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Garnish & Gather, a local company that creates weekly ready-to-cook meals (similar to Blue Apron and Peach Dish), has announced its chef lineup for the rest of 2014. Garnish & Gather packages ingredients for any of five different recipes a week, but once a month, it features a special recipe created by one of Atlanta’s top chefs.
Starting today, Inman Park restaurant Parish Foods & Goods will be called the Brasserie and Neighborhood Café at Parish. Under the leadership of executive chef Zeb Stevenson, Parish has revamped its focus, redecorated its dining...
Atlanta is getting a new wine bar—one that’s been a long time coming. Spearheaded by Ian Mendelsohn, a former beverage director at the St. Regis, Vine & Tap will open in Buckhead's Lenox Village at 2770 Lenox Road on February 7. It was originally projected to open last summer, but a fire broke out in the space in August, causing delays all around.
In mid November, chef Zeb Stevenson let it slip that he was taking over as executive chef at Inman Park's Parish, a title formerly held by Edward Russell. Around the same time, word got out that mixologist Arianne Fielder was leaving Article 14 after only a few months behind the bar. Coincidence? It appears not. Fielder, who worked previously as beverage manager at Drew Van Leuvan’s Seven Lamps, confirmed that she has taken over the newly created head mixologist position at Parish, leaving former Seven Lamps lead bartender Leo de Rivera to make drinks at Article 14.
Zeb Stevenson, executive chef at the Georgian Terrace Hotel, Livingston Restaurant Bar, and Proof and Provision, will be leaving his job at the end of July. After four years at Livingston, he says he’s doesn’t “have anything left to accomplish.” He goes into detail below, divulging some clues into his plans for what’s next.
What began as a conversation on Twitter months ago became an eight course "Blood Dinner" at Livingston last night. Chef Zeb Stevenson brought in the formidable talents of Tyler Williams, Ryan Smith, and Josh Hopkins for a collaborative meal of blood-centric dishes. The menu ranged from classical dishes like pressed squab to futuristic inventions like the "Bloody Pebbles," which were something like the Dippin' Dots of blood. The chefs seemed to be genuinely excited by the challenge and their enthusiasm showed on the plates. Take a look below.
A few months ago, I mentioned a Twitter conversation that began with chef Zeb Stevenson posing a quick question: "Was told that ATL is not ready for blood sausages etc. on menus. Care to weigh in?" That evolved into a larger conversation about innovation and boundaries in Atlanta's dining scene and a few chefs salivating about an imaginary all-blood dinner.
Last night on Twitter, chef Zeb Stevenson posed a quick question, "Was told that ATL is not ready for blood sausages etc. on menus. Care to weigh in?" The response was almost uniformly positive - Ryan Smith of Empire State South saying that he sells it all the time, people clamoring for an all-blood dinner, donuts with blood ganache, and you get the idea. Most of the conversation is included below.