Thanksgiving is around the corner, and if you're looking for some food inspiration, we got you. We chatted with the folks over at The Vault Hidden Inside The Bank, which is a popular Atlanta restaurant located inside the event center, The Bank.
Founded in 2020, the Black-owned spot, which sits along Donald Lee Hollowell Pkwy in the Bankhead neighborhood, has been frequented by many important names, from Hollywood stars like Denzel Washington to local politicians. However, the event center and restaurant were created to give back to the community.
Will Platt, who is also from the area, is the visionary behind The Bank. The Bank is an acronym for Blessing All Neighborhood Kids, which is an excellent description of the work Will and his team do. They host many community activations, such as back-to-school bashes, and are preparing for their third annual Banks Giving, which includes a fresh produce and turkey giveaway.
"I'm from this side of town, so I was born over here, and I knew most areas that you go in that's underserved, you're not going to find a 10-star restaurant nowhere," Will said.
"So, even the people that have been in the area for quite some time, you have to travel north to Cobb or south to Camp Creek to get a decent meal. So I wanted to reinvest into my community."
When it comes to the food at The Vault, it is truly a delectable experience. Chef Kevin heads the kitchen and gives patrons a variety of dishes inspired by his Caribbean and Southern upbringing and his 30 years in the food and beverage industry, working for British Airlines and a five-star resort on Kiawah Island, which is located off the coast of South Carolina.
He shared a few flavorful Thanksgiving dishes that are perfect for families, potlucks, or Friendsgivings. And I can attest that these dishes are delicious.
Fried Turkey Wings
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"We have turkey wings on the menu. So what we did is, I actually didn't cook it all the way. I usually hold back a couple pains, and cook it 75% of the way. And we actually batter it in the same batter as chicken batter, so it can actually adhere to the skin, and then we actually deep fry it, which gives it a different taste," Chef Kevin explained.
"During the holiday times, a lot of people are now going away from regular big turkeys and they're just going straight to fried turkey. So fried turkey is something we serve all the time, but it 's always gonna be a holiday treat."
Shepard's Pie
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"I just took a lot of parts of turkey (breasts, loins, etc.), and I sautéed it down until it's nice and tender, and actually finish it off in the oven with some herbs likerosemary, oregano, sage, and thyme," he said. "And on the bottom of it, I have all the vegetables; I got carrots, I got peppers, onions, celery, some peas, and some corn, and also have some mushrooms inside of it."
He added, "Shepard's pie is something that you can basically take to wherever direction you want to take it with. Here, I used red potatoes because it's more flavorful than just regular white potatoes because, actually, red potatoes, the skin is still on it. Inside the potatoes, I have cream, butter, and I add a little bit of parmesan to actually give it a crisp for the crispness of the inside of the mashed potatoes."
Collard Greens
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"I spin it a little bit with the collard greens. I add both a sweet to it, and then I add a little bit of acid inside of it, so there is some vinegar inside of it. I also have a little bit of brown sugar inside of it. For the heat, I add a little bit of traditional hot sauce. And then once you let it cook out, all it's gonna do is just jelly, make a nice flavor."
Southern Deviled Eggs
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"Cajun sautéed shrimp is on it, and it has crab meat on it. That's Backfin crab meat, so it's really tasty crab. And, of course, the regular filling for the deviled eggs. I don't use regular mustard. I use Dijon, so it gives a better flavor because it has the white wine in it and actually brings it out. We put pickled relish inside of it to keep it Southern but infuse it with a little bit of high-end stuff."
Cornbread
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"This is our house recipe of our cornbread. We actually sell cornbread muffins. So for, aesthetically, I just put it inside this cast iron pan and make it seem like we at grandma's house. And then cooking in a cast iron pan tastes much, much better. My cornbread muffin is actually served with one of our dishes. We have what you call a southern plate, and it comes with four chicken wings, a piece of that cornbread, some of that collard greens, and some candied yams."
Cabbage
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"We push our cabbage a little bit further. That's why you see the color on it because we actually sautéed it to a point 'til it brings out the flavor of it. We leave a little bit of crunch to it, but we sauté it really, really, really hard so you can have those nice flavors inside of it. And it has the red peppers and green peppers, onions inside of it as well."
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Feature image by Shutterstock
Originally published on November 19, 2024
