Emily is a freelance writer, photographer and sommelier candidate.
The dinner consisted of five decadent courses, cooked by five premier chefs from Atlanta. Each course was expertly paired by one of Atlanta's sommeliers. As guests found their seats and settled in, glasses of wine began to be poured by the sommeliers, each carrying a magnum bottle. The lights dimmed, and a video began playing. The video featured each chef and sommelier's pairing, enticing our taste buds.
The first course from Atlanta Athletic Executive Sous Chef Morey Anderson was a Cedar-smoked Atlantic Salmon Roll filled with Peekytoe Crab and Avocado atop a Tomato Glace. The sommelier, Andres Loaiza from Aria, paired this dish with a 2015 Maculan "Pinot & Toi" from Veneto, Italy.
To awaken the crowds' wild side, our second featured Executive Chef Charlie Hatney served Wild Boar Tenderloin with Blackberry Demi-glace, and a Mushroom-Corn Ragout with a savory sweet potato bread pudding. Jacob Gragg, a fine wine specialist from Cru Artisans Wines, served with a 2015 Banfi "Col di Sasso" from Tuscany, Italy.
As an exciting palate awakener, The Merion Executive Chef Aaron Masanotti presented us with an Organic Arugula and Grilled Peach Salad served with a light Meyer Lemon-Sparkling wine vinaigrette. Capital City Club Sommelier Maggie Meroney paired the dish with a non-vintage Gustave Lorentz Crément d'Alsace Rosé from France.
The fourth and most hearty course of the dinner was a Smoked Flatiron Beef in a pool of Cranberry Molé. The sommelier, Gil Kulers , paired this dish with a dry red blend, 2013 Quinta do Portal “Colheita,” from Douro, Portugal.
A satisfying finish to the evening was the fifth and final course, the dessert by Atlas’ Pastry Chef Christian Castillo was a melted dark chocolate draped over a milk chocolate Itakuja Mousse with a surprise center - crunchy passion fruit.
As the crowd began tasting the dessert, silence ensued followed by faint "mmmmm" sounds. The dessert was paired, by Atlas’ Sommelier Christopher Lodge, with a tart white dessert wine, 2013 Hétszölö “Késöi Szüretelésü,” Tokaji Hárslevelü, from Hungary.
As each course was served, an auction item was presented to the crowd. Auction items consisted of trips, complimentary dinners for you and ö20 of your closest friends, amongst other fun items.
That evening, the crowd was able to raise over $90,000 dollars for No Kid Hungry. No Kid Hungry is a non-profit organization that seeks to end childhood hunger in America. One in six children struggles with hunger. No Kid Hungry strives to raise money for children in public schools to receive a nutritious breakfast served every morning.
For more information or ways to get involved please visit their website: https://www.nokidhungry.org.