AMA Art Ball 2018: History in the Making
​Dinner Menu
Saturday, February 10, 2018, 6:30 PM

ART BALL AUCTION ITEMS  |  ART BALL MENU  |  ​ ART BALL CHEFS   |  ART BALL SPONSORS

We are so grateful to the amazing chefs who are giving their time and expertise making the 2018 Art Ball one of the hottest tickets in town! Having made the museum's highly acclaimed Supper Series a tremendous success, these Georgia chefs are back with a fabulous five-course menu.  The renowned chefs for the evening include: Chef Jennifer Booker; Chef Lara Lyn Carter; Chef Holly Chute; Chef Reid Harrison; Chef David Scarborough, and Chef Kelli Taranto. with special thanks to Chef Todd White and Chef Kirk Rouse. 

Art Ball Menu:

Signature Cocktail
Thirteenth Colony Sweet Tea, Fresh Mint
Courtesy Chef Jennifer Hill Booker

Passed Hors D’oeuvres
Pimento Cheese Stuffed Deviled Eggs & Pine Street Market Bacon
Buttermilk Fried Chicken, Wisham Jellies Peach Pepper Jam,
Green Onion Hoe Cake
Courtesy Chef Jennifer Hill Booker

Crostini, Sweet Grass Dairy Lil Moo, Thirteenth Colony Burnt Bourbon Honey, Crispy Prosciutto,Individual Shrimp and Grits Bites,
Pecan Ridge Plantation Truffle Oil, Chives, Gayla’s Grits
Courtesy Chef Lara Lyn Carter

Starter
Braised Rabbit Agnolotti, Thompson Farm Bacon Broth, Crispy Sunchokes,
Sequatchie Cove Aged Tomme, Brown Butter Vinaigrette
Courtesy Chef David Scarborough

Salad
Georgia Grown Kale, Local Winter Vegetables,
Sunnyland Farms Pecan Halves, Pepper Jelly Vinaigrette
Courtesy Chef Holly Chute

Entrée
Herb Roulade Stuffed Free Range Chicken with Locally Grown Eggplant,
Whipped Goat Cheese Scalloped Potatoes
Courtesy Chef Reid Harrison

Dessert Course
Chocolate Orange Tarte, Raspberry Coulis,
Candied Sunnyland Farms Pistachios
Courtesy Chef Kelli Taranto