events

On Saturday, September 19, join us during the game for a special prix-fixe dinner menu that is only available from kick-off until the Dawgs win. 

Plus, if you need fuel before the game, The National will be open for lunch from 11:30am - 3pm with an early start for dinner at 4pm. 

For reservations, call 706-549-3405 or email at reservations@thenationalrestaurant.com

 

On the Menu…

1.

winter squash bisque:  roasted pear and shallot, crisp sage

or

grilled romaine heart:  creamy piquillo pepper dressing, crispy capers, parm, breadcrumbs

2.

roasted chicken breast {aka gamecock}:  chickpea pancake, marinated red cabbage, avocado green goddess, mint

or

local lamb kefte meatballs:  sour cherry sauce, couscous, spicy pickled carrots, yogurt, mint, pomegranate

3.

Spanish sundae:  almond-sherry ice cream, orange, golden raisin, chocolate sauce, whipped cream, marconas

or

custard tarts:  cinnamon and port syrup

 

Saturday, September 19
Prix fix dinner seatings available from 6-9pm only
$34 per guest

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The third annual Classic City BBQ Festival will kicks off tonight at The Classic Center. And this year, Chef Jeremy Collins of The National will be competing in the Iron Chef BBQ Competition at 1pm on Saturday, August 15. From beef brisket to whole chickens, who know what will land on the table for these chefs to use to go head to head to make the best BBQ the Classic City has ever tasted. 

This family-friendly festival features three barbecue contests, local barbecue restaurant vendors, an outdoor music stage, a classic car show, tailgate tradeshow, kids zone and more.

The Classic City BBQ Fest is an official Georgia BBQ Championship 2015 Tour Event, sanctioned by the Kansas City Barbecue Society, so you know the competition is sure to heat up!

Purchase your tickets here!

Welcome to Twilight!   This year, we’re located just off the track, at the corner of Hull Street and Hancock Avenue. You can beat the heat at The National without missing the action. We’re serving up food in the dining room, bar & on the patio  all day long , with a full bar and, of course, air conditioning! Join us from 11:30 am - 11 pm on Saturday, April 25 at this year’s hot corner!        On the Menu…    Tapas  Olives Hummus Patatas Bravas Stuffed Dates Iberico Chorizo Rosalyn Carter’s Cheese Ring 3-Cheese Plate   Soup & Salad  Mushroom Bisque Cucumber Gazpacho Spring Salad Seared Tuna Niçoise Salad Chicken Salad   Sandwiches & Pizzette  Turkey Burger Lamb Leg Sandwich Pizzettes    Available after 5 pm    Entrees  Twilight Vegetable Plate   Fish of the Day   Available after 5 pm    Hanger Steak   Available after 5 pm          For reservations, call 706-549-3450 or email at reservations@thenationalrestaurant.com

Welcome to Twilight!

This year, we’re located just off the track, at the corner of Hull Street and Hancock Avenue. You can beat the heat at The National without missing the action. We’re serving up food in the dining room, bar & on the patio all day long, with a full bar and, of course, air conditioning! Join us from 11:30 am - 11 pm on Saturday, April 25 at this year’s hot corner!


On the Menu…

Tapas
Olives
Hummus
Patatas Bravas
Stuffed Dates
Iberico Chorizo
Rosalyn Carter’s Cheese Ring
3-Cheese Plate

Soup & Salad
Mushroom Bisque
Cucumber Gazpacho
Spring Salad
Seared Tuna Niçoise Salad
Chicken Salad

Sandwiches & Pizzette
Turkey Burger
Lamb Leg Sandwich
Pizzettes   Available after 5 pm

Entrees
Twilight Vegetable Plate  
Fish of the Day  Available after 5 pm  
Hanger Steak  Available after 5 pm  


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

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!

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The road to the 87th Academy Awards ceremony is paved by our own arthouse cinema and neighbor, Cine. In the 2014 race to the Oscars, the major contenders are the films that dramatize a moment or even a lifetime of human strength and audacity—those with the power to really hit home.

Make sure not to miss Wild—screening at Cine through Thursday night. Cheryl Strayed’s extraordinary adventure hiking over one thousand milks on the Pacific Crest trail is both moving and uplifting. The power of human determination is staggering.

The Imitation Game, a late arrival to the race, looks at the mathematician, cryptanalyst and war hero Alan Turing whose greatest secret obscured his greatest success.

In Foxcatcher, arriving this weekend to Cine, wrestler Mark Schultz sees a way out from the shadow of his more celebrated wrestling brother Dave and a life of poverty when he is summoned by eccentric multi-millionaire John du Pont to train for the 1988 Seoul Olympics. This psychological drama shows the underbelly of the quest for Olympic Gold and the motivations that drive us to greatness.

Through February 22, The National is your hub for post-film discussions and Oscar predictions. We’ve got the good food to calm a heated a debate and the cocktails to loosen lips and inspire emotion. Make your reservation with us for dinner seven nights a week, before or after your movie next door.

Saturday, October 4 
During the Game Prix Fixe Menu  

  seatings from 5:00 to 6:30 pm 
$32 per guest  

   First  
romaine heart  tomato, cucumber, marinated onion, bacon, Grana Padano, 
smoked paprika buttermilk dressing, breadcrumbs  or  
hubbard squash soup  yogurt, cilantro 

  Second  
Tybee Island shrimp fettuccini  crisped bacon, tomato, arugula, sauteed kale in a chili-sherry broth  or  
grilled C.A.B. beef hanger steak  braised rose finn potatoes and sweet onion, arugula, tomato-radish salad, horseradish cream * 

  Third  
Portuguese custard tarts  cinnamon whipped cream    or  
sweet potato buttermilk pie  toasted meringue, ginger-pear compote

Saturday, October 4
During the Game Prix Fixe Menu

seatings from 5:00 to 6:30 pm
$32 per guest


First
romaine heart tomato, cucumber, marinated onion, bacon, Grana Padano,
smoked paprika buttermilk dressing, breadcrumbs
or
hubbard squash soup yogurt, cilantro

Second
Tybee Island shrimp fettuccini crisped bacon, tomato, arugula, sauteed kale in a chili-sherry broth
or
grilled C.A.B. beef hanger steak braised rose finn potatoes and sweet onion, arugula, tomato-radish salad, horseradish cream *

Third
Portuguese custard tarts cinnamon whipped cream
or
sweet potato buttermilk pie toasted meringue, ginger-pear compote

French Wine Dinner at The National 
with Vintage 59 Imports, Quality Wine & Spirits, 
and The Healthy Gourmet 
October 15th 
6:30 pm  
$65 per guest     1.  
Domaine Merlin-Cherrier, Sancerre, sauvignon blanc, 2013    
dungeness crab, tomato, cucumber, avocado, yogurt, tarragon oil, sesame    2.  
Lucien Muzard et Fils, Santenay Champs Claude Vieilles Vignes, pinot noir, 2011   
creamy mushroom rice, kale, soft-cooked egg, scallion, crispy rice    3.  
Coupe Roses, Minervois Cuvee Bastide, carignan-grenache, 2013   quail roulade, lentils, onions, arugula, jus, grapes, pecans    4.  
Haut Cances, Cairranne Tradition, syrah-grenache-mourvèdre-carignan, 2009   grilled lamb, butternut squash tagine, freekeh, mint, pine nuts    5.   pear tarte tatin, pumpkin chai ice cream, pepita toffee  

  
FOR RESERVATIONS, CALL 706.549.3450 
OR EMAIL AT RESERVATIONS@THENATIONALRESTAURANT.COM

French Wine Dinner at The National
with Vintage 59 Imports, Quality Wine & Spirits,
and The Healthy Gourmet
October 15th
6:30 pm
$65 per guest



1.
Domaine Merlin-Cherrier, Sancerre, sauvignon blanc, 2013

dungeness crab, tomato, cucumber, avocado, yogurt, tarragon oil, sesame


2.
Lucien Muzard et Fils, Santenay Champs Claude Vieilles Vignes, pinot noir, 2011

creamy mushroom rice, kale, soft-cooked egg, scallion, crispy rice


3.
Coupe Roses, Minervois Cuvee Bastide, carignan-grenache, 2013

quail roulade, lentils, onions, arugula, jus, grapes, pecans

4.
Haut Cances, Cairranne Tradition, syrah-grenache-mourvèdre-carignan, 2009

grilled lamb, butternut squash tagine, freekeh, mint, pine nuts

5.
pear tarte tatin, pumpkin chai ice cream, pepita toffee


FOR RESERVATIONS, CALL 706.549.3450
OR EMAIL AT RESERVATIONS@THENATIONALRESTAURANT.COM

The 4th Annual Autumn Harvest Feast is just around the corner!  And this year’s feast will blow past years out of the water with  more  chefs,  more  local food purveyors,  and  one incredible special guest speaker -  Michel Nischan, the founder of Wholesome Wave ! 

 Share a family style Sunday dinner on  Sunday, October 5  with music and a silent auction alongside your favorite local farmers, artisans, chefs, and friends. Over 20 of Athens’ finest local chefs plus food & drink purveyors will prepare for you a truly amazing meal featuring locally produced ingredients sourced from the Athens Farmers Market. 

 The evening directly benefits   Wholesome Wave Georgia  , the program started by Michel Nischan that sponsors the Athens Farmers Market’s Double SNAP Incentive Program. In operation since 2010, this program has made immediate increases in the access to local, sustainable, and wholesome food for nutrition assistance recipients by doubling the value of SNAP dollars at the Athens Farmers Market. Buy a ticket and help ensure the sustainability of this important community building program! 

   FOOD & DRINK PROVIDED BY  
Jason Zygmont - Five & Ten 
Whitney Otawka - Cinco y Diez 
Salvador Speights - Heirloom Cafe 
Mimi Maumus - home.made catering 
Lindsey Payne - Lindsey’s Culinary Market 
Sarah Dunning - Little & Saturday Supper Club 
Patrick Stubbers - Seabear Oyster Bar 
Josh Aaron - The Savory Spoon 
Shae Rehmel - home.made catering 
Aaron Phillips - The Last Resort Grill 
Chuck Ramsey - Pulaski Heights BBQ 
Matthew Palmerlee - The Branded Butcher 
Peter Dale - The National 
Jacqueline Burton - The Pine 
BJ Bracewell - The Rooftop at The Georgia Theatre 
Jarad Blanton - The World Famous 
Janice Witcher - Harry’s BBQ 
Gaby Lindsey - VIVA! 
Angel Cooper - The Comerian 
Carole Brucato - Backyard Bread 
Jennie De La Vega - Mama Bird’s Granola 
Candace Holder - Rabbit Food 
Anna Ramiah - Sanvi’s Sweets and Savories 
Zouheir Abou-harb - The Sultan 
Matt McFerron - The Old Pal 
Daily Groceries Co-op 
1000 Faces Coffee 
Northeast Sales & Distributing 

  SPECIAL GUEST  
Michel Nischan, Founder of Wholesome Wave 

  MUSIC FROM  
String Theory   
SPONSORED BY  
Epting Events 
Harry’s BBQ 
Big City Bread Cafe & Little City Diner 
Northeast Sales & Distributing 
Terrapin Beer 
Daily Groceries Co-op 
Lindsey’s Culinary Market 
1000 Faces Coffee 

  Purchase tickets at  http://autumnharvestfeast.brownpapertickets.com/

The 4th Annual Autumn Harvest Feast is just around the corner! And this year’s feast will blow past years out of the water with more chefs, more local food purveyors, and one incredible special guest speaker - Michel Nischan, the founder of Wholesome Wave!

Share a family style Sunday dinner on Sunday, October 5 with music and a silent auction alongside your favorite local farmers, artisans, chefs, and friends. Over 20 of Athens’ finest local chefs plus food & drink purveyors will prepare for you a truly amazing meal featuring locally produced ingredients sourced from the Athens Farmers Market.

The evening directly benefits Wholesome Wave Georgia, the program started by Michel Nischan that sponsors the Athens Farmers Market’s Double SNAP Incentive Program. In operation since 2010, this program has made immediate increases in the access to local, sustainable, and wholesome food for nutrition assistance recipients by doubling the value of SNAP dollars at the Athens Farmers Market. Buy a ticket and help ensure the sustainability of this important community building program!


FOOD & DRINK PROVIDED BY
Jason Zygmont - Five & Ten
Whitney Otawka - Cinco y Diez
Salvador Speights - Heirloom Cafe
Mimi Maumus - home.made catering
Lindsey Payne - Lindsey’s Culinary Market
Sarah Dunning - Little & Saturday Supper Club
Patrick Stubbers - Seabear Oyster Bar
Josh Aaron - The Savory Spoon
Shae Rehmel - home.made catering
Aaron Phillips - The Last Resort Grill
Chuck Ramsey - Pulaski Heights BBQ
Matthew Palmerlee - The Branded Butcher
Peter Dale - The National
Jacqueline Burton - The Pine
BJ Bracewell - The Rooftop at The Georgia Theatre
Jarad Blanton - The World Famous
Janice Witcher - Harry’s BBQ
Gaby Lindsey - VIVA!
Angel Cooper - The Comerian
Carole Brucato - Backyard Bread
Jennie De La Vega - Mama Bird’s Granola
Candace Holder - Rabbit Food
Anna Ramiah - Sanvi’s Sweets and Savories
Zouheir Abou-harb - The Sultan
Matt McFerron - The Old Pal
Daily Groceries Co-op
1000 Faces Coffee
Northeast Sales & Distributing

SPECIAL GUEST
Michel Nischan, Founder of Wholesome Wave

MUSIC FROM
String Theory

SPONSORED BY

Epting Events
Harry’s BBQ
Big City Bread Cafe & Little City Diner
Northeast Sales & Distributing
Terrapin Beer
Daily Groceries Co-op
Lindsey’s Culinary Market
1000 Faces Coffee

Purchase tickets at http://autumnharvestfeast.brownpapertickets.com/

FEAST PORTLAND is just around the corner!    
The third year of Feast Portland takes place  September 18 - 21, 2014,  right in the heart of Oregon’s food-loving city, of course.  

 We are so excited to participate again this year. Feast Portland is all about celebrating the bounty of the home state, a mission we strive to support day in and day out at The National and across the board at all of Hugh Acheson’s restaurants.  

  Peter Dale  and  Hugh Acheson  will be posted up at the  Sandwich Invitational  on Thursday night, making a classic Southern-style pimento cheese. Plus, stop by on Saturday for the  Oregon Bounty Grand Tasting . Presented by Alaska Airlines, this event is all about the artisan offerings that have cemented Oregon’s place in the foodie world…we get to play with those products and you get to eat them! 

   
Get your tickets  here  and  here

FEAST PORTLAND is just around the corner!

The third year of Feast Portland takes place September 18 - 21, 2014, right in the heart of Oregon’s food-loving city, of course.

We are so excited to participate again this year. Feast Portland is all about celebrating the bounty of the home state, a mission we strive to support day in and day out at The National and across the board at all of Hugh Acheson’s restaurants.

Peter Dale and Hugh Acheson will be posted up at the Sandwich Invitational on Thursday night, making a classic Southern-style pimento cheese. Plus, stop by on Saturday for the Oregon Bounty Grand Tasting. Presented by Alaska Airlines, this event is all about the artisan offerings that have cemented Oregon’s place in the foodie world…we get to play with those products and you get to eat them!


Get your tickets here and here

Saturday, August 30th 
During the Game Prix-Fixe, featuring 3 courses for $32 per guest 
available for seatings from 5 - 7:30 pm  

  1.  
seared okra and chickpeas, lamb merguez sausage, harissa, yogurt, almonds  or  
romaine heart, tomato, cucumber, marinated onion, bacon, breadcrumbs, piquillo dressing  or  
cucumber gazpacho, chopped shrimp and sumac 

  2.  
grilled CAB flatiron steak, punched fingerling potatoes with red peppers and jalapeños, local arugula, horseradish cream   or  
roasted wild Alaskan salmon, farro, field peas and squash, dill creme fraiche  or  
vegetable plate 

  3.  
chocolate budino, cherries, whipped cream and cocoa nibs  or  
Georgia baklava with peanuts, pecans, cane syrup  or  
Elberton blue cheese with accompaniments 

   $32 per guest   
call 706-549-3450 or email at reservations@thenationalrestaurant.com

Saturday, August 30th
During the Game Prix-Fixe, featuring 3 courses for $32 per guest
available for seatings from 5 - 7:30 pm

1.
seared okra and chickpeas, lamb merguez sausage, harissa, yogurt, almonds
or
romaine heart, tomato, cucumber, marinated onion, bacon, breadcrumbs, piquillo dressing
or
cucumber gazpacho, chopped shrimp and sumac

2.
grilled CAB flatiron steak, punched fingerling potatoes with red peppers and jalapeños, local arugula, horseradish cream
or
roasted wild Alaskan salmon, farro, field peas and squash, dill creme fraiche
or
vegetable plate

3.
chocolate budino, cherries, whipped cream and cocoa nibs
or
Georgia baklava with peanuts, pecans, cane syrup
or
Elberton blue cheese with accompaniments

$32 per guest
call 706-549-3450 or email at reservations@thenationalrestaurant.com

Athens Technical College kicks off their Lifestyle Learning Series next week with Cooking out of the Box with Chef Peter Dale.   

 In this class, Peter will showcase how to use the fresh produce you have to create a creative and delicious meal. Wine pairings will also be offered, and each participant will leave with a CSA box and recipes! 

  Tuesday, August 12, 2014 
6 - 9 pm 
$65.00/person 
at the H.T. Edwards Campus  440 Dearing Extension 
Athens, GA 30606   

 Pre-registration is required for this class. Visit the website at  www.AthensTech.edu/lifestyle  or call at 706-369-5763.

Athens Technical College kicks off their Lifestyle Learning Series next week with Cooking out of the Box with Chef Peter Dale.

In this class, Peter will showcase how to use the fresh produce you have to create a creative and delicious meal. Wine pairings will also be offered, and each participant will leave with a CSA box and recipes!

Tuesday, August 12, 2014
6 - 9 pm
$65.00/person
at the H.T. Edwards Campus
440 Dearing Extension
Athens, GA 30606

Pre-registration is required for this class. Visit the website at www.AthensTech.edu/lifestyle or call at 706-369-5763.

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An Athens staple, the Summer Classics Series is here at Cine. Beat the heat and checkout these cool comedy classics on the big screen!

With films screening Thursday - Sunday, this week don’t miss the brilliant satirical comedy DUCK SOUP (1933), considered by many to be the Marx Brothers’ funniest and greatest achievement in film. Introduction by UGA Film Studies Professor CHRIS SIEVING on Thursday July 17 at 8:00p, and weekend matinees at 5:30p Friday thru Sunday, July 18-20.

Also this week: CinéKids celebrates with an assortment of LOONEY TUNES CLASSIC CARTOONS: a great chance for kids of all ages
to see Bugs, Daffy, Porky and the gang on the big screen! Matinees at 1:30p Saturday & Sunday July 19-20!

And don’t miss one of the most beloved comedies of all time, Terry Gilliam’s 1975 classic, MONTY PYTHON & THE HOLY GRAIL:
Late Shows at 10:00p on Fri & Sat and Matinees at 3:15p on Sat & Sun!

For the full schedule visit athenscine.com

World Cup Soccer at Ciné continues with a big bash for the USA v. Germany game on Thursday, June 26. 

 The National will be offering our full lunch menu in Ciné this Thursday with beverages served from their bar. The game is on at noon on the big screen. 

 It’s a great way to spend your lunch break without missing the action! Go USA!

World Cup Soccer at Ciné continues with a big bash for the USA v. Germany game on Thursday, June 26.

The National will be offering our full lunch menu in Ciné this Thursday with beverages served from their bar. The game is on at noon on the big screen.

It’s a great way to spend your lunch break without missing the action! Go USA!

Mother’s Day Lunch 
Sunday May 11 
11:30 am – 2:00 pm 
$32 per guest  

     This year, treat mom to lunch with a lovely family-style meal at The National, she deserves it! Only the prix fixe menu will be available.    

  On the menu…  

  slow-roasted chicken  
artichoke, mushroom, lovage and chicken jus   
shrimp & crab cakes  
remoulade and endive salad   
creamy calasparra rice  
saffron, peas and asparagus    
spinach salad  
strawberries, pecans, marinated Vidalias, 
poppy seed vinaigrette   lemon pie  
lemon curd, lemon mousse, graham crust 

    
*special dietary needs accommodated on request  

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

Mother’s Day Lunch
Sunday May 11
11:30 am – 2:00 pm
$32 per guest


This year, treat mom to lunch with a lovely family-style meal at The National, she deserves it! Only the prix fixe menu will be available.

On the menu…

slow-roasted chicken
artichoke, mushroom, lovage and chicken jus

shrimp & crab cakes

remoulade and endive salad

creamy calasparra rice

saffron, peas and asparagus

spinach salad

strawberries, pecans, marinated Vidalias,
poppy seed vinaigrette

lemon pie
lemon curd, lemon mousse, graham crust


*special dietary needs accommodated on request


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

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

Wine Dinner with Oregon’s Division Wine Making Company 
The National 
Sunday, April 20 
6:30 pm 
$80 per guest 

  
We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them.      
1.  

 vitello tonnato:  chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula 

  2013 Division-Villages “l'Isle Vert” Chenin Blanc  



  2.  

 Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon   
2013 Division Rose of Pinot Noir  



  3.  

 chicken thigh confit, bok choy, sesame, black garlic sauce   
2013 Division-Villages “Les Petit Fers” Gamay Noir  



  4.  

 grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish   
2013 Division-Villages “Methode Carbonique” Pinot Noir    

  5.   
coconut macaroon torte, chocolate ganache, strawberry ice cream

Wine Dinner with Oregon’s Division Wine Making Company
The National
Sunday, April 20
6:30 pm
$80 per guest


We are thrilled to welcome to our friends from Oregon for a special Easter night wine dinner. Division Wine Making Company’s founder and head winemaker Thomas Monroe will be sharing the story of he and his wife Kate’s winery. While enjoying a paired menu, you will taste the result of Division Wine’s incorporation of old and new world techniques to create approachable and balanced wines that are affordable to all that love them.



1.

vitello tonnato: chilled, sliced veal with tuna-mayonnaise, crispy capers and arugula

2013 Division-Villages “l'Isle Vert” Chenin Blanc

2.

Salad of crab and clams, sofrito, spring peas, baby lettuces, squid ink vinaigrette, preserved lemon

2013 Division Rose of Pinot Noir

3.

chicken thigh confit, bok choy, sesame, black garlic sauce

2013 Division-Villages “Les Petit Fers” Gamay Noir

4.

grilled local lamb chop, lamb kefte in cherry sauce, mushroom calasparra rice, herb relish

2013 Division-Villages “Methode Carbonique” Pinot Noir

5.

coconut macaroon torte, chocolate ganache, strawberry ice cream

We welcome you to the Grand Budapest Hotel this week, with a special Dinner & a Movie offering with The National and Cine. Inspired by the elaborate and always pleasing Wes Anderson’s new film, we bring you a menu designed with the trimmings of Bavaria.

Dinner & A Movie
Sunday - Tuesday April 6-8, 2014
Inspired by The Grand Budapest Hotel

First
salad of local lettuces, pumpkin seeds and vinaigrette, radishes, brown bread croutons
or
poached white asparagus with mustard-caper sauce

Second
trout schnitzel, braised red cabbage, roast potatoes, herb-horseradish sauce
or
“Zubrowka-style” beef goulash over egg noodles

Third
Bavarian with chocolate and strawberry
or
“Boy with Apple” tart


$40 per guest including movie, tax and gratuity*

for screening information visit http://athenscine.com/intro.php


*Please note the change in our Dinner & a Movie Pricing. Each ticket will now include gratuity and tax in addition to the cost of a movie screening and dinner. The slight increase in cost reflects increases in food costs and film pricing at both The National and Cine. Thank you for understanding.