Hot Dish Review

Eight chefs. Two hundred guests seated dockside at lake Clara Meer in Piedmont Park. Dinner Party’s first big event and the weather forecast was threatening thunderstorms, but alas, it was Patrick and Darren’s lucky day. Humidity may have wreaked havoc on some of the chicks’ hair but no rain.

B and I parked in the controversial Piedmont Park deck and walked a bit….glad Patrick recommended no heels. Three drink stations provided cocktails as we arrived at the stone building near the dock. A short rum and ginger drink was a spicy and refreshing start from mixologist Greg Best of Holeman and Finch (I think).

The chef line-up was impressive, including Hector Santiago of Pura Vida and one of last season’s Top Chef contestants. Nick Melvin of Parish and Craig Richards of La Tavola were cookin’, as was Andrew Sheridan listed as chef at The Sound Table, Darren’s new restaurant (along with partners Jeff Myers and Karl Injex) which opens tonight (tonight?).

Local farms provided the farm-fresh veggies and meats while the Pope High School culinary team worked with the chefs for this event to benefit the Piedmont Park Conservancy.

It was nearly impossible to choose a seat as each chef had a different menu, utilizing the same local ingredients for each course. But I love Top Flr so B and I sat at Shane’s table, ironically next to Patrick’s lovely Mom who was seated next to Felicia Feaster, my zodiac twin.

Overlooking the water, the venue was illuminated by candlelight as dusk settled around us. Diners were giddy with anticipation.

Dinner Party guests usually get a printed menu but Shane changed his dishes at the last minute so our table was at his mercy, except for me. I got his actual menu notes! Sommelier Valerie was pairing and pouring, I don’t know how she managed to come up with different wines for each course, and each chef, but she did a splendid job.

Our meal began with an enormous Georgia prawn, split and topped with collards, complimented by vibrant cherry tomatoes, shaved pecorino, and a light citrus vinaigrette.

My favorite dish of the evening, however, would be the second course. I knew the moment I deciphered Shane’s scribbled words of “pork rillette” and “Vidalia confit”. His rillette was less fatty than Abattoir’s but nevertheless rich, served over a perfectly crisp crostini topped with the sweet yet savory caramelized onions. Candied kumquats provided an additional sweet note that works so well with pork. Just brilliant.

Our entree was a thin slice of top round atop a Ceasar salad. We didn’t love it. My steak was not very tender and I thought the dish was a bit boring after the first two incredible courses. But with the red meat came the red wine….hooray! A 2008 Dolcetta d’Alba.

Dessert was a cheesecake, I believe made with Sweet Grass Dairy chevre, presented in a tiny jar with mascerated strawberries. A spoon would have been the preferred utensil to eat it with but given the circumstances, what the hell. Good but not amazing like the dessert at the Dinner Party B and I attended in February.

For their first BIG event, the boys certainly did an impressive job! But you know, I really wouldn’t expect anything less. Look for photos to be posted on their website and on facebook soon.

www.dinnerpartyatlanta.com