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When Food Tells a Story

O C TO B E R 2 022

Revolutionizing THE WAY YOU SHOP

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IN IN THE THE NEWS NEWS

REGAN & CAL COUCH REGAN & CAL COUCH have been selected as hosts and production have been of selected as hosts and production managers the EMMY nominated TV show managers of the EMMY nominated TV show The American Dream: Selling Atlanta! The American Dream: Selling Atlanta! Scan the QR code to watch our first segment: Scan the QR code to watch our first segment:

REGAN MAKI COUCH

REGAN MAKI M: 404.304.6452 | O: COUCH 404.668.6621 M: 404.304.6452 | O: 404.668.6621 regan.maki@gmail.com regan.maki@gmail.com reganmaki.com reganmaki.com

Compass is a licensed real estate broker. All material is intended for informational purposes only and is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description or measurements (including square footage). This is not intended to solicit property already listed. No ﬁnancial or legal advice provided. Equal Housing Opportunity. Compass is a licensed real estate broker. All material is intended for informational purposes only and is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description or measurements (including square footage). This is not intended to solicit property already listed. No ﬁnancial or legal advice provided. Equal Housing Opportunity.

October 2022 PUBLISHER

Jim Newman | jnewman@citylifestyle.com EDITOR

LIFESTYLE LETTER

Happy Trails, friends!

Sue Collins | scollins@citylifestyle.com COPY EDITOR

Stacy Conde | stacy.conde@citylifestyle.com SENIOR ACCOUNT MANAGER

Karyn Slovin | karyn.slovin@citylifestyle.com

One of the best sandwiches I ever had was a bacon butty in Southampton, England. Now, this isn't gourmet faire. It's fried up back bacon on a toasted, buttered white roll. But, like most memorable meals, what adds to the flavor is the company. I was working at an ad agency and on my first day, the boss bought lunch for everyone in the office. One of the guys ran down the street to the local cafe and brought back a paper bag already showing grease marks from its contents. Together, we spread out our squares of white butcher paper and ate our sandwiches. I immediately felt like one of the team. One of the writers insisted on dousing his butty with HP Sauce, a British brown sauce, the main ingredients of which are tomatoes and tamarind extract. The graphic designer was all about mayo. The boss preferred his naked, no condiments. I got the skinny on the clients and campaigns we were working on, not over a boardroom table, but across desks and a greasy bacon sandwich. I loved that job. And, that sandwich. Our publisher, Jim and his wife Darce traveled to Greece this summer on a cruise and experienced some of the best food ever. Yes, it was all about the Mediterranean seafood, but also about the meals overlooking that azure sea with old and new friends. Enjoy this issue and devour it, from cover to cover. All my best,

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Karla Wilkinson | Karla.Wilkinson@citylifestyle.com AD DESIGNER

Rachel Collins LAYOUT DESIGNER

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Nancy Flaherty, Janie Jones, Lisa Moyer, Lauren Lane Culinarian, Leann Parker

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Proverbs 3:5-6 Johns Creek City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Johns Creek area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Johns Creek City Lifestyle™ is gathered from sources considered to be reliable,

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

20 Los Abuelos, Johns Creek’s Newest Location for Mexican Flavor

Lifestyle Letter

City Scene

Business Monthly

Open House

Must See

Inspired By

FO O D + B EV ER AGE

Locals Only

FO O D + B EV ER AGE

Culinary Creations

How To

Hosting Tips

Events

Kids Menu

At Los Abuelos, customers are treated like family, it's like going to your grandparents' house!

26 Once Upon a Dish

Chefs' stories about a dish that makes them smile

34 Dishes Not To Miss in Johns Creek A few of our favorites for brunch and beyond.

O N T H E C OV E R

Photography: Le Mekong Restaurant Art from the kitchen. Fish in clay pot, from Le Mekong, 10900 Medlock Bridge Rd. Suite 105. Johns Creek.

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

1: Abbott’s Bar & Grill hosted Band X and the crowd danced all night! 2: Join these two at Kurt's Bistro Oktoberfest Celebration the first weekend of October. 3: LifeHope welcomed friends and clients to celebrate new medical partnerships. 4: LifeHope Med Spa welcomed their newest specialty practices: Southern Foot and Ankle Institute.

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

UPCOMING EVENTS October 27th | Murder Mystery Party! October 29th | Boos & Brews Beer Mile with North Georgia Running Co. Scan QR code to visit our Facebook Events page for details & tickets!

Student Leadership Johns Creek kicks off the 10th year Student Leadership Johns Creek (SLJC) kicked off their 2022-23 program in-person after two years of virtual escape rooms in Eastern Europe. This year the students worked together to escape four different escape rooms at Odyssey Escape Games in Alpharetta. Their 106 students representing Innovation Academy, Johns Creek, Centennial, Chattahoochee, and Northview High Schools didn’t miss a beat and escaped the games in record time while learning about their group mates for the upcoming year.

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Regan and Cal Couch Making us Proud Regan and Cal Couch were selected out of 150+ top producing Atlanta

agents to host a TV series called Selling Atlanta. The Couches are excited to feature some of Atlanta's most sought after cities, towns and, of course, real estate. If you know someone whose home would be great to feature on Selling Atlanta, reach out to Regan to make a nomination. Regan Couch - 404.304.6452

Scan to read more.

Furniture Shopping, Made Easy Trifecta Home Furniture is Revolutionizing the way you shop! After years of furnishing homes throughout the Southeast, the dynamic design duo, Kristy & JJ Ortega, created a brand offering unique, highend furniture. As the originators of the Furniture “Warehouse Sale” Concept, Trifecta Home Furniture has opened multiple retail locations to the public on Showroom Event Days, now including weekdays at some locations! Ready to furnish your home? Visit TrifectaHomeFurniture.com to view upcoming events.

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Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/JohnsCreek OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

IN THE NEWS R

egan Maki has grown up in the Johns Creek area and has a passion for all things egan Maki has grown up in the Johns Creek area and has a passion for all things community and real estate. Amongst all of her other accolades and accomplishments, community and real estate. Amongst all of her other accolades and accomplishments, including being recognized as Johns Creek's Best Realtor and Best of Gwinnett in 2021, including being recognized as Johns Creek's Best Realtor and Best of Gwinnett in 2021, Regan was presented with an opportunity to interview for a spot on the EMMY nominated Regan was presented with an opportunity to interview for a spot on the EMMY nominated TV show, The American Dream: Selling Atlanta, that is airing this fall! The show is all about TV show, The American Dream: Selling Atlanta, that is airing this fall! The show is all about featuring different cities in and around Atlanta, sharing the lifestyle, real estate, and culture featuring different cities in and around Atlanta, sharing the lifestyle, real estate, and culture and what makes each town unique and different. The hope and goal is to educate the and what makes each town unique and different. The hope and goal is to educate the community on how and why people choose a specific area to reside in. Regan and Cal community on how and why people choose a specific area to reside in. Regan and Cal Couch, both Atlanta natives, are the perfect hosts for Selling Atlanta! Regan and Cal are Couch, both Atlanta natives, are the perfect hosts for Selling Atlanta! Regan and Cal are currently casting for the fall/winter, so if you or someone you know would like their home, currently casting for the fall/winter, so if you or someone you know would like their home, business, or charity to be featured on national television, or you would like to share why business, or charity to be featured on national television, or you would like to share why you choose to call Johns Creek home, please reach out. Selling Atlanta will be aired locally you choose to call Johns Creek home, please reach out. Selling Atlanta will be aired locally as well as streamed on Apple TV, Amazon Fire TV, and Roku! as well as streamed on Apple TV, Amazon Fire TV, and Roku!

Scan the QR code to watch our first segment: Scan the QR code to watch our first segment:

REGAN MAKI COUCH

REGAN MAKI M: 404.304.6452 | O: COUCH 404.668.6621 M: 404.304.6452 | O: 404.668.6621 regan.maki@gmail.com regan.maki@gmail.com reganmaki.com reganmaki.com Compass is a licensed real estate broker. All material is intended for informational purposes only and is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description or measurements (including square footage). This is not intended to solicit property already listed. No ﬁnancial or legal advice Compass is a licensed real estate broker. All material is intended for informational purposes only and is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or provided. Equal Housing Opportunity. withdrawal without notice. No statement is made as to the accuracy of any description or measurements (including square footage). This is not intended to solicit property already listed. No ﬁnancial or legal advice provided. Equal Housing Opportunity.

Have we got a fall field trip for you! North Georgia Wineries for sipping and scenery

ARTICLE BY SUE G. COLLINS

O PE N H OU SE | FOOD + BE VE RAGE

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

Jason Smidt leads tours across north Georgia's best wineries.

O PE N H OU SE | FOOD + BE VE RAGE

The Peach State has its fair share of wineries, especially clustered around the North Georgia mountains where we all love to vacation during these cooler autumn months. Day trips with tour guides are a smart way to explore wineries. Guides will pick you up at your rental cabin or meet up at a convenient spot to start your tasting tour. Jason Smidt runs a successful winery tour that can be found on Airbnb.com. His experience includes transportation, inside knowledge of the best wineries and best of all, a tailored experience. “I create itineraries to best suit my guests. I get to know them a little bit and observe them and their tastes at the first winery which is usually Frogtown Cellars, if that makes sense, depending on our start point,” he says. “Since there are over 75 wineries in North Georgia there are some I personally enjoy and that pretty much matches up with what my guests like also.” Jason has lived in northeast Georgia for over 20 years. During that time the local wineries and breweries have blossomed as has his knowledge about them. While the wine is the star of the show, Georgia’s vineyards are also all about the view. Wolf Mountain Vineyards & Winery doesn't just impress with its best-in-class status and gold medals from California wine competitions. The hillside winery will take your breath away, overlooking the surrounding mountains. On the Helen side are a number of wineries, with Yonah Mountain Vineyards & Winery among the favorites. The wine cave tour is what makes Yonah Mountain completely unique, the only known one in the state. Get out and sip! ExploreGeorgia.org Airbnb.com/experiences/1305228

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

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M UST SE E | FOOD + BEV E RAGE

Los Abuelos, Johns Creek's Newest Home for Mexican Flavor AT LOS ABUELOS, CUSTOMERS ARE TREATED LIKE FAMILY. IT'S LIKE GOING TO YOUR GRANDPARENTS' HOUSE! ARTICLE BY NANCY FLAHERTY | PHOTOGRAPHY BY LOS ABUELOS

What is your favorite dish that brings memories of your grandparents? Is it lasagna or roast beef? Do you remember Sunday suppers, or breakfast at the beach, when you think of family gatherings led by your own abuelos? That’s the idea behind the newest branch of Los Abuelos in Johns Creek - a family restaurant where customers have a place to gather. Owners, Tito, Miguel and Daniel, three men who look like they enjoy running a business together, say the original Los Abuelos in Newnan is successful because they have invested in the community and the restaurant has become a gathering place that supports local causes. They are planning for the Johns Creek location to be the same. Open only a few months, the space is already buzzing with customers of all kinds: families with kids, couples on a date night, and groups celebrating an occasion. It is important to the owners that the restaurant supports the local community. School fundraisers, book

clubs, and groups of all kinds are encouraged to gather in the semi-private room for meet ups and social time with an atmosphere of friendship and camaraderie. The menu is extensive, featuring the usual favorites - tacos, enchiladas and burritos - but many of the dishes also feature something unique. For example a pineapple on Daniel’s Burrito hints at the pork inside and the spices that surround each bite with elevated flavor. The margaritas are generous and flavorful, as well as impressive to the eye. Fresh fruitful ingredients like mango or orange juice complement the zesty lime flavor. Guacamole is always a favorite to share at any Mexican restaurant. At Los Abuelos it is served freshly made, and topped with just the right amount of pico de gallo, cilantro and jalapeños. Order it prepared table-side and it becomes an event in itself! Los Abuelos is open from Monday to Saturday for lunch and dinner. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

When asked about their own memories of their grandparents and the meals they’ve shared, Tito’s favorite memory of his grandmother is her sopes. Topped with chicken, vegetables or just salsa, the corn tortilla-like cake is the perfect vehicle for the freshest of toppings. Miguel remembers his grandmother’s huarache as his favorite dish. Huarache (yes, shaped like the sandal!) is another platform for wonderful, fresh toppings, or simply topped with beans and cheese. It’s similar to a pizza. Tito and Miguel have been in the Atlanta area for many years, at familiar local restaurants. You will recognize them for their welcome smiles when they greet you like an old friend. Los Abuelos is like that - a place for old friends to enjoy a fresh margarita and a delicious meal together. LosAbuelosMexGrill.com

The menu is extensive, featuring the usual favorites - tacos, enchiladas and burritos - but many of the dishes have something surprising in them.

M UST SE E | FOOD + BEV E RAGE

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ONCE UPON A DISH Chefs' stories about a dish that makes them smile ARTICLE BY SUE G. COLLINS

I NSP IR E D BY | FOOD + BE VE RAGE

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

It makes a wonderful warm meal on a fall or winter night.

GAISBURGER MARSCH: SIMMERING IS THE SECRET INGREDIENT ALEXANDER WESTBROOK-EISELE KURT’S EURO BISTRO KURTSRESTAURANT.COM Fall ushers in cooler temperatures and inadvertently healthier appetites. This creates a whole new opportunity to produce recipes that otherwise might be deemed too heavy or rich during warmer days. A family favorite, and one that I love to share with our customers, is Gaisburger Marsch. A filling soup that satisfies all of one’s needs in one final dish, incorporating a hearty beef broth with spätzle, potatoes, and hearty beef morsels together in a traditional one-pot delight. It may seem to be a simple dish, but getting the broth correct is key and can be a labor of love to get it just right. Growing up, I remember the pot on the stove, left to simmer over night, that created this amazing bouillon that is the base of this entire dish. I was always a little concerned that the stove was left on all night while we slept, but also learned the importance of this dish to the family. It symbolized Southern German pride and that was demonstrated by the amount of time and care it took to prepare everything to make it just right. As an adult, whenever I try to recreate the dish, there is a sense of pride when it is celebrated and, I’m not going to lie, a sense of self-loathing if it does not pass the final inspection by Kurt himself. Usually, it can be tweaked to get it just right, but there is a sense of self-accomplishment if it’s approved on the first try. The final reward is the explosion of flavors that recreates memories of my childhood, and obviously does the same for my parents who cherish this dish as a symbol of heritage and a reminder of how simple ingredients can create a kaleidoscope of emotions with each bite.

I NSP IR E D BY | FOOD + BE VE RAGE

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

It may seem to be a simple dish, but getting the broth correct is key and can be a labor of love to get it just right.

WARMTH DELIVERED: FISH IN A CLAY POT LE MEKONG 10900 MEDLOCK BRIDGE RD #105, JOHNS CREEK LEMEKONGCUISINE.COM Le MeKong is proud to feature our signature dish that comes from our hometown, Mekong Delta in the South of Vietnam. Both my husband and I grew up there and the flavors and smell of fresh ginger in this dish remind me of the food my mom cooked for us as kids growing up. This unique dish is made of freshwater fish (any that is in season) slow cooked with fish sauce, sliced shallot, mashed ginger, and peppercorn. We also add sugar to caramelize and add the color to the dish. This special dish can be paired with soup or steamed vegetables to make a good family meal. We normally eat this fish clay pot with white rice. It makes a wonderful warm meal on a fall or winter night.

I NSP IR E D BY | FOOD + BE VE RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

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LOCA LS ON LY | FOOD + BE VE RAGE

DISHES

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I N JOH NS CR E EK Br u nch , a l l we ekend Abbott’s Bar and Grill 10900 Medlock Bridge Rd Suite 104, Johns Creek AbbottsBar.com/ With a brunch menu so good, why would they only serve it on Sundays? Abbott’s Bar & Grill now serves brunch from 11:00 a.m. - 3:00 p.m. on both Saturdays and Sundays. Find a Monte Cristo and a signature Abbott’s Eggs Bennie at the top of our list. Complement your entree with a Mimosa, Bellini or Bloody Mary, or maybe something from the cocktail menu such as a Pretty in Pink. Try the Turtle Stuffed French toast (pictured here). There’s a new menu, wide open dining floor plan and patio seating. Football season is here and Abbott’s has the Sunday NFL Ticket. Go Falcons!

CONTINUED >

ARTICLE BY JOHNS CREEK CITY LIFESTYLE STAFF OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

S e a son a l ve get able plat ter Milton’s Cuisine and Cocktails 800 Mayfield Rd, Milton MiltonsCuisine.com/ This month in their rotating vegetable plate, you’ll dig into the roasted poblano & scallion grit corn cake with griddled baby squash, sweet pickled corn, peppadew peppers, avocado, goat cheese gremolata, smoked paprika chimichurri and pea tendrils. Fresh, sassy and seasonal! Chef Derek Dollar says, “We take great pride in the fresh produce we grow, harvest, and use from our own on-site garden, Milton’s Acre. This dish, which changes frequently, allows us to showcase the best of what is in season right outside our own backdoor!”

LOCA LS ON LY | FOOD + BE VE RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

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FALL FAVORITES - RICH MUSHROOM SOUP

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

My mother-in-law loved to gift me cookbooks. For my birthday, the year after we were married, she gave me a copy of Martha Stewart’s Entertaining. I read it cover-to-cover and studied each of the menus. The photography is beautiful and to this day, the themes and recipes hold up. I was living in St. Thomas, USVI, working for a crewed yacht charter company. So many of our friends worked on luxury charter power and sailboats. It was a requirement of my job to interview the chef, experience a day on the boat and meet the captain, checking out the amenities on board. Tough gig, right? Between charters, our crew friends would come to hang out in our house and I would cook for them. Now, these chefs studied at Le Cordon Bleu and the Culinary Institute of America and they cooked meals in a tiny galley for discerning (and worldly) charter guests. But, my husband would grill steaks (he’s a genius on the Big Green Egg) and I’d make this soup. It was one of my fall fan favorites. It feeds 12, so I suggest you share some with a needy neighbor or friend who can use some TLC. Add a crusty baguette and enjoy!

FRENCH MUSHROOM SOUP ADAPTED FROM A RECIPE BY MARTHA STEWART • 1/2 cup minced shallots • 1/3 pound (1 stick) unsalted butter • 6 tablespoons flour • 3 sprigs parsley • 1/2 bay leaf • Pinch of thyme • 3 pounds mushrooms, trimmed and sliced very thin • 1/2 teaspoon kosher salt • 1 teaspoon lemon juice • 4 egg yolks • 1 cup whipping cream • microgreens for garnish Cook the shallots in 4 tablespoons butter until soft. Stir in the flour and cook over low heat for four minutes without browning. Add the broth, blending it completely with the flour. Add the parsley, bay leaf, and thyme and simmer for 20 minutes. Melt remaining 4 tablespoons butter and a large pan. Toss the mushrooms in the butter with salt and lemon juice and cook five minutes. Add the mushrooms to the broth and simmer five minutes. If not to be used immediately, set aside. Reheat to below the simmer. Beat the egg yolks and cream until blended. Stir a cup full of the hot soup into the cream mixture. Add the cream to the soup and heat to below the simmer. If the soup simmers, the yolks will curdle. Taste for seasonings. Serve immediately and garnish with microgreens from your favorite farm market like Sprouts at the Johns Creek Town Center at 3630 Peachtree Pkwy.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

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11459 Johns Creek Parkway, #150, Duluth, GA 404-7-DRY-EYE www.centersfordryeye.com

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

JOHNS CREEK FARMERS MARKET FINDS COOKING WITH HERBS

ARTICLE BY ANGELA BROOCKERD | PHOTOGRAPHY BY JANIE JONES

H OW TO | FOOD + BEVERAGE

HERB SALT Herb salts are becoming so popular and can add flavor to a variety of dishes. There are endless flavor combinations, and these salts are so handy to have as a staple in the kitchen. Plus, these make great gifts for family and friends. All you need is a blender or food processor and minimal ingredients.

INGREDIENTS: • 1 cup salt of your choice (I prefer Himalayan pink salt, but any salt will do • 1/4- 1/2 cup parsley (add more if using fresh herbs) • 2 Tablespoons dried basil (or 1/4 cup if using fresh) • 1 tablespoon oregano • 1 tablespoon lemon zest • 1 garlic clove minced • Optional: Any additional herbs you prefer

PROCESS Add fresh parsley, garlic, lemon zest and a little bit of salt to the blender or food processor. Mix for 10 seconds. Add additional ingredients and blend again. Line the baking sheet with parchment paper and pour salt mixture on sheet and evening spread. Set in a cool oven overnight to dry. Pour salt into a container of choice and enjoy!

GARLIC HERB BUTTER

CHIMICHURRI

This butter is versatile and goes with just about anything. You can use this on top of bread, popcorn, veggies, as a sandwich spread and more.

Chimichurri is a condiment that can be used on endless things, and can be enjoyed as a sauce or dip. Serve over fish, chicken, vegetables or with crackers.

INGREDIENTS:

• 1/2 cup unsalted butter, softened to room temperature • 4 tablespoons fresh parsley, chopped • 1 tablespoon herb of your choice (dill, basil or oregano are my go-to herbs.) • 1 clove garlic, chopped • 1 tablespoon fresh lemon juice • 1/2 teaspoon salt • cracked pepper to taste

PROCESS Add all ingredients in a food processor (or mix by hand in a bowl). Transfer butter mixture on parchment paper or plastic wrap. Cover butter tightly and roll into a log. Place in refrigerator until firm. Enjoy!

• 1/2 cup olive oil (or flax oil for added omega 3 nutrition) • 2 tablespoons red wine vinegar (or lemon juice as an alternative) • 1/2 cup-1 cup fresh parsley, chopped finely • 1/4 cup fresh basil or fresh cilantro • 3-4 cloves garlic, minced • 1 small red chilies or 1 tablespoon red pepper flakes • 1/2 teaspoon dried oregano or italian seasonings • 1 teaspoon salt • pepper to taste

PROCESS Chop fresh herbs finely and add to a bowl. Add remaining ingredients and mix. Chill for 1-2 hours. Enjoy!

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

Flowers to Celebrate Every Occasion Family and locally owned flower shop providing unique designed arrangements and caring flowers services for any occasion.

Let f lowers say it for you Anniversaries • Birthdays • Congratulations • Love & Romance • New Baby • Sympathy • Thinking of You Thank You • Valentines • Mother’s Day • Memorial Day • Father’s Day • Veteran’s Day • Thanksgiving • Christmas

(678) 395-3505 | summerbreezeflowersjc.com 46

"Mom is thriving and we could not be happier! Thank you for helping us make this move."

11450 Morris Road Alpharetta, GA 30005 Behind the Waffle House up the hill

470.629.8431

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2022 Nightly celebrations in the bar area & Patio / Biergarten SEPTEMBER 23-OKTOBER 22 MONDAY-SATURDAY STARTING AT 4:00 PM (770) 623-4128 | kurtsrestaurant.com 3305 Peachtree Industrial Boulevard Duluth, Georgia 30096

B E E R | F O O D | F E ST I VA L M U S I C

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

H OST IN G T IP S | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

Come join us for a Korean BBq Experience Traditional korean Dishes . wagyu Steak Cocktails . homemade macarons 9700 medlock Bridge rd Suite 112, Johns Creek, ga 30097 tel. (770) 802-8800 aristeakhouse.com

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www.ChildrenTodayMontessori.com · 770-874-4324 · We welcome tours of our school at 5:30 p.m. Mon - Fri. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

O C TO B E R 2 0 2 2

events Trick OR TEETH Schedule your FALL Appointments now! DENTAL APPOINTMENTS SHOULD BE INFORMATIVE AND ENJOYABLE! YOU CAN TRUST THAT EVERY TIME YOU LEAVE OUR OFFICE, YOU’LL FEEL BETTER FOR HAVING STOPPED BY!

OUR GOALS AT NORTH ATLANTA FAMILY DENTISTRY It’s pretty simple: We want to help our patients and our community get and keep a beautiful, healthy smile! Our skilled and experienced team of dentists, assistants, hygienists, and off ice staff work together to achieve this goal, giving our patients the time and individualized care they need to achieve healthy teeth and gums.

A curated selection of the most intriguing upcoming events in our area. TWO DAYS

Johns Creek Arts Festival

AT L A NTA AT H L E T I C C LU B H E I S MA N F I E L D | 1 0 :0 0 A M The annual Johns Creek Arts Festival features local artists and entertainment, as well as children’s activities and food. The event is presented in conjunction with Splash Festivals. FREE JohnsCreekArtsFestival.com OCTOBER 1ST

A Night of Symphonic Jazz

J O H NS C R E E K ’ S NE WTOW N PA R K | 6 :0 0 P M Johns Creek Symphony Orchestra, a professional symphonic orchestra credited for bringing the highest level of musical arts to North Georgia, is proud to announce its upcoming 2022-23 concert series entitled Resilient Spirit, Resounding Season: A Night of Symphonic Jazz. Enjoy the musical stylings of Duke Ellington, Cole Porter, Glenn Miller and more in a free concert. OCTOBER 2ND

5805 STATE BRIDGE RD.

208 PIRKLE FERRY RD.

JOHNS CREEK, GA 30097

CUMMING, GA 30040

6 7 8 . 474 . 4 9 1 7

770.781.0888

SMILEGEORGIA.COM

SCAN TO CHECK OUT OUR NON-PROFIT TOGETHER WE SMILE

WH E T H E R YO U ’ VE B E E N A PAT I E N T FO R YE A R S OR YOU’RE NEW TO NAFD, WE CAN’ T WAIT TO SEE YOU FOR YOUR NEXT VISIT !

EVE N TS

Sunday NFL Ticket at Abbott's

ABBOTT'S BAR & GRILL | 7:00 PM Every game, every Sunday! Monday is ladies night. Tuesday is team trivia & poker night. Wednesday is open mic night. Thursday enjoy the karaoke DJ dance party. Live music every Friday & Saturday. 10/4 Grey Sunday, 10/5 breast cancer awareness benefit with live music. AbbottsBar.com

O C TO BE R 8T H

Community Safety Day

J O H NS CREE K CITY HALL | 1 0 : 0 0 AM The Johns Creek Police & Fire Departments presents Community Safety Day. The event features police and fire vehicles & equipment, public safety demonstrations and fun activities for the whole family. Safety never takes a holiday.

CHRISTIAN SIRIANO PEOPLE ARE PEOPLE M AY 6 – O C T . 9, 2 0 2 2

O C TO BE R 1 5T H

Dirty Spokes Chattahoochee Pointe Park 10K/5K Trail Running Race

5 7 90 CH ATTAHOOCHEE P O INT E PARK | 8 :00 AM Get dirty at the 4th Annual Dirty Spokes Chattahoochee Pointe 6.2/3.1 mile trail running race at Chattahoochee Pointe Park Trails! Capped at 275 Participants. Limited parking. DirtySpokes.com O C TO BE R 1 9 T H

Trunk or Treat

J O H NS CREE K CITY HALL | 6 : 0 0 PM Johns Creek Police Department and Johns Creek Recreation & Parks present this spooktacular Halloween-themed event for the entire family to enjoy. Wear your best costume for this community event that features candy, treats, and activities for kids, and refreshments! FREE O C TO BE R 3 1 ST

Halloween at The Standard Club

TH E STANDARD CLUB Golf tournament benefiting Emory Johns Creek Hospital and the American Heart Association. Players receive greens & cart fees, boxed lunch, trick or treat bag, and Awards Ceremony entry. Sponsorships, foursomes and individual registrations are now available. Contact Kathryn Albright at kathryn.albright@emoryhealthcare.org or 678.474.8330.

1600 PEACHTREE ST. NW ATLANTA SCADFASH.ORG @SCADFASH #SCADFASH Photo by Shane LaVancher

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

Come Enjoy Our Tranformation New Interior

abbottsbar.com | 770-495-7110 10900 Medlock Bridge Rd , Johns Creek, Georgia 30097

Updated Menu

Check out our website for upcoming events and live music!

Every Piece Comes With A Story Amish and American Made Furniture, Décor & Accessories Grand Opening October 15-22 Showroom and Design Center 160 N. Main Street, Alpharetta 678.436.5308 | dutchcrafters.com

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Still waiting on that big box store’s online delivery? Don’t worry, we’ve got you covered. We’re right around the corner and deliver within 24 hours. Give your pet what they want. Visit us at Petwants.com/JohnsCreek

FREE LOCAL DELIVERY OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/J O HN S C R E E K

LONG LIVE FRIED CHICKEN ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES INGREDIENTS: Dried spice mix • 2 tablespoons white pepper • 1 teaspoon ground mustard • 5 teaspoons paprika • 2 teaspoons fresh black pepper • 2 tablespoons garlic powder • 2 teaspoons dried oregano • 2 teaspoons cayenne • 1 teaspoon celery salt • 1/2 teaspoon dried thyme • 4 teaspoons onion powder • Palm kosher salt Buttermilk Brine • 4 cups buttermilk • 1 bunch fresh sage • 1/2 of spice mixture Dredge • 2 cups flour • 1/2 cup cornstarch • 1 tablespoon baking powder • Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks

TO COOK: • 4 cups shortening Spending time outdoors and enjoying friends and family over good food and drinks is a great way to usher in fall. We love a good home-cooked menu mixed with a signature drink. What are we serving? We started with an Arugula Salad with Grilled Corn, Shaved Radishes with Zucchini and Goat Cheese and served with a Creamy Lemon Vinaigrette. Buttermilk Brined Fried Chicken was a must for this outdoor party which paired nicely with locally sourced Roasted Heirloom Carrots drizzled with Hot Honey. Peach Bread Pudding with Salted Vanilla Caramel Cream rounded out our meal for the perfect sweet treat. We wanted to share one of our favorite recipes for you to try at home. Enjoy!

K I D S M E N U | FOOD + BEVE RAGE

Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. Add remaining spice mixture to flour mixture. Whisk together well. Heat shortening to 350 degrees. (Preference is a cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. Let chicken rest for 5-10 minutes before serving!