Posted tagged ‘Wildfire’

Come to a Chef’s Table Dinner at Wildfire

January 5, 2011

On Friday, January 7 at 7:00 p.m. Wildfire Grill will be hosting a Chef’s Table Dinner.  Enjoy a four course meal consisting of Seared Scallops, Roasted Beet Salad, Oak-Roasted Pork Tenderloin and a delicious Chocolate Tartlet for dessert prepared by Wildfire’s Executive Chef Matt Albertario.  Enjoy your dinner as you are seated at the exclusive Chef’s table which overlooks the kitchen.  Chef Matt will give you the ultimate dining experience as he prepares his first-rate meal and explains the culinary process as well as his seasoning techniques for each course.  The evening is priced at $40 per person without wine pairings or $55 per person with wine pairings (each course is paired with a glass of wine from Wildfire’s exceptional wine list.  For more information and reservations, please contact Ali Trauner at 770-730-9080.

Favorite Foods from Childhood – Atlanta Chefs

October 6, 2010

I would like to highlight my absolute favorite section of the fall 2010 issue – “Chef Talk” by Emily Robinson. (Emily is Flavors‘ editorial intern who attends UGA.) Jamie Annarino inspired Emily to write this article. If you haven’t seen it yet, it incorporates childhood pictures of some of Atlanta’s best-loved chefs with quotes from the chefs about their favorites foods from their childhoods. It really is adorable–and interesting to consider how the chefs’ talents and interests may have been sparked from the best foods from their childhoods. Chefs who participated in this article are: Rebecca Lang, Gerry Klaskala from Aria, Jonathan Jerusalmy, from the St. Regis Altanta, Chris Sedgwick of The Sedgwick Group, Pano Karatossos of Kyma, Kevin Rathbun of Rathbun’s, Matt Albertario of Wildfire Atlanta, Brian Obermeyer of Pastis, Brad Parker of Dantanna’s, Robert Gerstenecker of Park 75, Boyd Rose of Milton’s, Cyrille Holota, Alex Freidman on P’Cheen, Stacy Eames of Highland Bakery and Nick Koulouris of Grecian Gyro. (fall 2010 pages 64-66)

Flavors fall 2010 pages 64-65 

Flavors fall 2010 page 66

Flavors fall 2010 page 66

Flavors fall 2010 pages 64-65

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