This year we're taking our Fried Chicken and Bubbles event to another level. James Beard Award winning Southern Chef and author Martha Hall Foose will be joining Chef Sefton Stallard of Blue Ribbon Restaurants to participate in what is sure to be a legendary event. Blue Ribbon has taken fried chicken to a unique realm, with a "new school" version that's gained the respect of such notables as Mariah Carey and Sean “Puffy” Combs but Martha makes it as traditionally as IT can possibly be made. Soaked in buttermilk and then??? Well, you'll just have to get one of her signed cookbooks at the event to find out more!
It's not a competition, but an homage to a timeless dish!!!!!!!
$38/person- 1/2 breast, thigh and drumette of each style with family style sides.
There will be a special bubbles menu featuring sparkling wine from around the world available by the bottle and glass.
Click here to read more about Blue Ribbon Fried Chicken.
Click here to learn more about Martha Hall Foose
MARTHA HALL FOOSE is the author of Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook, the best-selling homage to Southern cooking, won the James Beard Award for American Cooking and The Southern Independent Booksellers Award. Her other titles include A Southerly Course: Recipes & Stories from Close to Home; Oh Gussie! Cooking and Visiting in Kimberly’s Southern Kitchen with Kimberly Schlapman of Little Big Town. Her collaboration with Atlanta Chef, Asha Gomez, My Two Souths: Blending the Flavors of India into a Southern Kitchen was nominated for a James Beard Award. Her upcoming book, A Good Meal is Hard to Find: Storied Recipes from the Deep South will be released in Spring of 2020. Her second collaboration with Asha Gomez, Color Full: A World of Bright Flavors from My Kitchen is scheduled for publication in 2021. Martha makes her home in the Mississippi Delta with her husband and son.
SEFTON STALLARD is a twenty-eight year culinary professional who studied French Cuisine at Le Cordon Bleu in Paris in 1990. After stints at Campanile and Patina restaurants in Los Angeles Sefton moved to New York City where he teamed with fellow Cordon Bleu grads Bruce and Eric Bromberg to open the renowned Blue Ribbon Bakery in 1998. Sefton’s eighteen years as a chef/owner with the Blue Ribbon restaurant group left a legacy of culinary influence that continues today as the Bromberg Brothers develop their brand from coast to coast. Blue Ribbon Fried Chicken is now its own entity, celebrating one of the Bromberg’s signature dishes, Northern Fried Chicken. With multiple locations in Las Vegas and New York, Blue Ribbon Fried Chicken is well on its way to becoming a mainstay in the American culinary tradition.