Good Day Atlanta viewer information August 16, 2016

"SYTCD The Next Generation" contestant Daniela Avanzini joins us to talk about her exciting time on the show.  For more information on 'SYTCD" click here.  


Back-To-School Shopping Made Easy at Kidsignments:  :

It’s hard to believe, but summer’s already coming to a rapid close.  That means its back-to-school time – and parents looking for deals don’t have to search any further than the Kidsignments Fall Sale.


Kidsignments is a twice-yearly consignment sale focusing on children's item -- clothes, toys, games, and more.  More than 15,000 sellers take part in the event, which happens at the Gwinnett County Fairgrounds in Lawrenceville.  The fall sale is a perfect time for back-to-school shoppers looking for backpacks, books, and clothes suitable for the cooler weather of Georgia’s fall and winter months.  This year’s fall sale officially opens today (Tuesday) at 9am, and continues through Saturday, August 20th.  And get this -- as the week goes on, the discounts get better and better! 
Good Day Atlanta's Paul Milliken spent the morning exploring the crowded aisles of Kidsignments, finding the best deals for back-to-school shopping on a budget.




JCT Kitchen joins us to talk about using fresh local ingredients from the farmers market.  They share a recipe for a "tomato salad," and a "Georgia Corn and Goat Cheese Agnolotti."   For more informationo on JCT Kitchen click here.



Charred Tomato Peach Vinaigrette for Tomato Salad (yields 1QT)

1lb heirloom tomato

.5lb Peaches

1T Dijon mustard

1cup Apple cider vinegar

2 cup EVOO


-       Char tomatoes and peaches on the grill

-       Place in blender with mustard and vinegar

-       Puree

-       Emulsify with EVOO

-       Season with lemon and Salt 


Tomato Salad

 2lb Heirloom tomatoes

1lb Pearson Farm Peaches

2oz Asher Blue Cheese



-       Cut tomatoes and peaches

-       Lightly dress in Tomato and Peach Vinaigrette

-       Top with Asher blue  




Pasta Dough

100 grams "00" flour

70 grams egg yolks

13 grams whole milk

1tsp. EVOO

1tsp. salt


-       Combine wet

-       Combine dry

-       Mix until dough is formed let rest at least 1 hour preferably overnight)



2 ears corn

1lb ricotta

.5lb goat cheese

1T chives, parsley, basil

1oz EVOO


-       Char corn on the grill, cool, shave off the cob

-       Mix cheese and herbs, fold in corn and oil.)



1 ear fresh corn

1tsp garlic

1tsp shallot

.5cup chicken stock

1oz white wine

2oz butter

Parsley, basil, chive, radish for garnish

2oz Jonah Crab



-       Place pasta in boiling water

-       Sauté corn with garlic and shallots

-       Deglaze with white wine and chicken stock

-       Add cooked pasta directly from the water

-       Emulsify with butter

-       Add crab meat

-       Garnish with picked herbs


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