Paddles Up! – Live Lot Sneak Peek March 23, 2014
Chef Spotlight: Chef Philippe Haddad, F&B Atlanta March 22, 2014
hilippe Haddad brings 38 years of global, culinary and hospitality experience to F&B Atlanta. Born in 1961 in Ghent and raised in Bruges, Belgium, Haddad began his culinary journey at a very early age. As a teenager, Haddad had more than a passing interest in the culinary arts. By age 14, he enrolled in a preliminary cooking school and shortly thereafter was accepted at the most renowned hotel institute in Belgium, Hotel School Ter Duinen.
Ian Winslade was born in Waltham Chase, England and attended Highbury College, Portsmouth, to formally study professional cooking. After college, he continued his education under Chef Yves Farouz at London’s Café Royal, and then worked with Famous French Chef Louis Outhier at London’s 90 Park Lane. These two great Chefs introduced Winslade to the world of nouvelle cuisine, which was essentially a bold French food revolution in Europe during the 1980s that turned the culinary world onto a new way of cooking and thinking about food.
Ooh la la… Vive la France! March 14, 2014
Attention, Francophiles! We are pleased to announce these outstanding live auction lots!
Growing up in a family of chefs and butchers, Jason Starnes knew from an early age that he was predestined for a culinary career. At the Sun Dial, he brings more than 18 years of experience, including seven years in Atlanta as the executive chef of a fine-dining catering company. In each dish at the Sun Dial, Starnes pairs his classical training with playfully prepared fresh ingredients to bring something unique to the Atlanta dining scene.
Wine Auction Live Lots Sneak Peek March 5, 2014
We are pleased to announce these outstanding live auction lots, including a decorated 9L bottle of Champagne, a party weekend in New Orleans, a ride along with John T. Edge for an undercover review of two Atlanta restaurants, and an intimate lunch for 10 at the ZD Wines private residence in Carneros.
2014 Wine Auction Participants – James Beard Foundation Semifinalists February 25, 2014
Congratulations to our 2014 Wine Auction Participants on being selected as James Beard Foundation Semifinalists! We have featured some of their Live Auction lots.
Chef Spotlight: Chef John Barrett, Table 1280 February 22, 2014
Chef John Barrett is a native of Atlanta. His love of the industry really started to flourish when he attended the Art Institute of Atlanta, where he majored in Visual Communications. He worked under Chef Phillip Scott during this time to supplement his income through school and realized where his new found passion was discovered. His vast experience includes working with other top chefs in Atlanta to prepare dishes for foreign diplomats and other officials during the 1996 Olympics. In 1998, he left Atlanta and worked as a chef under Chef Hubert Kampner at the Resort at Squaw Creek in Tahoe, California. Alongside Chef Gary Bruskie, Barrett enjoyed being a celebrity chef throughout Hollywood and Malibu before coming back to Atlanta in 2008 to work for Levy Restaurants under Chef Frank Abanotti at the Georgia World Congress Center, Phillips Arena and Olympic Park.
Chef Frank Stitt’s culinary journey began to take shape when he moved to San Francisco and, as a philosophy student, noticed that beloved cookbooks were taking precedence over the works of Plato and Kierkegaard. He honed his kitchen skills at various Bay Area restaurants, including the kitchen of Alice Waters at her now legendary restaurant, Chez Panisse. Waters introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. His professional path further evolved as he worked alongside Jeremiah Tower, Stephen Spurrier and Simca Beck.
With extensive experience in the restaurant industry, chef and owner Marc Taft brings a wealth of knowledge to his restaurant, Chicken and the Egg. At Chicken and the Egg, he makes the restaurant a prominent destination for the West Cobb community. “I want to provide our guests with a familiar face and a warm welcome every time they visit us,” he says. “They are important to us, and they should feel that way.”