Issue link: https://digital.copcomm.com/i/648009
w i n t e r / s p r i n g 2 0 1 6 | 7 1 Chef CHRIS GROSSMAN CHRIS GROSSMAN was recently crowned "Chef of the Year" by Eater Atlanta. As Executive Chef, Gross- man brings years of experi- ence working alongside top-rated chefs. Prior to joining Atlas Buckhead, he worked at Thomas Keller's The French Laundry in Napa Valley, and before that trained under Gerry Klaskala at Aria in Atlanta, Georgia. 4 IN THE KITCHEN: "I believe the original inspiration for the cuisine we serve at Atlas," explains Grossman, "comes from the ideology I acquired at e French Laundry. 'e best food starts with the best ingredients,' Keller taught us. At Atlas we source the best ingredients possible, give them a voice, then let them tell their story. I tell all our cooks that even complex cooking is just a series of simple steps done perfectly with attention to detail." With a dedication to lo- cally sourced ingredients, and support for local farmers and artisans, the menu at Atlas is constantly evolving. "When you eat at Atlas," says Gross- man, "you feel as though you are truly rooted in Atlanta—in the South—experiencing the ingredients of the current season." But they don't let borders restrain their menu. "If I'm getting local broccoli and I decide black trumpet mush- rooms from the West Coast would work for a dish, we do it," explains Grossman. "I feel this identity that ties me to the south, but I embrace the melt- ing pot idea that is Atlanta, and that is what makes us unique." THE PAIRING: "We carry a handful of Banfi wines on our list—the Castello Banfi 1996 Summus Sant'Antimo, the Sartori di Verona 2011 Ferdi Bianco Vernoese, IGT Toscana, the Sartori di Verona 2008 Corte Brâ, Amarone DOC and the 2011 Emiliana 'Gê' Red Blend from Chile's Colchagua Valley," says Grossman. Juniper spiced venison tender- loin, with whey-braised farro and wild rice porridge; parsley root purée, black trumpet mushrooms and braised Swiss chard, served with a juniper and rosemary jus. Chris Grossman, Chef de Cuisine, Atlas Buckhead, Atlanta. DEBORAH LLEWELLYN DEBORAH LLEWELLY N JOANN ARRUDA ■cr