Following the White Oaks Pasture (WOP) Chef's Tour in July, the chefs reunited in the fall for an amazing dinner hosted at the Le Cordon Bleu College of Culinary Arts in Atlanta. The dinner was presented by Restaurant Forum, the official publication of the Georgia Restaurant Association, the Atlanta Chapter, American Culinary Federation, and the Green Foodservice Alliance.
Chefs Mihoko Obunai | Joe Truex (repast), Robert Gerstenecker (Four Seasons) and Michael Diehl (East Lake Golf Club) collaborated on an amazing menu source with local produce and protein.
To celebrate the summer tour, Robert prepared WOP beef cheeks braised in Silver Oak Cabernet Sauvignon - it was Divine!
The diners included over 30 prominent chefs and a guest along with sponsor and host representatives. Culinary students assisted the chefs in kitchen prep, entree plating, and serving the prestigious crowd.
What a lovely avenue to celebrate Atlanta Chefs as well as local cuisine!