If you live in or near Metro Atlanta or are planning to be in the area this weekend, you will not want to miss this event. This will be my first, but I have heard from many who have attending these great swine and wine parties to know this is something you do not want to miss. The concept is simply “5 Pigs, 5 Chefs and 5 Winemakers” and here’s the lineup:
The Chefs – Each will be given a heritage breed pig from head to toe and prepare as they wish
- Kevin Rathbun, Rathbun’s Restaurants, Atlanta
- Sean Brock, McCrady’s, Charleston
- Mike Lata, Fig Restaurant, Charleston
- Todd Mussman, Muss & Turner’s, Atlanta
- Kelly English, Restaurant Iris, Memphis
Wineries
- Gamble Family Vineyards
- Hirsch Vineyards
- Buty Winery
- Anne Amie Vineyards – I’ll be hanging with these guys – come check us out!
- Domaine Serene
VIP: Reserve wines by Domaine Serene and Gamble Family Vineyards, cheese display, oysters and cocktails by DRINKSHOP Mixologist Eric Simpkins
WHEN: Sunday, April 18th, 5:00 p.m.
VIP Reception 3:30 p.m. photo opportunity/ rsvp required
WHERE: 55 Allen Plaza Atlanta, GA 30308
Host Venue and Sponsor: W ATLANTA DOWNTOWN
WHY: To promote heritage pigs and breed diversity in local and national communities.
HOW: The cost is $125 per person and is open to the public
DISCOUNTS: There are 2 active promo codes I am currently aware of:
- “swinetology” for $10 off
- “tnet” for $25 off for Juice subscribers (so you need to sign up!)
Get tickets here: http://www.localwineevents.com/events/detail/290633/
Wise up people! I have worked with Chefs in NYC, Atlanta, and California. This man is a hack! He leaves disaster at countless cities and claims that he is doing something for charity. Before you know what has happened and how you’ve been taken advantage of, in this case the food industry of that city, he moves on to the next city, thousands of miles away. He is reminiscent of a Gypsy. Check the price of his events, the cost of what he pays (not the cost for each chef or local small farm paying for goods), the amount that he has truly given to a “charitable organization”, and the amount he pays himself. The P&L is what some would call, “SHADY” ? I am not a hater; I just think that the food world should know about this guy. Don’t believe me, ask some of the major chefs across the country (NYC, Atlanta, and Northern California) that he has done wrong (used organizations, labor, and namesakes for money) and don’t forget to call on the several “charitable organizations”, he claims to have donated money to. Please, do the homework.
He leads an un-organized set up, utilizes unsuspecting chefs that do not know his accurate reputation. He has gone as low as to start calling on unaware Culinary Schools, for their free labor, while not passing the money on to anyone but his own cheap, shallow pockets. Whoever throws these events, is not about the food, the chefs, or the community outreach and growth, they are about one thing, and that is $$$$. I mean does the food world really need an event with a “VIP” area? Really Sir, VIP? Aren’t there enough bad nightclubs already in the world? If you cannot make it to this event, do not be fooled, you will not be missing out on anything. There is enough great food related events happening, so don’t feel like you are going to miss anything. Don’t believe these words; ask the people who have seen him in action and the way he runs his event day to day suspecting antics. You shall see.
David,
Thanks for your comments and opinion on this event. It is good to have constructive feedback in forums like these so that consumers can make well-informed decisions. I, personally, have not looked into the behind-the-scenes details of this event as you have described, but have indeed talked with many folks who have attended his events both here in Atlanta and Napa, who have had wonderful things to say.
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I would be surprised that someone with the pedigree of Kevin Rathbun would be so easily misled. Also, VIP is not a specific area, as I currently understand it, but simply an earlier timeslot which gives those who pay a little more direct and personal “access” the Chefs and Wineries before the rest of the crowd. However, I do agree that the prices are quite steep.
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Cheers!
Dang. That’s a lot of commentin’.
Hi David,
I appreciate your feedback and commentary up to one or even a couple times. You have forgot to address the positive impact and charitable donations our organization has made. Despite your contributions to the food community, which I would be interested to hear all about, our charitable investments have totaled +25,000 in year one and more than double that in direct payments (no middle man) artisan food producers. Not to mention we personally wrote a check to farmers headed to Terra Madre in 2008 (that 30day campaign put 10 people on a plane) to network with other notables in the local food / global community. If at anytime you would like to man up and call me in person, it would be great to discuss any miscomfort i may have caused you. Let me reassure you that compliments awarded over that 2009 tour mute all falsehoods you propose. It would be a rare chance to hear in person, your dissatisfaction of our event. I would take this opportunity to grow, i hope you agree.
The VIP is a great opportunity for people to meet and greet. I can only say a few people (students) have actually landed jobs in this portion of the event. Unlike most events that host seperate VIP areas for the elite while everyone works, this segment is actually to say thank you for all those who have participated.
The event price is higher than most, but so is the real cost of food these days. We charge modestly because we actually expect to breakeven in a couple markets. Its part of a larger scheme to raise awareness of small farms who are directly touched by the support of the chef and advocates of farmer markets and csa’s. I hope we have the chance to address your concerns in person or over the phone. Number can be found on the website.