Chef’s Table: Summer 2016
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
Second Course
Crispy Pork Belly, Charred Peach Salad, Frisee, Watermelon, Buttermilk
Third Course
Skuna Bay Salmon, Pink Eyed Peas, Carolina Gold “Risotto,” Saffron, Heirloom Tomato
Palette Cleanser
Watermelon Soda
Fourth Course
Dry Aged Strip Steak, Crispy Grits “Spatzle,” Ramps, Chanterelles, Veal Reduction
Fifth Course
Blackberry Cobbler, Bourbon Gelato, Candied Mint Leaf