Slow Sustainable Supper- Slow Food Atlanta

A few weeks ago I was able to help put on a Slow Food dinner honoring Michael Pollan. The event was a huge success and we were able to raise a lot of money. The menu featured a "Taste of the South" from some of the best chefs throughout the south. (See below). Michael Pollan's visit to Atlanta was an amazing experience and I hope that people are able to see a change in the food system. The South has so much to offer the Good Food Movement...and it is great to see our local leaders stand up and make a difference.

Starters

Pickled vegetables, condiments and breads
Linton Hopkins, Restaurant Eugene, Atlanta, GA

Kentucky Bourbon tasting,
Mark Williams, Lexington, KY

Selection of house-made sausages, crafted from our own livestock, with condiments
Matt Palmerlee and Eddie Russell, farm 255, Athens, GA

Tartine Grillé with White Oak Pastures Beef Tartar, Swank Farms Watercress-Breakfast Radish Salad, Winterpark Dairy Bleu Cheese and Local Pink Peppercorns
Zach Bell, Café Boulud, Palm Beach, FL

Radish and butter sandwiches
Scott Peacock/Steven Satterfield, Watershed, Atlanta, GA

Salads

Spring Greens, Farm Egg Vinaigrette, House Cured Bacon, New Potatoes
Anne Quatrano, Bacchanalia, Atlanta, GA

Organic Quinoa and Local potato salad, sea vegetables, crispy shallots, spicy garlic dressing
Joe Truex and Mihoko Obunai , Repast Restaurant, Atlanta, GA

Pane Rustico Italian flatbread with olive pesto topped with dressed arugula, preserved lemons and shaved parmesan
Alisa Berry, Bella Cucina Artful Food, Atlanta, GA

Seasonal Salad featuring Belle Chevre artisan goat cheese
Carvel Grant Gould, Canoe Restaurant, Atlanta, GA

Sides

Butter Braised Baby Carrots with Red Curry, Ginger & Chervil
Ron Eyster, Food 101, Atlanta, GA

Local beets, Local Delicata squash with kale
Margo McCormack, Margo Café and Bar, Nashville, TN

Anson Mills Farro Piccolo “Risotto” with roasted root vegetables,
Mike Lata, FIG, Charleston, SC

Stokes County purple sweet potato ravioli from Via Elisa and White Oak Pastures braised beef ragout
Butch Raphael and Scott Crawford, Whole Foods Market, Atlanta, GA


Mains

Salt-grilled North Carolina mackerel with pickled onions, pickled beets and green sauce
Andrea Reusing, The Lantern, Chapel Hill, NC

North Carolina Bay Scallops with house-cured pancetta, spring onions, and local shiitakes
Andrew Smith, Atkins Park, Atlanta, GA

Braised Katahdin lamb from Gum Creek Farms over heirloom grits from Riverview Farms
Todd Mussman, Muss and Turner’s, Smyrrna, GA

Spit roasted pork middle with spring onion and farm sausage
Kevin Gillespie, Woodfire Grill, Atlanta, GA

Desserts

Key lime pie coupe, key lime pie ice cream, lime cream, graham cracker crumble, brown sugar meringues
Jonathan St. Hiliare, Trois, Atlanta, GA

Warm Steen's Cane Syrup Pudding,
Shaun Doty, Shaun’s, Atlanta, GA

Bourbon Pecan Jam Cakes,
Mark Williams, Brown-Forman, Lexington, KY