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Afternoon in the Country: food and photos

AITC 1Who says pork belly is on its way out? Not true, judging by the dishes served at last Sunday’s Afternoon in the Country hosted by the Atlanta Chapter of Les Dames d’Escoffier.

With more than 50 restaurants, wineries and other vendors dishing up samples, fall flavors and comfort foods dishes ruled the day. There were braised meats aplenty and some lovely soups, like the creamy smoked chestnut soup from Eleven, Bocado’s hearty turnip soup with celery and fennel, and a rich smoked duck and farro soup from Empire State South.

But pork belly reigned supreme, appearing in dish after dish. There were

Smoked bacon-wrapped quail from Rathbun's. The photo doesn't do it justice.

Bacon-wrapped quail from Rathbun's. The photo doesn't do it justice.

pork belly tacos and banh mi, pork belly with apple chips, kimchee and more. We even slurped pork belly Brunswick stew from Suzanne Vizethann from Buttermilk Kitchen and The Hungry Peach.

And while I’m still a fan of the almighty pork belly, my favorite dish of the day had to be the smoky and juicy bacon-wrapped quail from Rathbun’s. The smoked beet salad with bacon jam and chevre from Seven Lamps had a nice balance of flavors and offered an alternative to the heavier fall fare offered. The crispy fried chicken drumettes with collard slaw from The Farmhouse were also worth a mention.

I’d also like to offer kudos to:

  • Suzanne Vizethann serving up some pork belly Brunswick stew.

    Suzanne Vizethann serving up some pork belly Brunswick stew.

    The chefs who worked at their tables with their teams. Chefs including Kevin Rathbun, Steven Satterfield and Kevin Gillespie were all front and center, thrilling fans who tweeted adorations like, “I can’t believe I’m ten feet from …”

  • The restaurants that posted signs of their dishes or were willing to talk about them.
  • The Star Provisions/Bacchanalia/Abbatoir/Floataway Cafe team for the fun you-build-it dish of roasted root pho with fregula, Vietnamese meatballs, kimchee, black radish, etc.
  • Proof and Provision/Livingston for unique presentation with ham cooked in a hay and salt crust that tasted like… well, hay!

Which were your favorite dishes of the day?

See below for additional photos from the event.

No cake for me this year. Here's a little dandy I was hoping to win from Star Provisions.

No cake for me this year. Here's a little dandy I was hoping to win from Star Provisions.

Cardamom Hill's Biryani dish

Cardamom Hill's Biryani dish

The fun pho-meatball buffet from Star Provisions and team.

The fun pho-meatball buffet from Star Provisions and team.

Tasty victuals from The Farmhouse at Serenbe.

Tasty victuals from The Farmhouse at Serenbe.

Points for presentation for this beautiful little bite. Scrapple on an arugula biscuit from The Peachtree Club.

Points for presentation for this beautiful little bite. Scrapple on an arugula biscuit from The Peachtree Club.

Offerings from Eleven

Offerings from Eleven

Hay/salt crust from Proof and Provision/Livingston. "It's an oven within an oven."

Hay/salt crust from Proof and Provision/Livingston. "It's an oven within an oven."

–by Jenny Turknett, Food and More blog

7 comments Add your comment

Anton Chigurh

November 6th, 2012
1:34 pm

Hay is for horses.

Kar

November 6th, 2012
6:38 pm

They probably should’ve used something besides hay for the ham. Doesn’t sound like a natural match with ham. Maybe maple or cherry bark shreds?

Carol M

November 6th, 2012
9:14 pm

Loooooved the pho from the Star Provisions team! Also the chicken sausage sammiches from Delias.

John Kessler

November 7th, 2012
1:27 pm

Great pix, Jenny! Felt like I was there.

Grasshopper

November 7th, 2012
5:52 pm

That last photo…Invasion of the Body Snatchers!

Niki

November 8th, 2012
2:05 pm

Loved the lamb from Kyma/Athens Pizza!

Vecuus

November 10th, 2012
8:43 am

I had their was the finess quail , I can say is better than the one in jule Berne in france