The New Q Comes to Atlanta

On May 5, in Atlanta, Heritage Foods USA & Slow Food Atlanta will stage The New Q, an event that celebrates riffs on bbq tradition, not to mention local chefs, heritage breeds, and sustainable farms. Proceeds benefit the Atlanta Community Food Bank.

Tickets are available in advance for $25. Enjoy tastings from over a dozen of Georgia's best chefs including Linton Hopkins of Restaurant Eugene and Michael Tuohy of Woodfire Grill. Pair them with homemade bbq sauces and sides as well as refreshing beers from Sweetwater Brewing. Plus live music from National Grain. For tickets.

KEYS TO THE KITCHEN, SCOTCH HOUSE PHOTOS ONLINE

Thanks to SFA member Pableaux Johnson, photos from the New Orleans Keys to the Kitchen celebration and opening day at the Scotch House are now online. Visit http://www.bluecrablabs.com to see a slide show or order prints.

KEYS TO THE KITCHEN

At long last, the work to rebuild Willie Mae's Scotch House is complete. Join us as we present Ms. Seaton with the keys to her kitchen and toast the herculean efforts of John Currence -- chef, contractor, and all around good egg. To read more about the event, click on the title link to this post.

Update: Keys to the Kitchen is SOLD OUT. But we invite you to join us for the film screening at the Republic (see post above).

Joe York at Florida Film, Food, and Wine Festival

The Florida Film, Food & Wine Celebration runs Friday, March 23, through Sunday, March 25, in coordination with the opening weekend of the 2007 Florida Film Festival.

Guest artists include Eric Schlosser (Fast Food Nation, Reefer Madness), Bill Buford (The New Yorker, Heat), Mary Ann Esposito (Ciao Italia!), Charleston Chef Robert Stehling (Hominy Grill), Montreal Chef Martin Picard (Au Pied du Cochon restaurant), Chef Steven A. Rujak (Hyatt Regency Grand Cypress), Chef Vincent Gagliano (Chez Vincent), Patrick Martins and Sarah Wells Obraitis (Heritage Foods USA), Joe York (Southern Foodways Alliance), Sommelier John & Terra Capobianco (Best Cellars International of Florida) and Vintners Claudine Blackwell and Terry Brady (Clautiere Vineyards).

http://www.floridafilmfestival.com/

TAMALE TRAIL WINS AWARD

The Mississippi Delta Hot Tamale Trail is the recipient of the 2006 Elbert R. Hilliard Award for Outstanding Oral History Project, which is awarded by the Mississippi Historical Society. From the award letter: "This award, which carries a $300 cash gift, was established by the Mississippi Historical Society to recognize oral history projects exemplifying a distinguished collection, high-quality preservation, and proper use of oral history."

Thank you to everyone who has supported this project that documents the history, tradition and culture of hot tamales in the Mississippi Delta. Most of all, thank you to the tamale makers and vendors who have shared their stories.

Look for new interviews to be published on www.tamaletrail.com this summer.

The SFA received the same award last year for the Doe's Eat Place Oral History Project.

SCOTCH HOUSE UPDATE

Good news, fried chicken lovers!

I say this at the risk of sounding like I am crying wolf, but it appears that the end of the Scotch House project is truly not only in sight, but also within reach.

The last nine weeks have been nothing short of frustrating. The Thanksgiving work weekend did much to ready Ms. Seaton's apartment for her move home, but everything on the planet conspired against us and we were unable to connect the gas and electricity to make the place livable. There is now good news that I am extremely happy to report, however.

The electricity is on throughout the building. The central air/heat units were delivered and installed, and gas will be hooked up shortly. Work is completely finished on the house side of the building.

On the restaurant side there is a little touch-up painting to be done. The bar top is to be laminated, plumbing fixtures need to be installed, and the drain lines have to be tied into the sewer mains out on the street. After what seemed like a heavyweight title bout, we did manage to get the hood vent installed and a group contracted to install the fire suppression system. Things are chugging along on the restaurant side.

Given the unexpected twists and turns of this project, I am hesitant to set an opening date right this second. John T, Mary Beth and Lolis are hoping to get a firmer idea this and we will let everyone know as soon as we have reached a consensus. Until then, please keep you fingers crossed. We are very close and I could not be much more encouraged.

My very best, as always,

Johnny Snack
(a.k.a. John Currence)