Atlanta weekend food events, August 23-25: A cocktail class, barbecue night, birdhouse social, and more

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  string(6609) "It starts with something simple: "A very nice bread, like an H&F Bread Co. baguette or La Calavera brioche, spread with softened, unsalted cultured butter, small-batch preferably, with a little bit of nice sea salt," says Banner Butter co-founder Drew McBath. "There is nothing better."

McBath grew up eating Southern food out of his grandma's kitchen in Atlanta, while his grandpa worked for Coca-Cola. To him there was something gravitational in mind and spirit about cooking. Especially the long holiday hours in the kitchen, "to take raw materials and turn it into something that is wonderful and satisfying," he says. Armed with this childhood appreciation and eventually a business degree from the University of Texas at Austin, he and his wife, Elizabeth, started Banner Butter in early 2013, out of an office park in Decatur.

Currently, Banner makes everything from traditional unsalted and salted varieties to compound butters such as balsamic fig and caramelized onion or cinnamon, cardamom, and ginger. The company's paper-wrapped discs are sold retail at farmers markets all over Atlanta, at Whole Foods grocery stores, and at smaller specialty food stores such as Alon's Bakery and Star Provisions. Local restaurants such as Atlas, Watershed, Octane Coffee, and the Little Tart Bakeshop have incorporated Banner Butter into their operations. Chefs have even begun requesting Banner's leftover buttermilk for things like pastries and sauces.

The use of butter dates back as early as 2000 BC. Arabs and Syrians used goatskins as a vessel for churning, while documentation from the 1600s portrays the Irish curing butter by hiding it in bogs. In simplest terms, butter is cream that is churned to separate the buttermilk from butterfat. It's just butterfat, milk proteins, and water.

Closer to recent decades, there was the method of simply "leaving the cream outside and letting it culture on its own for anywhere around two months. They would scoop off the rotten stuff on top, and then churn it," says Banner's operations manager Mary Ellen Yupari. Slow-cultured, small-batch butter, however, like the kind Banner makes, is more complex.

Unlike big-box grocery store sweet cream butters such as Land O' Lakes, Banner ripens its cream the day before churning for hours, hence the "cultured" in cultured butter. This process allows good, healthy bacteria to form, accounting for those rich, complex undertones characteristic of these high-quality butters. According to Yupari, the ripening is what imparts a subtle tanginess that's absent in uncultured butter. After it forms, the bacteria culture eats up all of the lactose, a type of sugar found in milk, leaving only pure butterfat. Because 99 percent of the lactose is eaten, many people with lactose intolerance can eat cultured butter without experiencing negative side effects.

According to Drew, refrigerated, cultured butters are good for six to seven weeks, whereas most mass-produced butters, which are optimized for longer shelf lives rather than for taste, can last up to a year and a half. Big-batch, sweet cream butters don't even taste like butter, at least, not naturally. The cream is immediately churned after pasteurization, then mixed with lactic acid or "natural flavoring" to give it a faux buttery taste.

image-1
Banner's meticulous slow-cultured process is the result of eight years of admiring butter and one intensive year of research. Drew and Elizabeth dug through almanacs and dairy production journals dating back to the late 1800s and early 1900 — a defining era for small-scale dairy production — to decode the art of small-batch butter churns, finding trials in appropriate temperatures, pH levels, and timing.

"Lots of small failures up front allow you to quickly eliminate unproductive paths," Drew says. "I'd rather us fail in many tiny increments than fail once spectacularly, because we assumed the only process we ever tried was the sole, viable approach." In once instance, they attempted a churn at a slightly higher temperature and velocity to speed up the "breaking" of the cream, the separation. "Let's just say that the batch turned out to be suboptimal," Drew says. The entire session was trashed. "But, we learned a valuable lesson about how slight temperature and velocity variances affect the final product. Had we never tried and failed, we would be left unknowing and ripe for failure at a much larger scale."

The McBaths' hunger for better methods drove them to Northwestern France, the epicenter of butter-making technique. They discovered Naomi Ingleton of the Butter Factory in Australia through YouTube. Ingleton began as a chef by trade and studied under some of the world's best butter producers through the Jack Green Winston Churchill Memorial Trust Fellowship, which celebrates contributions to the dairy industry in Australia. The McBaths also connected with Allison Abernethy of Abernethy Butter, winner of a Two-Star Great Taste Award (think the Michelin stars of food products in the U.K.) and one of only a handful of small-batch producers to make cultured butter this way in the world.

"You eat butter, you enjoy butter," Drew says. "Theoretically you should want the person supplying the butter to care about the way it appears and tastes ... small is beautiful in a lot of ways, because you know where everything is coming from."

Banner locally sources its milk from Southern Swiss Dairy Farm in Waynesboro, Ga., and cream from AtlantaFresh Creamery. At 40 percent butterfat, the cream is already 5 percent to 10 percent higher than most butter, meaning a silkier, creamier product all around. The entire process usually takes around two days, about 20 times longer than commercial butters. Drew thinks butter should be held to a higher standard. Although a 5-ounce wheel of Banner Butter costs around $8 and 16 ounces of Land O' Lakes costs around $6, Drew believes the quality of his final product is worth it in the end.

Banner Butter still operates out of its original office park production facility in Decatur, "in stealth mode," Drew says. With no official brick-and-mortar store, a retail space is one goal, along with increasing its 50-gallon churn capacity and continuing to establish a company that is both profitable and sustainable.

For Drew, each pat, slice, and smear of Banner Butter comes down to creating something that he can be proud of and sharing it with others. Breaking bread, slathering it with butter and drawing closer to your kin and community around a wood-worn table, populated by the offerings of familiar faces and neighbors."
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  string(6726) "It starts with something simple: "A very nice bread, like an H&F Bread Co. baguette or La Calavera brioche, spread with softened, unsalted cultured butter, small-batch preferably, with a little bit of nice sea salt," says [http://bannerbutter.com/|Banner Butter] co-founder Drew McBath. "There is nothing better."

McBath grew up eating Southern food out of his grandma's kitchen in Atlanta, while his grandpa worked for Coca-Cola. To him there was something gravitational in mind and spirit about cooking. Especially the long holiday hours in the kitchen, "to take raw materials and turn it into something that is wonderful and satisfying," he says. Armed with this childhood appreciation and eventually a business degree from the University of Texas at Austin, he and his wife, Elizabeth, started Banner Butter in early 2013, out of an office park in Decatur.

Currently, Banner makes everything from traditional unsalted and salted varieties to compound butters such as balsamic fig and caramelized onion or cinnamon, cardamom, and ginger. The company's paper-wrapped discs are sold retail at farmers markets all over Atlanta, at Whole Foods grocery stores, and at smaller specialty food stores such as Alon's Bakery and Star Provisions. Local restaurants such as Atlas, Watershed, Octane Coffee, and the Little Tart Bakeshop have incorporated Banner Butter into their operations. Chefs have even begun requesting Banner's leftover buttermilk for things like pastries and sauces.

[http://www.webexhibits.org/butter/history-intro.html|The use of butter dates back as early as 2000 BC.] Arabs and Syrians used goatskins as a vessel for churning, while documentation from the 1600s portrays the Irish curing butter by hiding it in bogs. In simplest terms, butter is cream that is churned to separate the buttermilk from butterfat. It's just butterfat, milk proteins, and water.

Closer to recent decades, there was the method of simply "leaving [the cream] outside and letting it culture on its own for anywhere around two months. They would scoop off the rotten stuff on top, and then churn it," says Banner's operations manager Mary Ellen Yupari. Slow-cultured, small-batch butter, however, like the kind Banner makes, is more complex.

Unlike big-box grocery store sweet cream butters such as Land O' Lakes, Banner ripens its cream the day before churning for hours, hence the "cultured" in cultured butter. This process allows good, healthy bacteria to form, accounting for those rich, complex undertones characteristic of these high-quality butters. According to Yupari, the ripening is what imparts a subtle tanginess that's absent in uncultured butter. After it forms, the bacteria culture eats up all of the lactose, a type of sugar found in milk, leaving only pure butterfat. Because 99 percent of the lactose is eaten, many people with lactose intolerance can eat cultured butter without experiencing negative side effects.

According to Drew, refrigerated, cultured butters are good for six to seven weeks, whereas most mass-produced butters, which are optimized for longer shelf lives rather than for taste, can last up to a year and a half. Big-batch, sweet cream butters don't even taste like butter, at least, not naturally. The cream is immediately churned after pasteurization, then mixed with lactic acid or "natural flavoring" to give it a faux buttery taste.

[image-1]
Banner's meticulous slow-cultured process is the result of eight years of admiring butter and one intensive year of research. Drew and Elizabeth dug through almanacs and dairy production journals dating back to the late 1800s and early 1900 — a defining era for small-scale dairy production — to decode the art of small-batch butter churns, finding trials in appropriate temperatures, pH levels, and timing.

"Lots of small failures up front allow you to quickly eliminate unproductive paths," Drew says. "I'd rather us fail in many tiny increments than fail once spectacularly, because we assumed the only process we ever tried was the sole, viable approach." In once instance, they attempted a churn at a slightly higher temperature and velocity to speed up the "breaking" of the cream, the separation. "Let's just say that the batch turned out to be suboptimal," Drew says. The entire session was trashed. "But, we learned a valuable lesson about how slight temperature and velocity variances affect the final product. Had we never tried and failed, we would be left unknowing and ripe for failure at a much larger scale."

The McBaths' hunger for better methods drove them to Northwestern France, the epicenter of butter-making technique. They discovered Naomi Ingleton of the Butter Factory in Australia through YouTube. Ingleton began as a chef by trade and studied under some of the world's best butter producers through the Jack Green Winston Churchill Memorial Trust Fellowship, which celebrates contributions to the dairy industry in Australia. The McBaths also connected with Allison Abernethy of Abernethy Butter, winner of a Two-Star [http://greattasteawards.co.uk/|Great Taste Award] (think the Michelin stars of food products in the U.K.) and one of only a handful of small-batch producers to make cultured butter this way in the world.

"You eat butter, you enjoy butter," Drew says. "Theoretically you should want the person supplying the butter to care about the way it appears and tastes ... [s]mall is beautiful in a lot of ways, because you know where everything is coming from."

Banner locally sources its milk from Southern Swiss Dairy Farm in Waynesboro, Ga., and cream from AtlantaFresh Creamery. At 40 percent butterfat, the cream is already 5 percent to 10 percent higher than most butter, meaning a silkier, creamier product all around. The entire process usually takes around two days, about 20 times longer than commercial butters. Drew thinks butter should be held to a higher standard. Although a 5-ounce wheel of Banner Butter costs around $8 and 16 ounces of Land O' Lakes costs around $6, Drew believes the quality of his final product is worth it in the end.

Banner Butter still operates out of its original office park production facility in Decatur, "in stealth mode," Drew says. With no official brick-and-mortar store, a retail space is one goal, along with increasing its 50-gallon churn capacity and continuing to establish a company that is both profitable and sustainable.

For Drew, each pat, slice, and smear of Banner Butter comes down to creating something that he can be proud of and sharing it with others. Breaking bread, slathering it with butter and drawing closer to your kin and community around a wood-worn table, populated by the offerings of familiar faces and neighbors."
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McBath grew up eating Southern food out of his grandma's kitchen in Atlanta, while his grandpa worked for Coca-Cola. To him there was something gravitational in mind and spirit about cooking. Especially the long holiday hours in the kitchen, "to take raw materials and turn it into something that is wonderful and satisfying," he says. Armed with this childhood appreciation and eventually a business degree from the University of Texas at Austin, he and his wife, Elizabeth, started Banner Butter in early 2013, out of an office park in Decatur.

Currently, Banner makes everything from traditional unsalted and salted varieties to compound butters such as balsamic fig and caramelized onion or cinnamon, cardamom, and ginger. The company's paper-wrapped discs are sold retail at farmers markets all over Atlanta, at Whole Foods grocery stores, and at smaller specialty food stores such as Alon's Bakery and Star Provisions. Local restaurants such as Atlas, Watershed, Octane Coffee, and the Little Tart Bakeshop have incorporated Banner Butter into their operations. Chefs have even begun requesting Banner's leftover buttermilk for things like pastries and sauces.

The use of butter dates back as early as 2000 BC. Arabs and Syrians used goatskins as a vessel for churning, while documentation from the 1600s portrays the Irish curing butter by hiding it in bogs. In simplest terms, butter is cream that is churned to separate the buttermilk from butterfat. It's just butterfat, milk proteins, and water.

Closer to recent decades, there was the method of simply "leaving the cream outside and letting it culture on its own for anywhere around two months. They would scoop off the rotten stuff on top, and then churn it," says Banner's operations manager Mary Ellen Yupari. Slow-cultured, small-batch butter, however, like the kind Banner makes, is more complex.

Unlike big-box grocery store sweet cream butters such as Land O' Lakes, Banner ripens its cream the day before churning for hours, hence the "cultured" in cultured butter. This process allows good, healthy bacteria to form, accounting for those rich, complex undertones characteristic of these high-quality butters. According to Yupari, the ripening is what imparts a subtle tanginess that's absent in uncultured butter. After it forms, the bacteria culture eats up all of the lactose, a type of sugar found in milk, leaving only pure butterfat. Because 99 percent of the lactose is eaten, many people with lactose intolerance can eat cultured butter without experiencing negative side effects.

According to Drew, refrigerated, cultured butters are good for six to seven weeks, whereas most mass-produced butters, which are optimized for longer shelf lives rather than for taste, can last up to a year and a half. Big-batch, sweet cream butters don't even taste like butter, at least, not naturally. The cream is immediately churned after pasteurization, then mixed with lactic acid or "natural flavoring" to give it a faux buttery taste.

image-1
Banner's meticulous slow-cultured process is the result of eight years of admiring butter and one intensive year of research. Drew and Elizabeth dug through almanacs and dairy production journals dating back to the late 1800s and early 1900 — a defining era for small-scale dairy production — to decode the art of small-batch butter churns, finding trials in appropriate temperatures, pH levels, and timing.

"Lots of small failures up front allow you to quickly eliminate unproductive paths," Drew says. "I'd rather us fail in many tiny increments than fail once spectacularly, because we assumed the only process we ever tried was the sole, viable approach." In once instance, they attempted a churn at a slightly higher temperature and velocity to speed up the "breaking" of the cream, the separation. "Let's just say that the batch turned out to be suboptimal," Drew says. The entire session was trashed. "But, we learned a valuable lesson about how slight temperature and velocity variances affect the final product. Had we never tried and failed, we would be left unknowing and ripe for failure at a much larger scale."

The McBaths' hunger for better methods drove them to Northwestern France, the epicenter of butter-making technique. They discovered Naomi Ingleton of the Butter Factory in Australia through YouTube. Ingleton began as a chef by trade and studied under some of the world's best butter producers through the Jack Green Winston Churchill Memorial Trust Fellowship, which celebrates contributions to the dairy industry in Australia. The McBaths also connected with Allison Abernethy of Abernethy Butter, winner of a Two-Star Great Taste Award (think the Michelin stars of food products in the U.K.) and one of only a handful of small-batch producers to make cultured butter this way in the world.

"You eat butter, you enjoy butter," Drew says. "Theoretically you should want the person supplying the butter to care about the way it appears and tastes ... small is beautiful in a lot of ways, because you know where everything is coming from."

Banner locally sources its milk from Southern Swiss Dairy Farm in Waynesboro, Ga., and cream from AtlantaFresh Creamery. At 40 percent butterfat, the cream is already 5 percent to 10 percent higher than most butter, meaning a silkier, creamier product all around. The entire process usually takes around two days, about 20 times longer than commercial butters. Drew thinks butter should be held to a higher standard. Although a 5-ounce wheel of Banner Butter costs around $8 and 16 ounces of Land O' Lakes costs around $6, Drew believes the quality of his final product is worth it in the end.

Banner Butter still operates out of its original office park production facility in Decatur, "in stealth mode," Drew says. With no official brick-and-mortar store, a retail space is one goal, along with increasing its 50-gallon churn capacity and continuing to establish a company that is both profitable and sustainable.

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  string(2953) "It's 10 a.m. Deep notes of roasted coffee scent the air of an Atlanta coffee shop. Kimberly Coburn, founder of the Homestead Atlanta, sits cross-legged on a weathered maroon couch. A wide window behind her frames the vivid green trees outside. It's an ideal backdrop. Since the age of 14, Coburn has been a fan of the John C. Campbell Folk School, a North Carolina nonprofit founded to preserve the folk arts of the Appalachian Mountains. The school's catalog is filled with photos and descriptions of metal-smithing, basket-weaving, and foraging classes. "It's like my porn," Coburn admits. After graduating from Northwestern in 2006, Coburn returned to Atlanta and landed a job in advertising. She realized that there wasn't anywhere like the John C. Campbell Folk School in Atlanta, so Coburn decided to do what she does best. She made one.

At first, the idea of urban homesteading was more like a fairy tale set way up in North Carolina. But eventually, her desire to connect with the land got the better of her. In 2010, Coburn co-founded Crop Mob Atlanta, a group of landless, "wannabe farmers" who donated their time to work within the local agrarian community. Through Crop Mob, Coburn cultivated a network of dedicated artisans and farmers and the Homestead Atlanta was born.

Operating out of donated spaces throughout the city, Coburn's educational collective is dedicated to teaching the art of self-reliant, authentic living. Anywhere from four to seven times a month — depending on instructor availability — Coburn organizes workshops such as humane chicken-butchering, leather belt-making, and small space gardening. Each gathering is designed to help city-dwellers rediscover what homesteaders call forgotten or heritage skills.

"I think a lot of people are disenchanted with the current state of affairs," she says, describing the mentally draining effect of being confined to computer screens and cubicles. At the end of the day, Coburn wants people to walk away saying, "Look at this thing I'm holding in my hands that I just made. It wasn't here before, and now it's a thing that I created."

The instructors make it a success, Coburn says, with their dedication and infectious passion. She often jokes that the whole arrangement is a Ponzi scheme, a way to further her personal pursuit of urban folk life.

In the future, Coburn hopes to open a center to house knitting circles, film screenings, and equipment shares and someday become a nonprofit. In October, Homesteaders will participate in the Atlanta Mini Maker Faire, an offshoot of the crafty Maker Faire festival launched in the Bay Area in 2006.

"As an Atlanta native, it's cool, because, I feel like Atlanta was kind of lame for a long time (not to hate on my own city). It was a convention town that didn't have a whole lot of personality," Coburn says. "We're coming out of that now and realizing that we can be the green hub of the Southeast. We're owning that.""
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  string(3066) "It's 10 a.m. Deep notes of roasted coffee scent the air of an Atlanta coffee shop. Kimberly Coburn, founder of the [http://thehomesteadatl.com/|Homestead Atlanta], sits cross-legged on a weathered maroon couch. A wide window behind her frames the vivid green trees outside. It's an ideal backdrop. Since the age of 14, Coburn has been a fan of the [https://www.folkschool.org/|John C. Campbell Folk School], a North Carolina nonprofit founded to preserve the folk arts of the Appalachian Mountains. The school's catalog is filled with photos and descriptions of metal-smithing, basket-weaving, and foraging classes. "It's like my porn," Coburn admits. After graduating from Northwestern in 2006, Coburn returned to Atlanta and landed a job in advertising. She realized that there wasn't anywhere like the John C. Campbell Folk School in Atlanta, so Coburn decided to do what she does best. She made one.

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"As an Atlanta native, it's cool, because, I feel like Atlanta was kind of lame for a long time (not to hate on my own city). It was a convention town that didn't have a whole lot of personality," Coburn says. "We're coming out of that now and realizing that we can be the green hub of the Southeast. We're owning that.""
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  string(3242) "    Kimberly Coburn's educational collective shares the art of urban folk life   2013-08-28T10:00:00+00:00 Food - Bringing the Homestead to Atlanta   Gina Yu 8239534 2013-08-28T10:00:00+00:00  It's 10 a.m. Deep notes of roasted coffee scent the air of an Atlanta coffee shop. Kimberly Coburn, founder of the Homestead Atlanta, sits cross-legged on a weathered maroon couch. A wide window behind her frames the vivid green trees outside. It's an ideal backdrop. Since the age of 14, Coburn has been a fan of the John C. Campbell Folk School, a North Carolina nonprofit founded to preserve the folk arts of the Appalachian Mountains. The school's catalog is filled with photos and descriptions of metal-smithing, basket-weaving, and foraging classes. "It's like my porn," Coburn admits. After graduating from Northwestern in 2006, Coburn returned to Atlanta and landed a job in advertising. She realized that there wasn't anywhere like the John C. Campbell Folk School in Atlanta, so Coburn decided to do what she does best. She made one.

At first, the idea of urban homesteading was more like a fairy tale set way up in North Carolina. But eventually, her desire to connect with the land got the better of her. In 2010, Coburn co-founded Crop Mob Atlanta, a group of landless, "wannabe farmers" who donated their time to work within the local agrarian community. Through Crop Mob, Coburn cultivated a network of dedicated artisans and farmers and the Homestead Atlanta was born.

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"I think a lot of people are disenchanted with the current state of affairs," she says, describing the mentally draining effect of being confined to computer screens and cubicles. At the end of the day, Coburn wants people to walk away saying, "Look at this thing I'm holding in my hands that I just made. It wasn't here before, and now it's a thing that I created."

The instructors make it a success, Coburn says, with their dedication and infectious passion. She often jokes that the whole arrangement is a Ponzi scheme, a way to further her personal pursuit of urban folk life.

In the future, Coburn hopes to open a center to house knitting circles, film screenings, and equipment shares and someday become a nonprofit. In October, Homesteaders will participate in the Atlanta Mini Maker Faire, an offshoot of the crafty Maker Faire festival launched in the Bay Area in 2006.

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Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Tuesday

Barcelona Wine Bar Tues., Aug. 27, 7 p.m. Backyard Cookout Chef Shane will break out the Caja China and roast different proteins pairing them with easy to make at home sides accompanied by a beer tasting/pairing. Details

Big Tex Decatur Tues., Aug. 27, 7-9 p.m. Big Tex Cooking Class During this cooking class, chef Rick Watson will demonstrate how to prepare mouth-watering dishes including shrimp bites, tomato salad, and Big Tex carnitas. Details

?      ?        jump?        
The Original El Taco Tues., Aug. 27, 5 p.m. Dine-Out for Georgia Law Center for the Homeless  Tell your server you're dining out for Georgia Law Center for the Homeless and 20 percent of proceeds will be donated to the Law Center. Details

Thursday

RA Sushi Thurs., Aug. 29, 7 p.m. Back to School Bash Fill up on some serious brain food with a wide variety of food specials, including Professor Pineapple's Wontons ($4), School House Shrimp ($7), or Teacher's Chicken or Fish Tacos ($6). The event will also feature drink specials and live music from a guest DJ. Details

Saturday

Cypress Street Pint & Plate Sat., Aug. 31, 11 a.m. 6th Annual Pig Roast Join the patio for a day filled with a pig roast, ice-cold SweetWater brews, and a live music. Details

Sunday

Park Tavern Sun., Sept. 1, 2 p.m. 9th Annual Beer & Whiskey Fest This ninth year annual charity will benefit the Atlanta Beltline featuring whiskies & beers along with four tribute rock bands. Details"
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''Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink@creativeloafing.com''.

__Tuesday__

[http://clatl.com/atlanta/barcelona_wine_bar/Location?oid=4180754|Barcelona Wine Bar] Tues., Aug. 27, 7 p.m. __Backyard Cookout__ Chef Shane will break out the Caja China and roast different proteins pairing them with easy to make at home sides accompanied by a beer tasting/pairing. [http://clatl.com/atlanta/backyard-cookout/Event?oid=7852651|Details]

[http://clatl.com/atlanta/big_tex_decatur/Location?oid=3347076|Big Tex Decatur] Tues., Aug. 27, 7-9 p.m. __Big Tex Cooking Class__ During this cooking class, chef Rick Watson will demonstrate how to prepare mouth-watering dishes including shrimp bites, tomato salad, and Big Tex carnitas. [http://clatl.com/atlanta/big-tex-cooking-class/Event?oid=8538901|Details]

?      ?        [jump]?        
[http://clatl.com/atlanta/the_original_el_taco/Location?oid=1304739|The Original El Taco] Tues., Aug. 27, 5 p.m. __Dine-Out for Georgia Law Center for the Homeless__  Tell your server you're dining out for Georgia Law Center for the Homeless and 20 percent of proceeds will be donated to the Law Center. [http://clatl.com/atlanta/dine-out-for-georgia-law-center-for-the-homeless/Event?oid=8807838|Details]

__Thursday__

[http://clatl.com/atlanta/ra_sushi/Location?oid=4036880|RA Sushi] Thurs., Aug. 29, 7 p.m. __Back to School Bash__ Fill up on some serious brain food with a wide variety of food specials, including Professor Pineapple's Wontons ($4), School House Shrimp ($7), or Teacher's Chicken or Fish Tacos ($6). The event will also feature drink specials and live music from a guest DJ. [http://clatl.com/atlanta/back-to-school-bash/Event?oid=8935189|Details]

__Saturday__

[http://clatl.com/atlanta/cypress_street_pint_plate/Location?oid=1304284|Cypress Street Pint & Plate] Sat., Aug. 31, 11 a.m. __6th Annual Pig Roast__ Join the patio for a day filled with a pig roast, ice-cold SweetWater brews, and a live music. [http://clatl.com/atlanta/6th-annual-pig-roast/Event?oid=8973458|Details]

__Sunday__

[http://clatl.com/atlanta/park_tavern/Location?oid=1296369|Park Tavern] Sun., Sept. 1, 2 p.m. __9th Annual Beer & Whiskey Fest__ This ninth year annual charity will benefit the Atlanta Beltline featuring whiskies & beers along with four tribute rock bands. [http://clatl.com/atlanta/9th-annual-beer-and-whiskey-fest/Event?oid=8853171|Details]"
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Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Tuesday

Barcelona Wine Bar Tues., Aug. 27, 7 p.m. Backyard Cookout Chef Shane will break out the Caja China and roast different proteins pairing them with easy to make at home sides accompanied by a beer tasting/pairing. Details

Big Tex Decatur Tues., Aug. 27, 7-9 p.m. Big Tex Cooking Class During this cooking class, chef Rick Watson will demonstrate how to prepare mouth-watering dishes including shrimp bites, tomato salad, and Big Tex carnitas. Details

?      ?        jump?        
The Original El Taco Tues., Aug. 27, 5 p.m. Dine-Out for Georgia Law Center for the Homeless  Tell your server you're dining out for Georgia Law Center for the Homeless and 20 percent of proceeds will be donated to the Law Center. Details

Thursday

RA Sushi Thurs., Aug. 29, 7 p.m. Back to School Bash Fill up on some serious brain food with a wide variety of food specials, including Professor Pineapple's Wontons ($4), School House Shrimp ($7), or Teacher's Chicken or Fish Tacos ($6). The event will also feature drink specials and live music from a guest DJ. Details

Saturday

Cypress Street Pint & Plate Sat., Aug. 31, 11 a.m. 6th Annual Pig Roast Join the patio for a day filled with a pig roast, ice-cold SweetWater brews, and a live music. Details

Sunday

Park Tavern Sun., Sept. 1, 2 p.m. 9th Annual Beer & Whiskey Fest This ninth year annual charity will benefit the Atlanta Beltline featuring whiskies & beers along with four tribute rock bands. Details             13074593 8789588                          Atlanta food events, August 26-30: Beer & Whiskey Fest, a backyard cookout, pig roast, and more "
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  string(105) "Atlanta food events, Aug. 19-23: Academy of Bartending, cooking classes, SweetWater beer dinner, and more"
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*Courtesy Meehan's Public House
*Anniversary party at Meehan's Atlantic Station on Mon., Aug. 19 


Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Monday

Meehan's Atlantic Station Mon., Aug. 19, 7 p.m. 1 Year Annivesary Party Celebrate one year with games, barbecue, drink specials, and live entertainment from Midnight Music Jam. Details  

Cook's Warehouse Brookhaven Mon., Aug. 19, 7 & 9 p.m. Cooking class with chef Emily Hansford of Miller Union In keeping with Miller Union's food philosophy of simply prepared fresh ingredients, chef Emily Hansford will use locally sourced ingredients to demonstrate how to make corn, mushroom and ricotta stuffed pasta, a mushroom stuffed tortolloni, and squash and cherry tomato pappardelle. Details

Wednesday

5 Seasons Brewing Company Wed., Aug. 21, 7 p.m. Turn up the Heat Chili Pepper Dinner Join 5 Seasons as they experience an array of courses featuring chili peppers ranging up the Scoville Scale. Details

?      ?        jump?        
Thursday

Local Three Kitchen & Bar Thurs., Aug. 22, 6:30 p.m. SweetWater Beer Dinner Local Three will team up with local brewing favorite Sweetwater for a five-course beer dinner with all proceeds going to benefit The Giving Kitchen Initiative, a charity helping restaurant industry members in need. Details

Malaya Thurs., Aug. 22, 7 p.m. Go Eat Give - Destination Malaysia Escape to South East Asia for an evening of cultural learning, delicious curries, and entertainment. Details   

The Optimist Thurs., Aug. 22. For The Farmer Dine Out Fundraiser Nine local restaurants will be donating 20 percent of their sales on August 22 to help fund Kula Project's farmer sponsorships in Kenya and Rwanda. Details

200 Peachtree Thurs., Aug. 22, 4:30 p.m. Global Connect III Network with Atlanta's international business community and sample food from restaurants of an International flavor. Details

Friday

Lobby at Twelve Fri., Aug. 23, 6-9 p.m. French Food Cooking Class Join chef Russell Hays to discuss and dine on four French dishes with your choice of a paired beer or wine. Reservations required. Details

STATS Fri., Aug. 23, 7:30 p.m. Clean Water Beer Dinner Sweetwater and Water Keeper Alliance Save Our Water Campaign is coming together at STATS to host a five-course dinner with Sweetwater beer pairings in support of clean water efforts. Details

Saturday

Holeman and Finch Public House Sat., Aug. 24, 11 a.m. Academy of Bartending- Agave Spirits: Tequila and Beyond Learn the ins and outs of agave-based spirits from the experienced and revered bartenders at Holeman & Finch Public House. Details

Sunday

Château Élan Winery & Resort Sun., Aug. 25, 1 p.m. Château Élan Winery & Resort's 17th Annual Vineyard Fest This annual event includes tastings of more than 100 international and domestic wines and locally crafted beers, live music by the League of Decency and dancing, grape-stomping, cooking demos and wine seminars, local artisan cheeses, and fresh farm-to-table food prepared by Château Élan's very own chefs. Details

No. 246 Sun., Aug. 25, 4 p.m. No. 246 Backyard BBQ The Backyard BBQ is from 4-7 p.m. and features live music from Jason Pomar starting at 5 p.m. Details"
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*Courtesy Meehan's Public House
*Anniversary party at Meehan's Atlantic Station on Mon., Aug. 19 


''Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink@creativeloafing.com''.

__Monday__

[http://clatl.com/atlanta/meehan_s_atlantic_station/Location?oid=6682492|Meehan's Atlantic Station] Mon., Aug. 19, 7 p.m. __1 Year Annivesary Party__ Celebrate one year with games, barbecue, drink specials, and live entertainment from Midnight Music Jam. [http://clatl.com/atlanta/1-year-annivesary-party/Event?oid=8990219|Details]  

[http://clatl.com/atlanta/cook_s_warehouse_brookhaven/Location?oid=5234124|Cook's Warehouse Brookhaven] Mon., Aug. 19, 7 & 9 p.m. __Cooking class with chef Emily Hansford of Miller Union__ In keeping with Miller Union's food philosophy of simply prepared fresh ingredients, chef Emily Hansford will use locally sourced ingredients to demonstrate how to make corn, mushroom and ricotta stuffed pasta, a mushroom stuffed tortolloni, and squash and cherry tomato pappardelle. [http://clatl.com/atlanta/chef-emily-hansford-of-miller-union-to-host-cooking-class/Event?oid=8829752|Details]

__Wednesday__

[http://clatl.com/atlanta/sweetwater-beer-dinner/Event?oid=8869955|5 Seasons Brewing Company] Wed., Aug. 21, 7 p.m. __Turn up the Heat Chili Pepper Dinner__ Join 5 Seasons as they experience an array of courses featuring chili peppers ranging up the Scoville Scale. [http://clatl.com/atlanta/turn-up-the-heat-chili-pepper-dinner/Event?oid=8718768|Details]

?      ?        [jump]?        
__Thursday__

[http://clatl.com/atlanta/local_three_kitchen_bar/Location?oid=2492904|Local Three Kitchen & Bar] Thurs., Aug. 22, 6:30 p.m. __SweetWater Beer Dinner__ Local Three will team up with local brewing favorite Sweetwater for a five-course beer dinner with all proceeds going to benefit The Giving Kitchen Initiative, a charity helping restaurant industry members in need. [http://clatl.com/atlanta/sweetwater-beer-dinner/Event?oid=8869955|Details]

[http://clatl.com/atlanta/malaya/Location?oid=8950899|Malaya] Thurs., Aug. 22, 7 p.m. __Go Eat Give - Destination Malaysia__ Escape to South East Asia for an evening of cultural learning, delicious curries, and entertainment. [http://clatl.com/atlanta/go-eat-give-destination-malaysia/Event?oid=8950900|Details]   

[http://clatl.com/atlanta/the_optimist/Location?oid=5320873|The Optimist] Thurs., Aug. 22. __For The Farmer Dine Out Fundraiser__ Nine local restaurants will be donating 20 percent of their sales on August 22 to help fund Kula Project's farmer sponsorships in Kenya and Rwanda. [http://clatl.com/atlanta/for-the-farmer-dine-out-fundraiser/Event?oid=8884458|Details]

[http://clatl.com/atlanta/200_peachtree/Location?oid=1998779|200 Peachtree] Thurs., Aug. 22, 4:30 p.m. __Global Connect III__ Network with Atlanta's international business community and sample food from restaurants of an International flavor. [http://clatl.com/atlanta/global-connect-iii/Event?oid=8941778|Details]

__Friday__

[http://clatl.com/atlanta/lobby_at_twelve/Location?oid=1294449|Lobby at Twelve] Fri., Aug. 23, 6-9 p.m. __French Food Cooking Class__ Join chef Russell Hays to discuss and dine on four French dishes with your choice of a paired beer or wine. Reservations required. [http://admin.clatl.com/atlanta/french-food-cooking-class/Event?oid=8711098|Details]

[http://clatl.com/atlanta/stats/Location?oid=1299483|STATS] Fri., Aug. 23, 7:30 p.m. __Clean Water Beer Dinner__ Sweetwater and Water Keeper Alliance Save Our Water Campaign is coming together at STATS to host a five-course dinner with Sweetwater beer pairings in support of clean water efforts. [http://clatl.com/atlanta/clean-water-beer-dinner/Event?oid=8914562|Details]

__Saturday__

[http://clatl.com/atlanta/holeman_and_finch_public_house/Location?oid=1303868|Holeman and Finch Public House] Sat., Aug. 24, 11 a.m. __Academy of Bartending- Agave Spirits: Tequila and Beyond__ Learn the ins and outs of agave-based spirits from the experienced and revered bartenders at Holeman & Finch Public House. [http://clatl.com/atlanta/academy-of-bartending-agave-spirits-tequila-and-beyond/Event?oid=8951387|Details]

__Sunday__

[http://clatl.com/atlanta/ch_teau_lan_winery_resort/Location?oid=8711678|Château Élan Winery & Resort] Sun., Aug. 25, 1 p.m. __Château Élan Winery & Resort's 17th Annual Vineyard Fest__ This annual event includes tastings of more than 100 international and domestic wines and locally crafted beers, live music by the League of Decency and dancing, grape-stomping, cooking demos and wine seminars, local artisan cheeses, and fresh farm-to-table food prepared by Château Élan's very own chefs. [http://clatl.com/atlanta/chteau-lan-winery-and-resorts-17th-annual-vineyard-fest/Event?oid=8711679|Details]

[http://clatl.com/atlanta/no_246/Location?oid=3645602|No. 246] Sun., Aug. 25, 4 p.m. __No. 246 Backyard BBQ__ The Backyard BBQ is from 4-7 p.m. and features live music from Jason Pomar starting at 5 p.m. [http://clatl.com/atlanta/no-246-backyard-bbq/Event?oid=8983755|Details]"
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*Courtesy Meehan's Public House
*Anniversary party at Meehan's Atlantic Station on Mon., Aug. 19 


Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Monday

Meehan's Atlantic Station Mon., Aug. 19, 7 p.m. 1 Year Annivesary Party Celebrate one year with games, barbecue, drink specials, and live entertainment from Midnight Music Jam. Details  

Cook's Warehouse Brookhaven Mon., Aug. 19, 7 & 9 p.m. Cooking class with chef Emily Hansford of Miller Union In keeping with Miller Union's food philosophy of simply prepared fresh ingredients, chef Emily Hansford will use locally sourced ingredients to demonstrate how to make corn, mushroom and ricotta stuffed pasta, a mushroom stuffed tortolloni, and squash and cherry tomato pappardelle. Details

Wednesday

5 Seasons Brewing Company Wed., Aug. 21, 7 p.m. Turn up the Heat Chili Pepper Dinner Join 5 Seasons as they experience an array of courses featuring chili peppers ranging up the Scoville Scale. Details

?      ?        jump?        
Thursday

Local Three Kitchen & Bar Thurs., Aug. 22, 6:30 p.m. SweetWater Beer Dinner Local Three will team up with local brewing favorite Sweetwater for a five-course beer dinner with all proceeds going to benefit The Giving Kitchen Initiative, a charity helping restaurant industry members in need. Details

Malaya Thurs., Aug. 22, 7 p.m. Go Eat Give - Destination Malaysia Escape to South East Asia for an evening of cultural learning, delicious curries, and entertainment. Details   

The Optimist Thurs., Aug. 22. For The Farmer Dine Out Fundraiser Nine local restaurants will be donating 20 percent of their sales on August 22 to help fund Kula Project's farmer sponsorships in Kenya and Rwanda. Details

200 Peachtree Thurs., Aug. 22, 4:30 p.m. Global Connect III Network with Atlanta's international business community and sample food from restaurants of an International flavor. Details

Friday

Lobby at Twelve Fri., Aug. 23, 6-9 p.m. French Food Cooking Class Join chef Russell Hays to discuss and dine on four French dishes with your choice of a paired beer or wine. Reservations required. Details

STATS Fri., Aug. 23, 7:30 p.m. Clean Water Beer Dinner Sweetwater and Water Keeper Alliance Save Our Water Campaign is coming together at STATS to host a five-course dinner with Sweetwater beer pairings in support of clean water efforts. Details

Saturday

Holeman and Finch Public House Sat., Aug. 24, 11 a.m. Academy of Bartending- Agave Spirits: Tequila and Beyond Learn the ins and outs of agave-based spirits from the experienced and revered bartenders at Holeman & Finch Public House. Details

Sunday

Château Élan Winery & Resort Sun., Aug. 25, 1 p.m. Château Élan Winery & Resort's 17th Annual Vineyard Fest This annual event includes tastings of more than 100 international and domestic wines and locally crafted beers, live music by the League of Decency and dancing, grape-stomping, cooking demos and wine seminars, local artisan cheeses, and fresh farm-to-table food prepared by Château Élan's very own chefs. Details

No. 246 Sun., Aug. 25, 4 p.m. No. 246 Backyard BBQ The Backyard BBQ is from 4-7 p.m. and features live music from Jason Pomar starting at 5 p.m. Details             13074591 8789582                          Atlanta food events, Aug. 19-23: Academy of Bartending, cooking classes, SweetWater beer dinner, and more "
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  string(94) "Atlanta weekend food events, Aug. 16-18: Martinis & IMAX, small-space gardening demo, and more"
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  string(2358) "
*Courtesy Der Biergarten
*Fifth annual Schlagerparty at Der Biergarten on Sat, Aug. 17


Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Friday, August 16

Fernbank Museum of Natural History Fridays, 6:30 p.m. Continues through Sept. 5. Martinis & IMAX Martinis & IMAX offers a unique alternative to a Friday night out, featuring live music, a bar fully stocked with signature cocktails, tasty hors d'oeuvres and a film on the biggest screen in town. Details 

Saturday, August 17

Decatur Farmers Market Sat., Aug. 17, 9 a.m. Decatur Market Walk & Seasonal Menu Planning Discover how to navigate a local farmers market, plan weekly meals that are as healthy as they are delicious, and make financially feasible and efficient menu decisions to make your work weeks/school weeks easier. Details

?      ?        jump?        
Decatur Farmers Market Sat., Aug. 17, 11 a.m. Tailgate Cooking Demo Join Chef Rick Watson of Big Tex Decatur as he crafts local market ingredients into your favorite tailgating dishes just in time for football season. Details 

Der Biergarten Sat., Aug. 17, 7 p.m.- midnight. Atlanta's Fifth Schlagerparty Guests can enjoy beer specials suc as Krombacher Pilsner and Weihenstephan Hefe while a DJ plays all the best Schlager songs. Details

Local Three Kitchen & Bar Sat., Aug. 17, 12 p.m. Burgers & Brews featuring Sugarfoot Weather permitting, from noon-5 p.m., Local Three will grill out on its Big Green Eggs with live music from Atlanta's own funky jam band, Sugarfoot. Details

The Glenn Hotel Sat., Aug. 17, 2-6 p.m. Battle of Atlanta Pub Tour On the Battle of Atlanta Pub Tour, participants will travel along some of the same routes that existed during the battle and stop at some of Atlanta's well-known pubs along the way. Details 

Sunday, August 18

Wylde Center Sun., Aug. 18, 10 a.m. Small-Space Gardening Get comfortable with the basics of gardening and check out all the things you can grow this fall. Details  

Cherokee Town Club Sun., Aug. 18, 5 p.m. Share Our Strength's Give Me Five Share Our Strength invites Atlantans to join the fight against childhood hunger at its seventh annual Give Me Five event. This event features five gourmet courses prepared by acclaimed local chefs and paired with the finest wine and spirits. Details"
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*Courtesy Der Biergarten
*Fifth annual Schlagerparty at Der Biergarten on Sat, Aug. 17


''Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink@creativeloafing.com''.

__Friday, August 16__

[http://clatl.com/atlanta/fernbank_museum_of_natural_history/Location?oid=1302588|Fernbank Museum of Natural History] Fridays, 6:30 p.m. Continues through Sept. 5. __Martinis & IMAX__ Martinis & IMAX offers a unique alternative to a Friday night out, featuring live music, a bar fully stocked with signature cocktails, tasty hors d'oeuvres and a film on the biggest screen in town. [http://clatl.com/atlanta/martinis-and-imax-under-the-sea-and-titans-of-the-ice-age/Event?oid=8958772|Details] 

__Saturday, August 17__

[http://clatl.com/atlanta/decatur_farmers_market/Location?oid=8625321|Decatur Farmers Market] Sat., Aug. 17, 9 a.m. __Decatur Market Walk & Seasonal Menu Planning__ Discover how to navigate a local farmers market, plan weekly meals that are as healthy as they are delicious, and make financially feasible and efficient menu decisions to make your work weeks/school weeks easier. [http://clatl.com/atlanta/the-homestead-atl-presents-decatur-market-walk-and-seasonal-menu-planning/Event?oid=8625322|Details]

?      ?        [jump]?        
[http://clatl.com/atlanta/decatur_farmers_market/Location?oid=8625321|Decatur Farmers Market] Sat., Aug. 17, 11 a.m. __Tailgate Cooking Demo__ Join Chef Rick Watson of Big Tex Decatur as he crafts local market ingredients into your favorite tailgating dishes just in time for football season. [http://clatl.com/atlanta/tailgate-cooking-demo/Event?oid=8644624|Details] 

[http://clatl.com/atlanta/der_biergarten/Location?oid=2363781|Der Biergarten ]Sat., Aug. 17, 7 p.m.- midnight. __Atlanta's Fifth Schlagerparty__ Guests can enjoy beer specials suc as Krombacher Pilsner and Weihenstephan Hefe while a DJ plays all the best Schlager songs. [http://clatl.com/atlanta/atlantas-fifth-schlagerparty/Event?oid=8740700|Details]

[http://clatl.com/atlanta/local_three_kitchen_bar/Location?oid=2492904|Local Three Kitchen & Bar] Sat., Aug. 17, 12 p.m. __Burgers & Brews featuring Sugarfoot__ Weather permitting, from noon-5 p.m., Local Three will grill out on its Big Green Eggs with live music from Atlanta's own funky jam band, Sugarfoot. [http://clatl.com/atlanta/burgers-and-brews-featuring-sugarfoot/Event?oid=8924973|Details]

[http://clatl.com/atlanta/the_glenn_hotel/Location?oid=1297222|The Glenn Hotel] Sat., Aug. 17, 2-6 p.m. __Battle of Atlanta Pub Tour__ On the Battle of Atlanta Pub Tour, participants will travel along some of the same routes that existed during the battle and stop at some of Atlanta's well-known pubs along the way. [http://clatl.com/atlanta/battle-of-atlanta-pub-tour/Event?oid=8120452|Details] 

__Sunday, August 18__

[http://clatl.com/atlanta/wylde_center/Location?oid=1298569|Wylde Center] Sun., Aug. 18, 10 a.m. __Small-Space Gardening__ Get comfortable with the basics of gardening and check out all the things you can grow this fall. [http://clatl.com/atlanta/small-space-gardening/Event?oid=8924595|Details]  

[http://clatl.com/atlanta/cherokee_town_club/Location?oid=1300696|Cherokee Town Club] Sun., Aug. 18, 5 p.m. __Share Our Strength's Give Me Five__ Share Our Strength invites Atlantans to join the fight against childhood hunger at its seventh annual Give Me Five event. This event features five gourmet courses prepared by acclaimed local chefs and paired with the finest wine and spirits. [http://clatl.com/atlanta/share-our-strengths-give-me-five/Event?oid=8684243|Details]"
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  string(2681) "       2013-08-16T14:39:00+00:00 Atlanta weekend food events, Aug. 16-18: Martinis & IMAX, small-space gardening demo, and more   Gina Yu 8239534 2013-08-16T14:39:00+00:00  
*Courtesy Der Biergarten
*Fifth annual Schlagerparty at Der Biergarten on Sat, Aug. 17


Wine dinner? Beer tasting? Cooking Class? Let us know. Send your Food and Drink happs to foodanddrink at creativeloafing.com.

Friday, August 16

Fernbank Museum of Natural History Fridays, 6:30 p.m. Continues through Sept. 5. Martinis & IMAX Martinis & IMAX offers a unique alternative to a Friday night out, featuring live music, a bar fully stocked with signature cocktails, tasty hors d'oeuvres and a film on the biggest screen in town. Details 

Saturday, August 17

Decatur Farmers Market Sat., Aug. 17, 9 a.m. Decatur Market Walk & Seasonal Menu Planning Discover how to navigate a local farmers market, plan weekly meals that are as healthy as they are delicious, and make financially feasible and efficient menu decisions to make your work weeks/school weeks easier. Details

?      ?        jump?        
Decatur Farmers Market Sat., Aug. 17, 11 a.m. Tailgate Cooking Demo Join Chef Rick Watson of Big Tex Decatur as he crafts local market ingredients into your favorite tailgating dishes just in time for football season. Details 

Der Biergarten Sat., Aug. 17, 7 p.m.- midnight. Atlanta's Fifth Schlagerparty Guests can enjoy beer specials suc as Krombacher Pilsner and Weihenstephan Hefe while a DJ plays all the best Schlager songs. Details

Local Three Kitchen & Bar Sat., Aug. 17, 12 p.m. Burgers & Brews featuring Sugarfoot Weather permitting, from noon-5 p.m., Local Three will grill out on its Big Green Eggs with live music from Atlanta's own funky jam band, Sugarfoot. Details

The Glenn Hotel Sat., Aug. 17, 2-6 p.m. Battle of Atlanta Pub Tour On the Battle of Atlanta Pub Tour, participants will travel along some of the same routes that existed during the battle and stop at some of Atlanta's well-known pubs along the way. Details 

Sunday, August 18

Wylde Center Sun., Aug. 18, 10 a.m. Small-Space Gardening Get comfortable with the basics of gardening and check out all the things you can grow this fall. Details  

Cherokee Town Club Sun., Aug. 18, 5 p.m. Share Our Strength's Give Me Five Share Our Strength invites Atlantans to join the fight against childhood hunger at its seventh annual Give Me Five event. This event features five gourmet courses prepared by acclaimed local chefs and paired with the finest wine and spirits. Details             13074590 8789580                          Atlanta weekend food events, Aug. 16-18: Martinis & IMAX, small-space gardening demo, and more "
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