Volume 3, Issue 4 Fourth Quarter, 2010

Stressed?Holiday Stress Starting Already? CORE Pilates + GYROTONIC® – One of Westside Provisions District’s Best Kept Secrets – Can Help!

Let’s face it: we all get at least a little stressed during the holidays. So, instead of waiting until the New Year to make resolutions to undo what you take on (and put on) during the holidays, get a jump start now with 20% off an introductory package to help start an easy-to-manage exercise routine at CORE.

CORE is one of Westside Provision District’s best kept secrets, offering private and group Pilates and GYROTONIC® instruction,

WESTSIDE WONDERLANDWSPD is the perfect place to shop this holiday season. Get a taste of the Eva Zeisel vases in Room & Board’s new accessory collection on page one and then check out the rest of our Holiday Gift Guide on pages 6-7.

Hungarian industrial designer Eva Zeisel created these gracefully

curved vases in grey exclusively for Room and Board. Each piece is beauti-ful on its own and even more gorgeous grouped together on a holiday table. In fact, with ample parking in the White Provision parking deck, carolers and sweet treats on Saturdays and extended shopping hours on Thursdays between Thanksgiving and Christmas, WSPD promises to be a westside wonderland this holiday season. (Continued page 6)

(Continued page 8)

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Santa: Spotted at b braithwaiteYou may have heard his jolly laugh last winter at b braithwaite. Rumor has it that Kriss Kringle will be making a return appearance again this year, and Alice Park Photography will be on hand to catch him in the act!

Flowing white beard? Check.

Jolly, round tum-my? Check. Red velvet suit? Check. From his wire-framed spectacles to his ho-ho-ho, there’s no mistaking that the jolly old guy scheduled to show up at b braithwaite this holiday season is St. Nick himself.

On Saturdays this winter (November 20th, December 4th and December 11th), have

your child’s picture taken with Santa and walk away with a CD of digital pictures so you can create online cards, email family, friends and use to your liking. The cost is $40 and space is limited, so call 404-605-0963 today to make your appointment. Payment is required with booking.

www.bbraithwaite.comwww.aliceparkphotography.com

IN THIS ISSUE:Core Westside.................1 •Room & Board.................1•Sunday Supper South.......1•The Beef:•

Kids...........................2 Décor & Dining..........3

Ultimate Thanksgiving •Dinner..............................4-5

Shopping Guide...........6-7•Core (Cont’)...................8•Boutique de Noel............8•

Special Advertising SectionSunday Supper South 9-15•Directory........................16•

CALENDARThere is always so much to do and see at WSPD. Check out our website at westsidepd.com to read our blog posts and view our full calendar of events. You can also find us on Face-book and Twitter (@WSPD).

EXCURSUS New paintings and objects by EK HUCKABY 10.16.10 - 11.28.10at Tanner Hill Gallery

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UEC: One of a KindSubtle design, uncompromising craftsmanship and impecable service: these are the hallmark’s of Westside Provisions District’s newest lighting showroom, the Urban Electric Co.

You’re unique. Why shouldn’t your lighting choices reflect your charac-

ter? The Urban Electric Co. catalogue contains nearly 200 of the highest quality, American-made designs to choose from, not to mention that clients have endless options for customizing these fixtures. Choose from more than 20 finishes and 15 varities of glass to create a light fix-ture that is as rare and uncommon as you are. In addition, through its in-house en-gineering and design teams, the company offers true bespoke capabilities that allow you to turn your sketch into a reality. Vis-it urbanelectricco.com to see examples of

custom projects and fixture modifications under the portfolio and polaroid tabs.

Shake It!Osteria del FIGO’s “pepper shaker” calendars make a great holiday gift -- for a good cause. All net proceeds help to identify and prevent child abuse and neglect in Atlanta.

In fall 2009, FIGO began a strong partnership with

Children’s Healthcare of Atlanta’s Child Protection Center (CPC), whose mission is to identify, assess and prevent child abuse and neglect in Atlanta and surrounding areas. “The CPC is very much in need of the attention and support it deserves, especially in this state - there is a new confirmed case of child abuse

or neglect every 15 minutes in Georgia,” says FIGO’s founder Sandro Romagnoli.

In November and December, FIGO will sell its pepper shaker calendars filled with dining coupons for the second year in a row. All net proceeds from each of these sales are donated to the CPC.

For more info, visit choa.org or figopasta.com.

ULTIMATE THANKSGIVING

D I N N E RWSPD chefs, friends and fans serve up secrets for a spectacular Thanksgiving celebration. From family favorites to turkey tips, we’ll show you how to enjoy this great American holiday the Westside way.

RISOTTOFrom Chef Ford Fry of JCT Kitchen: “Cimino Farm’s African Squash & Carolina Gold Rice Risotto with Benton’s Country Ham”

Ingredients:2 lbs. African Squash2 Tbs. EVOOKosher Salt to taste2 Tbs. Real maple syrup2 Cups Carolina Gold Rice3 Tbs. Butter1.5 Qts. Chicken Broth2 Tbs. Minced Shallots1 tsp. Minced Garlic (NOT THAT JAR STUFF!!!)3 oz Dry white wine1 Stick of butter3 Tb.s. Finely chopped Italian parsleyBenton’s Country Ham (Thin slices)

Method:

Pre-heat oven to 400 degrees. Split the squash in ½ lengthwise and scoop out the seeds. Coat with olive oil and season to taste with salt. Roast flat side down on a sheet tray for 30-45 minutes or until soft. Peel and discard skin. Puree the squash and maple syrup in your blender until smooth.

“Risotto” method: Heat broth in one pot and season to taste with kosher salt. In another pot, melt (3 Tbs.) butter and sweat the shallots and garlic on medium high heat. Add rice and cook while stirring for about 5 minutes. Deglaze with the wine. Once the wine is

dry, begin adding the chicken broth a ladle at a time, while stirring, until the rice is almost just cooked. Add the squash puree and cook until the rice is just cooked. Fold in the remaining butter and parsley. Spoon onto plate and top with thinly sliced country ham.

Yields 4 hearty portions or 8 appetizer portions

(Risotto continued)

COLLARD GREENSFrom Chef Patric Bell of West Egg Café

5 pounds collard greens, washed and chopped1 Vidalia onion, sliced into thin spears2 quart chicken stock or broth1 tsp. red pepper flakes2 Tbsps. kosher salt & 1 Tbsp. coarsely ground black pepper1 smoked ham hock (optional)

Combine all ingredients in a large stock pot, cover, and bring to a boil. Reduce heat to slow and simmer for 1 ½ hours, or until collards are tender.

ROASTED BEETSFrom James Beard award-winning chef Anne Quatrano of Bacchanlia, Star Provisions, Quinones and Abattoir

Beets1 lb. beets – trimmed 1 teaspoon honey 1 tablespoon vinegar 1 cup water

TURKEY TIPSFrom Chef Shaun Doty of Yeah! Burger

Plan for 1 pound of turkey per person.•For a safer and juicier bird, add the stuffing hot before •you cook the turkey.Brining makes a turkey delicious. Submerge the turkey •in cold water with a cup of Kosher salt and soak overnight in the refrigerator. The next day, remove from the water and towel dry.Try alternative seasonings to make a non-traditional •turkey. For a savory alternative, make a marinade of 3 tablespoons chili powder, 3 tablespoons of oregano. Mix with ¼ cup of olive oil and 1 tablespoon of salt. Rub inside and out of the turkey. Cook normally. When cooking a free range turkey (like White Oak •Pastures) remember that they are often very lean which may reduce the cooking time by 10%. For a proper temperature test, use a meat thermometer. Insert it at the deepest part of the bird, at the breast bone. The temperature should be 150 degrees. Remember that it will cook another 5 degrees after removing from heat.

Vinaigrette1 ttsp honey 2 tbsps olive oil2 tbsps vinegar 1 shallot peeled & finely diced1 tbsp candied ginger finely diced Scrub beets and trim tops – reserve tops for braising. Place

in roasting pan, add water, vinegar & honey. Season with salt & pepper. Cover with parchment lined foil and braise in 300 degree oven for 2 to 3 hours – depending on size of the beets. To test doneness, pierce beet with a knife – if the beet offers little resistance, it is done. Let beets cool slightly, rub the skin free with clean cloth. Cool and dice. Toss in vinaigrette. Vinaigrette: Whisk together honey and vinegar – we like red wine vinegar. Add shallots, ginger and slowly whisk in olive oil. Season with salt & pepper.

MEME’S POUND CAKEWSPD friend Virginia Willis shares an old family recipe.

Virginia says, “The best part is the crispy, dark-brown sugary edges. Much to my mother’s consternation, more than once, little pesky elves raided the opaque Tupperware cake container and nibbled away those tasty bits.” Find the full recipe on our “Ultimate Thanksgiving Dinner” blog post at westsidepd.com.

HUNGRY FOR MORE?Along with the great recipes in these pages, find “Bon Appétit, Y’all” author Virginia Willis’ family pound cake recipe, WSPD fan Gina Henschen’s prized Sausage and Sage Stuffing formula and Westside Urban Market director of operations, Donna Rooks’, table decorating tips in our “Ultimate Thanksgiving Dinner” blog post at: www. westsidepd.com

W E S TS I D EW O N D E RL A N D

WITH LOVE FROM US TO YOU:

We asked our merchants for great gift ideas and promotions this holiday season. Here’s what they delivered.

ENVIRONMENT FURNITURE:A set of 3 Heather Heron Essential Pouches made from reclaimed leather in rust, white and black. For her - a coin purse, make-up bag or clutch. For him, a camera case, travel bag or magazine holder. Beautifully packaged in a chic black hemp linen bag made in California. environmentfurniture.com/atlanta

OWEN LAWRENCE:Reminiscent of Slatkin & Co.’s famous holiday candle, the Nest Holiday candle combines traditional scents such as mandarin orange, pine, cinnamon and eucalyptus.

owenlawrence.com1200 Howell Mill Road

MAISON ATLANTA:Recently, we welcomed Crawford Bray to Maison Atlanta as our “To the Trade” sales representative. We invite architects and designers as well as our loyal clientele to stop by and meet him. This season, Crawford recommends the high-style sofa from Christopher Guy available in your choice of fabrics.

maisonatlanta.com, 1100 Howell Mill Road, Atlanta, Georgia 30318P: 404.892.3553

SEED FACTORY:Dutch textile artist Anne Claire Petit makes these adorable hobby horses. The giraffe is our fave!

seedfactoryatlanta.com1170 Howell Mill Road, Atlanta P: 404.355.2043, F: 404.355.2044

WEST EGG CAFÉ:Give the gift of comfort and joy this season. Buy at least $50 of gift cards from West Egg Café and receive 10% off the price of the gift cards (offer valid through December 31, 2010).

westeggcafe.com1100 Howell Mill Road, Atlanta.404.872.3973

AVA:Now through December 25th, 2010, we’re offering all of our custom dining furniture at 25% off. We also have floor samples on sale up to 70% off! Happy holidays from AVA!

avadesign.com, 1100 Howell Mill Road, Atlanta, Georgia 30318. P: 404.607.1700. F: 404.607.0900

SWITCH:AREAWARE Cubebot, Inspired by the Japanese Shinto Kumi-ki puzzles, the Cubebot is a non-traditional take on the toy robot by joining ancient Japanese traditions with contemporary toy culture. Available in three sizes, from $25-390.

switchmodern.com1193 Howell Mill Road404.605.0196

G. GILBERT:SWAP by Audley -- The most comfortable thing you’ll ever put on your feet! These great travel shoes make a perfect stocking stuffer. Navy, black, taupe and ivory. Available in-store December 1 or pre-order now!404.355.3713, Taigan.com

GARDEN:Unique terrariums by Garden designer Matthew Klyn. Ranging from $15 - $300+, these utterly charming globes make an echanting holiday gift that will suit any budget.

gardenatl.com1168 Howell Mill Road, Atlanta404.941.9154

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CORE (Con’t)Continued from page 1

Boutique De Noel“Boutique De Noel” by Le Jardin Francais will offer a unique holiday pop-up store Nov. 20th through Dec. 20th, 2010 at Westside Urban Market, 1200-B Howell Mill Road -- in the old Garden Path space near Taqueria del Sol.

nutrition coaching, Barre classes, postural analysis and a retail boutique featuring performance and lifestyle active wear from Beyond Yoga.

Located on the plaza level of White Provision under Seed Factory, facing JCT Kitchen and the WSPD bridge, we have some of the most experienced Pilates instructors in the city and one of the most comprehensive GYRO-TONIC® programs in the Southeastern U.S. CORE offers more than 20 group classes weekly as well as private sessions available throughout the week – in-cluding early morning, late evening and weekends.

We provide clients custom-ized instruction tailored to help meet specific goals, whether it be fitting into a fantastic cocktail dress, improving a golf swing, soothing a cranky back or simply minimizing the effects of work or holiday stress on your body – and your mood. Our nutrition partner, Better Living, offers one-on-one coaching to facilitate lasting life-style change.

Did you know that fitness has a profound effect on your psychological state? Physical activity stimulates

various brain chemicals (endorphins) that leave you feeling happier and more relaxed. With all that life throws our way this time of year, who doesn’t need to feel happier and more relaxed?

For more information please visit us at www.coreatl.com or call the studio at 404-815-7117.

Floral and garden designer, Marie-Laure Coste-Dujol, owner of Le Jardin Francais, has an amaz-ing eye for genuine and elegant environments, an acute feeling for authenticity, and a taste for discreet luxury and intimate charm. Well-known for its elegant seasonal floral designs inspired by the natural world, Le Jardin Francais’ artwork is combines natural and organic elements with unrestrained sophistication. At Boutique de Noel, you will be delighted by elegant and truly distinctive wreaths, garlands, topiaries, potted bulbs and holiday decorations to embellish your home this season.

Pre-order your holiday décor, at: lejardinfrancais/boutiquedenoel.com holidays@lejardinfrancais.com, 404-792-1680.

SUNDAY SUPPER SOUTHMark your calendars now for the second annual Sunday Supper South benefitting the James Beard Foundation. Held the last Sunday in October, the inaugural Sunday Supper South was the talk of 2010. Check out part of last year’s mouth-watering menu for a taste of what’s to come in October 2011. sundaysuppersouth.com

MENUShellfish, Grain:Roasted Scallops with Magness Pear, Satsuma and ChestnutTyler Brown – Capitol Grille, Nashville, TN

Farro and Chestnut Pilaf with Roasted Mushrooms and Thomasville TommeLinton Hopkins – Restaurant Eugene, Holeman & Finch Public House, H & F Bread Co., Atlanta, GA

Deep Fat-Fried Brunswick White Shrimp with Fried Hot PeppersAnne Quatrano – Bacchanalia, Atlanta GA

Grilled Octopus Salad with Greek Feta, Cucumber, Cured Lemon and Farm-Fresh YogurtRis Lacoste – Ris, Washington, DC

Fowl, Beef, Pork: Crisp Quail Breast over Skordalia with Butternut Squash and Brown ButterHugh Acheson and Ryan Smith – Five and Ten, The National, Empire State South, Atlanta and Athens, GA

Barolo-Braised White Oak Pastures Oxtail, Crispy Fall Onion, Original Grit Girl Garlic-Gruyere GritsJohn Currence – City Grocery, Bouré, Big Bad Breakfast, Oxford, MS

Molasses-Braised Certified Black Angus Beef Short RibsJamie Leeds – Hank’s Oyster Bar, CommonWealth, Washington, DC

Crispy Veal Breast with Pear-Pepper RelishLouis Osteen – Fish & Co., Blind Pig No. 55, Watermark, Nashville, TN

Heritage Pork with Herbed Cereals, Mushrooms and Preserved HuckleberriesSean Brock – McCrady’s, Husk, Charleston, SC

Sally Lunn Rolls, Cheese Straws, Bacon CornbreadMatt Adolfi – Bacchanalia, Star Provisions, Atlanta, GA

Dessert:A Selection of Southern CheeseTim Gaddis, Cheese Monger – Star Provisions, Atlanta, GA

Pumpkin CakeLuis Vasquez – Star Provisions, Atlanta, GA

Caramel Ellijay Staymen Winesap ApplesCarla Tomasko – Bacchanalia, Atlanta, GA

Yard Egg PieMartha Hall Foose – “Screen Doors and Sweet Tea,” “A Southerly Course,” Greenville, MS

GrasshoppersJonathan Kalini – Floataway Café, Atlanta, GA

FASHIONLadieswearE: Ann Mashburn404.350.7132annmashburn.com

E. G. Gilbert 404.355.3713taigan.com

MenswearE. Sid Mashburn 404.350.7135 sidmashburn.com

GALLERYD: Astolfi Art404.307.0215astolfiart.com

D: Jackson Fine Art404.233.3739jacksonfineart.com

D: Tanner Hill Gallery 404.580.4299tannerhillgallery.com

HAIR & SPAD: Dragonfly The Salon404.815.6702dragonflythesalon.com

D: Spa Sentio404.733.1820spasentio.com

HOME INTERIORSI. Anthropologie(coming this winter!)

A: Ava404.607.1700 avadesign.com

I. Bungalow404.351.9120 bungalowclassic.com

D. Environment404.815.1488 environmentfurniture.com

D. Knoll404.522.1835knoll.com

I. Kolo Collection(404.355.1717kolocollection.com

Lewis & Sheron404.351.4833lsfabrics.com

A. Maison Atlanta404.892.3553maisonatlanta.com

G. Owen Lawrence 404.869.7360 owenlawrence.com

I. SWITCH 404.605.0196 switchmodern.com

D. R HUGHES showroom404.277.8908r-hughes.com

D. Room & Board404.682.5900roomandboard.com

I. Savvy Snoot 404.355.1399 www.savvysnoot.com

D. Ormsby’s404.968.2033ormsbysatlanta.com

G. Taqueria del Sol 404.352.5811 taqueriadelsol.com

A. West Egg Cafe404.872.3973westeggcafe.com

B. Yeah! Burger404. 496.4393yeahburger.com

A. Yoforia(coming this winter!)

SPECIALTY D. Core WestsidePilates & GYROTONIC404.815.7117www.coreatl.com

B. Garden404.941.9154gardenatl.com

B. Perrine’s Wine Shop404.254.5077perrineswine.com

E. The Local Farmstand404.423.8639thelocalfarmstand.com

OFFICED. Fried & Bonder404.963.9443friedbonder.com

D. GACC404.586.6800 gaccsouth.com

D. InTopic Media866.743.9124intopicmedia.com

D. Knoll404.522.1835knoll.com

B. RCLCO Real Estate404.365.9501rclco.com

D. Westbridge Partners404.815-.455Westbridgepartners.net

I. Terra Cottage 404.350.0330

terracottagellc.com

D. Urban Electric Co.404.815.8066urbanelectricco.com

KID’S E. B Braithwaite 404.605.0963 bbraithwaite.com

D. Seed Factory404.355.2043seedfactoryatlanta.com

RESTAURANTD. Abattoir404.892.3335starprovisions.com

E. BacchanaliaStar ProvisionsQuinones404.365.0410starprovisions.com

H. Figo Pasta 404.351.3700 figopasta.com

E. JCT Kitchen & Bar 404.355.2252 jctkitchen.com

Westside Provisions District News is a quarterly publication by White Provision Company and Westside Urban Market. All Rights Reserved. ®White Provision Commercial Leasing: 404.815.0045; White Provision Residential Sales Center: 404.815.0460, whiteprovision.com.Westside Urban Market leasing: 404.872.7538 x7, westsideurbanmarket.com. WSPD Marketing: 404.872.7538 x3, info@westsidepd.com

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