Food Issue - The Food Issue 2013
Eating out is a wonderful privilege, but crafting a meal is a treasure worth sharing as well
Week in and week out, Creative Loafing’s food and drink section explores Atlanta’s restaurants and celebrates the chefs who contribute to our dynamic culinary scene. In past food issues we’ve highlighted many of these restaurants, the status of Atlanta’s local food movement, and even the community of essential restaurant workers at the heart of the whole operation. At a brainstorming session a few months ago, CL dining columnist Jennifer Zyman and I examined the confluence of all these themes. In search of something new, we landed on something very, very old. Cooking.
The things we were most excited about, local artisans, farmers markets, and adventures in our own home kitchens, all came back to the idea of eating in.
So for this year’s food issue, our food and drink staff set out to create a guide for the Atlanta home cook. We asked chefs to share where they buy groceries, consulted with top bartenders on how to rediscover the home bar, learned to hone our kitchen skills at three local cooking classes, and asked a local homebrewer to break down the art of beer making at home. And there are recipes, too. Our own Brad Kaplan, cookbook fanatic and accomplished home cook, was nice enough to share with us some of his own homemade versions of iconic Atlanta restaurant dishes.
Eating out is a wonderful privilege. But in its own way, the simple pleasure of crafting a meal, a cocktail, or anything for that matter, with your own hands is a treasure worth sharing as well.
— Stephanie Dazey