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Carvel Grant Gould grew up immersed in Buckhead's food world. No baby shower or Christmas party was complete without platters of cheese straws and chocolate eclairs from Henri's Bakery.
For a lot of folks, the mention of tomato aspic brings one word to mind: Ewww. This is not lost on executive chef Carvel Grant Gould, who wouldn’t dream of putting a congealed salad on the menu at Canoe, the upscale Vinings restaurant where she’s worked since it opened sixteen years ago.
It was a Friday evening commute spent in classic, nerve-jangling Atlanta traffic. The speed-stop-speed-stop flux of cars extended straight from Downtown into the parking lot of Canoe in Vinings, where valet attendants conducted drivers with Wagnerian fervor. My dining comrades were still stuck on the highway; the woman at the hostess station suggested I wait for them at the new outdoor bar.