Booking fast …

Hey gang … Just wanted to send out a short apology for the crappy Eventbrite crash today when you were trying to get your reservations. In general Eventbrite is an awesome, fast way for us to keep track of reservations … sucks that it let us down today.

Thanks to Meera Modi, who suggested that folks on the waiting list for this event should get first dibs at RSVPs for the next dinner. Excellent idea, Meera – we’ll do that.

I apologize if anyone feels grumpy about this system … we’re trying to accommodate everyone in a fair system, with a shoestring budget and very limited time.

On a personal note, I received about 50+ emails today from you guys with questions … I’ll do my best to get back to you as soon as possible. Of course, I happened to slice my finger up yesterday and typing is SLLLOOOW going.

Alice in Wonderland is going to be a lot of fun … emails going out to the volunteers soon …


Lady Rogue

p.s. If anyone has any suggestions for improving the reservations process, please let us know in the comments.


rogueApron shoutouts: NPR’s Word of Mouth and Meal by Meal

rA on NPR's Word of Mouth

Hey all … thought I’d share some links to recent rA coverage. Journalist and food blogger Jean Railla talked about underground supperclubs on NPR’s Word of Mouth yesterday. Listen to the mp3 here … we get a short (but definitely sweet) shoutout.

Perhaps this show now eclipses Ludacris as our favorite Word of Mouf?

If you’d like to read the full Q & A with Ms. Railla, check it here on her blog Meal by Meal. Oh, and thanks to Foodie Buddha for the link love.



Find your slice now!

Cabbagetown: In front of Estoria
Candler Park: Under the LaFonda Awning on Edgewood
Little Five Points: On the Corner of Moreland and Edgewood
East Atlanta: Off moreland in the parking lot accross from Joe’s Coffee
Decatur: In the square on the picnic tables in the back
Grant Park: the corner of Rosalia and Park Avenue

Cooking at Cook Elementary

rogueApron's Chef to School, Cook Elementary, May 8 2009

“It smells like chicken!” was the chorus, in session after session, as the kids smelled the Welsh onions, frying in olive oil.

“It tastes like chicken!”

“Like ice cream!”

“It’s NASTY”

“It’s good. You’re a good chef!”

It was rogueApron’s first Chef to School experience – this time a Career Day at Cook Elementary School, down the road from Daddy DZ and the Standard on Memorial. The gold capitol building glimmered to my right as I pulled up that morning, competing with fire trucks, SWAT teams and police officers for the attention of elementary school kids.

I hustled the propane burner, the wok, the oil, and the salt up the steps of the school to room 106; where Spanish lessons happened among chaotic bulletin boards and a pile of sombreros in the corner.

Farmer Duane Marcus was the first to arrive; piles of mustard, turnip, and broccoli greens tucked under his tattooed arms. We chatted briefly about the lesson plan, myself swilling coffee, in the moments before they piled in.

Twenty of them! Little! Rambunctious! LOUD!

The second graders, in a mad rush, pulled their tiny maroon chairs closer to the demonstration table – which, unfortunately for this cook – was knee-high and not conducive to chopping.

Their teacher quickly moved them to the circular tables; while photographer Amy, Miss Juliet and Chip arrived to help.

And so began the demonstrations Рwe did six that day РFarmer Duane explaining the parts of the plant, the kids ripping the greens into bite-sized shreds, rinsing them at the table, and then waiting with anticipation as I saut̩ed them in the front of the room.

Miss Juliet and Chip did their level best to manage their smiles; photographer Amy kept cracking up.

By the end of the day, we had our scripts down … explaining the parts of the tongue … holding our noses to explore scent and taste, and MOO! MOO! MOOing! as we chewed like cows to explore flavor and texture.

We learned our lessons too – not to leave in sight hot sauce, vinegar, or salt, which the kids all clamored for, because it was there.

“Can we eat the bacon one?”

It was 2pm, and the kids were done with classes – and Career Day. It was time to go home.

“Puhllleaaase can we eat the bacon one?”

They meant swiss chard – it’s thick white stem reminded them of bacon.

“Can we eat the turnip?” … the raw turnip, roots attached, which Farmer Duane brought to demonstrate where the greens leaves had come from.

“PUHLeasee!!” they clamored … and with disbelief, we passed out bits of raw vegetables to the hyper, bouncing kids, who shouted over each other, “I’m the first to try it!” “No me!”, while the shyer girls among them held out their little hands politely, waiting their turn.

“Can we help you clean?” they asked myself and Miss Juliet. “Can we help?”

No, dears, thank you … we replied, cracking up. The last group of the day lined up to leave, but one little girl broke away from the pack. She hugged first Miss Juliet, and then myself, asking sweetly, “When are you coming back?”

rogueApron's Chef to School, Cook Elementary, May 8 2009

More info

Photos courtesy the badass Amy Herr, Amy Herr Photography. Thanks to Duane Marcus of Urban Gardener, Miss Juliet Ceballos, and Chip Kaye for their awesome teamwork. Kudos to Erin Croom of Georgia Organics for spearheading the Chef to School program among Atlanta schools, and Miss Jacinta Williams of Cook Elementary School for inviting us.

FREE PIE! comes to ATL

Free Pie!

Those of you who have volunteered with us at rogueApron know that there’s really nothing better than the feeling you get, handing people a warm plate of deliciousness to enjoy.

It’s addictive – and it’s a simple act of kindness that can make all the other badness – like 401k crash, pirates, and swine flu just disappear.

So, we’d like to recruit you to the concept of Free Pie.

Yep, Free Pie.

It’s not a rogueApron thang per se – our lovely friends Melissa and Reena are the geniuses behind this movement – but it seemed like something that folks in our community would really enjoy.

So. Make A Pie. Choose a Spot. Give It Away.

May 16.

Yep, it’s really that simple – and that good.

For more info on this simple, rad idea, visit the site at, and sign up for the list on the bottom right of the site.

The gals are recruiting neighborhood captains; check this map at Sign up on eventbrite for your neighborhood!

If you love this idea – and you should! – please help us recruit captains by printing out the flyer below and placing it in traffic’d areas, like your favorite coffeeshop. You da best!

Free Pie!

Haps from rogueApron

Hey all …

We know many of you are as passionate about supporting good food for Georgia as we are. So here are two opportunities coming up for ya … plus a sneek peek bout the next dinner.

FRIDAY MAY 1. Atlanta Local Food Initiative (ALFI) conference & mixer

After a day-long conference/conversation over at St. Philips Cathedral, lots of movers and shakers in the local food movement will convene at Food 101.

If you’d like to get involved in local food change, join us at Food 101 in the Highlands for patio drinks and food-forward conversation.

More info on ALFI and the mixer:

FRIDAY MAY 8. rogueApron’s Chef to School program

rogueApron is proud to announce our first Chef to School event at Cook Elementary school on Memorial near downtown. If you’d like to assist Lady Rogue with simple cooking demonstrations, please drop a line at

NEXT DINNER. Oh, you guys always want to know. How does a magical garden dinner with an Alice in Wonderland theme sound to you? Follow the white rabbit … you’ve got until the first weekend in June to get your costume ready. Registration available soon.


Lady Rogue

rogueApron’s Flickr Pool

Hey all … doing a little search of Flickr, I stumbled across some awesome photos of past events. Here’s some food porn to get your morning started …

If you have photos, please share them in our Flickr pool! You’re the best!

Lady Rogue

p.s. Yes, we’re posting pics of Sticks & Stones soon. If you have some good ones, email ’em to!

Finally! A photo of Grinchmas food!

Grinchmas’ Seuss-inspired plate: Ancho-rubbed White Oaks roast beast with Who pudding … beet-buttered grits with Keene’s Cheddar. Sea beans, Crystal Farms turnips & fingerling sweet potatoes, and greens from Love is Love Farms. December 24, 2008.

Find out who's on the other end of your noodle! Lady & the Tramp Valentines Dinner ...

Cocoa-dusted meatsaballas, with Via Elisa noodles in a deconstructed spicy mole sauce, served Lady & the Tramp styles for Valentines Day, 2009