Chef Owens to participate in High Museum Wine Auction

  • Thursday, March 21, 2013

Chef Patrick Owens of Langdon’s and Opal. PHOTO PROVIDED

Patrick Owens, executive chef and owner of Opal and Langdon’s restaurants in Mount Pleasant, will travel to Atlanta this month to participate in the 21st annual “High Museum Atlanta Wine Auction: A New Vintage.”

This fundraiser features an entire weekend of food and wine events, seminars, and dinners, from March 20-23.

First, Owens will join Chef Ted Lahey of Table & Main in Atlanta, Jim Clendenen of Au Bon Climat Winery in Santa Barbara, Calif., and Michael Polenske of Napa’s Blackbird Vineyards to prepare a variety of seasonal southern dishes for a Winemaker Dinner on Thursday, March 21.

Winemaker Dinners feature some of the best chefs in Atlanta, paired with guest chefs from around the country, alongside visiting winemakers.

These exquisite dinners take place in some of the finest residences in Atlanta.

On Friday, March 22, Owens will join three other celebrated Southern chefs for the Vine-to-Table Feast, which is held in big top tents at Atlantic Station and features a farm-to-table dining experience, mingling with winemakers, bidding and music by Sweetwater Junction.

Other featured chefs include Chris Hall of Local Three in Atlanta, Greg Hardesty of Recess in Indianapolis and Chris Hastings of Hot and Hot Fish Club in Birmingham.

The High Museum Atlanta Wine Auction event is the largest fundraiser for High Museum of Art, the leading art museum in the southeastern U.S. Netting more than $1.9 million in 2012, the Wine Auction is the top fundraising event in Atlanta and the fifth largest charity wine auction in the U.S. For more information about the High Museum Wine Auction, visit www.atlanta-wineauction.org. For more information about Chef Patrick Owens, visit his website at www.owensdininggroup.com.

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