Taste America: Atlanta

Menu

THREE-COURSE MEAL CREATED BY

Chef Deborah VanTrece
Chef de Cuisine Robert Butts
Pastry Chef Lola B. Daniels
Twisted Soul Cookhouse & Pours, Atlanta

AMUSE
Pan-Fried Collard Green Dumplings with Tomato Persillade and Fried Garlic Chips
** Vegan, Contains Gluten

APPETIZER
Rabbit Hole Bourbon–Smoked Riverence Trout with Pink-Eyed Pea–Watercress Salad, Sweet Potato Confit, and Warm Sorghum–Bacon Vinaigrette
** Dairy-Free, Gluten-Free, Can Be Made Vegan

ENTRÉE
Red Wine–Braised Beef Cheeks with Bone Marrow–Black Truffle Bread Pudding, Shaved Celery Root, and Roasted Shallot Sirop
** Contains Dairy and Gluten

Alternate Entrée
Braised Mushroom Osso Bucco with Quinoa Risotto and Peppered Cabbage Greens
**Vegan, Gluten-Free, Nut-Free

DESSERT
Apple–Rosemary Clafoutis with Calvados–Brie Sauce and Muscovado Pecans
** Contains Dairy, Eggs, and Nuts
Vegan alternative: Chocolate–Coconut Mousse with Blackberry Sauce

BEVERAGES

Wine Courtesy of
dough wines
dough Sauvignon Blanc 2019
dough Pinot Noir 2019

*Menu is subject to change
*Please note your three-course meal will be packaged for pick-up so that you may enjoy it at home. Some heating or finishing may be required, instructions will be provided. Refrigeration recommended.
*Please note guests must be 21+ to order and pick up a meal kit.

Your three-course meal will be available to pick up on the afternoon of Sunday, October 18 at Twisted Soul Cookhouse & Pours, Atlanta (1133 Huff Rd NW #D, Atlanta, GA 30318).

Through our Open for Good campaign, the Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

Food containers and packaging have been generously donated by Placon, located in Madison, Wisconsin.