About

So here is very rough and slightly incomplete version of it all…

Damien and Randolph met in Athens, GA at the University of Georgia years ago and though they studied design, they always shared the common interests of food and wine. Through their conversations on these topics, the original idea of The FourCoursemen was created: a cooking show somehow involving young professional types, quick meals to impress a significant other, basic knowledge on food, wine pairings, entertaining… it was a long time ago; the details are fuzzy. But it was essentially the stuff they wanted to learn themselves. But at that time, The FourCoursemen idea was ultimately something the two put on the back burner. Damien moved to New York where he started his web design studio while Randy bounced between Atlanta and Athens doing freelance web developing. Years later, Damien and Randy found themselves reconnecting back in Athens with a wealth of knowledge and ideas they had each acquired. Meanwhile, Damien built a house with an awesome kitchen and dining room which the two utilized as they began cooking together like they had years ago.

In fall 2005, they met Patrick, who was cooking at the Grit (a popular vegetarian restaurant), and invited him to cook dinner with them one Saturday night. We remember something involving vermouth steamed oysters with roasted tomatoes and black truffle oil… The next time the three got together, Eddie, who was the pastry chef at Five & Ten at the time, came over to make dessert. Next, Matt, the head chef at Farm 255, joined in. And last but certainly not least, Nancy joined them to pair wines with the food. And the rest of the history grew from right then and there. Over glasses of wine and amazing food they agreed these dinners should continue and called it The FourCoursemen. Over the next couple years, they invited friends and met each Saturday night at Damien’s house and experimented with food (and different types of Schnapps)…

In 2007, one of our good friends suggested a move. We had become strong advocates of quality, local and sustainable food, and how to make that more accessible to our friends. We wanted to show people in our community that this type of cooking was (is?) something they could do themselves. So in Spring 2008 (five months after coercing our friends into helping us decorate, build tables, etc), we decided to open these dinners to the public and host them in a beautiful shotgun house with two big tables, one big stove, and one small dishwasher.

We’ve acquired a hostess (Erin) and a dishwasher (Noah) but everything else is pretty much the same. We’re a group of close friends who use sustainable ingredients to create meals with paired wines because we are passionate about food, wine, challenging ourselves and our community, and want others to share that passion. We host these five course dinners twice a month for 28 guests and, thanks to ya’ll, word has spread so we have the support to maintain this experiment of ours. So after all these years, we’re still going strong and can’t wait to see where this takes us…

… and it’s taken us many places and along the way we’ve had the great fortune to meet a huge number of people from all walks of life. We’ve made new friends, and had old friends leave us. And while the lineup will change over the years as it has, our goal is the same as it ever was, enjoying good food in the company of good friends.