photo galleries

Chef Dave Larkworthy of 5 Seasons - Atlanta, GA

Chilled Local Strawberry Soup with SGDF Chevre Mousse, Pea Shoots, Warm Chipotle Glazed Berries, and Lemon Olive Oil
Buffalo Quail, Baby Carrot and Celery Slaw, Buffalo Froth, and Blue Cheese
Kobe Beef: Black and Blue Hanging Tender, Sesame Scented Vidalia Onions, Chive and Lime Soy Demi-Glace, and Spring Onion Oil
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Homemade Georgia Peanut Butter and Persimmon Creek Merlot Jelly Fried Ice Cream with Panko Crust
Chef Dave Larkworthy
Chilled Local Strawberry Soup with SGDF Chevre Mousse, Pea Shoots, Warm Chipotle Glazed Berries, and Lemon Olive Oil
Chilled Local Strawberry Soup with SGDF Chevre Mousse, Pea Shoots, Warm Chipotle Glazed Berries, and Lemon Olive Oil
1 of 11
Buffalo Quail, Baby Carrot and Celery Slaw, Buffalo Froth, and Blue Cheese
Buffalo Quail, Baby Carrot and Celery Slaw, Buffalo Froth, and Blue Cheese
2 of 11
Kobe Beef: Black and Blue Hanging Tender, Sesame Scented Vidalia Onions, Chive and Lime Soy Demi-Glace, and Spring Onion Oil
Kobe Beef: Black and Blue Hanging Tender, Sesame Scented Vidalia Onions, Chive and Lime Soy Demi-Glace, and Spring Onion Oil
3 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
4 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
5 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
6 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
7 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
8 of 11
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
Katahdin Lamb Five ways: Tartare with Lemon and Caper, Roasted Lion with 2 Caviar Tapenade, Slow Cooked Rib with Smoked Purple Potato Salad, and Red Pepper BBQ and Lamb “Cappuccino” with Coffee Stout, Cardamom, Local Vegetables, Vanilla Potato Puree, and Lamb Caramel Sauce
9 of 11
Homemade Georgia Peanut Butter and Persimmon Creek Merlot Jelly Fried Ice Cream with Panko Crust
Homemade Georgia Peanut Butter and Persimmon Creek Merlot Jelly Fried Ice Cream with Panko Crust
10 of 11
Chef Dave Larkworthy
Chef Dave Larkworthy
11 of 11
Chef Dave Larkworthy of 5 Seasons - Atlanta, GA
Photo: Antoinette Bruno | March 2007
Related Links
Related Photos
Chef Joe Schafer and Beverage Director Justin Amick of Parish Foods & Goods - Atlanta, GA
Parish Foods & Goods
Atlanta, GA
Chef Hector Santiago of Pura Vida - Atlanta, GA
Pura Vida
Atlanta, GA
Chef Richard Blais of Flip Burger - Atlanta, GA
Flip Burger
Atlanta, GA
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY