A Return to the Garden

A food-focused fundraiser featuring five nationally renowned chefs supporting DIG’s work using regenerative agriculture to improve the lives of some of the world’s most uniquely marginalized communities in Africa — Purchase your tickets today!

Cocktails and Castoffs Atlanta:

A Return to the Garden

For all that separates us, food connects us. The food we grow, share, eat, and even what we throw away, is at the heart of every culture. At a time when food systems are increasingly at risk, strengthening those connections can inspire us to grow the world we want for ourselves and our future generations.

For one special evening, five nationally acclaimed chefs will join forces to create a journey of flavors that connects our local agriculture to our common roots in Africa, where human history began.

Many of our food traditions, particularly those in the American South, come from Africa. But what we might not realize is that our future leads right back to Africa. With 60% of the world’s remaining arable land on the African continent, how that land will be used, who it will be used by, and who it will be used for affects us all.

Cocktails and Castoffs is a two-part ticketed event showcasing the culinary skills of some of Atlanta’s top chefs. The love they put into their dishes, the stories and passions cooked into their food reflect the very work DIG does every day, equipping marginalized communities in Kenya, Senegal, and Uganda to lead themselves, their families, and their larger communities towards a more nourished and resilient future through regenerative agriculture. These farmers and our event chefs have so much to teach us. Will you come to learn, enjoy and support?

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Why this work, and the conversations it inspires, matters now more than ever.

Now more than ever, DIG’s work is essential. As global instability rises and the recent cuts to U.S. foreign aid are jeopardizing peace, health, and security worldwide. These disruptions are having a devastating impact on the marginalized communities DIG serves. Abrupt terminations of HIV care and treatment, reductions in food assistance for malnourished children, and the loss of infrastructure support for resettling refugees are just a few of the challenges directly facing DIG communities.

In light of these challenges, and so many others, DIG offers a viable pathway for local communities to strengthen their own food systems, and that effort needs to grow. Food is a powerful leverage point for systems change, and the communities DIG serves have the vision, incentive, and capability to redefine their own futures while strengthening the future of their communities.

Funds raised through this event will go to ensure DIG has the resources it needs to meet this moment and grow.

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Now, let’s talk the details.

Event Date
Sunday, May 4, 2025

Event Time
Cocktails start at 5:30 pm
Chef’s Dinner starts at 7:00 pm

Tickets
$50 The Cocktail Party Only
$250 Cocktails + Chef’s Dinner
$2,000 Join as a Table Host for an honored seat for you and 5 guests.

Event Location
Bread & Butterfly
290 Elizabeth Street, Suite F
Atlanta, Georgia 30307

The Cocktail Party
At this hour-and-a-half cocktail experience, you will enjoy a signature drink and lite bites inspired by our participating chefs and the work of DIG.

The Chef’s Dinner
Join us for the Chef’s Dinner, which includes access to the cocktail gathering beforehand. Directly following the cocktails, dinner guests will be invited into Bread & Butterfly for an intimate multi-course meal co-created by the same exceptional chef line-up.

Our inspired menu will tell the story of DIG’s work around the world, celebrating culture, tradition, and community, through the universal language of food.

Space is limited — grab your tickets today before they’re gone!

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Meet The Chefs

Demetrius Brown

Bread & Butterfly, Heritage

Demetrius Brown discovered his love for food at an early age, inspired by his late great-grandmother’s cooking. Born into a Trinidadian and Jamaican family and raised in Providence, Rhode Island and Atlanta, Georgia. During his teenage years when his grandfather introduced him to one of the premier culinary schools in the U.S during a trip to Providence. Despite initial expectations to follow in his family's footsteps in the automotive industry, Brown decided to pursue his passion for cooking, enrolling at Johnson & Wales. After graduation, he returned to Atlanta, carrying with him a burgeoning desire to delve into the exploration of Caribbean and Afro-American cuisine.

Erika Council

Bomb Biscuit Co.

Erika Council is a vibrant force in the culinary world, celebrated for her Southern Soufflé website, where she shares soulful stories of Southern cuisine, love, and freedom. As the chef behind Atlanta’s beloved Bomb Biscuit Co., she’s made a lasting impact on Southern food. Her work has been featured in The New York Times, Essence, acclaimed cookbooks, and brand collaborations with KitchenAid and Nutella. A passionate advocate for African American foodways, social justice, and community, Erika frequently speaks at events like the Southern Foodways Alliance. Her journey, inspired by her North Carolina roots and grandmother Mama Dip, honors tradition with heart.

Justin Dixon

Humble Mumble

Atlanta native Justin Dixon brings soul, creativity, and serious flavor to every dish he creates. His culinary journey began at the Art Institute of Atlanta and the legendary Pano’s & Paul’s in 2007. Since then, he’s trained under some of the city’s most respected chefs—like Ian Winslade, Zeb Stevenson, Shaun Doty, and Chris Hall—refining his signature style. At Local Three, The Spence, and Bully Boy, Justin made his mark by crafting inventive menus that keep guests coming back. He’s known for bold flavors, thoughtful ingredients, and meals that feel like a celebration. Off the line, Justin is a politics junkie, Outkast superfan, and unapologetic lover of Coca-Cola. But in the kitchen, he’s all about pushing boundaries, telling stories through food, and making people feel right at home—one unforgettable bite at a time.

Maximilian Hines

Stolen Goods

Executive Chef of Eater's 38 Essential Atlanta Restaurants Breaker Breaker, Maximilian Hines was a Rising Star Chef 2022, and won Atlanta magazines best pop up 2023 with his pop up Stolen Goods. Hines’s personal project, Stolen Goods, hosts pop-up events which feature ‘irreverent’ interpretations of well-known dishes. The project focuses on intersections of world cuisines, with particular attention paid to the impact of the African Diaspora on food cultures. Stolen Goods works to shed light on the stories of Black cooks—past and present—and to create opportunities for Black industry professionals.

Jon’nae “Jaye” Smith

GourNae Eats

Chef Jaye is a phenomenal pastry chef known for her magnetic personality, encouraging spirit, and lip-smacking desserts. A competitor on Food Network’s Spring Baking Championship Season 11, she blends Caribbean and Southern influences to craft gourmet treats that celebrate life’s sweetest wins—from birthdays to business launches. Trained at Johnson & Wales and holding a business degree from the University of West Georgia, she’s worked with Walt Disney World, Four Seasons, and Loews Hotels. Her Cookie Butter Tres Leches and Spiced Rum Brownies are top sellers.

Can’t attend?

Your donation helps DIG continue protecting and expanding our life-changing programs. Every dollar helps DIG farmers in Kenya, Uganda, and Senegal grow climate-resilient gardens that nourish their bodies, families and communities.

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