#local three

X Atlanta Food & Drink Events for March 2-8

Monday March 2

Simple Abundance: Down by the Bayou | Cook’s Warehouse Midtown |  7- 9 PM You may not be from Louisiana, but there is no reason that you can’t cook like you are! Hailing from Opelousas, LA, Chef Will Brown knows how to whip up dishes with a little Cajun, a little Creole and a lot of Soul. In December 2013, Chef Will Brown opened the doors to his highly anticipated new food concept,…

Wow! This week flew by. Do you ever have those weeks you feel like you are never at home? I mean, we didn’t even fill our dishwasher this entire week. I can’t remember the last time, I made a meal at home with the hubs. Here’s to hoping life slows down in the next few weeks.

Eats of the week:

We went to Local Three this morning to celebrate one of our friend’s thirtieth birthdays (I can’t believe…

One of Local Three's most popular fall dishes is Crispy Fried Brussels Sprouts with Takoyaki & Ginger Aioli. We have lots of requests for the recipe, so we're bringing it to you here!

This recipe is by Local Three's Chef de Cusine, Ben Barth.

For the sprouts, you'll need: - 2 lbs brussels sprouts, halved, stems and excess leaves removed - 4 qts canola oil - salt - pepper - Extra large dutch oven, or other large pot suitable for deep frying, with lid

Instructions: - Heat oil in dutch oven or other suitable pot to 375 degrees. - Drop brussels sprouts into oil and cover partially as there will be splatter.... and oh there will be splatter. - Cook 3-5 minutes or until golden brown. - Remove sprouts from cooking oil with large slotted spoon or strainer and place on paper towel covered plate to drain. - Season with salt and pepper.

For the takoyaki, you'll need: - 1 cup ketchup - .5 cup worcestershire - .5 cup rice wine vin. - .5 cup honey - .25 cup soy - 1 tlbs ginger powder - 1 tlbs garlic powder - 1 tlbs Sriracha

Instructions: - Combine all ingredients in a pot and bring to a boil. - Reduce heat and simmer for 20 min.

For the ginger aioli, you'll need: - 2 egg yolks - 3 oz fresh ginger - .5 oz lemon juice - 1 cup canola or other neutral oil

Instructions: - Combine yolks, ginger and lemon juice in food processor and puree until smooth. - Slowly add the oil in a steady stream to thicken, adjusting consistency with water as needed. - Season with salt and pepper.  

We've got your Top 10 list of #October Food & Drink Events in #Atlanta

October seems to be the month of BBQ, wine, and beer. We’ve got loads of events to share with you throughout the month, but here are the top 10 October food & drink events. 

Thursday, October 9 | Ray’s on the River 30th Anniversary | Ray’s on the River  To celebrate the 30th anniversary of this riverside resto, Yatch Rock is performing while food and drinks are passed around.

Saturday, October…