Angus Brown & Nhan Le
November 1, 2013

Atlanta, GA w/ Chefs Angus Brown & Nhan Le


TOOK PLACE

SATURDAY OCT. 26
&
SUNDAY OCT. 27, 2013

LOCATION

The Shed @ Ponce City Market
675 Ponce De Leon Ave N.E.
Atlanta, GA 30308

PARTICIPATING TALENT

Chef Angus Brown
Chef Nhan Le

Matt Downes – Luna Baking Corp., Athens, GA
Ryan Smith – Staplehouse Restaurant, Atlanta, GA
Jason Zygmont, 5&10, Athens, GA
David Sweeney, Dynamic Dish, Atlanta, GA
Sarah Dodge, Octopus Bar, Atlanta, GA

Charity:

We donated a portion of the proceeds of this dinner to  Concrete Jungle, a volunteer-run, Atlanta-based organization that helps to distribute unused food to the hungry.  They are doing excellent things for citizens of Atlanta.  Read more about them here and come eat with us to help support their mission.


MENU

Raw Opener w/ Kumamoto & Beausoleil oysters our way, Santa Barbara sea urchin, chicharones, mint, lemon, sashimi and nigiri consisting of fresh live scallop, ankimo ( monkfish liver), geoduck clam, golden eye snapper, ootoro tuna, kobe beef

Pork Backbone Consommé w/ Raw Porcini Mushrooms | Ash Gourd ( winter melon), Young GA Ginger

Sweet Potato and Coconut Wrappers Filled w/ Pecan Pate, Collards, Turmeric, Orange

Braised Ga Rabbit w/ Green Curry, Pickled Mustard Green, Banana Leaf Sticky Rice, Rabbit Liver Sausage, Roasted Pumpkin

Brown Sugar Cake w/ Asian Pear Terrine, pumpkin cream, caramel.


YOUR PUBLIC DOMAIN GUIDE TO
ATLANTA, GEORGIA

FARMS

Without fresh quality ingredients, you cannot create excellent, nourishing food.  These farms produce those ingredients right in or around your home town!

PLACES YOU CAN BUY SOME OF THESE INGREDIENTS AND MORE

OTHER ARTISAN PRODUCERS

Angus & Nhan’s WONDERFUL RESTAURANTS


PHOTOS

by Rinne Allen

PHOTOS

by Chrissy Reed

 

Frank & I Planning
October 3, 2013

Birmingham, AL w/ Chef Frank Stitt


TOOK PLACE

SUNDAY MARCH 24th, 2013

LOCATION

Good People Brewing Company
114 14th Street S
Birmingham, AL 35233

PARTICIPATING TALENT

Frank Stitt
Scott Cohen – Highlands Bar & Grill, Birmingham, AL
Zack Redes- Highlands Bar & Grill, Birmingham, AL
Adam Grusin – Chez Fon Fon, Birmingham, AL
Dean Neff – Rhubarb Restaurant, Asheville, NC
Matt Downes – Luna Baking Corp., Athens, GA
Patrick Davis – Bottega Restaurant, Birmingham, AL

CHARITY

We donated a portion of the proceeds of this dinner to Magic City Harvest. They are an important organization that recovers excess food and delivers it to non-profit feeding agencies to help alleviate food insecurity and food waste in the greater Birmingham area.  They are doing great things for Birmingham.  Please visit their site to learn more.  Make a direct donation by going to their website and clicking the “Donate” button on the right.


MENU

Fudge Farms Bratwurst w/ Pickled Collard, Witbier Mustard, Homemade Pretzel
w/ Good People Brewing Company, “Bearded Lady”, Wheat Beer

Caraway Crusted Tuna w/ Snow’s Bend Mache, Baby Fennel, Roasted Beets, Upland Cress
w/ Good People Brewing Company, American Pale Ale

“Peas & Carrots” w/ Terra Preta Farm Carrots and Pea Tendrils, Wright Dairy Créme Fraîche, Peas, Ginger Oil, Focaccia Cracker
w/ Good People Brewing Company, American Brown Ale

Southeast Family Farms Goat Curry w/ Sour Orange Bitters, Snow’s Bend Sweet Potatoes, Rice Pilaf, Rum Plumped Raisins
w/ Good People Brewing Company, “Snake Handler”, Double IPA

Stone Hollow Goat Cheesecake w/ Brown Butter Toasted Pecan Crust, Candied Octane Coffee Beans, Bourbon Caramel
w/ Good People Brewing Company, Coffee Oatmeal Stout


YOUR PUBLIC DOMAIN GUIDE TO
BIRMINGHAM, ALABAMA

FARMS

Without fresh quality ingredients, you cannot create excellent, nourishing food.  These farms produce those ingredients right in or around your home town!

  • Terra Preta Farm – Supplied the beets, pea tendrils, and micro cilantro
  • Snow’s Bend Farm – Supplied the fennel, upland cress, mache, carrots, and sweet potatoes
  • Southeast Family Farm – Supplied the goat
  • Fudge Family Farms – Supplied the pork in the bratwurst.
  • Paradise Farms – Frank’s own farm, which supplied the collards in the bratwurst

PLACES YOU CAN BUY SOME OF THESE INGREDIENTS AND MORE

OTHER ARTISAN PRODUCERS

  • Good People Brewing Company – My favorite brewery in Bama!  I’m not just saying that.  There is a reason we chose to host the dinner there and pair all of the courses with their beers.  They supplied our wonderful dinner space and the following excellent beers in order: Bearded Lady, American Pale Ale, American Brown Ale, Snake Handler, & Coffee Oatmeal Stout.  They have many more.  Go try them!
  • Octane Coffee – Supplied the coffee beans that were candied, added to the cheesecake crust, and were in the Coffee Oatmeal Stout.  By far the best coffee and espresso in the Southeast!  In addition, they have excellent breakfast, pastries, a full bar, and a great craft beer selection.  Oh, and rosé and riesling on tap!
  • Stone Hollow Farmstead – Supplied the wonderful chevre that went into the cheesecake.  They so soo much more.  Check their website out!
  • Wright Dairy – Supplied the luscious cream and buttermilk that the creme fraîche was made from.

FRANK’S WONDERFUL RESTAURANTS

You already know these but I want to include them to remind you to treat yourself every once in a while to a Frank Stitt lunch or dinner at all of them!

MUSIC

The Bear – Alabama’s own!  They played the beautiful music you were listinging to before dinner.  Check them out on Facebook and buy their new album “Overseas Then Under”!


PHOTOS

by Rinne Allen

  • Frank & I Planning
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Sunset at Woodland Gardens
October 26, 2012

Athens, GA w/ Chef Dean Neff


TOOK PLACE:

Tuesday, October 26th, 2012

LOCATION:

Woodland Gardens
1355 Athens Rd
Winterville, GA 30683
phone: 706-227-1944

PARTICIPATING TALENT:

Dean Neff – Rhubard Restaurant, Asheville, NC
Matt Downes – Luna Baking Corp., Athens, GA
Patrick Stubbers – The National/Shotgun Dinners, Athens, GA
Nathan Brand – The National/Shotgun Dinners, Athens, GA
Noah Brendel – Shotgun Dinners, Athens, GA

FEATURED PRODUCERS:

Woodland Gardens– Winterville, GA
Musickland Farm – Virginia
Luna Baking Corp. – Athens, GA

CHARITY:

This dinner benefited the Athens Land Trust.


MENU:

Homemade Brioche Rolls w/ Bread & Butter Turnips, Honey-Pecan-Sumac Butter

Hakurei Turnip Soup w/ Turnip Green Pistou, Fresh Turmeric Root Infused Georgia Olive Oil
w/ Cava, Mistinguett, Brut, Penedes, ES ’08

Olive Oil Poached Baby Fennel w/ Braised Chestnut, Candied Orange Peel, Mache, Shaved Parmesan
w/ Cotes Catalanes Blanc, Canigou, Roussillon, FR ’11

Musickland Farm Braised Pork Shoulder w/ Cameo Apple, Sour Green Cabbage, Boiled Peanut, Hot Cider Consommé
w/ Cotes Catalanes Rouge, Canigou, Roussillon, FR ’11

Pear Cobbler w/ Blue Cheese Whipped Cream, Rosemary Honey
w/ Theakston, Old Peculier – Old Ale, UK NV


PHOTOS

by Chrissy Reed

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  • Sunset at Woodland Gardens
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charleston-feature
July 17, 2012

Charleston, SC w/ Chef Kevin Johnson

TOOK PLACE:

Tuesday, July 17th, 2012

LOCATION:

Heirloom Book Co.
123 King Street
Charleston, SC 29401
phone: 843.469.1717

PARTICIPATING TALENT:

Kevin Johnson – The Grocery, Charleston, SC
Dean Neff – 5&10, Athens, GA
Matt Downes – Luna Baking Corp., Athens, GA
Ken Manring – White Tiger Gourmet, Athens, GA
Harry Root – Grassroots Wine (Sommelier)

FEATURED PRODUCERS:

Lowland Farms – Johns Island, SC
Rebellion Farm – Charleston, SC

CHARITY:

A portion of the proceeds of this dinner were donated to Slow Food Charleston


MENU:

Cured Beeliner Snapper w/ Pickled Cucumber, Field Peas, Cherry Tomato, Sesame Creme Fraiche
w/ Louis de Grenelle, Cremant de Loire Platine, FR NV

Chilled Peach & Tomato Soup w/ Kevin’s Bacon, Pickled Peach, Serrano Pepper, Basil Flowers
w/ Reuscher-Haart, Riesling Spatlese, DE ‘10

Keegan-Filion Chicken w/ Chorizo, Celery Salad, Roasted Carrot, Pickled Cippolini, Brown Butter Vinaigrette
w/ Clos Lojen, D.O. Manchuela, ES ‘09

Grass Fed Beef Cheeks w/ Summer Farro Salad, Peperonata, Bar-B-Jus
w/ Chehalem, Pinot Noir, US ’09

Marshmallow’d Goat-Cheesecake w/ Blueberry, Sea Salt Ganache, Marcona Almonds, Graham Crumble
w/ Biancospino, Moscato d’Asti, IT ‘11


PHOTOS:

by Chrissy Reed

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