Cain ( Saw ’ s Soul Kitchen , Roots & Revelry ); Alex Perry ( Vestige ), a three-time James Beard semifinalist for Best Chef in the South and this year a semifinalist for Outstanding Restaurant in the nation ; Cory Bahr ( Parish Restaurant ), a Food Network Star finalist and Food & Wine Magazine ’ s “ People ’ s Best New Chef ” in 2015 ; Phillip Ashley Rix ( Phillip Ashley Chocolates ), a James Beard semifinalist for Outstanding Pastry Chef or Baker ; among numerous others .
“ Alex Perry is a fabulous chef . He has been here every year ,” Williams said .
Rix , who made his debut at last year ’ s Sipp & Savor , also was a favorite , Williams said .
“ He does these designer chocolates that are awesome , and they are all real unique kinds of flavors ,” Williams said . “ He actually made a flavor for Sipp & Savor that you can only get at Sipp & Savor . He does exclusive chocolates at the event .”
Almost 20 new chefs will join the event this year , including Geri-Martha and Ryan O ’ Hara ( Big Spoon Creamery ); a representative of Sambou ’ s African Kitchen , a James Beard Best New Restaurant semifinalist ; Jonathan Harrison , a Next Level Chef contestant ; and Pat Pascarella , chef / owner of the Porchetta Group , which includes the Michelin-recommended restaurant , The White Bull , in Atlanta .
Serving up music will be a Top 40 cover band from Charleston , South Carolina , called Flash Mob .
“ I actually saw them at a dive bar in Charleston and they were so much fun that while they were taking a break , I got their business card and talked them into coming down here ,” Williams said .
Sipp & Savor extends well beyond The MAX courtyard with Front Street closed down for a couple of blocks in front of the museum for the event .
CHEF PAT PASCARELLA
Atlanta Executive Chef Pat Pascarella was born to an Italian immigrant family and has a love for authentic Italian cuisine that runs as deep as his roots . He grew up savoring the traditional Italian cooking of his mother and grandmother . As an adult , he trained under James Beard Award-winning chefs and helmed his own kitchens throughout Connecticut and New York before settling in Atlanta . He is co-owner of Atlanta area restaurants the White Bull , which recently received a Michelin recommendation , Grana , Bastone and Alici Oyster Bar . Pascarella hosts the podcast , “ Salt Your Pasta Water ,” where he discusses food , business and entrepreneurship and the Atlanta restaurant scene .
CHEF PHILLIP ASHLEY RIX
Master chocolatier Phillip Ashley Rix , of Memphis , will be back this year after attending his first Sipp & Savor last year . Rix , a Mississippi native , is a 2024 James Beard Awards semifinalist in the Most Outstanding Pastry Chef or Baker category . Previously featured in Oprah ’ s Favorite Things in 2020 , Rix is a rising star in the luxury chocolate and culinary world . He has been named one of the Best Chocolatiers and Confectioners in America by TasteTV and he has previously hosted the Taste of the Delta at the James Beard House in New York City . In 2016 , Phillip Ashley Chocolates was the official chocolate of the Grammy ’ s Celebration and the Oscars Salute .
Williams relies on an all-female team of volunteers who put in hundreds of hours helping her to plan and organize Sipp & Savor . They include Caroline Rush , Melissa Anderson , Blake Barham , Brooke Branning , Shelby Chaney , Hope Daugherty , Taylor Diveley , Mary Gilmore , An Howard Hill , Margaret Johnston , Melissa Mitchell , Anne Elise Ray , Hilary Saylor , Bayleigh Scott , Lauren Smith and Makenzie Woodard .
“ The amount of hours they put in is incredible ,” Williams said . “ It ’ s everything from calling people and planning to booking things , and when it gets to the week of the event , they are running around like crazy people . They are setting up signs . They ’ re putting down table linens . They ’ re running around during the festival making sure chefs have ice , paper , all kinds of stuff . But the biggest thing is they use their connections to raise money for the museum . They go out there and they get those sponsorships .”
The success of the event , Williams said , lies with organizers and the volunteers ’ efforts to make sure everyone from chefs to ticket holders enjoy the experience .
“ We really make a concerted effort to make sure it is a good experience for everyone involved . Of course , the primary goal is to raise money for The MAX ,” Williams said . “ But , we also want to spotlight our chefs , to increase tourism to their areas , too . We want to help them out . We want to help out the hospitality industry , and we want our ticket holders to have a good time .”
Williams has invested a lot of time and energy into visiting other food and drink festivals to get tips from their organizers and into tracking down chefs from across the South to convince them to make this annual excursion to Meridian . Seeing Sipp & Savor become a successful fundraiser for The MAX is gratifying , she said .
“ It ’ s fun to have our little festival in Meridian and , as it grows , you go and talk to chefs who you have never met before and they have heard of it ,” she said . “ That ’ s pretty cool .” M
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