The nonprofit known as the Etowah Collective, which features bespoke meals by celebrated chefs at rotating venues, has grown since we last featured them in 2023. Not just in the grandeur of the event spaces and the quality of the food, but in their exciting plans to come. They’re in it for the long run.
Co-founders Cole Jeanes and Josh Conley began this dinner series at a dove hunt in the middle of a soybean field. Unusual and creative venues have become their trademark ever since. Along with co-owning Hard Times Deli and Gussied Up and owning Kinfolk, Jeanes covers all things back-of-house at Etowah events. Conley owns Bar Limina and covers all things front-of-house.
On Saturday, March 7th, they’re hosting a dinner featuring Executive Chef Lucas McKinney from Josephine’s Gulf Coast Tradition, a Michelin-recommended Houston restaurant that focuses on Gulf Coast cuisine. The event will feature five courses, including a redfish dish with jambalaya risotto and a Tasso ham-style brined pork loin that takes two weeks to prepare.
Charlie Purpura, sommelier at Rootstock, carefully selects family-owned wines for each course. During the colder months, he leans towards richer, fuller-bodied and more savory wines, and while Conley usually covers the seasonal cocktail of the night, McKinney’s former beverage director at Josephine’s will take center stage at this dinner to unite the duo for one night only.
After an event in 2024, Jeanes and Conley had an idea. “What if we took the money we’re making off of these, and we turned it into a research grant opportunity for food and beverage professionals?” says Conley.
But around the same time that the collective was picking up momentum, Conley says, “we all had a bunch of kids, and we all opened a bunch of new restaurants, and it just sort of got back-burnered.”
That is where Sarah Cai (owner of Good Fortune) comes in. She took on the role of coordinator and has kept Jeanes and Conley on track with their dream. The idea is to raise funding, have a qualified board sift through applications, and choose a select few to travel and get inspired. While such staging (temporary) internships are incredible learning opportunities, they’re often unpaid. Etowah wants to fund these life-changing positions and help to make the food industry a first-pick career.
Jeanes says, “We’re trying to plant those seeds and instill in the younger cooks and front house workers that this is something you can do, especially if you’re creative and want to express yourself.”
Tickets are going fast. Be a part of this amazing event and sign up for their mailing list to get upcoming details on their next dinner in three months.
Etowah Dinner Series No. 13 with Lucas McKinney, 18 south main street, Saturday, March 7, 6:30 p.m. $175. Visit etowahhuntclub.com for tickets and details.