Wines Under $20

So, the economy being what it is, we have been enjoying some more affordable wines -- especially for those everyday dinners and patio chats.

After I wrote this up, I find that I am very partial to Oregon wines. I have been through Napa Valley more than the Willamette Valley certainly. Pinot Noir's are my favorite varietal, and since they are wonderfully produced in that region, I find that I go revert to them more than not. They are a great bang for your buck, in my opinion.

Henceforth are some of my favorite wines under $20. If you've had any of them, let me know what you think. If you haven't, do try some and report back. And feel free to make some suggestions as well!

Enjoy and Salut!


7 Deadly Zins Zinfandel
Approximately $14.00
Location: Lodi, CA

Produced from 7 "old" vines in California, it is a very earthy and fruit forward wine. Don't overlook the label on the back; it is great reading about "Seven Deadly Zins."

Acacia 2006 Pinot Noir
Approximately $20
Location: Carneros

I really like Oregon Pinot Noirs, but Acacia is producing a very nice Pinot Noir these days. And of course, Carneros is a terrific region for this varietal. A wonderful nose of plums and blueberry. You can also taste a bit of the oak from the barrel aging. Great with chicken, grilled salmon, wild mushrooms -- A very versatile wine.

Argyle Chardonnay Willamette Valley
Approximately $16.00
Location: Willamette Valley, Oregon

I have been to this winery, just outside Portland, and it's a delightful place -- lovely front porch, friendly pourers and great, highly-rated and inexpensive wine. You don't often think of Chardonnay's when you think of this wine region, but don't overlook it (along with the Pinot Gris' found in this region as well). This Chardonnay has overtones of walnuts and cashews and lemon -- just a gret refreshing wine. If you do look at the wines from Argyle, don't overlook their Pinot Noirs as well!

Jezebel Pinot Noir
Approximately $15.00
Location: Willamette Valley, Oregon

A great everyday wine from a small Oregon winery. Fruity and spicy, it's ready to drink and be enjoyed!

Martin Ray Merlot
Approximately $15.00
Location: Napa Valley

Your next beef or lamb roast with rosemary will pair excellently with this wine.






Raymond Reserve Merlot
Approximately $18.00
Great earthy flavors with a lot of fruit. A terrific all-around Merlot.



Rex Hill Pinot Noir
Approximately $20.00
Location: Willamette Valley, Oregon

This was the first Oregon Pinot Noir I was introduced to many years ago when my mother first to the region. Like most wines, some years are better than others. But this one is always a great "go to" when a Pinot Noir is needed to satisfy.




Sokol Blosser Evolution
Approximately $13.00
Location: Willamette Valley, Oregon

Sorry to be predjuced toward Oregon wines, but I know them well and couldn't resist adding another one to the list. Add this one to your next visit to the region -- sit down in their hilltop retreat and sip some wine and enjoy the view and you won't be disappointed.



Sterling Merlot
Approximately $19.00
Location: Napa Valley

Slightly tannic with a dry finish. A hearty wine for the fall season.







Trefethen Chardonnay
Approximately $14.00
Location: Napa Valley

A great Fall Chardonnay with its fruity flavors of apples, pears and lemons.



Twenty Bench Cabernet Sauvignon
Approximately $16.00
Location: Napa Valley

Bordeaux-like wine aged in American & French Oak. Cherry and chocolatey flavors and light tannins.




Willakenzie Pinot Gris
Approximately $10.00
Location: Willamette Valley

For me, Pinot Gris' taste better in the summer when I enjoy a lighter, colder and crisper white wine. And for once, I am recommending an Oregon white wine, though this vineyard also produces a terrific Pinot Noir under $20 as well.

OLD-FASHIONED CHICKEN NOODLE SOUP

OK, so you know you have a winning recipe when your 5-year old and 7-year old neighbors give it a thumbs up!

I had oral surgery a couple of days ago, so not much has been able to be eaten except for McDonald's flurries (Oreo, if you must know)! So, with my eating challenges combined with the fall air, I thought chicken noodle soup was a perfect thought.

I have made this recipe before and I come back to it again and again. It's very basic, has great flavor, is easy to make and even freezes well.

As you scan the ingredients, you'll probably see "mushrooms" and wonder why they are in chicken noodle soup. OK, I have some friends who don't like this vegetable, so you can either eliminate it or just skip this blog entry completely. However, for those that do dare to try it, I assure you it adds a depth of flavor that your normal chicken noodle soup would not have. You saute' the mushrooms in butter until browned, then add a splash of lemon and add to the soup just before adding the noodles for cooking. The browned butter flavor of the mushrooms is wonderful, in my opinion, and makes for an interesting and hearty soup.

And if Olivia and Estella, my young neighbors, enjoy this soup, I guarantee all of you will too! Slurp up and enjoy! It'll make you feel good -- inside and out!

OLD-FASHIONED CHICKEN NOODLE SOUP

Serves 12

Ingredients:

16 cups low-salt chicken broth (or more if you like a lot of broth)

1 3-1/2 pound chicken, cut into 8 pieces

1/2 c. chopped onion

2 carrots, peeled, thinly sliced

2 celery stalks, cliced

2T butter

1 c. sliced mushrooms

1T fresh lemon juice

8 oz. dried wide egg noodles

1/2 c. finely chopped fresh Italian parsley

1. Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

2. Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuining.)

3. Melt 2T butter in heavy large skillet over medium high heat. Add mushrooms and saute' until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

Adapted from Bon Appetit, December 1998

Roast Chicken with Herbed Mushrooms

A long while back in my hotel career, we had a really attractive Chef. His nickname amongst us girls was "Chef Yum Yum." Nowadays, my "Chef Yum Yum" is Tyler Florence. His shows are easygoing, they produce easy and wonderful food and he's easy on the eyes. What more could you want?!

A couple of weeks ago, I cooked this Roast Chicken. It was extremely easy and made a very simple and elegant dinner. It is easy enough to be a weekday meal and fancy enough to serve to guests over the weekend. And the really wonderful thing is the aroma that the chicken gives to your home; your guests will think you cooked all day long for them.

Pair this with a lovely butter lettuce salad with a simple vinaigrette and something easy and chocolate for dessert. And voila!

ROAST CHICKEN WITH HERBED MUSHROOMS
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Serves 4-7 servings

Ingredients:
1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1-1/2T extra virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel

1. Heat oven to 400 degrees.

2. Pat the chicken dry with paper towels. Season the cavity with salt and pepper.

3. In a large bowl, combine the onion, lemon, garlic, half the thyme, and 1-1/2 tablespoons olive oil; season with salt and pepper and mix well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken; tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings and pull them tight against the body. Bring the ends of the twince up underneath the legs, wrap the sting around them, pull the legs together and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon on the breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.

4. Roast the chicken for 1-1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste the chicken and mushrooms with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets).

5. Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

(Recipe courtesy of Tyler Florence)

Vodka Raspberry Lemonade

It's officially Fall, but it's not yet feeling like it in Southern California. We're anxiously awaiting the cool weather and the time when we can make soup, pasta and hearty comfort food.

In the meantime, I do have to share my favorite summer cocktail. We served it quite a bit this past season -- it's refeshing, looks cool and tastes great!

At one time, I had an official recipe from some magazine, but after a few servings, like other things, the recipe becomes your own.

Ingredients include:

Raspberry Lemonade
Absolut Vodka (or the vodka of your choice)
Juice from 1/4 lemon or lime
Splash of Chambord

Shake in a martini shaker with ice. Pour into a glass of ice. Garnish with a wedge or lemon (or lime) and a couple of fresh raspberries.

Cheers to a fun Summer and a cool Fall 2009!

Sushi Wasabi -- Tustin

I finally found nirvana in Tustin! Sushi Wasabi is undoubtedly the best sushi I have found in Orange County.

Based on a recommendation from a coworker, I tried Sushi Wasabi tonight. When I pulled up into this mini-mall in Tustin (Newport & Walnut), I wasn't sure I was going to go in. The restaurant is located next to an autoparts store and a donut shop and it doesn't have an attractive entrance. I ventured in and was sorry I had to leave.

Signs posted on the entrance door tell you that the restaurant only serves sushi. I asked to sit at the sushi bar and was immediately told that the service is "okamase" style, meaning that the Chef will prepare whatever is fresh that day; "trust him" the sign commands. This is the way I like to enjoy my sushi anyway as you get to try new things and experience new preparations. If you are into those funky cut and and hand-rolls, go to Wasa or somewhere else.

Tonight, I had oysters from Seattle, albacore from New Zealand, and other fish from around the world. The blue crab hand roll is a house favorite. Everything was extremely fresh and simply prepared. I had 12 courses and enjoyed every last bite. I wish I could have stayed there for the rest of the night.

Reservations are recommended, especially if you are a larger group. I dined early on a Friday evening, but as I was leaving at 7:30PM, the 40-seat restaurant was filling up fast. Prices are very reasonable considering the presentation, portions and quality.

Treat yourself to Sushi Wasabi the next time you're in the mood for sushi. You'll be happy you did and you won't go anywhere else!

Sushi Wasabi
14460 Newport Boulevard (at Walnut)
Tel: 714/505-3496

Ultimate Twice Baked Potatoes

Well, if you're going to go off your diet, you might as well make it count! Is there a more caloric way to do it than with Twice Baked Potatoes.

We had a large patio BBQ party the other night. I always struggle with making things that keep me out of the kitchen so that I can socialize with the guests. This is one of those perfect recipes. You can make it earlier in the day, then just pop them in the oven 15 minutes prior to serving.

This was a great accompaniment to our feast of: Filet Mignon with Parsley-Garlic Butter, Grilled Asparagus and Sauteed Mushrooms (and, of course, Raspberry Cheesecake).

Ultimate Twice Baked Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Serves 12

Ingredients:
6 large baking potatoes
12 slices thick bacon
1-1/2c. sour cream
3/4c. milk
1/4c. and 2T butter
3/4t. salt
3/4t. pepper
1-1/2c. shredded Cheddar cheese, divided
12 green onions, divided

1. Preheat oven to 350 degrees.

2. Bake potatoes in preheated oven for 1 hour.

3. Meanwhile, place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4. When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, save skins. To the potatoes, add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 green onions. Mix with hand mixer until well-blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green ions, and bacon.

5. Bake for another 15 minutes.

Adapted from allrecipes.com

Raspberry Cheesecake

Yes, it's been a long while since my last blog post. We started 2009 with a goal of losing weight, so that meant not doing as much adventuresome cooking as I would otherwise prefer. I am happy to now report that we have lost 50 pounds between us and I am back in the kitchen. My goal is still to lose a bit more weight and to keep it healthy, however, there are still the occasional deviations . . . which leads me to this post.

Of all the genres of cooking, baking is one of my favorite things. I find cheesecakes to be very easy to prepare and decadent to eat. And they are usually my most requested item.

This recipe is adapted from a Bon Appetit 1999 recipe which called for strawberries. I was in a more elegant mood for a recent patio party, so I choose raspberries instead. The glaze on top is a simply melted raspberry jelly, but I took it up a notch and added a splash of Chambord.

We all agreed the results were lovely and scrumptious. I hope you will try and enjoy just the same!

RASPERRY-TOPPED CHEESECAKE WITH GRAHAM CRACKER CRUST

Begin preparing a day before serving

Serves 12

INGREDIENTS
For crust:
20 whole graham crackers (10 oz. total), broken
3/4c. (1-1/2 sticks) chilled unsalted butter, diced
1/2c. packed golden brown sugar

For filling:
4 8-oz. packages cream cheese, room temperature
1-3/4c. sugar
3T fresh lemon juice
2-1/2t. vanilla extract
Pinch of salt
3T all purpose flour
5 large eggs

For topping:
3 cartons of fresh raspberries
1 18oz. raspberry jelly
3T Chambord

1. Position rack in center of oven and preheat to 350 degrees. Wrap foil around outside of 10-inch diameter springform pan with 3-inch high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2-3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling.

2. Beat cream cheese, sugar, lemon juice, vanilla, salt in large bowl until very smooth. Beat in flour. Add eggs and beat until just blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.

3. Bake cheesecake until outer 2-inch edge of cake is puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.

4. Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes.

5. Cool hot cake in pan on rack. Chill overnight.

6. Release pan sides from cheesecake. Arrange whole raspberries, points facing up, atop cheesecke; cover completely. Stir jelly in heavy small saucepan over medium-low heat until melted. Add Chambord. Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drop between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared 6 hours ahead. Cover cake and refrigerate.)

7. Rewarm remaining glaze until pourable. Cut cake into wedges. Pass remaining glaze separately or drizzle on plate before serving.

Enjoy!

Grilled Salmon, Ginger Honey Glaze

I never thought I'd see the day that I was eagerly reading "Eating Light" and "Cooking Light" for new and tasty recipes. However, so it is!

We're doing quite well on this high-protein, low-calorie diet of ours. It's not easy on either one of us, but we're trying and are doing well so far. Having lost 3 pounds last week was a bonus and recognition that we're doing something right. And there have been no fights about food (or other things), so that's another plus! (Now if I would only go back to having miniature York peppermint patties in the freezer, Brad would be oh so joyful!)

I've never been a good cooker of fish. I am not sure if it's the pans I use, the stove on which I cook, or something else, but the recipe never turns out quite the way it was intended. The other night, we tried this recipe and it was amazingly easy and tasty.

There are only 250 calories, 10 grams of fat and 33 grams of protein per serving. It would be even less if you didn't use the teriyaki sauce, but you have to have some flavor somewhere.

We paired the dish with some roasted vegetables and a plentiful salad and were very satiated at the end of the evening -- even without the peppermint patties!

GRILLED SALMON WITH GINGER HONEY GLAZE
Serves 4; Prep Time: 5 minutes; Cooking Time: 15 minutes

1-1/4 lb. wild salmon with skin
Salt and black pepper to taste
2T light teriyaki sauce
1T honey
1T bottled minced ginger or 1 t.ground ginger

1. Sprinkle salmon with salt and pepper. Combine teriyaki sauce and honey and pour evenly over the salmon. Springer ginger over the top. Let stand 5-10 minutes.
2. Meanwhile, heat grill.
3. Place salmon, skin side up, on grill. Grill 5 minutes over high heat. Turn gently, reduce heat to medium and grill 7-10 minutes or until salmon is just cooked through. Remove skin before serving.

Pawsitively Pleasing Pasta

We're not the only ones eating vegetables at our house; we have Oliver actively eating them now too. You sometimes have to hide them amongst the meat (same thing that I do with Brad from time-to-time). But it's a good and fresh meal, he'll gobble it up.

From "Real Food for Dogs: 50 Vet-Approved Recipes for a Healthier Dog," comes Pawsitively Pleasing Pasta. It's a much easier recipe to make than some of the others that I have tried for Oliver. And what's not to like -- ground turkey, pasta, tomato sauce and veggies.

As with other recipes for him, I use gluten-free and wheat-free pasta. I also used lean ground turkey. Otherwise, I followed the recipe exactly (though I didn't add the olives). Oliver was very happy. And it's easy to store in small containers in your freezer for future meals.

Woof! Woof!

PAWSITIVELY PLEASING PASTA

2 t. olive oil

1 c. water

2 c. pasta noodles

1 c. chopped broccoli

1 c. chopped carrots

1 c. chopped cauliflower

1-1/2 lbs. ground turkey

1/2 t. basil

1/2 t. oregano

1/2 t. black pepper

1 8-oz. can tomato sauce (low sodium)

1/2 c. chopped mushrooms

1/4 c. black olives

1. In a large pot. bring the oil and water to boil. Add the past a noodles.

2. In a separate pan, steam the broccoli, carrots and cauliflower.

3. Brown the ground turkey in a skillet, with the basil, oregano, and black pepper. Add the tomato sauce, mushrooms and black olives.

4. Drain the noodles. Pour the meat and steamed vegetables into the noodle pot. Mix with a wooden spoon.

5. Serve when cool. Store any leftovers in the refrigerator or freezer.

Crispy Black Bean Tacos with Feta & Cabbage Slaw

Before a couple of weeks ago, I would easily pass by vegetarian recipes in magazines and cookbooks. I love vegetables, but I always thought of them as a side dish instead of the main course. But now that we're trying to eat healthier, I look twice at the recipes containing beans and vegetables.

I found this recipe in the February issue of Bon Appetit. It's super-duper easy to make and wow, what a lot of flavor it has. Instead of tacos, however, we just piled the black bean mixture on top of tortillas and ate them more like tostadas.

I really like the Cuban-style black beans from Trader Joe's. They're a bit spicy and with a ton of flavor. I still added the cumin to the beans, as the recipe suggested and they were terrific. I couldn't find cabbage slaw in my grocery store, but did find broccoli slaw instead, and it worked out just fine. And believe it or not, Brad ate it readily.

These are fast and easy to prepare. They contain a lot of protein. And they have a lot of flavor. As Martha Stewart would say, "It's a good thing!"

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Prep Time: 25 minutes

Total Time: 25 minutes

Makes 4

1 15-oz. can black beans, drained

1/2 t. ground cumin

5 t.olive oil, divided

2 c. coleslaw mix

2 green onions, chopped

1/3 c.chopped fresh cilantro

4 white or yellow corn tortillas

1/3 c. crumbled feta cheese

Bottled Hot Sauce

1. Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

2. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of been mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Caramelized Vegetable & Meatball Soup

2009 turns over a new leaf for our household. With weight and cholesterol counts up, it's time to start anew and get healthy. The new "regime" is mostly for me, but Brad is coming along for the ride. It may be a bit bumpy for him as vegetables are generally anathema to him, however, so far so good.

I talked about this new healthy direction on of my favorite blogs -- http://www.chewonthatblg.com/ -- and you can see my comments and other healthy food bloggers at the following link: http://chewonthatblog.com/2009/01/07/january-monthly-mouthful-2/

I made this recipe before my trip to New Orleans so Brad would have something good and easy to prepare from the refrigerator when he came home from work each night. He thinks it's one of the best soup recipes I have made in a long while and I tend to agree. So far, this means we're off to a good start with the diet and vegetable intake!

The recipe was discovered in the January 2009 issue of Sunset magazine. For a 1-1/2 cup serving, there is only 330 calories and 6.7 grams of fiber.

The soup gets all of its flavors from the caramelized vegetables (and garlic cloves) -- roasted in the oven until they are crispy and sweet. (I almost wanted to eat them right out of the oven instead of putting them into the soup.) The other key ingredient is turkey meatballs, which are also roasted in the oven to get them browned and caramelized before going into the soup pot.

If you're a vegetarian, this recipe is easily adaptable. Simply eliminate the steps for the turkey meatballs and cook with organic vegetable broth instead of chicken broth.

There are a few steps to the soup because of the roasting, but it's really a very easy recipe and the perfect thing for a Sunday meal with leftovers on Monday after work. Try it out and let me know how you like it.


CARAMELIZED VEGETABLE AND MEATBALL SOUP
Serves 6 to 8 (makes 12 cups)
Time: About 1-3/4 hours

1 small peeled, seeded butternut squash
3 medium Yukon Gold potatoes, peeled
2 each large carrots and parsnips, peeled
15-20 garlic cloves, peeled
1/4 c. olive oil, divided
2-1/2 t. kosher salt, divided
1-1/2 t. freshly ground black pepper, divided
1 lb. ground turkey (not breast only)
1 T. fennel seeds
1 egg, slightly beaten
2 large leeks, cut into 1/4-in. slices and rinsed
1 large head fennel, cut into 1/4-in. slices
8-12 cups reduced sodium or homemade chicken broth


1. Preheat oven to 425 degrees and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots and parsnips into 1-inch pieces and put in a large oiled roasting pan; add garlic. Toss with 2-1/2 T. olive oil; 1-1/2 t. salt, and 1 t. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they've browned underneath,about 25 minutes).

2. Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 t. salt, and 1/2 t. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in.meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15-20 minutes, turning a couple of times to brown well on all sides.

3. Heat 1T. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes.

4. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Pour a ladleful of hot broth on to both baking sheets/roasting pan and scrape up browned bits. Put all ingredients into soup pot and heat until all flavors have mingled and are hot.

Dining Out in Atlanta

Just after college, I contemplated a permanent move from Washington, D.C. to Atlanta. I had heard that it was the cosmopolitan capital of the South, was a great place for a young girl like me to start a career, had a good dining scene as well as outstanding entertainment and sports options. I can't really recall now why I changed my mind, but I returned back to Southern California.

Over the years, Atlanta has become all that I described above and more. And over the past 1-1/2 years since I started my own business, I have been back to Atlanta a total of (5) times. Thanks to my friend, Peter, who has been a career concierge in Atlanta, he has made some wonderful suggestions and I have been fortunate to be able to indulge during my visits.

Below are my favorite restaurants in the City. There are a myriad of other restaurants to try and experience. However, if this is your first visit and you need a place to start, I am hoping this assists you with creating culinary memories in the Peachtree State Capital.

Bacchanalia

Looking for that special occasion restaurant, excellent food and wine or in my case, a great cheese selection, this is your place. Located in Midtown Atlanta in a "renovated" part of town, Bacchanalia features contemporary American cuisine. The restaurant's chefs are former James Beard award winners and the restaurant is consistently voted #1 in Atlanta. I have dined here twice and had memorable experiences both times. On the night in September that I last dined here, I had a prix fixe $75.00 four-course dinner. There were 6-7 choices per course from which to choose. My menu consisted of: First Course -- Hamachi Crudo, Fennel, Orange, Sweet Peppers; Entree -- Slightly Cured Duck Breast, Farro Risotto, Local Filet Beans, Pickled Sour Cherries; Cheese Course (more on this later) and Dessert -- Brown Butter Fig Tart, Rosemary Cream, Ginger Ice Soda. Each presentation was more exquisite than the last and more delectable than the one before it.

I eat a lot of cheese (which probably attests to my higher cholesteral counts these days) and have never encountered a more knowledgeable and patient cheese sommelier and more beautiful cheese cart. There were (3) cheeses from which to choose in (4) categories -- Cow's Milk Cheese, Goat's Milk Cheese, Sheep's Milk Cheese, Blue Cheese. Lovely condiments adorned each selection and complimented each cheese wonderfully. Like a wine fine is paired with your food, cheese should be properly paired with condiments and wine. Bacchanalia does it correctly for my tastes and I am already looking forward to my return.

Bacchanalia

1198 Howell Mountain Road
404/365-0410
http://www.starprovisions.com/

Fourth & Swift

Just opened a few months before my visit this past September, Fourth & Swift is quickly making a name for itself on the local restaurant scene. Don't be fooled by the exterior (or interior) as this used to be location for the engine room for Southern Dairies -- exposed brick, concrete and metal beams create a unique vibe.

Comfort food is what the Chef is looking to providing its patrons. Of course, that means there's a twist on everything. For example, there is a dish that I tried called "Three Little Pigs." Here, the chef presents pork three ways -- loin, belly and housemade sausage -- accompanied by macaroni and cheese. The macaroni and cheese was not near the top of my list for taste, but the pork was prepared and presented well and had a good taste. I started with the crab cake with fennel salad and it was one of the better crab cakes I have had recently -- moist and full of lump crab. There is an extensive wine list from small wineries, which made it fun to try different wines by the glass. I am a big fan of Oregon Pinot Noirs and there were several from which to choose.

Fourth & Swift

621 North Avenue NE

678/904-0160

http://www.fourthandswift.com/

Rathbun's

I dined here the first time in October 2007 and had a dessert that was amazing --Sticky Toffee Pudding Cake with Jack Daniels Ice Cream. For the past year, I have craved that dessert and when I knew I was coming back to Atlanta this past September, I couldn't be swayed from coming here again. And it didn't disappoint -- Ooey gooey toffee cake served warm with a decadent Jack Daniels Ice Cream. I must have that recipe for the winter season of entertaining. But I digress from the restaurant and the rest of the menu . . .

Opened for 4 years, Rathbun's is also located in Midtown Atlanta. And now, the Chef/Owner, Kevin Rathbun, has ventured into new endeavors -- Krog Bar (located next to Rathbun's) and Rathbun's Steak, located down the street in another renovated warehouse district of Atlanta. What's great about this menu is that you can have a traditional dinner -- first course, entree and dessert -- or experiment with their small plates concept, which is precisely what I did on the most recent visit. Among my favorites are: Ahi tuna "crudo" Citrus, Serranos; Garlic Snails, Trofie Pasta, Preserved Lemon; Kurobata Pork Belly Soft Tacos, Orange Hoisin; Sardinian Flatbread, Golden Beets, Grayson Cow's Milk Cheese, Arugula. Service has been excellent both times and in fact, it has been memorable service, which always seems to be lacking when you're a single diner.

Rathbun's

112 Krog Street

404/524-9280

http://www.rathbunsrestaurant.com/