Painted pumpkins with the Sunday Supper South Chefs faces
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Chicken Liver Toast by Chef Steven Satterfield of Miller Union – Atlanta, GA
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Crispy Sweet Potato with Marshmallow by Sous Chef Matthew Adolfi of Bacchanalia – Atlanta, GA
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Octopus Gnudi by Chef de Cuisine Andy Carson of Bacchanalia – Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Marilyn Platzer of the James Beard Foundation(left) at the 2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Sunday Supper South Chefs line up on the bridge
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Sunday Supper South Chefs line up on the bridge
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Marilyn Platzer of the James Beard Foundation at the 2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Chef Scott Crawford of The Umstead Hotel and Spa - Cary, NC
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Chef Joshua Hopkins of
Abattoir
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Chef Frank Lee
Slightly North of Broad / Maverick Southern Kitchens - Charleston, SC
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Pastry chef and food stylist Angie Mosier - Atlanta, GA
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Corporate Chef Scott Popovic of Certified Angus Beef LLC
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Chef Steven Satterfield of Miller Union - Atlanta, GA
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Chef Scott Serpas of Serpas True Food - Atlanta, GA
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Chef Ken Vedrinski of Trattoria Lucca - Charleston, SC
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James Paolini and Linton Hopkins
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James and Julie Petrakis of
The Ravenous Pig
Winter Park, FL
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Chef Joshua Hopkins of Bacchanalia - Atlanta, GA
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Chef Hector Santiago of Pura Vida - Atlanta, GA
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Chef Jeremiah Bacon of Oak Steakhouse/ The Macintosh - Charleston, SC
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Pastry Chef Carla Tomasko of
Bacchanalia - Atlanta, GA
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Sunday Supper South Chefs Carla Tomasko and Christopher Schmidt
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Chef Brandon McGlamery of LUMA on Park
Winter Park, FL and Chef Richard Blais of Trail Blais/HD 1/Flip Burger Boutique – Atlanta, GA
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Chef Chris Hastings, Nominee, JBF Best Chef - South (2011, 2010, 2008, 2007) of Hot and Hot Fish Club - Birmingham, AL
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Foie Gras Terrine, Dates, Apples, Hazelnuts, and Spice by Chef Scott Crawford of The Umstead Hotel and Spa – Cary, NC
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Wild Farro Salad, Pickled Wild Duck Sausage, Flowering Chinese Broccoli, Purslane, Duck Cracklings, and Preserved Blueberries by Chef Ryan Smith of Empire State South – Atlanta, GA
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Pork Matambre Sureños; Southern-Style Pork Roulade by Chef Hector Santiago of Pura Vida/Super Pan – Atlanta, GA
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Glen Leven Curly Mustard Greens, North Georgia Candy Roaster Pumpkin, Tennessee Lemon Preserves, and Grilled Lamb Bacon by Chef Tyler Brown of Capitol Grille at The Hermitage Hotel – Nashville, TN
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Smoked Duck Breast, Prune Purée, Pickled Radish, and Mustard Greens by Chef Craig Deihl of Cypress – Charleston, SC
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Fatty Hiramasa with Fried Chicken, Pickled Radish and Smoked Aioli by Chef Richard Blais of Trail Blais/HD 1/Flip Burger Boutique – Atlanta, GA
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Shrimp Creole, Okra, and Carolina Gold Rice by Chef Frank Lee of Slightly North of Broad/Maverick Southern Kitchens – Charleston, SC
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Agnolotti del Plin filled with Crescenza Stracchino, Foraged Mushrooms, and Browned Goat Butter by Chef Ken Vedrinski of Trattoria Lucca – Charleston, SC
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
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Headless horseman
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Chef Matthew Adolfi of Floataway Café - Atlanta, GA
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Guests get in the mood with festive masks
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Roasted Cab Prime Filet of Rib with Smoked Cab Shortrib and Sweet Potato Hash by Chef Scott Popovic of Certified Angus Beef – Wooster, OH
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Wood-fired Lamb Heart, Cornbread Puree, and Field Pea and Ramp Chow Chow by Chef Sean Brock of McCrady's/ Husk - Charleston, SC
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Pork Tronchetto with Hammock Hollow Marinated Lacinato Kale by Chefs Julie and James Petrakis of The Ravenous Pig – Winter Park, FL
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Early Fall Vegetable Plate by Chef Linton Hopkins of Restaurant Eugene/Holeman & Finch Public House/H & F Bread Co/H & F Bottle Shop – Atlanta, GA
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Early Fall Vegetable Plate by Chef Linton Hopkins of Restaurant Eugene/Holeman & Finch Public House/H & F Bread Co/H & F Bottle Shop – Atlanta, GA
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Bratwurst of Ocala Rabbit and Duck Gizzard Confit, Warm Brussel Sprout Salad, and Persimmon Mostardo by Chef Brandon McGlamery of LUMA on Park - Winter Park, FL
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Sweet Potato Rolls by Head Baker Dorothy Copenhaver of Bacchanalia/Quinones at Bacchanalia/Star Provisions – Alanta, GA
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Butterscotch Pudding with Meringue by Chef Angie Mosier of Food by Angie Mosier – Atlanta, GA
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Pumpkin Churros with Hot Chocolate by Chef Carla Tomasko of Bacchanalia/Quinones at Bacchanalia – Alanta, GA
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Pumpkin Churros with Hot Chocolate by Chef Carla Tomasko of Bacchanalia/Quinones at Bacchanalia – Alanta, GA
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Ellijay Fuji Apple Cake with Ginger Crème Fraiche by Chef Kathryn King of Aria – Atlanta, GA
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Ellijay Fuji Apple Cake with Ginger Crème Fraiche by Chef Kathryn King of Aria – Atlanta, GA
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Warm Chocolate Lardo Cookies with Ice Milk by Chef Jonathan Kallini of Floataway Café – Atlanta, GA
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Batdorf & Bronson Coffee Roasters - Atlanta, GA
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2nd Annual Sunday Supper South James Beard Dinner at Westside Provisions District - Atlanta, GA
Photo: Antoinette Bruno, Katherine Sacks | October 2011
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