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PIG OUT, DRINK UP AND ROCK ON

PIG OUT, DRINK UP AND ROCK ON

SATISFY YOUR SENSES AT THIS TASTY ANNUAL EVENT

The “Eats” part of Eats & Beats includes endless samples from some of Atlanta’s best restaurants.
The “Eats” part of Eats & Beats includes endless samples from some of Atlanta’s best restaurants.

Want to sample an endless array of food from some of the area’s best restaurants, sip libations from an open bar, listen to some great bands and help support a couple of deserving charities all at the same time?

Eats & Beats features an open bar, but an upgraded VIP ticket affords you access to special wine tastings, pairings and more.
Eats & Beats features an open bar, but an upgraded VIP ticket affords you access to special wine tastings, pairings and more.

You can do exactly that at the fifth annual Eats & Beats, a benefit for Children of Conservation and The Giving Kitchen, taking place this year at Buckhead Theatre on Aug. 11. The dozens of restaurants tantalizing your taste buds include Davio’s, Local Three, Smokebelly BBQ, 4th & Swift, Chicken and the Egg, Muss & Turner’s, Barcelona, Red Sky Tapas, Common Quarter, Farm Burger and Food 101. Local favorite Yacht Rock Revue and their killer set list will entertain the crowd, along with a couple of chef bands starring area foodies who’ve stepped out from behind the stove and onto the stage. The 21-and-older event also includes a silent auction featuring group chef experiences, golf packages and luxury vacations. Plus, don’t miss the wine wall where for $25 you can purchase a cork with a number on it and take home the bottle with the corresponding number; values can range from $30 to $75.

EATS & BEATS
Aug. 11, 7-10 p.m.
General admission $85, VIP experience $175
Buckhead Theatre
3110 Roswell Road, Atlanta 30305
404.840.4139
childrenofconservation.org/dinner-a-cause/eats-beats

Eventgoers jam out to a lively set by Yacht Rock Revue and a couple of chef bands as well.
Eventgoers jam out to a lively set by Yacht Rock Revue and a couple of chef bands as well.

BY: Jill Becker

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