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Sunday Share: Raw, Smoked, Cured & Pickled

June 23, 2019

Sunday Share: Raw, Smoked, Cured & Pickled

Join us for an exploration of cooking without heat – just in time for the ATL summertime. Chef Eric is using techniques like smoking and curing with citrus to dream up deliciously different raw, smoked, cured & pickled plates that are sure to surprise and delight.

$60.00 nets you these inventive dishes plus a craft cocktail for an evening that’s sure to inspire you to try these cooking methods for yourself.  Purchase your tickets today!

See the menu below!

First course:

– Yellowtail crudo, pickled banana peppers, black radish, pumpkin seed oil, nasturtium
– Octopus terrine, Thai bird chilies, scallions, sesame seeds, daikon radish sprouts

Second course:

– Citrus cured red mountain trout, toasted rye, crispy skin, bonito, roe
– Smoked fish collars, fresh herbs, peach vinegar
– Pickled herring in wine sauce, onion, herbs, house made pretzels

Third course:

– Pearson Farms Peach hand pies, buttermilk peach ice cream

 

Purchase tickets