Atlanta Food Blogger’s Society Chef’s Table’s Spring Cuisine & Beer Pairings

It’s been a long time since I have had the experience like  I had with Chef  Nicholas Walker from the Cobb Galleria Centre Atlanta.  Once we all settled in, we soon realized that we would be served an amazing six course meal.  Chef Nick would pair all of the food that he has in store with beers from Monday Night Brewing.  Jeff Heck the CEO of Monday Night Brewing was there to give us more information on the beers selected as we sipped and ate.

I was presented with the first course, Amuse Bouche.  A Ginger Crab Fritter with spicy banana puree which would be paired with a Belgian Style Wit “Fu Manbrew” delectable. I smashed the fritter into the banana puree and took a little bit of heaven into my mouth with just one bite.  After eating the Crab Fritter we were instructed to take a sip of the

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Ginger Crab Fritter
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Belgian Style Wit

Brew and wow did it compliment the crab with a hint of heat that exuded from the banana puree.

I now find myself eagerly watching the cooks prepare what will be our second course.  A Blood Orange Salad, everyone else was served the Duck, but

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Chef somehow knew that I was pescatarian and altered some of the things on the menu so that I could enjoy all that was to come as well.  The Blood Orange Salad was prepared with a Spent Grain Cracker, Frisee, Fennel, and Blood Orange which was paired with A Blood Orange IPA “Blind Pirate”  This salad was refreshing and crisp with radish added.  The IPA being kind to my palate, created a great compliment to the salad.

Blood Orange Salad

We are now moving onto the third course which I have to say was one out of two that were my absolute favorites.  Serrano Eye Patch Bouillabaisse.  Monkfish, Clams, Snapper, and fresh Rock Shrimp, Pineapple, Saffron, and a Serrano Aioli.  This dish would be paired with an Indian Pale Ale “Serrano Eye Patch Ale”

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Serrano Eye Patch Bouillabaisse

Words can not explain the multitudes of flavors that came at you all at once followed by the amazing taste of the pale ale.  The Bouillabaisse was perfectly poured over the menagerie of seafood to retain its heat and to be eaten immediately after……..

So now that I have had the pleasure of having so many flavors marry in my mouth, I can’t help but to wonder how I’m going to cleanse my palate.  Well Chef never cease to amaze all of us.  We will now be presented with what he calls a pallet cleanser.

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Bosch Pear Sorbet

Our fourth course will consist of a Bosch Pear Sorbet, Dried Lemon, Honey Kissed Pear.  Who would ever think that you could pair a sorbet with a beer.  Well hold onto your skirts ladies because this sorbet was coupled with a Belgian Style Golden Ale “Gun Show” very light and clean.

The fifth course will be Beef Cheek for everyone else, I was graced with Trumpet Mushrooms, Carolina Rice Grits, Heirloom Carrot, Wilted Greens, and Cocoa.  This will be paired with a Scotch Ale “Drafty Kilt”  The grits were the show stopper of this dish.  So Creamy and made from rice, not your traditional grit.  Packed with flavor from everything that was on the plate.  I almost forgot about the great beer that was paired.  Once I did indulge in the beer it was well worth every drop.

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Vanilla Braised Trumpets

After finishing the fifth course we all noticed the silence that permeated the kitchen and it was because the staff had disappeared, we see Chef  Nick with what looks like a loaf of bread.  And that’s exactly what it is.  A loaf of warmed bread with an image of Jeff Heck dusted on the top this bread would be paired with an orange infused butter……DSC_0511 (2)

We now see the staff once again and the all have what appears to be a glass dome on a small plate, but it is actually our sixth course.  Hazelnut Cigar.  Smoked Dark Chocolate, Malted Sweet Cream, Caramel, and Hazelnut Powder paired with an Imperial Stout “Toasted

Hazelnut Imperial Stout”  This would be the Grand Finale and boy was it GRAND!  The presentation of this course was unbelievable.  Chef Nick outdid himself.  My love for Cigars and Craft beers had me astonished with the entire experience.  This will be etched in my brain forever.

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Many thank to all that had some input in putting this event together.  Chef Nicholas Walker, Jeff Heck, ATLFBS, Melissa Pelky Hass, and all of the staff of the Cobb Galleria Centre.  This would not have been possible without you………..

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The content of this article are my own words.  I was not paid by anyone from The Cobb Galleria or Monday Night Brewing to sample and taste……..



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