Événement

Thursday Night Grillin' & Chillin' at Emory Point

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

Six of Atlanta's top chefs will be creating award-winning dishes on Big Green Eggs 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, 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 evenings ticket sales.

And you'll have a chance to win a Big Green Egg!

May 26 Chef Todd Ginsberg of The General Muir. Chef Todd is supporting the American Cancer Society Hope Lodge, and his special menu includes Chicken Shawarma, Aleppo Harissa, Yogurt, Mint, Cilantro and Tahini. Mixologist Drew Kitchens will be creating an original for the evening.

June 2 Executive Chef Holly Chute of Georgia Grown & Executive Chef Hilary White of The Hil. Chefs Holly and Hilary are supporting Les Dames d'Escoffier. Their menu includes white bbq chicken with smoked radish and collard green salad. Mixologist Julian Goglia of The Mercury will be creating an extra-special drink for the evening.

June 9 Chef Duane Nutter and Mixologist Tiffanie Barriere of One Flew South. Duane will be smoking bourbon & kentuckyaki chicken while Tiffanie mixes signature cocktails with Woodford Reserve. Their selected charity is The Decatur Education Foundation.

June 16 Executive Chef Nick Leahy of Saltyard & Executive Chef Matthew Basford of Canoe. Chefs Nick and Matthew are supporting Slow Food Atlanta.

We look forward to seeing you at our summer Thursday Night Grillin' & Chillin' series.