Sunday, September 21, 2008
Food, "Dish"

Morning, noon and night

Starting your day out right means all sorts of different things to everyone...

By Kirsten Ott

Starting your day out right means all sorts of different things to everyone. From the guy who shoves two fat-laden Pop Tarts in his Coca-Cola-filled mouth on the way out the door to the woman who lovingly prepares a four-course meal for her family, all the while coating her kids’ hearts with enough cholesterol to pretty much guarantee their chances of developing heart disease, some folks just don’t get it. Others are more health-conscious, dining on granola, fat-free yogurt, whole wheat toast and fruit. But that’s all if you’re lucky enough to have breakfast at home. Leave the house, and your options are endless, but most are unhealthy and at a scary level, to boot. Even the delicious treats at Starbucks are too high in fat to even touch for the average nutrition-conscious consumer. 

That is, until now. The Seattle-based coffee company has once again listened to its customers and gotten on board with giving their coffee-addicts healthy food pairing options when they come in for their daily skinny vanilla lattes. Last year, it eliminated all artificial trans fats from its food offerings and made 2 percent milk the standard for its milk-based drinks. Recently, Starbucks introduced Vivanno Nourishing Blends, the healthy yummy smoothies I dished about over the summer.

New menu items include my favorite, the Perfect Oatmeal, with a choice of dried fruit, nut medley and brown sugar packets; as well as the Baked Berry Stella, a 100-percent whole-grain breakfast pastry delivering a hearty blend of fiber and whole grains for a satiating boost of energy; the apple bran muffin, a completely revamped version of the old one with whole wheat flour, oats, wheat bran, real apples, tart cherries and honey; the chewy fruit and nut bar, a travel-friendly slice of energy-laden goodness chock full of oats, dried fruit, nuts, seeds and honey; the multigrain roll, which comes with savory almond butter or strawberry preserve; and the Power Protein Plate, a portable tray of cheddar cheese, fresh fruit, a hard-boiled cage-free egg, a whole wheat bagel and peanut butter. 

These wholesome bites, which contain no artificial flavors, sweeteners or high fructose corn syrup, are perfect for energy boosts any time of the day, and the Protein Plate makes for a good light lunch. Want to make your drink better for you, too? Have the barista add a proprietary whey protein powder boost to your latte to really get you going. www.starbucks.com.

NIGHTCRAWLERS
With homelessness a widespread problem in Atlanta and Mayor Shirley Franklin attempting to address panhandling, it’s natural to want to help (and to want to feel safer, but that’s another issue, which we’re continually addressing in our News section). Luckily for us, there’s a fun way to support the community while giving yourself a little something, too. Beginning Monday, Sept. 22, Max Lager’s Wood Fired Grill & Brewery, a 10,000-square foot brewery restaurant located in the heart of downtown Atlanta, is tapping its newest beer, Max Gimme Shelter Bock. Max Lager is donating $.50 of every pint of the specialty brew to homeless shelters in Atlanta. Max Gimme Shelter Bock is a rich-bodied, mahogany-colored, traditional German style beer with malty characteristics. Max Lager’s Wood Fired Grill & Brewery is located at 320 Peachtree St. 404-525-4400. www.maxlagers.com.

One of the newer fine seafood establishments in town, AquaKnox, is reaching out to the social butterflies by inviting everyone to its new AquaTini Thursdays. Every Thursday night from 8 p.m. until midnight, usher in the weekend with a DJ and sip on $5 signature AquaTinis, while mixing and mingling with other Atlantans. (See sidebar for recipe if you’d rather drink at home.) AquaKnox is located at 3280 Peachtree Road NW. 404-477-5600. www.aquaknox.net. SP

When she’s not checking out restaurants, interviewing chefs or nodding off after her fifth glass of wine, Life, Food & Style Editor Kirsten Ott dishes culinary and cocktail insights. E-mail her at kirstenott@sundaypaper.com.