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A James Beard Best Chef
Written By: Marlene Osteen | Issue: May 2024
Legendary Chef Terry Koval will unveil an astonishing menu at The Farm at Old Edwards’ Celebration Dinner, slated for May 5.
Terry Koval
One of the joys of life on the Plateau is The Farm at Old Edwards, where the chance to immerse yourself in an evening that promises to redefine your culinary mindset is always within reach. Continuously pushing boundaries to impress, the variety and excellence of food offerings here are ever-expanding.
One such standout event is the May celebration dinner on Sunday, May 5, featuring James Beard Best Chef Southeast, Terry Koval from Decatur’s acclaimed restaurant, The Deer and The Dove.
Had things turned out differently, Koval would today be sashaying across a skatepark rather than a restaurant kitchen. At 15 he left home and high school and moved to California in hopes of making it big as a professional skateboarder. When the skateboarding didn’t stick, he turned his focus to the food scene and the farmers he had observed there.
Deciding to hang up his board and pick up a chef’s knife, he moved back to Atlanta, earning his culinary stripes at Atlanta’s’ famed Canoe Restaurant, where he eventually worked his way up to Executive Sous Chef. He spent the next two decades working in Atlanta landmarks, Farm Burger, and Wrecking Bar Brewpub, earning a reputation for his well thought out dishes featuring seasonal, and local ingredients.
By 2019, Koval was ready for his own place. In June of that year, he and his wife Jenn opened The Deer and The Dove and the adjacent café B-Side just off Decatur Square.
Koval said the venture, “is an opportunity to focus on farmer relationships and local sourcing to support my vision of a scratch kitchen built on slow food.”
Indeed, Koval has become a prime mover in the Atlanta, “slow food movement;” well-known for the high wattage dishes he creates using farm driven and foraged ingredients.
The menu leans rustic New American with small plates and entrees cooked in a wood burning oven.
“The idea was taking the outside and cooking inside. We built an open hearth for Porchetta, meats, vegetables, and hanging the trout,” said Koval. On the well thought out menu are plates of beef, pork, and trout from regional and nearby cattle and pig farms and game meat entrées, like crispy rabbit legs fried in fermented buttermilk, duck sausage roulade and plates of venison.
Now, nearly five years since opening The Deer and The Dove is set to soon open Fawn, Decatur’s first wine and amaro bar. Expect small bites like charcuterie and wines from volcanic regions around the world.
To book the Terry Koval dinner online, visit: OldEdwardsHospitality.com/ChefDinners.
Dinner with James Beard Winner Chef Terry Koval at The Farm at Old Edwards
Chef Terry Koval of The Deer and The Dove in Atlanta presents a May celebration dinner including live music
