Cocktails & Castoffs invites guests to experience DIG’s work through food.

What we eat, how we produce it, and how we share food impacts almost every part of our lives. DIG’s Cocktails & Castoffs culinary events, hosted in select US cities or adapted for the comfort of your own home, seek to connect our local and global stories and invites us to become activists in our own kitchens.

Chefs We’ve Loved Working With:

Atlanta

Maurietta Amos – Good Sugar
Mitchel Anderson – MetroFresh
Tiffanie Barriere – The Drinking Coach mixologist
Jennifer Hill Booker – James Beard Food Waste Advisory Council – Southern Divas of the New South
Angus Brown – 8 Arm
Anne Bryn – The Cake Doctor
Erika Council – Southern Soufflé
Kevin Clark – Home Grown GA
Meridith Ford – Cremalosa Gelato
Seth Freedman – PeachDish
Kamal Grant – Sublime Donuts
Linda Harrell – Cibo e Beve
Jason Hill – Wisteria
Linton Hopkins – James Beard Winner – H&F Burger, Restaurant Eugene, Holeman & Finch
Yoshifusa Kinjo – Nakato Japanese Restaurant
Terry Koval -Wrecking Bar Brewpub
Zach Meloy – Pulpit Suppers, Better Half
Pat Pascarella – The White Bull & Grana
Daniel Peach – Chai Pani
Mark Phillips – Southern Temptations
Russ Pysell – Yummy Street
Savannah Sasser – Hampton + Hudson
Steven Satterfield – James Beard Winner – Miller Union,
Brian So – James Beard Nominated – Spring
Zeb Stevenson – Watershed
David Sweeney
Deborah VanTrece – Twisted Soul Cookhouse & Pours
Suzanne Vizethann – Buttermilk Kitchen
Joey Ward – Gunshow, Southern Belle, Georgia Boy
Chef Zu – Kings Apron