a guest teacher of cooking classes. She is also respected nationally as a culinary resource and is frequently asked to speak at industry conferences.

Moore has received numerous awards and has been recognized as a successful businesswoman and leader in the culinary industry. She is an active member of many organizations including the Past President of Les Dames d’Escoffier International, a member of the Carter Center Board of Councilors, Chair of the Atlanta Community Food Bank Board, a member of the Metro Atlanta Chamber Board of Directors, and a member of the Woodward Academy Governing Board.

Rory Webb/Proprietor of Cafe JAYA

Rory Webb is the proprietor of Stone Mountain’s non-profit community coffeehouse and drinkery, Cafe JAYA. Created in 2015, Cafe JAYA serves the finest coffee from Selva Negra Estates in Nicargua, craft beers and fine wines.

A.J. Cannon/DaVinci’s of Decatur

DaVinci’s Pizza has four convenient locations around Metro Atlanta, serving customers in Decatur, Midtown, Smyrna and Roswell.

Chef Eric Roberts/The Iberian Pig

Celebrating the burgeoning culinary scene in the Decatur and Avondale Estates neighborhoods, Decatur Restaurant Week will kick off from Sunday, October 4, through Thursday October 8, 2015. This exciting event provides an excellent chance for diners to experience the area’s most acclaimed restaurants at exceptional prices.

Booming with a cluster of sophisticated, yet accessible dining destinations, the Decatur neighborhood has earned its spot as one of the most vibrant and highly-rated collections of restaurants in the nation. Throughout Decatur Restaurant Week, a variety of participating restaurants will be offering gourmet prix fixe menus ranging from $15, $25 and/or $35.

The Iberian Pig – one of the establishments participating in Decatur Restaurant Week – is a modern Spanish restaurant combining the tastes of Spain, with a fresh, eclectic, American social atmosphere. The focus of their menu is on traditional cured meats and Spanish cheese, tapas, salads and cocas (flatbreads). While they spend a great deal of time honoring traditional Spanish flavor combinations they are also inspired by modern techniques and culinary creativity. In addition, they also place a strong emphasis on their beverage program – including a focused wine list comprised of selections from Spain, Chile and Argentina and a cocktail list that consists of faithful classics and their signature combinations.

They have been fortunate to curate a very talented staff at the Iberian Pig and the success of the restaurant is in large part due to their commitment and creativity. It is very much a family at Iberian Pig, and they encourage their team to be innovative and to experiment. This means that customers can count on a unique experience every time – your favorite dishes and drinks will keep you coming back, and there will always be something new for you to try!

DeKalb Business Today “Power Lunch” – September 4, 2015

September 5, 2015 by angishields

Dekalb Business Radio

DeKalb Business Today "Power Lunch" - September 4, 2015

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On the latest edition of the DeKalb Business Today “Power Lunch”, host Matt Holmes interviews a panel of guests who have each carved out a niche in the DeKalb County food scene. Iberian Pig General Manager Leigh Ann Miller discusses her restaurant’s unique offerings and the role that hospitality plays in cultivating repeat customers. Hilde Friese reflects on her memories of four decades running The Village Corner in Stone Mountain, sharing the secrets that have made her restaurant the go-to German spot in Metro Atlanta. Local food blogger Maria Pinkelton rounds out the panel, offering her views on some of the best spots to eat and drink in DeKalb County.

Leigh Ann Miller/General Manager, Iberian Pig

Born in Palm Beach, Florida, Leigh Ann Miller grew up with a fond appreciation for the arts, particularly music. After attending Palm Beach County School of the Arts, she performed classically and with major recording artists such as Clarence Clemons and Wynton Marsalis.

While pursuing her first love of music, she found her second love in the hospitality industry. After continuing her education at Cornell University, she found that she wanted to run the show, not just perform in it. She coordinated PGA Tour events, planned functions with many recording artists and opened Jack Nicklaus’ The Bear’s Club in Jupiter, Florida. In 2010, she found her way to Atlanta and The Castelucci Hospitality Group.

Hilde Friese/Founder, The Village Corner

The Village Corner started in 1974 as an all-natural bakery. Two years later, they moved from a back room to their own building and delivered bread all over town and cakes and tortes to select cafes. In 1986, they moved to their present location. Hilde’s son graduated from Johnson & Wales Culinary School and helped develop and expand the menu. In 1996, they added a tavern and in 2014 they started their own brewery.

The business is unique in that they not only have an ethnic restaurant, but they also retained the bakery. German breads and European tortes are all done on the premises. Where else can you go to get a Reuben sandwich on house-baked marble rye, house cured in home-brewed beer, with authentic sauerkraut?!

The Village Corner can accommodate small parties of up to 50 in a private room. Their Sunday brunch, especially on the deck when weather permits, is a favorite. They offer beer samplings of four or six of their own brews and are expanding that continually.

Maria Pinkelton/Foodie, Blogger

Maria Pinkelton is a food and lifestyle blogger, and a resident of the city of Decatur. She moved to the city nearly five years ago because of the good schools, walkability and beer. When she is not dining or spending time with family and friends, she is writing about dining and spending time with family and friends. In order to fund all of this food and leisure Maria works as a communications specialist. She is married and she and her husband have one son and two refrigerators dedicated to beer.

Make sure to read Maria’s blogs and follow her on Twitter!

DeKalb Business Today “Power Lunch” – August 7, 2015

August 8, 2015 by angishields

Dekalb Business Radio

DeKalb Business Today "Power Lunch" - August 7, 2015

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On the latest edition of the DeKalb Business Today “Power Lunch”, host Matt Holmes takes a look at the county’s food and drink industry with a couple local chefs. Austin Phillips runs the kitchen at Shorty’s Wood Fire in Tucker, mixing music with pizza to make delicious results. Daniel Peach gives customers a taste of India at Chai Pani in Decatur. Also joining the show, Decatur BBQ, Blues & Bluegrass Festival director Michael Vajda to talk about the annual event that’s ready to rock the Oakhurst neighborhood.

Michael Vajda/Decatur BBQ, Blues & Bluegrass Festival Director

The Decatur Barbeque, Blues & Bluegrass Festival was founded by the Decatur Preservation Alliance (DPA) in 2000. The Alliance had managed to save the old Decatur train depot, located at Candler and Howard Streets, from demolition but needed funds to move the building off of the railroad right-of-way and secure the structure. With permission and support from the City, they closed off Howard Avenue east of Candler, brought in a flatbed trailer to serve as a stage, rounded up some bands, and threw a party.

The 2000 festival was a success and DPA made it an annual event. Along the way, they invited other organizations to participate including the Decatur Active Living , the Community Center of South Decatur and the Oakhurst Neighborhood Association (ONA). By 2005, the Depot sat on new footings with a new roof, and DPA bowed out of the festival.

In 2006 at the City’s behest, the festival relocated to Harmony Park in Oakhurst. Led by the Community Center of South Decatur, organizers set new goals and presented the most successful event yet. Close to 5,000 people came through the gate, and the festival netted more than $35,000. Each of the three presenters—the Community Center, the Decatur Recreation Department, and the ONA—channeled their share of the profits directly back into the community through various initiatives.

In 2007, despite record heat, Harmony Park again overflowed with music and barbeque lovers. The same three organizations presented the festival, and each donated a portion of their share of the profits to the newly formed Barbeque, Blues & Bluegrass Festival Small Grant Program. A total of 40% of the event proceeds went directly into the community.

In 2008, even with a slowing economy, the festival had its best crowd ever. The crowd was treated to the best musical lineup yet, and inlcuded 2 hours of incredible Blues from Beverly “Guitar” Watkins and Albert White. The Decatur Barbecue, Blues & Bluegrass Festival Small Grant Program handed out $7,000.00 to several Decatur Organizations.

In 2010 and 2011 we had a record crowd of over 6,000 people, brought in three BBQ vendors to serve the needs of our guests, and were fortunate enough to have great beer provided by Fat Tire for the first time ever! The BBQ Small Grant Program continued to hand out a large portion of money to local Decatur Organizations.

In 2012 we had a record crowd of over 6,500 people, amazing music including headliner, The Electromatics, BBQ brought to you by Black Tie and Fox Bros., and were fortunate enough to have great beer provided again by New Belgium and Eagle Rock! The BBQ Small Grant Program continues to hand out a large portion of money to local Decatur Organizations. This years grantees are Decatur Preservation Alliance’s MLK Service Project, Wylde Center’s Garden to Classrooms Field Experience, City of Decatur Decatur’s Season of Giving, Oakhurst Cooperative Preschool’s Shade Slope Project, Decatur Education Foundation’s K-5 Math Education, and 4/5 Academy PTA’s Tybee Island Field Study. Thank you to all who came out and helped support our grant program by simply attending the festival.

In 2014 the festival made a major event area change by expanding to the adjacent 630 East Lake lot. This more cohesive location allowed more space for attendees, a larger stage, and an overall more efficient event footprint. In addition we changed the event hours (12pm – 8pm) to better reflect a typical festival day. With the continued support of some fantastic sponsors, BBQ vendors, and 7 + hours of the best Blues and Bluegrass music around the festivals future is bright. Mark your calendar for August 15th and make sure you bring the family to this Decatur tradition.

Austin Phillips/Shorty’s Wood Fire Chef

Shorty’s is an institution in Tucker, and rightly so. Everything is made the way a grandmother would do it; fresh bread every morning, fresh pizza dough every day and amazing homemade pizza sauce. Although it doesn’t end with pizza! Amazing local craft beer paired with live music and homemade roasted sandwiches all come together to make Shorty’s something special.

Daniel Peach/Chai Pani Chef

Chai Pani is the brainchild of husband and wife, Meherwan and Molly Irani. Meherwan is the executive chef, chief chaiwalla and visionary behind the concept and menu. Molly directs the front of the house, her calm welcoming demeanor sets the tone of the serving staff. Her many years traveling in India and being a part of an Indian family influence the Chai Pani aesthetic and environment.

Meherwan grew up in Ahmednagar, India (near Pune) and learned to cook at his mother’s side. He came to the US in 1990 to earn his MBA and for 15 years had a successful career in sales and marketing in the San Francisco Bay Area. While being exposed to some of the best restaurants on the West Coast he fell in love with the culinary arts and started to develop his cooking skills at every opportunity.

In 2014 Meherwan scored a James Beard Foundation Nomination for Best Chef Southeast.

Molly grew up in the restaurant business. Her parents owned an award-winning restaurant and her mom is an accomplished pastry chef and restaurateur, currently co-owner of renowned fine dining restaurant, The Blackbird in downtown Asheville. From as far back as she can remember, Molly has been in and around food, kitchens, cooking and restaurants. She brings a deep and intuitive understanding of service, hospitality and customer care to the culture of Chai Pani.