Doug Turbush Shares Tastes of Drift at Salud! Cooking School Alpharetta Sept. 9

Drift Fish House & Oyster Bar netted “Best Seafood in Atlanta” in the AJC’s June 2017 “Best of” poll. Taste and discover why when restaurateur and acclaimed chef Doug Turbush captains Dinner with Drift Fish House & Oyster Bar at Salud! Cooking School in Alpharetta on Saturday, Sept. 9. During Turbush’s 6:30-8:30 p.m. demonstration and dinner, savor Oysters 2 Ways (East Coast on the half shell with classic sauce mignonette and oysters Rockefeller with Herbsaint); crab salad with cucumber and avocado; heirloom tomato gazpacho; pan-seared salmon with creamed leeks, beurre rouge and roasted mushrooms; and Key lime pie with whipped cream and raspberries. Register online; $49 per person for this sea-tacular evening at Salud! in Whole Foods Market Avalon.

“Reely” Enticing News! Drift Fish House & Oyster Bar Weekly $29 “Chef’s Catch” Three-Course Dinners Hook Summer Appetites

Landlocked locals need only cruise as far as Drift Fish House & Oyster Bar in East Cobb to catch right-off-the-boat seafood on a chef-driven menu that’s new each week. “The Chef’s Catch” three-course dinner menu highlights the best and freshest in-season fish, shellfish and locally sourced ingredients in ways that are both imaginative and affordable,” says chef/owner Doug Turbush. Guests can choose from a menu featuring two small plates, two entrées and two dessert options from executive chef Brendan Keenan. And though the menu changes weekly, this week’s lineup includes first course choice of blue crab beignets or Pearson’s Farm peach salad; second course choice of wood-grilled arctic char or Georges Bank monkfish; and choice of sweet finishes including Key lime pie or Georgia peach crisp. Available Monday through Thursday, the menu changes each week and is announced on the restaurant’s Facebook page and via email every Sunday. Treasure it all for $29 per person, plus tax and gratuity. Add wine pairings for $10 per person.

Stem Wine Bar Spins Globe to Germany for August Tasting Series

Umlauts, double consonants, gothic letters. Perhaps the words on German wine labels are challenging to pronounce. The wines themselves are oh so easy to enjoy. Explore the wine regions and varietals of Germany during August with Stem Wine Bar sommelier Chris McNeill. Each Wednesday night tasting features six different German wines paired with small bites prepared by Stem owner/chef Doug Turbush. Events begin at 6:30 p.m. Tickets are $40 each (plus small service fee). Twenty percent gratuity will be added at in-store checkout on event night. Buy tickets, advance sales only, by clicking the desired date: August 3, August 10,August 17, August 24 or August 31.

Stem Wine Bar Salutes Wines Born in the U.S.A. during July

Stem Wine Bar pays homage to the homeland this month, going firecrackers over wines from the U.S.A. From east to west and north to south, our spacious skies shine on grapevine trellised hills as well as those amber waves of grain. Owner/chef Doug Turbush prepares six small bite plates to harmoniously unite with sommelier Chris McNeill’s selections of wines. It’s your patriotic duty to meet these all-American wines in Stem’s unpretentious and fun atmosphere. Wednesday night wine tastings begin at 6:30 p.m. Tickets are $40 each (plus $3.19 service fee; gratuity added at in-store checkout). Seats are limited. Click on the date to buy tickets online: July 13, July 20, July 27.

Peachy! Derek Dollar and Doug Turbush Serve Tastes of Southern Hospitality at James Beard House Georgia Grown Dinner June 18

The boys from the Peach State travel to the Big Apple for dinner next week. Chefs Derek Dollar and Doug Turbush are two of the Atlanta-area chefs commencing to fix a Georgia Grown dinner at the famed James Beard House in New York City on Saturday, June 18. Sure, we’ll brag on our state. Fruits, vegetables, seafood, fish, meat, poultry and game on the menu will have been grown, raised or caught in Georgia. Likewise for the beer, distilled spirits and wines complementing reception hors d’oeuvre and the six-course tasting dinner menu. Dollar, of Milton’s Cuisine & Cocktails in Crabapple and The Big Ketch Saltwater Grill – Roswell, contributes hors d’oeuvre of bourbon-braised pork belly tacos with green tomato chowchow and radishes for the opening reception. When guests progress to dinner, they’ll enjoy Milton’s Acre produce in Dollar’s summer squash casserole with wood-grilled plantation quail, lipstick pepper Romesco, charred scallion oil and chorizo bread crumbs -- just like the folks dining back home at Milton’s. Turbush, of Marietta restaurants Drift Fish House & Oyster Bar, Seed Kitchen & Bar and Stem Wine Bar, adds his own Georgia Grown specialties to the menu -- pickled Georgia shrimp with lemon mayonnaise on heirloom rye toasts and Georgia mountain trout with field pea succotash, roasted lemon vinaigrette and mushroom confit. No seats remain for this night of Southern hospitality. No worries, we can savor the creations of these fine chefs right here, without even crossing state lines.

Lick Quickly! Seed Churns at Slow Food Ice Cream Social, Chilling Peachtree Road Farmers Market June 11

Slow Food Atlanta’s 10th annual Ice Cream Social transforms Child Hall at The Cathedral of St. Philip into one giant ice cream parlor on Saturday, June 11 between the hours of 12:30-2:30 p.m. Grab your special spoon and prepare to sample the plethora of traditional and creatively flavored homespun ice creams and sorbets that renowned local chefs and ambitious amateurs will crank out for the big chill. House-made ice cream and sorbets are staples on the dessert menu at Seed Kitchen & Bar in Marietta. No telling what Seed owner/chef Doug Turbush will dish out, but it’s guaranteed to be melt-in-your-mouth delish. Scooping up tickets in advance is a must-do for this cream-of-the-crop fundraiser: $15 per adult, $5 per child (plus small service fee). Event proceeds support the work of Slow Food Atlanta and Peachtree Road Farmers Market.

Trappist Monks and Appian Way Lead to Three Taverns Beer Dinner at Stem Wine Bar October 19

Sip this saga. A 1994 European road trip and Trappist monks planted the figurative seed in Three Taverns Craft Brewery founder Brian Purcell’s mind. A home brew kit, 19 years and Roman reference to Three Taverns along the Appian Way later, Decaturite Purcell tapped Three Taverns Craft Brewery beer. Meet Purcell and hear the rest of the story when Stem Wine Bar hosts a Three Taverns Beer Dinner on Monday, October 19. Owner/chef Doug Turbush of Stem and Seed Kitchen & Bar and beverage manager Chris McNeill collaborate on the five-course menu with pairings of Jonah crab salad and Prince of Pilsen; lamb tartare with White Hops; Maple Leaf Farms duck, creamed Brussels sprouts, cider glaze and grain mustard with A Night in Brussels; quad-braised veal cheeks, mushroom shallot glaze and baby turnips with Quasimodo; and a spicy ending of local pear crisp, sour cherries and black pepper ice cream with Le Peche Mode. Dinner fills the 6:30-9:30 p.m. slot. Limited number of seats; buy tickets online in advance for $79 each (includes tax and gratuity).