Chef’s Table Spring Cuisine and Beer Pairings
Executive Chef Nicholas Walker and the Cobb Galleria Centre recently hosted members of the Atlanta Food Bloggers’ Society and media in conjunction with Monday Night Brewing for a special Spring Cuisine Chef’s Table. Monday Night Brewing paired Chef Walker’s courses with their specially brewed beer. Chef Walker served a six-course meal filled with delights including crab, duck, bouillabaisse, and beef cheeks.
The rave reviews:
Eating with Erica
Gluten Free Go-To Guide
Do.Food.Better.
The Chef in Pearls
Oh!Nikka
Ginger Crab Fitter with Spicy Banana Purée
Paired with Fu Manbrew – Belgian Style Wit
Second Course
Spent Grain Cracker, Frisee, Fennel, Blood Orange Vinaigrette
Paired with Blind Pirate – Blood Orange IPA
Third Course
Serrano Eye Patch Bouillabaisse
Monkfish, Clams, Snapper and Fresh Rock Shrimp, Pineapple, Saffron, Serrano Aioli
Paired with Serrano Eye Patch Ale – Indian Pale Ale
Fourth Course – Palette Cleanser
Bosch Pear Sorbet, Dried Lemon, Honey Kissed Pear
Paired with Gun Show – Belgian-Style Golden Ale
Fifth Course
Vanilla Braised Wagyu Beef Cheeks
Morels, Carolina Rice Grits, Heirloom Carrot, Wilted Greens, Cocoa
Paired with Bourbon Barrel Drafty Kilt
Scotch Ale Aged in Bourbon Barrels
Sixth Course
Smoked Dark Chocolate, Malted Sweet Cream, Caramel, Hazelnut Powder
Paired with Toasted Hazelnut Imperial Stout