Past Menus

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

A wild rice blend mixes with Pine Street Market bacon, fresh cabbage and Doux South Mean Green Tomatoes to make a hearty salad, bursting with flavor.

Hake, a mild white fish, from our friends at Kathleen's Catch is pan seared & added to a hearty, sauteed mixture of Orchard Valley mushrooms and nutritiously delicious sweet potatoes. Top it all off with a light & crunchy slaw featuring thinly shaved radishes & freshly squeezed lime juice.

This comforting dish is simply bursting with autumn flavors sure to please everyone! Simmer Springer Mountain chicken breasts in a balanced, sweet & savory sauce including tangy dark barrel-aged balsamic from Strippaggio, apples from BJ Reece Orchards & fresh dill. On the side, Scott Farm sweet potatoes are mashed then seasoned with a dash of cinnamon for a healthy & satisfying side.

Enjoy roasted red peppers, goat cheese, arugula & herbs de provence sandwiched between freshly baked slices of H&F sourdough and grilled to perfection. Paired with a classic Tuscan peasant style soup loaded with hearty beans & fresh veggies.

Sweet butternut squash mixes with savory roasted garlic and Atlanta Fresh Greek yogurt and cream to make a delicious sauce for Storico Fresco's handcut tagliatelle pasta. Garnished with fresh sage and Caly Road Creamery's goat cheese.

Get a taste of fall with Mercier Orchard spiced apples, Pine Street Market bacon & Wright Dairy's Red Hill Cheddar cheese atop S&J Pizza's delicious crispy crust. 

Our founder Emily loves the hearty flavors in this take on a classic pub dish. Irish pork sausages from White Oak Pastures are pan-seared to lock in their savory juices, then sauteed in a balanced sauce featuring Reece Orchards apple cider & thyme. Warm-spiced mashed potatoes & a cooling slaw of crisp radishes & apple from Beech Creek Orchards make for the perfect sides!

Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, pearled barley gets jazzed up with apples and fresh mint tossed in a cider based dressing. 

We partnered with the Atlanta Food Bloggers Society to see which Atlanta food blogger could write the best recipe for G&G. Laura Hall of Sprint 2 the Table came out on top with a delicious, refreshing recipe that highlights the best of the season. Smoked chicken from Pinestreet Market tops a hearty salad of spiced field peas, kale, radish & apples, garnished with delicious Georgia pecans.

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Darby Farms' chicken thighs simmer with savory Pinestreet Market bacon, sweet fennel & crisp Mercier Orchard's apples to make a warm & hearty dish. Enjoy it with Riverview Farms' polenta seasoned with fresh herbs.

Email us to substitute chicken breasts or to leave off the bacon.

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! You'll love the flavor of this smoked North Georgia trout from our friends at Kathleen's Catch! Brighten it up with a squeeze of fresh lemon & serve over a bed of arugula with sauteed Pine Street Market bacon, tender field peas & fresh herbs.

Succulent lamb from Pine Street Market pairs perfectly with a cocoa nib vinaigrette over a bed of arugula. On the side, enjoy oven roasted sweet potatoes with herbs.

Local pasta genius, Chef Mike Patrick of Storico Fresco, is about to change everything you thought you knew about pasta. The pie features baked tortellini, eggplant, greens & cheese, made fresh for you by Chef Mike. You'll make a delicious roasted veggie salad, and with just 10 minutes of active cook time, you'll have plenty of time to unwind with a glass of wine!

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

You'll love this spicy lamb merguez sausage from Pine Street Market! Cool it down with Georgia Muscadines tossed with field peas, green beans & arugula in a sweet & creamy yogurt dressing.

The first of the radishes have been harvested and you'll love them in a classic tea sandwich on H&F bread with a spread of Atlanta Fresh Creamery cream cheese & fresh chives. The sandwich pairs perfectly with a hearty cream of mushroom from our friends at Souper Jenny.

Eggplant is the star of the show in this delicious dish by Chef Jarrett Stieber. You'll charbroil the eggplant with figs then lay it over a bed of fresh arugula and a creamy yogurt dressing with H&F rolls on the side.

Tender Springer Mountain chicken breasts are dusted with herbs & flour, lightly fried, then simmered in a flavorful white wine sauce with red onion & briny capers. Serve chicken & sauce over a bed of guilt-free spaghetti squash noodles tossed with a squeeze of fresh lemon, roasted peppers & garlic. On the side, enjoy The General Muir Bread's dinner rolls.

Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.

Tender pulled brisket from our friends at Pine Street Market is the perfect topping for this delicious quinoa salad tossed with late summer tomatoes, sweet peppers & tender field peas.

Simmer Springer Mountain chicken breasts in a savory soup featuring our favorite freshly ground coffee from Octane, roasted peanuts, butternut squash, a touch of honey & a hint of ginger. Set off all the flavors with a squeeze of citrus & a garnish of cilantro. Enjoy it with a freshly baked mini baguette from our friends at TGM Bread. 

S&J's crispy pizza crust gets a garlic & oil topping then is covered with sweet caramelized onion and hearty sweet potato greens. Sweet potato greens are one of our favorite things leading into sweet potato season! You'll top it with local gouda cheese & Back to Organics Smoked Sea Salt. 

Celebrate the south with this Southern meal with a twist! Muscadines are a sweet Southern grape and like any true Southern food, they go great with fried chicken! You'll love making an easy buttermilk fried chicken breasts from White Oaks Pastures to top a salad of muscadines, green beans & peanuts served with fresh H&F cornbread on the side. 

Whip up an elegant & flavorful sauce from Watsonia Farms' muscadines—the South's wild grapes! Serve it over pan-seared Riverview Farms' pork chops. On the side, enjoy roasted potatoes & colorful sweet peppers garnished with fresh thyme.

Find out why this fun & flavorful crowd-pleaser of a meal is back by popular demand! Marinate grass-fed beef from Rock House Farm in a vibrant ginger-garlic sauce with lemongrass, lime & a pinch of cilantro, then form onto skewers & bake. On the side, enjoy a refreshing, veggie-packed rice noodle salad with Crystal Organic Farm sweet peppers, cucumbers & roasted peanuts tossed in a delicious combination of sesame oil & sweet chili sauce.

We're excited to bring you even more sustainably caught fish through our partnership with Sea 2 Table. This wild caught swordfish is crusted with a delicious spiced topping of roasted red bell peppers & fresh herbs. On the side, enjoy a summer medley of tomatoes, zucchini & almonds.

Storico Fresco has infused this pasta with pistachio then stuffed it with even more toasted pistachios and fresh spinach. You'll love it in a brown butter sage sauce. A salad of arugula, figs & pears with a drizzle of balsamic serves as a refreshing late summer side.

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

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!

In this creative dish, toasted walnuts combine with roasted bell peppers to create the perfect sauce for a pan-seared rockfish fillet. On the side, you'll saute potatoes & Watsonia Farm's zucchini, then top them with fresh scallions for a truly flavorful side dish.

You won't miss the meat in this decadent vegetarian meal! Cook a mix of cremini & button mushrooms from Orchard Valley in an unbelievably creamy sauce with Southern Swiss cream, white wine & toasted walnuts. This yummy sauce is served over a generous heap of tender spaghetti squash and garnished with parsley & truffle salt. On the side, enjoy a toasted mini baguette spread with garlic butter.

(Plant-Based: Vegetarian)

Find out why this autumnal dish is a tried-and-true G&G classic! Whip up a flavor-packed, homemade pesto with local arugula & Georgia pecans then smother onto pan-seared Springer Mountain chicken breasts. On the side, enjoy al dente orzo combined with tangy CalyRoad Creamery goat cheese then tossed with honey-roasted butternut squash & a finishing touch of lemon zest.

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

We've been waiting for the figs to drop, and they finally have started! You'll love these sweet little bites atop S&J Pizza crust sprinkled with Many Fold Farms brebis cheese, balsamic vinegar and peppery arugula. 

This dish is a fresh twist on a Southern Italian classic. Puttanesca is a tangy dish featuring tomatoes, olive oil, capers and garlic. You'll love it over a combination of noodles and ribbons of zucchini & carrot then sprinkled with toasted walnuts & parmesan.

The G&G staff is obsessed with this meal's roasted eggplant spread blended with herbs, aromatics & a squeeze of lemon! Fill fluffy pita bread from Classic Pita with eggplant spread and Mediterranean-spiced Pine Street Market ground lamb. A refreshing, flavor-packed cherry tomato & mint salad makes for a colorful & light side dish! 

This French classic dish combines mushrooms, spinach and chicken thighs in a tomato and white-wine sauce with fresh herbs. The name can be translated to "hunter's chicken," named for when game birds and wild mushrooms from the woods were a natural pairing. Enjoy it over hearty orzo pasta.

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Celebrate the flavors of Mardi Gras with this fun jambalaya recipe from Louisiana native Chef Nick, featuring a Doux South twist with his drunken tomatoes. Brown andouille sausage from Pine Street Market, then saute the "holy trinity" of peppers, onions & celery. Let it all simmer in broth with arborio rice & drunken tomatoes, then finish it off with thyme, parsley & hot sauce.

Farm fresh veggies including squash, peppers and eggplant are seasoned with fresh herbs and 3 Porch Farm's shiitake sea salt then folded into a pouch to steam while trapping the fresh flavors. On the side, a delicious blend of mascarpone and parmesan is sprinkled with fresh herbs in a creamy risotto.

Layer handmade Storico Fresco lasagna noodles with a medley of eggplant, tomatoes & capers, then top it with a creamy bechamel sauce and with crispy pine nuts. Sop up all the goodness with freshly baked H&F rolls. Storico Fresco has done all the work, so you simply need to build it, pop it in the oven and sit back and relax while you look like a classic Italian chef!

Season Darby Farms' chicken breasts in a flavorful spice blend to top a creamy mix of eggplant, lentils and fresh tomatoes. The crisp chicken and creamy vegetable mixture make the perfect pair!

Get all of that great, summery barbecue flavor without having to pull out the grill! Springer Mountain chicken breasts are smothered in a homemade barbecue sauce with a touch of brown sugar & a just the right amount of heat. Saute local okra with a smoky spice blend, then finish with a squeeze of lemon. Fair warning, you won't be able to resist these fluffy, cheddar drop biscuits!

Take a trip to the coast and enjoy the flavors of a slow, low country boil in just 30 minutes! Flavorful andouille sausage from Pine Street Market pairs perfectly with wild-caught Gulf shrimp in a stew of sweet summer corn & potatoes.

A medley of tomatoes, mushrooms and freshly baked bread are tossed in herbs & parmesan cheese then baked to a flavorful perfection. On the side, candied nuts and goat cheese top a fresh arugula salad. This dish cooks for about 30-40 minutes in the oven, just enough time to sit back with a glass of wine!

In our first recipe from our newest chef, Jarrett Stieber, chicken sausage from The Spotted Trotter cooks in a medley of baby fennel, asian pears from Burge Organics and shiitake mushrooms from Sparta Imperial. Coated in a buttermilk vinaigrette, this meal is sweet, savory and delicious!

Grilled cheese, the ulitmate comfort food, gets a grown up twist with gruyere, tomato & arugula layered between slices of freshly baked H&F bread topped with Banner Butter. Paired with its perfect companion, tomato basil soup from Souper Jenny, this delicious meal will be on the table in 15 minutes.