Root Baking Co.’s New Dinner Series Kicks Off On February 5

Root Baking Co., the recently opened bakery and cafe inside Atlanta’s iconic Ponce City Market, is kicking off its ongoing series of collaborative pop-up dinners featuring local and visiting chefs and restaurants.

Inspired by each evening’s guest chef, the full-service, pop-up dinners will present inventive menus paired with a curated, à la carte beer and wine selection. The first dinners announced will begin on Tuesday, February 5 and spotlight a lineup of acclaimed chefs, including:

• Talat Market Presents: Jay Bird: Tuesday, February 5, 6:30-10 p.m.
  Root Baking Co. is teaming up with Talat Market and Jay Bird to ring in the Chinese New Year. Led by Jay Bird’s Tom Hill (currently at Spotted Trotter and previously at Le Pigeon), the debut pop-up dinner will offer guests a selection of celebratory dishes inspired by Chinese New Year food to bring good luck in the new year. Please see here to register and for more details.
• Talat Market Presents: Dinner with Sarah Dodge from Bread is Good: Sunday, February 10, 6:30-10 p.m.
  Talat is collaborating with Bread is Good’s Sarah Dodge at Root Baking Co. for a playful four-course meal centered upon shellfish, gluten, meat and dairy. Please see here to register and for more details.
• Talat Market Presents: Vinetta: Monday, February 18, 6:30-10 p.m.
  Vegetarians rejoice—Joel Penn and Amanda Newsom of Vinetta are joining Talat Market at Root Baking Co. on February 18 for a completely vegetarian meal! Please see here to register and for more details.
• Talat Market Presents: Swedish & Thai Dinner: Thursday, February 21, 6:30-10 p.m.  
  Root Baking Co. and Talat Market are cooking up a collaboration dinner with Rathbun Restaurant Group’s Executive Pastry Chef Paul Westin. Drawing from Westin’s Swedish-American background, the dinner will feature an authentic Swedish smorgasbord of flavors and dishes. Please see here to register and for more details.
• Korean Fusion Presents: Seoul Sisters: Saturday, February 23, 6:30-10 p.m.
  Held in collaboration with Seung Hee Lee of Korean Fusion, Root Baking Co. is hosting chef Seung Hee Lee for a special pop-up dinner highlighting traditional Korean food paired with natural wine and beer. No tickets are required, and Seung Hee Lee will have copies of her cookbook Everyday Korean at the event.

Root Baking Co’s co-founders Nicole Lewis-Wilkins and Chris Wilkins have plans to continue hosting additional pop-ups, alongside the shop’s ongoing public baking and bread-making classes and events.