Woodfire Grill Celebrates Three-year Anniversary

WOODFIRE GRILL CELEBRATES THREE-YEAR ANNIVERSARY
"South By Southwest Anniversary Dinner" Featuring Regional Chef Greats

ATLANTA (June 6, 2005) Nationally acclaimed Woodfire Grill and Chef Michael Tuohy will celebrate three years of success in Atlanta on August 16. Chef Tuohy will welcome friends Chef Hugh Acheson (Five and Ten -- Athens, Georgia), Chef Scott Peacock (Watershed -- Decatur, Georgia), Chef Chris Hastings (Hot and Hot Fish Club, Birmingham, Alabama), Pastry Chef Jonathan St. Hilaire (formerly of Spice and now with the Cafi at Woodfire) and Chef Mark Miller (Coyote Cafi, Santa Fe, New Mexico), to share the wood-burning grill for a special, five-course prix-fixe dinner beginning at 6:30 p.m. for $150 (all inclusive). Additionally, dinner guests will enjoy a champagne reception in the bar and favors from Natural Body Day Spa.

Woodfire Grill, since opening in August 2002, has been a showcase of fire-roasted cuisine. The restaurant features daily changing food and wine menus serving primarily local, organic and seasonal produce, as well as artisan cheeses, meats and eco-conscious seafood from around the country. Woodfire Grill has been featured in Wine Spectator, Food & Wine, Gourmet and Bon Appitit. The restaurant is located at 1782 Cheshire Bridge Road, Atlanta, Georgia. For reservations, call 404-347-9055 or view the website for a schedule of upcoming events: www.woodfiregrill.com.
Guest Chefs:

Hugh Acheson: Owner and Chef of Athens, Georgia restaurant Five and Ten, Hugh Acheson reinterprets classic American cuisine through the integration of French and Italian influences. After stints at such renowned kitchens as Gary Danko in San Francisco, Acheson settled in Athens to open Five and Ten based upon his own culinary creativity and desire to approach Americana from a new angle. Acheson's culinary contributions have been recognized by the Atlanta Journal-Constitution and the James Beard Foundation, among many others. In 2002, Acheson was recognized as one of America's 10 Best New Chefs by Food and Wine Magazine.

Chris Hastings: North Carolina native Chris Hastings of Birmingham, Alabama's Hot and Hot Fish Club is nationally recognized for his seasonally-driven American cuisine. A graduate of Johnson and Wales Culinary Institute, Hastings worked in the kitchen of the Ritz Carlton in Atlanta, for which he received a gold medal in the Atlanta Culinary Show in 1985. After honing his skills in the San Francisco restaurant scene, Hastings relocated to Birmingham and opened the acclaimed Hot and Hot Fish Club, which has been praised by publications as diverse as Gourmet, Birmingham Magazine, Bon Appetit, and Southern Living.

Mark Miller: Mark Miller is nationally recognized for his innovative style of modern Southwest cuisine at Coyote Cafi in Santa Fe, New Mexico, and Las Vegas, Nevada, and western-themed cuisine at the Red Sage restaurant in Washington, D.C. His achievements have consistently drawn acclaim in the national press, including the New York Times, the Los Angeles Times, Gourmet, Vogue, Time, Bon Appetit, and countless others. Some of the numerous honors bestowed on him include the 1998 Food Arts Silver Spoon Award, the 1996 James Beard Award for Best Southwest Chef, and his 1991 induction into the Nation's Restaurant News' Fine Dining Hall of Fame. Red Sage was awarded Esquire's 1992 Restaurant of the Year, and Miller was featured in a special 1980s edition of Life Magazine as one of the most influential chefs of the decade.

Scott Peacock: Watershed's executive chef, Scott Peacock, is the former chef to two Georgia governors and was founding chef of Atlanta's Horseradish Grill. He is a Southern food expert whose vision of Southern cuisine emphasizes fresh, seasonal, regionally-grown ingredients of the highest integrity, prepared with the barest of embellishments. Chef Peacock's ideas and rec