Tuesday, September 30, 2014

hello, metrofreshuals!

Let's talk menu quickly.  In the case today I have a Plum Waldorf.  The plums were awesome and make an interesting twist on traditional Waldorf Salad.  Then I have a chopped herb salad with frisee, radicchio, Napa Cabbage, mint, basil, dill and a few cranberries for a little sweet perk!  I love these salads.  They're so full of flavor and make a nice alternative to our regular field greens.  And in the soup department - Andouille Sausage and Shrimp Gumbo!   And tonight, Rockstar is doing a few awesome entrees including a Brasstown Beef Goulash!  YUM.

I posted yesterday the menu for COOKING WITH VINCENT, or dinner and wine tasting on November 2.  We are taking reservation.  Several people called yesterday so I'm posting it again.  I realize it's a month away, but I really want to fill it up so call early and get a spot.  Only 50 reservations total available.  I believe at last count we are down to 38.  Have a great day and come see us.

Cooking for Vincent

An Evening of Wine, Food and Conversation

Sunday November 2, 2014


MetroFresh, Atlanta, GA


Victoria Price, daughter of screen legend, cookbook author and art collector, Vincent Price, and actor turned chef, owner of MetroFresh, Mitchell Anderson, have been friends for more than three decades.  Their friendship began in 1980 on stage at Adams Memorial Theatre, Williams College, Williamstown, MA.  There they began a 34 year conversation about love, art, food, wine and finding the joy in life.  From 1992 -1993, Mitchell and four close friends, whom Roddy McDowall called “The Angels,” helped Victoria care for her father during the final years of his life – the transition time.   “Cooking for Vincent” is an evening incorporating all of Vincent Price’s loves – good food, good wine, good conversation, and good humor.  Victoria and Mitchell will host a four-course dinner inspired in part by Vincent’s landmark cookbook A TREASURY OF GREAT RECIPES, with paired wines from the new Vincent Price Signature Wine Collection and invite you to listen to their conversation about how “Cooking for Vincent” changed their lives.





Passed Hors d'oeuvres

Smoked Salmon and Black Caviar with Chive “Pikelets”

 (From the MetroFresh Kitchen, Atlanta, GA 2014) 

Paired wine – Cavassa Prosecco


Le Potage

Apple Cider Butternut Squash Soup topped with Garlic Crouton drizzled with Butterscotch

(From the MetroFresh Kitchen, Atlanta, GA 2014)

Paired Wine – 2013 “Lenore” Chardonnay 


Le Salad

Belgian Endive and Candy Striped Beet Salad with Black Cherry Vinaigrette

(Inspired by A TREASURY OF GREAT RECIPES - Antoines – New Orleans, LA 1964)

Paired Wine – 2012 Prospero Pinot Noir


Patti di Mezzo e Arrosti

Oso Bucco e Rissotto Alla Milanese

(Beef Oso Bucco Braised with Red Wine and Vegetables with Saffron and Parmesan Risotto)

(Inspired by A TREASURY OF GREAT RECIPES, The Royal Danieli, Venice, Italy 1963)

Paired Wine – 2012 “Raven Cabernet” Sauvignon


The Dessert

Dark Mocha Cake and High Road Pistachio Ricotta Gelato Topped with Fresh Raspberry Sauce

(Inspired by A TREASURY OF GREAT RECIPES, the Kitchen of Vincent and Mary Price, Beverly Hills, CA 1960)

Paired Wine – “Bartolome Red” Blend


 $70 plus tax/person (Gratuity for Service is greatly appreciated.)




Credit Card required to hold reservation

Seating limited to 50 people


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