Chef Whitney Otawka of Hugh Acheson's sadly shuttered Athens eatery Cinco y Diez is teaming up with Christopher Becerra, the restaurant's former GM/wine director, for The Shotgun Social Club this Friday night. Otawka and Becerra are hosting a pop-up dinner at the Classic City's historic Shotgun House, with proceeds going to Georgia Organics.
Otawka, a Top Chef alum, plans to serve a four-course menu that highlights five local farmers, and beverages will include specialty cocktails, Montinore Estate Pinot Gris, and Rickshaw Pinot Noir. Cocktail hour starts at 7 p.m., and seating for dinner begins at 7:30 p.m. Tickets for the event, located at 543 Pulaski Street in Athens, are $65 and available online. See the full menu below.
- CODDLED FARM EGG
- cornbread pudding, radish, charred green onions, sesame, green chile broth
- ROASTED WINTER SALAD
- lettuces, celery, bok choi, kale, hen-o-the-woods mushrooms, boiled peanut dressing
- CHICKEN PAPRIKASH
- potato dumplings, hakurei turnips & their greens, pasilla de Oaxaca, crema
- CARROT UPSIDE-DOWN CAKE
- warm rum milk, cinnamon, raisins