Another WTF? Weekend: Soapbox and Bearstock and Brunch, Oh My!

Y’all.

Let me get serious here. I know you’re used to things being a certain way when it comes to events in Macon. All of these events have those certain elements. Maconites don’t do things until the last minute so those of us who are planners get stuck trying to make it all work out so that you can enjoy events. Also, there are some things that come with their own controversy – who didn’t get recognized for helping whom, who has to forfeit their registration fee because they didn’t read the rules, who has to do all the work while someone else takes the credit, etc. etc.

But Y’all… these events are HAPPENING.

This weekend has marathon written all over it. And if you try to do. all. the. things., Sunday night won’t know what hit it.

Small Plates Show Down

I picked Dovetail for the first Show Down. As a new fine dining restaurant in downtown Macon, and as an offspring of The Rookery, I couldn’t wait to eat there. Thus far, I haven’t been able to afford an entree, but I have been able to try a few of the small plates and special drinks created by house mixologist Wayne Temple.

The scallop dish sounded so good. From the Pernod (an anise flavored liqueur) aioli, to the fennel leek slaw, UGA caviar and tomato dust, I was ready to taste it all. The UGA caviar is, so far, the only farm raised Sturgeon caviar whose taste rivals that of Sturgeon in the wild. I’ve only tasted non sushi caviar once before and it was briny pearls of seafood goodness that continued to burst with flavor in my mouth as I ate them. That’s what I was expecting from the UGA caviar and damned if I didn’t get it. The scallop was perfectly cooked, the sear on the scallop went well with the fennel leek slaw. The salty goodness of the caviar and the slightly sweet anise of the aioli was such a great combo. Even when I was done, the flavors stayed with me for a few minutes more.

Next, I tried the ribs. Glistening from the Abita root beer barbecue sauce, they were meaty and juicy, a nice portion size and a good choice if you were getting a second small plate. I loved the taste of the barbecue sauce and the bits that caramelized were crispy and tasty. Some portions of the rib were a bit tough to pull away from the bone, but that was only on one of the three ribs. The other two were cooked just right, the fat rendered so you felt you were eating juicy meat. The deviled egg was on the salty side, though it may just be me because I am not as big a fan of salt, but the texture of the yolk and the other flavors added made a tasty egg. The cider slaw was amazing. I normally detest slaw, but this was so good and easily the biggest surprise on the plate. This slaw is what cole slaw wishes it could be.

Two great dishes, one redolent of the ocean, the other a small but complete taste of the south. However, when I think about which I would get again, the scallop wins, hands down. All of the flavors went together so well in the scallop, but the thing that took it over the top was the caviar. Without the caviar, the scallop would still be a great dish, but it would not be a dish I still remember the taste of days later. If the ribs had matched the perfection of the slaw, this show down would have gone much differently. So, Scallop with fennel leek slaw, Pernod aioli, UGA caviar, and tomato flakes for the win.

Snacking on Freshness and First Friday

There is a new market, a Fresh Market, on Forsyth… or is it still Vineville. I know the split is at Napier, but it’s right on the cusp. For now, we’ll say in the Steinmart shopping center, even though that is also not the official name…

I am in love with the Fresh Market. It’s everything I ever wanted in a market, and more. I haven’t been to a Whole Foods/Trader Joe’s since I lived in California and I’m pretty impressed with the one we have here. The cheese corner alone was enough to put me in rapture. I went for the sushi but after having a quick glance around I realized that I needed to spend a leisurely Sunday in there just walking around and admiring it. Or stalking it, however you want to look at it. Fresh Market, you send me!

 

First Fridays always give me a little thrill. I enjoy getting out and seeing places that I love open past 6. On First Friday, there are other options, not just the bars and it’s good to see people I enjoy being around in this great, relaxed setting.

I know it can be tiring when people say we don’t support the activities in Macon, but sometimes, the activities in Macon don’t support us. First Friday is an event that supports the people and allows for the people to support them. It doesn’t take much to participate – restaurants either lose a dollar or two on drink orders or they stay open and gain a bit more income. Artists get a different viewing crowd and if they come away with one new fan, that’s a plus. First Friday is everything an activity in Macon should be for its citizens. It’s safe, it’s active and it’s full of choices. You can hear great bands, you can eat great food and you can see something interesting, even if it’s just someone walking down the street.

I know where I’m going to be tonight. Where will you be?

Snacking on Foodies!

For its second year, the Macon Food and Culture FOODIE Awards (The Foodies) pulled out the stops. I walked in large, concentric circles around tables of food, picking up things, eating them, and finding them very good. Then I ate chocolate covered untoasted marshmallows on sticks and they were delicious. I then got so nervous, when all the festivities began, I thought I would rather be back in concentric circles being herded around tables eating the very good chicken salad in phyllo shells. I didn’t have time to check and see who made those, but whoever you are, I will be seeing you soon, I hope.

The chefs in training from Polly’s Hospitality Institute received their green scarves in front of a live audience. I was so proud of them, especially since I’ve watched them grow through their words. Watching the look in their eyes change from month to month, from started out in the kitchen feeling overwhelmed by the size of it all to expertly chopping, baking, mixing and being ready to do said chopping, baking, and mixing for the beautiful, local restaurants in the area. It was a great moment to see all of this, their hopes and dreams, coming into fruition.

I was paired with John Jones to do the Top Ten List. The list this year? Top Ten Reasons Why Coffee is Better than a Man or a Woman. John was concerned we’d be a little edgy, but another Jones, Channel 13’s Ben Jones, totally made our jokes feel like they were written by the same people that came up with Knock Knock Jokes. I mean to say, we were very tame in comparison.

I gave a Tribute to Phillip Rossini for the magazine. When I learned that he died, it was right before I had to go out of town for business. By the time I got back, the city was done mourning him. I mean, I know that they weren’t. Anyone who knew him was not done, but I didn’t have an outlet to express how much I missed him. I wrote something for my coffee column, but Gary thought it would be better to just stick to coffee. I think that’s why he asked me to do the Tribute, maybe because he understood that I needed to do that for myself to honor Phillip. It was probably the hardest speaking thing I’ve ever done. My husband told me later that people were asking for me to come back to the stage, but by then, I’d already run off. After it was all over, after I was off the stage, I could finally breathe. It didn’t make the sadness go away, but it made it lighter and for that, I’m glad.

I would like to say that I went to the Tica-Toca Room afterwards and danced the night away to the sounds of Mark Booker and the NeoCats (Mark Booker is always good), but I was fighting sickness with a couple of alka-seltzer and a few advil cold and sinus caplets and I was losing. I hope the ending was as good as the beginning and I can’t wait to see what this upcoming year brings.