texture for a pleasant chew. Accompanying the lamb was fresh asparagus, simply seasoned and grilled on the kitchen’s flat top with a seemingly expert hand, as the stalks had both snap and tenderness. To cap this delicious and well executed holiday meal, Gogolin devised a fresh pear crumble, similar to apple crisp, but drizzled with unexpected flavors of pomegranate, orange, cinnamon and honey in syrupy reduction. Paired with each of the courses was an excellent wine that enhanced the finished dish. The chef, who presides over the kitchen at Sixes Tavern in Canton, was impressed at the quality of the dishes brought by members of each team to dining tables decked out for the holidays. He awarded most of the courses a 9 out of 10 rating, but pronounced the entrée a solid 10, adding he’d have no hesitation serving it at his restaurant. The members, too, pronounced the evening’s menu a winner and agreed their experiences with all of the dishes, both familiar and unfamiliar, were very positive. “We like to do stuff we haven’t done before. We like learning new things,” concluded Telaro.
The chef for the night was Powder Springs resident Michael Gogolin, who presides over the kitchen at Sixes Tavern in Canton. Above left, the dessert was fresh pear crumble.
2940 Dallas Street • Kennesaw, GA 30144
770-795-9455 The 112 year old house sits right off Main Street in downtown Kennesaw. With the same style as the Smith House, the charm of the Blue Willow and food reminiscent of Aunt Fanny’s cabin, Front Porch has opened and is serving guests daily. Check Out Our Facebook Page! December 2013 Cobb Life
Published on Dec 9, 2013