Eating with Erica

Each year I have the opportunity to attend the Cobb Galleria Centre Chef’s Table with Chef Nicholas Walker. This year’s lunch was held in the kitchen of Cobb Galleria, which was quite an experience, because I had the opportunity to see Chef Nick and his team in their element. Chef Nick hosted this luncheon which featured food exclusively sourced from Comfort Farms, the nation’s first acute veterans crisis agriculture center, located in Milledgeville, Georgia. Comfort Farms facility prepares veterans and students for careers in sustainable food production that integrates economic profitability, environmental stewardship, and healing, through the use of agri-therapy and time-tested natural approaches.

The chefs included 2019 Food & Wine Magazine best new chef and acclaimed pitmaster, Bryan Furman, of B’s Cracklin’ BBQ, and Robert Owens, grand champion BBQ. Burdo obtained his A. A.S. in culinary arts and his bachelor of science in hotel-restaurant/institutional management from Johnson and Wales University-Charleston, before furthering his culinary education at The Culinary Institute of America at Hyde Park, Napa Valley, and San Antonio. A 13-year veteran with Marriott, Burdo began his career at the 2000-room Marriott World Center as an opening team member at Ristorante Tuscany, then gaining progressive employment as assistant sous chef, specialty restaurant chef, Chef de Cuisine, and, ultimately, serving as senior sous chef overseeing Ristorante Tuscany and Siro Urban Italian Restaurant. He completed a strenuous ten-week culinary manager training program at Atlanta Marriott Northeast, and prior to that, he served as sous chef for Fish in Charleston, South Carolina.

Every food enthusiast needs to make the trip to New York City to sample the plethora of dining options at least once in their lifetime. Yoreevo reveals that are almost 14,000 high rises over six stories in New York, so a good meal with breathtaking views really isn’t that hard to come by. New York City is home to many world-famous pastries like Dominique Ansel Bakery’s There are currently four flavors to choose from: Chocolate Chip Walnut, Dark Chocolate Peanut Butter, Dark Chocolate Chocolate Chip and Oatmeal Raisin.

You will be happy to know that Foxcroft Wine Co works with local farmers and purveyors for their menu. We started our menu with caramelized Brussels sprouts and hamachi tartare. Hamachi is a Japanese amberjack, or yellowtail fish, and are raised in a stress-free environment, allowing the fish to gain a high fat content, which results in a perfect buttery texture and a rich flavor. For our entrees, we ordered the hanger steak and roasted mushroom flatbread.