Saturday, 27 May 2017

Susie Rachele: It's Always A Delicious Breakfast Spread Over at Buttermilk Kitchen

Susie Rachele: It's Always A Delicious Breakfast Spread Over at Buttermilk Kitchen

Hi, I'm Susie Rachele, the the General Manager at Buttermilk Kitchen. Since our breakfast and lunch spot opened at Roswell Road five years ago, we've added and removed several items on our menu, ensuring that we only serve our loyal diners food made using the best local, sustainable ingredients.

If breakfast is your favorite meal of the day and you've never been to Buttermilk Kitchen, then you're in for a treat! We serve many breakfast staples with a classic twist. For instance, we whip up some of the fluffiest and tangiest buttermilk pancakes. These pancakes are made from such fine buttermilk that every so often we create special items out of it like buttermilk fried chicken! We get our buttermilk from Banner Butter, who follows a strict process, from the cream used to the making of the butter.

On the other hand, if you happen to have a sweet tooth, then you'll need to try our take on French toast – two thick slices of Southern white bread served with pure maple syrup and powdered sugar. There's also dessert! Chocolate buttermilk cakes which come with an espresso mousse and dark chocolate ganache – you'll thank me later!

As a breakfast place, we of course have a wide spread of fresh breads and local grains available. These go great with a hot cup of French pressed coffee which we get from Rev Coffee Roasters in Smyrna, GA. Our spread includes griddle cornbread, buttermilk biscuits served with local honey or house jam, stone-ground grits, pimento cheese grits, wheat toast with house jam, and Jerusalem bagels with cream cheese.

To complete your meal, choose from any of our breakfast sides Рsmoked bacon, local sausage, Delia's chicken sausage, hash browns with rosemary salt, pimento cheese, two eggs in any style except poached hard, saut̩ed organic kale, and organic berries.

I hope to see you soon at Buttermilk Kitchen! Again, this is Susie Rachele.

Wednesday, 10 May 2017

Buttermilk Kitchen General Manager Susie Rachele Greets Mothers Everywhere Happy Mother's Day!

Buttermilk Kitchen General Manager Susie Rachele Greets Mothers Everywhere Happy Mother's Day!

Happy Mother's Day to all the beautiful mothers out there! This is Susie Rachele and I work as the General Manger at Buttermilk Kitchen, a breakfast and lunch concept in Atlanta. Here's a big salute to all moms on their special day – we at Buttermilk Kitchen would love to have you and your families over and serve you your favorite breakfast favorites.

For moms who love her pancakes, try a short stack of our fluffy buttermilk pancakes. Always made fresh, our buttermilk pancakes are best paired with pure maple syrup to balance the tanginess of the buttermilk. We get our buttermilk exclusively from Banner Butter in Decatur, GA. Banner Butter makes some of the freshest buttermilk we've ever tasted! We're not surprised though, because to this day, they still diligently make buttermilk in small butches. They only use cream that comes from cattle that are grass fed and pasture raised.

Meanwhile, for moms who wish to have a lighter breakfast, I recommend our Market Scramble. Our regular Market Scramble consists of the market's best ingredients served with a breakfast side. However, for our special Mother's Day Brunch menu, Chef Suzanne Vizethann decided to go with roasted peppers, sunflower sprouts, and feta served with a choice of brunch side. Our brunch sides include smoked bacon, Delia's chicken sausage, hash browns with rosemary salt, pimento cheese, organic berries, or two eggs any style except poached hard.

We have plenty more offerings on this special day just for the special woman in our lives – steak and egg banh mi, lobster omelet, chicken salad with roasted beets, and crab scramble and potato hash. No matter which breakfast main you order however, I'm sure Chef Suzanne's creations will put a smile on mom's face!

This is Susie Rachele, hoping you'll drop by Buttermilk Kitchen soon to try our special items just for Mother's Day!

Friday, 5 May 2017

Susie Rachele on BK’s Vendors Part 2

Susie Rachele Is All Praises for Buttermilk Kitchen’s Vendors

As General Manager of Buttermilk Kitchen, Susie Rachele is also committed to supporting local farmers by stocking their pantry full of local, sustainable produce. The restaurant also strives to make sure they choose farmers with practices that share their beliefs on the humane treatment of animals. Here is part two of Buttermilk Kitchen’s esteemed vendors:

Springer Mountain Farms.Not only do they take measures to provide care for the chickens, they constantly look for ways to protect the environment, and invest in long-term livelihood of the farmers. SMF emulates the true meaning behind “100% All Natural,” far beyond that of any government guideline. They are the first poultry company in the world to be certified by the American Humane Association. They never use steroids, hormones, antibiotics, pesticides, and only feed their chickens a vegetarian diet.

Benton’s Country Hams.Many of BK’s patrons know that they have a special affinity for the deep smoky flavor of Benton’s bacon as it is often paired with their house-made pimento cheese. It’s the perfect combination of flavors! The family recipe has produced award-winning products, and BK is ecstatic to be using their bacon!

Treehouse Milk.BK is delighted to have found Treehouse Milk! Kate and Bess wanted provide Atlanta residents a place they can buy 100% handcrafted organic nut milks. Products you know you can trust! Their milks are vegan and soy free! Additionally, they do NOT pasteurize their goods because they already take steps to insure their milks are free of bacteria.

Banner Butter.Banner Butter works diligently to make small batched, cultured butter. BK has taken interest in what is naturally left behind, the freshest buttermilk! They start with high-fat cream from grass-fed, pasture raised cattle and conscientiously create the perfect butters focusing on quality and integrity of the process. BK exclusively uses BB’s buttermilk in our recipes.

Wednesday, 26 April 2017

Susie Rachele on the Team Behind Buttermilk Kitchen

Susie Rachele on Buttermilk Kitchen’s Team

One of Susie Rachele’s favorite places to dine in Atlanta is Buttermilk Kitchen. It’s a breakfast and lunch concept created by chef Suzanne Vizethann. Buttermilk’s mission is to nurture people through food by use of sustainable, local ingredients. A kitchen where most everything is made in-house from scratch, paying tribute to its name, “Buttermilk,” which refers to the liquid utilized after butter is churned; carrying out the philosophy of letting nothing go to waste.

The executive chef, Suzanne Vizethann, is a native Atlantan who has always been in the restaurant business. Suzanne previously owned The Hungry Peach, a lunch spot in the Atlanta Decorative Arts Center in Peachtree Hills. Suzanne was a winning contestant on The Food Network’s cooking competition “Chopped.” She has been featured on NBC’s “The TODAY Show,” in Martha Stewart Living, Atlanta Magazine, Creative Loafing, The Atlanta Journal Constitution, and many more. True to Suzanne’s mission of nurturing people through food, all dishes are made in-house from scratch with sustainable grown ingredients from nearby farms.

Joining Suzanne is her chef de cuisine, Levi Arcos. Lervi Arcos’ passion for the culinary arts began at a very young age while helping his grandmother prepare traditional Mexican dishes, tamales, and moles. In early 2009, Arcos first teamed up with Chef Suzanne Vizethann when he joined The Hungry Peach (Vizethann’s catering/cafe) in Peachtree Hills. Initially, Arcos worked at The Hungry Peach part and then joined the team full-time once Vizethann opened Buttermilk Kitchen in 2012. After mastering his approach to Vizethann’s farm-to-table Southern dishes with a refined twist, Arcos was promoted to Chef de Cuisine in 2014.

Rounding up the team is the pastry chef, Elliot Smith. He is a native Atlantan that came to Buttermilk Kitchen in the Fall of 2014. Elliott attributes his love of baking to his mom.

Wednesday, 28 December 2016

Susie Rachele Invites You To Try Buttermilk Kitchen's New Brunch Menu

Buttermilk Kitchen General Manager Susie Rachele is excited to invite everyone to check out Chef Suzanne Vizethann's latest brunch offerings at Buttermilk Kitchen. These brunch specials are only served on Saturdays and Sundays, so make sure you find time on the weekends to drop by to try these new treats. Buttermilk Kitchen is almost always packed on weekends and these delicious brunch specials are partly to blame.

If you'd like to try something new at Buttermilk Kitchen besides your favorite comfort dishes, Chef Suzanne's new brunch menu is sure to surprise you. Always creative and excellent in her culinary techniques, Chef Suzanne rightfully maintains her place as one of the best chefs in Atlanta with the following brunch creations:
  • Grapefruit Honey Scone served with vanilla honey and thyme-citrus butter
  • Cornbread Bacon Pancakes served with pecan-rosemary brittle, bourbon barrel aged syrup, and sea salt butter
  • Barbacoa Short Rib Hash served with guacamole, purple sweet potato, cilantro, and two farm eggs served your way
  • Muffuletta, an olive salad with provolone, prosciutto, farm greens, and house rosemary-focaccia, served with mixed greens or house-cut fries
All four new brunch items are guaranteed to adhere to Buttermilk Kitchen's locavore philosophy, being made from ingredients sourced from local famers and vendors.

The Cornbread Bacon Pancakes are a must-try, and have already received rave reviews from regular and new diners alike. Buttermilk Kitchen gets its fill of deep smoky-flavored bacon from Benton's Country Hams in Madisonville, TN. Benton's County Hams are the perfect combination with Buttermilk Kitchen's house made pimento cheese.

In the end, regardless of which brunch item you choose, you'll find that the time you spend at Buttermilk Kitchen with loved ones will always be worth it.

If you have any questions about the new brunch menu such as allergy concerns, please feel free to contact Buttermilk Kitchen's General Manager Susie Rachele.

Wednesday, 7 December 2016

Susie Rachele Gives a Sneak Peek Of Buttermilk Kitchen's Chicken And Waffles

Chicken and waffles—the combination may strike someone who isn't familiar with traditional Southern cooking as a strange and exotic pairing, but as Buttermilk Kitchen is known to whip up delectable, carefully balanced dishes every time, one might ask, "What could possibly go wrong?" Buttermilk Kitchen's General Manager Susie Rachele shares a little of what makes Chef Suzanne Vizethann's chicken and waffles special from all the rest: pecan crumble and Sriracha butter.

While the true origin of the chicken and waffles concept has been debated about to no end (it's still a traditional Southern dish for many historians), there's no denying how well these two dishes go together. Just imagine the balance created by two opposites coming together, complementing one another—the sweet and the salty, the soft and the crunchy—one truly has to try this dish first to understand its appeal.

The chicken and waffles pairing at Buttermilk Kitchen are unfortunately not part of the regular menu, but many diners and loyal foodies are crossing their fingers that it soon will be. One lucky customer, Tanya R. Edwards, was all praises in her review of Buttermilk Kitchen's chicken and waffles sampling, raving about the seasonings, batter, and all the ingredients working well together. Edwards hails from Los Angeles and is no stranger to the famous Roscoe's House of Chicken and Waffles. "No one has gotten it right until now," she said. Everyone at Buttermilk Kitchen is, of course, thrilled by the hot reception of the new item, including General Manager Susie Rachele.

True to Buttermilk Kitchen fashion, they have put their own unique twist to the chicken and waffles concept. With the addition of a pecan crumble and Sriracha butter, there's no doubt that Buttermilk Kitchen's chicken and waffles will soon become a favorite of many Atlanta diners.

For inquiries on when the dish will become a staple, please feel free to contact General Manager Susie Rachele.

Thursday, 24 November 2016

Susie Rachele on Buttermilk Kitchen: It's Like Eating in Grandma's Kitchen

Susie Rachele on Buttermilk Kitchen: It's Like Eating in Grandma's Kitchen

For Susie Rachele, Buttermilk Kitchen isn't just a place for excellent brunch selections or a delectable lunch menu. Buttermilk Kitchen is a place where you feel right at home the moment you step inside. It's like going to Nana's for her special biscuits (made from a secret recipe she wouldn't share with anyone else but you), or her home cooked meals ready to comfort you when you've had a trying day.

The quaint interiors, with wooden chairs and tables and walls adorned with photos, gives BK a warm, homey ambiance. And for those who love dining al fresco, you'll appreciate the dining space right on the porch! In a word, Susie Rachele says, going to Buttermilk Kitchen is like coming home for Nana's comfort food.

The friendly staff, from the servers to the chefs, will always make you feel welcome—like you're family coming home for a visit. Its founder and Executive Chef, Suzanne Vizethann, also personally sees to it that every order is made according to the kitchen's strictest and highest standards. Oh, and don't be surprised if you see Chef Suzanne going from table to table to thank you for coming and to ask if there is anything else that you need. That's how we do it at BK—first-class treatment all the way.

If you're planning to visit soon, make sure to come early as the tables fill up pretty quickly and there usually is a long waiting line outside. While the lines may be long, and you may have to wait a few minutes, Susie Rachele says and knows that BK is worth the wait!

If you'd like to learn more about Buttermilk Kitchen, from their chefs to local farmers that they support, to their menu selections, please visit their official website.