Chef Todd Woods from The Oak Table to represent Columbia at Atlanta Food & Wine Festival
May 31, 2016
Executive Chef Todd Woods from The Oak Table will be participating in the 2016 Atlanta Food & Wine Festival this year. Woods has been invited to craft bites for the VIP Brunch in their pop up vineyard on Sunday June 5th. Inspired by the McGuigan Wines Dublin City Vineyard, the Festival decided a pop-up Vineyard and event space would be an excellent “wow” for guests.
The first of its kind in the U.S., Atlanta Food & Wine Festival’s Vineyard in the City hosted by KORA Real Estate Group, and presented by PNC, will provide a unique backdrop for Master classes, Sunday Brunch, Evening Events and a Grapes from A to Z Sommelier Wine Lunch. After the Festival, the Vineyard will stay in place through June 30 for private events and community use.
The Atlanta Food & Wine Festival was created by Atlanta entrepreneurs Dominique Love and Elizabeth Feichter with a mission of shining an international spotlight on the rich food and beverage traditions of the South. Atlanta Food & Wine Festival is the nation’s first culinary weekend dedicated exclusively to showcasing the rich food and beverage traditions of the South – Texas to D.C.
Each year, the Atlanta Food & Wine Festival team and Advisory Council challenge themselves to create educational, engaging and entertaining programming and events for Festival guests. Atlanta Food & Wine Festival unites the region’s culinary leaders – award-winning chefs, mixologists, barbecue pitmasters, Sommeliers and local growers – for four days of exploring and celebrating Southern food and beverage traditions
Primarily self taught, Todd studied music at Appalachian State University and worked through college in various kitchens of Boone, NC. Todd moved to Washington DC in 2008 to further his culinary experience. Through hard work and dedication to local and seasonal cuisine, Todd led the kitchen team at Restaurant Nora in Washington, DC as executive chef of the first certified organic restaurant in the United States.
In 2014, Todd relocated back to WNC with his family and worked with Chef Kyle Mcknight at Highland Avenue in Hickory. In March, 2014 Todd relocated to Asheville, NC as Executive Sous Chef at Seven Sows and after five months of diligence, craft, passion and hard work was promptly named chef de cuisine in August of 2014. Todd participated in several of Mike Moore’s famous Blind Pig dinner series in Asheville and worked with local chefs at the famous underground supper club series.
Active in the community, he was a participating Chef and Educator at the 2010 White House Easter Egg Roll. He also participated at a Sunday Supper James Beard Foundation Benefit and the Annual James Beard Award Ceremony in 2012.
Located in the heart of downtown Columbia, the Oak Table serves modern American cuisine with a high level of hospitality, service and excellence.
www.theoaktablesc.com/ 1221 Main Street Columbia SC 29201/803.563.5066
