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Atlanta Revue Gala Tasting Menu


Hugh Acheson {Five and Ten}

Chile-Dusted Catfish with Red Mule Grits, Tomato Chutney, Lemon Emulsion and Okra with Almonds

Crisp Veal Sweetbreads with Piccalilli, Baked Grits and Tarragon Jus

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Drew Belline {Floataway Café}

Nantucket Bay Scallops with Celery Root and Pickled Celery Hearts

Crudo of Black Grouper with Organic Cranberries and Cranberry Water

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Linton Hopkins {Restaurant Eugene}

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Mihoko Obunai {Repast}

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Hector Santiago {Pura Vida}

Angolotti de Malanga al Huitlacoche

Chivo al Coco con Mofongo de Guineo

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Drew Van Leuvan {Room at TWELVE}

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Dave Larkworthy {5 Seasons}

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Hotel Chef Nick Oltarsh {Lobby at TWELVE}

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Restaurant Concept Award: Ford Fry {JCT Kitchen}

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Restaurateur Award Kevin Rathbun
{Rathbun’s, Krog Bar, Kevin Rathbun Steak}

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Pastry Chef Chad Guay {Table 1280}

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Pastry Chef Joe Truex {Repast}

Banana Pecan Bread Pudding

Japanese-Style Soufflé Cheesecake

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Mixologist Eric Simpkins {Trois}

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Sommelier Vajra Stratigos {Fifth Group Restaurants}

 

 

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