Atlanta Gala Tasting Menu

CHEFS

Shane Devereux, The Lawrence
Potato Gnocchi, Pearl Onion, Chicharrónes, and Fennel Frond Pistou

Moscatel Seco, Jorge Ordoñez, 'Botani,' Sierras de Malaga, Spain, 2010

Ryan Smith, Empire State South
Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles
5 Seasons Round Hole Wine Barrel Aged Dubbel

Adam Evans, JCT. Kitchen & Bar
Wood-fired Virginia Clams, Crispy Pork Belly, and Croutons
Pinot Noir, Mt. Difficulty, New Zealand, 2010

David Carson, Bacchanalia
Australian Lamb and Onions Three Ways and Natural Jus
Saperavi, Vinoterra, Kakheti, Georgia, 2008 AND Saperavi, Vinoterra, "Selection," Kakheti, Georgia, 2008

Tyler Williams, Abattoir
Octo Dog, Teriyaki, and Pickled Ginger
Monday Night Brewing Drafty Kilt Scotch Ale

Robert Phalen, One Eared Stag
Shaved Radishes, Whipped Lardo, and Radish Top Gremolata
Côtes Du Rhône Villages St. Gervais, "La Reserve du Crouzau," France, 2009 and Côtes Du Rhône Villages Seguret, Domaine de Mourchon, "Grande Reserve," France 2007

Guy Wong, Miso Izakaya
Crispy Garlic Shrimp with Congee
Cava Brut, El Cep Kila, Catalonia, Spain, 2009

PASTRY CHEFS

Aaron Russell, Restaurant Eugene
Coffee-roasted Beets, Caramelized White Chocolate, Georgia Olive Oil, and Buttermilk Sorbet
Cava Brut Rosé, Marques de Gelida, Penedes, Spain, 2008

Chrysta Poulos, Woodfire Grill
Vanilla Noodles, Hazelnut Croquant, Big Bison Ale Ice Cream, and Micro Cilantro
Oloroso/Pedro Ximenez, Alvear, "Solera Cream," Montilla-Moriles, Spain, NV

ARTISAN CHEF

Todd Immel, Star Provisions' Meat Department
Juniper-brined Cervena Venison Loin, Cherry Compote, and Pickled Mustard Seeds
Touriga Franca/Tinta Roriz Port, Quinta do Portal, "Reserve," Douro, Portugal, NV

HOTEL CHEF

Anthony Gray, Southern Art and Bourbon Bar at the InterContinental Buckhead
Chicken Fried Veal Sweetbreads, Country Ham, Sage Waffles, and Bourbon Cream
5Seasons Evan Williams Mash Up

SUSTAINABILITY CHEF

Terry Koval, Farm Burger
Pickled Beef Tongue, Leek-Sweet Onion Purée, and Pickled Mustard Seeds
5Seasons Smoked and Oaked Saison

CONCEPT CHEF

Richard Blais, HD1, Flip Burger
Australian Beef Pastrami Dog with Ox Tongue and Tripe and Rusky Dressing
5Seasons Electric Goat Maibock

RESTAURATEUR

Brian Lewis, STG Trattoria, Bocado
Swiss Chard Ravioli, Ricotta, Lemon, and Basil
Mtsvane, Vinoterra, Kakheti, Georgia, 2008

COMMUNITY CHEF

Taria Camerino, Sugar-Coated Radical
Creamed Swiss Chard Tart
5 Seasons Round Hole Wine Barrel Aged Dubbel

MIXOLOGIST

Miles Macquarrie, Leon's Full Service
Blood Water: Death's Door Gin, Lime, Ginger, Orgeat, and Bitter Truth Creole Bitters

ATHENS CHEF

Peter Dale, The National
Grilled Australian Lamb Chop, Lamb Kefte, Tabbouleh, Feta, and Pecan Muhummara

Syrah, Maquis Lien, Chile, 2007

ATHENS SUSTAINABILITY CHEF

Whitney Otawka, Farm 255
Pan-seared Salmon, Sugar Snap Peas, Carrots, Fennel, Green Garlic, and Pea Tendrils
Garnacha, Bodegas Borsao, "Tres Picos," Campo de Borja, Spain, 2010

SOMMELIER

Seth Roskind, 4th&Swift
Beverage Pairing with Chefs' Dishes

HOST CHEFS

Chad Clevenger, Alma Cocina
Braised Goat Huarache, Rajas, Queso Cotija, and Tomatillo de Arbol Sauce

Red Hare Brewing Company Long Day Lager and Red Hare Brewing Company Gangway IPA

Shayne Vaughan, Eleven at Loews Hotel Atlanta
Petrossian Caviar Blini
Prosecco, Villa Sandi, Veneto, Italy, NV