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Grillin' & Chillin' at Emory Point
Thursday Night Grillin’ & Chillin’ at Emory Point

May 26, June 2, 9 & 16 at 6:30 PM in The Park at Emory Point

Eat well, drink well, and do well for your community!

Six of Atlanta’s top chefs will be creating award-winning dishes on a Big Green Egg to give you incredible edibles and a fabulous Thursday evening! Throw in craft beers and signature cocktails from renowned mixologists — not to mention live jazz from Joe Gransden (who counts Oscar® winner Clint Eastwood among his fans) playing on May 26th and June 9th, and Unknown Lyric playing on June 2nd and 16th — and you’ve got the ultimate date night for only $25 per person*.

Each of our well-known chefs (listed below) has selected a local charity, which will receive 100% of the respective evening’s ticket revenues and monies raised from the Big Green Egg auction. And you’ll have a chance to win a Big Green Egg!

So share the love and let your friends know about all the goodness happening at Emory Point’s Thursday Night Grillin’ & Chillin’! Purchase your tickets today at Brown Paper Tickets.

Joe Gransden starts playing at 6:30 PM. Early birds will get the best seats to see him, plus get to skip the wait for the finely-crafted food and beverages from our city’s best.

We look forward to seeing you!

May 26 — Chef Todd Ginsberg of The General Muir at Emory Point

Chef Todd Ginsberg of The General Muir
Todd Ginsberg is a 2014 and 2015 James Beard Foundation Semifinalist for Best Chef: Southeast.

A graduate of the Culinary Institute of America at Hyde Park, New York, Chef Todd started his career at The Dining Room at The Ritz-Carlton in Atlanta, under Joel Antunes and Bruno Menard. He then led the kitchens at Asher in Roswell, Georgia, as well as Madison’s in Highlands, North Carolina. Later he spent time at Lucas Carton in Paris, France, and Alain Ducasse in New York.

Upon his return to Atlanta, Todd worked for the Concentrics Restaurants Group, serving as chef at both TAP and Trois, and was the chef at Bocado from its opening in 2009.

At the prestigious 8th Annual GRACE Awards in November 2014, the Georgia Restaurant Association honored Chef Todd and his business partners, Jennifer and Ben Johnson and Shelley Sweet, as Restaurateurs of the Year.

Chef Todd is supporting the American Cancer Society Hope Lodge at Grillin’ & Chillin’. His special menu for the evening includes Chicken Shawarma, Aleppo Harissa, Yogurt, Mint, Cilantro, and Tahini.

Playing live jazz for the evening is Joe Gransden.


June 2 — Executive Chef Holly Chute of Georgia Grown, Executive Chef Hilary White of The Hil on the Hill, and Mixologist Julian Goglia of The Mercury

Executive Chef Holly Wolfing Chute
Holly Wolfing Chute is the Executive Chef for the Georgia Department of Agriculture and Economic Development, where she represents the state’s largest economic sector and serves as a liaison between Georgia’s farmers/commodity producers and the food service industry. One of the most visible faces of the popular Georgia Grown program, Holly appears regularly at festivals and community events.

A member of Disciples d’ Escoffier and Vice President of the Atlanta Chapter of Les Dames d’Escoffier, Holly received a degree from the Culinary Institute of America. She later became Executive Chef of the Georgia Governor’s Mansion under six administrations, which led one political observer to remark, “Georgia Republicans and Democrats can agree on at least one thing: Holly’s cooking.”

Over the past 33 years Holly has welcomed foreign heads of state, former US presidents, Supreme Court justices, and even members of Great Britain’s Royal Family, with her authentic Southern style — a showcase for Georgia’s fresh agricultural products and farm-to-table practices. She has also cooked alongside many celebrity chefs, including Cat Cora, Todd English, and Paula Dean, and considers Jeff Foxworthy’s request for a doggy bag (of Holly’s fried chicken) one of her most memorable achievements.

Executive Chef Hilary White
Widely recognized for her passion and performance in the kitchen, Executive Chef Hilary White has built a reputation as a dedicated, skillful chef.

A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Hilary spent much of her early career working with Pano Karatassos, founder and CEO of Atlanta’s Buckhead Life Restaurant Group. She earned particular recognition when, in 2000, Pano tapped her as the company’s first female executive chef at the award-winning 103 West in Buckhead. Hilary’s signature attention to detail and simple, seasonal cooking style have earned her the respect of critics and colleagues alike.

Steadfastly driven and focused in the kitchen, Chef Hilary is also known to kick back and relax with style. Her favorite pastime is traveling and hitting the open road on her Harley-Davidson motorcycle with husband, Jim. Whenever possible, she likes to work on her farmer’s tan and get her hands dirty working at Serenbe Organic Farms.

Chefs Holly and Hilary are supporting Les Dames d’ Escoffier at Grillin’ & Chillin’. Their menu includes White BBQ Chicken with smoked Radish and Collard green salad & smoked collards.

Playing live jazz for the evening is Unknown Lyric.


June 9 — Executive Chef Duane Nutter and Mixologist Tiffanie Barriere of One Flew South 

Chef Duane Nutter
One of Atlanta’s most innovative chefs, Chef Duane has been impressing diners and critics alike with his “southernational” cuisine — signature modern spins on classic dishes — for more than 15 years.

Known for his simple, yet intricate dishes, Duane began his culinary career in 1994, studying under Chef Daryl Evans at the Four Seasons Hotel in Atlanta, which prepped him for work at the Ritz Carlton in Palm Beach, Florida. In 2004 he moved to Louisville, Kentucky, to be Chef de Cuisine at Seelbach Hilton’s Oakroom, one of only 48 AAA Five-Diamond restaurants in the world, where received rave reviews.

After competing on the Food Network’s Iron Chef America program in 2007 and cooking at the prestigious James Beard House in New York City the following year, Duane became Executive Chef at One Flew South in 2008. Here he blends southern ingredients with world travel influences into spirited global dishes, featuring premium ingredients from regional farmers and purveyors, for the first upscale, travel-dining restaurant in the world’s busiest airport.

Chef Duane is supporting Decatur Education Foundation at Grillin’ & Chillin’.

Playing live jazz for the evening is Joe Gransden.


June 16 — Executive Chef Nick Leahy of Saltyard & Executive Chef Matthew Basford of Canoe

Executive Chef Nick Leahy
Nick Leahy is mostly noted for his role as Executive Chef at Saltyard, a tapas-style restaurant located in South Buckhead. Since its 2013 opening, Saltyard and Leahy have been featured in a variety of media outlets, including the Atlanta Journal-Constitution, Atlanta Magazine, and national news network HLN.

Saltyard was named Atlanta’s Best Small Plates in JEZEBEL Magazine‘s Best of Atlanta April 2015 issue, and The Atlantan Magazine‘s July 2015 Restaurant Issue named Nick “One to Watch.”

Chef Nick’s diverse culinary background is apparent throughout Saltyard’s menu, which includes a broad range of globally-inspired dishes featuring the best local and regional ingredients available. Nick is the first chef ever to be appointed to the Board of Trustees for Meals On Wheels Atlanta, as well as to facilitate Farm to Table for Seniors in Need, a program that provides seniors all the benefits of eating locally-grown produce.

Executive Chef Matthew Basford
Shortly after taking his first restaurant job in his late teens, Matthew Basford knew that he was headed for a career in the restaurant business. He started his culinary journey in South Australia, first at Pear Tree Cottage in Greenock, followed by Vintner’s Bar and Grill in Angaston.

He was awarded Second Place in Tasting Australia in two consecutive competitions, and placed in the Nestlé Junior Chefs of Australia Competition, a yearly event that honors the top apprentices in the country. After completing his four-year apprenticeship, Matthew was officially a Qualified Chef, and traveled to the United States.

In December 2002 he moved to New Orleans, Louisiana, and began working at Dominique’s in the Maison Dupuy Hotel, located in the French Quarter. When Hurricane Katrina hit the city in 2005, Matthew was relocated to Atlanta, where, within a week, he found himself in Canoe’s kitchen. He started as line cook and worked his way up to Sous Chef, then Executive Sous Chef and Chef de Cuisine, and finally Executive Chef of Canoe in 2013.

Chefs Nick and Matthew are supporting Slow Food Atlanta at Grillin’ & Chillin’.

Playing live jazz for the evening is Unknown Lyric.


Grillin’ & Chillin’ at Emory Point is brought to you by these event sponsors.

Grillin' & Chillin' at Emory Point sponsors

* Per Thursday