Athens Chefs Dinner

The food community in Athens grows stronger everyday. And it’s not just that great restaurants are always opening. An exceptional community of chefs are supporting local growers and important causes that have increased the fresh and delicious food available to us.

On April 21, Athens’ most notable chefs are coming together to showcase their cooking chops alongside local beer pairings. Each chef will prepare one course for a seven-course, one-night-only dinner you don’t want to miss.

Monday, April 21 
at Five & Ten
$100 per guest {$75 for food, $25 for beer pairings provided by Creature Comforts and Wild Heaven}
Call 706.546.7300 or click here for reservations


On the menu…

Amuse — Caramelized Milk with UGA caviar, crème fraiche and chive by Jason Zygmont of Five & Ten

First course — Scallop tartare with cured mushrooms, chervil, absinthe custard & bottarga cracker by Matt Palmerlee of Branded Butcher

Second course — Lightly cooked Langoustine, crustacean emulsion, ember roasted beet, rye puff, sea bean persillade and wild watercress by Jason Zygmont of Five & Ten

Third course — Soy Glazed Columbia River Salmon, soy bean puree, confit orange & radish salad by Jarad Blanton of World Famous

Fourth course — Lightly braised carrots, wheatgrass juice, kohlrabi salad, creme fraiche, peanuts, chili flake by Patrick Stubbers of The National and Seabear

Fifth course — Sorghum and Sour Cherry glazed pork belly on old school grits cake, arugula pistachio pesto and crisp kumquat by Jackie Burton of Heirloom

Sixth course — Pepper jelly lacquered Lamb ribs, cornbread polenta, charred ramps, pickled carrots and dandelion gremolata by Mimi Maumus of home.made

Seventh course — Banana Cream Pie, tequila cajeta, shaved Mexican chocolate, nixtamalized pineapple by Swen Froemke of Cinco y Diez

Dinner & a Movie
Sunday – Tuesday, April 13-15
Inspired by The Grand Budapest Hotel

First
salad of local lettuces, pumpkin seed vinaigrette,
radishes, croutonsor
poached asparagus with mustard-caper sauce

Second
trout schnitzel, braised red cabbage, roast potatoes,
herb-horseradish sauceor
roasted pork with onions and peppers in a paprika sauce,
over buttered egg noodles

Third dessert to share
Bavarian cream with strawberry-rhubarb jam,or
“Boy with Apple” tart with salted caramel cocoa sauce

$40 per guest, includes dinner, movie ticket, tax,
and dinner gratuity

Dinner & a Movie
Sunday – Tuesday, April 13-15
Inspired by The Grand Budapest Hotel


First
salad of local lettuces, pumpkin seed vinaigrette,
radishes, croutons
or
poached asparagus with mustard-caper sauce

Second
trout schnitzel, braised red cabbage, roast potatoes,
herb-horseradish sauce
or
roasted pork with onions and peppers in a paprika sauce,
over buttered egg noodles

Third dessert to share
Bavarian cream with strawberry-rhubarb jam,
or
“Boy with Apple” tart with salted caramel cocoa sauce


$40 per guest, includes dinner, movie ticket, tax,
and dinner gratuity

What’s in Season: Fava Beans

We’re thrilled to see fava beans back in our kitchen. A sure sign of spring’s arrival, these beans are best consumed when they are still young and tender. They are in season April to July in Georgia.

Right now you can find fava beans in a salad of grilled corn and piquillo pepper vinaigrette paired with our Roasted Sheepshead large plate. At lunch, the Lamb and Beef Kefte features fava beans in a couscous salad with radish, cucumber, tomato, feta and yogurt.

Shucking fava beans can be a tedious process, but it is so worth it. They must be peeled twice — first the outer pod that contains five or so peas within, then again for a thick exterior skin on each individual pea. The easiest way to achieve this is by blanching then shocking the beans in cold water and shelling the pod. Break it near the stem, then pull the spine string that runs down the entire pod.

Once you extract the individual peas from each pod — you’ll see the tough, milky white skin. To remove it, use your nail to cut the top of the skin, then pop out the vibrant green bean within. Just cook and enjoy!

Share an evening celebrating local food with Athens Land Trust and Chef Peter Dale, all in the name of supporting healthy affordable food for all! Each of the five courses feature local food and a wine pairing. Proceeds will be used for the doubling of Federal and State nutrition benefits.

Sunday, April 27
6pm
at The National
$120 per person, $70 of the ticket price is tax deductible
please R.S.V.P to Nathan Shannon at nathan@athenslandtrust.org

On the menu…

Salad of market greens and vegetables with a peanut “ricotta” and peanut vinaigrette


Chilled spring pea soup with crème fraiche, carrot and mint


Mushrooms on toast sauteed with green garlic, toasted Independent Bread and preserved egg yolk


Grilled Anderson Farms pork chop with crisp polenta cake, braised greens and onions agro dolce


Almond Cake with vanilla gelato and strawberries steeped in cane syrup

Share an evening celebrating local food with Athens Land Trust and Chef Peter Dale, all in the name of supporting healthy affordable food for all! Each of the five courses feature local food and a wine pairing. Proceeds will be used for the doubling of Federal and State nutrition benefits.


Sunday, April 27
6pm
at The National
$120 per person, $70 of the ticket price is tax deductible
please R.S.V.P to Nathan Shannon at nathan@athenslandtrust.org


On the menu…

Salad of market greens and vegetables with a peanut “ricotta” and peanut vinaigrette


Chilled spring pea soup with crème fraiche, carrot and mint


Mushrooms on toast sauteed with green garlic, toasted Independent Bread and preserved egg yolk


Grilled Anderson Farms pork chop with crisp polenta cake, braised greens and onions agro dolce


Almond Cake with vanilla gelato and strawberries steeped in cane syrup

Wine Dinner with Oregon’s Division Wine Making Company
The National
Sunday, April 20
6:30 pm
$80 per guest


We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them. 
1.

vitello tonnato:  chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula

2013 Division-Villages “l’Isle Vert” Chenin Blanc



2.

Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon
2013 Division Rose of Pinot Noir



3.

chicken thigh confit, bok choy, sesame, black garlic sauce
2013 Division-Villages “Les Petit Fers” Gamay Noir



4.

grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish
2013 Division-Villages “Methode Carbonique” Pinot Noir

5.
coconut macaroon torte, chocolate ganache, strawberry ice cream

Wine Dinner with Oregon’s Division Wine Making Company
The National
Sunday, April 20
6:30 pm
$80 per guest


We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them.



1.

vitello tonnato: chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula

2013 Division-Villages “l’Isle Vert” Chenin Blanc

2.

Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon

2013 Division Rose of Pinot Noir

3.

chicken thigh confit, bok choy, sesame, black garlic sauce

2013 Division-Villages “Les Petit Fers” Gamay Noir

4.

grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish

2013 Division-Villages “Methode Carbonique” Pinot Noir

5.

coconut macaroon torte, chocolate ganache, strawberry ice cream