I was so fortunate this evening to be able to attend the Taste of Talent reception at the Coliseum. This event showcases some of the culinary talent at the facility. A total of six groups dished out tasty bites as part of a competition. The winning team gets to have their dish featured on the Parlor Room menu. The Parlor Room is an exclusive VIP area for select ticket holders where you can relax, enjoy drinks, and have some tasty food. One of the dishes I had tonight will soon be on the menu. My first dish of the night was a vegetable stuffed puff pastry with a Sriracha sauce. Then, I moved onto street tacos with a side of street corn. Next up was a gyro kebab with tzatziki sauce as well as a potato, Boursin and crab croquette covered in butter and honey. Afterward, I was able to try a cheeseburger eggroll with a special sauce, as well as a jalapeño popper with its own sauce. Following that, I had a taco, cornbread, cupcake, which could be topped with pico de gallo, lime, cilantro, and cheese. They also had a goat cheese and preserve bite in raspberry or blackberry that could be topped with honey. Finally, I ended with a PO of Cuban themed bites: a Cuban slider, churro and an empanada. The Cuban sandwich, churro & empanada won the people's choice award. The bacon cheeseburger egg roll and jalapeno poppers won the judge's choice award.

"King of Pops started with a couple thousand bucks, a used ice cream pushcart, and a whole lot of luck. Our success is due to amazing community support (which we’ve received since day one). We do our best to respond to that support with love, gratitude, and some laughs," reads the website.



This popsicle spot has made more than 500 different flavors that are all between 3-5 ingredients. Blueberry lemonade, strawberries & cream, thai iced tea, peach, key lime pie and so much more.



I had a super refreshing banana pudding pop. I know it's the south, but this is the first one I've ever seen. So, this was delish. Indulgent, but fresh.



Grade: A

Here's my latest newspaper column:

It’s a small, round berry that comes in shades of purple and black. It’s sweet and has notes of vanilla and cherry.

And, most importantly, they hit the peak of freshness right now - in June.

Juneberries can be found across Appalachia on rocky hillsides, edges of forests and well-draining soils.

The shrubs are known for their white blossoms in early spring, which later give way to clusters of juneberries. They’re also referred to as Saskatoon, shadbush, serviceberries or sarvis berries.

The name “serviceberry” is believed to have originated from the Appalachian tradition of conducting burial services in early spring once the ground has thawed, coinciding with the bloom of the serviceberry, or juneberry.

Indigenous peoples of the Appalachians, such as the Cherokee and Iroquois, valued juneberries for their nutritional benefits and versatility. They used the berries not only as a food source but also in traditional medicine, recognizing their high vitamin and antioxidant content.

Early European settlers learned from Native Americans how to incorporate these berries into their diets, especially during the lean months when other food sources were scarce.

Juneberries became a staple in pies, jams, and as a natural sweetener.

Juneberries continue to hold a special place in the hearts and traditions of local communities in Appalachia.

The berries are an ingredient in many traditional recipes used today. Pies, cobblers, jams, and jellies are among the most popular ways to enjoy juneberries. They can also be dried and used in baking or as a snack, much like raisins.

The berries, though, are often difficult to grow commercially. So, if you endeavor to forage for your own juneberries, be sure to do so safely and consult multiple sources of information to identify them correctly before enjoying.

Juneberries are more than just a beloved fruit in Appalachia; they are a symbol of the region’s rich history and food traditions. Using these foraged treasures help tell the story of bounty of the mountains — while providing a delicious berry bite. 

H&F Burger in Ponce City Market comes to us from James Beard Award-Winning Chef Linton Hopkins. The shop highlights Hopkins’s famous burger as well as a collection of sandwiches and shakes alongside a diverse selection of beer, wine and spirits.



"The Original" H&F CHEESEBURGER comes with double beef patty, b&b pickles, shaved red onion and Kraft American Cheese.



I got mine to go, so it's not much of a looker. But, man, was it good. Many folks will poo-poo American cheese, but that pasteurized cheese product melts so perfectly over the burger. Some sweetness and acid from the pickles and onion. I wouldn't hate an aioli here, but solid nonetheless.



Grade: A

Named after the Spanish word for “miner,” Minero represents the storied history of the taco, which supposes that Mexican silver miners named the dish in the 18th century. The word “taco” referred to the dynamite miners used to excavate the ore in the mines, which was made of pieces of paper wrapped around gunpowder and inserted into the holes carved in the rock face, reads the website.



Chef Sean Brock (Husk, McCrady's) brought his take on Mexican fare to the Ponce City Market in Atlanta. It's a spin-off of his Charleston original location, though he's no longer involved with the restaurant.



Minero serves street food-style tacos on house-made tortillas.

The Minero team tasted over 40 varieties of corn from different producers before choosing their favorite: Masienda. Using a traditional nixtamalization process to make fresh masa every day, Minero grinds the corn in house, which results in a truly authentic corn tortilla. The corn Minero uses comes from Masienda, a company operated by Jorge Gaviria. Masienda’s goal is to connect with small independent farmers in Mexico who are growing single origin landrace varieties of corn to import to the United States. Minero uses a Yellow Olotillo corn grown in Oaxaca. By utilizing this amazing company and their unique products, we are able to create an incredibly delicious tortilla.



"Chef Bill Hogan embraces traditional Mexican cuisine utilizing time-honored techniques, including nixtamalization of masa for house made corn tortillas. Fresh, high-quality ingredients are used as the foundation for each dish, exploring many styles of cooking and featuring live fire preparations from our custom charcoal grill," reads the website.



I ordered "The Minero Burrito (or Burrito Bowl) - white rice, beans, oaxaca cheese, crema, poblano, cabbage, cilantro, salsa verde, avocado" with veggies, charcoal chicken, grilled steak or al pastor pork.



This boy was filled to the brim, though it wasn't always spread evenly. Still, good flavors and a nice variety of filling ingredients.



Grade: B