Skillet Roasted Okra with Eastern Spices and Lime / Peachtree Farmers Market

It wouldn’t be summer without Atlanta farmers markets, and it wouldn’t be a farmers market without a chef demo!  Chef Gerry Klaskala loves demonstrating cooking techniques with the freshest local ingredients possible to the market crowd. 

Here’s one of Chef Gerry’s recipes from his summer chef demo at Peachtree Road Farmers Market that adds a twist to traditional summer okra.  Enjoy!

Skillet Roasted Okra with Eastern Spices and Lime

Ingredients

Spice Mix

            2 Tbl.   Kosher Salt

            1 Tbl.   Ground Indian Cayenne Pepper

            1 tsp.   Ground Coriander

            1 tsp.   Mango Powder

            ½ tsp. Ground Cumin

            ½ tsp. Ground Cardamom Seeds

            ¼ tsp. Ground Black Pepper

           

                         Okra, cut in half length wise

                         Grape Seed Oil

                         Lime

                         Chives, minced

Preparation

1.)    Thoroughly mix spices and set aside

2.)    Heat a heavy bottom skillet until smoking; add 2 tsp. of grape seed oil. Place okra cut side down. Cook until okra is quite dark and caramelized. Briefly turn over.

3.)    Place on a platter cut side up. Season with spices and a squeeze of lime. Sprinkle with chives and serve.

SUSANA BALBO WINE MAKER DINNER (Updated)

Join us on August 24 at 7 p.m. for a very special wine dinner as we welcome by the legendary Susana Balbo from Argentina! After working more than 25 years as a winemaker consultant for domestic and international wine companies, Susana Balbo struck out on her own to make her winery dreams come true in Luján de Cuyo, in Mendoza.
Now those dreams have sprung to life with Dominio del Plata, which now exports to more than 36 countries all over the world, mostly here in the United States.

By focusing on a philosophy that includes sustainable agriculture, precision viticulture, superior winemaking skills as well as love and passion for the craft, she has been able to produce a variety of amazing high quality, high end wines. Susana Balbo is currently the most recognized and famous female enologist in Argentina and it will be a great opportunity to learn more about her experience with both the wine industry and these special wines that she has crafted.

Six Wines / Five Courses $100.00 per person (includes tax and gratuity)

Call us for more information and reservations at (404) 233-7673.

Menu Update: from the evening of September 24th

Amuse

Sashimi of Fluke

mango, jalapeno, cilantro

First

Coconut Roasted Maine Lobster

green onion, ginger, sweet red pepper

Torrontes, Crios de Susana Balbo, Cafayate-Salta 09

Second

Fillet of Columbia River Sturgeon

applewood smoked bacon, field peas, leeks

Chardonnay, Crios de Susana Balbo, Mendoza 09

Third

Summerfield Farms Veal Ragu

pappardelle, basil, reggiano parmigiano

Malbec, Susana Balbo, Mendoza 08

Fourth

Roasted Georgia Quail

sausage, green grapes, pinenuts

Cabernet Sauvignon, Susana Balbo, Mendoza 06

Entree

Mashima Ranch Wagyu Petite Filet Mignon

lobster mushrooms, rosated shallots

Expresivo (Malbec, Cabernet Sauvignon, Syrah), Ben Marco, Mendoza 06

Dessert

Chocolate Hazelnut Praline Cake

Virtuoso (late Harvest Malbec), Susana Balbo, Mendoza 07

HUGEL & FILS WINERY DINNER (Monday July 19, 7 p.m)

Aria continues its summer of global wine dinners with another special event in partnership with Atlantic Wines this month.
Please join us on July 19 at 7 pm as we feature the wonderful wines of France’s Hugel & Fils. We will be joined by Ettiene Hugel from the winery, who will share first-hand the history of this winemaking family and the wines they create in the Alsace region of France. With winegrowing ancestors dating back to the early 1600s, there is a dynamic and noble story to both the region and to the family's development in the local wine industry.

Alsace, known as the driest wine region of France, has learned to deal with its complex geology and multiple soil types to create some of the finest vineyards of the country. Etienne Hugel and his generation have been challenged to faithfully implement the principles their ancestors have taught them as they strive to maintain Alsace wine’s prominence as the great white wine producer of our century. We look forward to experiencing the wines of Hugel & Fils with our guests with a five course meal.

$100 (includes five course menu, wine pairings, tax and gratuity)

To attend, please call Aria for reservations at 404.233.7673.

First

Butter Braised Lobster

snowpeas, ginger, leeks

Gentil, 2008

Second

Roasted Prawn

baby spinach, roasted tomato, cilantro, madras curry

Riesling, Jubilee, 2004

Third

Clay Pot Berkshire Pork

jasmine rice, green onion

Gewurztraminer, Jubilee, 2006

Entree

Grilled Kobe Coulotte Steak

grilled eggplant, arugula, cipollini, natural jus

Pinot Noir, Jubilee, 2005

Dessert

Ruby Plum Cake

vanilla roasted plums, lemon cream

Riesling, Vendange Tardive, 2001

PIO CESARE WINERY DINNER - Updated (July 8 at 7:00 p.m.)

A taste of Italy will be venturing to Aria on July 8 as we welcome Pio Boffa of Pio Cesare Winery from Alba, Italy for our next wine dinner.

Pio Boffa is the great-grandson of winery founder Cesare Pio, who began producing traditional Piemontese wines five generations ago in 1881 in their ancient cellars. They combine modern winemaking techniques along with the traditional regional methods, ageing in large casks and barriques of different French oaks and bottle-aged before their release.

We are thrilled to experience these high quality wines with Pio Boffa present – it will be a pleasure to learn both about the legacy and philosophy that is behind the creation of these great Italian wines. The Cesare Winery Dinner will begin at 7 p.m. and feature 6 wines paired with 5 courses. The dinner will be $100 (includes tax and gratuity) and reservations can be made by calling us at (404) 233-7673.

Reception: Cortese di Gavi DOCG, 2009

Amuse
Summer Black Truffle Deviled Egg

First
Seared New Bedford Jumbo Sea Scallop
lady peas, heirloom tomatoes, tarragon
Chardonnay, L’Altro, Piemonte DOC 2007

Second
Warm Capon Salad
black mission figs, thin beans, roasted red peppers, basil
Barbera d’Alba DOC, Fides, 2006

Third
Breast of Duck
wild rice, bacon, toasted almonds, georgia blackberries
Barbaresco DOCG, 2005

Entree
Roasted Rack of Lamb
ragu of eggplant, celery, cipollini, natural jus
Barolo DOCG, 2005

Dessert
Georgia Peach Tart
ginger brown butter and peach ice cream
Moscato D’Asti DOCG, 2007

- Next on our calendar: Ettiene Hugel from Alsace (July 19th at 7pm) and Susana Balbo from Argentina (August 24th at 7pm)

ST. INNOCENT WINE MAKER DINNER (Updated)

Mark your calendar - April 22nd will bring another very special wine dinner to Aria!
This time, winemaker Mark Vlossak of St. Innocent Winery in Oregon will be joining us with a selection of Pinot Gris and Pinot Noir from terrific vineyards in the Willamette Valley.

Vlossak’s love for wine began as a young man, when he learned to taste and enjoy wines daily with his father, a wine importer. He started St. Innocent Winery in 1988 and has been producing small lot, handmade wines in the southeast corner of the Eola Hills in Salem, Oregon ever since.

St. Innocent’s philosophy is that the primary function of wine is to complement and extend the pleasure of a meal – a principle we couldn’t agree with more! Many of their wines tend toward higher acid levels with diverse and balanced flavors to enhance different food and flavor combinations, and we are excited to taste Chef Gerry Klaskala’s pairings with each one.

The St. Innocent Wine Dinner will begin at 7pm on April 22nd and will be $85 per person, five courses with wine pairings excluding tax and gratuity. Reservations can be made by calling 404-233-7673.

Menu Update: from the evening of April 22nd

Pacific Oysters

served warm with buttery leeks, lemon and chives

Pinot Gris, Vitae Springs Vineyard, Willamette 07

Pan Roasted Columbia River King Salmon

spring peas and beans, guanciale and thyme

Pinot Noir, Zenith Vineyard, Eola-Amity Hills 07

Pappardelle with Niman Ranch Pork Bolognese

reggiano parmigiano

Pinot Noir, Temperance Hill Vineyard, Eola-Amity Hills 07

Painted Hills 10 Hour Brisket of Beef

young collard greens, black truffle polenta

Pinot Noir, Momtazi Vineyard, McMinnville 07

Oregon Hazelnut Chocolate Cake

chocolate sauce and crispy chocolate

Oregon Hazelnut Shortbread

HAWKES WINE MAKER DINNER

On March 24th at 7pm, Aria will be opening its doors to Jake Hawkes of Hawkes Winery. Hailing from Alexander Valley (Healdsburg, CA), Hawkes is known for world class estate-grown Cabernet Sauvignon.

For Jake's second visit to Aria, Chef Gerry Klaskala will be preparing a five-course dinner to complement the fantastic wines that Jake is bringing to the table. Specifically, the menu will feature three preparations centered around a whole spring lamb that Chef Klaskala is bringing in just for this event. Each of the three lamb courses, in turn, will be paired with a special '05 single vineyard Hawkes Cabernet brought to Georgia by Jake himself - again, only for this event. Along with dessert, we will taste a barrel sample of Jake's botrytis semillon.

Don't miss out on this perfect dovetailing of food and wine.
Call 404.233.7673 to make reservations - availability is limited!

Five courses with wine pairings: $90 per person (excludes tax and gratuity).

ARIA Wine Maker Dinner Series 2010

We kicked off our monthly wine maker dinners this year with the visit of a good friend; Alex Sokol Blosser. His wines showed beautifully and we were particularly fond of the Dundee Hills Estate Pinot Noir 2007. Thanks to Alex and all those who attended, we look forward to seeing you again soon.
In March we will welcome Jake Hawkes from Hawkes Winery in Alexander Valley and in April Mark Vlossak of St. Innocent Winery in Oregon.

Here is a quick recap of our Sokol Blosser dinner menu:
All photography thanks to George Sanchez

Faux Gras Terrine
apple gelee, green apple salad

Evolution NV, American White

Thyme Roasted Prawns
endive, red grapefruit, tarragon

2008 Pinot Gris, Dundee Hills, Oregon

Crisped Breast of Naturally Raised Veal
roasted sweet red peppers, sugar snap peas, natural jus

2006 Pinot Noir, Dundee Hills, Oregon
2007 Pinot Noir, Estate Cuvee, Dundee Hills, Oregon

Roasted Tenderloin of Cervena Venison
oyster mushrooms, roasted shallots, celery & potato gratin

Meditrina NV, American Red

Bayley Hazen Blue
baby arugula, truffle vinaigrette

Red Bartlett Pear Tart
orange vanilla sauce

2007 Late Harvest Riesling, Columbia Valley