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Alan Ciochetto 🔪 

Also #$%& you uncle bill ......still love ya


True love

Caught off guard, doing my last dishes on my last ticket on my last service at cherokee..... it was a fun night will be missed photo credit to my boss

As I'm driving away from Atlanta new a new chapter in my life I'm looking back at everything I was apart of at this great place in Atlanta, the people I met the food o saw and made all the knowledge I learned and all the friendships I made ..... it was a successful time couldn't have asked for a better group of people to cook with.... I will try to visit soon thanks for the memories........ also have 0 idea what everyone is doing with their hands.......

Bermuda triangle goat cheese, and goat cheese vanilla espuma, pistachio butter, pickled mustard seed, fresh sorrel

Mushroom and prosciutto wrapped tenderloin, parsnip puree, roasted chantrelle, braised lobster mushrooms, confit baby tomatoes, crispy potato round, red wine demi

3rd course, foie gras and duck confit ravioli, arugula walnut pesto, mustard butter, fresh peach relish, it was a winner

2nd course, herb pistu, baby bok choy, lemongrass poached halibut, green tomato, pickled oyster, then smoked in the bowl and lifted table side

1st course, sous vide fennel and orange, lemon puree, fresh mint and basil

My last menu I made for are chefs table at my spot in Atlanta...had alot of fun preparing this and serving it. I'm glad I was able to put a menu together before I left Atlanta....its been a fun journey and I will miss it but time to start something new

Lobster Mushrooms

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