Project Threadways Dinner: Whitney Otawka

The dinner is sold out.
Please call (256) 760-1090 to be placed on the waitlist.

Join us for a Project Threadways Dinner with chef Whitney Otawka of Greyfield Inn located on Georgia’s rustic Cumberland Island, benefiting Project Threadways.

Thursday, April 21, 2022

Cocktails 5:30pm
Dinner 7:00pm

Alabama Chanin @ The Factory
462 Lane Drive
Florence, Alabama 35630

Cost: $250 per person for an all-inclusive evening with guest speakers, cocktails, appetizers, four courses, and wine pairings. The menu will include local and regional vegetables, meats, and ingredients.

If you have dietary restrictions, please leave us a note at checkout. It is important that our team know in advance so that they can make accommodations to best serve you.

This event kicks off our 2022 symposium. It can be purchased here, bundled in the VIP symposium ticket cost, or as a standalone ticket from this page.

SAFETY PROTOCOLS

Project Threadways and Alabama Chanin are committed to making our symposium safe. Ticket holders must provide proof of vaccination no later than two weeks prior to the event or negative PCHR test within 48 hours of the event to attend the symposium. Our team will be in contact to receive this documentation. Masks will be required at events held at indoor venues. We are following national guidance from the CDC to create the safest possible environment for symposium guests.

ABOUT 

Visiting chef Whitney Otawka has meshed her love of travel and her experiences with the food of wide-ranging food regions into her own unique way of cooking. She learned of Cumberland Island of the coast of Georgia from a PBS special and saw it as an opportunity to develop a distinctive culinary program on the remote barrier island. She and her husband, chef Ben Wheatley, found a locale in the historic sixteen-room Greyfield Inn that often took their cooking out of the kitchen and into outdoor wood grills, fishing boats, and foraging spots. For them, it is a singular opportunity to live and create alongside the ingredients that inspire what and how they cook. This rare way of living drove her to write The Saltwater Table: Recipes From the Coastal South, which highlights ingredients and recipes that are inspired by coastal life, but can transition into any kitchen, anywhere.