Clark Anderson
St. Cecilia | Atlanta | September 2017
FEATURED DISHES
Snapper Crudo, Compressed Watermelon, Thai Basil, Pickled Celery, Shaved Fennel, and Olive Oil paired with Nebbiolo/Pelaverga/Freisa, Rose, Comm. GB Burlotto, Piedmont, Italy, 2016
Dandelion Tortellini, Roasted Corn, Summer Onions, Goat Cheese, and Ricotta paired with Timorasso, Vigneti Massa, Terra, Piemonte, 2015
Smoked Eggplant Mezzalune, Shrimp Passatina, Tomatoes, and Thai Basil paired with Viognier, Alder Springs, Dirty & Rowdy, California, 2016
Hay-Roasted Monkfish, Summer Pepper-Bean Ragout, Charred Vidalia Onion Purée, and Tangerine Froth paired with Taganan Rosso, Vinos Atlanticos, Canary Islands, Envinate, 2015
Photography by Andrea Lorena
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