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Georgia Organics Dinner and More Food News

As part of this weekend’s Georgia Organics conference, you can still buy tickets to the benefit dinner Whitney Otawka (late of Cinco y Diez) is hosting to highlight local farms.

For $65, you get four courses…

  • Coddled farm egg with cornbread pudding, radish, charred green onions, sesame, green chile broth
  • Roasted winter salad with lettuces, celery, bok choi, kale, hen-o-the-woods mushrooms, boiled peanut dressing
  • Chicken Paprikash with potato dumplings, hakurei turnips and greens, pasilla de Oaxaca, crema
  • Carrot upside-down cake with warm rum milk, cinnamon and raisins)

…drawing on the produce of GrassRoots Farms (chicken), Front Field Farms (lettuces), Full Moon Farms (carrots), Diamond Hill Farms (eggs, scallions) and the inimitable Woodland Gardens (bok choy, radish, celery, hakurei turnips, kale).

Registration for the conference itself is closed, but the dinner is an opportunity to participate.

In other news:

Less farm-to-table and more burger-to-mouth is the fact that the Blind Pig is opening its third location, in the Kroger shopping center at College Station and Barnett Shoals, in the former Shane’s/Mexicali. Champy’s, on Baxter, opens Thursday, ahead of its promised schedule.

Coming up next week, on Feb. 26 at 4 p.m., is John T. Edge, head of the Southern Foodways Alliance, speaking as part of the Willson Center for Humanities and Arts’ Global Georgia series in the UGA Chapel. His talk, “Grits, Greens, and Gochujang: The Emergence of a Newer Southern Cuisine,” is just the sort of thing Edge is great at, and it should be good stuff. Plus: free.