Here To Serve Menu By Dolvett & Body Sculptor

BUCKHEAD RESTAURANTS HELP PATRONS AVOID WEIGHT GAIN DURING THE HOLIDAYS

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ATLANTA- Here to Serve Restaurants and Body Sculptor, Inc have joined forces to help fight the holiday bulge. Average weight gain from Thanksgiving through New Years is 6 pounds, but if you’re dining in Buckhead, “Dolvett’s Dish” will give you a healthy distribution of protein, carbohydrates and unsaturated fats. The dishes are available at Lola, Twist, Prime, Aja and Home restaurants. Diners can also get a free training session at Body Sculptor when they bring in their meal receipt. Dolvett’s Dish will be available year-round through 2010.

“I’m proud to partner with Dolvett and Body Sculptor Inc. to keep health and fitness a priority during the holidays. We’re excited to have Dolvett’s Dish on the Here to Serve menu,” said Chef Tom Catherall, owner of Here to Serve. Catherall has served as a primary force in setting the tone for Atlanta’s culinary scene for two decades. He has established himself as one of the most highly respected chefs and restaurateurs. He believes in using all fresh ingredients.  Tom owns 10 restaurants in the greater Atlanta area.  For more information go towww.h2sr.com

Dolvett Quince, creator of the renowned “Me and My Chair Workout,” is an IFA & ISSA certified fitness professional, owner of Body Sculptor Inc and a celebrity fitness trainer. Quince has committed himself to changing lives “one rep at a time” and therefore seeks ways to create programs that cut out room for excuses while allowing his clients to enjoy getting in shape. “Never before has there been such a unique partnership between a notable restaurateur and a private studio owner. We’re promoting healthy eating, and healthy living - during the holidays, and all year long.” Quince has trained Bert Weiss from Q100, DJ Cannon, Mark Trojanowski from the band Sister Hazel, Actors Boris Kodjoe and Nicole Ari Parker. For more information, visit http://www.bodysculptorinc.com

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LOLA:

Grilled salmon filet (4oz) chickpeas, grilled portobellos and balsamic reduction

TWIST:

Grilled Steak Salad With Arugula, Blue Cheese, Vine Ripe Tomatoes, & Kalamata Olive Vinaigrette

PRIME:

Chilean Sea Bass with Lobster and Shrimp Wontons in Miso Broth

AJA:

Chilean Sea Bass with Lobster and Shrimp Wontons in Miso Broth

HOME:

Togarashi Seared Tuna bok choy, shiitakes in miso broth

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