Get a bite of what’ll be dished up during Foodfort 2020.
Foodfort is excited to bring back the annual chef-farmer-food community dinner on Wednesday, March 25, this year featuring James Beard Award-winning chefs Abe Conlon & Adrienne Lo of Chicago restaurant Fat Rice, as well as another Street Eats event, a market-style shindig inspired by night markets around the world, with local chefs providing tastes + samples of their delish dishes.
Foodfort alum and James Beard Award-winning chef Hugh Acheson will return for Foodfort Tastes and will collaborate with local chef Sarah Kelly of Petit 4. For Foodfort Talks, we’ll get a taste of the James Beard Award-winning podcast Copper & Heat with Katy and Ricardo Osuna.
Foodfort is all ages and open to the public, with a few ticketed food events. Foodfort Tastes & Talks will take place Friday through Sunday of Treefort 2020 (March 25-29). Admission to non-ticketed Foodfort events is included in a Treefort pass.
A NIGHT WITH FAT RICE
Wednesday, March 25, 6-9pm @ Basque Center (21+)
Foodfort is excited to bring back the annual chef-farmer-food community dinner (21+) on Wednesday, March 25, 6-9pm, at the Basque Center. This year we’re featuring James Beard Award-winning chefs Abe Conlon & Adrienne Lo of Chicago restaurant Fat Rice.
Fat Rice is a celebration of the unique cuisines of Portuguese speaking Luso-Asian provinces, with an emphasis on Macau, China. As a major hub of the spice trade beginning in the 16th century, the tiny peninsula and adjoining islands of Macau are home to a quickly diminishing culture and an almost forgotten cuisine.
( athens, georgia )
Hugh Acheson is the chef/owner of 5&10 and The National located in Athens, GA, as well as Empire State South, Spiller Park Coffee. He is also the founder of Seed Life Skills, a living, multimedia curriculum built to serve the needs of the modern Family & Consumer Sciences (founded as Home Economics) classroom, emphasizing retainable real life skills with topics including hands-on culinary instruction, conscious consumer economics, and D.I.Y. design principles.
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.
( boise, idaho )
Sarah Kelly grew up in Boise Idaho. She is a self-taught chef and has worked at many different places; from grocery stores to bakeries, fine dining to barbecue. Local restaurants include Richards Across the Street, Richards Bakery, the Dish, and Bittercreek. She then moved to Vail, Colorado, where she became Executive Chef at The Lodge and Spa at Cordillera, and worked at various 4-star hotel properties for 9 years before moving back to her hometown and opening up the beloved lunch spot Bleubird. Sarah and her restaurant husband Dave closed Bleubird in early 2017 to devote all their efforts in their new venture Petite 4. When not cooking Sarah enjoys eating pastries, running, history, and architecture.
COPPER & HEAT
( oakland, california )
Copper & Heat challenges the exclusionary systems that cooks and chefs have been upholding for generations. Katy and her husband Ricardo create and produce this James Beard Award winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them. They focus on issues that underpin and enable exclusion in the restaurant industry that many don’t question. Why are professional kitchens organized the way they are? What makes a great chef? Who gets the most media attention and awards?
The restaurant industry is at a point where a lot of ground work has been laid for change. But in order for change to happen, more conversations about gender, race, and privilege in the kitchen need to take place. Copper & Heat is focused on starting conversations like that with the people that are working through these issues in restaurant kitchens every day.