Events / Friends of James Beard Benefit Dinner


Sun, October 28, 2012

5:30 PM
Westside Provisions District
Member Price: $225 Public Price: $250 Phone: 404.365.0410 ext. 22
Cancellation and Food Allergy Policy

Sunday Supper South

Host Chefs:

JBF Award Winners Anne Quatrano and Clifford Harrison
Abattoir, Bacchanalia, Floataway Café, Quinones at Bacchanalia, and Star Provisions, Atlanta

David A. Carson
Bacchanalia and Quinones at Bacchanalia, Atlanta

Gary Finzer
Star Provisions, Atlanta

Daniel Porubiansky
Bacchanalia, Atlanta

Carla Tomasko
Bacchanalia, Atlanta

Christopher Schmidt
Floataway Café, Atlanta

Tyler Williams
Abattoir, Atlanta

Guest Chefs:

Billy Allin    
Cakes & Ale, Decatur, GA

Jeremiah Bacon    
The Macintosh, Charleston, SC

Vishwesh Bhatt    

Richard Blais        
The Spence, Atlanta

Kathleen Blake        
The Rusty Spoon, Orlando, FL

JBF Award Winner Sean Brock    
Husk and McCrady’s, Charleston, SC

Tyler Brown    
Capitol Grille at the Hermitage Hotel, Nashville, TN

Ashley Christensen    
Poole’s Downtown Diner, Raleigh, NC

Scott Crawford    
Herons at the Umstead Hotel and Spa, Cary, NC

JBF Award Winner John Currence        
City Grocery, Oxford, MS

Craig Deihl        
Cypress, Charleston, SC

Justin Devillier        
La Petite Grocery, New Orleans

Kelly English        
Restaurant Iris, Memphis

JBF Award Winner Chris Hastings        
Hot and Hot Fish Club, Birmingham, AL

JBF Award Winner Linton Hopkins        
Restaurant Eugene, Atlanta

Vivian Howard        
Chef & the Farmer, Kinston, NC

JBF Award Winner Mike Lata        
FIG, Charleston, SC

Edward Lee        
610 Magnolia, Louisville, KY

Daniel Lindley        
St. John’s Restaurant, Chattanooga, TN

Brandon McGlamery    
Luma on Park and Prato, Winter Park, FL

Steven Satterfield    
Miller Union, Atlanta

Ryan Smith        
Empire State South, Atlanta

Wesley True        
True Midtown Kitchen, Mobile, AL

Ken Vedrinski        
Trattoria Lucca, Charleston, SC

Our celebrated Sunday Supper series is returning to Atlanta for a third year of fabulous food and festivities. This year JBF Award winners and hosts Anne Quatrano and Clifford Harrison have culled a formidable group of the best and brightest chefs in the South to prepare an intimate, family-style feast.

For reservations or more information, please call 404.365.0410 ext. 22 or visit


  • Hors d’Oeuvres
    • Point aux Pins Oysters with Mint, Rye Croutons, Coriander–Gin Whipped Cream, and Citrus
    • Sequatchie Cove Farm Cumberland Cheese Gougères and Cider-Glazed Quail Legs with Smoked Onion Relish, Fried Riverview Farms Grits, and Heirloom Pepper Jam
    • Bone Marrow and Sourdough–Stuffed Clams
  • Dinner
    • For the Table > H&F Bread Co. Rice Bread, Heirloom Wheat Bread, and Buttermilk Yeast Rolls with Linton Hopkins’s Housemade Butter
    • White Oak Pasture Heart Bresaola with Fermented Delicata Squash, Smoked Peanut Brittle, Chicory, and Bourbon Cherries
    • Sea Urchin and Pig’s Head Pancetta with Watermelon Radishes and Warm Lardo Vinaigrette
    • Crudo di Pesce with Grilled Octopus, Arnais Vinegar, Pickled Garlic, and Calabrian Chilies
    • Giardiniera with Burrata
    • Spaghetti Squash and Righteous Ranch Bresaola with Dates, Clemson Blue Cheese, and Pumpkin Seeds       
    • Ricotta Gnudi with Folly River Stone Crabs
    • Grilled Mississippi Shrimp with Roasted Squash Dhanshak
    • Whole-Roasted Triggerfish with Pumpkin Risotto, Fried Sage, and Brown Butter
    • Macaroni and Head Cheese
    • Farro Verde with Heirloom Peppers, Pickled Peaches, and Sweet-and-Spicy Barrel-Aged Vinegar
    • Crispy Veal Sweetbreads and Dumplings with Potato Gnocchi and Truffles      
    • Smoked Beef Belly with Bread-and-Butter Roots, Hen of the Woods Mushrooms, and Pine Vinegar Glaze
    • Crispy Border Springs Lamb Neck with Rosemary–White Bean Purée, Preserved Lemon, Olives, and Roasted Tomato Relish
    • Kielbasa with Braised Cabbage
    • Braised Chappapeela Farms Duck Legs with Toasted Barley, Bitter Greens, and Duck Eggs
    • Poblano Relleno with Rabbit Confit, White Acre Farm Peas, and Smoked Tomatoes
    • Glen Leven Farm Beets with Cruze Dairy Farm Ricotta Salata, Doe's Green Olive Vinaigrette, and Biscuit Crumble
    • Heirloom Apple–Sorghum Stack Cake and Olive & Sinclair Chocolate Co. Chocolate Stack Cake
    • Warm Benne Wafer–Banana Pudding
    • Fig Kuchen with Peanut Brittle Ice Cream, Pumpkin Seed Oil, and Miniature Tobacco Cookies
    • Pumpkin Flan with Liquid Caramel and Fried Dumpling