Come to VHCA’s Open House at D.B.A BBQ on January 29

By Jenifer Keenan, VHCA Board President

Want to become more involved in the neighborhood?  Interested in meeting more of your friendly VaHi neighbors?  Have you always wondered what VHCA does but were afraid to ask?  Now is your chance to learn the answers to these burning questions! 

VHCA is hosting a Committee Open House on Sunday, January 29 at DBA BBQ from 3:00-5:00 pm.  We’ll provide the snacks and stimulating conversation – all you have to do is show up.  We’ll have VHCA Board members and representatives from our Safety, Planning, Communications, Parks, Summerfest and Tour of Homes Committees to explain what these committees do and how you can get involved.  We’ll also be seeking volunteers for our new Business District Task Force, which will be comprised of commercial property owners, business owners and VaHi residents and will focus on revitalizing and improving our commercial district.

This is a great opportunity to become involved in the neighborhood.  Thanks to DBA, a frequent supporter of the neighborhood and a Tour of Homes sponsor, for hosting this event. 

Hope to see you on the 29th!


Mardi Gras at D.B.A. Barbecue: Laissez les bons temps rouler!

By Denise Romeo

Many people do not know that the term Mardi Gras actually means “Fat Tuesday.” Fat Tuesday is the last day of the Carnival season that begins January 6th which is the twelfth day after Christmas, (yes, like in the song). Fat Tuesday is the last opportunity to celebrate before Lent which begins on Ash Wednesday. This pre-Lenten carnival has Roman Catholic origins and is celebrated in New Orleans, as well as Brazil, France, Germany and…Atlanta!

Several neighborhood restaurants and bars have Fat Tuesday celebrations, but few more energetic than the festivities at D.B.A. Barbecue. This chef-owned, casual restaurant located behind the community post office goes all out with plenty of beads, Cajun-inspired menu items and specialty drinks like Hurricanes and Louisiana pints to add to the authenticity of the evening.

According to Assistant Kitchen Manager George Jewell, in addition to their regular Southern barbecue menu, the evening’s offerings will include fresh oysters, gumbo and several po’boys including battered shrimp, fried oyster and Andouille sausage. With a little prodding, George, an Atlanta native who has worked at D.B.A. for three years, shared the technique for composing the perfect Andouille po’boy including the formula for making Creole mayonnaise. You’ll need:

1 hoagie roll

2 links of Andouille sausage

2 tablespoons Creole mayonnaise*

½ cup coleslaw

Cut the Andouille links lengthwise and place on a hot griddle to sear and heat through. Place cut bread on the griddle to warm as well.

Make Creole mayonnaise by mixing equal parts Creole mustard and mayonnaise together until fully combined. Add salt and pepper to taste and add a drop or two of Tabasco sauce if you like a little kick.

Spread both sides of heated bread with a generous amount of mayo and then lay seared sausage cut side up on bread. Top the sausage with coleslaw and serve with Cajun-spiced fries or a side of red beans and rice.

To experience this amazing sandwich first hand, mark your calendar for Tuesday, February 12th and head on over to D.B.A. Barbecue for beads, live music and delicious food.

* Creole mayonnaise served with homemade pretzels will make the perfect snack for the Superbowl Sunday, February 3rd!

Local food blogger Denise Romeo has lived in the Virginia-Highland area for 23 years. She and her husband, Dom, enjoy spending time together cooking and entertaining. They’ve tried to instill their love for cooking and culinary exploration in their two teenage sons. You can read more from Denise on her award winning blog at We Like To Cook!