Atlanta Chef's Table: Extraordinary Recipes from the Big Peach

by Kate Parham Kordsmeier, Heidi Geldhauser (Photographer)

Overview

Serving up an eclectic mix of foods, Atlanta boasts a host of talented chefs along with a devoted foodie community. With several James Beard Foundation Award semifinalists, Atlanta continues to pioneer the South from casual comfort to the finer foods. Whether you're headed to downtown or to the ethnic mecca that is Buford Highway, you’ll find Atlanta’s best chefs innovating and continuing to redefine the culinary food scene in the big Peach. With 100 recipes for the home cook from Atlanta's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.

Product Details

ISBN-13:	9781493006335
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	02/07/2015
Series:	Chef's Table
Edition description:	1st Edition
Pages:	224
Sales rank:	659,800
Product dimensions:	7.40(w) x 9.40(h) x 0.90(d)

About the Author

Kate Parham is an Atlanta-based freelance food and travel writer for more than 65 publications, including USA Today, Travel + Leisure, Wine Enthusiast, The Washington Post, Esquire, DETAILS, Every Day with Rachael Ray, Vegetarian Times, and dozens more. After stints in Los Angeles, Italy, Dallas, and Washington D.C., Kate returned to her hometown of Atlanta, where she also reports on wine & spirits, health, and other lifestyle topics, and develops recipes for publications like Cooking Light and FITNESS. Kate is also a columnist for CNTraveler.com, FoodService Director, and Simply Buckhead. Photographer Heidi Geldhauser brings a very particular mindset and technique to the table when shooting food. To Heidi, the opportunity to work with a talented chef resonates with her own artistic training, as color and composition, lighting and mood play such integral roles in documenting food in the careful manner it deserves. Her philosophy: Since this is the only opportunity for the dish to be captured and preserved in image before it is enjoyed by the diner, attention to detail and to the chef’s intention for the food are paramount. Heidi has been shooting at top Atlanta restaurants for several years, working closely with several of the city’s most prominent public relations agencies. Her conversations with chefs over that time have informed her own appreciation of not just how great food tastes, but how it is presented, and how thoughtfully planned and well-executed photography can and should be part of what draws a crowd to a culinary space. An Atlanta native, Heidi attended Atlanta College of Art and struck out on her own right after graduation. Her years of self-employment reflect the combination of free-spirited creativity and business-minded savvy that drives her professional life. When not documenting the Atlanta food scene, Heidi’s photographic specialty is all things weddings.

Table of Contents

Acknowledgments xiv

Introduction 1

4th & Swift 4

Summer Sweet Corn Soup with Lump Crab

North Georgia Apple & Crispy Brussels Sprout Salad

Aria 8

Swordfish with Sweet & Sour Cipolline Onions

Bacchanalia & Star Provisions: Abattoir, Bacchanalia and Quinones at Bacchanalia, Floataway Café, Star Provisions 10

Abattoir's Crispy Ceci Peas with Cumin Salt

Bacchanalia's Crab Fritters

Floataway Café's Gateau Victoire (Flourless Chocolate Cake)

Star Provisions' Savory Tart

Bocado 20

Steak Tartare

Roasted Chicken Breast with Grits, Collards & White Wine Pan Sauce

Black Rice Salad with Roasted Squash

Boccalupo 25

Roman Fried Cauliflower with Mint & Meyer Lemon

Bucatini with Smoked Bacon, Red Onion & Pecorino

Brick Store Pub 28

Hook's Three-Year Pimento Cheese

Buckhead Life Restaurant Group: Atlanta Fish Market, Bistro Niko, Buckhead Diner, Chops Lobster Bar, Corner Café, Kyma, Pricci, Veni Vidi Vici 34

Atlanta Fish Market's Savannah Blue Crab & Sweet Pepper Bisque

Bistro Niko's Coq au Vin

Buckhead Diner's Collard Greens & Ham Soup

Corner Café's Smoked Salmon Benedict

Kyma's Grilled Whole Sea Bass "Lavraki" with Lemon Vinaigrette & Wild Greens

Pricci's Tuna Crudo

Veni Vidi Vici Strawberry Pizza

Cakes & Ale 50

Sweet & Sour Butternut Squash

Fresh Sweet Strawberries with Shaved Parmigiano Reggiano

New Crop Potato, Apple & Fennel Salad

Canoe 56

Edamame Hummus

Sweet Potato & Clam Chowder

Chinese BBQ Quail with Southern Collards

Castellucci Hospitality Group: Cooks & Soldiers, Double Zero Napoletana, Sugo, the Iberian Pig 62

Cooks & Soldiers' Cana de Cabra Pintxo

Double Zero Napoletana's Butternut Squash Fritters

Sugo's Meatballs

The Iberian Pig's Bacon-Wrapped Dates

Chai Pani 72

Com Bhel

Sloppy Jai (Kheema Paav)

Malabar Chicken Curry

Concentrics Restaurants: One. Midtown Kitchen, the Brasserie and Neighborhood Cafe at Parish, Tap, the Spence, Two Urban Licks 77

The Spence's Baby Kale Caesar

The Spence's Crispy Thai Brussels Sprouts

The Spence's Juicy Lucy

TWO urban licks' Smoked Gouda Grits

TWO urban licks' Smoked Salmon Chips with Chipotle Cream Cheese

Fifth Group Restaurants: Alma Cocina, Ecco, El Taco, La Tavola, Lure, South City Kitchen 84

Alma Cocina's Mexican White Shrimp Huarache

Ecco's Fried Goat Cheese with Honey & Black Pepper

El Taco's Coconut Flan

La Tavola's Braised Duck & Ricotta Gnocchi

Lure's Crab Dip

South City Kitchen's She-Crab Soup

Ford Fry: JCT. Kitchen & Bar, King + Duke, No. 246, ST. Cecilia, the Optimist 98

JCT.'s "Angry" Mussels with Vidalia Onion, Bacon & Chile

King + Duke's Smoked Half Chicken with Sweet Onions & Salad

No. 246's Bistecca

St. Cecilia's Spaghetti with Crab & Chiles

The Optimist's Duck & Andouille Sausage Gumbo

Fox Bros. Bar-B-Q 108

Frito Pie

Salt & Pepper Brisket

Chocolate Pecan Pie with Cinnamon Whipped Cream

Gu's Bistro 114

Dan Dan Noodles

Ma Po Tofu

Gunshow 118

Asher Bleu Grilled Cheese with Fennel Jam

Vietnamese-Style Chicken & Waffles

Kung Pao Brussels Sprouts

Heirloom Market BBQ & Sobban 125

Korean Pickled Green Tomatoes

Miso Collard Greens

Pork with Peach Donkatsu

Honey Pig 130

Kalbi

Bibimbap

Little Italia: Antico Pizza Napoletana, Bar Amalfi, Bottega Luisa, Caffè Gio Gelateria Pasticceria, Gio's Chicken Amalfitano 134

Chicken Zuppa

Chicken Scarpiello

Miller Union 138

Peach, Arugula & Greek Yogurt Salad

Fall Squash & Mushroom Ragout with Citrus-Scented Grits

One Eared Stag 142

Celery & Apple Salad

Broccoli & Gruyère Soup

Dirty Farro

One Flew South 146

Smoked Trout Potato Salad

Pineapple "Not Upside Down" Cake

Panahar 149

Dharosh Bhaaji (Sautéed Okra)

Ron Eyester: Rosebud, the Family Dog, Timone's 152

Rosebud's Wild Georgia Shrimp & Grits

The Family Dog's Ginger Jump

Timone's Meatballs in Red Sauce

Serpas Restaurant 156

Tuna Tartare

Flash-Fried Oysters

Seven Lamps 153

Twice-Cooked Cumin Chicken Wings with Charred Jalapeno Dressing

Salad of New Potatoes & Spring Peas

Southern Art & Bourbon Bar 162

Buttermilk Biscuits

Buttermilk Fried Chicken

Pretzel Pie

Taoueria Del Sol 167

Chicken Enchiladas with Lemon Cream Sauce

Oyster Tacos with Jalapeño Coleslaw

The General Muir 172

Swiss Chard Fritters

Pecan-Crusted French Toast with Roasted Bananas & Spiced Butter

The Luminary 176

Steamed Georgia Shrimp with Leeks en Vinaigrette

The Pinewood 178

Cornmeal-Crusted Catfish with Hoppin' John

Vanilla-Bourbon Bread Pudding

U Restaurants: Escorpion, Fritti, Sotto Sotto 181

Spaghetti Cacio e Pepe

Seared Scallops & Cannellini Beans

Panna Cotta with Caramel Sauce

UMI 185

Black Cod Misoyaki

Avocado Salad with Wasabi Vinaigrette

Varuni Napoli 188

Peperoni Imbottiti (Stuffed Peppers)

Parmigiana di Melanzane (Eggplant Parmesan)

Neapolitan Pizza Dough

Watershed on Peachtree 193

Shrimp & Crabby Burger

West Egg Café 196

Chilaquiles

Sweet Corn & Brown Sugar Bacon Pancakes

Woodfire Grill 199

Farm Egg Wellington

Spring Pea Soup with Cardamom Marshmallow

Index 206

About the Author 210

About the Photographer 210

Editorial Reviews

These days eating out—or in—isn’t just something Atlantans do before attending an event. Breaking bread is an event. The city’s best restaurants include a mixed bag of far-flung ethnic eateries, chef-driven hotspots, and classic, time-tested mainstays. Kordsmeier covers them all. Part-cookbook and part-tour guide, Atlanta Chef’s Table manages to capture the complexity and breadth of Atlanta’s modern restaurant landscape, and serve as a resource for those interested in emulating the flavors of this pivotal time in Atlanta food, at home. — Stephanie Dazey, writer and food editor at Creative Loafing in Atlanta 

Stephanie Dazey

To fully comprehend the depth of Atlanta's unique culinary scene, it's essential to understand the stories of the people who live and work here. Kate and Heidi do this effortlessly through interesting background information and captivating photography. Atlanta Chef's Table is more of a food-focused narration of where Atlanta came from and where it's going. This is the kind of cookbook that you reach for again and again. —Pano I. Karatassos, Executive Chef of Kyma

Our Atlanta chefs have built a wonderful culinary landscape with talent, passion and thoughtfulness. In Kate's book you hear their voices through their recipes, allowing us to eavesdrop on their delicious conversation.  —Linton Hopkins, chef/owner of Restaurant Eugene and Holeman and Finch Public House.

Kate’s book reads like a culinary tour of Atlanta’s tastiest restaurants—from casual to fine—she uncovers the best of the best. —Katie Kelly Bell, freelance writer and editor, Forbes, USA Today, Decanter, The Atlantan, Men's Book & The Private Journey

  "Kate Parham Kordsmeier has curated a beautiful collection of culinary stories, showing Atlanta off to be what it truly has become: a world class dining destination full of excitement and authenticity. Atlanta Chef's Table is a stunning book worthy of your kitchen counter or your coffee table." Kate Parham Kordsmeier has articulated what so many of us have been working at for years: to show that Atlanta is a world class dining town. Atlanta Chef's Table highlights that authentic zeal, the focused precision and the gastronomic excitement that Atlanta restaurants have been working on for the last decade and it is a stunning collection of recipes to behold. Hugh Acheson, author A New Turn in the South and owner of Empire State South

From the Publisher