The Best Georgia Restaurant!Written by Ed Williams
Folks, I’ve discovered best restaurant in Georgia!
I kid y’all not, I’ve found a place that’s worth investing a weekend in order to eat a few meals there. A place that combines formal and casual dining in best ways imaginable. A place where food is so good that each bite is a veritable Elvis concert of palate. So, are y’all a little curious as to where this place is located?
Good! It’s in Dahlonega, Georgia.
Wanna know its name?
It’s called Corkscrew Cafe.
I kid y’all not, Corkscrew Cafe. I discovered it just this past February when I spent a delightful weekend up in Dahlonega as an attendee/participant in their second annual literary festival. I was up there with Dedra and Deborah doing our first ever performance of “GRITS, Georgia, and Grizzard,” and we all decided on spur of moment to have dinner there on a Saturday night. Folks, it was one of best decisions we’ve ever made. When I walked in and looked over place, I sensed it was a winner. And what occurred over next hour-and-a-half confirmed it, it was sheer, pure, unadulterated dining pleasure. It was so good that I came back for lunch when doors opened on Sunday, and Sunday’s food was even better than Saturday’s. Let me give y’all a brief description of what all I tried:
French Onion and Portabella Mushroom Soup - If you like French Onion soup, you’ll never do any better than this. Great cheese and toast floatin’ up on top, and a very well-seasoned soup underneath. The mushrooms make it even better, I damn near cancelled what I ordered for dinner just to eat another bowl of this liquid heaven. I’m glad I didn’t though, because my entree was outstanding. It was:
Sesame Crusted Salmon - Simply put, this is best grilled salmon I’ve ever had. Whatever they used to season it with was great, and I even loved rice that went along with it. The rice! Let me tell y’all, any restaurant that makes rice that you want second helpings of is a place to remember. The Corkscrew Cafe makes best rice in history of modern civilization.
Chinese sugar fried chestnutsWritten by Jacklyn Chen
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The "Liang Xiang" chestnuts are well known. Here "Liang Xiang" refers to old "Liang Xiang" county, is equivalent to part of mountain area of "Fangshan" district of Beijing, and is not "Liang Xiang" village county. "Liang Xiang" chestnuts really are "Fangshan Chinese chestnuts".
There are many ways to eat chestnuts, but most popular one is sugar roasted chestnuts.
As soon as chestnuts are harvested in autunm, you'll see cauldrons are set up at every corner of street. Mix chestnuts with sand, sprinkle plain sugar syrup, fry till sand becomes pitch-black. The chestnuts will then look shinning and bright as if a layer of oil has been applied to shells. The burning smell flutters all over. People like me who are craving for chestnuts would come to buy by following smell wihtout sellers' calling out. People used to use shovel to fry, now process is electrically operated.
The history of Beijing sugar roasted chestnuts is quite long.
The old "Zhitang" man copies others quotes from Lu You's "Old School Notes" in "Roasted Chestnuts", talking about a chestnut roasting story: The most well-known and best-selling chestnuts in Northern Song Dynasty Kaifeng were roasted by Li, HeEr. Others were trying everything possible to imitate, but no one did at end. During Southern Song Dynasty Shaoxing years, Song's embassador was sent to Jin (an old country in China) and arrived now Beijing. Suddenly two people, who called themselves "Li, HeEr", sent in 20 bags of sugar roasted chestnuts, then left with tears.