Give Me Five No Kid Hungry………..

Tonight we dress in our finest, we arrive at a posh country club, we sit in a fabulous dining room to sip on some of the finest wines and eat some of the finest foods made by some of the best chefs in Atlanta.  While all of this is taking place, I can’t help but wonder what child would not have anything to eat tonight or the many days to come…….

Well this is why we are here in the masses.  To fight childhood hunger in Atlanta.  Statistics show that 1 in 6 children in America struggle with hunger.  Here in Georgia alone 583,830 kids are not getting the food that they need on a daily basis.  This campaign was created to end that struggle on dollar at a time.


We are greeted by servers with passing trays of Champagne, and Gaspacho.  A Harpist DSC_0735has begun to strum the musical strings of her Harp as we begin to mingle and look at what will be auctioned off for tonight’s charity.  I grab a glass of Champagne and catch up with the rest of the group of bloggers that will be joining me shortly at my table.DSC_0741

The dining area is ready for us to enter, and as we do, we notice that we have been encompassed in true beauty.  There is a 3 piece jazz band playing the tunes of Monk and Coltrane.  We spot our table number, and proceed to the table already dressed with our first course and a flower arrangement that is stunning.

I am now settled in as the event emcees begin.  They will remind us of why we are here and what is in store for the remainder of the evening.

The first course will be a Cedar Smoked Atlantic Salmon with Peekytoe Crab, Ossetra Caviar, and Heirloom Tomato Glace.  This was paired with a 2015 Maculan Pinot & Toi from Veneto Italy.  As we savor the first course, the first auction will begin.  There will be a total of 3 that follow the first course.DSC_0751DSC_0746





The second course is a Spice Rubbed Wild Boar Tenderloin with Blackberry Demi-glace, Sweet Potato Bread Pudding, and a Mushroom-Corn Ragout.  The pairing is a 2015 Banfi Col di Sasso from Tuscany Italy.  I passed on the wild boar, however the bread pudding and the ragout were to die for………DSC_0757





Third would be a delectable salad to assist in cleansing our palate.  An Organic Baby Arugula and Grilled Georgia Peach with Thomasville Tomme Cheese, Toasted Almond Crisp, and a Meyer Lemon Sparkling Wine Vinaigrette.  This would be paired with a Non-Vintage Gustave Lorentz Crement d’Alosace Rose from France.DSC_0758

By now there has been 9 auctions and more money than I can count has been given in honor of making sure our precious children that are our future will have a chance to have a meal prior to a long school day as well as after when they arrive home.  We tend to lose sight of what is happening all around us when we can open our refrigerator or freezer and always see something there to prepare to soothe our angry stomachs.  We have joined hands in making this event a success……..DSC_0755

Fourth course was Smoked Flat Iron Beef with Cranberry Mole, Butternut Squash, and a Pumpkin Seed Brittle.  Paired with a 2013 Quinta do Portal Colheita, Douro from Portugal.DSC_0765

The Fifth Course is a Itakuja Mousse, Itakuja 55% Dark Chocolate Double Fermentation with Passion Fruit Pulp Mousse, Mango-Peach Jasmine Compote, Caramelized Crispy Puff Rice and a Mango-Peach Caramel Sauce.  This mouth-watering desert will be paired with a 2013 Hetszolo Kesoi Szuretelesu Tokaji Harslevelu from Hungary.

This would end the meal and wine pairing.  As the band plays on and the tables are cleared.  I look around in sheer astonishment to all that played a huge and important role in tonight’s event.  Money was raised, and more children will start their days off with a meal to charge their tiny little brains so that they to will have a chance at happiness and learning to their full capasity.


I am honored to write about this amazing event and would like to thank all of the chefs that were involved

Executive Sous Chef Morey Anderson of the Atalanta Athletic Club

Executive Chef/Owner Charlie Hatney of Charlie Hatney & Co.

Executive Chef Aaron Masanotti of The Merion

Executive Chef/Owner Todd Richards of Richards Southern Fried

Pastry Chef Christian Castillo of AtlasDSC_0776


And to all of the Sommeliers

Jacob Gragg, Maggie Meroney, Gil Kulers, & Christopher LodgeDSC_0768


None of this would have been possible without the Atlanta Athletic Club hosting this wonderful event.



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