Learn as Chef Hector Santiago from El Super Pan and La Metro prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
Registration opens to the public on April 7 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access in March, and these popular dinners often sell out during that period. For dinners already sold out by April 7, you may join the waitlist at the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559
About Chef Hector Santiago
A native of Puerto Rico, Chef Hector Santiago, began his culinary career nearly 25 years ago in the San Juan kitchen of his mentor, Chef Giovanna Huyke. Under her advice, Santiago attended the Culinary Institute of America in New York. Following graduation, he trained in the kitchens of the Greenbrier Hotel in West Virginia, the Manhattan Ocean Club, Stony Hill Inn in New Jersey and Heartland Brewery. He expanded his culinary techniques with stints in the kitchens of renowned international chefs including José Andrés, Wylie Dufresne, and Andoni Luis Aduriz. Today, Hector is the decorated chef and founder behind lively sandwich bar El Super Pan and the tapas concept La Metro, both located at Atlanta’s iconic Ponce City Market (El Super Pan also has a location at The Battery Atlanta). A contestant on Bravo’s Emmy-winning show Top Chef (Top Chef Las Vegas, Season 6) and three-time James Beard Award “Best Chef Southeast” semifinalist, Santiago showcases his passion for creating equally delicious and festive experiences by blending authentic flavors with the breadth of his diverse culinary experiences.