Since the recipes are listed alphabetically by restaurant name, I have chosen to do the same ~ a list of selected restaurants and recipes that caught my eye:
Allegro (Italian) - Grilled chicken with sage & rosemary
Amelio's (French, established in 1926) - Brie puff with sautéed apples & caramel sauce
Bay Wolfe Cafe (first to offer California Nouvelle cuisine) - Creole shrimp steamed in ruby chard
Bua Thai Kitchen - Garlic & pepper prawns
Cafe Majestic - Rabbit with polenta & pecan pesto sauce
California Cafe Bar and Grill - Angel hair pasta with crab meat, lemon & hazelnuts
California Culinary Academy (culinary school with a restaurant!) - Chocolate Decadence Cake
Chez Panisse (Alice Waters) - Blood orange & strawberry compote
Fleur de Lys - Warm bay scallops & French green bean salad
Harbor Village - Roast duck salad
Harry's Bar & American Grill - Salad with oranges & fennel
Hong Kong Flower Lounge Restaurant - Braised tofu dumplings stuffed with shrimp & crab
John Ash & Company - Roasted eggplant soup
Ken Hom - Five spice roast squab with rice wine butter sauce
Le St. Tropez - Tuna steaks with onion marmalade
Lipizzaner - Scallops and Prawns sautéed with Greek olives & feta
Maltese Grill - White chocolate mousse
Meadowood - Dungeness crab & avocado salad
Postrio (Wolfgang Puck) - Veal medallions with onion marmalade
Regina's - Wild rice & corn chowder
Silks - Watercress & pear salad
Tortola (established in 1893) - Flank steak quesada
Tra Vigne - Biscotti
Traders Vic's (established in 1936) - Mongolian lamb chops
Washington Square Bar & Grill - Baked figs chartreuse
We Kong Restaurant - Tossed bean curd salad
Zuni Cafe - Roasted quail with polenta & white truffles
Somethin's Cookin' in the Mountains, published in 1992. Both a cookbook and guidebook to Northeast Georgia. The recipes were collected from 80+ local businesses, which are represented with a short blurb on the establishment along with a sketch by a local artist.
The first chapter covers the area from Cornelia to Clarkesville and offers a marinade for game, broccoli quiches, fish soup, Congo bars, honey of a lamb (cute name), chicken stroganoff, Cherry Bounce Liqueur ( 2lbs cherries, 2 cups sugar, 4 cups bourbon - 2 months sitting time), vanilla wafer pound cake, cabbage apple salad, homemade chorizo and tomato pudding.
The next stretch takes us from Clarkesville to Dillard and few of the selections include ~ shrimp stuffed trout, Kahlua cheesecake, miskits (a cross between a muffin & biscuit), pepper jelly, Grandma Watt's poke salet, honey baked onions, orange Alaska, roast beef & gravy, peppermint sticks, goat's milk ice cream, chocolate peanut butter pie, venison party balls and a stained glass salad (pineapple chunks, mandarin oranges, bananas, strawberries and peach pie filling).
Continuing down the road from Dahlonega to Helen we encounter blackberry cake. okra pickle, possum n taters (EXACTLY like it sounds!) and cracklin' corn bread, while Helen (huge tourist attraction with an Alpine village theme) South has options consisting of crab mornay, fig preserves, marzipan, herring salad, potato dumplings with apricots, beer cheese and crockpot lamb oregano.
Helen North teems with Ceylon chicken, Swiss chard pie, Southern cheese log, banana split cake, Indian bread pudding, Spanish chicken, a Blitz torte and a Black Russian pie. The last chapter of recipes, Sautee Nachoochee Valley presents a few areas favorites ~ dandelion salad, sorghum oatmeal cookies, venison chops in claret, fruitcake pudding, pancake balls, oatmeal cake and liver pate.
The final pages of the book are filled with lists and information on the area's state parks, lakes, rivers, waterfalls, hiking trails, festivals and fairs.
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