Celebrating my birthday month allowed me to explore various culinary delights, starting with a Filipino brunch at Kamayan ATL and a cocktail party honoring chef Gerry Klaskala. One standout experience was at Speakeasy Supper Club, where Chef Kyle Shankman's black garlic custard combined umami-rich flavors with vibrant textures, accompanied by a visually impressive lemon poppyseed cake. Additionally, a tuna cutting event at one-Michelin-starred O by Brush offered fresh seafood delicacies, showcasing the creativity and craftsmanship of celebrated chefs in Atlanta's dynamic culinary scene.
One of my favorite courses of the night was a black garlic custard with edamame, green pepper, and edible succulents, showcasing the seasonality and creativity of Chef Kyle Shankman's new menu.
The dinner ends with a visually striking lemon poppyseed cake, with a yellow base and pink top stamped in a honeybee shape, featuring bee pollen and golden milk.
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