Top Chefs & Mixologists Attracted Sellout Crowds to Emory Point for Its Inaugural Cookout and Fundraiser Series
Emory Point was the place to be in Atlanta on four Thursday evenings in May and June, when six of the area’s top chefs, along with four master mixologists, came together and made magic.
The Thursday Night Grillin’ & Chillin’ cookout and fundraiser series at Emory Point was a smashing success for everyone involved, from the foodies who attended, to the charities supported during the events.
Each of the chefs or chef duos created mouth-watering dishes on a Big Green Egg, while their paired mixologist crafted wet-your-whistle signature cocktails for guests. (Craft beers were also on hand.)
The chefs who so graciously gave of their time, energy, and skills for Grillin’ & Chillin’ included Chef Todd Ginsberg of The General Muir, Executive Chef Holly Chute of Georgia Grown, Executive Chef Hilary White of The Hil on the Hill, Executive Chef Duane Nutter of One Flew South, Executive Chef Nick Leahy of Saltyard, and Executive Chef Matthew Basford of Canoe.
Guests ate well, drank well, and did well for the community and four charities — including the American Cancer Society’s Hope Lodge, Les Dames d’Escoffier International, Decatur Education Foundation, and Slow Food Atlanta — which combined received nearly $15,000 from 100% of the ticket sales being donated to them.
Last but not least, a few lucky attendees also won their very own Big Green Egg!
Emory point would like to thank all of the chefs, mixologists, and guests, and sponsors Big Green Egg, Brown-Forman (makers of Old Forester and Woodford Reserve Bourbon Whiskeys), and Springer Mountain Farms, for making Grillin’ & Chillin’ such an exceptional event series.
Given the success of this summer’s Grillin’ & Chillin’ series and locals asking for another, Emory Point will be hosting Grillin’ & Chillin’ II in the fall.