Hey Darlings! Are you having an Egg-cellent day? I had the opportunity to spend the evening at the Buttermilk Kitchen located her in Atlanta, Georgia off of Roswell Rd. The Buttermilk Kitchen is a breakfast and lunch concept created by chef Suzanne Vizethann. The brands mission is to nurture people through food by use of sustainable, local ingredients. I was excited to learn that mostly everything is made in-house from scratch, paying tribute to its name, “Buttermilk,” which refers to the liquid utilized after butter was churned; carrying out the philosophy of letting nothing go to waste. This was my very first time visiting I had no idea what to expect. It quickly became apparent that this would not be my last visit. I have to visit soon for their infamous brunch. I truly loved the ambiance of the restaurant and the staff was simply amazing.
The evening started off with a cocktail hour where we enjoyed signature drinks created by Mixologist Tiffanie Barriere of Atlanta. The signature cocktails that were created for the guest tonight were Playful Sentiments and Rosy Cheeks. The Playful Sentiments consisted of Caravado Pisco, French Lavender Liquor, Yuzu Juice and Handsome Brook Pasture-Raised Organic Egg White. As the evening continued the room was filled with chatter from Influencers, FeedFeed Representatives, Foodies, Editors and Chefs.
As we headed into the dining area we were greeted by the team and as we sat down in anticipation of dinner we were formally educated on why Handsome Brook Farms has the best eggs. The session was very informative followed by Mixologist Tiffanie re-introducing herself and providing a brief history ob her brand and why she loves making an egg white cocktail. Seriously when you think about it who wouldn’t want to drink their eggs in a yummy cocktail.
Chef Suzanne Vizethann, owner of Buttermilk discussed why she opened the restaurant and the brands mission. I loved her story and as she was speaking you could visualize her dreams for the future of Buttermilk Kitchen. She prepared our First (Spring Pea Soup w/Radish, Fresh Mint and Confit Handsome Farm Pasture-Raised Organic Egg Yolk) and Second Course (Salad Lyonnaise with Mizuna, Spring Onion, Mushroom and Handsome Brook Farm-Raised Organic Sous Vide Egg).
Lastly we were graced by Chef Deborah VanTrece, Co-Owner of Twist Soul Cookhouse & Pours. She prepared our final two courses. The third course was Charred Scallops w/Smoky Vidalia Onion Sabayon made with Handsome Brook Farm Pasture-Raised Organic Eggs served over Cracked Black Pepper Pasta w/Kohlarabi Greens and Roasted Radish. Chef Deborah VanTrece did an amazing job with tonights dessert. She prepared Bananas Foster Pudding made with Handsome Brooks Pasture-Raised Eggs w/White Chocolate Whipped Cream, Spiced Pecan Dust and Caramel Brittle. YUM! YUM!