The Lilburn Restaurant offers live music and a seaside dining experience
The weather is warm and the days are long, which means we’ve been dreaming of a trip to the beach. And just because we don’t have the time to drive a few hours to the coast doesn’t mean we can’t fulfill our fantasy with a night at a seaside hotspot! We’re talking about the Seaside Grille, a restaurant and live music venue on Beaver Ruin Road in Lilburn. Opened last year by entrepreneur Leroy McMath, Seaside Grille features two stages for live music, an oceanfront sandbar with beachside drinks like piña coladas and daiquiris, and a menu of dishes that satisfy seafood cravings.
Starters include crab cakes and fried calamari, bashes include fried catfish and fried oysters, and entrees include red snapper fillet, honey glazed salmon, and of course, some classic southern shrimp and grits! Along with sampling some of this morning’s food, we caught up with some of the big artists signed to McMath’s Power Entertainment.
First, we chatted to legendary singer-songwriter Cherrelle, who has compiled an impressive list of hits, including the R&B number one hit Everything I Miss At Home and two blockbuster duets with Alexander O’Neal, Saturday Love and Never Knew Love Like That.
Then rapper Klay Redd stopped by to talk about his recent hit, line-dancing sensation Chicken Wang. The Seaside Grille is located at 411 Beaver Ruin Road in Lilburn and is open Monday to Thursday from 11am to 10pm, Friday and Saturday from 11am to 1am and 12pm to 10am open on Sundays. More information about the restaurant can be found here.
Children’s Healthcare of Atlanta Strong4Life talks about raising healthy eaters
Strong4Life Registered Nutritionist Katherine Shary shares tips on making sure your kids are eating right this summer. Healthy eating habits contribute significantly to a child’s overall well-being. That’s why Strong4Life created this article to educate healthy eaters. Constantly pressuring our kids to eat their veggies or try different foods on their plate can create an unhealthy relationship with eating overtime. Parents should allow their child to listen to their own satiety signals, and if they don’t eat what you offer them, that’s okay. You can eat this during your next meal or as a snack. A child gets the nutrients they need over the course of multiple meals, not just one meal.
Shannon Doherty gives the ultimate mom hacks
Shannon is a mother of four from Darien, Connecticut and the founder of At Home with Shannon and Coco and Lala, a boutique for women and children. Known for her viral parenting hacks, DIY activities, recipes and crafts, she is one of the top content creators on TikTok with over 1.3 million followers. Doherty, who has worked in finance and real estate and studied law, shares her creative side with the world and is loved for her authenticity, genuineness and genius “life-saving” Super Mom hacks. Follow her on Tik Tok @athomewithshannon
CeeLo Green Announces James Brown Tribute Tour
Soul Brotha #100 CeeLo will be showing at Eastern in his hometown of Atlanta on June 24th. The Grammy Award-winning artist kicked off the tour April 29 in New Orleans at the Jazz & Heritage Festival. CeeLo will honor the legacy and musical genius of his idol James Brown with an incredible 75 minute set of 27 hits including classics like, Superbad, I Feel Good, Man’s World, Sex Machine along with Green’s hits Forget You, Crazy, Bright Lights, Fool For You and many other popular anthems. Ticket information is available here.
Alma Cocina’s Chef Chad Clevenger grills tacos for Cinco de Mayo
Cinco de Mayo is an annual celebration that takes place on May 5th and commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862. Alma Cocina’s Chef Alma Cocina shares his grill taco recipe. If you want to visit the restaurant, click here. Find the recipe below.
Filet Mignon Carne Asada Taco
Salsa molcajete, pickled red onions, cilantro, onion, flour tortilla
Carne Asada (any tender beef)
2 red onions
1 bunch coriander
2 T roasted and ground cumin
2 T Mexican Oregano Roasted and ground
2 T Green Chili Flakes
5 ounces Worcestershire sauce
2 ounces Serrano Chiles
YIELD: 1.5 quarts
1# Tomatillos, blackened in the shell
2 charred jalapenos
0.25 ounces Mexican oregano, toasted
0.25 ounces cumin, toasted
.5 Roma tomatoes, charred
1 charred habanero
1 ounce cilantro
2oz lime juice
- Char the tomatillas, chilies and tomatoes in a dry pan or over an open flame.
- Toast the cumin and oregano in a dry pan
- Put all the ingredients in the blender and puree until smooth. Adjust salt to taste.
Lisa Washington makes Cinco de Mayo recipes at home
Food and lifestyle expert Lisa Washington shares some quick recipes to make at home. Find the recipes below.
Sheet Pan Fajitas
- 4-6 boneless skinless chicken breasts
- 3 bell peppers, thinly sliced, use multiple colors if you like
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- Sea salt and pepper to taste
- 2 tsp chilli powder
- 1 tsp cumin
- 1 tsp smoked paprika powder
- 1/2 tsp garlic powder
- 1 tsp oregano
- Squeeze over the juice of 1 lime
- 3 tablespoons coriander, chopped, for garnish
- Optional toppings: sour cream, avocado slice, shredded cheese, and your favorite salsa.
- Serve with flour tortillas or butter salad cups.
- Preheat oven to 425 degrees F.
- In a large bowl, combine chili powder, cumin, paprika, garlic powder, and oregano. Mix the spices and add the chicken breasts to the spice mixture until the spices coat the chicken breasts.
- Arrange the seasoned chicken, peppers, and onions on a baking sheet that has been sprayed with a little cooking spray, drizzle with olive oil, and season with sea salt and pepper.
- Bake in the oven for about 20 to 25 minutes. Until the chicken is cooked through. Then turn the oven on to broil if you want to get some char on your peppers and onions. Grill for 2 minutes or until you get the char you want.
- Remove from the oven and thinly slice the chicken breast. You can do this beforehand, but I find that cooking the chicken breast makes the chicken that much juicier.
- Drizzle with lime juice and sprinkle with fresh coriander. Serve with salad bowls or tortillas and your favorite toppings.
Mexican corn salad
- 4 ears of fresh corn, peeled
- 1 tbsp Evo
- 1 1/2 tablespoons sour cream
- 1 garlic clove, chopped
- zest and juice of 1 lime
- 1/3 cup chopped green onions
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup finely chopped cilantro
- 1/4 teaspoon smoked paprika
- 1 jalapeño, diced
- sea salt, to taste
- Cut the kernels off the corn and add to the bowl. Season with salt and smoked paprika.
- In a medium sauce pan, add 2 Tbsp olive oil over medium-high heat. Add the corn and cook until the kernels are caramelized, about 5-7 minutes. Remove from the stove and place in a medium-sized bowl. Let cool down.
- Add to the cooled corn, sour cream, garlic, lime zest and juice. Then add the spring onions. Stir everything, then add cheese, cilantro, smoked paprika, jalapeño, and salt. Taste and serve immediately or refrigerate until ready to serve.