The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Make Briam with Your Bounty

Make Briam with Your Bounty
Photo by Sara Hanna

Kyma’s summer menu is filled with fresh vegetables, many harvested from just outside its kitchen door. Located in Atlanta, Georgia, the garden at Kyma was started the first year that the restaurant opened in 2002. Originally five large terra cotta planters mostly of fresh herbs, it has expanded to include three large planter boxes surrounded by more plantings that create the border of the space.

The restaurant grows zucchini, yellow squash, eggplant, fresh herbs, 12 varieties of tomatoes, and new this year—potatoes. Briam (a Greek-style ratatouille) utilizes all this produce, and it’s a perfect way to tackle the bounty that’s coming from the garden just about now.

Chef Pano Karatassos usually pairs this with snapper, but it’s extremely versatile and can be a topping for many proteins, as well as bruchetta. It also stores well in the fridge.

Roasted Briam Vegetables
from Chef Pano I. Karatassos of Kyma, Atlanta, GA

Mentioned in this post: