Watermelons, out. Pumpkins, in. Summer vegetables are calling it a season just as autumn rows ante up their own prize bounties and outdoor temperatures encourage lingering amid the greens. Ideal conditions for Milton’s Cuisine & Cocktails chef Derek Dollar to welcome fall at a Garden Dinner served right plumb in Milton’s Acre on Sunday, September 20. Guests arrive at 5 p.m. for a reception with hors d’oeuvre and libations and a tour of Milton’s Acre with resident grower Peter Kohm before settling in for the four-course, family style dinner with wine. Stars come out as the rustic meal winds down at 8 p.m. Purchase tickets here and now, $125 per person including tax and gratuity. For more details, call 770-817-0161. The last Garden Dinner in the 2015 series will be held October 11 -- then you’ll have to wait until May 2016 to do it again.
Meals on Wheels Atlanta’s Young Professional Board is hosting the first annual “Iron Chef Competition” in MOWA’s newly renovated kitchen on September 30 at 7:00 pm, and we would love for you to be there! The competition will consist of three chefs creating an appetizer, entrée, and dessert with ingredients donated from The Peachtree Farmer’s Market and Springer Mountain Chicken. Tickets are $40 per person and seating is limited so get your tickets now! Please contact Jessica Perno, Director of Special Events, with any questions or concerns at email@example.com or at 404.605.8450.
Jason Hall, Mason Tavern: Hailing from South Georgia, Chef Jason Hall brings sixteen years of culinary experience as the Executive Chef of Mason Tavern. After graduating from Valdosta State University, Jason was off to St. Simons Island where he landed a gig working in the kitchen as a line cook at Sea Island Resort at River Bar. He advanced quickly to the fine dining kitchen cooking for their five-star dining room, The Georgian Room. Now the Executive Chef of Mason Tavern, Chef prides himself on his leadership skills, dedication and strong attention to detail while behind the pass.
Timothy Magee, Community Smith: After graduating from Florida State University with a Bachelor of Science in Political Science and History, Chef Timothy Magee entered Johnson & Wales University in Charleston, South Carolina, where he graduated summa cum laude in 1998. After joining Alan & Cindy LeBlanc to continue their development of White Oak Kitchen & Cocktails’ classic Southern soul, Chef Magee is now at Community Smith.
Zeb Stevenson, Watershed: Zeb Stevenson, a former Cornell art major, has risen through the ranks to make a culinary name for himself in Atlanta. During his tenure at The Livingston, he won Food Network’s “Chopped” cooking competition and opened Proof + Provision speakeasy, which became an imme-diate success. Zeb has evolved into a forward thinking chef and his commitment to local and sustainable ingredients allows him to be at his creative best.
Kate Parham Kordsmeier, Food Writer, USA Today and Travel and Leisure: Kate Parham Kordsmeier is an Atlanta-based free-lance food and travel writer for more than 100 publications, including USA Today, Travel + Leisure, Conde Nast Traveler, Wine Enthusiast, The Washington Post, Esquire and Every Day with Rachael Ray. Kate is also a columnist for USA Today, the Atlanta Expert for About.com, the former culinary expert for the state of Georgia and the author of the cookbook Atlanta Chef’s Table: Extraordinary Recipes from the Big Peach.
Stephanie Dazey, Food Editor, Creative Loafing Atlanta: Stephanie Dazey is the Food Editor for Creative Loafing, Atlanta’s largest alternative newsweekly. She currently oversees all of CL’s weekly dining coverage in print and online. Her work has won multiple awards from the Association of Food Journalists such as Best Special Food Project (Legacy: Exploring Atlanta’s Food-filled Past; Inside the Industry) and Best Multimedia Presentation (100 Dishes to Eat in Atlanta Before You Die).
Shelley Skiles Sawyer, Flavors Magazine: Shelley Skiles Sawyer’s passion for food and entertaining is deeply rooted in several generations of women who treasure every aspect of cuisine, from seed to plate. Beginning in 1997, she served as the local editor of Zagat Survey’s Atlanta Restaurants guide for 17 years. She is the Managing Food Editor for Flavors magazine (woo!), for which she has written since its inception. She is a member of the Southern Foodways Alliance and a founding member of the Atlanta chapter of Les Dames d’Escoffier.
Nick Leahy of Saltyard: Nick Leahy was born in Bermuda and grew up in England before moving to Atlanta in elementary school. Leahy began working in the restaurant industry in high school and later attended the Art Institute of Atlanta. Over the last ten years, he has worked for some of Atlanta’s biggest restaurant groups, including Fifth Group (Food Studio) and Concentrics (Two Urban Licks, Stats, and Parish), as well as independent restaurants. After living in London for a year he returned to Atlanta, where he has been fortunate enough to team up with Kristy and Christian on Saltyard.
1705 Commerce Drive, Atlanta GA 30318
BERT’S BIG ADVENTURE KICKS OFF INAUGURAL RESTAURANT WEEK FROM SEPTEMBER 14-19, 2015
Atlanta Restaurants Team Up to Help Send Children with Chronic and Terminal Illnesses and Families to Walt Disney World
ATLANTA – Many of Atlanta’s favorite local restaurants are joining forces to show support for a great cause. From Monday, September 14th through Saturday, September 19th, popular Atlanta eateries will be participating in the first annual Restaurant Week in support of Bert’s Big Adventure, a nonprofit organization that provides a magical, all-expenses-paid, five-day journey to Walt Disney World® for children with chronic and terminal illnesses and their families. 10% of all sales from participating restaurants during the week-long promotion will go towards Bert’s Big Adventure’s annual trip, as well as support for year-round initiatives such as the Reunion Adventures, the Fairy Godparent volunteer program and additional charitable services.
Bert Weiss, host of Q100’s The Bert Show and co-founder of Bert’s Big Adventure, is thrilled about the upcoming collaboration. “We’re really lucky to be living in a city with an amazing dining scene and true sense of community,” says Weiss. “We’re asking Atlantans to explore and dine out for a great cause at some of our most beloved local eateries found all over town.”
Bert’s Big Adventure’s Inaugural Restaurant Week will include participation from Avellino’s Pizza in Brookhaven and Decatur, Buttermilk Kitchen, YEAH! Burger in West Midtown and Virginia-Highlands, Suwannee Park Tavern in Suwanee, 1Kept in Buckhead and all 25 locations of Taco Mac, all 9 locations of Tin Lizzy’s Cantina, all 8 locations of Stars and Strikes Family Entertainment Centers and more.
About Bert’s Big Adventure
Established in 2002, Bert’s Big Adventure is a 501(c)(3) nonprofit organization that provides a magical, all-expenses paid, five-day journey to Walt Disney World® for children with chronic and terminal illnesses and their families. To qualify for Bert’s Big Adventure, children must be between the ages of 5 and 12, live in “The Bert Show” radio listening area, prove financial need and have never been to Walt Disney World®. Following the annual trip, Bert’s Big Adventure
provides year-round support through initiatives such as the Reunion Adventures, the Fairy Godparent volunteer program and additional charitable services. The trip and programs create a community of families that establish lasting friendships with others facing similar challenges. Online at www.bertsbigadventure.org, facebook.com/bertsbigadventure and twitter.com/bertsbigadv.
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