Chef Pat Pascarella trained under Eric Ripert at Le Bernardin in New York, but earned his Southern street cred as executive chef of The Optimist in Atlanta. In 2018, he went on to open The White Bull in Decatur. We caught up with Chef Pat at The White Bull, where he told us his "Main Ingredient."
The White Bull churns its own butter and mills flour from Georgia red wheat. The menu changes to reflect what the restaurant can buy from farmers across the state, so Chef Pat threw a little twist. Instead of the country ham that is the centerpiece on many a Southern Christmas table, he chose Ossabaw pork, from a Spanish breed of pig that evolved in isolation on Ossabaw Island in south Georgia.