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.
Explore Gwinnett celebrates a decade of culinary creativity with $10 chef-crafted burgers at 23 locally owned restaurants
Explore Gwinnett, the official tourism organization of Gwinnett County, is celebrating the 10th anniversary of its popular Gwinnett Burger Week. Making its anticipated return March 17–23, 2025, the event invites burger lovers to enjoy exclusive, chef-crafted creations for just $10 at 23 locally owned restaurants across the county.
“We are proud to celebrate a decade of Gwinnett Burger Week and the incredible talent of some of our very best local chefs,” said Lisa Anders, chief operating officer of Explore Gwinnett.
“What started as a way to highlight locally owned eateries has grown into a beloved tradition, and we cannot wait for the community to see what we have in store for them this year!”
Throughout the week, each of 23 participating restaurants will feature an exclusive, off-menu burger.
Peachtree Corners highlights include:
- “The Alma” at Marlow’s Tavern — a perfectly seasoned and grilled burger with salsa verde, pepper jack, fried jalapenos, avocado, tortilla strips, lettuce, tomato and onion on a buttered sesame brioche bun.
- “The Blue Flame” at LOL Burger Bar — a 5 oz. premium beef patty topped with homemade macaroni and cheese, pulled pork, blue cheese crumbles and the restaurant’s secret sauce to add a bit of spice.
- “Fired Up Burger” at Firebirds Wood Fired Grill — a wood-grilled burger, lettuce, tomato, pepper jack cheese, jalapeno bacon jam, fried onions and tangy mayo topped with fried pickles garnish.
- “K-BBQ Burger” at Stäge — an Angus beef smash burger with Korean BBQ glaze, roasted cheese corn, house-pickled veggies and gochujang mayo on a sesame brioche bun.
Gwinnett Burger Week digital pass
Back for its second year, the Gwinnett Burger Week Digital Pass encourages diners to check in at participating restaurants and earn points throughout the week, which are redeemable for prizes.
Each check-in is worth one point. Points can be redeemed for exclusive Gwinnett Burger Week merchandise from Explore Gwinnett, including restaurant gift cards, t-shirts, totes, sicker packs and a special edition 10th anniversary burger sticker designed by Lawrenceville-based artist Max Eve in celebration of this milestone.
Diners can also vote for their favorite burger by uploading an image of their receipt to the Gwinnett Burger Week website.
The Wall of Fame
Participants who track their dining experience at 10 or more restaurants throughout the week will be inducted into the Gwinnett Burger Week Wall of Fame with their photo published on Explore Gwinnett’s website.
“Our 10th anniversary milestone reflects the passion and creativity of Gwinnett County’s culinary community and the enthusiasm of all those who make this event a success year after year,” said Anders. “We can’t wait to indulge in the exclusive $10 burger creations ourselves, as we toast to 10 years of one of our favorite events!”
More details
To sign up for the Gwinnett Burger Week Pass, visit ExploreGwinnett.org/Gwinnett-Burger-Week/Burger-Week-Prize-Pass and provide the participant’s name, e-mail address and mobile phone number. A link will be sent to the participant’s phone, allowing them to access the pass and add the pass icon to their home screen.
For a full list of participating restaurants and limited-time burger offerings, visit exploregwinnett.org/gwinnett-burger-week.
Stay up-to-date on the latest Explore Gwinnett news by following @ExploreGwinnett on Instagram or ExploreGwinnett on Facebook. Diners are encouraged to share their experience on social media by using the hashtag #GwinnettBurgerWeek.
The South African fast-casual favorite expands in Georgia, bringing its signature flame-grilled spice and art-filled interiors to Peachtree Corners
Less than six months after opening its flagship Atlanta-area location at Perimeter’s High Street, world-famous South African restaurant brand Nando’s PERi-PERi opened its second Georgia restaurant to the public — for lunch and dinner service — on Tuesday, February 25.
Located within the premier mixed-used development and outdoor lifestyle center The Forum Peachtree Corners, Nando’s PERi-PERi is ready to offer its beloved flame-grilled chicken dishes, signature hot sauces and more to Atlanta-area locals and visitors alike.
“Atlanta has shown us so much love with the opening of our first location at High Street, so we couldn’t be more thrilled to expand our footprint in Georgia by bringing Nando’s to The Forum Peachtree Corners,” said Sepanta Bagherpour, chief brand officer at Nando’s PERi-PERi. “As a brand so rooted in community, we are excited to be a part of this lively hub where food, fun and connection unite.”
PERi-PERi flavor
Nando’s is known around the world for their flavorful flame-grilled chicken, and the concept’s popularity can be traced to PERi-PERi — or African Bird’s Eye Chili — the heart and soul of the Nando’s experience.
“We marinate our chicken in PERi-PERi for at least 24-hours, so the flavor goes right through to the bone,” Bagherpour explained. “Then we grill it over an open flame and baste it with PERi-PERi sauce to the customer’s preferred spice level. That’s what makes our chicken so addictive.”
Nando’s sources its PERi-PERi in Mozambique, Zimbabwe, Malawi and South Africa via a network of 1,400 local farmers who are empowered with upfront access to funds, equipment and seedlings. And before the growing season even starts, they are guaranteed a fair price purchase commitment.
Warm space and friendly service
Nando’s intensely loyal following has not only been driven by its high-quality food, but also by its friendly service presented in a relaxed atmosphere that elevates the typical fine-fast casual experience.
Every Nando’s location is uniquely designed with earthy textures and vibrant colors that reflect its sunny African heritage while retaining a sense of place in which it lives and breathes.
The restaurant’s location in Peachtree Corners is no exception.
Designed by Fusion, Nando’s at The Forum is packed with custom lighting, furniture and authentic art imported from South Africa, showcasing the strong ties to its cultural heritage.
On a prominent corner within the newly refurbished open-air development, the new Nando’s visibility is boosted by its large, canopy-covered outdoor seating area. Inside the restaurant, guests will feel warm and welcome with design elements that balance the contrast of raw, textural finishes and saturated hits of color and pattern.
A great fit for The Forum
“As we continue energizing The Forum with new experiences for guests, Nando’s PERi-PERi stood out as an international favorite that would excite the community,” said Adam Schewgman, director and head of retail leasing at Jamestown. “From the inventive menu options to the meticulously selected design elements, we’re looking forward to giving visitors a taste of South Africa right here in Peachtree Corners.”
About Nando’s PERi-PERi
Since making its 1987 debut in Johannesburg, South Africa, Nando’s has spread its flame to legions of fans in 24 countries on five continents. The company entered the US market in 2008 with the opening of its first location in Washington, D.C., and now operates nearly 50 restaurants in and around Virginia, Maryland, Washington, Chicago, Texas and now Georgia.
For more information visit nandosperiperi.com or follow @nandosusa on Instagram.
Metro Atlanta’s food scene is a tapestry of flavors, cultures and culinary creativity. Long known for its traditional Southern fare, recent years have also seen an increase in the number of restaurants — both independent and franchise — showcasing international, fusion or new South cuisines opening throughout the city.
While the busy food halls and trendy eateries in Midtown and Buckhead may get a lot of press, the northern suburbs, including Peachtree Corners, Norcross and Duluth, are experiencing a culinary Renaissance of their own.
Dozens of new and exciting restaurants have opened in Peachtree Corners over the last few years, with more planned for 2025.
Reflecting the eclectic tastes of a growing community, places like Stäge, H&W Steakhouse, and Fire & Stone Italian Pizza Kitchen have joined long-standing favorites such as J. Alexander’s and Taqueria del Mar in finding a following.
The upcoming scheduled openings of Golestan, Sei Ryu and the multi-restaurant lineup at The Forum’s new Politan Row has only added to the buzz around dining in Peachtree Corners.
With so many incredible places to choose from, figuring out where to enjoy your next lunch or dinner out can be a challenge. So, we turned to a few experts for help. And who knows the local food scene better than the influencers who get out, taste and share their thoughts on the latest and greatest spots in the city?
The following foodies answered the call to share some of their picks for must-try restaurants in Peachtree Corners and Norcross, with choices that offer something for just about every taste.
From Southern favorites to sushi, seafood, steak and more, these are a few of the local restaurants to check out — or revisit — in 2025.
Lena Ahn (@atlbestbites)
Dahlia’s Restaurant & Porch
One of Peachtree Corners newest restaurants, Dahlia’s Restaurant & Porch serves Southern American fare in the heart of the city. The setting is casual, and they often have live music in the evenings, which is a nice touch. They also have a beautiful patio, so be sure to dine outside when you can to truly enjoy the facilities.
On my most recent visit, I ordered the Bourbon Glazed Peach Pork Belly, Grilled Steak, Red Chile Glazed Shrimp and Bourbon Pork Tenderloin. The shrimp was crispy and flavorful, and you can’t go wrong with steak!
Mai Le (@lemaitravel)
Stäge Kitchen & Bar
This was our third visit to Stäge Kitchen & Bar, and once again, it did not disappoint. The quality of the sushi here remains absolutely incredible. Every roll is fresh, flavorful and beautifully presented, showcasing the attention to detail that sets this place apart.
The consistency of the flavors and the impeccable service make it a standout spot. Whether you’re a sushi aficionado or just starting to explore Japanese cuisine, Stäge delivers an experience that keeps you coming back.
Highly recommend this gem for anyone seeking high-quality sushi in a welcoming atmosphere!
The Spider-man, Phoenix, Hotel California, Smoking Gun, Tsunami and Goku rolls were melt-in-your-mouth good! (My personal favorites were the Hotel California and the Phoenix.)
We loved their calamari and grilled Spanish octopus. Both were very flavorful and fresh.
The Lychee Martini and Whiskey Sour were the best drinks we’ve had in a while — strong but perfectly not-too-sweet that will warm you up.
And you need to get the brownie as the complimentary dessert; It’s our favorite!
Adam & Cole (@atlfoodiesofficial)
H&W Steakhouse
One of the BEST meals we had in 2023 and one of the best new restaurants we’ve dined at overall is hands down H&W Steakhouse in Peachtree Corners.
This stunning, fine-dining steakhouse is located 30 minutes outside of Atlanta and is one of the most beautiful restaurants we dined at [last] year.
Serving everything from high-end steaks to luxury delicacies like caviar and A5 Japanese Wagyu, with over-the-top, tableside presentations, you will be absolutely blown away by your meal there.
You also have to end the meal with their famous Turtle Gelato Pie and Carajillo (a Spanish coffee cocktail made with espresso and liquor)! Both were absolutely phenomenal and a great way to end an amazing dinner.
Saadia Raja (@peachy_palate)
Pêche Modern Coastal
Good cheese needs good companions!
Our long overdue Girls’ Night Out led us to Pêche Modern Coastal where we had a cheesy good time.
We started our night with a cheese board and croissants followed by the Beet Cannelloni and Burrata and Peach salad from their small plates menu.
For our entree, we had the Truffle Pasta, which was delicious.
I loved the patio at Pêche. We hung out [there] even after they closed. I can’t wait for spring and summer to come so I can enjoy it again.
Helen Dong (@_helenfoodie)
Super Banh Mi Pho
I finally got to try Super Banh Mi Pho, and I’m definitely coming back!
This Vietnamese restaurant has been on my list to try, and everything we got was so good! Some of my favorites are their banh mi and pho, which are made with fresh ingredients. The broth was so good, and adding in all the fresh ingredients made it taste even better!
Editor’s note: Serving traditional Vietnamese dishes, the family-run Super Banh Mi Pho has developed a following among local foodies not just for its excellent food, but for its buzzworthy Dragon Ball Z décor, lively atmosphere and fun events.
This article originally ran in the February/March issue of Peachtree Corners Magazine. A digital edition of the publication can be found here.
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