The Exquisite Food at Atlanta's Celebrated Bacchanalia Restaurant
Last Friday, a group of us from my company, flew to Atlanta, Georgia for some business dealings with Home Depot and to kick-off the holiday season with demos, using our terrific Martha Stewart holiday products found at Home Depot. On Friday night, we dined with members of the American Cancer Society at Bacchanalia, a really fabulous Atlanta restaurant that features contemporary American cuisine. The chefs/owners, Anne Quatrano and Clifford Harrison share a culinary philosophy of creating light dishes with a focus on bold flavors. Bacchanalia’s menu is seasonal, using completely organic ingredients, many of which are grown at Summerland, Anne and Clifford’s farm, in the foothills of the Appalachian Mountains. This farm has been in Anne’s family since 1838 and she and Clifford have been farming there for the past twenty years. I think you’ll understand after viewing these photos, why the food at Bacchanalia is worth raving about.
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- Welcome to dinner at Bacchanalia with the American Cancer Society. The cheese puffs were so good and were served on rustic wooden boards.
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- These extremely light, hollow pâte à choux puffs were filled with a melted fontina-type cheese.
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- I was served an amuse bouche of pureed cauliflower and apple soup, topped with a dried crispy apple slice.
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- The homemade breads are from the amazing market adjacent to the restaurant called Star Provisions.
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- My hamachi crudo was excellent and beautifully presented.
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- Another gorgeous plate of grapefruit slices, shaved radish, delicious cheese, and cress
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- This presentation was blue shrimp with a vegetable puree and peas.
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- Pate de foie gras served with peanuts, chocolate, and pomegranate
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- This wonderful creation was tortoloni of corn with beans and ricotta.
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- This is seared trout with a cider vinegar sauce.
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- And a Gulf crab cake with puree of pea and quince
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- A serving of squab roasted deliciously
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- A platter of lamb roasted in various ways
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- A better photo of that lamb
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