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Sponsored: The Chef's Table

A dinner party with Publix and James Beard Award-winning chef Hugh Acheson

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Andrew Cebulka
Chef Hugh Acheson
Andrew Cebulka
Baked oysters with leeks, shitakes, and crème fraiche
Andrew Cebulka
Crostini of bok choy, country ham, and mint
Andrew Cebulka
Salad of roasted carrot, spinach, shallot, and orange with sesame-buttermilk dressing
Andrew Cebulka
Turnips and their greens with butter and caraway
Andrew Cebulka
Quinoa with celery root cream
Andrew Cebulka
Andrew Cebulka
Chef's notes
Andrew Cebulka
The Cobbler
Andrew Cebulka
Andrew Cebulka
Deviled Chicken Thighs with Mimi's Citrus Marmalade
Andrew Cebulka
Table setting at Hawthorne House in Athens, Georgia
Andrew Cebulka
Andrew Cebulka
Andrew Cebulka
Andrew Cebulka
Brown butter lemon Shaker pie with chamomile reduction, candied almonds, and vanilla bean ice cream

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Chef Hugh Acheson

Garden & Gun teamed up with Publix and asked chef Hugh Acheson to host a one-of-a-kind dinner party at Hawthorne House in Athens, Georgia. In our December/January 2013 issue, we shared a peek into the evening and a few tips on how to make this fete happen in your own home. Enjoy a few more photos and recipes from the evening and see what it's like to have supper at the real chef's table.

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