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Archive for October, 2010

Harvest Midtown Festival

Sunday, October 31st, 2010

October (Date TBD) in Midtown Atlanta. For more information, visit


Changes at Livingston Restaurant and Bar

Thursday, October 28th, 2010

Livingston Resataurant and Bar promoted Chef Zeb Stevenson to executive chef.  Chef Stevenson had previously held the position of chef de cuisine since 2009 and will now oversee all culinary operations.

Prior to joining Livingston, Stevenson was executive sous chef under Chef Jean-Georges Vongerichten at Spice Market Atlanta.  He previously held positions at Concentrics Restaurant under Chef Nick Oltarsh and at Dick and Harry’s under Chef Harold Marmulstein.

Livingston also recently hired Chris Martha as general manager.  He will oversee all culinary operations for Livingston Restaurant + Bar and Café Mims.

Martha was most recently general manager at La Pietra Cucina.  Prior to that he held general manager positions at several Atlanta eateries including South City Kitchen and Spice Restaurant and Bar.  Originally from Pittsburgh, Penn., Martha graduated from Penn State University.


Daniel Morrison and Robert Elliot open Sprig Restaurant & Bar

Wednesday, October 27th, 2010

Sprig Restaurant & Bar opened for business on October 13. Owner and Beverage Director Daniel Morrison delivers a community-centered eatery in Decatur’s Oak Grove area. Chef Robert Elliott heads the kitchen.

Morrison began working in the food industry starting at Bill Greenwood’s Beehive in Roswell. He later accepted a server position at Watershed, where he stayed for the next 10 years and enjoyed a successful career as dining room manager/bartender. With Sprig, he fulfills his dream of having his own restaurant in his own community.

Morrison met Elliott while working at Watershed. Elliott’s methods are centered on the scratch kitchen ideology with locally-sourced elements and traditional preparations. The menu features: cornbread sticks (avocado butter), farm vegetable stir-fry (buckwheat noodles, roasted vegetables, pecorino, Benton’s ham), duck sausage risotto (seasonal mushroom, asparagus, parsley, parmesan) and fried shrimp and iceberg salad (tomato, dill, brioche croutons, creamy pepper dressing), sweet potato-crusted black bass (sautéed brocollini, sorghum), lamb shoulder (potato gratin, kale, mint gravy), Sprig Burger (Bibb, tomato, Vidalia onion, mayonnaise), shortcakes and cream (buttermilk crème anglaise, seasonal fruit, vanilla bean), bourbon-pecan tart (chocolate and molasses ice cream) and sweet potato pot de crème (ladyfinger crisps, candied pecans).

The restaurant can seat 140 people and the bar features more than 200 bottles of wine, American craft beers and cocktails.


Taste of Atlanta

Saturday, October 23rd, 2010

October 23-24, 2010 at Technology Square, Atlanta. For more information, visit


9th Annual WCSF Chefs Gathering

Monday, October 4th, 2010

October 4, 2010 at Phoenix Wholesale Foodservice/Georgia State Farmers’ Market in Forest Park, Georgia. For more information, visit World Chef Scholarship Foundation.

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