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Archive for January, 2010

Taste of Love Epilepsy Foundation of Georgia Gala

Saturday, January 30th, 2010

January 30, 2010 at the Ritz-Carlton Buckhead, Atlanta. For more information, visit


Hobnob Opens Where Caribou Left

Thursday, January 28th, 2010

Gilbert’s Neighborhood Concepts, the owners of Gilbert’s Café and Bar in Midtown, is opening Hobnob Neighborhood Tavern at the corner of Piedmont Avenue and Monroe Drive.  Brothers Gilbert and Sean Yeremyan will pattern their second restaurant after the neighborhood friendly feel of Gilbert’s, with a menu featuring comfort pub cuisine.

Located in the space that was formerly Caribou Coffee, Hobnob will have 76 seats.  There will be a 20-seat bar, 28 seats in the dining room and 28 seats on two patios, which will be heated in the winter.  Restaurants Consulting Group designed this space, which was originally built as a gas station, with an emphasis on airy open dining, featuring a glass garage door opening the dining room up to the patio.

Chef Brett Ring, formerly the sous chef at STATS, will be the executive chef, creating quality comfort food, including sandwiches, pizzas, salads and entrees.  Chef Ring is a graduate of Johnson and Wales University in Charleston, SC.  Three Merians, formerly the manager of Gilbert’s, will be the general manager.

Hobnob will offer an extensive selection of beers, including high gravity and craft beers, as well as wine and a full bar.  There will be house-infused vodkas, pitchers of margaritas, six to eight beers on tap and 50 varieties of bottled beer.  Hobnob plans to offer beer dinners, beer tastings and flights of beer.

Located at 1551 Piedmont Avenue, Hobnob will be open for lunch and dinner nightly as well as weekend brunch and Midnight Specials.


Carden Promoted to Cellar 56’s Executive Chef

Thursday, January 28th, 2010

The Buckhead bistro, Cellar 56, promoted Josh Carden from Sous Chef to Executive Chef. Focusing on Southern style with a kick, Carden was born and raised in Atlanta. He attended Georgia Southern University before discovering his passion for food and graduating from Johnson and Wales in Charleston, SC. He trained in various kitchens throughout the Southeast including Longhorn Steak, Bull Street Chop House and Il Pasticcio before securing various chef positions at Marlow’s Tavern, No Mas Cantina and Capital Grille. Carden will keep the menu in tact except the addition of two new salads.

Cellar 56 brings the best and freshest ingredients to the table by working with local farms and dairies. Every palate is accommodated with small plate choices ranging from Corn Meal Oysters with Smithfield ham gravy and Flat Iron Steak with Chimi Churri to Grilled Flatbreads. The menu is broken into food categories to include Land, Sea, Garden, and Sweets, each priced $4.50 to $6.50.

Wine is a also tremendous focus for Cellar 56 with fifty-six wine choices offered. Thirty of these selections are sourced from boutique wineries on small allocation to bring Spectator rated 90+ wines to the consumer for an amazing $24 a bottle and by the glass at $3 half and $6 full. The remaining 26 wine choices are available by the bottle at various pricing.

Cellar 56’s concept is affordable wine paired with flavorful small plates served in a charming atmosphere. The restaurant is located in Buckhead at 56 East Andrews Drive,


Hooters Names Girl of the Year

Wednesday, January 27th, 2010

Hooters Girl Wendy Foster was named Hooters Girl of the Year and took home the title and over $4,000 in cash and prizes to her hometown of Rock Hill. The Hooters Girl of the Year program was designed to recognize employees who fully encompass the qualities the ultimate Hooters Girl should posses.


“Wendy is the true essence of a Hooters Girl, she is outgoing, genuine, kind and gorgeous,” stated Beth Taylor, Director of Special Programs for Hooters of America, Inc. “When you meet her for the first time the thing you notice most is her smile, it’s amazingly contagious, but her beauty isn’t just skin deep and that’s what makes her a great Hooters Girl!”

Wendy has been a Hooters Girl in Rock Hill for over 3 years. She represented Rock Hill in the Hooters International Swimsuit Pageant last year and has been featured in the Hooters Magazine and the 2009 and 2010 Hooters Calendar.

Hooters of America, Inc., headquartered in Atlanta, is the franchisor and operator of over 450 Hooters restaurants in 42 states and 26 foreign countries.


Hotel, Motel and Restaurant Supply Show of the Southeast

Tuesday, January 26th, 2010

January 26-28 in Myrtle Beach, SC. For more information, visit or call 800-261-5991.


GRA Catering Bootcamp

Monday, January 25th, 2010

January 25, 2010 at Hooter’s of America Training Center.  RSVP to Sandy Rothstein at


ACF Atlanta Strictly Social

Wednesday, January 20th, 2010

January 20, 2010 at Inland Seafood.  For more information, visit ACF Atlanta.


Green Foodservice Alliance Meeting

Tuesday, January 19th, 2010

January 19, 2010 at the Emory Conference Center.  For more information, visit


2010 Restaurant Trends

Tuesday, January 12th, 2010

The National Restaurant Association surveyed more than 1,800 American Cullinary Federation Chefs determining the hottest food and beverage trends for 2010.  The results show the continued desire to offfer local, sustainable and organic food and beverage.

Restaurant Forum has worked for several years with Georgia Organics, promoting and educating restaurateurs on local, sustainable and organic farm products.  We encourage restaurateurs to contact Georgia Organics to learn how to source from local farmers and learn best-practices.

To see the complete survey results, click here for Part 1 and here for Part 2.

1.  Locally grown produce
2.  Locally sourced meats and seafood
3.  Sustainability
4.  Bite-size/mini desserts
5.  Locally-produced wine and beer
6.  Nutritionally balanced children’s dishes
7.  Half-portions/smaller portion for a smaller price
8.  Farm/estate-branded ingredients
9.  Gluten-free/food allergy conscious
10.  Sustainable seafood
11.  Superfruits (e.g. acai, goji berry, mangosteen, purslane)
12.  Organic produce
13.  Culinary cocktails (e.g. savory, fresh ingredients)
14.  Micro-distilled/artisan liquor
15.  Nutrition/health
16.  Simplicity/back to basics
17.  Regional ethnic cuisine
18.  Non-traditional fish (e.g. branzino, Arctic char, barramundi)
19.  Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
20. Fruit/vegetable children’s side items


ACF Atlanta Chapter Meeting

Monday, January 11th, 2010

January 11, 2010 at the Chattahoochee Technical College. For more information, visit ACF Atlanta.

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