Ingredients:
- 1.25 fl oz CIROC vodka
- 0.75 fl oz Pomegranate Liqueur
- 0.75 fl oz Lemon Juice
- 0.5 fl oz Simple Syrup

Directions:
Shake over crushed ice. Strain into a champagne flute.

Seriously, though, Fifth Ivory possesses the potential to become a gay landmark in Atlanta. The Victorian home turned restaurant offers plenty of ambiance while the cute wait staff provides attentive, friendly service. Pianists embellish the experience Wednesday through Sunday with show tunes, classics and current hits. It actually feels like you’re visiting friends who know how to throw a party.

I have visited several times since its grand opening in November when the restaurant was known as Mirffee’s Den, and I have yet to be disappointed. My first experience was certainly impressive. My pal and I were seated in a cozy room off the main floor with a fireplace and a portrait of Vivian Leigh. We shared the Philly cheese steak egg rolls and fried green tomatoes topped with fresh roasted corn salsa and goat cheese. Both were delicious, but I could have easily injured one of my buddies for the perfectly cooked tomatoes, which were some of the best I’ve eaten in quite a while.

My own meal that night began with the baby spinach salad with hot bacon vinaigrette, followed by the Southern style pot roast. I relished every bite of my delicious dinner and never regretted the calorie intake. On a recent visit, however, I planned to be more health conscious—as part of my New Year resolution, of course.

I checked out some of his menu’s healthier options, which included the grilled rosemary chicken and broccoli with basil pesto sauce, the chicken marsala, the pork osso or the grilled salmon with organ beurre blanc. I opted for the grilled rosemary chicken. But first I began with a baby spinach and strawberry salad topped with a wildflower honey blackberry vinaigrette. It was fresh, light and tasty, and I could have licked the plate. The chicken entree popped with flavor and just the right amount of pesto.

If calories aren’t a concern, try a few of these specialties favored by customers—the country fried steak topped with a cream demi glace; chicken caprese stuffed with fresh basil, mozzarella and bruschetta; and the crunchy macaroni and cheese, which is spicy.

Fifth Ivory opens daily from 4 p.m. to midnight and offer live piano Wednesday through Sunday. Follow.

Ingredients:
- 1.5 fl oz Moon Mountain Coastal Citrus Flavored Vodka
- 0.25 fl oz Vanilla Liqueur
- 3 Organic Cherry Tomatoes (Halved)
- 1 fl oz Tomato Juice
- 1 Basil Leaf
- 0.25 fl oz Lemon
- 0.25 fl oz Simple Syrup
- 0.05 fl oz Kosher Salt

Directions:
Combine all the ingredients in an ice-filled shaker. Shake well. Strain into a well chilled salt-rimmed martini glass. Garnish with a basil leaf sprig and/or a cherry tomato skewer.

Ingredients:
-1 fl oz Bulleit 95 Rye Whiskey
-0.5 fl oz Raspberry Liqueur
-0.75 fl oz Fresh Lemon Juice
-1.5 fl oz Fresh Grapefruit Juice
-0.5 fl oz Simple Syrup

Directions:
In an ice-filled shaker combine all ingredients. Shake vigorously. Strain into an ice-filled Collins glass. Garnish with a grapefruit peel.

Directions:
Serve over ice. Garnish with a slice of lime and a sprig of mint.

Ingredients:
-1 fl oz BAILEYS Original Irish Cream Liqueur
-1 fl oz CAPTAIN MORGAN PARROT BAY Coconut
-1 fl oz Hot Chocolate

Directions:
Add BAILEYS Original Irish Cream Liqueur, CAPTAIN MORGAN PARROT BAY Coconut and hot chocolate. Shake and pour into glass.

Talented and kind—those are the words to describe Chef Art Smith. His clients include Oprah Winfrey, Lady Gaga, and former Florida Governor Bob Graham, just to name a few. I had the pleasure of meeting Art a few months ago, and hours in to our first conversation I was in awe of this genuinely beautiful soul.

I also met his life partner, Jesus Salgueiro, a renowned Venezuelan artist. They joined me for Atlanta Pride and explored a bit of the city as they discussed the possibility of moving here. Art recently opened what I believe to be one of Atlanta’s best restaurants—Southern Art and Bourbon Bar, inside the Intercontinental Hotel in Buckhead.

It is a blend of comfort food embracing a farm-to-table atmosphere. With strong, Southern culinary traditions, Southern Art features an artisan ham-and-charcuterie bar, which showcases the craft and long-standing traditions of regional country hams. Carved to order, the ham is served with piping hot biscuits or crackling skillet corn bread and house-made butter and pickles.

I have been to the restaurant on multiple occasions and I am always looking forward to my return. This eatery is fantastic and will soon be on your list of favorites!

Art’s menu reflects his family traditions with roots deep in the South—he’s a native of Jasper, Florida—and features a few select custom-aged steaks from the Smith family’s 100-year-old cattle ranch. His Southern culinary skills are inspired by his great grandmother and his nanny.

Art began his career as chef for former Governor Bob Graham and his family in Florida. He later worked as the executive chef on two private yachts and eventually landed in Chicago, where he taught classes for William & Sonoma. He later worked for Martha Stewart, orchestrating lavish private parties around the country. At one of these events he met Andre Walker, Oprah’s hairdresser, who was impressed by his food.

Then the “big call” came from HARPO studios to send over a meal. For the next few months Chef Art delivered the meals, and his dedication and culinary expertise eventually landed him the title of Oprah’s private chef for a memorable decade.

The time spent with Oprah was surreal as Art met many incredible personalities, celebrities and world leaders. He wrote his first book thanks to Oprah and had the honor to cook for the families of 9/11. His view of the world broadened and he recognized how he could help those in need.

Together with his partner Jesus he founded the non-profit charity Common Threads, which focuses on teaching children about different cultures through food and art. Common Threads has served thousands of children. In 2009, Art raised $10,000 for Common Threads as a participant on the television show Top Chef Masters.

He has also served on the board of directors of Kids Cafe, a nutrition program for children in Minneapolis. Art also owns and runs Table Fifty-Two in Chicago and Art and Soul in Washington D.C.

Most recently he signed on to open the fabulous New York restaurant Joanne with Lady Gaga and her father, Joe Germanotta.

I highly recommend checking out his restaurant Southern Art for an unforgettable meal. They are open for breakfast, lunch and dinner, and don’t forget to visit the Bourbon Bar for the perfect New Year cocktail.

Visit www.southernart.com for more information on Southern Art.

Ingredients:
-1.5 fl oz SMIRNOFF NO. 21 Vodka
-3 fl oz Bloody Mary Mix
-1 pinch Pepper
-1 pinch Salt
-1 Celery Stalk

Directions:
Fill glass with ice. Add SMIRNOFF NO. 21 Vodka and Blood Mary mix. Stir well. Garnish with salt, pepper and celery stalk.

Ingredients:
- 1.25 fl oz Rokk Vodka 

- 0.25 fl oz Vanilla, Orange, Cinnamon Liqueur

- 0.25 fl oz Lemon Juice

- 1 fl oz Strawberry Puree 

- 1 bar spoon(s) Rose Syrup

Directions:
Combine all the ingredients in a shaker glass with ice. Shake well and strain into a chilled martini glass. Garnish with a fresh strawberry.

Stacey Eames, owner of the Highland Bakery, shared the recipe for her Pimento Cheese Fritters, a popular item regularly ordered through her restaurant’s catering department. She said the fritters make a great appetizer.

STACEY EAMES’ PIMENTO CHEESE FRITTERS
Pimento Cheese
12 ounces extra sharp white cheddar
1/4 cup chopped, jarred pimentos (about 1 small jar)
1/8 cup mayonnaise
1/4 teaspoon kosher salt
1/4-1/2 teaspoon cayenne (to taste)
1/4 teaspoon black pepper
1 teaspoon fresh garlic, finely minced

Freshly grate the cheese. Mix all ingredients together in a large bowl. Season to taste. Chill for at least 1 hour before making fritters.

Fritters
Pimento Cheese
1 cup flour
2 eggs
1/2 cup buttermilk
2 cups panko breadcrumbs
Vegetable or Canola Oil

Mix eggs with buttermilk in a small bowl. Place flour and panko in two more bowls and line up to form a dredging station. Form pimento cheese into small balls—about 1 inch in diameter. Dip each ball in flour, followed by egg wash, followed by panko, making sure the fritters are well covered with each. Dip the fritters again in the egg wash and then the panko. Place on a baking sheet until you’re ready to fry. Place them back in the fridge for 15-20 minutes to make sure they are well-chilled.

Heat 2 inches of oil in a deep cast iron skillet to 350 degrees. Working in batches, place 6 or 8 fritters in the oil at a time. Cook for 2 minutes, then flip them all over. They should be brown and crispy on the first side. Fry for 2 more minutes, then remove with a slotted spoon to a paper towel-lined plate or baking sheet. Let the oil heat back up to 350 degrees, the repeat with remaining fritters.

Serve with a side of dipping sauce.

Dipping Sauce
1/8 cup sambal
2 cups honey
Heat honey and sambal together & stir

MetroFresh owner Mitchell Anderson said his shepherd’s pie is the perfect comfort food. “It’s not very ‘MetroFreshual’ but a really good hot casserole on a cold winter day,” he said. “You can eat on your lap in front of the fire.”

MITCHELL’S SHEPHERD’S PIE

Ingredients
1-1 ½  lbs. Ground Beef (or Ground Turkey)
1 Large Yellow Onion – Diced
2 Shallots – Diced
2 Tbs Olive Oil
2 Tbs Worcestershire Sauce
½ Cup Red Wine
½ teaspoon Ground Allspice (optional)
½ teaspoon Ground Clove (optional)
Sprigs of Thyme and Rosemary
2 Cups Frozen Corn
2 Cups Frozen Peas
3-4 Lbs. Yukon Gold Potatoes or Sweet Potatoes – cut in large pieces for mashing later
1 Quart Chicken Broth
1-2 cups milk
Butter
Salt and Pepper

Directions
Use chicken broth and a little water to cover potatoes in a pot and bring to boil. Cook until they easily break apart with a fork.

Pour olive oil in a large skillet. Heat oil until just smoking and add shallot and onion. Sauté onions and shallots on medium heat for 4 or 5 minutes until transparent but NOT brown. Add ground beef or ground turkey and brown through. Add Worcestershire sauce and wine and continue to sauté on low heat. Sauté meat until most of fat has been evaporated but remains moist.

Put meat mixture in oblong Pyrex casserole-9×13 should be good. Cover in layers with corn and peas.  When potatoes are cooked through drain in colander and pour back into pot. Whisk in butter, salt, pepper and milk.  Add milk gradually as you whisk or mash the potatoes.  You want a soft mash. 
Spread potatoes over the corn and peas evenly making sure they go all the way to the sides of the dish–you will want to “seal” so the mixture underneath steams just a bit.

Bake in a 350 oven for 25-30 minutes until golden brown on top.

Playwright and actor Topher Payne offered up his crab puffs, a recipe from his mother in Mississippi. “It was her standard contribution to holiday gatherings, baby showers, Tupperware parties–any place that required a fancy appetizer,” he said. “Any time I take it to a party I come home with an empty plate.”
 
TOPHER’S CRAB PUFFS

Ingredients
1 small jar Kraft Old English cheese
1 can of crab meat
1 ½ tbsp. mayo
Dash of garlic salt
1 stick margarine, softened
½ tsp seasoned salt or Tony’s Creole
Seasoning (if you like it spicy)

Directions
Combine all ingredients, spread onto sliced English muffins, then cut into quarters. Place on cookie sheet and bake 15 minutes at 350.
 
Substitutions abound in this recipe: You can use imitation crab meat. You really shouldn’t, but you can. Lobster meat also works. You can use butter instead of margarine to class it up a bit. The Old English cheese spread is basically Velveeta for snobs, and you can replace that with 8 ounces of fancy soft cheese. I’ve tried that, but I find that the snobby Velveeta works best. However, don’t substitute the bread. English muffins are the only surface that can sustain this much fat without collapsing.