It’s a great day at the Food Bank! We are so excited to share the news that Kyle Waide has been tapped to lead the Atlanta Community Food Bank effective July 1. Waide has served for three years as Atlanta Community Food Bank’s Vice President of Partner Operations, helping lead the organization to record-breaking years of food distribution.

He follows Founder and Executive Director Bill Bolling, who announced in 2014 that he would step down from his position, following 36 years of leading one of the Southeast’s largest hunger relief organizations.

"I am so honored and excited to serve as President and CEO of the Atlanta Community Food Bank. This is an opportunity of a lifetime. The Food Bank is one of Atlanta’s most trusted and beloved nonprofits. We have a tremendous team, a dedicated and committed board, an incredible network of partners, and tens of thousands of donors and volunteers who care deeply about our work. Bill Bolling has been an incredible leader, and the team and I will build on his legacy by continuing to work relentlessly to ensure all people in our region have access to the food they need for healthy, productive lives," said Waide.
    Mary S. Moore, founder and CEO of The Cook’s Warehouse (, has been elected chair of the governing board of the Atlanta Community Food Bank (

     Moore has been a volunteer and on the board of the Food Bank for 15 years and recently chaired the committee overseeing the search for a new leader of the organization.  ACFB Founder and Executive Director Bill Bolling announced last year that he would step down from the role after 36 years of leadership.  Kyle Waide, vice president of Partner Operations for the Food Bank, has been named the new President and CEO. 

    Moore moves to the chair position of the 20-person board, taking over from Arlene Glaser of The Coca-Cola Company who will return to being a non-officer board member.
    “Every year I’ve been involved with the Food Bank, it has grown under the leadership of Bill Bolling and it’s been an exciting time for everyone associated with ACFB.  And we know that Kyle Waide, our newly named president and chief executive officer, will continue to keep ACFB in the forefront of service organizations in Georgia and the nation," said Moore.
     “I am also very proud to be the Food Bank’s partner in its Simple Abundance cooking class program, where leading chefs of the city teach a class at one of the three stores of The Cook’s Warehouse.  All money raised for these classes is kept for the Food Bank’s mission.
     “And finally, I am honored to be in a position of an organization that not only helps keep food on the table for people around Greater Atlanta, but one that also supports the community through conservation and environment; early childhood education; empowering families and individuals for success, and health."
The Atlanta Community Food Bank began operating in 1979 from a small space at St. Luke’s Episcopal Church.  ACFB now distributes more than 60 million pounds of food and grocery products – or more than 50 million meals – each year from a 129,600-square-foot facility in Northwest Atlanta.  The product is accessed by 600 partner nonprofits that provide food assistance to families and individuals in 29 counties across greater Atlanta and north Georgia.
ACFB leads seven distinct projects that reinforce its mission to fight hunger by engaging, educating and empowering our community:  Atlanta Prosperity Campaign, Atlanta’s Table, Community Gardens, Hunger 101, Hunger Walk/Run, Kids In Need and Product Rescue Center.  ACFB is a member of Feeding America, the national network of more than 200 food banks.

  The Cook’s Warehouse ( is greater Atlanta’s premier gourmet cookware store and cooking school with three stores in Midtown, Decatur and East Cobb.  It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast conducting more than 800 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.

  Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.   The Cook’s Warehouse is truly “Every Excuse to Cook.”
This Summer, Cool Down at Davio’s Atlanta with Spiked Homemade Italian Ice!
   WHAT:     This summer, Davio’s Northern Italian Steakhouse will debut homemade booze-infused semi-frozen Granita, perfect to enjoy on a hot summer afternoon. A new take on the Sicilian classic, created by Pastry Chef Kathleen Miliotis, combines fruity flavors with perfectly paired spirits for a refreshing aperitif. Flavors include Peach Strawberry Tequila, Oven Roasted Pineapple with Tequila, Dark Cherry and Bourbon Strawberry Colada! Available for a limited time only at Davio’s Atlanta from June 21st to August 31st, 2015.
:   Davio's Atlanta | 3500 Peachtree Road NE Atlanta, GA 30326
                404.844.4810 |

:     June 21st through August 31st 2015, must be 21 or over to purchase or consume.

COST:     $4 each or the restaurant will be offering a free boozy granita at the bar if the temperature reaches 100 degrees and guests can display proof on their phone.

Please call 404.844.4810 for more information or reservations.
Join Saltwood executive chef and Master Chef of France, Olivier Gaupin, along with Nicolas Feuillatte champagne expert, Olivier Zorel, for a unique four-course dinner and champagne pairing.
  Inspired by his May 2015 honeymoon in Thailand, chef Olivier Gaupin will beautifully meld the flavors of Thailand with the tastes and techniques of his native France. Chef Dee Dee Niyomkul, award-winning Thai chef of Tuk Tuk Thai Food Loft in Atlanta and friend to Olivier, helped inform the menu and will be in attendance to experience the dinner for the first time. 

WHAT: “A Frenchman in Thailand” Paired Champagne Dinner
Chef Olivier Gaupin presents a four-course French-Thai dinner paired with Nicolas Feuillatte champagnes
WHEN: Wednesday, July 22 at 7:30 p.m. 

Saltwood Charcuterie & Bar
1065 Peachtree Street NE Complimentary valet parking provided 

$75 per person plus tax and gratuity  

Reservations are required and can be made by calling at 404-745-5745

For more information, visit 
MENU: Reception
Shrimp ceviche | Lemon grass caviar
White asparagus Soup | curried Fried chick peas
Pickled Foie gras lettuce wrap | Peanut crunch
Nicolas Feuillate, N.V. Brut  


Thai noodle | spicy coconut lemon grass broth | shaved Kobe beef Salad | Curry Crackers | Fried Japanese mushroom
Nicolas Feuillate, Brut Rose, NV

Tuna Nicoise reinvented
Raw Smoked tuna | Chilled Cream of Haricot vert | Fried Panisse | Thai Chili Poached quail egg | Spicy mustard Mayonnaise | baby crunchy vegetables | dust of squid | Spicy tomato oil
Palmes d’Or, Brut 2004

Trio of Duck
Stuffed and confit | Saltwood duck sausage | Smoked Magret Thai emulsion | Warm Lentils and pork belly
Palmes d’Or, Brut Rose, 2005  

Coconut jackfruit Panna Cotta | Yuzu granite | Reusse dough
Nicolas Feuillate, Demi-Sec Rose, NV
Mountain Views, Vineyards and Varietals on Display Saturday-Sunday, August 22-23, 2015
    No need to hop a plane to California, France or Italy to savor award-winning wines – Dahlonega is home to Georgia’s own highly acclaimed wine country.  Now visitors can enjoy a weekend of tastings for one low price at the Fourth Annual “Dahlonega Wine Trail” (DWT) weekend passport event.  For just $30, oenophiles and vino novices can enjoy weekend long festivities at all five of Dahlonega’s unique vineyards Saturday, August 22nd from noon until 5:00 p.m. and Sunday, August 23rd from 12:30 p.m. until 5:00 p.m.

   Thanks to the Dahlonega-Lumpkin County Chamber of Commerce & Visitors Center, along with the participating wineries, visitors can taste the esteemed wines made possible by the unique North Georgia terroir in a keepsake souvenir glass and enjoy the weekend celebratory festivities. A wide range of European and American varietals and blends are offered at each tasting room, each of which has its own distinctive personality, from country farmhouse to Tuscan villa. The tastings, combined with amazing mountain views and rows and rows of colorful fruit-filled vines, give guests a complete sensory experience during peak pre-harvest summer season.

Wine Trail patrons are encouraged to begin the event at the Dahlonega-Lumpkin County Visitors Center in downtown Dahlonega (13 South Park Street, Dahlonega, GA 30533) where maps, visitor guides and other helpful information are available. Passports will also be available at participating wineries. Overnight accommodations and lodging options are available to make this a getaway destination. Transportation options can be found on the Website,  and Dahlonega offers travelers a host of exciting attractions, fun activities and delicious dining choices. To view the possibilities, visit www.Dahlonega.orgThe Dahlonega Wine Trail includes the following Lumpkin County vineyard and tasting experiences:Frogtown Cellars Three Sisters Vineyards and Winery Montaluce Winery & Estates  Wolf Mountain Vineyards and Winery Cavender Creek Vineyards & WineryFor more information, please contact the Dahlonega-Lumpkin County Chamber of Commerce and Visitors Center at (706) 864-3513, or visit
Five Course Dinner Prepared by Award-Winning Chefs Kevin Rathbun, Todd Ginsberg, Eli Kirshstein, Franck Steigerwald, and Andrea Kirshtein

"...It’s been a really fun event so far and certainly a customer favorite. Our Cooking Coach, Amanda Rodgers and our Associate Store Team Leader, Chris Gonzalez, came up with the idea through similar-type contests on the Food Network.

 We began with a Chef from our Prepared Foods department, Stiles, who challenged Chef Megan (with Atlanta Botanical Gardens’ Edible Garden & blogger of Healthy Eating 101). Customers taste the dishes they create, vote and the winner goes on to the next Chef Battle the following month. We advertise the event through our social media channels of fb, Twitter & Instagram, and put out a spread of food & wine for our customer spectators who begin arriving just before 6PM.

 We’ve done the event twice so far, and have had between 30 & 50 customers participate/time. A little after 6PM, we welcome everyone and let our competitors introduce themselves. Next we reveal the secret ingredient each Chef must include in their dish. Then we set a timer and our challengers have 5 minutes to shop, followed by a timed 30 minutes to prepare their dishes. The crowd gets really into it. Shooting videos/photos, following along on Twitter in the moment and loudly assisting us in counting down the final 10 seconds.

Our Chefs leave it all on the floor as well. During our last Chef Battle the secret ingredient was summer squash. Chef Megan (winner of the first event) made sautéed summer squash and zucchini with wilted arugula, goat cheese, thyme, [and] red quinoa. Her challenger, Chef Ted from local gaming restaurant, Battle & Brew, made seared lamb tenderloin over fresh handmade pasta (yes, within 30 minutes!), a tomato cream sauce & sautéed summer squash. This month, Chef Ted was the winner by customer ballot, and he will go on to take on our Prepared Foods Team Leader, Blake Wagner, at our next Chef Battle on July 7th at 6:00PM."
Whole Foods Market Sandy Springs
5930 Roswell Rd
Atlanta, GA 30328
Each quarter, Springer Mountain Farms presents the Celebrate the Chef Award to chefs in the southeast region who represent exceptional culinary technique, innovation, community involvement and, of course, feature Springer Mountain Farms on their menu. It's part of their commitment to supporting local, independent restaurants.
This quarter's winners include Daniel Porubiansky, Executive Chef and Partner of Century House Tavern (Woodstock, GA).

With more than 40 years of experience in the culinary industry, Porubiansky started his career with Century House Tavern in 2013 and has since won countless AAA Diamonds and Michelin Stars.

Congratulations to all of the winners!