ESS Brandon Baltzley's "Nine Lives" Dinner and Booksigning

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