Jan
26

Get a Taste of the Town at Roswell Restaurant Week

Now through February 1st, we’re celebrating Roswell Restaurant Week! This year’s event features 26 local restaurants to wine and dine – 13 of which are Gas South customers. Each restaurant offers a delectable prix fixe menu, complete with several courses.

Below is a guide to Gas South’s restaurants customers that are participating in Roswell’s finest culinary celebration. Dine out and taste the difference of why cooking with natural gas is so great! And if you’re looking to make the switch to natural gas, learn more about how to become a Gas South customer and receive an Atlanta EATS gift card to use at some of Roswell’s go-to restaurants in our guide.

1920 Tavern features global-inspired cuisine with contemporary interpretations of market-driven and locally sourced ingredients.

Adele’s on Canton is one of Atlanta’s best Cajun dining experiences. Get a taste of New Orleans with dishes like flash fried Louisiana alligator bites, and shrimp and grits.

Brick House Pizza serves authentic New York style pizzas made with produce from local growers.

El Porton features some of the most delicious Mexican food in town.

Foundation Social Eatery draws inspiration from French and Italian influences with a touch of local, Southern ingredients.

Houck’s Grille features everyone’s favorite dishes from fried shrimp, to black and blue chips, to homemade soups and more.

Oak Street Café  is your go-to family-owned restaurant with a unique touch to some of the classics.

Osteria Mattone serves regional Italian cuisine with a heavy focus on Roman fare, combining the casual spirit of an osteria.

Peach & the Porkchop is known for its farm-to-table freshness, with dishes inspired by the southern and northern roots of its owners.

Salt Factory Pub’s creative menu features a variety of classic comfort foods with international influences, which pair perfectly with its selection of more than 50 draft and bottled brews.

Table & Main showcases a line of mouth-watering, Southern inspired dishes.

The Big Ketch features a selection of fresh, casual seafood prepared with a gourmet touch in a relaxing environment.

The Mill Kitchen & Bar features American comfort food with a contemporary take on the classics.

Jul
26

Customer Spotlight: 101 Steak

101-Steak

If you live in Vinings, chances are you haven’t had a bad meal in a long time. The Vinings restaurant community rivals that of many major metropolitan cities because it has some of the best southern cooking in the area.

New on the scene is Gas South customer, 101 Steak., the team behind Cibo e Beve, Food 101, Smoke Ring, and Meehan’s, opened 101 Steak last month and they have already started to become a neighborhood favorite.

Ribbon Cutting

101 Steak is a flavorful addition to the Vinings restaurant community, bringing locally sourced, quality ingredients to the table and serving them with the expertise and hospitality diners have come to expect from 101 Concepts. Featuring high-quality steaks and seafood, a raw bar and more than 100 wines by the glass, the contemporary chef-driven steakhouse offers a seasonal menu that incorporates global influences into à la carte favorites and a variety of creative side dishes.

Are you hungry yet? 101 Steak shared their recipe for roasted garlic and marscapone cheese dip. Enjoy!

Roasted Garlic and Marscapone Cheese Dip Recipe:
3 Heads Garlic
1 lb. Mascarpone Cheese
1/3 lb. Parmesan Cheese (grated)
1 Tbsp. Chopped Parsley
1 Tbsp. Chopped Chives
1 Tbsp. Fresh Lemon Juice
1 tsp. Crushed Red Pepper
Salt and Pepper (to taste)

Method:
Wrap each head of garlic individually with a piece of aluminum foil and roast in a 350-degree oven for 45-60 minutes or until the garlic is very soft (the cooking of the garlic will mellow the harshness of it). Cool the garlic and then cut it in half, squeeze out the cloves in to a mixing bowl and smash the cloves with the back of a fork, then add all other ingredients and mix vigorously (if you have a food processor or an electric hand mixer this process will be a lot easier). Serve chilled in a decorative bowl and served with warm pita bread, tortilla chips, vegetable crudités, or it can be used in tortilla wraps or as a spread on sandwiches.

Be sure to follow 101 Steak on Facebook (https://www.facebook.com/101steak/) and Twitter (https://twitter.com/101steak).

May
31

Atlanta, a foodie’s paradise

From the desk of Chris Coan, VP & GM of Business and Governmental Markets at Gas South.

The Atlanta Visitors & Convention Bureau (ACVB) is celebrating its 100th birthday this year. The city will be hosting many events and recognizing great leaders who have helped Atlanta and the ACVB reach this milestone. Atlanta’s reputation as a “foodie’s paradise” is growing rapidly and the ACVB and Gas South are teaming together to sponsor Atlanta’s 100 Signature Dishes. Throughout 2013, chefs from all over Atlanta will feature their signatures dishes and, if you pace yourself, you can eat all 100 entrees by the end of the year. Not to be outdone by the great food, restaurants and bars will also be featuring 100 signature cocktails. Visit your favorite mixologist and try their wonderful creations. If you are wondering where to find all these great places to eat, check out Atlanta Eats.  Gas South is proud to sponsor the new TV show as their host, Steak Shapiro, searches Atlanta for great meals. Visit their website and check out the restaurants featured in season one.

Gas South would also like to congratulate John C. Metz, Jr., CEO, Executive Chef and co-founder of Sterling Spoon Culinary Management. John has been honored as the 2013 Gold Plate Award recipient by the International Facility Management Association (IFMA), which recognizes excellence in eight segments of foodservice operations. John is the creator of several Atlanta-area concepts, including Market Street Café, Aqua Blue and Marlow’s Tavern. Gas South has worked with John and his team for many years and greatly appreciates his business and his friendship.

Now it’s time to quench your thirst and enjoy a delicious meal (or 100). As they say in the business, “Come hungry and come often”!

-Chris