The Best Georgia Restaurant!Written by Ed Williams
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Italian Reuben - This was my lunch choice on Sunday. There are few sandwiches that I love more than a Reuben, and I’ve eaten some wonderful versions during my lifetime, but I can tell you y’all that Reuben they make at Corkscrew is best I‘ve ever had. They use salami, mozzarella cheese, grilled onions, and honey mustard slipped between some heavenly sour dough bread to create this masterpiece. It was so good that I even told people in audience at our show to go over and try one. To my amazement, some did.
Eggplant Mascapone - Even if you hate eggplant, you’ll love this. Just trust me and order it.
Folks, it’s not just food that makes this place great. Rob and Coleen Rotunno run it, and they damn well know what they’re doing. They’re sort of like Ric Flair of restaurateurs, they’re on top of mountain with Georgia restaurant championship firmly in hand. The dining experience they’ve created at Corkscrew is great, although I would caution y’all to be ready to wait awhile to be seated if you don’t phone ahead for reservations. It’s small, intimate, and blends just right combination of a formal and casual dining experience together. You might very well see someone dressed up in a suit sitting right next to someone dressed in a Jimmy Buffet t-shirt and shorts over at Corkscrew, but, however they’re dressed, they’re enjoying themselves. Lots of locals eat at Corkscrew, which is always a tell tale sign of an outstanding restaurant.
In conclusion, I’ll simply say this - it’s worth trip. Dahlonega is a beautiful little mining town, lots to do, just go book a cabin up at Cavender Creek Cabins and have a great time, Paul and Mary Hanson are proprietors, and their cabins are excellent. You’ll enjoy mountains, scenery, and god will you ever enjoy Corkscrew! Eat there just as often as you can, you won‘t be sorry. Just don’t forget to tip chef, it’s a new dining trend that needs to be established there!
Ed’s latest book, “Rough As A Cob,“ can be ordered by calling River City Publishing toll-free at: 877-408-7078. He’s also a popular after dinner speaker, and his column runs in a number of Southeastern publications. You can contact him via email at: email@example.com, or through his web site address at: www.ed-williams.com.
Chinese sugar fried chestnutsWritten by Jacklyn Chen
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This chestnut frying expert wandered about destitute in Beijing after Kaifeng was breached by Jin people, expressing his nostalgia with several packages roasted chestnuts. Perhaps Beijing sugar roasted chestnuts perhaps got handed down because of this, same with Hangzhou's Song sister-in-law fish soup, all were Northern Song Dynasty's old custom.
The standard sugar roasted chestnuts require shell to be supple and crisp. The outer shell, internal membrane, and nut should be separated effortlessly when you open it. The pleasure of eating roasted chestnuts would simply vanish if it has to go through hassle ripping outer shell, and then more effort to tear off internal membrane. The nuts should not be crisp, soft, or worst of all, tough (gen). It supposed to feel moisture in driness, sandy, floury, and smell should be strong and sweet.
Jacklyn Chen - A webmaster and full time mom who works hard to make living with multiple web sites. For more information and articles about travel, visit http://travel.news-blogs.com, for food and living, visit http://fine-living.news-blogs.com.