Join us on
May 23rd as we host Chef
Brandon Baltzley, author of the new book
Nine Lives: A Chef's Journey from Chaos to Control.
Baltzley's memoir tells his story of a love for cooking that began at
age nine, his impressive success at a young age, and of his constant
battle with destructive addiction.
His story hits close to home for many of who love and work in food
culture - whether it be because of a friend we have known, a co-worker
we have lost, or maybe just through similar stories we have heard far
too many times.
Fortunately, Baltzley's story has a happy ending, and we couldn't be
more excited to team up with him for an evening. He and our own Ryan
Smith will be preparing a 6-course dinner, with optional wine pairings
by Steve Grubbs or non-alcoholic pairings by Kellie Thorn. The price of
$130 (tax, and gratuity not included) also includes a copy of the book,
signed by Baltzley.
Dinner begins at
6:30. Call for reservations at
404-541-1105 or
email us. This is definitely an event not to be missed.
Menu:
Amuse:
radish, pork fat
veal salumi, herb custard, farro puff
Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV
1st.
pickled shrimp, strawberry gazpacho, 20-month country ham, English peas
Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010
2nd.
Egg, nasturtium, buttermilk, spring vegetables
Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011
3rd.
Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads
Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010
4th.
GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice
Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009
5th.
Pre dessert, carrot
6th.
Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
Moscato d’Asti, Vietti, Piedmont, Italy, 2012
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