In the culinary world, cooking at The James Beard House in New York City is akin to singing at the Metropolitan Opera House or playing an instrument at Carnegie Hall. In short, it’s a very big deal, and why residents of Georgia can take pride knowing that chefs from the Peach State have been invited to fire up the burners at the Beard House.
On Thurs., Oct. 15, five Georgia chefs – Jay Swift (4th & Swift, Atlanta) Savannah Haseler (Twain’s Brewpub & Billiards, Decatur) Kyle Jacovino (The Florence, Savannah), pastry chef Chrysta Poulos (Rocket Farm Restaurants, Atlanta) and Holly Chute (Georgia Grown, Georgia Dept. of Agriculture) will prepare a meal at the Beard House that showcases products grown and raised in Georgia. In addition, Julian Goglia (The Pinewood, Decatur) will keep the Southern hospitality flowing with beverages.
While a few tickets remain for the multi-course affair in NYC (and you can purchase them here), the majority of us won’t be able to trek north to savor the feast. But we can get a glimpse of how these chefs plan to present Georgia’s bounteous food landscape on the plate. Here’s a look at a few of the inspiring dishes and drinks they have planned:
Among hors d’oeuvres, a rendition of shrimp and grits will feature Georgia white shrimp and heirloom grits from Buckeye Creek Farm atop wontons flavored with Georgia gouda.
Pork rillettes are sandwiched between dainty biscuits studded in black pepper and rosemary then topped with Udderly Cool Dairy fromage blanc, preserved peaches and sunflower sprouts.
A terrine puts a spotlight on Springer Mountain Farms chicken as well as Georgia crops like pecans, collard greens and apples.
Southern flavors inspire a composed plate that holds, from top: smoky pork broth, turnip-collard-radish kimchi, puffed farro and pork sausage.
Hungry for more? Follow us on Twitter starting at 7 p.m. tonight when we live tweet at a preview of the Georgia Grown dinner.