Two popular Southern chefs based in Atlanta -- Matthew Basford of Canoe and Nick Leahy of Saltyard -- are teaming up with America's most innovative supper club, Dinner Lab, for an unforgettable mash-up of global flavors. Both born and trained in the Commonwealth and kitchens of London, these young globe-trotters will share contemporary riffs on several old world favorites (menu below) that reflect their diverse backgrounds. Basford hails from Australia where he was awarded Second Place in Tasting Australia before coming to the Mainland, and Leahy is a Bermuda-born, British-trained chef who has cooked all over the globe, including a stint as Executive Chef at England's Daylesford Organic, a restaurant and farm that solely uses its own homegrown, organic ingredients (including fruits, vegetables, dairy and cattle).
This event is part of the Southern Chef Exposure Dinner Series; a partnership between Dinner Lab and Georgia-based poultry producer Springer Mountain Farms that facilitates pop-up opportunities across the country for the foremost chefs on the Southern culinary scene. Previous events have featured Chefs Todd Richards of White Oak Kitchen + Cocktails and Todd Ginsberg of The General Muir, among others.
Locations for Dinner Lab events are undisclosed until 48 hours before the event, but this event will take place somewhere in Brooklyn.
Aussie Meat Piegrass fed beef | pickled beet root
Coronation Crab Salad
marinated cucumbers | pickled nigella seeds
Springer Mountain Farms Chicken Tikka Masala
carolina gold rice | spiced peanuts
Seared Kangaroo Loincollards & grits | black pepper & bourbon jus
British Empire Two Waysclassic pavlova & passion fruit cream| strawberry eton mess