Give Me Five

August 14, 2016

Cocktail Reception: 5:00pm - 6:00pm

Dinner & Live Auction: 6:00pm - 9:00pm

Piedmont Driving Club

1215 Piedmont Ave NE
Atlanta, Georgia

5 Chefs, 5 Sommeliers, 10 Years, 1 Goal... No Kid Hungry


Sunday, August 14, 2016

1215 Piedmont Ave NE
Atlanta, GA 30309

Tickets - $275 Per Person or $2,500 Per Table for 10

5:00 p.m. - Cocktail reception
6:00 p.m. - Multi-course seated dinner with live & silent auctions

Join us for this highly anticipated annual dinner featuring five of Georgia's finest chefs who will prepare an exclusive and tantalizing five-course dinner with wine perfectly paired by five of Georgia's best sommeliers. Each extraordinary course will be accompanied by commentary from our chefs and sommeliers. One in five children in America struggles with hunger, but together, we can make No Kid Hungry a reality.

Learn more about our all star chefs and sommeliers in the tabs above.

Contact Rebecca Woerner at with any questions. RSVP required, space is limited.




Thank you to our participating chefs!

Jay Yarbrough, Piedmont Driving Club | Chef Chair


Christopher Grossman, Atlas Restaurant


Wesley True, The Optimist


Piero Premoli, Pricci


James Neale, Rathbun's

Thank you to our participating sommeliers!

Gil Kulers, Piedmont Driving Club | Sommelier Chair


Caleb Hopkins, Atlas Restaurant


Clarke Anderson, No. 246


Joon Lim, Rathbun's


Linda Torres, Ritz-Carlton Buckhead

Event Emcees

Jenn Hobby from the Jeff and Jenn Show on Star 94.1  

Billy Harris, Auctioneer


Give Me Five 2015 | Dinner Menu

Passed Hors D'oeuvres

* Pimento Cheese, Smoked Bacon, Buttered Saltine Crackers

* Hamachi Wonton, Chili, Grapefruit, Ponzu, Smoked Trout Roe, Smoked Sea Salt, Sesame

* Ash Roasted Carrots, Green Garlic and Pumpernickle

* Jumbo Lump Crab Fritters, Creole Remoulade

Wine: Non-Vintage Pol Roger, Brut Réserve, Champagne, France


First Course; Chef Linton Hopkins (Restaurant Eugene and Holeman & Finch) / Sommelier Caleb Hopkins (Atlas Restaurant)

*Chilled Aspic of Tomato, White Shrimp, Mayonnaise, Black Pepper, Celery, Chive, Cayenne

*Toasted Sesame Nori Sourdough

Wine: 2012 Dr. Hermann, Ürziger Würzgarten, Riesling Kabinett, Mosel, Germany


Second Course; Chef Erik Zizka (Oak Steakhouse) / Sommelier Silvio Garcia (Cherokee Town & Country Club)

*Roasted Georgia Quail, Carolina Rice Grits, Charred Local Corn, Summer Squash, Peach Mostarda

*Quail Jus

Wine: 2012 Martinelli Winery & Vineyards, Bella Vigna, Pinot Noir, Russian River Valley, California


Third Course; Chef Chair Jay Yarbrough (Piedmont Driving Club) / Sommelier Chair Gil Kulers (Piedmont Driving Club)

*Strauss Lamb Chop, Forest Mushrooms

*Smoked Lamb Leg, Mustard Greens, Field Peas, Potlikker

*Geechee Boy Yellow Corn Roll

Wine: 2012 Agricola Punica, Montessu, Isola dei Nuraghi (Sardinia), Italy


Fourth Course; Chef Zeb Stevenson (Watershed) / Sommelier Clarke Anderson (No. 246)

*House Made Fromage Frais, Whey Caramel, Cocoa Nib and Buckwheat Granola, Dried Fennel

Wine: 2009 Col Solare, Columbia Valley, Washington


Dessert; Chef Eric Wolitzky (Fifth Group Restaurants) / Sommelier Perrine Prieur (Perrine’s Wine Shop)

*Chocolate Eclaire, Hazlenut Nougatine, Orange Reduction 

Wine: Non-Vintage Alcyone Tannat, Atlántida, Uruguay 


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