Each year I have the opportunity to attend the Cobb Galleria Centre Chef’s Table with Chef Nicholas Walker.  These annual lunches and dinners are one of my favorite media experiences because they are exclusive, unique, and intimate.  This year’s lunch was held in the kitchen of Cobb Galleria, which was quite an experience, because I had the opportunity to see Chef Nick and his team in their element.

Cobb Galleria Centre is one of Atlanta’s premier conference facilities.  It can host various events such as large-scale conventions, conferences, all-things special events, or an intimate celebration with a VIPs-only guest list. 

Chef Nick hosted this luncheon which featured food exclusively sourced from Comfort Farms, the nation’s first acute veterans crisis agriculture center, located in Milledgeville, Georgia.  Prior to eating, we watched a video and learned how incredible Comfort Farm is.

Jon Jackson, executive director of Comfort Farms raises Royal Jabali a unique bread to Georgia on his farm in Milledgeville, Georgia. Jackson has received an outreach grants from FSA, NRCS, as well as an Office of Advocacy and Outreach (OAO) 2501 grant to provide outreach and technical assistance. Although they are not currently enrolled in any FSA or NRCS programs they have utilized the technical assistance afforded to them from NRCS and put on several outreach workshops with FSA focusing on veterans. Photo by Preston Keres

Comfort Farms spotlights traditional therapies combined with programs that are specifically crafted for veterans’ needs, expectations, and inner-selves.  The programs are designed to reach veterans’ warrior spirit — not to extinguish the inner fire, but to build on it, and to serve the veterans in a civilian-geared society.  

Comfort Farms facility prepares veterans and students for careers in sustainable food production that integrates economic profitability, environmental stewardship, and healing, through the use of agri-therapy and time-tested natural approaches. 

The food from Comfort Farms was incredible, and it’s a much-needed organization. Chef Nick really outdid himself because lunch was absolutely exquisite.  Check out what was on the menu!

First course 

Shaved heirloom vegetable salad 

Lemon-infused Georgia olive oil 

Sea salt whole milk ricotta pickled strawberries 

Second course 

Crispy pork belly sapela clames local shrimp 

Sea island red peas 

Smoked ham hocks 

Tomato heirloom collards 

Third course 

Rose veal loin 

Forbidden blanc rice, radish, pea tendrils

Seared foie gras veal jus 

Fourth course 

Buttermilk panna cotta, roasted Georgia peach 

Caramelized beets 

Ginger crumble smoked pecans 

Local honey 

I am totally looking forward to the next luncheon/dinner.  If you’re planning a special event this year, be it a wedding, fundraiser, or super-sweet 16, book your event with the Cobb Galleria.  Chef Nick will make food that will be the highlight of any party and your tastebuds!

Please follow and like us:
error20
FACEBOOK100
TWITTER67
YOUTUBE
PINTEREST0
INSTAGRAM