“When you have a restaurant for twenty years, it’s amazing how much stuff you shove into the basement corners,” says Hugh Acheson, the James Beard-award winning Athens, Georgia, chef. To get rid of some of it, he’s cooking up quite the yard sale, starting at 11 a.m. on Saturday, August 24, at Five & Ten, his original Athens restaurant. (He now has four, including Athens’ The National, a Mediterranean-inspired farm-to-table spot, and Empire State South and Spiller Park Coffee in Atlanta.) Acheson plans to sell a variety of cookware and equipment, including high quality knives, pots, and pans, from the restaurants and from his personal collection. Local vendors offering pottery, paintings, and vintage goods will also take part.
One of the sale’s largest draws is Acheson’s selection of cookbooks. “I have an insatiable appetite for reading about food,” he says. The author of four cookbooks himself, Acheson has collected around five-hundred, some of which will be up for grabs (his older French cookbooks are decidedly not among them, though). For Acheson, his “spring cleaning” is for anyone who loves to cook, namely “the good folks in Athens, not just the pros.” He aims to keep them all fueled for the shopping fray with house-made porchetta sandwiches and ice cream, washed down with pours from Creature Comforts Brewery.
The yard sale is free to attend. For more information, call (706)-546-7300 or visit fiveandten.com/visit.