EXPERIENCE THIS: Sugar Coma (PT 1)
Had to divide this into two entries because there was just too much to put into one.
I had the pleasure of experiencing my first SUGAR COMA on Saturday. Sugar coma is the brain child of The Broke Socialite aka Shameeka Ayers and I was introduced to such an event when they conducted the first tour earlier this year in January. Only in that case, I was one of the stops at the bakery for the sweet tour.
When they announced the FREEZE tour earlier this summer, I knew I had to partake. I arrived this morning to meet the group I would be touring with and to get my own name badge! Once everyone was together, we head to our first stop, No mas! Cantina.
The interior was very authentic in this Castleberry Hills restaurant. Apparently No Mas specializes in hand made and minimal produced products and started as a furniture and home goods store but upon moving to the new space, they also opened a restaurant as well, applying the same standards to their kitchen. They still sell the specially procured finds and furniture that they are known for.
This patio fills up for the margaritas in the specialty hand blown glasses and pitchers that they also sell in the gift shop.
We were provided with breakfast so that we wouldn’t only be eating sweets all day on an empty stomach. There was a take on the traditional eggs Benedict: a poached egg on top of a strip of Applewood smoked bacon, a masa cake and their interpretation of hollandaise, made with green chilis. There was also a breakfast burrito with eggs, black beans, onion and cheese. They also offered traditional Mexican sweet breads.
After breakfast was served, we were also offered some frozen treats. The first ice cream was a spicy mango. Loved the cute small cones!
Next was the chocolate chipotle.
After we left No Mas! Cantina, we headed to our next stop featuring Westside Creamery at The Mercantile Market in candler park.
We met Maggie Rentz, owner and creator of creative flavors such as: Georgia Peach, Salted Butter Caramel, Mint Sweet Tea, Blueberry Mascarpone and many others. Westside Creamery prides themselves on using local and fresh ingredients in their specialized flavors.
Each pint is hand packed and hand labelled.
My personal favorite: Raspberry Framboise Sorbet, made with Raspberry Lambic beer.
Another favorite, the Coconut Key Lime Sorbet.
After trying many fresh flavors from Westside Creamery, we drove to our next location, Parish in Inman Park. Parish is part of the Concentrics Restaurant Group and features a restaurant and bar on the main floor and a sandwich and coffee shop underneath.
The decor and overall tone in the restaurant was so stunning and really make those who enter feel welcome.
We were led to the bar, where they lined up root bear floats for everyone on the tour, featuring Abita Root Bear and Blueberry Ice Cream. A very updated take on the old soda fountain classic!
