Tag: Joe Schafer
What’s cooking at Philips Arena? The dining options planned for the new clubs and suites
When Philips Arena finishes up its renovations this fall, the clubs and suites will feature a brand new menu from executive chef Joe Schafer. He chats about what to expect, from venison brisket sandwiches to fresh, beer-battered onion rings.
Rising Star of the Year: Joe Schafer
This Griffin native made his rounds in local kitchens, from Rainwater to Murphy’s to Parish, before joining Ford Fry in 2013: first as the chef de cuisine at JCT Kitchen and, more recently, behind the wood-burning ovens at King + Duke.
Big changes coming to Bacchanalia; Joe Schafer appointed executive chef
Little Bacch's executive chef Joe Schafer is now doing double duty as the head honcho at the upstairs Bacchanalia. Bacchanalia's former executive chef, David Carson, has transitioned into the executive chef of operations at Star Provisions.
Review: Little Bacch returns to the classics we didn’t know we missed
Here, oysters Rockefeller, cheese soufflé, and New York strip with bordelaise are made with such close attention to sourcing and with such careful, uncluttered technique that you start to pine for the days when food like this was served nightly by old-line clubs.
Technique: Little Bacch’s Joe Schafer on roasting the perfect chicken
A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.
Farmer Fund charity calendar debuts
Here’s your chance to really, ahem, get to know our local chefs and farmers. Ashley Rogers (Serenbe Farm), Joe Schafer (Little Bacch), and others are set to bare their hearts—and more—in the 2016 Farmer Fund Calendar.
E.J. Hodgkinson to become the executive chef at Ford Fry’s King + Duke, starting November 17
JCT Kitchen executive chef E.J. Hodgkinson will leave his post and take over at King + Duke November 17. The news comes nearly two months after Joe Schafer, the restaurant's opening chef, resigned from the kitchen for personal reasons (Schafer now helms the kitchen at Abattoir).
Hector Santiago on departing Abattoir and opening at Ponce City Market
Perhaps best known for his now-defunct Latin restaurant Pura Vida, Hector Santiago is leaving his post as executive chef at Anne Quatrano’s Abattoir to work on developing his own restaurant at Ponce City Market....
Men’s designer aprons make a statement in fashion and function
Culinary students may still squeeze themselves into the stiff white chefs coat, long the industry’s de rigueur uniform. But the new must-have garb, particularly among Atlanta’s male chefs who have made it to the top of the food chain, is the designer apron.
What we know about Ford Fry’s Tex-Mex restaurant
With King Duke now operating smoothly and his next Buckhead project, St. Cecilia (in the former Bluepointe space) on track to open by year's end, chef and restaurateur Ford Fry (No. 246, JCT Kitchen, and the Optimist) begins to turn his focus to his next project: an Austin-style Tex-Mex restaurant in the Krog Street Market. Details are still in the works, but Fry relayed a handful worth sharing.
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