We Support This: In Atlanta, 20 Chefs Gathering To Celebrate Women In Food

Chefs Anne Quatrano and Clifford Harrison, co-owners of some of Atlanta's best-regarded restaurants (Bacchanalia, Abattoir) have invited 20 (!!) of the South's most well-known chefs to their hometown to serve dinner at Ponce City Market on Sunday, April 14. The event is a tribute to the South's progressive culinary landscape, with proceeds benefiting the Southern Foodways Alliance — a non-profit institute that documents, studies and celebrates the various food cultures of the changing American South.

Joining Quatrano and Harrison as host of the long-table dinner will be Adam Rapaport, editor-in-chief of Bon Appétit, as well as celebrated poet and Atlanta native Adrienne Su and Atlanta-based singer and activist Doria Roberts. The event also aims to pay tribute to the accomplishments of women farmers and chefs of the South.

Here are the participating chefs:

  • Vish Bhatt, Snackbar, Oxford, MS

  • Ashley Christensen, Poole's Diner, Raleigh, NC
  • Kelly English, Restaurant Iris, Memphis, TN
  • Adolfo Garcia, Rio Mar, New Orleans, LA
  • Asha Gomez, Cardamom Hill, Atlanta, GA
  • Eddie Hernandez, Taqueria del Sol, Atlanta, GA

  • Linton Hopkins, Restaurant Eugene, Atlanta, GA
  • Vivian Howard, Chef and the Farmer, Kinston, NC
  • Yewande Komolafe, Jim 'N Nick's, Birmingham, AL
  • Philip Krajeck, Rolf and Daughters, Nashville, TN
  • Anthony Lamas, Seviche, Louisville, KY
  • Sarah O'Kelley and Chris Stewart, Glass Onion, Charleston, SC
  • Whitney Otawka, Farm 255, Athens, GA
  • Anne Quatrano, Bacchanalia, Atlanta, GA
  • Todd Richards, The Shed, Atlanta, GA
  • Taylor Bowen Rickets, Delta Bistro, Greenwood, MS
  • Hector Santiago, Pura Vida, Atlanta, GA
  • Steven Satterfield, Miller Union, Atlanta, GA

  • Susan Spicer, Bayona, New Orleans, LA
  • Carla Tomasko, Bacchanalia, Atlanta, GA

Tickets are $350 per person and include food, beverage and lots of Southern tomfoolery. Tickets can be purchased here.

Read these Atlanta stories on Food Republic: