Learn as James Burge of Delbar prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
James Burge is the Chef de cuisine at Delbar’s forthcoming Buckhead location. He studied at Le Cordon Bleu College of Culinary Arts and has worked in Georgia as a chef for most of his career. Notable positions include Executive Chef at Barcelona Wine Bar for 9 years and most recently Culinary Director for Hopkins and Company.
James Burge, Chef de cuisine Delbar and Culinary Advisor Nazanin Gholamian
Nazanin Gholamian serves as Delbar’s Culinary Advisor. She lived in Birjand, Iran most of her life, which is also where Fares Kargar, Delbar’s founder, grew up and has been with Delbar since moving to the U.S. She is a graduate of Ferdowsi University of Mashad with a degree as a “Master of Civil Engineering”. Her culinary journey began when she started at Delbar where she learned and mastered every dish on the menu.
The chef line-up is announced online in late March, and open seats are available to purchase starting on April 1 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access, and these popular dinners sometimes sell out during that period. For dinners that are already sold out by April 1, you may join the waitlist via the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $135 per dinner; $750 for six dinners
Registration: Call 404-876-5859 ext 2559
Waitlist Link: Join the Waitlist