Truffles are a simple dessert option to help end your holiday brunch in style. While most bakeries or chocolatiers offer truffles sold by the dozen or individually, they can also be made from scratch with semisweet chocolate, heavy cream, liqueur and unsweetened cocoa powder.
Dress up your spring landscape with the soft pink blooms of this pretty perennial. False indigo is a long-lived, drought tolerant plant, sinking deep roots that seek out moisture. It’s also deer resistant and low maintenance. A shorter height requires no staking; plants grow to 3 feet tall. Hardy in Zones 4-9. Botanical name: Baptisia ‘Pink Truffles’
Fontina cheese is a perfect fit for guests with earthy, woody palates. Almost mushroom-like in its flavoring, fontina cheese is best served with truffles and meats. For a perfect mix of sweet and savory, consider serving fontina with prosciutto and grapes
There’s no better way to celebrate a milestone birthday than with a delicious three-tiered dark chocolate cream tart cake. Each digit is made of three soft chocolate cookies filled with chocolate buttercream. The fun part is choosing all of the decorations to go on top! Assorted truffles, chocolate bars, and chocolate sprinkles are all good choices for a very Happy Birthday.
What do you get when you combine works from a billion dollar art collection and a decadent, seasonal menu masterminded by French Laundry vet and executive chef Christopher Grossman? You get one of Atlanta's most memorable nights out in the tony Buckhead neighborhood. Atlas, on the ground floor of the St. Regis hotel has been open since 2015 but in spring 2019 adds a gorgeous glassed-in "outdoor" dining room reminiscent of vintage European train stations or Paris's Ritz dining room. There is live music in the Tavern Wednesday through Friday, so giddy dancing and general merriment is likely afoot, next to a subdued main dining room where you can dine beneath a Picasso or a Chagall. Locally-sourced ingredients pay homage to Georgia's red clay bounty and inventive, indulgent dishes like a foie gras jus with agnolotti and black truffles and trout with garlic-braised kale and mushrooms alongside pastry chef Christian Castillo's desserts make for destination dining. Oneophiles should check in with personable sommelier Samuel Gamble who offers more than 80 wines by the glass and can expand your vino knowledge exponentially in an evening.