Bacchanalia Executive Chef Jonathan Kallini's Sweet Potato Tortellini Dish Featured in Flavor & The Menu

Written By Guest User

Featured in Flavor & The Menu’s Cardamom Momentum

“Veg-centric dishes marry well with cardamom, appreciating a high-impact ingredient to help up the crave factor. Jonathan Kallini, executive chef at Bacchanalia, a New American restaurant in Atlanta, infuses his Parmesan brodo with black cardamom, then adds sweet potato tortellini.”

“Chefs are starting to pull cardamom out of its traditional boundaries of Eastern Med, Indian and North African cuisines, calling on its distinct flavor in unexpected, wonderful ways. A few factors are driving innovation around this heady, aromatic powerhouse spice.”

Full article here.

Guest User
Previous

Bacchanalia's Crab Fritters Included on Eater Atlanta's 20 Iconic Dishes
Next

Atlanta Journal-Constitution and WSB Online Recognizes Bacchanalia for Food And Wine's 'Best Classic Restaurants' in Georgia