 |
 |
 |
|
||||||
 |
|||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
||||||
|
|
|||||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Anne Quatrano & Clifford Harrison: Bacchanalia (from Bacchanalia website) Anne Quatrano and Clifford Harrison have been inseparable since meeting as students at the California Culinary Academy in San Francisco. After Graduation in 1987, the Chefs moved to New York, where they worked as a Chef Team at Bimini Twist, La Petit Ferme and The Grolier Club. In 1991, the duo was chosen as part of the James Beard Foundation’s Discovery Chefs of the Year. This was to be the first of many accolades from the Foundation, including later nods as nominees for the American Express Best Chef of the Southeast award in the years 2000, 2001 & 2002. 1992 brought Anne and Clifford home to family property in Cartersville, Georgia, where Anne designed their award-winning home on Summerland Farm. The home has been featured in Metropolitan Home, Food and Wine, Country Living, Bon Appetit & Great Chefs, Great Kitchens (Design Book). On the farm, their life mirrors their philosophy on food – simplicity with subtle complexities. A barn and show ring has been designed for their horses, and Jersey cows provide milk for Anne and Clifford’s own cheese and butter. Overall, the farm is home to six dogs, twelve horses, six cows, two pigs, six nubian nanny goats, three cats and many messy very free-range chickens! Originally from Connecticut, Anne attributes her passion for cooking to her paternal Grandmother’s guise in the kitchen. She also apprenticed with Judy Rodgers at Zuni Café in San Francisco while in culinary school. During that same time, Clifford worked with Kusuma Kuray a Sri Lanken Chef in his home State of Hawaii. Both feel the kitchen was their destiny. These two chefs pride themselves in using locally grown seasonal and organic produce, and much of it is from their own organic gardens. Their three ventures – Bacchanalia, Floataway Café and Star Provisions – provide the perfect outlet for their creativity. Simple presentations belie the talent they pour into the freshest and most innovative of culinary offerings. Numerous kudos Anne and Clifford have received include Food and Wine’s “10 Best New Chefs” award in 1995 and the opportunity to represent Atlanta at the James Beard Olympic Preview in 1996. Bacchanalia was honored in 1998 as an inductee to the Fine Dining Hall of Fame of the National Restaurant Association. They have been featured on CNN’s “On The Menu” and “Hot Chefs,” GPTV’s “Cooking for the Holidays,” The Food Network’s “Great Chefs” and “Ultimate Kitchens,” and “Great Cities” on the Discovery Channel. When they are not at work, Clifford most likely will be found on the Polo Field, Anne may be found traveling around the States for the Board of Directors of Women Chefs & Restaurateurs or they may be home on the farm throwing the Frisbee into the pool for the dogs to retrieve. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Pictured above: Anne Quatrano & Cliff Harrison. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
.jpg)
