David Larkworthy is changing the way Atlanta thinks about local, seasonal, sustainable food. At 5 Seasons, his casual Roswell brewery, David is serving playful dishes that use culinary techniques not normally found in such a setting: using gelatin to make buffalo froth, and cooking lamb ribs sous vide, for example. He sources meat, fish, vegetables and shellfish from a few-hundred-mile radius, working with 12 local Georgia, Carolina and Florida growers at any given time. Dishes are paired with a list of in-house beers, made with brewer Crawford Moran; the leftover malt from the brewing process (nearly 6 tons per week) is delivered to local farms twice a week, where it’s used as fertilizer.
David started 5 Seasons Brewing Company in Roswell, Ga. (a suburb of Atlanta) in 2001 with the goal of providing consistently local and seasonal food and drink at sustainable prices. In January of 2007 the second 5 Seasons opened in Alpharetta, and a third location on the Westside of Atlanta opened in 2008.