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A Southern Vegetable Dinner 

When: Mon., July 21, 6:30-9:30 p.m. 2014
Price: $125
Executive Chef Linton and Gina Hopkins welcome celebrated Southern Chef Sean Brock for a collaborative dinner. Together, Hopkins and Brock have created a menu that celebrates the bounty of Georgia in summer. Their dishes will focus on the abundance of fresh, seasonal vegetables currently available, with meat judiciously supporting okra, summer squash, eggplant, Sapelo Island red peas, tomatoes, peaches, and more. This is the first time these two longtime friends who share a common passion for produce will cook together. Beginning at 6:30 p.m., Hopkins and Brock will join guests for an hourlong cocktail reception to discuss the evening’s menu, its ingredients, and the farmers who grow them. The duo will then head into the kitchen to prepare their five-course Southern vegetable dinner, which will be accompanied by wine pairings from Restaurant Eugene’s Maître d’/Sommelier Juan F. Cortés. Call Restaurant Eugene for reservations.
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