Head to Atlanta on May 23 for a special dinner at Empire State South with Chef Brandon Baltzley, author of the new book Nine Lives: A Chef’s Journey from Chaos to Control.
Thursday, May 23
$130 per guest, includes one signed copy of Nine Lives (tax and gratuity not included)
at Empire State South
999 Peachtree Street Atlanta, GA
Call for reservations at 404-541-1105 or email at email@example.com
Baltzley’s memoir tells his story of a love for cooking that began at age nine, his impressive success at a young age, and of his constant battle with destructive addiction.
This is a story that hits close to home for many of those who live and work in food culture - whether it be because of a friend we have known, a co-worker we have lost, or maybe just through similar stories we have heard far too many times.
Fortunately, Baltzley’s story has a happy ending, and our friends at Empire State couldn’t be more excited to team up with him for an evening. Baltzley and ESS Executive Chef Ryan Smith will be preparing a 6-course dinner, with optional wine pairings by Steve Grubbs or non-alcoholic pairings by Kellie Thorn.
Call for reservations at 404-541-1105 or email at firstname.lastname@example.org. This is definitely an event not to be missed.
On the Menu…
radish, pork fat
veal salumi, herb custard, farro puff
Sparkling Saumur Rosé, Louis de Grenelle, Loire, France, NV
pickled shrimp, strawberry gazpacho, 20-month country ham, English peas
Silvaner, Geil, Trocken, Rheinhessen, Germany, 2010
Egg, nasturtium, buttermilk, spring vegetables
Pinot Grigio, Abbazia di Novacella, Alto-Adige, Italy, 2011
Woodfired sturgeon and its caviar with smoked peaches and lamb sweetbreads
Chardonnay, Felsina, ‘I Sistri’, Tuscany, Italy, 2010
GA Duck, sprouted sunflower, sunflower miso, fermented pecan puree, Carolina gold rice
Pinot Noir, Maysara,’Jamsheed’, Willamette Valley, OR, 2009
Pre dessert, carrot
Lemon Panna Ricotta, sorrel syrup, blueberry nutmeg sorbet, blueberries, marconas
Moscato d’Asti, Vietti, Piedmont, Italy, 2012