Sunday Supper South in Atlanta Celebrates Southern Food Past and Future

This year's supper will feature tons of James Beard-winning Southern chefs

Chef Jeremiah Bacon of the Macintosh and Oak Steakhouse in Charleston, S.C. is just one of many celebrated chefs cooking this year's Sunday Supper South.

When Westside Provisions District in Atlanta, Ga. started its Sunday Supper South tradition three years ago, it was already well on its way to becoming a buzzing hub of traditional Southern culinary culture.

The Sunday Supper tradition, now gearing up for its third year, is a uniquely Southern take on a tradition that began years ago at a similar neighborhood culinary meeting-ground, Chelsea Market in New York City — an idea designed to bring the community together in celebration and support of everything edible that makes the Southern culinary tradition so wonderfully diverse and distinct.

Sunday Supper South is a “family-style charitable dining experience that symbolizes the Westside’s passion for building community,” — that means all funds raised through the event will go toward the James Beard Foundation Scholarship Program, which benefits aspiring young chefs and supports the James Beard Foundation’s vision of celebrating, nurturing, and preserving American culinary heritage and innovation.

Hosting this year’s Supper will be executive chef-owners and past James Beard winners Anne Quatrano and Clifford Harrison, the celebrated husband-and-wife chef duo behind Atlanta’s Bacchanalia, Quinones at Bacchanalia, Abattoir, Floataway Café and Star Provisions.

“We are excited to continue…‘Sunday Supper’ in a region where a contemporary take on tradition and authenticity has redefined what makes the South unique,” said Quatrano in a statement.

In addition to Quatrano and Harrison’s talented team of chefs, including Tyler Williams of Abattoir, David A. Carson of Baccahanalia and Quinones at Bacchanalia, and Gary Finzer of Star Provisions, the Supper will feature a star-studded roster of James Beard award-winning, nominee, and semi-finalist Southern chefs.

Chefs such as Sean Brock of McCrady’s and Husk in Charleston, South Carolina, Mike Lata of FIG in Charleston, John Currence of City Grocery and SnackBar in Oxford, Mississippi, Justin Devillier of La Petite Grocery in New Orleans, La., Richard Blais of HD-1 in Atlanta and Ashley Christensen of Poole’s Diner, Beasley’s Chicken + Honey, and Chuck’s in Raleigh, North Carolina are just a sampling from the long list of illustrious Southern chefs that will be in attendance at Sunday Supper South.


The Supper starts Sunday, October 28 at 5:30pm at Westbridge Provisions District. James Beard Foundation members pay $225 for tickets; non-members pay $250. For more information and reservations, check out the web site.