Sunday Supper

In partnership with Wilmington, NC and Beaches, the Garden & Gun Club at the Battery Atlanta hosted Wilmington-based chefs and James Beard Award semifinalists Dean Neff of Seabird and Keith Rhodes of Catch. The evening featured a welcome cocktail from both restaurants and a four-course meal of imaginative Southern cuisine.

Special thanks to:
Chef Dean Neff of Seabird
Chef Keith Rhodes of Catch

March 14, 2024

In partnership with

Wilmington, NC + Beaches

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The Star-Crossed Spritz from Seabird and the South East Saigon from Catch.

Photo: Elliot Liss

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From left: Chef Keith Rhodes and Angela Rhodes of Catch, Wilmington, NC and Beaches’ Kim Hufham, president and CEO; Shawn Braden, executive vice president of marketing and strategy; and Connie Nelson, director of communications and public relations, and chef Dean Neff of Seabird.

Photo: Elliot Liss

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Kevin and Whitney Berry.

Photo: Elliot Liss

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Jennifer and Beau Groover.

Photo: Elliot Liss

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Crispy chicken oysters with dark roux and sambal prepared by chef Dean Neff.

Photo: Elliot Liss

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Chef Keith Rhodes garnishes the seafood boudin balls, consisting of catfish, shrimp, crab, Carolina gold rice, and Creole spices.

Photo: Elliot Liss

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Crispy skin North Carolina trout topped with leek vinaigrette and smoked trout roe, served with she-crab cheddar grits and truffle scrambled eggs prepared by chef Rhodes and a savory braised lamb neck stew with spring garlic, peas, and potato pastry crust prepared by chef Neff.

Photo: Elliot Liss