Immediately following the Feb. 9 launch event for Georgians for Pastured Poultry, the leadership of Georgia Organics released a statement detailing the organization’s position.

Georgia Organics Executive Director Alice Rolls explained, “For four years, Georgia Organics has been working with growers, policy makers, researchers and business consultants to expand opportunities for producers to raise pastured poultry.  The organization remains committed to working with key leaders and agencies to advance pastured poultry policies and solutions.”

Rolls listed the situation as follows:
• Current on-farm processing policies are an impediment for family farms to capture market opportunity and diversify farm income.
• Most other states offer a safe, economically viable option for on-farm processing.
• Georgia Organics members are consistently asking for pastured poultry from local farms.
• “Locally sourced meats” was identified as the number one 2012 trend among chefs nationwide according to the National Restaurant Association.
• Pastured poultry can create jobs and new businesses to strengthen and rebuild rural communities and economies.
• As the largest private employer in Early County, Georgia, White Oak Pastures is a business model that shows pastured production methods can be commercially successful alternatives.
• Consumers increasingly want food grown sustainably without antibiotics and chemicals.
• Pastured poultry is an alternative choice for consumers concerned about their health, animal welfare and Georgia’s environment.

Georgia Organics has two primary goals with regard to pastured poultry:
1. Federal exemption status or policies from the Georgia Department of Agriculture to provide small farms a safe, economically viable option for on-farm processing; and
2. The establishment of a fixed and/or mobile processing solution.

Georgia Organics is a member supported, non-profit organization connecting organic food from Georgia farms to Georgia families.

Robby Kukler, Steve Simon and Kris Reinhard, the three partners behind Fifth Group Restaurants, will open a new seafood restaurant called Lure on Crescent Avenue in Midtown in early July of this year. The restaurant is housed in the space where Vickery’s Crescent Avenue Bar & Grill was formerly located.

Lure’s Midtown location holds a special place in the hearts of the restaurant’s partners. Fifth Group Restaurants’ history began in Midtown with the opening of South City Kitchen on Crescent Avenue 19 years ago, and the company will own the property where Lure stands. This restaurant opening signifies Fifth Group Restaurants’ successful expansion over the past two decades and the company’s commitment to Atlanta’s Midtown neighborhood.

“We have been talking about Lure for more than three years, and the basic idea of serving simple, high quality seafood dishes in a fun, uniquely designed atmosphere has been our inspiration from the start,” says Kukler.

David Bradley, currently the chef de cuisine at Ecco, will oversee the kitchen at Lure. Bradley has worked with Fifth Group Restaurants for 12 years and has been a part of the culinary team at Ecco since it first opened in 2006.

Lure’s menu will feature a variety of coastal cuisines from all over the world, including an extensive offering of oysters from many waters as well as other raw bar staples. The menu will also offer sharable items such as a house-smoked seafood “charcuterie” sampling, and entrees such as sautéed pompano with Silver Queen corn and curry and grilled whole Georgia trout with pickled ramp butter. On the more traditional side, guests can expect offerings such as Acadian redfish fried in sourdough batter with malt vinegar marinated cucumbers and Georgia shrimp broiled Scampi style with Sparkman’s cultured butter.

Fifth Group Restaurants Beverage Director Vajra Stratigos is constructing the beverage program for Lure, which will include an expansive list of both draft and bottled beers as well as a collection of interesting wines and innovative cocktails.

The building has undergone major renovations to the interior, exterior and patio, and the restaurant will have seating for 150 guests. Lure is located at 1106 Crescent Avenue NE in Midtown Atlanta and will be open for dinner daily first with lunch service added at a later date.
 

American Roadhouse, a 23-year-old Virginia-Highland breakfast institution, will open a second location in the Pencil Factory Flats & Shops, located in Eastside Atlanta. The new location will serve the same award-winning breakfast and lunch menu.

Pencil Factory Flats & Shops, located at the intersection of Hill Street and Decatur Street, is one of Intown Atlanta’s fastest-growing mixed-use communities. American Roadhouse is joining an array of businesses in the thriving Pencil Factory Lofts. Neighbors include Caramba Cafe, Melange Salon, Intown Market, Village Theatre, Hill Street Tavern and the nearby Memorial Drive establishments; Six Feet Under, Tin Lizzy’s, The Republic and more.

“When we opened in Virginia-Highlands in 1989 it was an ‘up and comer’. We saw the young energy and creative people and knew it was a spot to call home. Today, we feel that same energy at our new home on Decatur Street. It provides the perfect mix of communities (Inman Park, Candler Park, Edgewood, Downtown), offering a very cool edgy vibe. We are thrilled to open in this unique cross section of Atlanta,” states Ed  Udoff, the founder and proprietor of American Roadhouse.

Atkins Park Tavern in Virginia-Highland is turning 90 years old and, in honor of its anniversary, the restaurant will host a special Prohibition Dinner on Wednesday, February 29 and a Prohibition Party on Thursday, March 8.

“The restaurant industry and the neighborhood have changed so much since I first took ownership of Atkins Park Tavern, and I really just want this to be a fun celebration of how long we’ve been a part of the Atlanta neighborhood scene,” says Atkins Park Tavern Owner Warren Bruno.

The Prohibition Dinner on February 29 will feature four cocktails paired with four plates.

The Prohibition Party on March 8 will offer a limited open bar and complimentary buffet. A special prohibition menu from Chef Andrew Smith will replace the restaurant’s regular list of entrees during dinner service. Live music will be provided by Blair Crimmins & The Hookers, who will be performing songs that evoke the jazz, ragtime and blues of the 1920s, in the restaurant’s main dining room. The staff will be dressed in Prohibition-era attire as well. Atkins Park will also show old 1920s movies and Boardwalk Empire on all televisions throughout the restaurant, and a Photobooth will be set up in the upstairs private dining room so guests can get their photos taken with 1920s props. The Photobooth will be sponsored by the Leukemia & Lymphoma Society (LLS), and each $5 photo donation will be donated to the 2012 Georgia Chain Gang and the team’s endurance Race Across America for LLS.

“The public has become so intrigued by the 1920s with the recent popularity of Prohibition-era cocktails and shows like Boardwalk Empire, so it’s the perfect theme for this party and a way to help our current patrons envision what the tavern was like when it first opened,” says Atkins Park Managing Partner Kyle Taylor. “We hope our party guests will be truly excited to embrace this era and will arrive decked out in roaring twenties costumes,” he adds.

C & M Gastronomy Group’s latest creative concept, Fig Jam Kitchen & Bar, is slated to open in mid-February, the restaurant, which occupies the former Baroni Italian space, is the work of restaurateurs Costanzo Astarita and Mario Maccarrone. Fig Jam Kitchen & Bar is their third venture.

“Over the years, we’ve really had a chance to see the Atlanta culinary scene evolve,” said Astarita. “Today, Atlantans are looking for innovative options and are increasingly curious about new foods and fusion recipes. We’re always excited to bring new ideas to the market, filling a void and enhancing dining experiences.”

Astarita and Maccarrone may best be known for successful Buckhead restaurant Ciao Bella and Midtown restaurants Baraonda, Publik Draft House and Bazzaar Lounge.

Fig Jam Kitchen & Bar’s open kitchen juxtaposes intimate and industrial atmospheres. The restaurant includes an 80-seat main dining area and a .40-seat private dining room.  In the center of the restaurant, guests will find a salami cellar, a glass enclosure that features cured meats and cheeses displayed butcher-shop style.

The cuisine features charred octopus,  salmon bresaola, short rib sliders, mussels in a coconut lemon grass curry broth, duck confit and Mediterranean seafood stew.

The Buckhead Business Association (BBA) has named Davio’s Northern Italian Steakhouse, located in Phipps Plaza, as Buckhead Business of the Year. The award was presented at the Buckhead Business Association’s recent Annual Luncheon.

Davio’s was among five finalists chosen by the BBA, each of which were honored for filling a niche in the market, showcasing excellent customer service and demonstrating a commitment to the community.

“We are truly honored to be awarded the Buckhead Business of the Year by the Buckhead Business Association,” said Claude Guillaume, General Manager of Davio’s Northern Italian Steakhouse. “Davio’s is still new in the neighborhood, but we are committed to continuing our efforts to give back to the community and provide excellent service to all of our loyal customers and patrons.”

Davio’s has contributed to the Buckhead community in various ways since opening 18 months ago, including involvement in various non-profit functions and contributions to the Atlanta Community Food Bank, Children’s Healthcare of Atlanta, Share Our Strength, the Make-A-Wish Foundation and the Atlanta Fire Foundation.

In addition to Atlanta, Davio’s has locations in Boston, Philadelphia andFoxborough. The menu includes a selection of fine meats, pasta, classic specialties, fresh seafood and fresh seasonal salads, as well as an extensive wine list.

Fog Cutter Capital Group Inc’s franchise development subsidiary has acquired Buffalo’s Café. The 26-unit casual dining chain has locations in Georgia, Texas, Florida, North Carolina and Indiana, as well as five restaurants in Kuwait and one in Riyadh, Saudi Arabia. Buffalo’s Café is a 100% franchise organization similar to Fog Cutter’s other restaurant subsidiary, Fatburger North America Inc.

“We are delighted to add Buffalo’s Café to the Fog Cutter franchise business,” said Fog Cutter’s Chairman and Chief Executive Officer Andrew Wiederhorn. “We plan to market Buffalo’s franchises to our existing franchisee base both domestically and internationally.”

Fog Cutter Capital Group Inc. has invested in a diverse range of equity, corporate debt and real estate since its founding in 1997. Prior to focusing on the restaurant industry in 2003, the Company operated businesses in manufacturing, retail, real estate development, technology and mortgage banking.

Buffalo’s Franchise Concepts, Inc., based in Atlanta, was formed in 1985 and is the franchisor for both casual dining restaurants (Buffalo’s Cafe) and quick service outlets (Buffalo’s Express Cafe). The restaurants specialize in fresh Buffalo-style chicken wings and tenders, in addition to a full menu offering including salads, wraps, burgers, ribs and other classic American specialty food items.

Roswell restaurateurs Hicham Azhari and Fikret Kovac plan to open Little Alley Steak, their newest dining destination in historic Roswell, in late February. Little Alley Steak will be an all-American butcher-inspired neighborhood steakhouse. Executive Chef Bob McDonough will oversee the kitchen.

Azhari and Kovac also own two other Roswell eateries, INC. Street Food and Salt Factory Pub, which have been featured on the Food Network show, “Meat and Potatoes,” and in Southern Living magazine.

The menu includes housemade pots, meats and cheeses, a selection of fine and butcher’s cut meats and boutique oysters and shellfish cocktails, as well as regional favorites. All of the restaurant’s steaks will be hand-selected and cut by Chicago butcher Meats by Linz.

Inspired by American butcher shops and charcuteries, Little Alley Steak’s design utilizes natural colors to evoke a classic feel. Rustic wooden tables and the bar top made from the building’s original wood floors provide an intimate seating for guests, while additional seating is available at the bar and on the outdoor patio alongside bustling Canton Street in Historic Roswell’s shopping district.

JCT. Bar recently hosted a fundraiser with Betty and Billy Hulse, the makers of Cobbie’s Sauce, to benefit the Shepherd Center. JCT. Bar sold orders of pork sliders with Cobbie’s Sauce, with the proceeds going to the private non-profit hospital that specializes in medical treatment, research and rehabilitation for people with spinal cord and brain injuries.

The Hulses have a personal connection with the Shepherd Center. In 2009, Billy Hulse sustained a spinal cord injury and received exceptional care and treatment from the dedicated team at the Shepherd Center. A portion of every Cobbie’s Sauce sale goes to the hospital, and the Hulses are donating the money from the JCT. Bar fundraiser to the Spinal Cord Injury Research Lab.

“This gift will be put to good work in our spinal cord injury research lab,” says Bonnie Hardage, director of major gifts at Shepherd Center Foundation. “We have the best minds working to solve the problems caused by paralysis. We couldn’t do this good work without support from the community.”

Cobbie’s Sauce is an all natural, gluten free sauce that was originally created by Mary Cobb “Cobbie” Hulse, Billy Hulse’s mother, more than 60 years ago.  This recipe has been used on chicken, pork, beef, fish and shrimp ever since.

JCT. Bar is located above JCT. Kitchen at 1198 Howell Mill Road, Ste 18.

The Atlanta City Council recently voted in favor of the Department of Aviation’s recommendations for contracts for 126 food and beverage locations and 24 retail locations at Hartsfield-Jackson Atlanta International Airport and the new Maynard H. Jackson Jr. International Terminal.

“Hartsfield Jackson Atlanta International Airport is the economic engine not only for the City of Atlanta and the metropolitan region, but also for the state of Georgia,” said Mayor Kasim Reed. “These new concessions contracts will generate $51 million in annual revenues, an increase of more than $23 million, and ensure that the 90 million travelers who pass through Hartsfield-Jackson each year have world-class food, beverage and retail options. With the opening of the new Maynard H. Jackson Jr. International terminal this spring, Atlanta’s position as the global capital of the Southeast will be secure for decades to come.”

Hartsfield-Jackson Atlanta International Airport is the single largest employer in the state with 58,000 direct employees. It generates an annual economic impact in the metropolitan Atlanta area of $32.6 billion. The annual rent from the new concessions program at Hartsfield-Jackson is projected to generate about $2 million per month in additional revenue to the airport.

The recommendations include a large number of new food and retail locations that will be located throughout the airport and the new Maynard H. Jackson Jr. International Terminal, scheduled to open in spring 2012.  For example, among the large food and beverage packages, 10 of the 17 recommended subtenants are new. Included in the list of  new restaurants are: The Varsity, Shane’s Rib Shack, Sweet Georgia’s Juke Joint and The Pecan.

“This has been the most transparent and open procurement process I have been a part of in my more than 30 years in the aviation industry,” said Louis Miller, Aviation General Manager. “We are pleased that our new concessions program has been approved, and we can move forward in providing our customers with an exciting array of new dining and retail options in the coming months. The food and beverage program will create a sense of place for our customers and will offer a variety of new and local restaurateurs and companies to the airport.”

The Requests for Proposals (RFP) for concessions at Hartsfield-Jackson was one of the largest airport procurements in North America. The City of Atlanta issued RFPs for five large food and beverage packages in multiple locations; four small food and beverage packages in two to three locations, and two retail packages in multiple locations. The city imposed limits on the total number of packages that any one proponent could win within each RFP category (small and large) of food and beverage and retail concessions in order to encourage competition and maximum participation.