Take us to Church! In celebration of their fifth year anniversary, 5Church Atlanta will hosting a celebratory fête at their Midtown location you don’t want to miss. Curated by Executive Chef Whitney Thomas, this special dinner in collaboration with The Atlantan will be a celebration of local, Southern ingredients featuring a Sweet Tea Brine Pork Loin & Crispy Cornmeal Fried Catfish! This multi-course menu will be paired with craft cocktails, beer and wine. Attendees must be 21+ to attend. 

MENU
Amuse Bouche
CORNBREAD CANAPE
Pim en to Cheese, Bacon Jam

First Course
DEVILED EGG FLIGHT
Deviled Crab and Caviar
Red Wine, Bacon & Blue Cheese
NY Strip, Dijon & Smoked Trout Roe

Second Course
CRISPY CORNMEAL FRIED CATFISH
Pickled Bean Salad, Charred Okra,
Blistered Tomatoes, Middlins

Third Course
SWEET TEA BRINE PORK LOIN
Smoked Collard Greens, Hoppin’ John, Cherry Mustard Sauce

Fourth Course
BUTTERMILK BRULEE TART
Raspberry Coulis, Chantilly

Lazy Betty invites you to come together, eat well and live unhurried on Thursday, September 9 to kick off Atlanta Food & Wine Festival weekend! From Chefs Ron Hsu and Aaron Phillips, the Candler Park restaurant will serve a seasonal tasting menu specifically curated for this special dinner, offering seven courses of standout dishes from their repertoire, plus their famed biscuits, caviar, beverage pairings, beer and more. Limited seating available. Attendees must be 21+ to attend. 

Amuse

Tuna “Roll,” Chive Creme Fraiche, Citrus Vierge
Ruggeri, Prosecco Brut, Valdobbiadene, Italy, NV

Georgia Shrimp Causa, Avocado Mousse,
Aji-Potato Emulsion
Val de Mer, Chardonnay, Chablis, France, 2019

Seared Hudson Valley Foie Gras, Pecan Toast,
Spiced Apple & Hoisin Marmalade, Butternut Squash
Moselland, Trullo, Riesling, Rheinhessen, Germany, NV

Basil “Sole Ripieno” Ravioli, Spring Lamb Ragu
Ermegeira, Carbo, Castelao, Torres Vedras, Portugal, 2019

Grilled Salmon, XO oil, Celtuce, Finger Lime,
Sea Buckthorn Buerre Blanc
Yetti & the Kokonut, Hipster Juice, Cabernet Franc Blend,
South Australia, 2019

Crown-Roasted Dry-Aged Duck, Hakurei Turnips,
Black Garlic and Pomegranate Jus
Scaliere, Negroamaro & Aglianico del Vulture, Puglia, Italy,
2017

Rose Water Panna Cotta, Vanilla Sable, Raspberry
Paper, Lychee Sorbet
Dashe Cellars, Late Harvest Zinfandel, Dry Creek Valley,
California, 2017

Petit Fours

Brunch is always a good idea! Join us at Westside hotspot, the Woodall, for a boozy Saturday brunch. Prepare to savor a sophisticated menu of seasonal classics and signature specialties by executive chef John C. Metz, along with perfectly paired brunch libations, beer and wine! Attendees must be 21+ to attend. 

GOUGÈRES
Gruyere, Smoked Gouda Cream, Parmesan 

SMOKED SALMON DIP
House-Smoked Salmon, Horseradish, Fresh Herbs, Crispy Capers, EVOO, Crostini 

THE DURHAM’S CHICKEN BISCUIT
House Marinated Chicken, Fresh Made Buttermilk Biscuit,

SHRIMP & SCALLOP POLENTA
Smoked Gouda Polenta, Sautéed Spinach, Dorati Tomato, Patak Bacon, Roast Shallot, Pan Sauce

Embark on a fun and soulful evening exploring through innovative soul food creations and librations prepared by the true queen of Soul (Food), Chef Deborah VanTrece of Twisted Soul Cookhouse & Pours! Blending culinary traditions and ingredients in the South with a global flare, prepare to embark on a culinary journey through this one-of-a-kind, multi-course experience by Chef VanTrece. This dinner includes curated wine, beer and cocktail pairings. Attendees must be 21+ to attend.

SUNDAY SUPPER

PASSED
COLLARD GREEN BARBAJUANS
SMOKED PAPRIKA DUSTED PORK CHICHARRONES, GINGER HONEY SYRUP

APPETIZER
SOUTHERN FRIED CHICKEN GOUJONS, SAUCE VIERGE

FISH COURSE
BALANTINE OF CATFISH, POACHED GEORGIA SHRIMP, CAVIAR, BLACKEYED PEA PANCAKES, FENNEL AND LEEK SLAW, CITRUS CRÈME FRAICHE

PALETTE CLEANSER
LAVENDER LIMONCELLO MOONSHINE GRANITA, CRYSTALIZED MINT

MAIN COURSE
SEARED BEEF TOURNEDOES, FOIE GRAS STUFFED BONE MARROW, ROOT VEGETABLE DAUPHINOISE, PORT WINE INFUSED VEAL STOCK REDUCTION

DESSERT
SWEET POTATO AND APPLE CLAFOUTIS, BROWN SUGAR MERINGUE