Taste of Atlanta Preview at the Garden

The Edible Garden Outdoor Kitchen has proven itself to be a gateway for the Atlanta Botanical Garden to host several of Atlanta's finest chefs throughout the course of its first season.  The Taste of Atlanta Preview at the Garden on October 16 was a day of beautiful fall weather, great chefs, and delicious food.

Chef Shane Touhy of Dogwood woke up the kitchen with a big batch of Creamy Polenta and Red-eye Gravy.

Perfect for a 10 a.m. demo on a cool day, the gravy is made with coffee. If you’re looking for polenta or grits done right, Shane Touhy is your chef.

Chef Dave Larkworthy of 5 Seasons Brewing joined Garden Chef Christina Curry for her usual noon demonstration.

Chef Dave used a melon baller to carve perfect little spheres from his favorite eating pumpkin – the Jarrahdale pumpkin.

He dropped the pumpkin balls into the hot mixture of apple cider and spices to cook briefly. Can you get any closer to tasting fall than pumpkin, apple, and spices? I think not.

Chef Marie Nygren of Serenbe had the visitors salivating as she prepared Grits and Greens with Sweet Onion Butter and Goat Cheese.  I love when chefs bring out the big equipment.  Note the huge cast iron pan used as a serving dish.

One of the kale varieties that Chef Marie brought from Serenbe had such large leaves, it apparently stumped her staff. We confirmed that the greens in this container were indeed kale before serving to the one hundred plus people who attended the demonstration.

Chef Joe Truex of Watershed wrapped up the day with Silken Turnip Soup.  Finished with a few drops of truffle oil, the soup brought warmth to our stomachs and smiles to our faces.  Want to give turnips a try at home?  Here's Chef Joe Truex's recipe:

Silken Turnip Soup
Serves 8

2 oz. butter

2 cups yellow onions, roughly chopped

1 ½ lbs. turnip roots, peeled and roughly chopped

6 oz. baking potato, peeled and roughly chopped

1 qt. chicken stock, maybe more needed after blending

½ tsp. nutmeg berry, grated

kosher salt and black pepper to taste

truffle oil, for garnish

Heat butter until foamy, then add onions and season. Cook for 5 minutes, then add potato and turnip root and season with salt again. Cover a cook on low heat for 10-25 minutes, stirring often. Add heated chicken stock and cook uncovered until root vegetables are tender. Blend until smooth. Taste for seasoning and adjust thickness by adding more heated chicken stock if needed. Finish with grated nutmeg and freshly ground black pepper. Garnish with a few drops of truffle oil if desired.