Well-Seasoned Chef Dinner: Ian Winslade

From the venue:

Learn as Chef Ian Winslade from Mission + Market and Zakia 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
Join the Waitlist
See the Full Schedule
About Chef Ian Winslade

Chef Ian Winslade’s career started at New York’s Le Bernardin, progressing from the bakery to sous chef under Eric Ripert. 
Winslade’s first 15 years focused on French cuisine, while his California period ignited a passion for multicultural dishes and fresh, local produce.
Over 20 years in Atlanta, Winslade has shaped its dining scene through roles in top spots like Bluepointe, Spice Market, Market by Jean-Georges Vongerichten, and ending as the executive chef of Murphy’s and Paces & Vine.