Interact with 2026 Georgia Grown Chef Burns Sullivan, Five & Ten alongside a Georgia peanut farmer as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen.
The Edible Garden Outdoor Kitchen fosters plant-to-plate connections, provides learning opportunities in seasonal eating and sustainable cultivation, and highlights the important relationships between local chefs and growers. In keeping with this, we proudly present the Georgia Grown Dinner Series.
As a unique collaboration with the Georgia Department of Agriculture, each dinner in the series is presented by a Georgia Grown Chef and focuses on one or two of Georgia’s important crops or agricultural categories. As an added bonus, each dinner features a local farmer who can explain more about farming in Georgia and answer your questions. Interact with the chef-grower team as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen.
Schedule: Thursday, October 8
Time: 6:30 – 8:30 p.m.
Fee: $100 (Member $95)
Instructor: Burns Sullivan, Five & Ten
registration opens: aug. 10
About Burns Sullivan
Burns Sullivan was born and raised in Athens, GA. He got his first restaurant job at 14 years old, washing dishes and has continued working in kitchens ever since.
His first “real” restaurant job was at The Branded Butcher, where Burns really got to understand meat and charcuterie. He moved to Birmingham, AL after two years at The Butcher and Burns began working at Bottega under Chef Frank Stitt. Chef Stitt opened up the world of produce and really showed what it meant to truly be farm-to-table. During his time in Birmingham, Burns was able to do stages with Chef Chris Hastings, Chef Emril Lagasse, the Rocca Brothers, and the team at Commanders Palace in New Orleans.
Burns and his wife moved to Bluffton, SC after two years in Alabama and he took the job as Chef de Cuisine at Farm under Chef Brandon Carter. Farm is where Burns learned how to be a chef. He learned how to work with a full network of farmers and local producers to create ever-changing menus that truly revolve around seasonal availability. While at Farm, Burns and their team developed over 300 menus during his 4 years there. He also got to do a stage at the James Beard House, where they featured the cuisine of the Lowcountry in South Carolina. Burns stepped away from his position at Farm to help create a new BBQ brand with that group called StrangeBird. StrangeBird is a North GA BBQ / Mexican hybrid that is still rocking in Savannah, GA today.
Burns and his family moved back home to Athens, GA where he became the Executive Chef at 5&10. The culmination of Burns’ travels and experiences really crafted a culinary style that is unique but very Southern. Paying reverence to traditions and practices that our grandparents would have used and people in this region have used for generations. Burns builds his menus based on the local farmers’ produce lists first. This helps ensure that the produce will shine as much as the protein on the plate. 5&10 has a long, great history of showcasing Southern cuisine, which makes it easy for Burns’ food to fit in. Elevating regional dishes that feel and taste homey but that present like much more.
Burns has been married to his wife Julianne for almost 10 years and they have two beautiful little girls, Willa and Clarke.