Who: Chef Cooper Miller
Where: Ladybird Grove & Mess Hall
How would characterize your food?
At Ladybird Grove & Mess Hall, we serve elevated, yet approachable, campfire-inspired cuisine. The menu emphasizes seasonal, local-driven fare, with simple dishes made from high quality ingredients. Think Navajo fry bread with smoked beef marmalade, taleggio fonduta, micro mustard greens; Spatchcock Chicken (to share) whole springer mountain chicken with onions, peppers, cilantro, corn tortillas, salsa rojo, and salsa verde; and Backyard BBQ with Gum Creek Farms whole hog, spare ribs, smoked house sausage, Lexington red slaw, and Panoo rolls.
What’s your top city for food and why?
Charleston. I love the way the town is steeped in culinary tradition, yet manages to keep pushing the culinary envelope. You’ll find great barbeque on the outskirts, great seafood on the island, and an amazing variety of awesome eats downtown. Old architecture, great shopping, good food, and good drinks….what’s not to love?
What unusual flavor pairing is your favorite?
I enjoy combining sweet and salty foods, and love the Navajo fry bread as an example of this. After frying the handmade dough to crispy, we dress it with a sweet and spicy beef marmalade made with red onion, prime smoked brisket, and pasilla pepper. We then top it with a creamy taleggio fonduta, and finish with micro mustard greens. Great combination of flavors.
What’s great about the Atlanta food scene?
It’s been awesome to see our city’s food scene rack up a bunch of accolades lately. I also think the variety of spots opening up around town is exciting. Atlantans are more willing to venture outside of their comfort zones to try new restaurants and cuisines outside their neighborhood.
As a chef, what draws you to AmericasMart?
AmericasMart is one of the world’s largest marketplaces, and it’s had an incredible impact on Atlanta’s economy. I’m honored to be able to cook for the many attendees that will be traveling from around the world.
Where can we find you at AmericasMart?
In the demo kitchen (Building 2, Floor 8) on Wednesday, September 21st at 1:30PM.