Zest & Zing, a Towne Lake restaurant already recognized for its tasty lunch specials and take-out menu, is now showcasing Chef Craig Kiefaber’s culinary talents at monthly after-hours supper clubs. Craig’s five-course menus are inspired by the seasons, and he loves to incorporate local ingredients into his meals to give them that true farm-to-table flavor.
Creamy Pumpkin Soup epitomizes the flavors of fall with a touch of clove, cinnamon, and nutmeg, and is dressed with a creme fraiche spiderweb.
From Local Farm to Local Table
The day before a Z & Z Supper Club, you’ll likely find Craig scouring the North Georgia countryside for the ingredients for his fun and original menus. “I like local ingredients because they are the freshest products you can get, and that means it is going to taste better,” says Craig. “We also take time to prepare each item from scratch so it’s fresh and delicious.” For the September’s offering of Apple Infused Pork Roast, he brined the dish in the apple cider from Ellijay’s R & A Orchards, and he also paired blackened shrimp with sliced peaches from nearby Penland’s Orchards. The ambiance of the restaurant is also transformed during these evening meals into a relaxed, candle-lit haven that is worthy of both family dinners or romantic dates. “The atmosphere is quiet, relaxing and you get to eat and enjoy the food at your own pace, ” says Craig. “And these events are small, which allows us to give personal service from the whole staff.”
Apple Infused Pork Roast: Boneless pork roast, brined with apple cider and slow-roasted with a glaze made from apple syrup, rosemary and garlic. Served with sweet potato hash.
6687 Bells Ferry Road
Woodstock, GA 30189
For reservations, please call 770-591-4000.
www.zestandzing.net
Menu for the October 29 Supper Club
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