I would like to give a big shout out to all of the Chefs who participated in the Georgia Organics Farmers Feast last Saturday Night. It was an event of gargantuan proportion. 890 guests, 250 jars of pickled items, 100 cakes, 28 different local dishes, 27 chefs and 1 Italian. The array of dishes at the Farmers Feast goes to show you that even in the wintertime there is an abundance of fresh, local and sustainable food just around the corner.
Thanks to the many talented chefs who made this event possible.
Chef Cathy Conway, Avalon Catering, Atlanta, GA
Chef Peter Dale, The National, Athens, GA
Chef Michael Deihl, East Lake Golf Club, Atlanta, GA
Chef Shaun Doty, Shaun's, Atlanta, GA
Chef Ron Eyester, Rosebud, Atlanta, GA
Chef Ford Fry, JCT Kitchen & Bar, Atlanta, GA
Chef Alex Gallis, Cypress on the Hill, Chapel Hill, NC
Chef Patrick Gebrayel, Dunwoody Country Club, Dunwoody, GA
Chef Kevin Gillespie, Woodfire Grill, Atlanta, GA
Chef Linton Hopkins, Restaurant Eugene, Atlanta, GA
Chef Bruce Logue, La Pietra Cucina, Atlanta, GA
Chef Kevin Maxey, Craft, Atlanta, GA
Chef Chris McCook, Athens Country Club, Athens, GA
Chef Louis Osteen, Lake Rabun Hotel, Lakemont, GA
Chef Matt Palmerlee, Farm 255, Athens GA
Chef Anne Quatrano, Bacchanalia, Floataway Cafe, Abattoir, Atlanta, GA
Chef Butch Raphael, Whole Foods, Atlanta, GA
Chef Chuck Ramsey, Five & Ten, Athens, GA
Chef Andrea Reusing, Lantern, Chapel Hill, NC
Chef Todd Richards, One Flew South, Atlanta, GA
Chef Dave Roberts, Community Q, Atlanta, GA
Chef Edward Russell, Farm 255, Athens GA
Chef Michael Shetterley, Center Stage Catering, Athens, GA
Chef Marc Sommers, Parsley Catering, Atlanta, GA
Chef Joe Truex, Repast, Atlanta, GA
Chef Drew Van Leuvan, One Midtown Kitchen, Atlanta, GA
Chef Mark Williams, Corporate Executive Chef, Brown-Forman, Louisville, KY
Chef Janice Witcher, Epting Events, Athens, GA
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