Taste of Atlanta this Weekend ~ Tickets Still Available


Chef Suzanne will be there on Friday and Saturday!! Stop by and see us.

After successfully serving up the city’s best fare for more than a decade, Taste of Atlanta is back with bigger features and bolder flavors in its 13th year! The legendary three-day food festival returns to Midtown at Tech Square Friday, October 24 – Sunday, October 26, 2014.

This year’s event takes festival-goers on a culinary adventure through the city’s many diverse neighborhoods by featuring the chefs and restaurants that give these communities their true personality and flavor.

Food lovers of all ages are invited to join Taste of Atlanta this October in celebrating the dynamic energy and variety of the local restaurant scene while savoring what makes the city the food capital of the South!

Restaurants are divided up by neighborhoods this year. We are in Buckhead



Annual Fundraiser for Bert’s Big Adventure SOLD OUT

We are SOLD OUT for the Wednesday, November 12th Fancy Fried Chicken Dinner where all the profits will benefit Bert’s Big Adventure! Thank you for everyone’s response. We look forward to this year’s event!

Buttermilk Kitchen is NOW taking reservations for 2 Fancy Fried Chicken Dinners in November!

Buttermilk Kitchen is NOW taking reservations for 2 Fancy Fried Chicken Dinners in November!

What is a Fancy Fried Chicken Dinner?

There is ONE seating at 7pm (take note of a cocktail hour for the first night that begins at 6pm). This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to make substitutions

$48.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.

Why 2 Dinners? Why are you booking early?! When are they??

Buttermilk Kitchen is excited to announce we are hosting our 2nd annual fundraiser for Bert’s Big Adventure! The first night’s dinner’s net profits will be donated to the organization. (Details below!!)

The fundraiser dinner is on Wednesday, November 12th. There will be a hosted cocktail hour with champagne. The first course will be passed during the cocktail hour from 6pm to 7pm. The other 3 courses will be seated and begins promptly at 7pm. Please feel free to BYOB (beer and wine please!) during the seated dinner portion of the night.

Cost for the fundraiser dinner is the same ($48.50/person). However, the seats are paid for in advance (tax and gratuity not included). All sales are final for this event. Additionally, there will be a raffle for prizes from various local food purveyors, jewelers, sports memorabilia, and more! Raffle tickets are $10 each. They can be purchased in advance, as well as the night of the event.

Want to know more about the cause? Click here.

The regular night for the Fancy Fried Chicken Dinner is Thursday, November 13th. We are taking reservations now.

We decided to allow booking for both nights at the same time in order to provide an opportunity for everyone to choose which night is best for them.

Tomorrow’s Special ~ Buy One Get One Half Off ~ the Chicken Biscuit with Organic Stone Ground Grits

Chicken Biscuit

We are greatly appreciative of everyone’s understanding during our temporary closure since Sunday afternoon.

We realize that many of you did not have the opportunity to try the Chicken Biscuit. We are offering the chicken biscuit along with our organic stone ground grits all day tomorrow (Wednesday, September 24th) as BUY ONE, GET ONE HALF OFF.

Come on in tomorrow!

Sunday Afternoon Customers ~ An Apology for the Evacuation

Dear Sunday Afternoon Customers,

There were a number of customers we had to ask to leave due to a gas leak, which created a small fire, and generated grave concern for the well being of those in the restaurant. While we were overwhelmed and anxious, we did not handle the way in which we asked everyone to evacuate well.

First, we want to say we are sorry. Although, the incident was unexpected, we should have been better prepared to respond to this type of situation. If you were affected by this, please contact the General Manager, Susie, at the restaurant (678) 732-3274.

Please know we have taken steps for future potential unfortunate emergencies.

Thank you for being our customer. We look forward to having an opportunity to serving you again soon.

Please Check Out Farm Star Living Event on 09/25/14


Please check out this event with Farm Star Living!

“Please join us on Thursday, September 25 from 6:30-9:00 pm for a private VIP party to celebrate with Farm Star Living at EcoManor, the home of Laura and Rutherford Seydel. The invitation is attached for your review, and the address for EcoManor is below.

Come toast with Mary Blackmon, Founder, as we celebrate all things FARMING! Enjoy food from Chef Jay Swift of 4th & Swift and farm-fresh cocktails by Arianne Fielder of Bellwoods Social House. Don’t miss the fabulous door prizes, swag bags, and the infamous ALPACA!”

Now Taking Names for Oct 9th’s Fancy Fried Chicken Dinner Wait List

Thank you for the incredibly response to October 9th’s Fancy Fried Chicken Dinner. We are currently SOLD OUT. Please email your full name, party size and cell phone number if you want to be added to the wait list.  Thank you :)

Have Your Tried Our Farm Deviled Eggs?


We start with pasture eggs from White Oak Pastures. They are a multigenerational family farm that cooperates with nature to produce artisan products that are healthy, safe, nutritious and delicious. Care is given to ensure that all of their production practices are economically practical, ecologically sustainable, and that their animals are always humanely treated. They never falter in their determination to conduct our business in an honorable manner, for the sake of our animals, their land, and the people who eat their products.

“In 2011 we had 116 hens that laid eggs, mostly for ourselves and the employees here at the farm. Back then we’d often say “there’s absolutely no comparison to store-bought eggs.” And there still isn’t any comparison between the freshness of our eggs and those that come from factory farms with enclosed permanent housing. We firmly believe that animals should have unencumbered access to sunshine and fresh pasture and fresh water.  We currently have 7,000 heritage-cross breeds of laying hens that supply us with fresh brown eggs every day. Our eggs can be found in the 8 Whole Foods in Atlanta, as we run a truck up each week to deliver our farm fresh eggs.

As with all the other species we raise on the farm, our laying hens are free-ranging on certified organic pasture. The mobile coops where they sleep and lay eggs mean more work for our employees compared to farms with permanent housing. But we think it’s worth the effort. And by not using artificial light and climate control, we see dips in production during the colder and hotter months of the year. But we know it’s worth the cost. We believe that embracing the seasonal rhythms of nature is part of holistic husbandry. We allow for natural molting instead of forcing a simultaneous molt (a common practice where farmers will withhold feed, water, and light in order to commence molting all at once in a flock). Furthermore, our laying hens work in partnership with the other medium and large ruminants on the farm in what’s known as the Serengeti Grazing Model. This model not only builds fertility in the pasture, but also offers the greatest health benefits to the hens while ensuring optimal nutrition within the eggs we sell. Our hens receive a specially blended feed which uses no animal byproducts. Beyond that, the hens receive lots of vegetable scraps from our four-acre certified organic vegetable garden. We follow protocols for Certified Humane and Animal Welfare Approved eggs and have submitted applications for both certifications.”

Two more days until the Kula Project #ForTheFarmer event!

Two more days until the Kula Project #ForTheFarmer event! Join us Thursday and 20 percent of your meal will be donated to this worthy cause!

Check them out: 


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