Serenbe Serves Up Southern Chefs Potluck This Sunday

The Third Annual Southern Chefs Potluck to benefit Wholesome Wave Georgia takes over the pavilion and grounds of The Inn at Serenbe this Sunday, August 5 from 3 - 6 p.m., and the best news of all? Almost two dozen of Atlanta's best chefs will handle the potluck part - leave your Jello mold at home! Each chef will prepare a side, homemade pickles or relish and a dessert to add to the bountiful table. Some of the featured dishes that already have us licking our lips are Ford Fry's summer squash casserole with Georgia gouda and garlicky crumb; Shaun Doty's White Oak Pastures chicken galantines with herb vinaigrette; and homemade moon pies toted in by E. J. Hodgkinson of Woodfire Grill. White Oak Pastures meats prepared by Jim 'N Nicks Bar-B-Q and fried chicken legs from The Farmhouse at Serenbe are the main dishes, and everything will be served family style. Guests will also enjoy local beer, wine and cocktails created by top mixologists and served by members of the Atlanta chapter of the United States Bartender's Guild, so you might want to re-watch Cocktail before you arrive. White Oak Pastures' own Will Harris will auction off one-of-a-kind chef experiences, and a raffle can get you unique culinary items. Live music will be provided by Christ, Lord!, Lily and the Tigers and Under White Pines. Purchase tickets online for $125 per person to benefit Wholesome Wave Georgia, a nonprofit organization that helps make healthy food accessible to all Georgia citizens while contributing to our local food economy.

Spring has Sprung Just in Thyme for Dinner!

Those photos that show folks chowing down at tables out on a farm, passing heaping bowls, laughing, smiling, clinking wine glasses - can be you. Georgia Organics is planning a big family style farm supper spread at Planted Rock Farm in Chattahoochee Hill Country, on Sunday, May 6 at 3 p.m.  E. J. Hodgkinson of Woodfire Grill, Shaun Doty of soon-to-open Bantam & Biddy and Craig Richards of Ecco, along with a dozen other top Atlanta chefs, will provide the fixings at the Spring Thyme Farm Dinner. Bread for breaking comes from Alon's Bakery and Market. Mixologists will make sure there are plenty of beer, wine and cocktails to quench farm thirsts. Doria Roberts and the Blackeyed Susans bring folk and soul tunes to the table. $200 per person/$185 for Georgia Organics members. To save a seat at the table, click here.