Copeland’s Preferred Guest Club – One of the Best Around!

 

If you want to join one of the top guest clubs in Atlanta, take a look at Copeland’s! They have one of the most popular preferred guest clubs because they make it a priority! With 25,000 guests, it is their goal to provide their preferred guests with all the latest news, promotions, and specials at Copeland’s year round.

Copeland’s began their Loyal Customer Club in 2000 by gathering the names and emails of their biggest fans. “We needed a way to communicate and make offers to our biggest fans that we can’t make to the general public”, said CEO Bill Goudey. Since 2000, Copeland’s has been dedicated to serving their preferred guest club by utilizing email to provide them with birthday and anniversary gifts, buy one get one free offers, and all the latest news about Copeland’s in Atlanta. “We are proud that so many invite us into their inbox every month to see what is going on and to take advantage of our offers we reserve for this exclusive group”, said CEO Bill Goudey.

Copelands blog

Copeland’s also prides itself on the integrity of the company. One thing you can be sure of is the security of your privacy. Copeland’s makes sure to reassure guests of the privacy policy and the commitment to keep all information confidential and used only for the Copeland’s preferred guest club. CEO Bill Goudey tells his guests, “We are committed to our guests’ privacy and take their confidence in sharing their personal e-mail addresses with us very seriously.”

It has been 13 years since Copeland’s started the Preferred Guest Club and it has already grown to over 25,000 guests! Obviously Copeland’s is doing something right. They consistently make guests feel welcomed and appreciated; No wonder so many people sign up for more! Come visit Copeland’s of Atlanta and check out the Preferred Guest Club for an even greater experience the next time you visit- you won’t be disappointed!

 

IT’S JUST ABOUT TIME FOR CRAWFISH

Atlanta has been in the mother natures icebox for several months now and it seems like South Louisiana is in the same boat. I could spend this whole blog talking about why I want the weather to warm up but one of the main reasons is for those tasty little creatures that inhabit the swamps of South Louisiana to start moving around so they can be caught. Mid January every year I go on “Crawfish Alert”.

I make a couple phone calls every week to the purveyors we use in Louisiana and have gotten the same answer- very scarce right now but soon. AH soon, I can’t wait- I don’t get my official Crawfish Jones until mid February but I am ready to see some more movement now.

I don’t think that there is an official crawfish season but there are certain milestones in every year for the crawfish.

1.   The first crawfish of the season in Louisiana- This has already happened but does us no good in Atlanta as all are sold locally. Sometimes this can happen as soon as New Year, generally it is right after New Year. The price is very expensive, the supply is limited and the crawfish are really small.

2.   Plentiful Supply- This happens every year in mid February (this is when we are targeting getting the crawfish for Copeland’s in Atlanta) The price stays high but at least they are available.

3.   Good Supply and Price goes down- This is after Mardi Gras and before Easter- You will see some price spikes around the holidays (big demand at these times) but the crawfish has a good size and price is going to settle down if it is a normal season.

4.   Lowest price of the year- My favorite time, right after Mothers Day- Crawfish are large, price is good and basically unlimited supply!!

5.   It gets to hot and crawfish get hard- When summer sets it and the sun beats on the ponds and swamps all day the crawfish start to get hard and tough to eat.

I am thinking that mid February we will have Hot Boiled Crawfish on Fridays at all 3 Atlanta Copeland’s but stayed tuned and we will update you. Until then, get your propane tanks and burners ready- They are almost here!!

What is your favorite seasonal food??

Free Lunch For TWO at Copeland’s Atlanta Restaurant

You read it right!  This is our greatest promotion of the year.

How would you like to win SIX months of FREE lunch (For TWO) from any Atlanta area Copeland’s Of New Orleans Restaurant? (First Prize)

How would you like to win THREE months of FREE lunch (For TWO) from any Atlanta area Copeland’s Of New Orleans Restaurant? (Second Prize)

How would you like to win a FREE two hundred dollar ($200.00) gift certificate valid at any Atlanta area Copeland’s Of New Orleans Restaurant? (Third Prize)

Sound to good to be true? Well it’s not. This is our way of saying THANKS for connecting with us on Facebook, Twitter, Linkedin, You Tube, etc.

What do you have to do you ask? Simple….

Shoot a video of you, your friends, your spouse, whom ever you usually bring to Copeland’s with you for great food, talking about your best experience at an Atlanta area Copeland’s of New Orleans Restaurant. You can sing a song, create a dance, or just speak from the heart. You can even shoot your video from our restaurant while dinning. (PLEASE understand that all content MUST BE rated G. Any video sent to us that we deem inappropriate will not be considered).

Now that you have a video, upload it to YOUR You Tube Channel, send us the link (the url at the top of the You Tube page) at eat@copelandsatlanta.com and we will review your video.  If your video is approved, we will share it on our Facebook account and Tweet it out to our followers.  On a side note, if you would like, please send us a friend request via You Tube. We will make sure to FRIEND you back:)))

Once we have reviewed your video we will reply to you that we have received your video and whether or not it is eligible for the contest. REMEMBER…your video must be rated G. Any video that is not deemed G will be refused.

Video will be judged on originality, content, creativity, sincerity, and how well it shows what Copeland’s means to you.  When you think of Copeland’s Restaurant’s, what do we mean to you?  Please share it with us.

Best of luck to anyone who enters and we look forward to hearing from you soon.

Winners will be picked November 15th, 2010

LEGAL TERMS and CONDITIONS:

Lunch offer will start the week of announcement and stop on the week of the sixth month or third month. This promotion can not be combined with any other offer.

Winner will receive one free luncheon entree per week for the specified time frame.  Includes coffee, tea or soda with lunch.  Does not include dessert or appetizers.

Winners can order from LUNCH menu ONLY and award is valid Monday through Saturday from 11:00 AM to 4:00 PM.  Not valid on Sunday.  Dine in only.

If a free lunch is missed durning one week, that lunch is lost.   Non transferable.

Valid at the following store locations ONLY:
  • Buckhead – 3365 Piedmont Road, Atlanta,
  • Cumberland – 3131 Cobb Pkwy S.E. Atlanta,
  • Kennesaw – 1142 Barrett Parkway NW, Kennesaw.

An Atlanta Boy’s New Orleans Rite of Passage

fried-shrimpI have lived in Atlanta for close to 13 years but New Orleans will always be home to me. I don’t think that will be the case for my 9 (soon to be 10) year old son Matthew. He was born and is being raised in Atlanta and isn’t bombarded like I was with regional sense of values as it pertains to food and cooking like I was growing up.

This weekend we did something spur of the moment that was going to be a rite of passage for him, whether he realized it or not. I think for 90% of Americans eating like a modern-day New Orleanian is a special occasion, which begs the question what is a special meal for a New Orleanian??

I don’t think any region in the country has the culinary calendar that New Orleans has, from Sunday Jazz Brunches, Revillon Dinners and Crawfish Boils we adhere to the unwritten calendar better than the ancient Mayans. I decided that we would have a shrimp and soft shell crab fry on Saturday night and Matthew was going to help to me fry the seafood.

My wife’s parents live in Atlanta having moved to Duluth after Katrina in 2005 and have really helped to solidify Atlanta as home. They were going to come over but before they arrived, Matthew and I would have to do the preparation for this event – his first seafood fry!!

We peeled the 5 lbs of 21/25 Shrimp without incident.  At some point he will have to pick up his speed in this regard but he did a fine job of taking the shells off of the beautiful white gulf shrimp.

He got antsy during the peeling but stayed on task as we talked the Braves, the Saints, and his upcoming season in fall baseball. After the shrimp were peeled we had to get the flour ready along with the egg wash and start the grease.

We have an electric fryer which is wonderful to fry the shrimp in compared to the pots of oil that I learned with. There is no need to be innovative when frying shrimp and softshells- I go by the same recipe that my Grandmother and Father showed me when I was Matthew’s age, season the flour, salt, pepper, onion powder, garlic powder, and a dash of cayenne pepper, never over power the taste of the seafood with over seasoning the flour.

As I explained in painstaking detail how to season the flour (a sprinkle of this and a dash of that) I really started to lose Matthew’s attention. I still had hope as we were getting close to the fun part, frying the shrimp and crabs.

We fried the soft shells first, and under coating of plain flour egg wash (2 eggs in a quart of milk mixed up with a wire whip – My Grandmother probably flipped in her grave that I used skim milk!) then our perfectly seasoned flour.

The fryer fit 3 soft shells that started to float after a few minutes then were ready to come out. Now it was Matthew’s turn, he was very diligent about flouring the crabs, it took a while but he did a good job. He was concerned that the flour had caked up on his hand, he quickly grabbed the towel and tried to get as much off as he could.

I held the basket as he set in each crustacean. I gave the basket over to him and he set it in the grease. This is where I lost him, a violent rumbling of grease popped a few stray drops into the air in his direction, he looked at me like I was asking him to walk across hot coals. I understood his hesitation and did the frying for the rest of the evening.

He proudly brought each batch in for his Grandparents Mother and Aunt to eat, after we were finished he sat down and enjoyed his shrimp. I think he will remember this rite of passage, at least I hope he does with as fond of memories as I have of the evening. This is the type of meal that is special to a New Orleanian, one that is centered around family and unwritten rules that are passed along from generation to generation.

It is time for you to start your own tradition at Copeland’s in Atlanta – our new menu is in full swing with the best most innovative dishes Atlanta has to offer!!

Who were you with when you cooked your first meal for your family??

Thanks to Bobby and All of America’s Heroes

The first half of the first year of the new decade has flown by and we are on the cusp of the Fourth of July. I used to think about Thomas Jefferson, James Madison, George Washington and the rest of our Founding Fathers when July 4th rolled around. Not anymore.

I will still watch a ton of History Channel programs the next few days, try and get some facts about the Revolutionary War that I didn’t know before, but it won’t be my main thought. My main thought will be the young Men and Women who are serving our military overseas and are in harms way. My main thought will be with my nephew Bobby and the other heroes who are keeping our freedom secured right now.

I turned 18 in 1981 when the military was not needed in this country. I was happy to go register for the selective service but had no intention of joining any branch of the military. I went to the University of New Orleans, worked in restaurants and planned the rest of my life. I had no idea what it meant to lay your life on the line for your country or how anxious family members of the young men and women overseas feel every day that their loved ones are in harms way.

That all changed when my Brother Roy’s oldest son, Bobby, decided to join the Marines in 2005. Bobby was 22 or so when he decided to join The Marines. He signed up before Hurrican Katrina and went into basic training during the aftermath of the storm.

When I found out that he was going into the Marines I had my doubts. I worked with him doing catering and restaurant work long enough to know that he was very observant but questioned every decision made that affected him. This trait led to him loosing a job with Louisiana Power and Light over who should get repair service first. I didn’t think this was a good fit for him to join The United States Marine Corps!!

Bobby was the oldest person in his Basic Training Class and he prospered. He seemed to take to The Marines like a duck to water. I spoke to him a couple of times and he was transformed into a new person, into a Marine!!

Bobby has served several tours overseas and has come back fairly unscathed either physically or mentally each time. I think he may be a lifer. He loves it …he loves being a Marine, he loves our Country and he loves serving to keep us free and safe.

Bobby and his wife Katie spent a night with us in Atlanta a couple of years ago when they were on their way to New Orleans from North Carolina, I was amazed at his war stories, told not in a braggadocios manner, but in a calm matter of fact manner that indicated he would prefer not to share those experiences but did so out of respect for his uncle who was fascinated by them.

When Sunday comes around and I head for Copeland’s in Buckhead to work our Brunch, my thoughts will be with all of brave young men and women who are serving to keep us safe and free. I will go with my family to the Duluth City Fireworks on Saturday and to the Atlanta Braves game on Sunday with a great fireworks display after the game. I will look at my children and know that for now its a great show to them, but in time they’ll better understand why the fireworks are really going off.

We live in a free country but that freedom comes at a price in both physical loss and mental anguish for  the members of the military and their families. Take a moment this July 4th to think about all we have as a country, how God has truly blessed us like he has no country in the history of the planet. Then thank the next young man or young woman you see who is serving in our military. They truly make our country the “home of the brave”.

Happy July 4th!!

The Martini, The Coolest Drink Ever Mixed Behind the Bar

Sean Connery ordering the drink that conveys the perfect blend of glamour, style and wit in one of the coolest scenes in cinema. The martini glass is cool, the olive or onion sitting in the clear concoction is cool. The martini, hands down is the coolest drink ever mixed behind any bar. There is not a ton about alcohol that is All American but the martini is, even though the British want to lay claim to the drink, I think it is fair to say this is an American creation with all due respect to James Bond!!

The modern day martini is one part gin and one part dry vermouth, but the origins and different recipes are varied indeed. Martinez California is believed by some to be the birthplace of the martini, a miner came into the bar of Julio Richelieu in 1870 with a bag full of gold and a taste for something other than whisky. As any good bartender would do Julio mixed up a blend of gin, vermouth orange and bitters along with an olive, voila the Martinez!! If you are in New York the story is a little different, John D. Rockefeller would frequent the Knickerbocker Hotel and wanted something a little different so the bartender (looking for a tip from Mr. Rockefeller I suspect) Martini di Arma di Taggia came up with his version, London Dry Gin, dry vermouth, bitters, lemon peel and one olive. Whether or not this is the true origin of the martini one thing I feel confident of is that this wass the beginning of the 3 martini lunch!!

Where congress has killed the 3 martini lunch no one can stop the evolution of the martini and the fact that it is still the coolest drink going!! A quick look at the martini menu at Copeland’s in Atlanta shows this evolution in a major way- just a sampling of our offerings are the Cosmopolitan (my wife’s favorite), First Kiss, Lemon Head, Woo Woo, and the Orangina. We even have dessert martinis Banana Banchee, The Mochatini and The Key Lime Pie. I almost forgot, The Copeland’s Classic Martini with your choice shaken or stirred, dirty or dry, perfect or sweet!! Come in any Friday and enjoy our $5.00 Martini Menu at any Atlanta area Copeland’s along with $5.00 appetizers and great Jazz Music. (another American invention!!)

What is your favorite Martini?

Tis The Season For Eating on a Patio

Atlanta is a GREAT weather city – sure in the summer we are HOTLANTA and we can have ice storms in January that can mess up a Super Bowl but the spring and fall, well I defy you to find better weather than right here.

Growing up in New Orleans our seasons were defined by what seafood was in season –  late fall through winter, oysters, spring time was crawfish, when the weather got real hot it was time for boiled crabs. That was the only time we ever ate outside – after we boiled seafood.

Very few restaurants in New Orleans even go through the trouble of having an outside dining area because the seasons change so quickly, your window is about a week in the spring and a week in the fall. Atlanta is a different story.

It is 7:00pm on a breezy late April evening as I type this and I am sitting in our new courtyard at our Cumberland location watching the traffic go by and enjoying my Monday staple, Red Beans and Rice (you can take the boy out of New Orleans but you can’t take New Orleans out of the boy!!) and amazed at how relaxing it is to eat outside.

I have two kids, one 7 and one 9 and they are the ones who have lead me to the land of eating outside. When we are picking a restaurant, if the weather is nice, what kind of patio tops both of their lists as to where to go eat dinner. Eating outside is different in so many ways than dining inside a restaurant. The biggest difference is that you have a level of relaxation on a patio that is hard to match in a restaurant dining room.

I look around our courtyard and I see one couple sharing a bottle of white wine, 2 young ladies sipping on large flavored martinis and a family of 5 just finishing up (very well behaved youngsters). No one is rushed, no one is anxious at all, everyone is just savoring the weather and ambiance.

I am excited by how nice our courtyard turned out at our Cumberland location and equally excited by the fact that our new Courtyard will be ready by the first week in May at our Kennesaw location. We would like to extend an invitation to all of our friends to come out and spend a little time in our courtyard, listen to the gently running fountain, enjoy a nice cold cocktail, and of course the best New Orleans food this side of Slidell!!