In the Caribbean, codfish are preserved in salt (aka saltfish). These fritters get their name from 18th-century British sailing officers who would order "Stamp and Go" when they wanted something done in a hurry. Dianna puts her twist on them by adding cornmeal to her batter, turning the fritters into hush puppies. Served with a tangy tamarind sauce. Gluten-free and Vegan fritters are available
Is there a culture that doesn’t have their own version of chicken soup? Every fall, Dianna’s mom would cook this comforting soup. This dish warms the body and soothes the soul. This traditional chicken soup features chicken thighs, carrots, potatoes, yam, pumpkin, and homemade dumplings. Gluten-free and vegan soups available
Whether you spell it callaloo, kallaloo, calaloo, calaloux or callalloo, these greens are popular across the Caribbean Callalloo can refer to the large green leaves of the taro, dasheen, tannia, amaranth, or yautia root as well as the dish made with the grens. Dianna uses amaranth greens and cooks them with onion, red pepper, and country pepper (aka habanero). Vegan and Gluten-free.
While most of her signature dishes are Jamaican, Dianna is known for her 4-cheese Mac & Cheese. The Cavatappi (corkscrews.) noodles are the perfect vehicle for white cheddar, sharp yellow cheddar, Havarti, and Gouda cheeses. Gluten-free and Vegan Mac & Cheese available
Jerk chicken is one of the most popular dishes in Jamaica. Dianna creates her own, homemade jerk sauce and pairs the chicken with coconut-scented jasmine rice and a slaw made with raw cabbage, pineapple, and Palmers Picklez – her sweet & spicy pickled jalapeños. Gluten-free. Vegan: Jerk Mushrooms
Caribbean sweet potatoes are sweeter than the typical American variety, making them perfectly suited for desserts. This dessert is a Caribbean classic made with Hawaiian sweet bread, sweet potatoes, cream, raisins, cinnamon and other spices. Served à la mode with a drizzle of a dark rum sauce. Gluten-free and Vegan version available
Chef Palmer’s Chow menu features the dishes she grew up eating – a combination of traditional Jamaican dishes with her own American twist.
Dianna grew up in the Bronx, the daughter of Jamaican parents. At age 6, she started helping her mom in the kitchen, stirring the cheese sauce for her mom’s scrumptious mac & cheese. In middle school, she took home economics, where she learned the technical terms for what she’d been doing all along in the kitchen. The cheese sauce in her mom’s mac & cheese was a béchamel
After working in healthcare, Dianna decided to go to culinary school. Her first professional restaurant job was as a prep cook in Lincoln Center. In 2017, she moved to Atlanta and worked as a sous chef at Georgia Tech. But between a fall at work and COVID, Dianna found herself out of work. As a single mom, she needed to get creative.
So she founded It’s Baked, Baby, where customers select from a variety of toppings over a base of Russet potato, sweet potato, fries, tostones, sweet potato fries, fried cauliflower, or mixed greens. In 2022, she was invited to compete on Food Network’s “Guy’s Grocery Games.” But, she found herself working 14 hours a day, 7 days a week. It was too much and after a year she closed her stall.
Today, Dianna caters, does corporate gig work, and is a regular at Chow à la Carte.
Uptown Kitchen is part of Uptown Atlanta. We're on Piedmont Ave, nestled between the Dunkin and Longhorn. Near Lindbergh MARTA station. Complementary parking available.Details will be sent to ticket holders the week of the event.
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!
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!
Before signing up for a free membership to Chow Club, please read disclaimer. Thank you.
By signing up below I state that I am an adult, and understand that during Chow Club Atlanta I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club.