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G&G Club executive chef Ann Kim and chef Chris Hastings welcome guests to the G&G Club in Atlanta, GA.

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Smoked arctic char blinis with caviar appetizers from G&G Club.

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Prime Wine & Spirits provide a great selection of wines for the event.

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A wild-game inspired charcuterie spread from The Spotted Trotter in Atlanta.

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Hastings greets guests and signs copies of his cookbook, The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family & Traditions.

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Hastings tosses wild turkey into the paella dish.

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The final product—rabbit, wild turkey, and mudbug paella.

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Hastings shares fire kettle cooking techniques while he plates paella for guests.

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The G&G Club staff pours Bridge Over Troubled Water, a specialty cocktail featuring Blade & Bow Bourbon, for attendees.

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An attendee departs with a special lapel pin from Hastings.