Chef Tyler Brown Travels To Atlanta To Cook With Chef Anne Quatrano

FOR IMMEDIATE RELEASE


Southeastern Chefs Join Forces in March to Benefit Atlanta's High Museum Wine Auction

NASHVILLE (February 16, 2010) --- Chef Tyler Brown of the Capitol Grille at The Hermitage Hotel in Nashville pairs with Anne Quatrano, chef and co-owner with husband Clifford Harrison of Bacchanalia, Quinones at Bacchanalia, Floataway Caf�, Star Provisions and Abattoir, in Atlanta on March 25, 2010, to showcase their culinary talents for a Dine Around Dinner benefiting the 18th Annual High Museum Wine Auction, the museum's largest annual fundraising event and the city's premier food and wine tasting celebration.

Held March 25- 27, 2010, the High Museum Wine Auction includes a weekend-long culinary and wine celebration with an incredible array of rare wines, hand-crafted dinners, stylish art, and much more. With a new format, this year features in-restaurant Dine Around Dinners on Thursday, March 25, pairing the region's most prestigious chefs with celebrated winemakers, offering an unforgettable evening. Serving as guest chef, Brown, along with Capitol Grille Pastry Chef Andy Manchester, joins Quatrano at Quinones at Bacchanalia to collaborate on the prix-fixe dinner, which will accommodate up to 30 guests. Russian River Valley Winemaker Christopher Donatiello will pair his most notable selection of collection C Donatiello with the evening's menu. Thirty percent of the proceeds from the evening will benefit the High Museum of Art. To make reservations for the Dine Around Dinner, please contact Quinones at Bacchanalia at (404) 365-0410 or for more information regarding the High Museum Wine Auction visit www.atlanta-wineauction.org.

Executive Chef Tyler Brown leads one of Tennessee's highly-praised AAA Four-Diamond / Forbes Four-Star restaurants. During Brown's tenure as Chef de Cuisine and Executive Chef, the dining establishment has not only earned these coveted designations, but was also voted one of America's best restaurants by Gourmet magazine (2004), was featured on The Food Network, and was recognized at the James Beard House (2005), where the world's best restaurants and chefs showcase their culinary excellence. Brown surfaced as one of Nashville's most talented chefs, establishing relationships with the local community organizations and producers to become a forerunner in the Southeastern culinary community with progressive, southern cuisine.
Quatrano serves as the Executive Chef and owner of her four Atlanta-based restaurants, along with a 60-acre farm where vegetables are grown to be served locally. Before making her mark in Atlanta, Quatrano graduated from the California Culinary Academy in San Francisco in 1987 and then moved to New York City, where she joined the teams at Bimini Twist, La Petit Ferme and the Grolier Club. In 1992, she and husband, Harrison, made their journey to Atlanta, where they have since lived on their Cartersville, GA Summerland Farm that has remained in her family since the 1830s. The husband/wife team has won many awards including the coveted James Beard Foundation Best Chef Southeast 2003. Quatrano was voted Best New Chef by Food and Wine and received Gourmet's Top Table Award for Atlanta.

ABOUT HIGH MUSEUM ATLANTA WINE AUCTION
Founded in 1993, the High Museum Atlanta Wine Auction is the largest fundraising event for the High Museum of Art. The Wine Auction is the top charity fundraising event in Atlanta, ranked the fourth largest charity wine auction in the United States by Wine Spectator and the number-one charity wine auction benefiting the arts. The funds generated by the Wine Auction, which amount to more than $15 million over the last 17 years, are a significant contribution to the Museum's acquisitions, exhibitions and educational programming. Proceeds help to