Tickets are on sale now for the culinary event of the summer
A Midsummer Night's Supper | July 18, 2019
Season IV of the AMA's Fine Art of Dining Culinary Series concludes on July 18, a Thursday evening, with a progressive dinner at 6:30 pm featuring three talented chefs and two homes designed by Frank McCall.
Chef Terry Koval has enjoyed stints in some of Atlanta’s most recognized kitchens, including Canoe, Buckhead Diner, Lobby at TWELVE, Room at TWELVE and Farm Burger. He embraces local, seasonal ingredients accented by house-brewed craft beer as the executive chef at Wrecking Bar Brewpub.
Chef Hudson Rouse, owner of Rising Son, was raised in Albany in a family of chefs sharing a passion for food. In 2016, he and his wife, Kathryn Fitzgerald Rouse, a powerhouse in the culinary field herself, opened their restaurant in Avondale Estates.
Chef Todd White, department chair of the Culinary Arts Program at Albany Technical College, was a senior chef for 15 years for Mariott after graduating the Art Institute of Atlanta’s culinary program and training at the Ritz-Carlton in Buckhead before returning to Albany with his family in 2011. He is a member of Georgia Grown’s Executive Chef Team.
The residences of Alex and Staci Willson, and Joe and Annabelle Stubbs will be on this summer walking tour of homes designed by architect William Frank McCall, Jr. McCall, an Arthur Ross Award winner, was a prolific architect known for his powerful sense of proportion and scale and his attention to detail. He had a large following from the Sea Island colony in Georgia.
Tickets for the dinner are $175 for AMA members and $200 for future members. Contact 229.439.8400 to reserve your seat at this intimate dinner
All ticket sales are final. No refunds allowed and tickets not transferable among events.
Because of the popularity of this series, reservations will only be accepted with payment.
If you have any questions or would like to purchase tickets over the phone, contact Randi Hooks
at 229.439.8400 or email@example.com.
Be sure to alert the AMA if you have any food allergies or restrictions.