CHEFS DEMONSTRATE SUSTAINABLE USE OF WHOLE CHICKENS AT ATLANTA FOOD AND WINE FESTIVAL

A hundred lucky attendees to last month’s Atlanta Food and Wine Festival braved the sun on the outdoor grilling terrace of the Loews Atlanta Hotel for a master class in the art of butchering and cooking chickens presented by Springer Mountain Farms and Big Green Egg. Participating Atlanta chefs Rusty Bowers of Pine Street Market, Jason Jimenez of Kitchen Six and AIX Atlanta’s Nick Leahy concentrated on the sustainable benefits of butchering and cooking whole animals, specifically chickens from Springer Mountain in this hour-long seminar where students got to eat what they learned.


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Chef Nick Leahy of AIX and Tin Tin (Left), Chef Jason Jimenez of Kitchen Six (Center), and Chef & Master Butcher Rusty Bowers of Pine Street Market and Chop Shop (Right)