We’ve got a special chef demo lined up this week plus two new vendors for your enjoyment: Korean BBQ & kimchee from Simply Seoul and mozzarella cheese from Johnston Family Farm. It’s gettin’ real in the PRFM lot.
Chef Demo with Adrian Villarreal
of The Spence
10:00 a.m. on 4/27
Chef Demos are sponsored by
COUNTRY Financial
You’ve heard of Richard Blais? Check. You’ve heard of his buzzed-about restaurant The Spence? Check. Here’s the chef that cooks alongside Blais to bring Atlantans an ever-changing, whimsical menu inspired by what’s fresh now. Adrian Villarreal brings to the table family inspiration (from Mexico) and classic training (from Le Cordon Bleu Paris). Growing up he prepared large family meals with his grandmothers and great aunt, then worked part time at his uncle’s restaurant. After graduation in Paris, Villarreal gained experience at Le Doyenne and La Maree before heading to the U.S. for a show-stopping start as chef de partie with Atlanta’s much-acclaimed (and much-missed) Joël. He later worked as executive chef at TAP before joining Blais at The Spence. Check out his demo this Saturday and pick up a couple new tricks (we’ve heard he’s got a few up his sleeves).
Save the date…
Monday, May 6
From 6:00 to 10:00 p.m. the Virginia-Highlands YEAH! Burger will donate 10% of all proceeds to support PRFM! Burger + shake + doing good for your local market = Monday made.
- Jennifer Maley
Chef Demo with Adrian Villarrealof The Spence
10:00 a.m. on 4/27
Chef Demos are sponsored by
COUNTRY Financial
You’ve heard of Richard Blais? Check. You’ve heard of his buzzed-about restaurant The Spence? Check. Here’s the chef that cooks alongside Blais to bring Atlantans an ever-changing, whimsical menu inspired by what’s fresh now. Adrian Villarreal brings to the table family inspiration (from Mexico) and classic training (from Le Cordon Bleu Paris). Growing up he prepared large family meals with his grandmothers and great aunt, then worked part time at his uncle’s restaurant. After graduation in Paris, Villarreal gained experience at Le Doyenne and La Maree before heading to the U.S. for a show-stopping start as chef de partie with Atlanta’s much-acclaimed (and much-missed) Joël. He later worked as executive chef at TAP before joining Blais at The Spence. Check out his demo this Saturday and pick up a couple new tricks (we’ve heard he’s got a few up his sleeves).
Save the date…Monday, May 6
From 6:00 to 10:00 p.m. the Virginia-Highlands YEAH! Burger will donate 10% of all proceeds to support PRFM! Burger + shake + doing good for your local market = Monday made.
- Jennifer Maley
