March 14, 2016

The Rowe Bar - St. Pete Beach, Florida

We're proud to announce the opening of The Rowe Bar in St. Pete Beach, Florida, located at the magnificent Don CeSar Hotel (or "The Pink Palace," as the locals refer the the iconic property, which was built during the Jazz Age).
The menu is 'creative coastal;' the cocktail list was developed by expert mixologist Eben Klemm, a Cornell Biology grad who began bartending soon after graduating. He's the author of The Cocktail Primer: All You Need to Know to Make the Perfect Drink. The list includes several takes on the traditional julep. Varieties include Gin (Hendrick's, St. Germain, grapefruit, arugula), Bourbon (blueberry infused Buffalo Trace, mint, black tea) and Tequila (Corazon Blanco, chartreuse, bell pepper, cilantro).
We had the pleasure of working on the brand from concept to opening.

March 10, 2016

Charleston Wine & Food Festival — March 2016

Festival season is upon us! The Green Olive team and clients and had a busy, fun and memorable weekend at The Charleston Wine and Food Festival.

Chef Joy Crump - FoodE + Mercantile | Fredericksburg, VA
Joy Crump's "Fire" Menu
Chef Joy Crump entertains the crowd at her Rosé & Grilling demonstration
Chicken and sweet potato dumplings from FoodE

Chef Woolery "Woody" Back - Table & Main | Roswell, GA
Dan Pernice and Chef Woody Back of Table & Main
Serving up Roasted Beets with Pickled Carrots on a Silver Dollar Hoe Cake

Chef Duane Fernandes - Isa's Bistro | Asheville, NC
Chef Duane joined us from Asheville for the "Earth" demo
Carolina Bison Carpaccio
Chef Duane's menu for EARTH

Chef Robert Phalen - One Eared Stag | Atlanta, GA
Chef Phalen cooks pork belly, white beans, cauliflower kimchi and kale at 3rd Space: Fire.
From left to right: GOM team member Henri Hollis, Chef Phalen and his wife, Allison Phalen.
Chef Phalen was assisted all weekend by his brother-in-law Lance Gummere.

Chef Matthew Basford - Canoe | Atlanta, GA
Chef Matthew and his GOM helpers at Bowen’s Island
Chef Matthew was hand-picked to cook up the St. Jude Farms Sweet Grass Mussels

Chef Eddie Hernandez - Taqueria del Sol | Atlanta, GA
Chef Eddie loves a good selfie
Taqueria Dream Team – Mike Klank, Allison Haber, Eddie Hernandez
Mike and Eddy lend a hand at the Slow Meat event at Home Team BBQ

Jonathan & Justin Fox - Fox Bros Bar-B-Q | Atlanta, GA
Homemade smoked pork sausage with cheddar and hatch chiles, topped with a spicy hatch mustard sauce, cracklins and micro cilantro on a lotus bun
Fox Bros. Bar-B-Q and Taqueria del Sol teamed up for the Toasted: Up in Smoke Finale with a pastramied short rib  taco topped with spicy Southwestern slaw – it was a crowd favorite for sure!
Don’t mess with Fox Bros!
Chef Duane Nutter - One Flew South | Atlanta, GA
Chef Duane Nutter brings his “Southernational” Cuisine to Charleston
Chef Duane’s entry for the “Air” category
Lemon soy glazed chicken with pickled veggies, crunchy noodles and sesame seeds

Tuffy Stone - Cool Smoke + Q Barbeque + A Sharper Palate + Rancho T | Richmond, VA
Chef, Pitmaster and TV personality Tuffy Stone brought his signature Cool Smoke Jambo pit to Charleston
Tuffy fired up some flatiron steak on a Cowboy Cauldron
Thanks for the help, Jason Alley! Jason and Tuffy plated almost 1000 dishes in just over an hour
Chef Todd Richards - White Oak Kitchen & Cocktails + Richards' Southern Fried | Atlanta, GA
Chef Todd prepping for his AIR demo
Smoked Springer Mountain Chicken with bourbon + ginger glaze, popped sorghum and pickled peppers
Chef Todd's menu creation for AIR

Chef Jason Alley - Comfort + Pasture | Richmond, VA
What a team! Chef Jason Alley and the folks from Swig & Swine and the National Pork Board served up a “Redneck Bo Saam” for Up in Smoke
Redneck Bo Saam — smoked pork belly, Rappahannock River oyster, seaweed mayonnaise, kim chi chow chow
Jason Alley, Josh Loge, and Tuffy Stone repping RVA

Chef Drew Van Leuvan - Seven Lamps | Atlanta, GA
Chef Drew, Madison and John ready to take on the festival
Crisp Abalone + red pepper & strawberry gazpacho
John + Chef Drew — Teamwork makes the dream work

Mike Johnson - Sugarfire Smokehouse | St. Louis, MO
Sugarfire’s smokin’ team prepping their buns. 
Chef Mike Johnson of Sugarfire Smoke House chopping up Tomahawks. 
Chef Mike Johnson’s Tomahawk Ribeyes on the Cowboy Cauldron 

Chef Zeb Stevenson - Watershed | Atlanta, GA
Chef Zeb getting his Gospel Brunch on
A nice dollop of Banner Butter on Chef Zeb's French Toast
Chef Zeb's menu for the Gospel Brunch