Neighbor News
STK HOSTS AN EVENING OF 'CHEFS, SHROOMS AND CHAMPS' WITH CHEFS MARK ALBA, NICK LEAHY, TIMOTHY MAGEE, AND JOSEPH RAMAGLIA
All-Inclusive Experience Celebrating the Art of Cooking with Mushrooms, Veuve Clicquot Pairings, an Open Bar, Chef Meet-and-Greets, Live DJ
Chefs Mark Alba of STK Atlanta, Nick Leahy of Saltyard, and Timothy Magee and Joseph Ramaglia of White Oak Kitchen & Cocktails are joining forces to host “Chefs, Shrooms and Champs” - an unforgettable evening celebrating the art of cooking with mushrooms on Tuesday, April 14 from 6:30 p.m. to 9:30 p.m. The four dynamic chefs, known for their passion and commitment to using local and regional ingredients, will take over the Bistro at STK Atlanta and present eight dishes inspired by a mushroom foraging expedition led by Ramaglia. A live DJ and an open bar showcasing STK’s signature cocktails and ongoing partnership with Veuve Cliquot will compliment their culinary creations as diners are invited to mix and mingle with the chefs at dedicated tasting stations throughout the Bistro. Cost per person is $100 and includes the tasting experience, open bar as well as Veuve Cliquot pairings. Guests must be 21 and up to attend. Reservations for Chefs, Shrooms and Champs are required and can be placed by calling 404-793-0144 or emailing TOGReservations@togrp.com. For more information please visit www.stkhouse.com.
Chefs, Shrooms and Champs Tasting Menu:
Pasture Raised Chicken and Wild Mushroom Terrine with Toasted Brioche and Apricot Conserva
Grilled Hanger Steak, Wild Mushroom and English Pea Garganelli with Black Truffle Foam
Created by Executive Chef Mark Alba of STK Atlanta
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Wild Mushroom and Spring Vegetable Soup
Pan Roasted Scallops with Brown Buttered Mushrooms and Cauliflower
Created by Executive Chef Nick Leahy of Saltyard
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Fava Bean Panna Cotta, Morel Mushroom and Asparagus Salad
Pan Roasted Sweetbreads, Madeira Mushrooms and Green Garlic Purée
Created By Executive Chef Timothy Magee of White Oak Kitchen & Cocktails
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Cured Mountain Trout, Vidalia Soubise, Pickled Wild Mushrooms, Foraged Greens and GA Olive Oil
Wild Mushroom and Duck Sausage, Farro, Charred Green Garlic, Sorrel Purée
Created by Sous Chef Joe Ramaglia of White Oak Kitchen & Cocktails
