Watch one of the Festival's panels with two of Georgia's favorite chefs
Hugh Acheson and Linton Hopkins are two of Georgia’s favorite chefs. The chef and owner of Restaurant Eugene (Hopkins) and the chef and owner of Five & Ten, The National, and Empire State South (Acheson) were both at this past weekend’s BB&T Charleston Wine and Food Festival. And while there, they took some time to join a Talk + Taste panel where they discussed everything from their notorious tie for Best Chef Southeast at last year’s James Beard Awards to the state of Southern cusine to the role of media in journalism today.
Both were candid on all topics. And they used the food they were showcasing to illustrate their love for local cuisine — the Top Chef host served oysters with baby radishes and carrots grown right by his restaurants in Athens, Ga. Hopkins served a cured ham that was made by a local producer.