5 Chefs, 5 Sommeliers, 8 Years, 1 Goal... No Kid Hungry
Give Me Five
Sunday, August 17, 2014
Cherokee Town and Country Club
155 West Paces Ferry Road NW
Atlanta, GA 30305
5:00 p.m. - Cocktail reception
6:00 p.m. - Multi-course seated dinner and live auction
We're honored to welcome Megan Bradley, Program Manager at Share Our Strength, as our honored speaker.
Join us for this highly anticipated annual dinner featuring five of Georgia's finest chefs who will prepare an exclusive and tantalizing five-course dinner with wine perfectly paired by five of Georgia's best sommeliers. Each extraordinary course will be accompanied by commentary from our chefs and sommeliers. One in five children in America struggles with hunger, but together, we can make No Kid Hungry a reality.
Learn more about our all star chefs and sommeliers in the tabs above.
Contact Allison Palestrini at firstname.lastname@example.org or 770-436-5151 with any questions. RSVP required, space is limited.
Thank you to our local sponsors!
Give Me Five 2014 | Dinner Menu
Course Prepared by Chef Eli Kirshtein (The Luminary)
Marinated Black Cod, Leeks En Dashi Vinaigrette
Vegetarian Option: TBD
Wine Pairing by Perrine Prieur (Perrine's Wine Shop)
2011 Hetszolo, Furmint, Tokaji, Hungary
Course Prepared by Chef Meherwan Irani IChai Pani)
Kukuye Badmejan (Smoked Eggplant)
Wood Smoked Eggplant (Garlic, Clove, Cinnamon, Red Chili, Turmeric), 63 Degree Qual Egg, Strained Yogurt, Preserved Lemon Syrup, Chives, Sesame Flatbread
Vegetarian Option: Same as above without quail egg
Wine Pairing by Harry Constantinescu (The Juice Box)
2013 Chateau D'Esclan's "Whispering Angel" - Provence, France
Course Prepared by Chef Dave Snyder (Halyards, Tramici)
Georgia Caught Grouper over Brantley County Leeks and Hampton River Sea Beans with Sapelo Island Clam and Georgia Shrimp Broth
Vegetarian Option: Local Sea Beans and Braised Leeks with Mushroom Broth and Lemon Thyme
Wine Pairing by Juan Cortes (Restaurant Eugene)
Nanbu Bijin Southern Beauty Junmai Ginjo Sake
Course Prepared by Chef Jonathan Beatty (ecco)
Seared Breast of Squab, Squab Leg Pastis, Morcilla and Vidalia Onion Fricasee, "Pressed" Sauce of Squab Perigeux
Vegetarian Option: Roasted Cauliflower Steak, Local Baby Carrot Espelette, Olive Oil Poached Potato, Salsa Romesco
Wine Pairing by Silvio Garcia, Cherokee Town and Country Club
2011 The Four Graces 'Estate', Willamette Valley
Course Prepared by Chef Kathleen Miliotis (Davios)
Capra Gia Chevre Cheese Cake, Black Pepper Meringue, Honey Macerated Blackberries, Pistachio Granita
Wine Pairing by Dorine Buche, BLT Steak
2011 Late Harvest Riesling from North by Northwest, Columbia Valley