Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.
This weekend we honor all those who have fought and fallen for this great country.
Thank you to all Men & Women service members for the sacrifices they have made in honor of duty, honor, country. Thank you for answering the call to duty. You have made our armed forces the most respected in the world.
The Market is a Rain or Shine Event
The Market will only close in the case of a severe weather event. We will notify you via Email, Facebook, Instagram and twitter if the market will close.
We are still seeking Volunteers
We need your help to keep the market running smoothly
We've all noticed all the cute pups at the market! Once again, we will have a Cutest Dog Contest on June 2nd.
Winning pooch will be featured on our Facebook page as the market mascot and more!
Sign up at the info booth at the farmers market.
EXECUTIVE CHEF JON SCHWENK | C&S SEAFOOD AND OYSTER BAR (ATLANTA, GA)
Jon Schwenk was born and raised in Long Island, NY, in a household that nurtured his passion and knowledge of French cuisine naturally. His grandfather was a French chef and owned a fine restaurant on Long Island where Schwenk helped out as a young man. The Long Island native began his professional culinary career at Brasserie Le Coze in Buckhead, GA, where he developed his appetite for French cuisine under the guidance of Maggie Le Coze.
In 2007, Schwenk partnered with friend Rich Clark, to pursue the dream of opening up their own restaurant. Together they opened C&S Seafood and Oyster Bar, a fine dining southern seafood concept in Atlanta. The successes of C&S led them to open a second restaurant, the more casual restaurant concept, Hugo's Oyster Bar, opened in Roswell, GA in 2013. Schwenk handles the back-of-the-house operations for C&S and Hugo's, focusing on the food and helping with the beverage side of the restaurants. Schwenk's insistence on quality demands that everything must be made in-house from scratch, it is crucial for him to craft the perfect meal for his guests. Schwenk makes sure that almost every ingredient in the kitchen is certified organic and locally grown. "I want the customers to be able to taste the earth in our vegetables," Schwenk says. "A lot of people think that because French food is rich that it's not healthy, and that's absolutely not true. It's fresh, heavy on vegetables, and the rich stuff is used in moderation. We feel it's important that it's organic, too."