Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Four Chefs Dinner At The Ritz-Carlton, Buckhead

Written by Patti on November 12th, 2011

Good Morning Darlings!

Wow, lots of news from my sweet friends at The Ritz-Carlton hotels! Yesterday we discussed ice skating at The Ritz-Carlton, Reynolds Plantation, and today, we are staying a little closer to home here in Atlanta.

Our very own Chef Todd Richards has been named one of the Four Chefs To Watch in this month’s Esquire Magazine. Eric has a subscription, so I read it every month. And I was so excited to see Chef Todd gracing the pages of this month’s issue.

The Ritz-Carlton, Buckhead has now gathered all four chefs together to create a sumptuous repast for you. This not to be repeated event will happen ONLY on Monday, November 14th and since I am (somewhat) an insider, I was among the first to see the menu – and I am happy to share it with you!

Atlanta's Own Chef Todd Richards

Presented by The Ritz-Carlton, Buckhead
November 14, 2011

Introductions by Special Guest John Mariani

Wolf Mountain, Blanc de Blanc, Dahlonega, Georgia

Buck Stone Sidecar
Created by Christa Sladky, Hotel Mixologist
House-infused Nectarine VSOP, Fresh Lemon, Saffron, Citrus Sugar

Chef Todd Richards Canapés
Duck Croquette with Duck Sauce, Local Apple
Pork Belly With Acorn Squash Puree, Cranberry Gel
Seared Scallop with Chorizo Crisp, Lemon Sabayon, Trout Roe


First Course
Roasted Mini Pumpkin
Truffled Wild Mushrooms, Fingerling Potatoes, Spicy Pumpkin Spread
Chef Sachin Chopra
All Spice, San Mateo, California

Chanson Mathier, “Les Cabotines,” Montlouis, Loire Valley, France, 2009

Second Course
Capers Glade Clams
“Dirty” Anson Mills Faro
Chef Tyler Brown
The Capital Grille, Nashville, Tennessee

Nikolaihof, Gruner Veltliner, “Hefeabzug,” Wachau, Austria, 2009

Third Course
Mangalitsa Pork Neck
Braised Radish, Radish Top Pesto, Cardamom, Chickpea
Chef Scott Anderson
Elements, Princeton, New Jersey

Domaine de la Chappel, Chiroubles, Cru Beaujolais, France, 2009

Bourbon Maple Panna Cotta
Toasted Gingerbread, Apple Crisp, Persimmon
Chef Todd Richards
The Café at The Ritz-Carlton, Buckhead

Cocchi, Barolo Chinato, Piedmont, Italy

Wine Pairings by Sommelier Linda Torres Alarcon

This is going to be THE dining event of the year. You do not want to miss it.

Reception 11:30 am, Lunch, Noon. Four courses with wines, $65 per person, exclusive of tax and gratuities, inclusive of valet parking; dinner, reception 7 pm, dinner 7:30, $85 per person, exclusive of tax and gratuities, inclusive of valet parking. Limited seating, 404-240-7035 for reservations.


3 Comments so far ↓

  1. Lisa says:

    For what it is, it’s actually quite reasonable. Go for lunch and call it a day (or a nap)

  2. Patti says:


    That is so true! It would make a lovely early holiday gift!


  3. Patti says:

    It will be a fantastic night, Arlynn!