Executive Chef Nicholas Walker and Cobb Galleria Centre recently hosted local media and prospective clients to experience a four-course meal with never before created recipes. A large portion of ingredients were sourced from Comfort Farms.

Comfort Farms is located in Milledgeville, Chef Walker’s hometown. It is a local farm, created by Jon Jackson, dedicated to helping military veterans with Post Traumatic Stress Disorder. They grow organic vegetables and raise animals. Items that can be found at their market include squash, collards, corn, melons, pork, and rabbit plus so much more! For information on Comfort Farms, visit their website:
http://stagvetsinc.org/tag/comfort-farms/.

Table provided by Peachtree Tents.
The centerpieces provided bright pops of color to get everyone in the summertime mood.
Four unique courses straight from Chef Walker’s mind!
Veal Shank Arancini with Roasted Garlic Aioli just plated.
Lunch opened with the Arancini appetizer.
As guests arrived, they were welcomed with appetizers and a summer cocktail.
First course: Shaved Heirloom Vegetable Salad, Lemon Infused Georgia Olive Oil, Sea Salt, Whole Milk Ricotta and Pickled Strawberries.
Second course: Crispy Pork Belly, Sapela Clams, Local Shrimp, Sea Island Red Peas, Smoked Ham Hack and Tomato Heirloom Collards.
Smiles shared all around as guests dig into the second course.
“If you can’t stand the heat, get out of the kitchen,” or stay and enjoy another creation from Chef Walker.
Third Course: Rose Veal Loin, Forbidden Black Rice, Radish, Pea Tendrils, Seared Foie Gras and Veal Jus.
Lastly, for dessert: Buttermilk Panna Cotta, Roasted Georgia Peach, Caramelized Beets, Ginger Crumble, Smoked Pecans, and Local Honey.

We thank everyone who joined us at this year’s Chef’s Tables. Until next time!

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