Save the Date for Tastes From Top Chefs
Set inside the historic Buckhead Theatre, the annual Taste of Buckhead presented by the Buckhead Business Association (BBA), provides the unique opportunity to interact with some of the hottest chefs and sample creations made on site.
“Atlanta is a true food destination, and Buckhead is at the center of the best the city has to offer,” says Kelly Green, chair of this year’s event. “Taste of Buckhead gives attendees a unique opportunity to not only sample the best of what some of the city’s hottest chefs have to offer, but also experience dishes from chefs they might not yet know.” One of those chefs might be Brian Lee, the executive chef right here in Buckhead at the JW Marriott Buckhead Atlanta.
Lee sees the Taste of Buckhead as an opportunity to meet new customers and introduce them to his way of cooking. Most of the customers at his restaurant, Nox Creek, are hotel guests, but Lee welcomes the chance to expand his base to include residents from throughout the Atlanta community.
“I try to take the simplest approach, though I try to keep it modern,” Lee says of his approach to cooking. “I do a lot of familiar foods that people are used to. I try to keep it simple, but recognizable.” That is quickly apparent in Lee’s shrimp and grits. Crafted using smoked jalapeno butter made in house, the dish offers a unique twist on the popular southern fare and features a nice level of spice that works more to provide texture than overpower diners.
Lee is the event’s first confirmed featured chef, and additional featured chefs will be announced leading up to the event in September. Proceeds from the event will benefit the Buckhead Business Foundation.
“This event is a true celebration of the Buckhead community, unlike any other festival or event in the city,” says Greg Davis, president of BBA. “It is always a lot of fun to interact with friends and neighbors in a setting such as the Taste of Buckhead. The event was created to showcase the diversity of Buckhead, and over the past decade, it’s grown into the preeminent community gathering.”
But, for Lee, cooking is about having the freedom to take a blank canvas and use his imagination to create a memorable dish. Then, he has the opportunity to watch the expressions of his guests as they try his cuisine, which he hopes will be the case on September 24.
“You get to be as creative as you want,” Lee says. “You can take leftovers and turn it into something spectacular. You can take nothing and make it into something.”