The 15th annual Taste of Atlanta festival doesn't take place until October, but organizers are ensuring that foodies don't have to wait until then to get a taste of what local chefs are cooking.
The “Taste of Atlanta dinner series” will take participants to a restaurant in four of Atlanta’s popular neighborhoods leading up to the annual festival.
The series will kick off in Alpharetta on Sept. 13 at Colletta, then head to Buckhead’s Seven Lamps on Sept. 27 and TomTom in Virginia-Highlands on Oct. 4. Proceeds from these dinners will benefit Meals on Wheels Atlanta.
The final dinner will take place at White Oak Kitchen and Cocktails in Atlanta on Oct. 18. Proceeds for this dinner will benefit The Edna Lewis Foundation.
All dinners will begin at 7 p.m.
Tickets can be purchased here.
Here is the menu for each dinner:
Colletta - Chef Michael Perez
- Smoked salmon belly, chanterelle mushrooms, onion ash aioli, sea beans
- Crespelle, eggplant, beef short rib, tomato, caramelized onions, basil, ciabatta
- Agnolotti, springer chicken, garlic crema, grilled mortadella, chives, Parmesan
- Porchetta, grilled cauliflower, golden raisins, red onion, colatura di alici, parsley, lemon
- Toasted almond ricotta cheesecake, armarena cherries, basil syrup, almond wafer
Seven Lamps – Chef Drew Van Leuvan
- Gift from the kitchen: Raw and pickled vegetables, creme fraiche
- Warm mozzarella, pickled cherries, smoked corn, black garlic salmoriglio, marcona almonds
- Spicy escarole salad, marinated summer peas, fennel salami, puffed Parmesan, "rampch"
- Crespelle / stuffed with Springer Mountain Farms chicken, wild arugula, goats cheese, Marsala
- Bramlett Farms trout, tomato marmalade, endive, orange juice fennel, toasted brioche, caper dressing
- Chocolate & hazelnut doughnuts, espresso pastry creme, bourbon chocolate sauce
TomTom – Tom Catherall
- Trailer Park Taco with house margarita or craft beer
- Scallop with field peas with Sancerre
- Shrimp & Grits with Chardonnay
- Springer Mountain Farms Fried Chicken with pinot noir
- Dessert medley with Champagne
White Oak Kitchen and Cocktails – Todd Richards
- Cured flounder, beets, olive oil poached radish, apple aspic
- Smoked butternut squash, cranberry, leeks, watercress, black truffle "bubbles"
- Springer Mountain chicken, croquette, grits prepared in shrimp stock, red eye gravy
- Venison osso buco, celery root, confit potato in chicken fat, mushroom
- Chocolate cake, mango sauce, coconut ice cream
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