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Odes to Three Rising-Star Black Chefs

Odes to three rising-star Black chefs

We asked established restaurateurs to give praise to the up-and-coming Atlanta chefs who should be on your radar.

The rise of Southwest Atlanta’s food scene

Darius Williams's Greens & Gravy, D Cafe, Pink Cole's Slutty Vegan, Monday Night Brewing's Garage, and much more. Southwest Atlanta's food scene has become a resurgence of black-owned businesses built to cater to the community.

Keio Gayden gives aspiring chefs a competitive edge at a high school where most lunches are free

Miller Grove High School, located in southeast DeKalb County, is the largest high school in the district. The population is 96 percent black and 76 percent low-income, and a majority of students receive free or reduced-price lunch. And for more than 10 years, one of Miller Grove’s bragging rights has been its culinary program, headed by chef Keio Gayden.

How an Atlantan photographer, Angie Mosier, wants to reshape our perceptions of Southern cuisine

New York City–based chef Marcus Samuelsson will release a cookbook called A Moving Feast: Recipes and Stories of Soul Food’s Journey North. Through the lens of food, it will share accounts of the Great Migration. Nearly every one of the more than 100 images in the book will have been captured by photographer Angie Mosier, a lifelong Atlantan who is preternaturally talented, excessively humble, and unmistakably white.

With his new cookbook, Atlanta chef Todd Richards wants to change the way we view soul food

Todd Richards found that one of the biggest obstacles for black chefs is the lack of economic resources for opening their own restaurants. That's why he sees his new cookbook, Soul, as a transformative text to make soul food higher in economic value.
Soul: A Chef’s Culinary Evolution in 150 Recipes

The New South: Three cookbooks challenge Southern stereotypes

Taqueria del Sol owner Eddie Hernandez, legendary Southern chef Virginia Willis, and Richards' Southern Fried owner Todd Richards all have new cookbooks debuting this spring that feature some excellent Southern mash-ups such as collard green ramen.

Krista and Jerry Slater are consulting on a new restaurant: City Pharmacy

The couple behind H. Harper Station recently launched a new hospitality consultancy called Flying Pig Hospitality. One of their first projects is consulting on City Pharmacy, a new restaurant located in an actual former pharmacy in Covington's downtown square that dates back to the late 1920s.

6 Atlanta Food & Wine Festival events you won’t want to miss

Heading to this year's Atlanta Food & Wine Festival? Here's what's new for 2017 and the events you won't want to miss.
Corby Kummer

Commentary: When it comes to dining, Atlanta should look inward

Atlanta is a city that looks outward far more than inward, or even nearby. Outward, say, to the Lower East Side (the General Muir’s pastrami), or to China (Gu’s Dumplings), or to France (Bread & Butterfly’s tender, airy omelets). With the glorious exception of Ryan Smith at Staplehouse, I didn’t find a posse of young, or youngish, chefs all cooking as much for each other as for the public. The priority in Atlanta is less innovation based on local ingredients, as at Staplehouse, than finding a formula that works and then pumping out food to fit it. This makes for generous, untweezed food. But it also means food that, once successful, can become rote.

Richards’ Southern Fried targets May opening in Krog Street Market

Todd Richards has been perfecting his fried chicken recipe for years. Now, bringing that recipe to the masses at his new stall, Richards’ Southern Fried, in Krog Street Market.

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