Join us for a special evening celebrating the legendary Joan Nathan and The General Muir's Five Year Anniversary. Through multiple courses, Chef Todd Ginsberg will feature recipes from Joan Nathan's latest cookbook King Solomon's Table. While you dine, enjoy Nathan's accessible storytelling voice and celebrated knowledge of all things related to "Jewish" food. Truly a night to remember and, for The General Muir team, an unparalleled way to celebrate five years.
Each household will receive a signed copy of
Joan Nathan's King Solomon's Table.
Join us for a special evening celebrating the legendary Joan Nathan and The General Muir's Five Year Anniversary. Through multiple courses, Chef Todd Ginsberg will feature recipes from Joan Nathan's latest cookbook King Solomon's Table. While you dine, enjoy Nathan's accessible storytelling voice and celebrated knowledge of all things related to "Jewish" food. Truly a night to remember and, for The General Muir team, an unparalleled way to celebrate five years.
Each household will receive a signed copy of
Joan Nathan's King Solomon's Table.
Joan Nathan is the author of eleven cookbooks including her latest work King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World, released in April 2017 by Alfred A. Knopf and named one of the best cookbooks of 2017 by The Washington Post. A 3-time James Beard Award Winner, her previous cookbook, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appetit Magazines. She is a regular contributor to The New York Times and Tablet Magazine.
Todd Ginsberg is a 2014 and 2015 James Beard Foundation Semifinalist for Best Chef: Southeast and a graduate of the Culinary Institute of America at Hyde Park, New York. He started his career at The Dining Room at The Ritz-Carlton in Atlanta under Joel Antunes and Bruno Menard. Later he spent time at Lucas Carton in Paris and at Alain Ducasse in New York. Upon his return to Atlanta, he worked for the Concentrics Restaurants Group, serving as chef at both TAP and Trois and was the chef at Bocado from its opening in 2009, until partnering with Jennifer and Ben Johnson and Shelley Sweet to open The General Muir in 2013, followed by Fred’s Meat & Bread and Yalla, both in Krog Street Market, in late 2014, and TGM Bread in early 2016. Most recently, in June 2017, Todd and his partners opened their own food hall called The Canteen, featuring second locations of Fred's Meat & Bread and Yalla, as well as the new TGM Bagel and Square Bar. Up next: Wood's Chapel BBQ, in the historic community of Summerhill in Atlanta, opening late 2018.