Are handmade dishes better than machine-made dishes? You be the judge.
What’s better: Dishes prepared by hand or by machine? In one camp are those who consider handmade dishes the only way to stay real in the kitchen. Oh, but the things you can do with an extruder, immersion circulator and Searzall!, respond the other.
These two ideologies about edibles will be put to the test Feb. 25, when four Atlanta chefs cook up a man versus machine dinner at Cibo e Beve. For this four-course dinner, Nick Anderson of Rathbun's will partner with Nick Leahy of Saltyard to represent the "man" side of the battle. Linda Harrell of Cibo e Beve will team up with Mark Eichin of sister restaurant Restaurant Paradis in Rosemary Beach, Fla., to prove that the "machine" can turn out some mighty fine fare.
Who gets to decide what tastes better? You do. Nab your $65 seat and cast your vote along with a panel of celebrity judges that include beer connoisseur Dennis Malcolm Byron aka Ale Sharpton, as well as Grammy-nominated artists Miles Walker and Graham Marsh.
Man versus Machine Dinner – Feb. 25, 6:30 p.m., Cibo e Beve, 4969 Roswell Road, Atlanta, 404-250-8988, ciboatlanta.com. $65 per person.
Here are more upcoming events at Atlanta restaurants and bars:
Feb. 29 - The Manhattan Experience cocktail competition at 1Kept
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
