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Photos: Top chefs converge in Atlanta

Updated 6:03 PM ET, Thu September 20, 2012
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After a year of hosting monthly dinners prepared by A-list chefs from around the world, the BATON Supper Series in Atlanta's Gato Bizco concluded in September with a hometown twist: chefs from Atlanta. David S. Holloway/CNN
Each course in the last two suppers was a riff on previous meals in the series. A dessert of aubergine duck fat tartine with caramelized muscadine was inspired by a dish of eggplant finished with chocolate and olive oil by New York chefs Carlo Mirarchi of Roberta's and Blanca and Brooks Headley of Del Posto. The two collaborated in February. David S. Holloway/CNN
Atlanta chef Allen Suh, who recently left One Flew South for Gato Bizco, tops off a dish of tagliatelle and octopus with shiso leaf. The spicy "Ivan sauce" dressing takes its name from Ivan Orkin, who owns and operates Ivan Ramen in Tokyo. The famed noodle chef traveled across the globe to share a taste of Tokyo with Atlanta in June. David S. Holloway/CNN
Atlanta chef Adam Waller of STG Trattoria said he jumped at the chance to participate in the last round of BATON suppers. "It's a great concept and we were honored to be able to put our spin on the great meals being served here over the past year." David S. Holloway/CNN
Diners learned of the fixed-price suppers by subscribing to the BATON Supper Series e-mail distribution list. Nearly every month since September 2011, e-mail invitations went out announcing the theme and talent roster. Prices ranged from $35 to $75, not including beverages or tips. David S. Holloway/CNN
Guests never knew what to expect when they arrived at the unassuming short-order diner. Menus were rarely announced ahead of time, lineups occasionally shifted at the last minute and surprise guests often popped up, like the time famed Szechuan chef Danny Bowien helped out Christina Tosi and friends of Milk Bar in August. David S. Holloway/CNN
Visiting chefs said they welcomed the challenge of cooking in Gato Bizco's short-order kitchen, which is open for regular business Tuesday through Sunday as a beloved brunch destination for locals. David S. Holloway/CNN
The chefs prepare a dish of veal heart carpaccio with Meyer lemon, ranch powder crunch and shallot in a nod to the offal-heavy meal in October by Hugue Dufour and Sarah Obraitis, the team behind the short-lived Quebecois-American M. Wells Diner in Long Island City, New York. David S. Holloway/CNN
The series accumulated a faithful following among Atlanta food devotees in the market for something different. Participants found it easier to say which meals they'd missed rather than which they had attended. David S. Holloway/CNN
The series' success can be attributed to the tireless efforts of creators Moses Archuleta and Bryson Tedford, and their relationship with the folks at Gato Bizco. "We just let it evolve organically and it seems like we've reached a point where it's a good time to stop doing it in this form," Archuleta said. "We're trying to figure out what could work next." David S. Holloway/CNN