Foundation Social Eatery to Serve Up Delicious Food at Roswell Beer Festival

Roswell Beer FestivalWe are thrilled to announce that we will be participating in the Roswell Beer Festival! Scheduled for Saturday, March 28 in the historic Roswell Town Square from 2 to 6 p.m., festival revelers will enjoy more than 250 beers, live music and of course, delicious food!

Throughout the event, we will be making delicious lobster rolls to enjoy with your beer! In addition to ourselves, we will be in the company of some of Roswell’s best restaurants including The Mill Kitchen & Bar, Peach & The Porkchop, Rustys Nutz and Roux on Canton.  To beat the heat, attendees will have several options of beer to enjoy with a variety of local, regional and national breweries available.

Live music will set the mood at the Roswell Beer Festival with local band of brothers, The Highbeams, taking the stage during the first few hours of the festival and Rock cover band, The Free Byrds, closing out the event.

General admission to the Roswell Beer Festival is $50 per person and includes a tasting glass and all the beers a person can responsibly sample. VIP tickets are also available for $100 per person, providing early entrance beginning at 1 p.m., as well as access to the luxury restroom trailer. To keep the roads safe, designated drivers can enter the event for just $20, but are not allowed to drink. To purchase your tickets for the Roswell Beer Festival, visit www.RoswellBeerFestival.com.

The best part about the Roswell Beer Festival is that it is all for charity! Unlike most beer festivals, 100 percent of all proceeds benefit the STAR House Foundation, a non-profit organization dedicated to promoting academic success and empowering lifelong achievement in at-risk children. For more information on the STAR House Foundation, visit http://starhousefoundation.org/.

If you plan on attending the Roswell Beer Festival, make sure to stop by and say hello! For more information on our upcoming and the latest from Foundation Social Eatery, make sure to follow us on Facebook.

To reserve a table for your next night out, visit www.FoundationATL.com/Reservations.

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Foundation Social Eatery Invites YOU to our First Anniversary Celebration

Foundation Social Eatery First AnniversaryIt seems like only yesterday that we opened the doors of Foundation Social Eatery. A labor of love, this restaurant was a dream come true and the product of long hours, sweat, tears and happiness. On Wednesday, March 25, we will celebrate our first anniversary and we are inviting you to join us! Scheduled during our normal dinner hours of 5 to 10 p.m., the first anniversary event will showcase our full menu, as well as a special three-course prix fixe menu for $35 per person. Each course features a selection of two items including:

  • Course one – Baby Arugula Salad or Seasonal Mushroom Ravioli
  • Course two – Beef Short Rib “Sugo” or Carolina Trout
  • Course three – Banana Bread Pudding or Classic French Canele

In addition to the special prix fixe menu, we will offer complimentary hand-passed hors d’oeuvres from 5:30 to 7 p.m., as well as Double Cross vodka drink specials like the “Double Crossed Mule” for $6 and select wines for $5 per glass. We would not have gotten through our first year without the support of our guests, staff and local community. This celebration is our opportunity to say “thank you” to everyone that has helped us reach this milestone. To reserve your table for our one-year anniversary celebration, visit http://foundationatl.com/reservations today! We look forward to celebrating with you!

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Creating memories and new experiences.

Mel and I are totally pleased with the outcome of our first wine dinner, Vive La France. Mel especially was pleased to see that our guests understood the correlation between French cuisine and his culinary past. He was able to share stories and experiences that inspire his food to this day. For this nod to French food and wine, we enjoyed salt cured Foie Gras, strawberry soup, with FSE brioche. It was melt in your mouth goodness. Second course was the braised Burgundy snails, gnocchi, mushroom, tomato, and basil, perfectly rich and aromatic. Next, we enjoyed a pan roasted monk fish, artichoke, peas, and bacon. Monkfish is one of the ugliest fish I have ever seen, but it sure is good on my fork! The star of the evening was the Lamb Duo: lamb saddle and belly, rosemary polenta squares, and sweet and sour eggplant. I ate a bite in the back kitchen and found myself licking the juices off my hand that dripped off this succulent piece of meat. Quite possibly to die for. The meal was finished with a Canele’ de Bordeaux, Earl Grey chocolate mousse, and banana brule’. I overheard one of the guests compare this to sex. Um ok;). All in all, I think everyone enjoyed. Don’t worry if you missed this one. We plan to have more events like this one, exploring different themes and drink. Mel, Rich, and I , would all like to thank all of you who attended and helped create a special night, and new memories.

 

foie gras- Vive La France monkfish vive la france wine- vive la france

 

 

Vive La France! August 6th @ 6pm

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Bonjour friends and supporters of FSE! We are gearing up for our first ever wine dinner, “Vive La France” on August 6th 2014. Chef Mel is planning a limited seating event, serving a five course French Provencal pre fix menu that is beautifully paired with French wines. It’s a nod to his culinary upbringing. Chef Mel will present each course with descriptions of each dish as well as the techniques implemented in it’s production. Brian Keenan, of Prime Wine and Spirits, will provide descriptions and history of each wine pairing. We are excited about our first wine dinner, and plan to have more in the future. Advance ticket purchase required. Hope to see you there!

6 weeks old!

I can’t believe we are already six weeks old! Time is flying and we’ve really hit the ground running. We couldn’t be happier with our fabulous guests, many who are already “regulars”. It’s been awesome to meet so many great people in our new home. We’ve enjoyed getting to know you and hearing your feedback on Foundation.
So what’s in the works, you ask? Well, the weather has been gorgeous and what better time to start the long awaited lunch service than Mother’s Day? We’ve got a great patio and some new umbrellas to shade those subject to burn (like me). We will be launching a sandwich heavy lunch menu, for those who need to come and go quickly. You’ll also find some favorites from the dinner menu, for those who have time to linger and enjoy. The new dinner menu will launch this Sunday as well, with several updates for those who are ready to try something new.
Like I said, it’s been great to meet our neighbors, but if we haven’t yet, we hope to soon. Don’t be shy. Come in and say “hi”.

With Care, For You

Making a wine list; fun or frightful? It can be really fun, as you may imagine, to taste a plethora of new wines, but to also learn everything about them: how and where they were made, the producer, special stories about how the wine was treated up to, and after picking, that make the wine even more attractive. This is an overwhelming task due to the vast number of wines and makes. Of course, we have an idea of what we like. The challenge is not only finding a wine other people will like, but finding one that will complement our menu.

As a fan of wine (almost all kinds), this was a great treat in the process of opening up a restaurant. While most of the process has been dealing with planning, and number crunching, and contracts, and problem solving, this was finally a process that I smiled throughout (as you may imagine).
Now don’t get me wrong. This is a big undertaking, tasting all this wine. It takes commitment, and it’s not for the faint of heart. For the first time in my life, I told Mel, “I’m sick of wine”. Thankfully, this was a fleeting feeling. With hard work and serious commitment to the cause, we have selected a great list of wines. These are special. You can’t find them at the grocery store. And remember when you take a chance on trying a new wine, remember they were meticulously selected, with care, for you. ;)

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Custom Finishes

Hi and Happy holidays! It’s me, Sandy- wife of Chef Mel, and co-owner of FSE. I can’t wait to share the interior of FSE with everyone. It’s really neat because we took a shell and are giving it a personality that reflects our own, thanks to the design wonders of Ai3. It’s so unique. Recently, seeing it daily with just drywall, feels as though there’s no personal touch…but these custom finishes Ai3 planned, are bringing our vision to life. It’s going to be a very happy birthday for FSE when it’s all done.
What’s in store for our custom finishes? Let start with the cool, Baltic birch, orchid motif, cut out panels in the main dining room. This is very light colored wood that is finished and adds a soft touch to an otherwise hard material. It will wrap three of the walls in the main dining room.
Then to mimic that graphic motif, there are concrete panels that have been set with a standout mold of the orchid. These are hanging on the walls that surround our open kitchen. Strong and sturdy, but with a dainty flower motif to soften it.
We’ve had custom fabric created to make sliding panel in the dining room. These are opaque shape shifters that can change the look and layout of the room, while still allowing a peak into the action at the bar.
We’ll be having some custom art pieces made with nails to cover the walls in the private dining room. Sounds rusty? Not so. These carpentry nails were found to make the perfect one of a kind piece.
The graphic orchid motif was created by Ai3, and represents the orchid tattoo sleeve Mel has on his right arm. He had the tattoo designed to match the orchid that I carried in my wedding bouquet. We’ve been married now for nine and a half years, and have an amazing little boy, Hudson, who I’m sure you’ll meet running around the restaurant sometime. He has placed his hand print in the concrete floor for his own custom touch.
You may have seen some sneak peeks of these custom finishes on our Facebook page. But here are a few looks if you want to see them again. Let us know what you think!

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Developing the Menu

This week I’m working on the development of the menu. This is really exciting because my mind is finally where it should be; on food, as opposed to building and contractor woes.  So, I’m getting back to this thoughtful process.  What a relief. I have to say, this is one of the most challenging menus I’ve had to write, mostly because I’ve not worked in this particular neighborhood. I want my menu to be approachable, yet not compromise who and what I am, as a chef. This is truly starting from scratch!

Writing a menu entails many factors. First and foremost, the seasons serve as the driving source of inspiration. What is good right now? Winter calls for warm and rich dishes, and a sense of comfort. Secondly, I contemplate the techniques I use during the seasons. For instance, slow braised meats are great during the winter, hearty and satisfying. Finally, there’s the execution of these dishes. It’s all about execution and consistency. During any given dinner service, a cook is going to make a dish 15-20 times. It is important to ensure that it is the same quality every time. I ask myself, “How do I produce a dish over and over, efficiently, consistently, and in a timely manner so that every guest gets the same quality every time?” I plan processes for my cooks that reduce the occurrences of any mistakes in preparing the dish. I try to balance it all. The kid’s menu is still a work in progress…my idea is to offer kids something nutritious and well balanced. We will stay away from the common fried or processed food you usually see on kid’s menus. I want their dishes to stand up to the quality of food their parent is getting.

Yesterday, my wife and co owner of FSE asked, “Where’s the test kitchen?” Well, it’s still under construction. Not having a professional kitchen to work in is difficult. I can’t just do this in my home kitchen. I don’t have the tools I need to produce this quality of food.  I expect to have the week before opening to produce, taste, and finalize the recipes. As of now, it’s all in theory. But with my experience, I should be pretty close to the final product, with some minor tweaking.

We will open initially with dinner only for several weeks, until we get our feet under us. Then we will add on lunch service. The lunch menu will differ in the sense that there will be sandwich heavy offerings and lighter fare. It’s also imperative that it can be executed quickly, for those who have limited time on lunch breaks from work. When is opening day, you ask? I can’t give you a firm date yet, as our build out of the restaurant has hit some significant delays in permitting, construction, and so forth. But stay tuned to the blog and keep following us on Facebook to be in the know. We can’t wait to open our doors and see you here!

 

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New Toys! (Part 2)

Sausage stuffer:  Mwaa haa haa haa (mad scientist laugh). I’m really excited about making my own sausages again. I look forward to experimenting A LOT. I’ll do everything from duck sausage, to pork, chicken, and lamb sausages. I might do a healthy turkey sausage, and maybe even our own hot dogs and bratwurst in the autumn. In the future I can make salumi and make some different types of charcuterie with it. My head is reeling with everything I can do with this great little machine!

Sausage Stuffer

Wood burning oven:  Last, but not least! I think it’s safe to say that I’m most excited by this one. This is the most versatile, there’s soooo many things we can do with it. We’ll be making our own breads in it. I can’t wait to slow roast large cuts of meat in it, such as suckling pig, leg of lamb, or even turkeys. It’s a great tool for the rest of service. We can put our steaks inside to get a nice smokey flavor. I have some previous experience with wood burning ovens, but there is a learning curve involved in using these. I’ve been doing a lot of research on the topic lately- my favorite resource is Michael Chiarello. He does a lot of cooking outside over fire and in wood fire grills. Learning and exploring new methods and techniques is what excites me every day about cooking. I’m starting to feel like a kid in a candy store!!

Wood Burning Oven

New Toys! (Part 1)

Starting my own restaurant allows me, as a craftsman, to finally get what I want and need in a kitchen to really explore my ideas on foods and flavors. I have been able to acquire a few new toys that I’m really excited about. Want to hear about them?

Musso Pola imported Italian Ice cream maker- This will allow me to create ice creams and sorbets that reflect and resonate with my current dishes on the menu. It allows me to customize my own entrees and appetizers. For instance, in the summer, I plan to do a tomato Gazpacho with a refreshing arugula sorbet. I expect to create some interesting and pleasing flavor profiles. I’d like to try a brown butter ice cream with desserts, or my wife Sandy’s favorite- ginger ice cream. I’ve also experimented in the past with a black truffle ice cream used in a seasonal truffle menu. This is not your basic 31 flavors!

Musso Pola Imported Italian Ice Cream Maker

Smoking Gun: A fun little toy! It gives me the ability to inject a little light smoke into a dish just before it heads out to your table. The gun has a compartment to hold wood chips. You light it like a pipe and a fan pulls air through the woodchips and makes a lovely smoke come out the other end. I’ve thought about doing a sautéed scallop dish with either a mushroom or gnocchi garnish. I’d cover the dish with some saran wrap and put the end of the gun in, shooting a bit of smoke inside. It’s then brought wrapped to the guest, and when they unwrap it they get nice little whiff of smoke as well as smoke flavor imparted in the dish. It’s playful and fun. It might be good with a soup, too!

Smoking Gun

Stay tuned. Next time, I’d like to tell you all about my sausage stuffer and wood burning oven.

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