Photo Credit: Andrew Thomas Lee
The Florence Presents The Seed Life Skills Benefit Dinner
Monday, November 7, 2016
Best deal! Limited ticket quantities available
$199 per person
$199 per person
“Scott, Hugh, & Kyle Cook Vittles”
This fabulous, “Festival Kick-Off” Dinner will feature the cooking and creative skills of guest chef, Scott Crawford and host chefs, Hugh Acheson and Kyle Jacovino. Covering six different courses, each of these renowned chefs will prepare two, delectable courses each. Each course carefully paired with wines, this Seed Life Skills charitable benefit evening will set the stage for the entire week of culinary festivities! Having these three chefs together at The Florence, for one evening just doesn't get any better than this – all while supporting a terrific cause, close to Hugh’s heart!
This is a very limited ticket event.
Meet The Chefs
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Chef Scott Crawford redefined haute cuisine in the region, earning praise for his modern treatment of Southern ingredients, integrity with which he enhances flavors, and overall inspired approach to seasonal cooking in the South.
In May 2016, Chef Scott Crawford announced Crawford & Son – opening fall 2016 in downtown Raleigh – under his newly formed group, Crawford Hospitality. Crawford & Son – a reference to Crawford’s commitment to family and community – will be located at 618 North Person Street, in the burgeoning Person Street neighborhood. There, Crawford will serve the food he has become so well known for – clean, refined, Southern cuisine. Crawford is also planning his modern tavern concept for Nash Square.
After more than a decade as a Five Star Executive Chef in luxury properties, Crawford left The Umstead Hotel & Spa in 2014 to lend his talents to downtown Raleigh’s vibrant culinary scene. In October 2015, his casual take on locally sourced food earned rave reviews at Standard Foods. Southern Living’s 50th Anniversary Issue praised Crawford’s cuisine, saying “Raleigh Tastes Better Than Ever,” and Cooking Light celebrated his clean approach to Southern food. In March 2016, the James Beard Foundation named Crawford a semi-finalist for “Best Chef: Southeast,” and Crawford competed on national TV to win on Bravo’s new “Recipe for Deception.”
Crawford – now a four-time James Beard Foundation semifinalist for “Best Chef: Southeast” – was raised among Pennsylvania farms but embraced the South’s rich agriculture, and blazed a trail of culinary prestige cooking across the region over decades. Crawford earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa in Cary, North Carolina in 2010-14, as he had previously, at The Georgian Room at The Cloister Hotel in Sea Island, Georgia in 2007-09, and at The Woodlands Resort & Inn in Summerville, South Carolina in 2004-06. Under his direction, Esquire Magazine named The Georgian Room a “Best New Restaurant” and Newsweek recognized Herons among the “101 Best Places to Eat in the World.”
Chef Scott Crawford will be a featured chef at Fearrington House Restaurant on June 16th at Our State Magazine’s “Meet the Maker: Farm-to-Table” dinner, is offering a Crawford & Son pop-up at Mercantile and Mash in Charleston, SC on June 23rd, and will be a featured chef at Palmetto Bluff’s 10th anniversary of Music to Your Mouth in November.
Follow Chef Scott Crawford on Twitter @chefcrawford; on Instagram @ChefScottCrawford and on Facebook at Scott Crawford. Follow Crawford & Son at @CrawfordnSon on Twitter and Instagram; Crawford and Son on Facebook, and visit www.CrawfordandSonRestaurant.com.
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Hugh Acheson is the chef/owner of Five & Ten, The National and Cinco y Diez located in Athens, GA, Empire State South in Atlanta, GA, and The Florence in Savannah, 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, and Cinco y Diez in Athens in January of 2014. Hugh’s most recent endeavor is The Florence, which opened in June of 2014.
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 2012. 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.
Hugh’s pickling swatch book Pick a Pickle also by Clarkson Potter was published in the spring of 2014 and is a handy kitchen go-to for canning.
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, Maclean’s, Art Culinare and Saveur.
In 2010 Hugh competed on Bravo’s Top Chef Masters: Season 3. He returned to the hit show as a judge on Top Chef: Seasons 9 and 10. He is the host of Bravo’s online complement to Top Chef Masters Season 5, called Battle of the Sous Chefs, and continued his judging role on Top Chef Season 11, which premiered in October of 2013.
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.
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Kyle Jacovino has come a long way from his family friend’s pizzeria. Getting his start in kitchens during his high school years in Pennsylvania, Kyle’s focus on food started early. A week after graduating, he took a position as garde manger at the Nemacolin resort outside Pittsburgh. By 20, he was living in the Finger Lakes region of New York, working as sous chef at Mirbeau Inn & Spa. By chance, a waiter there put him in touch with Ryan Smith, formerly of Empire State South, who would become both Kyle’s mentor and the driving force behind his move to Georgia.
It didn’t take long before Kyle found himself working for Ryan as executive sous chef at Empire State South. There, he absorbed Ryan’s intense focus and knowledge about food, and his outstanding skill and work ethic caught Hugh’s eye.
Knowing Kyle had ambitions to start a restaurant of his own someday, Hugh sent Kyle to Italy for four months to study everything from the rustic food and pasta-making techniques of Puglia to the ways of a mad Venetian pizzaiola named Walter Rampazzo. While there, Kyle also studied under the Valdiserri, the same family that helped Mario Batali get his start. He fell in love with the Neapolitan lifestyle — and pizza — after visiting cousins there. Upon Kyle’s return to the States, Hugh installed him as the head of the kitchen at his flagship restaurant, Five & Ten in Athens, where he groomed Kyle’s business acumen and leadership skills.
Having steeped himself in Italian food culture, Kyle sees a kinship between the timelessness of traditions in the South and Italy. In The Florence, he sees an opportunity to celebrate his ideal food, which emphasizes simplicity, beautiful ingredients and a symbiotic relationship between the restaurant and the people who raise the food he serves.
Hors d’oeuvres: Kyle Jacovino
Course #1: Scott Crawford
Course #2: Hugh Acheson
Course #3: Kyle Jacovino
Course #4: Scott Crawford
Course #5: Hugh Acheson
Course #6: Kyle Jacovino
The Savannah Food & Wine Festival
PO Box 10010
Savannah, Georgia 31412
ph: 912-232-1223; fax: 912-236-8821
©2013 - 2016 Savannah Food & Wine Festival, Tourism Leadership Council and The AdFish Group
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
Please drink responsibly when attending events at the Savannah Food & Wine Festival. DO NOT drink and drive. The life you save might be your own!
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