Drumroll please….allow us to introduce Cloverleaf Farm, the newest addition to the collection of venues by our sister company Magic Moments. Cloverleaf Farm is an exquisite manor house and special event venue set amidst a 30-acre farm just outside of Athens in Arnoldsville, Georgia. 


 
Although built in 1859 with all the expected character of an older home, the unexpected furnishings give it a fresh twist. This, combined with its incredible surroundings (including horse barn, pastures, pecan grove, tree-lined lanes, vineyard, flower borders and formal, brick-enclosed courtyard garden) creates an event location unrivalled in beauty. 

 
Built by Mordicai Edwards as a gift to his young bride Martha who desired the grandest house in the county, Cloverleaf Farm with its Ballroom and upstairs guest quarters welcomed all. Once reserved for traveling guests, the upstairs area and private veranda with a sweeping view of the farm now serve as a gracious suite for the Bride and her attendants. From the back portico leading into the home’s original Ballroom, the aged heart of pine flooring glows from the mellow light cast by the whimsical Baroque wooden crystal chandeliers. Here guests receive their first clue that this historic property might not be as expected. Hallelujah!

 

In grand scale befitting the size of the rooms, the furnishings are an eclectic, fun mix inspired by furniture styles and designs from bygone eras. From the oversized gilded Corinthian entablature cocktail table in the front gathering room to the rustic, iron pulley lights suspended over either end of the bar (made of wood from a 350 year old oak), these singular pieces speak of a pride in workmanship echoing the skill set of generations past.


Across the front of this impressive façade, instead of the massive columns usually associated with antebellum homes, a series of slender, finely crafted cloverleaf columns lend a delicate, almost feminine quality that gives this stately country home a beguiling appearance. Unique to the Athens/Lexington area, these cloverleaf columns exist on but a few remaining homes---perhaps the best known, the Cobb-Treanor House in downtown Athens on Lumpkin Street. When seen in cross section, these columns present a cloverleaf pattern traditionally known as a quatrefoil. This ancient design motif consists of four equal lobes or leaves used as an ornamental design found in architecture, textiles, furniture and jewelry.

  
In Christianity, these leaves have been used to symbolize the four evangelists of the Bible, the Holy Trinity united with its church and even a variation of the Christian cross. In North American culture, it is believed to depict the ends of the earth---North, South, East and West---and as a Celtic symbol, “the wheel of being”. A medieval, knightly symbol steeped in mysticism, the cloverleaf is also the bearer of good luck, hope and joy.



Occurring naturally in nature, this curious shape can even be found in vegetables like cauliflower, broccoli and Brussels sprouts. In art and architecture, it is a decorative framework consisting of a symmetrical shape that forms the overall outline of four partially overlapping circles of the same diameter. Look for touches of the cloverleaf motif throughout the 27-acre farm especially in the layout of the front fountain and the curvilinear lines of the garden inspired by this odd icon so chocked-full of meaning.

 
With this unique design feature in mind, the name Cloverleaf pays homage to the quatrefoil, acknowledges the land’s heritage as a horse farm and suggests a fresh, green outlook in attitude. The surrounding out buildings, horse barn, pastures, pecan grove, tree-lined lanes, vineyard, perennial flower borders and formal, brick-enclosed courtyard garden all framed by an endless white fence create multiple options for a Bride to express herself. Lucky, indeed, is the Bride that happens upon Cloverleaf Farm.

 
 
 
 
 
 
 
 
 
 
 


 
 
  


For more information about Cloverleaf Farm please visit www.cloverleaffarmevents.com or call 706-543-1111. 
To check out other Magic Moments venues visit:
www.flinthill.com
www.primrosecottage.com
www.littlegardens.com
www.the-atrium.com

Special thanks to our photographer contributors:
Lytle Foto www.imageryforlife.com and www.hollielytlephotography.blogspot.com
ZoomWorks www.zoom-works.com
Jason Thrasher Photography www.thrasherphoto.com

 
 
 

   

     

 
 

  

  
  

Shaved. Melted. Mixed. How amazing that this enormous wheel of cheese serves as both an ingredient and a bowl. In one dish, the Chef spoons warm risotto into the Parmigiano-Reggiano bowl and folds it into the sides to create an unforgettably creamy risotto that melts in your mouth. In another, the Chef shaves the inside of the wheel and tosses crisp garden lettuce, vegetables and housemade garlic croutons to produce a traditional Caesar salad. When served together they make quite a wonderful small plate combination. Choose from three different tastes: Wild Mushrooms, Leek & Roasted Tomato Risotto • Sun-dried Tomato, Truffle Oil & Roasted Garlic Risotto • Lobster Mac & Cheese - Lobster, Baby Peas, Shallots, Prosciutto, Capers, Fried Basil

A cute little idea finally grows up. What caterer hasn't served an hors d'oeuvre in a martini glass? Some have been so bold as to even use other glassware. After being kicked around, overused and abused, this simple idea of serving food in a glass, combined with a play on the words "Bar Food", morphs into a sophisticated, innovative concept. "From Aperitif to Digestif", guests revel in a totally new "fine dining" experience. Not only is each course offered in the appropriate glassware associated with the alcohol-turned-ingredient, but is also served in the order it would be at a formal dinner. Whew!

Okay, open your mind. Ready? We have a question to pose. At an event, what if the bar and buffet traded places --- not just location, but basic concept, function and presentation? Talk about instant challenges! For a casual, end of the year, drop-in-after-work, celebration party for a small company, that's just what happened. The invite said stop by for drinks and "Bar Food". With guests eager to pat each other on the back for a wonderful year and brag a bit about themselves, toasts were definitely in order. So why not make it both the focus and theme for the evening?

  

Contemplating the celebratory nature of the gathering, we began to think about the bar, the glassware and just how many types of drinks you could serve. And then it happened - the shift in thought from alcohol to food and the realization of the connection between the two. Let's use all glassware to serve a fun menu from start to finish --- "From Aperitif to Digestif". And while we're at it, let's design each menu item to include an alcohol related ingredient served in its proper glass. As if that is not challenge enough, let's present the courses in the order the beverage would be served at a formal dinner. Are you still with us?

In a chic, little jewel of a venue with a hip nightclub ambience, a sleek bar commands attention with its rich mahogany wood front, subway tile boarder and black marble top. Behind the bar, four sets of mod chrome and glass shelves beg to be included in the concept. With five shelves per unit, a different glassware is showcased on each shelf in the order it will be presented. As a guest comes up to place an order, the chef "bartender" grabs the appropriate glass from the shelf and begins blending the ingredients.

As guests arrive, a hand passed tray of Sherry glasses filled with a warm creamy Lobster Bisque laced with actual Sherry (often used as an opener to sharpen the palate), welcomes all in from the cold. Used as our "Aperitif", the fortified soup sip sets the stage for what is to come.

 

Because of the small number of guests arriving in a slow, steady stream, staff could offer some direction to this fun, innovative concept. Staged on the bar as if announcing the available beverage choices for the night, a menu lists the various courses to be served along with the evening's glassware paired with its appropriate alcohol. Chefs suggest that the courses be enjoyed in sequence, but quickly add to order whatever you like. If you want dessert first; do it. We're all adults here.

 

On the top shelf, salt-rimmed margarita glasses wait to be snatched. A dollop of just-made guacamole splashed with aged Cabo Wabo Tequila fills the well of the glass served with in-house made chips and strips of Jicama. Like a margarita cocktail enjoyed before dinner, this guacamole appetizer becomes the first savory course offered from the bar.

For the second course, an old fashioned champagne glass serves up a festive Beet Salad with Citrus Champagne Vinaigrette. Often served before dinner, champagne pairs well with this fancy dressed up the salad.

 

A martini glass provides the ideal vessel for Penne Pasta with Vodka Cream Sauce made with top-shelf Grey Goose --- a clever tie in with a vodka martini.

 

Presented in a white wine glass, a chardonnay reduction beautifully compliments this Greek Chicken Roulade on a skewer with Rice. For this dish we paired it with Beringer Chardonnay.

 

Reserved for our most hearty course, we select 2008 Beringer Cabernet Sauvignon to create a savory red wine sauce to top Braised Beef served over Truffle Mashed Potatoes presented in a grand red wine glass. Sommeliers everywhere would be pleased.

 

But there is something missing. Since the chefs have claimed the bar, then what are these people drinking? On the other side of the room, we've set up a mock buffet with an assortment of beers, wines, sodas, ice and glasses for guests to help themselves. Staff, of course, are there to assist with service as with any well maintained buffet. The banquet tables, grand centerpiece, linens and risers offer a convincing argument that this set up is indeed a buffet. With the switch complete, guests have no problem falling into this new reality. The invitation said stop by for Drinks and "Bar Food". Little did they know the culinary treat awaiting them. This concept elevates "Bar Food" to a whole new level.

 

Behind the bar, chefs work at self-contained stations hidden from view to quickly fill a request no matter what the selection from the menu. With these easy to assemble courses, some can even be staged on the bar for quick access such as the guacamole and salad. Requests for hot items come together quicker than ordering a drink.

 

When it comes time for dessert, the bar traffic is now light enough to free two of the chefs to open the "Specialty Bars". Cherries Jubilee gets all the attention as the brandy in the sauce ignites and then subsides leaving a wonderful warm syrup to pour over cubes of freshly baked, buttery pound cake. With a dollop of whipped cream and a cherry on top presented in a delightful little brandy snifters, this dessert follows theme in grand fashion.

  

Ready for coffee? Try a cup of Chilled Coffee Eggnog splashed with Irish Whiskey to warm the soul. Finished with a sprinkle of chocolate covered espresso beans, our in-house made holiday eggnog needs a spoon for guests to enjoy the cappuccino ice cream nestled at the bottom of the cup.

 

And just when you think there is not another piece of glassware to be had, out come chilled Limoncello glasses filled with Semifreddo Limoncello Gelato --- a sweet reminder of a favorite Italian Digestif.

 

Special thanks to The Atrium for being our host venue! Check out their website to see more photos of this stunning event space!

Well, we’re all buzzing with excitement around the ADE headquarters from our recent Allie award wins. The Allie Awards recognize outstanding examples of quality and creativity in Atlanta's event industry and demonstrate how working together for a common good can promote excellence in event design, planning and production. On April 1^st A Divine Event took home 6 awards!

If you're tired of the same ole', same ole' and craving to give your guests a real food experience, consider our Signature "Graffiti" Station that won the Best Buffet/Reception Menu award. This station is a fun and interactive display where guests make their way to the workshop to "paint their plate". With your plate as your canvas, use paint brushes, squeeze bottles and atomizers to design your flavorful masterpiece. Guests can mix and match any of the sauces to create their own colorful and flavorful palette. If you like spicy, add more wasabi oil. If sweet is your taste, add more pineapple mandarin coulis. No matter what your combination, you can't go wrong. Once guests have finished their graffiti design, the chef will finalize the creation by topping it off with pork belly, jumbo shrimp or ahi tuna, Asian salad and lotus root chips. Your guests will love it!

Our Signature "Graffiti" Station

Paint your plate with our Wickedly Delicious Asian Glazes with choices of:
Balsamic Teriyaki Glaze, Ginger Syrup, Blueberry BBQ Sauce, Sweet Chili Sauce,
Pineapple Mandarin Coulis, Plum Sauce, Curried Thai Honey Mustard, Hoisin Sauce,
Peanut Sauce, Wasabi Oil, Sriracha, Mustard Oil

The Chef will then build your plate with:
Asian Vegetable Salad, Sesame Ponzu Dressing, Sweet and Sour Tropical Fruit Salad,
Crispy Rice Noodles, Lotus Root Chips

and finish with your choice of:
Orange Glazed Pork Belly
Sautéed Jumbo Shrimp
Sesame Seared Ahi Tuna

 

   
 
  


 
 
  
 Special thanks to Vendor Photography, Jeremy Adamo, and Andrea Taylor for the photos!

Welcome to Athens, Greece

While Athens, Georgia is one of my favorite Southern cities, it's Athens, Greece that pulls at my heart strings.  In 2004 during the Summer Olympics, I kept an apartment there for a year.  So for my Culinary Learning Journey for summer 2011, I ventured back to the original classic city:  Athens, Greece.

I love the Athenians....and they love themselves.  Their patron god, Athena, is honored everywhere around the city and in many different versions.   There's Athena Polities (keeper of the city), Athena Teutopolis (slayer of bulls), and Athena Nikephoros (she who brings victory) just to name a few.  Not quite unlike Barbie (wedding Barbie, tennis Barbie, police Barbie), Athena comes in hundreds of forms.

But, while it is easy to get lost in Greek Mythology, the goal of my trip was to revisit my old haunts and restaurants to enjoy the cuisine and the culture.  Specifically, I'm missing some Greek street food.

Greek food is simple and tied to the difficult terrain of the land, which is dry and arid.  Olive oil is the foundation for all Greek culinary delights.  While olive oil may make most think of Italy, most chefs agree that the olive oil from Greece is the best.  So, it seemed appropriate to have my first dinner at the Olive Garden.    Not THAT Olive Garden, but the restaurant on top of the Titania Hotel, just steps from Central Downtown Athens and Omonia Metro Station.

Haute cuisine, literally and figuratively, Titania Hotel's rooftop Olive Garden Restaurant also provides an exquisite haute feast for the eyes, with its stunning panorama of the Acropolis, the Lycabettus and the city beyond.  Modern yet romantic, cosmopolitan yet Greek, upscale yet subdued, the Olive Garden is an urban oasis for Hotel guests and Athenians alike.  Here, I dined on Lamb Stew with Tomatoes and Pasta, and a Village Salad of rocquet, fennel frongs, pine nuts, and sundried tomatoes with Country Ham and Fried Cheese.

Around the Omonia Metro Station, street vendors sell the Greek version of the pretzel.  No continental breakfast here, these doughy delights are topped with sesame seeds and may be crunchy or soft, but all are delicious.  They are known as Simit in Turkey and Turkish bagels in the States. Loukoumades can be found all around Omonia and Syntagma Square's street vendors. These golden puffs of joy are Greece’s small stake in the doughnut world.  Deep-fried dough soaked in sugar, honey, and sometimes cinnamon.

Welcome to Monastiraki Square

The next day its off to Monastiraki  to get down with the real thing:  Gyro's.  (Pronounced yee-row.  Ji-row is a dancing move.)  Gryo's are built from the doner kabob which is roasted meats stacked on a spit and cooked rotisserie style.  The Doner Plate is not a gryo wrapped up in pita, but the sliced meat is presented on the plate and contains all the traditional accompaniments such as lettuce, tomato, onions and tzat-ziki sauce.  Gyros, wrapped in the Pita ,are mostly

only available at the to-go counter.

Welcome to Exarchia Square

When I lived in Athens during 2004, my "hood" was Exarchia.  Exarchia, like a college town within the city of Athens, sits between the University of Athens and the Politechnion and is home to students, immigrants, Greek families of different economic strata, restaurants, cafes, computer shops, used vinyl and CD shops, terrific guitar shops, used bookshops, boutiques, clubs, bars, anarchists, drug addicts, stray dogs and just about every kind of person, except cops.  December of 2008 policemen shot and killed a 15 year old boy which set off an orgy of violence, looting and burning that was captured by television cameras and beamed around the world for all to see. Exarchia had made the big-time.

But what I found in 2011was more like my old stomping grounds.  Plenty of rock clubs, cafes and restaurants in a sort of cop-free zone which attracts young people and other counter-culture types. This creates something of a scene, where you can go for your night time entertainment never sure of what is going to happen.  Cops posted around the area are to keep the ner-the-wells in, not the tourists out.

Plenty of cafes and walk-up windows to enjoy "sandwitches", whatever those are, and pizza!  More Greek Salad!

And of course, had to snap a photo of my old apartment overlooking Exarchia Square and cafes.  Wish I 'd known then I was hip.  I was just looking for cheap!

While we can make wickedly delicious happen just about anywhere, we consider our preferred venues to be bits of heaven on earth, well suited for a truly divine event. Summerour Studio is just that, and we have the pics to prove it!

Summerour Studio is an expansive, refurbished warehouse located in Atlanta’s exciting Westside, where the city’s industrial past frames many destinations for design, dining, and style.