Kosher Wine Society Event Calendar

On January 23rd Chef Eli will create an exclusive menu for our walk-around food and wine tasting.  The Price of admission includes all food and wine, tax and tip.

Also known as “New Cuisine," "Progressive Cuisine," "Culinary Constructivism," and "Avant-Garde Cuisine," Molecular Gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular Gastronomy applies science to the art of fine cuisine by accentuating ingredients and often transforming flavors.

At 26, Chef Eli Kirshtein, has rapidly become one of the prominent young chefs in the local landscape.  He started his culinary career cooking under chefs Kevin Rathbun and Richard Blais and subsequently attended the prestigious Culinary Institute of America in Hyde Park, New York.  During his time there, Eli worked in some of the country’s greatest kitchens including; Le Bernardin, Alain Ducasse, Restaurant Daniel, and Jean Georges, where he acquired solid technique and a dedication to quality ingredients.

Upon graduating, Eli returned to Atlanta, working as Sous Chef with Richard Blais, at One Midtown Kitchen and as Executive Sous Chef with Alberto Cabrera at Miami’s Karu & Y. Through these experiences, Eli was able to fine-tune his modern approach to food while still maintaining the formal principles of his classical training. 

The Kosher Wine Society will contribute a truly special selection of wines to provide the perfect accompaniment to Chef Eli’s exciting menu. It is a tribute to the ever-widening range and versatility of fine kosher wines that they can play an integral part in enhancing every type of cuisine.

Meet Chef Eli in person and join us for this truly exotic food and wine pairing event.

$95 at the door so sign up in advance.