Westside Provisions District, a dynamic, trendsetting community of restaurants, boutiques, offices and homes located at the center of Atlanta’s westside neighborhood, continues the tradition ofSunday Supper South, a family-style Friends of James Beard Benefit Dinner featuring a collection of the South’s most distinguished culinary icons, to be held Sunday, October 27. A philanthropic platform for the future of the South’s thriving culinary community, Sunday Supper South’s fourth annual dinner will unite James Beard Foundation award-winning chefs and nominees from the region to celebrate the simple cooking philosophy and seasonally inspired flavors of the South while raising money for the James Beard Foundation Scholarship Program. Along the railroad tracks at the revitalized Westside Provisions District, guests will gather around long, communal tables to enjoy a shared supper that represents the region’s top culinary talents and artisan producers.
Hosted by executive chef-owners Anne Quatrano and Clifford Harrison, the celebrated chefs behind Atlanta’s contemporary culinary destinations Bacchanalia, Quinones at Bacchanalia, Abattoir and Floataway Café and cook’s market Star Provisions, Sunday Supper South is a regionally driven rendition of the successful “Sunday Supper” tradition established by Chelsea Market in New York City. Designed to emphasize a sense of community, Sunday Supper South follows the path forged by Chelsea Market with a family-style charitable dining experience that symbolizes the Westside’s passion for building community. Funds raised through the event will support the James Beard Foundation and the James Beard Foundation Scholarship Program, benefiting aspiring young chefs and advancing the organization’s mission to celebrate, nurture and preserve America’s diverse culinary heritage and future.
“We are excited to continue our Southern version of “Sunday Supper” in a region where a contemporary take on tradition and authenticity has redefined what makes the South unique,” said Quatrano, a James Beard winner with husband Clifford in 1991. “The South has a distinct personality that shines through our regional and local cuisine. Sunday Supper South will continue to embody a communal spirit, showcasing an exclusive collaboration among chefs, local farmers and purveyors and diners.”
Sunday Supper South host chefs Quatrano and Harrison will be joined by their talented family of chefs: Hector Santiago, Abattoir; David A. Carson, Bacchanalia and Quinones at Bacchanalia; Todd Immel, Floataway Café andCarla Tomasko, Bacchanalia, Quinones at Bacchanalia and Star Provisions. Together, they will welcome an outstanding group of James Beard Foundation award-winning chefs, nominees and semi-finalists from the South.
Participating chefs include:
- Vishwesh Bhatt, SNACKBAR, Oxford, Miss.
- Kathleen Blake, The Rusty Spoon and Pine 22, Orlando, Fla.
- Justin Devillier, La Petite Grocery, New Orleans, La.
- Brandon McGlamery, LUMA on Park, Winter Park, Fla.
- Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach, Fla.
- James Petrakis, The Ravenous Pig, Winter Park, Fla.
- Jeremiah Bacon, The Macintosh, Charleston, S.C.
- Tyler Brown, Capital Grille, Nashville, Tenn.
- Scott Crawford, The Umstead Hotel and Spa, Cary, N.C.
- Vivian Howard, Chef & The Farmer, Kinston, N.C.
- Joshua Keeler, Two Boroughs Ladder, Charleston, S.C.
- Edward Lee, 610 Magnolia, Louisville, Ky.
- Daniel Lindley, St. John’s Restaurant, Chattanooga, Tenn.
- Elliott Moss, Ben’s Tune Up and Buxton’s Hill (opening late summer 2013) – Asheville, N.C.
- Todd Richards, The Shed at Glenwood, Atlanta, Ga.
- Steven Satterfield, Miller Union, Atlanta, Ga.
- Tandy Wilson, City House, Nashville, Tenn.
- Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, Tenn.
- Sean Brock, Husk, Charleston, S.C. & Nashville, Tenn.
- Linton Hopkins, Restaurant Eugene, Holeman & Finch Public House, H&F Bread Co., H&F Bottle Shop, Atlanta, Ga.
- Ashley Christensen, Poole’s Diner, Chuck’s, Beasley’s Chicken + Honey, Fox Liquor Bar, Raleigh, N.C.
As the setting for the 2013 Sunday Supper South, Westside Provisions District offers a distinct atmosphere as well as creative synergy that represents a collection of the city’s top tastemakers, restaurateurs, chefs and business owners. Defined by the combination of historic and modern perspectives, Westside Provisions District delivers an authentic, urban experience at the heart of Atlanta’s revitalized Westside neighborhood, reshaping one of the city’s most intriguing cityscapes into a design district, dining destination and residential area.
Sunday Supper South will begin on Sunday, October 27, with a cocktail reception at 5:30 p.m., followed by a seated dinner at 7 p.m. at Westside Provisions District at the promenade near the urban footbridge at 1170 Howell Mill Road, Atlanta, Ga., 30318. Tickets are $225 for James Beard Foundation members and $250 for non-members. For reservations and more information, please call 404.365.0410, ext. 22, or visit www.sundaysuppersouth.com.