Edens & Avant Announces Seed Kitchen & Bar for Merchant's Walk
Local Chef Doug Turbush stresses chef/farmer/community connectivity in bringing innovative dining to East Cobb
Feb 28, 2011
ATLANTA, Feb. 28, 2011 /PRNewswire/ -- Edens & Avant, one of the nation's leading retail real estate owners and development companies, announces the addition of Seed Kitchen & Bar to its Merchant's Walk retail redevelopment. Owned and operated by acclaimed Bluepointe Executive Chef and East Cobb resident Doug Turbush, Seed has been specifically created to offer East Cobb residents a chef-driven dining experience.
"As a company that develops and redevelops urban retail centers in major markets, we have a direct impact on the food eaten by local communities," said Jodie W. McLean, President and Chief Investment Officer, Edens & Avant. "In redeveloping Merchant's Walk, we wanted to provide progressive, sustainable food resources in East Cobb and that's why we brought in Whole Foods, the world's largest retailer of natural and organic foods. But we wanted to go even further. We also wanted to provide a locally-sourced and locally-based dining experience that was truly unique to the area. Chef Doug Turbush advocates the important connection between chef, local farms and the community. We think his new Seed concept will further our company's goal of providing innovative and sustainable food choices for the communities we serve."
"I envision Seed as a place where families and friends will meet to enjoy modern comfort food, unpretentious service, a sleek setting and excellent value. Sourcing locally has been core to my approach to food since I began cooking. I want to create a fun neighborhood restaurant with a well-priced menu and a progressive wine program," says Executive Chef / Owner Doug Turbush.
Seed Kitchen & Bar will feature an approachable and casual dining environment where friends, families and neighbors can gather for great food, wine, and cocktails. The menu will reflect the chef's broad culinary experience and global travels, highlighting a passion for bold and flavorful foods and a commitment to sustainability.
With a keen aesthetic awareness, Chef Turbush knows the importance of space and design in the overall dining experience. To implement his vision for Seed, Turbush is collaborating with Ai3 of Atlanta, a renowned Atlanta-based architectural firm specializing in unique retail and restaurant design. With planned seating for 135 patrons, Seed Kitchen & Bar will also have an intimate bar, lounge and additional seating on the adjoining patio.
Seed will be open daily for lunch and dinner as well as Sunday brunch. The restaurant is tentatively scheduled to open in Summer 2011.
For more information and updates on the new retailer and restaurants, follow Merchant's Walk online at www.facebook.com/merchantswalk or on Twitter at @MerchantsWalk.
About Edens & Avant: Edens & Avant develops, owns and operates neighborhood shopping centers in primary markets throughout the East Coast. Focusing on innovative development and redevelopment together with key acquisitions in urban areas, the Company has built a portfolio of more than 128 retail centers in 15 states. Edens & Avant has Regional Headquarters in Boston, Washington DC, Atlanta, Miami and Columbia, SC (Corporate Office). For additional information about the Company and its retail real estate portfolio, please visit www.edensandavant.com.
About Chef Doug Turbush: Chef Turbush has a diverse culinary background that includes a culinary degree from the prestigious Culinary Institute of American (CIA) in Hyde Park, New York and a bachelor's degree in Hospitality & Tourism from the University of Wisconsin. His restaurant career began at age 15 at a steakhouse in Wisconsin, after graduating he moved to Minneapolis based Goodfellow's restaurant before heading to Bangkok, Thailand to explore the exotic flavors and techniques of Southeast Asia. In 1999, he joined the Buckhead Life Restaurant Group as chef tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe, where he worked under the direction of Chef Ian Winslade. In 2001, Turbush was promoted to Executive Chef at Nava, where he energized the kitchen with his passion for Latin and South American cuisine. At Nava, Turbush further developed his disciplined style, passion for bold flavors, fresh ingredients and beautiful presentations. He went on to take the helm at Bluepointe where he has been Executive Chef for the past six years. Chef Doug resides in Marietta with his wife and son and looks forward to serving the East Cobb community he now calls home.
SOURCE Edens & Avant
For further information: Robbie Robertson, Edesn & Avant, Communications Director, +1-803-744-2446, email@example.com