Westside Provisions District
Howell Mill at 14th Street

SUN - TUE 12 to 6
WED - FRI 11:30 to 6
SAT 10 to 6
preserving-place 1170 Howell Mill Rd
Suite P10b, Plaza Level
Atlanta GA 30318

404-815-JAMS (5267)
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Chef ed harris

New York City Chef, Ed Harris' unending passion for cuisine began in the kitchen many years ago. Over the past decade he has been heavily involved in several aspects of the food industry. From private events and various celebrity gatherings, to consulting on menu items and restaurant concepts, Harris' knowledge of the culinary world comes from an array of experiences. He's taken skills from positions as a Tournant, Executive Sous Chef, Dim Sum Chef, Expediter and Saucier, and applied them to his current role as a Consultant Chef. Harris was the winner of the Food Network's CHOPPED 'Turbot Powered' Season Four.

Martha McMillin

A native of Spartanburg County, South Carolina, Martha grew up in a family of excellent cooks and home canners. She spent her first career as an attorney but never lost sight of the importance of gathering around the table and sharing a meal. Martha is an avid herb gardener and provides canning demonstrations at the Peachtree Road Farmers' Market. Martha was inspired to open Preserving Place as a way of preserving Southern food ways and traditions and supporting our local foodshed by sourcing ingredients from local farmers. Her mission is to teach people how to safely and deliciously put up food, support the local farming community and provide customers with a one-stop shop for their home preservation needs. Preserving Place features a state-of-the-art teaching/demonstration kitchen, house-made, locally grown epicurean goods as well as locally-sourced craft-made foods and artisan products.

Chef Jorge Cespedes

Chef Cespedes is a classically-trained Chef, having graduated from and worked at Johnson & Wales University. He also received a Bachelor's degree in Economic Science & Marketing in Business from Universidad Latina in San Jose, Costa Rica. At home in Costa Rica, after business school, he created a small company that made rubs, sauces and marinades. He comes from a long line of Spanish cooks but at Johnson & Wales, taught many different classes and cuisines including Mexican, Italian Antipasti, Asian, Mediterranean, and of course, Peruvian and Spanish. He is currently a Research and Development Chef, bringing valuable culinary-marketing expertise to a diverse clientele.

Melissa Hayes

Melissa has been bartending in Atlanta for 5 years. She was previously Beverage Director at Holeman & Finch, Restaurant Eugene, and the H&F Bottle Shop. She helped open LEONs Full Service and has recently returned to their bar. She is a student of all things spirited (beer, wine, spirits and cocktails), and loves to teach others about the art of making drinks.

Chef Linton Hopkins

Linton Hopkins is an internationally celebrated chef with deep Atlanta roots, who honed his skills at restaurants in New Orleans and Washington, D.C. before returning with his wife Gina to Atlanta in 2004 to open Restaurant Eugene. Over the past ten years the couple has expanded their business to include Holeman and Finch Public House, H&F Bread Company, H&F Bottle Shop, and H&F Burger. In 2009, Chef Hopkins was crowned one of Food and Wine Magazine's Best New Chefs and he received the James Beard award for Best Chef - Southeast 2012. He celebrates the rich bounty of Georgia agriculture by using only the freshest and most locally sourced ingredients possible, prepared in a way that highlights and celebrates the local cuisine and its history.

Meridith Ford

Meridith is a nationally acclaimed food writer and stylist, consultant, chef, teacher, photographer and marketing and communications professional in Atlanta, Georgia. Meridith was the dining critic and chief food writer for the Atlanta Journal-Constitution for six years. Previously, she was the dining critic and food writer for the Providence Journal in Providence, Rhode Island, for five years. She taught baking and pastry as a chef-instructor at Johnson & Wales University in Providence for six years. She was a contributing editor to Chef magazine for four years and wrote regularly for The National Culinary Review for six years. She has written articles and developed recipes for Pastry Art & Design, Kitchen Gardener, Fine Cooking, Modern Baking, Chocolatier and Fancy Food magazines. In 2006, her food criticism was nominated for a coveted James Beard Award, the highest honor given to food writers, food personalities and chefs.