#Bella cucina artful food how to#

Winner of the James Beard Foundation’s 2019 Humanitarian of the Year Award, Giving Kitchen also sells products such as Giving Kitchen wine and Montagne sparkling water to support food workers in need. The Giving KitchenĬo-founder Jen Hidinger-Kendrick created The Giving Kitchen to provide emergency assistance to food service workers through resources and financial support. Quatrano’s farm, Summerland, where much of her ingredients are sourced, emphasizes her commitment to the land and local flavors. Stiles Fish Camp, Floataway Cafe and Pancake Social – range from fine dining to food stalls and each has its own delicious specialties. Her locally loved restaurants – Bacchanalia, Star Provisions Market & Cafe, W. (📷 Andrew Thomas Lee)įor more than two decades, chef Anne Quatrano has been an integral part of the Atlanta culinary scene with her Star Provisions brand. Stiles Fish Camp/Floataway Cafe/Pancake Social The owner of Star Provisions and more, chef Anne Quatrano, is a star herself. Women-Owned Businesses and Restaurants that Give Back Bacchanalia/Star Provisions Market & Cafe/W. Check out our list and support our mighty Atlanta women. Inspirational stories, which helps them stand out among their peers, are found behind many of these Atlanta women-owned businesses. Check out our list and find some hidden gems in this sprawling metropolis of opportunity. Suggest a story: VoyageATL is built on recommendations from the community it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.Roma Patel 30+ Inspirational Women-Owned Businesses in Atlanta to SupportĪtlanta is home to a wealth of women-owned businesses, ranging from restaurants and boutiques to artisan food markets and experiential destinations. Is there a characteristic or quality that you feel is essential to success? Through our products and our places, like our storeXstudio in Buckhead, we hope to inspire others to enhance the way they live their lives through the art of food. Even the most mundane act, like cooking and eating, can be elevated to an art. It’s not just what you eat, but how you eat. Food as art, eating as an artful experience. Our mission is to bring more beauty into the world.

I am most proud of the fact that we aren’t just selling products. This is what makes our product exceptional and our packaging beautiful. As a producer, it presents a challenge, as we make every product by hand in small batches and label every jar by hand. Our Artichoke Lemon Pesto is our best selling product most people will recognize and tell me they love. We are an artisan food business and lifestyle brand we are best known for our ALL NATURAL pantry line of products from antipasti appetizers to dolci desserts. Adversity isn’t easy, but if you pay attention to the lessons, there is beauty on the other side.īella Cucina – what should we know? What do you guys do best? What sets you apart from the competition?īella Cucina means beautiful food.

#Bella cucina artful food how to#

I’ve learned a lot about people, how to be a better person and business woman. Passion, purpose and perseverance have helped me make it thought the difficult times. Over the course of 25 years, adversity is inevitable. And there have been untended detours and disappointments. It’s been like an unfolding mystery, a beautiful discovery. Ha ha! More like the road less traveled! I’m an artist at heart, so experimentation and exploration are how I like to do things. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? Bella Cucina Artful Food just celebrated our 25th year! And then a friend asked me to share a booth with them at the Atlanta Gift show, and a wholesale artisan food business was born. My customers at the café always asked if they could take home some of the ingredients from the café, so I started bottling ingredients. Blue Moon was the only organic farmer in Atlanta at the time, Part of the fun was figuring out what I was going to make with what I had on hand. I would buy all the produce from the back of the pick-up truck. And then I opened a lunch time café, inspired by my days at Alice Water’s Café Fanny. To make money, I made and hand-delivered sandwiches and salads out of basket in various neighborhoods. I loved the slower pace and reconnecting with family and friends, both old and new. I thought I would just be passing through. After living and working in California for seven years, I head back south. After graduating from college, I moved to San Francisco and Berkley, CA to study and practice the culinary arts. I feel in love with café culture while studying in Spain. Today we’d like to introduce you to Alisa Barry.Īlisa, please share your story with us.