Food & Drink
Three Local Chefs Share Their Favorite Holiday Recipes
With the chill of winter on its way, chefs from three of Peachtree Corners’ most loved restaurants are sharing their favorite recipes to bring warmth and flavor to the season. Each recipe offers a comforting taste of home — perfect for gatherings with family and friends.
Cacio e Pepe
Chef Sunyapong of Stäge shares a timeless favorite from his menu: Cacio e Pepe. “I chose this dish because of its simplicity and comfort to make at home,” he explains. Made with pasta, salted water, butter, fresh ground peppercorns and pecorino Romano, Cacio e Pepe is all about getting the basics right. “When cooked properly, you get a velvety creamy pasta dish,” Chef Sunyapong says, emphasizing the importance of proper technique and quality ingredients.
He offers a few tips to elevate the dish, starting with good cheese and fresh peppercorns. “Find a nice cheese at your local deli and grate it yourself,” he suggests. “Use whole peppercorns and give them a little toast in a pan to bring out the flavors before you crush them.” Chef Sunyapong also recommends using high-quality European butter to finish the dish, which brings everything together.
While Stäge serves a truffled version of Cacio e Pepe, Chef Sunyapong encourages home cooks to make their own variations with different proteins or vegetables, though he admits, “the simple version is my favorite.”
Ingredients:
- 8 oz pasta
- 2 tsp coarse ground peppercorns
- 1 Tbsp chopped garlic
- 5 Tbsp unsalted butter
- 1 cup pecorino Romano
- ½ cup grated Parmesan cheese
Instructions:
1. Boil the pasta
Bring a pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until al dente (about 8 minutes). Drain and reserve 1 cup of the pasta water.
2. Toast the peppercorns
Heat a pan over medium heat and toast the peppercorns. Add 2 tablespoons of butter, then add the garlic and cook for 1 minute.
3. Create the sauce
Add half of the reserved pasta water to the pan and let it cook down for about 2 minutes. Stir in the pecorino Romano to create a velvety sauce.
4. Combine pasta and sauce
Toss the pasta and remaining butter into the pan. If the sauce seems too dry, add more of the reserved pasta water as needed.
5. Finish and serve
Transfer the pasta to a serving bowl and finish with grated Parmesan cheese.
Bread Pudding with Bourbon Sauce
Executive Chef Robert Chaffin of Dahlia’s Restaurant & Porch shares a personal favorite: Bread Pudding with Bourbon Sauce. This dish is more than just comfort food; it’s a family recipe passed down from his grandmother, making it a nostalgic treat. “It’s something I grew up eating, and I’m always excited whenever I have the chance to share my recipes with others,” Chaffin says.
To keep the bread pudding moist and flavorful, Chef Chaffin has a key tip: “Soak the raisins in bourbon. This allows the bread pudding to stay moist and not dry out!” He also emphasizes compressing the mixture into the pan to ensure the best texture.
The bourbon sauce, which adds both creaminess and depth, is what sets this bread pudding apart. “It helps keep the bread pudding from drying out,” Chaffin explains, adding that this rich sauce brings the entire dish together. For him, it’s a dessert that evokes warmth and comfort, perfect for sharing during the colder months.
Tip: Start by soaking the raisins in bourbon before preparing anything else. You can even soak them a day or two ahead. Also, if the bread is fresh, dry it out in a 200°F oven for 10 minutes after cubing it.
Ingredients:
For the Bread Pudding:
- 1 cup raisins
- 1 loaf day-old French bread, cut into 1” cubes (about 6-7 cups)
- 4 cups milk
- 3 large eggs
- 2 cups sugar
- 2 Tbsp vanilla extract
- ¼ cup bourbon whiskey
- ¼ tsp allspice
- ¼ to ½ tsp cinnamon
- 3 Tbsp butter, melted
For the Bourbon Sauce:
- ½ cup (1 stick) butter, melted
- 1 cup sugar
- 1 large egg
- ½ cup bourbon whiskey (adjust to taste)
Instructions:
1. Soak the raisins
In a small bowl, combine the raisins with ¼ cup bourbon. Cover and soak for 1 to 2 hours. The raisins should absorb most of the bourbon during this time (any leftover bourbon can be used in the recipe).
2. Preheat the oven
Preheat the oven to 350°F.
3. Soak the bread in milk
Place the cubed bread in a large mixing bowl and pour in the milk. Use your hands to press the bread into the milk until fully soaked (not all of the milk may be absorbed).
4. Add the egg mixture
In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour this mixture over the bread and milk. Add the bourbon-soaked raisins and gently stir to combine.
5. Transfer to the pan and bake
Pour the melted butter into the bottom of a 9”x13” baking pan, coating the bottom and sides. Pour the bread mixture into the prepared pan. Bake at 350°F for 35 to 45 minutes or until the pudding is set. The edges will turn golden and pull slightly away from the sides when it’s done.
6. Make the bourbon sauce
While the bread pudding bakes, prepare the bourbon sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking to combine. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat (be careful not to let it simmer or the sauce may curdle). If it curdles, remove from heat and blend until smooth. Whisk in the bourbon to taste. Whisk again before serving.
7. Serve
Serve the bread pudding with bourbon sauce on the side and pour it over to taste. Bread pudding is best served immediately, but leftovers can be refrigerated for up to 5 days and reheated in the microwave.
Oven Roasted Pork Tenderloin with Sweet Potatoes and Spinach
Chef James Chien of Eating Americana turns to a classic Oven Roasted Pork Tenderloin with Scalloped Sweet Potatoes and Wilted Spinach for a cozy fall or winter meal. For him, it’s all about balance — pairing tender pork with the sweetness of honeyed sweet potatoes and the earthy, buttery flavor of wilted spinach. “It’s a festive fall and winter dish,” Chien says, “and it can be elevated with heirloom potatoes for a colorful twist.”
Key to the recipe is preparing the pork tenderloin with garlic and a rosemary-thyme rub. “Making incisions in the pork and stuffing it with garlic cloves really brings out a deep flavor,” Chien explains. His technique for perfectly cooked sweet potatoes involves boiling them briefly before baking, ensuring they hold their shape and absorb the rich honey-butter mixture.
As for the finishing touch, Chien makes a Coca-Cola reduction sauce to drizzle over the pork. “It adds a sweet, tangy glaze that balances the savoriness of the dish,” he says. The simplicity of the ingredients combined with thoughtful preparation makes this a go-to recipe for Chef Chien, perfect for fall and winter gatherings.
Ingredients:
- 1 pork tenderloin (1 to 1.5 lbs.)
- 6 garlic cloves
- 1-2 tsp fresh thyme, minced
- 1-2 tsp fresh rosemary, minced
For the Sweet Potatoes:
- 2 large sweet potatoes
- ½ cup honey
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ stick salted butter
For the Spinach:
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 3-4 cups fresh spinach
- 2 Tbsp butter
- Salt and pepper, to taste
For the Coca-Cola Sauce:
- 1 can Coca-Cola
- ½ cup brown sugar
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- ½ stick butter
- Fresh thyme sprigs for garnish
Instructions:
1. Prepare the pork tenderloin
Remove the silver skin from the pork tenderloin. Using the tip of a sharp knife, make small incisions along the tenderloin and insert garlic cloves (about 6 cloves for an average-sized loin). Rub the pork with minced thyme and rosemary. Set aside. Preheat the oven to 375°F and allow it to heat for 30 minutes.
2. Prepare the scalloped sweet potatoes
Slice the sweet potatoes into 1/4-inch thick rounds. Place them in a pot with water and bring to a boil. Boil for 10 minutes, then remove from heat and let sit for 5 minutes. Strain the sweet potatoes and add ½ cup each of honey and brown sugar along with the ½ teaspoon cinnamon, ¼ teaspoon nutmeg and half a stick of salted butter. Spread the sweet potatoes on a greased sheet pan and set aside.
3. Cook the pork and sweet potatoes
Place both the pork tenderloin and the sweet potatoes in the preheated oven. Cook for 25 minutes or until the pork reaches an internal temperature of 145°F.
4. Prepare the spinach
Finely dice the red bell pepper and red onion. Set aside. Dip the spinach into boiling water briefly, then transfer to a hot saucepan. Add 2 tablespoons of butter along with salt and pepper to taste. Toss in the finely diced red onion and red bell pepper. Cook for 1-2 minutes. Prepare this dish about 5 minutes before the pork and sweet potatoes are ready to come out of the oven.
5. Make the Coca-Cola sauce
In a small sauce pot, pour in 1 can of Coca-Cola and add ½ cup brown sugar. Bring to a boil, then reduce heat and add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken the sauce. Finish with ¼ stick of butter, stirring until fully combined. This sauce will be served with the pork.
6. Garnish and serve
Once the pork and sweet potatoes are cooked, remove them from the oven. Drizzle the Coca-Cola sauce over the pork tenderloin and garnish with a sprig of thyme. Serve the pork with the wilted spinach and scalloped sweet potatoes on the side.
For a festive fall or winter dish, you can also substitute heirloom potatoes for the sweet potatoes to add a splash of color to your plate.
For more holiday recipes from local residents and chefs, check out Savor the Season online or in the November/December issue of Southwest Gwinnett magazine.
If you’ve been to or near the Forum in the past few months, you’ve probably noticed cranes and construction crews. The anticipation of the first phase of renovation of the 22-year-old retail center has left a lot of Peachtree Corners residents as well as nearby patrons excited to see changes.
The Forum administration invited the media for a hard hat tour on July 17. The event showcased the redevelopment progress ahead of The Plaza’s grand opening on Aug. 8.
Scrumptious bites incoming
Executives from the development and leasing teams joined on-site management and led attendees around the new central gathering space, guest amenities and Politan Row, the newly created 10,000-square-foot food hall.
Dining concepts from veterans at Sheesh, Twenty-Six Thai and newbie Gekko Kitchen were the first food vendors announced for the space, which is expected to open in January.
“We can’t wait to introduce the Peachtree Corners community to our food hall experience,” said Politan Group CEO Will Donaldson in a news release. “Every detail from the design to the bar program to the cuisine is thoughtfully curated to inspire guests to not only mingle with one another but to connect with our incredible restaurateurs and discover new favorites.”
During the tour, Donaldson explained that eventually there will be seven different global cuisines in the Politan Row food court at the Forum featuring well-known and up-and-coming local talent. Once complete there will be a central bar, a private event venue and a covered outdoor patio.
“One of the things that we’re excited about is this unique design that we’ve come up with, that’s very specific to this area,” he said. “We’ll be open seven days a week for lunch and dinner. Whether you’re with a group for lunch or with your family, it works great for multiple settings.”
Twenty-six Thai owner Niki Pattharakositkul said the restaurant will work with local vendors to source the freshest meats and produce possible.
“There are certain types of produce and protein we try to source locally, but sauces and the more exotic produce and herbs, we have to import from Thailand,” she said. “Our brand is trying to move towards doing things locally and sustainably.”
Working with organizations such as Georgia Grown limits the use of large food distribution companies. Since starting Twenty-six Thai in 2016, Pattharakositkul has launched seven locations across metro Atlanta, including at Politan Row’s Ashford Lane and Colony Square.
The eatery describes itself as an “authentic wok-fired Southeast Asia-inspired menu featuring items such as pad Thai, pad see ewe and classic drunken noodles.”
Sheesh, a Mediterranean concept that uses simple, wholesome ingredients prepared with unique spices and blends, is run by corporate executive chef Charlie Sunyapong and director of operations Raquel Stalcup. The two are also members of the group behind full-service restaurants Stäge at Town Center and Pêche at the Forum.
The popularity of those suburban concepts has already taken off. With Sheesh, they’re looking to do something different.
“There are going to be some things that are unique to Sheesh that you’re not going to get at the other places,” said Sunyapong. “You’re not getting a whole restaurant; this is quicker fare.”
Gekko Kitchen, a former food truck transformed into a hibachi and ramen experience, will be serving fresh, fast bowls that are more colorful and lighter than traditional hibachi fare.
Gathering spots
Development Manager Nick Lombardo explained that NAP is moving away from building big construction projects from scratch like Colony Square in Midtown Atlanta and Avalon in Alpharetta.
“As a company, North American Properties pivoted around 2020 from building big ground-up construction to more redevelopment with already existing properties,” he said. “With the thought of great assets that just need a little more attention Infused into them to create value, we bought the Forum in 2022.”
He said that value-add propositions done at The Forum will create a more walkable center.
“Trying to compete with the internet on convenience is a very tough task, so the way we differentiate is by experiences,” he said. “We host between 150 to 200 events every year. We have things like concerts, wellness and fitness events and we have child playtime events. Our marketing team does a great job and they’re the differentiator when it comes to what makes our property stand out.”
By the first week of August, a large gathering space will be unveiled in the central area of the property between Pottery Barn and seafood restaurant Pêche. It will have a nine-foot LED screen capable of hosting movie nights and sports viewing. There will also be musical performances featuring local artists.
“We’re not in competition with Town Center,” said Charlotte Hinton, marketing manager at The Forum. “Town Center has gates like a real music festival and we’re more like a ‘chill and enjoy the music’ vibe where you can grab a beer and hang out or maybe kind of walk around.”
The smaller space and artificial turf are unlike the Town Center space where attendees spread blankets and bring chairs. The Forum will have furniture and seating in the space so folks can just gather and either enjoy time with family or partake in events.
The Forum will also offer valet parking on a limited schedule at that end of the property.
More improvements
Although the construction equipment will have moved out, the jewel box building will house a yet-to-be-named restaurant that will open early next year.
“We’re pretty much done with what we’re doing as far as landlord work,” said Lombardo. “We ask our tenants to bring their brand and their design and their material pallet and put that on the building to express their brand identity. They know their brand better than we do. They know how to best design their building and how it functions and works.”
It’s the same process with retail stores, he added.
“We always ask all of our new tenants to come in here when they’re building their storefront,” he said. “They’re not just selling their clothes; they’re selling a lifestyle in the brand so we ask them to push their brand out to the street.”
Even with the new spaces, there will be no shortage of parking, Lombardo added. “There’s plenty of parking behind these buildings,” he said pointing toward Pêche. “What we’ve done is enhance the connectivity to those areas. We’ve redone this breezeway and we’re adding lighting and connecting the parking lot to the main boulevard here. The goal is to replace cars with people and activity and bring a sense of community to the property.”
The Taste of Peachtree Corners has been in the works for years, but the COVID-19 pandemic put many key events on hold for the Peachtree Corners Business Association (PCBA).
But luckily this year, the dedicated staff of volunteers successfully executed a memorable event and introduced a lot of local business owners to their neighboring restaurants and caterers.
As I walked up to the Community Chest Room at Peachtree Corners City Hall on June 27, there was a line outside the door. I later found out that over 100 people had registered to attend the event. I got checked in quickly and was faced with a “passport” of 10 Peachtree Corners restaurants serving everything from high-end bakery items to good old-fashioned barbecue, and modern twists on seafood and American cuisines.
Let’s talk about the food
The idea was to visit all 10 restaurants and collect stars while trying samples and small plates. My first stop was Firebirds Wood Fired Grill, and they had my favorite – homemade chips and queso. The queso was smoky and mildly spicy with a great depth of flavor. What a great start. Next up was Chopt. Creative Salad Co. I had never heard of this restaurant before, but they blew me away with a perfect amuse-bouche of cherry tomato, pesto, mozzarella, and olive oil. These guys understand simple and fresh Mediterranean flavors.
The folks from Marlow’s Tavern were also on-site serving shrimp and grits with jalapeno, spinach and tomato beurre blanc. This is definitely the style of elevated food I’ve come to expect from Marlow’s. And as a nice touch, they prepared a refreshing blueberry cocktail.
Another familiar face was set up on the other side of the room. J.R.’s Log House Restaurant served southern favorites like pulled pork sliders, baked beans and mac n’ cheese. I couldn’t pass this one up. The pulled pork was tender, tangy and saucy. Exactly what I want from a barbecue. Lazy Dog’s table really impressed me with its presentation. The tuna cup with rice, avocado and chili with chips on the side, was a real stunner.
Moe’s Southwest Grill was also on-site handing out tasty tequila lime chicken with rice, avocado, and black beans. This super hearty and comforting entrée was followed by a seafood course from PECHE Modern Coastal. Crab cakes with a croissant pinwheel, roasted garlic and lemon aioli and arugula were on the menu and the flavor combinations were simply fantastic.
PECHE’s sister restaurant STAGE Kitchen & Bar was next door offering a tuna and salmon tostada with avocado, eel sauce, spicy mayo, and cilantro. This was easily one of my favorite bites of the night. The tostada was crunchy and light with clean and bright flavors. No kidding, I could probably eat this every day for lunch.
I moved on the Smoke’s Family Catering and owner Phillip Smoke had whipped up enough barbecue to feed an army. I had the pleasure of trying the smoked chicken with potato salad and it was the perfect pairing. Last but not least: dessert. I capped off the evening with a beautiful chocolate ganache-filled croissant with perfect lamination and flaky texture.
The inspiration behind the event
With a (very) full stomach, I caught up with PCBA President Lisa Proctor to talk about the event.
“We knew that COVID was really hard on a lot of our restaurants to get people back in,” said Proctor. “We wanted to do it in June because we wanted to celebrate our military. Everybody remembers them maybe on Memorial Day or different things, but June is the 80th anniversary of D-Day.”
“The military is always close to our heart,” she added. “We’re also very proud of our restaurants. They all have gone above and beyond.”
Tonight, the PCBA was honoring the Armed Forces and its brave veterans while bestowing two donation checks to very worthy causes.
The first check for $500 went to Folds of Honor. Since 2007, Folds of Honor has provided life-changing scholarships to the spouses and children of America’s fallen or disabled military. And now, their mission expands to the families of America’s first responders.
The second check for $500 was given to Light Up the Corners, a 501(c)(3) volunteer organization with an annual glowing, flashing, blinking, shining, nighttime running party and fundraiser in one. All proceeds from the event go to benefit less fortunate children and families in the Peachtree Corners community who are struggling by giving them the chance to participate in life-enhancing programs and activities at the Fowler YMCA.
Over the past 12 years, the PCBA has awarded 19 scholarships and donated more than $156,000+ back to the Peachtree Corners community.
Concerned Citizens, County and City Officials Address Issues at Jones Bridge Park
From Corporate to Sci-Fi Author: Jill Tew Discusses ‘The Dividing Sky’ [Podcast]
Peachtree Corners Dedicates Memorial Garden to its First Lady
Gama Sonic Collaborates with PTC and Curiosity Lab to Illuminate Public Spaces
PCBA Awards $3,500 to Georgia Alliance for Breast Cancer
Good Samaritan Gwinnett Receives State Authorization to Launch Access Academy
Three Local Chefs Share Their Favorite Holiday Recipes
Three Local Chefs Share Their Favorite Holiday Recipes
PCBA Awards $3,500 to Georgia Alliance for Breast Cancer
Good Samaritan Gwinnett Receives State Authorization to Launch Access Academy
Peachtree Corners Dedicates Memorial Garden to its First Lady
Concerned Citizens, County and City Officials Address Issues at Jones Bridge Park
Gama Sonic Collaborates with PTC and Curiosity Lab to Illuminate Public Spaces
From Corporate to Sci-Fi Author: Jill Tew Discusses ‘The Dividing Sky’ [Podcast]
PTC Arts Inc. Furthers Mission to Provide Accessible Art
Light up the Corners [Video]
Capitalist Sage: Business Leadership in Your Community [Podcast]
Cliff Bramble: A Culinary Adventure through Italy
Top 10 Brunch Places in Gwinnett County
A Hunger for Hospitality
THE CORNERS EPISODE 3 – BLAXICAN PART 1
Top 10 Indoor Things To Do This Winter
The ED Hour: What it takes to Remove Barriers from Education
-
Parks & Recreation1 week agoConcerned Citizens, County and City Officials Address Issues at Jones Bridge Park
-
Community1 week ago
Peachtree Corners Dedicates Memorial Garden to its First Lady
-
Tech1 week ago
Gama Sonic Collaborates with PTC and Curiosity Lab to Illuminate Public Spaces
-
Community2 days ago
PCBA Awards $3,500 to Georgia Alliance for Breast Cancer
