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Transcript of September Meeting
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WELCOME TO THE GEORGIA RESTAURANT
ASSOCIATION
SEPTEMBER MEETING
Tuesday, September 28, 20102:30 – 5:00 pmAnsley Golf Club
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Kat Cole Chair, Georgia Restaurant Association
Executive Committee Chair, Georgia Restaurant Association
PAC Board
WELCOME
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EXECUTIVE DIRECTOR UPDATE Karen Bremer, Executive Director,
Georgia Restaurant Association
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THANK OUR MEETING HOST Ansley Golf Club Chef Ron Horgan, CEC, Executive Chef President, American Culinary Federation
Greater Atlanta Chapter
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THANK OUR SPONSORS
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THANK OUR SPONSORS Atlanta Hawks and Thrashers
Utilize the Atlanta Hawks and Atlanta Thrashers to Entertain Clients and Reward Employees
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THANK OUR SPONSORS Coca-Cola Foodservice
Pouring Possibilities
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THANK OUR SPONSORS Georgia Power Company
A Citizen Wherever We Serve
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THANK OUR SPONSORS Heartland Payment Systems
The Highest Standards | The Most Trusted Transactions
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THANK OUR SPONSORS The Rebate Group, LLC
Your Partner for Saving Money
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THANK OUR SPONSORS
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RESTAURANT NEIGHBOR AWARDS Kat Cole Chair, Georgia Restaurant Association
Executive Committee Chair, Georgia Restaurant Association
PAC Board
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2010 RESTAURANT NEIGHBOR AWARD STATE WINNER
Arby’s Restaurant Group, Inc. Big Brothers Big Sisters
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2010 RESTAURANT NEIGHBOR AWARD STATE WINNER
Fifth Group Restaurants Hunger Walk/Run 2010
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2010 RESTAURANT NEIGHBOR AWARD STATE WINNER
Hooters of America Hooters 4 Haiti
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2010 CORNERSTONE HUMANITARIAN AWARDSTATE WINNER
Sara Gillis Hooters of America
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COMMUNITY INVOLVEMENT UPDATE
Kelly Hornbuckle, Director of Marketing & Communications, Georgia Restaurant Association
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RESTAURANT COMMUNITY INVOLVEMENT WEEK September 19-25
Great American Dine Out – Share Our Strength
Hunger Action Month & Supper Club for Inman Park Restaurant Week – Atlanta Community Food Bank
Garden of Eatin’: A Taste of Decatur – Decatur Cooperative Ministries
Urban Picnic Fundraiser – Share Our Strength
Community Involvement Sign-Up Sheet
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RESTAURANT COMMUNITY INVOLVEMENT WEEK
Proclamation Alex Wan, Atlanta City Council, District 6
Director of Development for Jerusalem House
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GRA UPDATES Karen Bremer, Executive Director,
Georgia Restaurant Association GRACE Awards GFA New Website
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GRACE AWARDS 2010 Sunday, November 14th, 6:00 pm – 9:00
pm Loews Atlanta Hotel www.GRACEAwards.org
Keynote Speaker: Chef Kevin Gillespie, Executive Chef and Partner at Woodfire Grill
Mistress of Ceremonies: Suchita Vadlamani, Co- host of Good Day Atlanta on FOX5
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GRACE AWARDS FINALISTS Restaurateur of the Year
Bob Campbell – Tappan Street Restaurant Group, Taco Mac Cathy Colasanto – Turner Food & Spirits Niko Karatassos – Buckhead Life Restaurant Group
Industry Partner of the Year Kathleen Ciaramello – The Coca-Cola Company Chris Coan – Gas South Martin Tanenbaum – Habif, Arogeti & Wynne, LLP
Distinguished Service Award Kat Cole – Hooters of America, Inc. Alan LeBlanc – Max Lager’s Wood-Fired Grill & Brewery Carl Muth – Foodservice Resource Associates
The Innovator Award Chef Ron Eyester - Rosebud Focus Brands Sean Yeremyan – Gilberts Café & Bar, HOBNOB Neighborhood
Tavern Lifetime Achievement Award
Mark & Nancy Oswald, Ruth’s Chris Steak House
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GREEN FOODSERVICE ALLIANCE
GRACE Awards: Local, Sustainable & Green Case Study for the Sustainability Division of the
Department of Natural Resources
Georgia Green Loans' "Save & Sustain" ProgramThe program offers:
A 75% discount on a commercial energy assessments by a select group of energy experts;
Access to low-interest loans for improvements to increase energy efficiency and reduce operating expenses;
Help to calculate energy cost savings and return on investment; Information about energy-related rebate programs and tax
incentives.
Moe's on Ponce is saving $12,842 over two years by reducing their energy, water, and waste costs. Learn more about it and start saving today!
For more information, contact Polly Sattler at 404-550-4481.
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NEW GRA WEBSITE Coming Soon: Your Username &
Password Access Members-Only Premium Content Update Your Contacts Register for Events Enhance Your Directory Listing
www.GArestaurants.org
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SEPTEMBER IS NATIONAL FOOD
SAFETY MONTH
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Q & A Please Complete Question Cards Hold Them Up – We Will Collect Them Questions We Don’t Get to in Today’s
Presentation: www.GArestaurants.org/recap
GRA Website & Community Forum Archived Presentations with Q&A
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KEYNOTE SPEAKER Carolyn O’Neil, MS RD LD
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Carolyn O’Neil MS,RD,LD
Registered Dietitian and
Co-Author, The Dish on Eating Healthy
and Being Fabulous!
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The More You Know,
The More You Can Eat
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Carolyn O’Neil, MS RD LD
• AOL Diet Coach www.aol.com/coaches• Atlanta Journal-Constitution “Healthy Eating Out”
columnist www.ajc.com • People Style Watch, diet & nutrition trends
contributor • Lifestyle Editor for Flavors Magazine, Atlanta
www.flavorsmagazine.com • “Lady of the Refrigerator”, Good Eats with Alton
Brown, The Food Network• WebMD diet and nutrition contributor
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I thought dietitians wore hair nets?
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Lessons from CNN Nutrition News
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The CNN Years: 1980’sWhat the Nation Learned About Nutrition
•Diet and Cancer•Diet and Heart Disease•Diet and Osteoporosis•Diet and Hypertension•Diet Pill Deaths •Eating Disorders•Food Borne Illness/Seafood Safety•Pesticides
“What you eat can kill you”
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The CNN Years: 1990’sWhat the Nation Learned About Nutrition
•Fat Free Foods•Organic Produce•Fiber•Antioxidants•Calcium and hypertension•Fitness Vacations/Spas•Nutrition Labeling•Red wine, Olive oil and Oatmeal
“What you eat can cure you”
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Nutrition Then
• Long associated with a long list of all of the foods you’re not supposed to eat-no salt, no fat, no cholesterol, no sugar, no taste, no fun, no way.
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Nutrition Now
• A new age of nutrition discovery emphasizing the foods and beverages you should be ADDING to your diet for optimal health and wellness.
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Top 5 foods or nutrients survey participants say they've increased during past 5 years
• Whole grains: 56% say they're eating more • Vegetables: Half of participants say they're
eating more vegetables • Fruits: 48% say they're eating more fruit • Low-fat foods: 48% say they're eating more
low-fat foods • Omega-3 fatty acids: 38% say they've boosted
their consumption American Dietetic Association Survey (Mintel)
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Top 5 foods or nutrients participants report reducing during past 5 years
• Trans fat: 56% say they've cut back on foods containing trans fat
• Beef: 41% say they're eating less beef • Pork: 33% report eating less pork • Dairy: 23% say they've cut back • Low-sugar foods: 20% say they've cut
back
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Super Current Topics
• Sweeteners…from HFCS to Agave nectar• Natural vs organic vs local vs fresh• Grass fed beef • Egg safety• Seafood safety • Promises, promises the POM problem• Show me your calories• Dietitian in my phone
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Who says RD’s aren’t hip to today’s menus?
http://sharing.luthermidelfort.org/
http://link.brightcove.com/services/player/bcpid105865216001?bclid=105936927001&bctid=605167055001
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Only seeing part of the story…
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Don’t Tell Me What’s New, Tell Me What’s True…
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Some Unexpected Nutrition Topics
• Heart healthy choices at steak houses.• Convenience store snacking.• Order Dessert First.• Straighten up and fry right.• Healthy cocktails--bar chefs.• Taking Baby Out to Eat.
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Current Food and Nutrition Trends
Calories Make a ComebackPortion Control Pull BackWhole Grains Value-Nutrient RichHealthy Fats Genetic Nutrition/allergiesHealth and Beauty Organic vs. Local Humble Heroes
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Current Food and Nutrition Concerns
Weight Control #1Heart Health still up thereBone Health still strongAnti-Cancer always Boomer Muscle Health emergingBrain Health booming
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The Win-Win of Taste & Health
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What’s their motivation?
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Menu descriptionsServer knowledgeFront of House AttitudeWhat to ShareMeg Ryan Sent Me
Oh Waiter!
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“Menu Speak”
• Crispy….fried• Silky….sauce finished with cream or butter• Encrusted …with nuts, bread crumbs• Poached…sometimes in oil• Grilled…slathered in oil, butter
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“I thought you said you wanted to eat something healthy?”
Understanding the seemingly conflicting behaviors of the health conscious Customer
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Health Halo Effect
• A McDonald's Big Mac, has 540 calories and 24 grams of fat.
• A 6-inch Subway Italian BMT (double meat) comes in at 630 calories and 35 grams of fat.
Cornell University study, Dr. Brian Wansink, www.MindlessEating.org
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Healthy Dining Out
Let’s Define Healthy…
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Webster Defines
• health·y (hĕl'thē) adj., -i·er, -i·est.
• Possessing good health. • Conducive to good health; healthful: healthy air. • Indicative of sound, rational thinking or frame of
mind: a healthy attitude. • Sizable; considerable: a healthy portion of
potatoes; a healthy raise in salary.• health'i·ly adv.
health'i·ness n.
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FDA Defines Healthy:
A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food,
it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber.
The sodium content cannot exceed 360 mg per serving for individual foods and 480 mg per serving for meal-type products.
Source: Excerpted from FDA Backgrounder, May 1999: The Food Label.
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Wellness Meals
• Use of fresh/natural ingredients • Moderate portion sizes to control calories• Healthy fats for cooking and tabletop• Emphasis on whole grains• Reduced sugar and sodium content• Focus on antioxidant rich food and drinks• Protein choices include include vegetarian
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The Dish on Drinks:The Liquid Portion of Portion Control
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Think about your drink
Skinny Ritas, Splenda “on tap”Vodka and club soda, flavored vodkasLower alcohol winesHealth food in your drink, mixologySparkling in-house sodas
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I feel better already
Wellness is the new “Healthy”
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FMI Shopping For Health, 2008; IFIC, 2008
Health is Now Mainstream
Drivers of Dietary Changes
MD Advice 46%
80% Effort Change
Diet
Families Use Healthy Strategies
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Thanks to Liz Sloan
• Dr. A. Elizabeth Sloan• Sloan Trends• [email protected]• www.sloantrend.com• 760-741-9611
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Pacesetter Lessons
• Specific Benefit Me• Sodium• Energy• Fiber• Digestion• Immunity
• Day parts• Aim at AM
• Brand extensions• H & W sub-benefit• Indulgence w calories
New Product PacesettersYr 1 Sales (mil)
Information Resources Inc. 2007 New Product Pacesetters, 3/08 www.infores.com
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Hartman Group, Organics 2008 Report; Natural Food Merchandiser, 2007; Datamonitor 2008
Consumers Define Organic & Natural as Same, So Why Price Different?
How Consumers Define Organic
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Hartman Group, Organics 2008 Report
Importance of Phrases When Shopping for Foods and Beverages
76%
48%
35%
32%
31%
28%
23%
21%
19%
18%
17%
16%
15%
14%
5%
Fresh
Pesticide-free
Hormone-free
Natural
Certified humane
Origin of ingredients
Locally grown
Sustainable
USDA Organic
Fair trade
Seasonal
Free range
Organic
Grass-fed
Heirloom
Top 2 Box
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Extremely / Very concerned
2006Chg ‘04
Osteoporosis 38% +3 pts
Immunity 37% +3 pts
Gastrointestinal problems
37% +6 pts
Overweight myself 36% 0 pts
Alzheimer’s 36% +4 pts
Overweight my kids 33% +1 pt
Wrinkles / aging 32% +2 pts
Frequent colds / Flu 32% +4 pts
Allergies to foods 23% +4 pts
Menopause 22% +1 pt
Lactose intolerance 21% +5 pts
Extremely / Very Concerned
2006Chg ‘04
Heart Disease 58% +3 pts
Cancer 57% +4 pts
Tiredness/lack energy
50% +3 pts
Eye Health 48% +4 pts
Stress 47% +3 pts
High Cholesterol 46% +5 pts
Arthritis 47% +6 pts
Hypertension 45% +5 pts
Lack mental sharpness/focus
43% +5 pts
Diabetes 43% +5 pts
Depression 40% +8 pts
Today’s Consumer Health Concerns
Source: HealthFocus International, 2007
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• Danone – Essensis ‘07• Nestle/Perrier - Contrex• Emmi - Switzerland• Nestle/Coca-Cola ’08 Lumae
Emmi – aloe, antiox
Austria Magic Fruits Beauty Snack
Danone
Nestle
Inner Beauty: Antioxidants US Cosmeceuticals $17B by 2010
LUTEIN , PHYTO’S SUNSCREEN
0
20
40
60
80
100
120
140
2004 2005 2006 2007
Beauty food introductions, global, 2004-2007
U.S. Ingestible Cosmeceuticals to Reach $1.3 billion by 2011
Datamonitor, 2008, Innova Market Insights, ’07; HealthFocus 2007. Pkg. Facts Cosmeceutical Report, 2007
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Naturally Functional Foods
Preference: Real Food Sources Very/Extremely Imp. Label. N. Am
HealthFocus, 2007
Providing nutrients/health benefits naturally is a preferred concept to fortification or dietary supplements
Blending ● Super & Whole Food Fortification ● Phyto/Nutrient Combos
1. Serving F/V group 72%2. Good/Ex Calcium 47%3. Whole grain 46%4. Good antiox 42%5. High fiber 42%6. High protein 37%
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Gluten Free $1.7B by 2010
Mintel GNPD, 2008; Packaged Facts, 2007; Grain Information Service Survey, 2005
• 2 - 3 million Celiac Disease• Autism, learning problems • NIH – “un-widely recognized & grossly under diagnosed
Gluten free Product Intros
Top 10 Menu Item Health Claims:1.Vegetarian/Vegan2.Low Carb3.Low Fat4.Gluten Free5.Light6.Organic7.Trans Fat Free8.Natural9.Healthy10.Low Calorie
Yackandandah Preserving Company Gluten Free Honey Soy Simmer Sauce- Australia
Su Fresh Soja Papaya with Acerola Soy Drink – Gluten Free - Brazil
Taylor's Marinade Sweet Soy Chilli & Sesame – Gluten Free - Australia
Soyjoy Mango Coconut Fruit & Soy Bar – Gluten
Free - USA
Soy Plus Creme com Biscoitos - Cream with Cookies – Gluten Free - Brazil
Wal-Mart Peanut Free, Gluten Free
Smooth Soy Butter
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Gluten Free Guru-ShelleyCase, RDwww.glutenfreediet.ca
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GLUTEN-FREE MENUAppetizersEdamameWhole soybeans steamed and served hot (plain, without green tea salt)Spicy Tuna Roll(served with organic, gluten-free tamari)SaladsMixed Greens SaladWith grape tomatoes, toasted seeds and balsamic dressingBaby Spinach SaladWith seasonal fruit, crumbled blue cheese, toasted pine nuts and balsamic dressingKalymnos Greek SaladWith feta cheese, cucumbers, tomatoes, red onions, kalamata olives and light Greek dressing
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The restaurant is not an allergen-free environment. Seasons 52 makes every effort to provide complete and current content information;however, due to the handcrafted nature of our menu items and variations in vendor supplied ingredients, we cannot make a guaranteeregarding the allergen content of any menu item. Guests with a special food sensitivity or dietary need should not rely solely on thisinformation as the basis for deciding whether to consume a particular menu item and are individually responsible for ensuring that anysuch menu item meets their individual dietary requirements.
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Find a Dietitian
• www.Eatright.org
The American Dietetic Association• Georgia Dietetic Association
www.eatrightgeorgia.org• GADA
Greater Atlanta Area Dietetic Association
Join us on Facebook!!
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The More You Know, The More You Can Eat
• “The Dish on Eating Healthy and Being Fabulous!” with Densie Webb, PhD RD
• Simon and Schuster Atria Books
• www.carolynoneil.com
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Bring on the questionsThank You !!
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Q & A Please Complete Question Cards Hold Them Up – We Will Collect Them Questions We Don’t Get to in Today’s
Presentation: www.GArestaurants.org/recap
GRA Website & Community Forum Archived Presentations with Q&A
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WRAP-UP Upcoming Events Door Prizes Networking Reception
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GRA PAC FUNDRAISER Monday, October 18th, 6:00-7:30 pm Max Lager’s Wood-Fired Grill and
Brewery Get Involved in Political Advocacy Meet Elected Officials Develop Stronger Relationships Between
Our Industry and Government
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ON THE MENU: RESTAURATEUR TO RESTAURATEUR BEST PRACTICES FORUM
Tuesday, October 19th, 2:00-4:30 pm
Pacci Ristorante with Executive Chef Keira Moritz
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LES DAMES D'ESCOFFIER 10TH ANNUAL AFTERNOON IN THE COUNTRY
Sunday, November 7, 1:00pm to 4:00pm, The Inn at Serenbe
www.ldeiatlanta.org Chefs from Atlanta's top restaurants, paired with
Georgia's top Organic Farms, and select caterers and retailers will be set up in a tasting format alongside fine wine and premium micro-brews - all under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto.
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TASTE OF ATLANTA Atlanta's premier Food + Wine + Beer +
Cocktail Festival Saturday, October 23 & Sunday,
October 24, 2010 Save $5 on General Admission or VIP
tickets when you purchase online at TasteofAtlanta.com or call 877-725-8849 and enter promo code: GRA.
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DOOR PRIZES & NETWORKING RECEPTION
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THANK YOU FOR ATTENDING THE GEORGIA RESTAURANT
ASSOCIATION
SEPTEMBER MEETING
AT ANSLEY GOLF CLUB