At White Oak Kitchen & Cocktails, we’ve had the pleasure of serving many of your moms over the last few years. This weekend, we are taking the time to appreciate them once again with our Inaugural Annual Brunch in the Garden.
With garden giveaways and gourmet chocolates made just for mom, we will feature a mimosa bar as well as a celebratory menu with favorites from our Barrel Bar menu and special brunch menu items.
Reservations still available. Shall we save you and your mom a seat?
Congratulations to Shannon Ward, winner of the inaugural White Oak Kitchen & Cocktails Prize in Southern Poetry. The competition garnered over 150 submissions from Texas to Virginia, and presented quite a challenge for judge Kevin Young of Emory University. Please take your time to read this wonderful poem. White Oak Kitchen & Cocktails could not be more pleased with the winning poem as well as all of those submissions. Thanks to all participants, and please look forward to submitting again in 2017!
About the author….
Shannon Ward is author of the poetry chapbook, Blood Creek (Longleaf Press, 2013). Under the direction of Dorianne Laux, she earned her MFA in poetry in 2009, and since then, her work has received generous support from Yaddo, Norton Island, the Anderson Center, and Brush Creek Foundation for the Arts. She was a winner of the 2013 Nazim Hikmet Poetry Prize, and her work has appeared in many excellent journals, including Great River Review, Superstition Review, and Tar River Poetry. She is honored to be the recipient of the inaugural White Oak Kitchen & Cocktails’ Prize in Southern Poetry and is extremely grateful for the support, which will be very helpful in her pursuit to publish her full-length manuscript. Her web address is shannoncamlinward.com.
In a continuing celebration of Southern culture and arts, WOKC invites poets from across the South to explore the depths of love this Valentine’s Day. Poems will be evaluated and judged by Kevin Young, author of eight books of poetry and esteemed Professor of Creative Writing and English at Emory University. The winning love poem will be featured on our Valentine’s Day menu running from February 12 through the 14 and the winning poet will receive a $1,500 prize.
Rules for Submission
- The contest is open to all poets who currently reside in and have had residency in one of the following states for a minimum of 12 consecutive months: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Texas, Virginia, West Virginia. (Residency will be verified before prize winner is announced.)
- Writers who have published 2 or more full-length collections of poetry or who do not meet the residency requirements are NOT eligible
- Translations and manuscripts in languages other than English are not acceptable, however manuscripts that occasionally use words from other languages are perfectly fine
- All poems submitted will become the property of White Oak Kitchen & Cocktails and can be published without further approval of author
- Manuscripts must be received between January 11, 2016 and February 5, 2016
- The submitted poems will not be returned
- No entry fee required
- Poem Guidelines:
- Only one submission per author
- 40 line limit
- Must be on the topic of “Love”
- Poem must be typed (single-spaced)
- Author must include name, address, phone number, email address, word count and manuscript title on the submitted poem
- Poems must be submitted by email to email@example.com
- No revisions of submitted manuscripts will be allowed during the contest
- The winner will be announced on February 12, 2016 and contacted to discuss delivery of the $1,500 payment prize
ChefsFeed recently joined WOKC Executive Chef Todd Richards on his home turf to capture insight into one of his popular dishes here at White Oak–a twist on a Southern Classic: Hot Shrimp. As Chef Todd explains it, “We wanted to do a variation on it that really expresses the community of Atlanta and, you know, local produce and seafood. So we came up with Hot Shrimp, and people went absolutely crazy about it.”
This dish is a prime example of the style WOKC chefs take when they prepare our menus: fresh approaches to classic and contemporary Southern food from across the region.
You can check out the video here for some tips and tricks if you’d like to make some hot shrimp at home–with your own secret hot sauce (Chef Richards will be keeping that little secret to himself!).
Our fourth annual New Year’s Eve of “Bourbon, Bubbles & Bluegrass” feature an exclusive 5-course dinner menu, bourbon flights, live music with The Jason Kenney String Band, and toasting the last night of 2015 with choice Bruts and Cuvées.
Preview the evening’s full menu below, made available with wine pairings, and plan on joining us for the downtown countdown! (Reservations recommended)