G&G Club executive chef Ann Kim and chef Chris Hastings welcome guests to the G&G Club in Atlanta, GA.
Smoked arctic char blinis with caviar appetizers from G&G Club.
Prime Wine & Spirits provide a great selection of wines for the event.
A wild-game inspired charcuterie spread from The Spotted Trotter in Atlanta.
Hastings greets guests and signs copies of his cookbook, The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family & Traditions.
Hastings tosses wild turkey into the paella dish.
The final product—rabbit, wild turkey, and mudbug paella.
Hastings shares fire kettle cooking techniques while he plates paella for guests.
The G&G Club staff pours Bridge Over Troubled Water, a specialty cocktail featuring Blade & Bow Bourbon, for attendees.
An attendee departs with a special lapel pin from Hastings.
