A Celebration Of Wine 21 Years In The Making
The Wine Auction has come of age and our two culminating events will prove it in a big way.
The Vintners’ Reception will kick the day off in style by featuring wine tastings from many of the world’s top wineries, which will be pouring generous samples of their latest and greatest wines. Not to be outdone, dozens of the best restaurants from the Atlanta area will be serving choice samples of mouth-watering foods of all kinds. And that’s just the appetizer.
Our 21st year will be the debut party for a whole New Vintage of the Wine Auction. You’ll be able to bid for the best in wine, travel and food experiences and other unique and rare items in the seriously sassy, yet sophisticated atmosphere only the Atlanta Wine Auction can deliver. Yep, we’re 21 years old, all grown up and going places so get your tickets and come with us. The time is ripe for a new Vintage in 2013!
Tickets to the Vintners’ Reception and Live Auction are only available to Benefactors. If you are interested in becoming a Benefactor and attending these events, please contact the Wine Auction Office at 404-733-4543.
A New Event For A New Vintage
Reception, 7:00 p.m.
Dinner, 8:00 p.m.
Attire: No jacket or tie required.
In keeping with the changing times, the 2013 Wine Auction is inaugurating a new event for Friday night—the Vine-to-Table feast. This year we’re taking a simpler, fresher approach to our Friday night dine and dance party. Big tables. Big platters of food. Easier mixing and mingling. Big fun. The seating is still reserved, and the winemakers will be right there with you as always, but there’s a looser, more relaxed vibe in the air, right down to the music we play. Come get a taste of the new Friday Night Vine-to-Table feast for the senses. Special Guest Chefs include Chris Hall of Local Three, Greg Hardesty of Recess in Indianapolis, Chris Hastings of Hot and Hot Fish Club in Birmingham, and Patrick Owens of Langdon’s in Mt. Pleasant. A Silent Auction and music by Sweetwater Junction will keep you entertained well into the night, as we welcome our new Uncorking Cru to the Wine Auction.
Special Guest Chefs
Chris Hall
Local Three – Atlanta, GA
Chris Hall is very popular with the locals who come to eat at Local Three. Drop by and have a meal with Chris and his two partners, Todd and Ryan and you’ll understand why. This Chris guy can cook, y’all. Chris is the restaurant’s Chef and Managing Partner and the most local of the Local Three. Chris grew up around the corner from the restaurant. He’s one of us. He’s a self-taught chef who nonetheless has a great restaurant resume having worked in the kitchens of Philadelphia’s Le Bec Fin, Atlanta’s Canoe and 4th & Swift. Chris has an unconventional, unrestricted style that gives his dishes an imaginative blast of flavors and freshness—of course his habit of demanding the absolute freshest local produce, meats and seafood never hurts either. If you haven’t already tried Chris’ great food at Local Three, count on a visit as soon as possible. Chris is a very special talent who we are delighted to have as one of our Special Guest Chefs this year. Welcome this Local culinary legend to the 2013 Wine Auction.
Greg Hardesty
Recess – Indianapolis, IN
Freedom is important to Chef Greg Hardesty. For 5 years he earned his restaurant chops in places like Hollywood and San Francisco until he decided to open his own place back home in Indianapolis in 1999. H20 Sushi Bar was born. Greg wowed Indianans with his bold flavors using classical sushi techniques with a contemporary California – French twist. But there were other food worlds to conquer. Greg opened Elements in 2003, his second restaurant, featuring modern American cuisine that was heavily influenced by his Japanese and Mediterranean leanings. Both restaurants were big successes, but Greg wanted still more freedom to cook without restrictions. He sold his two restaurants and opened Recess. The name says it—a joyful break from everything else—time to do what you want and enjoy every minute. The menu is a playground for Greg and his staff to create anything-goes-four-course, pre-fixe dinners each day based on the ingredients and ideas that are freshest. In 2011, Room Four, Greg’s fourth restaurant, opened next door to Recess. Greg’s cooking prowess has earned him national attention from USA Today, The New York Times, PBS and Wine Spectator to name a few. Please give our Hoosier Guest chef a warm Southern welcome.
Chris Hastings
Hot and Hot Fish Club – Birmingham, AL
Birmingham’s Hot and Hot Fish Club is always the hot place to eat, thanks to Chris Hastings who co-owns and co-chefs the place with his wife, Idie. Chris and Idie have put Hot and Hot on the culinary map by creating some of the freshest, finest food around. But don’t let the down-home name fool you – Hot and Hot serves a refined and sophisticated blend of French, Southern and California cuisines that has impressed Chris’ customers as well as the national press. For instance, Chris is the 2012 James Beard Best Chef in the South award winner. He’s a successful author of “The Hot and Hot Fish Club Cookbook”. Chris and Idie have also been recognized and raved about by The New York Times, Food and Wine, Garden & Gun and are past winners of the Robert Mondavi Culinary Award of Excellence. That’s the short list. Oh, and Chris beat Bobby Flay in Food Network’s “Iron Chef America Battle: Sausage!” challenge. Just another day at Hot and Hot. Chris learned the basics at the Johnson & Wales Culinary School and learned even more from Bradley Ogden at San Francisco’s Lark Creek Inn at a time when the farm-to-table movement was still in its infancy. Now Chris and the movement have grown up together and are still best friends. Chris has a long-standing history of lending his talents to worthwhile charities and causes, and we are so glad he’s decided to lend his expertise to ours. Thank you, Chris!
Patrick Owens
Langdon’s – Mt. Pleasant, SC
Carolina Lowcountry cuisine is in Patrick Owens’ blood. He’s a Charleston native, so it’s only fitting that the pecan wouldn’t fall too far from the tree. It began for Patrick in the kitchens of his parents and grandparents, and grew from there. Charleston Bay Caterers was his first official restaurant job, but his resume quickly grew with stints at local eateries Circa 1886 and Magnolia’s. In 2004, at the ripe age of 27, Patrick opened the first restaurant of his own called Langdon’s in picturesque Mt. Pleasant, South Carolina. It was a success from the start. Langdon’s has earned an AAA Four Diamond award every year since it opened. Likewise for consecutive Wine Spectator Awards of Excellence. Wow. By 2011, with Langdon’s continuing to garner praise as the best thing in the area by a country mile (actually farther than that), Patrick decided to open Opal with the same commitment to impeccable dining, but this time with a Mediterranean twist and a more casual atmosphere. By all accounts, Patrick has created another culinary high point in the Lowcountry. Let’s give coastal Carolina’s finest our finest regards as one of our Special Guest Chefs.
Tickets to the Vine-to-Table event are only available to Benefactors. If you are interested in becoming a Benefactor and attending this event, please contact the Wine Auction Office at 404-733-4543.
Higher Education For Wine Lovers
If they offered classes like these in college, we’d all be re-applying to school. Taste some of the world’s best and most unusual wines poured and talked about by the winemakers themselves. The rare, the exotic and the simply magnificent will swirl through your glasses and into your memories. Books about wine are nice, but there’s nothing like hands-on research to achieve the highest degree of enjoyment.
A CRUSH ON PINOT
Empire State South
10:00 a.m.
$150 per person
If you love Pinot Noir you’ll love this gathering because you’ll get to taste six of the best. The tasting leader is Rajat Parr of Sandhi Wines, a Burgundy wine aficionado and fine Pinot Noir producer in his own right. Six great wines will be opened and sampled, and five of the winemakers themselves will be on hand to personally describe their methods. Meet these winemakers and taste their Pinots: Jasmine Hirsch of Hirsch Vineyards, Mimi Casteel of Bethel Heights, Jamey Whetstone of Whetstone Wine Cellars, and Jamie Kutch of Kutch Wines. Jim Clendenen is unable to participate in the seminar, so his Au Bon Climat Pinot will just have to speak for itself. Book signing with Chef/Owner Hugh Acheson and Rajat Parr following the seminar (books included with ticket).
DISCOVER THE TASTE OF PLACE WITH TERROIRISTS
Restaurant Eugene
11:00 a.m.
$100 per person
Top chefs and winemakers will tell you their job is to showcase the distinctive flavors and character “the terroir” of the ingredients or grapes that nature serves up in the first place. Join Chef Linton Hopkins and Master Sommelier Andrea Robinson for a fascinating and delicious pairing seminar exploring the expression of place on the plate and in the glass. Joining these two terroir-ists will be the wines and the masterminds from Peay Vineyards, Bergstrom Wines, Northstar, Ramey Cellars, Numanthia, Capture Wines and Vineyard 29.
THE EFFERVESCENT ESSENCE OF CHAMPAGNE — A DRINKABLE HISTORY
The AWS Chef ’s Kitchen at Vino Venue
2:00 p.m.
$50 per person
Wine Auction 2013 Special Guest of Honor and CEO of Champagne Henri Giraud, Claude Giraud will be tasting, toasting and talking about the world’s most festive libation—Champagne! There’s no one better than Claude to take you on this informative and delicious exploration of the region in France his family has called home since 1625. Learn about this magical, magnificent wine that takes its name from the unique region in north central France where its grapes reside. Guests will have the opportunity to take home the Champagnes at a discount from Vino Venue immediately following the tasting.
To purchase tickets to the Tasting Seminars, please contact the Wine Auction Office at 404-733-4543.
The Trade Tasting for the High Museum Atlanta Wine Auction is one of the most well-respected wine trade events in the country. Trade Tasting Registration is now closed.
The Dinner Parties We Dream About
The homes themselves are amazing—some of Atlanta’s finest private residences provide the beautiful settings for these creative culinary dinner parties. Many of Atlanta’s finest chefs and several from around the South will take over the kitchen and create a meal, no—an experience you won’t soon forget. Some of the world’s best winemakers will contribute the other half of this collaborative masterwork, bringing the best and rarest treasures from their winery cellars to your glasses. The wines, the food, the setting, the people—come taste the dream!
DINNER 1
PERSONALITY
| Hosts | Kristie and Charles Abney |
| Winemakers | Rajat Parr – Sandhi Wines |
| Annie Favia and Andy Erickson – Favia Wines and Leviathan | |
| Chefs | Hugh Acheson and Ryan Smith – Empire State South |
| Ed Lee – 610 Magnolia, Louisville, KY |
DINNER 2
DREAMS COME TRUE
| Hosts | Susan and Allen Brady |
| Winemakers | Val Bure – Bure Family Wines |
| Wesley Steffens – Vineyard 7 & 8 | |
| Chefs | Jay Swift – 4th & Swift |
| Rob McDaniel – SpringHouse Restaurant, Lake Martin, AL |
DINNER 3
HOME GROWN
| Hosts | Barbara and Pat Dye, Jr. |
| Winemakers | Joy Sterling – Iron Horse Vineyards |
| Gary Franscioni – ROAR Wines | |
| Chefs | Joe Truex – Watershed |
| Ashley Christensen – Poole’s Diner, Raleigh, NC |
DINNER 4
SIMPLY THE BEST
| Hosts | Bonnie and Eric Fishman |
| Winemakers | Juan Mercado – Realm Cellars |
| Andy Beckstoffer – Beckstoffer Vineyards | |
| Michael Browne – Kosta Browne | |
| Chefs | Gerry Klaskala – Aria |
| Kelly English – Restaurant Iris, Memphis, TN |
DINNER 5
PATIENCE Y’ALL, PATIENCE
| Hosts | Carmen and Geoff Pope |
| Winemakers | Robbie Meyer – Peirson Meyer, L’Angevin |
| Jamey Whetstone – Whetstone Wine Cellars | |
| Chefs | Kevin Rathbun – Rathbun’s |
| Jack McDavid – Jack’s Firehouse, Philadelphia, PA |
DINNER 6
UNCOMPROMISING
| Hosts | Scottie and Chris Schoen |
| Winemakers | Russell Bevan – Bevan Cellars |
| Josh Peeples – Chateau Boswell | |
| Chefs | Carvel Grant Gould – Canoe |
| Joe Clarke – American Grocery Restaurant, Greenville, SC |
DINNER 7
MAKING MAGIC
| Hosts | Dawn and Tim Severt |
| Winemakers | Andy Peay – Peay Vineyards |
| Claude Giraud – Champagne Henri Giraud | |
| Chefs | Billy Allin – Cakes & Ale |
| Tandy Wilson – City House, Nashville, TN |
DINNER 8
FREEDOM
| Hosts | Ranjana and Pradeep Sinha |
| Winemakers | Aaron Miller – PlumpJack and CADE |
| Clay Mauritson – Mauritson Family Winery | |
| Chefs | Ryan Hidinger – Staplehouse |
| Greg Hardesty – Recess, Indianapolis, IN |
DINNER 9
NATURAL INSTINCTS
| Hosts | Barbara and Chuck Slick |
| Winemakers | Clare Carver and Brian Marcy – Big Table Farm |
| Justin Hunnicutt Stephens – D. R. Stephens Estate and HUNNICUTT | |
| Chefs | Zeb Stevenson – Livingston |
| Justin Burdett – Ruka’s Table, Highlands, NC |
DINNER 10
THE AUTHENTICS
| Hosts | Caryl and Ken Smith |
| Winemakers | David Fischer – Ramey Wine Cellars |
| Jenifer Freebairn – Paul Hobbs | |
| Chefs | Chris Hall – Local Three |
| Jeremiah Bacon – The Macintosh, Charleston, SC |
DINNER 11
INSPIRATIONAL
| Hosts | Joan and Rick Smith |
| Winemakers | Jim Clendenen – Au Bon Climat |
| Blackbird Vineyards | |
| Chefs | Ted Lahey – Table & Main |
| Patrick Owens – Langdon’s, Mt. Pleasant, SC |
DINNER 12
PURISTS
| Hosts | Elizabeth and Chris Willett |
| Winemakers | Jasmine Hirsch – Hirsch Vineyards |
| Carissa Mondavi – Continuum | |
| Chefs | Steven Satterfield – Miller Union |
| Chris Hastings – Hot and Hot Fish Club, Birmingham, AL |
Winemaker Dinner tickets are only available to Benefactors. If you are interested in becoming a Benefactor and attending these dinners, please contact the Wine Auction Office at 404-733-4543.
The Hottest Table Reservations In Town
Imagine going to a top Atlanta restaurant where the chef not only knows you’re coming, but is specially preparing an exclusive multi-course meal for you which can’t be found on the regular menu. Then, imagine some of the world’s best winemakers will be joining you and pouring wines they and the chef have paired perfectly with the food. You can’t make reservations like this anywhere else. The hard part will be which restaurant to choose.
Times vary by restaurant.
Prix-fixe dinner reservations will be available at the following:
Barecelona Restaurant and Bar – SOLD OUT
Chef Shane Devereux
Winemaker: Chozas Carrascal
$125 per person
404-589-1010
La Pietra Cucina – SOLD OUT
Chef Russell Kook
Winemaker: Pahlmeyer
$85 per person
404-888-8709
Nikolai’s Roof
Chef Stephanie Alderete
Winemakers: Seamus and Tiger Mountain Vineyards
$145 per person
404- 221-6362
Seed – SOLD OUT
Chef Doug Turbush
Winemakers: Col Solare and Kistler Vineyards
$119 per person
678-214-6888
SOHO
Chef Joe Ahn
Winemakers: Bethel Heights and St. Innocent Winery
$90 per person
770-801-0069
Sotto Sotto
Chef Riccardo Ullio
Winemaker: Arcadian Winery
$95 per person
404-523-6678
Terra Terroir Kitchen & Bar
Chef Adam Foster
Winemaker: Champagne Henri Giraud
$89 per person
404-841-1032
Woodfire Grill – SOLD OUT
Chef Tyler Williams
Winemakers: Hourglass Wine Company and Skipstone
$160 per person
404-347-9055
Shrines To Wine—A Near Religious Experience
This is an oenophile’s dream come true. We’re giving you the keys to the inner sanctums of some of Atlanta’s most serious wine lovers. Here’s your chance to see how these wine aficionados’ cellars are constructed and best of all—how they’re stocked! Whether you’re planning your own cellar or just curious, take the chauffeured tour, meet some of the city’s expert sommeliers, sample wines and savor a delicious dinner. Amen to that.
To purchase tickets to the Secret Cellars Tour, please contact the Wine Auction Office at 404-733-4543.
