Georgia Grown at the prestigious James Beard House

Georgia Grown James Beard House Preview Dinner

Georgia Grown James Beard House Preview Dinner

Georgia chefs have been invited to cook at New York’s prestigious  this Friday, June 7th.

The collaboration dinner of Georgia Grown products and produce is presented by the Georgia Department of Agriculture. The team, lead by Georgia Grown chef Holly Chute, celebrates the abundance and flavors of Georgia with passed canapés followed by a six-course dinner highlighting ingredients from the peach state.   

Jerry and Krista Slater, bartenders and owners of Athens’ the Expat, have selected Georgia wine and beer pairings to complement the dishes. They will also be stirring up two cocktails created for the event.  

Passed hors d’oeuvres begin with Shrimp Sofrito with Tostones and Mojo Aioli from chef Christian Perez (Sweetwater Brewing Co.) with wild shrimp from Ambos Seafood. Greg Lipman (Piastra) fills his croquettes with Ossabaw chorizo and Sweet Grass Dairy’s Thomasville Tomme cheese. Deborah VanTrece (Twisted Soul Cook House and Pours) combines pork skin braciole with grilled Vidalia onion grits crostini and Pearson Farm peach confit. Julio Delgado (Minnie Olivia and Fagon + Lions) presents a rabbit and bacon terrine with Chickasaw plum confit. Jessica Gamble (KR Steak Bar) smokes trout on a Big Green Egg before topping green peanut crackers and capping it off with pickled cucumbers.  

Guests have the opportunity to sip on Jerry Slater and Krista Slater’s cocktails made with Georgia spirits. The Americus Sour shakes Thirteenth Colony Distilleries Southern Bourbon Whiskey with lemon, simple syrup, and Habersham Vineyards & Winery Southern Harvest red wine. The Edgewood Gin & Tonic stirs together Old Fourth Distillery gin with tonic syrup and Montane Cucumber Lime sparkling spring water.  

Chef Thomas McKeown (Sway and Polaris at Hyatt Regency Atlanta) bakes up Vidalia onion bread and smoked cornbread for the tables. Guests are encouraged to slather it with Atlanta-made Banner Butter.


Full Menu: 

Crispy Springer Mountain Farms chicken thigh with Flint River Fresh seared watermelon, pickled Patrick Farms sweet corn-okra salad, and Capra Gia goat cheese.

Pairing: Wolf Mountain Brit Rose 2015

Tagliatelle.jpg

 Tagliatelle with Carroll’s Sausage country ham, tomato, ricotta, and Oliver Farms olive oil.

Pairing: Tiger Mountain Vineyards Petit Manseng 2017

Smoky Georgia shrimp with Calhoun Produce field pea-country ham bread pudding, Richland Almost Rum Cane Syrup, and Baker Farms collard greens-kale pistou,

Pairing: Habersham Vineyards & Winery Creekstone Chardonnay 2018

Grilled Plantation quail with sweet corn tamale, Quail Branch Farms blueberry-ancho sauce, red onion salad, and Silly Goat feta.

Pairing: Creature Comforts Brewing Co. Fauxjolais Saison

Intermezzo--- Leopolod’s Ice Cream Mint-basil sorbet topped with a sprig of mint from Hyatt Regency Atlanta rooftop garden. 

Pairing: Horse Creek Winery Chechered Flag muscadine 2017

Chatel Farms skirt steak with squash chimichurri, Ellijay shiitake mushrooms, and marrowbone.

Pairing: Frogtown Sangiovese 2013

Stone Mountain Pecan Company pecan financier with grilled Pearson Farms peaches, honey ice cream, and honey powder.

ASW Distillery whiskey tasting

The James Beard House is located at 167 West 12th Street, New York, New York. 212-627-2308, jamesbeard.org/events. Tickets are $140 for members and $180 for the public.

Heather Sinyard