Featured events by advance reservation only include the Premiere Party; Breakfast with Santa and Teddy Bear Tea. Others include Battle of the Ice; Children’s Marshmallow Roasts and the Callanwolde Gingerbread Village, which will be on display throughout the event.

Christmas at Callanwolde will be held December 1-12 on weekdays and Saturdays from 10 a.m. to 4 p.m.; Sundays 11 a.m.-4 p.m. and evening hours Wednesdays from 10 a.m. to 9 p.m. at the Callanwolde Fine Arts Center located on 980 Briarcliff Road. Tickets are $20 for adults, $15 for seniors, children aged 4-12 are $12, under 3 go free and groups of 20+ are $15. Tickets can be purchased online at www.christmasatcallanwolde.org.

Adding a bit of competition to the occasion, attendees are also encouraged to vote for their favorite chef of the evening, helping him/her to win The 2010 Rave Review, an award reserved for the chef that is best in show. The evening will also feature a premium open bar with signature alcoholic and non-alcoholic specialty beverages, live entertainment and a number of surprises. The menu will be revealed upon arrival and vegetarian options will be present. A percent of the proceeds from The Atlanta Food Rave will be donated to The Atlanta Community Food Bank.

Featured chefs include Alex Friedman of P’Cheen International Bistro and Pub, Delroy Bowen of the Georgia International Convention Center, Keira Moritz of Pacci Ristorante and AltoRex Rooftop Lounge, Lance Gummere of The Shed at Glenwood and Latoya Starks of Noorish Personal Chef and Catering Services.

Tickets are $55 per person for ages 21 and up. Tickets are available at www.atlantafoodrave.com and (404) 856-0157. Tickets will not be sold at the door.

There are no tickets or passes to by; simply show up at a participating restaurant and enjoy. However, reservations are suggested and can be made through OpenTable.com.

Participating restaurants for the $25 prix-fixe menu are Avanzara, French American Brasserie, Glenn’s Kitchen, Max Lager’s American Grill & Brewery, Meehan’s Public House, No Mas! Cantina, Paschal’s Atlanta Downtown location only, Peasant Bistro, Pittypat’s Porch, ROOM, Sear, Social, Spoon, STATS, Terrace on Peachtree, Thrive, Trader Vic’s (July 26 to Aug. 1 only) and Truva.

Restaurants with the $35 prix-fixe menu are Atlanta Grill, BLT Steak, Durango Steak House, Il Mulino, Legal Sea Goods, Ray’s in the City, Ruth’s Chris Steak House (Aug. 2 to 8 only) and the Sun Dial Restaurant.

www.atlantadowntown.com

By Claire Kurtz

When the temperature’s hitting 90 degree, the last thing you want to be sweating about is a party. Keep it simple, casual, cool and plan ahead.

Take a moment to visualize how you would like your party to come together. Visualize your guests talking, laughing and enjoying great food and drinks. Are they in your backyard, on the deck, at your pool or a community pool / clubhouse? Take a few minutes to plan the major details on paper: afternoon or evening, poolside casual or festive cocktail, families or adults-only, indoor buffet or outdoor picnic-style – the big picture will dictate the rest of your planning.

Consider weather and temperature when you’re choosing a venue and planning the menu. The ultimate goal of a party is to have fun. Mosquitoes and oppressive heat are not fun! In other words, don’t put your guests in the backyard at dusk unless you’ve taken care of the bug situation. And don’t seat them uncovered in the August midday sun.

Next, establish a budget, choose a date, and make a guest list.  Will you be sending out paper invitations, using Evite or calling all of your friends a few days out? Invite guests as far ahead as possible since summer is a busy travel time for most people.

Two weeks to party

Assess your party space. Does the landscaping need a touch-up? Pool need cleaning? Deck furniture in good shape? Do you have enough seating? Is it time for that new portable fire pit you’ve had your eye on? If you’re having a pool party do you have enough pool toys and floats for the kids?

This time of year, it’s especially wise to have a bad weather back-up plan. Afternoon pop-up showers can drive folks indoors; will you be prepared? Also, provide a tent or allow people to circulate indoors for relief from the heat and sun. If your party goes after dark, do you have appropriate lighting?

Plan the menu. Are you grilling or serving a catered buffet? Is there a theme? For casual outdoor events, it’s fun to have guests bring a side dish – and it takes a load off of you. Have guests RSVP with their dishes so you don’t end up with three potato salads! Also, consider how you’ll serve and keep perishable foods cold. Have fun with a signature cocktail (and signature non-alcoholic drink). You will no doubt need bottled waters, sodas and plenty of ice as well. And finally, keep the phone number for a taxi or a designated driver handy in case guests need a ride home.

Type up your grocery and drinks list now. Will you need flowers, decorations, a tub for ice and drinks, paper lanterns, etc.? Segment your list by store (CostCo, Publix, liquor store, etc.) so that you’re not wasting trips.

One week to party
Shop for non-perishables and items that will keep until you’re ready to cook or serve them. Clear out the fridge and freezer beforehand to make sure you have space for cold items.

Three days to party
Begin cooking and baking anything that can be made ahead and frozen.  Create a staging area for supplies so that you can grab and go as you set up and decorate.

Two days to party

If rain is not in the forecast, begin setting up your outdoor spaces. Place furniture, tents, lighting, bug torches, serving table and drink areas, trashcans and recycling bins.

One day to party
Prepare day-ahead foods for the party, blow up pool toys, place signs to identify paths to bathrooms for guests and make sure you have enough toilet paper, hand towels and soap.

Day of party
Start early!  Recruit a friend to assist with last minute decorating and set up of drink tubs, serving pieces, cutlery, cups and plates while you complete the food preparation. Wipe down tables and chairs. Have one person on hand to make an emergency run to the store for last minute items, if needed.

When guests arrive, relax and enjoy your party!

Claire Kurtz is a certified personal assistant and helps people get organized through her company, The Well Organized Woman. Visit thewellorganizedwoman.com for more information.

News & Happenings

Farmstead 303 has opened in the old Decatur train depot (formerly Depeaux) serving up “fresh, simple comfort food – sourced locally when possible,” according to owner Teri Rogers. Open for lunch and dinner, the menu has such items as southern fried chicken, meatloaf, roast duck breast, strip steak, mountain trout, grilled ham and veggies like creamed corn, green beans, squash casserole, collard greens and sliced tomatoes. farmstead303.squarespace.com

Tank Goodness has opened a new franchise delivering its delicious all-natural, organic oatmeal chocolate chip cookies. Cookies are baked fresh at order, put in a decorative recycled box and delivered still warm within a 15-mile radius of Midtown. Cookies are $20 per dozen plus tax and minium delivery order is two-dozen. You can even get a half-gallon of cold milk to go with them. The Atlanta INtown staff sampled the cookies and declared them some of the best they had tasted. Place orders at Atlanta@tankgoodness.com or by phone at (404) 547-5202. www.tankgoodness.com

Los Angeles residents are so enamored of Pinkberry frozen yogurt that it’s often referred to as “Crackberry.” Atlantans can finally get their fix of the tart treat at the first Pinkberry location in the state at 2937 Cobb Parkway in the Akers Mill Shopping Center. www.pinkberry.com

Marlow’s Tavern restaurants around Atlanta, including the Midtown and Vinings location – are offering upscale pub fare and showing 2010 World Cup matches daily on large, flat-screen televisions. Since the World Cup continues through July 11, there’s still plenty of time to catch a game. www.marlowstavern.com

Chef Darryl Evans is the new head the kitchen at City Club of Buckhead, 3343 Peachtree Road. The dining club opens for breakfast and lunch Monday through Friday, dinner Tuesday through Saturday and full-service meeting facilities. www.cityclubofbuckhead.com

ADI Restaurant Concepts and Zaza Pachulia has reopened the former Eno by Zaza as 5^th Street Café. The restaurant features a new menu including charcuterie plate of meats and cheeses, frisee salad and more. Eno’s wine club will stay intact and keep its members. The café is at 800 Peachtree St.

JCT. Kitchen and Bar will host the 2nd annual Attack of The Killer Tomato Festival on Aug. 8 from 1 to 5 p.m. Tickets cost $50 per person and $45 for Georgia Organics members if purchased by Aug. 1. After that date, tickets will cost $65 per person. www.jctkitchen.com

Zoo Atlanta fundraiser Jazzoo is set for Sept. 25, featuring live music, open bars and more than 30 restaurants, including 4th & Swift, Allora, Bocado, Corner Tavern, Croaker’s Spot, Dantanna’s, Highland Bakery, JCT Kitchen, Lotta Frutta, Metrofresh, Muss & Turner’s, Noni’s, Sawicki’s, Six Feet Under, Stone Soup Kitchen, Tin Lizzy’s, Vickery’s and Young Augustine’s. More details at www.jazzooatlanta.org.

Pemberton Café, named after Coca-Cola inventor Dr. John Pemberton is open now in the green space between the World of Coca-Cola and The Georgia Aquarium. The menu offers hamburgers hot dogs, pizza, fresh salads, sandwiches, panini’s, kid’s meals as well as vegetarian offerings. There’s also hand-dipped ice cream, floats, fruit parfaits, pies, cookies, four flavors of Icee’s, and Coca-Cola cupcakes. Hours of operation are 9 a.m. to 6 p.m. during peak season, but are subject to change. www.worldofcoca-cola.com/pemberton-cafe

Restaurant RIP

Flying Biscuit on Johnson Ferry Road, The American Café at Phipps Plaza, Beleza and Lupe Taqueria in Midtown.

There will also be more than 40 artists in the Artists Market, plenty of food, a Go Green zone with information on how to live more eco-friendly, activities for kids and the 790 The Zone 5K Race, which benefits Mary Lynn Elementary School. Since Red Stripe is the presenting sponsor, there will plenty of beer (for ages 21+ and a wristband must be purchased for $5 before 5 p.m. or $10 after).

For the complete line-up of events, registering for the 5K and band schedule, visit www.midsummermusicfestival.com.

Across the street from Videodrome in the parking lot of Buddy’s (corner of North Avenue and North Highland) is a small pushcart, which is home to King of Pops.This newcomer to the Atlanta frozen treat scene offers popsicles in unique flavors that never disappoint.

The man behind the operation, Steven Carse, posts daily Twitter updates (www.twitter.com/thekingofpops) on the flavors of the day. The flavor list is so varied that it’s easy to find a new favorite every visit. My favorite popsicles are the cantaloupe basil, banana pudding and white chocolate with raspberry on top.

In the Cantaloupe Basil, the sweetness of the cantaloupe really sings with the contrast of the basil. The Banana Pudding has actual pieces of banana and Nilla wafer in them. It’s reminiscent of the Banana Pudding ice cream that used to be at Hank’s across from the zoo. The White Chocolate with raspberry on top is a little hard to eat because it’s hard to decide if you should eat the tart raspberry top or risk popsicle stability and have a taste of the creamy white chocolate base. The taste however, is excellent.

I will definitely have more popsicles, because King of Pops is an enjoyable summer treat. Visit the King of Pops website at www.kingofpops.net. If you can’t get to the cart in Poncey-Highland, you can also buy them at Souper Jenny in Buckhead and Irwin Street Market in Inman Park.

By Elizabeth Broadfoot

Lake Claire’s Nancy Dorsner often found herself asking the age old question, What’s for dinner?” She decided to do something about it by creating Foodwhirl.com, a website with a variety of voices offering up recipes and tips for cooking at home.

What is the main thing you want to get out of the site?

This has been a labor of love from the concept to the launch in February of this year. I love to cook, and I love to share and help other people. But it’s also turned into an opportunity to build connections and community, plus a learning experience for me and the rest of the team. Of course, if anyone offers, I wouldn’t argue with fame, fortune, my own line of cookbooks, and a show on the Food Network!

Tell me about having so many different writers and how that works?

One of the original goals of Foodwhirl was to bring together different cooks, with different lives and family types – from a newlywed, to a single health guru, to a busy mom of three who’s going back to school. Everyone is encouraged to write in their own voice and I think that adds a great deal of value. If you want to just go find a recipe on the internet, there are plenty of sites for that. But we are trying to give a glimpse into “real” cooks with real lives, and I think our readers appreciate that. None of our original writers knew each other (except for me) prior to this, so it’s been fun to see friendships evolve out of this.

What feedback have you received from the site?

The feedback has been great so far.  Everyone seems to really like idea of real cooks sharing their version of “What’s For Dinner?” We have readers who are new to cooking, and those who are very comfortable in the kitchen, and we try to serve both.  We do many recipes with step-by-step pictures, which can be a great help to a novice cook.  We also have a techniques section where we cover the basic and more advanced techniques, like how to slice an onion or make homemade yogurt. We love the feedback we get on our Facebook page, where our readers will share what they are cooking for dinner, too!

What are the top five most visited recipes so far?

Irish Car Bomb Ice Cream Sundae: This has been our most read recipe despite the somewhat politically incorrect name. It’s based on the drink of the same name; an adult version of the ice-cream sundae. And it’s way yummy.

Overnight roast pork: I’ve used this recipe myself several times now, and I can vouch for its greatness. Who doesn’t want to be able to cook while sleeping!?

Corned Beef and cabbage: Published for St. Patrick’s Day, this three part series is on corning your own corned beef.  I never would have thought to do it, but I’m going to try it next year.

Cheesecake Cookie Cupcakes: Some of our recipes are complex, but this one is one of those recipes where no one will ever guess how fast and easy it was to create a delicious dessert or partysnack.

Ginger and White Chocolate Granola Bars: This is a great twist on your standard granola bar. And making your own granola bars is easy, and healthier than the store bought versions.