Last week we told you about how to host a virtual dinner party, with some tips from Culinary Director / Executive Chef Nicholas Walker. In this post, we’ll reveal Chef Walker’s virtual dinner party menu and how he’s grocery shopping during the quarantine. Some of his insights may surprise you.

Every week, Chef Walker and about eight families from across the country get together via Zoom at dinner time. Each family shares what they have prepared, and then everyone eats, drinks and talks, just like an-person dinner party.

Here’s Chef Walker’s menu from a recent party:

Kathleen Walker’s salad made with local greens, baby arugula, shaved heirloom baby carrots, sliced local cucumbers, local cherry tomatoes and home-made croutons.

Grilled Coppa steak (Coppa steak comes from the pork shoulder).



Heirloom baby carrots, parsnip puree and roasted Brussels sprouts.

2016 Chants de Faizeau Montagne Saint-Emillion, a Bordeaux red blend.

All of the items in Chef Walker’s menu were sourced locally.

“I believe in supporting community agriculture through the Fresh Harvest CSA (Community Sourced Agriculture) that delivers weekly to our front door,” he said.

This method of grocery shopping was already part of Chef Walker’s routine, but it is especially beneficial in times of social distancing because it reduces trips to the store.

He also sources his meat and some produce from Comfort Farms, the nation’s first acute Veterans crisis agriculture center located in Chef Walker’s hometown of Milledgeville.

From the menu above, the steak and heirloom carrots came from Comfort Farms, while the CSA produced the parsnips, Brussels sprouts, lettuce, cucumbers and tomatoes (both grown hydroponically). To find a CSA near you, visit

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