John’s family lives in Cumming. We can say a number of things about the area, but we won’t. Because here’s the thing: Atlanta, it’s not. We love our city and its myriad foodstuffs, clearly, so when we venture up 400N it’s not without reason that we’re a bit skeptical. But, behold! There is hope in the form of perfect bagels, halo-like if you will, at BB’s Bagels and Diner.

Thanks to The Blissful Glutton’s piece in Creative Loafing, we headed up Georgia’s finest toll road having done our homework and ready for a little taste of NYC. BB’s delivered. My bagel, the size of a small dinner plate, was fresh and just-right-chewy. BB’s doesn’t mess around; they hand-roll and kettle-boil their bagels every morning. They also serve up breakfast and lunch diner classics like the juicy roast beef sandwich John chose, otherwise known as the “Balboa.” The meat was moist and flavorful, like it had just been sliced off a roast hot out of the oven. Topped with melted provolone and sandwiched between a garlic hard roll, it doesn’t get much better. I was tempted by the beautiful Reuben delivered to the table next to us, but had to stave off that temptation until next time. There was a black and white cookie to be had, after all.

I don’t know why these New Yorkers decided to drop a diner in Alpharetta, Georgia, but I do know that we’re thankful they did. I’m convinced that there’s nowhere else in the state that can serve me a better marble-rye (or any type) bagel and black and white cookie (the Seinfeld joke isn’t lost on us, folks). And if anyone in the Cumming area gives them guff, they’d better check BB’s Commandments first, particularly number 14. 

Location

Shouldn’t every season have its own Thanksgiving? This summer, I’ve given thanks for blueberries and melons, arugula and cucumbers, corn and peppers…and for an incredible event called the Southern Chefs Potluck, held last month under the pavilion of The Inn at Serenbe. Imagine an idyllic summer day in the country, complete with the requisite afternoon downpour. Then imagine that day filled with 5 or 6 farm tables brimming with dishes from the region’s best chefs – Anne Quattrano, Hugh Acheson, Billy Allin, Steven Satterfield, Joe Truex, Kevin Gillespie, Linton Hopkins, Shaun Doty, Ford Fry, Marie Nygren, Dan Latham, Hilary White and Michel Nischan – accompaniments to White Oak Pastures beef prepared by Jim-n-Nick’s BBQ and fried chicken legs from The Farmhouse at Serenbe. Oh, and another four farm tables of dessert potluck. Last, whistles were wet with Farmhouse mint tea and “Shine On Punch” (yes, that kind of ‘shine) mixed by Greg Best of Holeman & Finch.

I couldn’t help but think of it as a southern summer Thanksgiving. And it was an event where the giving was just as important as the receiving. Hosted by Serenbe, the Southern Foodways Alliance Skillet Brigade, and Georgia Organics, the Potluck benefited Wholesome Wave Georgia, a non-profit founded to encourage and support increased production, availability and access to fresh, healthy and affordable locally grown food for all communities. I was really inspired by Wholesome Wave’s Double Value Coupon program – it doubles the value of Federal Food Stamps when used at participating farmers markets nationwide. Especially in the middle of such a bountiful and beautifully prepared harvest, I was moved by the important work Wholesome Wave is doing to make local food an accessible option for everyone.

You'll notice a few things in the photos: 1) I couldn't say no to a dish at this potluck (favorites included Ford Fry's gooey mac & cheese, Kevin Gillespie's creamy potato salad inspired by his granny, Steven Satterfield's bright succotash, Anne Quattrano's fried okra, Marie Nygren's peppery fried chicken and Jim-n-Nick's juicy sliders made with White Oak Pastures beef). 2) I LOVE dessert. It is a beautiful thing.