Hector Santiago
Chef
Hector is a prolific Chef in Atlanta. Former owner of Pura Vida, a well regarded Puerto Rican restaurant.
Tagged In
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Unsure about what you're having for dinner tonight? If you're feeling spontaneous, you can kampai with chefs Hector Santiago and Mihoko Obunai tonight (Dec. 10) for their one-off pop-up at the Sound Table. Just 40 tickets are available for this four-course sake tasting menu with pairings of Hakkaisan sakes from the snow-capped mountains of Niigata Japan's Mount Hakkai.
Santiago sent over a tiny teaser of the evening's menu: Luxardo maraschino brined smoked pork belly; steamed little neck clams with a broth of yuzu and Pine Street bacon. Each dish has been carefully chosen to pair with a selected sake. Oh, the suspense! Whatever will they whip up to pair with Hakkaisan's light, crisp (and bubbly!) Sparkling Nigori?
Sumo! is Wed., Dec. 10, 5-7:30 p.m. and tickets ($45) may be purchased at www.ramenfreakatl.com. 483 Edgewood Ave. S.E. 404-835-2534. www.thesoundtable.com."
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Unsure about what you're having for dinner tonight? If you're feeling spontaneous, you can kampai with chefs __[http://clatl.com/atlanta/first-look-big-sky-buckhead/Content?oid=11011061|Hector Santiago]__ and __[http://clatl.com/omnivore/archives/2014/10/23/mibo-ramen-returns-as-ramen-freak-at-sound-table|Mihoko Obunai ]__ tonight (Dec. 10) for their one-off pop-up at the Sound Table. Just 40 tickets are available for this four-course sake tasting menu with pairings of [http://www.hakkaisan.com/|Hakkaisan] sakes from the snow-capped mountains of Niigata Japan's Mount Hakkai.
Santiago sent over a tiny teaser of the evening's menu: Luxardo maraschino brined smoked pork belly; steamed little neck clams with a broth of yuzu and Pine Street bacon. Each dish has been carefully chosen to pair with a selected sake. Oh, the suspense! What''ever'' will they whip up to pair with Hakkaisan's light, crisp (and bubbly!) Sparkling Nigori?
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Unsure about what you're having for dinner tonight? If you're feeling spontaneous, you can kampai with chefs Hector Santiago and Mihoko Obunai tonight (Dec. 10) for their one-off pop-up at the Sound Table. Just 40 tickets are available for this four-course sake tasting menu with pairings of Hakkaisan sakes from the snow-capped mountains of Niigata Japan's Mount Hakkai.
Santiago sent over a tiny teaser of the evening's menu: Luxardo maraschino brined smoked pork belly; steamed little neck clams with a broth of yuzu and Pine Street bacon. Each dish has been carefully chosen to pair with a selected sake. Oh, the suspense! Whatever will they whip up to pair with Hakkaisan's light, crisp (and bubbly!) Sparkling Nigori?
Sumo! is Wed., Dec. 10, 5-7:30 p.m. and tickets ($45) may be purchased at www.ramenfreakatl.com. 483 Edgewood Ave. S.E. 404-835-2534. www.thesoundtable.com. "the sound table" "sake" "pop-up" "MIHOKO OBUNAI" "Hector Santiago" 12925465 13081185 Omnivore - Pop-up alert: Sumo! at Sound Table tonight "
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Omnivore - Pop-up alert: Sumo! at Sound Table tonight Article
Wednesday December 10, 2014 10:27 AM EST
Hector Santiago and Mihoko Obunai join forces for a four-course sake dinner, tonight
|
more...
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Chef Hector Santiago's sorely missed El Burro Pollo burritos are making a cameo appearance at Urban Cannibals this weekend. Head over to the East Atlanta Village eatery Sat., March 28th to grab one of Santiago's burritos stuffed with braised chicken barbacoa, bandarita sauces, and crunchy slaw in a charred tortilla.
The "Top Chef" alum, who left his post at Abattoir last October to focus on his forthcoming Ponce City Market stall, plans to prepare a few starters and a couple burritos (one vegetarian) from rom noon until the food runs out. There will also be some chile chocolate flan brûlée for dessert."
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string(1120) " hector santiago pop-up el burro pollo Hector Santiago's beloved El Burro Pollo to pop-up for one day 2015-03-27T18:01:00+00:00 Omnivore - El Burro Pollo pop-up this Saturday Angela Hansberger 2015-03-27T18:01:00+00:00 https://media1.fdncms.com/atlanta/imager/el-burro-pollo-pop-up-this-saturday/u/original/13865601/1427471042-1427419125-el_burro_pollo1.jpg
Chef Hector Santiago's sorely missed El Burro Pollo burritos are making a cameo appearance at Urban Cannibals this weekend. Head over to the East Atlanta Village eatery Sat., March 28th to grab one of Santiago's burritos stuffed with braised chicken barbacoa, bandarita sauces, and crunchy slaw in a charred tortilla.
The "Top Chef" alum, who left his post at Abattoir last October to focus on his forthcoming Ponce City Market stall, plans to prepare a few starters and a couple burritos (one vegetarian) from rom noon until the food runs out. There will also be some chile chocolate flan brûlée for dessert. "pop-up" "Hector Santiago" "El Burro Pollo" 13861802 13082373 Omnivore - El Burro Pollo pop-up this Saturday "
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Omnivore - El Burro Pollo pop-up this Saturday Article
Friday March 27, 2015 02:01 PM EDT
Hector Santiago's beloved El Burro Pollo to pop-up for one day
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The market is full of excitement this week with the addition of neighborhood restaurant We Suki Suki. Their authentic Banh Mi combination of crispy French bread, zingy pickled carrots and daikon, and Vietnamese mayo makes for another (or an additional) choice for dinner.
*http://clatl.com/atlanta/ImageArchives?by=1223504
*Philip Meeker of Bright Seed
Finish either (or both) of these handheld treats and mosey over to the demo booth for seasonal, hands-on cooking with classically trained chef Philip Meeker who will utilize produce from the market and school you on what to do with those kale florets or stinging nettles. Meeker, formerly of Kimball House now runs Bright Seed, his business which teaches how to cook and eat well with customized meal plans for home, cooking classes, and garden planting. (Philip designed the edible gardens at Kimball House). Meeker will be there from 4-8 P.M., ready to answer questions on cooking, gardening, and seasonal produce.
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{img src="https://media2.fdncms.com/atlanta/imager/philip-meeker-of-bright-seed/u/original/14208378/1430945533-philip_meeker.jpg"}
*[http://clatl.com/atlanta/ImageArchives?by=1223504|]
*Philip Meeker of Bright Seed
Finish either (or both) of these handheld treats and mosey over to the demo booth for seasonal, hands-on cooking with classically trained chef Philip Meeker who will utilize produce from the market and school you on what to do with those kale florets or stinging nettles. Meeker, formerly of __[http://clatl.com/atlanta/the-making-of-kimball-house/Content?oid=12458865|Kimball House]__ now runs __[http://www.bright-seed.com|Bright Seed]__, his business which teaches how to cook and eat well with customized meal plans for home, cooking classes, and garden planting. (Philip designed the edible gardens at Kimball House). Meeker will be there from 4-8 P.M., ready to answer questions on cooking, gardening, and seasonal produce.
Dessert is easy with La Calavera Bakery and King of Pops on the premises. You can even bring your leashed pooch. EAV Farmers Market is located at 561 Flat Shoals Avenue."
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string(2355) " hector santiago east atlanta village farmers market philip meeker el burro pollo eav farmers market El Burro Pollo pop-up and Philip Meeker chef demo at this week's EAV Farmers Market 2015-05-12T03:10:00+00:00 Omnivore - El Burro Pollo and Chef Philip Meeker at EAV Farmers Market this Thursday Angela Hansberger 2015-05-12T03:10:00+00:00 What is better than a farmers market open after work and not at the crack of dawn? One where you can shop and grab dinner. Chef Hector Santiago's much beloved burrito stand, El Burro Pollo, is making an appearance at Thursday's East Atlanta Village (EAV) Farmers Market. What better pop-up could there be than one serving a meal that combines utility with taste? El Burro Pollo's braised chicken barbacoa, bandarita sauces, and crunchy slaw in charred edible packaging are perfect for perusing the market's goods. Santiago will be there for the duration of the market which runs from 4 to 8pm.
The market is full of excitement this week with the addition of neighborhood restaurant We Suki Suki. Their authentic Banh Mi combination of crispy French bread, zingy pickled carrots and daikon, and Vietnamese mayo makes for another (or an additional) choice for dinner.
*http://clatl.com/atlanta/ImageArchives?by=1223504
*Philip Meeker of Bright Seed
Finish either (or both) of these handheld treats and mosey over to the demo booth for seasonal, hands-on cooking with classically trained chef Philip Meeker who will utilize produce from the market and school you on what to do with those kale florets or stinging nettles. Meeker, formerly of Kimball House now runs Bright Seed, his business which teaches how to cook and eat well with customized meal plans for home, cooking classes, and garden planting. (Philip designed the edible gardens at Kimball House). Meeker will be there from 4-8 P.M., ready to answer questions on cooking, gardening, and seasonal produce.
Dessert is easy with La Calavera Bakery and King of Pops on the premises. You can even bring your leashed pooch. EAV Farmers Market is located at 561 Flat Shoals Avenue. "Philip Meeker" "Hector Santiago" "El Burro Pollo" "EAV Farmers Market" "East Atlanta Village Farmers Market" 14207518 13082959 Omnivore - El Burro Pollo and Chef Philip Meeker at EAV Farmers Market this Thursday "
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Omnivore - El Burro Pollo and Chef Philip Meeker at EAV Farmers Market this Thursday Article
Monday May 11, 2015 11:10 PM EDT
El Burro Pollo pop-up and Philip Meeker chef demo at this week's EAV Farmers Market
|
more...
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*Joeff Davis/CL File
*A vendor at the East Atlanta Village Farmers Market
Ten years ago, the East Atlanta Village Farmers Market "was launched with only $275, which went towards the purchase of 5,000 post card size flyers," according to Georgia Organics records. Since then — the market currently holds court at 561 Flat Shoals Ave. on Thursdays from 4 to 8 p.m. — the EAVFM has become one of the city's most cherished community events, hosting more than 20 local vendors each week. Fun fact: Did you know the EAVFM was the first farmers market in Georgia to accept the USDA's Supplemental Nutrition Assistance Program (SNAP) benefit dollars and the first to double SNAP dollars at market, effectively launching Wholesome Wave Georgia?
“Our market has been the town square of the East Atlanta neighborhood for over a decade so we wanted to celebrate this magical place by creating a beautiful park for our community to enjoy every day of the week,” Community Farmers Markets Executive Director Katie Hayes said in a release.
To celebrate a decade's worth of dedication to homegrown awesomeness, this week's market (that's this afternoon, kiddies) is shaping up to be of the extra-festive variety.
In addition to lots of summer fruits and veggies, two hometown food heroes will be there holdin' it down: Produce prince David Sweeney and burro whisperer Hector Santiago. Keep your eyes peeled for some of Sweeney's beautiful, gluten-free and vegan granola bars and an on-site cooking demo where he'll prepare a Thai-style salad with summer squash, beans, and lions mane mushrooms. Santiago will be serving up dishes from his El BurroPollo pop-up stand.
There will also be live music from the local, old-time American music duo Max and Maggie, "a new community art project, giant Jenga, and cornhole. There will also be edible plant seedlings for sale, which, as you may already know, are an ideal way to begin a personal garden. Check the Facebook event page for more info and updates.
In related news, the EAVFM folks are hosting a weekend market, next Sat., June 20, 9 a.m.-noon, in its usual location."
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*[http://clatl.com/atlanta/ImageArchives?by=1559825|Joeff Davis/CL File]
*A vendor at the East Atlanta Village Farmers Market
Ten years ago, the [http://www.farmeav.com/|East Atlanta Village Farmers Market] "was launched with only $275, which went towards the purchase of 5,000 post card size flyers," according [http://georgiaorganics.org/wp-content/uploads/2012/10/2007EAVFMproposal.pdf|to Georgia Organics records]. Since then — the market currently holds court at 561 Flat Shoals Ave. on Thursdays from 4 to 8 p.m. — the EAVFM has become one of the city's most cherished community events, hosting more than 20 local vendors each week. Fun fact: Did you know the EAVFM was the first farmers market in Georgia to accept the USDA's Supplemental Nutrition Assistance Program (SNAP) benefit dollars and the first to double SNAP dollars at market, effectively launching [http://www.wholesomewavegeorgia.org/|Wholesome Wave Georgia]?
“Our market has been the town square of the East Atlanta neighborhood for over a decade so we wanted to celebrate this magical place by creating a beautiful park for our community to enjoy every day of the week,” [http://www.farmatl.org/|Community Farmers Markets] Executive Director Katie Hayes said in a release.
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There will also be live music from the local, old-time American music duo [https://www.facebook.com/maxandmaggiemusic|Max and Maggie], "a new community art project, giant Jenga, and cornhole. There will also be edible plant seedlings for sale, which, as you may already know, are an ideal way to begin a personal garden. Check the [https://www.facebook.com/events/106299639707158/|Facebook event page] for more info and updates.
In related news, the EAVFM folks are hosting a weekend market, next Sat., June 20, 9 a.m.-noon, in its usual location."
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string(2696) " hector santiago east atlanta village east atlanta village farmers market wholesome wave georgia david sweeny The popular market commemorates a decade of service with special festivities 2015-06-11T16:00:00+00:00 Omnivore - EAV's Thursday farmers market celebrates 10 years Hillary Holley 2015-06-11T16:00:00+00:00
*Joeff Davis/CL File
*A vendor at the East Atlanta Village Farmers Market
Ten years ago, the East Atlanta Village Farmers Market "was launched with only $275, which went towards the purchase of 5,000 post card size flyers," according to Georgia Organics records. Since then — the market currently holds court at 561 Flat Shoals Ave. on Thursdays from 4 to 8 p.m. — the EAVFM has become one of the city's most cherished community events, hosting more than 20 local vendors each week. Fun fact: Did you know the EAVFM was the first farmers market in Georgia to accept the USDA's Supplemental Nutrition Assistance Program (SNAP) benefit dollars and the first to double SNAP dollars at market, effectively launching Wholesome Wave Georgia?
“Our market has been the town square of the East Atlanta neighborhood for over a decade so we wanted to celebrate this magical place by creating a beautiful park for our community to enjoy every day of the week,” Community Farmers Markets Executive Director Katie Hayes said in a release.
To celebrate a decade's worth of dedication to homegrown awesomeness, this week's market (that's this afternoon, kiddies) is shaping up to be of the extra-festive variety.
In addition to lots of summer fruits and veggies, two hometown food heroes will be there holdin' it down: Produce prince David Sweeney and burro whisperer Hector Santiago. Keep your eyes peeled for some of Sweeney's beautiful, gluten-free and vegan granola bars and an on-site cooking demo where he'll prepare a Thai-style salad with summer squash, beans, and lions mane mushrooms. Santiago will be serving up dishes from his El BurroPollo pop-up stand.
There will also be live music from the local, old-time American music duo Max and Maggie, "a new community art project, giant Jenga, and cornhole. There will also be edible plant seedlings for sale, which, as you may already know, are an ideal way to begin a personal garden. Check the Facebook event page for more info and updates.
In related news, the EAVFM folks are hosting a weekend market, next Sat., June 20, 9 a.m.-noon, in its usual location. "Wholesome Wave Georgia" "Hector Santiago" "East Atlanta Village Farmers Market" "East Atlanta Village" "David Sweeny" 14496263 13083344 Omnivore - EAV's Thursday farmers market celebrates 10 years "
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Omnivore - EAV's Thursday farmers market celebrates 10 years Article
Thursday June 11, 2015 12:00 PM EDT
The popular market commemorates a decade of service with special festivities
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In continuation of their Throwback Thursday series, the team behind Sweet Auburn Barbecue has a night of epic proportions on tap — at least for those of us jonesing for much beloved restaurant Pura Vida. To sum it up, they are getting the band back together. For one night only Sweet Auburn will host not only chef Hector Santiago, but also bartender Paul Calvert. Pura Vida purists will even recognize Leslie Santiago and manager Raul Aparcana at the host stand greeting and seating guests.
On Thursday, June 25 Sweet Auburn will close regular service at 4 p.m. and reopen at 6 p.m. with a menu of favorites from the longstanding restaurant—perhaps those steamed coconut buns or hanger steak pinches— and paired libations. Santiago and Sweet Auburn chef Joey Stallings have collaborated on a menu of appetizers and small plates fusing Santiago's Latin American flavors and Sweet Auburn's signature Asian-inspired bbq. Calvert will have a menu of six cocktails, some reminiscent of Pura Vida days and some new ones to pair with dishes created for the night. The atmosphere will be complete with dj Randall Ruiz spinning Latin Beats.
As with all the Throwback Thursday events, Sweet Auburn will donate 10 percent of the evening's food sales to The Giving Kitchen, our local non-profit that gives emergency assistance grants to Atlanta area restaurant workers who are facing unanticipated hardship. The Giving Kitchen and Sweet Auburn have a treat in store too; they are donating two seats to the dinner. So keep your eyes peeled for announcements via their social media accounts (@sweetauburnbbq and @givekitchen).
Reservations are encouraged via email Kate at sweetauburnbbq.com or by calling 678-515-3550.
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In continuation of their Throwback Thursday series, the team behind Sweet Auburn Barbecue has a night of epic proportions on tap — at least for those of us jonesing for much beloved restaurant __[http://clatl.com/omnivore/archives/2012/12/18/pura-vida-tapas-to-close|Pura Vida]__. To sum it up, they are getting the band back together. For one night only Sweet Auburn will host not only chef Hector Santiago, but also bartender __[http://clatl.com/omnivore/archives/2012/09/21/paul-calvert-heads-to-team-victory-changes-at-pura-vida|Paul Calvert]__. Pura Vida purists will even recognize Leslie Santiago and manager Raul Aparcana at the host stand greeting and seating guests.
On Thursday, June 25 Sweet Auburn will close regular service at 4 p.m. and reopen at 6 p.m. with a menu of favorites from the longstanding restaurant—perhaps those steamed coconut buns or hanger steak pinches— and paired libations. Santiago and Sweet Auburn chef Joey Stallings have collaborated on a menu of appetizers and small plates fusing Santiago's Latin American flavors and Sweet Auburn's signature Asian-inspired bbq. Calvert will have a menu of six cocktails, some reminiscent of Pura Vida days and some new ones to pair with dishes created for the night. The atmosphere will be complete with dj Randall Ruiz spinning Latin Beats.
As with all the Throwback Thursday events, Sweet Auburn will donate 10 percent of the evening's food sales to __[http://clatl.com/omnivore/archives/2014/06/19/the-giving-kitchen-gives-back|The Giving Kitchen]__, our local non-profit that gives emergency assistance grants to Atlanta area restaurant workers who are facing unanticipated hardship. The Giving Kitchen and Sweet Auburn have a treat in store too; they are donating two seats to the dinner. So keep your eyes peeled for announcements via their social media accounts (@sweetauburnbbq and @givekitchen).
Reservations are encouraged via email Kate@sweetauburnbbq.com or by calling 678-515-3550.
''656 North highland Ave. Virginia Highlands. [http://sweetauburnbbq.com|sweetauburnbbq.com]''."
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string(2316) " hector santiago sweet auburn barbecue pura vida paul calvert throwback thursday joey stallings Sweet Auburn Barbecue's "Throwback Thursday" series continues with a Pura Vida mash-up for one night only. 2015-06-18T13:01:00+00:00 Omnivore - Pura Vida throwback alert Angela Hansberger 2015-06-18T13:01:00+00:00
In continuation of their Throwback Thursday series, the team behind Sweet Auburn Barbecue has a night of epic proportions on tap — at least for those of us jonesing for much beloved restaurant Pura Vida. To sum it up, they are getting the band back together. For one night only Sweet Auburn will host not only chef Hector Santiago, but also bartender Paul Calvert. Pura Vida purists will even recognize Leslie Santiago and manager Raul Aparcana at the host stand greeting and seating guests.
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As with all the Throwback Thursday events, Sweet Auburn will donate 10 percent of the evening's food sales to The Giving Kitchen, our local non-profit that gives emergency assistance grants to Atlanta area restaurant workers who are facing unanticipated hardship. The Giving Kitchen and Sweet Auburn have a treat in store too; they are donating two seats to the dinner. So keep your eyes peeled for announcements via their social media accounts (@sweetauburnbbq and @givekitchen).
Reservations are encouraged via email Kate at sweetauburnbbq.com or by calling 678-515-3550.
656 North highland Ave. Virginia Highlands. sweetauburnbbq.com. "Throwback Thursday" "Sweet Auburn Barbecue" "Pura Vida" "Paul Calvert" "Joey Stallings" "Hector Santiago" 14503498 13083350 Omnivore - Pura Vida throwback alert "
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Omnivore - Pura Vida throwback alert Article
Thursday June 18, 2015 09:01 AM EDT
Sweet Auburn Barbecue's "Throwback Thursday" series continues with a Pura Vida mash-up for one night only.
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*Alyssa Pointer/CL File
*
Sat., July 11 will mark the seventh annual Attack of the Killer Tomato Festival. Ahead of the popular event, we caught up down with its creator for some intel. What's it all about, this fete in celebration of the tomato? We went straight to the source and asked restaurant king Ford Fry about his quirky summertime food fest:
Where did this idea of a tomato festival come from?
It was during our first year at JCT. where we were really starting to see all the local tomatoes from local farms coming into the restaurant. They were so great. They (farmers) had tons and they were trying to unload all of them. I guess it was a good year for tomatoes. I watched the movies (Attack of the Killer Tomato) when I was young and really dug them. This paired with my desire to have a festival...a quirky one...is how it began. Food should be fun.
*Andrew Thomas Lee
*Ford Fry rocking out at the Attack of the Killer Tomato Festival
Is there a dish from the last six AKTF that is the most memorable?
Yes — a few years ago Brian Horn (JCT. Kitchen) made a tomato jelly doughnut filled with a bacon fat mayo. It was a thing of beauty. The bartenders really go all out too. I remember one year watching Miles and Shanna sweaty and shaking {cocktails] and smiling, just having such a good time all while being pummeled by people waiting on cocktails. They played the part well.
You have sort of answered this before, but why the tomato? why not a Georgia peach?
Tomatoes in Georgia are awesome. More fun than peaches. I never really thought about doing a festival around a peach. There was never an Attack of the Killer Peach movie, I guess.
What is your favorite part of AKTF?
I like to see all the chefs really go all out on their table. I have never seen chefs go all out like that at other events especially with such a funky theme. The crew from Holeman and Finch and Restaurant Eugene spelled out their logo with cherry tomatoes and toothpicks. It was amazing. I also love the chef dunking booth we did a couple of years ago. It's coming back this year. I have a campaign going to get Hector Santiago in it in a speedo. The Latin lover in a speedo, bare chested. Tell your friends.
Tell us about the judges.
We have always had really great people judge the festival: Andrew Knowlton from Bon Appetite, Kate Krader from Food and Wine, The Lee Brothers, Costa Dillon from the original Attack of the Killer Tomato movie... This year our team has a great group again. (Evan Mah from Atlanta Magazine, Costa Dillon, Daniel Gritzer from Serious Eats, Chuck Reece from the Bitter Southerner, and Jordana Rothman from Time Out New York)
Your band made of chefs, Five Bone Rack, always plays at the festival. How did this come about?
It started with me on guitar, Gary Mennie (formerly Table 1280) on drums, and Joe Truex (formerly Watershed on Peachtree) as our singer. We started talking about forming a band. We thought it would be fun, It has morphed over the years. We found Ted Lahey (Table and Main) as a singer. The name came from Joe Truex, I think. We were sitting around the Local, five chefs, and he thought of it. The cool thing is that the expectation of a bunch of chefs playing music is really low. We sound a little better than people thought we would.
Can we expect anything new this year, besides the Chef Hector in a speedo possibility?
The Band. I hired these guys to play our employee party at the Goat Farm-Ill Communication. They are really fun. Young people and older people can relate to them. Also, since it doesn't seem fair that all of our restaurants compete, each will host someone from out of town and team up with them. Lots of strong chefs from the south. We put them up so they have a great time.
This year's Attack of the Killer Tomato will be held Sun., July 19, 1-5 p.m. at JCT. Kitchen and Bar. Purchase tickets here. Proceeds from this year's festival benefit Georgia Organics and the Giving Kitchen. The 2014 festival raised close to $120,000."
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*Alyssa Pointer/CL File
*
Sat., July 11 will mark the seventh annual [http://www.killertomatofest.com/|Attack of the Killer Tomato Festival]. Ahead of the popular event, we caught up down with its creator for some intel. What's it all about, this fete in celebration of the tomato? We went straight to the source and asked restaurant king Ford Fry about his quirky summertime food fest:
__Where did this idea of a tomato festival come from?__
It was during our first year at JCT. where we were really starting to see all the local tomatoes from local farms coming into the restaurant. They were so great. They (farmers) had tons and they were trying to unload all of them. I guess it was a good year for tomatoes. I watched the movies (Attack of the Killer Tomato) when I was young and really dug them. This paired with my desire to have a festival...a quirky one...is how it began. Food should be fun.
{img src="https://media1.fdncms.com/atlanta/imager/u/original/14565786/1434657418-s1fc7cwkclcvs_4edgtmqudm3fcjic5w5apgjjg_wt8.jpeg"}
*Andrew Thomas Lee
*Ford Fry rocking out at the Attack of the Killer Tomato Festival
__Is there a dish from the last six AKTF that is the most memorable?__
Yes — a few years ago Brian Horn (JCT. Kitchen) made a tomato jelly doughnut filled with a bacon fat mayo. It was a thing of beauty. The bartenders really go all out too. I remember one year watching Miles {Macquarrie} and Shanna {Mayo} sweaty and shaking {cocktails] and smiling, just having such a good time all while being pummeled by people waiting on cocktails. They played the part well.
__You have sort of answered this before, but why the tomato? why not a Georgia peach?__
Tomatoes in Georgia are awesome. More fun than peaches. I never really thought about doing a festival around a peach. There was never an Attack of the Killer Peach movie, I guess.
__What is your favorite part of AKTF?__
I like to see all the chefs really go all out on their table. I have never seen chefs go all out like that at other events especially with such a funky theme. The crew from Holeman and Finch and Restaurant Eugene spelled out their logo with cherry tomatoes and toothpicks. It was amazing. I also love the chef dunking booth we did a couple of years ago. It's coming back this year. I have a campaign going to get Hector Santiago in it in a speedo. The Latin lover in a speedo, bare chested. Tell your friends.
__Tell us about the judges.__
We have always had really great people judge the festival: Andrew Knowlton from Bon Appetite, Kate Krader from Food and Wine, The Lee Brothers, Costa Dillon from the original Attack of the Killer Tomato movie... This year our team has a great group again. (Evan Mah from Atlanta Magazine, Costa Dillon, Daniel Gritzer from Serious Eats, Chuck Reece from the Bitter Southerner, and Jordana Rothman from Time Out New York)
__Your band made of chefs, Five Bone Rack, always plays at the festival. How did this come about?__
It started with me on guitar, Gary Mennie (formerly Table 1280) on drums, and Joe Truex (formerly Watershed on Peachtree) as our singer. We started talking about forming a band. We thought it would be fun, It has morphed over the years. We found Ted Lahey (Table and Main) as a singer. The name came from Joe Truex, I think. We were sitting around the Local, five chefs, and he thought of it. The cool thing is that the expectation of a bunch of chefs playing music is really low. We sound a little better than people thought we would.
__Can we expect anything new this year, besides the Chef Hector in a speedo possibility?__
The {headliner} Band. I hired these guys to play our employee party at the Goat Farm-Ill Communication. They are really fun. Young people and older people can relate to them. Also, since it doesn't seem fair that all of our {Rocket Farm} restaurants compete, each will host someone from out of town and team up with them. Lots of strong chefs from the south. We put them up so they have a great time.
This year's Attack of the Killer Tomato will be held Sun., July 19, 1-5 p.m. at __[http://clatl.com/atlanta/jct-kitchen/Location?oid=1295159|JCT. Kitchen and Bar]__. Purchase tickets __[https://www.xorbia.com/e/gao/attack-of-the-killer-tomato-festival|here]__. Proceeds from this year's festival benefit Georgia Organics and the Giving Kitchen. The 2014 festival raised close to $120,000."
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string(4589) " attack of the killer tomato festival hector santiago ford fry jct kitchen and bar five bone rack Back for its seventh year, we asked festival creator Ford Fry seven questions about the event. 2015-06-30T17:01:00+00:00 Omnivore - Best Bets: Attack of the Killer Tomato Fest Angela Hansberger 2015-06-30T17:01:00+00:00
*Alyssa Pointer/CL File
*
Sat., July 11 will mark the seventh annual Attack of the Killer Tomato Festival. Ahead of the popular event, we caught up down with its creator for some intel. What's it all about, this fete in celebration of the tomato? We went straight to the source and asked restaurant king Ford Fry about his quirky summertime food fest:
Where did this idea of a tomato festival come from?
It was during our first year at JCT. where we were really starting to see all the local tomatoes from local farms coming into the restaurant. They were so great. They (farmers) had tons and they were trying to unload all of them. I guess it was a good year for tomatoes. I watched the movies (Attack of the Killer Tomato) when I was young and really dug them. This paired with my desire to have a festival...a quirky one...is how it began. Food should be fun.
*Andrew Thomas Lee
*Ford Fry rocking out at the Attack of the Killer Tomato Festival
Is there a dish from the last six AKTF that is the most memorable?
Yes — a few years ago Brian Horn (JCT. Kitchen) made a tomato jelly doughnut filled with a bacon fat mayo. It was a thing of beauty. The bartenders really go all out too. I remember one year watching Miles and Shanna sweaty and shaking {cocktails] and smiling, just having such a good time all while being pummeled by people waiting on cocktails. They played the part well.
You have sort of answered this before, but why the tomato? why not a Georgia peach?
Tomatoes in Georgia are awesome. More fun than peaches. I never really thought about doing a festival around a peach. There was never an Attack of the Killer Peach movie, I guess.
What is your favorite part of AKTF?
I like to see all the chefs really go all out on their table. I have never seen chefs go all out like that at other events especially with such a funky theme. The crew from Holeman and Finch and Restaurant Eugene spelled out their logo with cherry tomatoes and toothpicks. It was amazing. I also love the chef dunking booth we did a couple of years ago. It's coming back this year. I have a campaign going to get Hector Santiago in it in a speedo. The Latin lover in a speedo, bare chested. Tell your friends.
Tell us about the judges.
We have always had really great people judge the festival: Andrew Knowlton from Bon Appetite, Kate Krader from Food and Wine, The Lee Brothers, Costa Dillon from the original Attack of the Killer Tomato movie... This year our team has a great group again. (Evan Mah from Atlanta Magazine, Costa Dillon, Daniel Gritzer from Serious Eats, Chuck Reece from the Bitter Southerner, and Jordana Rothman from Time Out New York)
Your band made of chefs, Five Bone Rack, always plays at the festival. How did this come about?
It started with me on guitar, Gary Mennie (formerly Table 1280) on drums, and Joe Truex (formerly Watershed on Peachtree) as our singer. We started talking about forming a band. We thought it would be fun, It has morphed over the years. We found Ted Lahey (Table and Main) as a singer. The name came from Joe Truex, I think. We were sitting around the Local, five chefs, and he thought of it. The cool thing is that the expectation of a bunch of chefs playing music is really low. We sound a little better than people thought we would.
Can we expect anything new this year, besides the Chef Hector in a speedo possibility?
The Band. I hired these guys to play our employee party at the Goat Farm-Ill Communication. They are really fun. Young people and older people can relate to them. Also, since it doesn't seem fair that all of our restaurants compete, each will host someone from out of town and team up with them. Lots of strong chefs from the south. We put them up so they have a great time.
This year's Attack of the Killer Tomato will be held Sun., July 19, 1-5 p.m. at JCT. Kitchen and Bar. Purchase tickets here. Proceeds from this year's festival benefit Georgia Organics and the Giving Kitchen. The 2014 festival raised close to $120,000. "JCT Kitchen and Bar" "Hector Santiago" "Ford Fry" "Five Bone Rack" "Attack of the Killer Tomato Festival" 14554065 13083439 Omnivore - Best Bets: Attack of the Killer Tomato Fest "
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Omnivore - Best Bets: Attack of the Killer Tomato Fest Article
Tuesday June 30, 2015 01:01 PM EDT
Back for its seventh year, we asked festival creator Ford Fry seven questions about the event.
|
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string(2144) "image-1 Saddle up! The Wild Bunch annual benefit for The Giving Kitchen is back this Sun., June 26! Tacos, beer, cocktails, and music — say no more, right? Wait till you read the lineup.
The Wild Bunch is the brainchild of Armando Celentano, Steven Grubbs, and Jesse Smith. Last year's event raised over $10,000 and was a heck of a party. Grubbs described the benefit to their beloved Giving Kitchen simply:
"It's basically just a great excuse for us to have our favorite chefs cook us tacos and our favorite barkeeps make us drinks. Oh, and also to have a decent crowd to force into listening to our music." Hosted by Argosy in East Atlanta, tickets to the event cost $25 apiece. The price includes fIve taco/cocktail tickets, and additional tickets are 5 bucks a pop. Now more on that lineup we were talking about:
Slinging tacos:
Steven Satterfield of Miller Union
Hector Santiago of El Super Pan Latino Sandwiches & Bar
Angus Brown and Nhan Le of So Ba Vietnamese Restaurant and Octopus Bar
David Bies of Ticonderoga Club
Ryan Smith of STAPLEHOUSE
Josh Hopkins of Empire State South
Jeff Wall of Kimball House
Allen Suh of Gaja Restaurant & Bar
Michael Person of Argosy
In cahoots behind the bar:
Miles Macquarrie of Kimball House
Greg Best and Paul Calvert of Ticonderoga Club
Kellie Thorn of Empire State South
Trip Sandifer of the Painted Pin
Shanna Mayo of AMER
John Wayne of the Pinewood
Brandon Kemp of the Bookhouse Pub
Bobby Dudley of the SOS Tiki Bar
Adam Rowe of Leons FullService
Philip Frobos of Argosy
Music will provided by Greg Cartwright (Reigning Sound, The Oblivians), Chris Lopez (The Rock*A*Teens), Jesse Smith (Gentleman Jesse & His Men), Little Francis, and DJs Lance and April Ledbetter of Dust-to-Digital.
Creature Comforts, Three Taverns Craft Brewery, Wild Heaven Craft Beers, Orpheus Brewing, Terrapin Beer Co., and Second Self Beer Company will bring the brews.
Westerns, courtesy of Videodrome, will play out on the big screen.
Tickets are avaiable here, but act fast! Argosy is located at 470 Flat Shoals Ave. S.E. 404-577-0407. www.argosy-east.com.
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The Wild Bunch is the brainchild of __[/cribnotes/archives/2009/04/30/armando-celentanos-ultimate-mixtape|Armando Celentano]__, __[/atlanta/guest-critic-steven-grubbs/BestOf?oid=15228237|Steven Grubbs]__, and __[/cribnotes/archives/2008/11/13/roll-call-gentleman-jesse-smith|Jesse Smith]. __[/omnivore/archives/2015/06/02/the-wild-bunch-benefit-for-the-giving-kitchen-is-happening|Last year's event] raised over $10,000 and was a heck of a party.__ __Grubbs described the benefit to their beloved Giving Kitchen simply:
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The Wild Bunch is the brainchild of Armando Celentano, Steven Grubbs, and Jesse Smith. Last year's event raised over $10,000 and was a heck of a party. Grubbs described the benefit to their beloved Giving Kitchen simply:
"It's basically just a great excuse for us to have our favorite chefs cook us tacos and our favorite barkeeps make us drinks. Oh, and also to have a decent crowd to force into listening to our music." Hosted by Argosy in East Atlanta, tickets to the event cost $25 apiece. The price includes fIve taco/cocktail tickets, and additional tickets are 5 bucks a pop. Now more on that lineup we were talking about:
Slinging tacos:
Steven Satterfield of Miller Union
Hector Santiago of El Super Pan Latino Sandwiches & Bar
Angus Brown and Nhan Le of So Ba Vietnamese Restaurant and Octopus Bar
David Bies of Ticonderoga Club
Ryan Smith of STAPLEHOUSE
Josh Hopkins of Empire State South
Jeff Wall of Kimball House
Allen Suh of Gaja Restaurant & Bar
Michael Person of Argosy
In cahoots behind the bar:
Miles Macquarrie of Kimball House
Greg Best and Paul Calvert of Ticonderoga Club
Kellie Thorn of Empire State South
Trip Sandifer of the Painted Pin
Shanna Mayo of AMER
John Wayne of the Pinewood
Brandon Kemp of the Bookhouse Pub
Bobby Dudley of the SOS Tiki Bar
Adam Rowe of Leons FullService
Philip Frobos of Argosy
Music will provided by Greg Cartwright (Reigning Sound, The Oblivians), Chris Lopez (The Rock*A*Teens), Jesse Smith (Gentleman Jesse & His Men), Little Francis, and DJs Lance and April Ledbetter of Dust-to-Digital.
Creature Comforts, Three Taverns Craft Brewery, Wild Heaven Craft Beers, Orpheus Brewing, Terrapin Beer Co., and Second Self Beer Company will bring the brews.
Westerns, courtesy of Videodrome, will play out on the big screen.
Tickets are avaiable here, but act fast! Argosy is located at 470 Flat Shoals Ave. S.E. 404-577-0407. www.argosy-east.com.
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Omnivore - The Wild Bunch is back Article
Thursday June 23, 2016 10:21 AM EDT
The Wild Bunch II, a star-studded benefit for the Giving Kitchen, returns this Sunday
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This is one of the entree bowls at the new Big Sky Buckhead, whose consulting chef is Hector Santiago. He owned the sorely-missed Pura Vida in Poncey-Highland for 12 years. The full time chef is Pedro Matos who worked at Pura Vida and its short-lived sister operation, Super Pan.
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Keep an eye out for my full write-up soon."
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Keep an eye out for my full write-up soon."
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Keep an eye out for my full write-up soon. "Pura Vida" "Pedro Matos" "Hector Santiago" "Big Sky Buckhead" 10925201 13078019 Omnivore - A bowl of belly at Big Sky Buckhead "
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Omnivore - A bowl of belly at Big Sky Buckhead Article
Wednesday April 23, 2014 09:01 AM EDT
Hector Santiago and Pedro Matos resurrect some flavors from Pura Vida
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string(1634) " Pura Vida Dishes Assorted tapas at Pura Vida. Photo by James Camp 2020-04-26T19:18:42+00:00 1355856402-tease.jpg hector santiago restaurant closing pura vida taps The popular Poncey Highland tapas restaurant will close after Dec. 31 Pura Vida Dishes 2012-12-19T00:27:00+00:00 Omnivore - Pura Vida Tapas to close ben.eason Ben Eason Stephanie Dazey 2012-12-19T00:27:00+00:00 After an 12-year run at its Poncey Highland location, owners Leslie and chef Hector Santiago announced Tuesday that Pura Vida will close its doors at the end of December. The news comes just seven months after the closing of Super Pan, the sandwich shop that formerly operated out of the Pura Vida's lower lower level.
The restaurant had apparently been engaged in negotiations with the building's landlord for several months.
In an email, co-owner Leslie Santiago wrote:
It is with much regret that we have to announce that we will not be renewing our lease on Pura Vida for 2013. We will be operating until the end of this year. December 31st will be our last day of service. We are working on our future plans and are exploring other locations for new concepts.
Santiago also said the she and chef Hector are actively exploring their options and are currently seeking out potential partners and/or investors for future projects.
Editor's note: This post has been updated James Camp Assorted tapas at Pura Vida 0,0,10 Pura Vida (itemId:9783 trackerid:1), hector.santiago (itemId:470526 trackerid:9) "restaurant closing" "Pura Vida Taps" "Hector Santiago" 7114527 13071717 Omnivore - Pura Vida Tapas to close "
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Omnivore - Pura Vida Tapas to close Article
Tuesday December 18, 2012 07:27 PM EST
The popular Poncey Highland tapas restaurant will close after Dec. 31
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*Courtesy of www.flavorsmagazine.com
*Hector & Leslie Santiago
Like many others, I'm sad, shocked, and a bit angry that Pura Vida is closing at the end of the month. The restaurant, as I wrote recently, is my favorite for casual, affordable dining in the city.
The decision, according to Leslie Santiago, co-owner and wife of chef Hector Santiago, follows months of unsuccessful lease negotiations. The closing comes after 11 years at its North Highland Ave. location.
Sound familiar? The city lost another pan-Latin restaurant about this time last year when Tierra closed its doors after 10 years in business. Lease negotiations were part of Dan and Ticha Krinsky's decision.
Besides depriving the city of brilliantly conceived tapas (temporarily, I hope!), the closing renders the restaurant's entire staff unemployed. On her personal Facebook page Leslie writes this:
For all my restaurant industry friends, we have a whole staff here who will be looking for new positions. If you are currently looking for staff or managers, please reach out to me, so we can see if Pura Vida has anyone that might fit your needs. I'd love to see my entire staff with jobs lined up before the end of the year.
Email Leslie or call 404-870-9797. The Santiagos are also seeking investors and partners interested in new ventures.
Both Leslie's Facebook page and the restaurant's are packed with disappointed posts and good wishes. I want my dumplings stuffed with huitlacoche and mustard greens, dammit."
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*Courtesy of www.flavorsmagazine.com
*Hector & Leslie Santiago
Like many others, I'm sad, shocked, and a bit angry that [http://clatl.com/omnivore/archives/2012/12/18/pura-vida-tapas-to-close|Pura Vida is closing] at the end of the month. The restaurant, as I wrote recently, is [http://clatl.com/atlanta/cliffs-top-10-atlanta-restaurants/Content?oid=6821946&storyPage=6|my favorite for casual, affordable dining] in the city.
The decision, according to Leslie Santiago, co-owner and wife of chef Hector Santiago, follows months of unsuccessful lease negotiations. The closing comes after 11 years at its North Highland Ave. location.
Sound familiar? The city lost another pan-Latin restaurant about this time last year when [http://clatl.com/omnivore/archives/2011/12/13/tierra-announces-closing|Tierra closed its doors] after 10 years in business. Lease negotiations were part of Dan and Ticha Krinsky's decision.
Besides depriving the city of brilliantly conceived tapas (temporarily, I hope!), the closing renders the restaurant's entire staff unemployed. On [https://www.facebook.com/leslie.santiago.775?ref=ts&fref=ts|her personal Facebook page] Leslie writes this:
For all my restaurant industry friends, we have a whole staff here who will be looking for new positions. If you are currently looking for staff or managers, please reach out to me, so we can see if Pura Vida has anyone that might fit your needs. I'd love to see my entire staff with jobs lined up before the end of the year.
[leslie@puravidatapas.com|Email Leslie ]or call 404-870-9797. The Santiagos are also seeking investors and partners interested in new ventures.
Both Leslie's Facebook page and [https://www.facebook.com/pages/Pura-Vida/92406793196?ref=ts&fref=ts|the restaurant's] are packed with disappointed posts and good wishes. I want my dumplings stuffed with huitlacoche and mustard greens, dammit."
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*Courtesy of www.flavorsmagazine.com
*Hector & Leslie Santiago
Like many others, I'm sad, shocked, and a bit angry that Pura Vida is closing at the end of the month. The restaurant, as I wrote recently, is my favorite for casual, affordable dining in the city.
The decision, according to Leslie Santiago, co-owner and wife of chef Hector Santiago, follows months of unsuccessful lease negotiations. The closing comes after 11 years at its North Highland Ave. location.
Sound familiar? The city lost another pan-Latin restaurant about this time last year when Tierra closed its doors after 10 years in business. Lease negotiations were part of Dan and Ticha Krinsky's decision.
Besides depriving the city of brilliantly conceived tapas (temporarily, I hope!), the closing renders the restaurant's entire staff unemployed. On her personal Facebook page Leslie writes this:
For all my restaurant industry friends, we have a whole staff here who will be looking for new positions. If you are currently looking for staff or managers, please reach out to me, so we can see if Pura Vida has anyone that might fit your needs. I'd love to see my entire staff with jobs lined up before the end of the year.
Email Leslie or call 404-870-9797. The Santiagos are also seeking investors and partners interested in new ventures.
Both Leslie's Facebook page and the restaurant's are packed with disappointed posts and good wishes. I want my dumplings stuffed with huitlacoche and mustard greens, dammit. 0,0,10 hector.santiago (itemId:470526 trackerid:9) "restaurant employment" "Pura Vida" "money-lovin' landlords" "Leslie Santiago" "Hector Santiago" 7129372 13071750 Omnivore - Need restaurant staff? Call Pura Vida "
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Omnivore - Need restaurant staff? Call Pura Vida Article
Friday December 21, 2012 11:40 AM EST
Pura Vida's closing will put its staff out of work
|
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As of today, the much-loved [http://clatl.com/omnivore/archives/2012/05/10/delicious-for-two-dollars|Super Pan Latino Sandwich Shop] has announced that it's closing its puertas. Apparently, Super Pan's location, below [http://clatl.com/atlanta/20-dinner-with-hector-santiago/Content?oid=2730924|chef Hector Santiago]'s full-service restaurant [http://clatl.com/omnivore/archives/2011/03/13/aural-pain-or-oral-pleasure|Pura Vida], did not get enough foot traffic "to support the high labor and high food cost" of the operation.
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*Facebook.com
*Super Pan's steamed coconut buns with pork belly
As of today, the much-loved Super Pan Latino Sandwich Shop has announced that it's closing its puertas. Apparently, Super Pan's location, below chef Hector Santiago's full-service restaurant Pura Vida, did not get enough foot traffic "to support the high labor and high food cost" of the operation.
According to a press release:
Chef Hector & Leslie Santiago are currently looking for investors to partner with to move Super Pan to a new location with much higher foot traffic. They hope to find a new location where Super Pan can be a full-blown Latino bakery & coffee shop as well as Sandwich Shop, open for breakfast, lunch and possibly dinner.
Another great concept bites the dust. Hopefully the Santiagos will find a new home for the restaurant/bakery soon. Until then, however, Super Pan will surely be missed. Facebook Image Super Pan's steamed coconut buns with pork belly 0,0,10 hector.santiago (itemId:470526 trackerid:9) "Super Pan" "Pura Vida" "chef Hector Santiago" 5392811 13068015 Omnivore - Super Pan says goodbye "
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Omnivore - Super Pan says goodbye Article
Tuesday May 15, 2012 11:09 AM EDT
The Latino sandwich shop closes its doors
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*James Camp
*VICTORY BOUND: Paul Calvert named Beverage Director at Victory Sandwich
Paul Calvert, CL's Best Bartender in 2011, has left his post behind the bar at Pura Vida Tapas to focus on a new collaboration with the team behind Victory Sandwich Bar. "While we, of course, were sad to see Paul go, we wish him well in the new endeavor," Pura Vida co-owner Leslie Santiago tells CL''.
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Co-owner Ian Jones says he's very excited to have Calvert on board as their new "beverage boss."
More after the jump''
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*[http://clatl.com/atlanta/ImageArchives?by=1224326|James Camp]
*VICTORY BOUND: Paul Calvert named Beverage Director at Victory Sandwich
Paul Calvert, ''[http://clatl.com/atlanta/best-bartender/BestOf?oid=4002098|CL's Best Bartender in 2011], has left his post behind the bar at Pura Vida Tapas to focus on a new collaboration with the team behind Victory Sandwich Bar. "While we, of course, were sad to see Paul go, we wish him well in the new endeavor," Pura Vida co-owner Leslie Santiago tells ''CL''.
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More after the jump''
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*James Camp
*VICTORY BOUND: Paul Calvert named Beverage Director at Victory Sandwich
Paul Calvert, CL's Best Bartender in 2011, has left his post behind the bar at Pura Vida Tapas to focus on a new collaboration with the team behind Victory Sandwich Bar. "While we, of course, were sad to see Paul go, we wish him well in the new endeavor," Pura Vida co-owner Leslie Santiago tells CL''.
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Omnivore - Paul Calvert heads to team Victory, changes at Pura Vida Article
Friday September 21, 2012 03:46 PM EDT
Leslie Santiago says Bradford Tolleson and Raul Aparcana intend to pick up where Calvert left off
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*Via Wikimedia commons
*Where are you, burrito of my dreams?
I'm sorry. I have tried to muster enthusiasm. But the new burrito offerings in Atlanta don't particularly raise our stature as a burrito-making city in my mind.
I love a good burrito. Yes, I lived in San Francisco's Mission district, as well as Oakland, which are basically the burrito capitals of the universe. Yes, I'm spoiled, and a snob. No, I couldn't find a decent burrito in New York when I lived there either. But I have found good burritos outside of California. I know they exist. One of the best burritos in the country as far as I'm concerned can be found in Carrboro, N.C. at a place called Carrburitos.
In Atlanta, I've never found a burrito I loved. So I was excited when two new spots sprang up offering burrito hope. The first is awesome in part because of its pioneer spirit: Hector Santiago, chef of Pura Vida, has set up a burrito stand on weekends in the parking lot across the street from his restaurant. Drive by at noon on Saturday and see folks sprawled out, sitting on curbs and seats, chowing on Hector's burritos. I went by last weekend and tried one. It was tasty; stewed chicken wrapped in a grilled tortilla with spicy sauce and a lettuce/radish mix. The only problem is....that's not a burrito! It's more like a big taco. Which is fine. But...no beans, no cheese, no rice...I'm sure somewhere in the world that's what they call a burrito, and I'm not dogging Hector's efforts - it's great he's doing what he's doing. But to me, what he's doing in no way fills the emotional void caused in my life by the lack of burritos.
The other newcomer to the burrito scene is Bell Street Burritos in the Sweet Auburn Curb Market. This is an exercise in nostalgia for the defunct Tortillas, a restaurant I never ate at. The idea is to perfectly recreate the Tortillas burrito. According to everyone I've talked to who've tasted Bell Street's version and remembers Tortillas, the imitation is pretty accurate. To me, the burritos at Bell Street are...fine. They have the requisite smoosh and glop. But honestly they seemed a little bland. I added salsa and cilantro to my chicken burrito, but I couldn't really taste them, nor could I taste much seasoning in the beans or chicken. I know the green chili burrito is the signature, but dammit, I want a decent chicken burrito.
Anyone care to point me in the direction of a great Atlanta burrito? Because if Chipotle is as good as we get, then friends that's a problem. Humph."
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Anyone care to point me in the direction of a great Atlanta burrito? Because if Chipotle is as good as we get, then friends that's a problem. Humph."
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string(2878) " burrito hector santiago bell street burritos In which I try and fail to find a burrito worthy of my love. 2010-11-09T14:27:00+00:00 Omnivore - You call that a burrito, Atlanta? Besha Rodell 2010-11-09T14:27:00+00:00
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*Where are you, burrito of my dreams?
I'm sorry. I have tried to muster enthusiasm. But the new burrito offerings in Atlanta don't particularly raise our stature as a burrito-making city in my mind.
I love a good burrito. Yes, I lived in San Francisco's Mission district, as well as Oakland, which are basically the burrito capitals of the universe. Yes, I'm spoiled, and a snob. No, I couldn't find a decent burrito in New York when I lived there either. But I have found good burritos outside of California. I know they exist. One of the best burritos in the country as far as I'm concerned can be found in Carrboro, N.C. at a place called Carrburitos.
In Atlanta, I've never found a burrito I loved. So I was excited when two new spots sprang up offering burrito hope. The first is awesome in part because of its pioneer spirit: Hector Santiago, chef of Pura Vida, has set up a burrito stand on weekends in the parking lot across the street from his restaurant. Drive by at noon on Saturday and see folks sprawled out, sitting on curbs and seats, chowing on Hector's burritos. I went by last weekend and tried one. It was tasty; stewed chicken wrapped in a grilled tortilla with spicy sauce and a lettuce/radish mix. The only problem is....that's not a burrito! It's more like a big taco. Which is fine. But...no beans, no cheese, no rice...I'm sure somewhere in the world that's what they call a burrito, and I'm not dogging Hector's efforts - it's great he's doing what he's doing. But to me, what he's doing in no way fills the emotional void caused in my life by the lack of burritos.
The other newcomer to the burrito scene is Bell Street Burritos in the Sweet Auburn Curb Market. This is an exercise in nostalgia for the defunct Tortillas, a restaurant I never ate at. The idea is to perfectly recreate the Tortillas burrito. According to everyone I've talked to who've tasted Bell Street's version and remembers Tortillas, the imitation is pretty accurate. To me, the burritos at Bell Street are...fine. They have the requisite smoosh and glop. But honestly they seemed a little bland. I added salsa and cilantro to my chicken burrito, but I couldn't really taste them, nor could I taste much seasoning in the beans or chicken. I know the green chili burrito is the signature, but dammit, I want a decent chicken burrito.
Anyone care to point me in the direction of a great Atlanta burrito? Because if Chipotle is as good as we get, then friends that's a problem. Humph. "Hector Santiago" "Burrito" "Bell Street Burritos" 2321070 13056477 Omnivore - You call that a burrito, Atlanta? "
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Omnivore - You call that a burrito, Atlanta? Article
Tuesday November 9, 2010 09:27 AM EST
In which I try and fail to find a burrito worthy of my love.
|
more...
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*Hector Santiago
I’ve been remiss. Pura Vida and its adjoining sandwich shop, Super Pan, are among my favorite eateries in the city. Hector Santiago, owner-chef of both, is a brilliant manipulator of Hispanic and Spanish tastes and textures.
But I hadn’t made it to another of his ventures until Sunday. Last summer, as if he didn’t have enough to do — did I mention catering too? — he opened Burro-Pollo, a burrito stand in the parking lot across the street from Pura Vida.
It’s open only 12 noon-4 p.m. Saturday and Sunday and sells only two burritos — one made with chicken and the other made with tofu. The chicken version is so good you'll be glad you can only get one on the weekend.
First, there is the tortilla, grilled until slightly blackened. Santiago, spreads deliciously spicy shredded chicken over the tortilla, adds crema and an airy salad of shaved radishes and greenery. You’ll also feel the sour burn of tomatillo sauce, if you request it.
You can select the “normal” $7 size or a monster for $11. The latter literally contains “about half a chicken,” according to Santiago’s wife Leslie, who was working the stand with him Sunday.
But wait, there’s more. My understanding is that the stand often offers pozole, but Sunday it was a flat-out amazing chili full of red beans and chunks of (what I assume was) pork belly. A Peruvian-style aqua fresca made with everything from tamarind to blue corn was also available, along with the most amazing hot chocolate you’ll taste in our city. I’m talking liquefied pudding made with good chocolate.
There is, by the way, a picnic table on the premises, but the cold weather motivated us to take our order home. The burritos, wrapped in newspapers, held up quite well."
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*Hector Santiago
I’ve been remiss. [http://www.puravidatapas.com/|Pura Vida] and its adjoining sandwich shop, [http://www.superpanlatinosandwichshop.com/|Super Pan], are among my favorite eateries in the city. Hector Santiago, owner-chef of both, is a brilliant manipulator of Hispanic and Spanish tastes and textures.
But I hadn’t made it to another of his ventures until Sunday. Last summer, as if he didn’t have enough to do — did I mention catering too? — he opened Burro-Pollo, a burrito stand in the parking lot across the street from Pura Vida.
It’s open only 12 noon-4 p.m. Saturday and Sunday and sells only two burritos — one made with chicken and the other made with tofu. The chicken version is so good you'll be glad you can only get one on the weekend.
First, there is the tortilla, grilled until slightly blackened. Santiago, spreads deliciously spicy shredded chicken over the tortilla, adds crema and an airy salad of shaved radishes and greenery. You’ll also feel the sour burn of tomatillo sauce, if you request it.
You can select the “normal” $7 size or a monster for $11. The latter literally contains “about half a chicken,” according to Santiago’s wife Leslie, who was working the stand with him Sunday.
But wait, there’s more. My understanding is that the stand often offers pozole, but Sunday it was a flat-out amazing chili full of red beans and chunks of (what I assume was) pork belly. A Peruvian-style aqua fresca made with everything from tamarind to blue corn was also available, along with the most amazing hot chocolate you’ll taste in our city. I’m talking liquefied pudding made with good chocolate.
There is, by the way, a picnic table on the premises, but the cold weather motivated us to take our order home. The burritos, wrapped in newspapers, held up quite well."
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string(2422) " Hector Santiago - Chef at Pura Vida Courtesy Pura Vida 2020-04-26T19:14:24+00:00 1295884887-hectorsantiago.png hector santiago pura vida super pan burro-pollo A visit to Burro-Pollo Hector Santiago - Chef at Pura Vida 2011-01-24T16:12:00+00:00 Omnivore - I will not order the $11 burrito, I swear ben.eason Ben Eason Cliff Bostock cliffbostock (Cliff Bostock) 2011-01-24T16:12:00+00:00
*Hector Santiago
I’ve been remiss. Pura Vida and its adjoining sandwich shop, Super Pan, are among my favorite eateries in the city. Hector Santiago, owner-chef of both, is a brilliant manipulator of Hispanic and Spanish tastes and textures.
But I hadn’t made it to another of his ventures until Sunday. Last summer, as if he didn’t have enough to do — did I mention catering too? — he opened Burro-Pollo, a burrito stand in the parking lot across the street from Pura Vida.
It’s open only 12 noon-4 p.m. Saturday and Sunday and sells only two burritos — one made with chicken and the other made with tofu. The chicken version is so good you'll be glad you can only get one on the weekend.
First, there is the tortilla, grilled until slightly blackened. Santiago, spreads deliciously spicy shredded chicken over the tortilla, adds crema and an airy salad of shaved radishes and greenery. You’ll also feel the sour burn of tomatillo sauce, if you request it.
You can select the “normal” $7 size or a monster for $11. The latter literally contains “about half a chicken,” according to Santiago’s wife Leslie, who was working the stand with him Sunday.
But wait, there’s more. My understanding is that the stand often offers pozole, but Sunday it was a flat-out amazing chili full of red beans and chunks of (what I assume was) pork belly. A Peruvian-style aqua fresca made with everything from tamarind to blue corn was also available, along with the most amazing hot chocolate you’ll taste in our city. I’m talking liquefied pudding made with good chocolate.
There is, by the way, a picnic table on the premises, but the cold weather motivated us to take our order home. The burritos, wrapped in newspapers, held up quite well. www.puravidatapas.com Hector Santiago 0,0,10 hector.santiago (itemId:470526 trackerid:9) "Super Pan" "Pura Vida" "Hector Santiago" "Burro-Pollo" 2699331 13057985 Omnivore - I will not order the $11 burrito, I swear "
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Omnivore - I will not order the $11 burrito, I swear Article
Monday January 24, 2011 11:12 AM EST
A visit to Burro-Pollo
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*James Camp
*Ron Eyester's pate on toast
Here are two more statements from chefs about contemporary style in presentation of food. They are from interviews I conducted for a haiku-length piece for Fenuxe Magazine:
From "Angry Chef" Ron Eyester of Rosebud and the Family Dog:
I think chefs are generally getting away from the “vertical architecture” that once defined great looking dishes. I know for me personally, I’m more interested in using larger plates and taking advantage of the plate’s surface area. By presenting a dish in a deconstructed manner (and perhaps a ”cleaner” presentation), the chef allows the guest to “take in all the individual components of a dish” and taste the components of the dish in various orders. Also, I like putting emphasis on the actual piece of china and seeking pieces that are unique to my restaurant and pieces that are perhaps colored (almost accentuating the homey aspect of the restaurant), as opposed to traditional bright white or bone.
And this is from Hector Santiago of Pura Vida and Super Pan Latino Sandwich Shop:
As far as contemporary presentation, I feel the trend is toward nature in a loose sense. Plates that look as if they where crafted with care and precision but not rigid and fixed like in the cuisine nouvelle days. The food speaks for itself, making you want to dig in with all your senses.
I like to present my food in that way, but sometimes I may do something different — something passé or even “retro” to evoke a thought or memory for the customer. It could be simple batter-fried fish in a basket lined with deli paper for a sense of naked goodness or a cheesy rendition of a classic that still evokes that cheesiness and take us back in time."
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*[http://clatl.com/atlanta/ImageArchives?by=1224326|James Camp]
*Ron Eyester's pate on toast
Here are two more statements from chefs about contemporary style in presentation of food. They are from interviews I conducted for a haiku-length piece for Fenuxe Magazine:
From "Angry Chef" Ron Eyester of [http://www.rosebudatlanta.com/|Rosebud] and [http://www.thefamilydogatlanta.com/|the Family Dog: %%% ]
I think chefs are generally getting away from the “vertical architecture” that once defined great looking dishes. I know for me personally, I’m more interested in using larger plates and taking advantage of the plate’s surface area. By presenting a dish in a deconstructed manner (and perhaps a ”cleaner” presentation), the chef allows the guest to “take in all the individual components of a dish” and taste the components of the dish in various orders. Also, I like putting emphasis on the actual piece of china and seeking pieces that are unique to my restaurant and pieces that are perhaps colored (almost accentuating the homey aspect of the restaurant), as opposed to traditional bright white or bone.
And this is from Hector Santiago of [http://puravidatapas.com/|Pura Vida] and [http://www.superpanlatinosandwichshop.com/|Super Pan Latino Sandwich Shop]:
As far as contemporary presentation, I feel the trend is toward nature in a loose sense. Plates that look as if they where crafted with care and precision but not rigid and fixed like in the cuisine nouvelle days. The food speaks for itself, making you want to dig in with all your senses.
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string(2185) " hector santiago rosebud the family dog ron eyester pura vida super pan Hector Santiago and Ron Eyester on "plate looks" 2011-04-07T16:58:00+00:00 Omnivore - Angry plates, retro plates Cliff Bostock cliffbostock (Cliff Bostock) 2011-04-07T16:58:00+00:00
*James Camp
*Ron Eyester's pate on toast
Here are two more statements from chefs about contemporary style in presentation of food. They are from interviews I conducted for a haiku-length piece for Fenuxe Magazine:
From "Angry Chef" Ron Eyester of Rosebud and the Family Dog:
I think chefs are generally getting away from the “vertical architecture” that once defined great looking dishes. I know for me personally, I’m more interested in using larger plates and taking advantage of the plate’s surface area. By presenting a dish in a deconstructed manner (and perhaps a ”cleaner” presentation), the chef allows the guest to “take in all the individual components of a dish” and taste the components of the dish in various orders. Also, I like putting emphasis on the actual piece of china and seeking pieces that are unique to my restaurant and pieces that are perhaps colored (almost accentuating the homey aspect of the restaurant), as opposed to traditional bright white or bone.
And this is from Hector Santiago of Pura Vida and Super Pan Latino Sandwich Shop:
As far as contemporary presentation, I feel the trend is toward nature in a loose sense. Plates that look as if they where crafted with care and precision but not rigid and fixed like in the cuisine nouvelle days. The food speaks for itself, making you want to dig in with all your senses.
I like to present my food in that way, but sometimes I may do something different — something passé or even “retro” to evoke a thought or memory for the customer. It could be simple batter-fried fish in a basket lined with deli paper for a sense of naked goodness or a cheesy rendition of a classic that still evokes that cheesiness and take us back in time. "The Family Dog" "Super Pan" "ROSEBUD" "Ron Eyester" "Pura Vida" "Hector Santiago" 3044186 13059575 Omnivore - Angry plates, retro plates "
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Omnivore - Angry plates, retro plates Article
Thursday April 7, 2011 12:58 PM EDT
Hector Santiago and Ron Eyester on "plate looks"
|
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