For Food's Sake

January 21, 2010 Root Vegetables The dinner took place in yet another unusual venue. Previously an electric motor repair shop, Studio Chambers converted its space into a photo studio with period home facades. Guest enjoyed a 4 course dinner of locally grown vegetables from Crystal Organics and Chef Shaun Doty of Shauns Restaurant did not [...]

Moore Farms is proud to represent a growing number of local and regional food producers. Our goals are to increase the availability of foods produced in the Southeast U.S., our grower’s sales opportunities and your local food choices.   Production practices are of the utmost importance to us. Everyone we represent is either Certified USDA Organic, [...]

Husband and wife team Joe Truex and Mihoko Obunai have delighted Atlantans with Repast, a casual yet elegant neighborhood restaurant featuring new American cuisine with a metropolitan flair. Truex and Obunai play an essential role in Atlanta’s dining scene bringing years of experience from Atlanta and New York to this intown eatery. A small town [...]

October 29, 2009 Origins of Halloween The magical dinner took place at the Oakland Cemetery with Chef Joe Truex and Mihoko Obunai of Repast & Moore Farms and Friends. From the ambiance of a candlelit dinner under the cemetery’s oak trees to fresh produce from Laura and Will Moore and Joe’s talented cooking, it was [...]

September 17, 2009 The Harvest For Food’s Sake gathering took place in a beautiful historical home and restored carriage house of Whitespace Art Gallery with Chef Steven Satterfield of Miller Union and Farmer Celia Barss of Woodland Gardens. It truly was an evening of the senses! Guests experienced a touch of the past with dinner [...]

Celia Barss of Woodland Gardens is a certified organic market garden in Winterville, Georgia. We currently grow a wide variety of vegetables, micro greens, herbs, fruit and flowers intensively on 6 acres, year-round using unheated and heated greenhouses to help extend our seasons in the colder months. We attend Morningside Farmers Market in the Virginia-Highlands [...]

Q &A with Steven Satterfield Why is sourcing local produce important to you & your restaurant? Knowing where your food comes from and who grew it is important to us and to many other people. As food sources become more readily available from a globally driven market, we find it important to appreciate what is [...]

Q & A with Chef Hector Why is sourcing local produce important to you and your restaurant? Freshness and quality. Most farmers that we buy from are growing heirloom varieties and are willing to experiment with varieties that we may want (i.e. padron peppers). This is beside the fact that these product travel less to [...]

Farmer Jeff has about 3 aces in production and grows a wide assortment of heirloom vegetables, herbs, potted plants and small fruit. The goal of the farm is to develop a system that blends Organics, Permculture and Biodynamics into a productive sustainable enterprise. Farmer Jeff sells his unique products to local CSA’s, farmers markets and [...]

August 6, 2009 Lamb (Oveja) Head To Tail For Food’s Sake gathering took place at the Cator Woolford Gardens at the Frazer Center. With it’s picturesque gardens and shady trees, guest were offered a touch of dignified elegance. The talented Chef Hector Santiago and the students of 180 Degree Kitchen served a twist of the [...]