Chef Biography
Hawaiian born Clifford Harrison had already graduated from the University of Hawaii before deciding to enroll at San Francisco’s California Culinary Academy. There he met his future wife, Anne Quatrano.
When they graduated from culinary school in 1987, they both did a stint with the late Judy Rogers at the Zuni Café in San Francisco. They then traveled to Nantucket Island,
Massachusetts to work with Great Chef Bob Kinkead at 21 Federal.
After a few years in New York City restaurants, in 1990 they moved to Atlanta to take over Anne’s family farm, Summerland Farm in Cartersville, Georgia. They restored it to an organic herb and vegetable garden with an orchard, and the inspiration followed to open a small restaurant. The energetic couple took over and lovingly restored a 60 year old, Tudor-style house in Atlanta’s Buckhead neighborhood in 1993.
The couple has since expanded their business to include both Bacchanalia and Summerland Farm, Quinones @ Bacchanalia, Floataway Café and Star Provisions.
Recipes
Sautéed Maine Lobster with Sweet Corn and Rosemary-Ginger Vinaigrette
Serving: 4 Print Sautéed Maine Lobster with Sweet Corn and Rosemary-Ginger Vinaigrette By Great Chefs April 14, 2014 Bacchanalia restaurant is renowned for its use of organic produce and for working with local farmers and small food producers. This colorful, eye-appealing first course starts with live lobsters and fresh garden corn. A tantalizing sweet-sour rosemary-ginger […]
Horseradish-crusted Sea Bass with Roast Shiitake Mushrooms and Miso
Serving: 4 Print Horseradish-crusted Sea Bass with Roast Shiitake Mushrooms and Miso By Great Chefs April 14, 2014 Golden brown horseradish crust adds sparks to creamy sea bass fillets in this Asian-accented dish. Asian foils include enoki mushrooms, shiitake mushrooms, miso paste, and yuza sauce. Chef Harrison, 2003 James Beard “Best Chef Southeast” (sharing the […]
Restaurant Information
Phone : 404-365-0410
Address : 1198 Howell Mill Rd NW, Atlanta, GA 30318