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FRENch Chow
Join us for our first-ever French Chow with Chef David Rowe!
May 30 & 31
Doors open at 6:30 pm
Dinner at 7:00 pm
Location: Uptown Kitchen
MENU
Tuna Crude Nicoise
Salade de Chèvre Chaud
Tuna Crude Nicoise
David’s fine-dining background shines through in his deconstructed Nicoise salad. Thinly sliced, raw tuna is paired with olives, green beans, artichoke hearts, pickled onions, homemade potato chips, and a luscious aioli.
Vegetarian and Gluten-free. Vegan: Trumpet Mushrooms, olives, green beans, artichoke hearts, pickled onions, and a vegan aioli.
Poisson Du Jour
Salade de Chèvre Chaud
Tuna Crude Nicoise
Just as the name suggests, the fish will vary depending on what looks the best on the day of the dinner. Regardless, it will be delicious. The fish will be wrapped in zucchini and basil and then steamed. The fish of the day will be served with a fennel marmalade with basil and an orange reduction.
Gluten-Free. Vegan: Seasonal vegetables w
Just as the name suggests, the fish will vary depending on what looks the best on the day of the dinner. Regardless, it will be delicious. The fish will be wrapped in zucchini and basil and then steamed. The fish of the day will be served with a fennel marmalade with basil and an orange reduction.
Gluten-Free. Vegan: Seasonal vegetables with a fennel marmalade with basil and an orange reduction.
Salade de Chèvre Chaud
Salade de Chèvre Chaud
Salade de Chèvre Chaud
The piece de resistance of this salad is the goat cheese medallion that’s been tossed in Herbs de Provence before being breaded and pan-fried. The medallion tops a salad with Boston Bibb lettuce, beets, and a mustard vinaigrette
Vegetarian. Gluten-free option: unbreaded chevre, beets, Boston bibb lettuce; Vegan Option: without Chevre
Coq Au Vin
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
Salade de Chèvre Chaud
Translating to “rooster with wine,” Coq au Vin is a quintessential French chicken stew. Chicken thighs are cooked in a red wine sauce with mushrooms, pearl onions, and herbs. Don’t worry, the rich stew is served with bread, so you can soak up every last bit.
Vegan: Potato Fondant with mushrooms, onions, warm spinach, seared onions and a balsamic reduction. Gluten-free: GF Coq Au Vin
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
In France, lamb is often paid with chickpeas or ratatouille, so David is pairing his with both! He’s taken socca, which is typically a crispy flatbread made with chickpea flour, David is making his socca into a crepe that he fills with his eggplant-less version of ratatouille (David is not a fan of eggplant) and swiss chard.
Gluten-free:
In France, lamb is often paid with chickpeas or ratatouille, so David is pairing his with both! He’s taken socca, which is typically a crispy flatbread made with chickpea flour, David is making his socca into a crepe that he fills with his eggplant-less version of ratatouille (David is not a fan of eggplant) and swiss chard.
Gluten-free: Socca with Ratatouille and Lamb; Vegan Socca with Ratatouille
Pear Strudel with Chestnut Mousse
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
Grilled Lamb with a Socca Crepe stuffed with Ratatouille and Swiss Chard
Pears have a long history in France, with pear trees being a distinguishing feature of aristocratic gardens during the 15th century. As such, they’re featured in a lot of French dishes. In this dessert, pears are cooked down with cardamom, cinnamon, and clover before being wrapped in phyllo dough and baked. But it’s the crème de marrons,
Pears have a long history in France, with pear trees being a distinguishing feature of aristocratic gardens during the 15th century. As such, they’re featured in a lot of French dishes. In this dessert, pears are cooked down with cardamom, cinnamon, and clover before being wrapped in phyllo dough and baked. But it’s the crème de marrons, or chestnut mousse, that’s going to have you licking your plate.
Vegetarian. Vegan: Pear Poached in Red Wine with Vanilla Cashew Ricotta; Gluten-free: poached pears with chestnut mousse
About the Chef
David Rowe
David grew up in Northern Vermont, near French Quebec. As a child, he didn’t realize how much of the French influence he’d absorbed. In fact, he didn’t even like French food.
But a few months in Paris, his love affair with French cuisine began.
David began cooking professionally over 30 years ago. He initially worked in restaurants in Telluride, Colorado, and Burlington, Vermont, where he learned the basics of cooking and restaurant management.
After spending time in Paris and other parts of France, David moved to New York City to work as the chef of Paradou, a small French Provencal cafe. Working with an entirely French staff, a true francophile was forged. With many more trips to France, a new culinary philosophy emerged focusing on market-driven cuisine and cutting-edge culinary techniques. David went on to work in Michelin star and James Beard awarded restaurants.
Currently, he makes homemade pasta at Lila Lila. This summer, David will start as a chef at Elise, a new French fine-dining restaurant by Chef Craig Richards.
Unique Eats & Eateries of atlanta
Chow Club Co-founder, Amanda Plumb recently released her first book! In it, she shares the stories of more than 80 local restaurants & groceries! It's a must-read for any Atlanta foodie!
How does it work?
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!
- Chow Club dinners are member only events.
- Tickets must be purchased in advance and often sell out.
- The venue address will be emailed to you the week of the event.
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