Saturday, October 8, 2016

Gobbler and Cobbler on Menu for Ray’s at Killer Creek Big Green Egg Cooking Demo and Tasting October 15

Tailgaters and tea-timers will gobble recipes demoed at the Ray’s at Killer Creek Big Green Egg cooking class and tasting on Saturday, October 15 from 11 a.m.-1 p.m. Chef Mike Fuller’s BGE tasting menu touches down on smoked turkey and cucumber tea sandwiches with toasted pecan dijonnaise; five-spice duck salad with Georgia Gala apples, Marcona almonds, sweet peppers and ginger vinaigrette; Berkshire pork rack, smoky collards and baked mac and cheese; and cranberry cobbler with cinnamon whipped cream and Coca-Cola jam. $45 per person (excluding tax and gratuity) for cooking demo, tasting menu, coffee, iced tea or soda, and a choice of bloody mary, mimosa or 16-ounce draught beer. Reservations held with a credit card are required; call 770-649-0064.

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