Sunday Supper

In partnership with Russell Lands, the Garden & Gun Club at the Battery Atlanta hosted Alabama-based chef Pete McKenny of SpringHouse. Guests were welcomed with a specialty cocktail from the SpringHouse menu, followed by a three-course meal of reimagined Southern cuisine with wine pairings

Special thanks to:
Chef Pete McKenny of SpringHouse

April 22, 2024

In partnership with

Russell Lands

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Guests on the patio at the Garden & Gun Club at the Battery Atlanta.

Photo: Elliott Liss

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Amber and Christopher Gilliam with Marla and Bryant Brandenburg.

Photo: Elliott Liss

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John and Lois Croley.

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The table is set.

Photo: Elliott Liss

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Steve and Paula Arnberg.

Photo: Elliott Liss

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Pete McKenny, executive chef and general manager of SpringHouse, and Chris Doggett, corporate director of food and beverage of Russell Lands, plate the first course.

Photo: Elliott Liss

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Seared scallops with arbol chile-spiced sweet potato and chive butter.

Photo: Elliott Liss

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Pistachio chocolate olive oil cake.

Photo: Elliott Liss

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Complimentary gift bags from Russell Lands.

Photo: Elliott Liss

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From left: Russell Lands’ Lauren Watts, assistant marketing manager, and Tyler Mitchell, senior marketing manager, with Jana Robinson, president and owner of Robinson Media, LLC.

Photo: Elliott Liss

Sunday Supper

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