Giving Kitchen, a James Beard Award-winning nonprofit based in Atlanta that supports food service workers experiencing crisis, partnered with the Braves and stadium concessions company Delaware North to bring a rotating lineup of local chefs to Truist Park this season.
From April to September, Giving Kitchen will operate a food stall at the new Outfield Market food hall, featuring a different chef each month.
Each chef will serve signature dishes for Braves fans to purchase, which transforms into financial support for Giving Kitchen and its mission to provide food service workers in crisis with much-needed resources and monetary assistance.
“At Giving Kitchen, we believe that food has the power to do more than nourish — it brings us together in support of one another,” said Jen Hidinger-Kendrick, founder of Giving Kitchen. “This partnership with local, award-winning chefs, with the support of Delaware North and the Braves Foundation, reminds us that while we can’t always prevent crises, we can meet them with care, compassion and a community ready to step up.”
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The stall launched on opening day at Truist Park with Chef Hector Santiago (El Super Pan and La Metro), who brought Puerto Rican-inspired dishes to the Outfield Market stall.
In May, James Beard Award-winning chef Terry Koval (The Deer and the Dove, B-Side Coffee & Bagels, Fawn) served chopped cheeses and shrimp burgers, while Chef Hudson Rouse (Whoopsies, Pure Quill Superette, Rising Son) offered baseball fans fried chicken Caesar sandwiches in June.
“I support Giving Kitchen because I’ve spent much of my adult life in and around kitchens — I know how tough this industry can be,” said Rouse. “Giving Kitchen steps in when things go sideways — whether it’s illness, injury, or something unexpected — and helps food service workers get through it.”
The team behind Ranger Station, Tiger Sun, Ladybird, and Muchacho will operate the food stall in July, followed by Fifth Group Restaurants in August and Chef Ean Camperlengo of Mothers Best in September.