Entertainment

Terrace on Peachtree Gives Blogger Tami Farm-to-Table Dining Experience

Thu., Jun. 30, 2011 11:43 AM EST
by Tami Reed

Chef Jon Wolf and the girls

This story is part two of my “Girl’s Night In” stay at The Ellis Hotel in Atlanta. After a relaxing and much-needed rest at the hotel, all the ladies were scheduled for an early complimentary breakfast at Terrace on Peachtree restaurant. We got to mingle and enjoy fresh fruit, bagels and yogurt parfaits with toast and mimosas.

We were met by “Bill,” our tour guide, who told us that our shuttle bus, provided by Cooper-Atlanta, would be on its way to take us on our excursion! We were headed to the Peachtree Road Farmers Market where Chef Jon Wolf picks most of his food to prepare dishes for guests dining at Terrace. I thought that was pretty neat.

We all gathered and boarded the tricked-out bus, equipped with strobe lights, flat screen TV, champagne, music and more! I loved the bus and didn’t want to get off (lol). We pulled up to the parking lot of the Cathedral of St. Phillip in Buckhead. Now, I have been to the farmers’ market in downtown Lawrenceville, but this market was a bit different.

I loved that it had a kids’ corner where children were making crafts, a chef demo station, baked goods, natural soaps, floral arrangements, fresh fruit and veggies vendors and more. It was such a pretty, sunny day to browse around. Chef Jon did a little shopping, then we headed back to the hotel for spa appointments and free time.

Later, it was time for lunch, so the girls and I headed upstairs to the Terrace on Peachtree restaurant for family-style dining. Yum! Chef Jon had prepared a six-course meal with fresh ingredients he picked straight from the market that I couldn’t wait to try.

We were served:

  • Crispy kale chips (red Russian kale, curried sea salt)
  • PTFMBLT (heirloom tomatoes, Pine Street Market bacon, arugula, garlic aioli, H&F Southern loaf)
  • Zephyr squash fritters (squash blossoms, pearl cucumber salad, mint Greek yogurt)
  • Georgia Caprese salad (heirloom tomatoes, Atlanta Fresh mozzarella, basil, sorghum)
  • Springer Mountain chicken breast (warm fingerling potato salad, Flat Creek Lodge feta, peach and chocolate pepper slaw)
  • High Road vanilla bean ice cream

My favorite things from this menu were the PTFMBLT, Georgia Caprese salad and the warm fingerling potato salad! Everything was very fresh, colorful and healthy, and you could taste it on your palette. I asked Chef Jon for the recipe for his potato salad because it was extremely tasty!

I am so glad that I got a chance to experience the farm-to-table dining experience at Terrace on Peachtree. It was so fabulous to fellowship with the other ladies and learn about using fresh ingredients, which makes such a big difference. Thanks to The Ellis Hotel and the staff for a wonderful time! This has inspired me to shop at the farmers’ market in my area a bit more!

For more information, please visit www.ellishotel.com.


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