Team Building in Atlanta & Dallas: Why Companies Love Our Southern Style Menu

Nothing tastes better than a little southern comfort food. Based out of two, deeply southern locations, Team Building with Taste is embracing its roots and offering the unbelievably delicious Southern Style menu as one of its team package options.

Because we cater to companies located — and sometimes raised — in the South, we believe getting this menu right is essential. Teaching your team how to make it with team building skills isn’t such a bad idea either.

Southern comfort food is a staple for our Atlanta and Dallas locations. Providing an authentic food experience for these teams is one of our top concerns. If the food isn’t up to par, the team building experience won’t be either.

On Our Southern Team Building Menu

This six-part, full-course menu includes some incredibly mouth-watering recipe options.

The meal begins with a tasty Low Country Pimento Cheese appetizer, and then, it moves onto rich Southern Potato Salad.

We work our way up to the crispy and juicy Buttermilk Fried Chicken as the main attraction. With the guidance of our master chefs and judges, you’ll make and enjoy the most tender fried chicken you’ve ever had.

Equally as good, but not outshining the fried chicken are the Braised Collard Greens with Pork Belly and Pan Baked Sweet Cornbread. If this isn’t more than enough to make you drool, we finish off this feast with the Pie of the Day.

Our chefs select appetizers, sides, and entrees for our team building menus, which teams know and enjoy. They also select dishes, which feature a bevy of delicious ingredients and are moderately difficult to make, so your team’s creativity and problem-solving skills can be put to the test in a fun environment.

Book Your Team Building Event Today

If thinking about your next company event is making you hungry, we’ve done our job. Plan your team building challenge with the help of Team Building with Taste.

Fill out our online contact form to book your team building event in Atlanta or Dallas today.

Your Dallas or Atlanta Corporate Cooking Competition Follows this Structure

We divide your group into teams that compete against one another. And while our chefs provide detailed recipes for each of our menus, there’s plenty of opportunity for creativity by adding ingredients, varying techniques or being as innovative as you like. For those who like assurance, the chefs are there to provide as much instruction or advice as you want.

In the end, teams are judged in three areas:
• Time (25%)
• Presentation and plating (25%)
• Taste (50%)
Along the way to culinary supremacy, you might also experience a few “speed bumps.” These are special surprises that could be thrown in.

Culinary Challenge Menus

You will start with the same recipes used by our professional Chefs. Your team’s creative innovations or brilliant presentation may be the difference that wins the vote of the judges. Here are your menu choices, starting with our authentic southern recipes native to Atlanta and Dallas.

Southern Style

Low Country Pimento Cheese
Southern Potato Salad
Buttermilk Fried Chicken
Braised Collard Greens with Pork Belly
Pan Baked Sweet Cornbread
Pie of the Day

Nuevo South of the Border

Cheese Quesadillas with Salsa and Fresh Guacamole
Chicken and Mushroom Empanada
Baja Fish Taco with a Cilantro Lime Slaw and Pink Chile Sauce
Charred Corn Salad
Tres Leches Cake

Bistró

Chef’s Cheese Board
Grilled Garlic Ciabatta
Mushroom Risotto with Leeks and Grilled Asparagus
Grilled Cornish Game Hens with Assorted Sauce and Glaze Variations
Orange Roasted Brussels Sprouts and Caulifl ower
Flourless Chocolate Cake with Red Raspberry Crème Anglais

Inviting Italian

Antipasto Platter
Crostini with Grilled Asparagus and Peppercorn-Tarragon Vinaigrette
Egg Pappardelle with a Creamy Mushroom Ragu
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes
Sautéed Italian Zucchini
Tiramisu

Healthy

Vegetable Crudité With House Made Ranch
Kale Salad with Marcona Almonds and Sherry Vinaigrette
Warm Quinoa with Asparagus, Goat Cheese and Black Olives
Poached Salmon with Picata Sauce
Greek Yogurt with Tandoori Honey and Freeze Dried Fruit

Modern Steak House

Flash Fried Green Beans with a Horseradish Dipping Sauce
“Hail Caesar” Salad
New York Strip with Brandy Cream or Chimichurri Sauces
Sautéed Spinach with Shallots and Truffl e Oil
Fig and Bleu Cheese Piped New Potatoes
Flourless Chocolate Cake with Raspberry Sauce

Tapas

Patatas Bravas with Romesco Sauce
Roasted Butternut Squash and Black Bean Empanadas
Grilled Lamb Chops with a Mint Moroccan Sour Cream Sauce
Charred Octopus with Arugula and Balsamic
Coconut Flan

Brunch

Greek Yogurt with Tandoori Honey and Freeze Dried Fruit
Eggs Benedict on House Made English Muffi ns
Salmon en Croute
Nutella and Raspberry Crepes
Menus subject to change