DAHLONEGA - A new Georgia farm winery tasting room has opened in Downtown Dahlonega.

The Canvas and Cork Tasting Room is located at 90 North Meaders Street, just off the square across from Hancock Park. It serves as an additional tasting room for Chestatee Valley Vintners - Three Sisters Winery.

We are proud to add another uniquely branded Georgia tasting room in Dahlonega, says winery co-owner Doug Paul.

The Canvas and Cork Tasting Room is the fifth Georgia Farm Winery tasting room to open in Downtown Dahlonega. Others include Habersham Winerys Dahlonega Tasting Room, The Georgia Winery Tasting Room, Folkways Craft Gallery & Cottage Vineyard Tasting Room, and Naturally Georgia - A Tiger Mountain Vineyards Tasting Room. The five are being promoted under a new Facebook page Downtown Dahlonega Wine Walk Tasting Rooms.

Five tasting rooms in downtown and five more in the county at wineries make Dahlonega and Lumpkin County a very unique destination for tourists and wine lovers, says Paul. Georgia currently has almost 50 bonded wineries. Several of them have remote tasting rooms-which is allowable under Georgia law to foster growth and sales opportunities in this small agritourism industry.

Southern farm wineries and vineyards have been enjoying a boom over the past 25 years in neighboring states like Virginia and North Carolina. According to Virginia.gov, Virginia currently ranks fifth in the number of wineries in the nation with more than 250. Virginia is also the nations fifth largest wine grape producer. According to a 2012 economic impact study, the Virginia wine industry employs more than 4,700 people and contributes almost $750 million to the Virginia economy on an annual basis. In addition, more than 1.6 million tourists visited Virginia wineries in 2013 according the Virginia Tourism Corporation.

A 2011 updated study commissioned by the North Carolina Wine and Grape Council and the North Carolina Division of Tourism, Film and Sports Development calculated an annual economic impact of $1.28 billion a year in North Carolina. It ranks 7th in United States wine production with more than 400 vineyards and over 100 wineries across the state. Biltmore Estates Winery is said to be the most visited winery in the country.

Paul says Georgia is not far behind. While nearly 50 wineries in Georgia is smaller compared to nearby states, our economic impact is still quite significant. A 2013 UGA Study concluded the Georgias Wine industry was approaching $100 million a year in economic impact for the State. He believes it may have grown even more based on the number of tourists Paul says have been bombarding Georgia winerys doors this fall.

The wine industry has become a primary driver of Georgia's tourism economy, said Kevin Langston, Deputy Commissioner for Tourism with the Georgia Department of Economic Development. Winemakers' investments, particularly in the north Georgia mountains, have made wineries a sought-after destination for girlfriend getaways, weddings, and leisure travelers seeking quality products, stunning views and a unique experience. We hope to continue to grow this vital piece of Georgia's economic development mix.

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New wine tasting room opens in Dahlonega

Jeremy Saulnier is putting together the follow-up to his excellent thriller Blue Ruin, and hes got a cast that makes the film an instant lock to see.Anton Yelchin, Alia Shawkat and Imogen Poots all star in Green Room, which Saulnier wrote and willdirect. But its the most recent addition that will probably get your attention. Patrick Stewart has joined the cast to play the leader of a bunch of white power skinheads.

The Wrap has more info on the film. Yelchin, Poots and Shawkat will play a young punk rock band who find themselves trapped in a secluded venue after stumbling upon a horrific act of violence and fighting for their lives against a gang of white power skinheads intent on eliminating all witnesses.

As for Stewart, hell be Darcy Banker, the unflinching and industrial leader of a ferocious white supremacist fiefdom based in the Pacific Northwest.

Green Room is shooting now in the Portland, Oregon area, and well likely see it next year. While Saulnier is also a cinematographer and lensed Blue Ruin, Sean Porter, who did gorgeous work for Kumiko the Treasure Hunter, is shooting Green Room.

Expect a festival debut for this film. Blue Ruin premiered at Cannes inthe Directors Fortnight sidebar, and there won the FIPRESCI International Critics Prize. So a Cannes debut seems likely for Green Room, especially since the Sundance 2015 submission deadline is past.

The cast of this film also features Mark Webber, Macon Blair (of Blue Ruin), and Joe Cole, Callum Turner, Kai Lennox and Eric Edelstein.

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Patrick Stewart Playing White Supremacist for Blue Ruin Director

What do you do if you wind up being in one of the most hilariously terrible films of all time? You make a comedy about it. Thats the exact approach being actress-turned-filmmaker Robyn Paris is taking. More than a decade after she appeared in writer-director-star Tommy Wiseaus infamously awful cult film The Room, Paris has now launched a Kickstarter campaign to fund a Christopher Guest-style mockumentary about what happened to the cast after shooting concluded.

On the projects Kickstarter page, you can check out the fundraising video for The Room Actors: Where Are They Now? which, in addition to Paris, features a clutch of other other cast members, including multiple-sex scene siren Juliette Lisa Danielle. As the latter says in the clip, Look, youve seen me nakedmost likely multiple timesso the least you can do is donate. How are can you argue with

Oh, hi Mark!

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The Room star making mockumentary about the greatest bad movie ever made

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Restaurant project construction delays are nothing new for Los Angeles chefs. Appliances and materials get back ordered. Inspections take forever. The wait can be excruciating. Just ask fans of Gary Menes, who have been waiting for the opening of his new Le Comptoir location in Koreatown at the Hotel Normandie.

It is an opening that was first announced more than a year ago. But when Le Comptoir opens in mid November, Menes will finally be up and running in the first permanent location for what had been strictly a traveling restaurant concept.

At the Le Comptoir at Hotel Normandie he plans on serving 10 diners each night at two seatings at 6 and 8:30 p.m. from Tuesday through Saturday nights. The six-course prix-fixe menu will be $67 per person with an additional wine pairing for $39.

Menes, who has lived in Long Beach since the third grade, when his Coast Guard father was stationed there, has only left his hometown for stints at The Dining Room at the Ritz-Carlton San Francisco and The French Laundry.

He and his wife, Rosa, are raising their four children there. His Long Beach roots run even deeper. Nine months ago, he took over the Gladys Avenue Urban Farm from oceanographer Charles Moore. Now this tiny farm, an eighth of an acre in East Long Beach, bursts with the produce Menes has been nurturing for his new Le Comptoir menu.

Menes makes his decisions about what to grow with one simple determining factor, It all depends on what I want to cook. Describing his cuisine as hyper-seasonal, currently Menes is harvesting black-eyed peas, purple romanesco broccoli, cheddar cauliflower and filet beans as well as Musquee de Provence pumpkins and blue Hubbard squash.

In another section of the farm, Menes shows off his prized Hokkaido squash. I am going to roast them whole, cut tranches and serve them like steak with herbs and sage rosemary and butter, then put that on top of wheat berries with an onion jus. It will have that mouth feel of meat, of something substantial, more than a plate of vegetables.

Menes plans to grow as much as half of the ingredients for his news menus at the farm. I plan to spend 50% of my time here and 50% at the restaurant. All of the cooking starts here now. On the plate is just the end result. Menes will share the farm space with his staff, who will each be responsible for harvesting produce for the restaurant there at least once a week.

Tasting the fruit of Menes labors will begin next month at Le Comptoir. He will continue to source additional ingredients from his favorite farms including Weiser and Rutiz. He'll source seafood from Stephanie Munz of Santa Barbara and pork from Cook Pigs Ranch and Tails & Trotters.

He plans to bake bread for Le Comptoir with his own 19-year-old sourdough starter and to make fresh churned butter as well. The sourdough starter will also make an appearance in the dessert course, when Menes pairs doughnuts with coffee from Trystero and his other favorite coffee roasters.

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Gary Menes' Le Comptoir finally opening next month with food straight from the garden

NASHVILLE, Tenn. -

Construction crews returned to work on The Diner Tuesday morning following a stop work order that shut down the project for nearly three months.

It is a breath of fresh air, Director of Operations Jonathon Scott said. We are getting back to work and to our ultimate goal to build something unique.

The Diner will be a 24-hour multi-floor restaurant serving food around the clock on the corner of Demonbreun and Third Avenue South.

The Metro Codes Department issued the stop work order because the size of the sidewalks surrounding the business was smaller than codes required.

When construction began on the restaurant, the initial plan was to preserve at least 50 percent of the existing structure, but during construction, crews were told to install an underground vault to house NES transformers.

As the vault was installed, the existing wall became unstable and the construction crew decided to tear it down for safety.

When the wall was demolished, Metro Codes notified the owners that the project would be reclassified as new construction as opposed to a remodel.

New construction in that area of Nashville is in the Rutledge Hill Redevelopment District, an area governed by the Metro Development and Housing Agency with guidelines for the design and placement of signage in redevelopment districts

One of the guidelines is that sidewalks around new construction must be wider, and in the case of The Diner, the MDHA required it to be 16 feet wide.

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Construction resumes after stop order lifted on 24-hour diner