SARATOGA SPRINGS — Saratoga Performing Arts Center announces A Southern Opus: Hattie’s featuring Chef Mark Graham, a CulinaryArts@SPAC event taking place at The Pines@SPAC at 6 p.m. on Friday, May 12.
Executive Chef Mark Graham has been cooking for 39 years and has become a fixture in the Capital Region food scene, recently joining Business For Good (BFG) as the Executive Chef for Hattie’s Albany. He has worked for industry giants like Chef Bradley Ogden (Lark Creek Café), Chef Gary Danko (Viognier) and Chef Wolfgang Puck (Spago), and in Saratoga Springs at The Wine Bar, The Lodge and Chez Sophie. From 2019 to 2021, Graham was the Chef de Cuisine for Salt & Char at the Adelphi Hotel.
The soulful and sophisticated New Orleans-inspired menu for the May 12 CulinaryArts@SPAC event will include: Hors D Oeuvre’s: Mini Biscuits, Bacon Jam or Leek and Tomato Jam with double cream cheese; Appetizer: Mushroom Gumbo with sweet onions, baby bell peppers, celery baton, chicken broth and blonde roux garnished with crispy okra & cajun kale chips; Entrée: Boudin Stuffed Quail with organic grits, sweet corn & butter beans or Grilled Red Fish with rock shrimp succotash, red eye gravy or Brassica with beans and grits, and Dessert: Sweet Potato Tart with Pecan Crumble.
Drinks will include wine and beer along with the News Orleans born cocktail, The Sazerac.
As part of the Business for Good family of companies, Hattie’s Restaurants aim to grow and amplify a community positive business, while maintaining the quality and character of its product, the vision of its present ownership, and the legacy of its founder, Miss Hattie Moseley Austin. All profits of the Hattie’s Restaurants are donated to local charity, aligning with the Business for Good mission of giving back to move forward.
Tickets cost $100 per person. Visit spac.org for details.