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The Mansion on Forsyth Park
700 Drayton Street
Savannah, GA 31401

November 13, 2013

6:30 PM

PRICE: $195 per person inclusive

HOST VENUE The Mansion on Forsyth Park

Renovated and reopened in 2005 by Savannian and avid art collector Richard Kessler, Mansion on Forsyth Park is a work of art unto itself. As you enter this restored 125-room Victorian Romanesque mansion you can get swept away by the elegance of onyx and Verona marble, Lalique chandelier and Versace furniture in the lobby. If that doesn’t take your breath away, the art collection of more than 400 original pieces throughout the mansion certainly will.

Creativity isn’t limited to the Grand Bohemian Gallery. The ambience and menus of 700 Drayton Restaurant are works of art all their own. Open seven days a week, you’ll find a wide range of culinary delights that include the freshest seafood and regionally inspired dishes.

RESTAURANT Empire State South, Atlanta GA - 5&10, Athens GA - The National, Athens GA

Hugh Acheson is the chef/partner of Five & Ten and The National located in Athens, GA and Empire State South in Atlanta, GA. Born and raised in Ottawa, Canada he started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren’t his thing. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.

Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000.

In 2007, Acheson opened The National with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh opened Atlanta based restaurant, Empire State South in the summer of 2010.

Hugh's cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter, hit the bookshelves on October 18th, 2011 and won the award for Best Cookbook in the field of “American Cooking” by the James Beard Foundation. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, Hugh's prized sides, and fish and meats, turning Southern food on its head every step of the way. With inviting and surprising photography, full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his very creative world of food— to add new favorites to your repertoire.

Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the Atlanta Journal Constitution Restaurant of the Year (2007), a five time (2007, 2008, 2009, 2010, 2011) James Beard nominee and 2012 winner for Best Chef Southeast. In 2007, Hugh was named a Rising Star from StarChefs.com and in 2012 he won the StarChefs Mentor Award. Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Masters Choose 100 Contemporary Chefs. Hugh has also been in Bon Appetit, the New York Times, Garden & Gun, Fine Living, Food & Wine, Gourmet, Southern Living, Better Homes & Gardens, and Saveur.

In 2010 Hugh competed on Bravo’s Top Chef Masters: Season 3 and in 2011 he returned to the hit show as a judge on Top Chef: Seasons 9 and 10.

But that is to everyone outside of Athens. To Athens, he is the guy who owns those restaurants, has one eyebrow, a wife far better looking than he is and two young children who are the apple of his eye.

RESTAURANT Hot and Hot Fish Club, Birmingham AL

Chris Hastings first discovered his appreciation for food during family vacations in the Lowcountry of South Carolina. These explorations through taste and travel stayed with him, and post high school Hastings deferred his college acceptance to work in the kitchen at Silver Cricket in Charlotte, NC. There, Executive Chef recognized his skill and suggested applying to culinary school in lieu of a traditional college education. Heeding this advice, Hastings enrolled in Johnson & Wales in Providence, Rhode Island.

After graduation, Hastings returned to the South, accepting a position at the Ritz Carlton in Atlanta where he first learned to apply European influences to southern cuisine. But, it was on a weekend trip to Birmingham that Hastings met Chef Frank Stitt of the acclaimed Highlands Bar and Grill. The two stayed in touch and it wasn’t long before Hastings relocated to Birmingham to work for Stitt as chef de cuisine, where he also helped to open Bottega, Stitt’s Mediterranean restaurant.

During his time with Stitt, Hastings traveled to California where he met his future mentor, Chef Bradley Ogden. In 1989, he relocated to San Francisco, to work alongside Ogden while he opened the Lark Creek Inn. During his tenure in California, Hastings witnessed the rise of the farm‐to‐table movement first‐hand and could regularly be found visiting farmer's markets to source the freshest, local ingredients.

But, once again, the South beckoned and in 1991 Hastings returned to Birmingham with the goal of opening a new restaurant alongside his wife, Idie. They opened the Hot and Hot Fish Club in 1995, offering contemporary American cuisine with Southern influences and supporting the work of local artisans in both the kitchen and front of house.

In subsequent years, Hastings released his first cookbook: The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions (Running Press, October 2009) and began a side project consulting with other chefs, restaurateurs, and real estate developers on food service operations that benefit their surrounding communities though serving local, memorable, and authentic cuisine. Hastings has also become an active member and fervent advocate for the Alabama Seafood Commission as well as a consultant and culinary advisor to restaurants across the country and the Director of the Bocuse d’Or USA Foundation’s Culinary Council.

In February of 2012, Hastings competed in the Food Network’s “Iron Chef: America” challenge, triumphing over Chef Bobby Flay in Battle: Sausage. And, just a few months later, was recognized by the James Beard Foundation as the 2012 Best Chef in the South. Hastings continues to flex his creative muscles outside the kitchen as well, and has written essays for nationally published magazines, like Food Arts and Garden & Gun with more projects in the works. He lives in Birmingham with Idie and their two sons, Zeb and Vincent.

RESTAURANT Miller Union, Atlanta GA

Over his 20 years of experience in restaurants, chef Steven Satterfield has developed strong relationships with local farmers – a connection that has come to fruition in his and co-owner Neal McCarthy’s exciting restaurant venture, Miller Union. Named after the Miller Union Stockyards once located on the property, the restaurant inhabits a refurbished mid-century warehouse space in Atlanta’s former West Side meatpacking district.

A Georgia native who spent his childhood in Savannah, Satterfield moved to Atlanta to attend the architecture program at Georgia Institute of Technology, with his final year of design studying abroad in Paris. After graduating in 1992, Satterfield was lured to music. Picking up the guitar for the first time, he began writing songs and formed Seely, the first American band signed to the UK label Too Pure. Within a year, Seely rocketed to the top 15 on college radio charts and toured various clubs all over the United States before disbanding in 2000.

During Seely’s band years, Satterfield found himself working in kitchens to supplement his income, which led to a passion he had not yet discovered: cooking. Between gigs and tours he landed a job at Floataway Café, part of the family of Atlanta restaurants owned and operated by heralded chef Anne Quatrano. His appointment to Floataway’s kitchen proved a turning point for his culinary career; it was here he discovered his fascination with fresh local ingredients. He began taking cooking seriously as an art form, eventually rising from the ranks at Decatur’s acclaimed Watershed under the tutelage of celebrated executive chef Scott Peacock.

As a child, Satterfield spent summers in Asheville, N.C., with his grandmother, Hilda, who taught him everything from stringing pole beans to making the perfect biscuit. Her simple approach to cooking, canning, preserving and using local ingredients is a philosophy that he references daily. Satterfield continues to develop deep connections with local growers, dairies and producers to curate the best ingredients the South has to offer. Miller Union is a testament to Satterfield’s commitment to cook with local and seasonal ingredients while employing as little manipulation as possible.

As a member of Slow Food Atlanta, Georgia Organics and the Southern Foodways Alliance, Satterfield remains actively engaged with Atlanta’s progressive culinary community. In 2011, Satterfield was nominated for Food & Wine magazine’s “People’s Best New Chef,” following Miller Union’s placement on the “Best New Restaurants in America” lists from Bon Appetit and Esquire, as well as Atlanta magazine’s “Restaurant of the Year” in 2010. The James Beard Foundation recognized Miller Union as a semifinalist for the national award of best new restaurant in 2010.

Satterfield lives in the historic neighborhood of Inman Park in Atlanta. An avid cyclist, he also enjoys exploring the Georgia coast, listening to new music, teaching people to cook, and researching cocktails with the bartenders of Miller Union.


Award winning chef Elizabeth Terry began her culinary career in Atlanta Georgia when she opened a small soup and sandwich shop called Thyme For You, “My masters in business,” she quips.

In 1981 she opened Elizabeth on 37th with the support of her husband Michael Terry in a turn of the century mansion in Savannah Georgia. She and her family lived and worked in the mansion.

Elizabeth did extensive research of 18th and 19th century Savannah cooking by reading manuscripts, seed catalogs and journals. She created her recipes based on this research. She has been recognized as a leader and innovator of “New Southern Cuisine.” She comments that southern cooking is both country “back of the stove” cooking and her favorite: elegant entertaining “front of the stove” cooking.

Elizabeth has been recognized for her exceptional cooking and she and the restaurant have received numerous awards during her 20-year career.

  • James Beard - 1995 Perrier Jouet Best American Chef: Southeast
  • Food Arts - 1999 Silver Spoon Award
  • Forbes - 1999 top 40 restaurants in America
  • Zagat - 1999 Top Ranking for Food, Service, and Decor
  • Mobil Travel Guide - 1997 & 1998 Four-Star Award
  • Cervena Venison - Front of House Service Award 1997 & 1998
  • Restaurants & Institutions - 1995 Ivy Award
  • Dirona - Award of Excellence 1993-1999
  • Food & Wine Magazine - 1992-1993 "Top 25 Restaurants in America"
  • Nations Restaurants News - 1993 Fine Dining Hall of Fame
  • Elizabeth is also the author of the cook book “Savannah Seasons:” Food and Stories from Elizabeth on 37th.

    HOST CHEF Geir Kilen
    RESTAURANT 700 Drayton Restaurant, Savannah GA

    With more than 25 years of culinary experience and extensive four-star hotel knowledge, Chef Kilen brings a wealth of expertise and fine dining insight to 700 Drayton Restaurant. Guests will love his take on the ever-popular local Savannah favorites with a touch of world-class flare.

    Chef Kilen joins 700 Drayton Restaurant from his most recent position as the executive chef of The Commerce Club in Atlanta, Ga., where he brought a “diverse, culinary fare” according to the Atlanta Business Chronicle. Kilen was also responsible for the opening of the Palm Beach Restaurant, a successful Caribbean-style restaurant in the Atlanta suburbs, which he owned and served as general manager and executive chef for three years. Additionally, Kilen has served as executive chef in several notable Atlanta, Ga. establishments including, The Wyndham Peachtree Conference Center Hotel, Bold American Food Company, Emory Conference Center Hotel and Marriot International. His portfolio boasts a number of awards and accolades including, a Silver Medal in the US Chefs Open in 1991, as well as achieving highest banquet-guest, comment card score of all Hilton hotels in the Continental US, beating world famous properties such as the Waldorf Astoria and Beverly Hilton. Before arriving in the United States, Chef Kilen received a culinary degree from The Culinary Institute in his hometown of Kristiansand, Norway, in addition to a certification in Business Management from Kristiansand Handels Skole.