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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 SOUTHERN U.S., FROM TEXAS TO T H E D I S T R I C T O F C O L U M B I A .

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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!


R E C I P E D E M O S / H O W -T O S / F O O D T R AV E L / S T O R I E S

S O U T H E R N L I V I NG .C O M N OW SE RVING FOOD VIDEOS DAILY.


#KNOWTHESOUTH #AFWF17 It’s all about good ingredients! Award-winning chef and farm-to-table emissary Dan Barber once said, “thoughtful chefs that care about what they are doing have an imperative for good ingredients.” Chef Barber’s words ring particularly true as we reflect on the past seven years of the Atlanta Food & Wine Festival. While we are not chefs, we do care deeply about fulfilling our mission of shining an international spotlight on the rich food and beverage traditions of the South from Texas to the District of Columbia, which means we also have an imperative for good ingredients. And those ingredients include talent, sponsors, exhibitors and our team. When you look around the Festival, you will see our region’s best talent – chefs, barkeeps, sommeliers, authors, etc. – roll up their sleeves to provide outstanding programming and events for our guests. You will see a collection of brands and businesses that add color, flavor and special touches to our weekend as our sponsors and exhibitors. And, if you look carefully, you will see an outstanding team of professionals who primarily work behind-the-scenes to ensure a solid experience for our guests. This amazing group pulls off what many have called impossible over the years – engaging and managing more than 200 talent, exhibitors, sponsors and partners and developing and executing 80+ classes, 20+ dinners and events, and three tasting tent sessions. Their passion and dedication are inspiring. People, products and brands are great ingredients for success, but in the intense world of the food and beverage industry, there are also ingredients that hamper success. Stress, rigorous schedules, lack of sleep, and other industry “ingredients” often lead to many challenges for our talent – the very people who fuel us through their crafts. This year, we are proud to unveil an exclusive program for our talent – NOURISHING YOU: Fueling those Who Fuel Us. Through this program, we hope to give a moment of reprieve to the extraordinary professionals who keep our Southern food and beverage traditions vibrant and create memorable experiences for us each day. The final ingredient to our weekend is you, our guest. Your patronage and support are valued throughout our organization by the AF&WF team, the Festival talent and our sponsors, exhibitors and partners. It gives us incredible pride to welcome you and to take you each year on a different journey through the flavors and traditions of our region. Thank you.

Cheers!

Elizabeth Feichter COO & Founder

Dominique Love CEO & 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

Please enjoy the weekend … and all of our ingredients.


Louisiana is calling. And she’s using her outside voice.


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NOURISHING YOU

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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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IT’S A SMALLER WORLD

WITH 60,000 * BIG BONUS MILES. APPLY TODAY AT DELTA.COM/ACTNOW BIG OFFER EXPIRES 7/5/2017

*After spending $3,000 or more on eligible purchases on your new Card in your first 4 months. Welcome bonus offer not available to applicants who have or have had this product. To qualify for the 60,000 bonus miles, you must make purchases with your Gold Delta SkyMiles® Credit Card that total $3,000 or more within your first 4 months of Card Membership starting from the date your account is approved. In rare instances, your period to spend $3,000 may be shorter than 4 months if there is a delay in receiving your Card. Also, purchases may fall outside of the 4 month period in some cases, such as a delay in merchants submitting transactions to us or if the purchase date differs from the date you made the transaction. (For example, if you buy goods online, the purchase date may be the date the goods are shipped.) Qualifying purchases can be made by the Basic Card Member and any Additional Card Members on a single Card account. Purchases to meet the spend requirement do NOT include fees or interest charges, balance transfers, cash advances, purchases of traveler's checks, purchases or reloading of prepaid cards, or purchases of any cash equivalents. Miles will be credited to your account 6-8 weeks after you reach the spend threshold. Additional Card Members on your account are not eligible for this offer. To receive the 60,000 bonus miles, your Card account must be active, in good standing, and not in default at the time of fulfillment. For questions regarding your Card account, please call the number on the back of your Card. If your application is not received by 7/5/2017, we will not process your application even if we later receive your application. American Express reserves the right to modify or revoke offer at any time. Additional terms, conditions and restrictions apply. See Delta.com/ActNow for details. © 2017 Delta Air Lines, Inc. © 2017 American Express Bank, FSB. All rights reserved.


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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. We are surrounded by amazing people who generously support our mission 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. • 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 for the Midtown community, which continues to be a beautiful backdrop for our weekend. We appreciate Kevin Green, and Midtown Alliance for helping to roll out the red carpet for Festival guests, and Lt. Terry Joyner, Atlanta Police Department, for making providing a safe environment for our guests to enjoy the weekend. 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 to Chris Matthew, Michael Kochie, Eric Moller, Chef Olivier Gaupin, Mark Castriota and their teams at the Loews Atlanta Hotel. The Loews has been our home since our start, and we are so appreciative of the level of service and care they provide each of our guests. 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 the team at ai3 for designing our Connoisseur Lounge. Thank you to Mollie Kitchens, Karen Mooney and the team at Ballard Designs for all you do to make our Loews and Midtown “homes” so welcoming and comfortable for guests. Thank you to Erin Weston, Weston Farms, for assembling a team of fantastic designers to infuse each of our events with classic Southern style. Thank you to Chris Olivier and Steef Schelke, Craft Catalyst, for developing and hosting our annual Entpreneurs Program. Many thanks also go to some great behind-the-scenes advocates, including Michele Stumpe, Taylor & English.

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We are also particularly grateful to Mark Banta and the entire Piedmont Park Conservancy team and board for their enthusiastic support.

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SOUTHERN LIVING We are so fortunate to continue our fantastic relationship with our many friends at TIME, Inc., who have been incredibly generous, kind and enthusiastic champions. Now in the third year of our partnership, Southern Living has continued to be a wonderful ally and collaborator. Sid Evans and team have been amazing friends and collaborators. A special thank you to Greg Schumann who continues to keep his pulse of the Festival. FAMILY Behind every good Festival is an even better family! We are deeply grateful all of the AF&WF family members for supporting each of us as we bring this delicious and special weekend to life.


FESTIVAL TEAM FOUNDERS

ELIZABETH FEICHTER COO IWSC Group North America TWITTER: @EFEICHTERATL

VICE PRESIDENTS

DOMINIQUE LOVE CEO IWSC Group North America TWITTER: @DLOVEATL

ABBEY FERGUSON VP, Programs & Events IWSC Group North America TWITTER: @AETL

KELLY CAMPBELL VP, Business Development IWSC Group North America TWITTER: @AETL

FESTIVAL TEAM KATHRYN AMICUCCI Sponsorship & Activation Coordinator

TAYLOR HUNEYCUTT Business Development Manager

DAISY RODRIGUEZ Bookkeeper & Office Manager

GENA BERRY Kitchen Manager

REBECCA LEMELIN Programs & Events Manager

HEATHER ROGERS Sponsorship & Activation Director

VIRGINIA BLAND Volunteer Manager

ROB MCDONALD Inventory Manager

SHEA ROSS Senior Production Manager

ALEXANDRIA DAVIS Intern

SARAH BETH PARLIER Sponsorship & Activation Manager

RASHANDA SCOTT Senior Accountant

LAUREN DEESE Programs & Events Director

TAYLOR P’POOL Marketing Coordinator

DANIEL STAROVASNIK Production Manager

MORGAN HARTMAN Ticketing Manager

VIRGINIA RETICKER Production Coordinator

FESTIVAL PRODUCTION C.SQUARED CREATIVE John Coley, Angela Coley, Michele Crow and Team

SHILAND CREATIVE Adam Shiland

PEACHTREE TENTS & EVENTS Jeff Terry and Blake Wiederstein

EVENT CONTRACTORS Crystal Love, Dinners & Events and Valene Falla, Tasting Tents

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

MADISON MARKETING Malissa Peace

GRAPHIC DESIGN & WEBSITE JACKSON MURPHY Jackson Murphy

RAFTERMEN PHOTOGRAPHY Ben Dashwood and Dane Sponberg

LEGAL COUNSEL ARNALL GOLDEN GREGORY LLP Frank White, Esq.

AF&WF is a proud member of the IWSC Group North America portfolio of events.

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JENNY BOONE CREATIVE Jenny Boone

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IN TRIBUTE Earlier this year, Atlanta lost two beloved members of the culinary community with the passings of Chef Angus Brown and writer James Oxendine.

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Angus’ death has left a tremendous void across his vast network of friends, industry partners and customers who were devotees of his unique style of cooking that pushed boundaries, broke the rules and delivered a cuisine the city had not yet experienced.

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James was a special friend to the Festival, joining our efforts when we launched in 2010 by volunteering his voice — his megaphone — to our stories: writing blogs, developing great story ideas and giving his thoughts to our classes. He was a kind, thoughtful, curious, funny, and generous friend who patted us on the back when we needed it and pushed us forward when we didn’t think we could go much more. His absence is notable this year, but his smile, his laugh and his kindness are with us all weekend.


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NOURISHING YOU


PRESENTED BY

Nourishing You:

FUELING THOSE WHO FUEL US Atlanta Food & Wine Festival is dedicated to educating, enriching and entertaining guests with programming and experiences that build consumer connections to the region and its talent, products and destinations. At the epicenter of the AF&WF experience is the talent – chefs, restaurateurs, beverage experts – who define the weekend and fuel attendees with their creations, creativity, stories and knowledge. Those who fuel us often face difficult personal challenges with maintaining their personal health and wellness. The stress of the industry, coupled with long hours and strenuous work often leads to failed relationships, substance abuse, and mental and physical challenges. The 2017 Atlanta Food & Wine Festival will openly address these challenges and work toward creating an environment of conscientious consumption by talent and guests. We have evolved our annual NOURISHING YOU program, which typically focuses on philanthropy in the industry, to focus on those who fuel us.

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JEFF GORDINIER – New York, NY Esquire Esquire.com TWITTER: @jeffgordinier INSTAGRAM: @thegordinier

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BRANDON BALTZLEY – East Falmouth, MA The Buffalo Jump thebuffalojump.com TWITTER: @brandonbaltzley INSTAGRAM: @brandonbaltzley JESSICA LARGEY – Los Angeles, CA SIMONE (opening Summer 2017) INSTAGRAM: @roselargey

KAT KINSMAN – New York, NY Extra Crispy Extracrispy.com TWITTER: @kittenwithawhip INSTAGRAM: @katkinsman

GEORGE MENDES – New York, NY ALDEA TWITTER: @geomendes INSTAGRAM: @geomendes DANIEL PATTERSON – San Francisco, CA Daniel Patterson Group dpgrp.co TWITTER: @dcpatterson

MISSY ROBBINS – Brooklyn, NY Lilia Restaurant lilianewyork.com TWITTER: @missarobbins INSTAGRAM: @missarobbins


BREAK. BREAK DOWN. BREAK UP.

Curated and moderated by Jeff Gordinier, Food & Drinks Editor, Esquire, and Kat Kinsman, Senior Food & Drinks Editor, Extra Crispy, Break – Break Down – Break Up will delve into how to care for our bodies, minds, and relationships while being in the fast-paced, high-stress food and beverage industry. The program will include breakfast and three, moderated panel discussions tackling the three Break themes: How to Avoid Breaking – Physical Health; Breaking Down – Mental Health, and Breaking Up – Relationships.

CHILL SPACES

Curated by Chef Scott Crawford (NC) and Restaurateur Steve Palmer (SC) In the spirit of supporting chefs avoiding excess consumption and for those on a journey of sobriety, the Festival will provide a place to gather, socialize and relax during the weekend. Ben’s Friends, a support group for the hospitality industry, will also host meetings during the weekend.

Created by Mickey Bakst and Steve Palmer, Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. By providing open ears, hearts, and minds – along with many decades of experience with living sober in the food and beverage industry – Ben’s Friends offers a safe and constructive haven for those grappling with and maintaining sobriety. BensFriendsHope.com

| NOURISHING YOU

In addition to these activities, the Festival will continue to encourage conscientious consumption by ensuring all events have spirit-free drink options.

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12TH 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 Learning Experiences, Connoisseur Lounge, 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 Greensword/Promenade Friday: 7:30-10:30pm Saturday: 6:00-9:00pm 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.

WELCOME CENTER HOURS: THURSDAY – FRIDAY 11:30am – 7:30pm

SATURDAY

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9:00am – 6:00pm

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GOLF CART SHUTTLE & BUS SHUTTLE PICK UP TO TENTS

11:00am – 2:00pm

atlfoodandwinefestival .com

atlfoodandwine

SUNDAY

/atlantafoodandwinefestival


SEMINAR & DEMONSTRATION ROOMS Connoisseur Lounge

Cooking School

Connoisseur Kitchen Overlook West

1075 #1 1075 #2

Salon H

Salon ABC

Salon E

Salon D

Salon F

Book Signing

Candler

Grilling Terrace

Inman Chastain

Piedmont

Dunwoody Ravinia

Kitchen & Classrooms Connoisseur Lounge & Tasting Room BevCon Talent Refreshment Lounge AF&WF Offices Media & Interview Rooms

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Volunteer Check-In & Lounge

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Elevators

Media Rooms Ardmore Pittman


ENTRANCE

SPONSOR TENTS

COCKTAIL GARDEN

Big Green Egg Bulleit® Frontier Whiskey Cadillac The Coca-Cola Company #DeltaAmexPerks Lounge Don Julio Four Roses Bourbon Fox Bros. Bar-B-Q Gas South Glenfiddich Whisky Gold Peak Tea Hendrick's Gin Knob Creek® Loews Atlanta Hotel U.S. Virgin Islands

BAKE SHOP & BREWHOUSE

STREET FOOD

SOUTHERN ROADTRIP

Cadillac

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BREAKFAST & SANDWICHES

R BUTCHE SHOP

Friday, June 2 7:30 - 10:30pm Saturday, June 3 6:00 - 9:00pm Sunday, June 4 1:30 - 4:30pm The Greensward/Promenade at Piedmont Park.

LIVE FIRE

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Will Call opens 30 minutes before tents open.

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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.

CONNOISSEUR


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The Connoisseur Lounge Presented by

Our favorite 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. Each year, we have 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. Our Connoisseur Lounge designers have taken inspiration from a variety of Southern styles. Whether the chic and industrial elements of city living, the soft textures and earthy elements of a Southern beach home or the rustic elegance of a Southern hunting lodge, the aesthetic sets the tone for the overall Lounge experience. We are delighted to again welcome Atlanta-based ai3, a multi-disciplinary 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. The story for the 2017 Connoisseur Lounge, which is presented by Grant Thornton, draws inspiration from the foundations of Southern hospitality – the ingredients that make our style unique. From the food we eat to the materials we use on our table settings, we will use the Connoisseur Lounge to reflect the natural elegance of Southern entertaining.

“When we think of Southern hospitality, we find ourselves inspired by the farm and the

Connoisseur Lounge Design Team

ingredients that lend to great

Lucy Aiken-Johnson, Partner Patrick Johnson, Partner Elisa Gangone, Interior Designer ai3oneline.com INSTAGRAM: @ai3INC TWITTER: @ai3INC

culinary experiences. We have taken the traditional farm-to-table narrative and

AMBLEWOOD GALLERY CHATTAHOOCHEE HILLS, GA AMBLEWOODGALLERY.COM FACEBOOK: @AMBLEWOODGALLERY

MARMI NATURAL STONE NORCROSS, GA MARMISTONE.COM INSTAGRAM: @MARMINATURALSTONE

create a comfortable but

BALLARD DESIGNS ATLANTA, GA BALLARDDESINGS.COM INSTAGRAM: @BALLARDDESIGNS TWITTER: @BALLARDDESIGNS

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

the vibrant colors and

CIRCA LIGHTING CIRCALIGHTING.COM INSTAGRAM: @CIRCALIGHTING TWITTER: @CIRCALIGHTING

WELLBORN ASHLAND, AL WELLBORN.COM TWITTER: @WELLBORNCABINET

elegant space that reflects textures found on a farm.”

– Patrick Johnson ai3 Partner

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infused modern elements to

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CONNOISSEUR DINNER SERIES

Award-winning authors Matt Lee and Ted Lee have returned to Atlanta Food & Wine Festival and joined forces with sommelier Jason Tesauro to develop the Connoisseur Dinner Series. These immersive and intimate dinner experiences are designed to give guests up-close access to award-winning talent while eating, drinking and delving deeper into South’s epicurean culture. This year’s Connoisseur Dinner Series breaks down the barriers of what defines “high end” dining and adds a rustic twist.

DINING BY PERSONALITY

Eyes may be windows to the soul … but food is a door to the heart and mind. What and how you eat, say everything about who you are, where you’ve been and why certain things matter. Myers-Briggs is the go-to test for understanding how we see the world and make decisions, but now it’s time for a Food and Beverage Personality Test. Guests will answer our simple four-question quiz, and then, over the course of four courses, indulge in a meal that reveals their true Dining Personality. Kevin Ashworth (KY), Kelly Fields (LA), Asha Gomez (GA) & Kevin Outzs (GA) Wines poured by sommelier Jacob Gragg (GA)

THE FINGER BOWL CHRONICLES

Dig in, elbows-deep, with no utensils – and sometimes not even a plate to explore the communal, eat-with-your-hands traditions that define Southern eating around the globe. Every course is a party. Kevin Fink (TX), Meherwan Irani (GA), Ryan Rogers (KY), Lionel Vatinet (NC) & Kadi Waller (GA) Wines by Master Sommeliers Craig Collins (TX) & Drew Hendricks (TX)

BACKWOODS BACCHANAL

Trek into the woods for an intimate, multi-course, open-fire feast with casual pass-theplate and pass-the-bottle interactions with chefs, beverage pros and grilling masters. The night will be complete with storytelling and live music.

| THE CONNOISSEUR EXPERIENCE

Bryan Caswell (TX), Cheetie Kumar (NC), Chris Lilly (AL), Travis Milton (VA) & Orchid Paulmeier (SC) Libations by Tiffanie Barriere (GA) & David Wondrich (NY)

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CONNOISSEUR TASTING TENT The Festival’s Connoisseur Tent, sponsored by The Atlantic, Atlanta Magazine and Atlanta Magazine’s Home, provides Connoisseurs a more intimate setting within the overall Tasting Tents that includes special food and drink presentations curated by Palmetto Bluff.


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 2 | 1 : 0 0 P M – 3 : 0 0 P M MASTERCLASS RARE BREEDS – AN EXPLORATION OF FINE COUNTRY HAM AND BOURBON PART II

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

It’s time for part two of our 2016 bourbon and country ham class. 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 awardwinning chef Sean Brock as the host and bourbon distillers Drew Kulsveen, Willett Family Estate single barrel bourbon, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice and your friends will be jealous!

CONNOISSEUR LOUNGE Access limited to certain ticket types. Reservation required.

F R I D AY, J U N E 2 | 3 : 0 0 P M – 4 : 0 0 P M SANGIOVESE BLOOD OF JOVE: THE NOBLE WINES OF TUSCANY

Michael McNeill, MS (GA) Jesse Rodriguez (SC)

Sangiovese is the most planted grape in Italy and makes up the majority of the renowned wines of Tuscany – among them Chianti, Brunello de Montalcino, Montepulciano and super Tuscans to name a few. Sanguis Jove, the Latin origin of the varietal name, means ‘the blood of Jove’ (Jupiter), a Roman god. In Tuscany, where food and wine are a sacred part of everyday life, Sangiovese is indeed the blood of life. Master Sommelier Michael McNeill will take you on a wine tasting tour through Tuscany, exploring the many expressions of Sangiovese. Learn how this old-world grape has evolved over time and how it differs from region to region within Tuscany.

OVERLOOK WEST

CHILEAN WINE: A STUDY IN TERROIR DIVERSITY

Bartholomew Broadbent (VA)

The range of Chilean terroir is vast not only from north to south but also east to west. Micro-climates are influenced by the Pacific Ocean, Andes Mountains and myriad of soils. Add into the mix ancient vines, Spanish Conquistadors and cutting-edge winemakers, and you have one of the most exciting and diverse wine-producing countries in the Southern Hemisphere. Acclaimed wine importer and producer Bartholomew Broadbent will transport you on a whirlwind wine adventure through six of Chile’s great wine regions: Casablanca, Limari, Maipo, Itata, Cachapoal and Maule.

OVERLOOK WEST

INGREDIENT SPOTLIGHT: BLACK PEPPERCORN

Gina Hopkins (GA) Linton Hopkins (GA)

It’s time to unveil the intricacies of black peppercorn and its incorporation into the cuisine of the American South. Sourcing pepper from various locales, chef Linton Hopkins will prepare and discuss dishes celebrating this simple seasoning, exploring the depth of flavors it creates. Aided by sommelier Gina Hopkins, each creation will be perfectly paired with beverages to highlight the piquant black pepper – such as salt and pepper catfish with a cold beer.

CONNOISSEUR LOUNGE KITCHEN

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F R I D AY, J U N E 2 | 4 : 4 5 P M – 5 : 4 5 P M

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S AT U R D AY, J U N E 3 | 1 0 : 0 0 AM – 1 1 : 0 0 AM CONNOISSEUR BREAKFAST: ARKANSAS... IT’S AU NATURAL!

Mark Abernathy (AR) Scott Baker (AR) Brett Bassett (AR) Matt Bell (AR) Rob Nelson (AR) Scott Rains (AR)

Known as “The Natural State” for its scenic beauty, clear lakes and streams, and abundant parks and wildlife, Arkansas is also a destination for food lovers! With deep southern roots intertwined with international influences including Mexican and Cajun, Arkansas cuisine provides a rich variety of flavors. During this decadent breakfast, you’ll get your day started the Arkansas way – with eggs, grits, barbecue, biscuits and someth’n sweet, all accompanied with hearty libations and the southern hospitality of a few creative fellas from Arkansas.

CONNOISSEUR LOUNGE

S AT U R D AY, J U N E 3 | 1 1 : 0 0 AM – 1 : 0 0 PM MASTERCLASS 82 TURNS 35: A CELEBRATION OF BORDEAUX’S HISTORIC VINTAGE

Jason Tesauro (VA)

Exalted by many in the wine industry as the greatest vintage of modern times, the famous 1982 Bordeaux vintage turns 35 this year. These historic and now rare wines were not just considered “great” but were seen as the beginning of the modern age of wine, the end of an old era. During this intimate Masterclass, guests will have the opportunity to taste of rare selection of 1982 Premiere Cru Bordeaux wines with impeccable provenance: Chateau Lafite Rothschild, Chateau Latour and Chateau Mouton Rothschild.

CANDLER Access limited to certain ticket types. Reservation required.

S AT U R D AY, J U N E 3 | 1 1 : 3 0 AM – 1 2 : 3 0 PM A CHARDONNAY EXPRESSION: BLANC DE BLANCS CHAMPAGNE OBSESSION

Jack Mason, MS (TX) Julie Dalton, CWE (MD)

Champagne’s Côte de Blancs is home to Chardonnay, but how does Chardonnay express itself in Champagne’s other regions? Master Sommelier Jack Mason will make his AF&WF debut with fellow Champagne-obsessed sommelier Julie Dalton as they guide you on a journey through Champagne. Taste five Blanc de Blancs Champagnes from five different producers representing each of Champagne’s five sub-regions – the Côte de Blancs (of course), the Montagne de Reims, the Vallée de la Marne, the Sézannais and the Aube. Learn how nature and nurture vary the ultimate Chardonnay expression in Champagne.

OVERLOOK WEST

| THE CONNOISSEUR EXPERIENCE

S AT U R D AY, J U N E 3 | 1 : 1 5 PM – 2 : 1 5 PM

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AUSTRALIA'S HUNTER VALLEY: WORLD-CLASS SEMILLON AND SHIRAZ

Bruce Tyrrell (Australia)

Discover the Hunter Valley, the birthplace of Australian winemaking, with fourth generation winery owner and managing director of Tyrell’s, Bruce Tyrell. An iconic winery, Tyrrell’s was established in 1858 and is the second-oldest, continuously owned and operated family winery in Australia. Learn how Tyrell’s wines have withstood the test of time and earned acclaim as some of the top-rated Semillon and Shiraz in the world.

MEET VIRGINIA!

Lee Gregory (VA) Emily Pelton (VA)

Virginia, the fifth largest wine producing state in the U.S., is also one of the hottest up-and-coming wine regions in the world! Discover the bounties of this thriving wine region as chef Lee Gregory and winemaker Emily Pelton share their favorite food and wine pairings.

OVERLOOK WEST

CONNOISSEUR LOUNGE KITCHEN

S AT U R D AY, J U N E 3 | 3 : 0 0 PM – 4 : 0 0 PM FOOD & FLAVOR AGAINST WINE

Neal McCarthy (GA) Steven Satterfield (GA)

There are five basic tastes: sweet, salty, sour, bitter and umami (savory) and only three of them are found in wine – sweet, sour and bitter. Explore how these tastes play together and alter your taste perception of wine when paired with food. During this tasting seminar, Steven Satterfield, James Beard Foundation Best Chef Southeast, and wine expert Neal McCarthy will share the classic combinations and the theories behind why tastes work together. But because food and wine pairing is almost entirely a matter of personal preference, you’ll be the judge as you discern which pairings match and which you might steer clear from in future.

CONNOISSEUR LOUNGE KITCHEN


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S AT U R D AY, J U N E 3 | 3 : 0 0 P M – 4 : 0 0 P M C O N T I N U E D ITALIAN REDS: THE DRIED WINES OF VALPOLICELLA

Jacob Gragg (GA)

Verona, of Romeo and Juliet fame, has been using techniques to intensify their wines through the use of dried grapes for centuries and currently produces some of the world’s most iconic wines using the drying technique known as appassimento. Advanced Sommelier and Fine Wine Specialist for Cru Artisan wines, Jacob Gragg, will take you on exploration through the history of Northern Italy’s acclaimed Valpolicella region. Taste the three unique dried wine styles of Ripasso, Recioto and the top tier, Amarone, from some of the oldest and most award-winning producers. “Oh Amarone, did my heart love till now? Forswear it, lips, for I ne’er tasted true beauty till this night.”

OVERLOOK WEST

S AT U R D AY, J U N E 3 | 4 : 0 0 P M – 5 : 0 0 P M CONNOISSEUR COCKTAILS: SATURDAY AFTERNOON BAKE SALE

Ryan Lachaine (TX) Rebecca Masson (TX) Ryan Perry (TX)

Chefs Rebecca Masson and Ryan Lachaine, along with barkeep Ryan Perry, are bringing one of Houston’s favorite bake sales to AF&WF. Saturday Night Bake Sale will showcase Houston’s diverse food culture through savory and sweet treats paired with specialty cocktails.

CONNOISSEUR LOUNGE

S U N D AY, J U N E 4 | 9 : 3 0 AM – 1 1 : 3 0 AM CONNOISSEUR GRAB 'N' GO

Before leaving us or before Sunday Brunch, enjoy sweet and savory bites to help start the day.

CONNOISSEUR LOUNGE

The pace of change in more industries gets faster and the world gets smaller. Which is why Grant Thornton LLP is part of a global network of member firms, comprising more than 40,000 people in more than 130 countries. Combining global scope with local savvy, we’re ready to help you capitalize on opportunities wherever they arise, now and into the future.

“Grant Thornton” refers to Grant Thornton LLP, the U.S. member firm of Grant Thornton International Ltd (GTIL), and/or refers to the brand under which the independent network of GTIL member firms provide services to their clients, as the context requires. GTIL and each of its member firms are not a worldwide partnership and are not liable for one another’s acts or omissions. In the United States, visit grantthornton.com for details. © 2017 Grant Thornton LLP | All rights reserved | U.S. member firm of Grant Thornton International Ltd

EAT. DRINK.ENJOY.

RESPONSIBLY.

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).

| THE CONNOISSEUR EXPERIENCE

Audit | Tax | Advisory | grantthornton.com

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SLAB • TILE • ARCHITECTURAL ELEMENTS • CUSTOM MOSAICS • MARMISTONE.COM

JOIN US IN 2017 FOR ADAC Product Launch Showcase July 13– 14, 2017

DISCOVER ADAC

September 26 – 28, 2017

Dwell With Dignity Thrift Studio Party

| THE CONNOISSEUR EXPERIENCE

September 28, 2017

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For more details and to register, visit adacatlanta.com

ADAC | 351 Peachtree Hills Ave, Atlanta Monday – Friday | Open to the Trade & Public

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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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 Cindy Widner Wall, Senior Vice President and Client Advisor, 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. ©2017 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. Masterclasses limited to certain ticket types. TITLE

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F R I D AY, J U N E 2 | 1 2 : 0 0 P M – 2 : 0 0 P M ( V I P A CC E S S 1 1 : 3 0 A M ) LAISSEZ LES BON TEMPS ROULER

Hosted by Cory Bahr (LA)

Presented by

Ryan Andre (LA) Manny Augello (LA) Neal Bodenheimer (LA) Jason Brady (LA) Cody & Sam Carroll (LA) Johnny Culpepper (LA) Keith & Nealy Frentz (LA) Ryan Gannon (LA) James Simpson (LA) Matt Young (LA)

Sponsored by

Step into the streets of Louisiana and feel the jazzy, Bourbon Street vibe as we indulge in iconic dishes from the state’s culinary regions – the Creole Crescent, Bayou Bounty, Northshore Sampler, Seafood Sensation, Capital Cravings, Prairie Home Cooking, Red River Riches and Delta Delights. Beat the heat with legendary libations from the light and refreshing Pimm’s Cup to the bold Sazerac to the frothy Ramos Gin Fizz. The afternoon will conclude with a celebratory Second Line to kick-off the Atlanta Food & Wine Festival in true Louisiana fashion. VIP area hosted in the Sales Center featuring exclusive bites and beverages from 11:30 am –12:30 pm.

NO2 OPUS PLACE 98 14TH STREET *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.

F R I D AY, J U N E 2 | 1 : 0 0 P M – 3 : 0 0 P M MASTERCLASS RARE BREEDS – AN EXPLORATION OF FINE COUNTRY HAM AND BOURBON PART II

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

It’s time for part two of our 2016 bourbon and country ham class. 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 awardwinning chef Sean Brock as the host and bourbon distillers Drew Kulsveen, Willett Family Estate single barrel bourbon, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice and your friends will be jealous!

CONNOISSEUR LOUNGE Access limited to certain ticket types. Reservations required.

F R I D AY, J U N E 2 | 3 : 0 0 P M – 4 : 0 0 P M Justin Anthony (GA) Alister Glen (GA) Marthinus van der Vyver (NY)

Take your taste buds on safari with South African restaurateur Justin Anthony, the mind behind Atlanta favorites 10 Degrees South, Cape Dutch, Yebo Beach Haus and Biltong Bar, and South African wine distributor and expert Alister Glen, and Ken Forrester Wines rep Marthinus van der Vyver. These long-time friends will delight you with an exclusive South African wine tasting and learning experience. The trio will provide unparalleled knowledge and insight into the world of South African food and wine, and will showcase what their culture brings to not only Atlanta, but America as a whole.

1075 #1

| FESTIVAL SCHEDULE

A SOUTH AFRICAN WINE SAFARI

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F R I D AY, J U N E 2 | 3 : 0 0 P M – 4 : 0 0 P M C O N T I N U E D

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BRINY & BATCHED

Johnny Culpepper (LA) Brian Landry (LA)

Briny and batched; the perfect pair. There is no better start to a summertime happy hour than oysters on the half shell and large format cocktails. Join Chef Brian Landry as he educates guests on the ultimate duo – oysters and spirited libations – enjoyed most with friends, including recipes for easily batched and boozy creations and to how to pair with the briny Southern staple.

SALON E

CHANGING THE (CHEESE) WHEEL

Whitney Otawka (GA) Liz Thorpe (LA)

Celebrated chef (and Top Chef competitor) Whitney Otawka and cheese expert Liz Thorpe will take you on the ultimate journey of Southern cheese. A cheese and condiment pairing will answer all your FAQs before diving into two Southern classics, followed by two contemporary dishes, each showcasing the amazing cheeses being made in the American South. Each recipe will be paired with wines selected by a Southern sommelier.

SALON F

DOCK TO DISH: SUSTAINABLE SEAFOOD

William Dissen (NC) Kristen Essig (LA)

Here in the South, seafood is something we all know and love. However, have you ever thought about what goes into getting that delicious fish from the dock to your dish? Sustainably sourcing seafood has become a major topic of interest and passion for many chefs along the Eastern and Gulf coasts, including Carolina chef William Dissen and New Orleans chef Kristen Essig. Although both passionate about continuing to responsibly source the seafood, they look at the issues from different views based on the regions where they live. From diversity of species and their availability to breaking down a whole fish, this class will provide knowledge to seafood lovers across the South.

GRILLING TERRACE

HOW SWEET IT IS: MISSISSIPPI DESSERTS

Austin Agent (MS)

Mississippi is known for its savory dishes – fried catfish, tamales, and cheese straws, to name a few. But those with a sweet tooth shouldn’t overlook the many options for dessert lovers. From larger-than-life pies to cakes fit for royalty, indulge your sweet tooth with Mississippi native and pastry chef Austin Agent for a seminar demonstrating his passion for bringing traditional Southern desserts to the fine dining table.

PIEDMONT

PARTY FOWL

David Bancroft (AL) Erik Niel (TN)

From sky-to-table, this seminar will go in-depth on the art of the hunt and the wide range of techniques to age, prepare and serve wild fowl. Explore three of the most approachable game – duck, quail and chicken – and hear personal stories of trial and error and experience from two Southern chefs who use these ingredients in their own kitchens. From the historic approach of “what you catch is what you serve” to the use of modern techniques in upscale dishes, you will learn what works when it comes to birds, and what tends to result in a “party fowl.”

SALON H

SANGIOVESE – BLOOD OF JOVE: THE NOBLE WINES OF TUSCANY*

Michael McNeill, MS (GA) Jesse Rodriguez (SC)

Sangiovese is the most planted grape in Italy and makes up the majority of the renowned wines of Tuscany – among them Chianti, Brunello de Montalcino, Montepulciano and super Tuscans to name a few. Sanguis Jove, the Latin origin of the varietal name, means ‘the blood of Jove’ (Jupiter), a Roman god. In Tuscany, where food and wine are a sacred part of everyday life, Sangiovese is indeed the blood of life. Master Sommelier Michael McNeill will take you on a wine tasting tour through Tuscany, exploring the many expressions of Sangiovese. Learn how this old-world grape has evolved over time and how it differs from region to region within Tuscany.

OVERLOOK WEST


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F R I D AY, J U N E 2 | 3 : 0 0 P M – 4 : 0 0 P M C O N T I N U E D SMALL CUP, BIG RICE: SAKÉ 101

Jason Tesauro (VA)

Brewed like beer, yet drunk like wine, saké is sulfite-free, gluten-free and virtually hangover-free. And even though it’s been around for more than 2,000 years, it remains a mystery to many Westerners. We’ll dive into what it is, how it’s made, where it belongs on the table and why it’s worth expanding your booze vocabulary to include Nigori, Junmai and Daiginjo. We’ll explore eight different saké styles – from crisp and delicate to robust and ripe – that represent Japanese regionality, climate and diet.

SOUL FOOD VEGETABLES

Ryan Rogers (KY) Duane Nutter (AL)

Move over meat; it’s the rest of the blue-plate special’s time to shine. An important term within the Southern food landscape, “soul food” is representative of a meal that warms the heart. With deep historical roots in the South, soul food vegetables are often the components of the plate that truly make or break a traditional Southern meal. Enjoy chefs Duane Nutter and Ryan Rogers as they dissect the often-under-rated complementing dishes.

SOUTHERN LIVING COOKING SCHOOL

SOUTH CAROLINA HASH HEADS

Elliott Moss (NC)

“If barbecue is like cocaine, hash is like crack,” Elliot Moss once told a journalist with an extraordinary amount of pride. Moss, the chef at Buxton Hall Barbecue in Florence, South Carolina native, wants more people to know about this lesser-known, but highly addictive, aspect of barbecue. What is hash? In essence, it’s a way of using up what the pitmaster has left, but the story is not that simple. There are many ways to make a batch of hash. During this class, Moss joins TASTE Editor-in-Chief Matt Rodbard for a discussion about hash’s unique place in South Carolina foodways. Plus, of course, there will be a whole lot of it for you to try.

SALON ABC

SOUTHERN CRAFT BREWERS SPILL IT

Moderated by Bob Townsend (GA)

Craft beer production across the South continues to experience serious growth with Southern Breweries leading the industry in collaborations and quality products. Back for its seventh year is the 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.

DUNWOODY

THE DOUGH FAIRIES

Kelly Fields (LA) Rebecca Masson (TX)

The process of making and shaping dough can be a tedious one; however, the possibilities are endless: pies, laminated, tarts, kolache...the list goes on! Regardless of the shape, size or texture, let’s agree that anything wrapped in pastry is doughlicious. Learn the secrets to a few magical doughs from two dough-obsessed pastry chefs of the South, Kelly Fields and Rebecca Masson, as they guide you through the do's and do"nut"s of dough making, both sweet and savory.

SALON D

Moderated by Matt Rodbard (NY)

Moderated by Julia Bainbridge (GA)

1075 #2

F R I D AY, J U N E 2 | 4 : 4 5 P M – 5 : 4 5 P M Katie Button (NC)

Spain and the American South share a common obsession with all things pork. From pulled pork BBQ in North Carolina to the variety of cured pork found at mercados throughout Spain, there is no denying that pork plays an important role in both cultures and cuisines. Chef Katie Button of Asheville’s Cúrate & Nightbell will bridge the gap between the two cultures with a demo and tasting seminar featuring pork-focused dishes from her new cookbook, CÚRATE: Authentic Spanish Food from an American Kitchen, highlighting the similarities and differences between both countries that “go ham” for pork.

SALON ABC

| FESTIVAL SCHEDULE

A PORK OBSESSION: SPAIN AND THE AMERICAN SOUTH

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F R I D AY, J U N E 2 | 4 : 4 5 P M – 5 : 4 5 P M C O N T I N U E D

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AWARD-WINNING GEORGIA WINES FROM THE GEORGIA TRUSTEES WINE CHALLENGE

Jane Garvey, Ph.D., CSW (GA)

Begun in 2015, the Georgia Trustees Wine Challenge recognizes top-quality wines from Georgia wineries, plus ciders and meads. Two overall categories separate those wines that are made from Georgia-grown grapes from those made using grapes grown elsewhere. Jane Garvey, Ph.D., CSW, will lead a tasting of award winners that use Georgia-grown grapes, wines made from classic grapes (Vitis vinifera) and wines made from hybrids and native grapes. Along the way, you’ll discover some facts about Georgia’s viticultural history that may just surprise you!

RAVINIA

BEER: THE SOMMELIER’S PERSPECTIVE

Eric Crane, CWE (GA) Julie Dalton, CWE (MD) Jacob Gragg (GA)

Beer lovers delight! We’ve teamed up four of the South’s top sommeliers to take you on a truly unique deep dive into beer – from their perspective! Each sommelier will lead a side-by-side tasting of two examples of a classic beer style (lager, pale ale/ IPA, sours, stout, wheat), showcasing both old and new world examples. Not only will they explore the history and production of each style, but they will also educate on how each style pairs with flavors and affects the palate.

SALON E

BBQ SAUCE BOSS

Chris Lilly (AL)

Get on the wagon for a culinary road trip, sampling barbecue and sauce pairings from the Eastern Carolinas to Texas and everything in between. Acclaimed pitmaster Chris Lilly, king of Alabama White Sauce, will discuss the intricacies of cooking whole hog directly over live coals, while taking a journey through the barbeque South. You’ll start by tasting chopped pig paired with both Eastern and Western North Carolina vinegar sauces, followed by Alabama White Sauce paired with smoked chicken breast, ending with traditional salt and pepper seasoned brisket paired with a combination of Texas and Kansas City style sauces. Beware, it’s about to get saucy!

SOUTHERN LIVING COOKING SCHOOL

BOURBON: WHAT’S YOUR MASH?

Gary Crunkleton (NC)

Not all bourbons are created equal. They vary based on the mash – the mix of corn, rye or wheat and malted barley. Cocktail expert Gary Crunkleton of The Crunkleton in Chapel Hill, NC will lead an informative tasting of bourbons illustrative of the various mash bills – traditional mash bill, wheated mash bill and high rye mash bill. Taste three flights of the various mash bills with each flight gaining in complexity and discern the difference between them. This wonderful bourbon experience will lead you to ultimately decide which mash is for you!

1075 #2

CHILEAN WINE: A STUDY IN TERROIR DIVERSITY*

Bartholomew Broadbent (VA)

The range of Chilean terroir is vast not only from north to south, but also east to west. Micro-climates are influenced by the Pacific Ocean, Andes Mountains and myriad of soils. Add into the mix ancient vines, Spanish Conquistadors and cutting-edge winemakers and you have one of the most exciting and diverse wine-producing countries in the Southern Hemisphere. Acclaimed wine importer and producer Bartholomew Broadbent will take you on a whirlwind wine adventure through six of Chile’s great wine regions: Casablanca, Limari, Maipo, Itata, Cachapoal and Maule.

OVERLOOK WEST

GREEN EGGS & BACON

Jeremiah Bacon (SC) Adam Evans (AL)

One might think that award-winning chefs are masters of all things culinary. Truth is, chefs like to discover new techniques and cooking methods as well. Chefs Jeremiah Bacon and Adam Evans are no exceptions when it comes to their newest obsession, the Big Green Egg. During this grilling demonstration, guests will hear personal stories of trial and error as well as test out new recipes that the chefs have cultivated through their experience with the Big Green Egg.

GRILLING TERRACE


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HOME MIXOLOGIST: LEARNING THE RULES SO YOU CAN BREAK THEM

Miles Macquarrie (GA)

There is nothing suave about pulling a cocktail book out at your house party. No one wants to be that guy! Making cocktails at home doesn’t have to be intimidating, especially if you master the basics - from parts to ratios. Mixologist Miles Macquarrie will reinforce the importance of embracing the structure and techniques of classic cocktails as a basis to empower and inspire you as a home mixologist. We believe you’ll leave feeling confident playing “Mr. Potato Head” with your home bar and you may just be surprised at the exciting array of libations you can create once you start breaking the rules.

DUNWOODY

INGREDIENT SPOTLIGHT: BLACK PEPPERCORN

Gina Hopkins (GA) Linton Hopkins (GA)

It’s time to unveil the intricacies of black peppercorn and its incorporation into the cuisine of the American South. Sourcing pepper from various locales, chef Linton Hopkins will prepare and discuss dishes celebrating this simple seasoning, exploring the depth of flavors it creates. Aided by sommelier Gina Hopkins, each creation will be perfectly paired with beverages to highlight the piquant black pepper – such as salt and pepper catfish with a cold beer.

CONNOISSEUR LOUNGE KITCHEN

INGREDIENT SPOTLIGHT: LOUISIANA SEAFOOD

Cody Carroll (LA) Samantha Carroll (LA)

Louisiana roots run deep in a culinary wonderland drawn from French, Spanish, African, 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, Cody and Sam Carroll will lead guests on a journey through their home state sharing flavors and history from the Creole Crescent to the hills of the Delta.

SALON D

PHARMACY DRINKS: PHOSPHATES AND RESTORATIVE DRINKS

Jerry Slater (GA)

Author and mixologist Jerry Slater leads this lively discussion and cocktail tasting exploring the history of pharmacy soda counters. Learn about ingredients, techniques and classic cocktail culture that evolved from the unique era at the turn of the 20th century when sodas were sophisticated, alcohol was dispensed and both helped the medicine go down easier.

PIEDMONT

RISKY BUSINESS

Richard Knight (TX) Heidi Trull (SC)

Adventurous eaters, this is the seminar for you! Innovative chefs Richard Knight and Heidi Trull will transport you to a place where the familiar meets the more unusual. Push past your preconceptions and explore a whole new world of what might be called strange and exotic but, in reality, is as tasty as it is exciting. Enjoy delicious treats while learning about the historical and cultural crossovers of some real home cooking from around the world.

SALON H

TGIF: HAPPY HOUR COCKTAILS

Neal Bodenheimer (LA) Ryan Gannon (LA)

The term Happy Hour is rumored to have originated during Prohibition when people would partake in pre-dinner cocktails in speakeasies before heading out to public places where drinking was illegal. Nowadays, it is a well-loved tradition in the U.S. and throughout the world, especially on Fridays, as a way to ease into the weekend or get the night started. The acclaimed bar team from CURE in New Orleans will look at the happy hour cocktails that everyone needs to know – from low ABV cocktails and apértifs to Champagne cocktails and the increasingly popular beer-and-a-shot combinations. You’ll learn how to transition from work to play with grace and leave wondering why your happiest hour of AF&WF was limited to just one hour!

1075 #1

| FESTIVAL SCHEDULE

F R I D AY, J U N E 2 | 4 : 4 5 P M – 5 : 4 5 P M C O N T I N U E D

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F R I D AY, J U N E 2 | 4 : 4 5 P M – 5 : 4 5 P M C O N T I N U E D THE PSYCHOLOGY OF TASTING WINE: PERCEPTION VS. REALITY FEATURING WINES FROM LOIRE VALLEY, FRANCE

Dr. Frédéric Brochet (France)

Ever wondered how so-called wine connoisseurs come up with the descriptors of what they are smelling or tasting? They might say “Oh, it has a hint of citrus!” or “I detect cedar.” or “It’s very fruitforward.” Ever think they were wrong? Ever thought about how you would describe what you like or how you go about picking out a bottle of wine at a restaurant or at the wine store? Dr. Frédéric Brochet, winemaker and publisher of a legendary 2000 Ph.D. study on tasting wine that had many in the wine world reeling, will explain his findings that demonstrated the incredible influence that our perception mechanisms have on our tasting of wine and our likes and dislikes. Guests will taste a series of Dr. Brochet’s wines from his winery, Ampelidae, in France while he puts his theories to the test. Wine snobs beware, you may be surprised!

INMAN

F R I D AY, J U N E 2 | 7: 3 0 P M – 1 0 : 3 0 P M

FRIDAY TASTING TENTS

Designed to take guests on an epicurean journey through the South, the Festival’s Tasting Tents are not the typical festival tasting experience. The all-you-can-indulge layout allows guests the opportunity to eat, drink and explore the region’s top food and drink products and chef creations while also celebrating international influences that have shaped our region.

GREENSWARD/ PROMENADE @ PIEDMONT PARK SHUTTLE PICK-UP @ 12TH & JUNIPER STREETS GOLF CART SERVICE @ 12TH STREET ENTRANCE TO PARK

S AT U R D AY, J U N E 3 | 1 0 : 0 0 A M – 1 1 : 3 0 A M CONNOISSEUR BREAKFAST: ARKANSAS... IT’S AU NATURAL!*

Mark Abernathy (AR) Scott Baker (AR) Matt Bell (AR) Brett Bassett (AR) Rob Nelson (AR) Scott Rains (AR)

Known as “The Natural State” for its scenic beauty, clear lakes and streams, and abundant parks and wildlife, Arkansas is also a destination for food lovers! With deep Southern roots intertwined with international influences including Mexican and Cajun, Arkansas cuisine provides a rich variety of flavors. In this decadent breakfast, you’ll get your day started the Arkansas way – with eggs, grits, barbecue, biscuits and someth’n sweet, all accompanied with hearty libations and the Southern hospitality of a few creative fellas from Arkansas.

CONNOISSEUR LOUNGE

S AT U R D AY, J U N E 3 | 1 1 : 0 0 A M – 1 : 0 0 P M MASTERCLASS 82 TURNS 35: A CELEBRATION OF BORDEAUX’S HISTORIC VINTAGE

Jason Tesauro (VA)

Exalted by many in the wine industry as the greatest vintage of modern times, the famous 1982 Bordeaux vintage turns 35 this year. These historic and now rare wines were not just considered “great” but were seen as the beginning of the modern age of wine, the end of an old era. During this intimate Masterclass, guests will have the opportunity to taste of rare selection of 1982 Premiere Cru Bordeaux wines with impeccable provenance: Chateau Lafite Rothschild, Chateau Latour and Chateau Mouton Rothschild.

CANDLER Access limited to certain ticket types. Reservation required.

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

| FESTIVAL SCHEDULE

AMARO, AMARI: MORE THAN MEETS THE APERITIF!

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Jayce McConnell (SC)

Amari (the plural of amaro and the Italian word for “bitter”) are a class of bitter herbal Italian liqueurs principally employed for their digestive qualities, either before or after a meal (aperitivo/ digestivo). Often thought of as “your grandfather’s drink” in its native Italy, the centuries-old amaro is not so stateside where it is a trending and thriving part of American cocktail culture. Mixologist Jayce McConnell will explore this bittersweet liqueur obsession and share why amaro, traditionally enjoyed neat, is showing up in creative cocktails all over America.

PIEDMONT


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A CHARDONNAY EXPRESSION: BLANC DE BLANCS CHAMPAGNE OBSESSION*

Julie Dalton, CWE (MD) Jack Mason, MS (TX)

Champagne’s Côte de Blancs is home to Chardonnay, but how does Chardonnay express itself in Champagne’s other regions? Master Sommelier Jack Mason will make his AF&WF debut with fellow Champagne-obsessed sommelier Julie Dalton as they guide you on a journey through Champagne. Taste five Blanc de Blancs Champagnes from five different producers representing each of Champagne’s five sub-regions – the Côte de Blancs (of course), the Montagne de Reims, the Vallée de la Marne, the Sézannais and the Aube. Learn how nature and nurture vary the ultimate Chardonnay expression in Champagne.

OVERLOOK WEST

BEER: IT’S WHAT’S FOR BREAKFAST

Moderated by Bob Townsend (GA)

Breakfast is getting a lot of attention lately and is trending as the fastest-growing segment of the restaurant industry. But what about beer for breakfast? Seriously! From easy-going wheats to wake-you-up coffee stouts, beer has a place at the breakfast table, even if you don’t know it... yet. During this tasting, you will sip along through beers that rev you up, quench your thirst and, otherwise, get you feeling ready for the day!

DUNWOODY

BEYOND THE BRINE: OYSTERS

Dean Neff (NC) Erik Niel (TN) Tom Perry (VA) Phil Valliant (VA)

Oysters are a Southern delicacy that we all know and love. We may eat them often, but how much do we really know about them? From the topic of sustainability to the discussion of merroir and salinity, to how to properly shuck them, there is so much to discover. Looking at the topic through different lenses, chefs Erik Niel and Dean Neff, along with White Stone Oyster Company founder Tom Perry and Chef Liaison Phil Valliant, will lead a delicious and informative tasting seminar focused on the sustainability of oysters, oyster farming and harvesting, and differences in flavor, presentation and preparation. You’ll leave not only with pearls of wisdom, but a full stomach as well.

SALON F

BREAD & FERMENTATION

Kevin Fink (TX) Lionel Vatinet (NC)

Baguettes, Ciabatta and Rye....oh my! Bread lovers delight. Master Baker Lionel Vatinet and grain-obsessed chef Kevin Fink are pairing up for this not-be-missed bread lovers’ seminar exploring grains, bread making techniques and fermentation.

SALON H

CAST IRON PAIRINGS

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

Cast Iron cooking has deep roots in Southern cuisine and is a style that many chefs in the South hold close to their hearts. A unique, yet tedious technique, it is the soul of many Southern recipes. Not only does Cast Iron cooking create delicious dishes, but it also creates meals that can be uniquely paired with Southern wines. A Texas chef and a Texas sommelier will come together for this food and wine pairing seminar that takes the old traditions of Cast Iron cooking and puts a spin on it straight from the Lone Star State.

GRILLING TERRACE

CHEESE & CHOCOLATE HAPPY HOUR

Kathleen Cotter (TN) Dan Rattigan (NC) Jael Rattigan (NC)

Nothing says “Happy Hour” like a finely curated cheese plate paired with artisan chocolates. This delightful combination will taste all the better when cheese monger Kathleen Cotter, of the Bloomy Rind, and chocolate maker Jael Rattigan, of French Broad Chocolates, educate you on their crafts from sourcing to production. Enjoy tasty cheeses from across the South, thoughtfully paired with handcrafted chocolates.

RAVINIA

CURRY: MORTAR & PESTLE

Michael Gulotta (LA)

Curry, often associated with cuisines from one distinct part of the world, is actually much more complex and globally diverse than most people realize. Now prominent in many modern cultures, curry has transformed into a dish of many meanings and interpretations. However, the techniques used, although tweaked over time, remain the same to some chefs. Going back to the basics, Chef Michael Gulotta will demonstrate and explain the beauty of a simple mortar and pestle and how the primitive tool can work wonders in a curry dish. This tasting and demonstration seminar will leave guests “curry-ious” for more.

SOUTHERN LIVING COOKING SCHOOL

| FESTIVAL SCHEDULE

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

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S AT U R D AY, J U N E 3 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D DON’T BE BITTER: MOOD BAR

Steve McHugh (TX) Anna Russ (GA)

We all know a cocktail can “take you where you want to be.” But what if it also could take you where you need to be? Anna Russ, Ayurvedic Practitioner, pairs up with Steve McHugh, chef of Cured in San Antonio where he creates menus consciously using ingredients proven to empower the human body. Using medicinal herbs as the base, they’ll prepare a unique tasting of delicious cocktails designed to address common ailments from calming stress to boosting the immune system. Learn how function and flavor can work together to enhance the effect and enjoyment of your favorite libation. Who knew cocktails could be so good and good for you!

1075 #1

EFFORTLESS TABLESCAPES

Mary Catherine Folmar (AL) Steve McKenzie (GA) Erin Weston (NC)

Entertaining should be fun and easy. Steve McKenzie, lifestyle and entertaining expert, will walk through an effortless tablescape for each season. Erin Weston, owner of Weston Farms, will demonstrate easy to arrange botanical elements to compliment the tablescapes. You will leave with Steve’s list of items for your tablescape closet, to make entertaining easy. Mary Catherine Folmar of Cotton and Quill will be on hand to show her exciting, hand-drawn Marrakesh fabric collection.

ARDMORE

FRANCIACORTA: THE MORE SOUTHERLY ANSWER TO CHAMPAGNE?

Scott Harper, MS (KY)

Italy’s answer to Champagne, Franciacorta, is located about 500 miles South of Champagne in Lombardy. The region has made wine for centuries but has only produced sparkling wine for the last 50, and they now sell more than 14 million bottles a year (2013 figure)! Even before Franciacorta received the honor of DOCG (1995), the producers worked together to self-impose strict regulations, striving to make the best sparkling in the world from the very beginning. Join Master Sommelier Scott Harper on an informative tasting of Italy’s best-kept wine secret.

1075 #2

GET LOW TO GET DOWN: LOW ABV COCKTAILS

Greg Best (GA) Neal Boddenheimer (LA) Miles Macquarrie (GA) Kellie Thorn (GA)

A boozy, stirred classic cocktail warms the heart and the belly… but a whole night of them can really pack a punch! Want something just as tasty but lower impact? Get low...low alcohol by volume (ABV) cocktails (aka suppression or session cocktails) do just that, so you can get your party on and keep your cool throughout the night. Editor-in-chief of Punch, the James Beard Award-winning online magazine dedicated to drinks, Talia Baiocchi, and an all-star cast of mixologists influencing this trending cocktail category will show you how to “get low.” Learn what it takes to make low ABV cocktails, the nuances and the balance, and taste why these complex and exciting cocktails are popping up on cocktail menus all over the South and beyond.

SALON E

| FESTIVAL SCHEDULE

Moderated by Talia Baiocchi (NY)

36

ISRAELI WINE: THE NEW FRONTIER OF OLD WORLD WINE?

Eric Crane, CWE (GA)

Think you know Israeli wine? Think again...as times they are a changing. Take a tour with Sommelier Eric Crane through modern day Israel as he talks about the wines, the winemakers and his travels through one of the oldest winemaking regions in the world. Spotlighting his favorite Israeli wines along the way, you’ll learn about what it was, what it is now, and where it is headed! Israel may just be the new frontier of Old World wines.

INMAN

SOUTHERN SANDWICHES PART II: BREAKFAST EDITION

Kelly English (TN) Todd Richards (GA) Suzanne Vizethann (GA)

We’re bringing it back y’all! The Rise of the Poor Man’s Food: Southern Sandwiches, but this time with a focus on the most important meal of the day – breakfast. As you learned in Part I last year, sandwiches hold a deep history in the South and could be found anywhere from high-class luncheons to local taverns. This year, we are diving into the breakfast sandwich that you find in your local diner, bistro or your mama’s kitchen to start your day off right. During this tasting seminar, guests will explore the storied history of some of the South’s most popular breakfast sandwiches and indulge in modern variations of these time-tested classics.

SALON D

Moderated by Sid Evans (AL)


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THE SCIENCE OF TASTE AND HOW CHEFS APPLY IT

April Wright Collins (TX) Jonathan Kallini (GA) Anne Quatrano (GA) Samuel Sober (GA)

Ever wonder how chefs decide to pair flavors together? Sometimes they even make seemingly odd flavor pairings work when applied with the right balance. How do they go about this? During this tasting, we’ll break down the five most basic flavor profiles: sweet, salty, sour, bitter and umami (savory) through a deconstructed tasting. Learn how these flavors are received through dedicated taste receptors in the brain and why some play better together than others. Following, enjoy delectable expressions of these flavors in completed dishes paired with wine with instruction on how the chefs applied the science of taste.

SALON ABC

AUSTRALIA’S HUNTER VALLEY: WORLD-CLASS SEMILLON AND SHIRAZ*

Bruce Tyrrell (Australia)

Discover the Hunter Valley, the birthplace of Australian winemaking, with fourth generation winery owner and managing director of Tyrell’s, Bruce Tyrell. An iconic winery, Tyrrell’s was established in 1858 and is the second-oldest, continuously owned and operated family winery in Australia. Learn how Tyrell’s wines have withstood the test of time and earned acclaim as some of the top-rated Semillon and Shiraz in the world.

OVERLOOK WEST

AMERICA’S FIRST SPIRIT? THE SURPRISING, AND VERY SOUTHERN, HISTORY OF PEACH BRANDY

David Wondrich (NY)

When English colonists first perched themselves on the edge of the great North American continent, they found themselves without beer and wine in a place that made making and distributing those things difficult. As a result, they turned to substitutes. One of those, peach brandy, distilled from the fruit that grew with wonderful alacrity everywhere in the Southern Colonies, was the first spirit unique to America, before rye whiskey and long before bourbon. It was also, when well made, indeed wonderful. Until the end of the 19th century, old peach brandy was our most expensive domestic spirit. And now, thanks to micro distillers, we’re starting to make it again. America’s First Spirit? will tell its story, with liquid examples.

DUNWOODY

DOWN THE SOUTHERN STREET: FOOD STORIES OF THE SOUTH

John Lasater (TN) Ryan Rogers (KY) Joey Ward (GA)

Every culture around the world has its own interpretation of street food, the traditional and comforting flavors rooting from childhood that keep you going in today’s hectic world. In the American South, street food stems from the road-side stops, gas stations and mom and pop diners that we all know and love. Whether the infamous fried chicken from a gas station in Nashville to homemade hand pies as a road-side joint in Alabama, every chef has their own interpretation – and memories – of what Southern-down-the-street food makes them the happiest. But no matter where the dish comes from and how it’s prepared, it’s sure to pair well with a refreshing ice-cold Coca-Cola. Coca-Cola is like a universal language everyone knows that brings people together for a meal. This seminar will remind attendees of the memories of growing up in the American South where Coca-Cola is always part of the best food traditions.

PIEDMONT

INGREDIENT SPOTLIGHT: CRAB FAT

Isaac Toups (LA)

Crab Fat: better than butter or instead of butter? Crab Fat, also known as tomalley, is a paste from the liver of a crab or lobster often compared to butter for its fatty quality and yellow color. You may not see this ingredient on menus frequently, but, when you do, don’t miss your chance to try it. Chef Isaac Toups will lead a fun and informative exploration of the various applications for using this decadent ingredient.

SALON ABC

INGREDIENT SPOTLIGHT: EGGPLANT

Todd Ginsberg (GA) Meherwan Irani (GA)

Simple, yet extremely versatile, eggplant is a prominent ingredient in many different cuisines. From Mediterranean to Middle Eastern to Italian, eggplant can often be a complement to a dish or used as the star of the show. Coming from very different roots and backgrounds, chefs Todd Ginsberg and Meherwan Irani will shine a spotlight on this multifaceted ingredient and demonstrate its diversity across different cultures.

Moderated by Jennifer V. Cole (LA)

SOUTHERN LIVING COOKING SCHOOL

| FESTIVAL SCHEDULE

S AT U R D AY, J U N E 3 | 1 : 1 5 P M – 2 : 1 5 P M

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S AT U R D AY, J U N E 3 | 1 : 1 5 P M – 2 : 1 5 P M C O N T I N U E D INGREDIENT SPOTLIGHT: SOUTH CAROLINA

William Cribb (SC) Amy Fortes (SC) Adam Kirby (SC) Sean Mendes (SC)

| FESTIVAL SCHEDULE

Moderated by Orchid Paulmeier (SC)

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Take a culinary road trip through South Carolina in this seminar led by four South Carolina Chef Ambassadors, each representing a different region of the state. Demonstrating its culinary diversity, from the coast to the inland, ingredients and staple dishes vary. Guests will experience the best of the best that South Carolina has to offer.

SALON D

MEET VIRGINIA!*

Lee Gregory (VA) Emily Pelton (VA)

Virginia, the fifth largest wine producing state in the U.S., is also one of the hottest up-and-coming wine regions in the world! Discover the bounties of this thriving wine region as chef Lee Gregory and winemaker Emily Pelton share their favorite food and wine pairings.

MEZCAL: A PERFECT PAIRING

Mark Abernathy (AR) Brett Bassett (AR)

Father and son team, chef Mark Abernathy and Brett Bassett collaborate to focus on Mezcal, one of the most dynamic and storied spirits available. Celebrate an authentic tasting experience combining Mark’s vast knowledge of Mexican flavors and Brett’s guided tastings reflecting his recent immersion with the Mezcalleros and Jimadores of Michoacán and Jalisco. Learn about and sample creative appetizers along with some superior Mezcals. Salud!

SALON F

NATURAL WINE: FAULTY FAD OR THE NEXT GOOD THING?

Julie Defriend (KY)

“Natural” wines can be polarizing and confusing. There are two sides of the debate. One is a movement of people extolling its virtues, generalized as all things pure and un-manipulated – even if at times it encompasses wines that may be faulty, horridly funky and just bad. But as with every pendulum, there is a place of balance. The backlash against over-manipulated “constructed” wines has not only activated the extremists, but also a movement of winemakers focused on making beautiful, pure wines with as little intervention as possible.

INMAN

“NEW”DLES

Michael Perez (GA) Michael Toscano (SC)

Delicate, yet filling. Technical, yet simple. Pasta is as multifaceted as it is delicious. And, the art of pasta-making is as complex. During this cooking demonstration, chefs Michael Toscano and Michael Perez will dive into the ever-evolving world of pasta making, showing how pasta can be both old-world and new-world. Demonstrating traditionally shaped pasta, next to new shaped pasta, attendees will learn to think outside the box when it comes to creating their own pasta creations.

SALON H

OH BABY, I LIKE IT RAW!

Tiffanie Barriere (GA)

In the words of Wu-Tang Clan... “Oh Baby, I like it RAW.” As will guests attending this educational mixology seminar revolving around cocktails using raw ingredients, such as the Agave plant. Learn about the true flavors that the plant contributes to refreshing cocktails and how to utilize it in it’s true form. Mixology queen, Tiffanie Barriere, will charm you (and cheers you!) with raw cocktails that can easily be replicated at home.

SALON E

THE CRAFT OF BARBEQUE AND BOURBON

Jonathan Banta (SC)

No two items may be more synonymous with Southern American food culture than barbecue and bourbon. With barbecue having roots in the South dating back to colonial times and bourbon production dating back to the 18th century, it’s no surprise that, as both have emerged through the years, many distinct traditions and styles of both have become prevalent in the South. Both using low and slow methods of production, this seminar will explore the similarities of the patient and refined craft of making barbecue and bourbon.

GRILLING TERRACE

Rachel Ford (KY)

Madison Ruckel (SC) Moderated by

Chris Chamberlain (TN)

CONNOISSEUR LOUNGE KITCHEN


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S AT U R D AY, J U N E 3 | 1 : 1 5 P M – 2 : 1 5 P M C O N T I N U E D THE MIND OF A MASTER BOURBON DISTILLER: LIMITED EDITION TASTING

Brent Elliott (KY)

Four Roses produces and ages ten distinct and unique Bourbon recipes. By utilizing ten recipes, Four Roses can provide consistent and characteristically different products through the mingling of the individual recipes. Four Roses Master Distiller Brent Elliott will explore Four Roses’ unique and versatile production methods expressed through a special tasting of their award-winning Limited Edition Bourbons, no longer available in the marketplace.

RAVINIA

THE ROAD LESS TRAVELED: EMERGING WINE REGIONS OF THE WORLD

Bartholomew Broadbent (VA)

Tuscany, Burgundy, Bordeaux, Napa Valley...to name a few of the classic and well-known wine regions of the world. But what about Virginia, England or Lebanon? These may not be where you’ve planned to make your next big wine tasting trip, but maybe you should reconsider? Not all the world’s best wine regions have been discovered. In fact, some of the finest wines are being made in places you might never even have heard of. Acclaimed wine importer and producer Bartholomew Broadbent will be your host to introduce you to his favorite wines from emerging wine regions. You’ll be the judge and may just be booking your next wine adventure on the road less traveled.

1075 #2

WHISKIES AROUND THE WORLD

Julian Goglia (GA)

Whether you spell it Whiskey or Whisky, there is no doubt that Whisk(e)y mania is alive throughout the U.S and beyond. Julian Goglia, beverage director and partner of The Mercury and The Pinewood, will lead a deep dive into this popular spirit featuring a side-by-side comparison of whiskies from throughout the world – American, Canadian, Irish, Scottish and Japanese. Explore what makes each country’s whiskey unique while also understanding production differences, from small batch to single barrel, and breaking down common misconceptions.

1075 #1

®

S AT U R D AY, J U N E 3 | 2 : 0 0 P M – 4 : 0 0 P M MASTERCLASS RAW TO REAL: IN PURSUIT OF BEAUTY

Dr. Frédéric Brochet (France) Scott Crawford (NC) Ann & Sid Mashburn (GA) Erin Reitz (SC) Moderated by Brooks Reitz (SC)

Design, service, experience and value will intersect as we explore how each creates from the raw something that is elevated, wellmade and that signifies the best. During this Masterclass, we’ll celebrate the raw materials that surround us and take a deep dive into how we transform them into something special – from raw vegetables into beautiful dishes or raw clay into custom plates – by looking at the process of a chef, a winemaker and designers and how their worlds collide.

SID MASHBURN 1198 Howell Mill Road Access limited to certain ticket types. Reservations required.

*In the Connoisseur Lounge

12:30pm Talia Baiocchi Anne Quatrano Lionel Vatinet 2:15pm John Tesar David Wondrich 4:00pm Kenny Gilbert Ronni Lundy Steven Satterfield*

| FESTIVAL SCHEDULE

3:00pm Sean Brock* 4:00pm Elliott Moss Matt Rodbard 5:45pm Katie Button Chris Lilly John Rivers

SATURDAY, JUNE 3

FRIDAY, JUNE 2

BOOK SIGNING SCHEDULE

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A Piece of Cake

WILLIAMSBURG ORANGE CAKE (RECIPE PAGE 66)

AMERICAN CAKE AUTHOR ANNE BYRN MINES THE SOUTHERN ARSENAL FOR FRESH AND EASY RIFFS ON THE CLASSICS

a year plus free access 10 issues to our digital edition!

When Southern cakes come to mind, we think of pound cake, Lane cake, coconut cake, and the Lady Baltimore.

Cakes have long been a part of Southern culture. Traditionally, the recipes have been shaped by indigenous ingredients such as the pecan, citrus fruit (which adapted to our coastal climates), the availability of sugar, and the tropical coconuts, bananas, and pineapples that came through the ports of Charleston and New Orleans. The people of the South—the English, French, German, Spanish, and African American—all contributed to the cake story we know today. Enslaved people, in particular, had a deft hand at baking and their cakes became a part of our entertaining and celebratory culture. Over time, those recipes were written down and baked at Southern tea rooms, where cake was big business in the 1930s. Look into the face of a talented Southern cake baker and you’ll see someone who cares deeply about details and presentation, and who’ll be offended if a slice of their masterpiece has more than crumbs left after the potluck. But as I learned from researching my book, American Cake, most cooks these days prefer a cake that’s easy to make, tastes less sweet, and looks modern. So I’ve created five Southern cakes to suit today’s palate. The lemon cheese cake is a Georgia classic, brightened with spring strawberries. The Williamsburg orange cake is now slightly deconstructed and full of fresh orange flavor. An 1857 sorghum cake recipe is modernized with mashed banana and baked as bouchons. Classic coconut cake becomes a simple pound cake, and the jam cake is a cinch to pull together with fresh blackberries. The South’s tradition of baking cakes continues.

The hea rt of a restaurant

s ta p l e h o u s e i s o n a mission to inspire at l a n ta ’ s d i n i n g s c e n e The entrance to Staplehouse, Atlanta’s buzzed-about supper club-cum-restaurant, is around back. To get inside, one must walk up a driveway, wind through an herb-tangled garden, and pass through a glass patio. Right from the get-go, dining at Staplehouse feels intimate, as if you’re heading over to your neighbor’s house instead of a spot named best new restaurant in 2016 by Bon Appétit and nominated for a James Beard Award. It feels personal. That’s because it is. Staplehouse was the brainchild of Ryan and Jen Hidinger, a married couple who began running a supper club out of their home after relocating to Atlanta from the Midwest. The goal was to build enough buzz and traction to eventually launch into a full-f ledged restaurant, but those plans came to a halt when Ryan was diagnosed with stage IV gallbladder cancer in 2012. To raise money for his medical bills, Ryan’s family and friends put on a benef it that raised $275,000. “That was the light bulb moment,” says Jen, one of the current partners and business manager of Staplehouse. “We realized that a backbone of support didn’t exist for restaurant workers, many of whom tend to live paycheck to paycheck.” That realization grew into the Giving Kitchen, a nonprof it that offers f inancial assistance to members of the Atlanta restaurant community suffering unexpected hardship. In September 2015, Staplehouse opened its doors as the Giving Kitchen’s for-prof it subsidiary. b y c at h e r i n e l a m b photogr aphy by andre w thoma s lee

IN EACH ISSUE: Food stories, seasonal recipes, Southern makers, PHOTOGRAPHY BY DANIELLE ATKINS

BY ANNE BYRN

culinary class, events, travel destinations, and more.

| FESTIVAL SCHEDULE

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L THE LOCA

AL PAL THE LOC

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Pies of Austin

Sazerac l with Sou

THE LOCAL

Get the latest on the people, places, and food that make the South the country’s hottest culinary region.

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S AT U R D AY, J U N E 3 | 3 : 0 0 P M – 4 : 0 0 P M Eli Kirshtein (GA) Jason Kosmas (TX) Martim Smith-Mattson (TX)

Never was there a more essential coupling than that of a briny shucked oyster and a classic gin martini! Take an in-depth exploration of the different ways the martini can be prepared – the vermouths that go into it, the vocabulary used to describe it and the creative twists and tips that can be applied to personalize it. Complemented by oyster pairings, taste why these two make the perfect match and continue to evolve their relationship over time.

BISCUIT ROYALTY

Lisa White (TN) Karl Worley (TN)

The King and Queen of biscuits team up in this hands-on, interactive technique seminar on the history of a beloved Southern classic: the biscuit. Lisa White, a Southern chef known for her down-home biscuit recipe, along with Karl Worley, a Nashville chef recently named “The Biscuit King” by Garden & Gun, will show a comparison of traditional and contemporary takes on the recipe and the wide-range of dishes you can top with a biscuit.

SOUTHERN LIVING COOKING SCHOOL

BOURBON, BUBBLES AND BONBONS

Eric Crane, CWE (GA) Julie Dalton, CWE (MD) Jocelyn Gragg (GA)

How do you prefer to start your meal? With the fizzy quenchiness of sparkling wine or the warming sensation of something a little stronger...Bourbon perhaps? And to finish? Sommeliers Julie Dalton and Eric Crane along with pastry chef and chocolatier Jocelyn Gragg of Jardi Chocolates are ready to creatively bridge the gap between what is traditionally the end of the meal with the beginning. Explore the versatility of both Bourbon and bubbles paired with sweet bites. It’s not unheard of to taste bubbles with berries but Bourbon with chocolate? It’s as delicious as it sounds!

PIEDMONT

COCKTAILS: SOUTHERN ESSENTIALS

Todd Thrasher (VA)

Nothing helps to battle the heat in the Southern U.S. like a thirstquenching, ice-cold cocktail! Not surprisingly, the South is the birthplace of some of America’s greatest cocktails. During this cocktail class, mixologist Todd Thrasher will share his picks of four Southern essential cocktails (Mint Julep, Sazerac, Ramos Gin Fizz and Chatham Artillery Punch) that all Southerners should know. Explore the history and how these drinks have taken on variations of their most classic expression.

DUNWOODY

DIGITAL DINING

Justin Burdett (NC) Kevin Ouzts (GA) Annie Pettry (KY)

Some of the dishes we all know and love – like a great charcuterie platter, sauerkraut or pickles – are much more complicated to create than what meets the eye. Many consumers often forget that some of these deliciously delectable products actually take ages to be perfected. During this seminar, view the processes behind the techniques as they evolve over time with your own eyes! Including curing, fermentation and much more, guests will get a unique, behind-the-scenes glimpse into what all goes into it, viewing digital documentation taken directly by three Southern chefs of their creation over time.

SALON ABC

EATING APPALACHIA: STACK CAKE

Travis Milton (VA)

Follow a true Appalachian chef, using an amalgamation of his own historic family recipes, as he delves deep into one of the most under-rated traditions of the south: the Appalachian Stake Cake. Ronni Lundy, author of Victuals, a cookbook exploring the history and future of Appalachian foods, will tell us what we know and don’t about the origins and practice of making this iconic mountain dish.

SALON F

Florida is home to not only sunshine and sandy beaches, but also to some of the country’s little-known and rarely eaten “delicacies.” One of the most exotic meats you can find, favored in cuisines around the world, is none other than alligator. No longer endangered due to successful management by farmers and regulators since 1987, gator meat can now be enjoyed in a variety of preparations. Swamp cabbage, an alias for hearts of palm, is also an unfamiliar Floridian favorite, with a deep history to be told. Join Florida chefs, Greg Baker and Kenny Gilbert, as they uncover the hidden gems of the Sunshine State, diving into how these ingredients are prepared and where they come from.

SALON D

Moderated by Ronni Lundy (NC)

FLORIDA WONDERS: GATOR AND OTHER EXOTIC SWAMP SPECIALTIES

Greg Baker (FL) Kenny Gilbert (FL)

INMAN

| FESTIVAL SCHEDULE

A CLASSIC PAIRING: MARTINIS & OYSTERS

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S AT U R D AY, J U N E 3 | 3 : 0 0 P M – 4 : 0 0 P M C O N T I N U E D FOOD & FLAVOR AGAINST WINE*

Neal McCarthy (GA) Steven Satterfield (GA)

There are five basic tastes: sweet, salty, sour, bitter and umami (savory) and only three of them are found in wine – sweet, sour and bitter. Explore how these tastes play together and alter your taste perception of wine when paired with food. During this tasting seminar, Steven Satterfield, James Beard Foundation Best Chef Southeast, and wine expert Neal McCarthy will share classic combinations and the theories behind why tastes work together. But because food and wine pairing is almost entirely a matter of personal preference, you’ll be the judge as you discern which pairings match and which you might steer clear from in future.

CONNOISSEUR LOUNGE KITCHEN

GRILL MASTERS: VEGGIE VICTORIOUS

Justin Devillier (LA) Jeremiah Langhorne (DC)

More often than not in “traditional” Southern grilling, meat is the star of the show. However, as times change, and new techniques are developed – and enjoyed – vegetables are quickly becoming the new and improved centerpiece on a grill. Chefs Justin Devillier and Jeremiah Langhorne, from opposite sides of the South, will meet in the middle during this grilling demostration to share their mutual love for veggies on the grill.

GRILLING TERRACE

INGREDIENT SPOTLIGHT: PEANUTS

Vishwesh Bhatt (MS) Ouita Michel (KY)

Seemingly simple, yet so versatile, peanuts are an ingredient that deserve a little more attention. Thinking beyond “butter,” peanuts are a global item with culinary importance across many cultures, including the American South. Holding a deep meaning in the history of Southern cuisine, just like okra, tomatoes, black-eyed peas and other “Southern staples,” peanuts originated from South America and through the progression of trade around the world made a home in the American South. Witnessing a wide variety of uses and applications for the ingredient, guests will explore peanuts from nut to shell, and their importance from two diverse points of view. Led by Vishwesh Bhatt and Ouita Michel and moderated by The Local Palate Editor-in-Chief Peggy Loftus, guests will go nuts for this seminar.

SALON H

| FESTIVAL SCHEDULE

Moderated by Peggy Loftus (SC)

42

ITALIAN REDS: THE DRIED WINES OF VALPOLICELLA*

Jacob Gragg (GA)

Verona, of Romeo and Juliet fame, has been using techniques to intensify their wines through the use of dried grapes for centuries and currently produces some of the world’s most iconic wines using the drying technique known as appassimento. Advanced Sommelier and Fine Wine Specialist for Cru Artisan wines, Jacob Gragg, will take you on exploration through the history of Northern Italy’s acclaimed Valpolicella region. Taste the three unique dried wine styles of Ripasso, Recioto and the top tier, Amarone, from some of the oldest and most award-winning producers. “Oh Amarone, did my heart love till now? Forswear it, lips, for I ne’er tasted true beauty till this night.”

OVERLOOK WEST

MEZCAL: THE NEW “NORM”

Clayton Szczech (Mexico)

The Norm (law) governing mezcal just underwent its first significant revision, and the entire category has been re-defined. What does this all mean for mezcal going forward and how does it affect the consumer and the producers? Mezcal expert Clayton Szczech will lead a Mezcal tasting, breaking down how the new classes are defined in the Norm, as well as showcasing some traditional mezcals that were left out of the new system and explaining why.

1075 #1

THE BATTLE OF BURGUNDY: PINOT NOIR VS. GAMAY

Justin Amick (GA)

Pinot Noir has in perpetuity been the reigning varietal of Burgundy overshadowing all other regional varietals. In fact, in the 14th century, the Duke of Burgundy outlawed the cultivation of one, Gamay. Is this negative reputation deserved or is Gamay, in fact, a shining star varietal in need of a good PR campaign to make a comeback? Enjoy a comparative tasting featuring a side-by-side match-up of two Pinot Noirs and two Gamays specially selected by Advanced Sommelier Justin Amick. You’ll be the judge and decide if the Gamay can unseat Pinot in this Burgundy game of thrones.

1075 #2


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S AT U R D AY, J U N E 3 | 3 : 0 0 P M – 4 : 0 0 P M C O N T I N U E D THE THREE AMIGOS: MASTER SOMMS OF TEXAS UNITE!

Craig Collins, MS (TX) Drew Hendricks, MS (TX) Jack Mason, MS (TX)

Every wonder what it’s like to know about a plethora of wine? What is a plethora? In the case of a Master Sommelier, quite a lot. This is why there are only 236 Master Sommeliers in the world. During this seminar, you’ll be an invited guest at the ultimate Master Somm fiesta featuring three Master Sommeliers from the great state of Texas. Learn what happens when they get together to taste and talk wine. Ask your toughest wine questions because three Somms are better than one. Meanwhile, taste along the way a comparison of three Pinot Noirs and three Chardonnays, each from different countries in the southern hemisphere.

SALON E

S AT U R D AY, J U N E 3 | 4 : 0 0 P M – 5 : 0 0 P M CONNOISSEUR COCKTAILS: SATURDAY AFTERNOON BAKE SALE*

Ryan Lachaine (TX) Rebecca Masson (TX) Ryan Perry (TX)

Chefs Rebecca Masson and Ryan Lachaine, with barkeep Ryan Perry, are bringing one of Houston’s favorite bake sales to AF&WF. Saturday Night Bake Sale will showcase Houston’s diverse food culture through savory and sweet treats paired with specialty cocktails.

CONNOISSEUR LOUNGE

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

SATURDAY TASTING TENTS

Designed to take guests on an epicurean journey through the South, the Festival’s Tasting Tents are not the typical festival tasting experience. The all-you-can-indulge layout allows guests the opportunity to eat, drink and explore the region’s top food and drink products and chef creations while also celebrating international influences that have shaped our region.

GREENSWARD/ PROMENADE @ PIEDMONT PARK SHUTTLE PICK-UP @ 12TH & JUNIPER STREETS GOLF CART SERVICE @ 12TH STREET ENTRANCE TO PARK

S U N D AY, J U N E 4 | 9 : 3 0 AM – 1 1 : 3 0 AM CONNOISSEUR GRAB ‘N’ GO*

Before leaving us or before Sunday Brunch, enjoy sweet and savory bites to help start the day.

CONNOISSEUR LOUNGE

S U N D AY, J U N E 4 | 1 2 : 3 0 PM – 2 : 0 0 PM DESIGNER DINER SUNDAY BRUNCH

Presented by

Sponsored by

Amanda Britton (NC) David Chapman (GA) Trey Cioccia (TN) Jason Davis (AL) Joe DiMaio (SC) Lewis Donald (NC) Adam Evans (AL) Daniel Herget (TN) Jayce McConnell (SC) Jason Newman (NC) Michael Patria (GA) John Rivers (GA) Rachael Roberts (AL) Troy Smith (TN) Nathan Thurston (SC) Feizal Valli (AL)

Sunday Brunch will take on a new vibe and a new aesthetic as AF&WF partners with ADAC for a Designer Diner themed event. Brunch, the most delicious meal in America, has its own flavor in the South with traditional comfort foods and international twists. From the greasy spoon favorites to fine dining, brunch will stand out in designer vignettes.

ADAC 351 PEACHTREE HILLS AVENUE NE SUITE 403

SUNDAY TASTING TENTS

Designed to take guests on an epicurean journey through the South, the Festival’s Tasting Tents are not the typical festival tasting experience. The all-you-can-indulge layout allows guests the opportunity to eat, drink and explore the region’s top food and drink products and chef creations while also celebrating international influences that have shaped our region.

GREENSWARD/ PROMENADE @ PIEDMONT PARK SHUTTLE PICK-UP @ 12TH & JUNIPER STREETS GOLF CART SERVICE @ 12TH STREET ENTRANCE TO PARK

| FESTIVAL SCHEDULE

S U N D AY, J U N E 4 | 1 : 3 0 PM – 4 : 3 0 PM

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VISIT US | LOEWSHOTELS.COM | 800.23.LOEWS

| FESTIVAL SCHEDULE

REDISCOVER LOEWS LUXURY IN THE HEART OF MIDTOWN ATLANTA. NEW STANDARD FOR CONTEMPORARY STYLE AND HOSPITALITY.

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AT L A N TA H OT E L


DINNERS & EVENTS

SCHEDULE

TITLE

TALENT

DESCRIPTION

LOCATION

T H U R S D AY, J U N E 1 12:00 – 6:00 PM

Moderators: Chris Olivier (GA) Steef Schelke (GA) Keynote: Steven Corradini (GA)

Presented by

Sponsored by

Award Judges: Melissa Baker (AL) Jenny Bonchak (NC) Sid Evans (AL) Dominique Love (GA) Matthew Mitchell (GA) Brooks Reitz (SC) Panelists: Justin Anthony (GA) Jim Domanic (TN) LaShawn Douglas (GA) Woody Faulk (GA) Laura Fryer (GA) Greg Lantz (SC) John Lynch (FL) Carrie Morey (SC) Steve Palmer (SC) Elaine Read (GA) Arthur Reynolds (GA) Melany Robinson (AL) Keith Schroeder (GA) Jim Wagner (NY) Judith Winfrey (GA) Kevin Wray (TX) Chefs: Chris Carter (TN) James Peisker (TN)

For the third year, AF&WF 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 back to the partnership for the second annual Southern Food & Drink Entrepreneurs Award. Five, 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 Atlanta Food & Wine Festival. One finalist will be presented the Southern Living award and be provided with online and editorial coverage in the magazine. Lunch provided by Porter Road Butchers.

LOEWS ATLANTA HOTEL 14TH FLOOR (C-LEVEL)

| FESTIVAL SCHEDULE

ENTREPRENEURS PROGRAM

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TITLE

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DESCRIPTION

LOCATION

T H U R S D AY, J U N E 1 C O N T I N U E D 7:00 PM POWERFUL & DELICIOUS

Special thanks to Maker’s Mark Bourbon and Wines of Virginia.

Hosted by Liz Thorpe (LA) Katie Button (NC) Rachel Healy (FL) Rebecca Masson (TX) Whitney Otawka (GA) Annie Pettry (KY) Event Chair Genevieve Bos (GA) Host Committee Jennifer Johnson (GA) Dana Lynch (GA) Leslie McGregor (GA) Anna Watson Russ (GA) Stephanie Warren (GA) Nicole Wojno (GA

Powerful & Delicious, created in 2012 by Atlanta businesswomen, Genevieve Bos and Kat Cole, to bring together female business and community leaders for a delicious evening in support of the region’s female food and beverage leaders or better put, the best in the industry who happen to be women.

LOEWS ATLANTA HOTEL CONNOISSEUR LOUNGE 14TH FLOOR (C-LEVEL)

This year’s event will center around a redefined rustic theme. Blending a modern-day passion for artisanal and organic, with the rural roots they all share in southern craft, our lineup of awardwinning, all-female talent will meld new flavors with old traditions. From farming and foraging to preserving and cheese-making, chefs and purveyors will team up to create a curated menu that reinvents the wheel, redefining rustic cuisine.

7:30 PM DESTINATION DELICIOUS

| FESTIVAL SCHEDULE

Presented by

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Sponsored by Belle Meade Bourbon Big Green Egg Bulleit Frontier Whiskey Cracker Barrel The Coca-Cola Company The Delta SkyMiles® Credit Card from American Express Four Roses Bourbon Hattie B’s Hot Chicken Little Rock Convention & Visitors Bureau Louisiana Louisiana Seafood Maker’s Mark Bourbon Montage Palmetto Bluff Visit Mississippi Discover South Carolina Tito’s Handmade Vodka Visit Houston U.S. Virgin Islands Westrock Coffee

Come along on the ultimate Southern road trip with delicious chef creations, fantastic libations, live music and our favorite Southern destinations. AF&WF’s annual, opening night event will take attendees on a tasting journey through the South, with bites and beverages inspired by the local flavors of the regions that we all know and love. Mark Abernathy (AR) Jeremy Ashby (KY) Greg Baker (FL) Scott Baker (AR) Timon Balloo (FL) David Bancroft (AL) Brett Bassett (AR) Matt Bell (AR) Nathan Beriau (SC) Brian Canipelli (NC) David Chapman (GA) William Cribb (SC) Johnny Culpepper (LA) Justin Devillier (LA) Derek Emerson (MS) Amy Fortes (SC) Kenny Gilbert (FL) Lee Gregory (VA) Adam Kirby (SC) Richard Knight (TX) Brian Landry (LA)

John Lasater (TN) Jayce McConnell (SC) Sean Mendes (SC) Jose Mendin (FL) Travis Milton (VA) Ralph Motta (USVI) Andy Nelson (TN) Charlie Nelson (TN) Rob Nelson (AR) Robbie Nicolaisen (AL) Erik Niel (TN) Ryan Perry (TX) Bob Peters (NC) Scott Rains (AR) Jesse Rodriguez (SC) Jacob Sessoms (NC) Erik Simpkins (GA) Joe Sparatta (VA) Stacie Stewart (KY) Apple Stoops (TX) PJ Stoops (TX)

THE STAVE ROOM AT AMERICAN SPIRIT WORKS 199 ARMOUR DRIVE NE


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T H U R S D AY, J U N E 1 C O N T I N U E D 7:30 PM CONNOISSEUR DINNER SERIES: DINING BY PERSONALITY

Hosted by Jason Tesauro (VA Kevin Ashworth (KY) Kelly Fields (LA) Asha Gomez (GA) Jacob Gragg (GA) Kevin Outzs (GA)

Eyes may be windows to the soul … but food is a door to the heart and mind. What and how you eat, say everything about who you are, where you’ve been and why certain things matter. Myers-Briggs is the go-to test for understanding how we see the world and make decisions, but now it’s time for a Food and Beverage Personality Test.

MAGNOLIA HALL 1320 MONROE DRIVE NE

Answer our simple four-question quiz, and then, over the course of four courses, indulge in a meal that reveals your true Dining Personality.

F R I D AY, J U N E 2 12:00 – 2:00 PM (VIP ACCESS 11:30 AM) LAISSEZ LES BON TEMPS ROULER

Presented by

Sponsored by

Hosted by Cory Bahr (LA) Ryan Andre (LA) Manny Augello (LA) Neal Bodenheimer (LA)Jason Brady (LA) Cody & Sam Carroll (LA) Johnny Culpepper (LA) Keith & Nealy Frentz (LA) Ryan Gannon (LA) James Simpson (LA) Matt Young (LA)

Step into the streets of Louisiana and feel the jazzy, Bourbon Street vibe as we indulge in iconic dishes from the state’s culinary regions – the Creole Crescent, Bayou Bounty, Northshore Sampler, Seafood Sensation, Capital Cravings, Prairie Home Cooking, Red River Riches and Delta Delights. Beat the heat with legendary libations from the light and refreshing Pimm’s Cup to the bold Sazerac to the frothy Ramos Gin Fizz. The afternoon will conclude with a celebratory Second Line to kick-off the Atlanta Food & Wine Festival in true Louisiana fashion. VIP area hosted in the Sales Center featuring exclusive bites and beverages from 11:30 am –12:30 pm.

NO2 OPUS PLACE 98 14TH STREET *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.

7:30 PM CONNOISSEUR DINNER SERIES: THE FINGER BOWL CHRONICLES

Hosted by Matt Lee (SC) Ted Lee (SC) Craig Collins, MS (TX) Kevin Fink (TX) Drew Hendricks, MS (TX) Meherwan Irani (GA) Ryan Rogers (KY) Lionel Vatinet (NC) Kadi Waller (GA)

Dig in, elbows-deep, with no utensils – and sometimes not even a plate to explore the communal, eat-with-your-hands traditions that define Southern eating around the globe. Every course is a party.

ATLANTA CONTEMPORARY ARTS CENTER 535 MEANS STREEET NW

S AT U R D AY, J U N E 3 7:30 PM Hosted by Matt Lee (SC) Ted Lee (SC)

(Connoisseur Weekend passholders only.)

Tiffanie Barriere (GA) Bryan Caswell (TX) Cheetie Kumar (NC) Chris Lilly (AL) Travis Milton (VA) Orchid Paulmeier (SC) David Wondrich (NY)

Trek into the woods for an intimate, multi-course, open-fire feast with casual pass-the-plate and passthe-bottle interactions with chefs, beverage pros and grilling masters. The night will be complete with storytelling and live music.

PRIVATE RESIDENCE

| FESTIVAL SCHEDULE

CONNOISSEUR DINNER SERIES: BACKWOODS BACCHANAL

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TITLE

TALENT

DESCRIPTION

LOCATION

Amanda Britton (NC) David Chapman (GA) Trey Cioccia (TN) Jason Davis (AL) Joe DiMaio (SC) Lewis Donald (NC) Adam Evans (AL) Daniel Herget (TN) Jayce McConnell (SC) Jason Newman (NC) Michael Patria (GA) John Rivers (GA) Rachael Roberts (AL) Troy Smith (TN) Nathan Thurston (SC) Feizal Valli (AL)

Sunday Brunch will take on a new vibe and a new aesthetic as AF&WF partners with ADAC for a Designer Diner themed event. Brunch, the most delicious meal in America, has its own flavor in the South with traditional comfort foods and international twists. From the greasy spoon favorites to fine dining, brunch will stand out in designer vignettes.

ADAC 351 PEACHTREE HILLS AVENUE NE

S U N D AY, J U N E 4 12:30PM - 2:00PM DESIGNER DINER SUNDAY BRUNCH

Presented by

| FESTIVAL SCHEDULE

Sponsored by

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FOURTH ANNUAL ATLANTA FOOD & WINE FESTIVAL

FOCUSED ON INNOVATION, BRAND-BUILDING, SCALABILITY AND VALUE CREATION. SPEAKERS Justin Anthony, 10 Degrees South Stephen Corradini, Whole Food Market Jim Domanic, Blackberry Farm LaShawn Douglas, Delta Air Lines Laura Fryer, Blue Hominy Public Relations Greg Lantz, Cobble Hill Digital John Lynch, WTRMLN WTR Carrie Morey, Callie’s Biscuits Chris Olivier, Craft Catalyst Steve Palmer, The Indigo Road Elaine Read, Xocolatl Small Batch Chocolate Arthur Reynolds, Whole Foods Market Melany Robinson, Polished Pig Media Steef Schelke, Craft Catalyst Keith Schroeder, High Road Craft Ice Cream Jim Wagner, Roland Foods Judith Winfrey, PeachDish Kevin Wray, Sysco and ChefEx

SCHEDULE 11:30 AM

Registration & Welcome

12:00 PM

Lunch & Keynote:

Stephen Corradini Regional Vice President Whole Foods Market South Region 2:15 PM

Session 1

• Chef’s Cookbook on Brand-Building • Shooting Down the Shotgun Approach to Sales 3:45 PM

Session 2

• Ever-Blurring Boundaries Within the Foodservice Channel • E-Commerce: Best Practices & New Models 5:00–6:00 PM

Closing Reception

JUDGES Melissa Baker, Fenwick Brands

Dominique Love, AF&WF Matthew Mitchell, VEB @ Coca Cola

Sid Evans, Southern Living

Brooks Reitz, Jack Rudy Cocktail Co.

S O U T H E R N F O O D & D R I N K E N T R E P R E N E U R S AWA R D. Southern Living, Craft Catalyst, and Atlanta Food & Wine Festival have joined forces again to recognize leading Southern food and beverage entrepreneurs with businesses less than five years old. The award winners will be recognized at the Entrepreneurs Program | FESTIVAL SCHEDULE

closing reception.

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Southern cuisine meets Southern style as AF&WF teams up with leading interior designers and artists to design the tables at our Connoisseur and private dinners.

ERIN WESTON – Garner, NC Weston Farms Westonfarms.com INSTAGRAM: @westonfarms

Creative force Erin Weston enlisted a group of her favorite artists and collaborators to contribute to the table décor for this year’s festival. In addition to combining a panel of great talents and fabulous botanicals, she has also co-authored an accompanying Tablescape Style Guide with Dena Verdesca. Erin heads Weston Farms, which specializes in luxurious Southern Magnolia that is used for bouquets, wreaths and other natural accessories.

DENA VERDESCA – Durham, NC

| FESTIVAL SCHEDULE

Dena Verdesca Designs Denaverdesca.com

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Dena Verdesca is a communications consultant, designer, writer and artist living in Durham, North Carolina. Dena ‘s skills were honed through years of magazine editorial experience in New York, including time spent at Oprah magazine. Her writing and design tells her clients’ stories with maximum visual impact. Dena is the editor and creative director for the 2017 Atlanta Food & Wine Festival Tablescape Style Guide.


MARY CATHERINE FOLMAR – Birmingham, AL Cotton & Quill Cottonquill.com INSTAGRAM: @cottonquill

Birmingham-based interior designer and artist Mary Catherine Folmar launched Cotton & Quill in 2012. She incorporates bold patterns and vibrant colors in her hand-illustrated textiles and wall coverings. Her 2017 Spring Collection of fabrics based on Marrakesh Markets provide the perfect table runners for the Finger Bowl Chronicles.

STEVE McKENZIE – Atlanta, GA Steve McKenzie’s stevemckenzies.com INSTAGRAM: @stevemckenzies

Interior designer Steve McKenzie founded his namesake store in Atlanta’s Westside design district with his wife Jill. In addition to offering exclusive collections of home furnishings, accessories, and textiles the store also serves as an incubator for creative living while housing both a design library and Steve’s art studio. Steve lends his award-winning style to the Dining by Personality dinner.

WINDY O’CONNOR – Charlotte, NC Windy O’Connor Art Windyoconnor.net INSTAGRAM: @windyoconnorart Charlotte-based abstract artist Windy O’Connor, brings her vivacious paintings and fabric line to the Grant Thornton Tongue Tide dinner. Windy is inspired by her experiences and the world around her. Her art references to botanical shapes and hues as well as the movement and flow of the ocean or a memory of my childhood in the south.

NATALIE REDDELL – Richmond, VA

Natalie Reddell is a Richmond-based interior designer, tastemaker and media personality. Natalie takes pride in her southern roots and will be re-interpreting “Rustic” for the Powerful and Delicious dinner. Taking cues from Palm Beach to idyllic Jeffersonian pastoral settings “Rustic Redefined” tablescapes will surprise and delight!

| FESTIVAL SCHEDULE

Commander in Chic™ nataliereddell.com INSTAGRAM: @nataliereddell

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Walk in with Walk out with

| FESTIVAL SCHEDULE

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.

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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


M ID T

NT A

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WHY NOT A CROSSOVER THAT BREAKS ALL THE RULES? THE 2017 CADILL AC XT5 CROSSOVER

STARTING AT $40,390 * AS SHOWN $52,890 VISIT YOUR LOCAL CADILL AC DEALER TODAY * MSRP. tax, title, license and other optional equipment extra. ©2017 General Motors. All Rights Reserved. Cadillac® XT5®

| FESTIVAL TALENT

GMLE0317_Atl 17 XT5 FoodandWine.indd 1

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5/11/17 1:41 PM

It takes a long list of ingredients to create authentic Mississippi. Discover our distinct culinary regions and enjoy premium farm-to-table beef, Gulf shrimp and much more. You’ll find it all in Mississippi. DELTA MEAT MARKET - CLEVEL AND, MISSISSIPPI

www.visitmississippi.org


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: @ChefAbernathy | INSTAGRAM: @LocaLunaLR A FEW KUDOS: Chef Abernathy has hosted more than 425 locally-and nationally-televised cooking demonstrations.

JUSTIN AMICK FOUNDER/PRESIDENT – Atlanta, GA Painted Hospitality: The Painted Pin and The Painted Duck Thepaintedpin.com, Thepaintedduckatl.com TWITTER: @thePaintedPin | INSTAGRAM: @ThePaintedPinATL A FEW KUDOS: Buckhead Business Association – Entrepreneur of the Year (2016); Atlanta Magazine Best of Atlanta (2014); Business Insider – 50 Coolest New Businesses in America (2014); Creative Loafing – Best Bowling Alley (2014); Court of Masters Sommeliers – Advanced Sommelier (2014); Rudd Scholarship (2011); Zagat – 10 Hottest Bars in Atlanta, 10 Sexiest Places in Atlanta (2014)

JEREMY ASHBY CHEF/OWNER – Lexington, KY

AZUR Food Group: AZUR Restaurant and Patio, Brasabana Cuban Cuisine, Dupree Catering and Events Azurrestaurant.com TWITTER: @ChefJeremyAshby | INSTAGRAM: @AZURE_Restaurant

KEVIN ASHWORTH EXECUTIVE CHEF – Louisville, KY 610 Magnolia and MilkWood 610magnolia.com, Milkwoodrestaurant.com TWITTER: @KBAshworth | INSTAGRAM: @KBAshworth

A FEW KUDOS: Eater – Young Gun finalist (2013); featured in several publications including Garden & Gun and Southern Living; appearance on The Cooking Channel

| FESTIVAL TALENT

A FEW KUDOS: Independent Restauranteur – Excellence in Community Service Midwest (2012); Inaugural Lyons Farm International – Chef Showdown winner (2012); Kentucky Great American Seafood Cook-Off – 1st Place (2011)

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Be sure to visit the South Carolina Chef Ambassadors in the Tasting Tents.

DiscoverSouthCarolina.com

| FESTIVAL TALENT

Lowcountry shrimp and grits

The home of comfort food. Drizzle local honey over scratch-made buttermilk biscuits, bask in the aroma of authentic Southern barbecue or indulge in seafood fresh from the Atlantic Ocean. Feed your soul from the mountains to the sea, and come to find that “farm to table” is more than just a buzzword–it’s a state of mind.

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JEREMIAH BACON EXECUTIVE CHEF/PARTNER – 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

Heritage Catering and Restaurant Cotton Chefcorybahr.com, Restaurantcotton.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 – Chopped! champion (2012); Louisiana Cookin’ – Chef to Watch (2011), Next Food Network Star contestant (2017)

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)

TIMON BALLOO EXECUTIVE CHEF/PARTNER – Miami, FL SUGARCANE raw bar grill Sugarcanerawbargrill.com TWITTER: @ChefTimon | INSTAGRAM: @ChefTimon

A FEW KUDOS: James Beard Foundation – Best New Restaurant semifinalist (2011); FOOD & WINE – The People’s Best New Chef nominee (2012); Eater – Restaurant of the Year Miami (2015), Best Chef Miami (2015); Johnson & Wales University – ZEST Awards Culinary Innovator (2014); Miami New Times Short Order Awards – Best Restaurant, 5 Best Reviewed Restaurants, Best Up-and-Coming Chef, 5 Best Chefs (2010)

DAVID BANCROFT CHEF/OWNER – Auburn, AL Acre Acreauburn.com TWITTER: @ChefBancroft | INSTAGRAM: @DavidBancroft A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2016, 2017); Alabama Restaurant Hospitality Alliance – Chef of the Year (2014); Southern Living – 100 Best Restaurants in the South (2014)

TIFFANIE BARRIERE MIXOLOGIST/DRINKING COACH – Atlanta, GA Southern National Thedrinkingcoach.com TWITTER: @DrinkingCoach | INSTAGRAM: @TheDrinkingCoach

COLIN BEDFORD EXECUTIVE CHEF – PITTSBORO, NC The Fearrington House and The Fearrington Granary Fearrington.com TWITTER: @ChefBedford | INSTAGRAM: @ChefBedford A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2014, 2017), 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)

| FESTIVAL TALENT

A FEW KUDOS: James Beard Foundation – Outstanding Service semifinalist (One Flew South, 2014, 2015); Eater Awards – Bartender of the Year nominee (2015); Tales of the Cocktail – Best Airport Bar in the World (One Flew South, 2014); FOOD & WINE – Best Airport Restaurant in the US (One Flew South, 2012)

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GREG BEST BARKEEP/PARTNER – Atlanta, GA Ticonderoga Club Ticonderogaclub.com TWITTER: @DeepThirst | INSTAGRAM: @DeepThirst A FEW KUDOS: James Beard Foundation – Outstanding Bar Program nominee (Holeman & Finch, 2013) and semifinalist (Holeman & Finch, 2009, 2012); Playboy – America’s Top 10 Mixologists (2009)

VISHWESH BHATT CORPORATE CHEF – Oxford, MS City Grocery Restaurant Group: SNACKBAR Citygroceryonline.com, Snackbaroxford.com TWITTER: @KissMyBhatt | INSTAGRAM: @KissMyBhatt1 A FEW KUDOS: James Beard Foundation – Best Chef South nominee (2014 – 2017), semifinalist (2012, 2013); FOOD & WINE – People’s Best New Chef Gulf Coast nominee (2011)

NEAL BODENHEIMER OWNER/MIXOLOGIST – New Orleans, LA Cure Collective: Cane & Table and CURE Caneandtablenola.com, Curenola.com TWITTER: @NBodenheimer | INSTAGRAM: @CureNOLA A FEW KUDOS: James Beard Foundation – Outstanding Bar Program nominee (CURE, 2016, 2017), semifinalist (CURE, 2012, 2013) and (Cane & Table, 2015); Bon Appétit – One of the 5 Best Cocktail Bars in America (Cane & Table, 2015); Drinks International – World’s 50 Best Bars in the World (CURE, 2014); Esquire – Best Bars in America (Bellocq, 2013); FOOD & WINE – Best New Bars in America (Bellocq, 2012)

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); 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

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

A FEW KUDOS: James Beard Foundation – American Cooking Book Award (Heritage, 2015), Best Chef Southeast (McCrady’s, 2010) and semifinalist (2009), Outstanding Chef nominee (Husk, 2015, 2016, and McCrady’s, 2013, 2014) and semifinalist (McCrady’s, 2012, 2016), Outstanding Wine Program nominee (McCrady’s, 2015), Rising Star Chef nominee (McCrady’s, 2008, 2009); 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) BOOKS: Heritage (Artisan Books, 2014)

| FESTIVAL TALENT

JUSTIN BURDETT CHEF/OWNER – Asheville, NC Local Provisions Localprovisionsasheville.com TWITTER: @Justin_Burdett | INSTAGRAM: @Justin_Burdett

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A FEW KUDOS: FOOD & WINE – Top Ten Chefs in the Southeast (2013, 2014); Plate – Top 30 Chefs to Watch (2014); StarChefs.com – Carolina Rising Star award (2013)


KATIE BUTTON EXECUTIVE CHEF/CO-OWNER – Asheville, NC Heirloom Hospitality Group: Cúrate and Nightbell Heirloomhg.com TWITTER: @ChefKatieButton | INSTAGRAM: @ChefKatieButton

A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2015), Rising Star Chef of the Year nominee (2014) and semifinalist (2012, 2013); FOOD & WINE – Best New Chef (2015) BOOKS: Cúrate: Authentic Spanish Food from an American Kitchen (Flatiron Books, 2016)

CHRIS CARTER CO-OWNER – Nashville, TN Porter Road Butcher Prbutcher.com TWITTER: @PRButcher | INSTAGRAM: @PRButcher A FEW KUDOS: Bon Appétit – 5 of America’s Best New Artisanal Butchers (2012); FOOD & WINE – America’s Best Food Artisans (2014, 2016); Nashville Scene – Writer’s Choice Best Butcher (2012, 2016), Best of Nashville (2014, 2016); The Daily Meal – America’s 25 Best Butcher Shops (2013)

BRYAN CASWELL CHEF/OWNER – Houston, TX Bryan Caswell Concepts Bryancaswellconcepts.com TWITTER: @WholeFish | INSTAGRAM: @WholeFish

A FEW KUDOS: James Beard Foundation – Best Chef Southwest nominee (2010, 2011) and semifinalist (2009); Bon Appétit – Best Seafood Restaurant (REEF, 2009); Food Network – The Next Iron Chef contestant (2010); FOOD & WINE – Best New Chef (2009); Starchefs.com – Rising Star Restaurateur (2011); Wine Enthusiast – Top 100 Restaurants (REEF, 2016)

CRAIG COLLINS, MS BEVERAGE DIRECTOR – Austin, TX

ELM Restaurant Group: 24 Diner, Easy Tiger Bake Shop & Beer Garden, Italic and Irene’s Elmrg.com TWITTER: @CCollinsMS | INSTAGRAM: @CCollinsMS A FEW KUDOS: He is a Master Sommelier … enough said!

ERIC CRANE, CWE DIRECTOR OF TRAINING/BUSINESS DEVELOPMENT – Atlanta, GA Empire Distributors, Inc. Empiredist.com TWITTER: @Chauneuf | INSTAGRAM: @Chauneuf A FEW KUDOS: Court of Master Sommeliers – Advanced Sommelier (2010); Society of Wine Educators – Certified Specialist of Spirits (2010), Certified Wine Expert (2006); Somms Under Fire – Finalist (2017); US Sommelier Championship – finalist (2010)

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 – Recipe For Deception winner (2016)

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)

| FESTIVAL TALENT

GARY CRUNKLETON BARMAN/OWNER – Chapel Hill, NC

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| FESTIVAL TALENT

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JOHN CURRENCE CHEF/OWNER – Oxford, MS

City Grocery Restaurant Group: Bouré, Big Bad Breakfast, City Grocery, SNACKBAR, Lamar Lounge and The Main Event Catering Citygroceryonline.com TWITTER: @BigBadChef | INSTAGRAM: @JohnnySnack A FEW KUDOS: James Beard Foundation – Best Chef South (2009), nominee (2006 – 2008), Best Book – Single Subject nominee (Big Bad Breakfast, 2017) Best Cookbook – American Cooking nominee (Pickles, Pigs & Whiskey, 2014) BOOKS: Big Bad Breakfast: The Most Important Book of the Day (Ten Speed Press, 2016);, 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: Court of Master Sommeliers – Advanced Sommelier (2010); Society of Wine Educators – Certified Wine Educator (2009), Certified Spanish Wine Educator (2008); StarChefs.com – Somm Slam semifinalist (2012, 2013), DC Area Rising Star Sommelier (2014)

JULIE DEFRIEND SOMMELIER – Louisville, KY INSTAGRAM: @JulieDeFriend A FEW KUDOS: Court of Master Sommeliers – Advanced Sommelier (2013); Society of Wine Educators – Certified Specialist of Wine (2011); StarChefs.com – Kentucky-Tennessee Rising Stars Sommelier Award (2014)

JUSTIN DEVILLIER CHEF/OWNER – New Orleans, LA La Petite Grocery and Balise Lapetitegrocery.com and Balisenola.com TWITTER: @LaPetiteGrocery | INSTAGRAM: @LaPetiteGrocery A FEW KUDOS: James Beard Foundation – Best Chef South (2016) and nominee (2012 – 2015); New Orleans Magazine – Best Chef of the Year (2014)

WILLIAM DISSEN EXECUTIVE CHEF/OWNER – Asheville, NC The Market Place Restaurant Marketplace-restaurant.com TWITTER: @ChefBillyD | INSTAGRAM: @ChefBillyD

A FEW KUDOS: James Beard Foundation – Chef’s Boot Camp for Policy & Change (2013); Asheville Chamber of Commerce – Small Business Leader of the Year (2015); Business Insider – 12 Up & Coming Southern Chefs (2013); Fortune – Brainstorm GREEN “Green Chef of the Year” (2012, 2013); The Monterey Bay Aquarium – Blue Ribbon Task Force Member (2014); StarChefs.com – Rising Star Chef (2013); U.S. State Department – American Chefs Corps Culinary Diplomat (2016)

KELLY ENGLISH CHEF/OWNER – Memphis, TN Restaurant Iris, The Second Line and Magnolia House Chefkellyenglish.com TWITTER: @Kelly_English | INSTAGRAM: @JKellyEnglish

KRISTEN ESSIG CO-CHEF/OWNER – New Orleans, LA Coquette Coquettenola.com TWITTER: @ChefKKEssig | INSTAGRAM: @ChefKKEssig A FEW KUDOS: James Beard Foundation – Best Chef South semifinalist (2017); FOOD & WINE – The People’s Best New Chef (2015); Coastal Living – 5 Coastal Chefs to Watch (2015); The Times-Picayune – Chefs to Watch (2014)

| FESTIVAL TALENT

A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2010); FOOD & WINE – Best New Chefs (2009); Open Table – Top 100 Restaurants (Iris, 2013)

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KELLY FIELDS CHEF/PARTNER – New Orleans, LA Willa Jean Willajean.com TWITTER: @KRFields | INSTAGRAM: @KellyFields A FEW KUDOS: James Beard Foundation – Outstanding Pastry Chef nominee (2017) and semifinalist (2015, 2016); Dessert Professional – Top 10 Pastry Chefs (2016); Eater.com New Orleans – Chef of the Year (2016), Readers Choice Award (2016); FOOD & WINE – Best Pastry Chef nominee (2012); Starchefs.com – Rising Star Pastry Chef (2012)

KEVIN FINK EXECUTIVE CHEF/OWNER – Austin, TX Emmer & Rye Emmerandrye.com INSTAGRAM: @EmmerAndRye

A FEW KUDOS: Bon Appétit – Best New Restaurants (2016); FOOD & WINE – Best New Chefs (2016)

JONATHAN FOX PITMASTER/OWNER – Atlanta, GA Fox Bros Bar-B-Q Foxbrosbbq.com TWITTER: @FoxBrosBarBQ | INSTAGRAM: @FoxBrosBarBQ A FEW KUDOS: ABC News – Top 10 Most Popular BBQ Joints (2013); Maxim – America’s 5 Best BBQ Hot Spots (2013)

JUSTIN FOX OWNER – Atlanta, GA Fox Bros Bar-B-Q Foxbrosbbq.com TWITTER: @FoxJustinM | INSTAGRAM: @FoxJu A FEW KUDOS: ABC News – Top 10 Most Popular BBQ Joints (2013); Maxim – America’s 5 Best BBQ Hot Spots (2013)

OLIVIER GAUPIN, MCF EXECUTIVE CHEF – Atlanta, GA

Loews Atlanta Hotel, Saltwood Charcuterie & Bar Loewshotels.com; Saltwoodatlanta.com TWITTER: @Loews_Hotels | INSTAGRAM: @SaltwoodAtlanta A FEW KUDOS: Maîtres Cuisiniers de France (Master Chef of France) – Inductee (2013)

KENNY GILBERT CHEF/OWNER – Jacksonville, FL Gilbert’s Underground Kitchen and Gilbert’s Social Undergroundkitchen.com, Gilbertssocial.com TWITTER: @ChefKennyG37 | INSTAGRAM: @ChefKennyG A FEW KUDOS: Bravo – Top Chef contestant (2010); Food Network – Beat Bobby Flay winner (2016); Cutthroat Kitchen winner (2015); Chopped Jr judge (2016); FYI TV – Midnight Feast winner (2014) BOOKS: A Chef’s Journal (Xlibris Corporation, 2011)

| FESTIVAL TALENT

LEE GREGORY CHEF/CO-OWNER – Richmond, VA The Roosevelt and Southbound Rooseveltrva.com, Southboundrva.com TWITTER: @LeePGregory | INSTAGRAM @RooseveltRVA

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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)


MICHAEL GULOTTA CHEF/PARTNER – New Orleans, LA Maypop and MoPho Maypoprestaurant.com, Mophonola.com TWITTER: @MGulottaNO | INSTAGRAM: @MichaelGulotta

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

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

DREW HENDRICKS, MS DIRECTOR OF BUSINESS DEVELOPMENT – Dallas, TX Republic National Distributing Company RNDC-USA.com TWITTER: @DrewHendricksMS | INSTAGRAM: @DrewHendricksMS A FEW KUDOS: Court of Master Sommeliers – Master Sommelier

GINA HOPKINS OWNER – Atlanta, GA Resurgens Hospitality Group: C. Ellet’s, H&F Bottle Shop, H&F Bread Co., Holeman & Finch Public House, Hop’s Chicken, H&F Burger and Restaurant Eugene Resurgenshg.com TWITTER: @ChiHop | INSTAGRAM: @HolemanAndFinch A FEW KUDOS: Court of Master Sommeliers – Certified Sommelier; Board of Directors – Georgia Organics and Peachtree Road Farmers Market; Founder and Board President – Wholesome Wave Georgia

LINTON HOPKINS CHEF/OWNER – Atlanta, GA Resurgens Hospitality Group: C. Ellet’s, H&F Bottle Shop, H&F Bread Co., Holeman & Finch Public House, Hop’s Chicken, H&F Burger and Restaurant Eugene Resurgenshg.com TWITTER: @ChefHopkins | INSTAGRAM: @HolemanAndFinch A FEW KUDOS: James Beard Foundation – Best Chef Southeast (2012) and 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)

MEHERWAN IRANI CHEF/OWNER – Atlanta, GA

Chai Pani Restaurant Group: Botiwalla, Buxton Hall Barbecue, Chai Pani and MG Road Chaipanirestaurantgroup.com TWITTER: @MeherwanIrani | INSTAGRAM: @MeherwanIrani A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2014 – 2015); Bon Appétit – Top Ten Best New Restaurants in the U.S. (Buxton Hall Barbecue, 2016); Southern Living –The South’s Best New Restaurants (Buxton Hall Barbecue, 2016)

TWITTER: @EliKirshtein | INSTAGRAM: @EliKirshtein A FEW KUDOS: Bravo – Top Chef contestant (2010); Eater – So Hot Right Now Restaurant Atlanta (2014)

| FESTIVAL TALENT

ELI KIRSHTEIN EXECUTIVE CHEF – Atlanta, GA

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GERRY KLASKALA CHEF/OWNER – Atlanta, GA

Aria, ATLAS and Canoe Aria-atl.com, Atlasrestaurant.com, Canoe-atl.com TWITTER: @GerryKlaskala | INSTAGRAM: @GerryKlaskala A FEW KUDOS: James Beard Foundation – Outstanding Service semifinalist (Aria, 2017); Esquire – Best New Restaurant (2000); Atlanta Magazine – Best Newcomer 4th Place (Atlas, 2016); Best Restaurants 5th Place (Aria, 2016)

RICHARD KNIGHT EXECUTIVE CHEF – Houston, TX Breaking Bread Pop Up Series TWITTER: @Richard_Knight8 | INSTAGRAM: @RKnight8 A FEW KUDOS: James Beard Foundation – Best Chef Southwest semifinalist (Feast, 2010), Best New Restaurant nominee (Feast, 2009); Bon Appétit – Top Ten Best New Restaurants in America (Feast, 2009); Culturemap – Best Chef semifinalist (Hunky Dory, 2016); Houston Chronicle – Alison Cook’s Top 100 (Hunky Dory, 2016); Travel + Leisure – 50 Best New U.S. Restaurants (Feast, 2009)

BRIAN LANDRY EXECUTIVE CHEF – New Orleans, LA Borgne and Our House Hospitality Borgnerestaurant.com, Ourhousehospitalitygroup.com TWITTER: @ChefBrianLandry | INSTAGRAM: @ChefBrianLandry A FEW KUDOS: James Beard Foundation – Best New Restaurant semifinalist (2013); TheCultureTrip.com – New Orleans’ 10 Best Seafood Restaurants (2014)

JEREMIAH LANGHORNE CHEF/CO-OWNER – Washington, DC The Dabney Thedabney.com TWITTER: @JJLanghorne | INSTAGRAM: @JJLTheDabney A FEW KUDOS: James Beard Foundation – Best New Restaurant semifinalist (The Dabney, 2016); FOOD & WINE – Top Ten Restaurants of the Year (2016); Gayot – Top 5 Rising Chefs in the U.S. (2012); MICHELIN Guide – One Star (2017); Eater – Young Guns Award (2012)

MATT LEE COOKBOOK AUTHOR – Charleston, SC

The Lee Bros. Boiled Peanuts Catalogue and Cookbook Boot Camp Mattleeandtedlee.com TWITTER: @TheLeeBros | INSTAGRAM: @TheLeeBros A FEW KUDOS: James Beard Foundation – Cookbook of the Year and Best Book Food of the Americas (The Lee Bros. Southern Cookbook, 2007), Best Book American Cooking nominee (The Lee Bros. Simple Fresh Southern, 2009); IACP Cookbook Awards – American (The Lee Bros. Charleston Kitchen, 2014 and The Lee Bros. Simple Fresh Southern, 2010), Julia Child Award (The Lee Bros. Southern Cookbook, 2007) BOOKS: The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013); The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter, 2009); The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton & Company, 2006)

A FEW KUDOS: James Beard Foundation – Cookbook of the Year and Best Book Food of the Americas (The Lee Bros. Southern Cookbook, 2007), Best Book American Cooking nominee (The Lee Bros. Simple Fresh Southern, 2009); IACP Cookbook Awards – American (The Lee Bros. Charleston Kitchen, 2014 and The Lee Bros. Simple Fresh Southern, 2010), Julia Child Award (The Lee Bros. Southern Cookbook, 2007) BOOKS: The Lee Bros. Charleston Kitchen (Clarkson Potter, 2013); The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor (Clarkson Potter, 2009); The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners (W.W. Norton & Company, 2006)

| FESTIVAL TALENT

TED LEE COOKBOOK AUTHOR – Charleston, SC The Lee Bros. Boiled Peanuts Catalogue and Cookbook Boot Camp Mattleeandtedlee.com TWITTER: @TheLeeBros | INSTAGRAM: @TheLeeBros

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ANDREA LEVER-UPCHURCH EXECUTIVE PASTRY CHEF – Charleston, SC Artisan Meat Share, Blossom, Cypress and Magnolias Magnolias-blossom-cypress.com TWITTER: @FlourAndButter | INSTAGRAM: @ALUpchurch A FEW KUDOS: Featured in Bon Appétit, Rachel Ray Magazine, Southern Living, USA Today and Charleston Magazine.

CHRIS LILLY CHEF/PITMASTER/PARTNER – Decatur, AL Big Bob Gibson Bar-B-Q Bigbobgibson.com TWITTER: @ChrisLillyBBQ | INSTAGRAM: @ChrisLillyBBQ A FEW KUDOS: BBQ Hall of Fame – Inductee (2016); Memphis in May World Championship BBQ CookOff – 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)

MILES MACQUARRIE BEVERAGE DIRECTOR/CO-OWNER – Decatur, GA Kimball House Kimball-house.com TWITTER: @KimballHouseBar | INSTAGRAM: @Miles_Macquarrie

A FEW KUDOS: James Beard Foundation – Outstanding Bar Program semifinalist (2014 – 2017); Bon Appétit – Best New Cocktail Bar (2014)

JACK MASON, MS MASTER SOMMELIER – Houston, TX Pappas Bros. Steakhouse Pappasbros.com TWITTER: @JAMasonIII | INSTAGRAM: @JAMasonIII

A FEW KUDOS: Court of Master Sommeliers – Master Sommelier (2015); FOOD & WINE – Sommeliers of the Year (2016); Forbes – 30 Under 30 (2015); Wine & Spirits – Best New Sommelier (2015); Zagat – 30 Under 30 NYC (2015)

REBECCA MASSON PASTRY CHEF/OWNER – Houston, TX Fluff Bake Bar Fluffbakebar.com TWITTER: @Sugar_Fairy | INSTAGRAM: @SugarFairy A FEW KUDOS: Bravo – Top Chef: Just Desserts contestant (2011); CultureMap Houston – Tastemaker Awards Best Pastry Chef (2016); My Table Magazine – Best Bakery (2016), Best Pastry Chef (2007, 2015); Southern Living – Best Bakery in the South (2012)

STEVE McHUGH CHEF/OWNER – San Antonio, TX Cured Curedatpearl.com TWITTER: @ChefSteveMcHugh | INSTAGRAM: @ChefSteveMcHugh

| FESTIVAL TALENT

A FEW KUDOS: James Beard Foundation – Best Chef Southwest nominee (2016, 2017); Bon Appétit – America’s Best New Restaurants 2014 nominee (2014); Esquire – Best New Restaurant in America runnerup (2014); Restaurant Hospitality – 15 Chefs to Watch (2015); Texas Restaurant Association – Texas Restaurant Neighbor Award (2015)

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MICHAEL McNEILL, MS DIRECTOR OF TRAINING & EDUCATION, SOUTHEAST REGION – Atlanta, GA

Quality Wine & Spirits, Inc. Qwine.com

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


OUITA MICHEL EXECUTIVE CHEF/OWNER – Midway, KY

Ouita Michel Restaurant Group: Glen’s Creek Cafe, Holly Hill Inn, Honeywood, The Midway Bakery, Smithtown Seafood, Wallace Station and Windy Corner Market Ouitamichel.com TWITTER: @ChefOuita | INSTAGRAM: HollyHillKY A FEW KUDOS: James Beard Foundation – Best Chef Southeast semifinalist (2009 – 2012); Outstanding Restauranteur semifinalist (2016) BOOKS: Sweet, Sweet Sorghum: Kentucky’s Golden Wonder (Createspace Independent Publishing Platform, 2011)

TRAVIS MILTON EXECUTIVE CHEF – Richmond, VA Milton’s at the Western Front and Shovel & Pick TWITTER: @Dash37Board27 | INSTAGRAM: @Dash37Board37 A FEW KUDOS: Virginia Restaurant, Lodging & Travel Association Ordinary Awards – Best New Restaurant (2016); Featured in Garden & Gun, The Local Palate and Southern Living

DEAN NEFF CHEF/OWNER – Wilmington, NC PinPoint Restaurant Pinpointrestaurant.com TWITTER: @DeanNeffChef | INSTAGRAM: @PinPointRestaurant A FEW KUDOS: Southern Living – South’s Best New Restaurants (2016), Wilmington Magazine – Best Fine Dining Restaurant (2016)

ROB NELSON CHEF/OWNER – Bentonville, AR Tusk & Trotter American Brasserie Tuskandtrotter.com TWITTER: @TuskNTrotter | INSTAGRAM: @RibRubRob A FEW KUDOS: James Beard Foundation Bootcamp for Policy and Change (2014); Arkansas Times – Best Chef Around the State finalist (2014 – 2016); Northwest Arkansas Business Journal – 40 Under 40 (2016); Southern Living – Best Bacon Incident (2012), Best of the South (2012), Best Restaurant in the South nominee (2017)

ERIK NIEL CHEF/OWNER – Chattanooga, TN

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, 2017); Tennessee Tourism and Hospitality Association – Chef of the Year (2016); Wine Spectator – Award of Excellence (2015)

DUANE NUTTER EXECUTIVE CHEF – Mobile, AL

Southern National Southernnational.com 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 Charcuterie Thespottedtrotter.com TWITTER: @SpottedTrotter | INSTAGRAM: @SpottedTrotter

ORCHID PAULMEIER CHEF/OWNER – Hilton Head, SC One Hot Mama’s, The Lodge, SERG Group Onehotmamas.com, Hiltonheadlodge.com TWITTER: @MamaOrchid | INSTAGRAM: @MamaOrchid

A FEW KUDOS: South Carolina Chef Ambassador (2016); Food Network – Next Food Network Star finalist (2011)

| FESTIVAL TALENT

A FEW KUDOS: Eater.com – Atlanta’s Most Anticipated Fall Restaurant Openings (2014); University of Georgia – Bulldog 100 List (2015); Zagat – 10 Hottest New Restaurants in Atlanta (The Cockentrice, 2015)

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| FESTIVAL TALENT

Only Four Roses handcrafts 10 distinct and extraordinary Bourbon recipes then mingles them by hand to create our family of award-winning Bourbons.

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JAMES PEISKER CO-OWNER – Nashville, TN Porter Road Butcher Prbutcher.com TWITTER: @PRButcher | INSTAGRAM: @PRButcher A FEW KUDOS: Bon Appétit – 5 of America’s Best New Artisanal Butchers (2012); FOOD & WINE – America’s Best Food Artisans (2014, 2016); Forbes – 30 under 30: Food & Wine (2012); Nashville Scene – Writer’s Choice Best Butcher (2012, 2016), Best of Nashville (2014, 2016); The Daily Meal – America’s 25 Best Butcher Shops (2013)

MICHAEL PEREZ EXECUTIVE CHEF – Atlanta, GA Donetto Donettoatlanta.com TWITTER: @ChePe19 | INSTAGRAM: @Chef_Michael_Perez19 A FEW KUDOS: Jezebel – 100 Hottest Restaurants (Colletta, 2016, 2017), Best New OTP Destination (Colletta, 2016); Taste of Atlanta – Best Meatball in Atlanta (Colletta, 2015), Best Bite (Colletta, 2015); The Atlantan – 5 Best OTP New Restaurants (Colletta, 2015), Best OTP Dining Destinations (Colletta, 2015); USA Today – #5 of 10 Best Pizza Places in Atlanta (Colletta, 2015)

ANNIE PETTRY CHEF/OWNER – Louisville, KY

Decca Deccarestaurant.com TWITTER: @AnnEBlu | INSTAGRAM: @Annie_Pettry A FEW KUDOS: Bravo – Top Chef contestant (2016); FOOD & WINE – The People’s Best New Chef nominee (2014, 2015); Restaurant Hospitality – 15 to Watch in 2015 (2015); StarChefs.com – KY-TN Rising Star Award (2014); Today’s Women – Most Admired Woman nominee (2014); Women Chefs and Restaurateurs – Women Who Inspire nominee (2014)

ANNE QUATRANO CHEF/OWNER – Atlanta, GA

Star Provisions: Bacchanalia, Floataway Café, Little Star, Star Provisions, W.H. Stiles Fish Camp and Summerland Farm Starprovisions.com TWITTER: @AnneQuatrano | INSTAGRAM: @Rutabaga2 A FEW KUDOS: James Beard Foundation – Best Chef Southeast (2003), Outstanding Service semifinalist (Bacchanalia, 2013, 2016), Outstanding Restaurant semifinalist (Bacchanalia, 2015), Outstanding Service nominee (Bacchanalia, 2014), Outstanding Chef semifinalist (Bacchanalia, 2008, 2009, 2013, 2014), 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); Iron Chef America Champion (2008); FOOD & WINE – Best Steak in the U.S. (2012); Playboy – Best Steakhouse in Atlanta (2008)

BROOKS REITZ OWNER, Charleston, SC

A FEW KUDOS: Bon Appétit –­ 50 Best New Restaurants in America (Leon’s Oyster Shop, 2014), Pantry Hall of Fame (Jack Rudy Cocktail Co., 2014); Eater.com – Nation’s Best New Restaurants (Leon’s Oyster Shop, 2014), Young Guns Award (2013), Best Bartender, Charleston (2013); Southern Living –­­ Best New Restaurants in the South (Little Jack’s Tavern, 2016), Food Award (Jack Rudy Cocktail Co., 2014, 2015), Best New Restaurants in the South (Leon’s Oyster Shop, 2014)

| FESTIVAL TALENT

Jack Rudy Cocktail Co., Leon’s Fine Poultry & Oysters, Little Jack’s Tavern and Oyster Shed Wine Co. Jackrudycocktailco.com, Leonsoystershop.com, Littlejackstavern.com TWITTER: @BrooksReitz | INSTAGRAM: @BrooksReitz

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TODD RICHARDS EXECUTIVE CHEF/OWNER – Atlanta, GA

Richards’ Southern Fried 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)

RYAN ROGERS CHEF/OWNER – Louisville, KY HiCotton Hospitality: Feast BBQ, Royals Hot Chicken and barVeHi (Spring 2017) Hicottonhospitality.com TWITTER: @Aspirez | INSTAGRAM: @RRRRogers A FEW KUDOS: Eater.com – Hottest Restaurant in Louisville (Feast BBQ, 2014); Young Guns (2015)

STEVEN SATTERFIELD EXECUTIVE CHEF/CO-OWNER – Atlanta, GA Miller Union Millerunion.com, Stevensatterfield.com TWITTER: @ MillerUnionChef | INSTAGRAM: @MillerUnionChef

A FEW KUDOS: James Beard Foundation – Best Chef Southeast (2017) and nominee (2013 – 2016), Outstanding Wine Program nominee (2017) and semifinalist (2015), Best New Restaurant semifinalist (2010); Bon Appétit – 10 Best New Restaurants in America (2010), Book Photography nominee (Root to Leaf, 2016); Eater – Best Restaurants in America (2016); Esquire – Best New Restaurants (2010) BOOKS: Root to Leaf – A Southern Chef Cooks Through the Seasons (Harper Wave, 2015)

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)

JOHN TESAR CHEF/OWNER – Dallas, TX

Knife at The Highland Dallas Johntesar.com TWITTER: @ChefJohnTesar | INSTAGRAM: @ChefJohnTesar A FEW KUDOS: James Beard Foundation – Best Chef Southwest semifinalist (2009, 2014, 2015, 2017); Bravo – Top Chef contestant (2013, 2016); CultureMap TasteMaker Awards – Best Chef in Dallas (2016); Food Network – Extreme Chef (2011); D Magazine – Best Steakhouse in Dallas (Knife, 2015, 2016) BOOKS: Knife: Texas Steakhouse Meals at Home (Flatiron Books, 2017)

KELLIE THORN BEVERAGE DIRECTOR – Atlanta, GA Empire State South, Hugh Acheson Restaurants Empirestatesouth.com TWITTER: @ESSouth | INSTAGRAM: @Kellie_Thorn

| FESTIVAL TALENT

A FEW KUDOS: G’Vine Gin’s Gin Connoisseur Program – Finalist (2013); Thrillist.com – Best Bartenders in Atlanta (2016); USBG Nation’s Most Imaginative Bartender Competition – Regional Finalist (2013)

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TODD THRASHER BARTENDER/OWNER – Alexandria, VA PX, Potomac Distilling Company and Tiki TNT 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) TWITTER: @PrestonVanW | INSTAGRAM: @PVanW7


ISSAC TOUPS CHEF/OWNER – New Orleans, LA

Toups’ Meatery and Toups South Toupsmeatery.com, Toupssouth.com TWITTER: @IssacToups | INSTAGRAM: @Toupsmeatery A FEW KUDOS: James Beard Foundation – Best Chef South nominee (Toups’ Meatery, 2016) and semifinalist (Toups’ Meatery, 2014, 2015, 2017); Bravo – Top Chef finalist and Fan Favorite (2015); Eater – Young Guns of the South, Chef of the Year (2014); Southern Living – 100 Best Restaurants in the South (Toups’ Meatery, 2014), 10 Best Restaurants in New Orleans

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)

PRESTON VAN WINKLE MARKETING MANAGER – Louisville, KY Old Rip Van Winkle Distillery Oldripvanwinkle.com TWITTER: @PrestonVanW | INSTAGRAM: @PVanW7

A FEW KUDOS: Beverage Testing Institute – score of 99, the highest rating ever (2008); International Wine & Spirit Competition – Silver Outstanding (2013, 2014), Best-in-Class Gold (2008), Trophy for Worldwide Whisky (2008); San Francisco World Spirits Competition – Double Gold Medal (2014); Wine & Spirits – Spirit of the Year (2010)

SUZANNE VIZETHANN CHEF/OWNER – Atlanta, GA

Buttermilk Kitchen Buttermilkkitchen.com TWITTER: @ButtermilkKitchen | INSTAGRAM: @ButtermilkKitchen A FEW KUDOS: Food Network – Chopped champion (2012); Diners, Drive-ins, and Dives (2015);

TODD WOODS EXECUTIVE CHEF – Columbia, SC The Oak Table Theoaktablesc.com TWITTER: @TheOakTable | INSTAGRAM: @TheOakTable A FEW KUDOS: James Beard Foundation – Award Ceremony Chef (2012); White House Easter Egg Roll – Chef and Educator (2010)

KARL WORLEY EXECUTIVE CHEF/OWNER – Nashville, TN

Biscuit Love Biscuitlove.com TWITTER: @BiscuitLoveNash | INSTAGRAM: @BiscuitLoveBrunch

| FESTIVAL TALENT

A FEW KUDOS: Featured in The Local Palate, Garden & Gun, Southern Living and on the Cooking Channel .

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AMERICA’S ORIGINAL CRAFT VODKA

TitosVodka.com

Handcrafted to be savored responsibly.

DISTILLED & BOTTLED BY FIFTH GENERATION INC. 40% ALC./VOL. © 2017 TITO’S HANDMADE VODKA.

October 27-November 12 DINE.VI

| FESTIVAL TALENT

Experience the taste of cuisine that is culturally authentic and entirely new at the U.S. Virgin Islands’ Dine VI. Our 3rd annual celebration of food, wine and heritage offers an immersive look into the islands’ dining scene, where deliciously unique multiethnic influences from all over the world have found a place to thrive in the premiere culinary destination of the Caribbean. Learn more at dine.vi.

©2017 U.S. Virgin Islands Department of Tourism

72 USVI17021_7.25x4.75_ATL_FoodWine.indd AGENCY: JWT/Atlanta

1

SPECS:

4C Half Page Non-Bleed

PUB:

2017 ATL

5/4/17 11:36 AM


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

FERRELL ALVAREZ – TAMPA, FL ROOSTER & THE TILL ROOSTERANDTHETILL.COM TWITTER: @ROOSTER_THETILL RYAN ANDRE – BATON ROUGE, LA CITY PORK HOSPITALITY CHEFRYANANDRE.COM TWITTER: @CHEFRYANANDRE JUSTIN ANTHONY – ATLANTA, GA TRUE STORY BRANDS: 10 DEGREES SOUTH, BILTONG BAR, CAPE DUTCH, YEBO BEACH HAUS TRUESTORYBRANDS.COM TWITTER: @JUSTINANTHONY10

MATTIE BEASON – DURHAM, NC BLACK TWIG CIDER HOUSE BLACKTWIGCIDERHOUSE.COM TWITTER: @BLACKTWIGDURHAM MATTHEW BELL – LITTLE ROCK, AR SOUTH ON MAIN SOUTHONMAIN.COM TWITTER: @CHEFMABELLZ NATHAN BERIAU – BLUFFTON, SC MONTAGE PALMETTO BLUFF MONTAGEPALMETTOBLUFF.COM TWITTER: @MONTAGEPB JENNY BONCHAK – RALEIGH, NC SLINGSHOT COFFEE COMPANY SLINGSHOTCOFFEECOMPANY.COM TWITTER: @SLINGSHOTCOFFEE

MANNY AUGELLO – LAFAYETTE, LA BREAD & CIRCUS PROVISIONS BANDCPROVISIONS.COM TWITTER: @BANDCPROVISIONS

JASON BRADY – SHREVEPORT, LA JASON BRADY RESTAURANT GROUP: PARISH TACEAUX, SOUTHERN FORK CAFÉ, SOUTHERN FORK CATERING, WINE COUNTRY BISTRO, WINE COUNTRY BOTTLE SHOP, ZOCOLO JASONBRADYRESTAURANTGROUP.COM TWITTER: @CHEFJASONBRADY

JULIA BAINBRIDGE – ATLANTA, GA ATLANTA MAGAZINE ATLANTAMAGAZINE.COM TWITTER: @JULIABAINBRIDGE

AMANDA BRITTON – CHARLOTTE, NC 204 NORTH 204NORTH.COM TWITTER: @BARONESSOFBEER

TALIA BAIOCCHI – BROOKLYN, NY PUNCH PUNCHDRINK.COM TWITTER: @PUNCH_DRINK

DR. FRÉDÉRIC BROCHET – FRANCE AMPELIDAE AMPELIDAE.COM/EN TWITTER: @AMPELIDAE

MELISSA BAKER – BIRMINGHAM, AL FENWICK BRANDS FENWICKBRANDS.COM

AARON BURGAU – NEW ORLEANS, LA RESTAURANT PATOIS PATOISNOLA.COM TWITTER: @PATOISNOLA

SCOTT BAKER – BENTONVILLE, AR TUSK & TROTTER AMERICAN BRASSERIE TUSKANDTROTTER.COM INSTAGRAM: @SCOTT_BAKER.DRINKMAKER JONATHAN BANTA – CHARLESTON, SC HOME TEAM BBQ HOMETEAMBBQ.COM TWITTER: @HTBBQ BRETT BASSETT – LITTLE ROCK, AR DE NUX DISTRIBUTORS AND LOCA LUNA DENUXDISTRIBUTORS.COM, LOCALUNA.COM INSTAGRAM: @ITSBRETTMICHAEL

BRIAN CANIPELLI – ASHEVILLE, NC CUCINA24 CUCINA24RESTAURANT.COM TWITTER: @CUCINA24 CODY CARROLL – NEW ORLEANS, LA SAC-A-LAIT RESTAURANT SAC-A-LAITRESTAURANT.COM TWITTER: @CHEFCODYCARROLL SAMANTHA CARROLL – NEW ORLEANS, LA SAC-A-LAIT RESTAURANT SAC-A-LAITRESTAURANT.COM TWITTER: @SACALAITNOLA

CHRIS CHAMBERLAIN – NASHVILLE, TN WRITER FOODREPUBLIC.COM/AUTHOR/CHRISCHAMBERLAIN TWITTER: @CEEELCEE DAVID CHAPMAN – DECATUR, GA KIMBALL HOUSE KIMBALL-HOUSE.COM TWITTER: @KIMBALLHOUSEBAR TREY CIOCCIA – NASHVILLE, TN BLACK RABBIT AND THE FARM HOUSE THEFARMHOUSETN.COM TWITTER: @CIOCCIACHEF JOE CLARKE – GREENVILLE, SC AMERICAN GROCERY RESTAURANT AMERICANGR.COM TWITTER: @CHEFJOEAGR JENNIFER V. COLE – NEW ORLEANS, LA WRITER AND EDITOR JENNIFERVCOLE.COM TWITTER: @JENNIFERVCOLE STEPHEN CORRADINI – ATLANTA, GA WHOLE FOODS MARKET – SOUTH REGION WHOLEFOODSMARKET.COM TWITTER: @WHOLEFOODS FREDERICK CORRIHER – CHARLESTON, SC FREDERICK CORRIHER WINE FREDERICKCORRIHER.COM TWITTER: @FCORRIHER KATHLEEN COTTER – NASHVILLE, TN THE BLOOMY RIND ARTISAN CHEESES BLOOMYRIND.COM TWITTER: @THEBLOOMYRIND WILLIAM CRIBB – SPARTANBURG, SC CRIBB’S KITCHEN AND WILLY TACO CRIBBSONMAIN.COM, WILLYTACO.COM TWITTER: @WILLIAMCRIBB JOHNNY CULPEPPER – THIBODAUX, LA DONNER-PELTIER DISTILLERS DPDSPIRITS.COM TWITTER: @DONNERPELTIER ANDREW CURREN – AUSTIN, TX ELM RESTAURANT GROUP: 24 DINER, EASY TIGER BAKE SHOP & BEER GARDEN, ITALIC, IRENE’S ELMRG.COM TWITTER: @CHEFDREWCURREN

| FESTIVAL TALENT

AUSTIN AGENT – OXFORD, MS CITY GROCERY RESTAURANT GROUP: BIG BAD BREAKFAST, BOURÉ, CITY GROCERY, CITY GROCERY RESTAURANT, FAT EDDIE’S, SNACKBAR CITYGROCERYONLINE.COM INSTAGRAM: @AGENT_ORANGE74

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JASON DAVIS – BIRMINGHAM, AL BIG BAD BREAKFAST BIGBADBREAKFASTBHAM.COM TWITTER: @BIGBADBHAM JOE DIMAIO – CHARLESTON, SC THE DARLING OYSTER BAR THEDARLING.COM TWITTER: @DARLINGOYSTER JIM DOMANIC – WALLAND, TN BLACKBERRY FARM BLACKBERRYFARM.COM TWITTER: @BLACKBERRYFRM LEWIS DONALD – CHARLOTTE, NC REID’S FINE FOODS REIDS.COM TWITTER: @REIDSFINEFOODS1 LASHAWN DOUGLAS – ATLANTA, GA DELTA AIR LINES DELTA.COM TWITTER: @DELTA BRENT ELLIOTT – LAWRENCEBURG, KY FOUR ROSES DISTILLERY FOURROSESBOURBON.COM TWITTER: @4ROSESBOURBON DEREK EMERSON – JACKSON, MS WALKERS DRIVE IN, LOCAL 463 & CAET WINE BAR WALKERSDRIVEIN.COM, LOCAL463.COM, CAETWINEBAR.COM TWITTER: @DEREKYEMERSON ADAM EVANS – BIRMINGHAM, AL TWITTER: @ADAMHEVANS SID EVANS – BIRMINGHAM, AL SOUTHERN LIVING SOUTHERNLIVING.COM TWITTER: @SIDMEMPHIS WOODY FAULK – ATLANTA, GA CHICK-FIL-A, INC. CHICK-FIL-A.COM TWITTER: @CHICKFILA CALEB FISCHER – AUBURN, AL ACRE ACREAUBURN.COM INSTAGRAM: @CHEFCALEBFISCHER RACHEL FORD – LORETTO, KY MAKER’S MARK MAKERSMARK.COM TWITTER: @MAKERSMARK

| FESTIVAL TALENT

AMY FORTES – ROCK HILL, SC THE FLIPSIDE RESTAURANT GROUP: CORNER GRIND, THE FLIPSIDE CAFÉ, FLIPSIDE CATERING, FLIPSIDE RESTAURANT THEFLIPSIDERESTAURANT.COM TWITTER: @THEFLIPSIDECAFE

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JANE GARVEY, PH.D, CSW – DECATUR, GA WINE EDUCATOR AND WRITER JANEGARVEYBLOG.WORDPRESS.COM TODD GINSBERG – ATLANTA, GA THE CANTEEN, THE GENERAL MUIR, TGM BREAD, FRED’S MEAT & BREAD, YALLA THEGENERALMUIR.COM TWITTER: @TGMCHEF ALISTER GLEN – ATLANTA, GA NATIONAL DISTRIBUTING COMPANY DGB.CO.ZA JULIAN GOGLIA – ATLANTA, GA THE MERCURY, THE PINEWOOD AND PROOF OLD FASHIONED COCKTAIL SYRUPS THEMERCURYATL.COM, PINEWOODTR.COM, PROOFSYRUP.COM TWITTER: @JULIANGOGLIA ASHA GOMEZ – ATLANTA, GA THE THIRD SPACE THETHIRDSPACEATL.COM TWITTER: @ASHAGOMEZ JEFF GORDINIER – NEW YORK, NY ESQUIRE JEFFGORDINIER.COM TWITTER: @JEFFGORDINIER JACOB GRAGG – ATLANTA, GA CRU ARTISAN WINES CRUARTISANWINES.COM TWITTER: @JACOBBRAGG JOCELYN GRAGG – ATLANTA, GA JARDÍ CHOCOLATES JARDICHOCOLATES.COM TWITTER: @JARDICHOCOLATES ALEX HARRELL – NEW ORLEANS, LA ANGELINE ANGELINENOLA.COM TWITTER: @ANGELINE_NOLA RACHEL HEALY – TAMPA, FL BERN’S STEAK HOUSE BERNSSTEAKHOUSE.COM TWITTER: @BERNSSTEAKHOUSE DANIEL HERGET – NASHVILLE, TN LITTLE OCTOPUS LITTLEOCTOPUSNASHVILLE.COM INSTAGRAM: @DANHERGET JONATHAN KALLINI – ATLANTA, GA BACCHANALIA STARPROVISIONS.COM/BACCHANALIA TWITTER: @STARPROVISIONS KAT KINSMAN – BROOKLYN, NY EXTRA CRISPY EXTRACRISPY.COM, HIANXIETY.COM TWITTER: @KITTENWITHAWHIP

KEITH FRENTZ – COVINGTON, LA LOLA LOLACOVINGTON.COM TWITTER: @LOLANORTHSHORE

ADAM KIRBY – PAWLEYS ISLAND, SC BISTRO 217 AND RUSTIC TABLE BISTRO217.COM, RUSTICTABLE.COM TWITTER: @BISTRO217

NEALY FRENTZ – COVINGTON, LA LOLA LOLACOVINGTON.COM TWITTER: @LOLANORTHSHORE

JASON KOSMAS – AUSTIN, TX THE 86 COMPANY THE86CO.COM TWITTER: @THE86CO

LAURA FRYER – ATLANTA, GA BLUE HOMINY PUBLIC RELATIONS BLUEHOMINY.COM TWITTER: @BLUEHOMINY

DREW KULSVEEN – BARDSTOWN, KY WILLETT DISTILLERY WILLETTDISTILLERY.COM TWITTER: @BOURBONROX

RYAN GANNON – NEW ORLEANS, LA CURE CURENOLA.COM INSTAGRAM: @RYAN44

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

RYAN LACHAINE – HOUSTON, TX RIEL RIELHTX.COM TWITTER: @RLACH GREG LANTZ – CHARLESTON, SC COBBLE HILL COBBLEHILLDIGITAL.COM INSTAGRAM: @LANTZGR JOHN LASATER – NASHVILLE, TN HATTIE B’S HOT CHICKEN HATTIEB.COM TWITTER: @HATTIEBS NICK LEAHY – ATLANTA, GA SALTYARD SALTYARDATLANTA.COM TWITTER: @SALTYARD PEGGY LOFTUS – CHARLESTON, SC THE LOCAL PALATE THELOCALPALATE.COM TWITTER: @THELOCALPALATE RONNI LUNDY – BURNSVILLE, NC AUTHOR RONNILUNDY.COM TWITTER: @RONNILUNDY JOHN LYNCH – TAMPA, FL WTRMLN WTR WTRMLNWTR.COM TWITTER: @WTRMLNWTR ANN MASHBURN – ATLANTA, GA SID MASHBURN AND ANN MASHBURN SIDMASHBURN.COM, ANNMASHBURN.COM TWITTER: @SIDANNMASHBURN SID MASHBURN – ATLANTA, GA SID MASHBURN AND ANN MASHBURN SIDMASHBURN.COM, ANNMASHBURN.COM TWITTER: @SIDANNMASHBURN NEAL MCCARTHY – ATLANTA, GA MILLER UNION MILLERUNION.COM INSTAGRAM: @MAC_A_DO JAYCE MCCONNELL – CHARLESTON, SC EDMUND’S OAST EDMUNDSOAST.COM TWITTER: @DEREKTHEDREADED SEAN MENDES – CHARLESTON, SC BLUES CAJUN KITCHEN AND ROADSIDE SEAFOOD BLUESCAJUNKITCHEN.COM, ROADSIDESEAFOOD.COM TWITTER: @BLUESCAJUNJI JOSE MENDIN – MIAMI, FL THE PUBBELLY GROUP: L’ECHON, PB STEAK, PUBBELLY, PUBBELLY SUSHI, TACO BELLY THEPUBBELLYGROUP.COM TWITTER: @CHEFMENDIN ADRIENNE MILLER – NEW ORLEANS, LA TOUPS’ MEATERY AND TOUPS SOUTH TOUPSMEATERY.COM TWITTER: @TOUPSMEATERY MATTHEW MITCHELL – ATLANTA, GA VENTURING & EMERGING BRANDS – THE COCA-COLA COMPANY VEBATCOKE.COM TWITTER: @COCACOLA CARRIE MOREY – CHARLESTON, SC CALLIE’S CHARLESTON BISCUITS CALLIESBISCUITS.COM TWITTER: @CALLIESBISCUITS


RALPH MOTTA – U.S. VIRGIN ISLANDS MOTTA CUISINE MOTTACUISINE.COM TWITTER: @MOTTACUISINE 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 JASON NEWMAN – CHARLOTTE, NC BARRINGTON’S RESTAURANT BARRINGTONSRESTAURANT.COM INSTAGRAM: @BARRINGTONSCLT ROBBIE NICOLAISEN – AUBURN, AL THE HOUND THEHOUND-AUBURN.COM TWITTER: @CRNICOLAISEN ALFREDO NOGUEIRA – NEW ORLEANS, LA CAFÉ HENRI, CANE & TABLE AND CURE HENRI.CAFE.COM INSTAGRAM: @ALFREDO.NOGUEIRA MIHOKO OBUNAI – ATLANTA, GA NEXTO NEXTOATL.COM TWITTER: @NEXTOATL CHRIS OLIVIER – ATLANTA, GA CRAFT CATALYST CRAFTCATALYSTLLC.COM TWITTER: @CRAFT_CAT WHITNEY OTAWKA – CUMBERLAND ISLAND, GA GREYFIELD INN GREYFIELDINN.COM TWITTER: @WHITNEYOTAWKA STEVE PALMER – CHARLESTON, SC THE INDIGO ROAD HOSPITALITY & CONSULTATION THEINDIGOROAD.COM TWITTER: @STEVEPALMER12 MICHAEL PATRIA – ATLANTA, GA BAR MARGOT AT FOUR SEASONS HOTEL ATLANTA BARMARGOTATL.COM TWITTER: @BARMARGOTATL EMILY PELTON – AFTON, VA VERITAS VINEYARD & WINERY VERITASWINES.COM TWITTER: @VERITASWINERY

SCOTT RAINS – LITTLE ROCK, AR TABLE 28 THEBURGUNDYHOTEL.COM/RESTAURANT/ TABLE-28 INSTAGRAM: @TABLE28CHEFNFISHN DAN RATTIGAN – ASHEVILLE, NC FRENCH BROAD CHOCOLATES FRENCHBROADCHOCOLATES.COM TWITTER: @FRENCHBROADCHOC JAEL RATTIGAN – ASHEVILLE, NC FRENCH BROAD CHOCOLATES FRENCHBROADCHOCOLATES.COM TWITTER: @FRENCHBROADCHOC ELAINE READ – ATLANTA, GA XOCOLATL SMALL BATCH CHOCOLATE XOCOLATLCHOCOLATE.COM TWITTER: @XOATLCHOCOLATE ERIN REITZ – CHARLESTON, SC THE - COMMONS THE-COMMONS.US TWITTER: @THE_COMMONS_US ARTHUR REYNOLDS – ATLANTA, GA WHOLE FOODS MARKET WHOLEFOODSMARKET.COM TWITTER: @WHOLEFOODS JOHN RIVERS – ORLANDO, FL 4RIVERS SMOKEHOUSE 4RSMOKEHOUSE.COM TWITTER: @4RSMOKSHOUSE RACHAEL ROBERTS – BIRMINGHAM, AL THE ATOMIC BAR & LOUNGE THEATOMICLOUNGE.COM TWITTER: @THEATOMICLOUNGE MELANY ROBINSON – HOMEWOOD, AL POLISHED PIG MEDIA POLISHEDPIGMEDIA.COM TWITTER: @POLISHEDPIG MATT RODBARD – NEW YORK, NY TASTE TASTECOOKING.COM TWITTER: @MATTRODBARD JESSE RODRIGUEZ – BLUFFTON, SC MONTAGE PALMETTO BLUFF MONTAGEPALMETTOBLUFF.COM TWITTER: @IKNOWJRO MADISON RUCKEL – CHARLESTON, SC HOME TEAM BBQ HOMETEAMBBQ.COM TWITTER: @HTBBQ ANNA RUSS – ATLANTA, GA ANNA APOTHECA ANNAWRUSS.COM TWITTER: @ANNAAPOTHECA

RYAN PERRY – HOUSTON, TX BRASSERIE DU PARC BRASSERIEDUPARC.NET

JOSH SAMPLE – ATLANTA, GA MINERO MINEROATLANTA.COM TWITTER: @MINEROATL

TOM PERRY – WHITE STONE, VA WHITE STONE OYSTER COMPANY WHITESTONEOYSTERS.COM INSTAGRAM: @WHITESTONEOYSTERS

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

BOB PETERS – CHARLOTTE, NC THE PUNCH ROOM AT THE RITZ-CARLTON RITZCARLTON.COM/EN/HOTELS/CHARLOTTE/DINING /PUNCH-ROOM TWITTER: @BOBTHEBARTENDER

KEITH SCHROEDER – MARIETTA, GA HIGH ROAD CRAFT ICE CREAM HIGHROADCRAFT.COM TWITTER: @HIGHROADCRAFT ERIC SIMPKINS – ATLANTA, GA BIG CITIZEN: THE LAWRENCE, BON TON BOIL HOUSE, CONVIVE CONSULTING TWITTER: @EASE_LIBATIONS

JASON SIMPSON – MONROE, LA FLYING TIGER BREWERY FLYINGTIGERBEER.COM INSTAGRAM: @FLYINGTIGERBREWERY JERRY SLATER – ATHENS, GA MIXOLOGIST AND AUTHOR TWITTER: @JERRYWSLATER TROY SMITH – NASHVILLE, TN BLACK RABBIT AND THE FARM HOUSE THEFARMHOUSETN.COM TWITTER: @FARMHOUSESOBRO MARTIM SMITH-MATTSSON – AUSTIN, TX THE 86 COMPANY THE86CO.COM TWITTER: @THE86CO SAMUEL SOBER – ATLANTA, GA EMORY UNIVERSITY BIOLOGY DEPARTMENT SCHOLARBLOGS.EMORY.EDU/SOBERLAB TWITTER: @SAMUEL_J_SOBER JOE SPARATTA – RICHMOND, VA HERITAGE AND SOUTHBOUND HERITAGERVA.COM, SOUTHBOUNDRVA.COM TWITTER: @HERITAGERVA NICHOLAS STEFANELLI – WASHINGTON, DC MASSERIA MASSERIA-DC.COM TWITTER: @NICK_STEFANELLI APPLE STOOPS – HOUSTON, TX SAP SAP TWITTER: @MAENGGOOOTJEE PJ STOOPS – HOUSTON, TX SAP SAP TWITTER: @INOURWATERS CLAYTON SZCZECH – MEXICO EXPERIENCE TEQUILA AND EXPERIENCE MEZCAL EXPERIENCETEQUILA.COM, EXPERIENCEMEZCAL.COM TWITTER: @TEQUILATRIPS JASON TESAURO – RICHMOND, VA THE MODERN GENTLEMAN THEMODERNGENTLEMAN.COM TWITTER: @THEMODERNGENT LANDON THOMPSON – ATLANTA, GA INSTAGRAM: @CHEF_LANDANIMAL LIZ THORPE – NEW ORLEANS, LA THE PEOPLE’S CHEESE LIZTHORPE.COM TWITTER: @LIZCHEESE NATHAN THURSTON – CHARLESTON, SC THURSTON SOUTHERN AND MILLER’S ALL DAY (FALL 2017) THURSTONSOUTHERN.COM TWITTER: @CHEF_THURSTON MICHAEL TOSCANO – CHARLESTON, SC LE FARFALLE LEFARFALLECHARLESTON.COM TWITTER: @LEFARFALLECHS BOB TOWNSEND – ATLANTA, GA ATLANTA JOURNAL-CONSTITUTION ATLANTARESTAURANTS.BLOG.AJC.COM/ CATEGORY/BOB-TOWNSEND/BEER-TOWN BRUCE TYRRELL – AUSTRALIA TYRRELL’S WINES TYRRELLS.COM.AU TWITTER: @TYRRELLSWINES

| FESTIVAL TALENT

ELLIOTT MOSS – ASHEVILLE, NC BUXTON HALL BARBECUE BUXTONHALL.COM TWITTER: @BUXTONHALL

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FEIZAL VALLI – BIRMINGHAM, AL THE ATOMIC BAR & LOUNGE THEATOMICLOUNGE.COM TWITTER: @THEATOMICLOUNGE

KADI WALLER – ATLANTA, GA CACAO ATLANTA CHOCOLATE COMPANY CACAOATLANTA.COM TWITTER: @CACAOATLANTA

DAVID WONDRICH – NEW YORK, NY COCKTAIL HISTORIAN DAVIDWONDRICH.COM TWITTER: @DAVIDWONDRICH

PHIL VALLIANT – WHITE STONE, VA WHITE STONE OYSTER COMPANY WHITESTONEOYSTERS.COM INSTAGRAM: @WHITESTONEOYSTERS

JOEY WARD – ATLANTA, GA GUNSHOW GUNSHOWATL.COM TWITTER: @GUNSHOWATL

KEVIN WRAY – HOUSTON, TX SYSCO/CHEFEX SYSCO.COM TWITTER: @SYSCO

MARTHINUS VAN DER VYFER – NEW YORK, NY KEN FORRESTER VINEYARDS KENFORRESTERWINES.COM TWITTER: @KFWINES

LISA WHITE – NASHVILLE, TN L.A. JACKSON, KILLEBREW AND MARSH HOUSE THOMPSONHOTELS.COM TWITTER: @PASTRYGIRLLISA

APRIL WRIGHT COLLINS – AUSTIN, TX VINTAGE WINE MARKETING VINTAGEWINEMARKETING.COM TWITTER: @IKNOWWRIGHT

LIONEL VATINET – CARY, NC LA FARM BAKERY LAFARMBAKERY.COM TWITTER: @LAFARMCARY

JUDITH WINFREY – ATLANTA, GA PEACHDISH PEACHDISH.COM TWITTER: @PEACHDISHATL

MATT YOUNG – NEW ORLEANS, LA CANE & TABLE CANEANDTABLENOLA.COM TWITTER: @CANEANDTABLE

JIM WAGNER – NEW YORK, NY ROLAND FOOD, LLC ROLANDFOOD.COM TWITTER: @ROLANDFOODS

| FESTIVAL TALENT

The drinkie for foodies.

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makersmark.com WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark® Bourbon Whisky, 45% Alc./Vol. ©2017 Maker’s Mark Distillery, Inc. Loretto, KY


TENT CHEFS THE FESTIVAL TASTING TENTS WILL FEATURE A ROTATING LINE-UP OF SOME OF THE SOUTH’S BEST CHEFS THROUGHOUT THE WEEKEND.

JAMIE ADAMS – ATLANTA, GA IL GIALLO OSTERIA & BAR ILGIALLOATL.COM TWITTER: @ILGIALLOATL

SHAUN GARCIA – GREENVILLE, SC NOSE DIVE GASTROPUB THENOSEDIVE.COM TWITTER: @THENOSEDIVE

MITCH MCCAMEY – TUPELO, MS NEON PIG TUPELO.EATNEONPIG.COM TWITTER: @NEONPIGCAFE

RUSTY ANDERSON – OXFORD, MS FAT EDDIE’S LAMAR LOUNGE CITYGROCERYONLINE.COM/LAMAR-LOUNGE TWITTER: @FATEDDIESOXMS

CHRISTOPHER GROSSMAN – ATLANTA, GA ATLAS ATLASRESTAURANT.COM TWITTER: @ATLASBUCKHEAD

ZACH MELOY – ATLANTA, GA BETTER HALF BETTERHALFATL.COM TWITTER: @BETTERHALFCOOK

JEFF BALFOUR – SAN ANTONIO, TX SOUTHERLEIGH FINE FOOD & BREWERY SOUTHERLEIGH.COM TWITTER: @SOUTHERLEIGHSA

ANDY HAYES – NASHVILLE, TN BARCELONA WINE BAR BARCELONAWINEBAR.COM TWITTER: @BARCELONAWINEBA

IDRIS MUHAMMAD – ATLANTA, GA IDRIS’S AND THE WATERSIDE CHEFIDRIS.COM TWITTER: @THATCHEFIDRIS

HUGH BALTHROP – CLARKSDALE, MS SWEET MAGNOLIA GELATO CO. SWEETMAGNOLIAGELATO.COM TWITTER: @_SWEETMAGNOLIA_

BOBBY HODGE – FLORENCE, SC TOWN HALL TOWNHALLFLORENCE.COM INSTAGRAM: @TOWNHALLFLORENCE

SACHI NAKATO TAKAHARA – ATLANTA, GA NAKATO JAPANESE RESTAURANT NAKATORESTAURANT.COM TWITTER: @NAKATOATLANTA

SUNNY BAWEJA – RICHMOND, VA LEHJA RESTAURANT LEHJA.COM TWITTER: @LEHJARVA

SCOTLEY INNIS – ATLANTA, GA 5CHURCH ATLANTA 5CHURCHATLANTA.COM INSTAGRAM: @CHEFSCOTLEYINNIS

PATRICK O’CAIN – ASHEVILLE, NC GAN SHAN STATION GANSHANSTATION.COM TWITTER: @GANSHANSTATION

LINDSAY BECK – GREENVILLE, SC NOSE DIVE GASTROPUB THENOSEDIVE.COM TWITTER: @THENOSEDIVE

JON JACKSON – MILLEDGEVILLE, GA COMFORT FARMS FACEBOOK.COM/COMFORTFARMS2016

DUNCAN PAYNTER – LOUISVILLE, KY RED HOG BUTCHER REDHOGARTISANMEAT.COM TWITTER: @REDHOGBUTCHER

LYDIA CLOPTON – WILMINGTON, NC PINPOINT RESTAURANT PINPOINTRESTAURANT.COM TWITTER: @LYDIACLOPTON SETH COPELAND – TUPELO, MS NEON PIG TUPELO.EATNEONPIG.COM TWITTER: @NEONPIGCAFE RAMONE DICKERSON – COLUMBIA, SC 2 FAT 2 FLY 2FAT2FLYWINGS.COM TWITTER: @ROMO2FLY TEDDY DIGGS – CHAPEL HILL, NC IL PALIO ILPALIO.COM TWITTER: @IL_PALIO RON DUPRAT – U.S. VIRGIN ISLANDS THE RENAISSANCE CARAMBOLA BEACH RESORT AND SPA, SAMAN RESTAURANT, FLAMBOYANT RESTAURANTS RENHOTELS.COM TWITTER: @RENHOTELS TONY GALZIN – NASHVILLE, TN NICKY’S COAL FIRED NICKYSNASHVILLE.COM TWITTER: @TONYCAKES

TANK JACKSON – CHARLESTON, SC HOLY CITY HOGS HOLYCITYHOGS.COM TWITTER: @HOLYCITYHOGS FRANKE JONES – CHARLOTTE, NC 204 KITCHEN & COCKTAILS 204NORTH.COM TWITTER: @204NORTHCLT SAMUEL JONES – WINTERVILLE, NC SAM JONES BBQ SAMJONESBBQ.COM TWITTER: @SAMJONES_BBQ MATTHEW KAJDAN – JACKSON, MS ESTELLE WINE BAR AND BISTRO AT THE WESTIN JACKSON TWITTER: @MATTHEWKAJDAN NATHAN LEMLEY – AUSTIN, TX PARKSIDE PARKSIDE-AUSTIN.COM TWITTER: @NEIGHTHUNDRED BLAIR MACHADO – CHARLESTON, SC INDACO INDACOCHARLESTON.COM INSTAGRAM: @BLAIRBARE85 ANDREW MCCABE – LOUISVILLE, KY BAR VETTI (FALL 2017) BARVETTI.COM TWITTER: @ANDREWAMCCABE

BRANDON RUSHING – EDISTO BEACH, SC ELLA & OLLIE’S ELLAANDOLLIES.COM INSTAGRAM: @ELLAANDOLLIES MARY JENNIFER RUSSELL – NEW ALBANY, MS SUGAREE’S BAKERY SUGAREES.COM TWITTER: @SUGAREESBAKERY JON SCHWENK – ATLANTA, GA C&S SEAFOOD AND OYSTER BAR CANDSOYSTERBAR.COM TWITTER: @CANDSSEAFOOD DEBORAH VANTRECE – ATLANTA, GA TWISTED SOUL COOKHOUSE AND POURS TWISTEDSOULCOOKHOUSEANDPOURS.COM TWITTER: @TWISTEDSOULATL BRANDON VELIE – RIDGE SPRING, SC JUNIPER FACEBOOK.COM/JUNIPER-271858560594 TWITTER: @JUNIPERLICIOUS JASON ZYGMONT – NASHVILLE, TN TREEHOUSE HOSPITALITY TREEHOUSENASHVILLE.COM TWITTER: @JZYGMONT GUESTS WILL ALSO FIND ADVISORY COUNCIL MEMBERS AND FESTIVAL PRESENTERS INCLUDED IN THE DAILY TENT CHEF LINE-UP.

| FESTIVAL TALENT

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

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Little Rock’s artisanal food and beverage scene is on the rise. Whether dining, touring or tasting, there’s never been a better time to enjoy great food and drink in Little Rock.

LOCALLY LABELED IN GREATER LITTLE ROCK

As Voted by THE WORLD’S 50 BEST BARS:

SELL

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2017 ES BY T HE WORLD’S B

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#1

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© 2017 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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mer. The taste of sum Just open and pour.

AS

| FESTIVAL TALENT

BEST SELLING AMERICAN WHISKEY

TB

PLEASE DRINK RESPONSIBLY

BULLEIT Kentucky Straight Bourbon Whiskey. 45% Alc/Vol. The Bulleit Distilling Co., Louisville, KY.

Rock Town Distillery > To see more, visit LittleRock.com


EXHIBITORS 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. PARTICIPATING EXHIBITORS REFLECT OUR REGIONS TOP FLAVORS AND PRODUCTS.

ALLTECH LEXINGTON BREWING & DISTILLING CO. – LEXINGTON, KY KENTUCKYALE.COM TWITTER: @KENTUCKYALE THE DELTA SKYMILES® CREDIT CARD FROM AMERICAN EXPRESS – NEW YORK, NY AMERICANEXPRESS.COM TWITTER: @AMERICANEXPRESS BANJO COLD BREW COFFEE – DECATUR, GA BANJOCOLDBREW.COM TWITTER: @BANJOCOLDBREW BANNER BUTTER – ATLANTA, GA BANNERBUTTER.COM TWITTER: @BANNERBUTTER

CHÂTEAU ÉLAN WINERY & RESORT – BRASELTON, GA CHATEAUELAN.COM TWITTER: @CHATEAUELAN CLEARWATER VODKA – ATLANTA, GA CLEARWATERVODKA.COM TWITTER: @CLEARWATERVODKA THE COCA-COLA COMPANY – ATLANTA, GA COCA-COLA.COM TWITTER: @COCACOLA COMPOSTWHEELS – ATLANTA, GA COMPOSTWHEELS.COM TWITTER: @COMPOSTWHEELS CONCENTRICS RESTAURANTS – ATLANTA, GA CONCENTRICSRESTAURANTS.COM TWITTER: @CONCENTRICS

BIG GREEN EGG – ATLANTA, GA BIGGREENEGG.COM TWITTER: @BIGGREENEGG

COPPER & KINGS AMERICAN BRANDY COMPANY – LOUISVILLE, KY COPPERANDKINGS.COM TWITTER: @COPPERANDKINGS

BLUE NUN 24K GOLD EDITION – GERMANY BLUENUN.WINE TWITTER: @BLUENUNWINES

COPPER HORSE DISTILLING – COLUMBIA, SC COPPERHORSEDISTILLING.COM TWITTER: @COPPERHORSESC

BROADBENT SELECTIONS – RICHMOND, VA BROADBENT.COM TWITTER: @BROADBENTWINES

CRACKER BARREL – NORTHFIELD, IL CRACKERBARRELCHEESE.COM FACEBOOK: @CRACKERBARRELCHEESE

BROWN’S COURT BAKERY – CHARLESTON, SC BROWNSCOURT.COM TWITTER: @BROWNSCOURT

CREATURE COMFORTS BREWING CO. – ATHENS, GA CREATURECOMFORTSBEER.COM TWITTER: @CREATUREBEER

BULLEIT FRONTIER WHISKEY– LOUISVILLE, KY BULLEIT.COM TWITTER: @BULLEITUSA CAROLINE’S CAKES – SPARTANBURG, SC CAROLINESCAKES.COM TWITTER: @CAROLINESCAKES CHARLESTON BLOODY MARY MIX – CHARLESTON, SC CHARLESTONMIX.COM TWITTER: @CHARLESTONMIX CHÂTEAU D’ESCLANS – FRANCE ESCLANS.COM TWITTER: @WHISPERINGANGEL

CRUDE BITTERS AND SODAS – RALEIGH, NC CRUDEBITTERS.COM TWITTER: @CRUDEBITTERS DEEP EDDY VODKA – AUSTIN, TX DEEPEDDYVODKA.COM TWITTER: @DEEPEDDYVODKA DINNER & A CAUSE CARD – ATLANTA, GA CHILDRENOFCONSERVATION.ORG DIXIE SOUTHERN VODKA – CHARLESTON, SC DIXIEVODKA.COM TWITTER: @DIXIEVODKA

DISCOVER SOUTH CAROLINA – COLUMBIA, SC DISCOVERSOUTHCAROLINA.COM TWITTER: @DISCOVER_SC DON JULIO TEQUILA – MEXICO DONJULIO.COM TWITTER: @DONJULIO DON MIGUEL GASCÓN WINES – ARGENTINA GASCONWINES.COM FACEBOOK: @DONMIGUELGASCON DRY SPARKLING – SEATTLE, WA DRYSPARKLING.COM TWITTER: @DRY_SPARKLING EDWIN + SONS – ATLANTA, GA EDWINANDSONSCOCKTAILCO.COM ENOVATION BRANDS – MIAMI, FL ENOVATIONBRANDS.COM TWITTER: @ENOVATIONBRANDS EVENTIDE BREWING – ATLANTA, GA EVENTIDEBREWING.COM TWITTER: @EVENTIDEBREWING FARM BURGER – ATLANTA, GA FARMBURGER.NET TWITTER: @FARMBURGER FARM STAR LIVING – ATLANTA, GA FARMSTARLIVING.COM TWITTER: @FARMSTARLIVING FINE TASTE CLUB – ATLANTA, GA FINETASTECLUB.COM TWITTER: @FINETASTECLUB FIRESTONE & ROBERTSON DISTILLING – FORT WORTH, TX FRDISTILLING.COM TWITTER: @FRDISTILLING FLYING TIGER BREWERY – MONROE, LA FLYINGTIGERBEER.COM TWITTER: @FLYINGTIGERBEER FOOTHILLS BREWING – WINSTON-SALEM, NC FOOTHILLSBREWING.COM TWITTER: @FOOTHILLSBEER FOUR ROSES BOURBON – LAWRENCEBURG, KY FOURROSESBOURBON.COM TWITTER: @4ROSESBOURBON

| FESTIVAL TALENT

ALAMOS WINES – ARGENTINA ALAMOSWINES.COM TWITTER: @ALAMOSWINESEU

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

JACKSON MORGAN SOUTHERN CREAM – FAYETTEVILLE, TN SIPJACKSONMORGAN.COM TWITTER: @JMSOUTHERNCREAM

FREDERICK CORRIHER WINE – CHARLESTON, SC FREDERICKCORRIHER.COM JOSHEPHINE ESTELLE AT THE FACEBOOK: @FCORRIHER ACE HOTEL – NEW ORLEANS, LA ACEHOTEL.COM/NEWORLEANS FRUITLAND AUGUSTA – ATLANTA, GA TWITTER: @ACENEWORLEANS FRUITLANDAUGUSTA.COM TWITTER: @GAPEACHVODKA KEN FORRESTER WINES – SOUTH AFRICA KENFORRESTERWINES.COM GEORGIA WATERMELON ASSOCIATION – TWITTER: @KFWINES LAGRANGE, GA GEORGIAWATERMELONASSOCIATION.ORG KIWISTAR – CHILE FACEBOOK: @GAWATERMELONS KIWISTARKIWI.COM TWITTER: @KIWISTARKIWI GIO’S CHICKEN AMALFITANO – ATLANTA, GA CENTROSTORICO.IT KNOB CREEK – CLERMONT, KY FACEBOOK: @GIOSCHICKENAMALFITANO KNOBCREEK.COM TWITTER: @KNOBCREEK GLENFIDDICH WHISKY – DUFFTOWN, SCOTLAND GLENFIDDICH.COM LAMARCA PROSECCO – ITALY TWITTER: @GLENFIDDICHSMW LAMARCAPROSECCO.COM FACEBOOK: @LAMARCAPROSECCO GOLD PEAK TEA – ATLANTA, GA GOLDPEAKBEVERAGES.COM LANE SOUTHERN ORCHARDS – TWITTER: @GOLDPEAK FORT VALLEY, GA LANESOUTHERNORCHARDS.COM ‬ GOLDA KOMBUCHA – TUCKER, GA TWITTER: @LANESOUTHERN GOLDAKOMBUCHA.COM TWITTER: @GOLDAKOMBUCHA LOUIS LATOUR – FRANCE LOUISLATOUR.COM GOLD STAR VODKA – MIAMI, FL TWITTER: @LOUISLATOURINC GOLDSTARVODKA.US TWITTER: @GOLDSTARVODKA LOUISIANA TRAVEL – BATON ROUGE, LA LOUISIANATRAVEL.COM GOO GOO CLUSTER – NASHVILLE, TN TWITTER: @LOUISIANATRAVEL GOOGOO.COM TWITTER: @GOOGOOCLUSTERS LOEWS ATLANTA HOTEL – ATLANTA, GA LOEWSHOTELS.COM/ATLANTA GOOD PEOPLE BREWING COMPANY – TWITTER: @LOEWS_HOTEL BIRMINGHAM, AL GOODPEOPLEBREWING.COM MAKER’S MARK – LORETTO, KY TWITTER: @GPBREWING MAKERSMARK.COM TWITTER: @MAKERSMARK GRAND CHAMPION BBQ – ROSWELL, GA GCBBQ.NET MANCHESTER FARMS QUAIL – COLUMBIA, SC TWITTER: @GCBBQ MANCHESTERFARMS.COM TWITTER: @MANCHESTERQUAIL GRANDER BOURBON BARREL AGED RUM – MAITLAND, FL MONTAGE PALMETTO BLUFF – BLUFFTON, SC GRANDERRUM.COM MONTAGEHOTELS.COM TWITTER: @GRANDERRUM TWITTER: @MONTAGEPB HATTIE B’S HOT CHICKEN – NASHVILLE, TN HATTIEB.COM TWITTER: @HATTIEBS

MOORE FARMS & FRIENDS – WOODLAND, AL MOOREFARMSANDFRIENDS.COM TWITTER: @MOORE_FARMS

HENDRICK’S GIN – BARDSTOWN, KY HENDRICKSGIN.COM TWITTER: @HENDRICKSGIN

NATURE SWEET TOMATOES – SAN ANTONIO, TX NATURESWEET.COM TWITTER: @NSTOMATOES

HEAVEN HILL BRANDS – BARDSTOWN, KY HEAVENHILL.COM TWITTER: @HEAVENHILL

NELSON’S GREEN BRIER DISTILLERY – NASHVILLE, TN GREENBRIERDISTILLERY.COM TWITTER: @TNWHISKEYCO

| FESTIVAL TALENT

HIGH ROAD CRAFT ICE CREAM – MARIETTA, GA HIGHROADCRAFT.COM TWITTER: @HIGHROADCRAFT

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HONEYSUCKLE GELATO – ATLANTA, GA HONEYSUCKLEGELATO.COM TWITTER: @HONEYSUCKLEATL INDEPENDENT DISTILLING COMPANY – DECATUR, GA INDEPENDENTDISTILLING.COM TWITTER: @IDC_SPIRITS

ORPHEUS BREWING – ATLANTA, GA ORPHEUSBREWING.COM TWITTER: @ORPHEUSBREWING PURE SOUTHERN – CHATTANOOGA, TN PURESOUTHERN.COM TWITTER: @PURE_SOUTHERN RESTAURANT 356 – ATLANTA, GA RESTAURANT356.COM TWITTER: @RESTAURANT356 REVOLUTION DOUGHNUTS & COFFEE – DECATUR, GA GAREVOLUTIONDOUGHNUTS.COM TWITTER: @REVOLUTIONDOUGHNUTS RIVULET ARTISAN PECAN LIQUEUR – LOUISVILLE, KY RIVULET.COM TWITTER: @RIVULETLIQUEUR RUMHAVEN – CARIBBEAN RUMHAVEN.COM TWITTER: @RUMHAVEN SALLIE’S GREATEST – CAMERON, SC SALLIESGREATEST.COM TWITTER: @SALLIESGREATEST SECOND SELF BEER COMPANY – ATLANTA, GA SECONDSELFBEER.COM TWITTER: @SECONDSELFBEER SERVICE BREWING COMPANY – SAVANNAH, GA SERVICEBREWING.COM TWITTER: @SERVICEBREWING SIERRA NEVADA BREWING COMPANY – MILLS RIVER, NC SIERRANEVADA.COM TWITTER: @SIERRANEVADA SPEAKEASY SPIRITS DISTILLERY – NASHVILLE, TN SPEAKEASYSPIRITSDISTILLERY.COM TWITTER: @SPEAKEASYSPIRIT ST. KITTS TOURISM – CARIBBEAN STKITTSTOURISM.KN TWITTER: @STKITTSTOURISM STILL POND WINES & VODKA – ARLINGTON, GA STILLPOND.COM TWITTER: @STILLPONDWINERY STUBB’S BBQ SAUCE – AUSTIN, TX STUBBSBBQ.COM TWITTER: @STUBBSBBQSAUCE SUGARLANDS DISTILLING – GATLINBURG, TN SUGARLANDSDISTILLING.COM TWITTER: @SUGARLANDSSHINE THE 86 CO. – NEW YORK, NY THE86CO.COM FACEBOOK: @THE86CO THE PAINTED PIN – ATLANTA, GA THEPAINTEDPIN.COM TWITTER: @THEPAINTEDPIN

OLD 4TH DISTILLERY – ATLANTA, GA O4D.COM TWITTER: @OLD4TH

THIRTEENTH COLONY DISTILLERY – AMERICUS, GA THIRTEENTHCOLONY.COM TWITTER: @13THCOLONY

OLD NEW ORLEANS RUM & GINGEROO – NEW ORLEANS, LA OLDNEWORLEANSRUM.COM TWITTER: @NEWORLEANSRUM @DRINKGINGEROO

TITO’S VODKA – AUSTIN, TX TITOSVODKA.COM TWITTER: @TITOSVODKA TREEHORN CIDER – ATLANTA, GA TREEHORNCIDER.COM TWITTER: @TREEHORNCIDER


U.S. VIRGIN ISLANDS – U.S. VIRGIN ISLANDS VISITUSVI.COM TWITTER: @USVITOURISM URBAN TREE CIDERY – ATLANTA, GA URBANTREECIDERY.COM TWITTER: @URBANTREECIDER VIRGIL KAINE LOWCOUNTRY WHISKEY CO. – CHARLESTON, SC VIRGILKAINE.COM TWITTER: @VIRGIL_KAINE VIRGINIA WINE BOARD – RICHMOND, VA VIRGINIAWINE.ORG TWITTER: @VAWINE

IT MAKES US DIFFERENT

VISIT MISSISSIPPI – JACKSON, MS VISITMISSISSIPPI.ORG TWITTER: @VISITMS

Great Everyday Low Rates

WHISKEY GIRL – GREENVILLE, SC MYWHISKEYGIRLS.COM TWITTER: @MYWHISKEYGIRLS

Outstanding Local Customer Service

No Deposit Support For The Communities We Serve

WHITE STONE OYSTER COMPANY – WHITE STONE, VA WHITESTONEOYSTERS.COM TWITTER: @WSOYSTERS

VISIT gas-south.com

WILD HEAVEN BEER – DECATUR, GA WILDHEAVENBEER.COM TWITTER: @BEERWILDHEAVEN

CALL 1-866-563-8129

WP RAWL – PELION, SC RAWL.NET TWITTER: @WPRAWL

www.amblewoodgallery.com

PLEASE ENJOY THE UNUSUAL RESPONSIBLY HENDRICK’S GIN, 44% ALC./VOL. ©2017 IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

| FESTIVAL TALENT

Tomatilo ~ Tomer Duwek

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O F F I C I A L

HOME FURNISHINGS COMPANY

O F T H E 2017

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


M

ID T

NT A

L O W N AT

FESTIVAL SPONSORS

A


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 BALL ARD DESIGNS – Official Home Furnishing Company BALLARDDESIGNS.COM | FESTIVAL SPONSORS

TWITTER: @BALLARDDESIGNS

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INSTAGRAM: @BALLARDDESIGNS

Ballard Designs is a go-to source for anyone with a passion for design. Here, our customer finds inspiration, excitement and all the ingredients they need to transform their decorating ideas into reality. Our style is a unique curation of all periods and provenance with a distinctive European influence. We reinterpret classic designs in a contemporary way, so pieces feel at once fresh and timeless. Our designers travel the world in search of new trends in fashion, color and style that we translate into exclusive products you can’t find anywhere else. So sit back, relax and get ready to unleash your inner decorator.


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

The Coca-Cola Company (NYSE: KO) is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands and nearly 3,900 beverage choices. Led by Coca-Cola, one of the world’s most valuable and recognizable brands, our company’s portfolio features 21 billion-dollar brands, 19 of which are available in reduced-, low- or no-calorie options. These brands include Diet Coke, Coca-Cola Zero, Fanta, Sprite, Dasani, vitaminwater, Powerade, Minute Maid, Simply, Del Valle, Georgia and Gold Peak. Through the world’s largest beverage distribution system, we are the No. 1 provider of both sparkling and still beverages. More than 1.9 billion servings of our beverages are enjoyed by consumers in more than 200 countries each day. With an enduring commitment to building sustainable communities, our company is focused on initiatives that reduce our environmental footprint, 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. For more information, visit Coca-Cola Journey at www.coca-colacompany.com, follow us on Twitter at twitter.com/CocaColaCo, visit our blog, Coca-Cola Unbottled, at www.coca-colablog.com or find us on LinkedIn at www.linkedin.com/company/the-coca-cola-company.

THE DELTA SKYMILES® CREDIT CARD FROM AMERICAN EXPRESS DELTAAMEXPERKS.COM TWITTER: @AMERICANEXPRESS, @DELTA

#DeltaAmexPerks is a program for Delta SkyMiles® Credit Card Members that offers perks in unexpected places. Whether it’s insider access or delicious complimentary treats, #DeltaAmexPerks is here to reward our Card Members just for having the credit card. Learn more at www.deltaamexperks.com

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, and classes at the luxurious exhale Midtown Atlanta, and artisan 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 – Official Bank TWITTER: @PNCNEWS

The PNC Financial Services Group, Inc. (NYSE: PNC) 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. For information about PNC, visit www.pnc.com.

| FESTIVAL SPONSORS

PNC.COM

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GOLD SPONSORS ATL ANTA MAGAZINE – Official Media Partner ATLANTAMAGAZINE.COM TWITTER: @ATLANTAMAGAZINE INSTAGRAM: @ATLANTAMAGAZINE First published in 1961 as the Atlanta Chamber of Commerce magazine, Atlanta magazine marks its 56th year in 2017 as the city of Atlanta’s most prestigious publication—having been recognized with hundreds of awards for excellence in journalism and design, including The National Magazine Award, the industry’s highest honor. Through the years the magazine has expanded its portfolio to include Atlanta Magazine’s HOME, Southbound, atlantamagazine.com and thriving events and custom media divisions. Atlanta magazine is part of Hour Media Group. DISCOVER SOUTH CAROLINA DISCOVERSOUTHCAROLINA.COM TWITTER: @DISCOVER_SC INSTAGRAM: @DISCOVER_SC If what’s going to be on your dinner plate is as important to you as what you’ll be seeing and doing on your next road trip, well then, WELCOME to South Carolina - where we promise, one size doesn’t fit all! And, thank goodness for that. From fine-dining to dining at the local diner, there’s always something new to discover -- and taste -- in South Carolina. Come see us soon. Start your taste adventure at DiscoverSouthCarolina.com THE LOCAL PALATE – Official Media Partner THELOCALPALATE.COM TWITTER: @THELOCALPALATE INSTAGRAM: @THELOCALPALATE Food in the South is intrinsically connected to life in the south. It is through eating, sharing, and creating food that pleasure is evoked, connections are forged, context is offered, and history is created. Across Southern states, individual interpretations of food are as varied and compelling as the people who live in our unique cities and towns. The Local Palate is the South’s premiere food culture publication; a unique blend of culinary history and Southern hospitality, indigenous ingredients, and world class chefs. We celebrate people, reveal processes, share recipes, and most of all, we have fun. Allow us to serve you the best offerings of our region. LOUISIANA LOUISIANATRAVEL.COM TWITTER: @LOUSIANATRAVEL INSTAGRAM: @LOUISIANATRAVEL

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.

| FESTIVAL SPONSORS

SUB-ZERO WOLF – Official Large Appliance

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SUBZERO-WOLF.COM TWITTER: @SUBZEROWOLF INSTAGRAM: @SUBZEROWOLF 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 SubZero Wolf Showroom is on the second floor of the prestigious Terminus building at 3280 Peachtree Road, NE. This 12,000 squarefoot showroom displays the latest products, providing designers, architects and consumers the opportunity to view and interact with the products.


WELLBORN CABINET WELLBORN.COM TWITTER: @WELLBORNCABINET INSTAGRAM: @WELLBORNCABINET

Since 1961, the Wellborn family has owned and operated Wellborn Cabinet, Inc., located in Ashland, Alabama. Our goal

is to provide kitchen and bath cabinets crafted by dedicated Wellborn employees with the utmost quality and care. Today, over 55 years later, our product line has broadened to include cabinetry and storage solutions to help you maximize your total home living space. Wellborn Cabinet, Inc., Your Whole Home Design Solution. S I LV E R S P O N S O R S

®

PARTICIPATING SPONSORS ATLANTA CONTEMPORARY BELLE MEADE BOURBON CRAFT CATALYST FOX BROS. BAR-B-Q GA WATERMELON ASSOCIATION HATTIE B’S HOT CHICKEN IDEALEASE KIWI STAR NATURESWEET TOMATOES PIEDMONT PARK CONSERVANCY WESTROCK COFFEE COMPANY WHITE STONE OYSTER COMPANY WILLIAMS-SONOMA WP RAWL W ATLANTA-MIDTOWN

DISTRIBUTOR SPONSORS EMPIRE DISTRIBUTORS SAVANNAH DISTRIBUTING COMPANY UNITED DISTRIBUTORS CONNOISSEUR EXPERIENCE PARTNERS ai3 AMBLEWOOD GALLERY THE ATLANTIC ATLANTA MAGAZINE ATLANTA MAGAZINE’S HOME BALLARD DESIGNS CIRCA LIGHTING GRANT THRONTON MARMI STONE SUB-ZERO WOLF WELLBORN CABINET | FESTIVAL SPONSORS

BRONZE SPONSORS ADAC THE ATLANTIC B & B MOVERS BULLEIT FRONTIER WHISKEY COMPOSTWHEELS CRACKER BARREL DON JULIO TEQUILA FARM STAR LIVING GAS SOUTH GCI GRAPHICS GOLD PEAK TEA LITTLE ROCK CONVENTION & VISITORS BUREAU MIDTOWN ALLIANCE MONTAGE PALMETTO BLUFF NO. 2 OPUS PLACE PINEWOOD FORREST SYSCO WINES OF VIRGINIA

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5/3/17 2:39 PM

Location: Eleanor Tinsley Park, Downtown Houston

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Experience fresh ideas and cutting-edge menus in a city where culinary

innovation has no limits.

L to R: Chefs Anita Jaisinghani, Antoine Ware, Rebecca Masson, Chris Shepherd, Greg Gatlin, Seth Siegel-Gardner and Terrence Gallivan

#HoustonIsTasty


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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:

Recycling in classrooms and Tasting Tents

Partnering with Compostwheels to compost food waste

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

GIVING SNAPSHOT

$398,500 IN DONATED TICKETS $85,000 IN CASH GIFTS

| 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 • Comfort Farms • Common Threads – South Florida • Concrete Jungle • Conservation through Arts (Arts Memphis & Ducks Unlimited) • Eats & Beats • 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


Delighting, inspiring and connecting people and brands through great experiences. NORTH AMERICA

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| BACK OF HOUSE

CONTACT

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S:2.875”

SOMETHING NEW HAS ARRIVED

RECORD BREAKING SALES OVER 20 HOMES SOLD IN 60 DAYS! 2 and 3 be droom re si de nce s f rom the $ 400, 000’s to ov e r $ 1 . 4M

C a l l u s a t 4 0 4 . 9 6 1. 7 111 t o s c h e d u l e y o u r e x c l u s i v e t o u r 2 7 0 17 t h S t r e e t N W / A t l a n t a , G e o r g i a 3 0 3 6 3 OwnAtlantic.com ©2017 Engel & Völkers. All Rights Reserved. An Equal Opportunity Company. Equal Housing Opportunity. If your property is listed with a real estate broker, please disregard. The information is deemed reliable, but not guaranteed.

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FREE ADMISSION, EVERY DAY KNOB CREEK® KENTUCKY STRAIGHT BOURBON WHISKEY, 50% ALC./VOL. ©2017 KNOB CREEK DISTILLERY, CLERMONT, KY.

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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

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| NOTES & AUTOGRAPHS


THANKS Y’ALL FOR ATTENDING THE SEVENTH ANNUAL

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

MAY 31-JUNE 3, 2018 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 KELLY CAMPBELL ABBEY FERGUSON

@atlfoodandwine @atlfoodandwine facebook.com/atlantafoodandwinefestival #AFWF17 | #AFWF18 | #KNOWTHESOUTH @efeichteratl @dloveatl @campbell_kelly @aetl

ATLFOODANDWINEFESTIVAL.COM


1000 Marietta Street, NW | Suite 108 | Atlanta, GA 30318 P: 404.474.7330 E: info@atlfoodandwinefestival.com @ATLFoodAndWine | #AFWF17 | #KNOWTHESOUTH @ATLFoodAndWine facebook.com/AtlantaFoodandWineFestival

Photo Credit: AF&WF Raftermen Photography

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AFWF 2017 Program Book  

AFWF 2017 Program Book  

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