For Foods Sake

OLIVE OIL, Wednesday, January 19 FROM POD TO CHOCOLATE, Thursday,February 17 SIP AND SWALLOW, Sunday, February 27 BRUNCH ON THE FARM, Sunday, March 27 Society Exclusive,FAMILY STYLE DINNER IN A GARDEN, Wednesday, April 20 ATLANTA FOOD AND WINE, May 19 -22

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 [...]

  Mushroom Foraging   Tuesday, October 5th – The Oakland Cemetery with Drew VanLeuvan of One Midtown Kitchen and Farmer Don Hardiman of Geezer Gardens Dining with the Deceased Yet another successful (and delicious) meal from For Food’s Sake, on Tuesday, October 5th, FFS members and several new guests gathered at Atlanta’s historic Oakland Cemetery for [...]

What prepared you to be a farmer? Not sure I am prepared, though I was born on a farm in rural Limestone County, AL in 1941 and grew up absorbing by osmosis, the lesson that if one is to farm, certain tasks must be performed using certain methods at certain times, or things don’t work.  [...]

Chef Drew VanLeuvan Why is sourcing local and or organic produce important to you & your restaurant?Sourcing local and organic produce ensures that we are always providing the freshest and most seasonal products to our customers. Using local ingredients gives you better quality ingredients that are better for you; my responsibility as a Chef is [...]