Though the leaves may be ablaze with autumn color in the Blue Ridge Mountains, it’s the culinary fire that will truly ignite on Sunday, October 26, when The Farm at Old Edwards hosts Southern Chefs Potluck—an evening where food, music, and fellowship convene at long communal tables under the Highlands sky. Three powerhouse chefs—Sam Fore of Tuk Tuk Snack Shop in Lexington, Kentucky, David Bancroft of Acre in Auburn, Alabama, and Chris Huerta of Madison’s in Highlands—are joining forces to create a feast that celebrates their roots while showcasing the creativity that has made them culinary stars.
Sam Fore, widely known as the “Sri Lankan Snack Queen,” brings a layer of vibrancy all her own. At her Tuk Tuk Snack Shop in Lexington, she reimagines the bold flavors of her family’s heritage with food she affectionately calls “the love child of Indian and Thai.” A James Beard finalist and media favorite, Fore is as fearless with flavor as she is with storytelling, and her dishes are always as colorful as her personality.
David Bancroft adds the hearty, soulful cooking that made him a four-time James Beard semifinalist and winner of Food Network’s Iron Chef Showdown. His Auburn restaurant Acre and his smokehouse Bow & Arrow have cemented him as a master of Southern bounty—whether that means blue crab pasta, perfectly smoked ribs, or garden-fresh vegetables turned into comforting sides.
Chris Huerta rounds out the trio with his elegant yet grounded approach to cuisine. Raised in Aiken, South Carolina, Huerta’s passion for food began with the influences of his grandmother’s emphasis on nutrition and his grandfather’s dairy farm. His early experiences in bakeries and kitchens led him to train under acclaimed chefs, including Gunter Seeger at Relais & Châteaux properties, where he honed his technical precision. Over the years, Huerta has been instrumental in shaping Madison’s into a culinary destination in Highlands, while also serving as Executive Chef at Old Edwards.
Together, these three culinary voices will create an evening where live music builds a joyous backdrop while diners experience the evolution of Southern cuisine. Expect the unexpected: Fore’s coconut curry-kissed deviled eggs, Bancroft’s smoke-kissed ribs, or Huerta’s refined farm-to-table creations that speak to both tradition and innovation.
This is more than dinner—it’s a celebration of Southern hospitality reimagined through three distinct but harmonious chefs, each telling their own delicious story of place, tradition, and creativity.
Get your tickets online at OldEdwardsHospitality.com/ChefDinners.
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