Chef’s Table: Summer 2016

• cobbgalleria


• 13 Jul 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