SOLD OUT!
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
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
