Event
A Piggy Bank Dinner for the Books: Taqueria del Sol Collaborates with The Giving Kitchen
On Sunday, February 16, Taqueria del Sol and chef Eddie Hernandez will be playing host to two renowned chefs, Chris Hall (chef at Local Three and founding board member of The Giving Kitchen), Ben Barth (of Local Three) and Ryan Smith (chef at Staplehouse, formerly executive chef at Empire State South). This special occasion marks the fourth installment of the Piggy Bank Dinners and brings together two worthy organizations while celebrating the true spirit of community. Hall, Barth, Smith and Hernandez will team up in preparing a five-course dinner paired with selections from Cass Winery. Making this dinner one-of-a-kind, Taqueria del Sol and the Southern Foodways Alliance are proud to be the contributors to The Giving Kitchen, donating all proceeds directly to TGK.
Taqueria del Sol co-owners and Southern Foodways Alliance members, Mike Klank and chef Eddie Hernandez, created the Piggy Bank dinners three years ago to provide the community with an affordable way to support the SFA.
The Giving Kitchen (TGK) is a nonprofit charity based in Atlanta inspired by support from the hospitality industry when chef Ryan Hidinger was diagnosed with last stage cancer in December 2012. From helping with the cost of living expenses to funeral arrangements, TGK provides crisis grants to members of Atlanta's restaurant community facing unanticipated hardship who reside in the metropolitan Atlanta region. Hidinger lost his battle in January of this year.
Tickets for this collaborative dinner are $75 per person, inclusive of tax, and gratuity. See the full menu below.
Canapés & Hors D'oeuvres:
Tostada, whipped refrieds, pork cracklins, jalapenos, quesa fresca
Snapper ceviche on crostini
Traditional chicharrones, lime and chile de arbol spray
(Hernandez)
1st course:
"BBQ" Octopus
Lentils, Baby Kale, Uni Vinaigrette
(Hall)
2nd Course:
Grouper Stew
'Nduja Broth, Farro, Collards, Carrots
(Smith)
3rd Course
IPA Braised Elk
Chocolate Paparadelle, Sour Cherries, Fennel
(Barth)
4th Course
Lamb & Garlic Sausage
Celery Root, Blistered Peppers, Sherry, Almonds
(Smith, Barth, Hall)
Dessert:
Sweet apple tamale, pecan crumble, Honeysuckle's cajeta gelato
(Hernandez)
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LocationTaqueria del Sol - Cheshire Bridge Rd (View)
2165 Cheshire Bridge Rd.
Atlanta, GA 30324
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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Contact
| Owner: GOM |
| On BPT Since: Jan 28, 2014 |
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| Taqueria Del Sol |
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