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Held on Feb. 27 at The Lawrence in Midtown, Sunday Supper: A Tribute to Edna Lewis will feature family-style dishes from chefs including Max Hines and Melanie Forehand of The Lawrence; Robert Butts of Twisted Soul Cookhouse & Pours; Justin Dixon of Humble Mumble; Bryan Furman of Bryan Furman BBQ; Terry Sargent of Grass VQB Joint; and Claudia Martinez of Miller Union.

The Atlanta Journal-Constitution
”Local chefs will honor Edna Lewis at this Atlanta dinner”

“As pastry chefs, we’re always trying to use the fanciest chocolates. Sometimes, people just want that flavor they can recognize.”
— Claudia Martínez, NY Times
“I’m a big fan of Steven Satterfield. He aligns with me as far as values and ethics. He has never been afraid to be vocal and raise money for causes. We want to put out good food and give back to the community.”
— Claudia Martínez

“As executive pastry chef at Miller Union, Martinez is swapping French inspirations for Southern and embracing the farm-fresh style of executive chef/owner Steven Satterfield.”

-Atlanta Magazine
”Claudia Martinez embraces Southern ingredients on Miller Union’s new dessert menu”

Award-winning pastry chef Claudia Martinez left her position at Tiny Lou’s last fall and can now be found creating her decadent desserts for James Beard award-winning chef Steven Satterfield at Miller Union.

As she did at Tiny Lou’s, expect Martinez to create desserts paying homage to her Venezuelan heritage. This includes a Venezuelan chocolate mousse, citrus-laced shortbread, and passionfruit and crème fraiche vanilla cake.

Eater Atlanta
”Award-Winning Pastry Chef Claudia Martinez Lands at Steven Satterfield’s Atlanta Restaurant”

“Claudia brings fresh ideas and a true passion for creating unique menus to our team. I have been a fan of hers for a while and cannot wait to see what she does with our menu.”
— Steven Satterfield, Miller Union

"Making hallacas is a full-day project that’s best tackled with a group. In the Martínez household, every family member has a task. Claudia’s dad or grandmother always prepares the guiso, the tender shredded chicken and beef stew that comprises the bulk of the filling. One person slicks scoops of vibrant orange achiote-stained masa dough onto banana leaves, then passes them around the table to get filled.

Claudia’s grandma adds a spoonful of guiso; Claudia adds olives and capers; her sister adds a few raisins. Finally, each hallaca gets wrapped up in the fragrant leaves and tied with twine like a tiny present, ready to boil for a late Christmas Eve dinner.”

bon appétit
”Making hallacas is like gifting yourself little meat-filled presents”

 
Photograph from original article where noted as courtesy of Tiny Lou’s

Photograph from original article where noted as courtesy of Tiny Lou’s

“Guests will find the ‘Ruby Forest,’ a play on a black forest cake with ruby ganache, cherry sorbet, and toasted pistachios. ‘Ruby chocolate is so good on its own. I didn’t want to manipulate it that much,’ she [Claudia Martinez] says.

Atlanta Magazine
”Bright pink ruby chocolate is hitting Atlanta’s dessert menus”

 

Whatever you order, don’t skip dessert. Who else in Atlanta but Claudia Martinez can fashion such a splendid multilayer crepe Suzette cake, with orange cream and a thin, glossy layer of burnt sugar on top? And there is no strawberry mousse more ravishing than hers, served with black-pepper crumbles, basil-lime sorbet, and strawberry consommé. Her talent is equally apparent in a whimsical muscavado custard tart buried in toasted meringue, a chocolate mousse of supreme textural interest, and a brown-butter blondie that pays homage to the downstairs lounge’s endearing star, Blondie, who’s been performing for decades.

Atlanta Magazine
"Review: Inspiring French cuisine returns to Atlanta at Tiny Lou’s"

“The Ode to Blondie is my love letter to the Clermont Lounge icon. A blondie is a classic American dessert, but mine has savory elements topped with ice cream. Like Blondie, it has some flair.”
— Martínez
Photograph from original article by Heidi Geldhauser

Photograph from original article by Heidi Geldhauser

"Tiny Lou’s, the French-American brasserie opening in the historic Hotel Clermont in April, now has a pastry chef. Claudia Martínez, formerly of Atlas, Umi, and Restaurant Eugene, will lead the dessert program for the entire hotel, focusing primarily on Tiny Lou’s and the Clermont Café. Currently pastry chef for the Indigo Road (the Charleston-based restaurant group that oversees the hotel’s food and beverage program), Martínez will continue to oversee Indigo Road-owned O-Ku and Donetto."

Atlanta Magazine
"Tiny Lou's pastry Chef Claudia Martinez crafts an 'Ode' to the Clermont Lounge dancer Blondie"

Photograph from original article by Ryan Fleisher

Photograph from original article by Ryan Fleisher

"Tiny Lou’s dessert cart comes from former New York “French-meets-Italian establishment” Quo Vadis and affirms that the restaurant has more formality than the rest of the hotel space. It’s an apt vehicle for pastry chef Claudia Martinez’s dishes, whose honoraries include Venezuela and Clermont Lounge legend Blondie."

Atlanta Eater
"Tiny Lou's design honors the past, but stays current"

Photo courtesy of Tiny Lou’s

Photo courtesy of Tiny Lou’s

"'Save room for dessert' is a maxim that holds true at Tiny Lou’s. Pastry chef Claudia Martinez’s desserts are much like the revamped hotel, artful with touches of homage and a bit of glam.

What blew us away was The Royale. The pertness and wobble of a chocolate mousse is presented with cardamom ganache, domes of coffee cream, and gold flakes. If Chihuli worked in chocolate it would look like this."

Creative Loafing
"Pretty in Pink, First Look: Tiny Lou's"

 

"Word is out that the unexpected jewel in the Hotel Clermont crown is Tiny Lou’s pastry chef Claudia Martinez. Her rotating dessert menu will change again next week, so get there this weekend to try the strawberry mousse with almond sponge cake and a basil-lime sorbet. The savory black pepper crumble is an electric finish to the pastry’s wave of milky sweet and sharp acid.

Also worth ordering: the homage to the Clermont Lounge’s favorite—and most notorious—performer, the beer-can-crushing Blondie. The dessert is aptly named the 'Ode to Blondie'. It’s a brown butter blondie with hazelnut cremeux, curried bananas flambé, and buttermilk sorbet."

Atlanta Eater
"5 Restaurants to Try This Weekend in Atlanta"

“At Tiny Lou’s, inside the newly refurbished Hotel Clermont, not far from Ponce City Market, Jeb Aldrich delivers a smart take on French classics, and the pastry chef Claudia Martinez makes a crêpes suzette cake that customers can’t seem to stop talking about.”
— Kim Severson, The NY Times