Tag: Kevin Ouzts

Community Farmers Markets—a nonprofit network that likely includes at least one of your favorite Atlanta farmers markets—is hosting its inaugural Red Clay Soirée fundraising gala on Friday, November 10. The event will feature chefs from Kimball House, 8 Arm, the General Muir, Rising Sun, El Super Pan, and other favorite Atlanta restaurants.

Two and a half years after it first opened, Alpharetta's Avalon development will double in size with the grand opening of its next phase, Boulevard East, on April 13.

“I’m pulling together what I’ve learned at the market. I was able to walk away [from the Cockentrice] with a great deal of education about what folks are looking for,” Ouzts says of his new role at Barleygarden, a new restaurant from Hop City's Kraig Torres.

Retailers like Brooks Brothers, Levi’s, and Urban Outfitters will also open as a part of Phase II.

As I listened to Kevin Ouzts, the very affable chef-owner of Krog Street Market’s the Cockentrice, describe how he makes a number of dishes on the menu, I thought what I did during my dinners there: Is this a new form of extreme eating?

Starting Sunday, February 22, the Cockentrice will switch up its Sunday hours to open for lunch at 11 a.m. and close at 5 p.m. Currently, it’s open only for dinner from 5:30 p.m. to 11 p.m. General manager Daisy Nagel says they hope to mirror the long Sunday lunches found in the French countryside.

This Friday Kevin Ouzts of the Spotted Trotter will open his first restaurant, the Cockentrice, in Krog Street Market. Friends and family got a preview earlier this week. Cheesemonger Scott Stroud will prepare composed cheese plates, Tyler Austin (the Sound Table) will showcase small batch beer, wine, and spirit producers at the bar, and pastry chef Nicole Banks-Bonilla (Grand Hyatt Buckhead) will offer a trio of desserts. Ouzts’s sister, Stephanie Nagel (Maritime Hotel in New York), is moving to Atlanta to manage the restaurant.

Kevin Ouzts grew up in Marietta with a ten-foot-square brick pit smoker in his backyard, where his Georgia-bred father, Doug, slathered many a rib rack with a family barbecue sauce that included molasses.