Good Day Atlanta Viewer Information: July 16, 2015

Puppetry Arts:  Back in the late 1970s, superstar Muppet Kermit the Frog and his creator, Jim Henson, helped open Atlanta's Center for Puppetry Arts.  Now, nearly 40 years later, Henson's work will be celebrated in a dramatically expanded space.   Right now, construction is happening on a massive renovation (and 15,000 square foot expansion) of the Center for Puppetry Arts.  The project will include a large collection of Henson's puppets and artifacts (donated to the Center by the late puppeteer's family), new museum and Global Collection, and a renovated entryway.  Museum officials say the project will not only completely change the look of the building, but also protect and preserve one-of-a-kind puppets.   Good Day Atlanta's Paul Milliken got a rare chance to walk-through the construction zone, and chat with museum staffers about the exciting changes coming soon.    For more information click here.
Summer Salads with F&B: Summer recipes easy to create at home. French-style meals and summer salads with Chef Philippe Haddad.  See recipe below. For more on F & B Atlanta click here.

Philippe’s Iceberg and Spinach Cup Salad with White Balsamic Vinaigrette

Philippe Haddad, executive chef of F&B Atlanta

White Balsamic Vinaigrette:

¾ cup extra virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon honey

1 tablespoon fresh lemon juice, about one generous squeeze from a fresh lemon

1 ounce chives

Kosher salt and freshly ground black pepper, to taste

  1. Thinly slice the chives
  2. Whisk olive oil, vinegar, honey, lemon juice and chives together
  3. Season with salt and pepper to taste

For the Salad:

1 head baby iceberg lettuce

1 tomato, seeded and halved

1 cup fresh baby spinach leaves

2 ounces Georgia pecans

1 ounce bleu cheese, crumbled

Salt and fresh ground black pepper, to taste

  1. Clean the head of iceberg lettuce and peel away the outside leaves
  2. Cut the head of iceberg in half, dry thoroughly and remove the inside leaves and reserve
  3. Thinly slice the reserved iceberg lettuce leaves
  4. Clean the spinach leaves and dry them thoroughly
  5. Stack the spinach leaves and roll them up, slice the leaves thinly
  6. Combine spinach, sliced iceberg, pecans and crumbled blue cheese in a mixing bowl
  7. Season with salt and pepper to taste
  8. Apply salad dressing with a soup spoon
  9. Scoop salad mixture into iceberg cup
  10. Serve on a chilled plate
  11. Enjoy!

Yield: 2 servings

Happy cooking and bon appetite!

Good Day Atlanta pet of the day from Paws Atlanta.  For more information click here.

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