TAQUERIA DEL SOL ANNOUNCES SECOND PIGGY BANK DINNER BENEFITING THE SOUTHERN FOODWAYS ALLIANCE
Taqueria Del Sol Welcomes North Carolina Guest Chefs Amy Tornquist and Bill Smith Sunday, Nov. 11
ATLANTA (Oct. 30)– Chef Eddie Hernandez and Taqueria del Sol welcome guest chefs Amy Tornquist of Watts Grocery and Hummingbird Bakery in Durham, N.C. and Bill Smith of Crook’s Corner Café & Bar in Chapel Hill, N.C. on Sunday, Nov. 11 in Atlanta for the second Piggy Bank Dinner, an on-going series of specialty guest chef dinners benefiting the Southern Foodways Alliance (SFA).
Taqueria del Sol co-owners, Mike Klank and chef Eddie Hernandez, are proud to offer an affordable and exciting opportunity to become involved with the SFA, a member-supported non-profit serving to celebrate the diverse food cultures, rich history and individual talent of the changing American South. Klank and chef Hernandez, as well as Taqueria del Sol, are members of the SFA and are dedicated to the goals of the organization. “We had an amazing kickoff dinner this past July with Virginian chefs Jason Alley and David Guas, and we are very excited to feature the extremely-talented chefs Amy Tornquist and Bill Smith this November. We look forward to bringing to Atlanta great culinary talent from the region and collaborating with each chef to offer an exciting dining opportunity that highlights cuisines from various regions of the South,” says Klank.
In addition, Taqueria del Sol recently announced plans to open one of its initial franchise locations outside of the company-owned stores, all located in Georgia, in Cary at 204 Crossroads Blvd., Suite 212, Cary N.C. on Nov. 12, 2012. Fans not able to make the dinner in Atlanta can look forward to the restaurant’s delicious regular offerings that feature a winning combination of simple menu with eclectic and flavorful dishes.
The second Piggy Bank Dinner will be held Sunday, Nov. 11, 2012 from 6:30 p.m. until 9:30 p.m. at 2165 Cheshire Bridge Rd. Atlanta, Ga., 30324. Tickets are $75 per person and include a six-course dinner with beer pairings provided by North Carolina’s Fullsteam brewery , gratuity and tax. A cash bar will also be available.For more information on guest chefs and tickets, visit www.piggybankdinners.com.
Piggy Bank Dinner Menu
Spicy Tamarind-Glazed Chicken Wings & Goat Cheese and Jalapeno Flautas
Fullsteam El Toro Cream Ale
Fullsteam Beasley’s Honey White
Andouille Seafood Stew with NC clams, shrimp, and market fish with house-made andouille sausage using Farmhand Foods pork, served over Anson Mills Carolina Gold rice
Fullsteam One Hop Rye IPA
Roasted Whole Rib-Eye with ancho Au jus, warm fall green sauté and tobacco onions
Fullsteam Southern Lager
Corned Ham with garlic mashed potatoes
Fullsteam Carver Sweet Potato Lager
Sweet Potato Cheesecake with spiced pecans and bourbon apple compote
Fullsteam Bourbon Barrel-Aged Working Man’s Lunch
ABOUT TAQUERIA DEL SOL
Taqueria del Sol offers innovative and cross-cultural menu selections in a relaxed, approachable atmosphere. Owners Mike Klank and Chef Eddie Hernandez have been nominated twice for the James Beard Foundation Award for Outstanding Restaurateurs in 2011 and 2012. Chef Hernandez uses only the freshest of ingredients, and spices up his menu with weekly taco and seafood specials. Taqueria del Sol has Atlanta units located at 2165 Cheshire Bridge Rd., 359 West Ponce de Leon Ave., and 1200-B Howell Mill Rd. The Athens location is at 334 Prince Ave. Hours vary based on location.
For more information, menus and full contact information, visit www.taqueriadelsol.com.
ABOUT SOUTHERN FOODWAYS ALLIANCE
The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. We set a common table where black and white, rich and poor — all who gather — may consider our history and our future in a spirit of reconciliation. A member-supported non-profit, based at the University of Mississippi, we stage symposia on food culture, produce documentary films, collect oral histories, and publish compendiums of great writing. In the Atlantic Monthly, Corby Kummer dubbed the SFA “this country’s most intellectually engaged (and probably most engaging) food society.”
For more information, contact:
Katherine Provost / Elizabeth Moore
Green Olive Media LLC