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Known as a celebratory food in Mexico, tamales are particularly popular this time of year from the Feast of Guadalupe on December 12th through Three Kings’ Day on January 6th. In Atlanta, tamales can be found year-round, but certain restaurants, like Taqueria Del Sol and Fox Bros. Bar-B-Q, stock up for the holiday season.
As someone who reads a restaurant’s wine list before reading the menu, I wondered why pairing wine with Mexican food wasn’t so common. To get answers, I sought out Fifth Group’s beverage director Vajra Stratigos and Alma Cocina’s executive chef Chad Clevenger.
ATL Food Chatter: August 8, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)With fourteen years of culinary experience in both fine dining and high-volume casual dining under his belt, plus posole and tamale recipes that have been voted the best in Denver, Chad Clevenger seemed to be a natural fit for Alma Cocina, the Fifth Group's modern Mexican restaurant opening this fall Downtown. Clevenger, who will be the restaurant's executive chef, so impressed the Fifth Group's brass that they dropped the “Tex” from the “Mex” cuisine they had originally planned to feature in the former Il Mulino space.