Location:
Le Vigne Restaurant
Montaluce Winery and Estates
501 Hightower Church Road, Dahlonega, GA 30533
Event Date
Saturday, August 9, 2014
6 p.m. seating
8 p.m. seating
Event Reservations (required)
Book early - only 40 seats available!
(706) 867-4060
Price
$120 All Inclusive
A portion of the proceeds from this event will support the Georgia Mountain Food Bank
Cheers! The Edible Agriculture is headed to Georgia's wine country! Join us on Saturday, August 9th for EAT GA at Le Vigne at Montaluce Winery and Estates. This intimate evening will feature an innovative, five-course menu from Executive Chef Austin Rocconi and perfect pairings from Montaluce's winemaker, Tristan Vanhoff.
Le Vigne Restaurant
Montaluce Winery and Estates
501 Hightower Church Road, Dahlonega, GA 30533
Food culture is very important to the kitchen at Le Vigne Restaurant, more specifically, local food culture. We believe that food and the sharing of food builds community, especially if the food and wine that is shared is rooted within the community. That is why we not only produce wine from grapes grown in our own vineyard, but grow produce in our own organic garden on the property. What we don't produce ourselves, we source from the local farms. We want to be able to provide our guests with local, sustainable foods as well as provide the local artisans and farmers an outlet for their hard work. At the beautiful Le Vigne Restaurant, situated high above the vineyards, guests will discover a dedication to honoring the flavors of our region throughout each of the four seasons in a menu that changes regularly to reflect the best of what is available.
Event Chef
Executive Chef Austin Rocconi
Chef de Cuisine
Chef Austin first discovered his gift for cooking at a young age, cooking and baking with his mother, grandmothers, and aunt. A native of southern Mississippi, he grew up within an hour of the gulf coast and New Orleans. Weekly visits to the French Quarter and fishing with his father was Austin's first experience of the traditions of southern regional cuisine and the importance of locally sourced and endorsed ingredients.
He worked in restaurants part time at the age of 18 while in college and found his passion a short two years after enrolling in the California School of Culinary Arts in Pasadena California. After a short time at The Jonathan Club Santa Monica, Austin moved back to his southern roots.
In Atlanta, Austin worked at Buckhead Life Restaurant Group's Greek concept, Kyma, where he honed his skills learning cuisine variations, leadership, and attention to detail, earning him a position on the opening team of Bistro Niko, Buckhead Life's newest modern French bistro concept. Following his experience in Buckhead Life Restaurant Group and a short stint at BLT Steak in the W Downtown hotel, Austin spent a year at Canoe Restaurant in Vinings. At Canoe he was able to integrate a simplistic and ingredient driven Mediterranean training and a local 'farm to table" concept to create a unique style of Avant-garde Southern American cuisine.
At Le Vigne, Chef Austin's personal style is reflected in the artistry of his plates, his well established flavor combinations, and a distinctive way of presenting familiar local ingredients with an innovative elegance.