Media Spotlight

La Calavera Honors Mexican Baking Traditions – Atlanta Magazine

Bread bakers rarely get enough sleep. Working in the Decatur commissary kitchen he rents, Eric Arillo, owner of La Calavera Bakery, doesn’t look especially bleary-eyed. But he casually mentions that he sometimes manages to catch only four or five hours of shut-eye over a three-day period. And every Friday, he pulls a twenty-four-hour shift to be ready for the farmers markets where his nutritious, deeply satisfying breads and Mexican sweets are growing more popular by the week.

To read the entire article go to:

http://www.atlantamagazine.com/dining/articles/2013/11/12/la-calavera-honors-mexican-baking-traditions

Southern craftsmanship is alive and well in Dixie: Doux South Organic Pickles!

Congratulations to our local organic pickling company, Doux South, for being the Food Runner Up in the GARDEN & GUN magazine’s 2013 Made in the South Awards! Follow this link for more information on the Awards: http://gardenandgun.com/gallery/meet-winners-2013-made-south-awards  DouxSouth picture

For more information about Doux South:  http://douxsouth.com/

 

Three Taverns Brewery opens to the public!!

A Belgian-style brewery in East Decatur Station, Three Taverns will give its first public tours and tastings this week. Nearly one hundred Atlanta restaurants and bars—including Brick Store Pub, Farm Burger, and Ormsby’s—have already started serving Three Taverns beer …- See more at: http://www.atlantamagazine.com/covereddish/2013/10/09/three-taverns-brewery-opens-to-the-public#sthash.PQ5E06xw.dpuf

 

Southern Cooking with Decatur Author, Susan White

Author and neighbor of East Decatur Station, Rebecca White, shares her version of a favorite family recipe in this month’s Atlanta Magazine. Poached Egg with Greens and Cornbread Croutons,  a Southern delight!

From Atlanta Magazine, Oct 2013 Edition………

Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native. “We called them ‘cowboy hats’; some name it ‘toad in the hole.’” – Read more at:

http://www.atlantamagazine.com/recipes/2013/10/01/susan-rebecca-whites-poached-egg-with-greens-and-cornbread-croutons

 

Three Taverns Starts Bottling

Three Taverns Brewery (Decatur, GA) starting bottling for the first time over the weekend. The brewery opened their doors in July, 2013.

Currently, Three Taverns has two beer offerings, Singel Intent (Belgian-Style Single,  5% ) and A Night in Brussels (Belgian-style IPA, 7.5% ABV). Both will be available from now on in 12oz bottles.

http://beerstreetjournal.com/breweries/three-taverns-brewery/

Atlanta Brewery Watch: Orpheus announces location, BlueTarp’s first tours, Roswell’s first breweries, Eventide’s opening, and more

BlueTarp

While this Decatur brewery’s wares have been in the market for several months, BlueTarp held its inaugural tour in late August, and its tasting room is nearing the end of its build out. Pouring at that tour was BlueTarp’s Fünk Weisse, a 3 percent alcohol by volume Berliner Weisse, which is the first in the brewery’s wild/funky/sour beer FunkieTarp Series. Brewer Tom Stahl says he hopes to have the series’ second beer ready soon, but that these two will be the exception to the rule.

“Most of the FunkieTarp beers will be funked in barrels and will take six months to two years to get where they need to go,” he says. “We have 1500 square feet of space next to our tasting room which will be used for barrel storage and aging. Some in the series will be wild and spontaneous while some will be cultured.”

http://clatl.com/omnivore/archives/2013/09/04/atlanta-brewery-watch-orpheus-announces-location-bluetarps-first-tours-roswells-first-breweries-eventides-opening-and-more

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