29 Jun '17, 2pm

Chef Parnass Savang of Talat Market ushers in a new era for Thai food in #ATL. He might even make you love durian

We’re at Candler Park’s Gato Bizco Café on a rainy Thursday afternoon. The kitchen is stocked with traditional Thai cookware: a granite mortar and pestle, a bamboo basket for steaming sticky rice. Savang unpacks a box of baby potatoes, just dropped off by a local farmer. He has close-cropped hair, thick, tattoo-free arms, a youthful openness that belies his culinary confidence. Mustachioed sous chef Rod Lassiter shucks corn and plunges it into an ice bath. The pair is prepping for weekend number 10 of its self-described “Georgian Thai” pop-up eatery, Talat Market. The menus, printed weekly on yellow cardstock emblazoned with a multilingual pineapple logo, define the concept as “traditional Thai cooking using organic and locally-sourced produce and meats as much as possible.”

Full article: http://www.creativeloafing.com/food-drink/article/2086614...

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