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ABOUT THE EVENT

Join Us September 22-24, 2024

Atlanta magazine’s Indulge, a three-night dinner series event, featuring custom menus developed by the city’s most celebrated chefs. Each night, a duo of chefs will prepare a one-of-a-kind five course meal complete with thoughtfully selected wine pairings. Attendees can anticipate an exclusive encounter with exceptional dishes, interaction with renowned chefs, and an immersion into a sensory- rich celebration of culinary craftsmanship.

Admission: $150/ticket per night

When: September 22 – 24, 6PM – 9PM

Where: 103 West – Atlanta, Georgia 103 W Paces Ferry Rd NW, Atlanta, GA 30305

*Note: Since each night is a set custom menu, we cannot accommodate allergies and dietary restrictions.

Night 1: Chefs & Menu

First course

Tuna Tiradito – huacatay leche de tigre, cancha corn, chalaca

Second course

Coffee Dusted Seared Venison, roasted beets, carrot puree, beet blood, spruce sea salt + carrot chips

Third course

Trout and Carapulcra – Smoked NGA Trout, Andean potato stew, fresh herbs

Fourth course

Elysian Farm Lamb Shank, harissa, labneh, smoked eggplant, herbs + radish, bone jus

Fifth course

Apple and hazelnut frangipane tart with crème fraiche and salty butterscotch

Fifth course cocktail pairing

“Johnny Appleseed”
JW black, Penland’s Apple cider, roasted hazelnut Orgeat, caramel, lemon, shaved hazelnut/apple chip 

Arnaldo Castillo - Tio Lucho’s

Terry Koval - The Deer And The Dove

Night 2: Chefs & Menu

First course

Crab Louie Salad, fennel, squash, zucchini, quail egg

Second course

Sweet Potato Ravioli, local mushrooms, sage, “parm-cotta”

Third course

Miso Glazed Cobia, sesame butternut squash puree, lentils

Fourth course

BGE Smoked Beef Brisket, mac & cheese casserole

Fifth course

Banana Bread Pudding, bourbon-raisin-apple compote, meringue kisses

Fifth course cocktail pairing

“This drink is Bananas”

Banana washed JW Black, lemon, lime, 10yr Port float

Duane Nutter - Southern National

Jared Hucks - The Alden

Night 3: Chefs & Menu

On the table

Maryland Blue Crab, Moringa Butter, Crispy Garlic, Hawaiian Purple Sweet Potato, Georgia Sweet Corn

First course

Kilawin Scallops, Compressed Figs, Kombu Pinakurat Suka, Calamansi

Second course

Southern Panzanella Salad, Petite Biscuit Croutons, Kale, Roasted Sweet Potatoes, Golden Raisins, Crumbled Chevre Cheese, Cayenne Pecans, Sorghum Vinaigrette

Third course

Wild Dill Pickle Soup, House Smoked Salmon Croquette, Beet Chicharron

Fourth Course

Cognac Peppercorn Beef Pot Au Feu Pie, Pearl Onion Confit, Sweet Pea Puree

Fifth course

Lakatan Banana, Langka, Kasama Rum, Muscovado Glaze, Pandan Pinipig

Fifth course cocktail pairing

“King of Kilmarnock”

JW Black, Cardamom Ginger syrup, lemon, JW branded lemon cookie 

Deborah VanTrece - Twisted Soul Cookhouse & Pours

Mia Orino - Kamayan

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