Penelahpe's at Gate City Brewery's Anniversary Celebration

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It was a breezy winter night under a fabulous full moon and a party was afoot in the City of Roswell. Gate City Brewery was celebrating their 2nd year Anniversary with excellent beer, local musicians and excellent food. I invited my fellow food loyalist, Shana Lee , to joined me for the of celebrations of the libations. 

Copperhead American Amber

This was the first taste of the night.  Crisp with a slight bitter finish,

Fried Tilapia  po-boy by PoBoyz Food Service

We got hungry after the drive from Atlanta had one cold one then we followed our noses to PoBoyz Food Service & Catering.  This food truck served hot fried fish po'boys with waffle fries. It went perfectly with the 20 Grand Cream Ale.

The customer service was point.  They tackled two large pops of eager craft beer enthusiasts without a hitch. 

Being a girl from Anheuser Busch land, 

St. Louis, I had to try the Crystal American Pale Ale.  Thank you I'll have another!!!

This Beer was my favorite of the night hands down, Faux Pilsner.  It delivered a light, fruity, crisp swallow from beginning to end.

Dear Beer God,
Please put this fab beer on the shelves soon.

Signed your devoted beer lover.

Make the drive the beer it is worth it hands down and the food truck game is noteworthy as well. Eat and drink well.

Penelahpe's Dinner Party Series: Rules of Engagment

Penelahpe's Dinner Party Series was born after 

1. Attending a dynamic economic empowerment luncheon during the Hope Global Forum 

2. A few Afternoon margaritas and slices of pizza. 3. Attending a million Atlanta Events 

The co-creator  Shana Lee and I were talking about what we want in an event and how would we present it.  

 This is what we came up with: Drinks, Food, Swag, and a Dinner Experience.

Photobooth by Shana Lee

A great staff that came together organically from guests who support and believe in the Penelahpe's Dinner Party experience. 

With each dinner we  research and taste (lots of tasting)   our cocktail ideals to come up with the perfect drink for our Cocktail Hour.  Being in time counts!!

Ridiculous foods served family style and paired with craft beer. Shout out to Down Home Brewery . We have a Beer Sommelier, respectfully, that gives the ins and outs on how to  enjoy the paired craft beer with the meal properly.

Butternut Squash beer made with a Weizenbock paired with Down Home Brewery's Ol' Heffe Wheat

We work with other small businesses.   Westview Studios provided the venue for our Anniversary Dinner  

We have hosted 4 plus dinner parties since we started. We have hosted our second Spring dinner and we practically all of our guests new.     Holla at us August 19, 2017. 

We end the night with something sweet and a toast.  Yeah that's chocolate!!!!!!

Photo credits: Shana Lee

Rhythmic Images

Decor: Shana Lee

Food: Chef Leslie Hudson Gordon

@penelahpes

Penelahpe's and Monday Night Blend Perfectly

I love cooking with beer, for real.  From sweet to savory.  I learned about cooking, poaching fruit in alcohol from Chef Joel from TEASPACE (lil five points hidden treasure circa 2007).  Sake poached Apple dumplings.  

Then the awesome and talented Chef Scotly gave me creative control on the Ormsby's dessert menu and we did SweetWater 420 poach apple dumpling stuffing with pecan streusle.  

So now the  2015-2016 food adventures bring me to the Drafty Trash Talk  Apple Pies.  I made 75 min pies from a great cause TrashWater (they make sure people in rural international spaces get clean water).  My not so secret ingredient is, guess? Go ahead I'll wait.....you are correct Monday Night Draft Kilt Scotish Ale and its flavor is worth every word.  The beauty of this Scotish Ale is not heavy and has coffee, malt, caramelized sugar,  would go great with ice cream and its the bomb with apples and cherries and brown sugar.   Say it loud "yummy!!"

The Crust is all Martha Stewart.  I'm saying , its just a good crust. 

Okay for la receta: 

Pre heat oven 350

cooking time 

20 min  on stove top

20 in oven

5 lbs.  of  golden delicious apples (preference)

1 C   Brown Sugar

1 bottle Monday Night Drafty Kilt

1 C frozen sweet cherries

3 Tsp Cinnamon

Peel and slice apples thin. Place in bowl of water and lemon juice to prevent browning until finished with all apples 

Dissolve the brown sugar in a large pot. How? add enough water just to wet the sugar. Turn stove top on med heat. 

Once the sugar is dissolved gradually add the  apples and the cherries and cinnamon.  DONT worry the apples will make their own liquid.  

Here's the fun part:

Once the apples begin to break down add your beer.

Continue to stir and taste and stir and taste (if you like super sweet allow the beer and apples to cook down first- you might be pleasantly surprised)

Now it is important to know that even though the alcohol will cook out your final product will taste like this wonderful craft beer.

Let the apple mixture cook until the apples are red and soft and tender about 20 Min

Let the apples cool before filling in your pies.

I did mini pies per the photos posted but please by all means make your pie as your want and make sure you blonde bake your crusts.

 Streusel 

Ingredients

1/2 cup butter, cold butter

1/2 cup firmly packed light brown sugar

2/3 cup all-purpose flour

1 teaspoon ground cinnamon

a pinch of Cardamon 

Add all in a food processor and pulse until crumbs

cover the top of pie/pies

Bake pie/pies at 350 until the edges of crust and streusel are golden brown and the juice from the apples and cherries is bubbling out. 

Penelahpe's out on the town accidental restaurant week with good company

To much of my surprise Atlanta Resturant Week.

Friday was a fun day with two of the young ladies from the Gordon crew, respectfully.
We ventured to Buckhead with three things on our list to have fun and eat good foods and touch stuff.

First stop was Tuesday's Mornings I procured craft stuff and two fly bamboo cutting boards.  The lovely ladies Tara and Linda had an opportunity to explore and use their imagination in the toy section.

Next we went to ZinBurger.  This was my first time back since joining the www.atlantafoodbloggersociety.com a few weeks back. Thank for invite +Shana Lee www.shanawasher.com

We sat by the kitchen so the girls could watch Chef Kendall and his crew feed the people..... I also attached some light weight life lessons to their visit.



The Summer Kid's  meals start at 3$ which included a side and a drink, yes!!!! Grilled Cheese and salad were Tara's choice and Chicken strips and fries were Linda's choices, belly's were full.

These wonderful Zucchini Fries were not apart of these menus,
 but they do make an appearance on the
 ZinBurger Happy Hour and Everyday  menu.

Let's begin my meal with what me and girls looked forward to "a Creme Brule Milk Shake... It is too much for one so they split it between us-- Thanks ZinBurger!!!

Almost Famous Veggie burger  in a quinoa burger with smoked mozzarella, avocado, sprouts, tomato and I asked for their Korean BBQ sauce- used on the Chuck Norris Burger. (Burger of the Week)

It  is a good burger, good texture and held together to the last bite--- that's nice!

Small Napa Salad, goat cheese,  dried fruit,  Marcona Almonds dressed in Goat Cheese Vinaigrette.

As  I took pictures and read the wall of the restaurant we all 

 sufficiently stuffed ourselves leaving  just enough room for our Creme Brule Milk Shakes with home made whipped cream.  We came, we ate, we concurred lunch. www.zinburgereast.com

                                                            

This was a great Friday.  Please check out links listed throughout this blog talk to you soon. 

peace.

Lemongrass vegetable soup, penelahpe's style

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As hungry and exited guests enjoyed the Fulton County Arts Council Brunch they opened the crock pot holding the soup, smelled it looked and ask, 'What's this?"  I answered,"Lemongrass vegetable soup."   I received some odd looks and comments,  but the power of persuasion and a curious appetite lead to an empty crock pot.

Lets begin

4 Lemongrass stalks

1knuckle of Ginger

                    2 limes, roll them before juicing

2tablespoons Chili paste

Teriyaki sauce ( the liquid)   

2 small bags 12-16 oz of frozen Asian blend with water chestnuts, baby corn ect vegetable 

Salt, Pepper, granulated garlic power,  Cilantro

Place a large pot on stove add 8 cups of water bring to a boil

                    1. Cut the bottom 1/2 in off the lemongrass, 
                      Bruise the lemongrass with the butt of a knife and shop lemongrass until tiny pieces.

                    2. Peel and small dice ginger ( think about whether or to you want big chunks of ginger    
                        and  lemongrass in your soup-- the small the better)

                    3. Add lime juice,  lemongrass and ginger to boiling water-- let boil about 5-8 min
                       Taste your broth- you should taste the lemongrass, the ginger and a hint of the lime    
                        juice
                    4. Now add the rest of the ingredients:  chili paste, Teriyaki sauce and frozen vegetables
                    5. Taste and add salt and black
                    6. Turn on low and let simmer about 30-45 min.
                    7. Add about a table spoon of chopcilantro when finished.

Enjoy the soup and remember use this recipe as your base and build with other flavors: green curry, shrimp, fish sauce, caramelized onions, roasted garlic...... send me you pics and share your experience.
Peace.