For Food's Sake

RSVP cmyles@atlfoodandwinefestival.com

Kathryn Stockett author of THE HELP  Q. What was the genesis of the novel? A. Growing up in Mississippi, almost every family I knew had a black woman working in their house–cooking, cleaning, and taking care of the white children. That was life in Mississippi. I was young and assumed that’s how most of America [...]

What prepared you to be a farmer?       I had no experience in agriculture when I began this journey two and a half years ago.  I turned to books, seminars, spoke with chefs & other farmers, and spent way too much time reading farming blogs on the internet.  I remember one of the first farmers I [...]

The idea for For Foods Sake evolved from a simple question I was asking in 2009: “Isn’t there a way to make going out to dinner more enriching and personally rewarding? After a few discussions with friends and inspirations from Outstanding in the Field and other underground clubs, I answered that question by creating a [...]

Chocolatier Kristen Hard Why is sourcing local and or organic produce important to you & your restaurant?Sourcing local creates a foundation for a business that is truly sustainable.  Because our main crop- the cocoa bean- must be sourced from around the globe, we go to extremes to support the farmers where we source from and [...]

Pod To Chocolate Thursday, February 17 at 7PM Kristen Hard of Cacao Atlanta Chocolate Co PHOTOS AT BOTTOM Luc Clairmont: [at confession] Each time I tell myself it’s the last time, but then I get a whiff of her hot chocolate, or…  Madame Audel: …Seashells. Chocolate seashells, so small, so plain, so *innocent*. I thought, oh, [...]

Ode to Olive Oil January 19 at 6PM Olive Tasting, Dinner and Wine flight Chef Shane Touhy of  Dogwood Restaurant Producer Lorenzo Fasola Bologna of Monte Vibiano vineyards Tim and Alice Mills of Mills Farms joined for an olive oil tasting, medley of amuse-bouches, four course dinner and 5 flight wine tasting at Millennium Gate [...]

        What prepared you to be a farmer? It is a family business and since many generation we were producer especially in olive oil and wine What is a unique feature and how many hectares do you farm? around 700 (about 1700 acres Tell us about your main crops (olives, grapes, etc) [...]

  Why is sourcing local and or organic produce important to you & your restaurant? Being a good chef starts with giving people the freshest food possible. The closer it is to home, the less time it takes getting in our doors. That insures a quality, fresh product. Local, usually smaller farmers, take more pride [...]

 FOR FOODS SAKE’s Christmas Party An evenining of chefs, farmers and members joined for cocktails and heavy apps. The wines were brown bagged and the judges tasted for favorite wine The judges were Chef Drew Belline, Shaun Doty of Shauns and Yeah! Burger Stephen Herman of Haven, Matt Swickerath of Valenza, Andrew Norman of Noring Farms  and Jeff [...]