7th Annual Farm-To-Fork Food Invasion: October 13, 2016

We were thrilled to announce the 2016 "Invading Chef" for the 7th Annual Farm to Fork Food Invasion  as Chef Anne Quatrano, the renowned Atlanta-based chef and James Beard Award winner for “Best Chef Southeast.”

The 100-person seated farm dinner featured a menu celebrating fall produce grown at Hampstead Farm, by other local area producers, and at Quatrano's own Summerland Farm.

Guests enjoyed  a cocktail and oyster reception followed by a family-style, four-course meal. Chef Anne's menu showcased the best of the South - Raw and Grilled Gulf Oysters, Royal Red Shrimp, Smoked, Grilled Chicken, Sweet Potato Gratin, Farm Bread Salad, Thomasville Cheese, and a "Dessert Food Truck" with Apple Coffee Cake, Caramel Apples, and Nitro Coffee. Each guest received a complimentary copy of Chef Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality. This annual fundraiser dinner benefitted the Hampstead Institute, a 501(c)3 non-profit organization which supports local educational and healthy food initiatives, as well as the Montessori School at Hampstead.

Chef Quatrano is known for her commitment to freshness, flavor and simplicity. A longtime advocate of sustainability, Quatrano prides her menus for using locally grown seasonal and organic ingredients, frequently harvested from her own gardens and hen-houses.

Together with chef-husband Clifford Harrison, Quatrano operates five of Atlanta’s most celebrated restaurants: Bacchanalia, Floataway Café, Little Bacch, as well as the popular cook’s market, Star Provisions. In late 2015, Quatrano opened W. H. Stiles Fish Camp (aka Dub’s), in the newly renovated Ponce City Market.

Quatrano has won a number of James Beard nominations and awards, including “Best Chef Southeast” in 2003. In 2013 and 2014 Quatrano was nominated for the James Beard “Outstanding Chef Award,” and in 2013 Bacchanalia was nominated for “Outstanding Service Award.” Quatrano’s cookbook, Summerland: Recipes for Celebrating with Southern Hospitality, was published by Rizzoli in October 2013, and showcases the inspiration and philosophy behind Quatrano and Harrison’s creative processes and their true passion for the kitchen. 


6th Annual Farm-To-Fork Food Invasion: 2015

A big "thanks" to all our guests and sponsors who joined us for the 6th Annual Farm-To-Fork Food Invasion at Hampstead Farm! This annual fundraiser benefiting the Hampstead Institute’s support of educational programs and local food production featured famous "chef invaders" and long-time friends Chef Leo Maurelli, III of Auburn's Ariccia Trattoria and Chef Figueroa of The A&P Social and Kudzu Noodle Bar. Hundreds of guests enjoyed tons of fall food, cocktails, and music in a beautiful farm setting.


5th Annual Farm-To-Fork Food Invasion: 2014

The 5th Annual Farm-to-Fork Food Invasion featured Chef David Bancroft of Acre in Auburn, Alabama. The 5th annual farm dinner celebration and fundraiser was held on October 9 at Hampstead Farm featuring a delicious menu by Chef Bancroft including our freshly grown vegetables and Back Forty craft beer. 


4th Annual Farm-To-Fork Food Invasion: 2013

A huge "Thank You" to Chef Rob McDaniel of SpringHouse Restaurant and his entire team for an outstanding 4th Annual Food Invasion dinner.  More than 110 guests settled in around the long farm table for an incredible fall-inspired meal with new friends - all to help support children's educational programs from the Hampstead Institute. Chef McDaniel crafted a delicious dinner that included Grilled Shrimp, Roast Pig, Small Batch Cocktails, and much more. The after-party at The Tipping Point lasted late into the night at this year's shindig.


3rd Annual Farm-To-Fork Food Invasion: 2012

We were honored to host Chef Alon Shaya of Shaya Restaurant, Domenica, and Pizza Domenica of New Orleans and his entire team for an outstanding 3rd Annual Food Invasion dinner.  Over 150 guests settled in around our long picnic table for an incredible fall-inspired meal with new friends - all to help support children's educational programs from the Hampstead Institute. Chef Alon crafted a delicious dinner that included Ground Roasted Hampstead Farm Eggplants, Homemade Burrata with Farm Pesto, Day-Long Roast Pig, Small Batch Cocktails, and much more. The after-party at The Tipping Point lasted late into the night with our friends from NOLA.