Convention dining is completely UNconventional here.
A couple of years ago, I wrote about the fabulous dining options at the Cobb Galleria Centre that Nick Walker is doing for private events. Color me impressed with the kind of dishes they are capable of. So, I was excited when I was invited to a behind the scenes look at the dining options at the Cobb Energy Performing Arts Centre.
Our meal was created by Cobb Energy Performing Arts Centre Executive Chef, M.G. Farris. An Atlanta native, Farris began his career as a bus boy. He’s worked at Pano’s and Pauls, Eno, and the Omni Hotel CNN Center in Atlanta. He is a graduate of the New England Culinary Institute and after graduating his culinary path took him to South Africa and New York City (working under Chef Jean Georges Vongerichten) where he honed his skills, before returning to Atlanta.
Our meal included two salmon courses. The first a Smoked Salmon Tartar with Sorrel Coulis. This course was a light and refreshing; I think I could eat it every single day. A second Salmon course couldn’t have been more different. This one was poached in olive oil. On the bottom was an onion and Haricot Vert roux and the top was fried leeks. I don’t care for leeks, but frying them sure made them much more appealing, not to mention what a beautiful presentation they make sitting atop the round piece of salmon.
All of the courses were exquisitely paired with a delicious wine to go with them. Not usually a fan of Chardonnay, I found the pairing with our second course, Salmon a perfect match. However, being a die hard fan of red wine, I found the Napa Cabernet to be the favorite of the tasting.
A Petite Filet (pictured at the top) was so moist and full of flavor, I would swear it was sous vide. A Sweet Pea Coulis was a burst of color that really made the plating gorgeous, in addition to adding another level of flavor to the dish. I also loved that the portion size was very manageable. Many functions and special events guests are dolled up and while they enjoy fine dining, don’t want it to be a gut buster. The team at the Cobb Energy Performing Arts Centre does an excellent job with portion control.