A Night Out With Shrooms and Champagne



If you’re like me, Champagne is a the most important food group. And anything with mushrooms is a close second. Well, we’re all in luck! On Tuesday, April 14th the Bistro at STK is throwing a shindig that you won’t soon forget.

Chefs Mark Alba of STK Atlanta, Nick Leahy of Saltyard, and Timothy Magee and Joseph Ramaglia of White Oak Kitchen & Cocktails are joining forces to host “Chefs Shrooms and Champs”. They will take over STK and offer up eight dishes featuring, you guessed it, mushrooms! To wash all of these tastes down will be an open bar featuring Veuve Cliquot.

Tickets are only $100 and this will sell out, so be sure to get your tickets now! Reservations for Chefs Shrooms and Champs are required and can be placed by calling 404-793-0144 or emailing TOGReservations@togrp.com. See below for the incredible menu.

Pasture Raised Chicken and Wild Mushroom Terrine with Toasted Brioche and Apricot Conserva

Grilled Hanger Steak, Wild Mushroom and English Pea Garganelli with Black Truffle Foam

Created by Executive Chef Mark Alba of STK Atlanta

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Wild Mushroom and Spring Vegetable Soup

Pan Roasted Scallops with Brown Buttered Mushrooms and Cauliflower

Created by Executive Chef Nick Leahy of Saltyard

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Fava Bean Panna Cotta, Morel Mushroom and Asparagus Salad

Pan Roasted Sweetbreads, Madeira Mushrooms and Green Garlic Purée

Created By Executive Chef Timothy Magee of White Oak Kitchen & Cocktails

* * * 

Cured Mountain Trout, Vidalia Soubise, Pickled Wild Mushrooms, Foraged Greens and GA Olive Oil

Wild Mushroom and Duck Sausage, Farro, Charred Green Garlic, Sorrel Purée

Created by Sous Chef Joe Ramaglia of White Oak Kitchen & Cocktails

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