Athens Chefs Dinner

The food community in Athens grows stronger everyday. And it’s not just that great restaurants are always opening. An exceptional community of chefs are supporting local growers and important causes that have increased the fresh and delicious food available to us.

On April 21, Athens’ most notable chefs are coming together to showcase their cooking chops alongside local beer pairings. Each chef will prepare one course for a seven-course, one-night-only dinner you don’t want to miss.

Monday, April 21 
at Five & Ten
$100 per guest {$75 for food, $25 for beer pairings provided by Creature Comforts and Wild Heaven}
Call 706.546.7300 or click here for reservations

On the menu…

Amuse — Caramelized Milk with UGA caviar, crème fraiche and chive by Jason Zygmont of Five & Ten

First course — Scallop tartare with cured mushrooms, chervil, absinthe custard & bottarga cracker by Matt Palmerlee of Branded Butcher

Second course — Lightly cooked Langoustine, crustacean emulsion, ember roasted beet, rye puff, sea bean persillade and wild watercress by Jason Zygmont of Five & Ten

Third course — Soy Glazed Columbia River Salmon, soy bean puree, confit orange & radish salad by Jarad Blanton of World Famous

Fourth course — Lightly braised carrots, wheatgrass juice, kohlrabi salad, creme fraiche, peanuts, chili flake by Patrick Stubbers of The National and Seabear

Fifth course — Sorghum and Sour Cherry glazed pork belly on old school grits cake, arugula pistachio pesto and crisp kumquat by Jackie Burton of Heirloom

Sixth course — Pepper jelly lacquered Lamb ribs, cornbread polenta, charred ramps, pickled carrots and dandelion gremolata by Mimi Maumus of home.made

Seventh course — Banana Cream Pie, tequila cajeta, shaved Mexican chocolate, nixtamalized pineapple by Swen Froemke of Cinco y Diez