Interact with 2026 Georgia Grown Chef Ben Vaughn, White Oak Kitchen, and a Georgia peach or blueberry grower 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 a little 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, May 21
Time: 6:30 – 8:30 p.m.
Fee: $100 (Member $95)
Instructor: Ben Vaughn, White Oak Kitchen
About Chef Ben Vaughn
Ben Vaughn is an award-winning chef, best-selling author, restaurateur, and featured television personality. In addition, Ben is a husband, and a father of four, passionate about food and his community. Ben’s love for accessible and delicious “people” food is what inspired him to write his book, “Southern Routes,” a Wall Street Journal and Amazon Bestseller, which chronicles his journey to find the best family-owned restaurants from North Carolina to Texas and share their recipes, culture, life, and love for food. For Ben, life is about sharing stories and amazing, approachable food with the hungry masses.
In addition to being a writer and author, Ben is a television host and personality who has been featured on the Food Network, Travel Channel, and A+E Network. Ben is also the host and co-producer of the digital series “The Breakfast Show.” His culinary career started in South Florida and flourished as he became chef and partner of several trendsetting and critically acclaimed restaurants (River Oaks, Grace, Au Fond Farmtable, White Oak Kitchen, Root to Tail, and Libertine’s Pizza) throughout the Southeast. Ben’s true passion lies in great food and the stories that can be told through food. He is the founder of The Center of Culinary Cultivation and Sow Project, and serves as the Culinary Director for both Brewed to Serve Restaurant Group and Be Nice Hospitality Group.