Jewish American Heritage Month

Posted By admin on August 20, 2021

The Athens location of Andys Frozen Custard, a franchise out of Missouri, is open on Broad Street near Hawthorne Avenue. Frozen custard means ice cream, basically, slow churned and high in butterfat. Andys also has concretes (a sort of Blizzard-type thing with frozen custard mixed with things like Oreos or strawberries or syrup), jackhammers (custard with a hot center), sundaes, splits, malts, shakes, freezes, sodas, floats and soft drinks brewed in Milwaukee. All this stuff is available until 11:30 p.m. most nights and midnight Friday and Saturday.

Most locally compiled, spiral-bound cookbooks in the South come from churches and Junior Leagues, but Athens Congregation Children of Israel Sisterhood recently produced its own: Eat & Be Satisfied: Jewish Cooking from the Classic City, which you can buy from Avid Bookshop. More than 90 contributors sent in 175 recipes that range all over the place, from standards like latkes, kugels and challah to recipes from Trumps Catering. Most of them come with a charming introduction from the contributor, and 25% of the profits go to nonprofit agencies that combat food insecurity in northeast Georgia.

Rashes Cuisine took a break (as much as its ever-busy owner is capable of taking one) this summer but is back open in its Vine Street location from 11 a.m.-6 p.m. Wednesday through Friday, plus out and about with its food truck.

Viva Argentine did the same and is also back open Wednesday through Saturday, noon to 9 p.m.

Eagle-eyed reader Mark Mobley reports that a sign on Jefferson Road between Tallassee Road and New Kings Bridge promises a new location of Striplings General Store.

Suncatcher Cafe in Watkinsville is opening up a second location, on the University of North Georgias Oconee campus, doing breakfast and lunch.

The slot in Beechwood Shopping Center that was a Menchies for an age is becoming a Crumbl Cookies, a franchise out of Utah that changes its cookie offerings weekly.

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Andy's Frozen Custard Is Open, a Jewish Cookbook and More Food News | Flagpole - Flagpole Magazine

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