When: April 22-28, 7:30 p.m. 2012
BLT Steak Chef Cyrille Holota hosts the returning series of five-course dinners featuring whole-animal cookery. Taking inspiration from the word boucherie, the French term for butcher, Chef Holota will highlight different serving techniques and approaches for incorporating parts of a whole animal into a unique dining experience. The Boucherie Dinner series concludes with Beef Week in April, which takes places Sunday, April 22 through Saturday, April 28, 2012 at 7:30 p.m. in the Private Dining Room at BLT Steak Atlanta. Each dinner is $65 per person, with wine pairings by sommelier Dorine Buche available for an additional $30.