Give Me Five

August 16, 2015

Cocktail Reception: 5:00pm - 6:00pm

Dinner & Live Auction: 6:00pm - 9:00pm

Piedmont Driving Club

1215 Piedmont Ave NE
Atlanta, Georgia

5 Chefs, 5 Sommeliers, 9 Years, 1 Goal... No Kid Hungry

Give Me Five

Sunday, August 16, 2015

1215 Piedmont Ave NE
Atlanta, GA 30309

5:00 p.m. - Cocktail reception
6:00 p.m. - Multi-course seated dinner with live & silent auctions

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 Abigael Blumenthal at ablumenthal@strength.org with any questions. RSVP required, space is limited.

 

Thank you to our participating chefs!

Jay Yarbrough, Piedmont Driving Club | Chef Chair

Eric Wolitzky, Fifth Group Restaurants

Eric Zizka, Oak Steakhouse

Linton Hopkins, Restaurant Eugene and Holeman & Finch

Zeb Stevenson, Watershed

Thank you to our participating sommeliers!

Gil Kulers, Piedmont Driving Club | Sommelier Chair

Caleb Hopkins, Atlas Restaurant

Clarke Anderson, No. 246

Perrine Prieur, Perrine's Wine Shop

Silvio Garcia, Cherokee Town & Country Club

 
Give Me Five 2015 | Dinner Menu
 

Passed Hors D'oeuvres

* Pimento Cheese, Smoked Bacon, Buttered Saltine Crackers

* Hamachi Wonton, Chili, Grapefruit, Ponzu, Smoked Trout Roe, Smoked Sea Salt, Sesame

* Ash Roasted Carrots, Green Garlic and Pumpernickle

* Jumbo Lump Crab Fritters, Creole Remoulade

Wine: Non-Vintage Pol Roger, Brut Réserve, Champagne, France

 

First Course; Chef Linton Hopkins (Restaurant Eugene and Holeman & Finch) / Sommelier Caleb Hopkins (Atlas Restaurant)

*Chilled Aspic of Tomato, White Shrimp, Mayonnaise, Black Pepper, Celery, Chive, Cayenne

*Toasted Sesame Nori Sourdough

Wine: 2012 Dr. Hermann, Ürziger Würzgarten, Riesling Kabinett, Mosel, Germany

 

Second Course; Chef Erik Zizka (Oak Steakhouse) / Sommelier Silvio Garcia (Cherokee Town & Country Club)

*Roasted Georgia Quail, Carolina Rice Grits, Charred Local Corn, Summer Squash, Peach Mostarda

*Quail Jus

Wine: 2012 Martinelli Winery & Vineyards, Bella Vigna, Pinot Noir, Russian River Valley, California

 

Third Course; Chef Chair Jay Yarbrough (Piedmont Driving Club) / Sommelier Chair Gil Kulers (Piedmont Driving Club)

*Strauss Lamb Chop, Forest Mushrooms

*Smoked Lamb Leg, Mustard Greens, Field Peas, Potlikker

*Geechee Boy Yellow Corn Roll

Wine: 2012 Agricola Punica, Montessu, Isola dei Nuraghi (Sardinia), Italy

 

Fourth Course; Chef Zeb Stevenson (Watershed) / Sommelier Clarke Anderson (No. 246)

*House Made Fromage Frais, Whey Caramel, Cocoa Nib and Buckwheat Granola, Dried Fennel

Wine: 2009 Col Solare, Columbia Valley, Washington

 

Dessert; Chef Eric Wolitzky (Fifth Group Restaurants) / Sommelier Perrine Prieur (Perrine’s Wine Shop)

*Chocolate Eclaire, Hazlenut Nougatine, Orange Reduction 

Wine: Non-Vintage Alcyone Tannat, Atlántida, Uruguay 

 

This Event Sponsored By

Join Us on Facebook Share our strength

© 2014 Share Our Strength

1030 15th Street, NW, Suite 1100 W
Washington DC 20005

Educational Content