THE OMNI HOTEL at the CNN Center in Atlanta will celebrate the flavors of France through the end of December in a continuation of its popular Flavors of the World series.
“Savor the Flavors of France” reinvents some of the country’s most-loved dishes, such as escargot salads and coq au vin, in a lighter, fresher manner. Omni chef Geoff Southwick also pairs the foods with fine French wines and cocktails made with Grand Marnier and Grey Goose vodka.
In September, 45 of the hotel chain’s executive chefs and food and beverage professionals visited Paris, Burgundy, Lyon and Avignon to immerse themselves in the traditions of French cooking, wine and culture. They also visited several wineries to learn firsthand from winemakers how best to select wines to give guests the most authentic dining experiences possible.
If you’re planning a trip to Atlanta and want to treat yourself to a magnificent, memorable meal, this is a must. For reservations, call (800) 843-6664 or log onto www.omnihotels.com.
E-MAIL CORRESPONDENT Wild Bill recently asked about a good place to find country-style steak.
“Country Place on Shallowford Road has dropped it from the menu,” he wrote. “I’m referring to cube steak that’s floured, browned in a skillet and then simmered or baked in its own gravy.”
If you can help, shoot me an e-mail to abraly@timesfreepress.com.
I WAS AT HOBBY LOBBY recently waiting to pay for two cake pans when I began conversing with a nice couple in line behind me. I mentioned I was going to be making a wedding cake, and while I could certainly bake a cake, I couldn’t decorate it, even if a trained professional were guiding my hand.
They asked what kind of cake I planned to make, and I told them I would be trying to replicate the best carrot cake I’ve ever had, one developed by chefs at the Epcot Center at Disney World. I promised I would share the recipe in today’s column.
Now, if someone can just help me with decorating!
Carrot Cake
2 cups sugar
2 cups oil
4 eggs
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
4 1/2 cups shredded carrots
1 cup chopped walnuts
Cream cheese frosting (recipe follows)
Combine sugar, oil and eggs, beating until smooth. Gradually add combined dry ingredients, mixing until well blended. Stir in carrots and walnuts. Pour into two greased and floured (9-inch) cake pans. Bake at 375 F for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan. Cool completely. Fill and frost with cream cheese icing. May garnish with additional chopped nuts, if desired.
Note: Approximately 1 pound of whole carrots equals 4 1/2 cups shredded.
Cream Cheese Frosting
2 (3-ounce) packages cream cheese, softened
1/4 cup margarine or butter
1 tablespoon milk
1/2 teaspoon vanilla
4 1/2 cups sifted powdered sugar
Combine cream cheese, margarine, milk and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy.
E-mail Anne Braly at abraly@timesfreepress.com.
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