Chef’s Table At The Cobb Galleria With Chef Nick Walker
My favorite tastings, restaurant reviews, and dining experiences is when the chef educates me about what my tastebuds are about to partake in. I am pretty lucky to have met some of the most innovative and passionate chefs, because there’s nothing more enjoyable than a chef who is passionate about his or her craft. This is exactly why I always have the BEST time with the Cobb Galleria team!
The chef tables were very similar to the chef tables at the Cobb Galleria Center, and it was totally incredible because my tastebuds are still thanking me. The chef’s table was in the kitchen which is an awesome experience in itself. I like that it was a very intimate group of approximately 15 people, and we had the opportunity to see the chef’s hands at work which was very exciting for me!
This afternoon, I had the pleasure of meeting Chef Nick Walker, who is totally awesome! This meal was beyond delightful, and I’m excited to share with you all that I dined on. I’m warning you know not to drool as you read the following:
Hors D’oeuvres: Shrimp and grit fritters, spicy red pepper jelly, spring onion.
This ball was filled with, of course, shrimp and grits. It was slightly creamy on the inside, and the exterior was very crispy. The red pepper jelly was a perfect topping because it was sweet and slightly spicy.
First Course: Charred octopus, shaved asparagus, roasted beets, country ham, with arugula vinaigrette. And the beets were similar in texture to a jello as the agar held the beets together. Interestingly, the ham was aged for 400 days! This was a very unique dish, and I am really loving this beet phenomenon!
Second course: Braised rabbit tortellini, morels, smoked walnuts, parmesan foam, mâché. The tortellini that we enjoyed was made by hand earlier that morning. The rabbit was cooked in duck fat which was very unique; right? But I understand because duck has a high cooking point and tons of flavor.
Third Course: Seared halibut, sweet corn andouille green tomato, chow how shrimp broth. The halibut was slightly spicy, but the shrimp broth was the cherry on top!
Fourth Course: Chicago cut lambchop, orange coriander crust, spring pea purée, white asparagus, and parsnip. The lambchop was served at the best temperature and the seasoning was just right.
Fifth Course: Lemon mousse, almond crisp espresso, granita poppy seed croutons. Not only was this the final course, but it was the prettiest. The presentation was truly amazing. So much so that I didn’t want to eat it. But I am most certainly glad that I did. It was very soft with a strong lemon flavor.
Hopefully, in the next few years, local Atlantans can have the opportunity to dine at The Cobb Galleria and The Cobb Energy Centre because the food is delightful and tasteful, and their staff is awesome!
Until then, you guys can have the opportunity to have events there, and that’s when you can experience the food. I have attended several conferences, weddings, and even a birthday party at The Cobb Galleria and Energy Centre! Each event was simply dapper!
I offered to take a photo of Chef Nick Walker. He said, yes, but only if his team could be in the photo as well. That in itself should let you know how the Cobb Galleria and the staff is. They are an excellent team. I can’t wait for the next one event at this location!
