Good Morning, Darlings!
It is a rare event when one is invited to experience excellence. But tantalizing excellence is exactly what Eric and I found recently at The Ritz-Carlton’s Atlanta Grill.
By invitation from dear Sandra Ryder, Area Director of PR for The Ritz-Carlton hotels, we attended the first installment in the series “Young Chefs of the Southeast,” featuring Chef Adam Cooke of Blackberry Farm, the exclusive Relais & Chateaux rated property in Walland, Tennessee. Chef Cooke’s accolades include cooking at the James Beard House, “Grand Chef” status by Relais & Chateaux and the honor of The Mother Nature Network’s “Top 40 Chefs under 40.”
And on top of all that – Adam is humble. And nice. Amazingly nice for someone who could easily be haughty. More on my visit with him coming up in the future. But let’s get to the dinner.
Chef Adam Cooke
