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| Chefs Darryl Evans, Art Smith, and Kevin Mitchell |
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| Chef Joe Randall; Edna Lewis' sister,Mrs. Ruth Smith; Ms. Lewis' niece, Mrs. Matti Scott; Ms. Lewis' cousin, Mr. John Henry Thurston |
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| Chefs Kevin Mitchell and Todd Richards, Mr. J. Christopher Randall |
The Edna Lewis Foundation Inc. hosted its second annual birthday fundraiser to celebrate the birth of Ms. Lewis on Saturday, April 13th at the City Club of Buckhead, Atlanta, Ga. The Edna Lewis Foundation is a non-profit organization based in Atlanta, Georgia. The Foundation was founded on January 15, 2012 and is dedicated to honoring, preserving and nurturing African American’s culinary heritage, culture and to elevate the appreciation of African American culinary excellence.
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| Chef Mitchell's Soup |
EVENT MENU
Hors d’oeuvres prepared by Chef Charlie Hatney of the City Club of Buckhead, Atlanta, GA.: Duck confit and dried fruit empanadas with muscadine and pomegranate sauce, salmon blt on brioche, crab and smoked gouda mac and cheese, pickled seafood with jalapenos and radish in a Mason jar.
Soup prepared by Chef Kevin Mitchell of the Culinary Institute of Charleston, Charleston, SC: Roasted Kabocha Squash and Gala Apple Soup with Cardamom Crème Fraiche and Prosciutto Cracklings.
Appetizer prepared by Chef Todd Richards of The Shed at Glenwood, Atlanta, GA: Lamb Belly with Roasted Garlic "Hummus", Pickled Radishes and Fennel.
Salad prepared by Chef Duane Nutter of Lushlife Restaurant Group, Atlanta, GA: Creole-Cured salmon, Arugula, Frisee, Pecans, Parsnips, Bourbon Vinaigrette and Cornbread Croutons.
Entrée prepared by Chef Darryl Evans of the City Club of Buckhead, Atlanta, GA: Thyme and Rosemary-Crusted Pheasant Breast, Hoppin John Rice Cake with Ramps, Kale and Mustard Greens and a Ragout in an Onion Brûlée with Natural Jus.
Dessert prepared by Chef Jennifer Booker of Your Resident Gourmet, Atlanta, GA: Lemon Chevre Cheesecake, Macerated Wild Berries, Blackberry Sorbet, and Mint Syrup.
Hors d’oeuvres prepared by Chef Charlie Hatney of the City Club of Buckhead, Atlanta, GA.: Duck confit and dried fruit empanadas with muscadine and pomegranate sauce, salmon blt on brioche, crab and smoked gouda mac and cheese, pickled seafood with jalapenos and radish in a Mason jar.
Soup prepared by Chef Kevin Mitchell of the Culinary Institute of Charleston, Charleston, SC: Roasted Kabocha Squash and Gala Apple Soup with Cardamom Crème Fraiche and Prosciutto Cracklings.
Appetizer prepared by Chef Todd Richards of The Shed at Glenwood, Atlanta, GA: Lamb Belly with Roasted Garlic "Hummus", Pickled Radishes and Fennel.
Salad prepared by Chef Duane Nutter of Lushlife Restaurant Group, Atlanta, GA: Creole-Cured salmon, Arugula, Frisee, Pecans, Parsnips, Bourbon Vinaigrette and Cornbread Croutons.
Entrée prepared by Chef Darryl Evans of the City Club of Buckhead, Atlanta, GA: Thyme and Rosemary-Crusted Pheasant Breast, Hoppin John Rice Cake with Ramps, Kale and Mustard Greens and a Ragout in an Onion Brûlée with Natural Jus.
Dessert prepared by Chef Jennifer Booker of Your Resident Gourmet, Atlanta, GA: Lemon Chevre Cheesecake, Macerated Wild Berries, Blackberry Sorbet, and Mint Syrup.
For more details and pics, see: http://amateurgastronomer.com/index/edna-lewis-celebration-dinner/
To learn more about the Foundation, go to: Edna Lewis Foundation
To learn more about the Foundation, go to: Edna Lewis Foundation
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