Wednesday, December 22, 2010

Silent Night, Burger Night

What makes the Holeman & Finch Public House burger so darn good?

Attention to detail .... house-made everything (from the buns, to the ketchu to the pickles to the mustard to the perfect custom-grind of local pastured beef) ... the fact that sometimes you can't have it?

All of the above and more. It is perfectly delicious; the epitome of burgerness and usually we only serve twenty-four a night, but December 24th, we're serving burgers all night long --- our present to all you burger fans. Join us for a new holiday tradition.

Monday, December 13, 2010

Our Daily Bread

Yes, it's a corny title, but we really do get amazing bread from our bakery, the H&F Bread Co., daily. Chef Linton Hopkins was so keen on ensuring that we serve the best, freshest of everything that he up and started a bakery. Our delivery comes by cart every day right at 5pm. Greatest hits include: the soft pretzel, pan au levain, sesame crackers, bacon caramel corn and, of course, the burger bun. Speaking of burgers, we are serving burgers all night on December 24th --- our little gift to you.

And speaking of the the H&F Bread Co., you can order holiday treats for your home (including the bacon caramel corn) by visiting the website, and clicking on "place your holiday bread order."

Many more good things to come soon...

Monday, July 26, 2010

Celebrating Local --- Including Local History

You may have noticed that Holeman & Finch Public House features a Coca-Cola poster on the bar side of the restaurant. Perhaps you regular patrons have even noticed that it changes from time to time to reflect the season.

The Coca-Cola "Yes" Girl poster currently hanging on the walls of the Public House is more than a piece of eye-fetching nostalgia. It is a little bit of Atlanta history straight from the Coca-Cola archives. The poster, painted by Haddon Sundblom, was first used to promote the product in July of 1946 and received the first place award in the poster class by The Art Directors Club of Chicago in the same year. Paul Smith, art director of the D'acy Advertising Company commissioned the painting and received the award on behalf of Coca-Cola. It's almost like Mad Men come to life (a generation preceding).

Through the magic of community partnership, we select a quarterly ads from the archives to dress our wall. Next time you're in, be sure to check out this little homage to our local history.

Tuesday, June 29, 2010

Hunting Honey

Honey. Everyone knows what it is, but what do we really know about it?

Recently Holeman & Finch staff (and a few Restaurant Eugene friends) took a field trip to Hidden Springs Farm where Ray and Donna Lopes, beekeepers and farmers extraordinaire, toured us through their amazing 110 acre apiary in Williamson, Georgia. The Lopes have been keeping bees for over a decade, and it's not just honey they produce from their 200+ hives. They also raise queen bees to sell, as well as about 100 head of Brangus cow and enough laying hens to fill egg orders at The Peachtree Road, the East Atlanta Village and the Emory Farmers Markets.

The Lopes were kind enough to share a tremendous amount of knowledge with our staff, and a bee suit with Holeman & Finch Chef de Cuisine Ryan Smith who harbors a love of the apis mellifera. Suited up, he smoked the hives to calm the bees --- the smoke simulates a forest fire which triggers the bee's instinct to binge on honey in preparation for migration. At the first wiff of smoke, the bees become so busy filling up that they are less inclined to sting those who tamper with their colony. While the bees binged, Ryan hunted for queens and looked for full frames to rob of honey.

We took full frames from the hives inside to the extractor, a centrifuge used to spin the honey out of the comb. Then we brixed it to test the water content, and filtered it just once to remove any residual bits of wax.

Here are just a few of the bee facts we gathered on our trip:
- a single hive contains somewhere around 40,000 bees
- a hive has only 3 types of bees: 1 queen who lays all the eggs and regulates the hive, the drones which are male and exist soley to mate once with the queen and die, the worker bees which are female and do all the work of the hive (i.e. produce the beeswax for honeycomb, gather all the pollen and nectar to store for food, keep the queen comfortable - they can even unhinge their wing to fan her if necessary)
- queens lay around 2000 eggs a day
- during honey production time, a bee lives 6 weeks (in the winter they can live longer due to inactivity)
- bees die when they've worn out their wings
- honey bees visit about 2 million flowers to make 1 lb of honey
- bees communicate through pheremones, and by dancing (yes, dancing)
- bees fly about 15 mph
- to produce 2 lbs of honey, bees travel a distance equal to 4 time around the earth
- bees visit approximately 1000 flowers every day
- the queen slows or speeds her egg production based on the amount of pollen coming in the hive
- bees eat the honey to produce the wax for their combs. 8 lbs of honey are required to produce 1 lb of beeswax
- when it's time for a new queen, the worker bees feed royal jelly (a custardy looking substance they produce) to larvae to produce a new queen

Friday, May 14, 2010

Boudin Blanc and Mud Bug Pie

Perhaps it's to show solidarity with our high-spirited and sometimes hard-luck cousins in the gulf. Perhaps it's a hearkening to Chef Hopkins' culinary emergence in New Orleans all those years ago. Perhaps it's sous chef Jason Paolini's Louisiana roots. More likely, it's just cause the food is good. Whatever the reason, you don't have to be on the trail to get some good cajun food.

Boudin Blanc is back on the menu at Holeman & Finch Public House. Cajun style with rice and just the right amount of season. Handmade everyday by our head of charcuterie James Ellington (pictured here). We're serving the boudin with Sea Island peas. It's delicious. Come get some. Also, new to the menu tonight: Sheep's Ricotta stuffed in Squash Blossoms with English Pea Puree and Louisiana Crawfish Pie with Remoulade. oooooooo weeeeeee!

Saturday, April 17, 2010

'Take the 5'

Tomorrow night Holeman & Finch's 3rd beer dinner kicks off at 7pm. Congrats to the lucky devils who managed to get a reservation to tour the best of the west coast breweries from cities situated along the famed Interstate 5, which stretches from San Diego to Seattle. We'll keep the beers a secret, but here's a preview of the menu based on the theme of spring time preservation:

Monkfish Liver Torchon

Shrimp Sausage
tasso, spring onion pudding, whipped fennel-honey and spiced cracker

Berkshire Pork Terrine
dijon mustard, pickled celery, crisp bread

Roasted Beef Spinalis
smoked tripe with onion and bronze fennel
warm tendon with pickled ramps
crisp corned tounge with wild peppercress

Spring Lamb Mortadella (pictured here with Chef Ryan Smith)
fava beans, cippolini onion, mustard greens, rosemary

Hazelnut Shortbread
strawberry sorbet, rhubarb crisp, rhubarb jam, hibiscus syrup, strawberry chips

Foie Gras Madeline

Yum! Come see us soon...

Saturday, March 27, 2010


1st: April 21st 5:30 - 6:30
Join Holeman and Finch for a book signing and bacon tasting with Ari Weinzweig, whose most recent book,The Zingerman's Guide to Better Bacon, has been called an essential guidebook for any bacon enthusiast. Holeman and Finch's celebrated barkeep, Greg Best, will be mixing the perfect pork pairing.
$25 per person; Reservations Required. Call 404.948.1175

2nd: April 21st 7:15
Join Restaurant Eugene for a very special collaborative dinner with esteemed guest Ari Weinzweig from Zingerman's. Chef Hopkins' inspiration for the four-course meal (with pairings) will come from Weinzweig's latest tome, The Zingerman's Guide to Better Bacon, a 240-page examination of the history and deliciousness of salt-cured pork belly. Mr Weinzweig will continue the revelry by sharing insights from the book, including why bacon is "the olive oil of America."
$85 per person; Reservations Required. Call 404.355.0321

Books will be available for purchase at both events courtesy of A Cappella Books.

Shrimp-and-Smoked-Oyster Chowder Recipe - Linton Hopkins | Food & Wine

Shrimp-and-Smoked-Oyster Chowder Recipe - Linton Hopkins | Food & Wine