The Atlanta Foodcast: A Food Podcast

Suffice is to say that I love the story of Angie Mosier. She’s a decorated, celebrated, and beloved food photographer who also happens to be a Georgia/Atlanta native. Her work can be seen alongside names like John T Edge, Eric Rippert, and Kevin Gillespie and her work is stunning. The one thing I enjoyed most about her story is this — she spent much of her career working as a caterer and pastry chef/cake decorator.

Angie is constantly putting out incredible work. Check out her website here: Placemat Productions.

We caught up at her studio in College Park for a conversation. So, here she is — Angie Mosier.

Tal grew up on in Haifa, Israel. It’s up on the coast and quite literally one of the most picturesque places on the planet. The flavors that come from this region of the world are some of the oldest, most bold, and rich in history that our world truly knows. So, naturally she and her team open Aziza and Falafel Nation at Westside Provisions to mirror the Israeli dining experience of shared plates and bold flavors… However, before all of this takes place, we need to rewind a bit. Tal spent a large portion of her life in Florence, Italy where the culinary inspiration and of Slow Food International brought her back to open Bellina Alimentari in the Food Hall at Ponce City Market — replete with incredible house-made pasta, breads, great wine, and classes where you can learn how they do it.

Tal’s story is truly incredible and absolutely inspiring. We sat down at Aziza just before they began service a week or so ago.

Pat grew up in Connecticut. He worked his way through restaurant jobs from an early age, went to college, changed courses and went to culinary school, and opened his acclaimed restaurant, Bar Sugo. After a life spent in the northeast, he and his family made their way down here to Atlanta and landed at The Optimist — pasta ever in his mind. Come 2018, he opened The White Bull in Decatur which has continued to steal hearts and appetites through pasta. Now, he and his team are working on opening Grana in Piedmont Heights. Whew!

So, there’s a quick synopsis, but it barely tells the half of it. Pat’s whole story is incredible and packed with jaw-dropping moments. Plus, Pat is just fun guy to chat with. (He needs his own podcast).

You’re going to love this episode. Here he is: Chef Pat Pascarella of The White Bull and Grana.

Scott Serpas has done something that no one else in the city can claim — he opened his flagship spot, Serpas, in O4W long before the Beltline was paved and scooters were zipping by. To say Scott is a fixture of Atlanta dining hardly does him justice. He saw something in the east side of town that wasn’t there before. Having over 10 years and a long line of faithful diners, Scott has built great recognition for his southern cuisine that is influenced by his upbringing and heritage from Southern Louisiana.

Scott and his team continue to introduce things to the city that are all based on eating good food. They opened Dixie Q a while back in Brookhaven and they’re serving up some damn-good BBQ for everyone. We caught up at the restaurant on a weekday so I could hear his story.

So, here’s Chef Scott Serpas of Serpas True Food and Dixie Q.

Another fantastic year at one of Atlanta’s greatest summertime festivals — Attack of the Killer Tomato Festival. Hosted by Chef Ford Fry at Westside Provisions.

I look forward to this one every year. Every dish does something to tomatoes that is truly novel, respectful of the fruit, the season, and especially the farmer. So, we hit the streets and made around to some of the chefs and restaurants who participated in this years shindig.

Who did we interview?

Chef Craig Richards of Hampton & Hudson

Stephen Franklin of DAS BBQ

Chris Wilkins of Root Baking Co.

Chef Jen Yee of Hopkins Hospitality

Chef Linton Hopkins of Holeman & Finch

Pat Pascarella of The White Bull

Zac and Ilana from Levity Farm

Ashley and Hannah from Rogers Greens and Roots

Thomas Davis from King & Duke

Anita and Ron Hsu from Sweet Auburn BBQ and Lazy Betty

Scott Serpas, Chef/Owner of Serpas in O4W

Alice Rolls - President of Georgia Organics

Also, in case you missed it a few weeks back, check out our interview with Chef Ford Fry.