We've reunited with a great guest from the past at Cha Gio. Thank you Dale Russell
Seasons Bistro chosen as a TreasureOf Georgia Visit website & purchase YOUR own Treasure Dollar Hardback books available for purchase at The Seasons Bistro May 2007 Get yours now for those Christmas gifts! Supplies Limited!
The cuisine at The Seasons Bistro is referred to as ‘cultural fusion’. What does that really say about the food? Well, the answer begins over a hundred years ago with the grandfather of The Seasons Bistro Chef. Vuong Dac Thai, a Lord within the Vietnamese Court, was the Emperor’s representative to France during a time when Viet Nam was occupied by the French. During these 100 years of domination the Vietnamese food was directly impacted by the French in many ways such as the introduction of dairy products, which influenced the cooking of sauces with butter. Items such as asparagus, white potato and French bread, were commonly seen on menus. Breakfast often consisted of baguettes, yogurt and orange juice.
The French taught the Vietnamese how to age meat as opposed to always using fresh meats only. Fondue cooking and flame-broiled dishes were inspired by the French. The art of bread and pastry baking was given to the Vietnamese by the French, thus creating the famous Vietnamese sandwich, . Flan Brule became the most popular dessert introduced by the French.
The Seasons Bistro Chef’s family became refugees after the Viet Nam War and found themselves in a strange country, the United States of America. During the time at Fort Chaffy, Arkansas, the family had their first taste of American cuisine.
The infusion of all of these influences came together in the family’s first restaurant located in downtown Atlanta, Cha Gio. Originally, located at what is now the Margaret Mitchell Museum at 970 Peachtree Street and most recently relocated to its current home at 10th street and Peachtree Street, due to the 1996 Atlanta Olympic Games. A few years ago, Cha Gio merged with Wild Curry & Rice. It was Chef Tin’s tutelage under Chef Kris Boonruang of Rice that he gained his knowledge of Thai spices and their cooking techniques.
In September of 2005, The Seasons Bistro opened for business just off the square in McDonough, Georgia. The cuisine is truly cultural fusion. Chef Tin relies heavily on his knowledge of his homeland of Viet Nam and the influences from France, China as well as America and Thailand inspirations when he creates the seasonal menus for The Seasons Bistro .
The cuisine of The Seasons Bistro is a direct reflection of the merging of all of these cuisines. For example, the scallops and shrimp pasta combines the seafood that is so prevalent in Vietnamese food, the panang curry from the Thai, asparagus from the French influence and the use of pasta from the American cuisine. The honey grilled chicken is directly reminiscent of the American cuisine but the sweet rice comes from the Thai and the papaya salad is Vietnamese influenced. All of this and one can still find Southern staples on the menu, fried green tomatoes and grits.
The Executive Sous Chef Chai Lada joined Chef Tin in October. Chef Chai brings a strong pastry background to the mix. She gained much knowledge during her internship at the Ritz Carlton – Reynolds Plantation.
Benjamin and Burton Crabbe moved from Wilkes County to Henry County in the early 1830’s.
Benjamin settled near Shingleroof Campground. For many years he was tax receiver for the county. Burton was proprietor of a hotel in McDonough. His son James, owned the only carriage and buggy repair shop in the town. This shop stood on the site of the McDonough Buggy & Wagon Factory. James' first wife was Miss Crabbe his second wife was Miss Harrell.
D.T. Carmichael & Son Undertakers-Furniture Company operated in the building for many years. It was during their occupation of the building that many of the victims from the June 23, 1900 train wreck "Camp Creek Train Wreck". This was a wet year in Henry County & heavy rain fell on the area on June 23, 1900. Rge 9:30 pm train arrived at McDonough, 20 minutes late with 38 passengers on 5 cars: 2 coaches, baggage car, sleeper, & diner. As they crossed trestle over Camp Creek & Long Branch the supports had been washed away. The pilings collapsed under the locomotive. Loco pulled all but the sleeper into the water. 7 people survived including the flagman who hurried the 2 miles back to McDonough. Investigation showed that a culvert 50 yards from RR could not handle the overflow which created a swirling lake which washed away the pilings. Suite was brought against Southern for $250,000. Damages of $27,000 were paid. A number of passengers were deadheading employees. Another report says: 9 passengers killed, 7 employees connected with train were killed, 11 off duty employees were killed. While that doesn't quite added up, 31 people were killed. As the victims were removed from the wreckage, they were brought back to McDonough and entrusted to D. T. Carmichael Undertakers-Furniture Company.
In Early 1900’s the building was inherited by Mrs. Carmichael who later sold it to her husband, Mr. Walker. B. B. Carmichael & Son Company was an old established firm, and carried a full line of general merchandise, furniture, etc.
From 1940 until 1976 the building housed A.W. Walker & Son Furniture business. The A.W. Walker & Son Furniture business sold furniture to Amos Rhodes of Rhodes Furniture located in downtown Atlanta.
The building served as the home of Carmichael Dodge Dealership in addition to being a funeral home.
In 1992, the building was sold to the Yorke Family.
In 2005, the building was sold to Griffin Street Holdings and is now the home of The Seasons Bistro.
The French Doors leading into the Summer Room once hung in a castle in England.
