ATLANTA - Pet of the day from Zoo Atlanta. For more information click here.
Formula DRIFT Returns To Where It All Began: Road Atlanta: The very first Formular DRIFT event was held at Braselton’s Road Atlanta back in 2004. In the past dozen years, the series has grown in popularity and excitement – and this weekend, drivers are returning to place where it all began.
Formula DRIFT will take over the track at Road Atlanta this weekend, May 6-7. Drifting is the top motorsport in Japan and has grown in popularity here in the United States, and puts drivers to test as they slide their cars sideways through turns, losing traction on the tires but still controlling the vehicle. Right now, Formula DRIFT drivers are competing on the Road To The Championship, consisting of several two-day rounds (Road Atlanta is Round 2) on a single elimination bracket. There’s plenty of room to test the drivers at Road Atlanta, which features a two-and-a-half mile track with twelve turns.
Good Day Atlanta’s Paul Milliken spent the morning at Road Atlanta, chatting with drivers hoping to bring home a win in Braselton.
Burgers With Buck: When is the last time you checked out East Atlanta Village? If it's been awhile, you owe it to yourself to take a cruise down Flat Shoals Avenue and while you're there, you owe it to yourself to enjoy a Plancha Burger from Argosy.
The signature burger at Argosy consists of two four ounce patties, carmelized onions, American cheese, and pickles, served on a H and F bun. That's it, nothing more. In fact, there is only one modification or upgrade even allowed...bacon is optional.
It's a less is more mentality, but that is not referring to the size or the sustenance of the Plancha Burger, it is simply referring to the number of additional ingredients. Ingredients that can sometimes take away from taste of a burger rather than enhance it.
It's good, really good, and on their Sunday brunch menu they serve a breakfast version of this local favorite that includes a friend egg and bacon, and you can even substitute grits for their house cut fries.
And speaking of the fries, you can almost taste the extra TLC with which they are prepared...but that's a feature story for another day.
At Argosy, they pride themselves on sourcing much of their menu from local and regional purveyors, and that philosophy also applies to their vast selection of hand crafted beers (once again, a feature story for another day).
For more information on Argosy including their full menu and hours of operation, go to their website http://argosy-east.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 hashtag #BurgersWithBuck and/or #BWB.
Salads and Sald Dressings with cookbook author Chadwick Boyd: Boyd is on 15-city national tour and in o Atlanta Saturday, May 7, 2:30-3:30 p.m. at Ponce City Market Williams-Sonoma teaching people how to entertain by demonstrating four recipes. He is also introducing his new self-published "Entertaining with Vegetables," Recipe Collection. Today on Good Day he shares a few of those recipes see below. For more information on Chadwick Boyd click here.
Apricot Fennel Salad With Champagne Vinaigrette
Copyright © 2015 Lovely & Delicious Enterprises, Inc
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One of my favorite things to do is mix ripe fruit with fresh garden veggies. This salad is bright, bold and addictively delicious. It's pretty on a plate, too. The secret is Maldon salt, which melts over the apricots and fennel to marry their natural sweetness. If you're looking for an easy dish that wows the crowd during the summertime, this is it.
- 3 ripe apricots, cut into ⅓" slices
- 2 fennel bulbs, thinly sliced (save the fronds)
- 1½ Tablespoons champagne vinegar
- 1½ Tablespoons golden olive oil
- 1 teaspoon honey
- Maldon salt to taste
- Freshly cracked Black Pepper
The trick to this recipe is to layer everything, like a lasagna. Get a plate or platter, lay enough of the apricots down first to cover the bottom of the plate. Then layer enough fennel slices to cover the apricots. Repeat until you've used all the apricots and fennel.
Whisk together the vinegar, oil and honey. Evenly pour over the apricots and fennel. Sprinkle with Maldon salt. Add a few of the fronds on top to garnish. Let sit 15-20 minutes before serving. Enjoy!
Copyright © 2015 Lovely & Delicious Enterprises, Inc
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Who doesn't love pimento cheese, really? This recipe celebrates the very best of pimento cheese - with a twist. This is my take on celery sticks stuffed with pimento cheese. But, here, the celery is shaved with a scalpel-sharp vegetable peeler to create a luscious and light bed for all the cheddar cheese, buttermilk, pimentos and pecans to nestle into. It's creamy, delicious and so satisfying. Serve on a white cake plate to show this salad off. Enjoy!
- 8-10 celery stalks, washed and dried
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons pimentos, finely chopped
- 1/2 cup extra sharp cheddar, finely grated
- 1/2 cup extra sharp white cheddar, finely grated
- 1/4 cup fresh red pepper, finely chopped
- 1/4 cup pecans, toasted and coarsely chopped
- Kosher salt and freshly cracked black pepper to taste
Trim all the leaves off the stalks of the celery. Reserve leaves in a bowl of cold water. Remove the stringy outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave. Gently pat with a paper towel to remove any excess moisture.
In a shaker, place the buttermilk, mayonnaise, pimentos, and pinch or two of salt and pepper. Shake well. Chill until salad is ready to assemble.
Place the shavings and leaves in a large mixing bowl. Add the cheese, pecans and red pepper. Toss gently. Season with the Kosher salt and black pepper. Transfer to a platter or large serving bowl. Drizzle with the dressing.
Serve immediately or chill in refrigerator (you can make this a few hours ahead).