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What's Cooking?

Community buoys and inspires Chefs

We asked a few of our favorite chefs in Perimeter North to tell us about what they will be cooking this autumn season and where they found inspiration for a favorite dish. And,  a good restaurant is about more than just a talented chef. So we asked them to share how their team and family lifted them up over these challenging months.

Iain Bagwell
Table & Main
1028 Canton St, Roswell
678.869.5178
Eats.ROHospitality.com

Every fall Table & Main features Rabbit 'n Dumplin's with root vegetables and some kind of refrigerator pickle. Autumn calls for hearty comforting stews, and we use confit rabbit meat because that's the way we did it in Kentucky. We slow-simmer the rabbit bones to make a sorghum and apple cider gravy. And lastly we add some kind of quick pickle inside to add kick. 

One team effort we're particularly proud of was our Table & Aid community support. At the pandemic's outset, our restaurants transitioned to takeout only to establish a baseline cash flow. Not only was our business in crisis, but also many individuals in our community were hammered by layoffs and other uncertainties. With Table & Main temporarily closed and most of our staff still able to work, we knew we had the resources to help by doing what we do best: nurturing the community with food and hospitality. We established a process and a team to convert T&M into essentially a soup kitchen donating prepared lunches 6 days/week at no charge, no questions asked. Team members from all three restaurants, including Osteria Mattone and Coalition Food and Beverage, contributed to serving over 9,723 meals from late March to early May. We averaged 152 meals a day. We were proud to be a helping hand for those who reached out, and, for us, it was a vital link to the direct, vibrant hospitality we enjoy most in our jobs. We received over 350+ individual donations that helped defray the costs of the program. Our partners like Sysco, Horizon Food Group, and US Foods were hugely supportive in their donations as well. This was a true "community for community" effort, and we were proud and honored to be a part.

 

Chef Josh Lee
Lake & Oak Neighborhood BBQ 
2358 Hosea L. Williams Drive Northeast, Atlanta
404.205.5913
LakeAndOakBBQ.com

We’ll be serving up Brunswick Stew this autumn here at Lake & Oak Neighborhood BBQ. It’s got a Southern base with some Chicago flair from my business partner Chef Todd Richards. At home, my wife loves to make hearty chili to warm us all up. Our kids also love pumpkin seeds so expect lots of those in our oven.

My wife, Saara, is the backbone of my success. She keeps our family balanced and focused so I can support Lake & Oak while I’m here and her and our kids while at home.  Serving carry-out and limited in-person patio seating. (We included this intown restaurant since it's in our editor's backyard!)

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