January 26, 2015

Landon Nordeman Comes to Atlanta

It’s funny how you meet people. We were at the 2012 Southern Foodways Alliance Symposium and one minute Jeff and I are debating buying a large photo of a cow carcass split in two and the next minute we’ve made a friend, Mr. Landon Nordeman. He had  just wrapped up a photo series in partnership with Saveur Magazine called “Slow & Low” featuring pitmasters and bbq which earned him the 2012 Visual Storytelling Award from the James Beard Foundation.

Next weekend, Landon, now our good friend, is premiering his newest exhibition, Out of Fashion, at the Hagedorn Foundation Gallery in Buckhead.  He is quirky, funny and fresh and his work has been featured everywhere from the New York Times to National Geographic.

Fresh off his last project, he is bringing his experiences of photographing backstage at the 2014 International Fashion shows to Atlanta. We may sound biased but we think his exhibit is a must-see. Next Wednesday, January 28th, he’ll be giving a presentation at the gallery at 6 p.m to preview his exhibit. The opening reception will be the following day, January 29th at 7 p.m. so mark your calendars and go experience the genius that is Landon Nordeman.

Out of Fashion ( January 29-April 11)
Location: Hagedorn Foundation Gallery, 425 Peachtree Hills Ave. #25, Atlanta, GA 30305
Time: Tuesday-Friday 10 a.m.-5 p.m. Saturday 11 a.m.-5 p.m.

Connect with Landon on his site  or on Facebook , Twitter & Instagram

January 4, 2015

Jeff's Top 30 Meals (And Drinks) Of 2014

The best part of my job may well be all of the eating, drinking and traveling that I get to do while working with our clients across the country. It gets tougher every year to narrow down all of the great stuff I'm lucky enough to partake in - it used to be a top 10 list; last year it was a top 20; this year it's 30. Here they are in chronological order:

Poole's Diner - Raleigh, North Carolina
Beef tartare

Rodney Scott Cooking At Blackberry Farm - Walland, Tennessee
Whole hog

A Bunch Of Pork Sandwiches Throughout The Carolinas
On a drive through North and South Carolina, I managed to stop for four BBQ sandwiches one day - The Pit, Durham, NC; Hursey's, Burlington, NC; Jimmy's, Lexington, NC; and Southern BBQ, Spartanburg, SC.

Serpico - Philadelphia, Pennsylvania
Raw fluke

The Ravenous Pig - Orlando, Florida
Foie gras torchon

Row 34 - Boston, Massachusetts
Fried clams

The Ordinary - Charleston, South Carolina
Smoked oysters with saltines & hot sauce
I ate these with our friend John T Edge - he wrote about them much better than I ever could - check it out here.

High West Distillery - Park City, Utah
Barrel-aged Manhattan

Chuck's Bar-B-Que, Opelika, Alabama
'Chipped' sandwich, 'chopped' sandwich, and 'chipped on the block' sandwich

Bank & Bourbon - Philadelphia, Pennsylvania
The 'Secret Knock'
House aged whiskey, green tea, lemon, clarified milk

Louie Mueller Barbecue - Taylor, Texas
Beef short rib

Qui - Austin, Texas
72-hour beef

The Spotted Pig - New York, New York

Coppa - Boston, Massachusetts
Pizza with ramps, mushrooms, burrata and farm egg

Alden & Harlow - Boston, Massachusetts
'The Rabano'
Bourbon, salted radish, falernum, lemon and chili oil

Memphis In May - Memphis, Tennessee
One of the team meals for the Peg Leg Porker BBQ team - a huge pile of crawfish

The Clam - New York, New York
A fried clam and lobster roll mash-up

Fox Bros BBQ Cooking At The James Beard House - New York, New York
Frito pie croquettes

The Boundry - Nashville, Tennessee
Smoked antelope

In-N-Out Burger - Las Vegas, Nevada
We acquired a 1974 VW bus as our newest mascot this summer - we found it in Las Vegas. Immediately after buying it, I made a beeline to In-N-Out to have the inaugural meal in the van's 'kitchen.'

Minibar - Washington, DC
Mind-blowing cocktalis

Doi Moi - Washington, DC
The design team ordered way too much stuff to mention

Some Nondescript Mexican Restaurant - San Antonio, Texas
Queso Flameado

Katz's Deli - New York, New York
Pastrami sandwich

Pannie George's Kitchen - Auburn, Alabama
Fried chicken, squash casserole, rice and gravy

Purple Pig - Chicago, Illinois
Pig ears, bone marrow

Greenpoint Fish & Lobster Co. - Brooklyn, New York
Live sea urchin

Chris Shepherd Of Underbelly Cooking At The Southern Foodways Symposium - Oxford, Mississippi
Fried bologna steamed buns

The Greenhouse Tavern - Cleveland, Ohio
 Foie gras steamed clams

Wurstkuche - Los Angeles, California
Rabbit and pheasant sausages

Alder - New York, New York
Every cocktail we order here. Kevin Denton is our favorite barkeep in all of New York.

The Varsity - Atlanta, Georgia
We fulfilled one of our dreams this year - having the Varsity cater our office holiday party - all you can eat chili dogs!

December 16, 2014

Green Olive's Guide to Gift-Giving

To simplify your holiday shopping this year, we’ve put together a gift guide filled with a few of our favorite things! From BBQ sauces to candles to apparel, we’ve got something in the guide for everyone. Here’s what Green Olive is loving this holiday season…

  1. Chef James Boyce’s (Galley & Garden) Volupso Candle, $20, available online here
  2. Fox Bros. BBQ Sauce, $5.99, available in store or online here.
  3. Preserving Place’s Apple Butter, Spiced Grapes $14, $15, available in store or online here.
  4. CATHEAD Vodka Flask, $20, available here
  5. Bacon Bros. Public House Signature Table Sauce, $7, available in store only.
  6. Smoke Ring BBQ Rub, available in store only.
  7. Goo Goo Cluster Candy Collectors Tins, $19.99, available here.
  8. Meehan’s Public House Apparel, available in store only.
  9. Cook Hall’s House Made Shrubs & Hot Sauce, $12 per bottle, $9 for refills, available in store only.
  10. Greyfield Inn Cumberland Island Honey, $14.50, available  in gift shop or here.
  11. Striplings’ Gourmet Sausage Fresh Links, $9.99. Purchase in store or online here.
  12. Southern Soul Barbeque’s Sampler Pack of Hot Sauces (4 pack), $24, available in store or online here. Flavors include: Habanero Peach, Charred Habanero, Balsamic Blueberry, &  Hot Red Cayenne Hot Sauces.
  13. Farm Burger T-shirts, available in store only.
  14. Olive & Sinclair Sea Salt & Vinegar Caramels, $19.99, available here.
  15. “SMOKE: New Firewood Cooking” by Chef Tim Byres of SMOKE, $40.00, available in store & signed copy available here.  
And if all else fails, you can’t go wrong with a gift card to your loved one’s favorite restaurant. Most of our restaurant clients offer gift cards, so don’t forget to call and purchase yours today!

November 18, 2014

James Beard House Dinners

The partners at Green Olive Media have been members of the James Beard Foundation for nearly 20 years.  The Foundation is a nonprofit organization that is dedicated to celebrating, nurturing and preserving America’s diverse culinary heritage and future. It was started in 1986 by Peter Kump, a former student of James Beard and founder of the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone at 167 West 12th Street in Greenwich Village, and preserved it as a gathering place where the general public and press can appreciate the talents of established and emerging chefs.

Over the years we have made a great friend in Izabela Wojcik, the Director of House Programming for the James Beard Foundation.  Izabela oversees more than 250 special events held at the historic James Beard House, which features chefs, pastry chefs and winemakers from across the United States and beyond.  She is the ultimate trendsetter for our industry.  When a great story needs to be told, oftentimes we begin a conversation with Izabela in hopes that we can book a chef to cook at the Beard House.  An invitation to cook at the House is a great honor – many chefs think of the House as the grandest stage in the business.

How it works…recommendations for potential chefs can come from various sources: other chefs, JBF members, staff, volunteer program committee members, etc…. We only nominate chefs we feel have a significant story to tell; chefs we believe are worth knowing and are on their way to greatness.

To give you a little backgrounder into some of the dinners we have pitched and planned over the years, take a look below. We look forward to many more years of working the Izabela and her team.

James Beard Dinners

Drew Van Leuvan – February 18, 2015   
Anthony Gray    * - December 18, 2014                                                                   

Duane Nutter    - April 16, 2014                                                

Ron Eyester – February 17, 2012

Brandon Frohne – November 28, 2013

Linda Harrell + Justin Keith + Ron Eyester + Christopher "Chappy" Chappell, Jr. - December 17, 2007

Jonathan and Justin Fox – June 6, 2014

Shaun Doty – February 3, 2010

Carvel Grant Gould – May 14, 2009

Sean Brock - January 16, 2008

Hugh Acheson + Jason Alley + Ford Fry + Linton Hopkins + Angie Mosier – August 23, 2007

Joel Antunes + Nicolas Bour + Shaun Doty + Lien Schoe – November 16, 2004

October 30, 2014

Taste of Atlanta '14 Recap

We spent the weekend with fellow food lovers at our favorite food, wine, beer & cocktail festival: Taste of Atlanta! The annual festival has been showcasing the city’s top chefs and restaurants for 13 years now, and this year did not disappoint. There were live cooking demos to see, hands on cooking classes to take, and of course, lots of food to be eaten!

Ready to start tasting!

Chef Drew Van Leuvan of Seven Lamps

Fox Bros BBQ

Chef Ron chatting it up
GOM's Jessica & Kendall about to dig in

These wings from The Family Dog were smoked then fried!

A close up of Timone's ziti

Thanks to all the chefs and restaurants who participated in this year’s festival, and we can’t wait to be back in 2015!

May 30, 2014

Memphis In May 2014 With Peg Leg Porker

We're just back from our annual pilgrimage to the Memphis In May World BBQ Championship to cook with the Peg Leg Porker team from Nashville...

Green Olive BBQ Month!

We're in the midst of BBQ Month at Green Olive - join us in New York for a couple of dinners with Fox Bros BBQ, and two days of pork & beef with some of our favorite pitmasters from across the country:

February 20, 2014

Winter Fancy Food Show Recap

 The top five trends at the Winter Fancy Food Show as recapped by FSR Mag
  • Mint, making a comeback as a popular flavor in a number of treats, reflecting a turn towards simple, familiar tastes updated for the modern appetite. Examples include dark chocolate mint mélange, hibiscus mint all-natural frozen pops, and mint & licorice almond water.

  • Low-sugar beverages, revealing perhaps a trend away from drinks with alternative sweeteners. On hand were unsweetened almond milk, semi-sweet cola, and chocolate Earl Grey tea.

  • Dressed-up condiments, flavored with new ingredients for a fresh twist. On the show floor were fine herbs mayonnaise, truffle ketchup, and salted caramel mustard sauce.

  • The return of Sriracha, found in everything—from jam to tortilla chips to Bloody Mary mix, popcorn and hummus.

  • Crunch time, with chips and popcorn blended with the ingredients consumers crave, bringing to market pasta chips, quinoa chips, super food chips, and toasted sesame and seaweed popcorn.