For Foods Sake

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 [...]

June 28, 2009 “Artisanal Pork” For Food’s Sake gathering took place in a beautiful home on the historic Habersham Road of Buckhead.  180 Degree Kitchen and the talented Chef Dan Barash served dinner in several private dining rooms to 34 guest who savored artisanal pork loin.  Tommy Searcy of Gum Creek Farms discussed how he breeds [...]

Q&A with Chef Dan What one seasoning can you not live without (other than salt)? saffron What celebrity or historical figure would you most want to serve a meal to? My dream came true when I fed Wayne Gretzky What would you have at your last supper? Paella Where would be your ideal location for [...]