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Delectable Food and Cocktail Recipes for Your Holiday Festivities

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Beef Bourguignon

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

  1. Cut the beef into small, bite-size pieces. Salt and pepper them.
  2. Get a frying pan nice and hot. Place some olive oil (or oil of choice) in the pan.
  3. 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.
  4. 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.
  5. Put the cooked beef into a roasting pan or stew pot.
  6. Repeat until all the beef is seared and in the pot.
  7. While searing the beef, prep the vegetables.
  8. After all the beef is finished, put more oil in the pan and cook the onions and garlic.
  9. When the onions have a little color, deglaze them with leftover wine or water. Add this to the pot.
  10. Add all the other ingredients into the pot.
  11. Roast in the oven at 300° F, stirring every 30 minutes or so until the beef is tender and the carrots are cooked. 
  12. 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

  1. Heat the oven to 350° F and roast the garlic.
  2. 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.
  3. Brown the chicken with olive oil in a sauté pan.
  4. Remove the chicken and transfer it to a bowl. Sauté the fresh mushrooms and season them with salt and pepper.
  5. Cover and cook until it’s browned and the liquid has evaporated.
  6. Transfer the mushrooms to a plate.
  7. In a skillet, melt the butter and olive oil. Add the shallots and wine. Boil until it’s reduced by half.
  8. Pour in the reserved porcini mushroom liquid.
  9. Add the chicken and cook until it’s done.
  10. Finish with tarragon and extra butter.
  11. Serve with crusty bread.
Patrizia WInsper and Rob Ramos, Manager of Corners Fine Wine & Spirits

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

  1. Poke some of the whole cloves into the apples on all sides. 
  2. Slice the orange into orange wheels.
  3. Put all the ingredients into a large pot over medium low heat. Or start earlier and heat the wassail in a crockpot. 
  4. Bring to a simmer. Simmer for 30-45 minutes. 
  5. Remove the apples and whole cloves.
  6. 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.

Patrizia hails from Toronto, Canada where she earned an Honors B.A. in French and Italian studies at York University, and a B.Ed. at the University of Toronto. This trilingual former French teacher has called Georgia home since 1998. She and her family have enjoyed living, working and playing in Peachtree Corners since 2013.

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U&ME Coffee Bakery & Wine Celebrates Grand Opening In Peachtree Corners

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Mayor Mike Mason and members of the Peachtree Corners Business Association (PCBA), business professionals, and community well-wishers recently celebrated the opening of U&ME Coffee Bakery Wine, a new establishment in Peachtree Corners.

The event was marked with a ribbon-cutting ceremony attended by friends, family members of the owners, Paula Gil and Pablo Vicens, who are married, and their dedicated staff.

Left to right:  Paula Gil & Pablo Gil, Owners

U&ME Coffee Bakery Wine, a local family-owned business, focuses on creating a welcoming space where families can gather, students can study, and friends can hang out.

This establishment offers free high-speed Wi-Fi, weekly specials and a cozy environment for all.

Paula Gil emphasized the importance of offering breakfast, lunch, and dinner options that cater to various tastes and needs.

Family and Friends, Staff, Pablo Gil, Paula Gil, Mayor Mike Mason, Lisa Proctor PCBA Board, Suzanna Martinez PCBA Board, Donna Linden PCBA Board, and Audrey Boyce PCBA Outreach.

The goal is to deliver the highest quality specialty items at fair prices.

“We are excited to bring our blend of coffee shop, wine bar, bakery, and diner spot to Peachtree Corners,” stated Paula.

U&ME Coffee prides itself on using 100% Colombian Medellin Coffee and ensuring all baking is done on-premises to guarantee freshness and quality.

Further distinguishing themselves, Paula and Pablo have incorporated homemade empanadas, pizzas, and pastries into their menu, all made from scratch to offer a unique taste experience.

In addition to their dine-in services, U&ME Coffee caters to those on the go with their to-go orders and provides catering services for special events.

Mayor Mason, alongside PCBA Board Members Lisa Proctor, Donna Linden, Allison Reinert, Suzanna Martinez, and numerous local business supporters, expressed their delight in welcoming U&ME Coffee Bakery Wine to the city.

“The city council and I are delighted you chose Peachtree Corners for your business location. We are pleased to have this new specialty restaurant available as part of our business-friendly city,” Mayor Mason remarked.

Contact:  U&ME Coffee Bakery & Wine
Telephone: 470-359-6972
Facebook:  Facebook U&ME Coffee Bakery Wine
Located at 3433 Medlock Bridge Road, Peachtree Corners

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Cheeseburger Bobby’s in Peachtree Corners is Under New Management

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After being closed for a few months, locals are happy to see that Cheeseburger Bobby’s in Peachtree Corners has reopened under new management.
From left, owner Sandra Lowe and her daughter Isabelle // Photos by George Hunter

New owners of Cheeseburger Bobby’s bring neighborliness along with fresh, well-prepared fare.

After being shuttered for several months, locals seem happy to see that Cheeseburger Bobby’s in Peachtree Corners has reopened under new management.

Keith and Sandra Lowe took over the franchise a few months ago and are working hard to win back customers. They are committed to quality food, consistency, cleanliness and good service.

“My background is in retail operations,” said Keith Lowe. “We had restaurants within the retail cafés that we ran.”

Although his wife is more involved in the day-to-day running of the restaurant, she admittedly doesn’t have experience running a fast-casual eatery.

“It’s something that we’ve always wanted to do. We’ve always wanted to open a business for ourselves. So, this opportunity came back in April. And then we bought it and went through the whole remodel,” Sandra Lowe said.

Bringing a Peachtree Corners staple back to life

The Cheeseburger Bobby’s franchise fits well for the Lowes because of the structure and support from the corporate office.

According to its introduction to franchisees, the business aims to work easily and efficiently for restaurant industry veterans or those just entering the profession.

One thing that stood out for the couple was the fresh, made-from-scratch food and a menu that’s not too complicated.

The fact that there are vegetarian and healthy options like salads, black bean burgers, and turkey burgers was also a plus. Additionally, customers have the option of several toppings for their sandwiches as well as seasoning for fries and an extensive fixings bar.

They knew little about the previous owners or what caused them to give up the franchise, but they vowed to become a fixture in the community and build loyalty with the basics.

An inviting place for the entire community
“Cleanliness is tops for us,” said Sandra Lowe. “That’s number one. … We have a great environment, great customer service and consistent food. We talked about how those three things will win back customers.”

On a recent weekday lunch rush, a mix of office workers, holiday shoppers and construction workers came through.

As Sandra Lowe passed out samples of the signature frozen custard, the chilly late fall weather had no effect on orders for milkshakes and other confections.

The custard recipe is reminiscent of the old-fashioned, hand-churned type many grandmas used to make. Some say it has a richer, creamier texture and a smoother consistency than typical ice cream.

A recipe for success

As a homemaker and the queen of her castle, Sandra Lowe didn’t hesitate at the chance to get back into the work world. Her 15-year-old twins are old enough to be more self-sufficient, so she and her husband decided it was time to try something new.

“It works out perfectly,” she said. “I come to work in the mornings, stay until 3 p.m., and then I’m back with my kids in the evening.”

“Because my background was operations in food, sanitation and all those things, this was an easy decision,” said Keith Lowe.

Additionally, they surrounded themselves with knowledgeable, professional staff.

“We hit a home run with Kenneth, our general manager,” he said. “He has over a decade of experience running restaurants. And Archie, our shift manager, has been at this restaurant for the entire 12 years that has been open.”

A mix of experience with new energy

“We think we have a very welcoming environment,” said Sandra Lowe. “Great customer service, consistent, fresh food served with a smile and a clean environment are our focus.”

Another significant factor is the focus on community.

Although the restaurant hasn’t been open for long, the Lowes have joined the Southwest Gwinnett Chamber and have reached out to Norcross High and Wesleyan schools for partnerships.

“Being engaged with the committee is important to us,” they said almost in unison.

Making Cheeseburger Bobby’s a true family business is also essential.

“The [kids] come to work here every weekend,” said Sandra Lowe.

“We’ve seen that the kids are more social. It gets them away from the phone. It gets him interacting,” said Keith Lowe.

“We’ve talked to them about the importance of eye contact and helping the customer have a great experience. We’ve even seen them really grow in such a short time.”

Cheeseburger Bobby’s
Located in the Peachtree Square Shopping Center
6050 Peachtree Pkwy #140
cheeseburgerbobbys.com
770-696-1337

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DiBar Grill: A Taste of Persia in Peachtree Corners

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DiBar Grill manager Larry LaRose

International Restaurants: Find Cuisines from Across the Globe Just Down the Road

In the heart of Peachtree Corners, a culinary gem is weaving rich Persian flavors into the fabric of the community. The epicenter of ancient Persia was located in what is now modern-day southwest Iran, and its cuisine is known for unique spice blends, savory meats, and herbaceous vegetables.

Kamel Fadavi is originally from the Middle East and moved to the Peachtree Corners area in 2014. When moving to the area, Fadavi wanted to make sure he brought some of Persia with him.

Fadavi attempted to open his first restaurant in 2014 but had a few setbacks during production.

“It was very difficult at first, trying to find a space,” Fadavi said about finding the perfect location for his restaurant. He also faced difficulties trying to get a license and permit to open his restaurant.

Saffron Lamb Shank with Sagnak and Saffron rice

Yet, Fadavi persevered and was able to pursue his dream. His first restaurant opened in September of 2015. Originally named Taaj Market and Restaurant, this eatery offered both shopping and dining experiences, allowing customers to experience Persia inside and outside their homes.

Despite the success of Taaj Market in marrying the market and restaurant experience, Fadavi felt inspired to elevate the concept further.

Brand new look, same great food

In 2023, Fadavi decided to redesign the restaurant and offer customers a more elegant and exciting experience. Thus, DiBar Grill was launched.

Fadavi hired a new manager, Larry Larose, to help him with this process.

Larose has been in the service industry for several years but was looking for a change when he came across Taaj Market.

After hearing about Fadavi‘s new ideas for the restaurant, Larose stepped up to help bring them to life.

To really elevate the experience, DiBar Grill added a full bar and designed the space with a more eye-appealing look.

Revamping an established brand was a new experience for Fadavi and Larose, but together, they created and executed a beautiful vision for DiBar Grill.

Persian cuisine 101

Persian cuisine is a diverse culinary tradition that reflects the region’s long history and varied climate. It’s characterized by its bold and distinct flavors, including hardy meats, filling starches and savory sides.

Muhammara roasted red pepper with Sagnak

Spices, including saffron, turmeric, cinnamon, dried lime, cardamom and rose petals, are staples in Persian cuisine. Fresh herbs like parsley, cilantro, dill and mint are also frequently used.

“Expect a lot of red meat in many dishes, ” Kamel said. Lamb is one of the most popular meats in Persia, so when dining at a Persian restaurant, you can expect to see many different lamb preparations.

Lamb shanks and kebabs are two classic dishes that foodies can relish. While these lamb dishes are Persian must-haves, customers can also enjoy a variety of chicken, beef and seafood dishes.

The full Persian experience

DiBar Grill offers flavorful spreads and appetizers, such as hummus, labneh and roasted red peppers, along with its variety of lamb dishes. These small appetizer plates are also entirely vegan on their own. You can expect these spreads to be served with a warm sangak, a whole wheat leavened flatbread.

Labneh with smoked salmon and Sangak

Cheese is another favorite in Persian dishes, but labneh is a distinctive dish patrons must try. Yogurt strained in cheesecloth for two to three days produces a smooth, creamy spread with a tangy flavor.

Whether you are in for a full meal or a palatable snack, DiBar Grill gives customers the perfect Persian dishes.

DiBar Grill offers delivery for its entire menu, which you can order from its website. Whether you’re celebrating a Sunday night at home or a special occasion at a location of your choice, DiBar Grill has you covered.

DiBar Grill
6385 Spalding Dr Suite B
Peachtree Corners, GA 30092
www.dibargrill.com
770-559-8799

Find two dozen more international restaurants in Peachtree Corners here!

Photos by Kendyl Clarke

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