Dine on award-winning dishes prepared on a Big Green Egg by Atlanta chefs during a local event series.
"Grillin' and Chillin'" will allow attendees to watch as chefs prepare meals, then invite them to indulge in the tasty dishes at The Park at Emory Point. Signature cocktails and craft beers will also be available.
The first event will take place on May 26 with Cheff Todd Ginsberg of The General Muir preparing chicken shawarma with Aleppo, Harissa, yogurt, mint, cilantro, and tahini.
Jazz musician Joe Gransden will provide live entertainment at each event. He will start performing once the event begins at 6:30 p.m.
Tickets are $25 per person.
Proceeds from each event will benefit a local charity. Grasden's event will benefit the American Cancer Society Hope Lodge.
Here are all of the chefs that will participate in the series:
May 26 – Chef Todd Ginsberg of The General Muir benefiting American Cancer Society Hope Lodge
June 2- Executive Chef Holly Chute of Georgia Grown and Executive Chef Hilary White of The Hill on the Hill benefiting Les Dames d’ Escoffier
June 9 – Executive Chef Duane Nutter formerly of One Flew South benefiting Decatur Education Foundation
June 16 – Executive Chef Nick Leahy of Saltyard and Executive Chef Matthew Basford of Canoe benefiting Slow Food Atlanta
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