» Atlanta Revue Home » Honorees Dinner » Gala Tasting Menu » Travel Offer » Buy Gala Tickets » Behind-The-Scenes Photos » Other Revues » About Rising Stars » Mentor Award » Sponsors
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 ***
Drew Belline {Floataway Café}
Nantucket Bay Scallops with Celery Root and Pickled Celery Hearts
• Crudo of Black Grouper with Organic Cranberries and Cranberry Water ***
Linton Hopkins {Restaurant Eugene}
Joyce Farm Poisson with Golden Nugget Sweet Potatos, Brussels Sprouts and Chestnut Game Jus
•Snake River Farms Pork Belly with Anson Mill Hominy and Flageolet Beans, Whole Grain Mustard, and Homemade Bread and Butter Pickles
***
Mihoko Obunai {Repast}
Macrobiotic Composition
•Steamed Halibut with Shiitake Mushrooms, Asian Greens, and Shiitake Dashi
Hector Santiago {Pura Vida}
Angolotti de Malanga al Huitlacoche
•Chivo al Coco con Mofongo de Guineo
Drew Van Leuvan {Room at TWELVE}
•Involtini of Peekytoe Crab, Cucumber and Tomato Gazpacho, Avocado Sorbet
English Pea and Brown Butter Cappelletti, Baby Carrots, Mint, Curried Hazelnuts
Dave Larkworthy {5 Seasons}
•Buffalo Quail with Carrot and Celery Slaw, Buffalo Froth and Sweet Grass Blue
Georgia Organic Muscadine Soup with Sweet Grass Dairy Chevre, Chipotle-Glazed Muscadines and Lemon Olive Oil
Hotel Chef Nick Oltarsh {Lobby at TWELVE}
•Pulled Braised Lamb with Creme Fraiche
Georgia Trout, Almond Brown Butter, Shaved Brussels Sprouts
Restaurant Concept Award: Ford Fry {JCT Kitchen}
Georgia White Shrimp and Red Mule Grits, Herb Salad •Wood Grilled NY Strip with Sweet Grass Gouda and Turnip Gratin
Restaurateur Award Kevin Rathbun {Rathbun’s, Krog Bar, Kevin Rathbun Steak}
Hickory Smoked Beef Short Rib with White Balsamic Butter and Garlic Chips
•Lobster-Cauliflower Bisque with Wisconsin SarVecchio and Tarragon Oil
Pastry Chef Chad Guay {Table 1280}
Stout Cake, Apple Beignet, Vermont Maple Ice Cream
•Smoked Scharffen-Berger Chocolate Tart, Blackberry Sorbet, Jack Daniels Ice Cream, Tonka Cream
Pastry Chef Joe Truex {Repast}
•Banana Pecan Bread Pudding
Japanese-Style Soufflé Cheesecake
Mixologist Eric Simpkins {Trois}
•Sang Royale: Pernod, Pomegranate and Rose Champagne
Sommelier Vajra Stratigos {Fifth Group Restaurants}
•Wine Pairings with Each Chef’s Dish
back to top
