Executive Chef Nick Walker puts the “fine” in fine dining with these elegant dishes crafted in the Cobb Galleria Centre kitchen. See below what Chef paired for one of the Centre’s V.I.P. guests at this summer’s Chef’s Table, including dessert with blackberries and mint from our on-site garden.

First Course 

Salmon Salad, Grilled Grit Cake

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Second Course

Crispy Pork Belly, Charred Peach Salad, Frisee, Watermelon, Buttermilk

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Third Course

Skuna Bay Salmon, Pink Eyed Peas, Carolina Gold “Risotto,” Saffron, Heirloom Tomato

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Palette Cleanser

Watermelon Soda

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Fourth Course

Dry Aged Strip Steak, Crispy Grits “Spatzle,” Ramps, Chanterelles, Veal Reduction

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Fifth Course

Blackberry Cobbler, Bourbon Gelato, Candied Mint Leaf

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