PACCI RISTORANTE GULF AID FUNDRAISER -- "WE COOK WHILE THEY CLEAN"Pacci Ristoranteis joining the relief efforts for the Gulf of Mexico oil spill by holding a "We Cook While They Clean" fundraiser. Now underway and continuing until the fishermen are back at sea, one dollar from every seafood dish on the Pacci lunch and dinner menus will be donated to the Gulf Relief Foundation. This nonprofit organization provides relief to the Gulf Coast fishing community and its families. Pacci knows seafood, serving calamari with spicy aioli; mussels and clams in anisette cream with heirloom cherry tomatoes; halibut with roasted alba mushrooms, cherry tomatoes, grilled corn and corn butter; and sea scallops with wild mushroom risotto and sweet pea nage. The acclaimed Midtown restaurant has been committed to sustainable fishing practices from its start and is part of the Monterey Bay Aquarium Seafood Watch program, which certifies seafood suppliers from sustainable fishing environments and promotes ocean resource conservation through sensible seafood choices.
Pacci Ristorante: 866 West Peachtree Street, NW, adjacent to the Hotel Palomar; 678-412-2402.
JULY 4TH CELEBRATIONS ARE CRACKIN' ALL OVER ATLANTA
RA Sushi is tipping its hat to reveal the recipe for its July 4th Stars & Stripes martini. Sip the patriotic cocktail at RA Sushi Friday, July 2 through Sunday, July 4 or earn those stripes by layering up at home or the pool. Stars and Stripes Martini Recipe (1 serving) Muddled blueberries 1.5 oz. SKYY Citrus Vodka ¼ oz. Blue Curacao ¼ oz. Chambord raspberry liqueur ½ oz. simple syrup 1 oz. lemonade Splash lemon-lime soda 2 juiced lemons Muddle blueberries with the Blue Curacao in a martini glass. Place a lemon wheel slice over mixture. Pour vodka, simple syrup, a splash of lemon-lime soda and lemon juice in a martini shaker. Shake and strain over the lemon in a martini glass. The mixture will layer. Drizzle Chambord down the side of the glass. It will layer between the vodka and blueberry mixture creating a striped appearance; garnish will float to top. 1080 Peachtree Street at 1010 Midtown; 404-267-0114
WHAT THE DEVIL IS JOHN METZ UP TO? MARLOW'S CHEF/OWNER WHIPS UP ON DEVILED EGGS AS THE SUNDAY PAPER KEY INGREDIENT
Growing up in the South, Marlow's Tavern Executive Chef/Owner John Metz could always count on visiting with some devilishly good eggs at his family's summer parties and picnics. This Southern staple is experiencing a creative revival on the menus of both fine and casual restaurants -- including Marlow's Tavern. Metz has reinvented his memories, enriching the golden centers with pimento cheese, bacon and parsley to turn the classic into gourmet American tavern fare for Marlow's guests to relish. Not one to keep a yummy secret, Metz has shared his recipe with us and The Sunday Paper in the June 27 "Key Ingredient" column. Executive Chef/Co-Owner John Metz - Marlow's Tavern Firecracker Deviled Eggs (yields 30 eggs) Ingredients 15 eggs, hard boiled, peeled and left whole 1 cup mayonnaise 1 cup pimento cheese 2 tbsp. parsley, chopped ½ cup bacon, chopped Instructions: 1. Cut eggs in half lengthwise, remove yolk and set aside. 2. Place mayonnaise, pimento cheese, salt and pepper and egg yolks in a mixer. Use the paddle attachment and mix until well blended. 3. Place the mix in a large bowl; add bacon and the chopped parsley. Stir to combine all the ingredients. 4. Place the egg whites on a lined half-sheet pan and place one scoop of the mix into each half. Store refrigerated until ready to use.
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