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Inspired Southern Cuisine
Written By: Jenny King | Issue: 2015/04 - April
Coinciding with The Bascom’s Collective Spirits Wine Festival, Old Edwards Inn and Spa brings back to Highlands one of The South’s favorite celebrity chefs for A Wine Dinner with Hugh Acheson at The Farm at Old Edwards from 7:00 to 10:00 P.M. Friday, May 15.
Bestselling author and James Beard Award-winning chef Hugh Acheson of Athens, Georgia, is the chef/partner of the Athens restaurants Five & Ten and The National. He is also the chef/partner of the Atlanta restaurant Empire State South, and the Savannah restaurant The Florence.
Acheson is not only an inspired chef, but also the author of several renowned cookbooks. At A Wine Dinner with Hugh Acheson, you’ll be one of the first to own his newest cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit.”
Beautifully written, this book brings fresh produce to the center of your plate. It’s what both your doctor and your innate common sense have been telling you to do. If you’ve always been stumped by what to do with kohlrabi, you’ll want this cookbook. Covering all four seasons, Acheson features 50 ingredients and reintroduces you to the wide world of fruits and veggies. Through seasonal recipes, quick fixes and more involved dishes, you will be inspired to approach fresh produce in new and inventive ways.
This is not the first time Acheson has visited The Old Edwards Inn and Spa. In 2011, at The Farm, he previewed his James Beard Foundation award-winning cookbook, “A New Turn in the South: Southern Flavors Reinvented for Your Kitchen,” which marries Southern cooking with Acheson’s French influences.
At A Wine Dinner with Hugh Acheson you’ll feast on recipes prepared by Executive Chef, Johannes Klapdohr and his culinary team. Sommelier Curt Christiansen will expertly pair offerings from Alex Gamble wines to complete the evening. This splendid event at The Farm at Old Edwards is guaranteed to be magical. Its rustic elegance is the perfect setting for an evening of wine, dining, and camaraderie.
The cost for the evening is $135 per person and does not include the cookbook. For reservations call (828) 787-2625.
