Event

Sunday Share: Raw, Smoked, Cured & Pickled

Join us for an exploration of cooking without heat - just in time for the ATL summertime. Chef Eric is using techniques like smoking and curing with citrus to dream up deliciously different raw, smoked, cured & pickled plates that are sure to surprise and delight.

$60.00 nets you these inventive dishes plus a craft cocktail for an evening that's sure to inspire you to try these cooking methods for yourself.

See the menu below!

First course:

- Yellowtail crudo, pickled banana peppers, black radish, pumpkin seed oil, nasturtium
- Octopus terrine, Thai bird chilies, scallions, sesame seeds, daikon radish sprouts

Second course:

- Citrus cured red mountain trout, toasted rye, crispy skin, bonito, roe
- Smoked fish collars, fresh herbs, peach vinegar
- Pickled herring in wine sauce, onion, herbs, house made pretzels

Third course:

- Pearson Farms Peach hand pies, buttermilk peach ice cream

There are limited tickets available for this event - get yours today!