Garnish & Gather, a local company that creates weekly ready-to-cook meals (similar to Blue Apron and Peach Dish), has announced its chef lineup for the rest of 2014. Garnish & Gather packages ingredients for any of five different recipes a week, but once a month, it features a special recipe created by one of Atlanta’s top chefs. Past chef participants include Joe Truex of Watershed on Peachtree, Kevin Gillespie of Gunshow, and Craig Richards of St. Cecilia.
Now through Wednesday (September 24), Atlantans can sign up for coffee-cured Riverview Farms pork shoulder with sorghum-glazed eggplant, skillet kale, and field peas made with a recipe from James Beard Award winner and Holeman & Finch founder Linton Hopkins.
“We heard over and over again how our members were starting to feel like ‘real chefs,’ and they felt like the meals were restaurant-quality. That spurred the idea of transforming your kitchen into your favorite restaurants. Our meals are like cooking classes in your own kitchen, and what better person to teach you to cook than the chef at your favorite restaurant?” says Garnish & Gather Vice President of Community Danielle Moore.
Over the next couple of months, Atlantans can make cider-brined pork with spiced apple butter over linguica sausage, turnip, and squash hash, recipe courtesy of Nick Leahy of Saltyard. They’ll also be able to enjoy lamb sausage with spice-roasted winter squash and kale pesto thanks to Parish executive chef Zeb Stevenson, and a yet-to-be-determined dish from Adam Evans of the Optimist.
Those interested can sign up on the Garnish & Gather website as a member or for a one-time order, and select a pickup location around the city or opt for delivery. Prices range from $30 for a meal for two to $60 for a meal for four.