James Beard Award-Winning Chefs Plan Sunday Supper in Atlanta

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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 of Sunday 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 28.

A philanthropic platform for the future of the South’s thriving culinary community, Sunday Supper South 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 to celebrate the cuisine of the South.

Hosted by executive chef-owners Anne Quatrano and Clifford Harrison, the celebrated chefs behind Atlanta’s contemporary culinary destinations Bacchanalia, Quinones at Bacchanalia, Abattoir, Floataway Café, and 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 James Beard Foundation’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,” says 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: Tyler Williams, Abattoir; David A. Carson, Bacchanalia and Quinones at Bacchanalia; Daniel Porubiansky, Bacchanalia and Star Provisions; Gary Finzer, Star Provisions; Christopher Schmidt, Floataway Café; and Carla Tomasko, Bacchanalia and Quinones at Bacchanalia.

Together, they will welcome an outstanding group of James Beard Foundation award-winning chefs, nominees and semi-finalists from New Orleans to the Florida peninsula and the Lowcountry.

Participating chefs include:

  • Billy Allin, Cakes & Ale, Decatur, Ga.
  • Jeremiah Bacon, the Macintosh and Oak Steakhouse, Charleston, S.C.
  • Vishwesh Bhatt, Snackbar, Oxford, Miss.
  • Richard Blais, the Spence, FLIP Burger Boutique and HD-1, Atlanta and Birmingham, Ala.
  • Kathleen Blake, the Rusty Spoon, Orlando, Fla.
  • Sean Brock, McCrady’s and Husk, Charleston, S.C.
  • Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville, Tenn.
  • Ashley Christensen, Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s and Fox Liquor Bar, Raleigh, N.C.
  • Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, N.C.
  • John Currence, Boure, City Grocery, Big Bad Breakfast and Snack Bar, Oxford, Miss.
  • Craig Deihl, Cypress, Charleston, S.C.
  • Justin Devillier, La Petite Grocery, New Orleans, La.
  • Kelly English, Restaurant Iris, Memphis, Tenn.
  • Chris Hastings, Hot and Hot Fish Club, Birmingham, Ala.
  • Linton Hopkins, Restaurant Eugene, Holeman & Finch Public House, H&F Bread Co. and H&F Bottle Shop, Atlanta, Ga.
  • Vivian Howard, Chef & the Farmer, Kinston, N.C.
  • Mike Lata, FIG, Charleston, S.C.
  • Edward Lee, 610 Magnolia, Louisville, Ky.
  • Daniel Lindley, St. John’s Restaurant, Chattanooga, Tenn.
  • Brandon McGlamery, LUMA on Park and Prato, Winter Park, Fla.
  • Steven Satterfield, Miller Union, Atlanta, Ga.
  • Ryan Smith, Empire State South, Atlanta, Ga.
  • Wesley True, True Midtown Kitchen, Mobile, Ala.
  • Ken Vedrinski, Trattoria Lucca, Charleston, S.C.


As the setting for the 2012 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 Sunday, Oct. 28, 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.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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