The next Harvest Dinner to be highlighted at Think Tasty will feature a chef duo using only ingredients sourced in their respective states. Chef Josh Hopkins of the host restaurant, Abattoir, in Atlanta, Georgia, and Chef Steven Devereaux Greene of Herons at the Umstead Hotel and Spa in Cary, North Carolina, will combine their cooking talents to prepare a delicious meal for their guests on Saturday, October 9th.
The meal will begin with a reception at 6:30 pm consisting of passed hors d’oeurves. The six-course meal will be served at 7:00, and each course will be paired with wines from Martinelli Winery. The meal will consist of the following items:
- Caramelized ahi tuna, crispy tapioca, blue basil, salted coconut, sudachi vinaigrette
- Pork belly, smoked apples, fennel confit, brown buttered almonds, vanilla essence
- Veal fricassee, sunchokes, leeks, radishes
- Roasted pheasant, chestnut purée, Brussels leaves, poached cranberries, honey-thyme jus
- Riverview Farms poached beef ribeye, potato mousseline, horseradish
- Apple upside-down pie, walnut streusel, spiced ice cream
The Umstead has its own farm, which will supply radishes, mixed lettuce, baby bok choy, tatsoi, cabbage, baby carrots, arugula, and an assortment of potatoes for the dinner. The other ingredients will be sourced from other producers in both North Carolina and Georgia.
The pairing of chefs separated by 400 miles is unique. However, both chefs were part of the Charleston, South Carolina, culinary community in the early 2000s, and from there they developed a friendship and deep respect for each other’s cooking styles and skills. This dinner will allow the two chefs to shine both individually and in tandem. It is noted that diners will enjoy “Chef Hopkins’ rustic preparations which highlight the bold complexities yet simple flavors of ingredients with inflections of Chef Greene’s sophisticated and refined Southern approach.”
With a combination of culinary talent and fresh ingredients, it is sure to be a fabulous evening of dining in Atlanta.