Food & Drink
Delectable Food and Cocktail Recipes for Your Holiday Festivities
Here are two crowd-pleasing meat recipes (one beef and one chicken) and 11 cocktail suggestions that will put the jingle in your juice! Use these recipes for your holiday gatherings. They are gifts from Chef Melissa Gunderson and the Corners Fine Wine & Spirits Team.
Find Patrizia Winsper’s article Hosting the Perfect Holiday Party in the December 2023/January 2024 Issue of Peachtree Corners Magazine. Happy Holidays!
Beef Bourguignon
Recipe by Chef Melissa Gunderson of Morsels by Melissa
Yields 1 gallon.
Ingredients
- 3 lbs. beef (stew beef or beef tenderloin)
- Salt and pepper to taste
- 3 cups red wine
- 4 cups onions, Julienned or small pieces
- 1 lb. pearl onions (frozen is OK)
- 1 Tablespoon garlic, finely chopped
- 4 cups mushrooms, quartered
- 4 cups carrots, bite size pieces
- 1 ½ Tablespoon beef paste
- 1 ½ Tablespoon rosemary, finely chopped
- 1 Tablespoon Worcestershire sauce
- ½ can tomato paste
- ¾ cup flour
- ¾ cup butter
Directions
- Cut the beef into small, bite-size pieces. Salt and pepper them.
- Get a frying pan nice and hot. Place some olive oil (or oil of choice) in the pan.
- Put some of the beef in the pan. Let the beef sit without disturbing it so it gets seared. There should be a dark color on the beef for a rich flavor.
- When there is color, move the beef around and wait again. Once the beef has a great color on all sides, deglaze it with some of the red wine, bringing up the bits of meat stuck to the pan.
- Put the cooked beef into a roasting pan or stew pot.
- Repeat until all the beef is seared and in the pot.
- While searing the beef, prep the vegetables.
- After all the beef is finished, put more oil in the pan and cook the onions and garlic.
- When the onions have a little color, deglaze them with leftover wine or water. Add this to the pot.
- Add all the other ingredients into the pot.
- Roast in the oven at 300° F, stirring every 30 minutes or so until the beef is tender and the carrots are cooked.
- If you are cooking on your stovetop in a pot, stir every once in a while and cook it until the beef and carrots are tender.
Chicken with Wild Mushrooms and Roasted Garlic Sauté
Recipe by Chef Melissa Gunderson of Morsels by Melissa
Yields 4 servings.
Ingredients
- 1 garlic head, with the top fourth cut off
- 3 Tablespoons olive oil
- ½ cup dried porcini mushrooms
- ¾ cup boiling water
- 1 ½ lbs. boneless chicken thighs, cut into 2-inch pieces
- Salt and pepper to taste
- ½ lb. assorted fresh mushrooms, quartered (shitake, cremini, oyster etc.)
- 1 Tablespoon unsalted butter
- 2 Tablespoons butter, chilled
- 2 shallots, thinly sliced
- ¼ cup dry red wine
- ½ cup chicken stock
- 2 medium tomatoes, diced into 1-inch pieces
- 1 Tablespoon tarragon
- Crusty bread of choice
Directions
- Heat the oven to 350° F and roast the garlic.
- Soak the dry porcini mushrooms in water for about 15 minutes. Remove the porcini mushrooms and chop, saving the soaking liquid and setting it aside.
- Brown the chicken with olive oil in a sauté pan.
- Remove the chicken and transfer it to a bowl. Sauté the fresh mushrooms and season them with salt and pepper.
- Cover and cook until it’s browned and the liquid has evaporated.
- Transfer the mushrooms to a plate.
- In a skillet, melt the butter and olive oil. Add the shallots and wine. Boil until it’s reduced by half.
- Pour in the reserved porcini mushroom liquid.
- Add the chicken and cook until it’s done.
- Finish with tarragon and extra butter.
- Serve with crusty bread.
Eleven Holiday Cocktails You Should Try
Recipes by the Team at Corners Fine Wine & Spirits
These cocktails were crafted as signature drinks for writer Patrizia Winsper. ‘Tis the season of giving, however, so we’re sharing them with you. Simply substitute Patrizia’s name with yours to make them your own. Cheers!
Patrizia’s Pink Pajamas
- 1 ½ oz. Bourbon Cream
- ¾ oz. citrus gin
- 3 dashes of cranberry bitters
- ½ oz. simple syrup
Patrizia’s Spice & Everything Nice
- 1 ½ oz. Uncle Nearest Small Batch Whiskey
- 1 oz. Kahlua
- ½ oz. espresso
- ½ oz. milk
- 1 oz. simple syrup
- Garnish with cinnamon or top with whip cream.
Patrizia’s Partridge in a Pear Tree
- 1 oz. pear vodka
- 1 oz. elderflower liqueur
- 1 oz. champagne
- Garnish with 1 or 2 slices of pear.
Patrizia’s Peppermint Stick
- 1 ½ oz. peppermint schnapps
- 1 ½ oz. white crème de cacao
- 1 oz. light cream
Patrizia’s Poinsettia
- ½ oz. orange piquet wine
- 2 oz. cranberry juice
- 3 to 4 oz. champagne
Patrizia’s Gingerbread Martini
- 4 oz. Irish cream
- 4 oz. vodka
- 2 oz. coffee liqueur
- 2 oz. gingerbread syrup
- 2 scoops vanilla ice cream
- Top with whipped cream and crumbled gingerbread cookies or serve with a whole gingerbread cookie across the top of the glass.
Patrizia’s Peppermint Russian
- 1 oz. vodka
- 1 oz. coffee liqueur
- ¾ oz. peppermint schnapps
- Ice and heavy cream
- Garnish with a peppermint stick.
Patrizia’s Christmas Kiss
- 1 ½ to 2 oz. vodka
- ¼ oz. maple syrup
- 1 oz. half-and-half / cream
- Fresh ground nutmeg
Patrizia’s Candy Cane Cooler
- 1 Tablespoon crushed candy cane
- 1 ½ oz. mint-infused vodka
- ½ oz. B&B (Benedictine and Brandy)
- ½ oz. half-and-half / cream
- Use a peppermint stick and mint sprig to garnish.
Patrizia’s Christmas Punch
- 2 Granny Smith apples, chopped
- Whole fresh cranberries
- Green grapes
- Pomegranate seeds
- Champagne / Prosecco / Cava
Winsper Wassail
Yields about 10 servings.
- 2 apples
- 1 orange
- 8 cups apple cider
- 2 cups orange juice
- ½ cup lemon juice
- 4 cinnamon sticks
- 15 whole cloves or ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 4 whole allspice berries
- 1 Tablespoon light brown sugar
Instructions
- Poke some of the whole cloves into the apples on all sides.
- Slice the orange into orange wheels.
- Put all the ingredients into a large pot over medium low heat. Or start earlier and heat the wassail in a crockpot.
- Bring to a simmer. Simmer for 30-45 minutes.
- Remove the apples and whole cloves.
- Ladle into mugs and enjoy!
The wassail can be prepared up to five days in advance.
Storage: Keep leftovers in an airtight container in the refrigerator.
Reheating: The microwave, stove or slow cooker can be used to reheat the wassail. Heat it to your desired temperature.
Politan Row at The Forum is officially open!
Peachtree Corners’ newest hotspot has arrived, and they’re serving up a wide variety of delicious food, drinks and incredible vibes.
The food hall’s chef-driven restaurants include:
- 26 Thai Kitchen & Bar
- Boca Taqueria
- Gekko
- Kimchi Red
- LOL Burger Bar
- Sahirah Kebab & Curry
- Sheesh Mediterranean
Preview event
Peachtree Corners Magazine was invited to see the space and sample the food before the big grand opening. Here are a few photos from that sneak-peek, preview event.
Photos by George Hunter / Rannulf Media (@rannulf.media on Instagram)
The space
The food
The people
About Politan Row
Politan Row is a talent-driven food hall platform. Founded in 2014, they create design-forward destinations for the culinarily curious, offering an elevated food hall experience that encourages the exploration of shareable dishes in beautiful, inviting and communal spaces.
Their mission is to serve people who crave unique flavors, experiences and ideas while creating opportunities for local food and beverage talent to showcase their creativity and advance their careers. For more information, visit politanrow.com.
About The Forum Peachtree Corners
The Forum Peachtree Corners (The Forum) is a 500,000-square-foot outdoor lifestyle center originally opened in 2002.
Today, The Forum is home to 100,000 square feet of office, 10,000 square feet of community gathering space and nearly 70 retailers, restaurants and service providers, with more to come as part of an ongoing redevelopment project designed to transform the property into a mixed-use destination. The Forum is owned by Nuveen Real Estate and Jamestown through a joint venture partnership.
For more information, visit theforumpeachtree.com/politanrow.
Once the travel restrictions mandated by the coronavirus were lifted, it seems the world chose to shake off its cabin fever. Even people who weren’t all that adventurous found themselves headed to foreign lands.
That wanderlust wasn’t just good for the travel industry. It proved to be a boon for restaurants as well. Those specializing in exotic cuisines found new customers who’d either traveled abroad and wanted to relive their vacations through food or who were heading to an overseas destination and wanted to sample local flavors before arriving.
Marcia Reid, co-owner of Jamaican restaurant Kool Runnings said that since opening 30 years ago, they’ve prided themselves in educating diners about Caribbean food — what makes one island different from another and what to look for in authentic cuisine.
“Throughout the Caribbean, we’re known for using spices, coconut milk and fresh ingredients,” she said. “You’ll probably find some form of rice and peas or beans everywhere, but that’s where the similarities end.”
To aid readers who are contemplating a trip to the Caribbean or who are interested in trying the cuisine closer to home, Southwest Gwinnett magazine sought out local restaurateurs and dug into some of the history behind the bold flavors.
Variations on similar ingredients
The Caribbean, a region located between North and South America, is made up of 13 independent countries and several territories:
- Independent countries: Antigua and Barbuda, The Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Haiti, Jamaica, Saint Kitts and Nevis, Saint Vincent and the Grenadines, Saint Lucia and Trinidad and Tobago
- Territories: Anguilla, Aruba, Puerto Rico, Cayman Islands, Curaçao, Saint Martin/Sint Maarten, Turks and Caicos Islands, the U.S. Virgin Islands, the British Virgin Islands and other dependencies and municipalities
Although local produce plays a big part, Caribbean cuisine as a whole is a vibrant tapestry woven from the rich cultural heritage of the islands, as well as the region’s complex history of colonization and cultural exchange. African, European, Indigenous and Asian culinary traditions are all reflected in foods of the Caribbean.
Common ingredients include rice, beans, cassava, cilantro, bell peppers, chickpeas, tomatoes, sweet potatoes and coconut. The cooking methods, levels of heat, variations of spices and other factors take those staples in many different directions.
More than jerk
When many people consider Caribbean food, the first thing that comes to mind is Jamaica and perhaps its most famous dish — jerk chicken. But according to Reid, there is much more to her island home than spicy barbecue.
One of Kool Runnings most popular dishes is the Rasta pasta. A fusion of Italian and Jamaican flavors, the dish is penne pasta tossed with a jerk-infused cream sauce and colorful bell peppers.
“That’s a good introduction to Jamaican food,” said Reid. “It’s a little bit of the familiar with that extra little bit of Jamaican flair. It’s colorful, it’s very healthy tasting and it’s not as spicy as traditional jerk.”
The pepper of choice in Jamaican cuisine is the Scotch bonnet, which measures 100,000–350,000 Scoville Heat Units (SHU) — making it 40 times hotter than the jalapeño, which typically measures 2,500–8,000 SHU. There’s a fruitiness to the pepper though, and the heat comes at the back end.
Still, Reid suggests washing down the meal with the famous Red Stripe beer or any other cold beverage to help with the heat.
Curries and more
For those who may be a little sensitive to spicier foods, curries are another Jamaican staple.
“There were so many different cultures that [helped] make up Jamaica,” she said. “It was like a trading post, and all kinds of spices were introduced.”
Indian influences brought about curries — from chicken to goat to chickpeas.
“We took the basic curry and made it our own,” Reid added.
With many people forgoing meat, Kool Runnings sells a lot of curried chickpeas. While naturally low in saturated fat, chickpeas are nutrient dense. They provide nearly 20 grams of protein in a half-cup serving, along with five grams of dietary fiber. That’s more protein than a boiled egg.
But Reid said many vegetarians enter the restaurant and revert to what she calls “flexitarians.”
“They’ll order rice and peas and ask for oxtail gravy,” she chuckled. “They don’t want to eat the actual meat, but the gravy is so good they can’t resist.”
Two countries, one island
Cristino Hiraldo had been studying medicine in his home county of Dominican Republic while working at a restaurant at the airport to support himself and his family. A car accident caused him to lose sight in one eye, and that derailed his medical career. Looking to change directions, he moved to the U.S. in November 2002. His wife and children came later in February 2003.
Having a passion for food and the skills obtained in the restaurant, Hiraldo found work at different Dominican restaurants in the area. When a place he was working at closed down, he decided to sell meals out of his house.
“A lot of people got used to his flavors and the way that he cooked, so it was pretty successful,” said his son, Cristian Hiraldo Garcia.
Although his dishes were based mainly on the cuisine he grew up on, he added a few touches from his training in international dining. Word of mouth kept the family busy, and soon they had saved enough to purchase a stand-alone restaurant that was going out of business.
Café Dominican
Since Café Dominican is open for breakfast, Milagros Garcia, Cristino Hiraldo’s wife and the restaurant’s co-owner, suggested serving traditional mangú tres golpes. Tres golpes means “three hits,” and the dish is considered the breakfast of kings.
It consists of mangú, or mashed plantains, queso de freir (a white cheese that gets crispy when fried because of its high melting point), fried salami and eggs. The dish is often topped off with tangy, pickled red onions to balance the richness.
Those familiar with Puerto Rican food may mistake mangú for mofongo. Although they both start with raw plantain, they end up very different. Mangú consists of boiled mashed plantains (green or ripe) mixed with butter, garlic and salt.
Shared roots, different flavors
The Dominican Republic shares the island of Hispaniola with Haiti, so much of the food has similar roots but tastes decidedly different. A typical Haitian lunch is rice and beans, also known as riz et pois. Traditionally, it was meant to provide crucial carbohydrates to field workers. It is often preceded by a plate of viv — boiled plantains, boiled roots and tubers and meat.
Another must-have Dominican dish is la bandera, a traditional Dominican lunch. This dish’s name translates to “the flag” because its elements are meant to depict the colors of the Dominican flag (red, white and blue). Traditionally, the main ingredients are white rice, red kidney beans (although they can be substituted with black beans or pigeon peas) and either chicken or beef. This dish is paired with some type of salad and, quite often, tostones (fried green plantain).
Contact information
Kool Runnings
5450 Peachtree Pkwy., Norcross
(770) 441-0207 • For orders: (770) 441-0206
Café Dominican
4650 Jimmy Carter Blvd., Norcross
(770) 758-3374
Popular local eateries round out seven-vendor lineup at Politan Row at The Forum, slated to debut early 2025
Food hall veteran and hospitality operator Politan Group is gearing up to open its third Atlanta-area Politan Row in Peachtree Corners in early 2025.
The company recently announced four more concepts joining Politan Row at The Forum, including Chef Helio Bernal’s Boca Taqueria, Alice and Joey Lee’s Kimchi Red, Cassidy Jones’ LOL Burger Bar and Abdul and Rabia Siddiqui’s Sahirah Kebab & Curry.
“Following the success of Politan Row at Colony Square, it was a no-brainer to partner with Politan Group on bringing this experience to Peachtree Corners,” said Adam Schwegman, director and head of retail leasing at Jamestown. “This destination is much more than your average food hall, and we can’t wait for the community to get a taste of what these local chefs will be serving up in downtown PTC.”
Boca Taqueria and Kimchi Red
Boca Taqueria —Peachtree Corners resident, Chef Helio Bernal, launched his career in 2017 with The Real Mexican Vittles, a pop-up cart and food truck business focused primarily on serving bites around the Atlanta brewery scene.
On the heels of its success, Bernal opened Summerhill’s Boca Cocina de Barrio in 2022, his first brick and mortar location with a full menu and craft bar offering Mexican cuisine like birria tacos, queso fundido and enmoladas. An offshoot of his Summerhill location, Boca Taqueria will be Bernal’s first counter-service restaurant in his own neighborhood.
Kimchi Red —With two existing Georgia suburb locations, local owners Alice and Joey Lee will debut their third installment of Kimchi Red in Peachtree Corners.Ranked number one of 25 on Yelp’s “Top Spots for Fried Chicken in the United States,” Kimchi Red is best known for its Korean fried chicken.
The menu features family-style portions of fried chicken paired with unique flavors such as a honey butter balsamic glaze, kimchi, onion stir-fry sauce and more. Additional offerings include kimchi fried rice, signature plates with proteins like bulgogi or skirt steak and specialty noodle dishes.
LOL Burger Bar and Sahirah Kebab & Curry
LOL Burger Bar — Newnan, Georgia native, Cassidy Jones, always felt the pull of entrepreneurship, so in 2022,she dove in headfirst with the opening of LOL Burger Bar in West Midtown. Jones’ LOL stands for “live out loud,” and at her restaurant, the staff strives to follow that motto by creating memorable guest experiences with every visit.
On the menu, customers can choose from a selection of signature griddled burgers loaded with interesting toppings like macaroni and cheese and pulled pork or try something more classic like a traditional cheeseburger. Chicken wings, fries and milkshakes are also available. This expansion marks the second location for the brand and first foray into a suburban market.
Sahirah Kebab & Curry —Sahirah Kebab & Curry is a fast-casual Indian restaurant led by husband-wife team Abdul and Rabia Siddiqui. The duo has been cooking for many years in notable Atlanta restaurants, with the former most recently holding chef positions at Tabla and Blue India.
Guests can expect prominent Indian cuisine favorites such as curries, samosas and biryani. This restaurant will be the Siddiqui’s second location, marking their first expansion out of Politan Row at Colony Square.
Full lineup of restaurants
These businesses join previously announced 26 Thai Kitchen & Bar, Gekko Kitchen and Sheesh Mediterranean to round out the seven-vendor lineup at Politan Row at The Forum, in addition to Italian-American family restaurant and wine bar, Millie’s Pizzeria, which will be housed in a standalone building adjacent to the food hall.
Redevelopment at The Forum
Politan Row at The Forum’s opening will mark another significant milestone in the property’s ongoing redevelopment, started by North American Properties’ Atlanta subsidiary (NAP Atlanta) last spring.
NAP Atlanta was acquired by global, design-focused real estate investment and management firm Jamestown in October 2024. Jamestown is now an investor in The Forum, through an affiliate, and oversees management along with retail leasing.
About The Forum Peachtree Corners
The Forum Peachtree Corners (The Forum) is a 500,000-square-foot outdoor lifestyle center originally opened in 2002.
Today, The Forum is home to 100,000 square feet of office, 10,000 square feet of community gathering space and nearly 70 retailers, restaurants and service providers, with more to come as part of an ongoing redevelopment project designed to transform the property into a mixed-use destination. The Forum is owned by Nuveen Real Estate and Jamestown through a joint venture partnership.
For more information and to stay updated on the latest property news and happenings, follow The Forum on Facebook, Instagram and X or visit theforumpeachtree.com.
About Politan Row
Politan Row is a talent-driven food hall platform. Founded in 2014, they create design-forward destinations for the culinarily curious, offering an elevated food hall experience that encourages the exploration of shareable dishes in beautiful, inviting and communal spaces.
Their mission is to serve people who crave unique flavors, experiences and ideas while creating opportunities for local food and beverage talent to showcase their creativity and advance their careers. For more information, visit politanrow.com.
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