Food & Dining

Chef to deliver Italian cuisine

by Bradley Hartsell

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Cranberry Pistachio Bark

On March 1, Chef Carlin Breinig, Atlanta’s Cooks Warehouse premier chef, returns to Newnan to demonstrate and serve a three-course Italian meal at Something Special Events for “Tuscany at the Table.”

Breinig has been to the Newnan Carnegie Library on several occasions, most recently to hold a cooking demonstration in the upstairs of the library, where she made tangy curry meatballs and chocolate bark. Breinig was received warmly and the Carnegie and hopes her “everyday gourmet” will translate from the Carnegie to the evening event at Something Special on Greenville Street.

“I enjoyed it,” said Penny Williams after attending Breinig’s previous cooking demonstration in Newnan. “I’ve learned a lot. She’s easy to understand and the food is really good.”

For “Taste of Tuscany,” a farm-to-table demonstration of specialties from Italy, Breinig will stir up her known style of offering audiences new recipes, offering an alternative to the “same old, same old” routine irritating many households. At the same time, Breinig attempts to make the meal healthy, affordable and relatable.

Breinig draws her inspiration from Italian culture, from the renowned vistas to the beloved cuisine. She brings her witty and personable style to complement her culinary resume, which includes certified personal chef, a member of the personal chefs cooperative, women chefs and restaurateurs, and the international association of culinary professionals.

Breinig, who lives in John’s Creek and goes by “Chef Carlin,” decided to become a personal chef after getting burned out on her day job.

“I wanted a life,” she said.

She started putting up flyers for personal chefs for families who didn’t have the time or inclination to cook. Word-of-mouth spread and helped turn Breinig’s hopes into a full-on occupation.

Sixteen years later, 14 of them teaching cooking classes, and Breinig is still thriving and loving what she does. And for Breinig, anytime she gets to make the hour-and-a-half drive to the Carnegie, it’s a pleasure.

“They’re so great with programming here. It’s a really good library, it’s worth the drive.”

The Carnegie promises the event will be valuable to anyone, from an aspiring chef to those who just cook at home, and even for those who just want to enjoy being served a gourmet meal.

An informal mix-and-mingle will start at 6:30 p.m. with Italian wines and hors d’oeuvres served in the historic home’s front parlors. Culinary instruction including a salad, entrée and two sides, and dessert in a seated dinner setting will follow.

The class does have limited availability and must be held to 45 students. A ticket is required for the event. Tickets are $45, and tables of eight are available for early reservations. “Tuscany at the Table” will serve as a benefit to the Newnan Carnegie Library Foundation as proceeds will go to the foundation’s 2014 calendar of special programming.

Something Special Events is located at 83 Greenville St. in downtown Newnan. Tickets may be purchased at the Carnegie Library at 1 LaGrange St., Newnan, from 9 a.m.-5 p.m. on weekdays. For more information, call the Newnan Carnegie Library Foundation at 770-683-1347.

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CRANBERRY PISTACHIO BARK

Makes 1 pound

• 2 cups semisweet chocolate chips

• 5 ounces white candy coating

• 1 cup pistachios, chopped

• ¾ cup dried cranberries


1. Melt chocolate chips.

2. Melt candy coating.

3. Stir ¾ cup pistachios and half of the cranberries into the chocolate.

4. Thinly spread onto parchment-lined baking sheet.

5. Drizzle with candy coating. Cut through with a knife to swirl.

6. Sprinkle with remaining pistachios and cranberries.

7. Chill until firm. Break into pieces.




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