Monday Encore Dinner with Chefs Whitney Otawka and Ben Wheatley | Monday, October 6th, 2025 at 6pm - 9pm
This October, we are thrilled to host two nights of dinners with Chef Whitney Otawka and Chef Ben Wheatley, a husband and wife duo whose cooking is grounded in nature, memory, and place.
Whitney and Ben split their time between Savannah, Georgia and Gascony, France, where they most recently were co-chefs in residency at Château Engalin. Their recipes and writing have been featured in The New York Times, The Wall Street Journal, Food & Wine, and Culture Magazine. Their award-winning cookbook, The Saltwater Table, explores the flavors of the Southeast Coast and their time living on the remote National Seashore of Cumberland Island, Georgia.
Originally from California, Whitney’s cooking perspective was shaped by her early years in the Mojave Desert and a degree in Anthropology at UC Berkeley. Chez Panisse restaurant and an epic local food movement also served as inspiration for her life’s work, but it was a move to the South that would launch her career. She has worked with celebrated James Beard award-winning chefs in Three-Michelin-Starred kitchens, competed on Top Chef, and earned accolades as a Rising Star Chef.
Ben, a Georgia native, grew up eating turnip greens and caramel cake under the watchful eye of the family matriarch, his Nana. He worked for several high-profile properties, including the Châteaux and Relais property Blackberry Farm and as a Pastry Chef for James Beard award-winning Chef Hugh Acheson at Five and Ten. He teamed up with Whitney in 2009 to co-helm Greyfield Inn, write cookbooks, and travel the world. In 2022, he explored his love of ice cream at the prestigious Penn State Creamery School.
Whitney and Ben describe their cooking as“ inspired by nature”. They focus on produce, preservation, and outdoor cooking over live fire, aiming to capture a snapshot of our cumulative food memories. We can’t wait to experience their culinary perspective this fall at Stonewood Farm.
To make a donation and reserve a place at the Monday, October 6th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout. Please note that the Monday night dinner will take place starting at 6 pm.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.
This October, we are thrilled to host two nights of dinners with Chef Whitney Otawka and Chef Ben Wheatley, a husband and wife duo whose cooking is grounded in nature, memory, and place.
Whitney and Ben split their time between Savannah, Georgia and Gascony, France, where they most recently were co-chefs in residency at Château Engalin. Their recipes and writing have been featured in The New York Times, The Wall Street Journal, Food & Wine, and Culture Magazine. Their award-winning cookbook, The Saltwater Table, explores the flavors of the Southeast Coast and their time living on the remote National Seashore of Cumberland Island, Georgia.
Originally from California, Whitney’s cooking perspective was shaped by her early years in the Mojave Desert and a degree in Anthropology at UC Berkeley. Chez Panisse restaurant and an epic local food movement also served as inspiration for her life’s work, but it was a move to the South that would launch her career. She has worked with celebrated James Beard award-winning chefs in Three-Michelin-Starred kitchens, competed on Top Chef, and earned accolades as a Rising Star Chef.
Ben, a Georgia native, grew up eating turnip greens and caramel cake under the watchful eye of the family matriarch, his Nana. He worked for several high-profile properties, including the Châteaux and Relais property Blackberry Farm and as a Pastry Chef for James Beard award-winning Chef Hugh Acheson at Five and Ten. He teamed up with Whitney in 2009 to co-helm Greyfield Inn, write cookbooks, and travel the world. In 2022, he explored his love of ice cream at the prestigious Penn State Creamery School.
Whitney and Ben describe their cooking as“ inspired by nature”. They focus on produce, preservation, and outdoor cooking over live fire, aiming to capture a snapshot of our cumulative food memories. We can’t wait to experience their culinary perspective this fall at Stonewood Farm.
To make a donation and reserve a place at the Monday, October 6th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout. Please note that the Monday night dinner will take place starting at 6 pm.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.
This October, we are thrilled to host two nights of dinners with Chef Whitney Otawka and Chef Ben Wheatley, a husband and wife duo whose cooking is grounded in nature, memory, and place.
Whitney and Ben split their time between Savannah, Georgia and Gascony, France, where they most recently were co-chefs in residency at Château Engalin. Their recipes and writing have been featured in The New York Times, The Wall Street Journal, Food & Wine, and Culture Magazine. Their award-winning cookbook, The Saltwater Table, explores the flavors of the Southeast Coast and their time living on the remote National Seashore of Cumberland Island, Georgia.
Originally from California, Whitney’s cooking perspective was shaped by her early years in the Mojave Desert and a degree in Anthropology at UC Berkeley. Chez Panisse restaurant and an epic local food movement also served as inspiration for her life’s work, but it was a move to the South that would launch her career. She has worked with celebrated James Beard award-winning chefs in Three-Michelin-Starred kitchens, competed on Top Chef, and earned accolades as a Rising Star Chef.
Ben, a Georgia native, grew up eating turnip greens and caramel cake under the watchful eye of the family matriarch, his Nana. He worked for several high-profile properties, including the Châteaux and Relais property Blackberry Farm and as a Pastry Chef for James Beard award-winning Chef Hugh Acheson at Five and Ten. He teamed up with Whitney in 2009 to co-helm Greyfield Inn, write cookbooks, and travel the world. In 2022, he explored his love of ice cream at the prestigious Penn State Creamery School.
Whitney and Ben describe their cooking as“ inspired by nature”. They focus on produce, preservation, and outdoor cooking over live fire, aiming to capture a snapshot of our cumulative food memories. We can’t wait to experience their culinary perspective this fall at Stonewood Farm.
To make a donation and reserve a place at the Monday, October 6th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout. Please note that the Monday night dinner will take place starting at 6 pm.
We will attempt to accommodate special dietary requests related to the four common allergens - gluten/wheat, soy, peanuts, and tree nuts - provided that you share your allergies with us when you reserve your seats. Vegan diets can not be accommodated at this meal.