Andrew Brackner, Owner and Executive Chef at Talk of the Town, has a simple philosophy when it comes to food. Use the best quality ingredients available, use the proper cooking techniques, and season the food accurately. This way, each menu item is fresh and has been created with a dedication to its delicious outcome.  We sat down with Andrew and here’s what he had to say in our Staff Seven interview:

andrew_bSS: What would you say are your favorite items currently on the menu?

AB: I like any seasonal custom menu item we have. Today it’s the Quail and Leek Roulade with muscadine reduction that we just prepared for Harvest on the Hooch.

SS: I’m sure you’ve seen a lot of great theme ideas over the years! What is your favorite out-of-the-box event idea or special theme?

AB: I love geographical themes! Last year we did a Cuban theme for a corporate client and this year they chose a New York theme. Another event we did was a multi-geographical menu. The company has offices in England, Argentina, Boston, and Atlanta so we prepared food from each specific location so the employees in each city could taste what the others eat every day.

SS: What is your ideal way to spend your day off?

AB: My favorite is taking my family out to see local musicians. My daughter is always front and center dancing until she falls over.

SS: Do you have any pets and if so, what are their names?

AB: We have two pets. A dog named Lizzy and a cat named Aries.

SS: If you could take a dream vacation anywhere, where would you go?

AB: I would love to spend some time in the South Pacific, touring around all the different islands and taking in their vast culinary heritage.


SS: When you are keeping it local, what is your favorite North Georgia event (festival, outing, destination)?

AB: Every year in October my family gathers at Tallulah Gorge to celebrate my brother’s birthday. The colors of the trees, the weather, and family getting together are the best parts of the outing.

SS: And finally, what is the best thing you’ve ever been thanked for by a client?

AB: The greatest reward is when we serve those in the industry and members of our own Talk of The Town family. It means a lot to know that the people who know quality and value in the culinary world chose us!