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Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.
Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.
Viognier - Sonoma County, California
Viognier and butternut squash go together like fall, football and tailgating. In seriousness, the intensely floral, ripe tropical fruit notes pair well with the sweetness of butternut squash. Rice grits introduce a creamy element to the dish and create a textural bridge with the full lushness of Viognier.
Pride Viognier, Sonoma County, California