One Plate at a Time

Written By: Marlene Osteen | Issue: April 2025

I like to think of the 2025 Old Edwards Chef series as a succession of stories told by chefs, one plate at a time.

It’s a gathering of culinary personalities, each bringing their own point of view into the kitchens at Old Edwards Inn and Half-Mile Farm. And it’s a true collaboration with Food and Beverage Director and Executive Chef Chris Huerta and his team to create something entirely new.

May 29 brings the arrival of Carey Bringle, Nashville’s king of smoke and founder of Peg Leg Porker. Bringle’s barbecue is famous for its no-shortcuts authenticity, built on hickory smoke, bold rubs, and sides that tell their own stories. But Carey is more than a pitmaster — he’s a storyteller, a whiskey-maker, a cancer survivor, and a personality big enough to match his flavors. When he steps into The Farm at Old Edwards, expect a meal that mixes deep smoke with sharp wit.

On June 26, Chris Hall of Local Three in Atlanta takes the helm. Hall’s approach is refreshingly simple: let the ingredients shine. Known for his honest, ingredient-driven menus and a hospitality-first mindset, Hall will craft a summer feast that celebrates the freshest local produce.

July 17 brings the glitz with the Pol Roger Champagne Dinner, now in its 13th year. This one’s all about precision — every dish calibrated to complement the delicate bubbles and nuanced flavors of Pol Roger. It’s a night where chefs become jewelers as they let the ingredients sparkle.

The 4th Annual Sunday Supper on August 24 welcomes Joe Cash of Greenville’s Scoundrel, who’s rich, rustic take on Provençal cooking has earned rave reviews. Cash trained at The French Laundry and Noma, but at The Farm, he’ll channel the warmth and generosity of a South-of-France family table.

September 28 brings the 7th Annual Oyster and Seafood Fest, headlined by Lowcountry Oyster Co., along with guest chefs Sara Prezioso of Charleston Bay Gourmet and Kathryn Fitzgerald of Regina’s in Asheville. Expect oysters every way imaginable — raw, roasted, and fried — plus creative seafood dishes and cocktails from Chemist Spirits.

On October 26, the Southern Chefs Potluck returns — a collaborative feast where the food is as soulful as the chefs cooking it. This year’s lineup features Sam Fore of Lexington’s Tuk Tuk Snack Shop, David Bancroft of Auburn’s Acre, and Cory Bahr of Monroe’s Parish. Each will bring their own interpretation of Southern comfort, served family-style.

Finally, the season wraps with two cherished traditions: the Farm Harvest Dinner & Barn Dance on November 14, where Old Edwards chefs and local farmers join forces, followed by Fall’s Finest Dinner at Half-Mile Farm on November 15, when Terry Koval of The Deer and The Dove partners with Huerta’s team for a menu rooted in the flavors of fall — think game meats, wild mushrooms, and the last burst of harvest produce.

Every dinner in the 2025 series is a one-night collaboration — two kitchens, one table, and a story told through flavor. Seats are limited. Book online at oldedwardshospitality.com/chefdinners.