5th ANNUAL CHG ALL CHEFS DINNER
SUNDAY, OCTOBER 9th @ 6pm

 

This year’s dinner will be on Sunday, October 9th at 6pm at the new Double Zero location in Emory Village at 1577 N Decatur Rd. Atlanta, GA 30307. Our team of 13 chefs from all CHG restaurants will be serving 9 courses with optional wine pairings. The price for the dinner is $110 per person ($65 additional for wine pairings).

 

AMUSE BOUCHE

John Castellucci, Executive Sous Chef - Double Zero

Beet meringue, mushroom custard, trout roe

 

FIRST COURSE

Diego Matus, Sous Chef

Ricardo Soto, Executive Chef - Sugo Kitchen

Garden citrus red quinoa salad, roasted corn purée, micro vegetables, confit mushrooms, beet dust, broccolini grass, eggplant soil

 

SECOND COURSE

Andy Montesano

Colin Auer, Sous Chefs - Cooks & Soldiers

Mezcal smoked cobia, corn, tomato, jalapeño, cilantro

 

THIRD COURSE

Mike Parham

Ian Hall, Sous Chefs - The Iberian Pig

Smoked octopus with harissa, chickpeas, avocado espuma, black garlic squid ink emulsion

 

FOURTH COURSE

Ricardo Soto, Executive Chef - Sugo Kitchen

Butternut squash soup, lobster mushrooms, garlic herb crouton, Parmigiano-Reggiano chip, shaved truffle

 

FIFTH COURSE

Landon Thompson, Executive Chef - Cooks & Soldiers

Mackerel confit in beef fat, marrow roasted parsnip, zucchini, chickpea, heart of palm, blood orange fluid gel, charmoula powder, puffed beef tendon

 

SIXTH COURSE

Edwin Molina, Executive Chef - Double Zero

Grilled pork loin, mole negro, pepitas, mustard

 

PALATE CLEANSER

Daniel Hubbard, Executive Sous Chef - Double Zero

 

SEVENTH COURSE

Eric Roberts, Executive Chef - The Iberian Pig

Mojo spiced venison loin, black currant gastrique, marcona almond butter, Calabasa squash purée, sorghum caramel corn, Brussels sprouts

 

EIGHTH COURSE

Daniel Hubbard, Executive Sous Chef

Zachary Lanier, Sous Chef

John Castellucci, Executive Sous Chef - Double Zero

Pumpkin popsicle rolled in pecan granola, sage powder

 

NINTH COURSE

Ashley Auer, Pastry Chef - Cooks & Soldiers

Pistachio and maraschino mousses, aerated chocolate cake, feuilletine, drunken cherries and pistachio brittle, served in a chocolate half globe

CLICK HERE TO MAKE YOUR RESERVATION

or call 404 991 3666

MONDAY

OCTOBER 3RD

Kickoff the week in the bar at the new
Double Zero in Emory Village and enjoy

special dishes, craft cocktails and live music.

RESERVATIONS

TUESDAY

OCTOBER 4TH

The Iberian Pig will host a walk through time as we explore the evolution of cocktails, paired with dishes prepared by our chefs.

LEARN MORE

THURSDAY

OCTOBER 6TH

Throwback at The Iberian Pig as we bring back original and classic menu items served by many of the original staff; a reunion becoming a tradition.

LEARN MORE

FRIDAY

OCTOBER 7TH

Each restaurant will feature their own

whole pig roast.

LEARN MORE

SATURDAY

OCTOBER 8TH

Sugo will hold two cooking classes. The first class will be a Big Green Egg demonstration  and the second class will be a Meatball class.

LEARN MORE

SUNDAY

OCTOBER 9TH

The 5th Annual
CHG All Chef Dinner.

A special nine-course dinner prepared by all of the chefs from each CHG restaurant.

LEARN MORE

WEDNESDAY

OCTOBER 5TH

Cooks & Soldiers will host
a J.C Vizcarra vertical wine tasting. Taste the 2001, 2003, 2010 and 2012

J.C. Vizcarra Ribera del Duero as you dine.
$45 per person.

LEARN MORE