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Southern-Grown Caviar #KnowTheSouth


T H E AT L A N TA F O O D & W I N E F E S T I VA L W A S C R E AT E D I N 2 0 1 0 TO S H I N E A N I N T E R N AT I O N A L S P OT L I G H T O N T H E R I C H FOOD AND BEVERAGE TRADITIONS OF THE S O U T H E R N U S , F R O M T E X A S TO T H E D I S T R I C T O F CO LU M B I A . DC

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We strive to • Celebrate, preserve and promote Southern food and drink traditions and culture; • Showcase Southern chefs, beverage innovators, sommeliers and artisans; • Inspire new impressions of southern food and drink; • Highlight the rich agricultural products of the region; and • Entice visitors to eat, drink and explore the South!


O KB O O O C W KS E N —from— CHECK OUT OUR LATEST COOKBOOKS FEATURING ALL NEW RECIPES AND, OF COURSE, ALL THE SOUTHERN CLASSICS.

Available wherever books are sold.

MEET THE AUTHOR

Stop by the cookbook signing table in the Loews Hotel at 4:30 p.m. on Friday, June 3, to meet Rebecca Lang, author of The Southern Vegetable Book, and have your copy signed!

SMASHED FRIED OKRA Featured in The Southern Vegetable Book Having a crispier surface to enjoy on the okra is nothing short of brilliant. A smack with a meat mallet makes each pod “blossom” for the best frying possible. Try serving the crunchy pods with a dipping sauce, like rémoulade.

INGREDIENTS

1 lb. fresh okra 1½ cups buttermilk 2 cups plain yellow cornmeal

Kosher salt Freshly ground black pepper Canola oil

PREPARATION

1. Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess. 2. Pour oil to depth of 2 inches into a large Dutch oven; heat to 350°F. Fry okra, in batches, 2 to 3 minutes or until browned and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve immediately. MAKES 4 to 6 servings | HANDS-ON 40 minutes | TOTAL 40 minutes


#KNOWTHESOUTH We’re proud Southerners. We are fanatics about our food. We delight in our drink. We’re addicted to tradition, hospitality, a great tailgate, crazy expressions and seductive drawls. We’re enamored by the characters, the stories, the graciousness and the passion that define our people and our places. But what we love the most is that there is no end to learning about our region, especially our food and drink culture. While we started the Atlanta Food & Wine Festival in part because we were bursting with pride for what was going on in our region – chefs, sommeliers, barkeeps, artisans, growers, writers and historians who had been rolling up their sleeves to promote, protect and advance our food and drink traditions, we were more enthralled with the broader public reaction to their work. There was an impressive swell of public interest in the stories and in digging deeper into the who, what and why behind our traditions. The passion and intrigue we saw was intoxicating for us. Pun intended, we saw an appetite for understanding Southern food and drink and we wanted to play a role in satisfying it. Each year, our Advisory Council and Presenters push themselves to develop class concepts and curated experiences to take guests deeper into our food and beverage history and to explore what is on the horizon. Collectively, we work to shine a spotlight on our ingredients, techniques, regional dishes and their stories. Our goal is to educate and entertain guests, creating a deeper understanding and appreciation of our epicurean culture and inspiring new impressions of Southern food and drink. Five years, 512 classes, 16 tasting tent sessions and 105 dinners and events later, we’ve done quite a bit of educating. As we enter our sixth year, we wanted to reach an audience beyond Festival weekend. We developed the #KnowTheSouth platform to share our learnings with a broader audience. This year, you’ll get to #KnowTheSouth through our Road Trip Series that will highlight the local food and drink culture of individual states and destinations across the region in our classrooms, during the Tasting Tents and at our new opening party, Destination Delicious. You’ll #KnowtheSouth when you roll up your sleeves in the Southern Living Test Kitchen Experience or participate in any of our 85 classes and three Masterclasses. You’ll #KnowTheSouth when you visit our new and expanded Tasting Tents equipped with sommelier lounges and a live fire tailgate or if you attend one of our events in our pop-up Vineyard. You will also #KnowTheSouth each time you engage with any of our 80 Advisory Council members, 70 Presenters, 114 Tasting Tent Exhibitors or 88 Trail Chefs. As always, we are proud, humbled and incredibly grateful to welcome you to the Atlanta Food & Wine Festival. We look forward to eating, drinking and exploring the epicurean treasures of our region with you.

Dominique Love CEO & Founder

Elizabeth Feichter COO & Founder

*Guests must be 21-years or older to enter an AF&WF event. Children, even the Founders’ children, are not allowed.

PHOTO CREDIT: NICOLE LOVE

Cheers!


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CONTENTS FRONT OF HOUSE

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FESTIVAL VENUES

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CONNOISSEUR EXPERIENCE

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FESTIVAL SCHEDULE

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FESTIVAL TALENT

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FESTIVAL SPONSORS

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BACK OF HOUSE

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NOTES & AUTOGRAPHS

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Festival Program Photos by AF&WF Raftermen Photography


O F F I C I A L HOME FURNISHINGS COMPANY

O F T H E 2016

TO REQUEST A CATALOG CALL 800-367-2775 OR GO ONLINE TO BALLARDDESIGNS.COM


FRONT OF HOUSE TA ID

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MALICIOUS BUT DELICIOUS Asian carp, tiger prawn, blue catfish, northern snakehead and other invasive species are filling our waterways, trashing our ecosystems and proliferating like crazy. Across the South, chefs are using their cooking powers to fight these waterway bullies, turning them into palate-pleasing dishes to delight diners from Texas to DC. #KnowTheSouth

T O W N AT L

Photo Credit: AF&WF Raftermen Photography


SPECIAL THANKS The Atlanta Food & Wine Festival is nothing short of a collaborative effort. While the Festival team is on the front lines and often the most visible, there is an army of supporters making things happen behind the scenes. Since our start, we have been surrounded by amazing people who have generously joined in our dream of shining an international spotlight on our region’s food and beverage traditions. They have been our cheerleaders, confidants and mentors, poised to prop us up, push us forward and remind us that they have our backs. We are indebted to our: • Advisory Council. This superstar group of chefs, mixologists, sommeliers, distillers, brewers and industry leaders inspires us with their talent, passion, creativity and unwavering dedication to preserving and promoting our region’s rich food and drink traditions. • Story Board. Our newest members to the Advisory Council, this committee’s collective voice is helping us to spread the gospel of Southern food and drink far and wide. • Sponsors. So much of what happens over the weekend would not be possible without the ongoing support of our sponsors, many of which have been with us for several years. We are also grateful to the Midtown community, which continues to be a beautiful backdrop for our weekend. We appreciate Midtown Alliance and its members for helping to roll out the red carpet for Festival guests. Each year, we are supported by many business and civic leaders, without whom we may not have a Festival. They have been confidants, sounding boards, problem-solvers and cheerleaders. Thank you Scott Selig, Selig Enterprises; John McColl and Thad Ellis, Cousins Properties; Kevin Green, Midtown Alliance; and Ceasar Mitchell, Atlanta City Council. You gentlemen exemplify the meaning of leadership. We are also thankful for Lt. Terry Joyner, Atlanta Police Department; Chris Leighty and the entire Midtown Blue force, and Kyle Guess and the Midtown Green team. Thank you to Chris Matthew, Olivier Gaupin, Mark Castriota and their teams at the Loews Atlanta Hotel. The Loews has truly become our home and we are so appreciative of the level of service and care you provide each of our guests. You are more than your tagline – “the room we need.” You’re the room we want! From aesthetics and landscaping to alcohol permits, there are a lot of behind-the-scenes people who lend their professional expertise and services to the Festival. Thank you to Patrick Johnson, Lucy Aiken-Johnson, Elisa Gangone and team at ai3 for designing our Connoisseur Lounge. Thank you to Mollie Kitchens, Karen Mooney, James Pope and team at Ballard Designs for all you do to make our Loews and Midtown “homes” so welcoming and comfortable for guests. Thank you to Mandy Kellogg Rye, Waiting on Martha, for infusing classic Southern style into our Connoisseur Dinner Series and other events. Thank you to Todd Yeager, Missy Madden and team for their design of Vineyard in the City and Michael Jackson from Heirloom Tree & Garden for making sure the vines and plants look beautiful! Many thanks also go to some great behind-the-scenes advocates, including Michele Stumpe, Taylor & English, and Mark Banta, Piedmont Park Conservancy. SOUTHERN LIVING We are happy to continue our fantastic relationship with our many friends at TIME, Inc., who have been incredibly generous, kind and enthusiastic champions. Now in the second year of our partnership, Southern Living has continued to be a wonderful ally and collaborator. Sid Evans, Ron King, Claire Rock and team have been amazing friends, sounding boards and partners. We are grateful for the continued support from Chris Grdovic, Joe Messer (now Travel + Leisure) and Keira Ford Schuler at FOOD & WINE. A special thank you to Greg Schumann and Brendan Ripp, TIME Inc., who continue to keep their fingers on the pulse of the Festival, giving us big ideas and a lot of laughs.

| FESTIVAL TEAM

IWSC Group We are proud and thankful to be a part of the IWSC Group and for the opportunity to work with Allen Gibbons, Andrew Joseph, Ewan Lacey, Beverly Lucas, Ajit Puri, Anna Grant and teams.

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FAMILY Behind every good Festival is an even better family! Mike and Hampton Greto; Frank, Carter and Henry White; Dylan Feichter White; Mark Feichter; Nicole Love; Carol Feichter; Robert and Jan Love; Bruce, Tripp and Tate Ferguson, and the rest of the AF&WF team families, we love and appreciate you.


FESTIVAL TEAM FOUNDERS

ELIZABETH FEICHTER COO IWSC Group North America TWITTER: @EFEICHTERATL

DIRECTOR

DOMINIQUE LOVE CEO IWSC Group North America TWITTER: @DLOVEATL

ABBEY FERGUSON Vice President IWSC Group North America TWITTER: @AETL

FESTIVAL TEAM GENA BERRY Kitchen Manager

REBECCA LEMELIN Program & Events Manager

ADAM SHILAND Festival Production Director

KELLY CAMPBELL Business Development Director

ROB McDONALD Inventory Manager

INTERNS

DARLENE CROMWELL Volunteer Manager

LACEY McEWEN Marketing & Communications Manager

JENNIFER FENDLEY Office Manager CLAIRE HODGE Tasting Tents & Sponsorships Manager

PAIGE ESTRADA DIANA ORREGO

SARA MELVIN Ticketing & Welcome Center Manager

SARAH BETH PARLIER TAYLOR WAGNON

NICOLE MYERS Business Development Manager

FESTIVAL PRODUCTIONS C.SQUARED CREATIVE John Coley, Angela Coley, Michele Crow and Team PEACHTREE TENTS & EVENTS Jeff Terry and Blake Wiederstein

PUBLIC RELATIONS & MEDIA 360 MEDIA INC. Tara Murphy, Laura Cubbage, Katherine Johnson and Team

GRAPHIC DESIGN & WEBSITE

LEGAL COUNSEL ARNALL GOLDEN GREGORY LLP Frank White, Esq.

JACKSON MURPHY Jackson Murphy

RAFTERMEN PHOTOGRAPHY Ben Dashwood and Dane Sponberg

The Atlanta Food & Wine Festival is an IWSC Group North America event.

| FESTIVAL TEAM

JENNY BOONE CREATIVE Jenny Boone

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IN TRIBUTE This year, our community lost a special man with the passing of Blackberry Farm’s Sam Beall. As tributes filled social media and other outlets, it was clear that Sam has left a meaningful impression on many as each message consistently praised his grace, vision, wisdom and kindness.

| FESTIVAL TEAM

We were honored to experience all of these great attributes as we worked with Sam over the years. It was Sam’s idea to create the Blackberry Farm Annual Tribute to Southern Farmers dinner, which he hosted for four years, bringing Blackberry Farm’s hospitality, elegance and exceptional cuisine to our Festival. He was always thoughtful and encouraging about our work. When we were starting out and many people found it easier to convey doubt in our vision, Sam shared words of encouragement, which still echo in our minds today. In challenging situations, we often ask ourselves, “What would Sam do?,” knowing the answer would most likely lead us to a dignified, thoughtful solution.

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We continue to wish Mary Celeste, the Beall children and the entire Blackberry Farm family the very best as they carry Sam’s torch forward.


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BOUTIQUE OYSTERS Known as the Fertile Crescent of seafood, particularly oysters, the Gulf Coast produces close to 90 percent of the total US oyster harvest. As exciting as that may sound, Gulf oysters are commanding on average a tenth of the price of their East Coast rivals but a small group of aspiring Alabama oyster farmers are changing this statistic. By employing new techniques to produce genetically diverse, gourmet oysters — Point au Pins and Isle Dauphine — these farmers are giving East Coast Kumamotos, Beausoleils and Wellfleets a run for their money. #KnowTheSouth Photo Credit: AF&WF Raftermen Photography


ATLANTA FOOD & WINE FESTIVAL

LOCATIONS

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GENERAL MAP

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14TH STREET

12TH STREET

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PIEDMONT PARK

13TH STREET

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11TH STREET

P 10TH STREET

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WELCOME CENTER – 1075 Peachtree Street All guests must pass through the Welcome Center to pick up credentials.

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LOEWS ATLANTA HOTEL – 1065 Peachtree Street Seminars, demonstrations, Connoisseur Lounge, Reserve Tastings and media, blogger and staff offices. Access available only through Loews 14th Floor/C Level.

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TASTING TENTS & WILL CALL – Piedmont Park Promenade Friday: 6:30-9:30pm Saturday: 2:30-5:30pm Sunday: 1:30-4:30pm (Will Call opens 30 minutes before tents open.)

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PARKING Piedmont Park Deck (enter from Monroe Drive) or Loews Self Parking at 11th & Juniper.

THURSDAY – FRIDAY 11:30am – 7:30pm

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VINEYARD IN THE CITY

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MARTA – Midtown Station

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GOLF CART SHUTTLE & BUS SHUTTLE PICK UP TO TENTS

atlfoodandwinefestival .com

WELCOME CENTER HOURS: 9:00am – 6:00pm

SUNDAY

atlfoodandwine

9:00am – 4:00pm /atlantafoodandwinefestival


SEMINAR & DEMONSTRATION ROOMS Connoisseur Lounge

Test Kitchen Experience

Connoisseur Kitchen

Cocktail Technique Lab

Overlook West

1075 #1

Salon AB

Salon D

1075 #2

Salon G

Salon E

Salon C

Salon F

Book Signing

Candler

Grilling Terrace

Inman Chastain

Piedmont

Dunwoody Ravinia

Connoisseur Lounge & Tasting Room Volunteer Check-In & Lounge Classrooms AF&WF OfďŹ ces Media & Interview Rooms

| FESTIVAL VENUES

Elevators

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Cast Iron Karaoke

Media Rooms Ardmore Pittman Centennial


VINEYARD IN THE CITY Each year, the Atlanta Food & Wine Festival team and Advisory Council challenge themselves to create educational, engaging and entertaining programming and events for Festival guests. Inspired by the McGuigan Wines Dublin City Vineyard, the Festival decided a pop-up Vineyard and event space would be an excellent “wow” for guests. The first of its kind in the US, the Atlanta Food &

| FESTIVAL VENUES

Wine Festival’s Vineyard in the City was designed by

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Bellwether Landscape Architects and will feature 80, 20-year-old Sun Grown grapevines from North Georgia, each spanning 12-feet. The space will also feature a meadow, two bocce courts, and Chinese Elm, Black Gum, Silver Date Palm and Green Japanese Maple trees. After the Festival, the Vineyard will stay in place through June 30 for private events and community use.


SCHEDULE THURSDAY, JUNE 2 2:00pm

Vineyard in the City Trade & Media Preview (Invitation Only)

Private Event

7:00pm

FRIDAY, JUNE 3 ATLANTA FOOD & WINE FESTIVAL

SPONSORS Hosted by

Presented by

12:00pm

Grapes from A-Z Wine Luncheon

7:00pm

Private Event

SATURDAY, JUNE 4 10:00am

Masterclass: Breakfast Batched In-Depth Food & Drink Pairings

Masterclass: Old World vs. New World

SUNDAY, JUNE 5

Designed by

11:00am

12:00pm

VIP Sunday Brunch

PNC has partnered with Atlanta Food & Wine Festival to bring arts programming to the Vineyard through June 30. Please visit the AF&WF website for details about community events.

RESOURCES

Sponsored by

| FESTIVAL VENUES

Elaine & John Carlos

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BELLWETHER LANDSCAPE ARCHITECTS – Atlanta, GA bellwetherla.com INSTAGRAM: @bellwetherlandscapearchitects HEIRLOOM TREE AND GARDEN – Atlanta, GA heirloomtreeandgarden.com FACEBOOK: facebook.com/heirloomtreeandgarden JAEMOR FARMS – Alto, GA jaemorfarms.com INSTAGRAM: @jaemorefarms


merchandise

ENTRANCE

Hendricks

Gold Peak

FARMER’S MARKET

SOUTHERN STAPLES

SOUTHERN ROADTRIP

Bulleit

Amex

PROVISIONS

bar

Lexus RESTROOMS

Four Roses

Four Roses

Bud RESTROOMS

LIVE FIRE TAILGATE

PAIRINGS

hosted by

2016 Tasting Tents Friday, June 3 6:30 - 9:30pm Saturday, June 4 2:30 - 5:30pm Sunday, June 5 1:30 - 4:30pm

| FESTIVAL VENUES

The Greensward/Promenade at Piedmont Park.

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Parking available at the Piedmont Park Deck (enter from Monroe Drive). Shuttle service to/from Loews Atlanta Hotel. Golf cart shuttles from 12th Street entrance into park.

Fox Bros big green egg

SOUTHERN AROUND THE WORLD

bar

jennifer cole’s front porch

CONNOISSEUR vip tent courtyard


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COCKTAIL CULTURE The South is the birthplace of some of America’s greatest cocktails. From the Sazarac with its contentious past and the theatrical Ramos Gin Fizz, to the Julep and the essential but simple Brandy Milk Punch, Southern cocktails are not a trend but a cornerstone of our culture. Classic cocktails carry imbibers back in time, reflecting the South’s social, economic and political history. #KnowTheSouth Photo Credit: AF&WF Raftermen Photography


vision design story the space we inhabit, love, and celebrate has as much of a story to tell as the person sitting next to you

laugh. listen. respond. ai3online.com


The Connoisseur Lounge An elegant and welcoming destination for Festival Connoisseurs, sponsors and Advisory Council members, the Connoisseur Lounge is the cornerstone of the Festival’s Connoisseur experience. Featuring breakfast by award-winning chefs, reserved cooking demonstrations and food and beverage service during class intermissions, including wines from Broadbent Selections’ portfolio of some of the world’s most sought-after wines from family vineyards, the Connoisseur Lounge is a special gathering space during the weekend. During the past six years, the Connoisseur Lounge has taken inspiration from a variety of Southern styles. Whether the soft textures and earthy elements of a Southern beach home or the rustic elegance of a Southern hunting lodge, the aesthetic has set the tone for the overall Lounge experience. Over the years, we have had the privilege of working with award-winning designers to transform the Lounge’s 6,000 sq. ft. of meeting space into a beautiful gathering spot.

The story for the 2016 Connoisseur Lounge draws inspiration from mountain culture, food and lifestyle. Natural elements from the great Appalachian Mountains provide materials rich with authenticity, balanced by an abundant color palette that speaks directly to your soul. Soft accents enhance the overall experience, revealing an intricate tapestry of what we crave in a mountain retreat. Collaborating with Ballard Designs, the Official Home Furnishings Company of the Festival, Strathmore, Shaw Floors and Wellborn Cabinet for the kitchen and flooring, and a variety of local décor partners (please see the Design Resources section), ai3 has created a naturally elegant and welcoming space. ai3 CONNOISSEUR LOUNGE TEAM Lucy Aiken-Johnson – Partner Patrick Johnson – Partner Elisa Gangone – Interior Designer

“We look to the mountains when we desire the special experience of connecting with nature. By allowing the setting to become the background for the food, the chefs, and the stories, we seek to provide a nourishing environment which is as unique as the Festival itself.”

- Patrick Johnson ai3 Partner

| THE CONNOISSEUR EXPERIENCE

This year, we are delighted to welcome Atlanta-based ai3, a multidisciplinary design firm with an extensive restaurant and hospitality portfolio, as our Connoisseur Lounge designers. ai3 approaches design with an emphasis on telling the story. They start with a vision and let the story guide the process.

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CONNOISSEUR DINNER SERIES The Atlanta Food & Wine Festival teamed up with Advisory Council members Matt Lee and Ted Lee and style expert Mandy Kellogg Rye to launch the Connoisseur Dinner Series. These curated dinner events were designed to transport guests through a journey of Southern hospitality, tradition and taste with award-winning talent, exceptional food and drink and beautifully-designed venues.

MATT LEE & TED LEE

Once again, award-winning authors Matt Lee and Ted Lee are collaborating with Atlanta Food & Wine Festival to develop this year’s Connoisseur Dinner Series. These immersive and intimate dinner experiences are designed to give guests up-close access to awardwinning talent while eating, drinking and delving deeper into the South’s epicurean culture. The Eat. Drink. Art. Music. dinner will be a unique collaboration of chefs working together on each element of the meal, like a band works together on a song, and will include award-winning wines, music and gorgeous art. The dinner will take place in a private loft and artist space in a historic area of Atlanta. The New Asian Inflection dinner will explore what is and what was the Asian influence on Southern food, discovering the essences of heat, spice, funk and flavor. The multi-course meal will be paired with award-winning wines and cocktails to bring out the best flavors of each dish. The dinner will take place on the Grilling Terrace at the Loews, which will be transformed into an Asian café. Indulgent, interactive, educational and entertaining, the dinners will include sommelier-led beverage pairings and elements of surprise and delight with Southern flavors guests have never encountered. And, of course, an evening wouldn’t be complete without the Lee Brothers’ favorite entertaining tradition – a cocktail the moment guests walk through the front door!

| THE CONNOISSEUR EXPERIENCE

MANDY KELLOGG RYE

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Originally from Michigan, Mandy Kellogg Rye has made Atlanta her adopted hometown, completely embracing Southern style as captured in her wildly-popular Waiting On Martha style website. She joyfully admits that making Atlanta her home was far easier than she expected. Atlanta welcomed Mandy with open arms and she declares, "How could one not be charmed by Atlanta’s sprawling landscape, front porch swings and 'Come on in y’all' nature!" Mandy reveres the traditions of the South – a handwritten thank-you note on monogrammed paper, sweet tea at the ready to entertain guests, a place where chivalry is not dead and Sunday evening gatherings with family around a perfectly set table. For the Connoisseur Dinner Series, Mandy wanted to create a special environment for each event that would offer a beautiful background for the evening’s food, drink and talent, while also reflecting quintessential Southern style with a little bit of flare, a nice dose of show and an abundance of hospitality. From the moment the guests walk in the door until the time they bid adieu, they will enjoy a personal and classically-Southern evening with special touches and other magical moments.


CONNOISSEUR TASTING TENT The Festival’s Connoisseur Tasting Tent, presented by Atlanta Homes & Lifestyles, has returned with an expanded footprint and a gorgeous, Casablanca style layout by Sean O’Keefe Events. Throughout the weekend, Connoisseur Tent guests will eat, drink and indulge with award-winning chefs, barkeeps, sommeliers and more.

FRIDAY, JUNE 3 THE TIKI PARTY

SATURDAY, JUNE 4 MARITIME MEETS MOUNTAINS

SUNDAY, JUNE 5 THE SUNDAY CURE

NATHAN BERIAU – BLUFFTON, SC MONTAGE PALMETTO BLUFF PALMETTOBLUFF.COM TWITTER: @PALMETTOBLUFF

SCOTT BAKER – BENTONVILLE, AR TUSK & TROTTER TUSKANDTROTTER.COM TWITTER: @TUSKNTROTTER

ELIZABETH HEISKELL – OXFORD, MS DEBUTANTE FARMER DEBUTANTEFARMER.COM TWITTER: @DEBUTANTEFARMER

NEAL BODENHEIMER – NEW ORLEANS, LA CURE COLLECTIVE: CURE AND CANE & TABLE CURENOLA.COM, CANEANDTABLENOLA.COM TWITTER: @CURENOLA

ROY MILNER – WALLAND, TN BLACKBERRY FARM BLACKBERRYFARM.COM TWITTER: @NOOGAROY

TONYA MORRIS – ATLANTA, GA SOUTHERN ART & BOURBON BAR SOUTHERNART.COM TWITTER: @CHEFFY970

BARTHOLOMEW BROADBENT – RICHMOND, VA BROADBENT SELECTIONS BROADBENT.COM TWITTER: @BOLLEWBROADBENT

ROB NELSON – BENTONVILLE, AR TUSK & TROTTER TUSKANDTROTTER.COM TWITTER: @TUSKNTROTTER

NICK DETRICH – NEW ORLEANS, LA CURE COLLECTIVE: CURE AND CANE & TABLE CURENOLA.COM, CANEANDTABLENOLA.COM TWITTER: @NDETRICH

JULIA SULLIVAN – NASHVILLE, TN HENRIETTA RED HENRIETTARED.COM TWITTER: @HENRIETTA_RED

TODD RICHARDS – ATLANTA, GA WHITE OAK KITCHEN & COCKTAILS AND RICHARDS’ SOUTHERN FRIED WHITEOAKKITCHEN.COM RICHARDSSOUTHERNFRIED.COM TWITTER: @CHEFTRICHARDS

JASON KLUTTS – NEW ORLEANS, LA CANE & TABLE CANEANDTABLE.COM TWITTER: @JASONKLUTTS

UVA IMPORTS – ATLANTA, GA UVAIMPORTS.COM TWITTER: @UVAIMPORTS KARL WORLEY – NASHVILLE, TN BISCUIT LOVE BISCUITLOVE.COM TWITTER: @BISCUITLOVENASH

CONNOISSEUR LOUNGE DESIGN RESOURCES

BALLARD DESIGNS – ATLANTA, GA BALLARDDESINGS.COM INSTAGRAM: @BALLARDDESIGNS TWITTER: @BALLARDDESIGNS MARMI NATURAL STONE – NORCROSS, GA MARMISTONE.COM MASON FINE ART – ATLANTA, GA MASONFINEARTANDEVENTS.COM INSTAGRAM: @MASONFINEART

JERRY PAIR – ATLANTA, GA JERRYPAIR.COM INSTAGRAM: @JERRYPAIR

SHAW FLOORS – DALTON, GA SHAWFLOORS.COM INSTAGRAM: @SHAWFLOORS

STRATHMORE – ATLANTA, GA STRATHMOREFLOORS.COM FACEBOOK/COM/STRATHMOREFLOORS

SUB-ZERO WOLF – ATLANTA, GA SUBZERO-WOLF.COM TWITTER: @SUBZEROWOLF

REJUVENATION – ATLANTA, GA REJUVENATION.COM INSTAGRAM: @REJUVENATION

WELLBORN CABINET, INC. – ASLAND, AL WELLBORN.COM TWITTER: @WELLBORNCABINET

DAVID ROBINSON – ATLANTA, GA HOSPITALITY WOODWORKS, LLC HOSPITALITYWOODWORKS.COM INSTAGRAM: @HOSPITALITYWOODWORKS

CONNOISSEUR DINNER SERIES DESIGN RESOURCES

CONNOISSEUR TASTING TENT DESIGN RESOURCES

MANDY KELLOGG RYE – ATLANTA, GA WAITING ON MARTHA WAITINGONMARTHA.COM INSTAGRAM: @WAITINGONMARTHA

KATHRYN MCCRARY – ATLANTA, GA KATHRYN McCRARY PHOTOGRAPHY KATHRYNMCCRARY.COM INSTAGRAM: @KATHRYNMcCRARY

ATLANTA HOMES & LIFESTYLES – ATLANTA, GA ATLANTAHOMESMAG.COM TWITTER: @ATLANTAHOMESMAG INSTAGRAM: @ATLANTAHOMESMAG

SUZANNE CONREAUX – DUNWOODY, GA BLOOMS OF DUNWOODY BLOOMSOFDUNWOODY.COM INSTAGRAM: @BLOOMSOFDUNWOODY

ERIN WESTON – GARNER, NC WESTON FARMS WESTONFARMS.COM INSTAGRAM: @WESTONFARMS

SEAN O’KEEFE EVENTS – ATLANTA, GA SEANOKEEFEEVENTS.COM TWITTER: @SOESAYS INSTAGRAM: @SEANOKEEFEEVENTS

TAMARA GOLLOB – ATLANTA, GA I DO LINENS IDOLINENS.COM INSTAGRAM: @IDOLINENS

| THE CONNOISSEUR EXPERIENCE

ai3 – ATLANTA, GA AI3ONLINE.COM INSTAGRAM: @AI3INC TWITTER: @AI3INC

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Walk in with Walk out with

Try out Sub-Zero and Wolf products in full-scale kitchens. Talk details with resident experts. Get a taste of all that your new kitchen can be.

subzero-wolf.com /atlanta 3280 Peachtree Road NE, Suite 200, Atlanta, GA 30305 | (404) 973-0660 Hours: Monday-Friday 8am to 5pm, Saturday 9am to 12pm; appointments recommended


CONNOISSEUR

SCHEDULE CONNOISSEUR SCHEDULE ONLY. VISIT PAGE 29 FOR THE FULL FESTIVAL SCHEDULE.

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F R I D AY, J U N E 3 | 8 : 3 0 A M – 1 0 : 0 0 A M NOURISHING COMMUNITY

Ashley Christensen (NC) John Currence (MS) Moderated by Chris Hall (GA)

Across the food industry, farmers, chefs and other industry leaders are doing much more than feeding customers; they’re nourishing their communities through innovative and generous acts of philanthropy. These social innovators will share how they are taking a bite out of community issues at this delicious, informative and inspiring breakfast. Proceeds benefit The Giving Kitchen. This event is open to Connoisseurs and ticketed guests.

SALON D

CURRY COMPLEXITY

Scott Drewno (DC) Asha Gomez (GA)

Curry is a complex word that embodies multiple meanings in both spice and flavor. With its rich history and prominence in cuisines around the world, curry is beloved and daunting at the same time. During this Connoisseur cooking demonstration, participants will get to know the complexities of curry by learning about its history, varieties and the best techniques to make curry a staple at home.

CONNOISSEUR LOUNGE KITCHEN

WINE & FLOWERS

Suzanne Conreaux (GA) Jacob Gragg (GA)

When we hear the word “bouquet,” we often think of flowers. The term “bouquet” in wine tasting actually doesn’t have anything to do with the scent of flowers; it generally refers to a wider range of smells that arise from the chemical reactions of fermentation and aging. But this isn’t to say that flowers are not a part of wine aroma – or the unique smells of a typical variety. There are six major flower aromas in wine, which are actually from a variety of chemical compounds, and knowing them helps us discover wine’s nuances. During this Connoisseur tasting seminar, participants will be introduced to an array of wines that are reminiscent of floral aromas, while pairing them with particular flowers and herbs to compare and contrast the two similar but seemingly separate entities.

1075 #1

F R I D AY, J U N E 3 | 5 : 0 0 P M – 6 : 0 0 P M COOL PASTA DOUGHS

Kyle Bailey (DC) Mike Perez (GA)

Think you know pasta? Did you know that, according to pasta scholar, Oretta Zanini de Vita, pasta had been eaten in Italy for 200 years before Marco Polo’s supposed importing of noodles from China? Did you also know that pasta was, for many centuries, a luxury reserved for the wealthy and only available in vegetable soup? Like so many foods, pasta’s history is extensive, and there is a lot more to it than meets the eye, including the ingredients used to make it. During this Connoisseur cooking demonstration, participants will learn how to move beyond flour, water and eggs by adding creative mix-ins like beets, carrots, pigs’ blood and squid ink.

CONNOISSEUR LOUNGE KITCHEN

| THE CONNOISSEUR EXPERIENCE

F R I D AY, J U N E 3 | 3 : 3 0 P M – 4 : 3 0 P M

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THE 2016 RX. BON APPÉTIT.

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F R I D AY, J U N E 3 | 5 : 0 0 P M – 6 : 0 0 P M C O N T I N U E D FINE TEQUILA VS. FINE BOURBON

German Gonzalez (TX) Preston Van Winkle (KY)

Believe it or not, tequila is not limited to your vacation margarita! While there are some obvious differences between tequila and bourbon, these spirits also have a lot in common. And fine tequila is finding it’s a place on bourbon collectors’ bars. During this Connoisseur tasting seminar, participants will explore the similarities and differences between fine bourbon and tequila through the contrasting and comparison of two sought-after brands – Tears of Llorona and Pappy Van Winkle.

1075 #1

F R I D AY, J U N E 3 | 6 : 3 0 P M – 9:30PM

FRIDAY TASTING TENTS: FRIDAY NIGHT BITES

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK

S AT U R D AY, J U N E 4 | 9 : 0 0 AM – 1 0 : 0 0 AM CONNOISSEUR BREAKFAST: SHOWDOWN FROM H-TOWN

Bryan Caswell (TX) Marcus Davis (TX) Richard Knight (TX) Kehlen Selph (TX)

Often referred to as the “dining capital of the US,” Houston’s food scene is hot and the ethnic diversity of the city has made for fantastic flavor combinations. From Tex-Mex and Creole to Vietnamese, Houston’s foodways are a melding of traditions, international flavors and local ingredients. For our Connoisseur breakfast, Chef Bryan Caswell and friends will tell their Houston food stories though delicious breakfast creations.

CONNOISSEUR LOUNGE

S AT U R D AY, J U N E 4 | 1 0 : 0 0 AM – 1 1 : 0 0 AM ICONIC SOUTHERN PANTRY

David Guas (VA) Heidi Trull (SC)

A look into the depths of any pantry will uncover a plethora of gastronomic staples waiting patiently for their turn. Although often ignored, these persevering ingredients can hold their own in the kitchen and will shine when given the chance. During this Connoisseur seminar, participants will learn which of these staples to pull into the spotlight, how to use them to add an innovative twist to favorite recipes, and leave understanding why stocking up on these previously ignored (but essential) pantry foods is the way to go.

CONNOISSEUR LOUNGE KITCHEN

SOUTH AFRICA: OLD & NEW

Scott Harper, MS (KY)

A naturally-beautiful country with a back drop of uninterrupted mountain ranges, South Africa is also the seventh largest producer of wine in the world. With a diverse range of red and white grape varieties, South African wine makers also lead in production integrity and environmental sustainability. During this Connoisseur tasting seminar, a Master Sommelier will lead participants through a flight of wines that reflect both the old and the new of South African wines – fruit-forward styles, full of elegance, finesse and restraint.

OVERLOOK WEST

S AT U R D AY, J U N E 4 | 1 0 : 0 0 AM – 1 2 : 0 0 PM

IN-DEPTH FOOD & DRINK PAIRINGS TO START THE DAY

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

Move beyond the traditional Mimosa and explore a broad range of wines and cocktails to start (and drink throughout) the day, with food as the sidekick. This Masterclass will delve into iconic cocktails by The 86 Co., demonstrating the broad consumption possibilities when thoughtfully paired with a variety of foods from breakfast to lunch. This is the perfect class for the imbiber who wants to expand his or her drink repertoire.

VINEYARD IN THE CITY

S AT U R D AY, J U N E 4 | 1 1 : 3 0 AM – 1 2 : 3 0 PM CHAMPAGNE: IT’S WHAT’S FOR DINNER

Billy Allin (GA) Jordan Smelt (GA)

Typically viewed as an apéritif and the star of special occasions, Champagne is often overlooked when it comes to pairing with a meal. With its natural acidity, Champagne can pair exceptionally well with a variety of sweet and savory foods. During this Connoisseur tasting seminar, participants will taste and learn about three distinctly different sparkling wines and why they should be paired with dinner (and breakfast, and lunch, and snacks, and your favorite TV shows…).

CONNOISSEUR LOUNGE KITCHEN

| THE CONNOISSEUR EXPERIENCE

MASTERCLASS: BREAKFAST BATCHED

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S AT U R D AY, J U N E 4 | 1 1 : 3 0 AM – 1 2 : 3 0 PM CONTINUED GREAT VINTAGES

Jason Tesauro (VA)

For the Festival-goer looking for any reason to celebrate with a bottle of wine, don’t worry! We’ve got you covered. During this Connoisseur tasting seminar, award-winning sommelier and Renaissance man, Jason Tesauro, will lead guests through a flight of six wines celebrating anniversaries this year. These great vintages span three countries and twenty years of sunshine in a bottle.

OVERLOOK WEST

| THE CONNOISSEUR EXPERIENCE

S AT U R D AY, J U N E 4 | 1 : 0 0 PM – 2 : 0 0 PM

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TERROIR BURGUNDY

Frederick Corriher (SC) Hai Tran (NC)

Burgundy, or Bourgogne in French, is a region that best explains and exemplifies the term “terroir,” or the geography, geology, traditions and other factors that give a vineyard its specific qualities. There is no other place that has taken “terroir” as seriously as Burgundy. During this Connoisseur tasting seminar, participants will take a virtual journey through Burgundy to experience the diversity and authenticity of the region’s beautiful wines and to find answers to their burning questions about the differences in taste between wines of varying vintage, village and winemaker.

OVERLOOK WEST

TRUE CUISINE IN ITS PLACE

Vishwesh Bhatt (MS) John Currence (MS)

Many global cuisines have influenced Southern cooking. Likewise, Southern cooking has influenced many global cuisines, taking something pure and delicious and putting a unique spin on it. During this Connoisseur cooking demonstration, participants will explore the landscape of interesting cuisines from abroad that have been redefined by American culture, and get to taste the history and flavors behind these dishes as they were in their original state.

CONNOISSEUR LOUNGE KITCHEN

From furniture and lighting to wallcoverings and fabrics, ADAC’s 60+ showrooms offer high-end home furnishings that are not only well crafted, they come with a unique point of view that is sure to inspire.

351 Peachtree Hills Ave, Atlanta adacatlanta.com | 404.231.1720 Monday – Friday, 9 AM – 5 PM


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S AT U R D AY, J U N E 4 | 1 : 0 0 PM – 3 : 0 0 PM MASTERCLASS: RARE BREEDS – AN EXPLORATION OF FINE COUNTRY HAM & BOURBON

Sean Brock (TN) Drew Kulsveen (KY) Preston Van Winkle (KY)

Perfect for the seekers of the hard to find, this intimate Masterclass will explore rare and limited-quantity bourbons while pairing them with equally special country hams. With award-winning chef Sean Brock as the host and bourbon distillers Drew Kulsveen, Willett, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice, and your friends will be jealous. This class will take place in the residences above the Loews. Please meet at the base of the stairs in the Loews Lobby 10 minutes before the class starts to gain access.

1065 PEACHTREE Residences above the Loews (Meet at the bottom of the stairs in the Loews Lobby.)

MASTERCLASS: OLD WORLD V. NEW WORLD

Benoît Landron (FR) DLynn Proctor (TX/CA) Miguel Roquette (PT) Doug Strickland (GA)

Old and New will unite at the Festival’s pop-up Vineyard as two Old World winemakers, two New World importers and a Master Sommelier join forces. During this interactive Masterclass, which will begin with a meet and greet, Old World and New World will go head-to-head as wine-making traditions, growing practices, styles and direction are compared and contrasted. The class will wrap with an informal gathering in the Vineyard’s café area where bottles will be passed and conversation will flow.

VINEYARD IN THE CITY

Moderated by Michael McNeill, MS (GA)

S AT U R D AY, J U N E 4 | 2 : 3 0 P M – 5 : 3 0 P M

SATURDAY TASTING TENTS

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK

S U N D AY, J U N E 5 | 9 : 0 0 AM – 1 2 : 0 0 PM GRAB ‘N GO BREAKFAST

Before leaving us or before Sunday Brunch, we've got sweet and savory bites to help start the day!

SALON I

S U N D AY, J U N E 5 | 1 2 : 0 0 PM – 2 : 0 0 PM SUNDAY BRUNCH VIP

Greg Baker (FL) Rob Nelson (AR) Heidi Trull (SC) Wines poured by Jason Tesauro (VA)

Bloody Marys, Big Bottles and Brunch … in a Vineyard. We’ve created a special VIP version of our popular Sunday Brunch because having brunch in a Vineyard in the middle of a city is just too cool to miss. Festival Advisory Council members will create an inspired meal with Bloody Marys and sommelier Jason Tesauro will provide bottle service from his favorite big bottle vintages.

VINEYARD IN THE CITY

SUNDAY TASTING TENTS

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK

| THE CONNOISSEUR EXPERIENCE

S U N D AY, J U N E 5 | 1 : 3 0 P M – 4 : 3 0 P M

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Food & Wine Ad 2016.pdf

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The Official Stone Provider for the 2016 Atlanta Food & Wine Connoisseur Lounge

| THE CONNOISSEUR EXPERIENCE

Design by Robert Brown Interior Design

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Calling all Connoisseurs Take some fresh air with your cocktails? Visit us in the Connoisseur’s VIP tent on the Promenade. Presented by Atlanta Homes & Lifestyles Produced by Sean O’Keefe Events AtlantaHomesMag.com Twitter: @atlantahomesmag Instagram: atlantahomesmag


FESTIVAL SCHEDULE ID T

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ROYAL REDS The vibrant Royal Red shrimp lives in the depths of the Gulf and never sees the light of day. Unlike the shrimp species that live in shallow waters and are caught and eaten within the first year of their lives, Royal Red shrimp are protected by the depths of their habitats and live for several years. The most delicate of the South’s native shrimp, these shrimp are known for their soft texture, sweet flavor and rapid cook times and can be found from Pensacola to the Florida Keys. #KnowTheSouth

Photo Credit: AF&WF Raftermen Photography


PNC WEALTH MANAGEMENT® | Wealth. It instills confidence and peace of mind, but it can create concerns as well. We understand that effectively managing your wealth requires a personal approach—an approach that involves understanding what’s truly important beyond the numbers. By meeting face-to-face with a dedicated team, we can provide insight and a highly customized and comprehensive financial strategy aimed at helping you make the most of your wealth now and for future generations. For more information, call Cynthia Widner Wall, Wealth Director, at 404-879-1343 or visit pnc.com/wealthsolutions

The PNC Financial Services Group, Inc. (“PNC”) uses the marketing name PNC Wealth Management® to provide investment and wealth management, fiduciary services, FDICinsured banking products and services, and lending of funds through its subsidiary, PNC Bank, National Association (“PNC Bank”), which is a Member FDIC, and to provide specific fiduciary and agency services through its subsidiary, PNC Delaware Trust Company. PNC does not provide legal, tax, or accounting advice unless, with respect to tax advice, PNC Bank has entered into a written tax services agreement. PNC does not provide services in any jurisdiction in which it is not authorized to conduct business. PNC Bank is not registered as a municipal advisor under the Dodd-Frank Wall Street Reform and Consumer Protection Act (“Act”). Investment management and related products and services provided to a “municipal entity” or “obligated person” regarding “proceeds of municipal securities” (as such terms are defined in the Act) will be provided by PNC Capital Advisors, LLC, a wholly-owned subsidiary of PNC Bank and SEC registered investment adviser. “PNC Wealth Management” is a registered trademark of The PNC Financial Services Group, Inc. Investments: Not FDIC Insured. No Bank Guarantee. May Lose Value. ©2016 The PNC Financial Services Group, Inc. All rights reserved.


FESTIVAL CLASS

SCHEDULE MOST CLASSES TAKE PLACE ON THE 14TH FLOOR (CONFERENCE FLOOR) OF THE LOEWS HOTEL.

*Connoisseur Classes – for Connoisseur Pass holders only TITLE

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F R I D AY, J U N E 3 | 8 : 3 0 A M – 1 0 : 0 0 A M NOURISHING COMMUNITY*

Ashley Christensen (NC) John Currence (MS) Moderated by Chris Hall (GA)

Across the food industry, farmers, chefs and other industry leaders are doing much more than feeding customers; they’re nourishing their communities through innovative and generous acts of philanthropy. These social innovators will share how they are taking a bite out of community issues at this delicious, informative and inspiring breakfast. Proceeds benefit The Giving Kitchen.

SALON D

F R I D AY, J U N E 3 | 2 : 3 0 P M – 3 : 1 5 P M OPENING RECEPTION: TOAST

Olivier Gaupin, MCF (GA)

Let us raise a glass to a weekend of good cheer With food, wine, bourbon and craft beer With eaters, drinkers and passionate Southern thinkers Let us laugh, love and have good fun With Midtown as our home under a lovely Spring sun But most of all let only good flavors touch our lips as we eat, drink, savor and sip!

HOTEL LOBBY

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 2016 Festival. Cheers!

A BARTENDER STUMBLED INTO A KITCHEN

Gary Crunkleton (NC) Bill Smith (NC)

It’s time for Part II of our wildly popular “A Chef Walked into a Bar” class from 2015. Once again, there is no punchline to follow this class title. Then again, staying true to the eye-opening, palatepleasing collaboration of food and spirits can be serious business. During this cooking demonstration, a chef and a bartender will unite to teach participants how food and spirits can work together in unexpectedly delicious ways.

SALON AB

BBQ & SEAFOOD

John Rivers (FL) James Petrakis (FL)

Learn from the experts as BBQ pitmaster, John Rivers provides tips on how to create the perfect spin on a Southern favorite, Shrimp & Grits, using his award-winning brisket, while chef James Petrakis, an avid fisher, shares the many different profiles fish can assume including emulating hearty meat-centric offerings like charcuterie and terrine.

SALON C

| FESTIVAL SCHEDULE

F R I D AY, J U N E 3 | 3 : 3 0 P M – 4 : 3 0 P M

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F R I D AY, J U N E 3 | 3 : 3 0 P M – 4 : 3 0 P M C O N T I N U E D

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BLENDED DRINKS

Alexandra Anderson (LA) Ryan Gannon (LA) Braden LaGrone (LA)

In 1936, inventor Fred Osius approached Fred Waring about helping him perfect his device to achieve a “disintegrating mix.” And a short time later, Charles H. Baker, Jr. proclaimed, “I don’t know Mr. Waring, but I sure like the song he sings.” The biggest advancement in cocktail technique since putting two tins together has been the blender. During this cocktail technique lab, participants will look at the way blenders have shaped cocktails in the 20th century while mixing libations to make Mr. Waring proud.

SALON H

BREWING BASICS

Amruth Reddy (GA)

Every great craftsman knows that taking the time to build a strong understanding of their craft from history to current day is the first step to greatness. With a brewing history dating more than 600 years, Stella Artois defines excellence in craft, heritage and ritual. During this tasting seminar, Stella’s brewmaster will teach participants about the basics of brewing by leading an interactive tasting “tour” of each stage in the life of a brew, followed by a lesson in the art of the pour and ending with perfect food pairings.

SALON F

CHARDONNAY: YOUR BEST FRENEMY

Eric Crane, CWE (GA)

So you don’t like Chardonnay? Haters are always gonna hate. Chardonnay, the most popular varietal in the US and the second most widely planted grape in the world, has gotten a bad rap recently, but it’s definitely not the grape’s fault (bless its heart). Chardonnay actually has many redeeming qualities – it is easily manipulated, warm, fruity and a chameleon able to pick up different characteristics from where it is grown and produced. And, if you’re into role playing in your relationships (no judgment), Chardonnay has many fantastic aliases – white Burgundy, Montrachet, Pouilly Fuisse and even Champagne. During this counseling session (err, tasting seminar), participants will turn those feelings of Chardon-Nay to Chardon-Yay. And yes, there will be Champagne.

INMAN

CULINARY CURE: PERCEPTION OF TASTE

Jeremy Ashby (KY) Anna Russ (GA)

You are what you eat. Mind over matter. Food is the recipe for a cure. We’ve heard all the sayings over the years, but sometimes it takes first-hand experience to believe the hype. How our minds and bodies react to what we eat can be, at times, unbelievable. Whether it’s our brain influencing our perception of taste or our body using food as medicine, there are powerful connections at play. During this tasting seminar, participants will taste and learn the disciplines that are relevant to what we eat, how we eat, why we like what we eat and how our bodies use food as healing agents.

1075 #2

CURRY COMPLEXITY*

Scott Drewno (DC) Asha Gomez (GA)

Curry is a complex word that embodies multiple meanings in both spice and flavor. With its rich history and prominence in cuisines around the world, curry is beloved and daunting at the same time. During this Connoisseur cooking demonstration, participants will get to know the complexities of curry by learning about its history, varieties and the best techniques to make curry a staple at home.

CONNOISSEUR LOUNGE KITCHEN

DISSECTING A DISTILLERY FROM A-Z

Andy Nelson (TN) Charlie Nelson (TN)

Head, tail, middle, bung, thief … these are just a few of the terms that make up the secret language of the distilling world. OK, so maybe not really “secret,” but we are intrigued and want to talk like a distiller. During this vocabulary-building (and tasting) seminar, the Nelson Brothers of Nelson’s Greenbrier Distillery will guide participants on a tour through the often unknown terminology of the distilling world, sipping from A-Z.

DUNWOODY


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F R I D AY, J U N E 3 | 3 : 3 0 P M – 4 : 3 0 P M C O N T I N U E D EARLY DRINKS

Paul Calvert (GA) Nick Detrich (LA)

The archaeological discovery of stone jugs indicates that fermented beverages existed as far back as the Neolithic period. Fast forward several thousand years to pre-Columbian times where the frothy maize and cocoa Tejate were staples in Mexico, Central and South America and then to the Colonial era where Colonists believed fermented beverages were safer than water. Fermented drinks have had and continue to have a prominent role in our lives, reflecting our culture, religious peculiarities, geography and social conditions. During this tasting seminar, participants will get a sensory connection to the days of yore (and beyond) as they explore the industrious and necessary role beverages have played in our history and taste modern versions of era-defining drinks.

ARDMORE

HOTEL ROOM COCKTAILS

Tiffanie Barriere (GA)

Every once in a while, we must ask ourselves, “What would MacGyver do?” No, seriously, hotel room, minibar, coffee maker, limited resources – WWMD?! First, he would enlist the help of a creative cocktailian to transform minis into magnificence. During this in-the-field cocktail demonstration, participants will learn how to make delicious libations from little bottles and limited resources.

VICE PRESIDENTIAL SUITE

MIGRATION OF INGREDIENTS

Sarah Gavigan (TN) Braden Wages (TX) Yasmin Wages (TX)

We appreciate food for its ability to unite us at mealtimes and to nourish our bodies, but we often overlook the historical, cultural and geographic influences that shape what and how we eat. During this cooking demonstration, participants will delve deep into specific ingredients, exploring them through a lens that considers time and place, to develop a deeper appreciation of the convergence of culture, geography and global influences.

SALON E

NEW ZEALAND

June Rodil, MS (TX)

Venture South. Way South to the world’s most Southerly wine growing region where pure, vibrant and intense wines are made. New Zealand’s distinctive wines are a result of long sunshine hours and nights cooled by sea breezes. During this tasting seminar, participants will get to know the elegance and power of New Zealand wines while also learning about their sub-regions and constant evolution resulting from expanding technology and ever-improving sustainability practices.

RAVINIA

With its storied past and multi-cultural connections, rice, like cotton and tobacco, helped shape the people, landscape and history of the South. But rice differs from these crops because it is also a multilingual food that can be found in cultures around the globe. In our region alone, rice speaks with many different accents and takes on many different personalities from savory to sweet dishes and even cocktails. During this cooking demonstration, participants will explore three different stories of rice, each representing a different state, history, preparation style and tradition.

SALON D

Mississippi cuisine defies categorization. And, in some cases, it defies imagination. From catfish, comeback sauce, tamales and traditional sweets, to shrimp, slugburgers and sweet potatoes, Mississippi’s culinary heritage has food to please every palate. The state is home to James Beard Award-winning chefs and noted national food writers, as well as some of the best home cooks and out-of-the way diners to be found. During this tasting seminar, participants will take a virtual road trip through the storied and remarkable foodways of the great Magnolia State.

PIEDMONT

Moderated by Cathy Huyghe (GA)

RICE THROUGH THE SOUTH

Johnny Culpepper (LA) Justin Devillier (LA) Lee Gregory (VA) Ouita Michel (KY) Moderated by Forrest Parker (SC)

ROAD TRIP SERIES: MISSISSIPPI

Derek Emerson (MS) Cole Ellis (MS) Moderated by Peggy Loftus (SC)

| FESTIVAL SCHEDULE

In true MacGyver-fashion, access to the room is on a need-toknow basis. Meet at the Concierge desk in the hotel lobby for instructions.

(Meet at the Concierge desk in the lobby immediately following “Toast.”)

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F R I D AY, J U N E 3 | 3 : 3 0 P M – 4 : 3 0 P M C O N T I N U E D SOUTHERN LIVING TEST KITCHEN SECRETS

Rebecca Lang (GA) 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.

SALON I

WHOLE COW ON THE GRILL

Chris Carter (TN) James Peisker (TN)

We are back at it! But this year, we are going bigger than ever with a WHOLE beef from Brasstown Beef. During this grilling and butchery demonstration, participants will learn the techniques of beef butchery from sourcing, mechanics and utilization from the popular Porter Road Butchers. For those who miss the demonstration (or for those who experienced it but want more), the class will continue during the Friday Tasting Tents in the Live Fire Tailgate area.

GRILLING TERRACE

WINE & FLOWERS*

Suzanne Conreaux (GA) Jacob Gragg (GA)

When we hear the word “bouquet,” we often think of flowers. The term “bouquet” in wine tasting actually doesn’t have anything to do with the scent of flowers; it generally refers to a wider range of smells that arise from the chemical reactions of fermentation and aging. But this isn’t to say that flowers are not a part of wine aroma – or the unique smells of a typical variety. There are six major flower aromas in wine, which are actually from a variety of chemical compounds, and knowing them helps us discover wine’s nuances. During this Connoisseur tasting seminar, participants will be introduced to an array of wines that are reminiscent of floral aromas, while pairing them with particular flowers and herbs to compare and contrast the two similar but seemingly separate entities.

1075 #1

| FESTIVAL SCHEDULE

F R I D AY, J U N E 3 | 5 : 0 0 P M – 6 : 0 0 P M

34

BISCUITS, DOUGHNUTS & BOURBON

Tiffany MacIsaac (DC) Karl Worley (TN)

Biscuits, doughnuts, bourbon … oh, my! Alone, we swoon, but together this trifecta will have us rejoicing and asking for forgiveness with each bite and sip. During this cooking demonstration, participants will explore the history of every flakey biscuit layer with a Biscuit Master and make doughnuts with a Pastry Queen, all while washing the decadence down with bourbon. But we can’t feel too guilty for what we will consume because it will all be in the name of gaining knowledge, recipes and a greater appreciation for baking with bourbon.

SALON AB

COCKTAIL TECHNIQUE LAB: CELEBRATION OF THE ‘&’ DRINKS

Jasper Adams (NC) Jacob Sessoms (NC)

Seemingly simple ‘&’ cocktails are much more influential than what meets the eye. Rum & Coke, Gin & Tonic, Bourbon & Ginger are more than just alcohol and a mixer – they’re essential highballs. While hard to screw up, it is easy to make them perfect with the right alcohol/non-alcohol ratio and fantastic spirits. During this cocktail technique lab, these and other highballs will get the fanfare they deserve as participants learn their history and techniques for perfection.

SALON H

CONSCIOUS COUPLING: THE CHEMISTRY BETWEEN FOOD & WINE

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

Sweet balances spice. Acid lessons salt. Tannins break fat. There is so much more to food and wine pairings than “red wine with meat” and “white wine with fish.” While helpful rules of thumb, creating wine and food unions that appeal to our taste buds is more chemistry than art. During this tasting seminar, a Master Sommelier and a chef will don their lab coats and lead guests through the science behind perfect pairings.

SALON E

Moderated by Chris Chamberlain (TN)


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COOL PASTA DOUGHS*

Kyle Bailey (DC) Mike Perez (GA)

Think you know pasta? Did you know that, according to pasta scholar, Oretta Zanini de Vita, pasta had been eaten in Italy for 200 years before Marco Polo’s supposed importing of noodles from China? Did you also know that pasta was, for many centuries, a luxury reserved for the wealthy and only available in vegetable soup? Like so many foods, pasta’s history is extensive, and there is a lot more to it than meets the eye, including the ingredients used to make it. During this Connoisseur cooking demonstration, participants will learn how to move beyond flour, water and eggs by adding creative mix-ins like beets, carrots, pigs’ blood and squid ink.

CONNOISSEUR LOUNGE KITCHEN

DIY TITO’S

Theo Hall (TX)

Back by popular demand, our favorite do-it-yourself class. We know that flavored vodkas have been around since the 1960s when Stolichnaya introduced the first brand. Today, their appeal continues with flavors like peanut butter and jelly, popcorn and even salmon. But when it comes to flavor, Tito’s Handmade Vodka takes a purist’s approach, using fresh ingredients to create natural infusions. During this cocktail demonstration, participants will learn the art of homemade infusions with ingredients like cucumber, orange, habanero and vanilla. The end result will be a refreshing and personalized product to enjoy at home.

ARDMORE

FINE TEQUILA VS. FINE BOURBON*

German Gonzalez (TX) Preston Van Winkle (KY)

Believe it or not, tequila is not limited to your vacation margarita! While there are some obvious differences between tequila and bourbon, these spirits also have a lot in common. And fine tequila is finding it’s a place on bourbon collectors’ bars. During this Connoisseur tasting seminar, participants will explore the similarities and differences between fine bourbon and tequila through the contrasting and comparison of two sought-after brands – Tears of Llorona and Pappy Van Winkle.

1075 #1

LOOKING FOR (WINE) KNOWLEDGE

Devon Broglie, MS (TX)

We all possess some level of wine knowledge but do we really know the fundamentals? Can we relax, let go and try wines that don’t fall into our perceived definitions of excellence? Can we spot a great value on a wine list or confidently choose wines for all occasions? During this tasting seminar, a Master Sommelier will take participants back to the nitty-gritty basics of understanding and appreciating wine.

PIEDMONT

MODERNIZING HISTORIC RECIPES

Jeremiah Langhorne (DC)

Just like your 1970’s bellbottoms, if you hold on to something long enough it always comes back into style. Southerners have no shortage of recipes that have been passed down from one generation to the next. While some of these recipes may regularly see the light of the kitchen, others may need to be refreshed for modern times. During this cooking demonstration, participants will follow one chef through the interpretation and modernization of historical recipes from the Chesapeake region, learning to update ingredients for today’s palate and how to get the most out of nature’s abundant offerings.

SALON C

NOSTALGIC FOODS WITH WINE

Julie Defriend (KY) Ryan Rogers (KY)

Wine lovers are conditioned to the classic wine pairings; red wine with meat, white wine with fish. But it’s time to break out of the wine pairing comfort zone to indulge in wine paired with the foods we hate to love like mac ‘n’ cheese, meatloaf, fried chicken and MoonPies. During this tasting seminar, participants will learn to identify the complex flavor profiles in even the simplest of comfort foods and how to pair them with wine to round out the palate.

SALON F

ONE HOT MAMA AND ONE BIG DUDE

Duane Nutter (GA) Orchid Paulmeier (SC)

When a Filipino-Southern chef joins forces with a six-foot-six Southern chef who dabbles in comedy, the result is an enormously hilarious and spicy grilling demonstration. Participants will learn how global flavors and traditions have influenced the Southern grill, how to spice up time-tested Southern recipes … and to just have a good time.

GRILLING TERRACE

Moderated by Lisa Cericola (AL)

| FESTIVAL SCHEDULE

F R I D AY, J U N E 3 | 5 : 0 0 P M – 6 : 0 0 P M C O N T I N U E D

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F R I D AY, J U N E 3 | 5 : 0 0 P M – 6 : 0 0 P M C O N T I N U E D RIESLINGS: NOT YOUR USUAL SUSPECTS

Julie Dalton, CWE (MD)

We see the quizzical looks when we mention Riesling. But it is time to put debunk the myths, move past the wine’s overly-sweet years of the 1980s and get to know why Riesling is capturing the hearts of serious wine connoisseurs. During this tasting seminar, participants will go beyond the boundaries of Rieslings as we know them to explore the grape’s ability to produce a range of wine from bone dry to very sweet.

RAVINIA

SOUTHERN CRAFT BREWERS SPILL IT

Jamie Bartholomaus (NC) Danny Kahn (NC) Nick Nock (GA) Jason Pellet (GA)

Craft beer production across the South continues to experience serious growth with Southern Brewers leading the industry in collaborations and quality products. Back for its sixth year is our incredibly popular Southern Craft Brewers Spill It panel. During this informative session, participants will sip and learn as Southern Brewers share the inside scoop on what’s new, changing and on the horizon for the craft beer industry.

1075 #2

Moderated by Bob Townsend (GA) SOUTHERN LIVING TEST KITCHEN: THE GLOBAL STAPLE – FISH SAUCE

Bryan Caswell (TX)

We used to ask ourselves, “What the pho is fish sauce?” and then we met Houston’s king of Vietnamese cuisine, Bryan Caswell. Now we simply ask for more! During this test kitchen experience, participants will follow the “king” as he extols the virtues and versatility of fish sauce and learn why this sweet-and-salty sauce is making a mark on the South and on innovative chefs across the region.

SALON I

SWEET & SAVORY MARSHMALLOWS

Eric Bennett (AL) Jocelyn Gragg (GA)

We have to look back to 2000 BC to find the origins of marshmallows. Egyptians mixed mallow root – found in marshes – with honey as a cure for insect bites and toothaches. Today, the mallow root has been replaced with gelatin and marshmallows have found a solid place on sweet potato casseroles and in s’mores. But it’s time to look at marshmallows through a broader lens. During this tasting seminar, participants will explore make-athome marshmallow recipes from flavored sweets to lusty savory creations and learn how to pair with delicious libations.

DUNWOODY

THE FIRST SPIRIT OF AMERICA: RUM

Wayne Curtis (LA) Todd Thrasher (VA)

We hate to burst any brown-spirit bubbles or incite heated debate, but it must be said: rum is actually the first spirit of America. Dating to early Colonial times, rum was the go-to spirit of our forefathers, and it wasn’t until the 1700s when British taxation on sugar and molasses imports began to shift the focus to whiskey. With an abundance of corn, barley and wheat being grown across the Colonies and, in particular, the South, whiskey replaced rum as the drink of choice. During this tasting seminar, rum will get its due as participants hear about its history and sample modern-day version of historic cocktails.

INMAN

THE RISE OF THE POOR MAN’S FOOD: SOUTHERN SANDWICHES

Greg Baker (FL) Matt Bolus (TN) Todd Richards (GA)

Sandwiches first appeared in American cookbooks in 1816 and, in the years following the Civil War, could be found anywhere from high-class luncheons to local taverns. Sandwich recipes often called for ingredients that were both cheap and filling, making them ideal for the working class. During this cooking demonstration, participants will explore the storied history of some of the South’s most popular working-class sandwiches and indulge in modern variations of these classics.

SALON D

Moderated by Sid Evans (AL)

| FESTIVAL SCHEDULE

F R I D AY, J U N E 3 | 6 : 3 0 P M – 9 : 3 0 P M

36

FRIDAY TASTING TENTS: FRIDAY NIGHT BITES

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK


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S AT U R D AY, J U N E 4 | 9 : 0 0 A M – 1 0 : 0 0 A M CONNOISSEUR BREAKFAST: SHOWDOWN FROM H-TOWN*

Bryan Caswell (TX) Marcus Davis (TX) Richard Knight (TX) Kehlen Selph (TX)

Often referred to as the “dining capital of the US,” Houston’s food scene is hot and the ethnic diversity of the city has made for fantastic flavor combinations. From Tex-Mex and Creole to Vietnamese, Houston’s foodways are a melding of traditions, international flavors and local ingredients. For our Connoisseur breakfast, Chef Bryan Caswell and friends will tell their Houston food stories though delicious breakfast creations.

CONNOISSEUR LOUNGE

S AT U R D AY, J U N E 4 | 1 0 : 0 0 A M – 1 1 : 0 0 A M David Bancroft (AL) Erik Niel (TN) Moderated by Chris Chamberlain (TN)

Welcome to the Charc Tank where you’ll hear a tale of two butchers that begins with … a farmer. While marveling and photographing beautiful charcuterie boards has become a pastime almost as beloved as baseball, the process of an animal getting from pasture to plate is often overlooked. Southern chefs are looking to revive this art and remind sustainable eaters of the link that culinary butchery has to the farm-to-table movement. During this seminar, participants will develop an understanding (and hopefully, appreciation) of culinary butchery from beginning to end while enjoying charcuterie at its finest.

SALON C

APÉRITIFS

Ashley Hall (GA) Michael O’Connor, CWE (GA)

Apéritifs, an important part of many European dining traditions, are appetite-stimulating beverages that are sipped before a meal – like an alcoholic appetizer. Light, clean and crisp, they are designed to prepare the palate for the meal without being overwhelming or sedating. American drinkers have likely sampled the European apéritif in the form of a Martini, Americano, Manhattan or Negroni. During this tasting seminar, participants will taste and appreciate a variety of apéritifs, while learning their purpose and history in Southern culinary traditions.

INMAN

COCKTAIL TECHNIQUE LAB: COCKTAIL SCIENCE

Navarro Carr (GA)

While the art of making cocktails is often heralded, the science is often overlooked. Influenced by factors such as temperature, diffusion and dilution, there is more at play than a shake and stir. Known for innovation and exciting flavor profiles, William Grant & Sons has a reputation for their revolutionary style and attention to the smaller details, including the what, why and how of making a great cocktail. During this cocktail technique lab, cocktail master and brand ambassador Navarro Carr will give participants a behind-the-scenes look into the art and science of mixology.

SALON H

COCKTAILS AND CHEESE PLEASE

Jayce McConnell (SC) Liz Thorpe (LA)

We’ve talked cheese and wine, cheese and beer and cheese and bourbon, and now it is time to go deeper into cheese pairings and learn about unorthodox, but delicious, cheese and cocktail unions. A spicy Bloody Mary with a mild parmesan. A woodsy Manhattan with a strong blue. A dry-ish Martini with a rich sheep’s milk cheese. During this tasting seminar, a mixologist and a cheese expert will join forces for a delicious and intriguing exploration of the expansive world of cheese and cocktails.

PIEDMONT

COGNAC AND ITS PLACE IN COCKTAILS

Miles Macquarrie (GA) Kellie Thorn (GA)

It’s the Spirit of the Gods, yet often overlooked regarding its use in cocktails. Pre-Prohibition, this grape-based spirit was the foundation for many a punch, sour and whiskey-based drink (even the Julep!). During this tasting seminar, participants will follow two Cognac-aficionado mixologists through the world of Cognac to gain a deeper understanding of what it is, where it went and why it should be included in everyone's drinking repertoire.

1075 #2

| FESTIVAL SCHEDULE

A TALE OF TWO BUTCHERS

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S AT U R D AY, J U N E 4 | 1 0 : 0 0 A M – 1 1 : 0 0 A M C O N T I N U E D DOURO

Bartholomew Broadbent (VA) Miguel Roquette (PT)

Long known as the source of port wine, the Douro (DOH-roo) region of Portugal is now producing fine, rich unfortified reds and whites. With a huge selection of local grape varieties and visionary vintners who are producing distinctive and powerful reds, it is no question why the Douro has secured a place as one of the world’s greatest red wine terroirs. During this tasting seminar, participants will experience the beautiful wines of the Douro through the wines of Quinta do Crasto, which traces its roots to the 17th century.

FISH (BOOT) CAMP

Daniel Chance (GA) Souleymane Coulibaly (GA) Anne Quatrano (GA)

We know that fish can be delicious and good for us, but a lot of home cooks find the prospect of preparing fish a little daunting. From choosing the right fish and preparation method to weighing environmental impact, it’s enough to send us straight to the meat counter! During this cooking demonstration, participants will venture into a virtual W.H. Stiles Fish Camp to learn the fundamentals of fish cookery from scale to shell, including sourcing, whole fish butchery techniques and the secrets to delicious dishes.

| FESTIVAL SCHEDULE

Moderated by Christiane Lauterbach (GA)

38

DUNWOODY

SALON AB

FOOD & CULTURE PRESERVATION

Ben Rasmussen (VA) Simran Sethi (NC)

Embedded in every conversation about feeding people is a concern few have considered: the loss of agricultural biodiversity – a reduction of the diversity in everything that makes food possible from soil to seed to pollinator, from plant to fish to animal. During this tasting seminar, participants will learn how eaters can help save the diversity needed to keep our food system going – by smelling, tasting, touching, hearing and looking. Author Simran Sethi and chocolate maker Ben Rasmussen will explore the terroir of chocolate and how we can save foods by savoring them.

SALON F

GEORGIA GROWN VINIFERA

Jane Garvey, CSW (GA)

Hear it through the (Georgia) grapevine. In our small corner of the world, at the higher altitudes of the Southern region, Georgiagrown grapes are thriving. The soil is producing award-winning vintages that are quite unlike the stereotypical sweet muscadine wines found in the region. During this tasting seminar, attendees will learn the surprising, yet delicious, truth behind the acres of European vinifera that are growing right in our backyard.

RAVINIA

GINSPIRATION

Marianne Barnes (KY)

She’s Kentucky’s first female bourbon Master Distiller since Prohibition, and she’s coming in with a bang. Marianne Barnes is leading production at a new distillery in a Castle with an inspiring Key ingredient. During this tasting seminar, participants will be guided on an exploration through the world of distilling, focusing on the Castle & Key Distillery’s first product due out this year – a “gin for bourbon lovers.” From the botanicals and the infusion process to a story of Southern revival, participants will leave feeling totally GINspired.

1075 #1

HOTEL ROOM COCKTAILS

Tiffanie Barriere (GA)

Every once in a while, we must ask ourselves, “What would MacGyver do?” No, seriously, hotel room, minibar, coffee maker, limited resources – WWMD?! First, he would enlist the help of a creative cocktailian to transform minis into magnificence. During this in-the-field cocktail demonstration, participants will learn how to make delicious libations from little bottles and limited resources. In true MacGyver-fashion, access to the room is on a need-toknow basis. Meet at the Concierge desk in the hotel lobby for instructions.

VICE PRESIDENTIAL SUITE (Meet at the Concierge desk in the lobby @ 9:50am.)


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S AT U R D AY, J U N E 4 | 1 0 : 0 0 A M – 1 1 : 0 0 A M C O N T I N U E D David Guas (VA) Heidi Trull (SC)

A look into the depths of any pantry will uncover a plethora of gastronomic staples waiting patiently for their turn. Although often ignored, these persevering ingredients can hold their own in the kitchen and will shine when given the chance. During this Connoisseur seminar, participants will learn which of these staples to pull into the spotlight, how to use them to add an innovative twist to favorite recipes, and leave understanding why stocking up on these previously ignored (but essential) pantry foods is the way to go.

POP-UP!!

Sarah Gavigan (TN) Patrick Phelan (VA) Jarrett Stieber (GA)

Experimental diners, looking beyond their local watering (and dining) holes for something a little bit different, have helped sustain the meteoric rise of the Pop-Up dinner. Pop-Ups offer participants more than a taste of food, but the chance to interact with chefs, sample a unique dish or menu, and quench a growing thirst for exciting culinary experiences. During this panel discussion, participants will get a behind-the-scenes look at the newest restaurant trend taking the country by storm and discuss the ins-and-outs of running a Pop-Up from three experts on the subject. Light snacks and a cocktail will be served.

Moderated by Steven Satterfield (GA)

CONNOISSEUR LOUNGE KITCHEN

SALON E

SOUTH AFRICA: OLD & NEW*

Scott Harper, MS (KY)

A naturally-beautiful country with a back drop of uninterrupted mountain ranges, South Africa is also the seventh largest producer of wine in the world. With a diverse range of red and white grape varieties, South African wine makers also lead in production integrity and environmental sustainability. During this Connoisseur tasting seminar, a Master Sommelier will lead participants through a flight of wines that reflect both the old and the new of South African wines – fruit-forward styles, full of elegance, finesse and restraint.

OVERLOOK WEST

SOUTHERN LIVING TEST KITCHEN: CLEAN THROUGH GENERATIONS

Scott Crawford (NC) Frank Lee (SC)

Two chefs, experienced in the practice of cooking light, are setting out to disprove the notion that all Southern food is created unhealthy. During this Southern Living test kitchen experience, participants will journey through the world of cleaner Southern cuisine, learn a new way to use iconic Southern ingredients and explore the healthier varieties of the dishes that we know and love.

SALON I

SUGAR & PASTRY

Lisa Donovan (TN) Kelly Fields (LA) Lisa White (LA)

Let us give you some sugar, dahlin’. If we’re going to explore our region’s foodways, we must include pastry and confections in the conversation. With a dedication to conserving traditions through food, Chefs Lisa Donovan, Kelly Fields and Lisa White’s work fits easily into a larger Southern story of preservation and evolution. During this cooking demonstration, participants will learn the complexities of all the sweet things, starting with sugar and including honey, syrup and sorghum, and then dive mouth first into delicious pastry samples. As Kelly Fields so eloquently said, “in the South, our portions are bigger, and our sweets are sweeter.”

SALON D

VEGETABLE TAILGATE

Rob McDaniel (AL)

After years of fighting against the claims that they lack the promise of a good piece of meat, vegetables are getting their due with white tablecloth restaurants giving them center (of-the-plate) position and moving proteins to the sidelines. Now, it’s time to test vegetables’ dominance over meat in the tailgate arena. During this grilling demonstration, an SEC football-loving chef will push the boundaries of tailgating by moving vegetables to the front line, grilling, smoking and putting them down whole.

GRILLING TERRACE

| FESTIVAL SCHEDULE

ICONIC SOUTHERN PANTRY*

39


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S AT U R D AY, J U N E 4 | 1 0 : 0 0 A M – 1 2 : 0 0 P M MASTERCLASS: BREAKFAST BATCHED IN-DEPTH FOOD & DRINK PAIRINGS TO START THE DAY

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

Move beyond the traditional Mimosa and explore a broad range of wines and cocktails to start (and drink throughout) the day, with food as the sidekick. This Masterclass will delve into iconic cocktails by The 86 Co., demonstrating the broad consumption possibilities when thoughtfully paired with a variety of foods from breakfast to lunch. This is the perfect class for the imbiber who wants to expand his or her drink repertoire.

VINEYARD IN THE CITY

| FESTIVAL SCHEDULE

S AT U R D AY, J U N E 4 | 1 1 : 3 0 A M – 1 2 : 3 0 P M

40

AIN’T YOUR MAMA’S CHARDONNAY

April Wright Collins (TX) June Rodil, MS (TX)

Moms love Chardonnay. Really love Chardonnay, making us think we should pay attention because mom does know best. Mom is right … Chardonnay is awesome. It is actually the most diverse variety in the world, perfect for pairing, versatile and totally able to stand it’s ground against other wines. During this tasting seminar, participants will explore Chardonnay’s many aliases like white Burgundy, Montrachet, Pouilly Fuisse and even Champagne, and learn how to wow their Mom friends – or event Mom herself – with high value and unexpectedly great Chardonnays.

DUNWOODY

BEER VS. ROSÉ: BE COOL THIS SUMMER

Eric Crane, CWE (GA) Hai Tran (NC)

Drinking beer has always been cool. Drinking Rosé is also cool. During this tasting seminar, participants, guided by the perpetually cool Eric Crane, will cool off and chillax while learning professional drinking tips from a professional drinker – what else could you ask for? Added bonus: appearances from surprise participants. #Cool #Cool and #Cool.

SALON F

CHAMPAGNE: IT’S WHAT’S FOR DINNER*

Billy Allin (GA) Jordan Smelt (GA)

Typically viewed as an apéritif and the star of special occasions, Champagne is often overlooked when it comes to pairing with a meal. With its natural acidity, Champagne can pair exceptionally well with a variety of sweet and savory foods. During this Connoisseur tasting seminar, participants will taste and learn about three distinctly different sparkling wines and why they should be paired with dinner (and breakfast, and lunch, and snacks, and your favorite TV shows…).

CONNOISSEUR LOUNGE KITCHEN

COCKTAIL TECHNIQUE LAB: FANCY PANTS MIXOLOGY AT HOME

Todd Thrasher (VA)

For the DIY-fanatics who aren’t brave enough to knock down walls, we’ve got the perfect project: cocktail construction. During this cocktail technique lab, homebodies and aspiring barkeeps will explore Fancy-Pants mixology for the home. Creative and not as strenuous as a bathroom remodel, this class will use accessible ingredients and pantry staples to create outstanding drinks without ever leaving the kitchen.

SALON H

DRINK LIKE A MILLENNIAL

Justin Amick (GA)

Millennials … they stress us out with their smartphones, Snapchats, social media. Love ‘em or leave ‘em, but do pay attention to how they approach wine. During this tasting seminar, participants will explore wine like Millennials, throwing pointsystems and tradition to the wind and tasting the esoteric wines that are beginning to fill shelves and menus thanks to this savvy and explorative group.

PIEDMONT

FORGOTTEN INGREDIENTS ON THE GRILL

Steve McHugh (TX)

Our regional cuisine often celebrates the influences of our immigrant populations, but Native Americans were the original chefs, and played a significant role in shaping Southern food, especially in the Appalachian and Ozark regions. Innovative hunters and foragers, they made use of many ingredients that have unfortunately been forgotten over time. During this grilling demonstration, participants will learn how the celebrated “mother cuisines” of our region are being rediscovered and revitalized, using ingredients of our predecessors like cactus paddles, prickly pears and more.

GRILLING TERRACE

Travis Milton (VA)


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S AT U R D AY, J U N E 4 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D GREAT VINTAGES*

Jason Tesauro (VA)

For the Festival-goer looking for any reason to celebrate with a bottle of wine, don’t worry! We’ve got you covered. During this Connoisseur tasting seminar, award-winning sommelier and Renaissance man, Jason Tesauro, will lead guests through a flight of six wines celebrating anniversaries this year. These great vintages span three countries and twenty years of sunshine in a bottle.

OVERLOOK WEST

NOTHING NEW UNDER THE AZTEC SUN

Clayton Szczech (MX)

It’s not new, but mezcal has officially gone mainstream as the rebirth of the Prohibition-era craft-cocktail trend is driving attention to Mexico and the authenticity of the spirits produced in the country. During this tasting seminar, participants will learn about the rise and fall (and rise again) of Mexican spirits, exploring the ins-and-outs of the mezcal boom and hearing predictions for the coming era of sotol, raicilla and bacanora in the US and beyond.

1075 #1

RENDERING & FRYING CRACKLINGS

Isaac Toups (LA)

Historically, cracklins were a pork by-product meant to be eaten alongside other foods. But don’t knock the cracklin’ just yet. Making a huge comeback in recent years, today they’re holding their own on the shelves of seemingly every store from gas stations to gourmet shops and appearing on menus throughout the South (without the plastic wrap). During this cooking demonstration, learn the technique behind rendering and frying this roadside favorite from a Cajun, cracklin’ expert.

| FESTIVAL SCHEDULE

SALON D

41


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S AT U R D AY, J U N E 4 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D RHUM GETS ALL FRENCH WEST INDIES

Scott Blackwell (SC) Wayne Curtis (LA)

Rum v. rhum. What the H?! Most of the world’s rum is produced in the Caribbean with production styles influenced by the English, Spanish, French and Dutch who colonized the islands. It was the French who divided rum into two subcategories – rum industriel (made from molasses) and rhum agricole (made from pressed sugarcane juice). During this tasting seminar, participants will explore the rhums of the French West Indies that are great as a complement to a meal, in a daiquiri and when sipped.

1075 #2

SEAFOOD: CLAMS

Jeremiah Bacon (SC) Ryan Prewitt (LA)

Chances are, you’ve heard the lore that you should only eat shellfish in the months that contain the letter R. Originally intended for oysters, the interpretation of this rule has spread to encompass most shellfish. Clams, lucky for us, are available year-round. Use ‘em in chowder, eat ‘em on the half shell, bake ‘em, fry ‘em … no matter what you do, the flavors of this shellfish are delicious. During this cooking demonstration, participants will join two chefs from Southern coastal cities who locally source this underrated shellfish and leave completely hooked on clams, from their versatility to their flavor.

SALON E

SOUTHERN FARMERS SPILL IT

Elizabeth Heiskell (MS) Brittney Miller (SC) Charlotte Swancy (GA) Steve Whitmire (NC)

Have you hugged a farmer today? It is time to go deeper to the source of our food by getting to know some of the men and women who are producing what we eat. During this panel discussion, participants will get a behind-the-scenes look at what it means to be a farmer in the South, from logistics and production to the challenges of upholding tradition and standards of excellence, sometimes at a risk to profitability.

SALON C

| FESTIVAL SCHEDULE

Moderated by Mary Blackmon (GA)

42

SOUTHERN LIVING TEST KITCHEN: STORY OF THE CRAB CAKE AND ITS BEVERAGE BUDDIES

Gina Hopkins (GA) Linton Hopkins (GA)

It’s summer, which means it’s the perfect time to eat crab. The versatile crab cake – found as an appetizer or the main dish – has always made the list of things Southern folk love to eat. During this test kitchen experience, participants will learn how to make a crab cake and taste a variety of accompaniments that ensure you will never tire of this delicious seafood. As an added bonus, participants will learn a variety of drink pairings, from beer to wine, that go perfectly with a food that is light, sweet and rich.

SALON I

SYRAH: THE GRAPE THAT NEVER GOES

Julie Defriend (KY)

Known as the “King of Red Grapes” and the “Queen of White Grapes,” Chardonnay and Cabernet Sauvignon never go out of style. But what about the varieties that never get their welldeserved boom of popularity? Drum roll, please – Syrah, the grape that never goes anywhere, is about to get the attention it deserves. During this tasting seminar, participants will learn why Syrah is the most diverse and overlooked grape while exploring its dark fruit flavors and spicy, peppery notes.

INMAN

TART, FRUITY, REFRESHING: BEERS TO QUENCH YOUR THIRST & CHALLENGE YOUR PALATE

Jamie Bartholomaus (NC) Roy Milner (TN) David Stein (GA)

Beer – it keeps us cool and makes us look cool. The Atlanta summer heat provides us with endless reasons to crave (and need!) a crisp, light and refreshing beverage. During this tasting seminar, participants will enjoy and explore the world of tart, fruity and refreshing brews that will quench some serious thirst, invigorate taste buds and make the Southern summer heat disappear.

VEGETABLE VERSATILITY

Todd Richards (GA) Digby Stridiron (USVI)

Moderated by Bob Townsend (GA)

Moderated by Rebecca Lang (GA)

As author Michael Pollan so simply stated in his book, The Omnivore’s Dilemma, “Eat food. Not too much. Mostly plants.” With their versatility, unlimited species and undeniable health benefits, vegetables are becoming center-of-the-plate stars as meat is moved to the side. Even the most French of French chefs, Alain Ducasse (the chef with 18 Michelin stars), has removed meat from the menu of his eponymous Parisian restaurant. During this cooking demonstration, participants will turn their focus to vegetables, exploring their wide range of flavors, textures and colors while learning traditional preparation methods from both the Caribbean and the South (two intricately linked places).

RAVINIA

SALON AB


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S AT U R D AY, J U N E 4 | 1 : 0 0 P M – 2 : 0 0 P M ANISE: LOVE IT OR HATE IT

Greg Best (GA) Neal Bodenheimer (LA) Ted Breaux (LA)

It is one of the oldest known spices, prominent in the Mediterranean region. With the ability to keep the Evil Eye and nightmares at bay, anise is used as both medicine and flavor. Love it or hate it … there is no in-between with anise. During this tasting seminar, participants will explore anise-infused cocktails and learn how to transform the licorice, fennel and tarragon flavors into fantastic libations.

1075 #1

BIG BEERS, BIG BBQ

Chris Lilly (AL)

We know that beer is as versatile as it is diverse and can pair with all kinds of foods, from doughnuts and cheese to salads and seafood. Beer also tends to be our go-to when we barbecue. Why is that, you ask? It is partly because we love the feel of a cold, sweaty bottle in our hands but also because beer rounds out the salt, sweet, smoke and spice flavors in grilled meats. During this tasting seminar, participants will learn from a grand champion pitmaster how to pair beers with big barbecue flavors to bring out the best of attributes of both.

SALON F

BUBBLES & SEAFOOD

Cory Bahr (LA) Joon Lim (GA)

Don’t be fooled by those sparkly bubbles; sparkling wine isn’t as dainty as we think! Champagne and other sparkling wines actually make quite versatile pairing partners. During this tasting seminar, a seafood-loving Louisiana chef and a sommelier will explore the best ways to pair sparkling wines with a variety of coast favorites.

PIEDMONT

COASTAL WINES OF TUSCANY

Jacob Gragg (GA)

Tuscany is the most enduringly famous of Italy’s wine regions and has been long admired as home to the world’s most notable wines, including Chianti, Brunello de Montalcino, Vino Nobile di Montepulciano and more. While we often go inland to find the most popular Tuscan wines, the region’s coastal appellations have been gaining more and more prestige in the recent past. During this tasting seminar, participants will venture to two coastal appellations Vermentino from the Maremma, a wine that has almost always been consumed locally on the beaches, and Bolgheri, which features the Cabernet Sauvignon-based wines of Tenuta San Guido’s Sassicia and Banfi’s Aska.

RAVINIA

COCKTAIL TECHNIQUE LAB: LAYING ‘EM LOW: AN ANECDOTAL HISTORY OF THE SOUTH’S SECRET WEAPON, CHATHAM ARTILLERY PUNCH

David Wondrich (NY)

Our favorite cocktail historian David Wondrich has been leading a revival of the Southern punch in a culture that largely celebrates crafted cocktails and craft beers. During this cocktail technique lab, participants will immerse themselves deep into the history of Chatham Artillery Punch, a drink out of Savannah that packs a solid punch (no pun intended). Three different varieties of this citrus-based beverage will be explored, and participants will leave with a newfound appreciation for rebirth of a Savannah original.

SALON H

MADEIRA

Bartholomew Broadbent (VA)

Before Southerners bragged about our whiskey, sweet tea and Coca-Cola®, there was Madeira. Widely popular in noble circles of the Antebellum South, Madeira was unable to survive the turbulence of the Civil War and Prohibition eras … but it’s back today to tremendous enthusiasm. During this tasting seminar, participants will sip their way through the comeback story of this fortified wine, guided by the wine expert – and one of the 50 most influential people in the wine world according to Decanter – who pioneered the reintroduction of Madeira in the US.

ROAD TRIP SERIES: LOUISIANA

Alon Shaya (LA)

Louisiana roots run deep inside a culinary wonderland drawn from French, Spanish, African, Sicilian, Caribbean, Irish, German, Italian and American Indian influences. Add a dash of country comfort and a pinch of sophistication, and Louisiana has a recipe for the best food on the planet. Riding the Gulf waters, Louisiana seafood incorporates a mixing bowl of traditions, history and amazing flavor to create Cajun culinary masterpieces. During this cooking demonstration, the 2015 James Beard Best Chef: South will lead guests on a culinary road trip through his home state sharing flavors and history from the Creole Crescent to the hills of the Delta.

ARDMORE

| FESTIVAL SCHEDULE

SALON D

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STRATHMORE

| FESTIVAL SCHEDULE

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S AT U R D AY, J U N E 4 | 1 : 0 0 P M – 2 : 0 0 P M C O N T I N U E D ROAD TRIP SERIES: SOUTH CAROLINA

Johnny Caldwell (SC) Taneka Reaves (SC)

Those South Carolinians have always had a thirst for unique beverages. From moonshine and craft beer to sweet tea, there is a lot to know about South Carolina’s beverage culture. During this seminar, led by South Carolina’s Cocktail Bandits, the “curly ladies who talk cocktails daily,” participants will taste the history and tradition of the Palmetto State and discover the craftsmanship and stories behind some of the state’s most iconic drinks.

SALON E

SMACK DOWN: CHAMPAGNE VS. SHERRY

Devon Broglie, MS (TX) Julie Dalton, CWE (MD)

Champagne and Sherry are typically not mentioned in the same sentence – one conjures images of super models on yachts in the Med and the other images from Downtown Abbey. Stereotypes aside, these wines unwittingly share a number of similarities when it comes to methodology, production and appreciation. Both come from neutral grapes that are grown in calcareous soils, creating a distinctive minerality. Both are largely misunderstood with Champagne often limited to the apéritif and Sherry often not considered a wine. During this tasting seminar and Smack Down, a Master Sommelier and a Certified Wine Educator will lead participants through the similarities of both wines, including their ability to shine when paired with simple flavors, and determine which will come out on top. (Go Lord Grantham!)

SOUTHERN LIVING TEST KITCHEN: MAYONNAISE 1982: WHAT TO DO WITH MAYO

Greg Baker (FL) Justin Burdett (NC)

Peanut butter + jelly. Peanut butter + bananas. Peanut butter + … mayonnaise? Duke’s, Hellmann’s, or Miracle Whip, mayo has always played an important, and underappreciated, role in Southern kitchens and award-winning restaurants. During this test kitchen experience, participants will learn how to make the two-ingredient staple, while exploring the history, influences and some unexpected uses of the South’s favorite condiment.

SALON I

TERROIR BURGUNDY*

Frederick Corriher (SC) Hai Tran (NC)

Burgundy, or Bourgogne in French, is a region that best explains and exemplifies the term “terroir,” or the geography, geology, traditions and other factors that give a vineyard its specific qualities. There is no other place that has taken “terroir” as seriously as Burgundy. During this Connoisseur tasting seminar, participants will take a virtual journey through Burgundy to experience the diversity and authenticity of the region’s beautiful wines and to find answers to their burning questions about the differences in taste between wines of varying vintage, village and winemaker.

OVERLOOK WEST

THE GREEN SPECTRUM

Mark Abernathy (AR)

Party in the “Green” Room! Learn the secrets to preparing the ultimate Southern greens, exploring classics like turnips, collards and mustards, and think outside the box with poke salad, dandelion and kale. During this cooking demonstration, an adventurous Arkansas chef will share techniques, ingenious recipes and expansive culinary wisdom that can transform greens from foe to friend, and even make real friends green with envy.

SALON C

THE LONG AND THE SHORT OF IT

Ashley Christensen (NC) Rodney Scott (SC)

Fire. For much of human history, fire was the only way to cook a meal. Fire would unite people around an open flame, possessing unifying powers that are quite similar to food’s ability to bring people and cultures together. During this grilling demonstration, participants will learn from a chef and a pitmaster (who are no strangers to fire) the role that fire plays in their respective restaurants, and discover the nuances of flavor that emerge in slow-cooked and quick-embered dishes.

GRILLING TERRACE

TRUE CUISINE IN ITS PLACE*

Vishwesh Bhatt (MS) John Currence (MS)

Many global cuisines have influenced Southern cooking. Likewise, Southern cooking has influenced many global cuisines, taking something pure and delicious and putting a unique spin on it. During this Connoisseur cooking demonstration, participants will explore the landscape of interesting cuisines from abroad that have been redefined by American culture, and get to taste the history and flavors behind these dishes as they were in their original state.

CONNOISSEUR LOUNGE KITCHEN

| FESTIVAL SCHEDULE

INMAN

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BOOK SIGNING

SCHEDULE

Hammer Stahl

FRIDAY, JUNE 3 4:30 PM Chris Carter & James Peisker Rebecca Lang James Petrakis John Rivers Bill Smith 6:00 PM

Wayne Curtis

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11:00 AM David Guas Anne Quatrano Steven Satterfield Simran Sethi Liz Thorpe 12:30 PM Rebecca Lang Jason Tesauro

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2:00 PM John Currence Chris Lilly David Wondrich

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S AT U R D AY, J U N E 4 | 1 : 0 0 P M – 2 : 0 0 P M C O N T I N U E D WHITE MEN CAN’T DUMP(LING)

Michael Gulotta (LA)

WHY RYE

Brent Elliott (KY)

Moderated by Christiane Lauterbach (GA)

®

After opening a Southeast Asian eatery in the heart of New Orleans, chef Michael Gulotta was faced with one last challenge – mastering the art of making dumplings. His restaurant, MOPHO, marries Louisiana cuisine to the modern Southeast Asian influences that have swept the culinary scene. In his work with local farmers, fishermen and the culinary community of NOLA, Gulotta proves that white men CAN dump(ling). During this cooking demonstration, participants will hear his story, learn the technique and take home tips on how to perfect their own dumplings.

SALON AB

We all love Bourbon in the South, but what exactly do we love so much? During this tasting seminar, Four Roses’ Master Distiller will look beyond the basic of bourbon to get to the heart of what makes us love it, from history and style to rye, which is known as the badboy of grains and adds spice, burn and richness to bourbon.

1075 #2

S AT U R D AY, J U N E 4 | 1 : 0 0 P M – 3 : 0 0 P M MASTERCLASS: RARE BREEDS – AN EXPLORATION OF FINE COUNTRY HAM & BOURBON

Sean Brock (TN) Drew Kulsveen (KY) Preston Van Winkle (KY)

MASTERCLASS: OLD WORLD V. NEW WORLD

Benoît Landron (FR) DLynn Proctor (TX/CA) Miguel Roquette (PT) Doug Strickland (GA) Moderated by Michael McNeill, MS (GA)

Perfect for the seekers of the hard to find, this intimate Masterclass will explore rare and limited-quantity bourbons while pairing them with equally special country hams. With award-winning chef Sean Brock as the host and bourbon distillers Drew Kulsveen, Willett, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice, and your friends will be jealous. This class will take place in the residences above the Loews. Please meet at the base of the stairs in the Loews Lobby 10 minutes before the class starts to gain access. Old and New will unite at the Festival’s pop-up Vineyard as two Old World winemakers, two New World importers and a Master Sommelier join forces. During this interactive Masterclass, which will begin with a meet and greet, Old World and New World will go head-to-head as wine-making traditions, growing practices, styles and direction are compared and contrasted. The class will wrap with an informal gathering in the Vineyard’s café area where bottles will be passed and conversation will flow.

1065 PEACHTREE Residences above the Loews (Meet at the bottom of the stairs in the Loews Lobby.) VINEYARD IN THE CITY

S AT U R D AY, J U N E 4 | 2 : 3 0 P M – 5 : 3 0 P M

SATURDAY TASTING TENTS

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK

S U N D AY, J U N E 5 | 9 : 0 0 AM – 1 2 : 0 0 PM Before leaving us or before Sunday Brunch, we’ve got sweet and savory bites to help start the day!

SUNDAY BRUNCH

Justin Burdett (NC) Delia Champion (GA) Kevin Gillespie (GA) Jeremiah Langhorne (DC) Mike Perez (GA) Kevin Rathbun (GA) Ryan Rogers (KY) Chris Stewart (SC) Joey Ward (GA)

It simply isn’t Sunday in the South without a fantastic brunch! Once again, Festival Advisory Council members and their friends will share their creations with family-style service inspired by Kevin Gillespie’s Gunshow restaurant and Kevin Rathbun on the grill.

SALON I

SALON ABCD & GRILLING TERRACE | FESTIVAL SCHEDULE

GRAB ‘N GO BREAKFAST

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S U N D AY, J U N E 5 | 1 2 : 0 0 PM – 2 : 0 0 PM SUNDAY BRUNCH VIP

Greg Baker (FL) Rob Nelson (AR) Heidi Trull (SC) Wines poured by Jason Tesauro (VA)

Bloody Marys, Big Bottles and Brunch … in a Vineyard. We’ve created a special VIP version of our popular Sunday Brunch because having brunch in a Vineyard in the middle of a city is just too cool to miss. Festival Advisory Council members will create an inspired meal with Bloody Marys and sommelier Jason Tesauro will provide bottle service from his favorite big bottle vintages.

VINEYARD IN THE CITY

S U N D AY, J U N E 5 | 1 : 3 0 P M – 4 : 3 0 P M

SUNDAY TASTING TENTS

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/ PROMENADE @ PIEDMONT PARK

E AT. DRINK. E NJ OY.

RESPONSIBLY. AVOID DRIVING IMPAIRED BY UTILIZING ONE OF THESE SERVICES:

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

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


EXPERIENCE THE BEST OF THE FOOD CULTURE OF THE SOUTH

E! SUBSSCARVEIB

The Local Palate is a James Beard-nominated, nationally distributed publication that delivers approachable recipes from acclaimed chefs, prominent Southern personalities, and the hottest news on the Southern food scene.

75% F16 FOR #AFW S T S E U G

GET 10 ISSUES FOR ONLY $14.99 ACityDiscount Program ¼ Ad – Atlanta Food & Wine Festival 2016 Submitted for approval on MayORDER 10, 2016ONLINE AFWF16.THELOCALPALATE.COM Print Size: 3.375” x 4.75” – 300dpi CMYK PDF file

IT MAKES US DIFFERENT Great Everyday Low Rates No Deposit Outstanding Local Customer Service

VISIT gas-south.com CALL 1-866-563-8129

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Support For The Communities We Serve

49


VISIT US | LOEWSHOTELS.COM | 800.23.LOEWS

EVERYONE NEEDS

the best seats in the house.

#TravelForReal | FESTIVAL SCHEDULE

kellylanephoto Loews Atlanta

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LOEWS HOTELS & RESORTS

LOEWS REGENCY

ANNAPOLIS • ATLANTA • BOSTON • CHICAGO • CHICAGO O’HARE • HOLLYWOOD • MIAMI BEACH • MINNEAPOLIS • MONTREAL • NASHVILLE

NEW YORK

NEW ORLEANS • ORLANDO • PHILADELPHIA • SAN DIEGO • SANTA MONICA • SEATTLE • ST. PETE BEACH • TUCSON • WASHINGTON D.C.

SAN FRANCISCO


DINNERS & EVENTS

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For the second year, Atlanta Food & Wine Festival is collaborating with Craft Catalyst, LLC, an Atlanta-based brand accelerator that works with early-stage food and beverage companies, to offer a special program for Southern food and beverage entrepreneurs. The program will provide participants the opportunity to gain valuable insight from successful food and beverage industry entrepreneurs with emphasis on Innovation, Brand-Building, Scalability and Value Creation. This year, we are pleased to welcome Southern Living to the partnership with the creation of the Southern Food & Drink Entrepreneurs Award. Six Southern food and beverage entrepreneurs with businesses less than five years old will be selected as award finalists, receiving recognition by Southern Living and being showcased at the Atlanta Food & Wine Festival. Lunch provided by Jack Rudy Cocktail Co., Leon’s Fine Poultry, Highroad Craft Creamery and Hire Wire Distillery.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET SALON I, 14TH FLOOR (FLOOR C)

T H U R S D AY, J U N E 2

ENTREPRENEURS PROGRAM

Presented by

Sponsored by

Award Judges Sid Evans (AL) Maggie Largente (GA) Dominique Love (GA) Roy Milner (TN) Matthew Mitchell (GA) Brooks Reitz (SC) Panelists Matti Anttila (FL) Marianne Barnes (KY) Alisa Barry (GA) Scott Blackwell (SC) Joe Driscoll (GA) Robert Gamble (AL) Bebe Goodrich (AL) Allyson Holt (FL) Ransom James (GA) Katie Kittredge (GA) John Lynch (FL) Kubeshini Moodley (GA) Andy Oliver (GA) Michael Ripps (GA) Anna Russ (GA) Keith Schroeder (GA)

| FESTIVAL SCHEDULE

12:00 – 6:00 PM

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T H U R S D AY, J U N E 2 C O N T I N U E D 7:00 PM POWERFUL & DELICIOUS

Special Thanks to David Yurman Proceeds benefit The Giving Kitchen

Hosted by author Virginia Willis (GA) Ashley Christensen (NC) Cheryl Day (GA) Nathalie Dupree (SC) Sandra Gutierrez (NC) June Rodil, MS (TX) Event Founders Genevieve Bos (GA) Kat Cole (GA)

Powerful & Delicious was created in 2012 by Atlanta business women and event chairs, Genevieve Bos and Kat Cole. The event brings together female business and community leaders for a delicious evening in support of the region’s female food and beverage superstars or better put, the best in the industry who happen to be women. The theme for this year’s event is “Guardians of Tradition.” Historians – cookbook authors and chefs – will collaborate on a multicourse meal of delicious flavors, tradition and culture.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET CONNOISSEUR LOUNGE, 14TH FLOOR (FLOOR C)

We’ve planned the ultimate road trip with delicious chef creations, fantastic libations, live music and our favorite Southern destinations. Presented by The Local Palate, Destination Delicious will showcase the flavors and traditions of Florida, Georgia, Louisiana, Mississippi, South Carolina, Texas, Virginia and more.

THE STAVE ROOM AT AMERICAN SPIRIT WORKS 199 ARMOUR DRIVE NE

Across the food industry, farmers, chefs and other industry leaders are doing much more than feeding customers; they’re nourishing their communities through innovative and generous acts of philanthropy. These social innovators will share how they are taking a bite out of community issues at this delicious, informative and inspiring breakfast.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET SALON D, 14TH FLOOR (FLOOR C)

Host Committee Bry Ayers (GA) Kimberly Bouffard (GA) Christy Brown (GA) Gloria Griessman (GA) Jennifer Johnson (GA) Anna Russ (GA) Stephanie Warren (GA)

7:30 PM DESTINATION DELICIOUS

Presented by THE LOCAL PALATE

Sponsored by Amelia Island, Bulleit Frontier Whiskey, Columbia CVB, Four Roses Bourbon, 4Rivers Smokehouse, Hendrick’s Gin, Lexus, Louisiana, Louisiana Seafood, Montage Palmetto Bluff, Visit Mississippi, South Carolina, Stella Artois, Tito’s Handmade Vodka, Visit Houston, Wind Creek Casino & Hotel, Wolf Gourmet & the US Virgin Islands.

Colin Bedford (NC) Nathan Beriau (SC) Neal Bodenheimer (LA) Johnny Caldwell (SC) Peter D’Andrea (AL) Nick Detrich (LA) Ramone Dickerson (SC) Derek Emerson (MS) Jonathan Fox (GA) Justin Fox (GA) Kenny Gilbert (FL) Lee Gregory (VA) Susie Hoyt (KY) Jason Klutts (LA) Leonardo Maurelli, III (AL) Dan & Jael Rattigan (NC) Taneka Reaves (SC) John Rivers (FL) Sarah Simmons (SC) Digby Stridiron (USVI) Nick Sullivan (KY) Brandon Velie (SC)

F R I D AY, J U N E 3 8:30 – 10:00 AM | FESTIVAL SCHEDULE

NOURISHING COMMUNITY

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Proceeds benefit

The Giving Kitchen.

Hosted by Chris Hall (GA) Ashley Christensen (NC) John Currence (MS)


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F R I D AY, J U N E 3 C O N T I N U E D 12:00 – 2:30 PM GRAPES FROM A-Z WINE LUNCH

Hosted by Jason Tesauro (VA)

Vineyard in the City

Vishwesh Bhatt (MS) Bartholomew Broadbent (VA) Scott Crawford (NC) Julie Dalton, CWE (MD) Scott Harper, MS (KY) Rob McDaniel (AL) Suzanne Vizethann (GA) Lisa White (LA)

Hosted by

Presented by Sponsored by Cousins & Midtown Alliance Designed by Bellwether Landscape Architects

The Atlanta Food & Wine Festival’s pop-up vineyard, the first of its kind in the US, will kick-off with a sommelier-led luncheon that will explore wines from A-Z. This interactive event will be a cross between a Masterclass and a multi-course meal by award-winning chefs. Our wine experts will lead guests through the “Grapetionary,” integrating wine, knowledge and food into one amazing, mindblowing, palate-pleasing event.

VINEYARD IN THE CITY 98 14TH ST *Directly across from the Four Seasons Hotel. Enter using the stairs from 14th Street or through the Promenade Building Parking (entrance through 15th Street). Wheelchair accessibility only through the Promenade Parking.

6:00 PM SALTWOOD, BLUEGRASS & BBQ

Hosted by Master Chef Olivier Gaupin (GA) Jeff Sommer (LA)

What’s better than Butts and Blues, y’all? Whole pig barbecues are a way of life in the South. We’re blending traditions, talent and the flavors of Atlanta and New Orleans for a special barbecue bash. Enjoy local craft beer, live entertainment and mingle with local farmers during this event presented by chef Olivier Gaupin of Saltwood with guest chef Jeff Sommer, Loews New Orleans hotel, and featuring pastured-raised pork from Hunter Cattle Farm.

SALTWOOD LOBBY LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET

Once again, award-winning authors Matt Lee and Ted Lee have collaborated with Atlanta Food & Wine Festival to develop the Connoisseur Dinner Series. The first of these immersive and intimate dinner experiences is Eat. Drink. Art. Music., a unique collaboration of chefs working together on each element of the meal, like a band works together on a song. The evening will include award-winning wines, music and gorgeous art.

PRIVATE RESIDENCE

Louisiana is a state that runs deep in tradition. These traditions play homage to the blends of French, Spanish, African, Sicilian, Caribbean, Irish, German and America Indian cultures that contributed to the complex cultural landscape that shines in every city corner and in the heart of every Cajun, Creole, or Louisiana transplant. Geaux South is a celebration of the state that gave us jambalaya, beignets, and the muffuletta (among other things). We’re adding a dash of country comfort and a pinch of sophistication to some of the best food in the South, which means our guests should come prepared to savor forkfuls of the traditions, culture, and culinary perfection that have earned the state its legacy. Party like a Cajun at this outdoor evening event, which will feature classic dishes from a team of Louisiana chefs, two whole hogs over a live fire, a live zydeco band, craft beer, wine and specialty cocktails from the CURE New Orleans team.

ATLANTA CONTEMPORARY ARTS CENTER 535 MEANS ST NW

7:30 PM CONNOISSEUR DINNER SERIES: EAT. DRINK. ART. MUSIC.

Hosted by Matt Lee (SC) Ted Lee (SC) Megan Fitzroy (VA) Jacob Gragg (GA) Andrew Manning (VA) Patrick Phelan (VA) Steven Satterfield (GA)

GEAUX SOUTH Presented by

Sponsored by

Hosted by Cory Bahr (LA) Ryan Andre (LA) Ryan Gannon (LA) Justin Girouard (LA) Michael Gulotta (LA) Braden LaGrone (LA) Jodie Morphew (LA)

| FESTIVAL SCHEDULE

Styled by Mandy Kellogg Rye (GA)

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Once again, award-winning authors Matt Lee and Ted Lee have collaborated with Atlanta Food & Wine Festival to develop the Connoisseur Dinner Series. The second of these immersive and intimate dinner experiences, is New Asian Inflection, which will explore what is and what was the Asian influence on Southern food, discovering the essences of heat, spice, funk and flavor. The multicourse meal will be paired with awardwinning wines and cocktails to bring out the best flavors of each dish.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET TERRACE, 14TH FLOOR (FLOOR C)

For the fifth year, all eyes will be on the South’s food, beverage and design talent at the Rathbuns’ Watch List party. Presented by ADAC, this annual soirée merges Southern style and good taste. A group of hand-selected, interior designers, chefs and mixologists collaborate on the build-out of the ADAC space and the creation of delicious bites and beverages. The result is an evening that is as beautiful as it is delicious.

ADAC (ATLANTA DECORATIVE ARTS CENTER) 351 PEACHTREE HILLS AVENUE NE

S AT U R D AY, J U N E 4 7:30 PM CONNOISSEUR DINNER SERIES: NEW ASIAN INFLECTION

Hosted by Matt Lee (SC) Ted Lee (SC) Kevin Ashworth (KY) Bartholomew Broadbent (VA) Sarah Gavigan (TN) Cheetie Kumar (NC) Mihoko Obunai (GA) Miguel Roquette (PT) Todd Thrasher (VA) Styled by Mandy Kellogg Rye (GA)

RATHBUNS’ WATCH LIST Presented by

| FESTIVAL SCHEDULE

Sponsored by

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Hosted by Kevin Rathbun (GA) Scott Baker (AR) Jessica Bradley (GA) Anna Braund (GA) Lauren DeLoach (GA) Cate Dunning (GA) Mike Friedman (DC) Lathem Gordon (GA) Jocelyn Gragg (GA) Minhnuyet Hardy (GA) Douglas Hilton (GA) Susie Hoyt (KY) Chad James (TN) Iesia D. King (GA) Beth Kooby (GA) John Lasater (TN) Jayce McConnell (SC) Dean Neff (NC) Lisa Palmer (MS) Kehlen Selph (TX) Digby Stridiron (USVI) Ty Thames (MS) Teryi Youngblood (SC)


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Hosted by Kevin Gillespie (GA)

It simply isn’t Sunday in the South without a fantastic brunch!

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREET SALON ABCD & TERRACE, 14TH FLOOR (FLOOR C)

S U N D AY, J U N E 5 12:00PM SUNDAY BRUNCH

Justin Burdett (NC) Delia Champion (GA) Aaron Deal (VA) Jeremiah Langhorne (DC) Mike Perez (GA) Kevin Rathbun (GA) Ryan Rogers (KY) Chris Stewart (SC) Joey Ward (GA)

Greg Baker (FL) Rob Nelson (AR) Heidi Trull (SC)

SUNDAY BRUNCH VIP

Vineyard in the City Hosted by

Wines poured by Jason Tesauro (VA)

Presented by Sponsored by Cousins & Midtown Alliance

Launched in 2015 to rave reviews, the Festival’s Sunday Brunch will be the featured activity on Sunday morning. Once again, the General Brunch will include the Festival Advisory Council members and their friends as they share their creations with family-style service inspired by Kevin GIllespie’s Gunshow restaurant. Bloody Marys, Big Bottles and Brunch … in a Vineyard. We’ve created a special VIP version of our popular Sunday Brunch because having brunch in a Vineyard in the middle of a city is just too cool to miss. Festival Advisory Council members will create an inspired meal with Bloody Marys and sommelier Jason Tesauro will provide bottle service from his favorite big bottle vintages.

VINEYARD IN THE CITY 98 14TH ST * Directly across from the Four Seasons Hotel. Enter using the stairs from 14th Street or through the Promenade Building Parking (entrance through 15th Street). Wheelchair accessibility only through the Promenade Parking.

Designed by Bellwether Landscape Architects

BALL ARD

FRIDAY SATURDAY

4:30 – 5:00pm 11:00 – 11:30am 12:30 – 1:00pm

Justin Burdett (NC), Local Provisions Bryan Caswell (TX), REEF Restaurant Ashley Christensen (NC), AC Restaurants John Currence (MS), City Grocery Restaurant Group Sarah Gavignan (TN), Otaku South Chris Lilly (AL), Big Bob Gibson Bar-B-Q Duane Nutter (GA) Ryan Prewitt (LA), Pêche Anne Quatrano (GA), Star Provisions Kevin Rathbun (GA), Rathbun’s Restaurants Alon Shaya (LA), Shaya Karl Worley (TN), Biscuit Love Brunch

| FESTIVAL SCHEDULE

Stop by Ballard’s snack area during class intermission to indulge in small bites and libations and to see a collection of chairs inspired by some of the Festival’s Advisory Council.

BITES

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As a proud sponsor of the 2016 Atlanta Food & Wine Festival, we at Cousins raise our glasses to the many friends and partnerships we have developed in Midtown Atlanta. Only through these relationships have we been able to help lease some of the most desirable office space in Atlanta. Promenade. NCR. Woodruff. MARTA. Midtown Alliance. Midtown Improvement District. All have partnered with Cousins. And all deserve our most sincere thank you. It truly is an honor to be among the most respected real estate investment trusts in the Southeast. And we promise to continue our legacy of creating opportunity, growth and success for our partners.

404.407.1000

cousinsproperties.com


Presented & curated by

Craft Catalyst, LLC, an Atlanta-based brand accelerator that works with early-stage food and beverage companies, has once again joined forces with the Atlanta Food & Wine Festival to host the second annual Entrepreneurs Program focused on Innovation, Brand-Building, Scalability and Value Creation. The annual event, which was conceived by Craft Catalyst’s founders, Chris Olivier and Steef Schelke, offers participants the opportunity to learn from industry leaders and entrepreneurs who will illustrate a spectrum of recurring themes including resiliency, persistency, focus and of course passion! Keynote: Innovation with Allyson Holt, VP Culinary/Home Shopping Network Session 1 Brand Building: Rising Above the Noise & Driving Sell Through Scalability: Growing Beyond the Startup Garage Session 2 Scalability: Best Practices in Managing Growth & Optimizing Margins Value Creation: After Friends and Family Have Been Tapped

SPEAKERS Matti Anttila, Grain & Barrel Marianne Barnes, Castle & Key Alisa Barry, Bella Cucina Scott Blackwell, High Wire Distilling Joe Driscoll, Kill Cliff Robert Gamble, Fenwick Brands Bebe Goodrich, Icebox Coffee Allyson Holt, Home Shopping Network

Ransom James, Eagle Merchant Partners Katie Kittredge, Kittredge Advisory Partners John Lynch, WTRMLN Beverage Co. Kubeshini Moodley, Whole Foods Market Andy Oliver, Braswell’s Food Co. Michael Ripps, Jittery Joe’s Anna Russ, Anna Apotheca Keith Schroeder, High Road Craft

INTRODUCING THE SOUTHERN FOOD & DRINK ENTREPRENEURS AWARD

presented by

Southern Food & Drink Entrepreneurs Award was designed in collaboration with the Atlanta Food & Wine Festival and Craft Catalyst, to celebrate and honor outstanding and emerging entrepreneurs in the food and beverage space. Six finalists will be invited to Atlanta Food & Wine Festival to present their products to an esteemed panel of judges and to consumers in the Festival’s Tasting Tents. Three winners will be selected and featured on Southern Living’s website and in the magazine.

AWARD JUDGES Sid Evans, Southern Living Maggie Largente, Whole Foods Market SE Dominique Love, IWSC Group North America Roy Milner, Blackberry Farm Matthew Mitchell, Coca-Cola/VEB Brooks Reitz, Jack Rudy Cocktail Co.


You know what’s awesome? No one showed her how to do that.

Carpet | Tile & Stone | Hardwood | Laminate | Resilient | shawfloors.com


Presented By

In 2012, Kevin and Kent Rathbun collaborated on an event to showcase their “Watch List” of Southern chefs, beverage innovators and design professionals at an evening soiree that is as beautiful as it is delicious. While Kent won’t be able to join us this year, we wish him well on his latest restaurant opening.

HOSTED BY KEVIN RATHBUN (GA) DESIGNERS

CHEFS & MIXOLOGISTS

JESSICA BRADLEY (GA) Jessica Bradley Interiors

SCOTT BAKER (AR) Tusk & Trotter

ANNA BRAUND (GA) Anna Braund Interiors

MIKE FRIEDMAN (DC) The Red Hen

LAUREN DELOACH (GA) Lauren Deloach Interiors

SUSIE HOYT (KY) The Silver Dollar and El Camino

CATE DUNNING (GA) Gordon Dunning

JOHN LASATER (TN) Hattie B’s Hot Chicken

LATHEM GORDON (GA) Gordon Dunning

JAYCE MCCONNELL (SC) Edmunds Oast

MINHNUYET HARDY (GA) Minhnuyet Hardy Interiors

DEAN NEFF (NC) Pinpoint Restaurant

DOUGLAS HILTON (GA) DWH Interiors

DIGBY STRIDIRON (USVI) Balter

CHAD JAMES (TN) Chad James Group

TERYI YOUNGBLOOD (SC) Passerelle Bistro

IESIA D. KING (GA) IK Design Group

JOCELYN GRAGG (GA) JARDI Chocolates

BETH KOOBY (GA) Beth Kooby Design

TY THAMES (MS) Eat Local Starkville

LISA PALMER (MS) SummerHouse

KEHLEN SELPH (TX) The Pastry War

Sponsored By


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DiscoverSouthCarolina.com

5/4/16 5:51 PM


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SOUTHERN CRAFT BEER For more than a decade, grassroots efforts of beer devotees have led to the legalization of brewpubs and microbreweries across the South. The end result is heavenly local brews with world-class tastes and the South’s fastest-growing beverage category. #KnowTheSouth

Photo Credit: AF&WF Raftermen Photography


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A D V I S O R Y

COUNCIL

THE ATLANTA FOOD & WINE FESTIVAL ADVISORY COUNCIL IS AN ESTEEMED GROUP OF AWARD-WINNING FOOD AND BEVERAGE LEADERS FROM ACROSS THE SOUTH. THE COUNCIL WORKS CLOSELY WITH THE FESTIVAL TEAM TO BUILD THE WEEKEND’S PROGRAMS AND EVENTS WITH THE GOAL OF EDUCATING AND ENTERTAINING GUESTS.

MARK ABERNATHY CHEF/OWNER – Little Rock, AR Loca Luna and Red Door Restaurant Localuna.com, Reddoorrestaurant.net TWITTER: @RedDoorLR | INSTAGRAM: @LocaLunaLR

A FEW KUDOS: Chef Abernathy has hosted more than 425 locally-and nationally-televised cooking demonstrations.

BILLY ALLIN CHEF/OWNER – Decatur, GA

Cakes & Ale, Cakes & Ale Wine Bar & Café, Proof Bakeshop and Bread & Butterfly Cakesandalerestaurant.com, Proofbakeshop.com, Bread-and-butterfly.com TWITTER: @CakesAndAle_ | INSTAGRAM: @Billy_Allin A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2016); Bon Appétit – Best New Restaurant (Cakes & Ale, 2009, 2012)

JUSTIN AMICK PRINCIPAL/FOUNDER – Atlanta, GA Painted Hospitality: The Painted Pin and The Painted Duck Thepaintedpin.com, Thepaintedduckatl.com TWITTER: @thepaintedpin | INSTAGRAM: @ThePaintedPinATL A FEW KUDOS: Atlanta Magazine – Best of Atlanta (2014); Business Insider – 50 Coolest New Businesses in America (2014); Creative Loafing – Best Bowling Alley (2014); The Court of Masters Sommeliers – Advanced Sommelier (2014), Rudd Scholarship (2011); Zagat – 10 Hottest Bars in Atlanta, 10 Sexiest Places in Atlanta (2014)

AZUR Lexington Azurrestaurant.com TWITTER: @ChefJeremyAshby | INSTAGRAM: @ChefJeremyAshby A FEW KUDOS: Independent Restauranteur – Excellence in Community Service Midwest (2012); Inaugural Lyons Farm International – Chef Showdown winner (2011); Kentucky Great American Seafood Cook-Off 1st Place (2011)

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JEREMY ASHBY CHEF/OWNER – Lexington, KY

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JEREMIAH BACON CHEF/CO-OWNER – Charleston, SC

The Macintosh and Oak Steakhouse Themacintoshcharleston.com, Oaksteakhouserestaruant.com TWITTER: @JeremiahMBacon | INSTAGRAM: @JeremiahMartinBacon A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2012 – 2016), Best New Restaurant semifinalist (The Macintosh, 2012); Esquire – Best New Restaurant (The Macintosh, 2012); Bon Appétit – 50 Best New Restaurants ( The Macintosh, 2012)

CORY BAHR CHEF/CO-OWNER – Monroe, LA

Restaurant Cotton, Nonna and Heritage Catering Chefcorybahr.com TWITTER: @ChefCoryBahr | INSTAGRAM: @CoryBahr A FEW KUDOS: FOOD & WINE – People’s Best New Chef (2014, 2015); Taste of the South – Taste 50 (2015); Food Network’s Chopped! – Champion (2012); Louisiana Cookin’ – Chef to Watch (2011)

GREG BAKER CHEF/OWNER – Tampa, FL

The Refinery and Fodder & Shine Thetamparefinery.com, Fodderandshine.com TWITTER: @GregSBaker | INSTAGRAM: @Greg__Baker A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2012 – 2016); Southern Living – 100 Best Restaurants in the South (The Refinery, 2014); Zagat – Best Restaurant (The Refinery, 2012 – 2014), Best New Restaurant semifinalist (The Refinery, 2011)

DAVID BANCROFT CHEF/OWNER – Auburn, AL Acre Acreauburn.com TWITTER: @ChefBancroft | INSTAGRAM: @DavidBancroft A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2016); Southern Living – 100 Best Restaurants in the South (2014)

TIFFANIE BARRIERE MIXOLOGIST – Atlanta, GA

One Flew South Oneflewsouthatl.com TWITTER: @DrinkingCoach | INSTAGRAM: @TheDrinkingCoach A FEW KUDOS: James Beard Foundation – Outstanding Service semifinalist (2014, 2015); Eater Awards – Bartender of the Year nominee (2015); Tales of the Cocktail – Best Airport Bar in the World (2014); FOOD & WINE – Best Airport Restaurant in the US; GQ – Best Places to Eat Right Now (2012)

COLIN BEDFORD EXECUTIVE CHEF – PITTSBORO, NC The Fearrington House and The Fearrington Granary Fearrington.com TWITTER: @Chefbedford | INSTAGRAM: @FearringtonBehindTheScenes

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A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2014); Best Restaurant semifinalist (2014); News & Observer – Gold Medal Restaurant (2016); Southern Living – Top 100 Best Restaurants in the South (2014); Relais & Chateaux – Grand Chef (2012)

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ERIC BENNETT MIXOLOGIST – Birmingham. AL Carrigan’s Public House Carriganspub.com TWITTER: @BamaViper1 | INSTAGRAM: @BamaViper1 A FEW KUDOS: USBG Bartender of the Year – South Regional Finals


GREG BEST BARKEEP/OWNER – Atlanta, GA

Ticonderoga Club Ticonderogaclub.com TWITTER: @DeepThirst | INSTAGRAM: @TiconderogaClub A FEW KUDOS: James Beard Foundation – Outstanding Bar Program semifinalist (Holeman & Finch, 2012, 2013); Playboy – America’s Top 10 Mixologists (2009)

VISHWESH BHATT CORPORATE CHEF – Oxford, MS City Grocery Restaurant Group: SNACKBAR Citygroceryonline.com and Snackbaroxford.com TWITTER: @KissMyBhatt | INSTAGRAM: @KissMyBhatt1 A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2012, 2013, 2016), nominee (2014, 2015); FOOD & WINE – People’s Best New Chef Gulf Coast nominee (2011)

NEAL BODENHEIMER PARTNER/MIXOLOGIST – New Orleans, LA Cure Collective: CURE and Cane & Table Curenola.com, Caneandtablenola.com TWITTER: @Nbodenheimer | INSTAGRAM: @CureNOLA A FEW KUDOS: James Beard Foundation – Outstanding Bar Program semifinalist (CURE, 2013, 2014, 2016) and (Cane & Table, 2015); Bon Appétit – one of the 5 Best Cocktail Bars in America (Cane & Table, 2015); World Drinks International – 50 Best Bars in the World (CURE, 2014); Esquire – Best Bars in America (Bellocq, 2013); FOOD & WINE – Best New Bars in America (Bellocq, 2012)

MATT BOLUS EXECUTIVE CHEF – Nashville, TN The 404 Kitchen The404nashville.com TWITTER: @MattBolus | INSTAGRAM: @MattBolus A FEW KUDOS: James Beard Foundation – Best New Restaurant semifinalist (2014); Southern Living – 100 Best Restaurants in the South (2014); Travel + Leisure – Best Whiskey Bars in America (2014); Zagat – The 10 Hottest Restaurants in Nashville (2014)

BARTHOLOMEW BROADBENT CEO – Richmond, VA Broadbent Selections Broadbent.com TWITTER: @BollewBroadbent | INSTAGRAM: @BroadbentSelections A FEW KUDOS: Decanter Magazine – 50 Most Influential People in the Wine World (1997); Entrepreneur Magazine – Dun & Bradstreet 100 Fastest Growing Companies (1998); IntoWine.com – Top 100 Most Influential People in the U.S Wine Industry (2013); Market Watch – The Pioneer of Port (2008); Wine Enthusiast – Wine Importer of the Year (2005)

SEAN BROCK CHEF/PARTNER – Nashville, TN

A FEW KUDOS: James Beard Foundation – American Cooking Book Award (Heritage, 2015), Best Chef Southeast (2010), Outstanding Chef nominee (2013, 2014) and semifinalist (2015, 2016), Outstanding Wine Program nominee (McCrady’s, 2015); Southern Living – 50 People Who Are Changing the South in 2015; Esquire – Best New Restaurant (Husk, 2014); Emmy nomination – The Mind of a Chef (2013); Bon Appétite – Best New Restaurant (Husk, 2011) BOOKS: Heritage (Artisan Books, 2014)

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The Neighborhood Dining Group: McCrady’s, Husk Restaurant and Minero Mccradysrestaurant.com, Huskrestaurant.com, Minerorestaurant.com TWITTER: @HSeanBrock | INSTAGRAM: @HSeanBrock

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ENJOY AN EARLY ARRIVAL TO YOUR SEAT.

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DEVON BROGLIE, MS ASSOCIATE GLOBAL BEVERAGE BUYER – Austin, TX Whole Foods Market Wholefoodsmarket.com TWITTER: @DBrogues | INSTAGRAM: @DBrogues A FEW KUDOS: He is a Master Sommelier … enough said!

JUSTIN BURDETT EXECUTIVE CHEF – Asheville, NC Local Provisions Localprovisionsasheville.com TWITTER: @Justin_burdett | INSTAGRAM: @Justin_burdett A FEW KUDOS: FOOD & WINE – Top ten chefs in the Southeast in (2013, 2014); Plate – Top 30 Chefs to Watch (2014); StarChefs.com – Carolina Rising Star award (2013)

PAUL CALVERT BARKEEP/OWNER – Atlanta, GA

Ticonderoga Club Ticonderogaclub.com TWITTER: @TiconderogaClub | INSTAGRAM: @PaulCalvertATL

A FEW KUDOS: Eater Awards – Bartender of the Year nominee (2014); CNN Eatocracy.com – Best U.S. Bars (2013); Creative Loafing Awards – Best Bartender (2011)

BRYAN CASWELL CHEF/OWNER – Houston, TX

REEF Restaurant, Little Bigs and El Real Tex Mex Reefhouston.com, Littlebigshouston.com, Elrealtexmex.com TWITTER: @WholeFish | INSTAGRAM: @WholeFish A FEW KUDOS: James Beard Foundation – Best Chef Southwest nominee (2010, 2011); Starchefs.com – Rising Star Restaurateur (2011); FOOD & WINE – Best New Chef (2009); Bon Appétit – Best Seafood Restaurant (REEF, 2009)

ASHLEY CHRISTENSEN CHEF/OWNER – Raleigh, NC AC Restaurants: Poole’s Downtown Diner, Beasley’s Chicken + Honey, Fox Liquor Bar, Joule Coffee, Chuck’s, Death & Taxes, Bridge Club and AUX Kitchen AC-restaurants.com TWITTER: @PoolesDiner | INSTAGRAM: @DeathandtaxesNC A FEW KUDOS: James Beard Foundation – Best Chef Southeast (2014), Best New Restaurant semifinalist (Death & Taxes, 2016), Outstanding Chef semifinalist (2016); FOOD & WINE – The Best Chicken and Waffles in the US (2015, Beasleys); Southern Living – The South’s Best Restaurants (2015, Death & Taxes) BOOKS: Poole’s: Recipes and Stories from a Modern Diner (coming Fall of 2016)

CRAIG COLLINS, MS BEVERAGE DIRECTOR – Austin, TX

ELM Restaurant Group: 24 Diner, Easy Tiger, Italic and Irene’s Elmrg.com TWITTER: @CCollinsMS | INSTAGRAM: @CCollinsMS

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A FEW KUDOS: He is a Master Sommelier … enough said!

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ERIC CRANE, CWE DIRECTOR OF TRAINING/BUSINESS DEVELOPMENT – Atlanta, GA Empire Distributors, Inc. Empiredist.com TWITTER: @Chauneuf | INSTAGRAM: @Chauneuf A FEW KUDOS: The Court of Master Sommeliers – Advanced Sommelier (2010); US Sommelier Championship – finalist (2010); Society of Wine Educators – Certified Specialist of Spirits (2010), Certified Wine Expert (2006)

SCOTT CRAWFORD CHEF/OWNER – Raleigh, NC Crawford & Son TWITTER: @ChefCrawford | INSTAGRAM: @SCrawford1340 A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2008, 2011-2014, 2016); Bravo TV’s Recipe For Deception – Winner (2016)

GARY CRUNKLETON BARKEEP/OWNER – Chapel Hill, NC The Crunkleton Thecrunkleton.com TWITTER: @TheCrunkleton | INSTAGRAM: @TheCrunkleton

A FEW KUDOS: Southern Living – 100 Best Bars of the South (2014), The South’s Best New Bars (2014); Garden & Gun – The 50 Best Southern Bars (2013); The Bourbon Review – America’s 55 Best Bourbon Bars (2013); Imbibe – 100 Best Places to Drink in the South (2011)

JOHN CURRENCE CHEF/OWNER – Oxford, MS

City Grocery Restaurant Group: City Grocery, Bouré, Big Bad Breakfast, SNACKBAR, Lamar Lounge and The Main Event Citygroceryonline.com TWITTER: @BigBadChef | INSTAGRAM: @CityGroceryRestaurantGroup A FEW KUDOS: James Beard Foundation – Best Chef South (2009), nominee (2006 – 2008), Best Cookbook – American Cooking nominee (2013) BOOK: Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some (Andrews McMeel, 2013)

JULIE DALTON, CWE LEAD SOMMELIER – Baltimore, MD Wit & Widsdom – a Tavern by Michael Mina Witandwisdombaltimore.com TWITTER: @JulieMDalton | INSTAGRAM: @JulieMDalton

A FEW KUDOS: The Court of Master Sommeliers – Advanced Sommelier (2010); Society of Wine Educators – Certified Wine Educator (2009); Certified Spanish Wine Educator (2008); New York’s StarChefs.com Somm Slam semifinalist (2012, 2013); StarChefs.com – DC Area Rising Star Sommelier

JUSTIN DEVILLIER CHEF – New Orleans, LA La Petite Grocery and Balise Lapetitegrocery.com and Balisenola.com TWITTER: @JustinDevillier | INSTAGRAM: @That_Justin

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A FEW KUDOS: James Beard Foundation – Best Chef South (2016), nominee (2012 – 2015); New Orleans Magazine – Best Chef of the Year (2014)

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SCOTT DREWNO CHEF – Washington, DC The Source by Wolfgang Puck Wolfgangpuck.com TWITTER: @Sdrewno | INSTAGRAM: @Sdrewno A FEW KUDOS: James Beard Foundation – Best Chef Mid-Atlantic semifinalist (2012, 2013); Restaurant Association Metropolitan Washington – New Restaurant of the Year (2008), Chef of the Year (2010), Fine Dining Restaurant of the Year (2011); Washingtonian Magazine – Top 100 Restaurants list (2013, 2014); DC Central Kitchen – Capital Food Fight winner (2010); Cochon 555 – winner (2011, 2012, 2014)

DEREK EMERSON CHEF/OWNER – Jackson, MS Walkers Drive In, Local 463 and CAET Wine Bar Walkersdrivein.com, Local463.com, Caetwinebar.com TWITTER: @DerekYEmerson A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2008 – 2010, 2014)

KELLY ENGLISH CHEF/OWNER – Memphis, TN Restaurant Iris, The Second Line and Magnolia House Chefkellyenglish.com TWITTER: @Kelly_English | INSTAGRAM: @JKellyEnglish A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2010); FOOD & WINE – Best New Chefs (2009); Open Table – Top 100 Restaurants (Iris, 2013)

KELLY FIELDS PASTRY CHEF – New Orleans, LA Willa Jean Willajean.com TWITTER: @KRFields | INSTAGRAM: @KellyFields A FEW KUDOS: James Beard Foundation – Outstanding Pastry Chef semifinalist (2015, 2016); FOOD & WINE – Best Pastry Chef nominee (2012)

OLIVIER GAUPIN, MCF EXECUTIVE CHEF – Atlanta, GA Saltwood at Loews Atlanta Hotel Loewshotels.com; Saltwoodatlanta.com TWITTER: @loews_hotels

A FEW KUDOS: Maîtres Cuisiniers de France (Master Chef of France) – Inductee (2013)

SARAH GAVIGAN CHEF/OWNER – Nashville, TN Otaku South, Little Octopus and POP Nashville Otakusouth.com, Popnashville.com, Littleoctopusnashville.com TWITTER: @SarahGavigan | INSTAGRAM: @SarahGavigan A FEW KUDOS: Thrillist.com – Best New Nashville Restaurants (POP Nashville 2014)

A FEW KUDOS: James Beard Foundation – Rising Star Chef of the Year semifinalist (2010 – 2012), Best Chef Southeast semifinalist (2015, 2016), Cookbook: American Cooking Award finalist (Fire in My Belly, 2013); GQ – 12 Most Outstanding Restaurants (Gunshow, 2014); Esquire – Best New Restaurants (Gunshow, 2014); Forbes – 30 Under 30 Tomorrow’s Brightest Stars (2011) BOOKS: Fire in My Belly: Real Cooking (Andrews McMeel, 2012); Pure Pork Awesomeness: Totally Cookable Recipes From Around The World (Andrews McMeel, 2015)

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KEVIN GILLESPIE CHEF/OWNER – Atlanta, GA Red Beard Restaurants: Gunshow, Revival and Terminus City Gunshowatl.com, Revivaldecatur.com, Facebook.com/terminuscity TWITTER: @TopChefKevin | INSTAGRAM: @ChefKevinGillespie

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LEE GREGORY CHEF/CO-OWNER – Richmond, VA The Roosevelt and Southbound Rooseveltrva.com, Southboundrva.com TWITTER: @LeePGregory | INSTAGRAM: @RooseveltRVA A FEW KUDOS: James Beard Foundation – Best Chef Mid-Atlantic semifinalist (2013 – 2015); Bon Appetit – America’s Best New Restaurants (Southbound, 2015); Thrillist.com – 13 Best Restaurants in the South (2015); Richmond Magazine – Elby Award Chef of the Year (2014), Restaurant of the Year (The Roosevelt, 2014); Southern Living – 100 Best Restaurant in the South (2014); StarChefs.com – Rising Star by Star Chef (2014); Plate – 30 Chefs to Watch (2014); Richmond Magazine – Best New Restaurant (The Roosevelt, 2012); Style Weekly – Restaurant of the Year (The Roosevelt, 2012)

DAVID GUAS CHEF/OWNER – Arlington, VA Bayou Bakery Coffee Bar & Eatery Bayoubakeryva.com TWITTER: @ChefDavidGuas | INSTAGRAM: @BayouBakery A FEW KUDOS: James Beard Foundation – Best Cookbook nominee (DamGoodSweet, 2010); ICAP Cookbook Award finalist (DamGoodSweet, 2010); FOOD & WINE – The People’s Best New Chef MidAtlantic nominee (2011, 2012), Best New Dessert Cookbooks (DamGoodSweet, 2010) BOOKS: Grill Nation: 200 Surefire Recipes, Tips & Techniques to Grill Like a Pro (Oxmoor House, 2015), DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style (Taunton Press, 2009)

MICHAEL GULOTTA CHEF/PARTNER – New Orleans, LA MoPho, Rum & The Lash and Pana Mophonola.com, Rumandthelash.com TWITTER: @Mgulottano | INSTAGRAM: @MichaelGulotta

A FEW KUDOS: FOOD & WINE – Best New Chef (2016); James Beard Foundation – Best Chef South semifinalist (2016); Plate – Top 30 Chefs to Watch in the nation (2015); Bon Appétit – America’s Best New Restaurant nominee (MoPho, 2014); New Orleans Magazine – Restaurant of the Year (MoPho, 2014)

SCOTT HARPER, MS MANAGING PARTNER – Louisville, KY Bristol Bar & Grille Bristolbarandgrille.com TWITTER: @ScottHarperMS | INSTAGRAM: @BristolBarandGrilleKY A FEW KUDOS: He is a Master Sommelier … enough said!

GINA HOPKINS OWNER – Atlanta, GA Resurgens Hospitality Group: Restaurant Eugene, Holeman & Finch Public House, H&F Bread Co., H&F Bottle Shop, Hop’s Chicken, H&F Burger and The Café at Linton’s Restauranteugene.com, Holeman-finch.com, Hfbreadco.com, Hfbottleshop.com, Lintonsinthegarden.com, Hopschicken.com, Hfburger.com TWITTER: @ChiHop | INSTAGRAM: @HolemanAndFinch

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A FEW KUDOS: Board of Directors – Georgia Organics, The Southern Foodways Alliance, The Peachtree Road Farmers Market and The Southern Food and Beverage Museum

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LINTON HOPKINS CHEF/OWNER – Atlanta, GA Resurgens Hospitality Group: Restaurant Eugene, Holeman & Finch Public House, H&F Bread Co., H&F Bottle Shop, Hop’s Chicken, H&F Burger and The Café at Linton’s Restauranteugene.com, Holeman-finch.com, Hfbreadco.com, Hfbottleshop.com, Lintonsinthegarden.com, Hopschicken.com, Hfburger.com TWITTER: @ChefHopkins | INSTAGRAM: @HolemanAndFinch A FEW KUDOS: James Beard Foundation – Best Chef Southeast (2012), semifinalist (2008 – 2011); FOOD & WINE – Best New Chefs (2009), 25 Best New Chef All-Stars (2013), Best New Chef Inaugural Culinary Team at Chefs Club Manhattan (2014)


GERRY KLASKALA CHEF/OWNER – Atlanta, GA

Aria, ATLAS Buckhead (consulting chef) and Canoe Aria-atl.com, Atlasrestaurant.com, Canoe-atl.com TWITTER: @GerryKlaskala | INSTAGRAM: @GerryKlaskala A FEW KUDOS: Esquire – Best New Restaurant (2000); Atlanta Magazine – Best Newcomer 4th Place (Atlas, 2016); Best Restaurants 5th Place (Aria, 2016)

JEREMIAH LANGHORNE CHEF/OWNER – Washington, DC The Dabney Thedabney.com TWITTER: @JJLanghorne | INSTAGRAM: @JJLTheDabney A FEW KUDOS: James Beard Foundation – Best New Restaurant semifinalist (The Dabney, 2016); Gayot – Top 5 Rising Chefs in the US (2012); Eater – Young Guns Award (2012)

FRANK LEE CHEF – Charleston, SC Hall Management Group: Hall’s Chophouse, Slightly North of Broad, Old Village Post House Inn, High Cotton Charleston and Rita’s Seaside Grille Hallmanagementgroup.com TWITTER: @SnobCharleston | INSTAGRAM: @SnobCharleston A FEW KUDOS: Chef’s Collaborative – Southeast Sustainer Award finalist (2013); National Restaurant Association – Restaurant Hall of Fame (2011); Starchefs.com – Best Chef nominee (2011)

MATT LEE COOKBOOK AUTHOR – Charleston, SC

The Lee Bros. Boiled Peanuts Catalogue and Cookbook Boot Camp Mattandtedlee.com TWITTER: @TheLeeBros | INSTAGRAM: @TheLeeBros A FEW KUDOS: James Beard Foundation – Cookbook of the Year (The Lee Bros. Southern Cookbook, 2007, The Lee Bros. Simple Fresh Southern, 2009); IACP Cookbook Awards – American (The Lee Bros. Charleston Kitchen, 2014) BOOKS: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton & Company, 2006); The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter, 2009); The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013)

TED LEE COOKBOOK AUTHOR – Charleston, SC The Lee Bros. Boiled Peanuts Catalogue and Cookbook Boot Camp Mattandtedlee.com TWITTER: @TheLeeBros | INSTAGRAM: @TheLeeBros A FEW KUDOS: James Beard Foundation – Cookbook of the Year (The Lee Bros. Southern Cookbook, 2007, The Lee Bros. Simple Fresh Southern, 2009); IACP Cookbook Awards – American (The Lee Bros. Charleston Kitchen, 2014) BOOKS: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton & Company, 2006); The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter, 2009); The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013)

A FEW KUDOS: Memphis in May World Championship BBQ Cook-Off – Grand Champion (2000, 2003, 2011, 2014), 1st Place Pork (1999-2004, 2011, 2014); National Barbecue Association – Book of the Year (Big Bob Gibson’s BBQ Book, 2009); Jack Daniel’s World Championship Barbecue Contest Reserve Grand Champion (2011) BOOKS: Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint (Clarkson Potter, 2009); Fire & Smoke: A Pitmaster’s Secrets (Clarkson Potter, 2014)

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CHRIS LILLY PARTNER/PITMASTER – Decatur, AL Big Bob Gibson Bar-B-Q Bigbobgibson.com TWITTER: @ChrisLillyBBQ | INSTAGRAM: @ChrisLillyBBQ

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ROB McDANIEL EXECUTIVE CHEF – Alexander City, AL

SpringHouse at Crossroads Springhouseatcrossroads.com TWITTER: @SpringHouseAL | INSTAGRAM: @SpringHouseAL A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2013 – 2016); Auburn University – Outstanding Hotel and Restaurant Management Alumnus (2012); The Culture Trip – Alabama’s 10 Best Restaurants & Local Eats (2016); The Local Palate – Restaurants Under The Radar... a few Southern Spots (SpringHouse); Southern Living – 100 Best Restaurants in the South (2014)

STEVE McHUGH CHEF/OWNER – San Antonio, TX CURED Curedatpearl.com TWITTER: @ChefSteveMcHugh | INSTAGRAM: @CUREDAtPearl A FEW KUDOS: James Beard Foundation – Best Chef Southwest semifinalist (2016); Bon Appétit – America’s Best New Restaurants 2014 nominee (2014); Esquire – Best New Restaurant of 2014 runnerup (2014); Restaurant Hospitality – 15 Chefs to Watch (2015); Texas Restaurant Association – Texas Restaurant Neighbor Award (2015)

MICHAEL McNEILL, MS DIRECTOR OF WINE EDUCATION – Atlanta, GA

Quality Wine & Spirits, Inc. Qwine.com

A FEW KUDOS: He is a Master Sommelier – the first in Georgia … enough said!

OUITA MICHEL CHEF/OWNER – Midway, KY

Holly Hill Inn, Wallace Station, Windy Corner Market, Smithtown Seafood and Midway School Bakery Hollyhillinn.com, Wallacestation.com, Windycornermarket.com, Smithtownseafood.com, Midtownschoolbakery.com TWITTER: @ChefOuita A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2012), Outstanding Restauranteur semifinalist (2016)

TRAVIS MILTON EXECUTIVE CHEF – Richmond, VA Shovel & Pick TWITTER: @Dash37Board27 | INSTAGRAM: @Dash37Board37 A FEW KUDOS: Featured in Garden & Gun, The Local Palate and Southern Living

ROB NELSON CHEF/OWNER – Bentonville, AR Tusk & Trotter American Brasserie Tuskandtrotter.com TWITTER: @TnTBrasserie | INSTAGRAM: @TuskNTrotter A FEW KUDOS: Arkansas Times – Best Chef Around the State finalist (2014 – 2016); James Beard Foundation Bootcamp for Policy and Change (2014); Southern Living – Best Bacon Incident (2012), Best of the South (2012) Easy Bistro & Bar and Main Street Meats Easybistro.com, Mainstreetmeatschatt.com TWITTER: @EasyBistro | INSTAGRAM: @ChefErikNiel A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2016); Wine Spectator – Award of Excellence (2015)

| FESTIVAL TALENT

ERIK NIEL CHEF/OWNER – Chattanooga, TN

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B:3.625” T:3.375” S:3.125”

| FESTIVAL TALENT

B:5”

T:4.75”

S:4.5”

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DUANE NUTTER CHEF – Atlanta, GA

TWITTER: @ChefDuaneNutter | INSTAGRAM: @ChefDNutter A FEW KUDOS: James Beard Foundation — Outstanding Service semifinalist (One Flew South, 2014, 2015)

KEVIN OUZTS EXECUTIVE CHEF/OWNER – Atlanta, GA The Spotted Trotter and The Cockentrice Thespottedtrotter.com, Thecockentrice.com TWITTER: @Cockentrice | INSTAGRAM: @TheCockentrice

A FEW KUDOS: University of Georgia – Bulldog 100 List (2015); Zagat – 10 Hottest New Restaurants in Atlanta (The Cockentrice, 2015)

JAMES PETRAKIS EXECUTIVE CHEF/OWNER – Winter Park, FL The Ravenous Pig, Cask & Larder and Swine & Sons Provisions Theravenouspig.com, Caskandlarder.com, Swineandsons.com TWITTER: @RavPig | INSTAGRAM: @RavenousPig A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2016); Saveur – Top 100 Issue (The Ravenous Pig, 2009) BOOKS: The Ravenous Pig: Seasons of Florida (Story Time LLC, 2012)

RYAN PREWITT CHEF/OWNER – New Orleans, LA Pêche Seafood Grill Pecherestaurant.com TWITTER: @PecheNola | INSTAGRAM: @PecheNola A FEW KUDOS: James Beard Foundation – Best Chef South (2014), Best New Restaurant (2014); Bon Appétit – Top 50 New Restaurants (2013); Southern Living – The South’s Best New Restaurants (2013)

ANNE QUATRANO CHEF/OWNER – Atlanta, GA

Star Provisions: Bacchanalia, Quinones at Bacchanalia, Star Provisions, Floataway Café, Summerland Farms, W.H. Stiles Fish Camp and Little Bacch Starprovisions.com TWITTER: @AnneQuatrano | INSTAGRAM: @Rutabaga2 A FEW KUDOS: James Beard Foundation – Outstanding Restaurant semifinalist (Bacchanalia, 2015), Outstanding Service nominee (Bacchanalia, 2014), Outstanding Chef nominee (2014) and semifinalist (2013), Best Chef South (2003); Womenchefs.org – Women Chefs & Restaurateurs Golden Whisk Award (2008) BOOKS: Summerland: Recipes for Celebrating with Southern Hospitality (Rizzoli, 2013)

KEVIN RATHBUN CHEF/OWNER – Atlanta, GA Rathbun’s Restaruants: Rathbun’s, Kevin Rathbun Steak, Krog Bar, KR SteakBar and The Bureau Kevinrathbun.com TWITTER: @RathbunKevin | INSTAGRAM: @RathbunsRestaurants A FEW KUDOS: Food Network Chopped – Champion (2013); FOOD & WINE – Best Steak in the US (2012); Iron Chef America – Champion (2008); Playboy – Best Steakhouse in Atlanta (2008) Jack Rudy Cocktail Co., Neighbourhood, Leon’s Fine Poultry & Oysters and Little Jack’s Tavern Jackrudycocktailco.com, Neighbourhoodllc.com, Leonsoystershop.com, Littlejackstavern.com TWITTER: @BrooksReitz | INSTAGRAM: @BrooksReitz A FEW KUDOS: Eater – Young Guns Award (2013); Featured in Garden & Gun, Condé Nast Traveler, FOOD & WINE

| FESTIVAL TALENT

BROOKS REITZ – OWNER, Charleston, SC

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TODD RICHARDS EXECUTIVE CHEF – Atlanta, GA

White Oak Kitchen & Cocktails and Richards’ Southern Fried Whiteoakkitchen.com, Richardssouthernfried.com TWITTER: @ChefTRichards | INSTAGRAM: @Cheftoddrichards A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2006 – 2008, 2013); Esquire – Best New Chef (2011); AAA – Five Diamond Restaurant Award winner (2004 – 2008); Southern Foodways Alliance – Glory Foods Scholarship Award (2007)

JUNE RODIL, MS WINE & BEVERAGE DIRECTOR – Austin, TX

McGuire Morman Hospitality Group: Lamberts, Perla’s, Elizabeth St. Café, Clarks, Josephine House and Jeffrey’s Mcguiremoorman.com TWITTER: @JuneRodil | INSTAGRAM: @JuneRodil A FEW KUDOS: She is a Master Sommelier … enough said!

RYAN ROGERS CHEF – Louisville, KY Feast BBQ and Royals Hot Chicken Feastbbq.com, Royalschicken.com TWITTER: @ FeastBBQ | INSTAGRAM: @Rrrrogers A FEW KUDOS: Eater – Hottest Restaurant in Louisville (Feast BBQ, 2014); Young Guns (2015)

STEVEN SATTERFIELD CHEF/CO-OWNER – Atlanta, GA

Miller Union Millerunion.com TWITTER: @ MillerUnionChef | INSTAGRAM: @MillerUnionChef A FEW KUDOS: James Beard Foundation – Best Chef Southeast nominee (2013 – 2016), Outstanding Wine Program semifinalist (2015), Best New Restaurant semifinalist (2010); Bon Appétit – 10 Best New Restaurants in America (2010); Esquire – Best New Restaurants (2010) BOOKS: Root to Leaf – A Southern Chef's Approach to Cooking with the Seasons (Haper Wave, 2015)

RODNEY SCOTT CHEF/OWNER – Hemingway, SC

Scott’s BBQ Thescottsbbq.com TWITTER: @RodneyScottBBQ | INSTAGRAM: @ScottsBBQ A FEW KUDOS: Featured in Cut/Chop/Cook: A short film by Joe York (2010); Southern Living – The South’s Top 50 Barbecue Joints (2015), ‘Cue Awards (2012)

JACOB SESSOMS EXECUTIVE CHEF – Asheville, NC

Table Asheville, Tod’s Tasties and The Imperial Life Bar Tableasheville.com, Todstasties.com, Imperialbarasheville.com TWITTER: @TableAsheville | INSTAGRAM: @TableAsheville A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2010)

| FESTIVAL TALENT

ALON SHAYA EXECUTIVE CHEF/OWNER – New Orleans, LA Domenica, PIZZA Domenica and Shaya Domenicarestaurant.com, Pizzadomenica.com and Shayarestaurant.com TWITTER: @AlonShaya | INSTAGRAM: @AlonShaya

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A FEW KUDOS: James Beard Foundation – Best New Restaurant (Shaya, 2016), Best Chef : South (2015); Esquire – Shaya the Best New Restaurant in America (2015), Chefs to Watch (2010); Southern Living – 50 people changing the South (2015); The Forward – 50 most influential American Jews in America (2015); FOOD & WINE – Top restaurants (Domenica, 2012)


BILL SMITH CHEF – Chapel Hill, NC Crook’s Corner Café & Bar Crookscorner.com TWITTER: @Chelugre | INSTAGRAM: @CrooksCornerCafe A FEW KUDOS: James Beard Foundation – America’s Classic Restaurant (2009, 2011), Best Chef Southeast nominee (2009, 2010); Chef’s Collaborative – Southeast Sustainer Award finalist (2013) BOOKS: Seasoned in the South – Recipes from Crook’s Corner and from Home (Algonguin, 2005); Crabs & Oysters (UNC Press, 2015)

TODD THRASHER MIXOLOGIST – Alexandria, VA Restaurant Eve and Bar PX Restauranteve.com, Barpx.com TWITTER: @BarThrasher | INSTAGRAM: @ToddThrasher A FEW KUDOS: FOOD & WINE – 50 Best Bars In America (PX, 2014); Foodable – Washington D.C. Best Restaurants (Restaurant Eve, 2014); Starchefs.com – D.C. Rising Star Mixologist (2006)

HEIDI TRULL CHEF/OWNER – Belton, SC Grits & Groceries Gritsandgroceries.com TWITTER: @GritsGroceries | INSTAGRAM: @GritsGroceries A FEW KUDOS: South Carolina Chef Ambassador (2015) BOOKS: The Grits & Groceries: Real Food, Done Real Good (Grits & Groceries, 2016)

JULIAN VAN WINKLE PRESIDENT – Frankfort, KY

Old Rip Van Winkle Distillery Oldripvanwinkle.com TWITTER: @JVanWinkle4 | INSTAGRAM: @JVanWinkle7 A FEW KUDOS: James Beard Foundation – Outstanding Wine & Spirits Professional (2011), semifinalist (2009, 2010); Southern Foodways Alliance – Fellowship of Southern Farmers, Artisans and Chefs inductee (2010)

BRANDON VELIE CHEF/OWNER – Ridge Spring, SC Juniper Facebook.com/pages/juniper TWITTER: @Juniperlicious

A FEW KUDOS: South Carolina Chef Ambassador (2015)

BRADEN WAGES EXECUTIVE CHEF/OWNER – Dallas, TX Malai Kitchen Malaikitchen.com TWITTER: @BradenWages | INSTAGRAM: @MalaiKitchen

A FEW KUDOS: TABELog – 8 Best Thai Restaurants in America; Dallas Observer – Dallas’ Five Best Thai Restaurants

YASMIN WAGES OWNER – Dallas, TX Malai Kitchen Malaikitchen.com TWITTER: @MalaiKitchen | INSTAGRAM: @MalaiKitchen

KARL WORLEY EXECUTIVE CHEF/OWNER – Nashville, TN

Biscuit Love Biscuitlove.com TWITTER: @BiscuitLoveNash | INSTAGRAM: @BiscuitLoveBrunch A FEW KUDOS: Featured in The Local Palate, Garden & Gun, Southern Living and on the Cooking Channel.

| FESTIVAL TALENT

A FEW KUDOS: TABELog – 8 Best Thai Restaurants in America; Dallas Observer – Dallas’ Five Best Thai Restaurants

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S T O R Y

BOARD THE STORY OF THE SOUTH’S FOOD AND BEVERAGE TRADITIONS IS IMPRESSIVE AND HUGE! TO HELP US TELL THIS STORY DURING AND BEYOND FESTIVAL WEEKEND, WE HAVE ESTABLISHED THE AF&WF STORY BOARD AS AN EXTENSION OF OUR ADVISORY COUNCIL. AS THE COUNCIL DEFINES FESTIVAL PROGRAMMING, THE STORY BOARD HELPS AMPLIFY OUR VOICE AMONG FOOD AND BEVERAGE LOVERS.

MANDY KELLOGG RYE STORY BOARD CREATOR – Atlanta, GA

WAITING ON MARTHA waitingonmartha.com | TWITTER: @waitingonmartha | INSTAGRAM: @waitingonmartha After two years of running a successful home and gift shop, penning her daily lifestyle blog, Waiting On Martha, and styling for brands like Pottery Barn, Ballard Designs and One Kings Lane, it was time Mandy Kellogg Rye expanded her brand to include private design clients. So in early 2015, Mandy Kellogg Rye Design, located in the Atlanta Decorative Arts Center (ADAC), was born. With a knack for infusing modern, bold touches into traditional and classic living, Mandy’s lineup of offerings include styling and interior design services for a variety of purposes, tastes and audiences. Already featured in Luxe Home Interiors, Lonny Magazine, Style Me Pretty Living and Garden & Gun, Mandy foresees this next phase to be the ultimate arena to imagine and inspire.

ASHLEY BROOKE – Orlando, FL ASHLEY BROOKE DESIGNS ashleybrookedesigns.com | TWITTER: @abdesigns | INSTAGRAM: @ashleybrookedesigns Ashley Brooke is the owner and creative director of Ashley Brooke Designs. She is passionate about creating a bevy of lifestyle products that are encouraging, useful and a little bit sassy. She believes Tuesday can be just as fun and fancy as Saturday night, and never apologizes for having a good time. When she isn’t running the ABD show, you can find her traveling with her husband and fluffy sidekick, Lucy.

CLAY CHAMBERS & KIRK CHAMBERS – Charleston, SC

BROTHERS & CRAFT brothersandcraft.com | TWITTER: @brosandcraft | INSTAGRAM: @brothersandcraft

| FESTIVAL TALENT

Brothers & Craft is a creative lifestyle brand, unearthing narratives through style, culture and community. They exist to, through storytelling, discover exceptional design, refine their own styles, and encourage practical, thoughtful living; a true coterie of style.

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BETH PARKER – Louisville, KY SEERSUCKER & SADDLES seersuckerandsaddlesblog.com | TWITTER: @seersuckersaddl | INSTAGRAM: @seersuckerandsaddles Sneaks, short hair and Southern flair. This indeed defines Beth Parker’s casual-meets-glam style on her fashion blog, Seersucker + Saddles. A lover of all things Southern, Beth shares her passion for fashion, food, travel and, of course, the Bluegrass state.


PRESENTERS JOINING FORCES WITH THE FESTIVAL ADVISORY COUNCIL, THESE INDUSTRY LEADERS MAKE OUR LEARNING EXPERIENCES, TASTING TENTS AND DINNERS & EVENTS ENTERTAINING, EDUCATIONAL AND DELICIOUS.

ALEXANDRA ANDERSON – NEW ORLEANS, LA CURE CURENOLA.COM TWITTER: @CURENOLA

MATTIE BEASON – DURHAM, NC BLACK TWIG CIDER HOUSE BLACKTWIGCIDERHOUSE.COM TWITTER: @BLACKTWIGDURHAM

LISA CERICOLA – BIRMINGHAM, AL SOUTHERN LIVING MAGAZINE SOUTHERNLIVING.COM TWITTER: @LISACERICOLA

RYAN ANDRE – BATON ROUGE, LA CITY PORK HOSPITALITY CITYPORKDELI.COM CHEFRYANANDRE.COM TWITTER: @CHEFRYANANDRE

NATHAN BERIAU – BLUFFTON, SC MONTAGE PALMETTO BLUFF PALMETTOBLUFF.COM TWITTER: @PALMETTOBLUFF

CHRIS CHAMBERLAIN – NASHVILLE, TN WRITER FOODREPUBLIC.COM/AUTHOR/CHRISCHAMBERLAIN TWITTER: @CEEELCEE

KEVIN ASHWORTH – LOUISVILLE, KY 610 MAGNOLIA 610MAGNOLIA.COM TWITTER: @KBASHWORTH ROBBY ASTROVE – ATLANTA, GA FRUIT FORWARD ORCHARDS FRUITFORWARDORCHARDS.COM

MARY BLACKMON – ATLANTA, GA FARM STAR LIVING FARMSTARLIVING.COM TWITTER: @FARMSTARLIVING SCOTT BLACKWELL – CHARLESTON, SC HIGH WIRE DISTILLING CO. HIGHWIREDISTILLING.SQUARESPACE.COM TWITTER: @HIGHWIRECHS JESSICA BRADLEY – ATLANTA, GA JESSICA BRADLEY INTERIORS JESSICABRADLEYINTERIORS.COM

KYLE BAILEY – WASHINGTON, DC LONG SHOT HOSPITALITY TWITTER: @CHEFKYLEBAILEY

ANNA BRAUND – ATLANTA, GA ANNA BRAUND INTERIORS ANNABRAUND.COM TWITTER: @ANNABRAUND

SCOTT BAKER – BENTONVILLE, AR TUSK & TROTTER TUSKANDTROTTER.COM TWITTER: @TUSKNTROTTER

TED BREAUX – BIRMINGHAM, AL JADE LIQUEURS BESTABSINTHE.COM TWITTER: @TABREAUX

MARIANNE BARNES – FRANKFORT, KY CASTLE & KEY KENTUCKY BRED BOURBON CASTLEANDKEY.COM TWITTER: @MARIANNEBMD

JOHNNY CALDWELL – CHARLESTON, SC COCKTAIL BANDITS COCKTAILBANDITS.COM INSTAGRAM: @COCKTAILBANDITS

ALISA BARRY – BIRMINGHAM, AL BELLA CUCINA BELLACUCINA.COM TWITTER: @BELLACUCINA

NAVARRO CARR – ATLANTA, GA THE SOUND TABLE THESOUNDTABLE.COM TWITTER: @THESOUNDTABLE

JAMIE BARTHOLOMAUS – WINSTON-SALEM, NC FOOTHILLS BREWING FOOTHILLSBREWING.COM TWITTER: @FOOTHILLSBEER

CHRIS CARTER – NASHVILLE, TN PORTER ROAD BUTCHER PRBUTCHER.COM TWITTER: @PRBUTCHER

DELIA CHAMPION – ATLANTA, GA DELIA’S CHICKEN SAUSAGE STAND THESAUSAGESTAND.COM TWITTER: @SAUSAGESTAND DANIEL CHANCE – ATLANTA, GA W.H. STILES FISH CAMP STARPROVISIONS.COM TWITTER: @STARPROVISIONS JENNIFER V. COLE – BIRMINGHAM, AL WRITER JENNIFERVCOLE.COM TWITTER: @JENNIFERVCOLE SUZANNE CONREAUX – ATLANTA, GA BLOOMS OF DUNWOODY BLOOMSOFDUNWOODY.COM TWITTER: @BLOOMSDUNWOODY FREDERICK CORRIHER – CHARLESTON, SC FREDERICK CORRIHER WINE FACEBOOK.COM/FREDERICKCORRIHERWINE TWITTER: @FCORRIHER JUAN FERNANDO CORTÉS – ATLANTA, GA RESTAURANT EUGENE RESTAURANTEUGENE.COM TWITTER: @EUGENECONCIERGE SOULEYMANE COULIBALY – ATLANTA, GA STAR PROVISIONS STARPROVISIONS.COM TWITTER: @STARPROVISIONS

| FESTIVAL TALENT

MATTI ANTTILA – PALM BEACH, FL GRAIN & BARREL GRAINANDBARREL.COM TWITTER: @DIXIEVODKA

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JOHNNY CULPEPPER – THIBODAUX, LA DONNER PELTIER DISTILLERY DPDSPIRITS.COM TWITTER: @DONNERPELTIER ANDREW CURREN – AUSTIN, TX ITALIC ITALICAUSTIN.COM TWITTER: @CHEFDREWCURREN WAYNE CURTIS – NEW ORLEANS, LA FREELANCE WRITER WAYNECURTIS.COM TWITTER: @WAYNECURTIS PETER D’ANDREA – ATMORE, AL WIND CREEK CASINO & HOTEL WINDCREEKHOSPITALITY.COM TWITTER: @WCHOSPITALITY MARCUS DAVIS – HOUSTON, TX THE BREAKFAST KLUB THEBREAKFASTKLUB.COM TWITTER: @THEBREAKFASKLUB CHERYL DAY – SAVANNAH, GA BACK IN THE DAY BAKERY BACKINTHEDAYBAKERY.COM TWITTER: @STARBROWNIE AARON DEAL – ROANOKE, VA THE RIVER AND RAIL RIVERANDRAILRESTAURANT.COM TWITTER: @CHEFDEAL JULIE DEFRIEND – LOUISVILLE, KY 8UP 8UPLOUISVILLE.COM TWITTER: @8UPLOUISVILLE LAUREN DELOACH – ATLANTA, GA LAUREN DELOACH INTERIORS LAURENDELOACHINTERIORS.COM NICK DETRICH – NEW ORLEANS, LA CANE & TABLE AND FULTON ALLEY CANEANDTABLENOLA.COM FULTONALLEY.COM TWITTER: @NDETRICH RAMONE DICKERSON – COLUMBIA, SC 2 FAT 2 FLY 2FAT2FLYWINGS.COM TWITTER: @ROMO2FLY WILLIAM DISSEN – ASHEVILLE, NC THE MARKET PLACE RESTAURANT & LOUNGE MARKETPLACE-RESTAURANT.COM TWITTER: @CHEFBILLYD

| FESTIVAL TALENT

MICHAEL DOERFLER – KENNESAW, GA LAUREATE IMPORTS COMPANY INC. LAUREATEIMPORTS.COM

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LISA DONOVAN – NASHVILLE, TN @BUTTERMILKROAD JOE DRISCOLL – ATLANTA, GA KILL CLIFF KILLCLIFF.COM TWITTER: @KILLCLIFF

CATE DUNNING – ATLANTA, GA GORDONDUNNING GORDONDUNNING.COM NATHALIE DUPREE – CHARLESTON, SC AUTHOR NATHALIEDUPREE.COM TWITTER: @NATHALIEDUPREE BRENT ELLIOTT – LAWRENCEBURG, KY FOUR ROSES BOURBON FOURROSESBOURBON.COM TWITTER: @4ROSESBOURBON COLE ELLIS – CLEVELAND, MS DELTA MEAT MARKET DELTAMEATMARKET.COM TWITTER: @DELTAMEATMARKET ADAM EVANS – ATLANTA, GA BREZZA CUCINA BREZZACUCINA.COM TWITTER: @ADAMHEVANS

JUSTIN GIROUARD – LAFAYETTE, LA THE FRENCH PRESS THEFRESHPRESSLAFAYETTE.COM TWITTER: @FRENCHPRESSNOLA ASHA GOMEZ – ATLANTA, GA SPICE TO TABLE SPICETOTABLE.COM TWITTER: @ASHAGOMEZ GERMAN GONZALEZ – SAN ANTONIO, TX T1 TEQUILA AND TEARS OF LLORONA T1TEQUILA.COM TWITTER: @T1TEQUILAATX BEBE GOODRICH – BIRMINGHAM, AL ICEBOX COFFEE ICEBOXCOFFEE.COM TWITTER: @ICEBOXCOFFEE LATHEM GORDON – ATLANTA, GA GORDONDUNNING GORDONDUNNING.COM

SID EVANS – BIRMINGHAM, AL SOUTHERN LIVING MAGAZINE SOUTHERNLIVINGMAGAZINE.COM TWITTER: @SIDMEMPHIS

JACOB GRAGG – ATLANTA, GA CRU ARTISAN WINES CRUARTISANWINES.COM TWITTER: @JACOBGRAGG

MEGAN FITZROY – RICHMOND, VA LONGOVEN LONGOVENRVA.COM TWITTER: @FITZROY_CAKES

JOCELYN GRAGG – ATLANTA, GA JARDI CHOCOLATES JARDICHOCOLATES.COM TWITTER: @JARDICHOCOLATES

JONATHAN FOX – ATLANTA, GA FOX BROS. BBQ FOXBROSBBQ.COM TWITTER: @FOXBROSBARBQ

SANDRA GUTIERREZ – CHAPEL HILL, NC AUTHOR SANDRASKITCHENSTUDIO.COM TWITTER: @SANDRALATINISTA

JUSTIN FOX – ATLANTA, GA FOX BROS. BBQ FOXBROSBBQ.COM TWITTER: @FOXBROSBARBQ

ASHLEY HALL – ATLANTA, GA QUALITY WINE & SPIRITS, INC. QWINE.COM TWITTER: @THEWINEBOWGROUP

MIKE FRIEDMAN – WASHINGTON, DC THE RED HEN THEREDHENDC.COM TWITTER: @MIKEYFRIEDMANDC

CHRIS HALL – ATLANTA, GA UNSUKAY COMMUNITY OF BUSINESSES: LOCAL THREE, MUSS & TURNERS, COMMON QUARTER & THE GIVING KITCHEN LOCALTHREE.COM MUSSANDTURNERS.COM COMMONQUARTER.COM THEGIVINGKITCHEN.COM TWITTER: @MUSSANDTURNERS

FORD FRY – ATLANTA, GA ROCKET FARM RESTARUANTS FORDFRY.COM TWITTER: @CHEFFORDFRY ROBERT GAMBLE – BIRMINGHAM, AL FENWICK BRANDS FENWICKBRANDS.COM RYAN GANNON – NEW ORLEANS, LA CURE CURENOLA.COM TWITTER: @CURENOLA JANE GARVEY, PHD, CSW – ATLANTA, GA FREELANCE WINE WRITER KENNY GILBERT – AMELIA ISLAND, FL GILBERT’S UNDERGROUND KITCHEN UNDERGROUND KITCHEN.CO TWITTER: @CHEFKENNYG37

THEO HALL – AUSTIN, TX TITO’S HANDMADE VODKA TITOSVODKA.COM TWITTER: @TITOSVODKA MINHNUYET HARDY – ATLANTA, GA MINHNUYET HARDY INTERIORS MINHNUYETHARDY.COM TWITTER: @MINHNUYETHARDY ELIZABETH HEISKELL – OXFORD, MS DEBUTANTE FARMER DEBUTANTEFARMER.COM TWITTER: @DEBUTANTEFARMER DOUGLAS HILTON – ATLANTA, GA DWH INTERIORS DWHINTERIORS.COM


ALLYSON HOLT – ST. PETERSBURG, FL HOME SHOPPING NETWORK HSN.COM TWITTER: @HSN

CHEETIE KUMAR – RALEIGH, NC GARLAND GARLANDRALEIGH.COM TWITTER: @GARLANDRALEIGH

SHANNA MAYO – ATLANTA, GA THE LUMINARY THELUMINARYATL.COM TWITTER: @THELUMINARYATL

SUSIE HOYT – LOUISVILLE, KY THE SILVER DOLLAR AND EL CAMINO ELFREAKINGCAMINO.COM WHISKEYBYTHEDRINK.COM TWITTER: @ELCAMINO_KY

BRADEN LaGRONE – NEW ORLEANS, LA CURE CURENOLA.COM TWITTER: @CURENOLA

JAYCE McCONNELL – CHARLESTON, SC EDMUNDS OAST EDMUNDSOAST.COM TWITTER: @DEREKTHEDREADED

BENOÎT LANDRON – FRANCE DOMAINE LANDRON-CHARTIER LANDRONCHARTIER.FR

BEN McLEAN – CHARLESTON, SC LEON’S OYSTER SHOP LEONSOYSTERSHOP.COM TWITTER: @LEONSOYSTERSHOP

CHAD JAMES – NASHVILLE, TN CHAD JAMES GROUP CHADJAMES.COM RANSOM JAMES – ATLANTA, GA EAGLE MERCHANT PARTNERS EAGLEMERCHANTPARTNERS.COM DANNY KAHN – MILLS RIVER, NC SIERRA NEVADA SIERRANEVADA.COM TWITTER: @SIERRANEVADA

REBECCA LANG – ATHENS, GA AUTHOR REBECCALANGCOOKS.COM @REBECCALANGCOOK MAGGIE LARGENTE – ALPHARETTA, GA WHOLE FOODS MARKET SOUTH REGIONAL WHOLEFOODSMARKET.COM JOHN LASATER – NASHVILLE, TN HATTIE B’S HOT CHICKEN HATTIEB.COM TWITTER: @HATTIEBS

IESIA D. KING – ATLANTA, GA IK DESIGN GROUP IKDESIGNGROUP.COM

CHRISTIANE LAUTERBACH – ATLANTA, GA ATLANTA MAGAZINE ATLANTAMAGAZINE.COM TWITTER: @ATLANTAMAGAZINE

ANDREA KIRSHTEIN – ATLANTA, GA EMPIRE STATE SOUTH EMPIRESTATESOUTH.COM TWITTER: @ANDREA_NOMS

JOON LIM – ATLANTA, GA KEVIN RATHBUN STEAK KEVINRATHBUNSTEAK.COM TWITTER: @JOONLIM918

ELI KIRSHTEIN – ATLANTA, GA THE LUMINARY THELUMINARYATL.COM TWITTER: @ELIKIRSHTEIN

PEGGY LOFTUS – CHARLESTON, SC THE LOCAL PALATE THELOCALPALATE.COM TWITTER: @PEGLOFTUS

KATIE KITTREDGE – ATLANTA, GA KITTREDGE ADVISORY PARTNERS

JOHN LYNCH – TAMPA, FL WTRMLN BEVERAGE CO. WTRMLNWTR.COM TWITTER: @WTRMLNWTR

JASON KLUTTS – NEW ORLEANS, LA CANE & TABLE CANEANDTABLE.COM TWITTER: @JASONKLUTTS RICHARD KNIGHT – HOUSTON, TX HUNKY DORY TREADSACK.COM/HUNKYDORY TWITTER: @HUNKYDORYHTX BETH KOOBY – ATLANTA, GA BETH KOOBY DESIGN BETHKOOBYDESIGN.COM JASON KOSMAS – AUSTIN, TX THE 86 COMPANY THE86CO.COM TWITTER: @THE86CO DREW KULSVEEN – BARDSTOWN, KY WILLETT DISTILLERY WILLETTDISTILLERY.COM TWITTER: @BOURBONROX

TIFFANY MacISAAC – WASHINGTON, DC BUTTERCREAM BAKESHOP BUTTERCREAMDC.COM TWITTER: @BTTRCRMBAKESHOP MILES MACQUARRIE – DECATUR, GA KIMBALL HOUSE KIMBALL-HOUSE.COM TWITTER: @KIMBALHOUSEBAR ANDREW MANNING – RICHMOND, VA LONGOVEN LONGOVENRVA.COM TWITTER: @LONGOVENRVA LEONARDO MAURELLI, III – AUBURN, AL A*T ARICCIA TRATTORIA AUHCC.COM TWITTER: @CHEFLEONARDO3 KAYLA MAY – NASHVILLE, TN JOSEPHINE JOSEPHINEON12TH.COM TWITTER: @JOSEPHINEON12TH

MARTHA McMILLIN – ATLANTA, GA PRESERVING PLACE PRESERVINGPLACE.COM TWITTER: @PRESERVINGPLC ROBBY MELVIN – BIRMINGHAM, AL SOUTHERN LIVING MAGAZINE SOUTHERNLIVING.COM TWITTER: @ROBBYMELVIN BRITTNEY MILLER – COLUMBIA, SC MANCHESTER FARMS MANCHESTERFARMS.COM TWITTER: @MANCHESTERQUAIL ROY MILNER – WALLAND, TN BLACKBERRY FARM BREWERY BLACKBERRYFARM.COM TWITTER: @NOOGAROY MATTHEW MITCHELL – ATLANTA, GA DIRECTOR STRATEGIC INITIATIVES AT THE COCA-COLA COMPANY COCACOLA.COM KUBESHINI MOODLEY – ATLANTA, GA WHOLE FOODS MARKET WHOLEFOODSMARKET.COM TWITTER: @WHOLEFOODS JODIE MORPHEW – RUSTON, LA CRUMBS CATERING FACEBOOK.COM/CRUMBSCATERINGOFRUSTON TWITTER: @JOJO31489 DEAN NEFF – WILMINGTON, NC PINPOINT RESTAURANT PINPOINTRESTAURANT.COM TWITTER: @DEANNEFFCHEF ANDY NELSON – NASHVILLE, TN NELSON’S GREEN BRIER DISTILLERY GREENBRIERDISTILLERY.COM TWITTER: @TNWHISKEYCO CHARLIE NELSON – NASHVILLE, TN NELSON’S GREEN BRIER DISTILLERY GREENBRIERDISTILLERY.COM TWITTER: @TNWHISKEYCO NICK NOCK – ATLANTA, GA SWEETWATER BREWING CO. SWEETWATERBREW.COM TWITTER: @SWEETWATERBREW

| FESTIVAL TALENT

CATHY HUYGHE – ATLANTA, GA HUNGRY FOR WINE CATHYHUYGHE.COM TWITTER: @CATHYHUYGHE

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MIHOKO OBUNAI – ATLANTA, GA NEXTO NEXTOATL.COM TWITTER: @CHEF_MIHOKO

JAEL RATTIGAN – ASHEVILLE, NC FRENCH BROAD CHOCOLATES FRENCHBROADCHOCOLATES.COM TWITTER: @CHOCOLATELOUNGE

MICHAEL O’CONNOR, CWE – ATLANTA, GA QUALITY WINE & SPIRITS, INC. QWINE.COM TWITTER: @THEWINEBOWGROUP

TANEKA REAVES – CHARLESTON, SC COCKTAIL BANDITS COCKTAILBANDITS.COM INSTAGRAM: @COCKTAILBANDITS

ANDY OLIVER – ATLANTA, GA BRASWELL FOOD CO. BRASWELLS.COM TWITTER: @BRASWELLFOODS

AMRUTH REDDY – CARTERSVILLE, GA ANHEUSER-BUSCH INBEV ANHEUSER-BUSCH.COM TWITTER: @ANHEUSERBUSCH

CHRIS OLIVIER – ATLANTA, GA CRAFT CATALYST, LLC CRAFTCATALYSTLLC.COM TWITTER: @CRAFT_CAT

MICHAEL RIPPS – ATLANTA, GA JITTERY JOE’S COFFEE JITTERYJOES.COM TWITTER: @JITTERYJOES

LISA PALMER – RIDGELAND, MS SUMMERHOUSE SUMMERHOUSESTYLE.COM TWITTER: @LPALMERJAZZ1

JOHN RIVERS – WINTER PARK, FL 4 RIVERS SMOKEHOUSE 4RSMOKEHOUSE.COM TWITTER: @4RSMOKEHOUSE

FORREST PARKER – MOUNT PLEASANT, SC OLD VILLAGE POST HOUSE OLDVILAGEPOSTHOUSEINN.COM TWITTER: @GUMPCHEZGUMP

ANDREW ROENBECK – BOCA RATON, FL BOCA RATON RESTORT & CLUB BOCARESORT.COM TWITTER: @BOCARESORT

ORCHID PAULMEIER – HILTON HEAD, SC ONE HOT MAMA’S ONEHOTMAMAS.COM TWITTER: @MAMAORCHID

MIGUEL ROQUETTE – PORTUGAL QUINTA DO CRASTO QUINTADOCRASTO.PT TWITTER: @QUINTODOCRASTO

JAMES PEISKER – NASHVILLE, TN PORTER ROAD BUTCHER PRBUTCHER.COM TWITTER: @PRBUTCHER

ANNA RUSS – ATLANTA, GA ANNA APOTHECA ANNAAPOTHECA.COM TWITTER: @ANNAAPOTHECA

JASON PELLET – ATLANTA, GA ORPHEUS BREWING ORPHEUSBREWING.COM TWITTER: @ORPHEUSBREWING

JASON SANTAMARIA – ATLANTA, GA SECOND SELF BEER COMPANY SECONDSELFBEER.COM TWITTER: @SECONDSELFBEER

MICHAEL PEREZ – ATLANTA, GA COLLETTA COLLETTARESTUARANT.COM TWITTER: @CHEPE19

STEEF SCHELKE – ATLANTA, GA CRAFT CATALYST, LLC CRAFTCATALYSTLLC.COM TWITTER: @CRAFT_CAT

PATRICK PHELAN – RICHMOND, VA LONGOVEN LONGOVENRVA.COM TWITTER: @PATRICK_PHELAN

KEITH SCHROEDER – ATLANTA, GA HIGH ROAD CRAFT ICE CREAM & SORBET HIGHROADCRAFT.COM TWITTER: @HIGHROADCRAFT

DLYNN PROCTOR – NAPA, CA PENFOLDS AMERICAS PENFOLDS.COM TWITTER: @PENFOLDS

KEHLEN SELPH – HOUSTON, TX THE PASTRY WAR THEPASTRYWAR.COM TWITTER: @KEHLENSELPH

BEN RASMUSSEN – POTOMAC, VA POTOMAC CHOCOLATE POTOMACCHOCOLATE.COM TWITTER: @POTOMACCHOCO

SIMRAN SETHI – GREENSBORO, NC AUTHOR SIMRANSETHI.COM TWITTER: @SIMRANSETHI

DAN RATTIGAN – ASHEVILLE, NC FRENCH BROAD CHOCOLATES FRENCHBROADCHOCOLATES.COM TWITTER: @CHOCOLATELOUNGE

SARAH SIMMONS – COLUMBIA, SC RISE BAKE SHOP RISEBAKESHOP.COM TWITTER: @RISE_BAKESHOP

JERRY SLATER – ATHENS, GA BEVERAGE CONSULTANT TWITTER: @JERRYWSLATER JORDAN SMELT – DECATUR, GA CAKES & ALE CAKESANDALERESTAURANT.COM TWITTER: @CAKESANDALE_ DAVID STEIN – ATHENS, GA CREATURE COMFORTS BREWING CO. CREATURECOMFORTSBEER.COM TWITTER: @CREATUREBEER CHRIS STEWART – CHARLESTON, SC THE GLASS ONION ILOVETHEGLASSONION.COM TWITTER: @GLASSONIONSC JARRETT STIEBER – ATLANTA, GA EAT ME SPEAK ME EATMESPEAKME.COM TWITTER: @EATMESPEAKME DOUG STRICKLAND – ATLANTA, GA INTEGRITY WINES INTEGRITYWINES.NET TWITTER: @INTEGRITYWINES DIGBY STRIDIRON – US VIRGIN ISLANDS BALTER BALTERSTX.COM TWITTER: @_CHEFDIGBY NICK SULLIVAN – LOUISVILLE, KY THE OAKROOM AT THE SEELBACH HILTON THEOAKROOMLOUISVILLE.COM TWITTER: @NICKSULLIVAN10 CHARLOTTE SWANCY – RANGER, GA RIVERVIEW FARMS GRASSFEDCOW.COM TWITTER: @GRASSFEDCOW CLAYTON SZCZECH – MEXICO EXPERIENCE TEQUILA EXPERIENCETEQUILA.COM TWITTER: @TEQUILATRIPS JASON TESAURO – RICHMOND, VA THE MODERN GENTLEMAN THEMODERNGENTLEMAN.COM TWITTER: @MODERNJT OLIVER THAMES – CHARLESTON, SC BULLS BAY OYRO BULLSBAYOYSTERROASTS.COM TY THAMES – STARKVILLE, MS EAT LOCAL STARKVILLE EATLOCALSTARKVILLE.COM TWITTER: @TYTHAMES KELLIE THORN – ATLANTA, GA EMPIRE STATE SOUTH EMPIRESTATESOUTH.COM TWITTER: @ESSOUTH LIZ THORPE – NEW ORLEANS, LA THE PEOPLE’S CHEESE LIZTHORPE.COM TWITTER: @LIZCHEESE


Cleaning up aer the magic since 1938.

ISAAC TOUPS – NEW ORLEANS, LA TOUPS’ MEATERY TOUPSMEATERY.COM TWITTER: @ISAACTOUPS

LISA WHITE – NEW ORLEANS, LA WILLA JEAN WILLAJEAN.COM TWITTER: @PASTRYGIRLLISA

BOB TOWNSEND – ATLANTA, GA ATLANTA JOURNAL-CONSTITUTION AJC.COM

STEVE WHITMIRE – BRASSTOWN, NC BRASSTOWN BEEF BRASSTOWNBEEF.COM TWITTER: @BRASSTOWNBEEF

HAI TRAN – CARY, NC THE UMSTEAD HOTEL & SPA THEUMSTEAD.COM TWITTER: @SOMMSAYHAI ANDREA UPCHURCH – CHARESTON, SC MAGNOLIAS, BLOSSOM AND CYPRESS MAGNOLIAS-BLOSSOM-CYPRESS.COM TWITTER: @FLOURANDBUTTER

© 2016 InSinkErator *Designed and manufactured in the USA with over 80% domestic content.

PRESTON VAN WINKLE – FRANKFORT, KY OLD RIP VAN WINKLE DISTILLERY OLDRIPVANWINKLE.COM TWITTER: @PRESTONVANW

Kitchens are meant to be enjoyed. So enjoy. Experiment, sample, adventure and have a blast in the process. When you’re ready, your InSinkErator® disposer will be there to help clean things up. Quickly, quietly, efficiently.

insinkerator.com

Made in USA*

SUZANNE VIZETHANN – ATLANTA, GA BUTTERMILK KITCHEN BUTTERMILKKITCHEN.COM TWITTER: @BUTTERMILKCHEF JOEY WARD – ATLANTA, GA GUNSHOW GUNSHOWATL.COM TWITTER: @GUNSHOWATL

MARTHA WIGGINS – NEW ORLEANS, LA SYLVAIN SYLVAINNOLA.COM TWITTER: @SYLVAINNOLA VIRGINIA WILLIS – ATLANTA, GA AUTHOR VIRGINIAWILLIS.COM TWITTER: @VIRGINIAWILLIS APRIL WRIGHT COLLINS – AUSTIN, TX VINTAGE WINE MARKETING VINTAGEWINEMARKETING.COM TWITTER: @IKNOWWRIGHT TERYI YOUNGBLOOD – GREENVILLE, SC TABLE 301- PASSERELLE BISTRO PASSERELLEINTHEPARK.COM TWITTER: @TERYIYOUNGBLOOD

Handcrafting has its rewards.

Since 1888.

FourRosesBourbon.com

Be mellow. Be responsible.

| FESTIVAL TALENT

®

83


to the

on the

PLEASE ENJOY THE UNUSUAL RESPONSIBLY HENDRICK’S GIN, 44% ALC./VOL. ©2016 IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

AGENCY: JWT/Atlanta CLIENT: USVI AD#: USVI16057

| FESTIVAL TALENT

SPECS: TRIM: PUB:

4C Page Non Bleed 3.375” x 4.75” Atlanta Food and Wine

1238 DeKalb Ave NE, Atlanta, GA 30307

October 27 – November 12, 2016 www.Dine.VI #USVInice

/visitusvi

/usvitourism

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5/11/16 12:01 PM


TRAIL CHEFS THE FESTIVAL’S TASTING TENTS ARE DESIGNED TO TAKE GUESTS ON AN EPICUREAN JOURNEY THROUGH THE SOUTHERN U.S. AND OTHER SOUTHERN REGIONS AROUND THE GLOBE. TENTS FEATURE A ROTATING LINE-UP OF GUEST OR “TRAIL" CHEFS – TALENTED CULINARY PROFESSIONALS SELECTED BY THE FESTIVAL’S ADVISORY COUNCIL TO PARTICIPATE DURING THE WEEKEND. WOOLERY “WOODY” BACK – ROSWELL, GA TABLE & MAIN TABLEANDMAIN.COM TWITTER: @CHEFWOOLERYBACK

ROBERTO GUZMAN – ADAIRSVILLE, GA BARNSLEY RESORT BARNSLEYRESORT.COM TWITTER: @BARNSLEYRESORT

CAMRON RAZAVI – BILOXI, MS MAGNOLIA HOUSE CAESARS.COM TWITTER: @CAMRONRAZAVI

RUSTY BOWERS – ATLANTA, GA PINE STREET MARKET PINESTREETMARKET.COM TWITTER: @PINESTREET

REID HARRISON – BLUFFTON, GA WHITE OAK PASTURES WHITEOAKPASTURES.COM TWITTER: @WHITEOAKPASTURE

KEITH RHODES – WILMINGTON, NC CATCH RESTAURANT CATCHWILMINGTON.COM TWITTER: @ONEBADCHEF910

GRIFFIN BUFKIN – ST. SIMONS ISLAND, GA SOUTHERN SOUL BARBEQUE SOUTHERNSOULBBQ.COM TWITTER: @GRIFFINBUFKIN

ADAM HAYES – CASHIERS, NC LONESOME VALLEY’S CANYON KITCHEN LONESOMEVALLEY.COM TWITTER: @CHEF_HAYES

PATRICK RONEY – LOUISVILLE, KY HARVEST HARVESTLOUISVILLE.COM TWITTER: @HARVEST502

TREY CIOCCIA – NASHVILLE, TN THE FARM HOUSE THEFARMHOUSETN.COM TWITTER: @CIOCCIATREY

TANK JACKSON – WADMALAW ISLAND, SC HOLY CITY HOGS HOLYCITYHOGS.COM/INDEX.HTML TWITTER: @HOLYCITYHOGS

MADISON RUCKEL – CHARLESTON, SC HOME TEAM BBQ HOMETEAMBBQ.COM TWITTER: @FIERYRON

RJ COOPER – CHARLOTTE, NC 5CHURCH 5CHURCH.COM TWITTER: @5CHURCHCLT

NICK LEAHY – ATLANTA, GA SALTYARD SALTYARDATLANTA.COM TWITTER: @SALTYARD

ROBERT OWENS – ATLANTA, GA GRAND CHAMPION BBQ GCBBQ.NET TWITTER: @GCBBQ

JULIO DELGADO – ATLANTA, GA JP ATLANTA JP-ATLANTA.COM TWITTER: @JPATLDOWNTOWN

MITCHELL McCAMEY – TUPELO, MS NEON PIG KERMIT’S OUTLAW KITCHEN EATNEONPIG.COM KERMITSOUTLAWKITCHEN.COM TWITTER: @NEONPIGCAFE

HARRISON SAPP – ST. SIMONS ISLAND, GA SOUTHERN SOUL BARBEQUE SOUTHERNSOULBBQ.COM TWITTER: @SOUTHERNSOULBBQ

JOE DIMAIO – CHARLESTON, SC THE DARLING OYSTER BAR THEDARLING.COM TWITTER: @JODIMAIO WES EASON – WAYNESVILLE, NC SUNBURST TROUT FARMS SUNBURSTTROUT.COM TWITTER: @SUNBURSTTROUT ROBERT GERSTENECKER – ATLANTA, GA BAR MARGOT BARMARGOTATL.COM TWITTER: @BARMARGOTATL

TONYA MORRIS – ATLANTA, GA SOUTHERN ART & BOURBON BAR SOUTHERNART.COM TWITTER: @CHEFFY970 JOSH MUNCHEL – DURHAM, NC COUNTING HOUSE COUNTINGHOUSENC.COM TWITTER: @21CDURHAM ROBERT OWENS – ATLANTA, GA GRAND CHAMPION BBQ GCBBQ.NET TWITTER: @GCBBQ JOSH QUICK – FLORENCE, AL ODETTE ODETTEALABAMA.COM TWITTER: @ODETTEALABAMA

JONATHAN SEARLE – LEXINGTON, KY LOCKBOX LOCKBOXLEX.COM TWITTER: @21CHOTELS AARON SIEGEL – CHARLESTON, SC HOME TEAM BBQ HOMETEAMBBQ.COM TWITTER: @FIERYRON JULIA SULLIVAN – NASHVILLE, TN HENRIETTA RED HENRIETTARED.COM TWITTER: @HENRIETTA_RED RALPH TAYLOR – OXFORD, MS CITY GROCERY CITYGROCERYONLINE.COM TWITTER: @CITYGROCERYOXMS

Guests will also find a number of Advisory Council members cooking in the Tents throughout the weekend.

| FESTIVAL TALENT

TEDDY DIGGS – CHAPEL HILL, NC IL PALIO ILPALIO.COM TWITTER: @IL_PALIO

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CAMERON THOMPSON – ATLANTA, GA FARM BURGER FARMBURGER.NET TWITTER: @FARMBURGER

GREGORY VIVIER – ATLANTA, GA GRAND CHAMPION BBQ GCBBQ.NET TWITTER: @GCBBQ

WHIT WHITMIRE – BRASSTOWN, NC BRASSTOWN BEEF BRASSTOWNBEEF.COM TWITTER: @WHITWHITMIRE

STUART TRACY – ATLANTA, GA PARISH PARISHATL.COM TWITTER: @PARISHATL

MIKE WAJDA – LOUISVILLE, KY PROOF ON MAIN PROOFONMAIN.COM TWITTER: @21CLOUISVILLE

TYLER WILLIAMS – ATLANTA, GA TAP TAPAT1180.COM TWITTER: @TYLERJAMIE79

RUSTY TUCKER – LEEDS, AL RUSTY’S BAR-B-Q RUSTYSBARBQ.COM TWITTER: @RUSTYSBBQ

PAYTON WARREN – RIDGELAND, MS SEAFOOD R’EVOLUTION SEAFOODREVOLUTION.COM TWITTER: @SEAFOODREVJXN

WINE ENTHUSIAST RATINGS

SCORE OUT OF 100 POINTS

| FESTIVAL TALENT

PTS

ATLANTA, GA

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EXHIBITORS THE FESTIVAL’S TASTING TENTS ARE DESIGNED TO TAKE GUESTS ON AN EPICUREAN JOURNEY THROUGH THE SOUTHERN US AND OTHER SOUTHERN REGIONS AROUND THE GLOBE. TENTS FEATURE A ROTATING LINE-UP OF GUEST OR “TRAIL" CHEFS – TALENTED CULINARY PROFESSIONALS SELECTED BY THE FESTIVAL’S ADVISORY COUNCIL TO PARTICIPATE DURING THE WEEKEND.

ABITA BREWING COMPANY – COVINGTON, LA ABITA.COM TWITTER: @THEABITABEER

BULLS BAY SALTWORKS – McCLELLANVILLE, SC BULLSBAYSALTWORKS.COM TWITTER: @BULLSBAYSALT

CANNONBOROUGH BEVERAGE COMPANY – CHARLESTON, SC CANNONBEVCO.COM ALLTECH LEXINGTON BREWING & DISTILLING CO. TWITTER: @CANNONBEVCO – LEXINGTON, KY KENTUCKYALE.COM CAROLINE’S CAKES – SPARTANBURG, SC TWITTER: @KENTUCKYALE CAROLINESCAKES.COM TWITTER: @CAROLINESCAKES AMERICAN SPIRIT WHISKEY – ATLANTA, GA AMERICANSPIRITDISTILLERY.COM CASA NOBLE – MEXICO TWITTER: @SPIRITWHISKEY CASANOBLE.COM TWITTER: @CASA_NOBLE B’S CRACKLIN’ BARBEQUE – SAVANNAH, GA BSCRACKLINBBQ.COM CATHEAD DISTILLERY – JACKSON, MS CATHEADVODKA.COM BACON’S HEIR – ATLANTA, GA TWITTER: @CATHEADVODKA BACONSHEIR.COM TWITTER: @BACONSHEIR CHAI PANI – DECATUR, GA CHAIPANIDECATUR.COM BANNER BUTTER – ATLANTA, GA TWITTER: @CHAIPANI BANNERBUTTER.COM TWITTER: @BANNERBUTTER CHARLESTON DISTILLING CO. – CHARLESTON, SC CHARLESTONDISTILLING.COM BAYOU RUM DISTILLERY – LACASSINE, LA TWITTER: @CHSDISTILLINGCO BAYOURUM.COM TWITTER: @BAYOURUM CHARLESTON MIX – CHARLESTON, SC CHARLESTONMIX.COM BEAUTIFUL BRINY SEA – ATLANTA, GA TWITTER: @CHARLESTONMIX BEAUTIFULBRINYSEA.COM TWITTER: @BEAUTIFULBRINYSEA CHÂTEAU ÉLAN WINERY & RESORT – ATLANTA, GA CHATEAUELAN.COM BELL’AMORE WINE – ITALY TWITTER: @CHATEAUELAN BELLAMOREWINE.COM CONFITURAS – AUSTIN, TX ® BLUE CHAIR BAY RUM – NASHVILLE, TN CONFITURAS.NET BLUECHAIRBAYRUM.COM ‬ TWITTER: @CONFITURAS TWITTER: @BLUECHAIRBAYRUM COPPER & KINGS AMERICAN BRANDY COMPANY BROADBENT SELECTIONS – RICHMOND, VA – LOUISVILLE, KY BROADBENT.COM COPPERANDKINGS.COM TWITTER: @BROADBENTWINES TWITTER: @COPPERANDKINGS BROWN’S COURT BAKERY – CHARLESTON, SC BROWNSCOURT.COM TWITTER: @BROWNSCOURT

CORE BREWING COMPANY – FAYETTEVILLE, AR COREBEER.COM TWITTER: @COREBREWERY

BULLS BAY OYRO – CHARLESTON, SC BULLSBAYOYSTERROASTS.COM

COVINGTON SPIRITS, LLC – SNOW HILL, NC COVINGTONVODKA.COM TWITTER: @COVINGTONVODKA

CRAGGY RANGE WINERY – NEW ZEALAND CRAGGYRANGE.COM TWITTER: @CRAGGYRANGE CREATURE COMFORTS BREWING CO. – ATHENS, GA CREATURECOMFORTSBEER.COM TWITTER: @CREATUREBEER DEEP EDDY VODKA – AUSTIN, TX DEEPEDDYVODKA.COM TWITTER: @DEEPEDDYVODKA DELTA BLUES RICE – RULEVILLE, MS DELTABLUESRICE.COM TWITTER: @DELTABLUESRICE DICKEY FARMS – MUSELLA, GA DICKEYFARMS.COM TWITTER: @DICKEYFARMS DINNER & A CAUSE CARD – ATLANTA, GA CHILDRENOFCONSERVATION.ORG DIXIE VODKA – CHARLESTON, SC DIXIEVODKA.COM TWITTER: @DIXIEVODKA DUTCH & COMPANY – RICHMOND, VA DUTCHANDCOMPANY.COM TWITTER: @DUTCHANDCOMPANY FOODBAR – VESTAVIA HILLS, AL FOODBARBHAM.COM TWITTER: @FOODBARBHAM FOOTHILLS BREWING – WINSTON-SALEM, NC FOOTHILLSBREWING.COM TWITTER: @FOOTHILLSBEER FOX POINT FARM – MONTGOMERY, AL FOXPOINTFARM.NET TWITTER: @FOXPOINTFARMGIRL FRENCH BROAD CHOCOLATES – ASHEVILLE, NC FRENCHBROADCHOCOLATES.COM TWITTER: @FRENCHBROADCHOCOLATES GEORGIA GRINDERS – CHAMBLEE, GA NATUALMOND.COM TWITTER: @GEORGIAGRINDERS

| FESTIVAL TALENT

21C MUSEUM HOTELS – LOUISVILLE, KY 21CMUSEUMHOTELS.COM TWITTER: @21CHOTELS

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Fashion

at Your Fingertips

Atlanta Magazine Style Book is now available in a portable, tree-friendly package. Visit atlantamagazine.com/style for inspiring fashion content all year long.

ED ITI ON

| FESTIVAL TALENT

FRE ED IGI TAL

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GOO GOO CLUSTER – NASHVILLE, TN GOOGOO.COM TWITTER: @GOOGOOCLUSTERS GRAND CHAMPION BBQ – ATLANTA, GA GCBBQ.NET TWITTER: @GCBBQ HATTIE B’S HOT CHICKEN – NASHVILLE, TN HATTIEB.COM TWITTER: @HATTIEBS HEAVEN HILL BRANDS – BARDSTOWN, KY HEAVENHILL.COM TWITTER: @HEAVENHILL INDEPENDENT DISTILLING COMPANY – DECATUR, GA INDEPENDENTDISTILLING.COM TWITTER: @IDC_SPIRITS HIGH WIRE DISTILLING CO. – CHARLESTON, SC HIGHWIREDISTILLING.SQUARESPACE.COM TWITTER: @HIGHWIRECHS HONEYSUCKLE GELATO – ATLANTA, GA HONEYSUCKLEGELATO.COM TWITTER: @HONEYSUCKLEATL HORNSBY FARMS – AUBURN, AL HORNSBYFARMS.COM ICEBOX COFFEE – BIRMINGHAM, AL ICEBOXCOFFEE.COM TWITTER: @ICEBOXCOFFEE IL GIALLO OSTERIA & BAR – SANDY SPRINGS, GA ILGIALLOATL.COM TWITTER: @ILGIALLOATL INDABA WINES – SOUTH AFRICA INDABAWINES.COM TWITTER: @INDABAWINES JACK RUDY COCKTAIL CO. – CHARLESTON, SC JACKRUDYCOCKTAILCO.COM TWITTER: @JACKRUDYCOCKTAILCO JACKSON FAMILY WINES – ITALY & NEW ZEALAND JACKSONFAMILYWINES.COM TWITTER: @JFW JAM JAR WINES – SOUTH AFRICA JAMJARWINES.COM TWITTER: @JAMJARWINES KEN FORRESTER WINES – SOUTH AFRICA KENFORRESTERWINES.COM TWITTER: @KFWINES ® KENTUCKY BOURBON TRAIL – LEXINGTON, KY KYBOURBONTRAIL.COM TWITTER: @KYBOURBONTRAIL

LINDERA FARMS VINEGAR – MARSHALL, VA LINDERAFARMS.COM TWITTER: @LINDERAFARMS MAKER’S MARK® – LORETTO, KY MAKERSMARK.COM TWITTER: @MAKERSMARK MERCIER ORCHARDS – BLUE RIDGE, GA MERCIER-ORCHARDS.COM TWITTER: @MERCIERORCHARDS MIDDLETON MADE KNIVES – CHARLESTON, SC MIDDLETONMADEKNIVES.COM TWITTER: @MMKNIVES MOORE FARMS & FRIENDS – WOODLAND, AL MOOREFARMSANDFRIENDS.COM TWITTER: @MOORE_FARMS NELSON’S GREEN BRIER DISTILLERY – NASHVILLE, TN GREENBRIERDISTILLERY.COM TWITTER: @TNWHISKEYCO NEW BELGIUM BREWING – ASHEVILLE, NC NEWBELGIUM.COM TWITTER: @NEWBELGIUM O&O HOOCH – SULLIVAN’S ISLAND, SC OANDOHOOCH.COM TWITTER: ‎@OANDOHOOCH OLD 4TH DISTILLERY – ATLANTA, GA O4D.COM TWITTER: @OLD4TH OLD BRIDGE CELLARS – INTERNATIONAL WINERIES OBCWINES.COM TWITTER: @OLD_BRIDGE

ROGERSMADE – CHATTANOOGA, TN EVERYDAYECLECTIC.COM TWITTER: @ROGERSMADE SALLIE’S GREATEST – CAMERON, SC SALLIESGREATEST.COM TWITTER: @SALLIESGREATEST SAVANNAH BOURBON – SAVANAH, GA SAVANNAHBOURBON.COM TWITTER: @SAVANNAHBOURBON SECOND SELF BEER COMPANY – ATLANTA, GA SECONDSELFBEER.COM TWITTER: @SECONDSELFBEER SERVICE BREWING CO. – SAVANNAH, GA SERVICEBREWING.COM TWITTER: @SERVICEBREWING SIERRA NEVADA BREWING COMPANY – MILLS RIVER, NC SIERRANEVADA.COM TWITTER: @SIERRANEVADA SILENI ESTATES – NEW ZEALAND SILENI.CO.NZ TWITTER: @SILENIWINESUSA SIX & TWENTY DISTILLERY – PIEDMONT, SC SIXANDTWENTYDISTILLERY.COM TWITTER: @SIXANDTWENTYD SLINGSHOT COFFEE CO. – RALEIGH, NC SLINGSHOTCOFFEECOMPANY.COM TWITTER: @SLINGSHOTCOFFEE

ONE. MIDTOWN KITCHEN – ATLANTA, GA ONEMIDTOWNKITCHEN.COM TWITTER: @ONEMIDTOWN

SOBERDOUGH – NASHVILLE, TN SOBERDOUGH.COM TWITTER: @SOBERDOUGH

OPICI WINES – INTERNATIONAL WINERIES OPICIWINES.COM TWITTER: @OPICIWINES

SPY VALLEY WINE – NEW ZEALAND SPYVALLEYWINES.CO.NZ TWITTER: @SPYVALLEYWINE

ORPHEUS BREWING – ATLANTA, GA ORPHEUSBREWING.COM TWITTER: @ORPHEUSBREWING

ST. JAMES CHEESE COMPANY – NEW ORLEANS, LA STJAMESCHEESE.COM TWITTER: @STJAMESCHEESE

ORRMAN’S CHEESE SHOP – CHARLOTTE, NC ORRMANSCHEESESHOP.COM TWITTER: @ORRMANSCHEESE

SWEET GRASS DAIRY – THOMASVILLE, GA SWEETGRASSDAIRY.COM TWITTER: @SWEETGRASSDAIRY

PALMETTO DISTILLERY – ANDERSON, SC PALMETTODISTILLING.COM TWITTER: @PALMETTODISTLRY

SWEETWATER BREWING COMPANY – ATLANTA, GA SWEETWATERBREW.COM TWITTER: @SWEETWATERBREW TEQUILA FORTELEZA – MEXICO TEQUILAFORTELEZA.COM TWITTER: @DRINKFORTALEZA

PEACHDISH – ATLANTA, GA PEACHDISH.COM TWITTER: @PEACHDISHATL WATSONIA FARMS – MONETTA, SC WATSONIAFARMS.COM

LANE SOUTHERN ORCHARDS – FORT VALLEY, GA LANESOUTHERNORCHARDS.COM ‬ TWITTER: @LANESOUTHERN

PEARSON FARM PEACHES – FORT VALLEY, GA PEARSONFARM.COM TWITTER: @PEARSONFARMGA

LAUREATE IMPORTS COMPANY INC. – SLOVENIA LAUREATEIMPORTS.COM

PHILLIP ASHLEY CHOCOLATES – MEMPHIS, TN PHILLIPASHLEYCHOCOLATES.COM TWITTER: @PHILLIPASHLEYUS

LAZY MAGNOLIA BREWERY – KILN, MS LAZYMAGNOLIA.COM TWITTER: @LAZYMAGNOLIA

REVOLUTION DOUGHNUTS & COFFEE – DECATUR, GA REVOLUTIONDOUGHNUTS.COM TWITTER: @REVOLUTIONDOUGHNUTS

PRESERVING PLACE – ATLANTA, GA PRESERVINGPLACE.COM TWITTER: @PRESERVINGPLC

TEQUILA HERRADURA – MEXICO HERRADURA.COM TWITTER: @HERRADURATEQ THE BLOOMY RIND :: ARTISAN CHEESES – NASHVILLE, TN THEBLOOMYRIND.BLOGSPOT.COM TWITTER: @THEBLOOMYRIND THE COOKHOUSE RESTAURANT – SAN ANTONIO, TX COOKHOUSERESTAURANT.COM TWITTER: THE_COOKHOUSE

| FESTIVAL TALENT

GIESEN WINES – NEW ZEALAND GIESEN.CO.NZ

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| FESTIVAL TALENT

UVA IMPORTS – ATLANTA, GA UVAIMPORTS.COM TWITTER: @UVAIMPORTS

THE TURNIP TRUCK – ATLANTA, GA TURNIPTRUCKGA.COM TWITTER: @TURNIPTRUCKATL

VILLA ANTINORI WINES – ITALY ANTINORI.IT/EN TWITTER: @ANTINORIFAMILY

TWO URBAN LICKS – ATLANTA, GA TWOURBANLICKS.COM TWITTER: @2URBANLICKS

VILLA MARIA – NEW ZEALAND VILLAMARIAWINE.COM TWITTER: @VILLAMARIA_USA

© 2016 The Coca-Cola Company. GOLD PEAK and GOLD PEAK THE TASTE THAT BRINGS YOU HOME are trademarks of The Coca-Cola Company.

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THE PAINTED PIN – ATLANTA, GA THEPAINTEDPIN.COM TWITTER: @THEPAINTEDPIN

VIRGIL KAINETM LOWCOUNTRY WHISKEY CO. – CHARLESTON, SC VIRGILKAINE.COM TWITTER: @VIRGIL_KAINE WELSUMMER BRAND – GREENBACK, TN WELLSUMMERBRAND.COM TWITTER: @WELSUMMERBRAND WHISKEY GIRL – GREENVILLE, SC MYWHISKEYGIRLS.COM TWITTER: @MYWHISKEYGIRLS

It’s not just a backyard. It’s a memory maker.


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BEATEN BISCUIT Described as a cross between a soda cracker and a baking powder biscuit, Beaten Biscuits were once the pride of the South, but are now nearing extinction. These “Sunday biscuits” or ”ham biscuits” originated in Virginia and traveled across the mountains to Kentucky where they are still a staple for Southern hostesses. Their preparation is severe and includes beating the dough with a blunt instrument (muskets and hammers were once used) anywhere from 200 times to 30-45 minutes–or in the more modern kitchens of the early 20th century, running it through a Biscuit Brake, a crank-operated roller. #KnowTheSouth Photo Credit: AF&WF Raftermen Photography


SPONSORS THE ATLANTA FOOD & WINE FESTIVAL IS GRATEFUL FOR THE GENEROSITY AND ONGOING SUPPORT OF ITS SPONSORS.

PRESENTING SPONSOR

SOUTHERNLIVING.COM TWITTER: @SOUTHERN_LIVING INSTAGRAM: @SOUTHERNLIVINGMAG

Southern Living celebrates the essence of life in the South, covering the best in Southern food, home, garden, travel and style. Reaching more than 23 million people each month, Southern Living connects consumers to the region’s rich culture through a variety of print, digital, mobile, tablet and event platforms. Headquartered in Birmingham, AL, the rapidly expanding Southern Living brand is part of Time, Inc., one of the largest media companies in the world. P L AT I N U M S P O N S O R S THE DELTA SKYMILES® CREDIT CARD FROM AMERICAN EXPRESS | FESTIVAL SPONSORS

AMERICAN EXPRESS.COM

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TWITTER: @AMERICAN EXPRESS, @DELTA

#DeltaAmexPerks is a program for Delta SkyMiles® Credit Card Members that offers exclusive perks in entertainment, food and sports. The goal is simple: reward Card Members with some of their local favorites through unique events and offers just for having the Card. Whether it’s a private concert with one of music’s biggest names or a free burger and shake, #DeltaAmexPerks is here to offer the unexpected from your credit card.


ATL ANTA MAGAZINE – Official Media Partner ATLANTAMAGAZINE.COM TWITTER: @ATLANTAMAGAZINE INSTAGRAM: @ATLANTAMAGAZINE

Since 1961, Atlanta magazine has served as the authority on Atlanta. Month after month, we present impeccable writing backed by solid reporting. In the past decade alone, Atlanta magazine has won nearly 250 regional and national awards for outstanding journalism and design, including the industry’s top honor, a National Magazine Award. Advertisers can trust that their messages are surrounded by compelling content and reaching an affluent, well-educated readership. And for those looking for customized marketing opportunities, Atlanta magazine has an impressive track record of creating special in-book and digital programs, and custom publications, as well as the city’s most talked-about events. BALL ARD DESIGNS – Official Home Furnishing Company BALLARDDESIGNS.COM TWITTER: @BALLARDDESIGNS INSTAGRAM: @BALLARDDESIGNS

Ballard is a premier multi-channel source for high quality home furnishings and décor proudly rooted in Atlanta. The brand offers a unique combination of exclusive products, trusted design expertise and globally-inspired collections for the home.

THE COCA-COL A COMPANY – Official Non-Alcoholic Beverage COCA-COLA.COM TWITTER: @COCACOLACO INSTAGRAM: @THECOCACOLACO

The Coca-Cola Company (NYSE: KO) is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands. Led by Coca-Cola, one of the world’s most valuable and recognizable brands, our Company’s portfolio features 17 billion-dollar brands including Diet Coke, Coke Life, Coca-Cola Zero, Fanta, Sprite, vitaminwater, Powerade, Minute Maid, and Simply. Globally, we are the No. 1 provider of sparkling beverages, ready-to-drink coffees, and juices and juice drinks. Through the world’s largest beverage distribution system, consumers in more than 200 countries enjoy our beverages at a rate of 1.9 billion servings a day. With an enduring commitment to building sustainable communities, our Company is focused on initiatives that reduce our environmental footprint, support active, healthy living, create a safe, inclusive work environment for our associates, and enhance the economic development of the communities where we operate. Together with our bottling partners, we rank among the world’s top 10 private employers with more than 700,000 system associates. LEXUS – Official Automobile LEXUS.COM TWITTER: @LEXUS

Lexus launched in 1989 with two luxury sedans and a commitment to pursue perfection. Since that time, Lexus has expanded its line-up to meet the needs of global luxury customers. Lexus is now going beyond its reputation for high quality vehicles with the integration of innovative technology, emotional exterior and interior designs, and engaging driving dynamics and performance. With six models incorporating Lexus Hybrid Drive, Lexus is the luxury hybrid leader. Lexus also offers seven F SPORT models and two F performance models. In the United States, Lexus vehicles are sold through 236 dealers who are committed to exemplary customer service.

| FESTIVAL SPONSORS

INSTAGRAM: @LEXUSUSA

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LOE WS ATL ANTA HOTEL – Official Host Hotel LOEWSHOTELS.COM/ATLANTA TWITTER: @LOEWS_HOTELS

Located in the vibrant Midtown district of Atlanta, Loews Atlanta Hotel boasts 414 guest rooms, including 44 suites featuring panoramic views and luxurious amenities, plus more than 40,000 square feet of meeting space. Guests can enjoy a full range of spa and wellness services, fitness equipment, classes at the luxurious exhale Midtown Atlanta, and artisinal charcuterie and locally-inspired small plates at the new Saltwood. Just a short, tree-lined walk to some of the city’s most popular locales and within minutes of Atlanta’s leading cultural centers, attractions and landmarks, Loews Atlanta Hotel delivers a superior guest experience in one of the country’s most dynamic cities. PNC BANK – Presenting Sponsor of Vineyard in the City PNC.COM TWITTER: @PNCNEWS

The PNC Financial Services Group, Inc. is one of the largest diversified financial services institutions in the United States, organized around its customers and communities for strong relationships and local delivery of retail and business banking; residential mortgage banking; specialized services for corporations and government entities, including corporate banking, real estate finance and asset-based lending; wealth management and asset management. STELL A ARTOIS – Official Beer STELLAARTOIS.COM TWITTER: @STELLAARTOIS

A sophisticated Belgian pilsner with a brewing tradition dating back to 1366, Stella Artois has a pleasantly bitter flavor and refreshing finish for superior drinkability that stands out from other European lagers. Its crisp, dry flavor makes it an ideal accompaniment for a variety of cuisines from around the world. The mild malt and light hops of Stella Artois accentuate intensely-flavored Thai and Indian curries, cream sauces in pasta and flavorful, semi-soft cheeses like Havarti, artisanal cheddars and Morbier. SUB-ZERO WOLF – Official Large Appliance SUBZERO-WOLF.COM TWITTER: @SUBZEROWOLF INSTAGRAM: @SUBZEROWOLF

| FESTIVAL SPONSORS

Sub-Zero Group, Inc., the leading manufacturer of luxury appliances, marks its 71st anniversary this year. The third-generation, family-owned company is based in Madison, WI where it was originally founded, and has specialized in the beauty and performance of refrigeration for seven decades. That dedication to creating innovative, technologically advanced products with design flexibility is why both Sub-Zero and Wolf are category frontrunners, engineering the most desired products in high-end kitchens. The Sub-Zero Wolf Showroom is on the second floor of the prestigious Terminus building at 3280 Peachtree Road, NE. This 12,000 square-foot showroom displays the latest products, providing designers, architects and consumers the opportunity to view and interact with the products.

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GOLD SPONSORS COUSINS COUSINSPROPERTIES.COM

Cousins Properties Incorporated (NYSE:CUZ) is a fully integrated, self-administered and self-managed real estate investment trust (REIT) based in Atlanta, GA. Founded in 1958 by Tom Cousins, the Company has extensive expertise in development, acquisition, leasing and property management. Cousins currently manages a 16.5 million-squarefoot office and mixed-use portfolio and is consistently looking to execute attractive investment opportunities that create exceptional value for all of its stakeholders. The Company is committed to continuing to assemble a strong office portfolio in high-growth markets, understanding the business strategies of its customers and providing exceptional environments where they can grow. With decades of experience and relationships, Cousins has the ability to identify, invest and succeed. GOLD PEAK TEA GOLDPEAKBEVERAGES.COM TWITTER: @GOLDPEAK INSTAGRAM: @GOLDPEAK

Gold Peak – The taste that brings you home.TM At Gold Peak, we believe that home is as much about a feeling as a place. Whether you’re enjoying an ice-cold glass of iced tea or a steaming cup of fresh-brewed coffee, Gold Peak is the taste that brings you home. LOUISIANA – Road Trip Series Sponsor LOUISIANATRAVEL.COM TWITTER: @LOUSIANATRAVEL

We’re here to help you find your travel passion in Louisiana. If culinary pursuits whet your appetite, we’ll point you to delicious dining. If you can’t resist a festival and live music, we’ll tell you where to go to do the Cajun two-step. If the outdoors call your name, we’ve got biking and paddling trails, state parks, world-class fishing and more to keep you coming back for years to come. Let us help you plan your next vacation! Travel tips, videos, interactive maps, articles by experts and personalized recommendations help you plan your ultimate Louisiana vacation - one that captures the legendary cuisine, music and culture found no place else. SOUTH CAROLINA – Road Trip Series Sponsor DISCOVERSOUTHCAROLINA.COM TWITTER: @DISCOVER_SC

South Carolina’s vibrant culture, rich heritage and breathtaking natural beauty are what make our state Just Right. Come and savor South Carolina, where there’s something for everyone to enjoy. If you’ve never tasted South Carolina’s legendary boiled peanuts, authentic Frogmore stew or handcrafted sweet tea bourbon, you’ll find there’s a unique South Carolina flavor to satisfy every palate.

SHAWFLOORS.COM TWITTER: @SHAWFLOORS INSTAGRAM: @SHAWFLOORS, #SHAWFLOORS

Shaw Floors is the world’s largest carpet manufacturer and a leading floor covering provider. Based in Dalton, GA, Shaw Floors supplies carpet, hardwood, laminate, resilient, tile & stone flooring products and synthetic turf to residential and commercial markets worldwide.

| FESTIVAL SPONSORS

SHAW – Official Flooring Company

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WHOLE FOODS MARKET – Official Grocer WHOLEFOODSMARKET.COM TWITTER: @WHOLEFOODSATL INSTAGRAM: @WHOLEFOODSATL

Founded in 1978 in Austin, TX, Whole Foods Market (NASDAQ: WFM), is the leading natural and organic food retailer. As America’s first national certified-organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto, “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, team member excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to the company’s more than 85,000 team members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 19 consecutive years. In fiscal year 2015, the company had sales of more than $15.4 billion and currently has more than 435 stores in the United States, Canada and the United Kingdom. For more company news and information, please visit media.wfm.com.

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BRONZE SPONSORS 12 & MIDTOWN A CITY DISCOUNT ADAC ATLANTA BEVERAGE COMPANY BRASSTOWN BEEF BULLEIT GAS SOUTH HAMMER STAHL HENDRICK’S GIN INSINKERATOR MARTIN’S FAMOUS PASTRY SHOPPE MIDTOWN ALLIANCE ROYAL CUP COFFEE & TEA SELIG ENTERPRISES SYSCO TITO’S HANDMADE VODKA U.S. VIRGIN ISLANDS W ATLANTA-MIDTOWN WEST ELM WIND CREEK CASINO & HOTEL

PARTICIPATING SPONSORS 360 CREATIVE AMELIA ISLAND AMERICAN STANDARD B&B MOVERS BULLS BAY OYRO CRAFT CATALYST CULINARY AGENTS FOX BRO. BAR-B-Q GCI GRAPHICS HEIRLOOM TREE & GARDEN JAMESTOWN PROPERTIES MANCHESTER FARMS OPENTABLE PEACHTREE TENTS & EVENTS PIEDMONT PARK CONSERVANCY REJUVINATION SKINNY POP WICKLES PICKLES

DISTRIBUTOR SPONSORS ATLANTA BEVERAGE COMPANY EMPIRE DISTRIBUTORS SAVANNAH DISTRIBUTING COMPANY UNITED DISTRIBUTORS CONNOISSEUR EXPERIENCE PARTNERS ai3 BALLARD DESIGNS BLOOMS OF DUNWOODY HOSPITALITY WOODWORKS, LLC I DO LINENS JERRY PAIR KATHRYN MCCRARY PHOTOGRAPHY MASON FINE ART REJUVENATION SEAN O’KEEFE EVENTS WAITING ON MARTHA WESTON FARMS


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WINNING WINES The South is home to some of the oldest winemaking regions in the US, dating back to the 1500s when French Huguenot settlers were the first to plant Scuppernong grapes near Jacksonville, FL. Scuppernong was soon followed by Franciscan priests who planted a vineyard with more than 24 varietals in Virginia in the 1800s. Today in the South, grapes from Cabernet to Zinfandel are grown in every state and Southern winemakers are implementing new varietals and growing techniques to produce award-winning products. #KnowTheSouth Photo Credit: AF&WF Raftermen Photography


COMMUNITY AFWF FOUNDATION The AFWF Foundation was created to invest certain proceeds from the Festival in nonprofit partners focused on:

Southern culture & history

Consumer access to locallyand sustainably-grown foods

Scholarships & improving the culinary industry

FESTIVAL FOOTPRINT The Festival takes a number of actions to minimize its environmental footprint, including:

Providing composting stations in the Tasting Tents and food-prep kitchens

Recycling in classrooms and Tasting Tents

Utilizing eco-friendly, disposable containers and dishware in classes, Tasting Tents and evening events

GIVING SNAPSHOT 2011

2012

2013

2014

2015

$150,000 in donated tickets

$88,000 in donated tickets

$55,000 in donated tickets

$55,000 in donated tickets

$50,000 in donated tickets

1 service project

$15,000 in cash gifts

$20,000 in cash gifts

$20,000 in cash gifts

$20,000 in cash gifts Launch of the AFWF Foundation

| BACK OF HOUSE Back-of-House

Since its start, the Festival has donated cash and/or in-kind tickets to a variety of charities, including but not limited to:

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• Atlanta Community Food Bank • Atlanta History Center • Bridging Culinary Awareness • Charleston Wine + Food Festival • Chefs Move • Common Threads – South Florida • Concrete Jungle • Conservation through Arts (Arts Memphis & Ducks Unlimited)

• Edna Lewis Foundation • James Beard Foundation • Jones Valley Urban Farm • Les Dames d’Escoffier GA Chapter • Memphis Farmers Market • The Oxford American • Peachtree Road Farmers Market • SEEDS

• Share Our Strength – Atlanta, Boston, D.C., Palm Beach, San Francisco, Wilmington • Slow Food USA Georgia Chapter • Taste of the NFL • The Giving Kitchen • The TTC Foundation • Urban Jungle


The Atlanta Food & Wine Festival is proud to be a member of the IWSC Group’s event portfolio. We hope you’ll enjoy our sister events. U N I T E D S TAT E S

UNITED KINGDOM

HONG KONG

ALLEN GIBBONS GLOBAL CHIEF EXECUTIVE

ELIZABETH FEICHTER COO NORTH AMERICA

DOMINIQUE LOVE CEO NORTH AMERICA

IWSCGroup.com | TWITTER: @IWSCGroup, @IWSCGroupNA IWSC Group North America 1000 Marietta Street NW, Suite 108, Atlanta, GA 30318 • 404.474.0168

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inspired by HOUSTON

Location: Mongoose Versus Cobra

flavor

Experience cutting-edge menus in a city where culinary innovation has no limits. (L to R: Bryan Caswell, Paul Petronella, Bobby Heugel, Hugo Ortega, Justin Yu, Irma Galvan and Monica Pope)

VisitHOUSTON.com/flavor #MyHouston


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FRIED PIES Born out of necessity, the fried pie is an expression of Southern history and tradition. These humble but delicious treats are believed to have gotten their start in the mountain regions of the South, where preservation techniques and a simple approach to cooking were essential. Historically made with dried apples or peaches during the winter months, today’s version may include a variety of in-season fruit and are a staple throughout the year. #KnowTheSouth Photo Credit: AF&WF Raftermen Photography


HELLO i’m jenny boone.

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Let’s get creative.

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CREATIVE & COMMUNICATIONS CONSULTING

404-983-3743 jennyboonecreative.com


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F I N D YO U R W I N N I N G M O M E N T.

WindCreekMontgomery.com WindCreekWetumpka.com © 2016 Wind Creek Hospitality

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Experience the thrill of the game and the high of the night at two captivating locations.

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indoor / outdoor display POP / POS signage tradeshow graphics sail flags / tableskirts vinyl / fabric banners vehicle & building wraps custom wallpaper billboards magnets / clings / decals floor / window graphics museum / stage graphics

126� wide dye sublimation 3 UV flatbed white + 4color 16ft banners with white ink digital / ink jet custom routing / die cutting silk screening installation / kit packing graphic design fulfillment / warehousing finishing / sewing

www.gcigraphics.com 3616 McCall Place, Atlanta, GA 30340 | 770.455.8804 | 800.972.7558


THANK YOU FOR ATTENDING THE SIXTH ANNUAL

ATLANTA FOOD & WINE FESTIVAL. WE HOPE TO SEE YOU NEXT YEAR!

JUNE 1-4, 2017 U NTI L TH E N, P LE AS E STAY I N TO U C H ! TWITTER INSTAGRAM FACEBOOK Event Hashtags ELIZABETH FEICHTER DOMINIQUE LOVE ABBEY FERGUSON

@atlfoodandwine @atlfoodandwine facebook.com/atlantafoodandwinefestival #AFWF16 | #AFWF17 | #KNOWTHESOUTH @efeichteratl @dloveatl @aetl

ATLFOODANDWINEFESTIVAL.COM


1000 Marietta Street, NW | Suite 108 | Atlanta, GA 30318 P: 404.474.7330 E: info@atlfoodandwinefestival.com @ATLFoodAndWine | #AFWF16 | #KNOWTHESOUTH @ATLFoodAndWine facebook.com/AtlantaFoodandWineFestival

Spoonbill, Hackleback Sturgeon, Choupique, Ghost Pepper and more. The U.S. has made a strong comeback in caviar production with products that rival Russia’s best, and the South is a growing player in the market. The country’s top toques are turning to the South for delicious roe from Louisiana to North Carolina.

Photo Credit: AF&WF Raftermen Photography

AFWF 2016 program book  
AFWF 2016 program book  
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