#teamhidi

[thekillamari]

Print I designed to help raise money at #teamhidi #killamari #illustration #yummy #thegivingkitchenatl #weloveatl

[thesipologist]

Team HIDI 6

There are a few events that happen each year that truly bring the food and drink community together. One of those, and a true favorite of mine, is the Team HIDI event supporting The Giving Kitchen. They raised $719,090 this year, which not only goes toward supporting their mission but also gives them seed money to "put our new strategic plan into action and to expand GK into other counties and across Georgia by 2020." While at the event, I was able to speak with several of the bartenders in attendance about their drinks, their feelings on Team HIDI, and what they are scheming for the year ahead. All photos by Erika Botfeld.

What's your name, restaurant name, and position? Mercedes O'Brien, Cocktail Director at Gunshow. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? As my first year involved with Team HIDI, I was honored to sign on when some seriously great leaders in the community reached out to me. John Wayne and Miles are beyond fabulous for wrangling up all the talent Sunday's event had behind it and it was such a pleasure to service a community that gives so much of itself each and everyday. Turn' Up Tokyo: Hat Trick Gin, Scarlet Turnip Vinegar, Soured Grapefruit, Dolin Genepy, and Southern Togarashi. My process for coming up with my drink ran in line with Gunshow's philosophy of seasonality, cultural references, and experimental food preparation. Over the span of two weeks, we fermented the turnip vinegar from scratch. The final product called on Japanese influences and a flavor affinity for grapefruit. Delving further into local goods and seasonality, we constructed a togarashi spice blend using southern ingredients: collards in place of seaweed, anson mills benne seeds instead of sesame, and dehydrated satsuma peels from a local farm. What does Team HIDI mean to you? Team HIDI to me means a celebration of the life, strength, and generosity our service industry breathes each and every day. We are far greater together than alone. What are some things you're personally looking forward to in the next year? In 2018, there are a lot of big projects in the works for Red Beard (stay tuned). On a more personal note, I am looking forward to being involved in some magnificent organizations and events and all the future success and endeavors my friends in the industry have ahead of them.

What's your name, restaurant name, and position? Demetri McDonald, Beverage Manager and Terick Alexander, Bartender at Holeman and Finch Public House

How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? Holeman has been involved for years and donates back to the community frequently. It is a passion of Linton and Gina Hopkins. We were given tequila and cocci americano. Terick and I wanted to do refreshing and herbatious style cocktail, that we named the Amarillo What does Team HIDI mean to you? I have many friends in the industry and if one falls on hard times it's great to know that there is an organization and community that will support our family. What are some things you're personally looking forward to in the next year? Growing! Growth is most important. Building new and better relationships with people while making our industry the best it can be!

What's your name, restaurant name, and position? Adam Rowe. Bar Manager at Leon's Full Service in Decatur, Georgia. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? This is the third team hidi that I have had pleasure of attending and making drinks at. We were given a base spirit and a modifier to work with. I had the pleasure of using Richland Rum and Lustau Vermouth. I decided to riff on a cocktail that was on our menu at Leon's (which itself was a riff on a Scofflaw) and changed a few other elements to complement the products I was using. Butler and Dale 2 dashes of scrappy's chocolate bitters 1/2 oz. lime 1/2 oz. spiced cranberry grenadine 1/2 oz. lustsu sherry vermouth 1 1/2 oz. richland rum shake/serve up/microplane a touch of cinnamon and nutmeg on top/enjoy What does Team HIDI mean to you? Humility. The amount of restaurants and staff that donate their time to make this event happen is quite astounding. It is heartwarming to see everyone so happy to be a part of something that offers a helping hand to those in need. What are some things you're personally looking forward to in the next year? How much The Giving Kitchen will grow. Team Hidi, of course. New restaurants. --

What's your name, restaurant name, and position? Amber Aristy. Whiskey Specialist and Manager of Mac McGee Irish Pub in Decatur. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? I've been involved with Team Hidi in small ways over the years, but this was the fist one where I operated my own table. I got involved this year because I was doing a similar blind tasting at another event where I ran into Kristie, and she approached me later about doing the tasting for Hidi. I was happy to comply, and super excited to be there. We didn't present a cocktail as Mac McGee is very whiskey focused, instead we did a blind tasting showcasing Four Roses Yellow Label Bourbon, ASW Ameireaganach Single Malt, and Catoctin Creek Roundstone Rye. What does Team HIDI mean to you? Team Hidi is absolutely my favorite event of the year. Supporting my industry colleagues is incredibly important to me. It's a beautiful thing that we have an organization that gives us a way to actively support each other. Even more amazing that we have an organization which has the singular purpose of making sure we can stand back up if we fall. It's a comfort to us all and as I've said a hundred times through the planning process this year: Anything for The Giving Kitchen. Anything at all. What are some things you're personally looking forward to in the next year? This year I'm looking forward to spending a lot of dedicated time to development and education. I hope to really cement the whiskey program at Mac McGee until it's a beautiful smoothly running machine. I'd also like to develop a system open to the industry to help educate those curious on whiskey production, tasting, and mixing.

What's your name, restaurant name, and position? Jeff Stockton, Bar Manager at Golden Eagle. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? This is my second year working the Team HIDI event on the bar side. Last year was alongside Kellie Thorne and Empire State South, and I was extremely happy to join again this year representing Golden Eagle. We wanted a drink that would be refreshing (didn't anticipate all that rain!) and sort of in the vain of a Pimms cup, yet with some more booze and bitterness. Cucumber and Falernum with Aperol created a nice melon-like quality. And I have always loved a little absinthe mixed with the aroma of cucumber on top. Constantinople 1.5oz RM Rose Bourbon .5oz Aperol .25oz BG Reynolds Falernum (or housemade) .75oz Acidulated Orange Juice (Fresh Orange juice with added citric and malic acid) Dash Bitter Truth Decanter Bitters Cucumber wheel Add all ingredients into shaker with cucumber disc, shake hard and double strain onto fresh ice. Optional spritz with absinthe and angostura on top.  What does Team HIDI mean to you? Team HIDI is one of those events that makes me love the Atlanta hospitality community, and The Giving Kitchen as a whole. The talent and generosity of all of those involved really makes me proud to work in the food/beverage industry. I feel extremely lucky to be part of a restaurant that supports TGK and hope I can continue to participate each year! What are some things you're personally looking forward to in the next year? I am really excited to excel further in the industry, challenge myself, and learn new things daily with this new team working at Golden Eagle. And I look forward to actually getting to go to an Atlanta FC game and get my garden going. 

What's your name, restaurant name, and position? Kellie Thorn. Bar Manager at Empire State South.  How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? Well, I have been involved with Team Hidi since year one, and I feel very fortunate to still be a part of the event at year six. We were assigned St. George Botanivore Gin and Amaro Montenegro. Citrus season is in full swing, and we had access to some really lovely Fukushu kumquats, so we decided to make a syrup with them and accent the floral and citrus notes of the assigned spirits. Turn Down for Quat 2 oz St. George Botanivore Gin .5 oz Amaro Montenegro .75 oz Kumquat and Vanilla Syrup .75 oz Lemon Juice Combine all ingredients with ice and shake. Fine strain over fresh ice. Top with 4 drops of Bitterman's Tiki Bitters. Garnish with a rosemary sprig. What does Team HIDI mean to you? This event is incredible because it shows how strong Atlanta's sense of community is.  What are some things you're personally looking forward to in the next year? Hugs and breaking records.

What's your name, restaurant name, and position? Kate Flowe, Bartender at Staplehouse. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? This was my first team HIDI and I was so pumped to be a part of it so I jumped in when we got our spirit assignment. I lucked out with two of my favorite spirits that go great together, so the workshopping was just filling in the blanks. I'd want a long drink at an event like this, Cara Cara oranges were in season, and I thought adding a little ginger juice to the mix would be a great way to win over the scotch-o-phobic. The original highball was made with scotch, so we named it Team Hidi-ball: 1.25 ounces great king street artist blend scotch .5 Pierre Ferrand dry curaçao .75 Cara Cara orange stock .25 ginger syrup topped with sparkling water What does Team HIDI mean to you? Being a part of Team HIDI this year was unbelievably humbling and so much fun. It was wonderful to see so many friends, colleagues, and supporters in one place. What are some things you're personally looking forward to in the next year? In the next year I'm looking to turn attention back to my wine studies, expand the offerings at our upstairs project, Paper Crane Lounge, and take the time to attend some beverage-focused seminars in Chicago and Charleston this summer.

photo by The Sipologist 1. What's your name, restaurant name, and position? Kevin Cornish, Beverage Director at Canoe restaurant. 2. How did you get involved with the Team HIDI event and what was your process for coming up with the cocktail? What's the name and recipe of the drink? This is my first time working with Team HIDI.  It was amazing. I was at the Tastemakers bar, and was asked to really highlight the spirits of ASW. I chose to use the Ameireaganach single malt, truly a unique take on American whiskey.  I made a Sazerac, mixing the ASW whiskey with a touch of simple syrup, and a dash of Peychaud’s Bitters. I mist the glass with some St. George Absinthe and then garnished with a lemon twist. 3. What does Team HIDI mean to you? Team HIDI really inspires me to do more to give back to the Atlanta restaurant community.  It was great to see so many people coming out to support what Team HIDI does.  So many times people in our industry get hit with hardships and really have no way of recovering on their own. 4. What are some things you're personally looking forward to in the next year? This year I’m excited to continue my wine studies, and I hope to get my second level certification from the court of master sommeliers.

[thesipologist]

Team Hidi 5 Unites Bartenders

Team Hidi, now in its 5th year, has brought together an amazing collective of chefs, bartenders, artists and community in order to raise money for The Giving Kitchen. The Giving Kitchen provides emergency assistance grants for Atlanta area restaurant workers facing an unanticipated hardship. This year, the event raised over $500,000 and I had the opportunity speak with several of the bartenders about their drinks and what Team Hidi means to them. Have a look below. 

What's your Name, Restaurant Name, and Position?  Ben Richardson. Staplehouse. Bartender. What was the name and recipe of your cocktail? Thing 1 & Thing 2 Thing 1 recipe:  1.5 oz gin, .75 oz Aperol, .5 shrub, .5 tonic. We made a giant batch of this (300 portions) and diluted by 25%. So a cup of water per quart of base. Then we carbonated it. Thing 2  recipe: 1 oz grapefruit, .5 oz bourbon, .5 oz Cynar, 3 oz pilsner. We batched everything but the pilsner and poured 2 oz of base and topped with 3 oz pilsner. What was the process like for coming up with the drink? It kinda fell in to place fairly easily. For Thing 1 I had made this shrub hoping to use it for HIDI. When we got assigned gin and Aperol it seemed like a no brainer. I had the idea of doing some sort of cinchona syrup but our new AGM Melissa Davis happened to have a homemade batch of delicious Kaffir lime tonic that worked perfectly. For Thing 2 we got someones allotment because they were not going to be able to make it to HIDI. It was bourbon and Cynar. Melissa and I were talking about how the Stiegl Radler is the best thing to drink for these kind of events because it's low octane and really refreshing. So we took the idea of a grapefruit radler and applied that to our bourbon and Cynar. We taste tested both of them to figure out ratios but it went through very little tweaking. We kinda knew what we wanted before we started mixing and they were both fairly straight forward. Thing 1 wasn't inspired by anything in particular other than thinking certain thing would taste good together. Thing 2 was for sure a grapefruit radler. 

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?  I think it is incredible. It is a true testament to how tight knit the restaurant community is. I didn't know at least 70% of all the folks working the event but I have full confidence it wouldn't be hard to strike up a conversation with any of them. Team HIDI and TGK are very tangible example of how powerful community can be. Out of tragedy goodness was born. And that goodness continues to build momentum each year. That is truly incredible

What's your Name, Restaurant Name, and Position? Evan Milliman, Ticonderoga Club, Bar Manager. I was working with my wife. Amber Aristy Milliman What was the name and recipe of your cocktail? Lost Voyage

Recipe: 1.5 oz clément vsop the agricole, .5 oz yzaguirre Rojo reserva vermouth, .5 oz becherovka, .5 oz lemon, .5 oz spiced lemon cordial, .25 oz Campari What was the process like for coming up with the drink? The inspiration for the drink was to take a old rum sling/sour and give it a spiced and savory finish. The Campari came in as a bitter element when I was searching for a way to balance the acidity without adding any extra perceived sweetness. Overall I loved the drink myself, but tasted it around my staff and bar partners. Simply bc feedback and constructive criticism should always be welcome. Sometimes the flavors one person likes doesn't translate into a crowd pleaser. And with so many people at an event like Team Hidi you want your drink to be pleasing to all not just the cocktail aficionado.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

This was only the second Team Hidi I've participated in, but boy howdy how it's grown since year 1. It's just a joy to be able to come out and do what you love and be surrounded by people who love what we do. All the while knowing that every ounce of energy going into the event is out of love and kindness for helping others. That's what community is all about. I just hope the event continues to grow and maybe one day our community will be a national one, hell maybe even international. The more people that can be reached and helped when in the most dire of circumstances the better the world will be as a whole. Because that's what being part of a global society is all about. Bettering the world for our fellow people. ________________________

What's your Name, Restaurant Name, and Position? Stephen Racheff, Holeman and Finch Public House, General Manager What was the name and recipe of your cocktail? Dry Personality

Recipe: 1.5 oz Gin, 1 teaspoon st. George Raspberry liqueur, .5 oz vanilla thyme Demerara, .5 oz lemon juice, .25 oz grapefruit juice, 8 dashes bittermens tiki bitters What was the process like for coming up with the drink? It was tough. We went though about 20 variations. I knew the profile I wanted, but even though the raspberry is delicious it over powers any drink very quickly.  We finally found the base, but couldn't get which bitters to use so we tried every bitters we could until tiki bitters just hit he spot.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? It is an amazing event and this is my second year. We have been going through some transitions and Holeman and Finch, but no matter what I knew we had to be a part of it. It is about showing people the gratitude for supporting our industry. The giving kitchen gives a lot, but it's the people that come to these events our patrons that make it possible for TGK to do what they do.

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What's your Name, Restaurant Name, and Position? Erik Ellickson, Muss & Turner's/Eleanor's, Lead Bartender

What was the name and recipe of your cocktail? Old Man Martinez

Recipe: 1.5 oz High West American Prairie Bourbon, .75 oz Miro Rojo Vermouth, 1 barspoon Cynar, 3 dashes Orange Angostura Bitters, 1 Luxardo Maraschino Cherry. Stir in glass, strain, add ice, garnish with cherry. What was the process like for coming up with the drink? I wanted to showcase what Eleanor's is all about in terms of creativity, originality, and the ability to call back to crafting/riffing on classic cocktails. The Old Man Martinez features the flavor profiles of an OLD Fashioned, a MANhattan, and is proportionally designed like a Martinez.  

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?Team Hidi is an inspiring event that proves year in and year out that the Atlanta restaurant industry as a whole is a force to be reckoned with. It brings out the best of us in terms of creativity, hospitality, and generosity.

What's your Name, Restaurant Name, and Position? Bobby Dudley, SOS Tiki Bar, Bar Manager

What was the name and recipe of your cocktail? Pretty Pomelo

Recipe: 1.5 oz Avion Blanco, .75 oz Lime Juice, .5 oz Giffard Pampelmousse, .5 oz Cocchi Americano, .33 oz SOS Tonic Syrup, B.S. Punt e Mes, 2D Jamaica #2 Bitters. Short shake and strain into a Collins glass, top with soda and garnish with an orchid and parasol.

What was the process like for coming up with the drink? I just wanted to make a nice refreshing, light grapefruit & Tequila cocktail. There are many variation on this flavor profile, most notably the Paloma cocktail. This was a basic variation on that adding a bit of bitters and fortified wine to spice things up a bit. I sat down at Victory Sandwich Bar, Decatur on the Tuesday afternoon before Team Hidi and had my buddy Joe mix this cocktail up a couple of times  during his shift while we honed it in. Just a sunny day drinking Tequila. Thats what we wanted everyone to feel drinking this cocktail.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is first of all the coolest, most fun event I’ve ever been part of. It was truly a pleasure to work the event, and I cannot give a more props to everyone that organized and executed. I was honored to be part of such an important event for our community, and I think that that is where the charm to Team Hidi lies. The mood in the room is electric. Everyone is smiling and laughing. You can feel all the good will both in the volunteers and in the patrons. It feels good to be a part of something good, plain and simple.

What's your Name, Restaurant Name, and Position? Navarro Carr, The Sound Table, Bar Manager

What was the name and recipe of your cocktail? Johnny Blood

Recipe: Rittenhouse Rye, Pommeau de Normandie, Lemon, Blood Orange Cordial, Angostura Bitters

What was the process like for coming up with the drink? Yes, I collaborated with the owner of the Sound Table (Karl Injex, who made the cordial) and my partner at the event (Cameron Reno).  We did go thru several variations..but mainly simple proportion changes.  I originally looked at the Scofflaw Cocktail for inspiration.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I think the event is amazing!  So much talent under one roof, and all for a great cause.  I would buy a ticket to this event if I wasn't working it.  

What's your Name, Restaurant Name, and Position? Adrian Fessenden-Kroll, Kimball House, Bartender

What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri

Recipe: Diplomatico Anejo, Aixa Bianco, Lime, Blood Orange Sherbet, Simcoe Hop Tincture

What was the process like for coming up with the drink? The drink came from David Chapman's creative mastermind. He started wanting to do a take on a Scofflaw, which turned into something more like a daiquiri.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? The guys I work for were all good friends with Ryan, and are still great friends with Jenny. I think what they are doing with Team Hidi is like nothing else you can find in any other city. The Hospitality community here is already so strong, it's amazing to know that we have this to bring us even closer together and to know that people are there for you, always, no matter what life throws at you. ________________________

What's your Name, Restaurant Name, and Position? David Chapman, Kimball House, Head Bartender

What was the name and recipe of your cocktail? Hopped Blood Orange Daiquiri

Recipe: 2 oz Diplomatico Anejo Rum, .75 oz Aixa Vermouth Bianco, .5 oz lime juice, .5 oz Blood orange sherbet (a rich syrup flavored with citrus zest with juice folded in), 2 droppers of simcoe hop tincture

What was the process like for coming up with the drink? Coming up with the drink was fun. I was assigned a really good aged rum and white vermouth to mix with. I wanted something refreshing with those ingredients, so I referenced the classic Scofflaw cocktail, which combines rye whiskey and dry vermouth with lemon juice and grenadine. I basically just took our specs for that drink and translated it to a rum drink that ended up tasting like a good daiquiri. In order to play off the rum a bit more and because it's citrus season, I swapped out the grenadine for a rich blood orange component. I love rum and citrus together, so this is a good time of year to work with the two. I added the hops to dry the drink out a bit more and add a pleasant, subtle bitterness in the finish.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? I love team Hidi. This was my second time working it, and I never want to miss it. It's a big party, but it's also a physical reminder of the community we as restaurant workers are a part of and the responsibility we have to each other. You look around the room while you're putting up really good drinks and food as quick as you can, and it's full of industry friends and regulars, and all the while there are people throwing up auction paddles and putting up huge amounts of money so The Giving Kitchen can continue the work of looking after us and keeping us on our feet if something goes wrong in any of our lives. The people who run TGK and the love they have for this city and its restaurant workers is the reason you get that group of talent in the room every time. Thanks to the TGK and all their volunteers for putting on the most fun, positive, and worthwhile event every year. ________________________

What's your Name, Restaurant Name, and Position? Brandon Kemp, The Bookhouse Pub, Bar Manager

What was the name and recipe of your cocktail? El Camino

Recipe: Resurgent Rye, Cynar, Campari, New Orleans Coffee bitters, Antica Carpano, Del Maguey Vida floater, Orange twist

What was the process like for coming up with the drink? I was inspired by simple plays on manhattan's and the boulevardier cocktail.  Mild and bitter tones with a beautiful soft finish.  

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi has been an event that I hold dear to my heart.  The ability to spring forth so much talent and love into one event is overwhelming-I mean GOD!!! There is not another event like.  Its why I love this industry.  

What's your Name, Restaurant Name, and Position? Kellie Thorn, Empire State South, Bar Manager

What was the name and recipe of your cocktail? Safe Passage

Recipe: Great King Street Scotch, Fino Sherry, Green Tea, Coriander, Lemongrass, Lemon Juice

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta? Team Hidi is such a special event. A lot of us donate our time and talents throughout the year for various causes. This event gives an opportunity to raise money to help people in our vibrant hospitality community, and it is always an honor to get to serve beside all of these legends.

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What's your Name, Restaurant Name, and Position? Adam Rowe, Leon's Full Service, Bar Manager

What was the name and recipe of your cocktail? Dutch Revolt

Recipe: 1.5 oz Highwire Hat Trick Gin, .5 oz Boosma Cloosterbitter, .25 oz (3:1) Honey Syrup, .5 oz. Fresh Squeezed Grapefruit Juice, .25 oz. Fresh Squeezed Lemon Juice, 20 drops of Hop Bitters. Shake/double strain/garnish with a grapefruit peel

What was the process like for coming up with the drink? This cocktail came together pretty quickly. The first version was a touch too sweet for what I wanted so I dropped the honey and added a bit more bitters. The cocktail could be traced back to several classics but was not directly inspired by them.

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

I am honored to be a part of a community of talented individuals that help to make Team Hidi happen every year. It shows how much we all appreciate one another and care for each other's well being. I look forward to being a part of Team Hidi for many years to come.

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What's your Name, Restaurant Name, and Position? Dan Durnell, Amer, Restaurant Manager

What was the name and recipe of your cocktail? Goose Got Me Loose

Recipe: 1.5 oz Fords Gin, .5 oz Gran Classico, .75 oz lemon juice, .5 oz Grapefruit sherbet (a syrup made from grapefruit juice and grapefruit oleo saccharum), .75 oz Goose Joose ( a Gooseberry syrup made with 5 oz gooseberries, 2 cups water and 2 cups sugar, blended)

What was the process like for coming up with the drink? Gin and citrus were born for each other so us being given fords gin and gran classico ( an orange forward amaro) my partners and I felt that a shaken sour cocktail would be best. Like most drinks we like to showcase to the public, this drink went through many variants. Each of the varients was a sour but balanced with different ingredients. We settled with a gooseberry syrup as gooseberries were something new to us at the time (and we love new toys) and we felt that a tart and earthy fruit would work nicely in a sour, thus we have "Goose Got Me Loose"

What are your personal thoughts on the Team Hidi event and it's ability to bring together such talent in Atlanta?

It’s hard to fully explain the how appreciative we are that the Giving Kitchen is an available resource for our staff and the wider restaurant community. The Team Hidi event was a great showcase to see the faces of many of the beneficiaries of the Giving Kitchens charity. What better way to raise money for such an essential charity than to eat great food and drink great drinks.

[thekillamari]

#repost We're at the #teamhidi event tonight, helping raise funds to benefit @givingkitchen! Check out these awesome prints donated by local Atlanta artists for this event!! (We made mini versions of their larger work) It's an honor to participate in such an important cause, and to be in the company of these rad artists! (Seriously. Are you following these folks?!) @rlandzo, @thekillamari, @lelabrunetart, @cat_lanta, @coloratl, @yoyoferro, @dozfy, @alisonhamilart . . . #tinydoorsatl #tinydoors #miniatures

[thekillamari]

@oofster x @thekillamari collabo #teamhidi #weloveatl #paint #fishy #lotuseatersclub

[thekillamari]

@thekillamari and @oofster throwin down at team hidi #teamhidi #paint #weloveatl #thegivingkitchenatl

[thesipologist]

Team Hidi Impacts Food & Beverage Community

Each year, the Team Hidi event brings together bartenders, chefs, musicians, and over 1,200 people from the Atlanta community to fundraise more than $370,000 dollars for The Giving Kitchen. The Giving Kitchen provides emergency assistance to Atlanta area restaurant workers facing an unanticipated hardship. I had an opportunity to speak with many of the city's best bartenders there to ask them what Team Hidi meant to them. 

Ben Richardson, Staplehouse: I lived in Denver during the first couple Team Hidi gatherings so this was my first experience with the event. It was amazing. The support that people show to the restaurant industry by coming out is humbling. Not to say that it is a sacrifice to come to such an event. For me, it was exciting to be able to showcase a beverage while engaging with familiar and new faces in an environment that has so much kinetic energy. The cherry on top is that we are all there to help fund an amazing non-profit that has benefited so many peers and several close friends.

Eric Simpkins, The Lawrence: Team Hidi means a lot. I have worked in restaurants all of my adult life, now I am a part owner in one. I never had insurance like many restaurant workers, and fear of work loss has some times prevented me from necessary medical care. I have had at least one employee, and a couple of friends receive grants through Team Hidi that were just as invaluable to them. Team Hidi saves lives. It may not cure any disease or magically heal an injury, but the support it provides, the piece of mind it provides its grant recipients saves lives.

David Chapman, Kimball House: For me, Team Hidi is the perfect representation of what makes the Atlanta restaurant community such a great place to call home. The hospitality behind what we do is so genuine in this town. It's who we are, not just what we do, and that's much more than good service, food, or drink at a bar or restaurant. Team Hidi really feels like a family reunion. You get to see tons of friends from other restaurants and so many of our guests. It's a lot of work to get ready for and busy once it gets going, but there is this eerie lack of panic and stress in the air. Everyone is just so happy to be there and see it all happen. It was incredible to see our guests and friends of the industry be so generous in their donations and time to be there on Sunday to make sure the work of TGK continues. Miles Macquarrie, Kimball House: Team Hidi is a very personal event for me and all of us at Kimball House. Ryan Hidinger was a dear friend and this event and the Giving Kitchen was started from his long battle with cancer. Originally, Team Hidi was the whole city coming together to support and amazing chef and human and grew into something much larger that can support many in need of medical help in our restaurant community in an industry where health insurance isn't the norm. The Giving Kitchen is a very important organization to us. 

Kellie Thorn, Empire State South: Too much to put into a few sentences. On a personal level, the people behind Staplehouse and The Giving Kitchen are friends and I love them very much. I have watched the foundation grow from its infancy and what they have achieved and what they do for our community is remarkable and worthy of hero status.

Anthony Porquez, on behalf of Holeman and Finch: Team Hidi means support in an industry where healthcare needs to be more of a priority. Many of us work exhausting hours and push our bodies to the limits that the service industry demands. For many Food &Beverage professionals its in our DNA to over look our own needs in the service of others. There has been a growing trend of care for restaurant staff and it's organizations like Team Hidi that have led this charge here in Atlanta. Kaleb Cribb, Holeman and Finch: The idea of raising money for my brothers and sisters in the service industry is one I will humbly join every single time. Knowing that the impetus for this event started from heartbreak, it is inspiring to see what kind of positive influence it has become within our community. I just enjoy being a part of that, and using my tools and skills to contribute the best way I can. Plus, it’s a great reason to see a bunch of friends in one space. That happens rarely in Atlanta.

Jerry & Krista Slater, H. Harper Station:  We have worked in this business collectively over 30 years; from waiting tables, bartending, managing, to owning our own place. It's hard to put in one sentence what it means to us. But it reflects what we love about this industry. And we love supporting it, and seeing it lift up our own.

Adam Rowe, Leon’s Full Service: Love, respect, support, selflessness, generosity. I am very grateful to live and work in a city that has TGK/Team Hidi. It is a beautiful thing to have people who whole-heartedly care for this industry and are more than willing to help in a time of need.

Paul Calvert, Ticonderoga Club: Team Hidi represents the realization of a righteous goal: taking care of our peers in the restaurant industry when they're in need. My folks taught me to try and look out for the underdog and for those who may be left out of prevailing systems in society. I feel very fortunate to be a part of Team Hidi because I like being able to help people who live outside of the system. Unfortunately, shitty healthcare in this country has made a project like The Giving Kitchen (and Team Hidi) necessary. Team Hidi certainly inspired us at Ticonderoga Club; we offer healthcare and life insurance to all of our full-time employees.    

[thesipologist]

If you live in Atlanta, you've got to grab your ticket for Team Hidi 4 on January 31 from 5pm to 9pm. It's a lovely collective of restaurants and bars uniting under one roof and one mission: to raise money for The Giving Kitchen. The Giving Kitchen provides emergency assistance to Atlanta area restaurant workers facing an unanticipated hardship. 

The list of restaurants is exceptional, and the bartender's present are some of the top in the city. Have a look at their names below and join me on the 31st!  Miles MacQuarrie, Kimball House Paul Calvert & Greg Best, Ticonderoga Club Kellie Thorn, Empire State South Navarro Carr, Sound Table Jerry Slater, H. Harper Station Kaleb Cribb & Dan Bollinger, Holeman & Finch