tag:blogger.com,1999:blog-52755171353951031102024-03-13T03:30:37.417-07:00Cakes and Ale Restaurant BlogOur food is made from scratch every day, and we cook with seasonal vegetables from local sources; artisan-produced, freshly milled grains; and humanely raised meats and non-endangered fish species. These aren't just good practices, they taste better and are more nourishing. We have respect for the products we use and where they come from. We hope you will come in and enjoy the experience.Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-5275517135395103110.post-17819060739101494652013-04-16T14:56:00.000-07:002013-04-16T14:56:39.129-07:00Wednesdays at the Decatur Farmer's Market <div class="separator" style="clear: both; text-align: center;">
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The Bakery is happy to be a part of the Decatur Farmer's Market. Our table has breads, cookies, breakfast items, lunch items and coffee or tea to sip or snack on and take home.<br />
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Audrey working hard at our table.....</div>
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Our sweet neighbor, Melissa, with Low Low Knows Bones makes really yummy dog treats. She has a variety of flavors cheese, chicken liver, tuna and now a gluten-free treat. <br />
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boot camp bites, ruff! </div>
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JB has eggs, goat cheese and sweetest baby goats.....</div>
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Come play with me! </div>
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Our friend and local farmer, Bobby Britt! </div>
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tiny Brussels sprouts from Bobby </div>
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savoy cabbages </div>
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Patrick from Hidden Valley Springs has local honey, honey mustard, creamed honey (my favorite), </div>
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bee pollen, bees wax, and soap made with of course, honey. </div>
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King of Pops perfect for warmer weather at the market. </div>
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Our friend and local famer- Steve Miller</div>
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sweetest and rustic baby carrot </div>
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Our neighbors Simply Scrumptious with mini pies, tarts, brownies and much, much more! </div>
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Flat Creek Lodge has a variety of cheeses made from their very own Jersey Cows </div>
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Decatur Farmer's Market continued on our next blog, stay tuned!</div>
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Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-1756202166887222002012-10-29T17:59:00.000-07:002012-10-29T17:59:22.402-07:00Wylde Center Benefit <div class="separator" style="clear: both; text-align: center;">
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Our third annual fundraiser in the Oakhurst Community Garden......perfect weather AGAIN! What a great way to kick off this gorgeous month.</div>
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Beginning of the night, Jordan & William our bartenders for the evening. </div>
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Our cooks working hard making the hors d'oeuvres. </div>
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David's Labor of Love, stuffed lomo & goat cheese sandwiches topped with candy roaster squash...mmmmmm. Cakes & Ale has recently launched our catering program from David's hors d'oeuvres to Eric's desserts. Call The bakery for all of your sweet & savory catering needs. </div>
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We would like to give a shout out to The Law, what a perfect addition to our fundraiser! </div>
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Check out the garden and all of their tenants :)</div>
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Cheers! </div>
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View from the top. </div>
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Night-time. </div>
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Sweet success! All of this made possible thanks to the patrons, volunteers and great staff. </div>
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<br />Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com1tag:blogger.com,1999:blog-5275517135395103110.post-77357119796366507782012-08-14T13:03:00.000-07:002012-08-14T13:03:01.995-07:00A Day In The Life Of Pedro<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0GVlY29gLl0/UCkhGV3jI1I/AAAAAAAAAWM/QvXTzVvttYU/s1600/Aug+3+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-0GVlY29gLl0/UCkhGV3jI1I/AAAAAAAAAWM/QvXTzVvttYU/s1600/Aug+3+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-0GVlY29gLl0/UCkhGV3jI1I/AAAAAAAAAWM/QvXTzVvttYU/s1600/Aug+3+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-0GVlY29gLl0/UCkhGV3jI1I/AAAAAAAAAWM/QvXTzVvttYU/s1600/Aug+3+008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
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After the dough has fermented for three hours, it is ready to be cut & pre-shaped. The pre-shaped dough (pictured above) is ready to rest. </div>
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<a href="http://2.bp.blogspot.com/-bJ7VumOi6RE/UCkhJ0Gw22I/AAAAAAAAAWU/0-Q9TzKlyn8/s1600/Aug+3+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bJ7VumOi6RE/UCkhJ0Gw22I/AAAAAAAAAWU/0-Q9TzKlyn8/s320/Aug+3+009.jpg" width="320" /></a></div>
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The dough then rests for 30 minutes before shaping them into baguettes. The plastic ensures that the surface of the dough does not dry out.</div>
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The fun part begins, the shaping of the baguettes.</div>
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The baguettes are ready for proofing and will rest another 30-40 minutes before going into the oven.</div>
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This is our Levain Sourdough being scored before it's baked. Scoring not only makes the bread look prettier, it also allows for steam to escape the dough while it's baking.</div>
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<a href="http://3.bp.blogspot.com/-ZiGt3WP9mwc/UCkhnQXXYUI/AAAAAAAAAW0/PmsoaFmPvec/s1600/Aug+3+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ZiGt3WP9mwc/UCkhnQXXYUI/AAAAAAAAAW0/PmsoaFmPvec/s320/Aug+3+027.jpg" width="320" /></a> </div>
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Levain dough in wood baskets 24 hours before baking.</div>
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The Levain is baked in a 450 degree steam deck oven. Steam is injected in the oven and gives our breads a delicious crust.</div>
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<a href="http://2.bp.blogspot.com/-5nEqxlzFj2A/UCkh1uNXcFI/AAAAAAAAAXE/OViKOeOajqw/s1600/July+24+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5nEqxlzFj2A/UCkh1uNXcFI/AAAAAAAAAXE/OViKOeOajqw/s320/July+24+009.jpg" width="320" /></a></div>
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Here are Levain batards that we use for our lunch sandwiches.</div>
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<a href="http://4.bp.blogspot.com/-YhYdP6qWb2w/UCkjL0NlhEI/AAAAAAAAAXM/nDNJIB48-XQ/s1600/July+20+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-YhYdP6qWb2w/UCkjL0NlhEI/AAAAAAAAAXM/nDNJIB48-XQ/s320/July+20+001.jpg" width="320" /></a></div>
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The finished product is available Tuesday-Saturday for purchase. </div>
Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-15455689581369363882012-07-30T10:45:00.001-07:002012-08-06T11:49:32.682-07:00"The Heat Is On"As July comes to an end, at Cakes & Ale we are still loving all this wonderful produce that the summer has to offer! Our garden manager Jaime Horton has been working hard on the C& A Garden.<br />
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<a href="http://2.bp.blogspot.com/-W6n2-trIFso/UBbBcXpKjeI/AAAAAAAAAU8/NKAo-djMmcM/s1600/2012-06-20+13.55.34-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-W6n2-trIFso/UBbBcXpKjeI/AAAAAAAAAU8/NKAo-djMmcM/s320/2012-06-20+13.55.34-2.jpg" width="240" /></a></div>
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cucumbers</div>
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<a href="http://3.bp.blogspot.com/-oSjVWxr-QBA/UBbBsgX2nlI/AAAAAAAAAVE/0RVNcgvTSY8/s1600/2012-06-12+13.26.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-oSjVWxr-QBA/UBbBsgX2nlI/AAAAAAAAAVE/0RVNcgvTSY8/s320/2012-06-12+13.26.49.jpg" width="240" /></a></div>
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<a href="http://4.bp.blogspot.com/-hXptlAbxnA0/UCADhPzGmwI/AAAAAAAAAa0/kT982limGG0/s1600/IMAGE_E2C1EE79-9EFA-4DD3-A796-96D7B9E78ED6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-hXptlAbxnA0/UCADhPzGmwI/AAAAAAAAAa0/kT982limGG0/s320/IMAGE_E2C1EE79-9EFA-4DD3-A796-96D7B9E78ED6.JPG" width="320" /></a></div>
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Purple tomatillos, eggplant, Emperor cucumbers, Star of David okra</div>
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<a href="http://2.bp.blogspot.com/-tqtZZzFR2AU/UBbCSxLgQ0I/AAAAAAAAAVU/IWnLwSnLWhM/s1600/IMG_0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tqtZZzFR2AU/UBbCSxLgQ0I/AAAAAAAAAVU/IWnLwSnLWhM/s320/IMG_0210.JPG" width="240" /></a></div>
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parsley</div>
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<a href="http://4.bp.blogspot.com/-yU9ZRziO17o/UB_2Z-2AOGI/AAAAAAAAAY8/_6EcKvLr5ZM/s1600/2012-07-18+12.58.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yU9ZRziO17o/UB_2Z-2AOGI/AAAAAAAAAY8/_6EcKvLr5ZM/s320/2012-07-18+12.58.20.jpg" width="240" /></a></div>
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Panda Thai eggplant </div>
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Here are two recent dishes from the Restaurant menu</div>
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<a href="http://1.bp.blogspot.com/-hdK6lqRCzTA/UBbDD4svnLI/AAAAAAAAAVk/9TROK1XMIA8/s1600/IMG_2822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hdK6lqRCzTA/UBbDD4svnLI/AAAAAAAAAVk/9TROK1XMIA8/s320/IMG_2822.JPG" width="320" /></a></div>
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wood-oven roasted squashes & onion, soft scrambled eggs, trumpet mushrooms, potatoes, </div>
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okra, tomato, feta, romesco</div>
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<a href="http://3.bp.blogspot.com/-Qp2umew-DHw/UBbDQt7_PpI/AAAAAAAAAVs/gTdf6jKD_Vs/s1600/IMG_2823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Qp2umew-DHw/UBbDQt7_PpI/AAAAAAAAAVs/gTdf6jKD_Vs/s320/IMG_2823.JPG" width="240" /></a></div>
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lightly smoked scallops, cracked wheat & cucumber, roasted tomato vinaigrette, mint yogurt</div>
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</div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com1tag:blogger.com,1999:blog-5275517135395103110.post-88973939150635568412012-07-09T11:36:00.000-07:002012-07-09T11:36:05.026-07:00Summer Time In The Square<div class="separator" style="clear: both; text-align: center;">
<br class="Apple-interchange-newline" /><span style="text-align: -webkit-auto;">Along with this hot summer comes fresh & local fruits and vegetables. Here at Cakes & Ale we are using them as many ways as possible! We are using Georgia peaches in salads, sandwiches, desserts, pastries & preserves. You will find fresh blackberries & blueberries in our desserts & breakfast pastries. The Bakery is happy to offer hot snacks as well as plated desserts starting at 6 pm. The snacks include arancini, rosemary roasted almonds & citrus marinated olives.</span>
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<a href="http://4.bp.blogspot.com/-BK2EqKMFCfk/T_sVPVdjqRI/AAAAAAAAAUU/Tto8-cdcU9k/s1600/July+7+011.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-BK2EqKMFCfk/T_sVPVdjqRI/AAAAAAAAAUU/Tto8-cdcU9k/s320/July+7+011.jpg" width="320" /></a></div>
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peach pie served with home made vanilla bean ice cream available in The Bakery</div>
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<a href="http://3.bp.blogspot.com/-8wjNw0l0MCY/T_sVeA2tXqI/AAAAAAAAAUg/CjxcoS-iMMY/s1600/June+26+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-8wjNw0l0MCY/T_sVeA2tXqI/AAAAAAAAAUg/CjxcoS-iMMY/s320/June+26+009.jpg" width="320" /></a></div>
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peach Bavarian cream tart, almond crust, warm peach salsa served in Cakes & Ale Restaurant</div>
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<a href="http://1.bp.blogspot.com/-qsB9YAJl9UY/T_sVq8GWEuI/AAAAAAAAAUo/MmqqbNVzXmQ/s1600/June+26+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qsB9YAJl9UY/T_sVq8GWEuI/AAAAAAAAAUo/MmqqbNVzXmQ/s320/June+26+018.jpg" width="320" /></a></div>
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chiffon cake, flaky crust, fresh blackberries, blackberry cream & compote available in The Bakery and Cakes & Ale Restaurant</div>
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<a href="http://2.bp.blogspot.com/-5g5BzWkgHMI/T_sWGNinTYI/AAAAAAAAAUw/3UNs7_WzMEE/s1600/sweet+peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5g5BzWkgHMI/T_sWGNinTYI/AAAAAAAAAUw/3UNs7_WzMEE/s320/sweet+peppers.JPG" width="320" /></a></div>
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<span style="background-color: white;">seasonal sweet peppers roasting in our wood burning oven</span></div>
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<br /></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-6952038837821992192012-06-21T17:23:00.000-07:002012-06-21T17:23:01.910-07:00Some June Dishes!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-I4kDGsnoRxE/T99fYJtuMXI/AAAAAAAAAUA/LXP-ctrhZXQ/s1600/June+5+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-I4kDGsnoRxE/T99fYJtuMXI/AAAAAAAAAUA/LXP-ctrhZXQ/s640/June+5+005.jpg" width="640" /></a><span style="background-color: white;"></span></div>
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This is our calamaretti pasta with squid, shrimp, peas, leek and parmesan. The pasta is shaped in wide rings, meant to imitate the form of calamari - the idea being that you can take a bite, not knowing if you're getting a piece of pasta or one of calamari. This dish is one of Billy's favorites, and is frequently on the menu!</div>
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Wild King Salmon is served with warm potatoes, and a salad of cucumbers and pole beans with roasted green onions. <o:p></o:p></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-69245062319399496612012-06-18T10:00:00.001-07:002012-06-18T10:00:17.699-07:00<div class="separator" style="clear: both; text-align: left;">
The transition from spring to summer here at Cakes & Ale has been very busy - from bridal showers in the bakery to new drinks and dishes in the restaurant, time seems to have flown by! </div>
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One of our smaller plates, bresaola with fennel & broccoli raab, bottarga and croutons. </div>
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One of our local vendors had a small supply of veal saddle, which we ran on limited availability as an entree for two. Here, it's straight out of our wood burning oven, resting before plating.<br />
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This chilled plate of shrimp, pickled carrots, dill, radishes, cucumber and mizuna is refreshing and a perfect transition plate from spring to summer. </div>
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As always, check out our <a href="http://www.cakesandalerestaurant.com/restaurant/menus.html" target="_blank">most recent menu here</a>, and stay tuned for more updates!</div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-82856821392948182392012-05-07T09:31:00.001-07:002012-05-07T09:33:44.362-07:00May dishes from Cakes!<div class="separator" style="clear: both; text-align: center;">
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Veal tongue tonnato served with beets, curly endive and chopped egg.<br />
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Marinated seafood salad of shrimp, clams and squid with mustard, radish and sorrel.<br />
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Pork loin roasted in the wood burning oven with kielbasa, giant lima beans, roasted turnips and onions with salsa verde. <br />
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Red snapper with roasted leek and potato, romesco and sunflower sprouts.Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-27952574396503917932012-04-18T14:46:00.004-07:002012-04-23T12:12:26.711-07:00Recent Dishes from the Menu<span style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="http://4.bp.blogspot.com/-V7ulknokEC8/T5Wh9jHCjJI/AAAAAAAAASU/Ac9BzbWKr0g/s1600/April%2B18%2B017.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-V7ulknokEC8/T5Wh9jHCjJI/AAAAAAAAASU/Ac9BzbWKr0g/s400/April%2B18%2B017.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734667779295054994" /></a>Gnocchi verde with rabbit and veal ragu. </span><div><span ><br /><a href="http://4.bp.blogspot.com/-LVJC0N4dg0s/T5Wh9VRLlYI/AAAAAAAAASI/BHnjpOhY0a8/s1600/April%2B18%2B013.jpg" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-LVJC0N4dg0s/T5Wh9VRLlYI/AAAAAAAAASI/BHnjpOhY0a8/s400/April%2B18%2B013.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734667775579493762" /></a><span style="font-size: 100%;">Our fantastic Georgia shrimp with ouzo, lemon and garlic, baked in our wood burning oven.</span><br /><br /><a href="http://1.bp.blogspot.com/-2lqU321NWvs/T5Wh9CpFKiI/AAAAAAAAAR8/DqaymMfz_yA/s1600/April%2B11%2B017.jpg" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-2lqU321NWvs/T5Wh9CpFKiI/AAAAAAAAAR8/DqaymMfz_yA/s400/April%2B11%2B017.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734667770579462690" /></a><span style="font-size: 100%;">This is our lasagne verde with veal and pork ragu from a week or two ago- it's finished in the wood burning oven to give it a crispy cheesy crust. </span><br /><br /><a href="http://1.bp.blogspot.com/-TiaVwWx2Tug/T5Wh8zKeOsI/AAAAAAAAAR0/b_4B1GHwSaU/s1600/April%2B11%2B012.jpg" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-TiaVwWx2Tug/T5Wh8zKeOsI/AAAAAAAAAR0/b_4B1GHwSaU/s400/April%2B11%2B012.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734667766424550082" /></a><span style="font-size: 100%;">A salad of beets with curly endive, chopped egg and herbed creme fraiche. </span><br /><br /><a href="http://3.bp.blogspot.com/-2--8dDvJDqM/T5Whc7bs7zI/AAAAAAAAARo/ioI4FLX8Z9k/s1600/April%2B11%2B010.jpg" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-2--8dDvJDqM/T5Whc7bs7zI/AAAAAAAAARo/ioI4FLX8Z9k/s400/April%2B11%2B010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734667218888486706" /></a><span style="font-size: 100%;">Fresh red snapper served on a bed of farro with asparagus, peas & ramps and topped with an herb salsa. </span><br /></span></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com2tag:blogger.com,1999:blog-5275517135395103110.post-866300517373709782012-04-11T13:38:00.005-07:002012-04-11T13:52:13.118-07:00April at C&A<div>Once again, we wanted to showcase a few menu items from the previous week. Some, like the trout, are mainstays on the menu, and others are extremely seasonal.</div><div><br /></div><a href="http://2.bp.blogspot.com/-MzY_UNAzJXQ/T4XsvLJCE8I/AAAAAAAAARA/YXf0hIYlen0/s1600/April%2B2012%2B020.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-MzY_UNAzJXQ/T4XsvLJCE8I/AAAAAAAAARA/YXf0hIYlen0/s400/April%2B2012%2B020.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730246396087505858" /></a>Every North Carolina Trout is cooked in the wood burning oven in the restaurant's kitchen. Above, you can see the trout roasting in the pan, and below, the finished product!<div><br /><a href="http://3.bp.blogspot.com/-pZOCEPTakWo/T4Xsmj0JUuI/AAAAAAAAAQ0/LVWJsfTmIxc/s1600/April%2B2012%2B015.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-pZOCEPTakWo/T4Xsmj0JUuI/AAAAAAAAAQ0/LVWJsfTmIxc/s400/April%2B2012%2B015.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730246248091964130" /></a><br /><a href="http://2.bp.blogspot.com/-eTbeX6_jb_A/T4XscH8WDvI/AAAAAAAAAQo/ZFG-tRzyto8/s1600/April%2B2012%2B028.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-eTbeX6_jb_A/T4XscH8WDvI/AAAAAAAAAQo/ZFG-tRzyto8/s400/April%2B2012%2B028.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730246068811468530" /></a>We've previously posted different incarnations of the Vermont Burrata cheese salad, but the dish continues to evolve as the season changes, and the latest version of the plate is fantastic: creamy Vermont Burrata with jumbo asparagus, arugula, radishes, and a pistachio aillade.<br /><br /><a href="http://1.bp.blogspot.com/-d15WhdhIePE/T4XsTiRXoJI/AAAAAAAAAQc/FdnZYHJ10yo/s1600/April%2B2012%2B009.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-d15WhdhIePE/T4XsTiRXoJI/AAAAAAAAAQc/FdnZYHJ10yo/s400/April%2B2012%2B009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730245921260150930" /></a>This is a salad of carrots, shaved sunchokes, sections of mandarin oranges and mangoes, served with an avocado puree, cilantro and cashews.<br /><br /><a href="http://2.bp.blogspot.com/-5GswOTUAu7k/T4XsJYThdOI/AAAAAAAAAQQ/mflYdqdluXg/s1600/April%2B2012%2B027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-5GswOTUAu7k/T4XsJYThdOI/AAAAAAAAAQQ/mflYdqdluXg/s400/April%2B2012%2B027.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730245746786137314" /></a>Finally, this is the trofie pasta, served with short ribs and peas. </div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-77712237146099455182012-04-02T10:42:00.004-07:002012-04-02T12:13:46.862-07:00Bakery News and Events!Things have been pretty busy in our bakery recently! Since the arrival of our new pastry chef Eric Wolitzky, we have been adding new sweets and tweaking old recipes. In the month of April, chef David Sweeney from our bakery lunch will appear at a few local events. <div><br /><div>On April 12th, David Sweeney will be cooking alongside other Atlanta chefs at the Georgia Organics event <a href="http://www.georgiaorganics.org/EventDetail/12-02-03/This_is_Market.aspx">'This is Market: Lettuce, Turnip, the Beet'</a>. The event will be held at Sweetwater Brewing Company, and David will prepare a sprouted emmer and kale salad with baby Vidalia onions and Georgia pecans. </div></div><div><br /></div><div>Additionally, David will be teaching a cooking class on April 16th at The Cook's Warehouse in Decatur. The menu theme will be<span style="font-size: 100%; "> a springtime cocktail party, and all proceeds will benefit the Atlanta Community Food Bank. For more information or to register, go to the <a href="http://www.acfb.org/events/simple_abundance/">ACFB website</a>. </span></div><div><span style="font-size: 100%; "><br /></span></div><div><br /></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com1tag:blogger.com,1999:blog-5275517135395103110.post-2909219241291918922012-03-29T14:20:00.008-07:002012-03-30T13:36:13.206-07:00Spring at Cakes and Ale<div><span >As the weather starts to warm up, the menu here at Cakes & Ale changes dramatically. We wanted to showcase a few recent dishes from the restaurant on the blog, to give you an idea of what the spring menu is looking like. Since our can change daily, unfortunately not all of the dishes below are still available, but other new dishes come into rotation all the time!</span></div><div><br /></div><span ><a href="http://1.bp.blogspot.com/-ZAA4v_weyD0/T3TTQnnI6II/AAAAAAAAAQE/yvZt7QDqfkA/s1600/March%2B28%2B021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/-ZAA4v_weyD0/T3TTQnnI6II/AAAAAAAAAQE/yvZt7QDqfkA/s400/March%2B28%2B021.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725433308759255170" /></a>This is a crispy rabbit loin and braised leg with onions, carrots, and beets served on a bed of curly endive from this past week's menu.</span><div><span ><br /><a href="http://2.bp.blogspot.com/-ChWNGaXKRCk/T3TTGBeTM6I/AAAAAAAAAP4/Ja3LrqumSpA/s1600/March%2B28%2B019.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-ChWNGaXKRCk/T3TTGBeTM6I/AAAAAAAAAP4/Ja3LrqumSpA/s400/March%2B28%2B019.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725433126722941858" /></a>A 20 oz ribeye is served with balsamic glazed pearl onions, tiny potatoes and horseradish cream over baby kale. </span></div><div><span ><br /><a href="http://3.bp.blogspot.com/-weeo6HRLaMI/T3TS8sxC5LI/AAAAAAAAAPs/i0NkWcmnIxg/s1600/March%2B28%2B007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-weeo6HRLaMI/T3TS8sxC5LI/AAAAAAAAAPs/i0NkWcmnIxg/s400/March%2B28%2B007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725432966545597618" /></a>A spring onion, garlic, and black olive puff pastry tart alongside a salad of Mary's greens with lemon vinaigrette.<br /><br /><br /><a href="http://2.bp.blogspot.com/-xwnhxnCKYno/T3TSvcgWVUI/AAAAAAAAAPg/l3XscILPc1k/s1600/March%2B28%2B003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-xwnhxnCKYno/T3TSvcgWVUI/AAAAAAAAAPg/l3XscILPc1k/s400/March%2B28%2B003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725432738842301762" /></a><br />Our latest incarnation of the Vermont Burrata salad is fantastic: burrata with prosciutto, baby greens, some gorgeous pink beets and poppy seeds.<br /><br /><a href="http://4.bp.blogspot.com/-hrSMGfj8eq0/T3TShcvMkYI/AAAAAAAAAPU/wd2P1zsbm1U/s1600/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-hrSMGfj8eq0/T3TShcvMkYI/AAAAAAAAAPU/wd2P1zsbm1U/s400/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B004.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725432498386407810" /></a><br />As always, we have a vegetable plate - served here with a crispy green garlic polenta cake, a salad of baby greens, roasted spring vegetables and a wood oven roasted egg.<br /><br /><a href="http://4.bp.blogspot.com/-KpGQq9RXIww/T3TSWwxSqKI/AAAAAAAAAPI/huE8qBXHQhk/s1600/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-KpGQq9RXIww/T3TSWwxSqKI/AAAAAAAAAPI/huE8qBXHQhk/s400/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B001.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5725432314785343650" /></a></span>Fresh Florida octopus isn't always available, but when it is, we snatch it up! Here, it's served in combination with Georgia shrimp in a stew with chickpeas and topped with aioli.</div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-6508101905458504722012-03-12T09:09:00.004-07:002012-03-12T10:28:34.587-07:00Updates from our Bakery<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Our new pastry chef, Eric Wolitzky has been hard at work in the bakery, creating some delicious new desserts, cookies, and pastries. We wanted to share a few of the new additions on the blog!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><a href="http://4.bp.blogspot.com/-cTpHhsUKDeQ/T14kaIBzcQI/AAAAAAAAAO8/7mhvQg7AU2A/s1600/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B003.jpg" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-cTpHhsUKDeQ/T14kaIBzcQI/AAAAAAAAAO8/7mhvQg7AU2A/s400/Bakery%2Band%2BRestaurant%2BPictures%2BMarch%2B2012%2B003.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5719048608057356546" /></a><div><div style="text-align: left;"><span >Clockwise from top center: a new chocolate-peanut butter and banana macaron, a salt and pepper cookie, a linzer cookie, and a new peanut s'mores bar. </span></div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com1tag:blogger.com,1999:blog-5275517135395103110.post-16453110425593356832012-02-27T10:49:00.007-08:002012-02-29T13:44:00.303-08:00A few delicious menu items....Even though it's still cold outside, we've been getting some great winter produce, and wanted to showcase some of our recent menu items on the blog!<br /><br /><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5714675418869124274" border="0" alt="" src="http://2.bp.blogspot.com/-I6WbVOpSBnI/T06bBAxZzLI/AAAAAAAAAOk/Q4s2Zz_X51k/s400/roasted%2Bpork%2B02.jpg" /></p><br /><p>This is a recent entrée from our menu - braised and roasted pork with spinach and sunchoke.<span style="font-size:0;"><br /></span></p><a href="http://2.bp.blogspot.com/-toCGwaaYcN8/T0vVFnJa-VI/AAAAAAAAAOY/8BXCus0--AA/s1600/smoked%2Bduck%2Bham%2B05.jpg"><span style="font-size:0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713894844634167634" border="0" alt="" src="http://2.bp.blogspot.com/-toCGwaaYcN8/T0vVFnJa-VI/AAAAAAAAAOY/8BXCus0--AA/s400/smoked%2Bduck%2Bham%2B05.jpg" /></span></a><br /><br /><br />This is the smoked duck "ham" first course served with frisée, white beans, citrus and avocado. Duck "ham" is duck meat, cured and smoked in the same way that you would to make ham out of pork meat. Here, the duck is shaved thinly over a bed of <span style="font-family:georgia;">fris</span><span style="font-family:georgia;">ée.</span><br /><br /><br /><span style="font-size:0;"><br /><br /></span><span style="font-size:0;"></span><a href="http://3.bp.blogspot.com/-GWDRWC9J620/T0vUcM3lrFI/AAAAAAAAAOM/2A9zR-tHw7E/s1600/oysters%2B01.jpg"><span style="font-size:0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713894133205412946" border="0" alt="" src="http://3.bp.blogspot.com/-GWDRWC9J620/T0vUcM3lrFI/AAAAAAAAAOM/2A9zR-tHw7E/s400/oysters%2B01.jpg" /></span></a><br /><br /><br /><br />A selection of cold water oysters on ice - Shigoku and Kumamoto from Washington State. Shigoku means 'ultimate' in Japanese, and these oysters have a clean, almost sweet finish with a hint of melon and cucumber. In general, Kumamoto oysters are slightly smaller, but also have a fruity flavor.<br /><br /><br /><br /><span style="font-size:0;"><br /><a style="LINE-HEIGHT: normal; FONT-VARIANT: normal; FONT-STYLE: normal; FONT-SIZE: 100%; FONT-WEIGHT: normal" href="http://3.bp.blogspot.com/-ZXwS9DfU_2w/T0vQyJ3lx6I/AAAAAAAAAN0/2lFS20s985g/s1600/cabbage%2Bsalad%2B03.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713890112310724514" border="0" alt="" src="http://3.bp.blogspot.com/-ZXwS9DfU_2w/T0vQyJ3lx6I/AAAAAAAAAN0/2lFS20s985g/s400/cabbage%2Bsalad%2B03.jpg" /></a></span><br /><br /><br /><br /><br /><br /><br /><div style="TEXT-ALIGN: left"><span style="font-family:georgia;">One of our smaller plates - some beautiful purple cabbage with potato confit, rye croutons, bacon and green onions with a mustard vinaigrette.<br /></span></div><br /><br /><br /><br /><div style="TEXT-ALIGN: left"><span style="font-family:georgia;">Check out our most recent menu online </span><a href="http://www.cakesandalerestaurant.com/restaurant/menus.html"><span style="font-family:georgia;">here</span></a><span style="font-family:georgia;">, and come try some of the dishes in person! We'll be posting more updates with other menu items soon - so keep an eye out for those!</span></div><br /><br /><br /><br /><br /><div style="TEXT-ALIGN: left; FONT: 100% Georgia, serif"></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-28308320819745355732012-02-12T15:12:00.000-08:002012-02-12T16:05:06.181-08:00Cakes Blog is Back!<div align="center">February 12, 2012</div><br /><br /><div align="center">After a brief hiatus from our blog posts, we are back with the final picts from our construction adventure and some recent food shots. We will start posting weekly updates on menu changes and other tidbits so stay tuned!</div><br /><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 278px; DISPLAY: block; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708392391164847634" border="0" alt="" src="http://1.bp.blogspot.com/-wqmJ0LSBRj8/TzhIoqnsZhI/AAAAAAAAALY/zb-_s2v2yrI/s320/Cakes%2B%2526%2BAle%2BExterior.jpg" />It took a year of hard work and planning, but we moved into our new location at 151, 153 and 155 Sycamore in August of 2011 and we love our new space. The bakery next door (blue storefront) is open all day and serves delicious Counter Culture Coffee, pastries, desserts and a delicious lunch.</div><br /><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 279px; DISPLAY: block; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708393129863244626" border="0" alt="" src="http://4.bp.blogspot.com/-S7wPjMXKvJg/TzhJTqfHa1I/AAAAAAAAALk/oHr18bqW_RU/s320/Cakes%2526Ale-HDR9.jpg" />This is our bakery...the stools are from Ebay and the chairs from the Scott Antique Market, and the butcher block tables we purchased from the former Dynamic Dish. Although we loved picking everything out, we're glad it's finished!</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 287px; DISPLAY: block; HEIGHT: 176px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708393845069046482" border="0" alt="" src="http://1.bp.blogspot.com/-JPeBzaJrHuE/TzhJ9S1d4tI/AAAAAAAAALw/rZznQ-FcuDk/s320/Cakes%2526Ale-HDR1.jpg" /><br /><br /><div align="center">Here's the inside of Cakes & Ale. Notice anything from the old space? We moved the farm table, chairs, lights, and bar stools and even the old booths and tables! The bar shelving got a nice new update to showcase our vintage cocktail glass collection. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 307px; DISPLAY: block; HEIGHT: 195px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708394495459276098" border="0" alt="" src="http://4.bp.blogspot.com/-b4wShsu3A4w/TzhKjJulNUI/AAAAAAAAAL8/Vv944x_eHAY/s320/Cakes%2526Ale-0039.jpg" />Possibly our favorite part of the new space is the patio. It sits on Church Street and reminds us of sidewalk dining in some of our favorite cities. The patio is open all day and is the perfect place for a cappuccino.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 212px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708396175316675618" border="0" alt="" src="http://4.bp.blogspot.com/-fBKcmYd2nvI/TzhME7ry7CI/AAAAAAAAAMU/TcNZqS-cfZg/s320/Cakes%2Band%2BAle-Sept%2B2011-0005.jpg" /> A few food photos: </div><br /><br /><br /><div align="center">scallops with cracked wheat<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 212px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708401610683677634" border="0" alt="" src="http://1.bp.blogspot.com/-j_seaqi94vY/TzhRBUARe8I/AAAAAAAAANo/IcqSGWuHl1g/s320/Cakes%2Band%2BAle-Sept%2B2011-0017.jpg" /><br />Burratta with eggplant, peppers, beans and pesto</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 212px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708397706645705906" border="0" alt="" src="http://4.bp.blogspot.com/-WQ6-OAEb4k8/TzhNeEVFlLI/AAAAAAAAAMs/5bzkJhZQ-d0/s320/Cakes%2Band%2BAle-Sept%2B2011-0008.jpg" /><br /><br /><div align="center">Delicious lunch salad by David Sweeney</div><br /><br /><br /><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 276px; DISPLAY: block; HEIGHT: 342px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708398918854716146" border="0" alt="" src="http://4.bp.blogspot.com/-clYA0FpG8jQ/TzhOkoKPKvI/AAAAAAAAANE/iGW3xJ6dCto/s320/Cakes%2Band%2BAle-Sept%2B2011-0028.jpg" /><br />Cafe au lait (served in a bowl!) with an almond croissant<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 212px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5708399719688048386" border="0" alt="" src="http://1.bp.blogspot.com/-p-tml5z2qAk/TzhPTPfyDwI/AAAAAAAAANQ/jh8c46LAFgc/s320/Cakes%2Band%2BAle-Sept%2B2011-0084.jpg" /><br />If you haven't visited, come check us out!<br /><br /></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-88189099683875204902011-06-20T18:31:00.001-07:002011-06-20T18:42:54.219-07:00Construction Update June 20, 2011<a href="http://1.bp.blogspot.com/-Hy2LBlUUJ-w/Tf_1NSSasKI/AAAAAAAAALQ/1N0QTV2ojjU/s1600/phish%2B061.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-Hy2LBlUUJ-w/Tf_1NSSasKI/AAAAAAAAALQ/1N0QTV2ojjU/s320/phish%2B061.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620480468577857698" /></a><div style="text-align: center;">Here is a picture of our new bar being built!</div><div><br /></div><div><br /><a href="http://3.bp.blogspot.com/-GphP0sXobH8/Tf_1NO0JbEI/AAAAAAAAALI/UhnDVigRwGg/s1600/phish%2B060.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-GphP0sXobH8/Tf_1NO0JbEI/AAAAAAAAALI/UhnDVigRwGg/s320/phish%2B060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620480467645590594" /></a><div style="text-align: center;">Here are some of the crew from "Nicholson General Contracting" working hard on a Friday!</div></div><div><br /></div><div><br /><a href="http://2.bp.blogspot.com/-oz6fVDe6H64/Tf_1M9_1s6I/AAAAAAAAALA/ANRdcBcG6H0/s1600/phish%2B059.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-oz6fVDe6H64/Tf_1M9_1s6I/AAAAAAAAALA/ANRdcBcG6H0/s320/phish%2B059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620480463131227042" /></a><div style="text-align: center;">Custom booths in the works</div></div><div><br /></div><div><br /><a href="http://1.bp.blogspot.com/-KfC9JqhgnP8/Tf_1MlWllpI/AAAAAAAAAK4/4KFzesxeIg4/s1600/phish%2B058.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-KfC9JqhgnP8/Tf_1MlWllpI/AAAAAAAAAK4/4KFzesxeIg4/s320/phish%2B058.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620480456515753618" /></a><br /><a href="http://1.bp.blogspot.com/-rmI0M2m7bU8/Tf_1MHj3bZI/AAAAAAAAAKw/9QUrZM68B14/s1600/phish%2B055.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-rmI0M2m7bU8/Tf_1MHj3bZI/AAAAAAAAAKw/9QUrZM68B14/s320/phish%2B055.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5620480448518385042" /></a><br /></div><div><br /></div><div style="text-align: center;">We are getting closer every week. We will post more pictures as we progress!</div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-33316024875983968532011-06-01T10:42:00.000-07:002011-06-01T10:45:51.350-07:00Construction Update June 1, 2011Our scheduled opening at our new location is now the middle of July! We will post some new pictures in the next few weeks!Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-36035098732383746772011-03-26T12:34:00.000-07:002011-03-31T12:34:15.346-07:00updated photos March 26<div align="center"><span style="font-size:180%;">Construction Update March 26, 2011</span></div><br /><div align="center"><span style="font-size:180%;">Two Months To Go!</span></div><span style="font-size:180%;"></span><a href="http://3.bp.blogspot.com/-kWMheMqt-xg/TY5EeAqqu2I/AAAAAAAAAKk/n34OUSfPBtw/s1600/Picture%2Brestaurant%2BMarch%2B26%2B018.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588479469979089762" border="0" alt="" src="http://3.bp.blogspot.com/-kWMheMqt-xg/TY5EeAqqu2I/AAAAAAAAAKk/n34OUSfPBtw/s320/Picture%2Brestaurant%2BMarch%2B26%2B018.jpg" /></a> Here is a view from the patio area. There are four windows and a door on this side of the building, which faces Church Street. Tables for outside seating will be here! <br /><div><a href="http://3.bp.blogspot.com/-gvNitPELgvc/TY5Ed_fTbhI/AAAAAAAAAKc/MhI7KyuCCmg/s1600/Picture%2Brestaurant%2BMarch%2B26%2B013.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588479469662989842" border="0" alt="" src="http://3.bp.blogspot.com/-gvNitPELgvc/TY5Ed_fTbhI/AAAAAAAAAKc/MhI7KyuCCmg/s320/Picture%2Brestaurant%2BMarch%2B26%2B013.jpg" /></a> Here is another picture of the historic sign which was uncovered during remodeling. This will be preseved and on the left wall of our new bakery! <br /><div><a href="http://2.bp.blogspot.com/-W9g22vnW6dY/TY5Edk6nSeI/AAAAAAAAAKU/vLZ4wb6G5AA/s1600/Picture%2Brestaurant%2BMarch%2B26%2B007.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588479462529780194" border="0" alt="" src="http://2.bp.blogspot.com/-W9g22vnW6dY/TY5Edk6nSeI/AAAAAAAAAKU/vLZ4wb6G5AA/s320/Picture%2Brestaurant%2BMarch%2B26%2B007.jpg" /></a> This is a view from the upstairs. A second floor was added above the bakery for office space and staff meetings. <br /><div><a href="http://2.bp.blogspot.com/-3S4tL4q6TrI/TY5EdqOPC_I/AAAAAAAAAKM/WqHlxSK4sM4/s1600/Picture%2Brestaurant%2BMarch%2B26%2B005.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5588479463954254834" border="0" alt="" src="http://2.bp.blogspot.com/-3S4tL4q6TrI/TY5EdqOPC_I/AAAAAAAAAKM/WqHlxSK4sM4/s320/Picture%2Brestaurant%2BMarch%2B26%2B005.jpg" /></a> This picture was taken inside the bakery space. This side of the building faces the Decatur Marta Station. </div><br /><div></div><br /><div></div><br /><div>We are all very excited about our new space. Stay tuned for more pictures and updates in the next few weeks! </div><br /><div><br /><div></div></div></div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-45279664420318868102011-01-03T13:25:00.001-08:002011-01-03T13:44:58.463-08:00A few New Year construction photos!<a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCXzObIyI/AAAAAAAAAKA/bKqvRDrxCww/s1600/chimney.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077866783744802" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCXzObIyI/AAAAAAAAAKA/bKqvRDrxCww/s320/chimney.jpg" /></a> Mike, our Project Manager, uncovered a few old chimneys today. There are at least five chimneys in the space that were hooked up to pot bellied stoves in the past to heat the bakery and restaurant.<br /><br /><div><a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCTEMCaVI/AAAAAAAAAJ4/_NDch1xErhg/s1600/bobcat.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077785437792594" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCTEMCaVI/AAAAAAAAAJ4/_NDch1xErhg/s320/bobcat.jpg" /></a> The floor joists were rotted, so we are bringing in dirt for the flooring fill. Concrete will be poured over the dirt, and we will reuse the old wood over the concrete. Yes, that's a bobcat inside the bakery!</div><div><br /><br /><div><a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCNd99P6I/AAAAAAAAAJw/dyAvgSdPc8M/s1600/moving%2Bdirt.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077689278840738" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJCNd99P6I/AAAAAAAAAJw/dyAvgSdPc8M/s320/moving%2Bdirt.jpg" /></a><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_soMg9EH6qP0/TSJCG876SNI/AAAAAAAAAJo/hKjfb7EmbPM/s1600/dirt%2Bfloors.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077577332672722" border="0" alt="" src="http://2.bp.blogspot.com/_soMg9EH6qP0/TSJCG876SNI/AAAAAAAAAJo/hKjfb7EmbPM/s320/dirt%2Bfloors.jpg" /></a><br />Plumbing going into the dirt. Progress!<br /><br /><br /><div><a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJB-a0lfUI/AAAAAAAAAJg/nQWlpXkmFM8/s1600/plumbing.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077430736190786" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJB-a0lfUI/AAAAAAAAAJg/nQWlpXkmFM8/s320/plumbing.jpg" /></a><br />The old storefronts are gone (except for the historic one on the corner space) to make way for new storefronts!<br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJB1oV899I/AAAAAAAAAJY/1O7pnmOTRHA/s1600/store%2Bfronts.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5558077279746979794" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TSJB1oV899I/AAAAAAAAAJY/1O7pnmOTRHA/s320/store%2Bfronts.jpg" /></a><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-46824352012867969202010-12-06T11:51:00.000-08:002010-12-06T11:54:18.206-08:00MMMmmm...Chocolate!Cynthia Wong will be the featured pastry chef at Atlanta Botanical Garden's Chocolate Sunday on December 12 at 2:00 p.m. She'll be demo'ing Dulce de Leche German Chocolate Cupcakes -- you won't want to miss this! For more information, click <a href="http://www.atlantabotanicalgarden.org/events-classes/events/chocolate-sundays">here</a>.Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-78324699183671859112010-11-26T12:23:00.000-08:002010-11-26T12:26:01.029-08:00Historic Bakery Sign Cakes & Ale<a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TPAXzJz4EGI/AAAAAAAAAJM/UwCSaHXNSSg/s1600/Historic%2BSign%2B151%2BSycamore.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5543957308867350626" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TPAXzJz4EGI/AAAAAAAAAJM/UwCSaHXNSSg/s320/Historic%2BSign%2B151%2BSycamore.jpg" /></a><br /><div>Here is the historic sign we uncovered at our new bakery space. Just perfect! It happens to be on the left wall of what will be the Cakes & Ale Bakery. </div><br /><div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-86642373274610914702010-11-17T18:07:00.000-08:002010-11-17T18:31:52.706-08:00After months of designing our new restaurant space at 151 Sycamore, redesigning some of the historic parts of the building, and talking to lots of contractors, engineers, and so forth, we've finally started construction! For all of you who love seeing a project evolve (like us!), here are some photos of the spaces that will be Cakes & Ale. <br /><br />This is a "before" photo of 155 Sycamore, which will be the main dining room/bar of our new space.<br /><div><div><div><div><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540705951075449554" border="0" alt="" src="http://1.bp.blogspot.com/_soMg9EH6qP0/TOSKtOK-utI/AAAAAAAAAIE/n0yyzRdxu0E/s320/DSC01212.JPG" /></div><div> </div><div>Here's a "before" photo of what will be the bakery at 151 Sycamore.</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540706083650866658" border="0" alt="" src="http://1.bp.blogspot.com/_soMg9EH6qP0/TOSK08DbDeI/AAAAAAAAAIM/BxZgVxTaQ1Y/s320/DSC01216.JPG" /></div><div> </div><div>The photos below are from 11/17/10 and show the beginning of the project: demolition. This is the rear of the bakery in what will be the bakery kitchen. We love the rounded doorway and the brick/plaster. We also found a doorway to the Cakes & Ale restaurant kitchen that we didn't know existed! </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540707654415335090" border="0" alt="" src="http://2.bp.blogspot.com/_soMg9EH6qP0/TOSMQXm2vrI/AAAAAAAAAIs/Z1hZ0W5_L24/s320/DSC00063.JPG" /></div><div> </div><div>Here's a view of the middle space (153 Sycamore) that will house the private dining room and some seating.</div><div> </div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540707327354062722" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TOSL9VNXx4I/AAAAAAAAAIk/C0yMFnraKGU/s320/DSC00060.JPG" /></div><div>Doorway connecting the bar dining room with the private dining room.</div><div> </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540707927657283874" border="0" alt="" src="http://4.bp.blogspot.com/_soMg9EH6qP0/TOSMgRg0ASI/AAAAAAAAAI0/WhHllGVzeNQ/s320/DSC00064.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540706953921412322" border="0" alt="" src="http://2.bp.blogspot.com/_soMg9EH6qP0/TOSLnmEFvOI/AAAAAAAAAIc/zXhlZqBahd0/s320/DSC00059.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540706325854011202" border="0" alt="" src="http://4.bp.blogspot.com/_soMg9EH6qP0/TOSLDCVJv0I/AAAAAAAAAIU/CALE6mvQ4VU/s320/DSC00058.JPG" /> </div><div>We uncovered some old transoms above the front facade that will be restored.</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540708228583059026" border="0" alt="" src="http://4.bp.blogspot.com/_soMg9EH6qP0/TOSMxyjG7lI/AAAAAAAAAI8/99ZVyuquUhQ/s320/DSC00066.JPG" /> </div><div>The side of the building will have a few windows installed and outdoor seating along Church Street. (outdoor seating!)</div><div>We'll also have a rooftop garden.</div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540708686652142146" border="0" alt="" src="http://2.bp.blogspot.com/_soMg9EH6qP0/TOSNMc_SckI/AAAAAAAAAJE/HSCsTH4VZcU/s320/DSC00068.JPG" /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-46126748385123964912010-09-14T12:10:00.000-07:002010-09-14T12:32:12.629-07:00Fried Okra<a href="http://3.bp.blogspot.com/_soMg9EH6qP0/TI_I5txDaCI/AAAAAAAAAHc/Fgjebpj5Zvg/s1600/higher+res+okra"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516848962415585314" border="0" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/TI_I5txDaCI/AAAAAAAAAHc/Fgjebpj5Zvg/s320/higher+res+okra" /></a><br /><div>With summer coming to an end. Only one more week of Cakes and Ale's fried okra!!</div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-39869894885487750242010-08-11T09:52:00.001-07:002010-08-11T12:20:59.628-07:00August 1st Sunday Supper<a href="http://1.bp.blogspot.com/_soMg9EH6qP0/TGLsTB3UffI/AAAAAAAAAHM/4SQkAOpGbUo/s1600/cakes_phatty_01.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504221506262302194" border="0" alt="" src="http://1.bp.blogspot.com/_soMg9EH6qP0/TGLsTB3UffI/AAAAAAAAAHM/4SQkAOpGbUo/s320/cakes_phatty_01.JPG" /></a> Phatty Cakes turned into ice-cream sandwiches! Can you believe it?<br /><br /><br /><div><a href="http://4.bp.blogspot.com/_soMg9EH6qP0/TGLoF-Fo81I/AAAAAAAAAG8/28i4LF3mIJE/s1600/prosciutto.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504216883863810898" border="0" alt="" src="http://4.bp.blogspot.com/_soMg9EH6qP0/TGLoF-Fo81I/AAAAAAAAAG8/28i4LF3mIJE/s320/prosciutto.jpg" /></a> </div>This is a picture of juicy melon from Cimino Farms with delicious prosciutto from La Quercia Billy says, " One of the best ham producers! "<br /><div><br /></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 243px; DISPLAY: block; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5504196482791307938" border="0" alt="" src="http://4.bp.blogspot.com/_soMg9EH6qP0/TGLVieK6-qI/AAAAAAAAAGs/SsZK9z410fc/s320/drink+for+Sunday+Supper.jpg" /><br /><div><div>Our guests cooled off on Sunday with our cocktail of the night this Cool Cucumber Mint Julep. The Julep is a mix of mint, cucumber, Bernheim Bourbon, and powdered sugar! Yummy and refreshing! </div><div><div> </div></div></div>Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0tag:blogger.com,1999:blog-5275517135395103110.post-52571869783960525902009-12-18T10:52:00.000-08:002009-12-18T11:30:17.869-08:00Fall 2009<div align="center">Cakes & Ale Fall 2009 </div><div align="center"><br /></div>We had a great time at our "Murder Mystery Dinner Theater" Sunday Supper on November 1st, 2009! These are a few picts from "Murder on the Orient Express:"<br /><br /><p><img id="BLOGGER_PHOTO_ID_5416651877657400210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_soMg9EH6qP0/SyvQLx-405I/AAAAAAAAAEo/RALD3Nq2EoA/s320/diners+in+character.jpg" border="0" />Here are some of our guests in costume, studying their lines to get ready to play their part.</p><img id="BLOGGER_PHOTO_ID_5416652402744910930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/SyvQqWFgZFI/AAAAAAAAAEw/YnDXos3EE3k/s320/flambe+tableside.jpg" border="0" /><br /><br /><p>We created a menu with classic dishes from the 1920's, so the finale was a flambe where the chefs came out of the kitchen and fired crepe Suzette tableside. </p><p>The garden is in full swing, with our new "Hoot Owls" monitoring the garden to keep the bunnies away (which did work for awhile!).</p><img id="BLOGGER_PHOTO_ID_5416654059875501074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 194px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_soMg9EH6qP0/SyvSKzYOhBI/AAAAAAAAAFA/WsFrq4TPfEo/s320/PB210003.jpg" border="0" /><br />We have fall lettuces, baby kale, carrots, turnips, radishes, and kohlrabi growing now. The kale graced our "veggie bowl" for a few weeks and the lettuces are now being used in our salads. We may have some broccoli and cauliflower if the rabbits don't get them first!<br /><p><img id="BLOGGER_PHOTO_ID_5416653888812507410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_soMg9EH6qP0/SyvSA2HoYRI/AAAAAAAAAE4/qvVJYvvJtQU/s320/PB210004.jpg" border="0" /><br /></p><br />On the menu now, braised striped bass in a tomato/red wine sauce, and a beautiful salad with lettuces and Ashley Farms Guinea Hen.<br /><br />Upcoming Events:<br />New Year's Eve Parties:<br />Our early party (four course chef's menu) is almost sold out, and our late party (passed appetizers and drinks) is filling up. The early party/four-course menu is reservation only between 5:30pm - 8pm. The late party/passed apps is reservation only from 10:30-1am. We will have music at the late party to ring in the new year. For information, call us at 404-377-7994.<br /><br />Holiday Hours:<br />We will close December 24-25, open every day from Dec 26-31 (including Sunday/Monday), and close for vacation Januray 1-6. We reopen for our normal schedule on January 7th and our Sunday Supper on January 10th will be a Twelfth Night celebration.<br /><br />Hope you have a wonderful holiday and we look forward to seeing you soon!Cakes and Ale Restauranthttp://www.blogger.com/profile/08732291004747484438noreply@blogger.com0