The Nitty Gritty
- Event is August 15th, 2012 @ 7pm
- Price is for one person
- Refunds allowed up to 48 hours after purchase
- Questions? Contact firstname.lastname@example.org
If anyone knows their way around a bottle of booze, it's H. Harper Station's Jerry Slater. And if there was ever an all-star lineup of some of Atlanta's most talented chefs, it'd include Chefs Steven Satterfield (Miller Union), E.J. Hodgkinson (Woodfire Grill), Aaron Russell (Restaurant Eugene), and H. Harper's own Joseph Ward. Like an Avengers for people who like to eat great food, these local culinary superheroes are combining their powers for H. Harper's very last Head to Tail dinner of the summer. Trust: you want to get in on this before the gettin' is gone.
The idea for these suppers was simple: do something once a month where friends could get together and cook for each other. Except those friends happen to be the best and brightest in Atlanta's culinary scene, and "cooking for each other" is definitely not your average potluck (unless your average potluck involves sweetbreads and tripe). Each Head to Tail dinner that H. Harper has hosted is about these chefs having a little creative fun in the kitchen by using nearly all the parts of the chosen animal (their last supper, for example, included sweetbreads, tripe, ribeye cap, and beef fat-fried French fries). Up next? Bird. (Should we call it "Beak to Tailfeathers?")With the supper based entirely on poultry, each chef will whip up both a small plate and a main course with their own take on squab, pheasant, chicken, and other various winged creatures while H. Harper's owner and professional libations expert (that would be Jerry) pairs a handpicked wine with each plate. A feast of epic proportions with wine flowing like a boozy river... does it get any better than that? Yes, actually. It does. Because you'll be doing all that imbibing and quaffing for a good cause. The evening's proceeds go toward Wholesome Wave, a nonprofit that doubles EBT benefits and food stamps at farmers' markets, working to make good, healthy, local produce more accessible to underserved communities. Four courses, four wines, four all-star chefs... all for a truly worthy cause. You'll be a gourmand with a heart of gold.