Foodie News
Pullman Yards Expands Weekend “Chefs Market,” Atlanta’s Largest Weekly Food Festival
The Pullman Yards Chefs Market and bazaar welcomes guests each Saturday and Sunday from 11am-6pm to experience more than 30 curated vendors and live entertainment
ATLANTA /PRNewswire/ — Pullman Yards, the south’s premier entertainment destination, announces that due to popular demand, the weekly Chefs Market and bazaar is now expanding to both Saturdays and Sundays from 11am-6pm. Offering guests double the opportunity to experience Atlanta’s largest weekly food festival, the market features more than 30 local and regional food, beverage, and artisan vendors, plus live music and interactive entertainment. Officially launched as a permanent fixture in March 2024, the Chefs Market has proudly become one of Atlanta’s essential weekend destinations, bolstering Pullman Yards’ commitment to showcasing the exceptional culinary and creative talent found across the southeast.
“We’re honored to host the weekly Chefs Market, acting as both an incubator and launchpad for so many small businesses, connecting them to our community through a free and public platform,” said Adam Rosenfelt, Co-Owner of Pullman Yards. “The collective magnitude of talent showcased every weekend, ranging from burgeoning new ventures to established concepts, is a testament to the robust culinary and creative forces thriving in our region.”
A hub for entertainment and discovery, guests are invited to make a day of it and explore everything Pullman Yards has to offer like the 17,000 sq. ft. beverage hall, AlcoHall, pickleball courts, award-winning on-site restaurants, the Balloon Museum, and much more. Information about Pullman Yards’ latest special events and happenings may be found via the website.
Chefs Market Vendors
While the Chefs Market vendors will rotate regularly, providing guests a fresh experience each week, a selection of featured vendors are listed below. Offering everything from slow cooked BBQ to homemade pastries to Cambodian, Haitian, and Oaxacan cuisines, there’s something for everyone at the Chefs Market.
- Abuelita Oaxaquena
- Bee Wild
- Bussin Jerk
- Can Cakes
- The Cereal Lab
- Daddy’s Girl BBQ
- Fruta Mami
- Garden Queen
- The Gumbo Gourmet
- Genki Sushi
- La Jefa Empanada
- Luxcuterie
- Mi Ga / Bamreu
- Pat’s Poutine
- Peckish ATL Pastries
- Phew’s Pies
- The Power Plant
- Vice Taco
- Xzotik Fusion
Additionally, Pullman Yards is calling all interested vendors to fill out the Chefs Market application for the 2024 series. Whether it’s handcrafted goods, artisanal treats, or innovative services, the market provides a platform and an audience for businesses to experiment and flourish.
Special Celebrations at the Chefs Market
The Chefs Market is pleased to announce a variety of upcoming special events that celebrate the vibrant and diverse community that Pullman Yards calls home.
- Asian Night Market
- Friday, May 24 from 6pm-11pm + Friday, June 28 from 6pm-11pm
- Taking place every fourth Friday, the Asian Night Market is a series of evening markets featuring Asian-American Pacific Islander food vendors, artists and organizations to highlight Atlanta’s Asian community and provide a fun evening of food, art, DJ and culture! A selection of vendors include:
- Chew on Chuan
- Flames and Skewers
- Hapa
- Love It Gluten Free
- Manalo’s Bakery
- Pink Ivy
- Simi’s Kitchen
- Yaardie Eats
Chefs Market Details
The Chefs Market is open to the public, family and dog friendly, and free to attend. Food, beverages, and products are available for purchase. The Chefs Market is located at 225 Rogers St. NE, Atlanta, GA 30317.
For more information, please visit the Pullman Yards Chefs Market website and follow along via Instagram.
SOURCE Pullman Yards
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(Family Features) As the days get longer and the temperatures rise, it’s time to fire up the grill and elevate your outdoor cooking game. Whether you’re a seasoned grill master or just starting out, success comes down to three essentials: quality ingredients, the right seasonings and reliable equipment that gives you full control over heat and timing.
If you’re ready to turn up the heat this season, explore high-performance grilling solutions from Nexgrill – built to match every cooking style and skill level. From backyard barbecues to weeknight dinners under the open sky, its lineup is designed to help you serve up unforgettable flavors all season long. Visit nexgrill.com to learn more and get inspired.
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Transform your backyard into a chef-inspired kitchen with the Gourmet Pro 6-Burner Stainless Steel Gas Grill featuring the Griddle Max Cooking System. Designed to go beyond traditional grilling, this powerhouse lets you grill, saute, griddle and smoke all at once or on demand. The innovative system makes it easy to achieve restaurant-quality results, delivering unmatched versatility for any meal. Built with stainless steel burners, angled flame tamers and porcelain-coated cast-iron cooking grids, it ensures consistent heat and fewer flare-ups. With 811 square inches of cooking space, six main burners and a high-heat searing side burner, you’ll get 75,000 BTU of total cooking power.
Take on Breakfast, Lunch and Dinner
From sizzling fajitas at your backyard bash to early-morning pancakes before your next adventure, the Daytona 4-Burner Propane Gas Griddle delivers the heat, flavor and performance you need. Designed for versatility, this powerhouse features a 792-square-inch cooktop and four stainless steel burners, giving you the space and control to cook multiple dishes at once. Built-in convenience comes standard with dual side shelves, a lower storage rack to keep tools within reach and a removable grease cup for quick and easy cleanup. When it’s time to pack it in, a heavy-duty lid protects your cooking surface.
From Kitchen to Patio, It Goes Where You Go
Grilling isn’t just for the backyard. When weather or space keeps you inside, the Fuse 22-inch Electric Griddle delivers bold, flame-free cooking anywhere there’s an outlet. Ultralightweight and easy to transport, it’s built for seamless indoor-outdoor use. With 308 square inches of edge-to-edge heat, a durable nonstick surface and digital temperature control, this electric flattop offers precision and power. A hinged lid with a built-in viewing window locks in heat and flavor so you can cook efficiently. From weekday breakfasts in the kitchen to weekend feasts on the patio, it can be your all-access pass to delicious, flexible cooking – wherever life takes you.Discover more from Daily News
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(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.
Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.
Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.
Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.
Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.
Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.
Find more ways to enjoy spring salad season by visiting SuccessRice.com.
Greek Beet and Watermelon Rice Salad
Prep time: 15 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced, cooked golden beets
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted black olives, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh mint, thinly sliced
- 2 tablespoons walnuts, toasted and chopped, for garnish
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, whisk oil, lemon juice, salt and pepper.
- Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
- Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.
Spring Corn and Rice Salad
Prep time: 5 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Basmati Rice
- 1 cup frozen corn, thawed
- 2 Roma tomatoes, seeded and diced
- 1/2 cup minced fresh basil
- 1/2 cup diced red onion
- 1/2 cup vinaigrette dressing
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
- Serve salad at room temperature or chilled.
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5 tips for perfectly grilled seafood
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining. Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever. Master the art of grilled seafood with these tips from Trimell Hawkins, executive chef and culinary adviser to Current Backyard. Not all fish are the same. There’s a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish (like trout) and instead turn to a firm fish when grilling, such as branzini in this Grilled Whole Branzini with Fresh Herb Sauce recipe from celebrity chef Alton Brown. Moisture is not your friend. While you’re likely aiming for a fresh, moist flavor when eating fish, that doesn’t mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling. Temperature is key. There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork. Ready to cook in 10 minutes, it’s a convenient solution that plugs into a standard 110-volt outlet, meaning there’s no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time. There’s a “right” way to cook fish. If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart. Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too. Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard Prep time: 30 minutes Cook time: 10 minutes Serves: 4 Fresh Herb Sauce:- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
- 2 head-on whole branzini (about 1 pound each), cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
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