| Marti's at Midday was chosen runner-up as the best place for lunch in Athens. We are humbled and appreciative of being a reader's choice and to share the stage with such an Athens institution, the Last Resort. Thanks to our loyal customers for their continued support. |
| Ladie's Lunch Bright spring colors reigned at a bridal luncheon held the day before the April 2008 wedding of Olivia Mansfield and Zach Wall in Athens, GA. Olivia, her 12 bridesmaids and honored loved ones gathered at the home of a family friend for chilled potato-leek soup, poached salmon with roasted asparagus, and petits fours prepared by local caterer Marti Schimmel. |
Athens Banner-Herald | Story updated at 11:00 pm on 8/31/2008 Marti Schimmel Her love of cooking led Marti Schimmel to start her own catering business, Gourmet to Go, 11 years ago. The Athens native had gotten culinary experience in the restaurant business in Boston, before she returned home in 1997. She began by providing food and beverage service for her friends' weddings and University of Georgia sponsored events. "I started out small, probably a good way to start out," she said about her beginnings. When she started Gourmet to Go, she also got involved with Taste of Athens, an annual fundraiser that highlights Athens area restaurants, caterers and beverage distributors and benefits Community Connection, a resource center. Schimmel's work with Taste of Athens introduced her to other food service owners. She ended up coordinating the event for several years - following in the footsteps of her mother, Janet Kloepfer - and helped build it into one of Athens premiere fundraisers and social events. Gourmet to Go's modest beginning and her work with Taste of Athens helped Schimmel hone her recipes and skills and build her catering service. Four years later, business had grown enough to enable her to set up a small café, Marti's at Midday, where she sells sandwiches, salads, homemade soups and baked goods for the lunch crowd. She also offers prepared meals for take-home dinners. Both the catering service and the cafe now operate under the Marti's at Midday banner. About Schimmel Age: 37 Profession/place of work: Owner, Marti's at Midday catering service and cafe. Family: Parents, Janet and Kevin Kloepfer; Ed and Carol Schimmel. College: Converse College, Spartanburg S.C.; University of Georgia. Childhood ambition: Journalist on "60 Minutes." First paying job: Wendy's on Prince; "I was 'Wendy,' red wig, striped dress and all." Inspiration: Grandmother, Martha Schimmel, for teaching her to cook; Mrs. Peggy Galis for teaching her to be a true Southern lady; her mother for teaching her to take a breath and know everything would be all right. Community involvement: Athens-Clarke Heritage Foundation trustee and Taste of Athens Favorite books: Most all cookbooks and "A Year in Provence" by Peter Mayle. Favorite pastimes: Running, exercising at WOW Boot Camp and cooking. Favorite movies: "Breakfast at Tiffany's," "Shawshank Redemption" and "Wedding Crashers." Favorite musical group: R.E.M. |
| A Southern Culinary Delight: Marti's At Midday by Jill Wright 05/03/2008 After living in Athens for almost four years, I now can say I know the faces behind those infamous Marti's at Midday commercials. We all know and love them. This home-made style commercial with good old-fashioned charm is an honest advertisement for the little gourmet eatery. Marti's at Midday is a locally owned and operated cafe located down Prince Avenue. It's hard to miss the small white cottage with green trim when you are driving down the road. When you enter the restaurant, you are greeted by the smiling faces of the employees. The quaint decor and the southern charm of the ladies that work at Marti's are but two reasons the cafe is always filled with customers. What brings the daily crowds is the unique menu offering a wider variety of delicious selections. As I waited my turn to order, I perused the menu and began investigating my choices. I could eat a fresh Greek salad, try some of the soup de jour, or stick with my personal favorite sandwich: the Amy. This unique take on the traditional chicken salad sandwich adds curry and fresh mango into the mix, which is a true culinary delight. As the song goes, "once in love with Amy, always in love with Amy," so it's going to be hard to try something different. I know if I am going to accurately review this restaurant; I must branch out. I settle on a sandwich I have never tried before, the Rinne. This Southern favorite is spiced up pimento cheese made with extra sharp Cabot cheese. It's a town favorite; in fact, they supposedly can't make enough to please their daily clients. I give it a go. I've got to admit, Rinne gave Amy a run for her money. It was excellent! Along with the sandwich, Marti suggests I try her famous mint sweet tea. It's brewed on the stovetop daily, "Just the way Grammy Schimmel made it with southern tea leaves, fresh mint and a little bit of sugar." Two glasses later, I almost had enough. I decided to try a chocolate chip cookie to finish up my appetizing meal. This homemade treat tasted just like my mother's famous recipe and was a great way to end my experience at Marti's at Midday. Prices are very reasonable for the quality and amount of food. Order a half of one of their gourmet sandwiches for only $4.95 or try a whole for $7.95. The salads also come with options from a half costing $6.95 and a whole for $8.95. Marti's is open for morning muffins at 8 a.m. to 10:30 and 11:30 to 3:30 Monday through Friday. |
Marti provided readers of Athena Magazine some Holiday help with the publishing of some tasty recipes for the winter months (3 of which are included below). Bruschetta with Red Grapes, Brie and Rosemary 1 baguette, sliced in 1 inch rounds 1 small round of Brie cheese 20 red grapes, quartered 2 teaspoons fresh rosemary 1 shallot, chopped 1 tablespoon olive oil Preheat oven to 400 degrees. Freeze brie cheese for 1 hour (this will make it easier to cut). Heat olive over medium heat. Add shallot and saute for 2 minutes. Add grapes and rosemary continue to saute for another 5 to 7 minutes. Remove brie from freezer and slice into 14 slices. Top baguette slices with brie and bake 10 minutes until cheese has melted and bread is toasted. Top with grape mixture. Sprinkle with salt and pepper. Drizzle with a little more olive oil or hazelnut oil. Figs Wrapped in Proscuitto Stuffed with Blue Cheese 10 whole purple figs (these need to be ripe, not too firm) 2 oz blue cheese crumbles 1/2 lb Proscuitto ham (in deli of grocery store, sliced thin) Preheat oven to 400 degrees. Trim tops off figs and stuff with blue cheese crumbles. Wrap each fig with one piece of proscuitto. Place in baking pan and drizzle with olive oil. Bake 12 - 15 minutes. Let rest 10 minutes before serving. Smoked Salmon Spread 1 block cream cheese, softened 2 tablespoons chopped fresh dill 4 oz smoked salmon, flaked Zest of one lemon 2 teaspoons capers, drained and chopped Combine all ingredients in food processor or stand up mixer. Serve in endive boats or with crackers. Garnish with fresh dill, lemon slices and capers. |
