Atlanta based nonprofit, Go Eat Give, invites everyone to a unique golf fundraiser on Nov 7th where you can eat & drink international food & drinks sponsored by area restaurants throughout the golf course, & win over $10K in prizes including vacation getaways! Bring your friends & colleagues, make it a team building, pre holiday outing & support a good cause. More info at http://goeatgive.com/golf-fundraiser/
Honestly, I am jealous of my friends in the corporate world who get to jet set when they fly for work. They relax in their flatbed seats while sipping on a glass of champagne served in real crystal glass, while I am squeezed in the economy middle seat for up to 30 hours at a time. As a freelance travel writer, I have to more then often cover my own airfare when going on assignment, which is every month. Usually, I am scrambling for cheap fares, using my miles, or negotiating with airlines for discounts.
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So when I had the opportunity of traveling Business Class on Qatar Airways (QA), I grabbed it!
I booked a round trip flight from Atlanta, GA to Yerevan, Armenia, both of which are new hubs for QA. In May 2016, a launch party featured a private concert by American singer and actress Jennifer Lopez at Atlanta’s historic Fox Theatre, which enraged Atlanta-based Delta Airlines. Grow up Delta! Read more about their reaction to it.
The online booking process was easy. QatarAirways.com website gives several options of flights for each day and shows a calendar of low fares through the week. You can pick any combination of flights based on schedules and prices.
Checking in at Hartsfield-Jackson Atlanta International airport was strange as the attendant at QA counter did not know recognize the city Yerevan, or the country Armenia. He said he worked with the airlines, but perhaps a geography lesson wasn’t included in the training.
I got access to The Club At ATL lounge at Atlanta airport, which is a far cry from any VIP lounges I have seen before. It was crowded, the wifi was slow, and there was hardly anything to eat at the buffet table.
Once I boarded the plane, things got a lot better. An attendant escorted me from the entrance of the flight to my seat and helped me stow my carry on bag. Soon, the cabin attendant addressed me by my name and made polite conversation about my journey. I got a glass of fresh squeezed orange juice right away and was feeling relaxed already.
I was on the 777-200 airplane which featured fully flat horizontal beds in a 2-2-2 configuration. The maroon (official color: Qatari red) leather seats were equipped with massage functions and I had over 6 feet of legroom! Sorry coach people. I had the biggest individual flat screen TV screen I have seen on board (estimating 17 inches) which was programmed with over 3,000 hours of entertainment in 30 languages through the award-winning Oryx One system. Some of the flights also have WiFi but neither of my legs (Atlanta-Doha-Yerevan) did.
Next they brought out amenities – A Giorgio Armani toiletries bag with a perfume and lotion, cozy PJ set (in my size) which contained a long sleeve shirt and pants, along with slippers, fluffy pillow and comforter. Once I changed into my lounging clothes, the attendant asked to make my bed for the night. She flattened the seat to 180 degrees, laid out bedspreads and tucked in the comforter, a left a chocolate flight on my pillow. I felt like I was getting a turndown service at a hotel.
QA business class features a Dine On Demand style of dining, meaning passengers can order whatever food and drinks they want whenever they feel like it. The drink menu had a great selection of wines and champagnes from around the world. One could chose from Australian Shiraz, Spanish Mencia, French Bordeaux, Tawny Port, as well as spirits, cocktails and teas.
The food menu offered a good selection of vegetarian and regional choices. I had a fresh salad of butternut squash and goat cheese on a bed of arugula; a flavorful paneer tikka masala with herbed rice and lentils; and individual size carrot cake and chocolate tart for dessert. Just before we arrived in Doha, I ordered my breakfast – kadak cardamom chai, kippered salmon with capers, muffin and croissant. The sun shone in from the large windows as I sipped on my strong hot tea and read the morning news.
Another thing I really liked about my QA flight was the attention to the bathrooms. During the 15-hour long service, the toilet was always clean and well equipped with toothbrushes and hand lotion. One of the attendants made sure to clean the toilet after every single use.
If you have a 4 hours or more layover in Doha, Qatar Airways offers free city tours. Unfortunately, I didn’t have enough time to avail this opportunity. The airport does have a hotel, art displays, spa, lots of shopping and dining, as well as VIP lounges.
Qatar Airways is commitment to giving back to the community. You will see some of their projects featured during the in-flight entertainment and announcements are made on board asking for contributions. Read more about QA social projects here.
Would I fly QA again? Absolutely! In my opinion, QA delivers a lot more than it’s counterparts when it comes to seat comfort, food and entertainment, making it an overall much better flight experience. And the best part is, you would probably end up paying a lot less for a business class ticket on Qatar Airways versus some of the US-based airlines.
Qatar Airways is the national carrier of the State of Qatar. Launched in 1997, QA flys to over 150 destinations worldwide. It was named Airline of the Year by Skytrax in 2015 and Business Class of the Year by Skytrax in 2014.
Can’t afford to take a beach vacation this summer? Go Eat Give is bringing the tropics to Hotlanta! Savor the bright flavors of Puerto Rican culture and cuisine at Atlanta’s hottest destination, Ponce City Market.The menu will be created by not one, but three award-winning Atlanta Chefs. Chef Hector Santiago of El Super Pan, chef Andres Gomez of Porch Light Latin Kitchen, and Chef Julio Delgado of JP Atlanta will come together for this one night to cook classic Puerto Rican dishes including Mofongo, Chicharron de Pollo, Lechon Asado, and many other delicious recipes.
Sample Second Self Beer Company’s highly acclaimed beers that are brewed with fresh ingredients like blue ginger and lemongrass. Practice your salsa moves with lessons and live performance by Academy Ballroom Atlanta at the expansive Industrious space. Hear Dr. Maria Carrion of Emory University speak about her native country. Gather your friends and coworkers for an evening of fun, food and cultural education.
Don’t miss this chance to party like it’s the Caribbean!
Destination Dinner ticket includes food, beer, live entertainment, tax, and tips. Portion of proceeds benefit Go Eat Give, a 501(c)(3) registered nonprofit organization that raises awareness of different cultures through travel, food and community service.
Speaker Biography: Dr. María M. Carrión was born in San Juan, Puerto Rico, and raised in Madrid, Spain, where she lived for twelve years. She studied Classics at the Universidad Complutense, Art History and Criticism at the University of Puerto Rico, Art Education and Latin American Literature at the University of Tennessee, Knoxville. She got her Ph.D. in Spanish at Yale University.
She specializes in the cultural and literary production from sixteenth- and seventeenth-century Spain, with a particular focus on dramatic theory and performance, legal writings and practices, and architectural theory and history. Her work also concentrates on the literature and culture of the Hispanic Caribbean, with a special interest in Puerto Rican and Cuban narratives and poetry.
She currently lives in Atlanta, near her two sons, Roman and Camilo, and is Professor of Spanish, Islamic Civilizations Studied, and Comparative Literature at Emory University.
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The coast, the mountains, and the home: that is the landscape of authentic Puerto Rican cuisine painted by Atlanta-based renowned Chef, Hector Santiago. Known for his stint on Top Chef, Santiago has made a name for himself through his restaurants Pura Vida, and his most recent foray in the Atlanta food scene, El Super Pan.
INSPIRED BY THE WORLD – El Super Pan boasts traditional dishes from all around the Spanish Caribbean (Puerto Rico, Cuba, and the Dominican Republic), some of which have very non-traditional fusion elements from other international cuisines, particularly flavors from East Asia. One would never see pork belly buns, fish sauce, or anchovies in Puerto Rican cuisine, but Santiago is a firm believer in the expansion of what we know about food. He is inspired to create by the fresh ingredients grown in whatever environment he happens to be cooking in.
Santiago, along with other Atlanta-based Puerto Rican Chefs, Julio Delgado and Andre Gomez, will be planning a menu for Go Eat Give Destination Puerto Rico that provides a true glimpse into the everyday food in Puerto Rico; a real slice of life. But don’t get me wrong, there is nothing “run-of-the-mill” about everyday Puerto Rican food. It is full of layers of spices, textures, and strong flavors, because food and eating is such a big part of Puerto Rican culture. Santiago said that when he was a kid in Puerto Rico, cooking at a young age was extremely common, and all of his friends used to come to his house to cook together, laugh, play, and eat.
Two staples of Puerto Rican cuisine that you will see as a base for just about every Puerto Rican dish are Sofrito and Adobo. Sofrito is a rich mixture of peppers, onions, tomatoes, salt and pepper that serves as a starting out place for much of Puerto Rican cuisine. Adobo is a complementary mixture of spices that one would be extremely remiss to leave out of their Puerto Rican dish: cumin, corriander, oregano, black pepper, garlic, etc. These spices and vegetable bases make cuisine so flavorful and bold, it’s easy to take for granted. Santiago recalled the first time that he tried oatmeal in the mainland United States, and he thought, “what is this?” “Puerto Ricans hate bland food,” he laughed “at home oatmeal has vanilla, orange zest, cinnamon, sugar, a little salt. It’s one of those big differences.”
YEAR-ROUND FOOD FESTIVALS – Santiago explained that there is an immense festival culture in Puerto Rico. There is always something going on and with that, comes the food. He joked, “If you’re not drinking Cerveza in Puerto Rico, you’re probably eating!” There is truly a festival for every occasion on Puerto Rico and for the harvest of every possible staple food you could think of. There are coffee festivals, banana festivals, taro festivals, corn festivals, tomato festivals, orange festivals and more than five different festivals dedicated to crab. Puerto Rico is also a growing home to very large, internationally recognized culinary festivals, like Saborea (savor) where over 70 chefs, brewers, mixologists, and baristas come together to celebrate the best the country has to offer. I’m not sure there are many other places in the world where food is SO central and so celebrated–that’s how you know it’s going to be good.
THE COAST – To start, the chefs will present a taste of the coast. Attendees will taste bacalitos, which are fritters of salted cod. Santiago says bacalaitos are a very traditional Puerto Rican dish, despite the fishes’ natural cold water habitat. They are a food tradition left over from Spanish influence, so they import the cod to keep the tradition alive. There will be a variety of empanadas and alcapurrias. Alcapurrias, unlike empanadas, are made with a batter of mashed root vegetables like plantains and taro, and are often stuffed with fish or crab. This is the food people think of and crave in the coastal regions of Puerto Rico: little, deliciously crunchy, fried seafood snacks that are easy to grab and go.
THE MOUNTAINS – For the main courses, Santiago, Gomez, and Delgado will prepare a taste of the mountains, a frequent weekend escape destination for many Puerto Rican families. One of the dishes include Mofongo. Although you will find similar cuisine throughout the Spanish Caribbean, mofongo is thought of as originally Puerto Rican. It features green plantains mashed, fried, and served with crispy pork chops spiced with, of course, adobo and garlic. Pork is a common and celebrated form of protein in Puerto Rico. So, we will also get to taste Lechon Asao, pork slow roasted until the skin is thin and crispy, which will be served with arroz con gandules (pigeon peas).
THE CASA – For the final course, we’ll get to taste Puerto Rican desserts commonly served at home such as flan, arroz con dulce, rice pudding with cinnamon, coconut and raisins, and a Puerto Rican favorite: papaya con queso. As I was speaking with him, I could tell Santiago clearly favored the latter as he nodded and said, “It’s amazing.”
All of these thoughtfully planned out and expertly prepared dishes, combined with the live music and dancing always present at Puerto Rican food festivals, we are all going to feel as if we are actually there. We can’t think of a better way to celebrate this amazingly rich culture than through a fiesta of food, one of the things it holds most dear. So let’s eat!
Jason Santamaria is a Beer Architect, a somewhat unusual title. He is the president and one of the co-founders of one of Atlanta’s newest players in the Craft Beer scene, Second Self Beer Company. I recently had the pleasure of visiting the brewery at their location on the West Side of Atlanta, and got to know how exactly he and Chris Doyle, “The Alechemist”, were building.
Chris and Jason have been brewing together since 2005. Jason comes from a culinary family and he claims that this background is part of the reason he felt a connection to brewing craft beer. But for him, it wasn’t just about making the best version of a beer that many others were already producing, it was about making something entirely different.
The first beer that Jason and Chris produced and took to brewing competitions, was a Red Hop Rye. The problem was, it didn’t exactly fit into any particular beer category. Essentially, they combined elements from three different beer categories: Red Ale, IPA, and Rye Wheat beer, and came up with a new style of beer. For Jason, “it’s a perfect example of American ingenuity in beer.” This is Second Self’s beer philosophy. They are constantly working to create beers that have never been thought of or heard of; sophisticated not just in structure or flavor, but in concept as well.
Jason has even introduced international cuisines to American craft beer. Second Self’s “Thai Wheat” was inspired by Jason’s travels to Thailand in 2010. He took cooking classes while there and learned about a tradition spice blend, “well, technically a tea,” he said, that is now the base of the beer. They use fresh lemongrass and ginger, which is something you would never find in a traditional wheat beer. He mentioned that it took about 100 iterations to perfect this drink.
This kind of detail-oriented production is what is needed to make the type of beers that Jason envisions: Beers that are able to pair with a multitude of cuisines and flavors. Beers that are not too overbearing, but that still maintain a complexity of flavor that make them a delight to drink on their own. Jason talks about beer as a sophisticated sommelier would talk about wine, and there’s a reason for that. “Wine’s been at the dinner table too long and beer needs to have its place too,” he says.
I believe Second Self is creating a new space within American Craft Beer that is doing just that; it asks for a spot at the dinner table based on its merit and thoughtfulness, and I believe the beers Second Self is producing deserves that spot. So does renowned Atlanta-based Puerto Rican Chef, Hector Santiago, which is why you will see Second Self beers alongside our amazing menu of expertly prepared Puerto Rican dishes at Destination Puerto Rico (by the way, I am partial to the Mole Porter). Any beer with as much insight, enterprise, and creativity behind it as the ones Jason and Chris painstakingly draw the blueprints for, build and perfect, is sure to bring not just beer, but any dining experience, up to a whole new level.
~ By Virginia Spinks, intern at Go Eat Give. Virginia is a senior at Emory University majoring in religion and anthropology. As an Atlanta native, she has grown up around many different cultures and cuisines, and has always had a passion for food. She views food as an experience: a point of connection to bring people together and create lasting memories.
Bring your family & friends for an evening of good food and feeling good. Yeah! Burger is going to donate 10% percent of all sales from 6-10PM to your favorite charity, Go Eat Give.
Yeah! Burger – West Midtown prides itself in serving real food with ingredients sourced from local farmers who pride themselves in raising animals that are humanely treated. Make your own burgers, salads and hot dogs. Get a crafty cocktail or High Road Craft Ice Cream ice cream. They also offer gluten-free and vegan options.
Go Eat Give is a 501(c)(3) registered nonprofit organization with a mission to raise awareness through food, travel and community service.
I use to call myself a Korean food enthusiast because I’ve probably tried ten different Korean restaurants around Atlanta. Truth be told, I’m more of a Spicy Seafood Tofu Soup enthusiast because that’s the only thing I ever order when I go to Korean restaurants. Looking back after attending Koreatown Takeover at Chai Pani, I must say I’ve failed miserably to thoroughly savor the Korean cuisine offered in Atlanta.
The event was meant to celebrate Chef Deuki Hong and writer Matt Roddard’s new Korean cookbook titled Koreatown. All attendees went home with a copy of the beautifully illustrated book with hundreds of Korean recipes. A group of chefs from Chai Pani, Heirloom Market BBQ, Gaja Korean Restaurant, Buxton Hall Barbeque (North Carolina), and chef-at-large Chris Hathcock gathered together for one night to create a five-course meal of savory and seoulful dishes inspired by recipes from Koreatown.
Thirty minutes into the event, all 140 seats at Chai Pani Decatur were filled. Each guest was equipped with a cocktail or beer to start, and an hour later, the feast began. Everyone quickly picked up their chopsticks, and for those who were chopsticks challenged, they had their forks and knives ready to go!
A banchan tray presented with texture and flavors ranging from soft and crunchy, to sweet and sour that accommodated all palettes. My particular favorite was the beet and lime juice pickled cauliflower (the bright pink dish in the photo) prepared by Deuki Hong, one of the authors of the book.
This dish was so delicious that it deserves a full presentation and a close up. You can savor similar tender and flavorful pieces of meat at Heirloom Market Barbeque located at 2243 Akers Mill Rd SE.
These two dishes took me by surprise. I didn’t expect Korean dishes to carry such drastic flavors. Chef Irani and Grogan’s dish was a blend of Korean and Indian spices while Chef Hathcock’s dish was a Korean and Southern comfort fusion. I was pleasing surprised.
Although everyone seemed generously fed with more than enough food, Chef Deuki’s last dish—the classic fried chicken — still generated a lot of excitement. And the chicken tasted as good as it looked – crispy on the outside, succulent and soft on the inside, fulfilling to the core.
Once three dishes and several cocktails were consumed, I noticed the upbeat K-pop music playing in the background. I asked my neighbor if Korean music had been playing this entire time, and he amusedly answered that he had been too focused on the food to notice any music. I think that’s a very good indication of the food!
The dessert was my all time favorite ice-cream, Melona Melon ice-cream bar. Although all the dishes presented were made at the event and difficult to replicate, you can always purchase Melona Melon at any Korean/ Asian market near you. It’s an irresistible chunk of flavored ice to cool you down in the Hotlanta summer.
I left the event completely satiated and with a change in perception about Korean food and food in general. I’ve always been so basic (for lack of a better word) when it comes to ordering food. I deemed fusion restaurants unauthentic. Perhaps, fusion restaurants are unauthentic to their native countries, but not for Atlanta, a city with such diversity in both people and cuisines.
~ By Vy Nguyen, current intern at Go Eat Give. Vy was born and raised in a small village in Vietnam and attends Emory University studying Economics and Linguistics.
Support your favorite Atlanta non-profit by eating at your favorite, socially-responsible, burrito bowl spot! Come out on July 6 between 5 and 9 pm, and bring the event flyer, show it on your phone, or tell them you’re supporting Go Eat Give and 50 percent of proceeds will be donated to Go Eat Give.
Chipotle Mexican Grill is committed to sourcing the very best ingredients and preparing them by hand, because they understand the connection between how food is raised and prepared and how it tastes. With every burrito bowl they fill, they are working to cultivate a better world.
Savor the flavors of Persia with an intimate cooking class taught by acclaimed restauranter/ chef, Jalal Khadivi. Jalal was born in Iran and ran Fanoos Persian restaurant in Atlanta for many years. He is passionate about his culture and his food. Co-hosted by award-winning food and travel writer, Sucheta Rawal.
Menu includes Kashke Bademjon (eggplant dip), Gormet Sabzi (vegetable stew), Fessenjan (cornish hen with pomegrante & walnuts), Zereshik Pulao (barberries & saffron), tea and dessert.
Class is held in the comfort of a home, in an everyday kitchen with a handful of students. This is a no-pressure informal setting design especially for friends. You will get step by step instructions to take home. Class is hands-on and number of students limited. Advance registration is required.
Address & directions will be send to registered students only. General Admission $50; Premium Members (half off) $25.
THIS EVENT HAS BEEN POSTPONED! Please stay tuned for the rescheduled date & sorry for any inconvenience.
Join Go Eat Give on a culinary and cultural journey to the Southeast Asian country of Laos. Enjoy an authentic menu at Pattaya Café (under new management) including Laos cuisine – one that displays a blend of flavors and textures unique to the region and its roots. Family style dinner will include a Spicy Papaya Salad, Laos Sausage, Beef Jerky, Pad Lao, Soop Pak (vegetable salad), Bamboo Soup, Nam Khao (Laotian Crispy Rice Salad), Jasmine and Sticky Rice, and Nom Van for dessert.
Meiling Arounnarath, the 2016 President of the Laotian American Society will speak about Laotian culture, immigration and Laos-US relations. Arounnarath has been a writer and editor for the national Lao Roots Magazine, North Carolina chapter of the Asian American Journalists Association (AAJA). She received her Bachelor of Arts in Print Journalism and Mass Communications from the University of Georgia, and Master of Business Administration from Georgia State University.
Entertainment for the evening will be led by Elizabeth Bee Vichathep, who at the age of 14, was one of the first few students to dance as a LAS Natasinh dancer before the dance program became formally known. She has performed at more than 50 performances for LAS and for other events. Vichathep has been involved with the Laotian American Society (LAS) since 2004 and is currently the LAS Treasurer and Dance Instructor.
Tickets at www.destinationlaos.eventbrite.com