For Food's Sake

by Amanda Trevelino of Full Dishclosure A chilly October mist settles over us the minute we step into the graveyard, making us a little unsure about having agreed to dine with the dead, but Esther Andrew and Chef Evan Cordes are about to shift our way of thinking. Photos by Kitty Ray Swain. In the [...]

Stay Tuned for the upcoming Fall 2012 For Foods Sake. It’s always unique and always underground!

City of Refuge provides both life-saving resources and life-building tools to individuals and families living in poverty each year.  Each year 10,000 people come to City of Refuge to overcome the barriers preventing them from achieving a fulfilled and successful life.  While they are there they participate in a multitude of programs specifically targeted to [...]

Why is sourcing local and or organic produce important to you & your restaurant? Knowing what you eat is important and we as chefs should know not only what we are feeding people but also where it is coming from.  I try to use organic ingredients when possible but using local and seasonal ingredients is [...]

Southern Swiss Dairy is a milk processing facility located in Waynesboro, GA that is family owned and operated. Our milk is natural and free of artificial growth hormones. We process and bottle milk products the same day our cows are milked, ensuring our customers will have the freshest milk possible Q&A with Farmer Jimmy Franks [...]

An incredible night on the rooftop of the Terminus Building with Chef Suzanne Vizethann of The Hungry Peach and Farmer Jimmy Franks of Southern Swiss Dairy featuring High Road Craft Ice Cream.  In case you missed it, Chef Suzanne was the WINNER of the The Food Network’s program CHOPPED.  Below is the link to my [...]

An afternoon with author, Kathryn Stockett of The Help, Chef & cofounder of Serenbe, Marie Nygren and FarmerWilliam Hennessy Southern Sunday at Serenbe by Julie Bryant Fisher Ducking under the wisteria to find a spot on the porch at Serenbe’s Farmhouse, you know you’re in for a true taste of  what the good ole South has [...]

 Why is sourcing local and or organic produce important to you & your restaurant?  I love knowing the respect, energy and appreciation that goes into growing my produce.  If you were a farmer what would you raise or grow?  Fields of greens and tomatoes What one seasoning can you not live without?  Tabasco What should [...]

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 [...]