Good Day Atlanta viewer information May 2, 2017


Five tech tools every renter must use:  Real estate expert John Adams joined us with information on helpful websites that can assist you when trying to rent.   For more information on John Aams click here.


BB & T Atlanta Open preview with tennis pro Patrick McEnroe.  For more information on the BB & T Open that takes place at Atlantic Station in July click here. 


Operation Max: Our Favorite Dog hits the Fashion Catwalk:   You already know that Max, the golden retriever which the FOX 5 team is helping to become a service animal, is comfortable in front of television camera.  But will Max also prove to be a cool customer when it comes to the flashing bulbs of a fashion show?

We'll find out on Saturday, May 6, when Max and Good Day Atlanta's Paul Milliken take part in the 10th Annual Doggies on the Catwalk fashion show at Shops Buckhead Atlanta!  The event was created by E. Vincent Martinez of fashionado, and serves as a fundraiser for Canine Assistants, the non-profit organization which raises dogs and places them as service animals for men and women with special needs.  Max is one of those dogs, and the FOX 5 team is fostering him and helping teach him the skills he'll need to eventually be matched with a veteran.  Doggies on the Catwalk features notable Atlanta personalities, styled by Martinez, strutting down the catwalk with a partner dog while raising money for Canine Assistants -- and Paul and Max have been practicing their model walks in advance of the big night!

Paul spent Tuesday morning getting his final fitting for the show, and also spent some time chatting with E. Vincent Martinez about why this project is so close to his heart.    




Food That Rocks a celebration of Sandy Springs:  The 2nd annual Food That Rocks food and music festival will take place this weekend at Hammond Park in Sandy Springs.  This event which features 25 of the best Sandy Springs restaurants will be there giving out tastes of their menu all to benefit three Sandy Springs-based charities.  Chef Jamie Adams from Il Giallo Osteria and Bar stopped by to demonstrate his cripsy fish bites a dish that will be featured at the celebration.  For more information on Food That Rocks click here.  


See recipe below:

il Giallo Osteria & Bar’s Famous Crispy Chickpea Battered Baccalá (Salt Cod),

Homemade Tartare Sauce

Serves 6 Appetizer Portions



For the Tartare Sauce

·         2 whole eggs

·         1 ounce lemon juice

·         1 ounce white wine vinegar

·         1 cup canola oil

·         pinch of salt

·         1 tbn finely chopped dill pickle

·         1 tbn chopped capers

·         1 finely diced shallot

·         zest from 1 lemon

For the Batter

·         1 cup chickpea flour

·         1 tbn cornstarch

·         1 tp baking powder

·         1 tp smoked paprika

·         1 tp salt

·         1 cup club soda

·         oil for frying


For the Fish

·         1-1.5 pounds cod

·         2 tbn salt

·         2 tbn sugar


1.  Place the cod in casserole dish and pour the salt and sugar over it, mixing the salt and sugar together well. Place in the refrigerator for 30 minutes, rinse well and pat dry. Cut the salted cod into ½ to ¾ inch cubes, set aside.

2.  To make the tartare sauce, place the eggs, salt, lemon juice and vinegar in a blender, blend till creamy and begin to drizzle the oil into to blender until thick. Remove from the blender to a bowl and add the pickles, capers, shallot and lemon zest. Taste for salt and vinegar and or lemon juice, add as needed. You can substitute commercial mayonnaise for this part in necessary.

3.  For the batter, place all of the dry ingredients into a bowl, whisk together well and add just enough club soda to a get to a pancake batter consistency.

4.  When you are ready to serve, heat the oil to 350˚and have a cookie sheet with paper towels handy to land the bites onto when they are cooked.

5.  Put the cubed fish into the batter and using a spoon, drop one piece at a time into the hot oil, only do 4-5 pieces at a time, let them get golden brown then remove to the cookie sheet and sprinkle with salt-a little chopped parsley is also a nice touch. Keep them spread out on the cookie sheet so they will remain crispy. When all are cooked, spread the tartare sauce on the bottom of a platter and stack the bites up on top. Alternately, use a ramekin for sauce to “dip”.


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