Food & Wine

The South’s best restaurants and world-class wineries support the High Museum Atlanta Wine Auction.

Special Guests

Meet our 2018 Special Guests!

Special Guests of Honor

Tuck and Boo Beckstoffer

Tuck Beckstoffer Estate, Vintners

If you respect great wine made by great people, then you know Tuck and Boo Beckstoffer, the gracious vintners of Tuck Beckstoffer Estate.

Tuck Beckstoffer arrived in the Napa Valley as a young boy in 1975 and was told to go play outside. He has been drawing inspiration from local vineyards ever since. Tuck’s humble beginnings as a farmer ring true in his wines. He is driven by a legacy of cultivating some of the world’s finest vineyards. His 30 years of working, living, and breathing the Napa Valley have rooted him to the land and the vine. Tuck crafts wines which marry old world techniques with new world grapes. Each wine in the portfolio highlights a vineyard appellation, and the winemaking style is an elegant balance of power and finesse. As a farmer Tuck believes that a wine’s individuality comes from the vineyard and its complexity from blending the various lots into one harmonized whole.

After the 2016 acquisition of the former Dancing Hares Vineyards, Tuck not only renamed the winery and property Tuck Beckstoffer Estate, but set about making the estate a studio for state of the art winemaking and a gracious home to welcome guests. Working with acclaimed winemaker Philippe Melka on their Mockingbird, Amulet, and Semper wines has further elevated these already venerated wines. His ’75 Wines, named for the year of his arrival in the Valley, brings his experience and expertise to consumers at restaurants and bottle shops around the country. On a lark for his wife Boo’s favorite charity, The High Museum Atlanta, Tuck donated a custom made wine for friend Chef Linton Hopkins’ whole hog pig roast. The now infamous Hogwash Rosé was born, and after almost 15 vintages, demand hasn’t slowed down since.

Just as Tuck’s perspective is rooted in the Napa Valley, Boo remains true to her native Atlanta in her gracious hospitality and Southern literary leanings. After moving to the Napa Valley with The Hillstone Group (Houston’s) Boo found herself far away from Peachtrees. After depositing her Business school applications in the mail she headed to a restaurant to celebrate . . . where she promptly met Tuck. Boo’s post-graduate dreams shifted to mastering the world of wine. Almost two decades, three children, several vineyards and a winery later, Boo thrives when she’s sharing the story of their wines. Their pairing has never been more apparent than in their singular focus on creating unmatched estate wines that generations to come will enjoy.

With his Napa Valley heritage in mind Tuck charges forward in crafting world-class wines utilizing a grower’s history, a farmer’s humility, and vintner’s hand. Together, Tuck and Boo are writing the next chapter of the Napa Valley’s epic narrative.

Special Guest Chef

Jonathan Waxman

Adele's , Barbuto , Bajo Sexto , Brezza Cucina , Jams
New York, NY; Nashville, TN; Atlanta, GA

Jonathan Waxman is a native Californian, whose family nurtured him in the food arts from an early age. He received the grand diplôme from La Varenne school in Paris and cooked under Alice Waters at Berkeley’s legendary Chez Panisse before graduating to Executive Chef of Michael’s in Santa Monica. In 1984, Jonathan made his mark in New York with the iconic Jams, which he followed up with a string of successes in New York, London and Napa Valley. Today, Jonathan is chef and owner of Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park. In 2014, he opened Nashville restaurants, Adele’s and Bajo Sexto, and is a founding partner of Nashville’s Music City Food + Wine Festival. Brezza Cucina opened in Atlanta’s Ponce City Market in fall 2015. Jonathan is a judge on Bravo’s “Recipe For Deception” and has appeared on two seasons of “Top Chef Masters”. He works closely with many charities, including Citymeals-on-Wheels and Alex’s Lemonade Stand. He is the author of cookbooks, A Great American Cook and Italian, My Way. Jonathan currently lives in Manhattan with his wife and three children.


Chef Waxman hand picked 3 amazingly talented chefs to collaborate on the sumptuous dinner served at the Friday Fête.

Travis McShane

Nashville, TN

Travis McShane is the executive chef/partner of Adele’s, Jonathan Waxman’s flagship restaurant located in the Gulch neighborhood in downtown Nashville.

Travis discovered his culinary passion while working on his undergraduate degree at the University of Texas: he would cook for friends and family during UT’s legendary football tailgate parties, and found that he was able to articulate his appreciation to the ones he loved through food.

Travis quickly turned his newly found passion into a career and started working in catering while finishing his degree. Upon graduation, Travis moved from Austin to upstate New York to study at the Culinary Institute of America in Hyde Park. After completing his studies, Travis continued his education by taking an internship at Jonathan Waxman’s famed and beloved restaurant, Barbuto, in NYC. Under Waxman’s mentorship at Barbuto, Travis worked his way through all of the stations of the kitchen until being promoted to chef. Throughout his years at Barbuto, Travis has been able to travel the world cooking and exploring cuisines with Waxman. In spring 2015, Travis moved to Nashville as executive chef/partner at Adele’s.

Michael Schwartz

The Genuine Hospitality Group, Amara at Paradiso , Ella, Fi'lia, Genuine Pizza , Harry's Pizzeria , Michael's Genuine Food & Drink , Michael's Genuine Pub
Miami, FL

The Philadelphia-born owner of The Genuine Hospitality Group, James Beard Award Winning Chef, and cookbook author, Michael Schwartz is the face of the South Florida restaurant industry and a nationally recognized celebrity chef. Since his flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District in 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients.

Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Schwartz is recognized by his peers and the diners that flock to his restaurants for his commitment to community and responsible, seasonal food sourcing. According to the chef, the secret to good food is… good food.

The Genuine Hospitality Group was recently recognized by leading trade publication Restaurant Hospitality magazine as one of its RH 25: Coolest Multi-Concept Companies.

Justin Smillie

Upland , Upland Miami
New York, NY

Born and raised in San Bernardino County, Smillie has long hoped to translate the ingredients, flavors and techniques of contemporary California cooking to a polished East Coast setting. After years of impressive success in the Big Apple, including a three-star review from the New York Times during his time at Il Buco Alimentari, Smillie earned the opportunity to open his dream restaurant.

Built around a culinary philosophy that takes heavy cues from the seasons, Upland balances a familiar rusticity with a smart global approach and a New Yorker’s eye for detail. The menu offers an artful array of starters, entrees and sides, each plate accented with Smillie’s enticing and urbane touch. The wine program matches the excitement coming out of Upland’s open kitchen, with a worldly 500-bottle list and a clever by-the-glass selection that’s remarkably food-friendly.


Our list of 2018 restaurant partners is a Who’s Who of the South’s finest eateries. We couldn’t celebrate the very best of wine, art, and food without the delicious dishes of these chefs!


These world class wineries joined us in Atlanta in March, and loved raising a glass of their featured wines as we celebrated The Art Of Collecting!