I recently had the opportunity, for three days, to explore the farms of Georgia and meet talented farmers and purveyors.  We wrapped up our trip by having a very special dinner prepared by award-winning and celebrity chefs and Author’s Dinner, Chef Todd Richards, Chef Kevin Gillespie, and Chef Virginia Willis.  I was so excited to see what these three had in store for our tastebuds.  

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie

Before dining, we had a stunning view as we enjoyed a fabulous cocktail hour.  We relished Three Sisters Vineyards wine and Juliette Wine.  My favorite cocktail was the “Edgewood Tailgate Punch, Adapted.”  This cocktail was presented by Old 4th Gin Old and was a combination of Raspberry-herb Citrus Stock, cured Oleo-Saccharum, Eagle Creek, and Adaptation IPA. 

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Edgewood Tailgate Punch, Adapted”,presented by Old 4th Gin, Raspberry Herb Citrus Stock, Cured Oleo Saccharum, Eagle Creek Adaptation IPA
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Three Sisters Sparkling Wine

The featured appetizers during cocktail hour were exceptional and did not disappoint.  I had some awesome hoecakes that were topped with pink-eyed peas and radish caviar with toasted pecan vinaigrette and black-pepper grilled quail rosette with Alabama white sauce. 

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Hoe Cake, Pink Eye Pea and Radish Caviar with Toasted Pecan Vinaigrette 

I devoured at least three hoecakes.  Each one had the ideal blend of sweet and salty.  The pink-eyed peas and radish caviar were a superb addition.  The black-pepper grilled quail was my favorite.  It was grilled on the Big Green Egg and dipped in Alabama white sauce.  

As cocktail hour came to a close, we headed to dinner, which was served al fresco style.  The weather was perfect, and we had a great view of the lake as we sipped plenty of Three Sisters Wine that paired with each course.

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie

While each course was being prepared, each chef discussed their inspiration and what local Georgia-grown produce was used in the dish that they were creating. The menu was as follows: 

1st Course Kevin Gillespie, Chef/Author, Red Beard Restaurants

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Baby Vidalia Onions, Georgia Peanut Vadouvan, Onion Soubise, Charred Onion, Crispy Onion, Braised Peanuts Three Sisters Vineyards Georgia Cuvee ́

2nd Course Todd Richards, Chef/Author, One Flew South

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Collard Green Fried Rice and Chicken Eggroll Pickled Collard Green Stem, Springer Mountain Farms Chicken, Honey Mustard, “Sweet & Sour” Tomato Seeds Engelheim Vineyards Petit Manseng

3rd Course Virginia Willis, Chef/Author

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Peach and Dijon Crusted Pork Tenderloin with Baked Farro and Mushrooms, Squash Medley, Micro BasilCartecay Vineyards Law Man NV Three Sisters Unoaked Chardonnay 2017

4th Course Holly Chute, Senior Executive Chef,Georgia Grown

chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
chef-kevin-gillespie-kevin gillespie cold-beer-kevin-gillespie-revival-Atlanta’- Celebrity-Chef-Kevin-Gillespie-Fire-in-My-Belly:-Real-Cooking-Pure-Pork-Awesomeness:-Totally-Cookable-Recipes-from-Around-the-World-eating-with-erica-Red-Beard-Restaurants-chef-virginia-willis-virginia-willis-restaurant-virginia-willis-chopped-virginia- willis-secrets-of-the-southern-table-virginia-willis-deviled-eggs-Richards’-Southern-Fried-todd-richards-recipes-todd-richards-chef-recipes-chef-todd -richards-instagram-chef-todd-richards-one-flew-south-todd-richards-soul-todd-richards-soul-recipes-todd-richards-chef-soul-soul-cookbook-todd-richards-Todd-Richards-Culinary-Director-for-Jackmont-Hospitality-Todd-Richards-The-Lisa-Ekus-Group-Half-Mile-Farm-eating-with-erica-food-blogger-foodie-georgia-grown-southern-blogger-James Beard-nominated-Todd-Richards-of-Richards’-Southern-Fried-Billy-Reid-atlanta-chef-top-chef-deep-south-magazine-erica-key-foodie
Spiced Georgia Citrus Shortcake, Candied Citrus Paulk Vineyards Juliette Coffee Service, Savannah Coffee Roasters

Everything was absolutely divine.  I really loved my exclusive experience of this intimate dinner.  We all loved how we had the chance to have one-on-one conversation with these talented chefs. 

The evening came to a close as we were each given a chef-signed copy of their cookbook.  I am really looking forward to my next Georgia Grown experience. Make sure to follow @iamgeorgiagrown on social media. 

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