Georgia Grown Dinners: Burns Sullivan

About this event

Interact with 2026 Georgia Grown Chef Burns Sullivan, Five & Ten alongside a Georgia peanut farmer as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen. The Edible Garden Outdoor Kitchen fosters plant-to-plate connections, provides learning opportunities in seasonal eating and sustainable cultivation, and highlights the important relationships between local chefs and growers. In keeping with this, we proudly present the Georgia Grown Dinner Series. As a unique collaboration with the Georgia Department of Agriculture, each dinner in the series is presented by a Georgia Grown Chef and focuses on one or two of Georgia’s important crops or agricultural categories. As an added bonus, each dinner features a local farmer who can explain more about farming in Georgia and answer your questions. Interact with the chef-grower team as you enjoy four tasting courses with wine in the Edible Garden Outdoor Kitchen. Schedule: Thursday, October 8 Time: 6:30 – 8:30 p.m. Fee: $100 (Member $95) Instructor: Burns Sullivan, Five & Ten Member Registration NON-Member Registration About Burns Sullivan Burns Sullivan was born and raised in Athens, GA. He got his first restaurant job at 14 years old, washing dishes and has continued working in kitchens ever since. His first “real” restaurant job was at The Branded Butcher, where Burns really got to understand meat and charcuterie. He moved to Birmingham, AL after two years at The Butcher and Burns began working at Bottega under Chef Frank Stitt. Chef Stitt opened up the world of produce and really showed what it meant to truly be farm-to-table. During his time in Birmingham, Burns was able to do stages with Chef Chris Hastings, Chef Emril Lagasse, the Rocca Brothers, and the team at Commanders Palace in New Orleans. Burns and his wife moved to Bluffton, SC after two years in Alabama and he took the job as Chef de Cuisine at Farm under Chef Brandon Carter. Farm is where Burns learned how to be a chef.…