Special events and catering company A Legendary Event's executive chef Lincoln Stevens collaborated with four renowned guest chefs to created a wine-inspired menu for the gala dinner held during the 17th Annual High Museum Wine Auction charity event in Atlanta.

(l to r) chef Sam Mason, chef Linton Hopkins, Les Dames
d'Escoffier Member and chef Mary Moore, chef Scott Boswell, chef Sean
Brock and chef Lincoln Stevens

Stevens along with Linton Hopkins of Atlanta's Restaurant Eugene and Holeman & Finch Public House, chef Scott Boswell of New Orleans restaurants Stella! and recently opened Stanley, chef Sam Mason of New York City's Tailor and chef Sean Brock of Charleston's McCrady's Restaurant, created and served 2,600 plates for 650 guests.