Tribute to Chef Darryl L. Evans Dinner
November 24, 1961-February 26, 2014
(former City Club of Buckhead-Atlanta executive chef)
Cornmeal Johnny Cakes with Smoked Salmon/Horseradish Cream/Salmon Caviar/Blackeye Pea Salad
Arugula Salad with Blue Cheese Vinaigrette-Bacon Lardons
Braised Ale Beef Short Ribs Caramelized
Shallots & Potato Puree
Green Beans or (Haricot Verts)
Georgia Lemon Pound Cake- Roasted Peaches/Peach Granita & Crème Fraiche
Certified Executive Chef Charlie Hatney – Chef Charlie is certified by the American Culinary Federation. Trained at Cherokee Town and Country Club (Atlanta) for 13 years. Under the guidance of talented chefs including Master Chef Mark Erickson (provost at The Culinary Institute of America (CIA) and Olympic gold winning Chef Darryl Evans (former executive chef/City Club of Buckhead), he learned all aspects of the kitchen. He serves as a member of the culinary advisement board of Rockdale Academy. He enjoys judging state high school culinary competitions. He has won many awards and medals for ACF sanctioned competitions. His cooking style is classic southern with a European influence.
Chef Abiodun “Abby” Williams – Abby’s culinary journey has spanned across several cultures in various countries. She began her journey in the culinary industry in Shanghai, where she had the opportunity to spend a summer working with Kelley Lee, a great chef/ restaurateur in China. Abby was fortunate to work for Kelley when she was working on opening a second location of her award-winning brewery, Boxing Cat Brewery (BCB). She then started her Pastry career in Atlanta at The City Club of Buckhead as an extern working on how to apply what had been obtained in school. She has worked and assisted in opening up several restaurants. Chef Abby has worked at The French Laundry, prestigious 3 Michelin Stars restaurant which has so far been the greatest culinary experience of her career and Bouchon Bakery to expand her knowledge of the process of bread making and bakery operations.