Monthly Archives: July 2014

Wednesday, August 6th Fancy Fried Chicken Dinner is SOLD OUT.

Wednesday, August 6th Fancy Fried Chicken Dinner is SOLD OUT.

If you would like to be put on the wait list for either August 6th or August 7th Fancy Fried Chicken Dinner…

Please email with the date of the dinner, your full name, party size and your cell phone number

Thank you!!


2nd Date for Fancy Fried Chicken Dinner Added ~ Spots Available!

Pop-Up Fancy Fried Chicken Supper

There are 12 spots remaining!

Come on down to Buttermilk Kitchen on Wednesday, August 6th for their Monthly Pop-up Fancy Fried (this is a 2nd date added due to high volume of reqeusts)
Chicken Supper. For only $48.50 a person you can enjoy a four-course meal made with
fresh, seasonal ingredients. There is one seating at 7pm. Please email with your full name, cell phone number, party size and credit card number with expiration date.

Buttermilk Kitchen’s Fried Chicken Suppers are BYOB (beer or wine only please) with no cork fee to accompany your delicious southern supper! 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

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.

August Fancy Fried Chicken Dinner – SOLD OUT – Now Taking Names for Wait List

Thank you for the amazing response to next month’s Fancy Fried Chicken dinner. We are currently SOLD OUT.

To be put on the waitlist, please email your full name, party size and a phone number you can be easily reached. Thanks!!

Come Try Our Chicken Salad Featuring Pasture Raised Chicken from Grassroots Farm

Buttermilk Kitchen is excited about being a part of Pastured Poultry Week! Come on in this week and try our Chicken Salad using pasture raised chicken from Grassroots Farm!

ATLANTA, NEW YORK AND CHARLESTON (JULY 5, 2014) – Following the success of last year’s event, this year’s Pastured Poultry Week on Monday, July 7 – Sunday, July 13 is expanding to include over 15 chefs from Charleston along with over 25 New York along with over 50 Georgia-based chefs. Organized by Compassion in World Farming, a global organization working to end factory farming, and Georgians for Pastured Poultry (GPP), the event aims to help promote and celebrate humane and sustainable pasture-raised poultry.

“This week this about shining a spotlight on better way ,” says Leah Garcés, USA Director of Compassion in World Farming and lead founding member of GPP.

During the week, nearly 100 restaurant locations in Georgia, New York and Charleston are serving pastured poultry on their menus to highlight the multiple benefits of pastured poultry, such as, the high welfare of the chickens and the positive impact on both human health and the environment, not to mention its superior taste. Participating restaurants in New York include ABC Kitchen and the Lion and Atlanta-area restaurants include Miller Union and Bantam & Biddy. Charlestons restaurants include Husk, FIG, McCrady’s, Black Bean Co. and High Cotton amongst others. The event is also supported by Whole Foods Market, where pastured raised chicken will be available in the New York City, Atlanta and Charleston stores.

Prominent supporters that have helped organize the event include Atlanta chef Shaun Doty of Bantam + Biddy and Chick-a-Biddy and leading New York chefs Jean-Georges Vongerichten of ABC Kitchen, and in Charleston Mike Lata of Fig and Sean Brock of Husk. 

“We want to inspire consumers and chefs to re-think the chicken,” adds Garcés. “This is not your average supermarket bird; these are chickens raised on pasture with the sun above their heads and the ground beneath their feet. They are active, healthy and robust. Our participating chefs are helping us demonstrate that pastured poultry is better – for animals, for us and for the environment.”

Doty, who has helped pioneer pastured poultry efforts, has also been leading the way in supporting the cause through his restaurants. 
“We want to help make sure pasture-raised chicken is the next big food trend, not only because of the superior taste, but because of the humane and sustainable focus,” says Doty. “Pastured Poultry Week is one way I can remain highly involved in informing consumers, businesses and government about the true costs of factory farming of meat chickens and the need to support more alternatives.”
For more pastured poultry facts and a complete list of restaurants participating in Pastured Poultry Week, please contact us.

About Compassion in World Farming (CIWF)
Compassion in World Farming was founded over 40 years ago in 1967 by a British farmer who became horrified by the development of modern, intensive factory farming. Today we campaign peacefully to end all cruel factory farming practices globally. We believe that the biggest cause of animal cruelty on the planet deserves a focused, specialized approach – so we only work on farm animal welfare.

About Georgians for Pastured Poultry (GPP)
Georgians for Pastured Poultry (GPP) is a Georgia-based alliance made up of a multi-stakeholder group including Chef Shaun Doty of Bantam + Biddy and Chick-a-biddy, Compassion in World Farming, Sierra Club, Georgia Organics, GreenLaw, Darby Farms, Grassroots Farms, Heritage Farm, White Oak Pastures and others. GPP’s goal is to make Georgia the leader in the production and consumption of pastured poultry.

#pastureraisedpoultry #grassrootsfarm #chickensalad #chickensalad

Happy 4th of July!

Good Morning! Happy 4th of July!

Please be safe today 🙂

Don’t forget to stop on in today from 8am to 2pm and enjoy a free short stack of buttermilk pancakes after you run in the AJC Peachtree Road Race!

FREE Short Stack- Buttermilk Pancakes after Peachtree Road Race

Bring in your number from the Peachtree Road Race and you will receive a free short stack of Buttermilk Pancakes. See you then!

The Attack of the Killer Tomatoes! Sunday, July 20th!! Well Be There. Will You?

The Goat Farm Arts Center is proud to present chef Ford Fry’s sixth annual JCT. Kitchen & Bar Attack of the Killer Tomato Festival on Sunday, July 20 from 1-5 p.m. This year, more than 50 of the South’s top chefs along with 19 skilled mixologists and over 30 farmers are teaming up to create the tastiest tomato concoctions to raise money for Georgia Organics and The Giving Kitchen.

Because of the astonishing growth and popularity of the event, the number of participants has outgrown the festival’s home of five years, JCT. Kitchen & Bar. Attack of the Killer Tomato Festival celebrates its sixth year at a new location, The Goat Farm Arts Center and is the recipient of The Goat Farm’s Arts Investment Package. In collaboration with the festival, the Goat Farm experiential design team has created a dynamic visual and aural environment that will spark thought provoking dialogue for the audience.

High-profile judges including Garden & Gun deputy editor Dave Mezz, Esquire food and travel correspondent John Mariani and Tasting Table creative director Todd Coleman and Food & Wine associate food editor Ben Mims are choosing the best tasting dish and best tasting cocktail during the event. The festivities will also include food writer, stylist and photographer Angie Mosier and registered dietician, author and food journalist Carolyn O’Neil as co-masters of ceremonies, as well as a live performance fromThe B-53s and DJ Brian Poust. Special guest David Miller, the actor who played Mason Dixon in the original “Attack of the Killer Tomatoes” movie, is returning this year to present the awards to winners.

To find the rest of the details, click here

Third Annual Pastured Poultry Week: July 7 – 13~ Come Check Out our Chicken Salad Next week!


A celebration of humane and sustainable pasture raised chicken

July 7-13, GeorgiaNew York City and Charleston.

Why pasture-raised poultry? Not only do we believe the chickens belong on pasture, but it’s also better for the environment, your health, and your taste buds!

This year nearly 100 restaurants in GeorgiaNew York City, and Charleston will participate and help to celebrate the virtues of pasture raised poultry by featuring it on their menus.

Buttermilk Kitchen will be using pasture raised poultry from Grassroots Farm. 

Grassroots Farm is a small artisan farm located in Tattnall, GA. They focus on ethically produced gourmet meat. Their belief is that animals treated with dignity and respect will have a taste which surpasses anything on the market today.  

Friday, July 4th~ Free Short Stack of Pancakes when you bring in your Peachtree Road Race #

Buttermilk Kitchen will be open from 8am to 2pm on Friday, July 4th. If you walked/jogged in the AJC Peachtree Road Race, please bring in your number and you will receive a free short stack of buttermilk pancakes