Home > Table Talk > Archives > 2008 > August > 07
Thursday, August 7, 2008
A New Chef At Serenbe’s Farmhouse
The Atlanta Journal-Constitution
CHEFS HILARY WHITE AND NIC BOUR: AS AMERICAN GOTHIC AS IT GETS Photo: Joey Ivanso/AJC
The Farmhouse at Serenbe has announced a replacement for chef Nicolas Bour, who left just weeks ago to head for the Willard Intercontinental in Washington, D.C. The Farmhouse is noted for its strong sense of place and a farm-to-table approach that starts in Serenbe’s own back yard (and the sequestered community’s own organic farm). The lucky winner from oodles of candidates is chef Nick Melvin, a New Orleans native whose most recent activity behind the kitchen line has been as sous chef for Concentrics Hospitality’s Tap in Midtown (he also worked for that group’s Room at Twelve and Murphy’s). “I can’t wait to create the menu each week while literally walking through the farm, checking to see what’s ripe,” the chef said via press release. His first night in the Farmhouse’s kitchen will be August 28.
Permalink | Comments (0) | Post your comment | Categories: Dining
The Atlanta Journal-Constitution
JOLI KOBE MAKES A MEAN MATIGNON
Photo: Phil Skinner/AJC
My Dishing column in today’s accessAtlanta takes a look at one of my favorite subjects: some of the city’s best bakeries.
I was a pastry chef for nigh on to 14 years, so my love of all things sugar and spice comes naturally. And I have a a real sweet tooth when it comes to desserts and dessert presentation, which was on my curriculum at Johnson & Wales for the majority of the time I taught there.
We have many talented pastry chefs in the city (my faves are Jonathan St. Hilaire from Concentrics Restaurants and Kathryn King from Aria). And we have bakeries popping up and sticking around — which is a good sign of life for a city.
Where’s your favorite bakery— better yet, what ONE thing does your bakery or restaurant make that you love? Is IT the red velvet cupcakes like those at Buttersweet Bakery in Hapeville? Is it Kat King’s incredibly smooth and warm chocolate cheesecake at Aria? Is it the chocolate almond croissant at Parish? What about the fruit tart at Joli Kobe? Or the sweet potato cheesecake at Sweet Auburn downtown? I’d love to find a place that serves really good, old-fashioned, Southern chess pie — do you know of one?
