Piedmont Green Market Picks Nikolai’s Roof for August 2 Chef Demo

In need of Saturday plans? Stop by the Piedmont Park Green Market on August 2 and catch the Piedmont Green Market Demo. Chef de cuisine Stephanie Alderete of Nikolai’s Roof leads the demo at the Piedmont Park Community Center from 11 a.m. until noon. Her dish list includes pickled peach and artisan lettuce salad with whipped buffalo mozzarella and crispy chorizo sausage!

Nikolai’s Roof Dinner Highlights Distillerie de Biercée Artisanal Spirits on July 17

Fill your evening with fine dining, artisanal spirits of Belgium’s Distillerie de Biercée and a panoramic view of Atlanta from Nikolai’s Roof on Thursday, July 17. Chef de cuisine Stephanie Alderete is preparing a four-course dinner with cocktail pairings beginning at 7 p.m. Seating is limited and the event is $65 per person, excluding tax and gratuity. Call 404-221-6362 to reserve your seat.

Nikolai’s Roof Chef de Cuisine Stephanie Alderete Demos at Grant Park Farmers Market May 25

From the dining room at Nikolai's Roof atop downtown’s Hilton Atlanta, chef de cuisine Stephanie Alderete can see Grant Park, just three miles away and home to the Grant Park Farmers Market where she’ll be leading the celebrity chef demo at 11 a.m. this Sunday, May 25. Alderete will prepare charred asparagus salad with Calabrese feta and egg yolk emulsion. Shop a little, learn a lot and nibble your farm-fresh finds all the way home.

Get Asparagus Tips from Nikolai’s Roof Chef de Cuisine Stephanie Alderete at Piedmont Park Green Market

This Saturday, May 10, visit the Piedmont Park Green Market to pick up some asparagus tips from Stephanie Alderete, chef de cuisine at Nikolai’s Roof in the Hilton Atlanta. Alderete will prepare charred asparagus salad with Calabrese feta and egg yolk emulsion. Clip and save her recipe so you can focus on her steps. Chef demos take place on the Community Center patio during the 11 a.m. to noon hour.

Charred Asparagus Salad, Calabrese Feta and Egg Yolk Emulsion

Charred Asparagus

1 ea. bunch asparagus, standard size

1 oz. olive oil

1 tsp. salt

1 tsp. black pepper

Trim bottoms of asparagus, toss with oil and salt & pepper. Grill on high heat for 3-5 minutes. Remove from grill, cool completely and cut into 1 inch pieces.

Calabrese Feta

4 oz. feta cheese, cut into large dice

1 tbsp. Calabrese chile oil

1 ea. Calabrese chile, minced fine

2 oz. olive oil

1 tbsp. black pepper

Egg Yolk Emulsion

6 ea. large egg

1 oz. sherry vinegar

1 tsp. grain mustard

1 tsp. parsley, minced fine

1 tbsp. salt

1 tsp. black pepper

2 oz. olive oil

Cook eggs in immersion circulator for 90 minutes at 62.8 degrees Fahrenheit. Remove eggs and cool completely. Remove yolk from eggs and discard whites. Add remaining ingredients, excluding oil, and whisk to combine. Whisk oil into mixture and set aside.

Tomato Confit

1 pint yellow grape tomato

2 oz. olive oil

1 oz. white balsamic vinegar

1 tsp. each coriander seed, fennel seed and black peppercorn

2 ea. bay leaf

Place all ingredients in vacuum bag and seal. Cook sous vide at 65 degrees Fahrenheit for 1 hour. Cool completely in vacuum bag. Remove tomatoes from oil mix, reserve for later use.

Ciabatta Crouton

4 ea. ciabatta rolls, cut into medium dice

1 oz. clarified butter

½ tsp. garlic powder

½ tsp. onion powder

1 tsp. salt

Toss all ingredients together, bake at 375 degrees Fahrenheit for 5-8 minutes, until toasted but not too dark.

To assemble

Place asparagus in bowl. Drain the feta from the oil, save the oil for later use, add feta to the asparagus. Add the crouton and tomato confit; drizzle 2 oz. of the emulsion sauce over the salad and toss to combine. Serve chilled.

Take it to the top at Nikolai's Roof: Reopening This Friday

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When you press the elevator button to soar to the top of the Hilton Atlanta, you are on your way to a night of great dining and a fun experience. No longer your parents' restaurant, Nikolai's Roof has a new look and new menu that you'll love. Seriously, it's beautiful. And if you ever saw it before, well, you won't recognize it. At all. Think muted cream and grey walls punctuated with walnut tables and glass ribbon chandeliers. Floor-to-ceiling windows. Tremendous views of the city. The BEST Moscow Mule in an icy copper mug. 

But how about the food? Chef de cuisine Stephanie Alderete deftly blends some Russian influences into her fresh-yet-timeless creations that may be enjoyed à la carte or in three-, four- and six-course options starting at $55. Conversation areas in the Lounge give you a bird's-eye view of downtown Atlanta and are ideal landings for drinks and signature piroshkies after work. Nikolai's Roof serves dinner Tuesday through Saturday beginning at 5:30 p.m. Dinner guests enjoy complimentary valet parking at the front of the hotel and a direct ride from lobby to restaurant in a glass express elevator. The one with the glowing yellow button. Enjoy!