Chef Demetrius Brown crafted the Garden Mule cocktail for DIG’s Cocktails and Castoffs event—a fundraiser showcasing the culinary skills of some of Atlanta’s top chefs. The love they put into their dishes, the stories and passions cooked into their food, reflect the very work DIG does every day. Craving a taste?
Now more than ever, DIG’s work is essential. As global instability rises and the recent cuts to U.S. foreign aid are jeopardizing peace, health, and security worldwide. These disruptions are having a devastating impact on the marginalized communities DIG serves. Abrupt terminations of HIV care and treatment, reductions in food assistance for malnourished children, and the loss of infrastructure support for resettling refugees are just a few of the challenges directly facing DIG communities.
In light of these challenges, and so many others, DIG offers a viable pathway for local communities to strengthen their own food systems, and that effort needs to grow. Food is a powerful leverage point for systems change, and the communities DIG serves have the vision, incentive, and capability to redefine their own futures while strengthening the future of their communities.
Funds raised through this event will go to ensure DIG has the resources it needs to meet this moment and grow.
Demetrius Brown discovered his love for food at an early age, inspired by his late great-grandmother’s cooking. Born into a Trinidadian and Jamaican family and raised in Providence, Rhode Island and Atlanta, Georgia. During his teenage years when his grandfather introduced him to one of the premier culinary schools in the U.S during a trip to Providence. Despite initial expectations to follow in his family's footsteps in the automotive industry, Brown decided to pursue his passion for cooking, enrolling at Johnson & Wales. After graduation, he returned to Atlanta, carrying with him a burgeoning desire to delve into the exploration of Caribbean and Afro-American cuisine.
Erika Council is a vibrant force in the culinary world, celebrated for her Southern Soufflé website, where she shares soulful stories of Southern cuisine, love, and freedom. As the chef behind Atlanta’s beloved Bomb Biscuit Co., she’s made a lasting impact on Southern food. Her work has been featured in The New York Times, Essence, acclaimed cookbooks, and brand collaborations with KitchenAid and Nutella. A passionate advocate for African American foodways, social justice, and community, Erika frequently speaks at events like the Southern Foodways Alliance. Her journey, inspired by her North Carolina roots and grandmother Mama Dip, honors tradition with heart.
Atlanta native Justin Dixon brings soul, creativity, and serious flavor to every dish he creates. His culinary journey began at the Art Institute of Atlanta and the legendary Pano’s & Paul’s in 2007. Since then, he’s trained under some of the city’s most respected chefs—like Ian Winslade, Zeb Stevenson, Shaun Doty, and Chris Hall—refining his signature style. At Local Three, The Spence, and Bully Boy, Justin made his mark by crafting inventive menus that keep guests coming back. He’s known for bold flavors, thoughtful ingredients, and meals that feel like a celebration. Off the line, Justin is a politics junkie, Outkast superfan, and unapologetic lover of Coca-Cola. But in the kitchen, he’s all about pushing boundaries, telling stories through food, and making people feel right at home—one unforgettable bite at a time.
Executive Chef of Eater's 38 Essential Atlanta Restaurants Breaker Breaker, Maximilian Hines was a Rising Star Chef 2022, and won Atlanta magazines best pop up 2023 with his pop up Stolen Goods. Hines’s personal project, Stolen Goods, hosts pop-up events which feature ‘irreverent’ interpretations of well-known dishes. The project focuses on intersections of world cuisines, with particular attention paid to the impact of the African Diaspora on food cultures. Stolen Goods works to shed light on the stories of Black cooks—past and present—and to create opportunities for Black industry professionals.
Chef Jaye is a phenomenal pastry chef known for her magnetic personality, encouraging spirit, and lip-smacking desserts. A competitor on Food Network’s Spring Baking Championship Season 11, she blends Caribbean and Southern influences to craft gourmet treats that celebrate life’s sweetest wins—from birthdays to business launches. Trained at Johnson & Wales and holding a business degree from the University of West Georgia, she’s worked with Walt Disney World, Four Seasons, and Loews Hotels. Her Cookie Butter Tres Leches and Spiced Rum Brownies are top sellers.
Navet 1804 Haitian Rum
Wild Grain Photography
Ronisha Arlene | Flowers
Print GR