5Church Expands to Midtown Atlanta in Early 2016

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Morgan Dyches or Emily Connolly

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5CHURCH EXPANDS TO MIDTOWN ATLANTA IN EARLY 2016

Top Restaurateurs Connect Three of the South’s Tastiest Towns

ATLANTA (July 27, 2015)– Restaurateurs Patrick Whalen, Ayman Kamel, Alejandro Torio and Jamie Lynch are announcing their plans to open a third location of 5Church in Midtown Atlanta early in the first quarter of 2016. The restaurant, which has an existing location in Charlotte and a second opening in Charleston, will be located at 1197 Peachtree Street NE. Serving lunch and dinner daily along with weekend brunch, 5Church offers a technique-driven menu that blends a casual, yet refined dining approach for a memorable experience. The name of the restaurant comes from its original location, the corner of 5^th and Church Street, in Uptown Charlotte.

“We love the growth that’s happening in Atlanta and feel there is a lot of continuity between Charlotte, Charleston and Atlanta,” explains Kamel, who will be moving to Atlanta with his family to operate 5Church locally. “We look forward to enhancing the Midtown restaurant scene with a 360-degree dining experience that blends award-winning food with top rate service and nationally acclaimed design.”

The team behind 5Church brings a wealth of operations, marketing and culinary talent to the table and credits their combined forces for the success of their dining concept.

“Our philosophy is ‘there is only we’ because we believe as a company that no one person can make a business successful,” says Kamel, whose expertise lies in growth strategies, business improvement and systems optimization within the hospitality industry. “We are a varied team with different backgrounds who respect each other’s areas of expertise.”

At 5Church, guests will be drawn to the restaurant’s eye-catching design. The restaurant speaks to guests who are looking for a top-notch meal and the service to match but who are also in search of an ambiance that reaches beyond the typical restaurant environs. The neo-Victorian décor features white concrete bars, black leather banquettes, imaginative chandeliers and large-scale artwork created by local artists. The hand-painted ceiling will feature Sun Tzu’s “The Art of War” in its entirety. 5Church will seat 185 guests downstairs with an additional rooftop dining space upstairs.

Jamie Lynch, who is both a partner and the restaurant’s executive chef, boasts an impressive culinary background including Le Cirque, Aureole and Café Boulud, as well as Blue and Barrington’s in Charlotte. Since opening 5Church, he has been recognized as Charlotte Magazine’s Best Chef for the past three consecutive years. His menu will feature many 5Church favorites such as the famed “60 second” NY strip steak and 5Church lamb burger with red onion marmalade and Gorgonzola fondue along with new, locally sourced dishes original to the Atlanta restaurant. A 200-bottle wine list curated by an in-house certified sommelier and a selection of specialty cocktails and craft beers will complement Lynch’s menu.

With help from Atlanta-based real estate company, The Shumacher Group, the 5Church team is happy to be joining the Midtown neighborhood in early 2016.

5Church is located at Colony Square, 1197 Peachtree Street NE in Midtown. The restaurant will offer a private event space as well as on-site parking and complimentary valet. For updates, follow the restaurant on Instagram, Facebook and Twitter. For additional information, visit www.5churchatlanta.com.

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ATL industree's “Hail to the V” Celebrates the Women of Atlanta’s Restaurant Scene

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Emily Connolly or Morgan Dyches

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emilyc@melissalibbypr.com

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ATL INDUSTREE'S  “HAIL TO THE V” CELEBRATES THE WOMEN 

OF ATLANTA’S RESTAURANT SCENE

Cocktails and Conversations at August 10 Event Benefitting The Farmer Fund

ATLANTA (July 29, 2015) — What are the unique issues and challenges facing women in Atlanta’s restaurant industry? Find out what drives the female servers, staffers, chefs and owners of the city's thriving culinary community during “Hail to the V,” an afternoon of networking and conversation about the trials and triumphs of women on the front lines of Atlanta’s food and beverage scene. The event, hosted by the hospitality networking group ATL industree, offers a chance for industry workers to connect and share stories, and promises candid discussion from some of the city’s most accomplished women.

“Atlanta is home to some of the best restaurants in the country, and women are such a huge part of that,” says ATL industree city manager Karen Pagano. “This is an amazing opportunity for those inside the industry and out to meet, mingle and show their support. The goal is to bring everyone together to provide education and opportunities, and to forge and strengthen the bonds that help our industry grow and thrive.”

“Hail to the V” takes place on Monday, Aug. 10, from 2-5 p.m. at Gypsy Kitchen (3035 Peachtree Road NE). Tickets are $10-$40 in advance and include all food and beverages. For every ticket sold, $5 will be donated to The Farmer Fund, a nonprofit that helps support metro Atlanta farmers who face hardships due to natural disasters.

Mara Davis of "Atlanta Eats" will moderate a panel of powerhouses that includes:

• Asha Gomez: owner/chef, Spice to Table
• Shireen Herrington: general manager, the Optimist
• Jenny Levison: owner/chef, Souper Jenny, Juicy Jenny and Cafe Jonah
• Mercedes O'Brien: cocktail cart conductor, Gunshow
• Chrysta Poulos: creative director - pastry, Rocket Farm Restaurants

Participants can also support The Farmer Fund by attending the organization’s launch party, which takes place that same day (Monday, Aug. 10) at The Cathedral of St. Philip from 6-9 p.m. Guests will enjoy an evening of food and drink from local restaurants and breweries. The event commemorates the release of The Farmer Fund’s 2016 calendar, featuring local chefs and farmers showing a little skin for a good cause. Admission is $65. Click here for tickets and other information.

Industree is an event-based brand and the candid voice of the food & beverage industry. It cultivates a community of seasoned industry innovators, future trailblazers and everyone in between to provide the connections, tools and real-life advice that make opportunities possible. ATL industree’s unfiltered events and content provide a platform to share, learn and grow both personally and professionally. For more information, please visit www.atlindustree.com.

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TomorrowWorld Announces Partnership with Kevin Gillespie for Tomorrow’s Table Dining Experience

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Emily Connolly or Morgan Dyches

Melissa Libby & Associates

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TOMORROWWORLD ANNOUNCES FIRST CHEF PARTNERSHIP WITH TOP CHEF FINALIST KEVIN GILLESPIE FOR EXCLUSIVE “TOMORROW’S TABLE” DINING EXPERIENCE

Offerings include festival’s first sit-down restaurant featuring hybrid menus from Gillespie’s hit Atlanta restaurants, takeout concept, and intimate 10-course VIP dinner

ATLANTA (July 30, 2015) – TomorrowWorld—America’s largest 21+ music festival—announced its first chef partnership in conjunction with Red Beard Restaurants, the group created and owned by one of Atlanta’s hottest chefs, celebrated author and Top Chef finalist, Kevin Gillespie. The partnership will serve up an assortment of exclusive dining experiences headlined under Tomorrow’s Table to festivalgoers this September 25-27 in Chattahoochee Hills, GA.

Tomorrow’s Table will focus on three key elements throughout the weekend:

• The music festival’s first sit-down restaurant experience, which will overlook the Main Stage and feature a new, fresh seasonal menu per day themed to one of Gillespie’s marquee restaurant concepts (traditional whole-hog barbecue Terminus City, award-winning restaurant Gunshow, and his newest Southern upscale eatery, Revival);
• A similarly-themed takeaway picnic basket service
• And an intimate, seated 10-course dinner cooked and served by Gillespie and friends on Saturday night of the festival.

“Music and food together are a natural fit,” said Chef Kevin Gillespie. “They both serve to enliven your spirit and bring people together in communion. Our team could not be more excited about being a part of such a wonderful event.”

“We pride ourselves on bringing together tastes from around the globe to the TomorrowWorld experience,” said Jamie Reilly, project director of TomorrowWorld. “Showcasing local flavor is a huge part of that, so partnering with Chef Kevin Gillespie and Red Beard Restaurants was a natural fit for expanding TomorrowWorld’s food offerings.”

Tomorrow’s Table sample menus for the sit-down restaurant and takeaway picnic baskets follow.

Terminus City Friday: featuring traditional Southern BBQ

Chopped whole hog BBQ

Pulled BBQ chicken

Smoked Mushroom “BBQ” with Alabama White BBQ Sauce (Vegetarian)

Sides

Brunswick Stew

Shaker Style Coleslaw

Heritage Baked Beans

Southern Revival Potato Salad

Gunshow Saturday: a culinary journey of tastes and flavors from throughout the world.

Featuring dishes inspired by regional America, Southeast Asia, Northern Europe, Central America and more

Revival Sunday: traditional style Sunday supper

Revival Fried Chicken

Grass-Fed Beef and Pork Meatloaf wrapped in Bacon

Mushroom and Farro Cabbage Dumpling (Vegetarian)

Trimmings

Fried Silver Corn

Smoked Local Greens

Creamed Potatoes

Field Peas and Butterbeans in Sweet Cream Butter and Dill

Beyond the sit-down experience (reservations required), takeaway picnic basket service will be provided each day, with baskets based on each menu’s theme. Chef Gillespie will also cook and host an intimate, seated 10-course VIP dinner inside the restaurant overlooking the Main Stage on Saturday, Sept. 26^th.

To make sitdown reservations for Tomorrow’s Table and the VIP dinner with Chef Gillespie, including press ticket inquiry, visit and stay tuned to tomorrowworld.com/chefkevin. More information will become available shortly.

TomorrowWorld places a huge emphasis on the culinary experience, with the festival’s full slate of food offerings to be announced shortly. Cuisine will be inspired from around the globe and feature Southern BBQ, Italian, sushi, Mexican offerings, an Australian bakery, a dedicated health-foods focus (e.g. green juices, smoothies and salads), and even a Belgian corner with Belgian waffles, fries, meatballs and a full-scale Belgian Beer Café. Earlier this year, TomorrowWorld also introduced Breakfast Beats, where guests can enjoy morning cocktails and breakfast in the festival’s popup camping city DreamVille while a different DJ performs each morning.

The third chapter of the festival, coined ‘The Key To Happiness,’ will take place September 25-27 on 8,000 acres of rolling hills and lush woodlands outside of Atlanta in Chattahoochee Hills, GA.

#          #          #

Notes for editors:

A press photo of Chef Kevin Gillespie can be found here (Credit: Andrew Thomas Lee): https://www.dropbox.com/s/rrrgyet0v009509/gunshow_portraits_color_0014.jpg?dl=0

The press credential application for TomorrowWorld 2015 is now available here: http://bit.ly/1fKnjdw

The TomorrowWorld 2014 aftermovie can be viewed here: https://www.youtube.com/watch?v=hIVRWl9qgtA

For tickets and additional information on TomorrowWorld, please visit www.tomorrowworld.com or follow us on Facebook or Twitter (@TomorrowWorld).

About TomorrowWorld

TomorrowWorld is an annual 3-day music festival (and 5-day camping experience) nestled within 8,000 acres in Chattahoochee Hills (Atlanta), Georgia. Sister to the renowned Tomorrowland festival held in Boom, Belgium, the third incarnation of the international music phenomenon known for mind-blowing décor across 9 stages, massive artist line-ups, and luxury camping experiences, will be held on September 25th, 26th and 27th. As the largest 21-plus music festival in the world, TomorrowWorld welcomed 160,000 visitors from 75 different countries through its doors and contributed $94 million of economic activity to the Atlanta area in 2014. TomorrowWorld invites guests to discover ‘The Key To Happiness’ this coming September.

About Chef Kevin Gillespie

Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In July 2015, Gillespie opened his second restaurant, Revival, in Decatur, Georgia, which is a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s“Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit chefkevingillespie.com.

Atlanta Coffee Supply Group Celebrates 20 Years Serving the Best Restaurants in the Southeast

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Emily Connolly or Morgan Dyches

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ATLANTA COFFEE SUPPLY GROUP CELEBRATES 20 YEARS SERVING THE BEST RESTAURANTS IN THE SOUTHEAST

Specialty Coffee Supplier Leaves Lasting Impression on Palates of Atlanta’s Most Discerning Diners with Premium Products and Proprietary Brands

ATLANTA (June 12 2015) – This summer, Atlanta Coffee Supply Group (ACSG) is celebrating its 20^th anniversary as a specialty coffee and tea distributor for the Southeast. Since its inception in 1995, ACSG has not only become Atlanta’s premiere full-service distributor of hand-roasted coffee and premium iced tea for the foodservice industry, but also produces its own proprietary coffee and iced tea lines: Lakehouse Coffee and Blue Durango Iced Tea.

The Lakehouse Coffee line features 10 different blends that cover a wide range of tastes and profiles. Blue Durango Iced Tea offers three flavorful, craft blended teas (classic iced tea, an herbal iced tea and an antioxidant-rich green tea with fresh mint) to provide the ultimate refreshment. In addition to these two proprietary lines, ACSG’s product offerings include Lavazza coffees, Ghirardelli sauces, Mighty Leaf Tea, Rancilio espresso machines, Bunn coffee and tea equipment, Monin flavor syrups and Dr. Smoothie.

ACSG’s president and CEO Jonathan Silver is passionate about providing quality products. As public interest in chef-driven restaurants grew, so did Silver’s client list, which includes many of Atlanta’s most reputable restaurants, including Aria, Bones, Milton’s Cuisine & Cocktails and Sotto Sotto.

"We set out to change restaurateurs’ notions of what a cup of coffee should taste like at the end of a great meal," Silver says. "Our push in the morning is knowing that when the day ends, we gave our best to make our customers’ jobs a little easier.”

As a result of Silver’s tenacity and commitment to quality, ACSG has gained the respect of highly regarded chefs throughout the Southeast. “Blue Durango Iced Tea is the most flavorful iced tea I’ve ever had. I’ve been using it for about 8 years now, and nothing comes close,” says Derek Dollar, executive chef of Milton’s Cuisine & Cocktails. “I also drink Lakehouse Coffee’s Chef’s Blend every Sunday morning before brunch service.”

Lakehouse Coffee’s private label program offers foodservice providers even more personalized options by creating custom artwork for private label retail bags that are designed for resale at specific restaurant locations or to commemorate special events. Looking to the next 20 years for ACSG, Silver hopes to bring his Lakehouse Coffee products to the consumer market to offer serious coffee drinkers an unassuming addition to their times of reward and relaxation both at home and on the road.

ACSG is located at 1800 Wilson Way SE #10 in Smyrna, Georgia. For additional information, visit www.lakehousecoffee.com or call 404-799-7774. Lakehouse Coffee updates can be found on Facebook and Twitter.

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Kevin Gillespie’s Revival to Open on July 23 in Decatur

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Morgan Dyches or Emily Connolly

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KEVIN GILLESPIE’S REVIVAL TO OPEN ON JULY 23 IN DECATUR

Executive Chef Andreas Müller’s Menu of Elevated Southern Fare

Features a Family-Style Spread Suited for Sharing a Meal

ATLANTA (July 20, 2015) – Atlanta-based chef, restaurateur and cookbook author Kevin Gillespie is opening his latest dining destination, Revival, in Decatur on Thursday, July 23. The restaurant offers guests a family-style dining experience reminiscent of Gillespie’s own family’s traditions, and executive chef Andreas Müller reinterprets the food from Gillespie’s childhood with a selection of Southern-inspired dishes that will bring guests together at the table.

Müller, who previously worked at Gunshow, shares Gillespie’s enthusiasm for preparing traditional meals with farm-fresh ingredients and uses his own Swedish background to inject both rural and refined culinary influences into the Revival menu. Guests can order dishes à la carte or choose the family-style option ($49 per person), which includes the choice of one entrée for the table and is served with hors d’oeuvre, relishes, trimmings, Gillespie family iron skillet cornbread, the choice of dessert, tea and coffee. The restaurant is opening with dinner service only and will add lunch in several weeks. 

Menu items for dinner include the following:

Hors d’oeuvre ($6-$10):

• Sliced local tomatoes with cucumbers and sweet onion
• Toasted deviled ham tea sandwiches
• Local kale salad with old-fashioned boiled dressing
• Old-fashioned skillet-fried green tomatoes

Entrées ($11-$18):

• Country-fried Kobe beef round steak with skillet pan gravy
• Revival fried chicken
• Grassfed beef and pork meatloaf wrapped in bacon
• Wood-grilled Berkshire pork steak
• Spiced Mississippi catfish in low country tomato gravy
• Wood-grilled South Carolina quail glazed with roasted honey and garlic
• Mushroom-stuffed cabbage dumpling with spicy roasted tomato sauce

Trimmings ($4-$6):

• Fatback-fried silver queen corn
• Hickory-smoked local greens
• Old-fashioned creamed potatoes
• Fresh field peas and snaps in sweet cream butter and dill
• Green cabbage with confit ham
• Revival mac n’ cheese
• Pan-roasted mushrooms with celery and lemon
• Local zucchini and summer squash pancake

Desserts ($7):

• Geneva’s toasted vanilla pound cake with peach fool
• Butterscotch trifle with butter pecan cream
• Lemon icebox pie
• Rustic peach and nectarine tart à la mode
• Awesome chocolate cake

Revival seats 100 guests and features a lush garden and a patio space that will house an outdoor bar called Communion in spring 2016. The restaurant is located at 129 Church Street in the former Harbour House Pub site in Decatur. Revival is open for dinner Sunday – Thursday from 5-9 p.m. and Friday – Saturday from 5-10 p.m. Reservations are accepted but not required and can be made by calling the restaurant, 470-225-6770,  or online. For updates, follow Revival on Twitter, Instagram and Facebook. Additional information can be found at www.revivaldecatur.com.

About Chef Kevin Gillespie

Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In summer 2015, Gillespie plans to open his second restaurant, Revival, in Decatur, Georgia, which promises a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit chefkevingillespie.com.

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Photos are available here.

Gunshow to Feature "Hired Gun" JJ Johnson on August 11 and 12

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Emily Connolly or Morgan Dyches

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GUNSHOW TO FEATURE "HIRED GUN" JJ JOHNSON ON AUGUST 11 AND 12

Guest Chef from New York City’s The Cecil Provides Unique, Award-Winning Take on Simple Recipes

ATLANTA (July 17, 2015) – Gunshow, chef Kevin Gillespie’s nationally recognized Glenwood Park restaurant, will host a two-night excursion into a culinary mix of Caribbean influence and West African flavor from the hands of chef Joseph "JJ" Johnson. On Tuesday, August 11, and Wednesday, August 12, Gillespie welcomes Johnson to the kitchen from The Cecil and Minton's, his award-winning restaurants in New York City’s Harlem neighborhood.  Johnson’s unique culinary foundation resides in Caribbean influences from his grandmother, which was fine-tuned at the Culinary Institute of America, as well as during a month-long stay in Ghana, where he cooked at a five-star restaurant, visited local markets and studied West African flavors.

Recently named a 2015 James Beard Award Rising Star Semifinalist, Johnson comes to Gunshow as part of the "Hired Guns" series. These dining events give chefs like Johnson an opportunity to flex their creative muscles through signature flavors and personalities in Gunshow's open kitchen by creating dishes to serve alongside the restaurant’s regularly featured items while sharing their own stories with restaurant guests.

"Our 'Hired Guns' series allows us to exemplify nationally recognized culinary talent in our home here in Atlanta," says Gillespie. "JJ’s cooking skills and personality will fit right in with the series, and I look forward to seeing what he creates during his stay here."

Johnson's culinary career is both young and decorated, with outstanding awards including a place on both Forbes and Zagat's "30 Under 30" lists, inclusion in Eater's Young Guns list, a winner of Rocco DiSpirito's Dinner Party competition and StarChef's Rising Star for Community in 2015. His restaurant The Cecil was recognized by Esquire Magazine as the Best New Restaurant in America in 2014.

"I look forward to bringing a little bit of Harlem to Atlanta for the 'Hired Guns' series," says Johnson. "Mixing my style with the Gunshow crew's talent will make for a delicious experience for everyone."

Space is sure to go quickly, so guests are encouraged to make reservations as soon as possible by calling 404-380-1886.

Future “Hired Guns” events include Jean-Paul Bourgeois of New York City's Blue Smoke, Sept. 29-30; and Colby and Megan Garrelts of Rye in Kansas City, Nov. 17-18.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit gunshowatl.com or call 404-380-1886.

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Kevin Gillespie Forms Red Beard Restaurants to Provide a Roadmap for Internal and External Growth

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 Emily Connolly or Morgan Dyches

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emilyc@melissalibbypr.com

morgan@melissalibbypr.com

Kevin Gillespie Forms Red Beard Restaurants to Provide a Roadmap for Internal and External Company Growth

Atlanta Chef/Restaurateur Teams with Marco Shaw and M. Blake Morley to Create Parent Company for Smart Expansion and Talent Development

ATLANTA (July 13, 2015) – Atlanta chef, restaurateur and cookbook author Kevin Gillespie has always been quick to credit the strong team behind him for the success of his restaurants and career.  Now, with the announcement of Red Beard Restaurants, he has taken an important next step in making a great team even greater. Along with director of food and beverage Marco Shaw and director of development M. Blake Morley, Gillespie's new parent company will maintain consistency at both Gunshow and Revival, Gillespie’s second restaurant slated to open in Decatur this month, ensure smart expansion for future development and provide consulting services to other food and beverage start-ups.

“Trying to figure out how I would split my time between my two restaurants prompted me to ask myself, ‘how do I ensure that Gunshow doesn’t fall off course when I’m at Revival?’ It was then that I realized we could really benefit from having a single entity to hold our entire team to a certain standard and sustain the values that are important to us,” recalls Gillespie.

By setting these standards, Gillespie will take even better care of his employees with the hopes that his staff will feel like they’re part of a team with forward momentum. He encourages his staff to find the roles that best suit them, and Red Beard Restaurants will allow Gillespie to provide more internal growth opportunities for his team members.

The new company’s primary value is what Gillespie refers to as “learn to be bigger by being smaller.” Gillespie believes that direct connectivity and his day-to-day interactions with guests are what will grow his company to its maximum potential. Remembering this personal contact reminds him to not lose sight of his entrepreneurial spirit. As a result, diners can expect the same quality that Gillespie is known for and then some, because support from the Red Beard Restaurants team frees up more time for him to pursue his creative visions and continue impacting the culinary landscape of the South.

“I think we can make our restaurants better places to work by ensuring everyone and every aspect of this business has a defined place moving forward, so nothing gets overlooked,” he says. “In turn, I will have the opportunity to be even more involved in the things our guests really care about; Red Beard Restaurants gives me the freedom to do what I do best creatively and constantly improve the quality of the food.”

Joining Gillespie as the company’s director of food and beverage is Marco Shaw, a longtime friend and business associate for whom Gillespie worked in Portland, Oregon, at Fife Restaurant. Shaw owned Fife Restaurant for nine years, in addition to owning Full Plate Restaurant in Portland and then Piedmont and Zely & Ritz in Raleigh, North Carolina. Shaw’s successful restaurant ownership and management experience combined with his many executive chef roles make him the most well-rounded candidate for the job.

“I’ve used Marco as a sounding board for all my business choices over the last decade and have always looked to him as an expert,” says Gillespie. “I knew he could bring new energy to our team. Adding him as a key player is truly a slam dunk for us.”

In addition to Gillespie and Shaw, Red Beard Restaurants’ executive team also includes director of development M. Blake Morley, who first worked with Gillespie at Woodfire Grill as the restaurant’s beverage manager. Morley was Gunshow’s opening general manager and, after being promoted multiple times, has since discovered that his real strengths lie in creating and developing new business. Gillespie considers him to be the “person who sees what it will take in reality to make my ideas happen.”

Morley is an example of what Gillespie hopes to achieve for his employees with the creation of Red Beard Restaurants. “Blake is now able to do exactly what he wants because he stayed with our company, which is what our model stands for: bringing talented people on board and giving them what they need to be successful wherever their talents lie. This is what gives our company direction.”

Together, Gillespie, Shaw and Morley have many years of restaurant experience spanning all facets of the industry that they look forward to passing along to those who want to enter restaurant ownership and aren’t fortunate enough to have that same know-how.

“We’ve learned a lot of lessons the hard way that we’d like to share with others,” says Gillespie. “When you’re trying to start a restaurant, there are millions of unanswered questions. It’s easy to be misled into thinking you need to spend more money than you actually do. It can be daunting, but I think we’ve proven that it’s possible to successfully open on a small level.”

Red Beard Restaurants will also employ a small sales team to coordinate events held at Gunshow and Revival. Additionally, the company will oversee all of Gillespie’s merchandise ranging from home goods to cookbooks to clothing, so that he can remain closely involved in the design of these products.

With the introduction of Red Beard Restaurants, Gillespie looks forward to more methodical, efficient growth and more calculated expansion in the future. For more information on the company, visit www.redbeardrestaurants.com or call 404-380-1886. 

About Chef Kevin Gillespie

Chef Kevin Gillespie's true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. In summer 2015, Gillespie plans to open his second restaurant, Revival, in Decatur, Georgia, which promises a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” He was named a 2015 semi-finalist for the James Beard Foundation’s Best Chef: South award and had been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009 for linking farms to forks and promoting better health for people and the planet. In February 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs.” In 2014, Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” and was honored as one of 12 restaurants on Esquire magazine’s “Best New Restaurants of 2014” list. Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World in March 2015, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. For more information, please visit chefkevingillespie.com.

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With the Debut of Cotton Calf Kitchen, Dry Aged Steaks and Cocktails Arrive in Downtown Braselton

For more information:

 Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

WITH THE DEBUT OF COTTON CALF KITCHEN, DRY-AGED STEAKS

AND CLASSIC COCKTAILS ARRIVE IN DOWNTOWN BRASELTON

Classic American Steakhouse Part of Historic Redevelopment Project

BRASELTON, Ga. (July 13, 2015) - With the mid-August debut of Cotton Calf Kitchen inside the historic Braselton Brothers Department Store building, the sizzle of big city dry-aged steaks arrives in downtown Braselton. The 120-seat white tablecloth classic American steakhouse, the latest addition to the northeast Georgia city’s exciting downtown development, is the brainchild of restaurant partners Matt Ruppel, Hudson Tang and Cindy Green.

The fine dining space’s fun, tongue-twisty name pays tribute both to the menu’s classic cuisine and the historic turn-of-the-century Braselton cotton gin building across the street. In addition to the more formal steakhouse dining room, Cotton Calf Kitchen will offer a roomy lounge and bar area with its own menu of sharable plates, along with a carefully curated beverage menu spotlighting craft beers, small- batch whiskeys, bourbons, classic cocktails and a wine list.

“In order to create Cotton Calf Kitchen, we’ve enjoyed a series of conversations with third- and fourth-generation Braselton residents, along with the growing number of transplants who have moved here to learn what they most wanted in a new downtown restaurant,” explains partner Hudson Tang, who previously operated  New York City’s popular Manchester Pub. “With downtown’s historic preservation, paired with the area’s plans for a live/work/play environment, it’s an incredibly exciting time to introduce the Cotton Calf brand here.”

In addition to serving up quality dry-aged beef, the menu will feature heirloom vegetables and a tapas-style array of appetizers. A popular Atlanta chef (to be formally announced prior to opening) has been lured to northeast Georgia to oversee the kitchen and menu.

A 20-seat outdoor patio facing the city’s eagerly anticipated amphitheater will be ready in time for cooler weather dining this fall. A private dining room perfect for business meetings and special prix fixe chef’s menu tasting events is also planned for the space. Partner Cindy Green is busy, meanwhile, talking to local artists in order to spotlight their pieces on the walls of the restaurant.

As for Tang, a former New Yorker, he’s so committed to the success of Cotton Calf Kitchen, he’s modified his work commute accordingly. “I just moved into a house about 1/4 of a mile away from the restaurant,” he explains. “To live and work downtown will provide me with an entirely fresh perspective on how we operate Cotton Calf Kitchen. I’m a local now. I’ve jumped into this with both feet!”

Conveniently located just three miles from Chateau Elan, Cotton Calf Kitchen is located inside the historic Braselton Brothers Department Store building at 9924 Davis Street in downtown Braselton. The restaurant will be open daily for cocktails and dinner from 4 p.m. to 11p.m. For more information, email info@cottoncalf.com or visit cottoncalf.com, facebook.com/cottoncalf and instagram.com/cottoncalf.

Tin Lizzy’s Cantina Brings FlexMex Flavor to Downtown Atlanta July 27

For more information:

 Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

TIN LIZZY’S CANTINA BRINGS FLEXMEX FLAVOR
TO DOWNTOWN ATLANTA JULY 27

ATLANTA (July 7, 2015) – Tin Lizzy’s Cantina is ready to get the party started in Downtown Atlanta, bringing its inviting atmosphere,  chilled margaritas and signature FlexMex flavors to Peachtree Street. The popular cantina's tenth location will open July 27 in The Mall at Peachtree Center, just down the street from the College Football Hall of Fame, Georgia World Congress Center and other city landmarks.  

"We are really looking forward to joining the vibrant scene happening in the heart of the city," says Tory Bartlett, chief executive officer of the growing restaurant company. "Our style of fun food and unique flavors will suit the business lunch crowd, sightseeing tourists, downtown residents and happy hour seekers." 

Diners in the 6,500 square-foot space should be sure to look up - one can't-miss design highlight is a dome ceiling in the bar adorned with a gradient sunset.  The restaurant accommodates 177 guests, including a small patio. Tin Lizzy’s menu boasts a range of flavorful favorites, including gourmet soft tacos, perfectly shareable dips, fresh salads and sensational cast iron skillets, as well as an extensive margarita list, cleverly concocted cocktails and more than 30 beer selections, including the 23-oz. pour, “El Jefe.” The restaurant also provides catering options that are ideal for corporate meetings, tailgates, social gatherings and more. And of course, it wouldn’t be Tin Lizzy’s without plenty of TVs to catch all the action from your favorite local and national teams.

"Downtown Atlanta is thriving with music, festivals, parks, venues like the Georgia Aquarium and the CNN Center, and so much more," says Mike Vecchio, general manager of Tin Lizzy's Downtown.  "We can't wait to add our winning combination of specialty cocktails and awesome FlexMex cuisine to the mix, giving guests a place to stop in for a quick bite or sit and stay awhile in our gorgeous bar."  

Open daily for lunch, dinner and late-night dining, Tin Lizzy's Downtown is located at 229 Peachtree St. NE, only half a mile off of I-75/85. For more information, visit the Facebook page or call 404-671-9450. Eight other metro Atlanta outposts include Buckhead, Grant Park, Midtown, Perimeter, Emory Point, Duluth, Mall of Georgia and Kennesaw. Tin Lizzy's recently expanded its empire beyond the Atlanta area with a March opening in Augusta.  

About Tin Lizzy’s Cantina

Tin Lizzy’s Cantina offers delicious FlexMex cuisine. For the unfamiliar, FlexMex resembles Tex-Mex, but is comprised and influenced by many cultures, and is also an attitude or experience that evokes a feeling of belonging and pure awesomeness. Known for fun food with unique flavors, the Atlanta-born and -based restaurant and bar serves more than 25 soft tacos, quesadillas, specialty skillets and more. Diners can customize their meal with a variety of fresh ingredients and enjoy one of the many specialty margaritas or cocktails from the bar. For more information about Tin Lizzy’s Cantina, visit tinlizzyscantina.com.

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Atlanta Restaurants Satisfy Summer Cravings

For more information:

Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

Summer is in full swing and these Atlanta-area restaurants have fresh dishes on the menu to satisfy your seasonal cravings:

Need a break from the everyday backyard burger? Check out FLIP burger boutique’s raw tuna tartare burger ($14). Raw tuna combined with Asian pear, pine nuts, soy dressing, wasabi mayo, compressed veggies, a mango sphere and avocado puree is lighter than a big beef burger, but just as satisfying.

Der Biergarten in Downtown Atlanta shakes things up each month with a schnitzel special. For July, it’s the senf schnitzel ($23): lightly Dijon-breaded pork served with your choice of side, which pairs perfectly with the July beer of the month, Spaten Lager ($9/liter).

Korean pork sliders with kimchi, gochujang and scallions ($7) are on the menu at Kaleidoscope, where guests can also take advantage of half-priced appetizers Monday – Thursday from 5 to 6 p.m. Several  appetizer options are available, including pub fries, Berkshire pork potstickers and Indian curry chicken spring rolls.

MAX's Wine Dive in Midtown serves up a unique twist on classic meatballs...and fried chicken. Order the fried chicken and Champagne meatballs with Champagne gravy ($10), and there’s no way you’ll be disappointed.

If it’s lobster you want, diners at Ray’s at Killer Creek, Ray's on the River and Ray's in the City, can select the 1.25-pound whole Maine lobster with a choice of salad and side, served with drawn butter ($24.95). (Available for a limited time only.)

At Marlow's Tavern, the Midsummer Cocktail Party rages on through August 3, featuring several special menu items, including the refreshing watermelon and buffalo salad ($9): Euro cucumber, radish, fresh mint, olive oil and balsamic glaze. (Not available at the Woodstock location opening July 14).

This summer, there’s always time for a margarita at Tin Lizzy's Cantina! And while you’re there, order the shrimp fajita skillet ($9.99): seasoned rice, grilled red peppers and onions, Monterey Jack cheese, and crispy tortilla strips with a skewer of seasoned grilled shrimp, a lime wedge and a drizzle of creamy avocado sauce. (Be sure to check out the new downtown location opening July 20!)

And don’t forget to satisfy that sweet tooth! The Southern Gentleman in Buckhead has a dessert menu bursting with bright summer flavors. Try the strawberry financier ($8): rhubarb, white chocolate ice cream and brown butter crumble or the blueberry upside down cake ($8): salted vanilla ice cream with Fruit Loop dust and cornmeal crumbs.

If that’s not enough to curb your need for something sweet, head to Stem Wine Bar in Marietta for the Marcona almond panna cotta with Riesling-poached Pearson Farm peaches. You should also check out Stem’s sister restaurant Seed Kitchen & Bar, where scallops are the star of the menu this summer: seared Maine scallops with poblano creamed corn and chanterelles with truffle vinaigrette.

More food photos can be found here.

Marlow’s Tavern Opening Its Doors in Woodstock July 14

For more information:

Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

morgan@melissalibbypr.com

MARLOW’S TAVERN OPENING ITS DOORS IN WOODSTOCK ON JULY 14

John C. Metz and Partners Expand Popular Tavern toThe Outlet Shoppes at Atlanta

ATLANTA (July 9, 2015) –Marlow’s Tavern, Atlanta’s favorite neighborhood restaurant, is expanding its community focus into the heart of Woodstock on July 14 and bringing its popular tavern fare and creative cocktails to a prime location on Ridgewalk Parkway, adjacent to The Outlet Shoppes at Atlanta.

“The Atlanta area is full of so many dynamic cities and close-knit communities, and Woodstock is no exception," says John C. Metz, executive chef and co-founder of Marlow’s Tavern. "Welook forward to sharing our world-class hospitality with our new neighbors."

Marlow’s Tavern fare features crisp, cool salads, classic American burgers, fun food for the kids and more. The taverns focus on fresh ingredients with seasonal, locally sourced items when available. Those in search of a break from outlet shopping or just a festive lunch or dinner out on the town can come enjoy a Southern classic like shrimp and grits featuring a white cheddar grit cake, “infamous” fish tacos and a variety of tavern favorites.

Beverage hospitality manager Daniel Gardiner helms a thirst-quenching menu of renowned cocktails and wines from around the world with a variety of unique grapes available by the glass or bottle. Beer connoisseurs will appreciate the selection of draft, bottled and canned selections including local, craft brews as well as national favorites. The “soon to be classic” bar menu of signature handcrafted cocktails is a crowd pleaser with drinks made of fresh fruit juices, housemade simple syrups, fresh herbs and the use of small batch liquors.

The new Woodstock location features an open-air patio with bar access and spacious community tables that seat 12 each. Perfect for large parties, the outdoor space beckons guests to enjoy a delicious meal and refreshing beverage this summer.

General manager Chris Taylor is a longtime resident of Woodstock and most recently owned Taylor's Tavern in Hickory Flat. Taylor is active in the Woodstock community, coaching youth basketball, football and baseball for 10 years in Cherokee County.  

“I can't wait to throw open our doors and start meeting our new regulars,” says Taylor. “I believe this restaurant will truly capture the essence of this city while providing the perfect location for Outlet visitors to relax and enjoy a great meal.”

Marlow’s Tavern Woodstock is open for lunch and dinner Sunday through Thursday from 11:30 a.m. – 11 p.m. and Friday through Saturday from 11:30 a.m. – 1 a.m.

The restaurant is located at 881 Ridgewalk Parkway in Woodstock, adjacent to The Outlet Shoppes at Atlanta off of I-575. For more information, visit marlowstavern.com or call 770-726-3785.

About Marlow’s Tavern

Marlow’s Tavern was established in November of 2004 with the opening of its first location in Alpharetta, Ga., and has continued to grow over the years, adding several Atlanta-area restaurants and three locations in Orlando, Fla. In 2013, Nation’s Restaurant News named Marlow’s Tavern one of its “NRN 50 Breakout Brands” for the year. The neighborhood restaurant concept is open for lunch and dinner daily, offering guests classic American tavern fare with an upscale twist. For more information and location addresses, visit marlowstavern.com.

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