Peter Dale

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chef:
The National, Athens, GA
partner:
Empire State South
Atlanta, Ga

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    • 05.30.2012

      Wednesday, June 13th 6:30 pm, $50 per person for reservations: 706-549-3450 or thenationalrestaurant@gmail.com Aveleda is the producer of the wildly popular Casal Garcia Vinho Verde, we’ve served it from day one at The National. You may not know Aveleda produces a wide variety of wines including reds and brandy. Fatima Fino Pereira from Aveleda will be here to share the winery’s full range of wines.To begin:Aveleda Fonte 2010, Vinho Verde1. carrot gazpacho with ham, grilled squid and padrón peppersQuinta da Aveleda 2010, Vinho Verde2. poached Georgia shrimp, giant white beans, local tomatoes, roasted peppers, olives, smoked paprika vinaigrette and crusty breadAveleda Follies 2010, alvarinho-loureiro, Douro3. roasted pork loin with marinated clams, chorizo, watercress and piri piri brothAveleda Charamba 2007, Douro4. grilled local lamb chop with cumin, roasted apricot, cilantro-mint relish, almond pureeAveleda Follies 2007, touriga nacional, Douro5. fig and sherry bread pudding, chocolate shavings, creme fraiche with piloncilloAdega Velha brandy

      Wednesday, June 13th
      6:30 pm, $50 per person
      for reservations: 706-549-3450 or thenationalrestaurant@gmail.com

      Aveleda is the producer of the wildly popular Casal Garcia Vinho Verde, we’ve served it from day one at The National. You may not know Aveleda produces a wide variety of wines including reds and brandy. Fatima Fino Pereira from Aveleda will be here to share the winery’s full range of wines.


      To begin:
      Aveleda Fonte 2010, Vinho Verde

      1.
      carrot gazpacho with ham, grilled squid and padrón peppers
      Quinta da Aveleda 2010, Vinho Verde

      2.
      poached Georgia shrimp, giant white beans, local tomatoes, roasted peppers, olives, smoked paprika vinaigrette and crusty bread
      Aveleda Follies 2010, alvarinho-loureiro, Douro

      3.
      roasted pork loin with marinated clams, chorizo, watercress and piri piri broth
      Aveleda Charamba 2007, Douro

      4.
      grilled local lamb chop with cumin, roasted apricot, cilantro-mint relish, almond puree
      Aveleda Follies 2007, touriga nacional, Douro

      5.
      fig and sherry bread pudding, chocolate shavings, creme fraiche with piloncillo
      Adega Velha brandy


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    • 05.24.2012

      Atlanta’s art and culinary stars unite for our 38th Rising Stars… Great food, craft drinks, fine art, good friends-one night only! Featuring our own Rising Star, Chef Peter Dale, who will be cooking his award-winning dish Grilled Australian Lamb Chop with Lamb Kefte, Tabbouleh, Feta and Pecan Muhummara 2012 Atlanta Rising Stars Revue and Tasting GalaWednesday, June 13 at The Goat Farm Arts Center 1200 Foster Street Atlanta , GA 30318 5:45pm – 9:30pm VIP Reception at 5:45pm with Champagne and Petrossian Caviar Awards Ceremony at 6:30pm Tasting Gala to follow Purchase tickets here General admission - $85 VIP - $125

      Atlanta’s art and culinary stars unite for our 38th Rising Stars…
      Great food, craft drinks, fine art, good friends-one night only!

      Featuring our own Rising Star, Chef Peter Dale, who will be cooking his award-winning dish Grilled Australian Lamb Chop with Lamb Kefte, Tabbouleh, Feta and Pecan Muhummara

      2012 Atlanta Rising Stars Revue and Tasting Gala
      Wednesday, June 13
      at The Goat Farm Arts Center
      1200 Foster Street
      Atlanta , GA 30318
      5:45pm – 9:30pm

      VIP Reception at 5:45pm with Champagne and Petrossian Caviar
      Awards Ceremony at 6:30pm
      Tasting Gala to follow

      Purchase tickets here
      General admission - $85
      VIP - $125


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    • 05.20.2012

      Dinner + Movie Menu: May 20

      Appetizer to share:
      spring salad arugula, local strawberries, feta, pecans, rhubarb, sherry vinaigrette
      or
      hummus sumac, warm flatbread or
      stuffed medjool dates celery, manchego cheese, smoked paprika

      Entrée:
      roasted Spring Mountain chicken breast wilted kale salad, parmesan, pecans, radishes, lemon vinaigrette, tomato jam
      or
      pan roasted Sturgeon (Cohutta, GA) orzo salad with fava beans and artichokes, roasted tomato aioli, scallion-radish-preserved lemon salsa, fennel fronds

      Dessert:
      flourless chocolate torte espresso and almond semifreddo, blackberry
      or
      honey cake vanilla mascarpone cream, local strawberries


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    • 05.16.2012

      2012 Tour de Farm Memorial Day Weekend Saturday, May 26 - Monday, May 28  $175 per person sponsored by P.L.A.C.E. It is time again for Athens Tour de Farm!P.L.A.C.E. will once again be hosting the 2012 Tour de Farm, a 3-day bicycle tour that seeks to reconnect the community to their local food sources in and around Athens, Georgia. See a clip here of CNN’s coverage of the 2010 Tour. Tour de Farm is a bike tour of sustainable agriculture in and around Athens-Clarke County. The tour will visit a total of 8 farms, covering a distance of 100 miles over 3 days, broken into 10-15 mile sections between each farm visit. Each farm will represent a unique aspect of local sustainable agriculture, offering a great learning experience for the local cyclist and environmentalist. We will visit about 2-3 farms per day, stopping for a tour, and a snack or meal, and then camping out for 2 nights. Please be forewarned showers are not guaranteed. Riders will depart Saturday morning and return Monday late afternoon, with all meals being provided in between, except breakfast Saturday and dinner Monday. Guest chefs will prepare the dinners each night, while breakfast and lunch each day will be comparatively simple, but hearty. Snacks during the ride will also be provided. Keeping true to the event’s mission, as much of the food as possible will be locally sourced and/or organic. P.L.A.C.E. will provide 2 vans, to carry all the food and gear, and will have a mechanic and ride leaders accompanying the group. So each participant will not be required to carry anything more than what they need between farms, usually just water. Riders will be responsible for supplying their own tents and sleeping bags, which will then be transported by van to each of the overnight destinations. The $175 fee covers all your meals, the vans to transport gear and food, a t-shirt, and compensation for the farmer’s time and space, with all proceeds being donated to P.L.A.C.E. To register, email athenstourdefarm@gmail.com and send payments (check or money order, please do not send cash) made out to P.L.A.C.E. to the P.O. Box provided. Space is limited, so spots will fill on a first come, first served basis. If you have any further questions, please do not hesitate to contact Erin at athenstourdefarm@gmail.com. Let’s put an end to placeless, faceless food!

      2012 Tour de Farm
      Memorial Day Weekend
      Saturday, May 26 - Monday, May 28 
      $175 per person
      sponsored by P.L.A.C.E.

      It is time again for Athens Tour de Farm!
      P.L.A.C.E. will once again be hosting the 2012 Tour de Farm, a 3-day bicycle tour that seeks to reconnect the community to their local food sources in and around Athens, Georgia. See a clip here of CNN’s coverage of the 2010 Tour.

      Tour de Farm is a bike tour of sustainable agriculture in and around Athens-Clarke County. The tour will visit a total of 8 farms, covering a distance of 100 miles over 3 days, broken into 10-15 mile sections between each farm visit. Each farm will represent a unique aspect of local sustainable agriculture, offering a great learning experience for the local cyclist and environmentalist. We will visit about 2-3 farms per day, stopping for a tour, and a snack or meal, and then camping out for 2 nights. Please be forewarned showers are not guaranteed.

      Riders will depart Saturday morning and return Monday late afternoon, with all meals being provided in between, except breakfast Saturday and dinner Monday. Guest chefs will prepare the dinners each night, while breakfast and lunch each day will be comparatively simple, but hearty. Snacks during the ride will also be provided. Keeping true to the event’s mission, as much of the food as possible will be locally sourced and/or organic.

      P.L.A.C.E. will provide 2 vans, to carry all the food and gear, and will have a mechanic and ride leaders accompanying the group. So each participant will not be required to carry anything more than what they need between farms, usually just water. Riders will be responsible for supplying their own tents and sleeping bags, which will then be transported by van to each of the overnight destinations.

      The $175 fee covers all your meals, the vans to transport gear and food, a t-shirt, and compensation for the farmer’s time and space, with all proceeds being donated to P.L.A.C.E.

      To register, email athenstourdefarm@gmail.com and send payments (check or money order, please do not send cash) made out to P.L.A.C.E. to the P.O. Box provided. Space is limited, so spots will fill on a first come, first served basis.

      If you have any further questions, please do not hesitate to contact Erin at athenstourdefarm@gmail.com.

      Let’s put an end to placeless, faceless food!


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    • 05.13.2012

      Dinner+Movie May 13

      Appetizer to share:
      spring salad arugula, local strawberries, feta, pecans, rhubarb, , sherry vinaigrette
      or
      hummus sumac, warm flatbread or
      stuffed medjool dates celery, manchego cheese, smoked paprika

      Entrée:
      roasted Ashley Farms chicken breast wilted kale salad, parmesan, pecans, radishes, lemon vinaigrette, tomato jam
      or
      grilled beef hanger steak warm fingerling potato salad with sorrel-buttermilk dressing, roasted tomato, arugula, radishes, peppadew pepper-cornichon relish

      Dessert:
      yogurt panna cotta strawberries, rhubarb
      or
      chocolate mousse mint cream, strawberries

      {$29 per person}


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    • 05.10.2012

      With our new t-shirts you can show your love for The National and our entire family of restaurants everywhere you go!

      both designs available in male and female sizes
      {medium, large and extra-large}

      on the Georgia tee,
      select either a hot pink or lime green heart over Athens

      $16.00 each
      get yours today at The National


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    • 05.09.2012

      The Atlanta Food and Wine Festival is here! Eat. Drink. Enjoy all that is Southern with award-winning chefs, sommeliers, mixologists, pitmasters, and beverage innovators. The South has never tasted so good! Plus, our own James Beard Award Winner Hugh Acheson will be there talking about Food Philanthropy on Sunday, May 13, 11:30-12:15pm Across the South, culinary leaders are rolling up their sleeves to support their communities. From working to improve the public school lunch system and making farm-fresh foods available and affordable in low-income neighborhoods, to helping preserve Southern foodways and providing funds to support impoverished communities, Southern chefs and winemakers are becoming serious social innovators. During this panel discussion, participants will hear the stories of how two chefs and two winemakers are creating change and their desire for you to join their efforts to make a difference. And bring your copy of Hugh’s James Beard Award Winning Cookbook A New Turn in the South for a book signing from 12:15-12:45pm

      The Atlanta Food and Wine Festival is here!
      Eat. Drink. Enjoy all that is Southern with award-winning chefs, sommeliers, mixologists, pitmasters, and beverage innovators. The South has never tasted so good!


      Plus, our own James Beard Award Winner Hugh Acheson will be there talking about Food Philanthropy on Sunday, May 13, 11:30-12:15pm

      Across the South, culinary leaders are rolling up their sleeves to support their communities. From working to improve the public school lunch system and making farm-fresh foods available and affordable in low-income neighborhoods, to helping preserve Southern foodways and providing funds to support impoverished communities, Southern chefs and winemakers are becoming serious social innovators. During this panel discussion, participants will hear the stories of how two chefs and two winemakers are creating change and their desire for you to join their efforts to make a difference.

      And bring your copy of Hugh’s James Beard Award Winning Cookbook A New Turn in the South for a book signing from 12:15-12:45pm


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    • 05.02.2012

      Presented by the Classic City Cooks and Chefs Association and Mills Farm — Home of Red Mule Grits Sunday, May 6 11 am - 2 pm at Mills Farm Enjoy live music, crafts, fellowship and fun! Brunch will be prepared by seven of Athens top chefs, each dish featuring Mills Farm fresh-ground products. Tickets are $10.00 Save $2 when you bring a canned food donation for Project Safe No reservations are needed. For more information call 706-543-8113 or email redmulegrits@yahoo.com Mills Farm 150 Harve Mathis Rd. Athens, Ga. 30601

      Presented by the Classic City Cooks and Chefs Association and Mills Farm — Home of Red Mule Grits

      Sunday, May 6
      11 am - 2 pm
      at Mills Farm

      Enjoy live music, crafts, fellowship and fun!
      Brunch will be prepared by seven of Athens top chefs, each dish featuring Mills Farm fresh-ground products.

      Tickets are $10.00
      Save $2 when you bring a canned food donation for Project Safe

      No reservations are needed.
      For more information call 706-543-8113 or
      email redmulegrits@yahoo.com

      Mills Farm
      150 Harve Mathis Rd.
      Athens, Ga. 30601


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    • 05.01.2012

      A Lunch for Mom The National will be open for a special lunch on Mother’s DaySunday, May 13 Three-course Prix-fixe menu only $29 per person Seatings at 11:30 am, 12:30 pm, 1:30 pm 1. spring salad local lettuces, local strawberries, feta, pecans, Vidalia, rhubarb-sherry vinaigrette or cucumber gazpacho lobster relish 2. roasted local chicken breast chickpeas and okra with yogurt and harissa, arugula and radishes or Georgia shrimp sauteed with Spanish chorizo, caramelized onion and roasted red pepper broth, local grits with mascarpone and grilled corn 3. local blueberry shortcake lemon cream or chocolate mousse mint whipped cream and cocoa nibs

      A Lunch for Mom

      The National will be open for a special lunch on Mother’s Day
      Sunday, May 13
      Three-course Prix-fixe menu only
      $29 per person
      Seatings at 11:30 am, 12:30 pm, 1:30 pm


      1.

      spring salad local lettuces, local strawberries, feta, pecans, Vidalia, rhubarb-sherry vinaigrette

      or

      cucumber gazpacho lobster relish

      2.

      roasted local chicken breast chickpeas and okra with yogurt and harissa, arugula and radishes

      or

      Georgia shrimp sauteed with Spanish chorizo, caramelized onion and roasted red pepper broth, local grits with mascarpone and grilled corn

      3.

      local blueberry shortcake lemon cream

      or

      chocolate mousse mint whipped cream and cocoa nibs


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    • 04.27.2012

      Congratulations to 2012 Atlanta Rising Star Chefs, including our own Chef Peter Dale and friends Ryan Smith {Empire State South} and Whitney Otawka {Farm255} “Rising Stars have attributes that make us believe they will be the future leaders of the country’s culinary scene. Put simply, they’re not just surviving the Atlanta restaurant industry, they’re defining it, with exciting cuisine, pours, and culinary concepts.” Here’s what they had to say about Peter Dale and The National: Mediterranean flavors may not immediately come to mind when you think of the New South, but Peter Dale is on a mission to change that, and to change what the tiny market of Athens thinks about those flavors altogether. Dale originally worked on Capitol Hill, then started his culinary career as an stage for Hugh Acheson at 5&10. After travelling throughout Europe, he came back to Athens and opened The National with Acheson. But he’s not cooking the tabbouleh and gyros you had on vacation last summer; instead he sources as locally as possible, then uses the Mediterranean as inspiration to create something altogether new. And Dale succeeds tenfold, combining the bold spices of the region into bright, clean flavors. And as The National continues to influence the Athens community, Dale looks to the future of what the town can become. Dishes that Clinched It: Grilled Lamb Chop, Lamb Kefte, Spring Tabbouleh, Feta, and Pecan Muhummara Orange and Aleppo Marinated Sapelo Island Clams and Cucumber and Georgia Olive Oil Gazpacho Want to experience the food of the country’s culinary scene first hand? Purchase your tickets for the 2012 Rising Stars Revue Gala on Wednesday June 13 at The Goat Farm Atlanta {1200 Foster St, Atlanta, GA 30318}. Each Rising Stars Chef and Pastry Chef will serve one dish paired with beverages from the Rising Star Sommelier and two signature cocktails prepped by the Rising Star Mixologist. {Read more about all of the winners here}

      Congratulations to 2012 Atlanta Rising Star Chefs, including our own Chef Peter Dale and friends Ryan Smith {Empire State South} and Whitney Otawka {Farm255}

      “Rising Stars have attributes that make us believe they will be the future leaders of the country’s culinary scene. Put simply, they’re not just surviving the Atlanta restaurant industry, they’re defining it, with exciting cuisine, pours, and culinary concepts.”


      Here’s what they had to say about Peter Dale and The National:

      Mediterranean flavors may not immediately come to mind when you think of the New South, but Peter Dale is on a mission to change that, and to change what the tiny market of Athens thinks about those flavors altogether. Dale originally worked on Capitol Hill, then started his culinary career as an stage for Hugh Acheson at 5&10. After travelling throughout Europe, he came back to Athens and opened The National with Acheson. But he’s not cooking the tabbouleh and gyros you had on vacation last summer; instead he sources as locally as possible, then uses the Mediterranean as inspiration to create something altogether new. And Dale succeeds tenfold, combining the bold spices of the region into bright, clean flavors. And as The National continues to influence the Athens community, Dale looks to the future of what the town can become.

      Dishes that Clinched It:

      Grilled Lamb Chop, Lamb Kefte, Spring Tabbouleh,
      Feta, and Pecan Muhummara

      Orange and Aleppo Marinated Sapelo Island Clams and
      Cucumber and Georgia Olive Oil Gazpacho


      Want to experience the food of the country’s culinary scene first hand?
      Purchase your tickets for the 2012 Rising Stars Revue Gala on Wednesday June 13 at The Goat Farm Atlanta {1200 Foster St, Atlanta, GA 30318}. Each Rising Stars Chef and Pastry Chef will serve one dish paired with beverages from the Rising Star Sommelier and two signature cocktails prepped by the Rising Star Mixologist.

      {Read more about all of the winners here}


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