The Resurrection of Atlanta Underground Market

If you have been following us much since we've relocated to the Atlanta area, you surely know that we've been able to expand our meaty horizons since we've been down here. We expanded from blog only to markets and blog about a year ago. The market that made this possible was an "underground" market that didn't require any licensing or legal kitchen requirements. After only a few markets (of our participation) the organizer felt it was getting too big for its britches. She went on to switch up the format and requirements to getting it a step closer to a standard market. But with the changes of frequency, organization and permanent location it began to lose attendees. These changes combined with bizarre conflicts between the organizer and the vendors and attendees it became clear that the momentum was being lost. The difficulties proved to be too much for the organizer when one day it was announced that it was all over.

We were quite excited when we learned that someone had worked out the chance to carry on the Atlanta underground Market with the blessing (and mailing list and name) of the one-time successful original organizer and market. With the new opportunity there was one thing that was uncertain: the new organizer. I had heard her name before but honestly didn't know her or anything about her. After the first market we knew things were going to be even better than before. A more personable face of the market had emerged from someone who was willing to listen to those whose success could be helped or hindered by her decisions and choices. She shows that she cares and wants everyone to succeed by the small things that reflect her passion.

So it has been with great happiness that our opportunity to bring you not only instruction and inspiration via this blog, but also a chance to try some of our tasty creations in a continuing collaboration of talented and hopeful culinary dreamers. We have continued to see so many new faces that appreciate and support the vendors who put so much time into their food, marketing and presence! I am now hoping that everyone who may have been jaded or unimpressed by any previous incarnation (AUM v.1 or Atlanta NOSH) comes back out and gives v.2 a run. If you aren't already a member, or if you are and haven't been keeping up, be sure to check out the website and get involved. Your tastebuds will thank you and so will all of us!

August News and Updates

Things seem to have been quiet around here since the cancelation of Atlanta Underground Market and Atlanta NOSH market. I was quite busy at work with some big events and I am still trying to find an ideal meat supplier. But things are definitely about to turn around for Low on the Hog.

Over a month ago Rebecca and I learned that we were going to have to move when our landlord received an unexpected offer on the house that he couldn't refuse. Immediately we were upset, saddened and frustrated. But as we tend to do we turned those frustrations into a chance for improvements in areas we thought we already had it all worked out. We found a new place in Atlanta with even more to offer than our current digs. It's larger in size, has a more usable landscape and is even closer to our friends and jobs. But what does this mean for Low on the Hog and our friends?

Atlanta Nosh - May 2012

Atlanta Underground Market outgrew itself. Over 1000 attendees becoming the average, combined with more and more vendors wanting a piece of the action and the organizer's desire to bring more to the masses eventually led to a change. AUM was ended and Atlanta Nosh was born. Changes were many. It was to become a weekly market. It would be held outdoors. Take-home vendors were to be included. Licensing was to be required. And it was going to have a permanent home. Admission was still to be charged and the methods of operation other than those just listed were also to stay the same.

After a couple weeks of markets not going as planned, the organizer saw something needed to be changed. It was about this same time that we had met the licensing and vending requirements. I contacted Michaela and told her we were ready to start the new leg of the journey! She asked me to wait a couple days and she would fill us all in on the changes. As she said, a couple days later she let us all know about the changes. Nosh was moving from a secured parking lot to an on-street location in Atlantic Station and there would no longer be an entrance fee. Most of the other details went unchanged. At this point we were even more excited about being involved with more exposure and higher attendance!

The Set-up.

Atlanta Underground Market 03/04/12

So it turned out that Atlanta Underground Market was becoming so popular that it had to surface. So we immediately signed up when the date for the last market was announced. We had been doing well, selling most of our goods, and having many repeat customers. All that being said, it almost didn't happen. Rebecca's cousin ad recently become engaged and was having their engagement party, in the next state over. I asked a couple co-workers to help out and ask Rebecca to make my apologies for me. Heck, I even had a back-up helper in case the first one backed out. We had learned a better way to operate from each market and this was surely going to be the easiest one yet. The menu had been decided upon and shopped for. All advanced prep had been done and everything was set.

The only photo of the night, the pork belly pastrami sandwich.

The menu was again three things, two of which we repeated from the previous market. The Scotch egg had sold out lickety-split so it was back. The Pork-rinds are always a hit. And I had a great sandwich up my sleeve to knock all their socks off. The organizer said that there was another event being held next door, so we should be ready for a big turnout!

Atlanta Underground Market 01/29/12

Towards the end of January we had another opportunity to participate in the Atlanta Underground Market. Unlike all the previous markets, including the one that we had done, this was going to take place on a Sunday at Brunch time. All the others had been Saturday evenings. We felt like whatever we may have learned about the diners' habits last time might be thrown out the window with such a change!

Piccalilli and Henderson's Relish

This next market took place in a Midtown location even more centralized than the previous. For this market we kept with the original charcuterie+offal plan and we upped the ante by one more dish for variety. Our charcuterie dish requirement could technically be met by any of the three dishes we did that night. The last job I had before leaving Chicago was at Pleasant House Bakery, an English themed savory pie shop on the Southside. So I chose a couple dishes I had done there. First was a sandwich of English Rashers (back-bacon) served on H&F BreadCo. ciabatta with a piccalilli, another saucy pickled vegetable topping that is popular across the pond. This sandwich is traditionally called a Bacon Butty. I was first exposed to it as such when I staged at St. John Bread & Wine in London (served there with ketchup, the piccalilli came on something different).