Quick Bites

The Fiesta Dinnerware Demonstration Kitchen will be teeming with mouthwatering aromas, flavorful bites and divine drinks from Atlanta’s top chefs and mixologists at January Market beginning tomorrow.

See what our roster of culinary experts have to say as we get up close and personal and make sure to add their events to your Market Plan.


Wednesday, January 11  |  Noon
Coastal Appetizers
Presented by Chef Amanda Egidio of Big Green Egg Culinary Center

Amanda Egidio

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Chef Amanda Egidio

Favorite Atlanta restaurant/bar other than your own?
Houston’s, Venkman’s.

What dish/drink or three words best sums up Atlanta’s food scene?
Farm to table.

Top cooking tip?
Cook with love, enjoy the journey.

Favorite ingredient, food, dish or cocktail?
Coconut.

 

What’s your can’t-live-without-it cooking tool?
Pitt Mitts for my Big Green Egg.

What food trend/ingredient do you see on the horizon?
Grilling/wood fire authentic cooking.


Thursday, January 12  |  Noon
Cajun Creations & Cocktails
Presented by Chef Cooper Miller of Ladybird Grove & Mess Hall and Mixologist Stephanie Marville of Venkman’s

Cooper Miller

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Chef Cooper Miller

Favorite Atlanta restaurant/bar other than your own?
Ticonderoga Club

What dish/drink or three words best sums up Atlanta’s food scene?
On the rise.

Top cooking tip?
Simplicity.

Favorite ingredient, food, dish or cocktail?
Northern Chinese.

What’s your can’t-live-without-it cooking tool?
Japanese mandolin.

What food trend/ingredient do you see on the horizon?
Gourmet rotisserie.

Stephanie Marville

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Mixologist Stephanie Marville

Favorite Atlanta restaurant/bar other than your own?
Umi, La Tavola, Varuni Napoli.

What dish/drink or three words best sums up Atlanta’s food scene?
Growth, energetic, comforting.

Top cooking/cocktail tip?
Prep!

Favorite ingredient, food, dish or cocktail?
Amaro. It adds a unique depth of flavor to any cocktail but can also be enjoyed on its own.

 

What’s your can’t-live-without-it cooking/cocktail tool?
A GOOD wine key. It’s versatile and you’ll be surprised how often it comes in handy.

What food trend/ingredient do you see on the horizon?
Culinary techniques being implemented in prep for craft cocktails.


Saturday, January 14  |  Noon
Compliments of the Chef
Presented by Chef Jomo Morris and Chef Lasheeda Perry, Four Seasons Hotel Atlanta and Bar Margot

Jomo Morris

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Chef Jomo Morris

Favorite Atlanta restaurant/bar other than your own?
Holeman and Finch Public House

What dish/drink or three words best sums up Atlanta’s food scene?
Eat what you crave.

Top cooking tip?
Taste your food.

Favorite ingredient, food, dish or cocktail?
Everything pork.

What’s your can’t-live-without-it cooking tool?
Gray Kunz spoon and Y shaped peeler.

What food trend/ingredient do you see on the horizon?
Gochujang.

Lasheeda Perry

Girls Inc. of Alameda presents TASTE 2016

Chef Lasheeda Perry

Favorite Atlanta restaurant/bar other than your own?
Tuk Tuk

What dish/drink or three words best sums up Atlanta’s food scene?
Rustic, Southern and flavorful.

Top cooking tip?
Lemon is the salt of baking and pastry.

Favorite ingredient, food, dish or cocktail?
Bourbon.

What’s your can’t-live-without-it cooking tool?
Offset spatula.

What food trend/ingredient do you see on the horizon?
Back to the basics.

Anything else you’d like to share?
I am new to Atlanta, but I am ready to explore and to join the group of amazing chefs here in Atlanta.


Saturday, January 14  |  4 p.m.
Tavern Fare With a Southern Flair
Presented by Chef Mark Nelson of HOBNOB and Chef Nick Anderson of Ormsby’s

Mark Nelson

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Chef Mark Nelson

Favorite Atlanta restaurant/bar other than your own?
BoccaLupo

What dish/drink or three words best sums up Atlanta’s food scene?
Bourbon, craft beer, fresh ingredients.

Top cooking tip?
Don’t be afraid to season your food. Always add the seasoning at the end and taste before adding more. Most food is under seasoned.

Favorite ingredient, food, dish or cocktail?
My all-time favorite ingredient is octopus.

What’s your can’t-live-without-it cooking tool?
My small immersion blender.

What food trend/ingredient do you see on the horizon?
Asian buns are definitely a trend that chefs are playing with right now, doing non-Asian applications.

Anything else you’d like to share?
Chefs and kitchen staff work extremely hard in hot, fast paced environments. Show them some love when they get it right.

Nick Anderson

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Chef Nick Anderson

Favorite Atlanta restaurant/bar other than your own?
Taiyo Ramen in Decatur

Top cooking tip?
Don’t over complicate it.

Favorite ingredient, food, dish or cocktail?
Salt and Thai basil.

What’s your can’t-live-without-it cooking tool?
My butcher’s steal.

What food trend/ingredient do you see on the horizon?
Well prepared, simple and easy food.


Hungry for more? Check out all of the tasty cooking events, as well as many workshops and parties happening during Market at AmericasMart.com/Events.

Chef demonstrations sponsored by Atlanta Magazine.

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