Good Day Atlanta Viewer Information Story: October 9, 2015
ATLANTA - All-New Frights Haunting Six Flags Over Georgia's Fright Fest
With attractions like "Bayou Bloodlust" and "Southern Cemetery Conjuring" -- it's obvious that right now, Six Flags Over Georgia is not a place for the faint of heart! The park's annual Fright Fest event is happening for just fifteen days through November first, which means real-life ghostbusters will want to make plans to visit as soon as possible. This year's Fright Fest features a dozen new terrifying scare zones, including deadly scarecrows on the loose in the Dark Harvest. The park will also be filled with Monstertainment shows, including the Salem Witch Trials and Miss Dixie's Evil spirits. Good Day Atlanta's Paul Milliken wasn't to scared (well, at least that's what he says...) to visit Six Flags Over Georgia, and spent the morning getting a preview of this year's Fright Fest!
WEB LINK:
https://www.sixflags.com/overgeorgia
BURGERS WITH BUCK: It hasn't been around that long, but serving a burger for breakfast is the quickest way to get on the radar of the staff of #BurgersWithBuck. For the record, Oy is not a burger joint, but they do burgers well.
The name of this Vinings establishment is short, but that is in direct contrast to the concept for which it stands...Overindulgent Yumminess. And as the name suggests, the portions are large, rich, and quite filling. You will certainly not leave hungry. In fact, you will most likely leave with a to go container.
Along with the other burger options on the menu, there is a featured burger of the month. This month it is the Chuck Wagon Burger which is consists of a brisket, short rib, and chuck blend of Ceritifed Angus Beef, Applewood smoked bacon, crispy fried onions, cheese, house made pickles, and house made peach BBQ sauce served on a fresh baked, buttered and toasted Brioche Kaiser bun. And we here at #BurgersWithBuck are humbled to find out that in honor of our visit to Oy, they are renaming it the Buck Wagon Burger...a dream come true for a burger lover such as yours truly.
Oy is open for business daily from 7:00 AM to 3:00 PM. Oh yeah, they've got a lot of great breakfast options that are larger than life as well, but we'll have to wait until we bring back #BreakfastWithBuck to feature them.
For more information on Oy, go to their website http://www.oyrestaurant.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.
Chef Paolo Dorigato- Dolce Italian Restaurant -Caprese Salad
Website: http://www.dolceitalianrestaurant.com/
FB Link: https://www.facebook.com/Dolce-Italian-Atlanta-500182800135789/timeline/
Twitter: Dolce_Italian
Instagram: Dolce_Italian
Hashtag #LDVLife
RECIPE:
CAPRESE (Warm mozzarella, heirloom tomatoes)
-6oz. curd
-4 qt. water
-1 1/2 oz. kosher salt
Place the curd in a bowl. Bring half of the water to 175 F, add half of the salt and pour the water in the bowl, not directly on the curd. Rest for 2 minutes, then mix gently with a metal perforated spoon. Discard the water and in the same bowl add the second part of the water and the rest of the salt this time heat the water to 190 F. Rest the cheese for 1 minute and stir again. Press the curd by hand in order to determine if there are grains in it***. If there are, place the curd once again in the water and rest few more minutes. If not, follow on to the next step. By pressing the curd, the cheese will stretch forming a strip. Fold the strip of cheese onto itself like you would do with a croissant. Fold the edges of the cheese onto themselves and start pulling the mozzarella pushing with your fingers toward the center of the mozzarella. Continue this process until the mozzarella is smooth and shiny. Place a thumb in the middle of the mozzarella and with the index finger and thumb of your other hand form a circle. At this point push the mozzarella through the ring formed by the fingers of your hand. When it’s all the way through squeeze fingers together and cut off the bottom of the mozzarella. This way you will have the perfect ball of mozzarella.
PRESENTATION:
Choose two ripe heirloom tomatoes, of different colors if possible. Slice them and season with salt pepper and extra virgin olive oil. Place in the middle of the plate and dress with julienned basil. Place the warm mozzarella in the middle of the plate on top of the tomatoes. Dress the mozzarella with pepper and drizzle with extra virgin olive oil. Finish with aged balsamic vinegar.
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