Dining at the James Beard Foundation: Toast of Atlanta
I feel very fortunate when I am asked to work in the James Beard kitchen- while wearing my Chef Whites, I have the opportunity to see all of the effort that goes into each dish first hand. After lots of prep work, I start to understand the chefs’ story conveyed through the food, but tonight I wasn’t in the kitchen. Instead, I had the opportunity to digest their story as a guest in the JBF dining room.
Ford Fry (owner of The Optimist, JCT. Kitchen & Bar, King + Duke, & No. 246) arrived with 5 of his best chefs to showcase food from Atlanta. Each chef (Ford Fry, Drew Belline, Adam Evans, E.J. Hodgkinson, Joe Schafer, & Pastry Chef Taria Camerino) prepared 1 hor d’oeurve and one course for the JBF evening service.
- Toad in the Hole > Quail Egg and Rustic Toast with Log-Spored Piopinni Mushrooms and Chicken Jus
- THE EYRIE VINEYARDS PINOT GRIS 2011
- Cold Fried Chicken Torchon with Field Pea Salad, Crispy Chicken Skin, White Barbecue Sauce, and Pickles
- MONGEARD-MUGNERET SAVIGNY-LES-BEAUNE 1ER CRU 2010
- Georgia Ricotta–Preserved Meyer Lemon Cappelletti with Roasted Young Artichokes, Spring Carrots, and Florida Baby English Peas
- SCHIOPETTO BLANC DE ROSIS 2010
- Roasted Black Bass with Buttery Razor Clams, Grilled Baby Leeks, and Smoked Bone Marrow Broth
- DOMAINE WILLIAM FEVRE VAULORENT CHABLIS 1ER CRU 2010
- Wood-Roasted Rib-Eye with Foraged Mushrooms of the Moment, Sunchoke Gratin, Oxtail, and Whipped Marrow
- CHÂTEAU BRANE-CANTENAC MARGAUX 2007
- Bag of Amenities > , Fatback Pralines, Gin and Urban-Foraged Herb Shrub, Peaches and Cream, and Milk Fudge
- COCCHI BAROLO CHINATO NV
Highlights at the Beard House:
The chefs of the Ford Fry Restaurant Company showcased local flavors from Atlanta, Georgia course by course. I can honestly say that each plate arrived to the table with food, and returned to the kitchen clean. When a guest asked Chef Taria about her dessert, I loved hearing the connection behind her “Bag of Amenities”… she said, “Delta is a Georgian airline and they provided all of the TUMI amenities bag; to combine my passion for food and travel, I swapped out a majority of the products & replaced them with goodies to represent each chef in the kitchen.”
It’s nights like these that make me realize I am in the right profession.
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