ATLANTA - Good Day Atlanta Viewer Information for Friday, March 23, 2018:
SPRING ATLANTA HOME SHOW: John Gidding (TLC's "Trading Space") is a headliner at the 40th Annual Spring Atlanta Home Show, which returns to Cobb Galleria Centre March 23-25. The largest home show in Georgia brings together hundreds of home improvement vendors and experts for three days of seminars, product demonstrations and one-on-one advice from representatives of more than 350 companies. Click here for more details!
ATL SUPER BOWL NEEDS VOLUNTEERS: As we gear up for Super Bowl LIII in Atlanta next year, the host committee is searching for volunteers. If you're interested, click here.
Burgers With Buck: If you haven’t taken advantage of Explore Gwinnett’s #BurgersAndBrewsWeek, first of all, what were you thinking? Secondly though, take heart there is still time, but no a lot. When 15 Gwinnett County restaurants compete with each other to create the best burger, and then for seven days they sell it for a mere $7.00, you, the burger loving consumer, are the winner.
If you live in Gwinnett, you have no excuse. If you don’t, it’s worth the drive.
For example, Parkside District in Lawrenceville has been around since 2016 serving fresh seafood and meats in what they describe as an upbeat casual dining atmosphere, but did you know they have quickly become known for their delicious macaroni and cheese? In fact, it has even been named the best in Atlanta, so it just makes sense that they incorporated their famous dish in their burger offering.
They call it the District Mac and the star of the show is the fried macaroni and cheese located between the two house, custom blended (beef brisket, ground chuck, and beef short infused with duck fat) patties, house aioli, kosher dill pickles, and lettuce all served on a buttered brioche bun. And for a few more hours, you can still get yourself a District Mac for the low, low price of only $7.00. If you can’t make it out there by Saturday, the good news is that the response to this burger has been so positive that it could one-day become an addition to the permanent menu. The bad news, it will likely cost more than seven bucks.
For more information on Parkside District including their menu, specials, and hours of operation go to their website, https://www.parksidedistrict.com/ . And, as always, if you have a favorite burger that you would like to see featured on, tell me about it on https://www.facebook.com/BuckFOX5 or https://twitter.com/BuckFOX5, and don't forget to use the hash tag #BurgersWithBuck and/or #BWB.
Also, for more information on Explore Gwinnett’s Burgers and Brews Week, including participating restaurants and their burger and brew offerings, go to https://www.exploregwinnett.org/burgers-and-brews .
Genuine Pizza: Chef Michael Schwartz stops by to share a brussels sprouts and burrata salad recipe plus he shows off some of his exquisite spicy pepperoni pizza and short rib pizza on Good Day Atlanta. For more information on Genuine Pizza click here.
Warm Brussels Sprouts with Burrata, Pears, Pistachios and Creamy Parmesan Dressing
1 pound (455 g) Brussels sprouts, trimmed and halved if large
Freshly cracked black pepper
1 green pear, halved, cored, and sliced 1/4-inch (6 mm) thick
1/4 cup (10 g) torn fresh basil leaves
1/4 cup (10 g) torn fresh mint leaves
2 tablespoons picked fresh oregano leaves
1/4 cup (60 ml) Creamy Parmesan Dressing (recipe follows)
1 (8.8 oz/250 g) pouch burrata cheese
2 tablespoons crushed raw pistachios
• Preheat the oven to 425°F (220°C).
• Grease a large baking sheet with olive oil and spread the Brussels sprouts on top (if Brussels sprouts have been cut, place them cut side-down). Drizzle with olive oil and, using your hands, distribute the oil so the sprouts are well coated. Season with salt and pepper.
• Transfer the baking sheet to the oven and roast the sprouts 15 to 20 minutes, until nicely browned. Remove from the oven, transfer the Brussels sprouts to a large bowl, and let cool until warm to touch.
• Combine the Brussels sprouts with sliced pear, basil, mint, and oregano. Season to taste with salt and pepper and toss with the dressing until combined. Divide the salad among plates, and top each serving with the Burrata and pistachios before serving.
Creamy Parmesan Dressing
Makes: About 1 1/4 cups (300 ml)
1/4 cup (60 ml) red wine vinegar
1 large egg yolk
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 cup (240 ml) canola oil
1/2 cup (50 g) grated Parmigiano-Reggiano cheese
• In tall container (a quart sized (liter) deli container works great for this), combine the vinegar, egg yolk, Worcestershire sauce, salt, and pepper and, using an immersion blender, puree until smooth. With the blender motor running, slowly drizzle in the oil until completely incorporated; then fold in cheese until combined. Taste and adjust seasonings if needed, then transfer to a lidded jar, and refrigerate until ready to use. The dressing will keep, refrigerated, for up to 5 days.