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Atlanta bars and restaurants serve up snow-storm inspired menu items

With snow in the forecast, Chef Mimmo Alboumeh of Maya Steaks & Seafood and Red Pepper Taqueria went shopping.

"E verybody does beef chili. I think bison would be a little bit better," he decided. The recipe is below.

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A number of local bars have some cold-weather cocktails at the ready.

Bar Margot at the Four Seasons is ready to warm you up with "Drunken Hot Chocolate" with bourbon and toasted marshmallows.

Davio's is doing "Boozy Hot Chocolate." If you'd like to try it yourself here is the recipe:

Scorpion Mezcal

8 oz. Water

tsp. Cinnamon

tsp. Nutmeg

tsp. Smoked Paprika

2-3 Black Peppercorns

2 Whole Star Anise

dash Curry Powder

1 oz. Heavy Cream

2 tsp Tamarind Purée

3/4 cup Dark Chocolate

Combine all ingredients except for chocolate in a medium saucepan bring to a boil, and then simmer for 15 minutes. After 15 minutes remove from heat and fold in chocolate. Add 4 oz. of your favorite mezcal or tequila for a less smoky finish, and serve hot in a mug or snifter.


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The Park Tavern pours $1 drafts when it snows. If you'd like to branch out from brew, consider the Salted Caramel (Absolut Vanilla, Whisper Creek, coffee, whipped cream, caramel drizzle and sprinkled sea salt), the  Apple Pie a la Mode (Absolut Vanilla, hot apple cider, whipped cream and cinnamon sprinkle) or the  Cheek Warmer (Jack Daniel’s Winter Jack, hot apple cider and cinnamon sprinkle). 

Hampton + Hudson is serving up the aptly named Snow Bird, with b ourbon, cream, allspice syrup and a whole egg.

But how about having a bite with all that booze? Here's the recipe for Chef Mimmo's bison chilli.

Prep Time: 4 hours

Servings 6-8 people


-1 lb black beans washed

-1 lb navy beans washed

-8 ounces red kidney beans washed

-4 tablespoons kosher salt

-10 quarts water

Bring water to boil, add salt and cook the beans for 45 minutes, strain and put aside.


-2 ounces unsalted butter

-1 ounce garlic minced

-1/2 ounce cilantro chopped

-1 ounce serrano peppers minced

-4 ounces red pepper diced

-4 ounces green pepper diced

-4 ounces yellow peppers diced

In a sautéed pan at medium heat cook the onions until translucent, add garlic until light brown then add the rest and cook for 10 minutes, remove and set aside in same pan.



-4 ounces unsalted butter

-4 tablespoons tomato paste

-4 cups tomato sauce

-12 ounces local IPA beer

-2 quarts vegetable broth - low sodium

- 16 ounces, 1 jar original chili starter - Tabasco brand

-4 tablespoons vegetable base - Better Then Bouillon brand

-6 ounces texas red chili mix - Jala Jala brand

-4 tablespoons ancho pepper powder

-4 tablespoons dried oregano leaves

-3 tablespoons smoked spanish paprika

-2 tablespoons kosher salt

The Dish

-10 ounces chili

-1 teaspoon serrano pepper minced

-1 teaspoon red onion minced

-2 teaspoons thinly shredded cheddar

-2 teaspoons grilled and diced local bacon

- NO saltine crackers !!!!!!!

Cooking Notes: All ingredients are available at Fresh Market


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About the Author

Jennifer Brett is a multiplatform journalist and digital coach. She writes The Buzz blog for