G&G Party Pics

A Wild-Game Culinary Experience

On Sunday, March 24, the Garden & Gun Club hosted a Wild-Game Culinary Experience with James Beard Award-winning chef Chris Hastings. Guests savored an assortment of wild-game appetizers and charcuterie and indulged in a paella prepared on a Sea Island Forge fire kettle.


Special thanks to:

Chef Chris Hastings

Prime Wine & Spirits

The Spotted Trotter

Sea Island Forge

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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.

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.