1856 – Culinary Residence Announces Inaugural Summer Chef Series

CONTRIBUTED BY ITHAKAHP

AUBURN —

1856 – Culinary Residence, managed by Ithaka Hospitality Partners, is pleased to announce its latest program to make an impact on the culinary landscape of the Southeast, the Summer Chef Series.

A condensed version of its yearly Chef-InResidence program, the Summer Chef Series will feature three well-known Southern chefs, that will each host a handful of days in the 1856 – Culinary Residence kitchen, creating new lunch menus and seven-course dinner tasting menus for the community that brings a taste of its own world to Auburn.

Friday, July 7, through Wednesday, July 12, Chris and Idie Hastings of Hot & Hot Fish Club in Birmingham, Alabama, will bring their James Beard award-winning cuisine, and along with it, the background of one of the Southeast’s first farm-to-table techniques, pairing incredibly well with The Laurel Hotel & Spa’s rooftop-to-table produce growing program.

Friday and Saturday, July 14 and 15, will transition to Chef Rob McDaniel of Helen in Birmingham, Alabama. An Auburn University graduate and five-time James Beard Best Chef: South semifinalist, McDaniel will be preparing menus that align well with his much-praised Helen, cuisine that was inspired by the Southern cooking he grew up eating in his grandmother’s kitchen.

Tuesday, July 18, through Thursday, Aug. 3, will feature an acclaimed talent from the Lowcountry, Chef Chris Hathcock. Most recently the executive chef for Husk Savannah, Hathcock is inspired by cuisine that is meant to be enjoyed together, fueling meaningful shared experiences. He has been named in the Forbes esteemed 30 under 30 list and was recently one of four nationally renowned chefs that lead the culinary initiative for the Auburn University Hospitality Gala.

“As the transitional point in our outgoing and incoming Chef in Residence, we are so excited to introduce this new micro-version of our Chef in Residence program,” said Hans van der Reijden, Ithaka founder and CEO.

“The opportunity to have this caliber of culinary experiences in our community is unprecedented.”

Prepare to be captivated by these exceptional chefs as they present carefully curated menus, featuring ingredients from the Rooftop

See CHEF, page A10

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