news

tumblr_ni6jb2stVC1qaur4po3_1280.jpg
tumblr_ni6jb2stVC1qaur4po4_1280.jpg
tumblr_ni6jb2stVC1qaur4po2_1280.jpg
tumblr_ni6jb2stVC1qaur4po1_1280.jpg

The road to the 87th Academy Awards ceremony is paved by our own arthouse cinema and neighbor, Cine. In the 2014 race to the Oscars, the major contenders are the films that dramatize a moment or even a lifetime of human strength and audacity—those with the power to really hit home.

Make sure not to miss Wild—screening at Cine through Thursday night. Cheryl Strayed’s extraordinary adventure hiking over one thousand milks on the Pacific Crest trail is both moving and uplifting. The power of human determination is staggering.

The Imitation Game, a late arrival to the race, looks at the mathematician, cryptanalyst and war hero Alan Turing whose greatest secret obscured his greatest success.

In Foxcatcher, arriving this weekend to Cine, wrestler Mark Schultz sees a way out from the shadow of his more celebrated wrestling brother Dave and a life of poverty when he is summoned by eccentric multi-millionaire John du Pont to train for the 1988 Seoul Olympics. This psychological drama shows the underbelly of the quest for Olympic Gold and the motivations that drive us to greatness.

Through February 22, The National is your hub for post-film discussions and Oscar predictions. We’ve got the good food to calm a heated a debate and the cocktails to loosen lips and inspire emotion. Make your reservation with us for dinner seven nights a week, before or after your movie next door.

tumblr_n7qkujAYAR1qaur4po3_1280.png
tumblr_n7qkujAYAR1qaur4po1_1280.jpg
tumblr_n7qkujAYAR1qaur4po2_1280.jpg

Last week, local designer Jade O'Conner sat down with Chef Peter Dale to ask him twenty questions. Not your typical food-focused interview, in this fun series we discover that Peter is obsessed with Soul Cycle and even a busy chef and restaurant owner can’t avoid that wormhole called Instagram.

For the full interview go here.


Plus, Jade is teaming up with The National for an awesome giveway! The prize package includes all of Peter’s must-haves in the kitchen–Georgia Olive Oil, Maldon Sea Salt, Pomegranate Molasses, Marcona Almonds, and of course a National T-shirt.

To enter,

1. Like BOTH Jade O’Connor Designs Inc and The National’s Facebook pages.

2. Like & comment on the giveaway photo on Jade O’Connor Designs Inc page

3. We will use a random number generator to announce a lucky winner on Monday, June 30.

Take your babies to the movies!  Every Wednesday afternoon, Ciné is offering two matinee screenings of grown-up films in a baby-friendly setting. 

 At CinéBaby, new moms and dads and their babies can enjoy a movie with soft lighting, lowered sound, stroller parking, and a changing table right in the screening room. No worrying about a fussy little one disturbing other filmgoers. No babysitter necessary!  

   MATINEES EVERY WEDNESDAY AFTERNOON  
 ADMISSION: $7.50 – INFANTS UNDER 1 FREE! 

 SHOWING THIS WEEK - 
 WED 6/18:  3:00p - THE IMMIGRANT -and- 3:15p - CHEF

Take your babies to the movies! Every Wednesday afternoon, Ciné is offering two matinee screenings of grown-up films in a baby-friendly setting.

At CinéBaby, new moms and dads and their babies can enjoy a movie with soft lighting, lowered sound, stroller parking, and a changing table right in the screening room. No worrying about a fussy little one disturbing other filmgoers. No babysitter necessary!


MATINEES EVERY WEDNESDAY AFTERNOON
ADMISSION: $7.50 – INFANTS UNDER 1 FREE!

SHOWING THIS WEEK -
WED 6/18: 3:00p - THE IMMIGRANT -and- 3:15p - CHEF

tumblr_n70p2kCocB1qaur4po1_540.jpg
tumblr_n70p2kCocB1qaur4po2_500.jpg
tumblr_n70p2kCocB1qaur4po3_500.jpg

The Community Meat Co. is a co-op of three farms in the Athens area offering monthly CSA boxes of local, humanely-raised, quality meats. Managed by our friends Gus Darnell and Meg Grevemberg, the Community Meat Co. unites Anderson Farms (our favorite pork producer at The National), Little Flock and Wagon Wheel Ranch to offer an varied selection of pork, chicken and beef with each share. All farms are antibiotic and hormone free and are family owned and operated.

It is time to sign up for the June-September session, and we could not encourage you more. It’s a great way to cook more meat at home and experiment with cuts you may not find at the store while knowing you are feeding yourself and loved ones with the best quality you can find.

For more information about the selection included in each full and half share, visit http://www.communitymeatco.com/buyjuly/ or email Meg and Gus at communitymeatco@gmail.com

Lionfish are a delicious, yet invasive species in the Carribean and Bahamas.

The lionfish’s voracious appetite and lack of natural predators both contribute to the destructive effect they are having on the ocean environments they now inhabit.

A clean, white meat fish, the lionfish’s delicate flavor makes it an easy replacement for any more familiar species of mild white fish in a dish. This offers chefs a sustainable alternative to overfished populations such as snapper or grouper.

As they say in this informative video, one of the most effective and delicious ways to control the lionfish population is to eat more lionfish! And we agree!

Holiday Pies by the talented Kirsten Bradford are Back! 

 These perfect pies are the answer to your holiday dessert needs. Each pie will serve 8-10 people. All pies are available with gluten-free crust and can be frozen. 

 Deep Dish Golden Apple 
Pumpkin Spice 
Bourbon Pecan 
Chocolate Pecan 
Key Lime 
*All pies are available with gluten-free crust for $5 more! 

 $20.00 each 

 Please order 48 orders in advance by calling 706.549.3450 or email at thenationalrestaurant@gmail.com

Holiday Pies by the talented Kirsten Bradford are Back!

These perfect pies are the answer to your holiday dessert needs. Each pie will serve 8-10 people. All pies are available with gluten-free crust and can be frozen.

Deep Dish Golden Apple
Pumpkin Spice
Bourbon Pecan
Chocolate Pecan
Key Lime
*All pies are available with gluten-free crust for $5 more!

$20.00 each

Please order 48 orders in advance by calling 706.549.3450 or email at thenationalrestaurant@gmail.com

tumblr_mtbsj5icOg1qaur4po1_500.jpg
tumblr_mtbsj5icOg1qaur4po2_540.png
tumblr_mtbsj5icOg1qaur4po3_500.jpg

Featuring even more chefs than last year, the 3rd Annual Autumn Harvest Feast brings together 14 of your favorite Athens chefs to prepare a family-style Sunday supper from locally-produced ingredients, set against the gorgeous setting that is The Hill. This evening of food, music and community benefits Wholesome Wave Georgia, the amazing organization that supports Double Dollars for EBT card holders at the farmers market. In operation since 2010, this program has made immediate increases in the access to local, sustainable, and wholesome food for nutrition assistance recipients. Although the benefits extend throughout the state, our Athens Farmers Market actually shows the highest usage of the SNAP program, meaning that the money at the Harvest Feast will largely return directly to our community.

“It’s one of the only events where Athens chefs get together and really collaborate on a meal” - Chef Peter Dale

Participating Chefs include…
Peter Dale - The National
Josh Aaron - The Savory Spoon
Sarah Dunning - Formerly of Gymnopedie
Chris Rountree - Heirloom Cafe
Kyle Jacovino - Five & Ten
Jakob Schmalenberger - The Capital Room
Janice Witcher - Harry’s BBQ
Jarod Blanton - The World Famous
Chuck Ramsey - Pulaski Heights BBQ
Mimi Maumus - Home.made Catering
Aaron Phillips - Last Resort Grill
Vanessa Molina - Echo
Whitney Otawka - Cinco y Diez
Matthew Palmerlee - The Branded Butcher

Also Enjoy…
Sweet Treats from our local bakeries (vegan too!)
Wine courtesy of Michael Slater of National Distributing
Terrapin Beer
Soft beverages from Daily Groceries Co-op
1000 Faces Coffee


CLICK HERE FOR TICKETS
For more details about this event, visit http://athensfarmersmarket.net/store/


Sponsored by
Epting Events
Harry’s BBQ
The National
Terrapin Beer
Daily Groceries Co-op
Lindsey’s Culinary Market
National Distributing
1000 Faces Coffee


{photography by Paige Maitland http://www.pilgrimblog.com/}

tumblr_mszougUzBh1qaur4po1_500.jpg
tumblr_mszougUzBh1qaur4po2_1280.jpg

Next weekend, The National goes to Oregon to join in on Feast Portland, a a world-class event celebrating the bounty of the Pacific Northwest as well as the chefs and artisans who do some amazing things with it.

Peter Dale and Hugh Acheson will be representing The National in the favorite USA Pears Night Market, when our renowned chefs transform Portland’s historic Ecotrust building into the nation’s liveliest outdoor celebration of global street food. Dale and Acheson will also participate in the panel The American Experience through Food. We ask ourselves “What the heck is American food? Is it Southern chefs celebrating local ingredients and family recipes honed over centuries? Is it one of the youngest chefs on Earth ever to receive three Michelin stars? Answer: It is all of these and more.”

For the full Feast Portland schedule, visit the website at http://www.feastportland.com

Feast Portland is the flagship food and drink festival in the Pacific Northwest, capturing the current energy and enthusiasm driving America’s food revolution. Feast showcases local culinary talent and Oregon ingredients, alongside nationally recognized chefs and influencers during a four-day celebration.

At the heart of the festival is a mission to end childhood hunger in Oregon and in our country. A state where food is so plentiful should not also rank as one of the hungriest in the nation. This is part of the four-day dynamic exchange of ideas, inspiration and dialogue Feast Portland creates with food enthusiasts from Oregon, across the U.S. and around the globe. Feast Portland donates its net proceeds to two worthy charities, working to end hunger in Oregon and around the country – Share Our Strength and Partners for a Hunger-Free Oregon.

Ciné needs YOU!  

 It’s time to come together and support the arthouse cinema that has, in just 6 years, become a fixture   In our community and a symbol if what Athens is all about.  

 Two years ago, major production studios began the transition away from prints on 35mm film. The digital revolution is here now, and Ciné must begin to make the necessary, expensive upgrade to install digital projectors and transition into the future of cinema. 

 Last week, Ciné launched a Kickstarter campaign with a goal of raising $60,000 through crowdsourcing. By donating, you will ensure that Ciné can continue to screen the best in independent, foreign, and blockbuster films, while still maintaining their 35mm projector for the classics. 

 If you’ve ever enjoyed Dinner and a Movie, viewed an original print of your favorite classic film, or realized you’ve seen all the most critically-acclaimed films of the year, it was probably because Ciné offered these cultural experiences to you. 

   Join The Digital Evolution TODAY at  http://kck.st/18QEdkE  by donating before August 18!

Ciné needs YOU!

It’s time to come together and support the arthouse cinema that has, in just 6 years, become a fixture In our community and a symbol if what Athens is all about.

Two years ago, major production studios began the transition away from prints on 35mm film. The digital revolution is here now, and Ciné must begin to make the necessary, expensive upgrade to install digital projectors and transition into the future of cinema.

Last week, Ciné launched a Kickstarter campaign with a goal of raising $60,000 through crowdsourcing. By donating, you will ensure that Ciné can continue to screen the best in independent, foreign, and blockbuster films, while still maintaining their 35mm projector for the classics.

If you’ve ever enjoyed Dinner and a Movie, viewed an original print of your favorite classic film, or realized you’ve seen all the most critically-acclaimed films of the year, it was probably because Ciné offered these cultural experiences to you.


Join The Digital Evolution TODAY at http://kck.st/18QEdkE by donating before August 18!

Respect for seasonality ultimately means that with each phase of each season, we can await with excitement the arrival of each new crop. At this time of year, after the influx of Spring crops and before Summer abundance truly arrives, one item we are thrilled to use are Garlic Scapes.   

   Garlic Scapes  are the flowering head sent up at this time of year by each bulb of Garlic. Cutting off the scapes encourages growth of larger bulbs,  and  you then get to eat the delicious scapes! Garlic scapes display the flavor of garlic in a more intense form with a pleasant bitterness. They can be cooked as you would a green bean or treated similarly to a scallion. One very popular use is to make a garlic scape pesto.

Respect for seasonality ultimately means that with each phase of each season, we can await with excitement the arrival of each new crop. At this time of year, after the influx of Spring crops and before Summer abundance truly arrives, one item we are thrilled to use are Garlic Scapes.


Garlic Scapes are the flowering head sent up at this time of year by each bulb of Garlic. Cutting off the scapes encourages growth of larger bulbs, and you then get to eat the delicious scapes! Garlic scapes display the flavor of garlic in a more intense form with a pleasant bitterness. They can be cooked as you would a green bean or treated similarly to a scallion. One very popular use is to make a garlic scape pesto.

tumblr_mnfh4u37MJ1qaur4po1_1280.png
tumblr_mnfh4u37MJ1qaur4po3_r1_1280.png
tumblr_mnfh4u37MJ1qaur4po2_r1_1280.png
tumblr_mnfh4u37MJ1qaur4po4_r1_1280.png
tumblr_mnfh4u37MJ1qaur4po6_r1_1280.png
tumblr_mnfh4u37MJ1qaur4po5_r1_1280.png

Over the last 6 years, we’ve been so blessed to have employees who are not only great friends, but who have truly shaped The National to be the place we love today. This year, we’ve said goodbye to some of our best and well-loved. As they move on to the next phase in their lives, we wish them all the luck they’ve bestowed on us.

Emily B Hall has moved to Nashville. She just bought her first house with her longterm boyfriend, and she continues to take gorgeous photographs as always. Besides reviving the classic tintype process, she is also shooting for Amazon! And if you need a great wine recommendation and a little time spent with your favorite sassy waitress, you can catch her at City House.

Amy Mitchell and David Frink are hitched! The National’s sweethearts are embarking on a cross-country honeymoon before they settle down in Oxford, Mississippi. Our former sous-chef, David is now managing Volta. Amy will begin Law School at Ole Miss in the fall. She was one of the original servers at The National; we’re so proud!

Carrie Laird is taking her sweet techniques to New Orleans! She’s accepted a pastry position at Lilette, where she’ll begin in June. Carrie has been our pastry chef at The National almost as long as the Portuguese custard tart. We love her to death!

Matt Allgood is known for his charming good looks, his all black outfits and his love of crudo here as a server at The National. This summer he begins his Physical Therapy degree in Augusta, Ga, where he is moving with his fiance. He’ll be married in December.

Nathan Brand is one of our Sous Chefs, a young talent we’re sorry to lose. He just got married this Memorial Day weekend, and they’re moving to Richmond, VA, where his wife is finishing her Phd program. Nathan will be working at The Roosevelt, a great up-and-coming restaurant.

Ben DuPriest has cooked a lot of delicious food for The National. We will miss him every year on opening day for the Braves, and especially at Mardi Gras without his gumbo. After receiving his Masters in Musicology, he is continuing his Phd program in Philadelphia at University of Pennsylvania.

Coby Large and Aileen Lewis are living in Charleston, SC. Aileen was one of our lovely pastry ladies, and now she’s the Accounting Associate at Garden & Gun Magazine. Coby was a Sous Chef at The National, and now he’s making pops for King of Pops. The lowcountry beach life ain’t so bad.



As we say our goodbyes, we are also saying hello to a new group of talented staff, and we can’t wait for you all to meet them too. Luckily at The National we can be certain that the future will always hold great friends brought together by a love of great food. To the next 6 years!

Know Your Edible Flowers!   

 Edible flowers can add a pop of color and a whimsical touch to any plate, both sweet and savory. Some of these flowers have great flavor of their own. Garlic and Chive Flowers offer a more concentrated flavor of the more commonly eaten parts of the plant. And Nasturtiums boast a delightful peppery taste in both the blooms and the leaves. Other flowers, such as kale flowers and bachelor buttons, simply taste botanical and fresh. Whether topping a salad or decorating a dessert, we love edible flowers at The National!

Know Your Edible Flowers!

Edible flowers can add a pop of color and a whimsical touch to any plate, both sweet and savory. Some of these flowers have great flavor of their own. Garlic and Chive Flowers offer a more concentrated flavor of the more commonly eaten parts of the plant. And Nasturtiums boast a delightful peppery taste in both the blooms and the leaves. Other flowers, such as kale flowers and bachelor buttons, simply taste botanical and fresh. Whether topping a salad or decorating a dessert, we love edible flowers at The National!

Head to Atlanta on May 23 for a special dinner at Empire State South with Chef Brandon Baltzley, author of the new book  Nine Lives: A Chef’s Journey from Chaos to Control.  

 Thursday, May 23
 6:30pm
 $130 per guest, includes one signed copy of Nine Lives (tax and gratuity not included)
 at Empire State South
 999 Peachtree Street Atlanta, GA
 Call for reservations at 404-541-1105 or email at empirestatesouth@gmail.com 
   Baltzley’s memoir tells his story of a love for cooking that began at age nine, his impressive success at a young age, and of his constant battle with destructive addiction.  
  This is a story that hits close to home for many of those who live and work in food culture - whether it be because of a friend we have known, a co-worker we have lost, or maybe just through similar stories we have heard far too many times. 
  Fortunately, Baltzley’s story has a happy ending, and our friends at Empire State couldn’t be more excited to team up with him for an evening. Baltzley and ESS Executive Chef Ryan Smith will be preparing a 6-course dinner, with optional wine pairings by Steve Grubbs or non-alcoholic pairings by Kellie Thorn.  
   Call for reservations at 404-541-1105 or email at empirestatesouth@gmail.com. This is definitely an event not to be missed.  
   On the Menu… 
  Amuse: 
 radish, pork fat 
 veal salumi, herb custard, farro puff 
 Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV
   1st.  
 pickled shrimp, strawberry gazpacho, 20-month country ham, English peas 
 Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010
   2nd.  
 Egg, nasturtium, buttermilk, spring vegetables 
 Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011
   3rd.  
 Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads 
 Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010
   4th.  
 GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice 
 Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009
   5th.  
 Pre dessert, carrot
   6th.   
 Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
 Moscato d’Asti, Vietti, Piedmont, Italy, 2012

Head to Atlanta on May 23 for a special dinner at Empire State South with Chef Brandon Baltzley, author of the new book Nine Lives: A Chef’s Journey from Chaos to Control.

Thursday, May 23
6:30pm
$130 per guest, includes one signed copy of Nine Lives (tax and gratuity not included)
at Empire State South
999 Peachtree Street Atlanta, GA
Call for reservations at 404-541-1105 or email at empirestatesouth@gmail.com


Baltzley’s memoir tells his story of a love for cooking that began at age nine, his impressive success at a young age, and of his constant battle with destructive addiction.


This is a story that hits close to home for many of those who live and work in food culture - whether it be because of a friend we have known, a co-worker we have lost, or maybe just through similar stories we have heard far too many times.


Fortunately, Baltzley’s story has a happy ending, and our friends at Empire State couldn’t be more excited to team up with him for an evening. Baltzley and ESS Executive Chef Ryan Smith will be preparing a 6-course dinner, with optional wine pairings by Steve Grubbs or non-alcoholic pairings by Kellie Thorn.


Call for reservations at 404-541-1105 or email at empirestatesouth@gmail.com. This is definitely an event not to be missed.



On the Menu…
Amuse:
radish, pork fat
veal salumi, herb custard, farro puff
Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV

1st.
pickled shrimp, strawberry gazpacho, 20-month country ham, English peas
Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010

2nd.
Egg, nasturtium, buttermilk, spring vegetables
Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011

3rd.
Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads
Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010

4th.
GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice
Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009

5th.
Pre dessert, carrot

6th.
Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
Moscato d’Asti, Vietti, Piedmont, Italy, 2012

On  Tuesday, April 30,  Cine and AIDS Athens are joining with The National to bring you  How To Survive A Plague , the stunning story of how a group of young people, faced with their own mortality, helped turn AIDS from a death sentence into a manageable condition. 
   6pm Prix Fixe Dinner at The National 
  8pm Screening of How to Survive A Plague 
  
To join us to for this special Dinner and a Movie night, benefitting AIDS Athens, call 706-549-3540 to reserve a table for the 6pm seating. 
  Movie Tickets: $10 // Dinner and a Movie $30

On Tuesday, April 30, Cine and AIDS Athens are joining with The National to bring you How To Survive A Plague, the stunning story of how a group of young people, faced with their own mortality, helped turn AIDS from a death sentence into a manageable condition.

6pm Prix Fixe Dinner at The National
8pm Screening of How to Survive A Plague

To join us to for this special Dinner and a Movie night, benefitting AIDS Athens, call 706-549-3540 to reserve a table for the 6pm seating.
Movie Tickets: $10 // Dinner and a Movie $30

For the past month, your community has been answering the question “What is your Athens?” by adding the hashtag #my_athens to their favorite photographs of Athens on Instagram. This weekend, the #My_Athens Gallery opens to the public! From April 6-20, head to The Bottleworks on Prince for a look at Athens through your neighbors’ perspectives. In addition to the gallery, there will be events throughout the two weeks, and prints and local items will be on sale at the gallery benefit Habitat for Humanity.

Gallery Events April 6-20
The Bottleworks at Prince

April 5 VIP Preview Night
6:00pm - 9:00pm
Presented by The National
Ticket Cost: $75
Get your tickets at http://myathens.eventbrite.com/#

April 6 Opening Day
10:30am - 9:30pm
Sponsored by Jittery Joe’s Coffee

April 7 Family Day
2:00pm - 3:30pm
Presented by Athica, Treehouse and Avid Bookshop

April 10 David Richt Concert
7:00pm - 9:00pm
Sponsored by Akins Ford
Ticket Cost: $10

April 11 Music in the Gallery
7:00pm - 9:00pm
Brit Jones & Amy Winkles

April 12 Music in the Gallery
7:00pm - 10:30pm
Easter Island
Presented by Paste Magazine
Sponsored by Terrapin Beer Co.

April 13 iPhonography & Artist Spotlight
6:00pm - 9:00pm
Aaron Coury

April 15 Conversation in the Gallery
6:30pm - 8:30pm
Jeff Shinabarger, “More or Less”
Ticket Cost: $5
(receive $5 voucher and book)

April 18 My Athens Gives Back
Benefiting Athens Area Habitat for Humanity

April 19 Music in the Gallery
7:00pm - 10:00pm
Dream Boat and Outer Spaces
Presented by Flagpole Magazine
Sponsored by Terrapin Beer Co.

April 20 Gallery Closing Celebration

tumblr_mjksrjrF831qaur4po1_1280.jpg
tumblr_mjksrjrF831qaur4po2_1280.png

The Lee Brothers Take Athens…a Book Signing Event
with The National, Avid Bookshop & Canopy Studio
at Ciné Lab, 234 W Hancock Ave, Athens, GA
Tuesday, March 19th
6-8 pm
$75* per person
$115* per couple
*both admission prices include one copy of The Lee Bros. Charleston Kitchen, snacks and drinks from the book prepared by The National, music by members of The Darnell Boys and aerial performances by Canopy Studio

Backlisted copies of their previous books will also be available for sale!

Reservations are required, just call 706-549-3450 or email reservations@thenationalrestaurant.com


Who are these talented, food-loving brothers?

Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They currently are contributing editors at Travel + Leisure and frequently write food stories for Bon Appetit, The New York Times, Fine Cooking and Food & Wine, among other publications.

Their past books include The Lee Brothers Southern Cookbook and The Lee Brothers Simple, Fresh, Southern.

Ted currently lives with his wife, the artist E.V. Day, in Brooklyn, NY; Matt, his wife Gia, and their two sons live in Charleston, SC.


What makes their newest book The Lee Bros. Charleston Kitchen so special?

The Lee Bros. Charleston Kitchen is their most personal book yet! But don’t take my word for it…

“With these stories and recipes, we show you what it was like to grow up here and how the food life of Charleston helped make us the cookbook authors we are today. We introduce you to our friends who make living in the Lowcountry so delicious, as well as important figures from the city’s culinary past, who inspire us to have fun in the kitchen.

In the new book, we deliver the city’s most iconic dishes done right—She-Crab Soup, Hoppin’ John, Huguenot Torte—but we also reacquaint home cooks with Lowcountry preparations that have been lost to time, like Groundnut Cakes, Syllabub, and Peach Leather. Ever tasted Salsify “Oysters,” that 19th-century knockout? You will!

Although we knew our subject well when we set out to write the book, we took nothing for granted in our research and in developing the recipes. We interviewed home cooks, chefs, farmers, fishermen, caterers, and funeral directors to get the most accurate—and at the same time very intimate—perspective on Charleston foodways.

Our new book is fully illustrated, with food photographs by Squire Fox, archival photos, as well as snapshots of the sort we take daily as we walk around Charleston. There are also Walking Tour and Driving Tour maps that correspond to recipes, because the food culture here is so tied to home kitchens that most recipes can be traced to a specific house! – Matt and Ted Lee

How cool is that?!


So join us on Tuesday, March 19 for a chance to chat with the loveable Lee Brothers and enjoy delicious food prepared by The National using the recipes in their book. Plus, enjoy live music and aerial performances throughout the evening. Then take home your copy of the Lee Brothers Charleston Kitchen, and try your hand at Charleston!

Reservations are required for this special event, so call 706-549-3450 to reserve your spot!

tumblr_mjeqkv6Dr21qaur4po1_540.jpg
tumblr_mjeqkv6Dr21qaur4po2_540.png

Athens Slingshot is the new showcase for music, innovative art and technology in Athens, GA, and it’s taking over downtown on TODAY! Spread across three city blocks, Slingshot spotlights local bands and national acts on stage, and presents boundary-pushing artwork throughout the urban environment.

See the full schedule at http://www.athensslingshot.com/schedule.php
Wristbands on sale at Little Kings

We’re especially excited about the screening of The Taiwan Oyster at Cine, as a part of the Athens Slingshot Festival day-after events! . The film is an Athens-Austin collaboration between Mark and Mitchell Jarrett (Both UGA Grads).

Sunday, March 10
5pm

$10 with Slingshot wristband / $12 without
Advanced tickets are recommended (last time it sold out a few days before the event). Tickets available today at Cine and online at the Athens Slingshot Schedule page.

After the tragic death of a newly arrived Ex-pat, ESL kindergarten teachers Simon and Darin steal the corpse in order to perform the final rites for the fallen stranger. Their quest for the perfect burial spot becomes a quixotic odyssey along Taiwan’s picturesque East Coast Highway, where they encounter welcoming families, personal demons, and Nikita, their traveling companion.

The duty, transport, and dementia fueled by frequent substance abuse, ignites an internalization in all three characters as they define their personal feelings concerning mortality, purpose, burial rites and the concept of legacy.

A Cupping with Rishi Tea   

 At The National, we proudly serve  Rishi Tea , a high-caliber tea producer out of Milwaukee, Wisconsin, that offers the highest quality  organic  and  Fair Trade  Certified loose leaf teas, fresh each season and direct from tea gardens around the world. Their employees travel thousands of miles each year to work hands-on with skilled artisans whose families have been making traditional teas and herbs for generations. They utilize these direct relationships to produce rare and exclusive teas that offer an unmatched level of freshness with an ensured level of quality and authenticity.  

  Rishi teas at The National     organic and fair trade  {$3.50} a pot   Black:  ceylon single estate, golden assam, earl grey  Green:   genmaicha, moroccan mint, jade cloud  Herbal:   peppermint, chamomile, rooibos 

  
On a chilly morning this week, we sat down with Bobby from Rishi Tea to taste and to learn a little more about their teas to better serve you.    Lesson One: “Tea” is only tea if it comes from the plant  camelia sinensis .  Differences in flavor are due to differences in region of origin, farming conditions and processing methods, as well as the utilization of blends. The popular Earl Gray has a recognizable malty taste derived from a blend with Bergamot oil. Our Moroccan Mint is a blend of a green tea and mint, an ideal choice for someone looking for a lower caffeine content combined with a soothing minty freshness. Genmaicha is steamed then blended with puffed rice, a depression-area trick that stuck.  

  Lesson Two: Herbal “teas” are just herbs.  They are always caffeine free because they are not derived from the tea plant. Rooibos is a South African bush of which the leaves are used to brew. Chamomile is a flower and Peppermint is the same as the herb you might cook with.  

  Lesson Three: The designation between green, white, oolong, black and dark teas is all in the post-processing.    White tea  is harvested from the plant and left to air-dry immediately. It is derived from the youngest buds and is the least processed, resulting in a smooth and fresh taste.  Green tea  is heated immediately upon harvest through steaming or roasting, resulting is a nice roasted flavor and a fresh/vegetal taste. This method prevents oxidation and retains the green color.  Oolong teas  fall between black and white teas, resulting in a balance of floral and roasted notes with a pleasant bitterness in the finish. The leaves used in Rishi’s Eastern Beauty Oolong tea have been nibbled by bugs when still on the leaves, beginning the oxidation process early.  Black teas , such as Golden Assam and Ceylon, are rolled intensively, then allowed to rest and oxidize for 8 hours or so, depending on the tea. The intensive rolling and extended time to rest is what darkens them, achieving full oxidation. This is the most commonly recognized flavor of tea. The final tea designation, and perhaps the least well-known in the U.S. is  Dark Tea , or Pu-erh. This tea has a earthy taste profile developed through a fermentation or long-term aging with beneficial bacteria. Rishi has developed certified conditions to develop this tea, and uses no vintages older than 2004. Some say dark tea is good for digestion.  Lapsang Tea  is a smoked tea. 

  Lesson Four: It is a myth that white tea has the least caffeine.  It  actually has slightly more than green or black teas. However, the real lesson is that all teas have essentially the same caffeine level, roughly half to one-third the amount as coffee. Choosing a blend is a good method of lessening the caffeine content in your tea, or just drinking herbal. 

  Lesson Five: There are some rules of thumb for steeping time and water heat, but always read the box for the producer’s recommendations.  For Rishi teas, green and white teas should only be steeped for 2-3 minutes. Green tea should be brewed with 180 degree water, and white tea at 180-185 degrees. It is important to drink green tea while hot because as it cools the flavors separate. White tea is drinkable as cooler temperatures. Black and dark teas should be steeped for 4-5 minutes.

A Cupping with Rishi Tea

At The National, we proudly serve Rishi Tea, a high-caliber tea producer out of Milwaukee, Wisconsin, that offers the highest quality organic and Fair Trade Certified loose leaf teas, fresh each season and direct from tea gardens around the world. Their employees travel thousands of miles each year to work hands-on with skilled artisans whose families have been making traditional teas and herbs for generations. They utilize these direct relationships to produce rare and exclusive teas that offer an unmatched level of freshness with an ensured level of quality and authenticity.

Rishi teas at The National organic and fair trade {$3.50} a pot
Black: ceylon single estate, golden assam, earl grey
Green: genmaicha, moroccan mint, jade cloud
Herbal: peppermint, chamomile, rooibos


On a chilly morning this week, we sat down with Bobby from Rishi Tea to taste and to learn a little more about their teas to better serve you.

Lesson One: “Tea” is only tea if it comes from the plant camelia sinensis. Differences in flavor are due to differences in region of origin, farming conditions and processing methods, as well as the utilization of blends. The popular Earl Gray has a recognizable malty taste derived from a blend with Bergamot oil. Our Moroccan Mint is a blend of a green tea and mint, an ideal choice for someone looking for a lower caffeine content combined with a soothing minty freshness. Genmaicha is steamed then blended with puffed rice, a depression-area trick that stuck.

Lesson Two: Herbal “teas” are just herbs. They are always caffeine free because they are not derived from the tea plant. Rooibos is a South African bush of which the leaves are used to brew. Chamomile is a flower and Peppermint is the same as the herb you might cook with.

Lesson Three: The designation between green, white, oolong, black and dark teas is all in the post-processing. White tea is harvested from the plant and left to air-dry immediately. It is derived from the youngest buds and is the least processed, resulting in a smooth and fresh taste. Green tea is heated immediately upon harvest through steaming or roasting, resulting is a nice roasted flavor and a fresh/vegetal taste. This method prevents oxidation and retains the green color. Oolong teas fall between black and white teas, resulting in a balance of floral and roasted notes with a pleasant bitterness in the finish. The leaves used in Rishi’s Eastern Beauty Oolong tea have been nibbled by bugs when still on the leaves, beginning the oxidation process early. Black teas, such as Golden Assam and Ceylon, are rolled intensively, then allowed to rest and oxidize for 8 hours or so, depending on the tea. The intensive rolling and extended time to rest is what darkens them, achieving full oxidation. This is the most commonly recognized flavor of tea. The final tea designation, and perhaps the least well-known in the U.S. is Dark Tea, or Pu-erh. This tea has a earthy taste profile developed through a fermentation or long-term aging with beneficial bacteria. Rishi has developed certified conditions to develop this tea, and uses no vintages older than 2004. Some say dark tea is good for digestion. Lapsang Tea is a smoked tea.

Lesson Four: It is a myth that white tea has the least caffeine. It actually has slightly more than green or black teas. However, the real lesson is that all teas have essentially the same caffeine level, roughly half to one-third the amount as coffee. Choosing a blend is a good method of lessening the caffeine content in your tea, or just drinking herbal.

Lesson Five: There are some rules of thumb for steeping time and water heat, but always read the box for the producer’s recommendations. For Rishi teas, green and white teas should only be steeped for 2-3 minutes. Green tea should be brewed with 180 degree water, and white tea at 180-185 degrees. It is important to drink green tea while hot because as it cools the flavors separate. White tea is drinkable as cooler temperatures. Black and dark teas should be steeped for 4-5 minutes.

My Athens was born out of a desire to unite the people of Athens, Ga., to celebrate the many beautiful aspects of the city’s art and culture. Photographers of any experience are asked to post photos on Instagram capturing the essence of The Classic City and tag them with the hashtag #my_athens.

The photos will be curated for a gallery exhibit April 6-20.

April 5 // VIP Preview Night
April 6 // Gallery Opening Showing
April 10 // David Richt Concert (Sponsored by Akins Ford)
April 12 // Music in the Gallery (Presented by Paste Magazine)
April 15 // Conversation in the Gallery (Jeff Shinabarger, More or Less)
April 18 // My Athens Gives Back
April 19 // Music in the Gallery (Presented by Flagpole Magazine)
April 20 // Gallery Closing Celebration

This two-week series of events benefiting Habitat for Humanity will connect the city and put additional local art, music, creativity, nonprofits and causes on display. Prints and local items will be on sale at the gallery with proceeds going to Habitat for Humanity and additional prints donated to decorate local Habitat homes. Throughout the two weeks, local organizations and prominent residents will host special events in the space and sponsor concerts by up-and-coming bands, lectures, and conversations themed around art and creativity, social good and the community.

So…what is your Athens? Show us #my_athens!

For the first time,  UGA Costa Rica  has partnered with  Terrapin Brewery  to raise funds for a scholarship in sustainability for a student traveling to Costa Rica. UGACR operates with environmental, socio-cultural, and economic sustainability at the heart of its mission, which impacts everything from their student programs, research/service initiatives, and the overall message of the operation.   

  Join us for a  Percentage Night  this  Thursday, January 31  at  5:30pm  to support this great cause!  

 Enjoy Tastings of Terrapin Beer 
Live Performance by The Connor Pledger Trio 
Food from the Your Pie Food Truck 

 Plus, a Silent Auction with donations from…   The National 
Ciné 
R.E.M. 
Republic Salon 
Georgia Theatre 
Urban Sanctuary 
40 Watt 
Jittery Joe’s 
Farm 255 
Original artwork by Jamie Calkin 
…and many others!   

  
A percentage of all sales from the evening will go toward UGA Costa Rica’s sustainability grants for student research and a special Terrapin scholarship in Sustainability.

For the first time, UGA Costa Rica has partnered with Terrapin Brewery to raise funds for a scholarship in sustainability for a student traveling to Costa Rica. UGACR operates with environmental, socio-cultural, and economic sustainability at the heart of its mission, which impacts everything from their student programs, research/service initiatives, and the overall message of the operation.

Join us for a Percentage Night this Thursday, January 31 at 5:30pm to support this great cause!

Enjoy Tastings of Terrapin Beer
Live Performance by The Connor Pledger Trio
Food from the Your Pie Food Truck

Plus, a Silent Auction with donations from…
The National
Ciné
R.E.M.
Republic Salon
Georgia Theatre
Urban Sanctuary
40 Watt
Jittery Joe’s
Farm 255
Original artwork by Jamie Calkin
…and many others!


A percentage of all sales from the evening will go toward UGA Costa Rica’s sustainability grants for student research and a special Terrapin scholarship in Sustainability.