Welcome from Wanda McGaha, CB/SS Founder
Dr. Benedict Benigno, Honorary Chair
Karyn Greer, Emcee
Talk Journey to Me (Band; Main Entertainment)
Morgan Giesler (Vocalist; Special Appearance)
Daniel Mata (Vocalist; Special Appearance)
Danielle Moore (Vocalist; Special Appearance)
Ron Chenowith (Vocalist; Special Appearance)
Elaine Wade (Vocalist; Special Appearance)
Chef Gary Mennie
Atlanta favorite, Gary Mennie has received critical acclaim for his signature progressive American cuisine. Born and raised in the heartland of Pennsylvania, Mennie is a graduate of the Culinary Institute of America in Hyde Park, NY. While in school, he gained classical training and real world experience working under French Master Chef Maxime Ribera at Maxime's in New York City. Upon graduation, Mennie set his sights West and continued to expand upon his training working alongside French Master Chef Jean Francois Metinger at the Mobil Five Star L'Orangerie in West Hollywood, CA.
Seeking to broaden his horizons, Mennie took a different culinary direction and signed on at the iconic Spago, working under celebrity chef Wolfgang Puck. This life-altering experience laid the groundwork for his signature gastronomic style. Using a wood burning oven and grill opened his mind up to a whole new set of culinary rules. Learning the principles of California cuisine, utilizing local and regional products and simple preparations, he mastered the farm-to-table philosophy we know today.
A fateful move to Atlanta brought Mennie to the kitchen of Gunter Seeger at the Mobil Five Star Dining Room at the Ritz-Carlton Buckhead where he continued to refine his culinary style. His true Atlanta debut came in 1995 when Mennie was hand-picked by fellow Atlanta visionary, Chef Gerry Klaskala, to lead the opening culinary team at Canoe. Mennie's performance here garnered a Mobil Four Star rating, and he was one of the youngest chefs in America to receive this award. Following his ten year tenure at Canoe, Mennie opened his first solo venture, Taurus Restaurant, a new American chophouse that exemplified his trademark style of big, bold flavors in the use of whole roasted meats on the bone set in a cozy, supper-club like arena.
Today Mennie is Executive Chef at Table 1280. Mennie prepares straightforward, yet refined American classics while keeping modern, fresh sensibilities in mind. He continues to draw inspiration from his passions for fresh ingredients and fine dining which were cultivated at an early age. His vivid memories of helping to grow fruits and vegetables in the family garden and the thrill of enjoying great dining fuel his desire to offer the same unique experiences to Table 1280 diners night after night.