Southern Foodways Symposium, Day One

After arriving in Oxford, MS, things kicked off on the good foot at the Lyric Theatre with a sample of pickled eggs from Sean Brock of McCrady's (and assisted by Tyler Brown of the Capitol Grille).
After a quick beer at City Grocery (L&M's is now sadly closed, so there was no chicken liver to be had this year), we headed to dinner - the 'Salute To Encased Meats And Craft Beers.' Unfortunately, we were too busy stuffing our faces to get any photos of the dinner, but here's the menu:

Jim 'N Nick's Pork Hot Links with Pimento Cheese and Serrano Peppers

L&M's Alabama Venison and Tennessee Whiskey Sausage

Vaucresson's New Orleans Chaurice with Grits

Andouille and White Bean Casserole

Fried Apple Pies with Whipped Amish Cream

And I heard that the beer from Good People Brewing was good, but I never got away from the Yazoo table to find out...brewmaster Linus Hall was pretty lenient about letting me pour my own beers...

Delta Divertissement, Greenwood, MS

The annual warm-up before the Southern Foodways symposium is always an informative, relaxing day and a half. We began with a lecture and sampling of cocktails courtesy of Dave Wondrich, ate bag after bag of catfish courtesy of Martha Foose, headed to the Delta Bistro for dinner, and finished up the following morning with a breakfast of Benton's ham-spiked collared greens and a sample of a few wines from Blackberry Farm.

Wondrich:

Catfish:
Breakfast:

Chez Fonfon, Birmingham, AL

We made our usual stop at Chez Fonfon on the way to the Southern Foodways symposium in Oxford, and we're happy to report that Frank Stitt has apparently found a way to fit about a half stick of butter into a one-inch square piece of bread that they serve with the escargots...add an order of the best french fries in Alabama, and you'd be hard-pressed to find a better lunch anywhere.

One Flew South opens

Friday, October 31 marked the ribbon cutting for the Airport's newest restaurant: One Flew South. OFS is the first upscale dining experience at Hartsfield-Jackson. Green Olive created a fresh identity from the ground up to match the beautiful interior design (by the Johnson Studio). An elegant restaurant with a charming Southern touch, One Flew South will offer travelers a comfortable refuge from the busy terminal and world-class cuisine by renowed Chefs Todd Richards and Duane Nutter (hailing from the AAA Five Diamond Oakroom at the Seelbach Hilton in Louisville, KY).

Jazzoo Atlanta 2008

Here are some photos from last month's Jazzoo event, a benefit for Zoo Atlanta and the first of its kind in this city. Green Olive was proud to do all the design and many of our clients participated, including One Flew South, Atkins Park Tavern, JCT Kitchen, Food 101 and Highland Bakery.

One Flew South Preview

See below for our photos of a few of the dishes to be featured at One Flew South - the fine dining restaurant opening at Atlanta's Hartsfield-Jackson Airport in early November. We also handled the branding and naming from the ground up, so look for a full rundown of our design work once they're open.

Aria At The Morningside Farmers Market

It's been a while since we plugged the Morningside Farmers Market - last week featured Gerry Klaskala of Aria cooking up a sweet potato, lobster and boiled peanut soup.

Viva Studio Visits Green Olive

Last night, we were happy to have a smart, funny, interesting group of students from Georgia Tech visit us to take a tour of our offices and drill us about how and why we do what we do. They call themselves Viva Studio and included us on their fall tour of Atlanta design studios. Thanks y'all, and feel free to come by for more bacon anytime.

The Mysterious Blenheim Ginger Ale Found In Atlanta

Now that the Hitachino White Ale (white owl?) can be found in various bars and stores around Atlanta (we used to only see it at Momofuku), we've become dedicated to tracking down another mysterious, hard-to-find beverage. See here for the story of Blenheim Ginger Ale ("One would think it's a law that Blenheim can't be sold in the same place more than a month."). We've found it for sale at the Candler Park Market, but who knows how long they may have it...

The Cajun House - Atlanta, GA

I stumbled on a pretty good sandwich shop today - The Cajun House on Marietta Blvd., around the way from Nuevo Laredo Cantina. Had a great crawfish po-boy, and a pretty good bowl of gumbo. It looks to be housed in a refurbished Wendy's or Hardee's, and they apparently just opened. We'll be back soon to try the fried oysters...

"Ingredients: Pork Skins With Fat Attached, Salt."

Our 10th Anniversary Party

We're throwing a party to celebrate our 10th Anniversary this Sunday, October 19. All are welcome - contact us by Thursday the 16th if you'd like to come by so we know how much booze and food y'all are going to consume. Click the image below for all the details. The lowdown:
Sunday, October 19
Starts at 2:00 pm
At our office - 1000 Marietta St.
Atlanta, GA 30318
Food and drinks provided
Kids and pets welcome

Bacon Of The Month - October

This month's is one of the best yet - Nodine's Smokehouse 10 Clove Garlic Bacon, from Torrington, Connecticut. "Could be the greatest BLT bacon ever. Thick cut, meaty and lovely, subtle garlic flavor, aromatic and intense." Aromatic, indeed - it made the whole office smell like a barbecue pit...even more than usual.

Whole Fish

Just a shot of the whole fish at JCT.

Green Polar Bear + Long Hours = Love?

Every once in a while I'll get an e-mail that does nothing more than simply brightens my day. The most recent is from Randy Ashton of Collared Greens, who sent a little note with a "thank you" and a photo of the CG team getting ready to launch their product.

Collared Greens is a client we've been working with for the past year, doing their design from the ground up. They manufacture high quality polo shirts made from organic cotton right here in the U.S.A.


Among the best things about working at Green Olive are our clients. They are talented, dedicated and as passionate about the quality of their product as we are. Whether it's a local restaurant or premium clothier, our relationships run deep because we work with people we believe in. By being a part of the process, hardships, accomplishments and success, you truly appreciate how it all fits together and invest yourself in your work. Getting a simple, heartfelt "thanks" from a client makes it all worthwhile and hits you harder than any shiny industry award.

-a

Bacon Of The Month - September

Behold the Edwards Cinnamon Apple Bacon from Edwards Hams in Surry, Virginia. According to the Grateful Palate: "A beginner's bacon, but charming and sweet in both meanings of the word. This is the bacon that will make you feel like it's the first time. Infused with apple flavors and coated with a bit of cinnamon. Great for those like me who like the simple things in life and aren't ashamed to say it."

House-Cured Bacon

They're curing their own bacon over at JCT these days, so we headed there for a plateful at lunch today...

Green Olive Photos On Gourmet.com

See here for one of our shots of the fried okra at Cakes & Ale on gourmet.com.

General Tso's Sweetbreads

Check out what chef/nut Sean Brock of McCrady's is doing with Sweetbreads - how come nobody thought of this before - click here.