Connect with us

Food & Drink

Delectable Food and Cocktail Recipes for Your Holiday Festivities



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.


  • 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


  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.


  • 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


  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


  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.

Continue Reading

Food & Drink

New dining experience opens at Hilton Hotel



Dahlia’s Restaurant & Porch // Photo by Bruce Johnson

Dahlia’s Restaurant & Porch offers southern-style fare and easy entertainment

Just in time for the summer season, Hilton Atlanta Northeast has launched a new dining option, Dahlia’s Restaurant & Porch.

The casual dining experience brings understated luxury to an easy, breezy setting with comfortable patio furniture on a spacious outdoor deck, a full bar with top-shelf spirits and an impressive wine collection. The cuisine is Southern style and utilizes regionally sourced, farm-fresh ingredients.

“You really can’t ask for an easier setting or a more comfortable way to unwind,” said Andrew Stegen, executive vice president of operations for FullG Capital, the hotel operator. “In the old days, hotels had restaurants for the travelers, and the locals came occasionally. Now, it’s the other way around. You have to appeal to the people who live here.”

At a press preview on May 15, Dahlia’s Restaurant & Porch was unveiled for the first time.

Dahlia’s plans to offer weekend buffets, sports viewing on the patio and family-friendly cookouts.

Photo by Bruce Johnson

“Dahlia’s is a great addition for our hotel guests but also for the local community! We are most excited about our new porch, which is the perfect place for happy hour spritz, outdoor dining and future programming,” said Mike Roling, general manager of Hilton Atlanta Northeast. 

The food is led by executive chef Robert Chafflin, who said he likes to bring an approachable yet flavorful take on southern culinary staples. For the preview, guests were wowed with shrimp and grits, braised beef short ribs, mushroom risotto, shrimp po’boys, cheesecake with caramelized peaches and a whole lot more. 

The beverages were just as tantalizing – from the signature Black Dahlia to the unexpected Southern Dandie to an array of seasonal spritzes. 

“We are excited to bring a newly renovated restaurant space, brand new porch, and refreshed menu to our property,” said Roling. “We welcome the public, both locals and hotel guests alike, to come join us for a dining experience elevated by our southern hospitality.”

Dahlia’s Restaurant & Porch also has a private dining area and a lounge area—perfect for relaxing after a busy day, grabbing a sumptuous meal with the family or meeting friends for lunch or dinner and drinks. Dahlia’s also provides catering for hotel events. For more information, visit dahliasrestaurant.com.

Continue Reading

Food & Drink

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



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

Continue Reading

Food & Drink

Cheeseburger Bobby’s in Peachtree Corners is Under New Management



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

Continue Reading

Read the Digital Edition


Peachtree Corners Life

Topics and Categories


Copyright © 2024 Mighty Rockets LLC, powered by WordPress.

Get Weekly Updates!

Get Weekly Updates!

Don't miss out on the latest news, updates, and stories about Peachtree Corners.

Check out our podcasts: Peachtree Corners Life, Capitalist Sage and the Ed Hour

You have Successfully Subscribed!