Sunday Supper

Indulge in a sea-to-table Sunday Supper at the Garden & Gun Club in Atlanta featuring a collaboration between renowned Wilmington, North Carolina chefs Dean Neff of Seabird restaurant and Keith Rhodes of Catch. The evening begins with a cocktail hour experience featuring creative libations and hors d’oeuvres and culminates with a three-course dinner that showcases the coastal city’s seafood and local ingredients.

Chef Dean Neff

Chef Dean Neff honed his skills in some of the South’s most celebrated kitchens, including chef Hugh Acheson’s award-winning Five & Ten in Athens, Georgia, and John Fleer’s Rhubarb, before moving to Wilmington, North Carolina where he opened PinPoint Restaurant in 2015 as co-owner and chef. In 2019, Neff earned a James Beard Foundation semifinalist nomination and announced plans for Seabird, a restaurant where together with his partner and wife, Lydia Clopton, he honors the seasons and the seaside food culture so unique to Wilmington. Neff was named a semifinalist for the title of 2023 James Beard Foundation Best Chef: Southeast.

Chef Keith Rhodes

Chef Keith Rhodes, an Eastern North Carolina native, worked as executive chef in Wilmington’s top restaurants before opening his own flagship restaurant, CATCH Modern Seafood, with his partner and wife, Angela in 2006. They have since expanded the business to include CATCH food truck and TackleBox Kitchen. A 2023 James Beard Foundation Best Chef: Southeast semifinalist who also holds the distinction of being Wilmington’s first BRAVO TV “Top Chef” contestant, chef Rhodes is inspired by his grandfather’s farm-to-table cooking and embraces the sustainable food movement using locally sourced ingredients. Rhodes is designated as an official Gullah Culinarian by the National Park Service and currently serves on the N.C. Restaurant & Lodging Association Board of Trustees.