Atlanta Chef's Table Dinner

with Handsome Brook Farm

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Atlanta Chef's Table Dinner With the Mother Hens of Handsome Brook Farm

 
Article by Molly Adams
Photography by JM Photographics

 #TeamFeedfeed flew down to the lovely city of Atlanta a few weeks ago to host a dinner with the official egg sponsor of FeedfeedBrooklyn, the one and only Handsome Brook Farm. The beautiful spring inspired dinner was held at Buttermilk Kitchen, home to Chef Suzanne Vizethann; a Handsome Brook Farm 'Mother Hen' who really knows her eggs!  Suzanne's restaurant is a breakfast and lunch focused establishment and she goes through Handsome Brook Farm Pasture-Raised Organic Eggs quite literally by the dozen.  Suzanne was joined in the kitchen by Chef Deborah Van Trece of Twisted Soul Cook House & Pours, located in the Westside of Atlanta. We met Chef Deborah, another 'Mother Hen' who's been known to fry up a few poached eggs, back in February at our New York Chef's Table Dinner and it was a pleasure to reconnect with her and of course enjoy her amazing food!  Last but certainly not least, we were joined by honorary 'Mother Hen' Tiffanie Barriere (of @thedrinkingcoach) an independent Atlanta-based bartender who whips up one mean egg white cocktail! 
Top: Our lovely dining room filled with the Atlanta #feedfeed community, #TeamFeedfeed, the Handsome Brook Farm Team and the Mother Hens! | Left: The beautiful table setting by Giora Stuchiner of #TeamFeedfeed | Right: Guests @crispbykelsey and @gemsofthekitchen
At Handsome Brook Farm 'Mother Hens' are the foundation of the business. The 'Mother Hens' of the pasture produce superior eggs thanks to the quality organic food they are fed, the space they have to roam (108 square feet!) and lots of fresh air and sunshine. Happier hens produce more delicious eggs, and the proof is in the (banana) pudding.  The 'Mother Hens' of the industry are a group of hard-working, talented and passionate women in food who are spreading the good word (and food!) of all that Handsome Brook Farm Pasture-Raised Organic Eggs have to offer. 

The ardor for all things eggs and delicious, heartwarming food was abundant at the amazing dinner our team and guests experienced at Buttermilk Kitchen. It was such a pleasure to meet Atlanta #feedfeed community members and chat with them IRL over a eggs-quisite menu prepared by the 'Mother Hens'. 

To kick things off, guests enjoyed two choices of cocktails conceptualized and crafted by Tiffanie Barriere. First up was the 'Rosy Cheeks' which certainly made those imbibing blush. This little number combined Lillet Rosé, fresh grapefruit juice, fresh lemon juice, soda water and a hand-whipped fresh mint infused Handsome Brook Farm meringue. The resulting cocktail was highly sippapable, refreshing, floral and herbaceous all at once. It was perfectly balanced, not too sweet and not too bitter. Just what you're looking for on a warm spring day. 

Next up was the 'Playful Sentiments' which was a take on the classic Peruvian Pisco Sour. For this concoction, Barriere combined Pisco (a colorless brandy), lavender, yuzu juice and Handsome Brook Farm egg whites into a refreshing cocktail with slightly more ABV than the 'Rosy Cheeks' perfect for revving up the room's taste buds!

While sipping cocktails guests snacked on Chef Suzanne Vizethann's famous Pimento Cheese (please don't visit Atlanta without trying it!) and a tasty classic egg salad.
Top: Cocktails from Tiffanie Barriere  | Left: Egg Salad by Suzanne Vizethann | Right: Pimento Cheese by Suzanne Vizethann

Upon sitting, guests were served a luscious and verdant Green Pea Soup prepared by Chef Vizethann, which was flavored with local garlic (that had been dug and delivered to the restaurant a few hours before service) and mint and topped with a succulent confit Handsome Brook Farm egg yolk that broke delicately upon the soup spoon hitting the bowl. 

Next up Chef Vizethann served a riff on the French classic, Salad Lyonnaise. She topped endive, crispy sunchokes, pickled shallots and peppery mizuna with a perfectly poached Handsome Brook Farm egg and tossed the whole thing with a zingy aged red wine vinaigrette. 

For the main course, Chef Deborah Van Trece brought the comfort and carbs! Homemade cracked black pepper egg pasta was topped with perfectly seared scallops, a seasonal Vidalia onion (local to Vidalia, GA!) sabayon, kolhrabi greens and roasted radishes. The dish was peppery, light, creamy and crunchy all at once.

Last but certainly not least Chef Van Trece brought the house down with her famous (and Atlanta specialty!) Bananas Foster Pudding. Homemade banana pudding (made with Handsome Brook Farm eggs) was layered with white chocolate whipped cream, spiced pecan dust and caramel brittle. Truly the best way to end a meal! 
Top left: Spring Pea Soup with Confit Egg Yolk by Suzanne Vizethann | Top Right: Salad Lyonnaise by Suzanne Vizethann | Bottom Left: Homemade Cracked Black Pepper Pasta with Charred Scallops and Vidalia Onion Sabayon by Deborah Van Trece | Bottom Right: Bananas Foster Pudding by Deborah Van Trece
Words can't quite describe how much fun we had at Atlanta with Handsome Brook Farm, but the below photos might give you a sense!  At the end of the evening, guests got to enjoy taking photos and boomerangs with our giant Handsome Brook Farm egg and took home some amazing gift bags thanks to Ballarini, Handsome Brook Farm and our friends at Banjo Cold Brew (a local Atlanta Cold Brew Company). Next up, Miami!! 

Top: #TeamFeedFeed, Handsome Brook Farm Team and the Mothers Hens! | Left: Guests enjoying our giant egg! | Right: Adorable Handsome Brook Farm Totes guest got to take home filled with HBF Swag, Banjo Cold Brew and Ballarini Frying Pans!

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