The Atlanta Foodcast: A Food Podcast

There are few places in Atlanta touting the flag of “20+ Years in Business.” Let alone business that have shaped the way people experience parts of our beautiful city.

Brick Store, on the other hand, is a staple. An institution. A place that paved the way for beer to be had for all of us Atlantans. It was a pleasure to sit with Mike, Dave, and Tom and hear how their stories eventually led to opening Brick Store back in 1997.

The mission of Fresh Harvest is simple: Fresh produce that is locally sourced delivered to your front door. Take a look at their website and you’ll see what is in season, where its coming from, and how you can expand your meals with locally-sourced, organic produce from farms around the greater Atlanta area.

Zac Harrison, the founder of Fresh Harvest, has an incredible story — and is a tremendously wonderful individual. We caught up late last year so I could hear the origin story of Fresh Harvest. Here it is.

Thanks for listening to The Atlanta Foodcast again this season! Can’t wait to bring you more episodes soon. Season Three will kick off on January 27th, 2020!

In the meantime, please be sure to follow us on Instagram - @atlfoodcast

Also, please consider supporting the podcast on Patreon - For just $1 a month, you can help us bring you the stories you love from local chefs, culinary entrepreneurs, and people making Atlanta the greatest city for eaters.

Hey, friends!

Here’s a little bonus episode for you. I had the pleasure of moderating a conversation with Jen Hidinger-Kendrick of Giving Kitchen, Steve Carse of King of Pops, and Zac Harrison of Fresh Harvest at General Assembly last month.

The evening was filled with stories of how their ideas became businesses, their dreams became reality, struggle, triumph, hardship, perseverance, and much more. The recording was done LIVE in the main room, so it may be a little hard to hear in places. Also, listen to the Q&A portion at the end. Jen, Steve, and Zac tell some incredible stories and give incredible advice. ==

The next Real Food, Real Stories event is happening on February 6th, 2020 at General Assembly at Ponce City Market.

Many thanks to our lovely host, General Assembly, for hosting!

Dining in a beautiful restaurant, you’re typically surrounded by decor, furniture, accents, and multiple points of attention to detail that…. may go unnoticed. Now, once the train of dishes starts? The plate ware or dinner ware are also typically seen as nothing more than a vessel. .

However, I’d like to introduce you to Connie Matisse — Co-founder of East Fork.

East Fork creates beautiful dinnerware and functional items like cups, mugs, and other things out of stoneware clay based in Asheville, NC. The pieces created by this team of artists and experts give incredible life to simple function and color for the kitchen, dinner table, and more. One thing is for certain — there’s not fuss in what they create.

Connie and I caught up so I could hear her story and how things at East Fork came to be.

Something that most may not realize is truly HOW farmers and restaurants work together — on a daily basis. The aspects of a farmer working to produce and a chef working directly with a farm to build their menu(s) are truly beautiful.

Thus, welcome Lauren Cox and Bruce Logue to the show. Lauren runs the Farm to Restaurant program with Georgia Organics and Bruce is the Executive Chef at Boccalupo. The two have worked together through many avenues over the years. For this episode, we’re focused on an important campaign Lauren at the helm of: Farmer Champion.

The three of us sat down to talk about the practical side of the bond between restaurant and farmer.

The family of Indigo Road and Chef Jeb Aldrich have been on the show this season the next stop on my list had to be Claudia Martinez. If you’ve been to the Hotel Clermont or Tiny Lou’s, you’ve more than likely seen her desserts — and you’ve also more than likely been blown away by the presentation and flavors.

Her story started here in Georgia where’s she’s been working her way through many prominent kitchens. We caught up in the longe of the Hotel Clermont so I could hear her story.

Billy Allin is a chef we’ve had here for quite some time. Much of his story is rooted in the inspiring cousin of Alice Waters of Chez Panisse and Scott Peacock — back in the days of Watershed.

If you’ve followed Atlanta dining for long enough, you know the beauty, delight, and true inspiration that was Cakes & Ale. Truly a restaurant after my own heart — as it was for many others. You’d also know everything that Billy and his team have created with Bread & Butterfly at Inman Quarter and with Proof Bakeshop.

We caught up on the patio at Bread & Butterfly so I could hear his story.