For almost a year, Athens Chefs Dinners have been rocking the Classic City, bringing together your favorite local chefs for one night’s feast at a different restaurant each time.  Kicking off Spring Break in Athens, The National is hosting 7 chefs for a 7 course dinner with Latin flair featuring included pairings of beer and themed cocktails.  Athens Chefs Dinner at The National Monday, March 9 Seatings at 6:30pm   $75 per guest 7 courses with themed pairings On the menu…  Amuse Wes Kent of The National pork chicharrones  1 Trey Rayburn of The Branded Butcher scallop ceviche, grapefruit, smoked poblano, citrus gelee, cilantro 2  Jarad Blanton of The Pine smoked duck, braised midnight bean and green chili cheese pupusas, Curtido, and smoked green tomato and jalapeño salsa 3 Lenny Miller of Preserve fried squid, stout-braised chorizo, papaya salsa 4 Mimi Maumas of home.made cachapas, chile braised chicken, queso fresco, tangerine, chimol  5 Joel Penn of The National  beef lengua smoked over cocoa husk, mole negro oaxaqueno, hominy, pickled nopales, smoked condor bitter chocolate  6 Chuck Ramsey of Pulaski Heights BBQ cochinita pibil  7 Jason Zygmont of 5&10 burnt banana ice cream, green tomato cake, dry chili spiced nuts, sesame puff, cocoa powder For reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com. Don’t wait! These dinners are known to sell out!

For almost a year, Athens Chefs Dinners have been rocking the Classic City, bringing together your favorite local chefs for one night’s feast at a different restaurant each time. 

Kicking off Spring Break in Athens, The National is hosting 7 chefs for a 7 course dinner with Latin flair featuring included pairings of beer and themed cocktails. 

Athens Chefs Dinner at The National
Monday, March 9
Seatings at 6:30pm  
$75 per guest
7 courses with themed pairings


On the menu… 

Amuse
Wes Kent of The National
pork chicharrones 

1
Trey Rayburn of The Branded Butcher
scallop ceviche, grapefruit, smoked poblano, citrus gelee, cilantro


Jarad Blanton of The Pine
smoked duck, braised midnight bean and green chili cheese pupusas, Curtido, and smoked green tomato and jalapeño salsa

3
Lenny Miller of Preserve
fried squid, stout-braised chorizo, papaya salsa

4
Mimi Maumas of home.made
cachapas, chile braised chicken, queso fresco, tangerine, chimol 

5
Joel Penn of The National
 beef lengua smoked over cocoa husk, mole negro oaxaqueno, hominy, pickled nopales, smoked condor bitter chocolate 

6
Chuck Ramsey of Pulaski Heights BBQ
cochinita pibil 

7
Jason Zygmont of 5&10
burnt banana ice cream, green tomato cake, dry chili spiced nuts, sesame puff, cocoa powder

For reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com.

Don’t wait! These dinners are known to sell out!