1. SUNDAYPAPER.COM | AUGUST 22–28 | 43
FOOD
continued from 42
one night and she said, “Let’s get the band
back together.” I don’t remember.
What’s your flavor? Inspiration comes at dif-
ferent times in different forms. Sometimes,
I’ll look into the dining room and see a
couple on an obvious first date and it thrills
me. I want to help their date be successful.
They could have gone anywhere and they
came to the Shed. I think about that, and
then I try and give them a great start to their
night.
Why Food Rave? This is a charity event for
the Atlanta Food Bank. How could you
say no?
Give us the dish on your dish: Are the folks
at the Atlanta Food Rave going to send
goons over to rough me up if I let the
cat out of the bag? Not sure, but I can
tell you we’ll be serving a few dishes that
have become signatures at
the restaurant. [Whisper-
ing] Foie gras.
DELROY BOWEN
Executive Chef, The Georgia
International Convention
Center
Background: My mom
taught me you could take
one ingredient, and there’s
10 ways to use it. I thought
it was simple and amazing
how home cooking can be
so passionate, so I started
out from there. I went to the
French Culinary Institute
and worked with some great chefs around
New York City. I got the chance to work
with Robert De Niro. I was his consulting
chef at Tribeca Grill. I got to teach the staff
what was supposed to be done and what
was expected of them, so that was fun. And
whenever De Niro was in town, we would
cook for him: He liked penne al dente with
garlic and spinach. And you don’t want to
overcook pasta for De Niro. [After working
as executive chef at a number of restaurants
around the country and around Atlanta], I
chose to come to Proof [of the Pudding, the
GICC’s catering group]. I take convention
center food and make it restaurant quality.
Cooking for thousands of people in menu
style is a challenge, but I say this is not a
convention center. I’m making it into the
biggest restaurant in the world.
What’s your flavor? I try to do seasonal
items, and I try to create combinations.
Flavor combination is one of the things that
truly inspires me. I like to do
flavor profiles and little things
to offset flavors.
Why Food Rave? Tony sent me
an e-mail saying I was one of
the hottest chefs in Atlanta
and I said, “Really?” He asked
if I was interested, and I said
anything to promote Proof and
the GICC to put us on the cu-
linary map, and he introduced
me to the concept of it.
Give us the dish on your dish: I
want to make it an experience
[attendees] will never forget.
The presentation of the food,
mixture, flavor, combination
and the presentation is pretty
cool. We’re doing some really cutting-edge
stuff. It’s two dishes on one plate and it’s go-
ing to be a taste of the true Chef Bowen. SP
The Atlanta Food Rave
will be held on Friday,
August 27 from 7 to 11
p.m. at Mason Murer Fine
Art Gallery at 199 Armour
Drive, Atlanta, Georgia
30324. Complimentary va-
let parking will be available.
Tickets are $55 each
and are available at www.
atlantafoodrave.com. The
evening also will include
a premium open bar with
signature alcoholic and
non-alcoholic specialty bev-
erages, live entertainment
and a number of surprises.
PHOTOS/CHRISTINARAINEY/INSTANTFAMEPHOTOGRAPHY
Executive Chef Lance
Gummere of The Shed
at Glenwood
Executive Chef
Delroy Bowen of the
Georgia International
Convention Center
This Ain’t Yo
Mama’s Sunday DinnerMama’s Sunday Dinner
ALL YOU CAN EAT
Buffet Style / Plus Salad12
LUNCH SPECIAL
SMALL 2 TOPPING PIZZA
WITH A DRINK
$
6$ TUE-THUR 11:30-12A
FRI 11:30-1A
SAT 5P-1A
SUN 5P-12A
FREE WIFI
FREE DELIVERY AFTER 6 PM
327 Edgewood Ave. Atl, GA 30312 | 404.343.4404 | pizzeriavesuvius.com
Hours:
ATLANTA
1010 MIDTOWN 1080 PEACHTREE STREET 404.267.0114
RASUSHI.COM
LUNCH HAS
NEVER TASTED THIS
マジで
GOOD.