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Sunday Supper for 4
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97Supper for four includes:
- Appetizer: Charcuterie by Spotted trotter with GA Sourdough Crackers
- Soup: Wild Mushroom & Farro by Souper Jenny
- Salad: Bitter Green Salad with Roasted Grapes and Fennel (grilled radicchio, fresh grapes, cryo fennel raw, fresh cracked pepper, balsamic dressing) by Chef Julia Kesler Imerman of Daily Chew
- Entrée: Braised Lamb Shank served in red wine rosemary sauce, roasted winter vegetables and butter whipped potatoes by Chef Robert Gerstenecker, of Meals on Wheels Atlanta & Purposeful Gourmet Foods
(former Executive Chef at Four Seasons Hotel Atlanta) - Vegetarian entrée: Seasonal veggie plate: sweet potato gratin, mustard dressed beets, turnip confit & habanero pistou, worcestershire mushrooms, brown butter creamed turnip & mustard greens, radish fritters with herbed buttermilk sauce, kohlrabi Slaw and rosemary & garlic focaccia by Chef Linton Hopkins - The Buttery ATL
- Side: veggie side by Chef Nick Melvin - Poco Loco
- Bread & Butter: TGM Bread & Banner Butter
- Dessert: Two cookies from Little Tart Bakeshop plus a Hand-painted Bonbon: Dark Belgian chocolate covering layers of spice cake and apple caramel from Flaky Not Flaky
Prepared by local chefs with market produce.
Vegetarian option available.
Supper pick-up will be at the Cathedral of St. Philip from 2-4pm on Nov. 13th. Pick-up will be contactless drive-up service.
With every Sunday Supper ticket you are helping Build Community Over Food.