Game-X Brings Fun and Games to Downtown Atlanta: You're never too old to spend a few hours in a video arcade -- especially if that arcade also features a menu of gourmet snacks and an extensive bar.
Kids can be kids and adults can be kids at Game-X, a 12,000-square foot arcade, eatery, and bar recently opened in the Centennial Olympic Park district of downtown Atlanta. Game-X is the latest project from Legacy Restaurant Partners, which also operates downtown restaurants including Der Biergarten, Max's Coal Oven Pizzeria, and Ventanas. Game-X features more than 60 games, including Pac-Man Smash, a 10-foot high Connect 4, Dark Escape 4D, and NBA Hoops. The food menu includes "elevated" arcade favorites like burgers, hot dogs, and hot wings, and adults can enjoy specialty cocktails like the Georgia Peach Sangria or something from the list of a few dozen beers.
Good Day Atlanta's Paul Milliken isn't exactly a Pinball Wizard, but he never turns down a chance to take on photographer Blaze Meier in an arcade challenge. They spent the morning at Game-X, checking out this new Atlanta attraction.
David and Tamela Mann join us to talk about their new TV One docu-series "The Manns" on TV One. For more information click here.
Chef Steven Satterfield from Miller Union restaurant wins the "Best Chef: Southeast" 2017 by the James Beard Foundation. He joins us on Good Day Atlanta today with a sauteed shrimp with fava bean, radish, tarragon, white wine and butter recipe. For more information click here.
SHRIMP AND FAVA BEANS
1 cup kosher salt, plus more for seasoning
3 pounds whole fava pods, about 1½ cups beans after shelling
4 tablespoons (½ stick) unsalted butter, cut into small pieces
1½ pounds medium shrimp, peeled and deveined
Freshly ground black pepper
Juice of 1 lemon
½ cup fruity white wine
1 or 2 radishes, thinly sliced
Flat-leaf parsley leaves for garnish
Set a large pot on the stove. Put in 1 gallon water and 1 cup kosher salt. Bring to a boil. Ready a large bowl of ice water.
Tear open the fava pods and remove the beans, discarding the outer pods. Place the beans in the boiling water for 1 to 2 minutes, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking. When cooled, remove the outer hull of each bean and place the shelled beans in a bowl, discarding the hulls. Set aside.
Place the butter and the shrimp in a wide skillet and set on the stove. Turn the heat to the lowest setting and stir as the butter melts and the shrimp begin to cook. Season with salt and pepper and add lemon juice and white wine. As the temperature rises, keep a close eye on the shrimp, stirring frequently. Remove with a slotted spoon when the shrimp are pink and slightly curled. Set aside.
Add the peeled favas to the pan and increase the heat to medium-high. Cook until the favas are heated all the way through, then taste for seasoning and adjust. Be sure to taste both the beans and the liquid. Add the radishes to the pan and turn off the heat. Return the shrimp to the pan and toss to combine. Divide the shrimp and fava mixture with the juice among 4 bowls, and garnish with parsley. Serve immediately.