30 days & ways to greater green…day 1 (the Whole Visionary Food Story)

What perfect timing! Last night marked my 7th year of planning & producing Southface Energy Institute’s Visionary Dinner, in partnership with Whole Foods Market and what better way to launch into my 30 Days & Ways to Greater Green in celebration of Earth Month than to share some taste & tales from the event that first catapulted me into the greener party life.

For the past 13 years, the Visionary Dinner has offered Atlantans an invaluable opportunity to enjoy a superb, wine-paired dinner of delicious, locally sourced foods prepared by five acclaimed Atlanta chefs; to connect with 500 like-minded sustainability leaders from the business, government and non-profit worlds; and to be newly inspired by a memorable keynote address.

Of course, each Spring we try to go bigger, better & greener and our pals at Whole Foods not only provided all of the the locally produced ingredients for the 5 course feast but this year their talented in-store chefs came out to offer added support to our featured chefs – Mary Moore Cook’s Warehouse, Hugh Acheson of Empire State South, Joe Truex with Watershed, Jay Swift from 4th & Swift and Cynthia Wong with Cakes & Ale. In support of the dinner and to help get the word out, the local Whole Foods stores in Atlanta displayed a few recipes from our chefs and I’ve included them here for you. Also, as a special hi-tech treat – each guest at the dinner could download an app to view more details on the producers that were highighted in the dinner. Pretty cool stuff!


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