Two of Atlanta's top chefs, Chef Zach Meloy of Better Half and Chef Steven Satterfield of Miller Union, are teaming up on Thursday, March 8th, for a collaborative early spring dinner benefiting Direct Relief. 

Direct Relief is a humanitarian aid organization, active in all 50 states and more than 80 countries, with a mission to improve the health and lives of people affected by poverty or emergencies, including the recent events in Houston, Puerto Rico and Mexico.

Hosted at Better Half,the evening will begin with cocktails and snacks at 6:30 pm followed by a 7:00 start to dinner.  Each chef will take a turn serving up vegetable forward courses and the evening will conclude with celebratory truffles and cordial.

Tickets are $125 and include coursed beverage pairings, tax and tip. 

First Course:

Grilled Carrot, chickpea-carrot panisse, carrot top salsa verde

(Satterfield)

Second Course:

Roasted Trout, grilled turnip, brown butter, whipped popcorn tea

(Meloy)

Third Course:

Cherry Glazed Quail, country ham, farro, kale, spring onion, onion top soubise

(Satterfield)

Fourth Course:

Georgia Beef Brisket (cooked in smoked beef fat,) red cabbage juice, tiny herb + beef tendon salad

(Meloy)

Cheese:

Meadow Creek "Grayson", mushroom pate, pickled shiitake, toasted brioche

(Satterfield)

Dessert:

Honey Tangerine Tart, lemongrass ice cream, puffed gold rice

(Meloy)

Truffles + Cordial