Are handmade dishes better than machine-made dishes? You be the judge.

 

A look at the 2015 Man versus Machine dinner at Cibo e Beve. The restaurant will host the 2016 battle over handmade versus machine-made food at a dinner on Feb. 25. Photo courtesy Cibo e Beve.

A look at the 2015 Man versus Machine dinner at Cibo e Beve. The restaurant will host the 2016 chef battle over handmade versus machine-made food at a dinner on Feb. 25. Photo courtesy Cibo e Beve.

What’s better: Dishes prepared by hand or by machine? In one camp are those who consider handmade dishes the only way to stay real in the kitchen. Oh, but the things you can do with an extruder, immersion circulator and Searzall!, respond the other.

These two ideologies about edibles will be put to the test Feb. 25, when four Atlanta chefs cook up a man versus machine dinner at Cibo e Beve. For this four-course dinner, Nick Anderson of Rathbun’s will partner with Nick Leahy of Saltyard to represent the “man” side of the battle. Linda Harrell of Cibo e Beve will team up with Mark Eichin of sister restaurant Restaurant Paradis in Rosemary Beach, Fla., to prove that the “machine” can turn out some mighty fine fare.

Who gets to decide what tastes better? You do. Nab your $65 seat and cast your vote along with a panel of celebrity judges that include beer connoisseur Dennis Malcolm Byron aka Ale Sharpton, as well as Grammy-nominated artists Miles Walker and Graham Marsh.

Man versus Machine Dinner – Feb. 25, 6:30 p.m., Cibo e Beve, 4969 Roswell Road, Atlanta, 404-250-8988, ciboatlanta.com. $65 per person.

 

Here are more upcoming events at Atlanta restaurants and bars:

Feb. 23 – Kick the Cask at Cypress Street Pint and Plate

Feb. 29 – The Manhattan Experience cocktail competition at 1Kept 

 

Read more stories like this by liking Atlanta Restaurant Scene on Facebook and following Atlanta Dining on Twitter.

Read the AJC Fall Dining Guide, Atlanta Around the Clock, here.

 


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