For the love of corn: Grilled late summer corn with honey butter


It’s me again with a new post. Hope everyone had a great and enjoyable summer with plenty of activities and long lasting memories. Last month I had the privilege to interview at the Rock Ranch in Barnesville, Georgia for a Food Service Director position. It’s a very interesting place that is founded by Truett Cathy, owner and founder of Atlanta’s own Chick-Fil-A restaurants which I love their ice cream ( ice dream) which is the closest thing to hand cranked homemade ice cream I enjoyed as a kid spending my summers in Northern Louisiana with relatives. During my interview one of the interview panelist asked me if I was to create a signature food  item for the Rock Ranch what would it be. I thought for a minute and thought of sweet, fresh grilled yellow corn boiled in a savory hot liquid with water, organic milk, sweet butter, sugar, salt and pepper simmering lightly for 90 minutes with the shuck peeled back and silk removed upside down. Then place the corn on a hot grilled with lump charcoal and hickory wood for 15 minutes turning every few minutes to embody the essence of the wood  and then slathering some fresh made honey butter made with the Rock Ranch’s own homegrown honey, fresh churn butter with a hint of paprika and cayenne pepper just to balance the sweetness of the honey and the butter.  The panel was wooed and ready for some right then. Well, I didn’t get the job but that corn was on my grille that next week and a hit  for dinner that evening. Here it is and the recipe.  Goes well with some nice grilled ribeye steaks with some nice marbling with some Montreal Steak Seasoning,  salad of mesculin greens with olive oil vinaigrette. Make sure the corn is the #1 highlight though!  Enjoy!


Grilled Corn with Honey Butter pic 1

Grilled Corn with Fresh Honey Butter

Fresh Corn            6-8 ears, silk removed, husk left intacted

Water                    1.5  gallon

Butter                     1 lb.

Sugar                      1 cup

Organic Milk           2 quart

Salt and Pepper     to taste

Add water, milk, sugar, salt and pepper into large pot and bring to a full boil. Add butter and let melt completely. Take corn and pull back husk only, don’t tear off. Place in large pot with top down first with bottom up. Keep on low boil and simmer for 75- 90 minutes. You will know the corn is ready when you begin to smell the perfume  of  its natural sweetness in the last 10 to 15 minutes of simmering. Take out and place immediately on hot grill turning every 3-4 minutes to prevent from burning. Take honey butter and slather some over each piece of corn. Pay close attention to prevent flare ups. Remove corn from grill and transfer to plate. Serve and enjoy! Make sure you savor the taste and allow the juiciness from the corn to run down your arm, its okay. Food is life…enjoy!


Honey Butter

1/2 cup                            Grade A blossom honey

1 lb.                                  Sweet Butter, room temperature, softened

1.5 tbsp                            Paprika

2 tsp                                  Cayenne Pepper


Mix honey and butter with whisk or wooded spoon until  well incorporated. Add paprika, cayenne pepper.

Go and check out The Rock Ranch for their fall festival and events

Donnell Jones-Craven

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Sunday Night Dinner

family dinner 2

Good evening everyone.  Just wanted to share the meal I prepared for dinner this evening. My wife purchased some fresh coho salmon, plantains and frozen green beans. And what did I come up with?  Pan Seared Soy-Sesame Glazed Salmon Filet with steamed rice, sauteed green beans, fried plantains and sweetened green tea.

I took the salmon sliced it into 3 oz. portions, seasoned it with salt-free seasoning, premium dark soy sauce, sesame oil and some lemon pepper to lighten it up a bit. Seared the salmon in a cast iron skillet for 3 minutes on each side. Cooked some white rice and minced some onions to make some fried rice (my wife’s  request). Cooked some cut green beans with vidalia onions and seasoned with Bragg’s liquid amino for flavor.  Fried sweet ripe plantains with squeezed lemon and sprinkled with brown sugar with a refreshing sweetened green tea. It was a hit! Light, seasoned and favorable meal to start a new week. I will add the recipe soon.

Pan Seared Soy Glazed Salmon 9-22-13

Pan Seared Soy-Sesame Glazed Salmon

(5-7)  3oz. portion     Fresh coho salmon, skin on

2 tbsp                          Premium Dark Soy Sauce

1 tbsp                          Sesame Oil

1 tbsp                         Salt-Free Seasoning

2 tsp                            lemon pepper

Take salmon and  smear soy sauce and sesame oil (tbsp)  with hands. Sprinkle dry seasoning on fish lightly. Set to the side in the refrigerator until ready to cook. Heat cast iron skillet to medium high heat  and add 1 tbsp of sesame oil. Add filets with flesh side down and cook on all sides for 2-3 minutes each. Remove from heat and place on warm plate. Add diced tomato/cilantro/parsley for garnish.



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Babaganoush: The celebration of the Eggplant

Welcome again to the second post of my food blog. Today I will continue to highlight the food and cuisine of the Mediterranean culture that we discussed previously as we learned the historical significance of hummus. I hope that you learned the background, origin, cultural influences, preparation and nutritional aspects of chickpeas and how it influenced the world with this savory, yet savory spread that is know to all.


Well today I will share and highlight some findings on another well known dip, appetizer or side dish that comes from the Middle East (originally Lebanese) which has smooth, smoky, creamy texture and by the way a  favorable dip. It  is comprised of pureed roasted eggplant (French name is aubergine),  garlic, olive oil and tahini, various spices (cumin, coriander) and other ingredients like onions, mint, parsley and cilantro. It’s Baba Ganoush. It hails from Lebanon and it’s early  history spans from North Africa, Turkey, Russia  and  India. Babaganoush presence is also in Southeastern Brazil of all places with its Arabic and Western African influence.

The History *

The name itself comes from the Arabic phrase baba gannuj,  in which baba can mean father or daddy and gannuj meaning pampered or spolied. The Oxford English dictionary  says it was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy may have been a sultan. So some foods that we enjoy and know very little about seems to come from a royal nature. It’s amazing that humble and simple foods have great influence on history, culture and nobility which we don’t pay much attention to. In the world we live in today so much emphasis is on  ethnic prepared foods that for the food trends with no background or information on it’s origin, history or culture. We cannot rely on mass media and food companies to educate us. We must educate ourselves on what we eat, preparation and everyday use.

In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onionstomatoes, and other vegetables. It is made of roasted, peeled, and mashed eggplant, blended with tahinigarlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.[3]

It is eaten in Turkey, where a similar meze is called patlıcan salatası (meaning “eggplant salad”). In Turkey, patlıcan salatası is made with mashed eggplants while baba ghanoush is cut not mashed. The baba ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antakya. Also as the name Baba means father in Arabic and Turkish, in the regions where Arab population is large, the other word used in Arabic for fatherAbu, is sometimes used and therefore it can be known as Abu-Gannoush. And, in Greece, it is called melitzanosalata(μελιτζανοσαλάτα; “eggplant salad”). In Israel, both the traditional version made with tahina and a variation made with mayonnaise is widely available.[4] There is also Bulgarian eggplant salad/spread called kyopolou кьополу.

In Palestinian homes, it is made with “wild” eggplants known as “baladi” (from Arabic ‘of the earth, indigenous’). It is made with tahini, olive oil, lemon and parsley.

In PakistaniIndian and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratharoti, and naan. Baba ghanous however tastes different from Baingan Bartha because the two recipes use different spices.

In Punjab province of Pakistan and West India, tomatoes and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served with a naan bread or tandoori roti, is called Bharta. Another variant called ‘Badenjaan Borani’ is served in Afghanistan and Pakistan. This recipe uses yoghurt and onions.

In Romania, the eggplant spread is called “Salată de vinete” (eggplant salad). The eggplants are prepared and cooked the same as above (roasted over open-flame fire or oven). Then they are peeled, drained very well, and chopped with tocător de vinete, a special wide-blade wooden knife, which resembles a small meat cleaver. It is said that the eggplant is not to touch metal in the process; however, with the convenience of food processors for chopping and mixing, people nowadays stray from the old ways. After finely chopping the eggplants into a paste, seasonings are added and everything mixed together: salt, ground black pepper, (sunflower) oil, and traditionally, finely chopped (or grated) onion. A variant is replacing the onion with garlic “mujdei de usturoi.” It is served (spread) on a slice of bread. Traditionally, the chopped onion is served separately and mixed at the table by each guest. It may be served also accompanied by roasted (kapia)peppers salad (oil/vinnegar dressing).The light color of the spread and the absence of seeds are most appreciated.

It is somewhat popular in areas heavily influenced by the Middle Eastern diaspora, as in Southeastern Brazil (see Arab Brazilian), and its presence has made eggplant more popular in almost all countries, although it was first introduced by either Iberians or West African slaves.

The Influence of  the Eggplant

eggplant varieties

Eggplant is a wonderful fruit.  Yes a fruit like the tomato. Its a vegetable like no other  that many have not become accustomed to  it’s unique flavor as well as its various preparation in several cuisines throughout the world. It has been limited to a few well known recipes like parmesan, moussaka, caponata, pasta all norma, melanzanne fritte,  ratatouille, indian curries  and szechuan style just to name a few. But eggplant has can be prepared like french fries, as a cold and hot salads, a panini with roasted vegetables and as a side dish to an elegant yet simple meal amongst family and friends.

eggplant tree

Eggplant , or aubergine as it is called in France is a vegetable that is prized for its beauty as well as its unique taste and texture. Eggplant  belongs to the plant family known as the nightshades (Solanaceae) are are kin to the tomato, bell pepper and potato. Eggplant grow in the same manner of tomatoes hanging from a vine that grows several feet in the air. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy. Eggplant  is also available in several different colors, shapes and sizes including lavender, jade green, orange and yellow white and range in sizes from a small tomato to a large zucchini. In recipes eggplant fulfills the role as a complimentary ingredients that balances the surrounding flavors of other pronounced ingredients.

Some scholars believe eggplant to be a native of North Africa and the Middle East, that developed first as a garden weed and then was selectively grown and developed in Southeast Asia. Others believe it was brought to the Middle East on the ancient Silk Road. We do know that it was cultivated a couple thousand years before Christ. The eggplant of ancient times was quite different that what we have today – it was smaller and very spiny to protect itself from being eaten by herbivores. Others  have also indicated that the eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which  it has been long associated with dating back to the 14th century. It later spread throughout Europe and the Middle East and centuries later was brought to the Western Hemisphere by European explorers. Today Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.

Nutritional Aspects

Eggplant is an excellent source of digestion supportive dietary fiber and magnesium. Its a food good source of vitamin K, copper, vitamin C, vitamin  B6, folate and niacin. It promotes heart health and bone building which we all need. Eggplant has one of the World’s Healthiest Food ratings. So we need to make this vegetable a part of our weekly consumption. Babaganoush here we come!

My Experience

I’ve always enjoyed eggplant since my teenage years. I was introduced to eggplant parmesan through a friend while dining at an Italian restaurant called Dartanyan’s in San Francisco near Embarcadero Square not far from the flagship Macy’s and the Jewerly Exchange district where I used to shop.  As I started my quest in the culinary arts to become a chef I began preparing and learning more about this vegetable.  While working as a Line Chef at Andronico’s Market in Albany, CA I prepared ratatouille then stuffing the baked hulled out shell of the eggplant with the filling and draping lattice pieces of mozarella cheese over it like a fruit pie lightly melting the cheese with a sprinkle of fresh chopped parsley, oregano and basil mixture. I also became a natural at making baba ganoush in which we baked the eggplant in the oven until it became pliable  like shoe leather, scooped out the filling and pureed it with garlic, tahini, cumin, lemon juice, olive oil, salt and pepper. What made it really shine was placing the smooth mixture in an oval bowl taking a knife and making  thin lines going across diagonally, then sprinkling fresh ground paprika  over it with small streams of olive oil going across in a zig zag line. Oh grab some pita bread because the taste was intoxicating!

baba ganoush 2

I love eggplant parmesan. I enjoy making it for my family, especially during the spring and winter months. The whole process and preparation is therapy to me. The peeling, slicing, salting, flouring, diping in the egg wash milk mixture, breading  and frying just makes me calm for I know that once its layered in the pyrex dish with a homemade zesty marinara in layers of fresh mozzarella, parmesan and asiago cheeses then baked quickly to a light caramel brown perfection its ready to be savored with a nice romaine salad with green olives, diced roma tomatoes, julienne red onion and thin sliced cucumbers with fresh baked artisan foccaica and bottle of chianti  you can ‘t get any better that that! Now I must admit my wife makes a eggplant parm better than I can ever make. I think it has to do with a woman’s touch, but I still consider mine okay compared to hers.

eggplant parm

A few years ago I had the opportunity to participate in a Culinary Challenge with the Atlanta Travel Show with Cuisine Noir (my fellow foodie V Sheree Williams of Oakland, CA) the first food and wine lifestyle magazine for African-Americans. I was asked to prepare an authentic recipe of  Baba Ganoush with a accompaniment relish  that was made with that was given to me by the Tourism board of Israel.  As I shopped for the ingredients at DeKalb’s Farmer’s Market here in Atlanta, I knew I had to prepare this with integrity and homage to the dish and the culture it represents. I was careful to make sure I had everything that I needed to make this the best baba ganoush that anyone from Israel would love. But I had one major problem. The recipe indicated that the eggplant had to be grilled and charred on a grill which I did not have. What could I do? I did what every true chef or culinarian or home cook would do: use what you have and be creative in the process. I pulled out my three large, well seasoned cast iron skillet and got them as hot as I could without burning my kitchen down with the kitchen fan on and my windows open and began my make shift grilling and it was a success. I charred the eggplant perfectly and it released such a smokiness after I let it cool a bit and peeled off the skins ( which took a while since I was preparing for 150 to 200 people to taste) it became so real to me that highest level that food should be prepared is according to an authentic recipe that is derived from its culture. No different versions, no extra ingredients, just plain and simple.

After my tedious work through the night  because I wanted to make it as fresh as possible for the event later that day it became apparent to me that I was onto something. I made this dish with the best and freshest ingredients available, I studied the recipe in and out, I prepared it with integrity and simplicity and bam!  the reward was amazing to me if no one else had the opportunity to enjoy it  I enjoyed the process for myself and it was worth it. When I arrived at the travel show and set up my display and demo area I knew I was ready for it. I was born to do this, this is what I live for. After my demo  the crowd came over for samples and it was a hit. Everyone enjoyed the creamy, smoky, textured of the babaganoush along with the spiciness of the fresh jalapeno-cilantro relish with fresh baked pita chips. This indeed was another culinary highlight in my life which I savored every moment.

So there you have it —-Eggplant.  Go pick a few and make some Babaganoush. Explore the cultures of the Middle East and North Africa.

** Here’s a authentic recipe to try:

Easy and delicious Lebanese vegetarian recipe for Baba Ghanoush dip. Enjoy the Lebanese Cuisine and learn how to make the best Baba Ghanoush cold appetizer dish. It is also spelled baba ghanouj, baba ganoush, baba ganush which is a Middle eastern dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack. you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go.

3 large eggplants
cloves garlic, or to taste
1/2 cup tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 tsp ground cumin (optional)
2 tsp finely chopped parsley
few black olives or 1 tomato, thinly sliced, to garnish


  1. Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible).
  2. Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree.
  3. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is necessary, and if you like, a little cumin.
  4. Pour the cream into a bowl or a few smaller serving dishes.
  5. Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as a mezze (appetizer) with Arab or other bread, as a salad, or as a party dip.

Baba Ghanoush recipe a

I hope you have enjoyed this blog on the Babaganoush and the history of the eggplant. There are several great brands that you can purchase in your local grocery markets such as Sabra (my favorite) and  Sonny Joes’s. Other grocery store like Whole Foods and Trader Joe’s have their own private label brands. Do yourself a favor and get two eggplant and the ingredients and whip up some. Your body will appreciate a natural dip instead of the normal chips and dip.

Look for my next blog on Tabaloueh. It will be awesome!

Donnell Jones-Craven

Chef, Culinarian, Food Blogger



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“A commitment m…

“A commitment must be made, A plan must be laid, A price must be paid.”
Quote from Gus Bradley, Defensive Coordinator for the Seattle Seahawks

I came across this quote last week reading a sports illustrated article  while at doctor’s appointment with my wife and thought it would worth adding to my blog. If there’s going to be any real success in your life, relationships, family or business you must make a commitment , have a plan and pay the price. I’ve always been committed to personal growth and development but haven’t done a good job at being consistent due to life’s distractions and events. I’m learning that you have to remain and maintain consistency and work your personal formula or mantra daily. 



Hummus: What you dont know now you know!


It seems that the western world of recent years has become infatuated with this basic and simple  food/meal.  To some its a dip for a vegetable crudite at a party, to others its a vegetable spread for sandwiches and to others it has become an alternate protein source to vegans and those who want to replace animal protein in their daily diet. When you visit the prepared foods or ethnic sections in your local market  you see it presented in many varieties from traditional, greek, black bean, cilantro and lemon,  red pepper, spicy, kalamata olives, sun dried tomato, etc. and the list goes on and on. This food staple is nothing new to the world, only new to us in the U.S. with the onslaught of highly visible marketing of every type of food based company on the planet.  But to those of us who really value, treasure, and pay homage to foods origin, culture and practical  everyday uses its simple. We prepare it in its original form. That’s right, the traditional way: chickpeas, garlic, lemon juice, tahini (ground sesame seeds),  olive oil, a bit of paprika, salt, and cumin, whirl it up in a food processor and viola! break out the pita bread, kick your feet up on the couch or the lounge chair and enjoy the afternoon.


Today, I want to present to some and introduce to others… Hummus (HOOM-uhs)! It  has been  said that hummus was originated from the Middle East. The Greeks, Arabians and the Israeli’s all lay claim to its origin as their own. But according to historical information, hummus most likely originated from Ancient Egypt in which  originated some 7,000 years ago in Egyptian culture. Chickpeas were abundant  in the fertile regions of the Middle East and commonly eaten. The Greeks and Egyptian were traders for centuries.  Greek and Arabian  cuisine share many similar foods items in their cuisines.  Some of the food items are stuffed grape leaves, baklava and tabouleh which are quite similar with specific differences of regional and local ingredients that are used. Many foods crossed over  during historical periods especially during the height of the Ottoman Empire. Hummus is also a part of several Middle Eastern cultures like Syrian/Yemen , Lebanese, Israeli and Palestinian. In Syria its one of the most popular dishes which is traditional eaten with falafel, kibbe and tabouleh. In  Israel its  a common part of the every day meals. Its popular because its made from ingredients that follow the Kashrut which is the Jewish dietary laws which hummus can be combined with both meat and dairy meals. In Israel it has been elevated  to become a “national food  symbol” and consumed more than twice as much as the neighboring Arabic countries, according to figures by Tsabar Salads, a hummus manufacturer in Israel. In Palestine hummus has been a long staple food, often served warm (see I told your so earlier), with  bread for breakfast , lunch or dinner. Its usaually garnished with olive oil, “nana” mint leaves, paprika, parsley or cumin.  Today its popular throughout the Middle East, Turkey, North Africa, Morocco and in Middle Eastern cuisine around the world. Chickpeas were widely eaten in the regions in which they were often cooked in stews and other hot dishes. The earliest know recipes for a dish similar to hummus bi tahina (when tahina is added to hummus) are recorded in cookbooks published in Cairo in the 13th century. A cold puree of chickpeas with vinegar and pickled lemon with herbs, spices, and oil, but no tahini or garlic, appears in the Kitāb al-Wusla ilā l-habīb fī wasf al-tayyibāt wa-l-tīb. This is very interesting to me because the historical background of a particular food item can be claimed by one or several cultures, but once you found out its earliest primitive origins can really be eye opening to many. I think we will all be surprised to where certain food really originated from. That’s why I chose to write, explore, comprehend and share the historical and cultural aspect of the foods and cuisines that we treasure from all around the world.


A traditional Middle Eastern meal is spread before the family and guests. This is where hummus makes its grand entrance to the affair as a dip or spread. It is the highlight of the food festivities as  a starter or appetizer of the culinary delicacies that are to be presented before the hungry guests that would induce a great sense of conversation and fellowship through the dining experience. So you see hummus is more than a bunch of mashed chickpeas  with lemon juice, spices and seasoning mixed in a bowl and served cold. Traditionally speaking its prepared and served at room temperature so the true flavor and essence can be captured  by the palate with the silkiness of texture, strong, yet subtle hints of fresh garlic and lemon juice, favorable olive oil and nutty profile of tahini (sesame seed paste). Its traditionally served with pita bread, a staple bread of the Middle East.  This starter wins  and outweighs the competition which is usually Potato Chips and sour cream and onion dip by a long shot! The reason being when its made properly with freshest and best quality ingredients  you can’t help but go back and get some more time after time.


Actually I made a small batch yesterday evening after having a taste for it for about a week. I was in the store earlier this week picking up a few things and I was in the deli/prepared foods section and saw several brands of hummus and put a few in my basket and then picked up some pita chips (my favorite brand that I will not reveal). I thought this would take care of my midday and late evening snacking with some baby carrots and  celery sticks. As I continued shopping through the store it hit me that I can make my own for less than half the price of the two 8oz. tubs and two bags of pita chips (that’s half filled with air) that would cost me over $10! That’s not a snack price, that’s  meal price! So what did I do? I went back to the deli section and put everything back for those who may want to enjoy with some of the additives and whatnot and picked up some a pack of traditional pita bread went over to the canned vegetable aisle and got two cans of chickpeas and off to the check out counter. All the other ingredients I have at home in the fridge and the pantry. I was on my way to some real food happiness! Food is happiness to me just like some good music, your favorite outfit, pair of shoes or song. Good food makes me feel at ease, at peace with me, the world and those around me.


If you live or visit Metro Atlanta drive out to Loganville and  visit Athenas Greek Cuisine & Mediterranean Bakery, 706 Athens Hwy. 78, Loganville, GA 30052 770.554.7400. I know the owner and the food is exceptional! I buy my hummus and tabolueh there if I don’t make my own. Also  visit the Mediterranean Grill with two additonal locations around metro Atlanta;  2126 North Decatur Road, Decatur, GA 30033 404.320.0101. The owner is a former chef They have great portion sizes and the lunch combination plate is very good. Its well know amongst the local business and Emory university crowd!

Follow my new blog as I explore the culture, history and significance of food!


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