CulinaryArts@SPAC presents
A Southern Opus: Hattie's featuring Executive Chef Mark Graham
This event is SOLD OUT. To be added to the waiting list, please email us at boxoffice@spac.org with your desired quantity of tickets.
Experience a soulful and sophisticated culinary evening, with vibrant New Orleans-inspired fare, created by the Capital Region’s own Chef Mark Graham.
Chef Graham’s menu for SPAC will honor the classic tradition of Hattie’s Saratoga while pushing the southern cooking envelope in anticipation of opening Hattie’s Albany later this year.
Tickets are $100 per person.
Produced by Kim Klopstock of Lily and the Rose and Pam Abrams with Tiina Loite.
This event is made possible in part by the generous support of Business for Good.
Menu
Hors d’oeuvres
Mini Biscuits
Bacon Jam or Leek and Tomato Jam
with Double Cream Cheese
Appetizer
Mushroom Gumbo
Sweet Onions, Baby Bell Peppers, Celery Baton
with Chicken Broth or Vegetable Broth
garnished with Crispy Okra and Cajun Kale Chips
Entrée
Boudin Stuffed Quail
Organic Grits, Sweet Corn, Butter Beans
or
Grilled Red Fish
Rock Shrimp Succotash, Red Eye Gravy
or
Brassica
Beans and Grits
Dessert
Sweet Potato Tart
with Pecan Crumble
Open Bar
Wine, Beer, and featuring New Orleans born cocktail, The Sazerac
Executive Chef Mark D. Graham was born and raised in Boston, Massachusetts and has been cooking for 39years.He started his culinary development in the greater Boston area and the Berkshire Mountains of Lenox, Ma. Graham’s ought to refine his craft and moved to Northern California (Napa Valley, San Francisco & Palo Alto) in 1995. While there he worked for industry giants like Chef Bradley Ogden (Lark Creek Café), Chef Gary Danko (Viognier) and Chef Wolfgang Puck (Spago).
Returning to the east coast in 2000, Graham applied his passion and skill in Saratoga Springs, New York (The Wine Bar, The Lodge and Chez Sophie) and Albany (Mezzanotte Ristorante and Taste).
In 2019 to 2021, Graham was the Chef de Cuisine for Salt and Char (an Adelphi Hotel Property) in Saratoga Springs, NY.
Since 2015 Chef Graham launched MDG Cuisine & Catering. He continues offering restaurant/kitchen consulting, menu and management support, catered private resident dinners and charitable fundraising packages.
Currently, Graham has joined the talented team of Business For Good (BFG) as the Executive Chef for Hattie’s Albany. BFG seeks to give back to move forward and is rooted in the core principle of “for good, not gain.” Business for Good focuses on building better businesses, stronger communities, and a more equitable world through its work.
Thank You To Our CulinaryArts@SPAC Sponsors & Supporters
