Master Class Series: Scottish Influences on a Southern Menu

Reverence is stocking their shelves, but with a taste of Scotland in mind. When tasked with opening a restaurant, chefs draw inspiration from many sources to make a menu, most often their heritage and personal memories.

Chef Ewart Wardhaugh, opening chef of Reverence at the Epicurean Atlanta, may be in the South today, but his heart will always be in Scotland. A traditional larder in Scotland is something he treasures most, and guests will enjoy its influence on the menu he’s created.

In this deep-dive journey across the sea, explore both the ancient and modern influences that shaped Scottish cuisine, all interpreted with a Southern spin. From seasonal Scottish game birds and shellfish, to house cured Epicurean Gravadlax, participants in this hands-on experience will learn from a master, the techniques and craft of Scottish food preparation and preservation.

No gaelic journey would be complete without a proper whisky (no e!) to wash it all down. You can look forward to a thorough exploration of single-malt scotches presented by Whiskey Culture blogger Greg Sinadinos, as you explore the latest influence on Atlanta’s culinary heartbeat.