Atlanta Cuisine Paper to become Food & Beer Atlanta
By Tom Maicon at June 10, 2010 | 8:00 am | Print
This column is generally a food-for-thought type article, but this month I’m going to use this real estate as my podium for an exciting announcement regarding this paper.
This issue, one print run shy of 4 years, is the last under the name Atlanta Cuisine. Starting July, look for us as Food & Beer Atlanta with the same writers, and a few additions to the staff. Atlanta Cuisine website will continue business as usual — minus the beer section, of course.
Food & Beer Atlanta will of course feature more in the way of craft beer. Yours truly will have a restaurant column appear monthly along with my beer reviews on the beer side. We plan to take a balanced attack between restaurants/food and beer.
Those who follow Atlanta Cuisine know we’ve been a beer forward paper. And those who read my columns know that I’ve always had a deep abiding love for both food and beer. So this news shouldn’t come as a surprise to many of you.
Though some beer articles in Food & Beer Atlanta will contain a lot of technical jargon, our flagship pour will be fun, approachable articles aimed at the beer drinker rather than the highly technical. I believe this publication will be more focused and therefore should be a greater success in more ways than just financially.
Besides Jessica’s column and my beer reviews, the beer section of Food & Beer Atlanta will add a column covering cool places to drink cool beer, and chef Lamar’s recipes will contain beer, or at the very least be paired with beer. Lamar is obviously up for the challenge. The restaurant section will be as lively as ever, and my Letter From The Editor will continue striking that same controversial vein.
The Food & Beer Atlanta website is currently under construction but we hope to have it up and running in about 2 weeks. Keep checking for us at www.foodandbeeratlanta.com.
The distribution number for this new publication will be greater than that of Atlanta Cuisine as it will be found in more bars and liquor stores.
I wanted to also thank our readers and advertisers for your support. Without you, the past 4 years would not have been possible, and the many great years still to come.
Cheers!
Tom
Debbie Rosen, 1 year ago
I do public relations for a new restaurant that is opening. I would like to include you in a media reception invitation list and would appreciate it if you could forward me your email address.
Thanks so much!
Debbie Rosen
Jason, 1 year ago
http://www.yelp.com/topic/atlanta-atlanta-cuisine-is-now-food-and-beer-atlanta—and-im-going-to-write-for-them
Wow… just wow… did you guys do your homework?
Carrie Neal Walden, 1 year ago
Hi Jason,
I’m not sure what’s so “wow” about my Yelp post . . . I think it ties in with Tom’s article above, nicely. Look forward to seeing your comments in the future, I’m sure!
Best,
Carrie Neal
Jason, 1 year ago
Is Tom your boyfriend that you speak of on Yelp so often? The wow wasn’t so much directed to your post…
CT, 1 year ago
Carrie Neal,
I’m looking very forward to your contributions to Food and Beer Atlanta! You’ve been an integral addition to the Yelp community and your critiques here will be an asset as well!!
Jason, 1 year ago
CT, you just hit on Carrie Neal and every other “female” you have the chance to on Yelp. This is just low.
CT, 1 year ago
Jason, don’t even know who you are, but don’t drag me into your proverbial cess pool. Good luck my friend!
Carrie Neal Walden, 1 year ago
Ok, everyone to your corners…..
No, Tom my editor is not Tom my boyfriend.
Jason “K” – Chad is a friend of mine and was being supportive, having my back if you will.
Hope you and the wife enjoy some good date suggestions you got from Yelp! Happy to know you’re reading my posts, clearly, and look forward to *seeing* you around soon!
Best,
Carrie Neal
Tom Maicon, 1 year ago
Not sure what all the fuss is about. I brought Carrie in at the last minute to help out with the August issue… she did a bang up job. I like her passion for food and she has a fun witty writing style. I think she’s a great addition and I look forward to working with her.
Jason, thanks for reminding me why I don’t read Yelp.
Lamar Thomas, 11 months ago
I cannot find anywhere to post a link to the publisher for buying my new cookbook. Tom had a figure of the book in the recent Food & Beer. The book is “Ginger, Lily & Sweet Fire: A Romance With Food.” It is available: http://www.lummoxpress.com/lummoxpress/sweetfire.htm
Amazon has it but I get less than a dollar royalty from them. Yes, that is their take for the mass exposure.
Barnes and Noble on request will have it.
Or you can email me and you get it signed and faster from me.
I am also part of a beautiful new collection from the Monterey Bay Aquarium/Sea Web folk called “Wild Alaskan Seafood: Recipes From America’s Top Chefs, edited James O. Fraioli.”
Section on black cod/sablefish. 25 Chefs and 100 recipes.