Past Menus

Savory chicken thighs from White Oak Pastures are lightly dusted with toasted panko bread crumbs and served on a bed of parsley yogurt sauce. Beets & greens are served with roasted winter squash with a side of crusty bread from H&F Bread Co.

This recipe is a sneak peek at Chef Steven Satterfield's debut cookbook, Root To Leaf: A Southern Chef Cooks Through the Seasons. You'll get slow braised oxtail with all the flavors of slow cooking, to be served over a mash of carrot and rutabega, also known as swedish turnip. A light garnish of pickled beets from Miller Union and fresh horseradish is the perfect accent to this savory meal. Get ready to transform your kitchen into Miller Union! 

Available to order through 3/11/15

It's time for a fiesta! Tortillas are stuffed with slow roasted pork from Pine Street Market and swiss chard from Red Earth Organic Farm. Fiesta rice & black beans makes a delicioso side!

You'll love this seasonal take on a classic Spanich veggie paella. This rice dish gets it's golden color from flavorful turmeric. It is packed with veggies like roasted red peppers, radishes & carrots then garnished with fresh herbs and Doux South Drunken Tomatoes. 

Storico Fresco has done it again with a fantastic flavor combination. Enjoy spinach noodles with a light sauce made from porcini stock, venison and spices. On the side, a refreshing salad of apples & lettuce is garnished with feta cheese from Caly Road Creamery.

Experience the feeling of an outdoorsy getaway without leaving home when you whip up this meal! Farmers & Fishermen trout fillets are coated with buttermilk & a campfire-style cornmeal crust then lightly pan fried. Serve 'em up with a refreshing salad of celery, sweet dates, toasted pecans & pecorino cheese. Round out this meal with our favorite fluffy, freshly baked dinner rolls from TGM Bread.

Celebrate the South with a classic barbeque pork sandwich from our friends at Restaurant Eugene. Pine Street Market's smoked pork simmers with a barbeque sauce made just for G&G, then tops a freshly baked H&F bun. Dress it up with cole slaw and pickled winter veggies. You'll love making your own freshly baked beans on the side! Best part? You're in and out of the kitchen in 10 minutes!

This hearty, warm farro salad features sweet roasted carrots & beets tossed with toasted Georgia pecans, arugula and a honey vinaigrette made specially for G&G by Restaurant Eugene. You'll have a delicious, filling farro salad on the table with only 15 minutes in the kitchen.

Handmade fettuccine from Storico Fresco Pasta is tossed with a butter and mint sauce is topped witih crumbled goat cheese from Caly Road Creamery, fresh sausage from Pine Street Market and a poached egg from Carlton Farms. Enjoy a warm kale salad on the side.

This flavorful, saucy, Southern twist on a classic Filipino comfort dish is guaranteed to satisfy! Simmer tender Springer chicken breasts in a sweet, tangy adobo sauce with creamy coconut milk, local collards & cremini mushrooms from Orchard Valley. Soak up every bit of that mouthwatering sauce & serve over a bed of easy-cheesy Riverview Farms' grits finished with a generous sprinkle of cheddar.

This heart healthy option features White Oak Pastures' chicken breasts rubbed in Chef Asatas special spice blend over a warm salad of mushrooms, wilted kale & Caly Road goat cheese garnished with Georgia pecans.

This satisfying & quick meal will leave you with plenty of time to kick back & relax. Pan-sear Pine Street Market's Cotechino pork sausage links, a traditional Italian sausage seasoned with warm spices & herbs. Serve them atop a bed of superfood quinoa tossed with tender carrots & toasted hazelnuts. Finished with a bold, honey-sweetened vinaigrette made with Cloudland Coffee, it’s the perfect balance of tart & sweet.

Carrots, bok choy & shiitake mushrooms are perfectly roasted then tossed with a cumin mint vinaigrette to top a creamy farro pilaf garnished with parmesan cheese.

Cozy up with this hearty, crowd-pleasing stew that's a snap to make. Simmer shredded Springer Mountain chicken thighs together with butternut squash & hominy to tender perfection, then stir in soft corn tortilla strips & cilantro. Whip up a fun spin on pesto with pepitas & spicy chipotle puree for drizzling over your stew. Garnish with a crisp slaw of local greens brightened with fresh lime & finish with a dollop of cooling sour cream.

A classic dish with a local twist, Rusty at Pine Street Market is making a special blend of Brasstown Beef, Gum Creek Farms Pork, and garden veggies with a balsamic tomato glaze. Simply pop it in the oven to enjoy this homestyle favorite. Creamy sauteed spinach & H&F dinner rolls are perfect on the side.

Transform your kitchen into Empire State South, one of Atlanta's favorite farm to table restaurants. Executive Chef Josh Hopkins offers a sweet & savory recipe featuring smoked pork stewed with crispy bok choy & hearty shiitake mushrooms from Sparta Imperial over creamy grits. Cook like a top Atlanta chef and have a restaurant quality meal on the table in no time! Available through 2/11

Fresh lemon brings out the flavor in this North Georgia trout over creamy parmesan orzo. A salad of greens, celery & radish is dressed with honey dijon viniagrette and garnished with pine nuts for a refreshing side.

Juicy White Oak Pasture's chicken breasts are pan seared and served with a saute of greens, pecans & fresh Florida oranges. You'll love it over a bed of hearty farro, topped with a sweet and tangy pan sauce.

Celebrate the flavors of Mardi Gras with this fun pork chop recipe from Louisiana native Chef Nick Melvin. Doux South's Red Pepper Jelly creates the base for a sauce with turnips & thyme to top pan seared pork chops and cheesy rice for a festive and delicous meal!

Chef Russell will do the slow cooking of this classic french dish, braised in red wine, so you can enjoy all the taste of slow cooked beef with only 10 minutes in the kitchen. Zesty lemon rosemary potatoes & sauteed greens make a delicious side.

This rich and tasty lamb dish is easy enough for any night, but was written specially for Valentine's Day by Chef Jaye Moore. Sweet and savory lamb chops from Pine Street Market are coated in Atlanta Fresh Greek yogurt, local honey and a special G&G spice rub then perfectly roasted. On the side, farro mixes with roasted carrots and beets and is topped with a tangy orange vinaigrette. 

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

Juicy chicken breasts from White Oak Pastures get a flavorful glaze of crisp oranges and juniper berries with a touch of honey. On the side, turnips are coated with honey and roasted to perfection. A simple saute of local greens rounds out this savory dish. The lean meat and leafy greens in this dish make it Piedmont's Heart Healthy pick this week.

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

The Kimchi Queen of Atlanta is back on the G&G menu to  help you turn you kitchen into Simply Seoul in under 20 minutes! Chef Hannah Chung is letting us in on her Mushroom Bulgogi recipe featuring Sparta Imperial mushrooms atop her signature steamed buns. On the side, a fresh ginger salad and her famous Kimchi, of course!

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

Love is in the air... and in the pasta! Your Sous Chef, Storico Fresco, will prepare beautiful heart shaped pasta stuffed made from roasted beets and stuffed with short ribs & smoked ricotta. Enjoy a light citrus & goat cheese salad on the side and have this meal on the table in just 10 minutes, so you can spend your time where it counts!

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

Transform your kitchen into Empire State South, one of Atlanta's favorite farm to table restaurants. Executive Chef Josh Hopkins offers a sweet & savory recipe featuring smoked pork stewed with crispy bok choy & hearty shiitake mushrooms from Sparta Imperial over creamy grits. Cook like a top Atlanta chef and have a restaurant quality meal on the table in no time! Available through 2/11

Crispy on the outside, juicy on the inside! Chicken breasts from Darby Farm are lightly coated with panko breadcrumbs and sweet shredded coconut then baked to perfection and paired with a tangy apricot mustard sauce. Enjoy garlicky sauteed kale and couscous tossed with pistachios on the side!

Back by popular demand: Chef Asta's Chicken Chili! There is nothing quite like a warm, comforting bowl of chili, but this isn't just your average chili - White Oak Pastures' chicken simmers with sweet potatoes & beans in a spiced tomato sauce. Top it with Red Hill Cheddar and Atlanta Fresh Greek yogurt for the perfect bowl of chili! We're partnering with Piedmont during the month of February to bring you heart healthy options. This chili is packed with fresh vegetables, fiber-rich beans and lean cuts of chicken, making it a heart healthy choice!

Another restaurant quality meal in less time than it takes to make a reservation! Chef Russell at Restaurant Eugene is providing his special blend of aromatics in a buttery saffron sauce with shrimp and his signature risotto. You'll simply prepare a few veggies & quickly pan sear the shrimp to make a creamy, savory seafood risotto.

You'll love this vegetarian take on a classic Hungarian paprikash! Sparta Imperial mushrooms are stewed in a light & creamy tomato sauce with carrots & spices while creamy polenta bakes in the oven.

Pork tenderloin from Heritage Farms get a zesty spice rub then roasts to a juicy perfection. On the side, roasted beets mix with quinoa & goat cheese to make a creamy & colorful side.

A medley of celery, almonds and shallots blend to make a flavorful sauce to top seared White Oaks Pasture's chicken breasts. On the side, golden raisins & winter veggies are cooked in a savory herbed quinoa.

With just a hint of sweetness from molasses, this dark rye bread serves as a crispy crust for Riverview Farms pork chops, topped with a tangy mustard sauce. Fresh cabbage is braised in beer with just a touch of brown sugar to serve as the perfect side to this hearty meal.

A light, flaky white fish from Heywood's is topped with a delicious breadcrumb mixture made from olives, garlic and basil then baked until perfectly tender. This is paired fresh, sauteed greens and a pine nut rice pilaf.

This easy, one-pot dish gets its name from the days when ship captains traded in spices acquired during their travels abroad, and the result is a mouthwatering combination of Southern cooking and Indian flavors. This version features boneless Springer Mountain chicken thighs simmered with mild curry spice, bell pepper, aromatics & sweet currants which combines beautifully with Chef Nick Melvin's Doux South drunken tomatoes. Serve over Riverview Farms grits & garnish with toasted coconut flakes, peanuts & green onion.

Handmade lasagna noodles from Storico Fresco are layered with a braised beef sauce, cheese & a bechamel sauce. With just 10 minutes in the kitchen, you'll have a classic Italian lasagna on the table with a crisp & refreshing winter citrus & walnut salad.

You'll be over the moon with how easily this delicious meal comes together! Pan-seared, crispy-skinned trout fillets from Farmers & Fishermen are elevated with a light butter sauce studded with sliced almonds. Top them with a winning combination of dandelion greens from Crystal Organic Farm, red onion & a splash of champagne vinegar. Accompany with a mix of sweet & red potatoes roasted with fresh thyme & garlic. 

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

With just 15 minutes in the kitchen, you'll put an iconic southern dish on the table with ease! Chef Russell at Eugene Kitchen is braising savory chicken thighs in a zesty creole mushroom sauce. You'll enjoy it on a bed of Carolina Gold rice, topped with Sea Island red pea gravy. On the side, greens are sauteed with lemon & fresh herbs. 

Riverview Farms' pork chops get coated in a savory spice blend and seared to perfection. On the side, pearled barley is tossed with pine nuts, currants, & a fresh kale pesto then topped with a sprinkle of Caly Road feta cheese.

Now is the perfect time to try this dish with Taiyo's locally crafted kimchi made specially for G&G home chefs! Spicy kimchi, flavorful carrots & Asian greens come together in a mouthwatering sauce to top Springer Mountain chicken breasts. Serve it all over delicately flavored ginger rice for a dish that's sure to keep you warm 'til spring!

Sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over perfectly roasted Darby Farm's chicken breasts, winter squash, potatoes & turnips. You'll love this easy & elegant dinner!

Seared flounder sits over a bed of warm roasted potatoes in a spanish-inspired tomato broth. Sop it all up with freshly baked bread from H&F bakery.

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

S&J's crispy pizza dough is back, topped with Orchard Valley's mushrooms, Pine Street Market's apple wood smoked bacon, garlic, rosemary & Orobianco's fresh mozzarella.

Atlanta's award-winning vegetarian restaurant is back on the menu with their infamous vegetable burger. Chef Lin Sun is preparing her signature burger mix that is sure to win over vegetarians and carnivores alike. You'll love it atop a freshly baked bun from H&F with Cafe Sunflower's BBQ sauce, Red Hill Cheddar Cheese & roasted sweet potato fries on the side.

Start the New Year right with this Southern take on Good Luck Soup! Doux South's Little Rock Caviar, a tasty medley of black-eyed peas, sweet peppers & just a touch of Louisana hot sauce, gives this soup a cajun flair as it simmers with Pine Street Market bacon & fresh collard greens. Hearty farro rounds out this delicious dish. 

Email us to leave off the bacon!

Juicy burgers made from seasoned ground chicken are topped with a quick pickled onion and a homemade aioli sauce, all on a freshly baked H&F bun. A side salad of kale with cranberries, pecans & goat cheese perfectly compliments the flavorful burgers.

Darby Farms chicken breasts get a sweet and tangy marinade made of fresh leeks & ginger and are served wtih roasted sweet potatoes and a kale & pepper sesame salad.

Savory lamb chops from White Oaks Pasture are pan seared then finished in the oven with a rosemary, garlic & dijon glaze. On the side, couscous is tossed with Atlanta Fresh Greek yogurt & fresh herbs then paired with a refreshing arugula & radish salad.

Let Restaurant Eugene be your sous chef! They're doing all the prep work so you can spend just 10 minutes in the kitchen and still enjoy a gourmet meal. You'll love this classic French stew with grass fed beef braised in red wine with roasted winter vegetables on the side.