festival schedulerepurposing the container that built america andy nelson (tn) charlie nelson (tn)...

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Photo Credit: AF&WF Raftermen Photography

FESTIVALSCHEDULE

MIDTOWN ATLANTA

Photo Credit: AF&WF Raftermen Photography

Connoisseur Lounge & Tasting RoomSocial Media LoungeVolunteer LoungeClassroomsAF&WF OfficesMedia & Interview RoomsElevators

Dunwoody

Chastain

Media Rooms

SalonAB

SalonD

SalonE

SalonF

SalonC

CocktailTechnique

Lab

Southern Living Test

Kitchen Experience

BookSigning Candler

Inman

Piedmont

Ravinia

PittmanCentennial

BallardBites

1075 #1

Grilling Terrace

SalonG

Coca-Cola Life Lounge

ConnoisseurKitchen

ConnoisseurLounge

Ardmore

1075 #2

OverlookWest

SEMINAR &

ROOMSDEMONSTRATION

SCHEDULEF E S T I V A L C L A S S

TITLE TALENT DESCRIPTION LOCATION

FRIDAY, MAY 29 | 9:30AM – 10:30AM

CONNOISSEUR BREAKFAST: Southern Elegance*

Colin Bedford (NC)Tory McPhail (LA)

We couldn't think of a better way to kick off the fifth Atlanta Food & Wine Festival than with a breakfast of savory, sweet and beautifully delicious Southern food and drink creations.

CONNOISSEUR LOUNGE

FRIDAY, MAY 29 | 1 1 :00AM – 12:00PMOPENING RECEPTION: TOAST

Olivier Gaupin (FR/GA) Let us raise a glass to a weekend of good cheerWith food, wine, bourbon and craft beerWith eaters, drinkers and passionate Southern thinkersLet us laugh, love and have good funWith Midtown as our home under a lovely Spring sunBut most of all let only good flavors touch our lips as we eat, drink, savor and sip!

Join the Festival Founders, Advisory Council and the rest of the weekend's stars as we raise a glass to toast the start of the 2015 Festival. Cheers!

HOTEL LOBBY

FRIDAY, MAY 29 | 12:00PM – 1 :00PMAFRICA: THE NEXT BIG THING*

Bartholomew Broadbent (VA)Brian Cluver (South Africa)

Although its wine history dates back to 1659, South African wines were tough sells and most wines went directly to be distilled into brandy. During the last decade, South African wines have been telling a new story. They are emerging as some of the best red and white wines on the market. During this Connoisseur tasting seminar, participants will explore the history and award-winning wines of Warwick Wine Estate and learn its role in shaping the future of South African wines.

1075 #1

AMERICAN OAK IN ALL ITS GLORY

Eric Crane, CWE (GA) Oak barrels are to wine as a spice rack is to a chef. Barrels impart their flavors into a wine, giving it a unique style. While the most popular barrels are made from oak trees grown in France or the United States, there was a time, a few decades ago, when American barrels would bring to mind a construction site. Today, American oak, which is lower in price and stronger in flavor than its French rival, is giving winemakers exactly what they want. During this tasting seminar, participants will learn about the rich, powerful styles of American oak and how vintners are using new and aged barrels to create fantastic wines.

DUNWOODY

ALL CLASSES TAKE PLACE ON THE 14TH FLOOR (CONFERENCE FLOOR) OF THE LOEWS HOTEL. *Connoisseur Classes – for Connoisseur Pass holders only


FRIDAY, MAY 29 | 12:00PM – 1 :00PM CONTINUED

ART, MUSIC & FOOD* Lee Gregory (VA) Aaron Vandemark (NC)

Moderated by Steve Fennessy (GA)

Cooking is an art form and chefs are well-trained artists. No other craft builds all of the senses – taste, sight, touch, smell, sound – into its final product. What would happen if music and visual arts were added to the mix? The combination can be powerful, beautiful and delicious. During this Connoisseur demonstration, participants will learn how chefs take their art form to the next level when inspired and excited by music and visual arts, and on the other end of the spectrum, how artists are inspired by food and chefs.

CONNOISSEUR LOUNGE KITCHEN

BOURBON, BARRELS & BEYOND: REPURPOSING THE CONTAINER THAT BUILT AMERICA

Andy Nelson (TN) Charlie Nelson (TN)

Moderated by Jennifer V. Cole (AL)

For nearly 2,000 years, barrels have been used for shipping and storage. For Kentucky farmers, turning their surplus corn into alcohol was a way to make money, and the best way to transport the alcohol was in oak barrels. According to the Bourbon Heritage Center, the ever-frugal Reverend Elijah Craig, aka the "Father of Bourbon," couldn't bear to toss out old barrels, so he charred the insides to kill any flavors from the previous contents. When alcohol was aged in the charred barrels, the liquid took on a smooth, mellow flavor and distinct amber color. During this tasting seminar, participants will have a barrel of fun (!) learning how different types of barrels lend to different flavor profiles for whiskey and beer.

SALON F

COCKTAILS FOR A CROWD

Todd Thrasher (VA) Nothing says "Southern hospitality" more than serving great cocktails at a gathering. But when you're playing host(ess) with the most(ess) for a crowd, it's pretty impossible to mix individual drinks. Look no further! Large-batch libations to the rescue! During this technique lab, participants will learn how to make large-batch cocktails by the pitcher and punchbowl, each packed with fantastic flavors and a little Southern cocktail history. Punchbowls, pitchers and parties. Tell us more!

COCKTAIL TECHNIQUE LAB

INTERNATIONAL LANGUAGE OF RICE

Vishwesh Bhatt (MS) Frank Lee (SC)

From South Carolina through the Mississippi Delta, rice is one powerful ingredient with a storied past. Like cotton and tobacco, rice shaped the people, society, landscape and history of the South. But rice also differs from these crops because of its multi-cultural connections: no other Southern food staple can speak as many different languages as rice. During this seminar, participants will explore the history and international influences behind classic Southern rice dishes and learn the past, present and future role of rice in our regional cuisine.

SALON E

MISSISSIPPI: UNEXPECTED HERITAGE

Ty Thames (MS) Small town cafes, backroad joints, James Beard award-winning restaurants; Mississippi cooks and chefs have connected farm to table for generations, and the proof is in the recipes and techniques applied to local products. As much a part of its history, culture and charm as William Faulkner or B.B. King, Mississippi's homegrown foodstuffs are as diverse as the folks who farm them. During this tasting seminar, participants will sample some of the state's locally-sourced – and unexpected – ingredients while learning about the history and influences that continue to shape Mississippi's food, culture and cuisine. (EDITOR'S NOTE: The great B.B. King recently passed, but his musical legacy will endure for generations.)

SALON C

MOONSHINE & MEDICINE

Anna Russ (GA) We're Southern, so we've all used the "it's for medicinal purposes" excuse when we're adding a teensy splash of bourbon to our coffee. Who can blame us?! Our brilliant excuse, which we thought was devised by our grandpas who were trying to avoid the sharp eye of our grandmas, is actually a legitimate one. During this seminar, participants will learn about moonshine as a go-to cure for everyday ailments from coughs to arthritis during the early 1900s and create their own shrubs and tinctures for true medicinal cocktails. A shot of moonshine a day, keeps the doctor away...

INMAN


FRIDAY, MAY 29 | 12:00PM – 1 :00PM CONTINUED

PAIRED TO PERFECTION

Shaun Doty (GA)Marc Stroobandt (Belgium)

With its range of sweet, stout, bitter and clean flavor profiles, beer has proven a more versatile food pairing than wine. During this cooking and pairing demonstration, participants will enjoy classic and fun dishes and learn how to find the perfect beer companion.

SALON D

SOUTHERN LIVING TEST KITCHEN ACADEMY

Robby Melvin (AL) Each year, the Southern Living Test Kitchen perfects thousands of recipes, making them doable and delicious. It is no wonder the Test Kitchen has earned the reputation as the “most trusted kitchen in the South." During this test kitchen experience, participants will step behind-the-scenes with Southern Living's Test Kitchen director to learn how tradition, technique, creativity, quality ingredients and a lot of fun result in the South's best dishes.

SOUTHERN LIVING

TEST KITCHEN EXPERIENCE

TAG YOU'RE IT: AN UNORTHODOX APPROACH TO PAIRINGS

Greg Best (GA)Bryan Caswell (TX)

Grab a ringside seat. A delicious battle is about to ensue as chef and mixologist challenge one another in the moment to create a drink and dish, respectively, using secret ingredients. During this demonstration/competition, participants will eat and drink their way through the competition, learn the rationale behind each creation and vote on the best products. May the best chef (liquid or food) win!

SALON AB

ULTIMATE GUIDE TO GRILLED CHICKEN

Zeb Stevenson (GA) Suzanne Vizethann (GA)

At previous Festivals, we shared that the chicken crossed the road to get to the grill. This year, we're showing why the chicken ran across the road: to get to the ultimate grilled chicken experience. During this grilling demonstration, Springer Mountain Farms and two chicken-loving Southern chefs will team up to share recipes, tips and techniques for perfectly grilled chicken from brining to finish.

GRILLING TERRACE

FRIDAY, MAY 29 | 1 :30PM – 2:30PM

A CHEF WALKS INTO A BAR …

Gary Crunkleton (NC) Bill Smith (NC)

There is no punchline to follow this class title. A chef really did walk into a bar and right into an eye-opening, palate-pleasing collaboration of food and spirits. During this tasting seminar, chef and bartender will unite to teach guests how food and spirits can be melded together in unexpectedly delicious ways and provide a variety of recipes that involve cooking with the bottle.

SALON AB

ALL THINGS SMOKED John Rivers (FL) Long before refrigerators, smoking was used as a method of food preservation, particularly for meat. Today, smoking, in the barbecue tradition, is about transforming even the worst cuts of meat into a delicious meal. During this grilling demonstration, participants will learn one pit master’s secret to smoking meat from head to hoof, working with common and not-so-common cuts.

GRILLING TERRACE

BACK TO YOUR ROOTS

Timon Balloo (FL)

Moderated by Steve Fennessey (GA)

To answer the question, "What is Southern food?" food lovers must explore the region's history, geography and international influences. Southern food is also a form of personal and cultural expression with the region's chefs infusing their family history and backgrounds into dishes. During the cooking demonstration, participants will learn how one chef goes back to his family roots and uses international ingredients to create a unique Southern cuisine.

SALON D


FRIDAY, MAY 29 | 1 :30PM – 2:30PM CONTINUED

DIY VODKA INFUSIONS

Emily Speakes (TX) Flavored vodka has been around since the 1960s with Stolichnaya introducing the first one. Today, flavored vodkas are the rage, driving sales and inspiring other liquor categories to follow suit. With flavors like peanut butter and jelly, popcorn and even salmon, has the vodka flavor rush gone too far? During this cocktail tasting and technique seminar, participants will get a purist's take on flavored vodkas and learn the art of do-it-yourself infusions with ingredients like cucumber, orange, habanero pepper and vanilla. The end result will be a refreshing and personalized product to enjoy at home.

Piedmont

MALICIOUS BUT DELICIOUS*

Scott Drewno (DC) David Guas (VA)

Moderated by Christiane Lauterbach (GA)

Food lovers unite! It is time to take down the bullies of our waterways; those pesky species that are invading our rivers and coastal areas. While they aren't necessarily evil and are actually tasty, bless their hearts, they just don't play so well with others, trash our ecosystems and proliferate like crazy. During this Connoisseur cooking demonstration, participants will learn how Southern chefs are using their cooking powers to fight invasive species from Asian carp and tiger prawns to blue catfish and northern snakehead. We promise these fish, unlike unwanted house guests, don't stink!


NOURISHING COMMUNITY: HARVESTED HERE

Erik Niel (TN)Thomas Pershinger (TN)

Addressing hunger in our communities is a complex topic that involves production, logistics, distribution, economics, access and more. During this discussion and tasting seminar, participants will learn how one chef is working with the Chattanooga Area Food Bank on the creation of Harvested Here, a local food hub that is working to get locally-grown food to more people while providing farmers with an avenue to increase production. The program provides a direct link between farmers and restaurants, bringing local product to market in a very economical way, ultimately increasing local food consumption and injecting several million dollars into the local farming economy. As the farmers thrive, the local economy benefits and the food bank will have increased access to fresh foods for those in greatest need in the community.

INMAN

NOURISHING COMMUNITY: LIVING BELOW THE LINE WITH $2.50 PER DAY

Asha Gomez (GA)

Moderated by Rebecca Burns (GA)

Chefs challenge themselves each day to evolve their craft, cook delicious food, meet their guests' needs and nourish their communities. One Atlanta chef took the challenge of menu creation to a new level when she became a CARE Ambassador and signed up for the organization's "Live Below the Line" campaign, which invites participants to spend no more than $2.50 per day on food and drink for five days – the equivalent of what more than 1.2 billion people in extreme poverty live on each day. During this discussion and tasting seminar, participants will hear the story of this chef's remarkable journey from kitchen to global poverty ambassador and how she lived below the line.

SALON C

SUMMER HARVEST: ROOT TO LEAF

Steven Satterfield (GA)

Moderated by Robby Melvin (AL)

Summer is upon us and so is Mother Nature's bounty. It's time to get serious about vegetables and to capture their essence through simple, elegant cooking. During this test kitchen experience, participants will learn how to make the most out of an entire plant, using easy-to-replicate techniques to create extraordinary vegetable dishes. Carnivores are welcome.

SOUTHERN LIVING

TEST KITCHEN EXPERIENCE


FRIDAY, MAY 29 | 1 :30PM – 2:30PM CONTINUED

TEXAS BLIND TASTING

Devon Broglie, MS (TX) Craig Collins, MS (TX)

Forget the Texas Two-Step, let's talk Texas two-sip, a blind tasting of Texas wines alongside comparable non-Texas wines. From Tempranillo to Viognier, Texas wines have come a long way and are gaining national and international attention. During this tasting seminar, participants will explore the award-winning wines of Texas and see how they stack up to their contemporaries.

DUNWOODY

THE ART OF COLLABORATION

Spike Buckowski (GA) John Roberts (GA) Wayne Wambles (FL)

Moderated by Bob Townsend (GA)

In a 2009 article in All About Beer Magazine, writer Jay Brooks spoke of craft brewers making "metaphysically delicious beers, in pairs or in groups, with the results often tastier than the sum of their partners’ efforts alone." Six years later, collaboration between brewers isn't just a trend, it is a key to success. During this panel discussion, participants will sample beers created through collaborative efforts while learning about the importance and different types of collaboration and how working together creates competitive advantages. Cheers to team beer!

SALON E

THE ART OF CREATING EXCEPTIONAL WINE*

Michael McNeill, MS (GA) Rodrigo Soto (Chile)

The art of creating exceptional wine comes from getting the most out of the environment surrounding the vines, from embracing the unique conditions of a place that will give the wine a distinctive personality. During this Connoisseur tasting seminar, participants will learn why sustainable and biodynamic practices are not a trendor a way to get costs down in the long run, but more the correct way to produce exceptional wine and enhance a sense of place. The end result is great quality wines with character.

1075 #2

THE FINE ART OF MAKING AND SELECTING BOURBON WITH FOUR ROSES*

Brent Elliott (KY) There is a science and an art to the craft of turning grains and a few ingredients into fine bourbon. At Four Roses – the only bourbon maker that handcrafts 10 distinct and extraordinary bourbon recipes, then mingles them by hand to create a family of award-winning brands – care and craftsmanship go into every bottle. Artistry such as this is one of the reasons why Four Roses has been named "American Whiskey Distiller of the Year" four times in the last six years by Whisky Magazine. During this Connoisseur tasting seminar, participants will get a glimpse into bourbon history and the fine art of making and selecting aged bourbons, while making their own small batch bourbon.

1075 #1

UPCYCLING YOUR BAR

Kirk Estopinal (LA)Nick Detrich (LA)

As the saying goes, one (bar)man's trash is another's treasure. Never wanting to look at any element of a home bar as "trash," we all have to admit that somewhere behind the Pappy is a half-consumed bottle of something that is too good to toss but never gets used. During this cocktail technique lab, participants will learn how to upcycle their bars or to find new uses for an outdated spirit, garnish, recipe or technique. The end result will be something new, exciting and delicious.

COCKTAIL TECHNIQUE

LAB

WORLD CLASS CHEESE DIP

Mark Abernathy (AR)

Moderated by Evan Mah (GA)

Here is a little trivia for you: Little Rock is the birthplace of cheese dip! Before Velveeta and Rotel got together and long before Cheese Whiz was poured over a pile of tortilla chips in a Dallas ball park in the 1970s, a local restaurant in Little Rock in the 1930s invented this creamy delight. Today, cheese dip remains an important part of Arkansas food culture and Little Rock is home to the World Cheese Dip Championship. During this tasting seminar, participants will learn the tips and tricks for creating world-class cheese dip. Expect a little history, fun and a whole lot of cheesy goodness.

SALON F

FRIDAY, MAY 29 | 2 :30PM – 3:00PM **VIP PREVIE W

TASTING TENTS* 100+ award-winning chefs (line-up changes daily)Connoisseur, Sponsor, invited Trade and special guest preview of the Tasting Tents.

12TH STREET & PEACHTREE

WALK

FRIDAY, MAY 29 | 3 :00PM – 6:00PM **GENERAL ADMISSION

TASTING TENTS 100+ award-winning chefs (line-up changes daily) 12TH STREET & PEACHTREE

WALK

®


SATURDAY, MAY 30 | 9:00AM – 10:00AM

CONNOISSEUR BREAKFAST: Blue Plate Special*

Duane Nutter (GA) Marc Stroobandt (Belgium)Karl Worley (TN)

Originally used as a phrase to describe a low-priced meal, today's blue-plate special is a vanishing tradition. Except, of course, when you add a few blue-ribbon chefs and then it becomes a vanishing meal and a new take on a breakfast meat 'n three.

CONNOISSEUR LOUNGE

SATURDAY, MAY 30 | 10:00AM – 1 1 :00AM

AFRICAN-AMERICAN COCKTAIL LEGENDS

Tiffanie Barriere (GA) Dave Wondrich (NY)

Moderated by Chuck Reece (GA)

Any cocktail nerd knows the big names among early barkeeps: Jerry Thomas, Harry Craddock and so forth. But the African-American barkeeps who contributed just as much knowledge, skill, creativity and passion to our country’s cocktail tradition are typically overlooked. During this cocktail seminar, participants will explore the cocktails and stories of African-American bartenders in 19th and early 20th centuries, including Jasper Crouch of the Quoit Club in Richmond, VA.

COCKTAIL TECHNIQUE

LAB

BITTERMILK & FRENCH BROAD

Dan Rattigan (NC)Jael Rattigan (NC)MariElena Raya (SC) Joe Raya (SC)

When it comes to pairs, we have two of the best: the husband-wife duos behind French Broad Chocolate and Bittermilk cocktail mixer compounds. When we pair the pairs and their products (say that three times), we get better than the best. We get cocktails and chocolate! During this tasting seminar, participants will mix, match and enjoy the perfect pairings of chocolate and spirits and learn about two couples' entrepreneurial journey.

PIEDMONT

F R I D A Y, M A Y 2 9

1:00 PM - 1:30 PM Annie Pettry (KY) Decca

S A T U R D A Y, M A Y 3 0

11:00 AM - 11:30 AM Matt Bolus (TN) The 404 Kitchen

12:30 PM - 1:00 PM Eric Bennett (AL) Carrigan’s Public House

Join Ballard Designs and featured talent on the Grilling Terrace for small bites and quick sips during class intermissions.

P R E S E N T E D B Y B A L L A R D D E S I G N S

BA L L A R D B I T E S


SATURDAY, MAY 30 | 10:00AM – 1 1 :00AM CONTINUED

CONNAISSANCE DU CHAMPAGNE*

April Wright Collins (TX) Craig Collins, MS (TX)

Champagne. Always the life of the party and a great partner to salty and fried foods from potato chips to caviar, but there is more to Champagne than a celebration. From understanding the grapes behind the wine and the amount of time on its lees, to getting to know various styles, there is a world of Champagne knowledge or “connaissance” waiting to be explored. During this Connoisseur tasting seminar, participants will get up close and personal with Champagne and get to know its production method (méthode champenoise), wine styles, levels of sweetness and more while sipping on a variety of Champagnes from grower to vintage.

1075 #1

CUISINE BETWEEN THE LINES

Greg Baker (FL)Vivian Howard (NC) Kelly Fields (LA)


Unlike "reading between the lines," cooking between the lines is less subtle. While Southern cuisine is often broadly defined by regional staples, it is the food traditions of individual states that tell the true story of Southern food. During this cooking demonstration, participants will take a delicious journey with three chefs from different areas of the South as they showcase their local cuisine, highlighting their similarities and differences and the role each plays in defining the region's food culture.

SALON AB

#EATWELLBEWELL Dena Marino (FL) Southern. Italian. When talking about food, these words conjure images of oh-so-delicious but not necessarily healthy fare with pastas and fried foods. For one chef, eating well and being well are synonymous, even if you're Italian and cooking in the South. During this tasting seminar, participants will learn how sourcing fresh seasonal ingredients and using simple techniques can produce healthier meals. After all, what's the point in having the meatball if you can't eat it too!

SALON C

EUROPEAN WINES V. SOUTHERN COUSINS

Jason Tesauro (VA) In 2014, millions of dollars’ worth of fraudulent Brunello di Montalcino (one of Italy's most important wines) was seized before it could hit the U.S. market. Officials said, more than 220,000 bottles of "cheap wine dressed up as Brunello" were recovered. How does this happen? During this tasting seminar, participants will find the answer through a series of comparative tastings: European wines versus their "counterfeit" Southern cousins, including Barbaresco vs. Virginia Nebbiolo, Bordeaux vs Barboursville’s Octagon and Ribera del Duero vs. Texas Tempranillo.

RAVINIA

LEFTOVER BBQ: WHAT TO DO THE NEXT DAY?

Chris Lilly (AL) Decatur (AL), we have a problem: what can we do with all this meat? Whether working with pork shoulder, whole hog, brisket or even chicken, a big problem with barbecuing big meats is what to do with the leftovers. During this cooking demonstration, participants will learn how to transform yesterday's grilling treasures into gourmet, day-after breakfast, lunch and dinner delights.

SALON D

ONE HOT MAMA’S GRILL

Orchid Paulmeier (SC) When it comes to Southern with a kick, a blending of Lowcountry and Filipino traditions certainly delivers. Armed with a taste for the exotic and a love of time-tested Southern favorites, there is One Hot Mama who knows how to make barbecue with a whole lot of attitude. During this grilling demonstration, participants will learn from one Filipino-Southern chef how to spice up the grill with worldly flavors, signature sauces and slow-cooked barbecue.

GRILLING TERRACE



NOTHING BUT 90 (POINTS)

Bartholomew Broadbent (VA)

In the late 1970s, wine critic Robert Parker introduced a 100-point rating system to make finding quality wines easier for the consumer. Since then, Parker's 100-point prototype has led to similar scoring systems in the wine industry, influencing investors and traders to take positions and empowering new wine drinkers to make decisions without traders. For winemakers, the scores can be game changers ‒ a 90+ rating can lead to sold-out vintages. During this tasting seminar, participants will explore a series of 90-point wines from the Broadbent Selections portfolio, while learning about the characteristics that led to each wine's high rating.

DUNWOODY

SMALL BATCH DECADENCE: BOURBON & CHEESE

Charles Medley (KY) Sam Medley (KY) Liz Thorpe (LA)

Bottle and (cheese) board will come together for an intriguing pairing seminar. With their rich flavor that starts out sweet with raisins, vanilla, cherries and oranges and then opens to hot peppers and spice, Wathen's small batch bourbons are the perfect pairings to cheese, whose fat content helps mellow the alcohol burn, revealing the bourbons' underlying nuances. During this tasting seminar, participants will open their palates to perfectly-matched pairs of oak-aged bourbon and carefully-ripened cheese to experience a range of complex flavors.

1075 #2

SOUTH CAROLINA: OUT OF THE WAY & OUT OF THIS WORLD

Cocktail Bandits (SC) Heidi Trull (SC)

Moderated by Matt Lee (SC)Ted Lee (SC)

There is always something new to discover in South Carolina. From roadside diners and rustic barbecue joints to seafood shacks and white table cloth restaurants, there is no question why the Palmetto state is such a great destination for food and drink lovers. During this tasting seminar, participants will take a culinary road trip through South Carolina's food culture, stepping a little out of the way to diSCover out-of-this-world flavors and a remarkable history.

SALON E

STRAWBERRY SPLENDOR*

Anne Quatrano (GA) Strawberries have a history dating more than 2,200 years with references to wild strawberries found in ancient Roman literature from 234 B.C. For centuries, strawberries have been celebrated for their nutritional value as well as their delicious flavor, but, in recent years, the fruit has also earned a spot on the Environmental Working Group's (EWG) "Dirty Dozen" list of produce with the highest concentration of pesticides and pesticide residue. In the South, strawberries are a staple and the EWG has nothing on our locally-grown treasures. During this Connoisseur cooking demonstration, participants will explore locally-grown strawberry varietals and learn how to make this treasured berry the star of the plate.


THE NEW SUSTAINABLE

Michael Gulotta (LA) Matt McCallister (TX)


The time has come for us to venture down a new path of sustainability toward higher vegetable portions and away from the center-of-the-plate protein expectations that we've all known. During this test kitchen experience, participants will learn a new approach to sustainability by employing techniques for extracting flavors from cheaper, more abundant animal cuts and pairing them with center-of-the-plate vegetables.

SOUTHERN LIVING TEST

KITCHEN EXPERIENCE

THE ROAD TO SELF-DISCOVERY

John Currence (MS)

Moderated by Matt Rodbard (NY)

With age comes wisdom and with cooking comes self-awareness. Bright-eyed and fresh out of culinary school, many chefs embark on their culinary careers with their enthusiastic sights set on changing the world with innovative and sometimes trendy food and less regard to what the customer wants. Along the way, they often learn that the best way to make your mark is to cook truly good food – food with heart, soul, a reflection of place and the very best ingredients – and to make customers feel welcome. During this tasting seminar, participants will follow one chef's journey of self-discovery through Shrimp & Grits, learning how this classic dish took on different interpretations throughout his career and how some things, like a commitment to customer service and hospitality, should be as important as the food on the plate.

SALON F



THE SOUTHERN ISLANDS RUM & WINE*

Andrew McNamara, MS (FL)

Some of the best alcoholic beverages are produced on islands. And as luck would have it, many of them are from southern geographies. During this Connoisseur tasting seminar, participants will explore the greats hailing from southern islands around the globe, including complex white wines from New Zealand, jammy reds from Sicily, choice rums of the Caribbean and the history-steeped wines of Madeira.

OVERLOOK WEST

TRAMINETTE: WINE'S NEW DARLING

Jane Garvey, PhD, CSW (GA)

If the Traminette grape were a Hollywood starlet, she would be a spicy bad girl – a mix of royal Gewurztraminer and working-class Seyval Blanc. She would appear on the outside as a quiet muse, wrapped in floral scents, but inside she is full of fire waiting to seduce all who venture to know her. During this tasting seminar, participants will get to know Georgia's new wine darling that is both floral and spice and a great pairing for turkey, pork and Asian cuisine.

INMAN

SATURDAY, MAY 30 | 1 1 :30AM – 12:30PM

ALABAMA BBQ SAUCE SMACK DOWN

David Bancroft (AL) Rob McDaniel (AL)

Moderated byRobby Melvin (AL)

In Alabama, second only to the Auburn-Alabama rivalry, is a long-standing battle of the sauce. Three barbecue sauces to be exact: tomato, mustard and white. Determining which is better is the source of family feuds and broken friendships but one sauce must reign supreme. During this super sauce smack down, participants will join the debate and the fun as two chefs put their family's sauce recipes to the test. Who will win this ultimate sauce smack down? Only our taste buds can tell. May the sauce be with you.

SALON F

BIG MEATS Tyler Brown (TN) Justin Devillier (LA)

When it comes to serving a show-stopping dish, there is nothing nicer than presenting a large roast. While cooking large cuts of meat can seem daunting, in reality large cuts are a pretty easy way to feed a crowd. During this cooking demonstration, participants will learn the tricks and tips for creating perfectly roasted, big meats from choosing the cut to seasoning, braising, roasting and resting.

SALON AB

BUGS & CHOCOLATE Nicole Patel (TX) Expand your gastronomic limits and harken your inner "Bizarre Foods" host, Andrew Zimmern; it's time to indulge in bugs! In many parts of the world, especially in the southern hemisphere and Mexico, bugs are a delicacy and an important source of protein. Why not dip them in chocolate? During this tasting seminar, participants will sample a selection of chocolate-covered insects, while exploring America's newfound hunger for these nutritious and delicious edible creatures. Just remember, as Mama always said, take at least two bites before you decide if you like it.

INMAN

CHATEAUNEUF TERROIR DISCUSSION*

Andy Chabot (TN) Frederick Corriher (SC)

Châteauneuf-du-Pape is one of France’s oldest wine-growing appellations and the first appellation to create rules regarding production and yield to protect the quality of its wines. For years, though, Châteauneuf-du-Pape, unlike Burgundy, was never considered an appellation that expressed the different terroirs that exist in the area. During this Connoisseur tasting seminar, participants will examine and explore the terroir of Châteauneuf through the wines of one of the appellation's top estates, Domaine de la Vieille Julienne, tasting wines made in the same vintage by this top-notch producer but from different parcels on the estate, each with different soil compositions and sun exposures. Participants will also learn how the different terroirs affect the wines and how “terroir-wine” does, in fact, exist in this legendary appellation.

1075 #1


SATURDAY, MAY 30 | 1 1 :30AM – 12:30PM CONTINUED

COCKTAILS WITHOUT TOOLS

Neal Bodenheimer (LA) We've all seen the television commercials with the over-the-top mixologist evaluating each sprig of mint with a magnifying glass and extoling the virtues of the perfect shake of the cocktail shaker. While most cocktailians will say that tools are essential to making great drinks, it is possible to craft a cocktail without the perfect shaker, spoon, strainer, juicer or muddler. During this cocktail technique lab, participants will learn the art of making cocktails without a bevy of tools. Handmade awesomeness.

COCKTAIL TECHNIQUE

LAB

DRINKING OAXACAN Paul Calvert (GA) Andrea Hagan (Mexico)

In the heart of Oaxaca, Mexico, is a special mezcal bar called Mezcaloteca that fills guests with history and drinks from different agave plants - espadin, madrecuixe and tobala. In the ultimate show-and-tell, the team behind Mezcaloteca has ventured to the Atlanta Food & Wine Festival to share their passion. During this tasting seminar, participants will experience a selection of rare mezcals while exploring the enormous diversity of agave plants in Mexico, the process in which traditional mezcal is produced and the best ways to distinguish different flavors and aromas. Consider this class a mezcal immersion.

1075 #2

LESSER-KNOWN MUST KNOWS

Justin Amick (GA)

Moderated by Evan Mah (GA)

Attention wine drinkers, step away from the classics – that favorite Bordeaux or Cabernet you order with every meal – and take a risk with some new flavors. During this tasting seminar, participants will take a walk on the wild side of wine to explore lesser-known vintages that can stand up to their tried-and-true favorites. And, if these leaps of faith fall short, an old standby will be on hand.

RAVINIA

PAPPY PAIRING* Duane Nutter (GA)Julian Van Winkle (KY) Preston Van Winkle (KY)

Distilled for hundreds of years, a cult favorite for a few decades, there is much more to Pappy Van Winkle bourbon than the hype. Considered one of the best bourbons in the world, Pappy Van Winkle, Van Winkle Family Reserve and Old Rip Van Winkle each have a range of flavor profiles that can pair beautifully with food. During this Connoisseur tasting seminar, participants will explore the complex flavors of Pappy from caramel corn and vanilla to honey cocoa, spice and oak and how they are highlighted through food.


POGGIO MURA VINEYARD BLENDING TOUR*

Jacob Gragg (GA) Credited with pioneering a new era in Brunello and bringing the wine world’s attention to Montalcino, Castello Banfi is making some of the most exciting and consistently excellent Brunellos on the market. During this Connoisseur tasting seminar, participants will explore Poggio alle Mura Brunello di Montalcino, beginning with barrel samples from the five single vineyards that go into Poggio alle Mura and finishing with the blended wines.

OVERLOOK WEST

SHIO-KOJI: THE MAGIC INGREDIENT

Kelly English (TN)Sarah Gavigan (TN) Alon Shaya (LA)

A game-changing pantry staple. A magic ingredient. Southern chefs are filled with excitement and curiosity for shio-koji, one of the oldest ingredients in Japanese cooking, and the way it transforms fish, meat and vegetables into sweet-salty flavorful bliss. During this test kitchen experience, participants will jump on the shio-koji bandwagon and learn how to incorporate this genius ingredient into dishes from scrambled eggs to pork loin.


KITCHEN EXPERIENCE

THE ART OF PAIRING SWEET & SAVORY

Julie Dalton, CWE (MD) Kevin Ouzts (GA)

We may have to turn in our Southern membership card with this statement, but there is such a thing as too sweet. When it comes to pairing a sweet wine with a sweet dessert, sometimes the sweets are just too much. During this tasting seminar, participants will explore savory pairings with dessert wines and how contrasting flavors can be a good thing.

SALON C



THE CLEAN JOURNEY Scott Crawford (NC)


One of the great misconceptions about Southern food is that it is all fried and unhealthy. Savvy food lovers know that smothered, covered, sweet and fried are just a few of our Southern delights and most Southern fare is farm driven, healthy and vibrant. For one Southern chef, clean eating and cooking is as much about tradition as it is necessity in his battle with diabetes. During this cooking demonstration, participants will explore healthy eating in the South and a chef's journey to honor and evolve traditions to create clean meals.

SALON E

THE REBEL BREWER Andy Henderson (SC) Cameron Reed (SC)

Tap, tap. Who's there? Cocktail. Cocktail who? The big yummy cocktail in your keg, that's who. No (bad) joke, a magnificent new creation is taking the cocktail in a new direction. During this technique lab, participants will learn the fundamentals of tapping cocktails at home, from Gin & Tonics to Manhattans. Keg stands taught separately.

PIEDMONT

TRASH FISH: A CHEF'S TREASURE

Bryan Caswell (TX)Kevin Johnson (SC)PJ Stoops (TX)

Moderated by Christiane Lauterbach (GA)

Let's talk about the best seafood we've never eaten: trash fish, the latest delights in a chef's treasure trove. More than bycatch, "trash fish" are both delicious seafood and a powerful movement across the country. With their eyes on seafood sustainability, chefs are putting lesser-known and less popular fish on their menus to ease the demand for more popular, overfished species. During this cooking demonstration, participants will get to know a variety of under-appreciated yet delicious seafood and learn how Southern chefs are creating a market for trash fish to help sustain threatened fishing communities.

SALON D



VIRGINIA IS FOR FOOD & DRINK LOVERS

Cathal Armstrong (VA) Todd Thrasher (VA)

Thomas Jefferson would be oh so proud of his home state and its recent explosion as one of the hottest epicurean destinations in the country. From its burgeoning wine industry that is gaining international attention, to its chefs who are racking up James Beard Foundation accolades and its evolving beer and spirits industry, it is no wonder that Esquire anointed Virginia "The Food Region of 2014." During this tasting seminar, participants will take a virtual journey through the state's food and drink treasures and learn why Virginia's culinary culture is gaining national and international respect.

DUNWOODY

WOOD BLENDING FOR GRILLING MEATS

David Guas (VA) A true grill master knows that using wood correctly is a key ingredient to great tasting, smoked meats. From mild fruit woods, which impart a sweetness great for poultry and fish, and the heavier hickory and oak that can stand up to wild game, to mesquite, that's in a category of its own, smoking wood chips is an inexpensive way to infuse grilled meats with rich flavors. During this grilling demonstration, participants will learn the "science" of wood flavors and how to determine the best mix for their next barbecue.

GRILLING TERRACE

SATURDAY, MAY 30 | 1 :00PM – 2:00PM

ACID IS YOUR FRIEND Eric Crane, CWE (GA) Andrew McNamara, MS (FL)

It creates a tingling sensation that feels like pop rocks and makes you feel like you can gleek. What is not to love about the acidity of wine? Acids are important structural components of wine, giving it a characteristic crisp, slightly tart taste. Not enough acid and wine is flat and dull. Too much acid and wine is overly tart and sour. During this tasting seminar, participants will learn more about the types of acidity in wine, how acid influences the taste of wine and how climate can predict levels of acid in grapes.

PIEDMONT

AGING GRACEFULLY * Jason Tesauro (VA) When wines and spirits are allowed to age, some truly remarkable changes occur – simple aromas give way to complex bouquets and basic flavors become more complex and nuanced. During this tasting seminar, participants will learn about the key characteristics of aging from color to tasting and aroma, while tastings a various aged wines and spirits. Like great Southern women, wines and spirits only get better with age.

1075 #1

BOUTIQUE OYSTERS* Adam Evans (GA) Bill Walton, PhD (AL)

Known as the Fertile Crescent of seafood, particularly oysters, the Gulf Coast produces close to 90 percent of the total U.S. oyster harvest. As exciting as that may sound, Gulf oysters are commanding on average a tenth of the price of their East Coast rivals. During this Connoisseur tasting seminar, participants will learn about a small group of aspiring oyster farmers who are employing new techniques to produce genetically diverse, gourmet oysters that are giving East Coast Kumamotos, Beausoleils and Wellfleets a run for their money.


CHATEAU MUSAR: A TRIBUTE TO THE WORLD'S MOST CELEBRATED WINE*

Bartholomew Broadbent (VA)

In January 2015, the wine world lost one of its most admired winemakers, Serge Hochar. As Eric Asimov wrote in The New York Times, Mr. Hochar was elegant and charismatic and his "aphoristic, mischievous, almost paradoxical insights on wine, food and life, delivered in any of five languages, turned conventional wisdom on its head and won him a devoted following in the wine trade." The wines of Chateau Musar have enthralled generations for more than 80 years and have had a cult-like following since Michael Broadbent, MW recognized Chateau Musar as the "find of the fair" at the 1979 Bristol Wine Fair. During this Connoisseur tasting seminar, led by Michael Broadbent's son and close friend to Mr. Hochar, participants will explore the history and wines of Chateau Musar and learn about Mr. Hochar's unique approach, which made some of the most written-about and discussed wines in the world today.

OVERLOOK WEST


SATURDAY, MAY 30 | 1 :00PM – 2:00PM CONTINUED

CHILIES IN THE SOUTH

Mark Abernathy (AR)


Chilies have a long-standing role in Southern cuisine, adding a kick to favorite dishes from vegetables to barbecue and creating an unexplainable, hurt-so-good appeal. During this test kitchen experience, participants will learn how to tame a wild chili to get the flavor but with less heat, how to manage the issue of time-release heat, and how to roast and peel chilies, all while exploring the chemical process that makes us crave spicy food.


KITCHEN EXPERIENCE

CHOCOLATE THROUGH THE EYES OF A SOMMELIER

Kristen Hard (GA) Anthony Washington (GA)

Like wine, chocolate reflects the distinctive flavors of its origins – the kind of cacao bean, climate conditions and the drying and fermenting processes – which vary from country to country. So, what do sommeliers think about chocolate? Do their deductive tasting skills apply to evaluating the flavor profiles and other characteristics of chocolate? During this tasting seminar, participants will explore a wide range of chocolates through the eyes (and nose and palate) of a sommelier, while finding the perfect pairings to complement their flavor profiles and origins.

RAVINIA

COCKTAIL PARTY Paul Calvert (GA)Kirk Estopinal (LA)Alba Huerta (TX)

Hosted by Greg Best (GA)Dave Wondrich (NY)

Just hearing the phrase, "It's cocktail time," is enough to make a Southerner giddy with joy. Add the word "party," and, well, it’s just positively delightful. Fueled by Prohibition, cocktail parties have been a favorite kind of social gathering for decades. While less common than they were from 1950 – 1980, there is a new fascination with cocktail parties, which also means a lot of questions on how to host the perfect gathering. During this cocktail technique lab, participants will learn the tips and tricks for party-perfect drinks from individual mixed drinks to large batch libations.

COCKTAIL TECHNIQUE

LAB

CUBA LIBRE Nick Detrich (LA) First mixed more than 100 years ago – a refreshing combination of Coca-ColaTM and rum – the Cuba Libre has evolved from a victory toast to the most iconic highball in history. Through pop-culture, war bulletins and rip off, the Cuba Libre has quite the story to tell. During this tasting seminar, participants will sip their way through the progression of the cocktail from its harmonious beginning to its modern-day popularity.

1075 #2

FACT V. FI(SH)TION Derek Emerson (MS) Spike Gjerde (MD) Ryan Prewitt (LA)

Farm raised. Wild caught. Buy this. Avoid that. Gulf is good. Gulf is bad. When it comes to seafood, it is often difficult for consumers to determine fact from fiction. During this cooking demonstration, participants will indulge in Southern seafood delights as three seafood-loving chefs dispel myths and outline the challenges they face when trying to bring the best possible products to their guests.

SALON AB

HIGH SOUTH CUISINE Rob Nelson (AR) A local food movement is emerging across Arkansas as chefs and purveyors are celebrating the region's "high south" cuisine. Defined as the edible culture of the Ozarks region of Arkansas, Missouri and Oklahoma, high south cuisine is a rustic cookery that combines locally-grown food in interesting and sometimes unexpected ways. During this cooking demonstration, participants will get to know Arkansas' high south cuisine movement and how award-winning chefs are tapping into the region's rich and diverse ingredients and culinary traditions to create spectacular dishes.

DUNWOODY

MASA Sean Brock (SC) "Masa" is Spanish for dough and often short for "masa de maíz," which is dough from freshly prepared hominy. Through a process called nixtamalization, dried corn is cooked, steeped and ground into hominy to make masa, which is used in tortillas, soups and polenta. This magical process makes corn sweet, tender and more nutritious. During this cooking demonstration, participants will learn how to make masa by using the traditional nixtamalization process.

SALON D


SATURDAY, MAY 30 | 1 :00PM – 2:00PM CONTINUED

SOUTHERN SOURS Walt Dickinson (NC)John Roberts (GA)Blake Tyers (GA) Wayne Wambles (FL)


One of the oldest styles of beer in the world, sour beers are the new kids on the American craft brewing block. Tart, funky, wild and crisp, these beers will put your salivary glands into action! During this tasting seminar and panel discussion, participants will explore a selection of sour beers, which are full of flavors like raspberry, lemon, pineapple or Granny Smith apples and have all the complexity of a wine and the creativity of the brewer. Expect shock and delight and a whole new expectation of what beer tastes like.

SALON F

WHISKEY, WINE & WILD GAME

Craig Collins, MS (TX) Andrew Curren (TX)

Quail, duck, whiskey. Venison, boar, wine. With a wine history dating back to the late 1600s, a whiskey history dating back a few decades and a culture for hunting, Texas is a big bounty of flavor and pairing possibilities. During this tasting seminar, Master Sommelier and chef will lead guests through the process of pairing wild game's rich, earthy and unpredictable flavors with Texas' best wines and whiskeys.

SALON E

WHITE TABLECLOTH BBQ

Tory McPhail (LA) Beyond the shacks, the pits, the rigs and the smoke, it is possible to find great barbecue in a formal restaurant setting. With its rich flavors and succulent texture, good barbecue is tantalizing chefs and finding its way onto the fanciest of menus. During this tasting seminar, participants will learn how the toques at New Orleans’s famed Commanders Palace are using more animal bellies in their cooking and how they are transitioning Southern barbecue from rural, farm food into their formal environment.

SALON C

WHOLE HOG ON THE GRILL

Jeremiah Bacon (SC) Steve McHugh (TX) Georgia Pellegrini (TX)

We’re Southern. We love pork. We love fire. We really love them together. Whether plump sausages sizzling on the grill or the perfectly roasted loin, there are endless possibilities for cooking pork on the grill. During this grilling demonstration, participants will learn three chefs’ approaches to going hog wild on the grill with tips and techniques for breaking down a whole hog, working with primal cuts (shoulder, loin, belly and leg), making sausage, pickling and roasting a suckling pig.

GRILLING TER-RACE

WINES OF PORTUGAL: WELL-KEPT SECRETS

Devon Broglie, MS (TX) There is no secret Portugal has provided the world's best fortified wines for centuries, but what has been a well-kept secret are the country's fine and table wines. Portuguese wine styles have evolved significantly during the past two decades thanks to the introduction of new winemaking techniques and technologies that are enabling growers to produce more "modern" wines while keeping the unique characteristics of Portuguese varietals. During this tasting seminar, participants will get introduced to Portugal's vast array of native grapes, which are producing a variety of different wines, and why Portuguese wines are perfect for the wine fans who are looking for their next "wine adventure."

INMAN

SATURDAY, MAY 30 | 2 :00PM – 5:00PM


WALK


SUNDAY, MAY 31 | 10:00AM – 12:00PM

CONNOISSEUR BREAKFAST: GRAB 'N GO*

Bryan Caswell (TX)Aaron Deal (VA)Nick Leahy (GA)Nicole Patel (TX)

We're taking breakfast on the go to a new level with sweet and savory gourmet breakfast small bites to kick off the day. Connoisseurs are also invited to attend the Festival's new Sunday Brunch later in the morning.


SUNDAY, MAY 31 | 1 1 :00AM – 12:30PM

SUNDAY BRUNCH

Presented by

Vishwesh Bhatt (MS)Joe Kindred (NC)Eli Kirshtein (GA)Brian Landry (LA)Rob Nelson (AR)Kent Rathbun (TX)Kevin Rathbun (GA)Steven Satterfield (GA)Andrea Upchurch (SC) Virginia Willis (GA)Eric Wolitzky (GA)

It simply isn't Sunday in the South without a fantastic brunch. Join Festival Advisory Council members and friends as they share their favorite brunch dishes with family-style service inspired by Kevin Gillespie’s Gunshow restaurant and the Rathbun brothers manning the Big Green Egg.

Sponsored by Brasstown Beef, Gas South, Porter Novelli/Orange Palate

SALONS D, F & GRILLING TERRACE

SUNDAY, MAY 31 | 12:30PM – 1 :30PM

ART OF DEDUCTIVE TASTING

Hai Tran (NC) Deductive tasting or blind tasting, is a process used by the Court of Master Sommeliers to analyze wine from appearance and nose to taste and texture. During this tasting seminar, participants will explore the art of deductive tasting, gaining a better understanding of their palates and preferences and learning how to pair wines with food.

PIEDMONT

GO CLEMSON BLUE* Gina Hopkins (GA)Linton Hopkins (GA)

Started in 1940 in a damp tunnel at the base of Stumphouse Mountain and now considered one of the best cheeses in the U.S., Clemson University Blue Cheese is one of South Carolina's great treasures and a must-have ingredient for savvy connoisseurs. During this Connoisseur tasting seminar, participants will get to know the tangy and piquant flavor of Clemson Blue Cheese, an artisan cheese, made the old fashioned way, and learn how to integrate it into a menu with perfect wine pairings. Go (orange, purple, white) blue!


GROWING, SIPPING & COOKING

Todd Richards (GA) At work, a chef has access to a broad range of ingredients and a myriad of growers and producers. At home, chefs often turn to their backyards for sourcing. For one chef, growing at home has become a family affair and the cornerstone of all of his meals. During this cooking demonstration, participants will follow a chef's homegrown and homemade journey from container garden to plate, learn what techniques he uses to turn backyard produce into restaurant-quality meals and sample a home-brewed beer to compliment the meal.

SALON C

OH NUTS! Ouita Michel (KY)Jim Nance (KY)


Dig deep into Kentucky's food lore and you'll come up with nuts – hickory nuts. Versatile, pleasantly flavored and packed with nutrient and healthy oils, hickory nuts are great as a snack and an ingredient in both sweet and savory dishes. During this test kitchen experience, participants will learn how to make nut syrup by boiling down the shells with sugar (delicious and unique) and how to use nut meat in a variety of recipes.


KITCHEN EXPERIENCE

PASSING THE TORCH: THE FUTURE OF COCKTAIL BARS IN THE SOUTH

Eric Bennett (AL)Kirk Estopinal (LA)Alba Huerta (TX) Gui Jaroschy (FL)

Moderated byGreg Best (GA)Paul Calvert (GA)

Where do we go from here? During this panel discussion, which will showcase three rising star bartenders, participants will sample tasty cocktails while learning about the direction of drinking and bartending in the South, including why these folks got into the bar business and how they are defining drinking in the South. Cheers to the future!

COCKTAILTECHNIQUE

LAB

Digging into Alabama’s best barbecue.

Which sauce is boss? Everyone’s got their favorite. For some, nothing beats the chicken smothered in vinegar-based white sauce in North Alabama. Others swear by ribs dripping in tomato-based sauce in West Alabama, where you use white bread instead of napkins to sop up every saucy drop. Discover your own personal favorite and see why we have a national reputation as a barbecue destination on a road trip along the Alabama BBQ Trail.

ROAD TRIP No. 40

Download Alabama BBQ Trailfrom your app store.

ATD-1190 - RoadTrip BBQ.indd 1 5/8/15 11:31 AM

BOOK SIGNING

SCHEDULEFRIDAY, MAY 292:30 PM David Guas John Rivers Bill Smith Steven Satterfield SATURDAY, MAY 3011:00 AM Anne Quatrano (Connoisseur Lounge) Dave Wondrich Chris Lilly Liz Thorpe John Currence Matt Lee & Ted Lee 12:30 PM Cathal Armstrong David Guas Chris Lilly 2:00 PM Sean Brock Georgia Pellegrini Jason Tesauro SUNDAY, MAY 3 112:30 PM Steven Satterfield Virginia Willis1:30 PM Kevin Gillespie Tasia Malakasis (Connoisseur Lounge)

Shop the southeast’s largest collection of luxury

fabrics, furnishings, flooring, lighting, accessories & more.

Open to the Public adacatlanta.com


SUNDAY, MAY 31 | 12:30PM – 1 :30PM CONTINUED

PORK AWESOMENESS

Kevin Gillespie (GA) This little piggy went to Festival... Versatile and delicious, pork is a celebrated staple in the South and many a chef's obsession. During this cooking demonstration, participants will learn about all things pork from cuts and breeds to recipes and flavor profiles. Pork perfection!

SALON AB

SOUTHERN CRAFT BREWERS SPILL IT

Walt Dickinson (NC)Kevin Ryan (GA)Brad Shell (NC) Meredith Sutton (GA)


During the past decade (and then some), grassroots efforts of beer devotees have led to the legalization of brewpubs and microbreweries across the Southern region, resulting in heavenly, local brews with world-class tastes. During this tasting seminar, participants will sip, sample and learn as Southern brewers give the inside story on the South's fastest-growing beverage category.

INMAN

SMALL BATCH DECADENCE: SOUTHERN ARTISANS*

Tasia Malakasis (AL) Liz Thorpe (LA)

Cheese and pickles. Sausage and jam. Spreads and breads. Syrups and honey. Cakes and pies. Some of the best bites in the South are made lovingly and in small batches by dedicated artisans – men and women who honor Southern history and culture through the food items they produce. During this Connoisseur tasting seminar, participants will explore the divine world of Southern artisanal foods from cheese and breads to hot sauce and sweets and learn what makes each bite a decadent delight.

1075 #1

TEQUILA TERROIR: TEQUILA FORTALEZA & CASA NOBLE*

Khrys Maxwell (CA/MEX) David Yan (MEX)

Tequila like wine reflects the distinctive flavors of its origins and its production process. Unaged and aged, traditional, small-batch tequilas each carry a unique expression of place and reflect the personality of their producer. During this Connoisseur tasting seminar, participants will explore a range of exquisite, small-batch tequilas, while discussing what makes each unique from the percentage of agave and the use of technology and tradition during the production process to the amount of time each was aged.

1075 #2

THE ITALIAN SOUTH Michael Kramer (SC) Italians have had a presence in the South since European explorers first set foot on American soil. During the 19th century, Italian – primarily Sicilian – immigration increased with the direct ship route from Palermo to New Orleans. As Italian immigrants settled throughout the region, their influences on Southern food and drink took shape. During this tasting demonstration, participants will explore how Italian techniques and traditions helped to shape our region's cuisine and how these influences are still vibrant today.

DUNWOODY

SUNDAY, MAY 31 | 1 :30PM – 4:30PM


WALK

TITLE TALENT LOCATION

THURSDAY, MAY 28

7:00 PM

ALABAMA CELEBRATES A YEAR OF BARBECUE

Presented by

Sponsored by

Chris Lilly (AL), Woodrow Washington (AL), Jeff Frazier (AL), Ryan O’Hara (AL), Drew Robinson (AL), Jimmy Sharp (AL), Rusty Tucker (AL) & Jason Wilson (AL)

LOEWS ATLANTA HOTEL 14TH FLOOR/C FLOOR

1065 PEACHTREE STREET

POWERFUL & DELICIOUS

Presented by

Sponsored by

April Wright Collins (TX), Sarah Gavigan (TN), Vivian Howard (NC), Georgia Pellegrini (TX), Chrysta Poulos (GA) & Victoria MacRae-Samuels (KY)

Event Founders: Genevieve Bos (GA) & Kat Cole (GA)

Host Committee: Kimberly Bouffard (GA), Christy Brown Johnson (GA), Kathy Kay (GA), Rebecca Messina (GA), Anna Russ (GA), Tina Shaw (GA) & Stephanie Warren (GA)

CATOR-WOOLFORD GARDENS AT THE FRAZER CENTER

1815 S PONCE DE LEON AVENUE NE

7:30 PM

PIG OUT: MARKET STYLE

Presented by

Sponsored by

Hosted by Sean Brock (SC), Linton Hopkins (GA) & Anne Quatrano (GA)

Tyler Brown (TN), Navarro Carr (GA), Chai Pani (GA), Nick Detrich (LA), Justin Devillier (LA), Kirk Estopinal (LA), Farm to Ladle (GA), Honeysuckle Gelato (GA), Jia (GA), Rob McDaniel (AL), Annie Pettry (KY), Brooks Reitz (SC), Bill Smith (NC), Simply Seoul (GA) & Karl Worley (TN)

PONCE CITY MARKET675 PONCE DE LEON AVENUE

CONNOISSEUR DINNER SERIES: RING OF FIRE

Kevin Ashworth (KY), Asha Gomez (GA) & Kristine Lassor (GA)

PRIVATE RESIDENCE

D I N N E R S & E V E N T S

SCHEDULE


FRIDAY, MAY 29

6:30 PM, 7:45 PM, 9:00 PM & 10:15 PM

BIG BAD POP-UPS

Proceeds benefit The Giving Kitchen and The Piedmont School of Atlanta.

Hosted by John Currence (MS) & Shaun Doty (GA)

Vishwesh Bhatt (MS), Kelly English (TN) & Duane Nutter (GA)

BANTAM + BIDDY MIDTOWN1050 CRESCENT AVENUE, NE

7:00 PM

CONNOISSEUR DINNER SERIES: THE PORSCHE EXPERIENCE

Hosted by Kyle Forson (GA)

Scott Crawford (NC), Julie Dalton, CWE (MD), Scott Drewno (DC), Kristen Hard (GA), Kevin Ouzts (GA) & Winemaker Rodrigo Soto (Chile)

PORSCHE EXPERIENCE CENTERONE PORSCHE DRIVE

(HAPEVILLE, GA)

7:30 PM

CONNOISSEUR DINNER SERIES: THE MOUNTAINS Hosted by Matt Lee (SC) & Ted Lee (SC)

Matt Bolus (TN), Bartholomew Broadbent (VA), Devon Broglie, MS (TX), Justin Burdett (NC), Aaron Deal (VA), William Dissen (NC) & Martha McMillin (GA)

THE PRESERVING PLACE1170 HOWELL MILL ROAD

SUITE P10B

AVOID DRIVING IMPAIRED BY UTILIZING ONE OF THESE SERVICES:

SafeRide America is a nonprofit organization that provides an affordable answer to stopping impaired driving incidents before they happen. Contact SafeRide in Atlanta at www.saferideamerica.org or by phone (404-888-0887).

Access UBER Atlanta’s services by downloading the UBER app to your Android or iPhone at www.uber.com or text an address and city to UBR-CAB (827-222).

E AT. D R IN K . E NJ OY.

RESPONSIBLY.


SATURDAY, MAY 30

7:30 PM

BLACKBERRY FARM: 4TH ANNUAL TRIBUTE TO SOUTHERN GROWERS DINNER

Honorees: Wes Eason – Sunburst Trout (NC), Steve Whitmire – Brasstown Beef (NC) & Mike Zavel – Zavel Family Farms (TN)

Hosted by Sam Beall (TN)

Cassidee Dabney (TN), Andy Chabot (TN) & Todd Mathis (TX)

WESTSIDE CULTURAL ARTS CENTER

760 10TH STREET, NW

CONNOISSEUR DINNER SERIES: THE COAST

Hosted by Matt Lee (SC) & Ted Lee (SC)

Bryan Caswell (TX), Frederick Corriher (SC), Dena Marino (FL), Andrew McNamara, MS (FL), Tory McPhail (LA), Todd Richards (GA) & PJ Stoops (TX)

1065 PEACHTREE STREETCONDOS ABOVE

THE LOEWS

RATHBUNS’ WATCH LIST

Presented by

Sponsored by

Hosted by Kent Rathbun (TX) & Kevin Rathbun (GA)

David Bancroft (AL), Eric Bennett (AL), Reynolds Boykin (MS), Dylan Fultineer (VA), Andy Henderson (SC), Krystal Hill (SC), Gui Jaroschy (FL), Camron Razavi (MS), Ryan Rogers (KY) & Stuart Tracy (GA) with designers ai3 (GA), Kristen Fountain Davis (GA), Hannon Kirk Doody & Doug Davis (AL), Clary Bosbyshell Froeba (GA), Andre Hilton (GA), Joann Kandrac & Kelly Kole (GA), Eric Ross (TN), Mandy Kellogg Rye (GA), Kendall Simmons (TN) & James Wheeler (GA)

ADAC (ATLANTA DECORATIVE

ARTS CENTER)351 PEACHTREE HILLS

AVENUE NE

CULINARY ROADTRIP THROUGH SOUTH CAROLINA

Sponsored by

Caroline’s Cakes (SC), Cocktail Bandits (SC), Kevin Johnson (SC), Michael Kramer (SC), Frank Lee (SC), Palmetto Moonshine (SC), Six & Twenty Distillery (SC), Heidi Trull (SC), Cooper Thomas (SC), Brandon Velie (SC) & Virgil Kaine Lowcountry Whiskey Co. (SC)

LOEWS ATLANTA HOTEL1065 PEACHTREE STREET

THE ART & THE ATLAS

Presented by

Hosted by Christopher Grossman (GA) Gerry Klaskala (GA)

Cathal Armstrong (VA)Todd Thrasher (VA)Caleb Hopkins (GA)

ATLAS BUCKHEAD AT THE ST. REGIS ATLANTA88 W PACES FERRY ROAD

SUNDAY, MAY 31

11:00 AM

SUNDAY BRUNCH

Presented by

Vishwesh Bhatt (MS), Joe Kindred (NC), Eli Kirshtein (GA), Brian Landry (LA), Rob Nelson (AR), Kent Rathbun (TX), Kevin Rathbun (GA), Steven Satterfield (GA), Andrea Upchurch (SC), Virginia Willis (GA) & Eric Wolitzky (GA)

Sponsored by Brasstown Beef, Gas South, Keurig & Orange Palate

LOEWS ATLANTA HOTEL1065 PEACHTREE STREET

festival schedulerepurposing the container that built america andy nelson (tn) charlie nelson (tn)...

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