There are only a handful of events I look forward to returning to each year and Taste of Atlanta happens to be one of them. Let me show you why.
For starters, this year Steeler Fan, Miss A and I were able to participate in one of The Kitchen Workshop classes, a hands-on opportunity to learn how to create a dish via interactive instruction. The one we signed up for was Creative Crepes led by Chef Meherwan Irani of Chai Pani restaurant.
I first heard about this Indian restaurant on Atlanta Eats (a weekly television program filled with food content) and knew right away that I wanted to try the food. I can’t begin to tell you how awesome it was to see that the man behind the restaurant is genuinely passionate about what he does and is generous in sharing his knowledge of techniques and ingredients.
During the class, Chef patiently walked us through preparing potatoes seasoned with a few popular spices and making Uttapam, an Indian Crepe. Yes, we stumbled through a bit but I feel like I can do this well at home. We were given recipes to take with us along with a pretty jar of Chai Pani Green Chutney. The light, airy, veggie topped crepe was delicious paired with the gently spiced chutney which contained Serrano peppers, garlic cloves, cilantro and a few other ingredients.
In addition to our cooking experience we sampled items from several Atlanta area restaurants.
From Jim’N Nick’s, we tried Classic Spare Ribs served with Fresh Grilled Corn on the Cob. These folks are so popular at the festival. There’s always a line. The seasoning is pretty good and having a choice of regular or spicy sauces helps.
We also tried a nice bowl of Black Bean Chicken Chili from Bricktop’s and
Kale Pakora from Chai Pani. With its crispy batter, this fried kale will have you craving more after it’s gone.
I didn’t take pictures of them but we also tried:
Southern Sanchez Sliders (chorizo chicken sausage, pimento cheese, sweet pickle) from Delia’s Chicken Sausage Stand,
Wagyu Beef Sliders (Coca-Cola Mayonnaise & Melted Cheese) and Confit Chicken Drummettes (Honeyed Tabasco, Sharp Cheddar Grit Cake and Scallions) from CineBistro,
Charleston Crab Bisque from Milton’s, and
Seared Sea Scallop with Anson Mills Hominy Succotash and Bacon Jam from White Oak Kitchen & Cocktails.
There were plenty of sweets too like…
Heirloom Apple Crème Brulee with Buttermilk Whipped Cream from Glenn’s Kitchen,
Guava Fried Cheese Cake from Atlanta Grill at The Ritz-Carlton Atlanta,
Tres Leches Cake w/Berries & Chantilly Cream from Seed Kitchen & Bar, and
our Absolute Favorite of ALL, this Bourbon Caramel Praline Sundae from High Road Craft Ice Cream & Sorbet. This picture can’t possibly do the taste justice. It’s that good.
Having the opportunity to try out a restaurant’s offerings in a festival setting is the best as far as I’m concerned. It leaves you with something to look forward to doing again the next year as well as a bucket list of places to try during the months in between. Who could ask for anything more?
In case you’re interested, here’s a look at Chai Pani’s segment on Atlanta Eats.
Have you been to a foodie festival lately? Which one is your favorite?
