The flavors of spring are sprouting on the new dinner menu at 5Church Atlanta. Executive chef Mark Alba showcases the season’s bounty with a wild mushroom and goat cheese ciabatta with hedgehog mushrooms, goat cheese mousse, caramelized onions and a drizzle of fig balsamic.
Daily Dish: 5Church Atlanta's Goat Cheese Ciabatta
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Daily Dish: The Hot Rod from Hot Dog Pete's
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