Atlanta Botanical Garden's Summer Chef Series

Atlanta Botanical Garden's Summer Chef Series

May 27, 2010

Learn how Atlanta’s top chefs turn freshly harvested fruits and vegetables into scrumptious, healthy dishes this spring through fall at the Atlanta Botanical Garden’s beautiful new Outdoor Kitchen.

The Outdoor Kitchen is the hub of the new 1-acre Edible Garden, a new feature opening May 1 that emphasizes the farm-to-table concept of growing, preparing and consuming fresh, locally sustainable food.  The garden, developed on the site of former asphalt parking lot, is designed as a series of three “crop circles” featuring fruits and vegetables year round, with the Outdoor Kitchen where regular demonstrations are planned, including:

Well-Seasoned Chef Series

Presented the third Wednesday of each month from May through October, this series features some of Atlanta’s finest farm-to-table chefs for an intimate culinary experience. From 6:30-8:30 p.m., guests will enjoy a rare opportunity learn from the best as these astonishing chefs prepare a four-part tasting menu with foods freshly harvested from the Edible Garden. Recipes and wine selections will be tailored to bring out the quality, freshness and enhanced flavor of locally grown produce. Seating is limited to 20, and registration deadline is one week prior to each session. Registration fee is $90 ($80 for Garden members), or $500 ($440 for members) for the entire series.

Chefs are: May, Chef Linton Hopkins, Restaurant Eugene; June, Chef Steven Satterfield, Miller Union; July, Executive Chef and Owner Scott Serpas, Serpas True Food; August, Virginia Willis, author of acclaimed cookbook, Bon Appetit, Y’all: Three Generations of Southern Cooking; September, Chef Kevin Rathbun, Rathbun’s, Krog Bar and Kevin Rathbun’s Steak; October, Executive Chef and Owner Anne Quatrano, Bacchanalia, Quinones at Bacchanalia, Star Provisions, Floataway Café and Abattoir.

Series presented by Loews Atlanta Hotel

Garden Chef Cooking Demonstrations

Offered each Saturday and Sunday from May through October, this program showcases the Garden’s own chef preparing mouthwatering yet simple recipes using garden-fresh vegetables, fruits and herbs. Guests will be inspired to try something new during these sessions, held at noon and 1 p.m., while enjoying the breathtaking setting of the Edible Garden. Free with Garden admission.

Seasonal Wine Pairings

Spend a relaxing and flavorful evening the first Tuesday of each month from May through October as a chef prepares freshly-harvested seasonal appetizers paired with specially selected wines. During the tastings, held from 6:30-8:30 p.m., instructor Michael Bryan, executive director and founder of the Atlanta Wine School, will show guests how to pair dishes and wines for maximizing tastes while gaining a deeper understanding of the flavor profile of the selected wines. Seating is limited 20, and the registration fee is $70 per class (members $60), or $385 (members $325) for the entire series.

To register for these series, go to