On June 26, Chef Chris Hall of Atlanta’s Local Three will bring his seasoned, ingredient-forward cooking to The Farm at Old Edwards for A Taste of Summer, part of Old Edwards’ Chef Dinner Series.
Among Atlanta’s super star restaurants, Local Three is one of the city’s most reliably interesting. Co-founded in 2010 with Chefs Todd Mussman and Ryan Turner, the three friends built a restaurant grounded in the belief that high quality food should be approachable and rooted in community. Their mantra— “People matter most, local is priority, pretense stinks”—has made Local Three a mainstay of Atlanta’s dining scene.
The multi-course dinner marks Hall’s first appearance in Highlands and will spotlight the flavor-driven, no-nonsense style that defines his cooking. “Southern ingredients, handled with precision, layered with texture, and never overdone.” That quote, taken from Hall’s commentary on his own menus, reflects the tone and integrity of what will be served at The Farm: thoughtful, seasonal cooking, humble ingredients lavished with respect.
Although the evening’s menu remains under wraps, Hall’s repertoire suggests what diners might expect. Diners might recognize dishes like short rib ragù with hand-cut pappardelle, pork belly served over Carolina Gold rice with pickled okra, or seared trout paired with creamed field peas and charred lemon. The thrill of offerings like cornmeal-fried oysters with house-made hot sauce, and roasted duck breast with farro and blackberry, is the sumptuousness found in the humble preparations. Salads too are prepared with palpable reverence: local lettuces with accents like pickled fennel, preserved lemon, or sorghum-glazed pecans. Local Three’s high standards for vegetable sides are a fair part of the magic—charred okra, butter-braised cabbage, or heirloom carrots with thyme and sherry vinegar.
Hall’s appearance is part of Old Edwards’ ongoing effort to bring respected regional chefs into dialogue with the Plateau’s culinary audience. The dinners are carefully curated collaborations that invite chefs to respond to the setting, the season, and the expectations of a well-informed dining community—each offering a distinct point of view shaped by the chef’s own culinary background.
Guests will be seated at long communal tables inside The Farm’s barn, a timber-framed space with an open kitchen. Dinner will unfold over several courses, each paired with wine. A small musical ensemble will provide music, low and happy.
Tickets are $270 per person and include all food, beverages, tax, and gratuity. Reservations are required and available online at OldEdwardsHospitality.com/Events.
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