tag:blogger.com,1999:blog-19899493145268104112024-03-05T21:00:56.089-05:00Aria RestaurantAria is the delicious vision of Chef and restaurateur Gerry Klaskala. Getting to know Aria is getting to know Klaskala: serious about food, friends, art and music, and adamant that dining out be one of life's joys.ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1989949314526810411.post-89284661444597484882015-04-06T11:10:00.001-04:002015-04-06T13:08:28.244-04:00aria . the wines of Joan d'Anguera. a winemaker dinner<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz4_2-YFS7UsSZbSEuLGsfvxWvyCVddi-VNmbOdjVaCxOApYo6A9tnNEY1pLOER3NOutgLBhMrktuii9RbTgyrGLnY9ZhgbZ4scSTTaZENMPMnh9tAITetTINMK8aRdWVskNrTiCOIvw-/s1600/2015_april_danguera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbz4_2-YFS7UsSZbSEuLGsfvxWvyCVddi-VNmbOdjVaCxOApYo6A9tnNEY1pLOER3NOutgLBhMrktuii9RbTgyrGLnY9ZhgbZ4scSTTaZENMPMnh9tAITetTINMK8aRdWVskNrTiCOIvw-/s1600/2015_april_danguera.jpg" height="640" width="278" /></a></div>
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Brothers <b>Joan and Josep Anguera</b> will be on hand to discuss their newest vintages, transition to biodynamic agriculture and new direction in the Montsant appellation.<br />
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Their father was an early pioneer, growing grenache, carignan & syrah, who helped define the Montsant growing region in Catalunya. Now Joan and Josep are carrying on the legacy and taking that vision to the next level with the release of the 2012 and 2013 vintage.<br />
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More about <a href="http://www.demaisonselections.com/joandanguera.html" target="_blank">d'Anguera</a><br />
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Featured Wines:<br />
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Cava Avinyó, Nature NV<br />
Do Ferreiro, Albariño, Rias Baixas 2013<br />
<b>Joan d'Anguera</b> "Altaroses" Granatxa, Montsant 2013<br />
<b>Joan d'Anguera</b> "La Planella" Carinyena/Syrah/Garnatxa, Montsant 2012<br />
<b>Joan d'Anguera</b> "Finca L'Argata" Garnatxa/Syrah, Montsant 2012 <br />
<b>Joan d'Anguera</b> "Bugader" Syrah, Montsant 2012<br />
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-18702036679571612372015-03-02T09:48:00.000-05:002015-03-02T09:48:31.291-05:00aria . bouchard pere & fils wine dinner with luc bouchard<br />
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<b>Featured Wines</b><br />
Henriot But NV<br />
Bouchard Pere & Fils, Beaune du Chateau Blanc 2012<br />
Bouchard Pere & Fils, Puligny Montrachet 2012<br />
Bouchard Pere & Fils, Savigny les Beaune 2012<br />
Bouchard Pere & Fils, Volnay Caillerets 2012<br />
Bouchard Pere & Fils, Beaune Greves L’Enfant Jesus 2010<br />
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<b>About Bouchard Pere & Fils</b><br />
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The name Bouchard Pere & Fils is familiar to Burgundy
lovers around the world. </div>
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Founded in 1731 in Beaune, the Bouchard tradition spans over
280 years and 9 generations. In 1775,
Joseph Bouchard acquired his first vineyards in Volnay in the famous “Les
Caillerets” climat and started to develop the family’s vineyard holdings.</div>
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During the French Revolution, property belonging to the
clergy and nobility was confiscated and put up for sale. Joseph’s son, Antoine Philibert Joseph
Bouchard, seized the opportunity to extend the family’s vineyard holdings in
Beaune including the famous “Beaune Grèves Vigne de l’Enfant Jesus.”</div>
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Today, Buchard Pere & Fils wines are produced from 80
different Burgundian appellations with nearly 70 percent designated as Grand or Premier Cru wines.</div>
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More about <a href="http://www.bouchard-pereetfils.com/" target="_blank">Bouchard Pere & Fils</a></div>
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<b>About Luc Bouchard</b><br />
Luc Bouchard, a ninth generation descendent of the Bouchard family, is responsible for the Americas for the distinguised Burgundian house of Bouchard Père & Fils.<br />
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Bouchard grew up in the vineyards of Burgundy and took part in the annual harvest since childhood. In fact, following family tradition, Bouchard was baptized with one of the house's most famous wines, the Beaune Grèves Vigne de l'Enfant Jésus . His love of wine developed early in life, as Bouchard spent his vacations in the house's extensive cellars, and later working in the vineyards of the Rheingau region of Germany.<br />
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-67461678584916866522014-09-15T11:34:00.002-04:002014-09-15T11:35:31.081-04:00aria . on the spanish wine route with nicole andrus<div class="separator" style="clear: both; text-align: center;">
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<b>Featured Wines</b></div>
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<a href="http://www.artadi.com/en" target="_blank">Artadi</a>, Santa Cruz de Artazu, Artazuri Rosado, Navarra 2013</div>
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<a href="http://www.bodegasfillaboa.com/" target="_blank">Fillaboa</a>, Albarino, Rías Baixas 2012</div>
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<a href="http://www.foliowine.com/pages/dynamic/index.php?tid=175" target="_blank">Palacios Remondo</a> by Alvaro Palacios, Plácet Valtomelloso, Rioja 2011</div>
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<a href="http://www.foliowine.com/pages/dynamic/index.php?tid=175" target="_blank">Palacios Remondo</a> by Alvaro Palacios, Propieded, Rioja 2010</div>
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<a href="http://www.artadi.com/en" target="_blank">Artadi</a>, El Sequé, Alicante 2009</div>
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<a href="http://www.vallllach.com/" target="_blank">Vall Llach</a>, Vall Llach, Priorat 2008</div>
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<b>About Nicole Andrus</b></div>
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Raised in the Napa Valley of California where her parents founded Pine Ridge Winery in 1978 and Archery Summit Winery in Oregon in 1994, Nicole has done everything from pitch-forking grape stems and performing lab analyses to assisting her parents with sales and marketing in domestic and foreign markets. Through these experiences she developed a great interest in travel and new cultures and while in high school spent an exchange year in Switzerland, where she learned German and developed a love for the European lifestyle. In college she helped her father out in his new venture, Archery Summit Winery, and during her Sophomore year decided to spend another semester overseas in Ecuador, where she developed a keen interest in the Spanish language, the Galapagos Islands and botany. </div>
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Upon her return to the U.S., Nicole pursued an undergraduate degree in Biology and a Master’s degree in Molecular Plant Systematics, where she studied the origin of a plant genus endemic to the Galapagos Islands at Miami’s F.I.U. While she both enjoyed and excelled in her chosen field of botany, after time she yearned to return to her roots in the wine business and to once again live overseas. She thus accepted a position in the research and development department at Bodegas Miguel Torres in Spain, combining her scientific background with her longtime affinity for wine. </div>
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Nicole worked at Torres for two and a half years, and then served as an independent wine consultant for various Spanish wineries interested in the US market. In 2005, Rob Mondavi of Folio Fine Wine Partners contacted Nicole about his new company’s (Folio) interest in importing Spanish wines into the U.S. Nicole was thrilled at the opportunity and by 2006 had helped Folio to negotiate agreements with eight estates from the Spain: Fillaboa, Palacios Remondo, Comenge, Vall Llach, Cims de Porrera, Capafons-Osso, Clos Dominic, Mas de l’Abundància, Artadi and Leda. Today Nicole serves as Folio’s Spanish Imports Specialist where she divides her time between liaising with producers and hosting groups in Spain, as well as travels to the U.S. to educate American accounts and consumers on Folio’s top-notch portfolio of Spanish estates. In tandem, Nicole is also co-founder of Niso Wine Tours (<a href="http://www.nisowinetours.com/">www.nisowinetours.com</a>), a specialized Spanish wine tourism company.</div>
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-50139751439876229992014-07-13T13:33:00.000-04:002014-07-13T13:33:05.511-04:00aria . attack of the killer tomato festival<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba6VsNDnGxagupXOp9QdO52jlJCq3KylL_LAv70nGhPy-VA9-SyoJdpyb386-LcT5OGKHhB7jw0Fp4ayMp4FZ_MFXk5TPW8QmvEBX39yiOfLcvE2L7NFC7RLsBB9z7L_8Kdox3pIDX92s/s1600/2014__july_killer-tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba6VsNDnGxagupXOp9QdO52jlJCq3KylL_LAv70nGhPy-VA9-SyoJdpyb386-LcT5OGKHhB7jw0Fp4ayMp4FZ_MFXk5TPW8QmvEBX39yiOfLcvE2L7NFC7RLsBB9z7L_8Kdox3pIDX92s/s1600/2014__july_killer-tomato.jpg" height="640" width="368" /></a></div>
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Learn about <a href="http://georgiaorganics.org/" target="_blank">Georgia Organics</a> & <a href="http://thegivingkitchen.org/" target="_blank">The Giving Kitchen</a></div>
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More info about <a href="http://killertomatofest.com/" target="_blank">Killer Tomato Festival & Purchase Tickets</a></div>
<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-16242136337608549742014-06-30T12:15:00.000-04:002014-06-30T12:16:25.799-04:00aria . foggy ridge cider dinner with diane flynt<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.foggyridgecider.com/" target="_blank">About Foggy Ridge</a></div>
<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-48362871566862997882014-04-10T09:40:00.000-04:002014-04-15T15:07:38.887-04:00dining out for life . a benefit for OpenHand<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.aria-atl.com/Oimages/aria_email_2014_april_openhand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.aria-atl.com/Oimages/aria_email_2014_april_openhand.jpg" height="400" width="305" /></a></div>
We hope you will join us for the 22nd annual <a href="http://www.diningoutforoh.org/home.html" target="_blank">Dining Out For Life</a><br />
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On Wednesday, April 23, Aria will donate 25% of your dining check to <a href="http://projectopenhand.org/" target="_blank">Open Hand</a>’s community nutrition & meal delivery programs.<br />
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Hope to see you then!<br />
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-29742818890565273802014-04-10T01:36:00.001-04:002014-04-10T01:37:22.397-04:00after a long cold winter . . . spring has arrived<div class="separator" style="clear: both; text-align: center;">
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-41352078791233307352013-12-28T16:48:00.000-05:002014-01-07T16:49:51.232-05:00aria . wine dinner | plumpjack & cade in partnership with canoe's cellar doorWednesday January 8th at 7pm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nC5Pfy8XjHOiVi4aXIbeK83ubxdmg-gYF-3rEZggPlT4dIKv71Q6pEPZxU7BpkntYka02okW3r91LR4QTIs63wWx6IykqEyyJl_D3aDP9FBPBXI8Gir5ZEP8MQGlzKAps1h58t__c8zA/s1600/CADE-PLUMP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nC5Pfy8XjHOiVi4aXIbeK83ubxdmg-gYF-3rEZggPlT4dIKv71Q6pEPZxU7BpkntYka02okW3r91LR4QTIs63wWx6IykqEyyJl_D3aDP9FBPBXI8Gir5ZEP8MQGlzKAps1h58t__c8zA/s320/CADE-PLUMP.jpg" height="141" width="320" /></a></div>
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Join us for our first wine dinner of 2014 featuring the wines of <a href="http://www.plumpjackwinery.com/" target="_blank">Plumpjack </a>& <a href="http://cadewinery.com/" target="_blank">Cade</a>, along with guest sommelier Matt Bradford from <a href="https://www.facebook.com/cellardooratl" target="_blank">Cellar Door</a>, the new wine store from our sister restaurant Canoe.<br />
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Chef Gerry Klaskala will prepare 6 delicious courses to pair with 5 wines from these iconic Napa Estates.<br />
$100.00 (includes tax and gratuity)<br />
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Featured Wines include:<br />
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Cade, Sauvignon Blanc, Napa Valley 2012 <br />
Plumpjack, Reserve Chardonnay, Napa Valley 2012 <br />
Cade, Cabernet Sauvignon, Napa Valley Cuvee 2009 <br />
Cade, Cabernet Sauvignon, Howell Mountain 2010 <br />
Plumpjack, Syrah, Napa Valley 2011<br />
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We look forward to seeing you. ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-56261509813554380342013-10-27T22:46:00.000-04:002013-10-27T22:59:43.683-04:00aria . wine dinner | randall grahm of bonny doon vineyard<div class="separator" style="clear: both; text-align: center;">
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On Tuesday November 5th at 7pm, Aria welcomes the legendary <a href="https://www.bonnydoonvineyard.com/meet_our_leader" target="_blank">Randall Grahm</a> of California’s <a href="https://www.bonnydoonvineyard.com/" target="_blank">Bonny Doon Vineyard</a>. <br />
Chef Gerry Klaskala will prepare five courses to pair with five of Randall’s wines for a delicious evening.<br />
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$100.00 per person (includes tax and gratuity)<br />
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Limited seating; for reservations, please call 404.233.7673<br />
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Featured wines include:<br />
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¿Querry? Sparkling Hard Cider, California 2011<br />
Albariño, Central Coast 2012<br />
Le Cigare Blanc, Arroyo Seco, Monterey County 2010<br />
Le Cigare Volant, Central Coast 2008<br />
A Proper Claret, California 2012<br />
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A word about Randall Grahm:<br />
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<span style="font-size: x-small;">Photography by Alex Krause</span></div>
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Randall was born in of Los Angeles and has been a champion of sustainable agriculture, and an ambassador of Rhone Varietals grown in the Santa Cruz Mountains since the mid 1980’s. He released the first vintage of <b>Le Cigare Volant</b> (an homage to Chateaneuf-du-Pape) in 1986. Since then, his passion and work have been recognized with multiple awards from the James Beard Foundation, <i>Wine & Spirits Magazine</i> and <i>Bon Appetit Magazine</i> among others.<br />
Randall lectures all around the country, writes a witty winery newsletter, and is the author of the book <i><a href="http://www.beendoonsolong.com/" target="_blank">Been Doon So Long</a>.</i><br />
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-21603089253522344342013-05-02T07:36:00.000-04:002013-05-02T08:00:27.599-04:00aria . wine dinner | quintessa, faust, and the great wines of Agustin Huneeus<br />
Please join us on Wednesday May 15th at 7pm as we welcome Master Sommelier Larry Stone (estates director for Huneeus Vintners). Chef Gerry Klaskaka will prepare a six-course menu paired with five wines from the <a href="http://huneeuswines.com/" target="_blank">Huneeus estates</a>.<br />
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<a href="http://www.quintessa.com/" target="_blank"><img border="0" src="http://b.vimeocdn.com/ps/961/961869_300.jpg" /></a></div>
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Featured wines include:<br />
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Ritual, sauvignon blanc, casablanca valley, chile 2011<br />
Illumination, sauvignon blanc, napa valley 2011<br />
Ritual, pinot noir, casablanca valley, chile 2011<br />
Faust, cabernet sauvignon, napa valley 2010<br />
Quintessa, napa valley 2009<br />
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$100.00 per person (excludes tax and gratuity)<br />
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To reserve your seat, please call 404.233.7673<br />
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About Agustin Huneeus:<br />
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Agustin and his wife, Valeria, founded the <a href="http://www.quintessa.com/" target="_blank">Quintessa </a>estate in the Rutherford District of Napa Valley in 1990. Today, the Huneeus legacy includes over ten different wineries from terrific vineyards in North and South America. Visit <a href="http://huneeuswines.com/" target="_blank">Huneuss Vintners</a>.<br />
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About Master Sommerlier Larry Stone:<br />
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Larry Stone grew up in Seattle and became the 9th Master Sommelier in the US in 1988; that same year he became the first American to win the title of International Best Sommelier in French Wines. He is also a James Beard Award Winner for his work at Rubicon Restaurant in San Francisco. See a recent profile of Larry on the <a href="http://online.wsj.com/article/SB10001424127887323353204578129343273619744.html" target="_blank">Wall Street Journal</a>.ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-68352634578261952842013-04-22T08:55:00.000-04:002013-04-22T09:27:30.752-04:00Dining Out for Open Hand<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">The 21st annual <a href="http://www.diningoutforoh.org/home.html" target="_blank">Dining Out</a> to benefit Project
<a href="http://projectopenhand.org/" target="_blank">Open Hand</a> is this coming Wednesday, April 24th . </span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="font-size: 12pt;">Open Hand prepares, packages, and delivers 5000 meals daily (2 million a </span><span style="font-size: 12pt;">year) to people in metro-Atlanta with health complications
which impair their ability to prepare meals for themselves.</span></span></div>
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<span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><span style="font-size: 12pt;">On this evening, Aria will donate 25% of your check to Open Hand. </span></span></div>
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<span style="font-size: 12pt;">- We hope you will join us!</span></div>
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<span style="font-size: 12pt;">To make reservations please call 404.233.7673</span></div>
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-62538948167796528572013-02-07T12:26:00.000-05:002013-02-07T12:28:03.364-05:00James MacPhail - Wine Maker DinnerOn Wednesday February the 20th at 7 p.m., we will proudly welcome acclaimed Pinot Noir producer James MacPhail from <a href="http://macphailwine.com/" target="_blank">Mac Phail Family Vineyards</a> and <a href="http://www.sequanavineyards.com/" target="_blank">Sequana Vineyards</a>.<br />
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After working with California Pinot Noir leaders like Merry Edwards and Garry Farrell, and with a firm belief in traditional, old world techniques and minimal intervention, James launched <a href="http://macphailwine.com/" target="_blank">MacPhail Family Vineyards</a> in 2002 focusing on the cooler regions of the Sonoma Coast and Anderson Valley in Mendocino County.<br />
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Later in 2007, he launched <a href="http://www.sequanavineyards.com/" target="_blank">Sequana Vineyards</a> to focus on Pinot Noir from the Green Valley of Russian River Valley, and Santa Lucia Highlands.<br />
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Featured wines include:<br />
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MacPhail Rosé of Pinot Noir, Sonoma Coast 2011<br />
Macphail Gap’s Crown’s Vineyard Chardonnay, Sonoma Coast 2010<br />
Sequana Dutton Ranch Pinot Noir, Green Valley of Russian River Valley 2010<br />
MacPhail Sangiacomo Vineyard Pinot Noir, Sonoma Coast 2010<br />
MacPhail Wildcat Vineyard Pinot Noir, Sonoma Coast 2010<br />
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Guest will enjoy five courses prepared by Chef Gerry Klaskala paired with each wine.<br />
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Cost is $100.00 per person (excludes tax and gratuity). To reserve your seat, please call 404.233.7673.<br />
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We look forward to seeing you.<br />
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<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-33583508369509650222012-11-01T16:23:00.000-04:002012-11-06T10:52:09.778-05:00Bouchon Bakery Book Signing and Tasting with Thomas Keller & Sebastian Rouxel<br />
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On Monday, December 3, 2012 at 11:00 a.m., we will welcome Chef <b><a href="http://tkrg.org/" target="_blank">Thomas Keller</a></b> of The French Laundry, Per Se, Ad Hoc, Bouchon and <a href="http://bouchonbakery.com/" target="_blank"><b>Bouchon Bakery</b></a> for a meet and greet to celebrate the release of his fifth book, <i>Bouchon Bakery</i>, which features recipes from the bakery’s five locations in California, New York and Las Vegas. <br />
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Co-Author <b><span style="color: #e69138;">Sebastien Rouxel</span></b>, who is the executive pastry chef for the Thomas Keller Restaurant Group, will also be in attendance and will join Aria Pastry Chef <b><span style="color: #e69138;">Kathryn King</span></b> to prepare some sweet treats found in the cookbook. King is highly regarded for creating innovative twists on classic American desserts, and, as one of the city’s top pastry chefs, she produces a memorable grand finale at Aria.<br />
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Guests will have the opportunity to meet Keller and Rouxel while enjoying their pastries and desserts along with bubbly and coffee. The cost to attend this event is $35, which includes pastries and beverages. Copies of the book are available for purchase at the event for $50.<br />
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To purchase tickets, please visit <a href="https://www.xorbia.com/e/aria/bouchonbakerysigning" target="_blank">Xorbia.com</a>!<br />
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Released on October 23, <i>Bouchon Bakery</i> (Artisan Books) is a dazzling amalgam of American and French baked goods, including all the classics that Keller fell in love with as a young chef apprenticing in Paris.<br />
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<i>“I do know this: a bakery is an anchor; it draws a community around it. Whether we visit them for croissants in the morning or for cookies and an afternoon coffee, bakeries have a central place in our lives.”</i> – Thomas Keller<br />
<br />ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-47743446386144184762012-05-17T11:21:00.000-04:002012-05-17T11:21:36.090-04:00Neil Ellis Wine Dinner on May 23<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Please Join us at Aria for an evening of delicious food and wine as we experience the wines of the South African districts of Stellenbosch and Elgin with wine maker<a href="http://www.neilellis.com/" target="_blank"> Neil Ellis</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: left;">Wednesday May 23 at 7pm.</div><br />
Neil Ellis began his career at Groot Constantia Estate and Zevenwacht, and before at KWV, a South African co-op. In 1986, he set out on his own as a negociant, buying and vinifying grapes, and selling the wines under his own label . That same year, Hans Schroder purchased Oude Nektar Farm, 98 acres of vines in the deep, red clay soils of Jonkershoek , Stellenbosch.<br />
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In 1993, after great demand and accolades, Neil and Hans formed a joint venture to produce Neil Ellis Wines. Today Oude Nektar is the primary source for Neil Ellis reds.<br />
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<div style="text-align: center;"><b>Reception</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Groenkloof, Sauvignon Blanc 2010</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Dinner</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>first course</b></div><div style="text-align: center;">Georgia White Shrimp</div><div style="text-align: center;">georgia peach, vidalia onion salad</div><div style="text-align: center;">white balsamic vinaigrette</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Elgin, Chardonnay 2009</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>second course</b></div><div style="text-align: center;">Pan Roasted Carolina Quail</div><div style="text-align: center;">foie gras and brioche</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stellenbosch, Pinotage 2008</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>third course</b></div><div style="text-align: center;">Garganelli with Ragu of Wild Boar & Mushrooms</div><div style="text-align: center;">reggiano parmigiano</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Elgin, Shiraz 2008</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>entree</b></div><div style="text-align: center;">Porcini Crusted Loin of Spring Lamb </div><div style="text-align: center;">creamy leeks and fava beans</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stellenbosch, Cabernet Sauvignon 2008</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>dessert</b></div><div style="text-align: center;">Blueberry Creme Fraiche Cake</div><div style="text-align: center;">lemon custard buttermilk ice cream</div><div style="text-align: center;"><br />
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Dinner will be $100.00 per person (includes tax and gratuity).<br />
For reservations, please call 404.233.7673.<br />
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We hope to see you then.<br />
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CheersARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-24709814655484692772012-04-13T12:39:00.000-04:002012-04-13T12:39:14.348-04:00Peay Vineyards Wine Dinner on March 26A tremendous<b> thank you</b> to Andy Peay and to everyone that joined us on Monday, March 26 for our <a href="http://www.peayvineyards.com/" target="_blank">Peay Vineyards</a> wine dinner; what a great evening!<br />
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<div style="text-align: center;"><b>reception</b></div><div style="text-align: center;">Rosé of Pinot Noir, Cep Vineyards, Russian River Valley 2011</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>first course</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Seared New Bedford Jumbo Sea Scallop</div><div style="text-align: center;">passion fruit, serrano and red onion</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sauvignon Blanc, Cep Vineyards, Hopkins Ranch<br />
Russian River Valley 2011</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupm9T6dlu9kdkVljuQ42s5tPgLtVOzamn_qu09L94Oo3buWq-sqW8SQz9xyPexOx9Kqan8vBEHVuY5-L-6AWNa4unj4jc3jeDdtz3oTy3Nt8-9i0VhSl7vq313Q1PI5SZ4CzJPjrUcpmh/s1600/IMG_3075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupm9T6dlu9kdkVljuQ42s5tPgLtVOzamn_qu09L94Oo3buWq-sqW8SQz9xyPexOx9Kqan8vBEHVuY5-L-6AWNa4unj4jc3jeDdtz3oTy3Nt8-9i0VhSl7vq313Q1PI5SZ4CzJPjrUcpmh/s320/IMG_3075.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"><b>second course</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">First of Spring White Asparagus</div><div style="text-align: center;">butter poached maine lobster and blood orange hollandaise</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chardonnay, Peay Vineyards, Sonoma Coast 2009</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg4eZnPoEbG7ph7fAQU0h57IXiwD2wxKAoJMV8olVtlUolG_FqfT9l7gUF3dk7r2ByHfRfQtlkyICzpZBkGEPnIb0fwMrGOyJ9sgtuobtAocvDjUJkqcxOSJ17cubm47SXxmu47jcJHzU/s1600/IMG_3078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg4eZnPoEbG7ph7fAQU0h57IXiwD2wxKAoJMV8olVtlUolG_FqfT9l7gUF3dk7r2ByHfRfQtlkyICzpZBkGEPnIb0fwMrGOyJ9sgtuobtAocvDjUJkqcxOSJ17cubm47SXxmu47jcJHzU/s320/IMG_3078.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"><b>third course</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Slow Braised Berkshire Pork</div><div style="text-align: center;">green olives, preserved tomatoes and crispy egg</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pinot Noir, Peay Vineyards, Scallop Shelf<br />
Sonoma Coast 2009</div><div style="text-align: center;">Pinot Noir, Peay Vineyards, Ama<br />
Sonoma Coast 2009</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosJApv8Q5dNHAuF8ZHveVOJlvZhkNBO6120WpOePPWdT89Ztg4HjQxoVVwY0mjge-OgcSS8cJmWr2aaiSe7jE3ztTEN3xU5aZIIXwBmrivuDZKS8HEfmAdGk-4VY8PJI6vEcU7ZZOrqed/s1600/IMG_3079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosJApv8Q5dNHAuF8ZHveVOJlvZhkNBO6120WpOePPWdT89Ztg4HjQxoVVwY0mjge-OgcSS8cJmWr2aaiSe7jE3ztTEN3xU5aZIIXwBmrivuDZKS8HEfmAdGk-4VY8PJI6vEcU7ZZOrqed/s320/IMG_3079.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"><b>entree</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Grilled Sliced Kobe Flank “Cheese Steak”</div><div style="text-align: center;">portabello, aged gruyere, celery hearts & chips, syrah foie gras sauce</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Syrah, Peay Vineyards, La Bruma, Sonoma Coast 2009</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJadQhQV3V3iGfiFQE9cII3RwhqSmIdKkkqs8yPjj2jODhEPY78WAuFiXxLelNM3fpo8abo_BF9VZ-5qkAGozWdZNbtp8J8O80NEw6aCVrHMd5Vnhank62kFw7OPwaW0Q5Is3M_xgoCx1/s1600/IMG_3082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJadQhQV3V3iGfiFQE9cII3RwhqSmIdKkkqs8yPjj2jODhEPY78WAuFiXxLelNM3fpo8abo_BF9VZ-5qkAGozWdZNbtp8J8O80NEw6aCVrHMd5Vnhank62kFw7OPwaW0Q5Is3M_xgoCx1/s320/IMG_3082.jpg" width="320" /></a></div><br />
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<div style="text-align: center;"><b>dessert</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Early Georgia Strawberry Angel Cake</div><div style="text-align: center;">peppermint ice cream</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AUZsBjzYhqGYpAwUXjXaXtJgOHiPyBiUP54f5DKcsHxpdy2ojISwwsy-fGIDJ9iJ0CPZFky6yFWkQq2imNyALvx1I1BBnvOz8rQcPJYlTkpW86sxj_Jio9fNxUGUJR90eZyNDUFPTOSA/s1600/IMG_3087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AUZsBjzYhqGYpAwUXjXaXtJgOHiPyBiUP54f5DKcsHxpdy2ojISwwsy-fGIDJ9iJ0CPZFky6yFWkQq2imNyALvx1I1BBnvOz8rQcPJYlTkpW86sxj_Jio9fNxUGUJR90eZyNDUFPTOSA/s320/IMG_3087.jpg" width="240" /></a></div><br />
<br />
Our next wine dinner will be on May 23 with South Africa's own <a href="http://www.neilellis.com/" target="_blank">Neil Ellis</a>. Hope to see you then.ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-44625654353260385212012-02-29T15:50:00.000-05:002012-02-29T15:50:18.122-05:00From the Cellar: Nicolas Girard, Menetou-Salon 2010<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXUQagHQAD9LqJQKfvjIeQ82eiL164xSiogX9LtJ18kvff-gzVJ9T_PtOm878zVmvQPVzbqUx6sk-bCF6kI1-qgt7Qm9zGlB-Zt3fafCBQ-9MWMhp6Q29j-t5nY3csQjAKAY7R4sjK1bv/s1600/IMG_3055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXUQagHQAD9LqJQKfvjIeQ82eiL164xSiogX9LtJ18kvff-gzVJ9T_PtOm878zVmvQPVzbqUx6sk-bCF6kI1-qgt7Qm9zGlB-Zt3fafCBQ-9MWMhp6Q29j-t5nY3csQjAKAY7R4sjK1bv/s320/IMG_3055.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Located in the heart of France, on the banks of the Loire River is the tiny village of Menetou-Salon. Specializing in producing elegant and mineral driven whites wines from the Sauvignon Blanc grape. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We are featuring Domaine Nicolas Girard and his 2009 Menetou-Salon. The wine is made from 100% estate grown grapes, and a tiny estate it is, coming in at just 1.2 acres in Menetou-Salon and an additional 2.4 acres in Sancerre. This tiny amount of production allows the winemaker to take the utmost time and care in making the wine. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Try it with Chef Gerry's flash fried Beau Soleil oysters with whole grain mustard remoulade and pickled shallots.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">jacob gragg - certified sommelier</div><div class="separator" style="clear: both; text-align: left;">aria wine team</div>ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-87038544073109145822012-02-26T16:07:00.000-05:002012-02-26T16:07:16.370-05:00Buckhead Restaurant Week 2012<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg_-pepdtyzj3Y3BfNAtFmfAHWuC_i9NWd22-tsa3Ele4BItGHZqNBv2IfOF-2y2pOzgQqVhRLwLZPC24hyphenhyphenayM-064sGIF5gtTVWI08K_Gn80s6MdS_ypr2RIpkBRBuZx57AstrSO4UgP/s1600/top_banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVg_-pepdtyzj3Y3BfNAtFmfAHWuC_i9NWd22-tsa3Ele4BItGHZqNBv2IfOF-2y2pOzgQqVhRLwLZPC24hyphenhyphenayM-064sGIF5gtTVWI08K_Gn80s6MdS_ypr2RIpkBRBuZx57AstrSO4UgP/s320/top_banner.jpg" width="309" /></a></div><br />
It’s time for Buckhead’s restaurants to shine during <a href="http://brwatlanta.com/" target="_blank">Buckhead Restaurant Week</a> from Saturday, February 25 to Sunday, March 4!<br />
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Visit Aria throughout the week to enjoy a three course, <a href="http://www.aria-atl.com/downloads/BRW2012.pdf" target="_blank">prix-fixe menu</a> for $35 per person. (Our regular nightly dinner menu will be available as well). Be sure to call us for reservations at 404-233-7673.<br />
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And remember that when you dine at the bar, you receive 20% off your food bill.<br />
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Hope to see you this week!ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-41943392819896556752012-02-15T09:23:00.001-05:002012-02-22T15:15:31.917-05:00Eyrie Vineyards Wine Dinner<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKix6VLT6MXDNomgfIdnK23_gbsBW2DlZw5QNHXnpc1YtJw5oUohWKV52517wEkgKqXAKeWzY0nhyphenhyphenm9nk0R92AG7dMAXrkng-eBkIgF-sbnoOdOCWruFvjzyGCV_Djy6iRYoY8JmKJbhv/s1600/IMG_3051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKix6VLT6MXDNomgfIdnK23_gbsBW2DlZw5QNHXnpc1YtJw5oUohWKV52517wEkgKqXAKeWzY0nhyphenhyphenm9nk0R92AG7dMAXrkng-eBkIgF-sbnoOdOCWruFvjzyGCV_Djy6iRYoY8JmKJbhv/s320/IMG_3051.jpg" width="232" /></a></div><br />
It’s time for our first wine dinner of the year, and we’re pleased to feature <a href="http://www.eyrievineyards.com/" target="_blank">Eyrie Vineyards</a> on February 22 at 7 p.m.<br />
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After earning a degree in viticulture and enology from U.C. Davis, 25 year old David “Papa Pinot” Lett planted the first Pinot Noir vines in the Willamette Valley back in 1965. Since 1970, Eyrie Vineyards has been producing wonderfully classic wines, all based on the philosophy of trying to interfere as little as possible with what nature had in mind.<br />
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We’re proud to have David’s son, Jason Lett, joining us for this wine dinner. Jason took over his father’s role as winemaker and vineyard manager in 2005, and we look forward to hearing firsthand about his family’s legacy.<br />
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Featured wines include:<br />
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- Pinot Blanc, Estate, Dundee Hills 2009<br />
- Pinot Gris, Estate, Dundee Hills 2009<br />
- Chardonnay, Original Vines Reserve, Willamette Valley 2009<br />
- Pinot Noir, Original Vines Reserve, Dundee Hills 2009<br />
- Pinot Noir, La Luz, Oregon NV<br />
- Equation of Time vII (A blend of 40 vintages of Chardonnay)<br />
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Chef Gerry is pairing five special courses with these fantastic wines.<br />
Dinner will be $100.00 (excluding tax and gratuity). Call us at 404-233-7673 for more details or to make your reservation.<br />
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Hope to see you then!ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-1162315008033583632012-02-02T12:12:00.000-05:002012-02-02T12:13:28.010-05:00Aria - Bravo, February!<div class="separator" style="clear: both; text-align: left;">Hope to see you this month at Aria!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyydhvJVaP2ox13_V5qnAdsALx5bcMP2WerPLXZ8O78MtRXgxVFyizGxVWjcnRGE3ZWYD23Hy2YWqFQB3GNXAVa0vh95UAqPGXGOrm-lgRxfA_FmWBvb2LqqPUa2dCxFKjjnvhMQXqJmbn/s1600/aria_email_2012_bravo_february.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyydhvJVaP2ox13_V5qnAdsALx5bcMP2WerPLXZ8O78MtRXgxVFyizGxVWjcnRGE3ZWYD23Hy2YWqFQB3GNXAVa0vh95UAqPGXGOrm-lgRxfA_FmWBvb2LqqPUa2dCxFKjjnvhMQXqJmbn/s320/aria_email_2012_bravo_february.jpg" width="199" /></a></div>ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-81332948272399757462012-02-01T16:39:00.000-05:002012-02-02T17:00:06.496-05:00From the Cellar: Chateau Pradeaux, Bandol Rouge 2005<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLuUqz-Vt7QoQ8Me-f3RPLVzkddDk5GNfvMXBSWKCO_Djd7dH3G3nAmkFk3znjwQyScvjaHCeTiJJn2GGXsJc0iXeUo-SPFON3gQeznrCg2SFaUQ62RqN9PFw84PW0ZkMv-Sv2Z1VwwyY/s1600/IMG_3039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLuUqz-Vt7QoQ8Me-f3RPLVzkddDk5GNfvMXBSWKCO_Djd7dH3G3nAmkFk3znjwQyScvjaHCeTiJJn2GGXsJc0iXeUo-SPFON3gQeznrCg2SFaUQ62RqN9PFw84PW0ZkMv-Sv2Z1VwwyY/s320/IMG_3039.jpg" width="240" /></a></div><br />
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From one of the oldest and most traditional wine estates in Bandol (which is itself one of the oldest growing regions in France) comes this week’s highlight from Aria’s wine list.<br />
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Offered on half bottle (375mL), this bottling from Pradeaux is made almost entirely from Mouvedre, and from vines which have been under the careful watch of the Portalis family since before the French revolution.<br />
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The wine has a core of ripe fruit, tempered with smoked meat under tones and firm tannin. Fantastic with Chef Gerry’s braised beef short ribs. Cheers!<br />
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andrés loaiza – certified sommelier<br />
aria wine teamARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-74689920820139469972012-01-26T11:05:00.000-05:002012-01-26T11:05:39.213-05:00From the Cellar: Au Bon Climat "Hildegard" 2007<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuww4ULbKe95tJx7soMr_xYD9FYcGBmdEISHlbOuPrpi7wYEV5nprmEktaKXQpfW0XQZHrivqx4A0TfHoSpDfNBEUV4nDBJvlD-MdR7wo57Hvb9of0QvaKw7X69IIyjEYVUvaUXl1O5Y_/s1600/IMG_3015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuww4ULbKe95tJx7soMr_xYD9FYcGBmdEISHlbOuPrpi7wYEV5nprmEktaKXQpfW0XQZHrivqx4A0TfHoSpDfNBEUV4nDBJvlD-MdR7wo57Hvb9of0QvaKw7X69IIyjEYVUvaUXl1O5Y_/s320/IMG_3015.JPG" width="320" /></a></div><br />
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From Santa Maria Valley, in California's Central Coast, comes this bold and delicious blend of Pinot Gris, Pinot Blanc and Aligoté. <br />
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<a href="http://aubonclimat.com/" target="_blank">Au Bon Climat's</a> winemaker, the legendary <a href="http://aubonclimat.com/winemaker.html" target="_blank">Jim Clendenen</a>, uses Burgundian-inspired techniques to produce this 'chardonnay alternative' which we now offer by the glass at Aria.<br />
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Toasty, mineral and fresh, 'Hildegard" is extremely versatile with food. Cheers!<br />
<br />
andrés loaiza - certified sommelier<br />
aria wine teamARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-8836378806118162442012-01-19T18:02:00.000-05:002012-01-26T10:48:08.289-05:00From our Cellar: Giaconda Estate Chardonnay 2008<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKN7rl1_QLuOVKWPtCNfDy_i5CjJTaIeFgLISu-7oEijCdyOdlaTJCq3ylA8NGmmgX86SrUsHN95hyphenhyphenMD6xokdrlYPRLoYgOaluZhDqbJzP-uXgMpt43B5ajtmz_zRRwHOJI4IHN6Jddw3/s1600/IMG_3007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfKN7rl1_QLuOVKWPtCNfDy_i5CjJTaIeFgLISu-7oEijCdyOdlaTJCq3ylA8NGmmgX86SrUsHN95hyphenhyphenMD6xokdrlYPRLoYgOaluZhDqbJzP-uXgMpt43B5ajtmz_zRRwHOJI4IHN6Jddw3/s320/IMG_3007.jpg" width="226" /></a></div><br />
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<a href="http://www.giaconda.com.au/home.htm" target="_blank">Giaconda </a>is quite possibly my favorite wine producer in Australia; winemaker Rick Kinzbrunner has been producing wine in the tiny little region of Beechworth Australia in northern Victoria since 1985. <br />
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Before returning to the land down under, Rick studied enology at UC Davis and during the 1970’s helped make wine at Stag’s Leap, Matanzas Creek, and for Bordeaux legend Christian Moueix of Chateau Petrus fame.<br />
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The 2008 Giaconda Chardonnay is a beautiful wine that bursts with apple and tree fruit and shows an amazing minerality and sense of place. The wine is tasting great now, but has a longevity that will allow it to age for a decade or longer.<br />
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jacob gragg - certified sommelier<br />
aria wine team<br />
<div><br />
</div>ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-81420628276528708982012-01-13T17:21:00.000-05:002012-01-26T10:45:21.795-05:00From our Cellar: Clos de Ursules 2007<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmOFxso9hJAwT-zY0s5tXiP6mRudXEVnLETvvo6LC2uLpsLQirojOzWC495MBzRpVgVFma15vSkrVtkrmOw6_oIA8wuKQW6buHPaKA-4Qg5swYzXey4gXQhvsNIn09KTICQEIJQjEnnj/s1600/IMG_3002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtmOFxso9hJAwT-zY0s5tXiP6mRudXEVnLETvvo6LC2uLpsLQirojOzWC495MBzRpVgVFma15vSkrVtkrmOw6_oIA8wuKQW6buHPaKA-4Qg5swYzXey4gXQhvsNIn09KTICQEIJQjEnnj/s320/IMG_3002.jpg" width="200" /></a></div><br />
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We are really excited to have a few Magnums of 2007 Domaine des Heritiers Louis Jadot 1er Cru 'Clos de Ursules'. The 2007 vintage of 'Clos de Ursules' marks the 150th anniversary of the Jadot's sole ownership of the historic walled vineyard and the entire production from 2007 was bottled solely in Magnum in celebration. Planted in the 17th century by the Ursuline Convent, <a href="http://www.louisjadot.com/en/wine/beaune-clos-des-ursules-premier-cru-red.php" target="_blank">'Clos de Ursules</a>' is one of my favorite Vineyards in all of Burgundy, producing rich deeply colored Pinot Noir with ripe succulent red cherry and fresh raspberry notes with great acidity year after year. The wine is a versatile match for the lighter fare on Chef Gerry's ever changing menu.<br />
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<br />
jacob gragg - certified sommelier<br />
aria wine teamARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-45895376006626269512011-12-21T09:05:00.000-05:002011-12-21T09:05:17.892-05:00Happy Holidays from all of us at aria<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.aria-atl.com/Oimages/aria_email_122011_happyholidays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.aria-atl.com/Oimages/aria_email_122011_happyholidays.jpg" width="312" /></a></div>ARIA Restauranthttp://www.blogger.com/profile/15557318700820315114noreply@blogger.com0tag:blogger.com,1999:blog-1989949314526810411.post-81685852288154790962011-10-11T17:35:00.000-04:002011-12-13T12:21:55.071-05:00Hirsch Vineyards Wine DinnerFrom the extreme Sonoma Coast, high above the Pacific Ocean, we are pleased to announce our next wine dinner at Aria on Tuesday, October 18th at 7 p.m. with <a href="http://www.hirschvineyards.com/">Hirsch Vineyards</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOptZT-9YlTQbu3Rl_LprfBAothvVwv0rZ_gHscioUoKcpVNsy7iryEkoZGcAOgxVo-jly3s4G8HM9eZN8XjmC3HvpumyTpb_Ebznsxw_9WKUa3Olj9IQrcyKb79Iio1Lv8nUBwJcn-on/s1600/HIRSCHlogowithsnake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOptZT-9YlTQbu3Rl_LprfBAothvVwv0rZ_gHscioUoKcpVNsy7iryEkoZGcAOgxVo-jly3s4G8HM9eZN8XjmC3HvpumyTpb_Ebznsxw_9WKUa3Olj9IQrcyKb79Iio1Lv8nUBwJcn-on/s320/HIRSCHlogowithsnake.jpg" width="320" /></a></div><br />
<a href="http://www.hirschvineyards.com/">Hirsch Vineyards</a> was founded in 1980 by our very special dinner guest <a href="http://www.hirschvineyards.com/About-Us/People">David Hirsch</a>. Since then, the Hirsch Family and their team have focused on growing fruit (Pinot Noir and Chardonnay) with profound respect for vineyard site and vintage character.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzznvpax12U5UZVSa_24hoouMXMBdjkXwaeKp7nn0X2LdH5Id1kl_TJv4xTnRf2Si5z41weyNx2Qx9_MGcr5qi4eD9rc8_qi1Ruv2tsp69sznwofegHmxtkHYYaG3GnGBR1bAHUFL4K5EX/s1600/HP+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzznvpax12U5UZVSa_24hoouMXMBdjkXwaeKp7nn0X2LdH5Id1kl_TJv4xTnRf2Si5z41weyNx2Qx9_MGcr5qi4eD9rc8_qi1Ruv2tsp69sznwofegHmxtkHYYaG3GnGBR1bAHUFL4K5EX/s320/HP+1.jpg" width="320" /></a></div><br />
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Our wine dinner guests will enjoy five courses prepared by Chef Gerry Klaskala, to pair with each of <a href="http://www.hirschvineyards.com/">Hirsch Vineyard’s</a> wines. Cost will be $110.00 per person (includes tax and gratuity). To reserve your spot or find out more, please call the restaurant at 404-233-7673.<br />
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<b>Dinner Menu</b><br />
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<b>Chilled Maine Lobster</b><br />
fennel, green apples, creamy lime tarragon vinaigrette<br />
<i>Chardonnay, Sonoma Coast 09</i><br />
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<b>Lasagnette</b><br />
chanterelle mushrooms, jerusalem artichokes, veal ragu<br />
<i>Pinot Noir, Bohan Dillon, Sonoma Coast 09</i><br />
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<b>Carolina Quail</b><br />
duck confit stuffed savoy cabbage<br />
<i>Pinot Noir, “M”, Sonoma Coast 08</i><br />
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<b>Twelve Hour Brisket of Beef </b><br />
slow cooked baby collards, smoked tomatoes, tobacco onions<br />
<i>Pinot Noir, San Andreas Fault, Sonoma Coast 09</i><br />
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<b>Red Bartlett Pear Tart</b><br />
puff pastry, orange cream, vanilla iceam<br />
<i>Gewurstraminer/Sauvignon Blanc, Lemon’s Folly by Littorai Vineyards, Sonoma Coast 08</i><br />
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**All wines will be available for purchase that evening via <a href="http://perrineswine.com/">Perrine's Wine Shop</a><br />
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