As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out!
Pamela Jones will take us on a culinary tour of the sea islands off the coast of South Carolina. This lowcountry cuisine combines the flavors of the south with tastes of West Africa.
Our favorite Haitian chef, Kettely (Kay) Jeanty is back(!) and this time she's cooking up her favorite breakfast and lunch dishes. It's brunch unlike any you'll find in Atlanta!
Full menus are below. Chow Club Dinners are BYOB.
Tickets must be purchased in advance and often sell out.
The venue address will be emailed to you the week of the event.
Please check your email account associated with your PayPal account.
Homemade Muscadine Wine
Muscadine grapes are native American grapes (all other grapes grown in the U.S. are of European stock). Growing up, we had our own muscadine vineyard on our family property! This tasty brew is a delicious treat!
Our family grew peanuts on our farm when I was a child. It was so interesting to see how they were harvested from the ground and then boiled in large batches and given to neighbors as gifts! My boiled peanut are garlicy and, of course, salty. Suck on the shells to get all the flavor! Please email us if you have a peanut allergy.
Frogmore Stew (aka Low Country Boil)
Although there are many versions of this dish around, the name Frogmore Stew was coined in the 1960s by Richard Gay, one of the owners of Gay Fish Company on St. Helena Island. With a spicy broth, sausage, shrimp, potatoes and corn; this dish is an all-in-one pot all-you-can-eat buffet! Vegan Option: Succotash (tomatoes, lima beans, okra and corn)
Delicately fried catfish fillets with cornmeal and flour seasoned to perfection, cooked in peanut oil. This is our version of fish and chips without the chips! You can find this on any low country table on a Friday night or any night for that matter. Served with homemade tartar sauce.
If you need a gluten-free catfish, please let us know. Vegan option: cabbage steaks
Sticky Carolina Red Rice and Smoked Sausage: In Charleston, red rice and sausage is a way of life. Not an everyday dish, we would eat red rice on Sundays. My kicked-up version is flavored with garlic, onions, peppers, tomato, and smoked Roger Wood beef sausage. It;s not the fanciest sausage, but it's what I grew up with. Vegan option: Sticky Carolina Red Rice
Collards Greens & Pot Liquor
Smoked hammocks and neck bones give my collards a smokey meaty, flavor. One of the ways that the slaves made the most out of the vegetable scraps was to drink the “pot likker” or “pot liquor,” the water that’s leftover in the pot after the collards are cooked. Dip your cornbread in your pot liquor to soak up all the flavor! Vegan option: Vegan collards
The perfect accompaniment for collards greens and pot liquor. Served with honey butter. Vegan cornbread available. No gluten-free available.
This recipe has been one of my favorites since childhood. I can remember my Mama making blackberries and dumplings with wild blackberries we picked from the field. These fluffy & delightfully tasty dumplings are simply made on the stove with a blackberry compote and dollops of flour, sugar, cinnamon and vanilla cooked until the dumplings are have absorbed all the flavors of the blackberries! Vegan and gluten-free options available.
A corn flour based drink flavored with hints of star anise, cinnamon, vanilla. This popular breakfast milkshake is sold by street vendors and and made at home. Very satisfying and nutritious. Served chilled. Vegan version available using almond milk.
Calabaza pumpkin, root vegetables, carrots, Napa cabbage leaves, potatoes, leeks, and beef shanks slowly simmered in a beef broth. This pumpkin soup is traditionally served at Sunday breakfast, lunch, and definitely on Haiti Independence Day. Vegan version available.
Jumbo shrimp in a homemade creole sauce, featuring epis, ablend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes. Served on a bed of mais moulin, Haitian-style yellow grits. Vegan option available.
Made-from-scratch puffed pastry stuffed with smoked turkey, ham, provolone cheese, spinach, roasted red pepper, and an omelette. Vegan alternative available.
A sweet potato pudding made from boniatos (a purple-skinned, white-fleshed caribbean sweet potato), bananas, sugar, spices and butter. Served with cinnamon whipped cream. Vegan dessert available
Each table will share a basket of assured homemade breads served with herbed premium butter and homemade fruit jams.
And you can't have brunch without coffee! French for "coffee with milk,” cafe au lait is coffee with hot milk added.
New products are coming soon!