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Thursday, June 2
 

12:00pm

Entrepreneurs Program
Limited Capacity full

For the second year, Atlanta Food & Wine Festival is collaborating with Craft Catalyst, LLC, an Atlanta-based brand accelerator that works with early-stage food and beverage companies, to offer a special program for Southern food and beverage entrepreneurs. The program will provide participants the opportunity to gain valuable insight from successful food and beverage industry entrepreneurs with emphasis on Innovation, Brand-Building, Scalability and Value Creation. Ticket includes access to the keynote luncheon, 3 classes and closing reception. Topics focused on Innovation, Brand-Building, Scalability and Value Creation.


Thursday June 2, 2016 12:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

7:30pm

Destination Delicious
Limited Capacity seats available

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

Thursday June 2, 2016 7:30pm - 10:00pm
American Spirit Works
 
Friday, June 3
 

8:30am

Nourishing Community
Limited Capacity filling up

Across the food industry, farmers, chefs and other industry leaders are doing much more than feeding customers; they’re nourishing their communities through innovative and generous acts of philanthropy. Join the Atlanta Food & Wine Festival for a delicious, informative and inspiring breakfast and hear how industry leaders are taking a bite out of community issues. All proceeds from this event will go the AFWF Foundation and The Giving Kitchen.


Friday June 3, 2016 8:30am - 10:00am
Loews Atlanta Hotel, 14th Floor

12:00pm

Grapes from A-Z Sommelier Wine Lunch
Limited Capacity full

Venture into Atlanta Food & Wine Festival's pop-up vineyard, for a sommelier-led luncheon and Masterclass that will explore wines from A-Z. Our wine experts will lead guests through the "Grapetionary," integrating wine, knowledge and food into one amazing, mind-blowing, palate-pleasing event.


Friday June 3, 2016 12:00pm - 2:30pm
Vineyard in the City

2:30pm

Toast
Limited Capacity seats available

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

Join the Festival Founders, Advisory Council and the rest of the weekend's stars as we raise a glass to toast the start of the 2016 Festival. Cheers!


Friday June 3, 2016 2:30pm - 3:30pm
Loews Atlanta Hote, Lobby

3:30pm

A Bartender Stumbled into a Kitchen
Limited Capacity full

Join us for Part II of our wildly popular “A Chef Walked into a Bar” class from 2015. In this iteration, there is still no punchline, but we are staying true to the eye-opening, palate-pleasing collaboration of food and spirits. Participants will explore the melding of food and spirits from the two best sources - a chef and a bartender.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

BBQ & Seafood
Limited Capacity full

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


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Brewing Basics
Limited Capacity seats available

In this tasting seminar, guests will be walked through the basics of beer-making. Beginning with an interactive tasting “tour" of each stage in the life of a brew, participants will then learn the art of pouring a Stella Artois, followed by a comparative pairing between the classic taste of a Stella and a variety of foods that will please every sweet, savory and spicy taste bud.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Chardonnay: Your Best Frenemy
Limited Capacity filling up

The seminar for the Regina George of Chardonnay enthusiasts. So you don’t like Chardonnay? Haters are always gonna hate. Chardonnay has gotten a bad rap recently, but it is definitely not the grape’s fault (bless its heart). We already know why you love to hate it, but this class will teach you to turn those feelings of Chardon-Nay to Chardon-Yay. And yes, there will be Champagne.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Cocktail Technique Lab: The History of Blended Drinks
Limited Capacity seats available


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



Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Culinary Cure: Perception of Taste
Limited Capacity filling up

In this tasting seminar, guests will taste and learn the disciplines that are relevant to what we eat, how we eat, and why we like what we eat. Believe it or not, the brain plays a big role in our perception of taste and how it can be manipulated. Participants will also learn how food can play a prominent role in medicine and treatment.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Curry Complexity (Connoisseur Only)
Limited Capacity seats available

Curry is a complex word that embodies multiple meanings in both spice and flavor. In this seminar, guests will learn about the history, technique and varieties of curry, while also delving deep into it’s prominence in cuisines around the world. Open to Connoisseur Pass holders only.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, Connoisseur Lounge

3:30pm

Dissecting a Distillery from A-Z
Limited Capacity seats available

B is for Bung and T is for Thief. Ever heard those terms? In this seminar, Nelson Brothers Charlie and Andy will guide guests on a tour through the world of distilling, giving participants the chance to taste their way from A-Z.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Early Drinks
Limited Capacity seats available

From pre-Columbian Tejate in Central and South America to the early drinks of the Colonies, some early American drinks were known for their industriousness and necessity. In this tasting seminar, guests will taste and learn why these drinks were so essential to life back when.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Hotel Room Cocktails
Limited Capacity seats available

We’ve all been there… rummaging through the mini-bar trying to see what we can make using only the resources (read: liquor) that are immediately available. Join , local cocktail genius, as she invites you into her own home-away-from-home for Fesival Weekend, for some hand-made libations and good conversations. You’ll never rely on the hotel bar again.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel

3:30pm

Migration of Ingredients
Limited Capacity seats available

One of the most enduring characteristics of food is its ability to adapt to new times and ingredients while still maintaining its connection to the traditional recipe. For example, peppers are not a vegetable native to Asia, yet they still play a large role in Asian cuisine. In this class, participants will delve deep into specific ingredients,
and learn how these ingredients diffused throughout the globe to immerse themselves in various cultures.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

New Zealand
Limited Capacity filling up

Premium. Sustainable. Diverse. Just some of the words used to describe the elegance and power of New Zealand wines. From an isolated, cool-climate island nation to communities throughout the world, these wines are constantly evolving under new research, expanding technology and ever-improving sustainability practices. In this seminar, guests will taste, explore, and learn about the uniqueness (and deliciousness!) of key varieties from a New Zealand native and wine expert.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Rice Through the South
Limited Capacity seats available

Rice, a traditional Southern staple, is found throughout the South. However, due to international influences that have shaped various Southern cuisines, each state has a different history, preparations and traditions of the simple grain. Join some recipe experts (all three James Beard nominees) on an epicurean journey through various Southern rice dishes.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Road Trip Series: Mississippi
Limited Capacity seats available

Mississippi cuisine defies categorization. And, in some cases, it defies imagination. From catfish to comeback sauce, from tamales to traditional Southern sweets, from shrimp to slugburgers to sweet potatoes, Mississippi's culinary heritage has food to please every palate. The state is home to James Beard award-winning chefs and noted national food writers, as well as some of the best home cooks and out-of-the way diners to be found anywhere. Join us in this seminar as we embark on a Road Trip to the great Magnolia State.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Southern Living Test Kitchen Secrets
Limited Capacity full

As to be expected, the kitchen behind Southern Living is busy everyday, with constant testing, editing, and perfecting thousands of recipes to make them approachable and delectable. Known as the "most trusted kitchen in the South," the Southern Living Test Kitchen has guided cooks for decades and, lucky us, has transported is itself to AF&WF to teach seminar participants how to incorporate tradition, technique, innovation and quality into the South's best dishes.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Whole Cow on the Grill
Limited Capacity seats available

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


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, 14th Floor

3:30pm

Wine & Flowers (Connoisseur Only)
Limited Capacity full

When describing wine, people often use descriptors that are flowery in connotation or denotation... and for good reason. If you are someone who thinks their wine should be as stimulating as a bouquet, this seminar is the one for you. In this learning (and tasting!) experience, guests will be introduced to an array of wines that are reminiscent of floral aromas that we normally only experience through our sense of smell. Discuss the origins of the pairings and what connects the two seemingly separate entities. Open to Connoisseur pass holders only.


Friday June 3, 2016 3:30pm - 4:30pm
Loews Atlanta Hotel, Connoisseur Lounge

5:00pm

Biscuits, Doughnuts & Bourbon
Limited Capacity full

For breakfast, lunch or dinner, a biscuit is always appropriate in the South… and when paired with Bourbon? You have an unbeatable combination. In this session, guests will have the full experience; explore the history of biscuits with a Biscuit Master, make doughnuts with a Pastry Queen, all while playing a drinking game. Perfect for the multi-tasker, this class will leave with you a wealth of knowledge, recipes, and appreciation for baking with bourbon.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Cocktail Technique Lab: Celebration of the '&' Drinks
Limited Capacity seats available

Seemingly simple cocktails, '&' drinks are much more influential than what meets the eye. Rum & Coke, Gin & Tonic, Bourbon & Ginger are all timeless favorites, and this seminar gives them and other highballs the celebration they deserve!


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Conscious Coupling: The Chemistry Between Food & Wine
Limited Capacity seats available

Sweet balances spicy, acid balances salt, wine balances food. This seminar is the Food and Wine 101 course that your alma mater didn’t offer. With a chef and a Master Sommelier as your professors, learn the classic guidelines to food and wine pairings (our favorite subject) in this interactive adventure through mirroring and matching food and wine flavor profiles.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Cool Pasta Doughs (Connoisseur Only)
Limited Capacity seats available

As Forrest Gump’s pal Bubba mastered the art of shrimp, guests will learn how to get innovative with pasta dough in this Connoisseur tasting seminar. Learn the secrets to an approachable pasta dough and the tricks of adding creative mix-ins. Think pigs blood, squid ink, carrots, and beets. Nothing is off-limits! Open to Connoisseur pass holders only.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, Connoisseur Lounge

5:00pm

DIY Tito's
Limited Capacity filling up

We’re bringing back a 2015 favorite to help you upgrade your homemade vodka cocktail. Guests will learn the intricacies of DIY Vodka infusions and how to make use of them in this cocktail tasting and technique seminar. Master the art of do-it-yourself infusions with a variety of ingredients, and leave with recipes to enjoy at home. Also, it’s Tito’s, so need we say more?

Speakers
Sponsors

Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Fine Tequila vs. Fine Bourbon (Connoisseur Only)
Limited Capacity full

Believe it or not, tequila is not a spirit that is limited to your vacation margarita! While it is quite different from bourbon, the high-end tequila and high-end bourbon spirits have a lot in common (besides the exquisite flavors of both). In this Connoisseur seminar, attendees will taste and learn about the best of both spirits – Tears of Llorona and Pappy Van Winkle - and discuss the production, origins, similarities and differences between the two reigning spirits. Open to Connoisseur Pass holders only.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, Connoisseur Lounge

5:00pm

Looking for (Wine) Knowledge
Limited Capacity seats available

Wine 101. In this seminar, participants will go back to the basics and learn the fundamentals of understanding and appreciating wine. From spotting value on a wine list to confidently choose a wine for all occasions, guests can relax and let go of the pressure of the wine world to focus on enjoying the nitty-gritty basics of appreciating wine.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Modernizing Historic Recipes
Limited Capacity seats available

Just like your 70’s bellbottoms, if you hold on to something long enough it always comes back into style. Perfect for the cook who is always trying to push a new spin on an old recipe, this seminar focuses on the interpretation and modernization of the historic Chesapeake food ways recipes. In this tasting seminar, guests will explore the rebirth of old recipes, learn how to update ingredient’s for today’s palate, and learn how to get the most out of nature’s abundant offerings.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Nostalgic Foods with Wine
Limited Capacity seats available

Think Southern comfort foods. Mac ‘n cheese. PB&J. Meatloaf. For the aspiring sommelier, participants will take a trip into the depths of their Southern comfort zone, guided by the foods that we hate to love. Learn how to identify the complex flavor profiles of these simple foods, and how to pair them with a wine that will round out the palate and nostalgic memory.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

One Hot Mama Flew South
Limited Capacity seats available

In this tasting seminar, join Orchid Paulmeier of One Hot Mama's in Hilton Head, and Duane Nutter of One Flew South, one of the busiest airport restaurants in the country, on the terrace for a few tips, tastes and talk on how to grill like a pro.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Rieslings: Not Your Usual Suspects
Limited Capacity seats available

Riesling: A crisp, high acidity white grape variety originating in the Rhine region of Germany, known for it's strong floral aroma and sweetness… oh, and its popularity as a common wine. In this tasting seminar, join Sommelier and Certified Wine Educator, Julie Dalton, as she goes beyond the boundaries of Rieslings as you know them. Taste, discuss and celebrate the Rieslings that haven't received the attention they (truly) deserve.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Southern Craft Brewers Spill It
Limited Capacity seats available

Over the years, Southern craft brewers have led the journey to the legalization of brewpubs and microbreweries across the Southern region, giving a national trend a Southern spin. During this tasting seminar, participants will sip, sample and learn as they hear in the inside story of the South’s fastest-growing beverage category right from the mouths of Southern brewers themselves.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Southern Living Test Kitchen: The Global Staple - Fish Sauce
Limited Capacity seats available

If you find yourself asking “What the pho is fish sauce?” ask no longer. Led by the king of Houston's Vietnamese scene, The Global Staple: Fish Sauce demo dives into a fisherman’s journey to Vietnam and back, with a recipe as his souvenir to share with guests. In this tasting seminar, learn some history and some ways to incorporate Bryan Caswell's favorite condiment into your everyday dishes.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

Sweet & Savory Marshmallows
Limited Capacity seats available

It’s time to leave the s’more behind. Thinking outside the box (of graham crackers), explore the classically sweet and daring savory sides of a childhood favorite... the ‘mallow. Participants will enjoy sweet and savory cocktail pairings to go along with their trip down memory lane, and make new memories full of pairings that will appeal to every part of the palate.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

The First Spirit of America: Rum
Limited Capacity seats available

Chasing the spirit of America? Leave your politics at the door and come ready to talk about the real American spirit - Rum. From historic cocktails that our forefathers sipped on to today's commonly consumed libations, this seminar leads guests on a voyage through the history and distilling process of the affectionately termed “Kill-Devil.” Get ready to drink like a sailor.


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

5:00pm

The Rise of the Poor Man's Food: Southern Sandwiches
Limited Capacity seats available

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


Friday June 3, 2016 5:00pm - 6:00pm
Loews Atlanta Hotel, 14th Floor

6:30pm

Friday Tasting Tents: Friday Night Bites
Limited Capacity seats available

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. Tasting Tent tickets are inclusive of all samples once inside the Tents. *For the first time, the Friday Tasting Tents will take place in the evening. In honor of the new time, we're deeming this session: Friday Night Bites - the sport of Southern food and drink!*

Friday June 3, 2016 6:30pm - 9:30pm
Piedmont Park

7:30pm

Connoisseur Dinner Series: Eat. Drink. Art. Music.
Limited Capacity filling up

Award-winning authors Matt Lee and Ted Lee have returned to AF&WF to create an immersive and intimate dinner experience designed to give guests up-close access to award-winning talent while eating, drinking and delving deeper into South's epicurean culture. The Eat. Drink. Art. Music. dinner will be a unique collaboration of chefs working together on each element of the meal, like a band works together on a song, and will include award-winning wines, live music and gorgeous art.


Friday June 3, 2016 7:30pm - 10:00pm
Private Home

7:30pm

Geaux South
Limited Capacity seats available

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


Friday June 3, 2016 7:30pm - 10:00pm
ATL Contemporary Arts Center
 
Saturday, June 4
 

9:00am

Connoisseur Breakfast: Showdown from H-Town
Limited Capacity seats available

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


Saturday June 4, 2016 9:00am - 10:00am
Loews Atlanta Hotel, Connoisseur Lounge

10:00am

A Tale of Two Butchers
Limited Capacity full

Welcome to the Charc Tank. Hear a tale of two butchers that begins with a farmer. Many people have no idea how an animal gets from the pasture to the plate, and Southern chefs are reviving the lost art of butchery. In this seminar, participants will develop an understanding (and hopefully, appreciation) of culinary butchery from beginning to end and enjoy charcuterie at its finest.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Apéritifs
Limited Capacity seats available

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


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Cocktail Technique Lab: Cocktail Science
Limited Capacity full

While the art of making cocktails is often heralded, the science is often overlooked. Temperature, diffusion and dilution are all important terminology in this seminar. Known for innovation and exciting flavor profiles, William Grant & Sons has a reputation for their revolutionary style and attention to the smaller details, including the what, why, and how of making a great cocktail. Cocktail master and brand ambassador Navarro Carr will give participants a behind-the-scenes look into the world of mixology. Make sure you brush up on your Periodic Table knowledge, because it’s gonna get pretty scientific.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Cocktails and Cheese Please
Limited Capacity full

Common questions asked of the cocktail lover: Shaken or stirred? Single or double? Neat or on the rocks? This tasting seminar continues the cocktail tailoring and will ask participants a simple question: “Goat or Sheep?” To the delight of Southern cheese fans, two experts in their craft will lead guests through an exploration of the expansive world of cheese, cocktails, and the pairings of the two.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Cognac and It's Place in Cocktails
Limited Capacity seats available

It’s the Spirit of the Gods, yet often overlooked in terms of its use in cocktails. During pre-Prohibition times this grape-based spirit was the base for many a punch, sour, and many of our contemporary whiskey-based drinks (even mint juleps!). In this tasting seminar lead by an expert on the subject, guests will explore the world of cognac - what it is, where it went, and why it should be included in everyone's drinking repertoire.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Douro
Limited Capacity filling up

Portuguese wine styles have evolved significantly over the past two decades but have maintained the unique characteristics of classic Portuguese varietals. The Douro wine region reflects this uniqueness, and in this tasting seminar, guests will get to experience this "well-kept secret" for themselves.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Fish (Boot) Camp
Limited Capacity full

Atlanta restaurateur Anne Quatrano has been at the forefront of Atlanta’s culinary scene since the opening of her flagship restaurant, Bacchanalia. In her newest adventure with the affectionately named W.H. Stiles Fish Camp (after her 4x great-grandfather), her meticulous attention to detail remains a theme, but there’s a new star of the show – seafood. In this seminar, guests will learn this leading lady’s seafood secrets as she demonstrates how to use a whole shellfish.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Food & Culture Preservation
Limited Capacity full

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


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Georgia Grown Vinifera
Limited Capacity seats available

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


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

GINspiration
Limited Capacity seats available

She’s Kentucky’s first female Master Distiller since Prohibition, and she’s coming in with a bang. Marianne Barnes is leading production at a new distillery in a Castle with an inspiring Key ingredient. Seminar participants will be led on an exploration through the world of gin and gin distilling. From the botanicals and the infusion process, to a story of Southern revival, guests will leave feeling totally GINspired.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Hotel Room Cocktails
Limited Capacity seats available

We’ve all been there… rummaging through the mini-bar trying to see what we can make using only the resources (read: liquor) that are immediately available. Join local cocktail genius, as she invites you into her own home-away-from-home for Festival Weekend, for some hand-made libations and good conversations. You’ll never rely on the hotel bar again.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel

10:00am

Iconic Southern Pantry (Connoisseur Only)
Limited Capacity seats available

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


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, Connoisseur Lounge

10:00am

Pop-Up!!
Limited Capacity seats available

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


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

South Africa: Old & New (Connoisseur Only)
Limited Capacity seats available

A naturally beautiful country with a back drop of uninterrupted mountain ranges, South Africa is also the 7th largest producer of wine in the world. With a diverse range of red and white grape varieties, South African wine makers also lead in production integrity and environmental sustainability. In this tasting seminar, guests will taste wines that reflect both the old and the new; fruit-forward styles full of elegance, finesse and restraint.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, Connoisseur Lounge

10:00am

Southern Living Test Kitchen: Clean Through Generations
Limited Capacity full

Two chefs, experienced in the world of “Cooking Light,” are setting out to disprove the notion that all Southern food is created unhealthy. In this journey through the world of cleaner Southern cuisine, guests will learn a new way to use iconic southern ingredients and explore the healthier varieties of the dishes that we know and love. Paula Deen lovers, beware.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Sugar & Pastry
Limited Capacity full

Pastry Chef Kelly Fields said it best: Here in the South, our portions are bigger and our pastries are sweeter! Southerners like Fields, Donovan and White are among the chefs that are dedicated to conserving traditions through food, and their confectionary delights fit easily into a larger Southern story of preservation and evolution. During this seminar, participants will learn the complexities of all the sweet things (starting with sugar, and including honey, syrup, and sorghum) and taste pastries that are so yummy you’ll find yourself driving to New Orleans for more.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Vegetable Tailgate
Limited Capacity seats available

Tailgate Checklist: Beer, Wings, Burgers, Chili… Vegetables? The veggie is typically not the first food item to top a tailgater’s grocery list, but Chef Rob McDaniel is prepared to change that. Guests will have their eyes and stomachs opened to a new side of grilling, using whole vegetables rather than whole hogs. Learn how to use the whole veggie, from root to stem, and integrate the vegetable into your favorite Southern Saturday tradition.


Saturday June 4, 2016 10:00am - 11:00am
Loews Atlanta Hotel, 14th Floor

10:00am

Masterclass: Breakfast Batched - In-depth Food & Drink Pairings to Start the Day
Limited Capacity seats available

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


Saturday June 4, 2016 10:00am - 12:00pm
Vineyard in the City

11:30am

Ain't Your Momma's Chardonnay
Limited Capacity seats available

Summertime is the right time for some Chardonnay. Satiating, perfect for pairing, versatile, and totally able to stand it’s ground against other wines. This white wine grape is the most diverse and the most planted in the world and has far more depth than you give it credit for! In this seminar, participants will learn to wow their friends with alternatives to Chardonnay you can find at the grocery store.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Beer vs. Rosé: Be Cool This Summer
Limited Capacity full

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


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Champagne: It's What's for Dinner (Connoisseur Only)
Limited Capacity full

Like the middle child of the vino world, Champagne is often overlooked when choosing a wine to pair with dinner. In this Connoisseur seminar, participants will taste and learn about three distinctly different sparkling wines and why they should be paired with dinner (and breakfast, and lunch, and snacks, and your favorite TV shows…). Grab your TV trays and your favorite meal, and sit back while we add a little sparkle to your life. Open to Connoisseur pass holders only.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, Connoisseur Lounge

11:30am

Cocktail Technique Lab: Fancy Pants Mixology at Home
Limited Capacity full

For the DIY-fanatics that aren’t brave enough to knock down walls, we’ve got a seminar for you. Mixologist Todd Thrasher will guide Fancy-Pants drinkers, homebodies, and aspiring barkeeps through the ins-and-outs of cocktail construction. Get ready to get creative with accessible ingredients and pantry staples, and become an instant mixologist without ever leaving the kitchen.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Drink Like A Millennial
Limited Capacity seats available

Millennials… they stress us out with their smartphones, social media and willingness to share cabs and hotels with complete strangers. Love ‘em or not, this adventurous generation is pushing the envelope when it comes to everything, including wine lists. In this seminar, guests will taste those esoteric wines that are beginning to fill shelves and menus, and learn to navigate a modern day wine list like this savvy and explorative group. Keg stands and vodka mixed drinks not included.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Forgotten Ingredients on the Grill
Limited Capacity seats available

American cuisine typically celebrates the influences of our immigrant populations, but Native Americans were the original chefs. Innovative foragers, they made use of many ingredients that were (unfortunately) forgotten over time. In this seminar, guests will learn how our celebrated (and so-called) “Mother Cuisines” were revitalized when they came into contact with the foods of indigenous Americans. Join us in a rediscovery of the ingredients of our predecessors, from cactus paddles to prickle pears.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Great Vintages (Connoisseur Only)
Limited Capacity full

For the Festival-goer looking for any reason to celebrate with a bottle of wine, don’t worry! We’ve got you covered. In this Connoisseur tasting seminar, join award-winning sommelier Jason Tesauro, of The Modern Gentleman fame, for a flight of six wines celebrating anniversaries this year. These great vintages span three countries and twenty years of sunshine in a bottle. Open to Connoisseur pass holders only.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, Connoisseur Lounge

11:30am

Nothing New Under the Aztec Sun
Limited Capacity seats available

It’s not new, but Mezcal has officially gone mainstream. In this spirits seminar, guests will learn about the rise and fall (and rise again) of Mexican spirits. The rebirth of the Prohibition-era craft-cocktail trend is driving attention to Mexico and the authenticity of the spirits produced in the country. Explore the ins-and-outs of the Mezcal boom and what it predicts for the coming era of sotol, raicilla and Bacanora in the United States and beyond.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Rendering & Frying Cracklings
Limited Capacity full

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

Speakers

Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Rhum Gets All French West Indies
Limited Capacity full

From unglamorous beginnings in the hands of Pirates to the more premium spirits we sip today, the history of rum in the Caribbean runs long, deep, and rich. A comparatively overlooked region when it comes to the production of rum, the French West Indies produces a variety of spirits that are great as a complement to a meal, in a daiquiri, and hold their own when unpaired. Seminar participants will discover and taste West Indie Rum so good that you’ll forget to mind your French.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Seafood: Clams
Limited Capacity seats available

The Lobster Roll is currently hogging the spotlight, but this seminar focuses on another Southern shellfish that is often underrated – clams. Use ‘em in chowder, eat ‘em on the half shell, bake ‘em, fry ‘em… no matter what you do, the flavors of this shellfish are delicious. Guests will leave completely hooked on the tastes and uses of clams.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Southern Farmers Spill It
Limited Capacity seats available

With all this talk about "farm to table," isn't it time we get to know our farmers? In this panel discussion, take a behind-the-scenes look at the Southern farms that produce the best quality ingredients that we enjoy everyday (and that you’ll taste throughout the weekend). Seminar guests will hear the stories of the farm, get a lesson in logistics, and find out what it truly means to be a Southern farmer.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Southern Living Test Kitchen: Story of the Crab Cake and its Beverage Buddies
Limited Capacity full

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


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Syrah: The Grape That Never Goes
Limited Capacity full

Known as the "King of Red Grapes" and the "Queen of White Grapes,” Chardonnay and Cabernet Sauvignon never go out of style. But what about the varieties that never got their well-deserved boom of popularity? Now its time that Syrah, the grape that never goes anywhere, gets the attention it deserves. In this tasting seminar, explore the ins and outs of this often overlooked grape.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Tart, Fruity, Refreshing: Beers to Quench Your Thirst & Challenge Your Palate
Limited Capacity full

Beer – it keeps us cool and makes us look cool. The Atlanta summer heat provides us with an endless number of reasons to crave a crisp, light, and refreshing beverage. In this tasting seminar, enjoy and explore the world of tart, fruity and refreshing brews that will quench your thirst, relieve you from the Southern summer heat, and completely invigorate your taste buds.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

11:30am

Vegetable Versatility
Limited Capacity full

Vegetables are more versatile than they’re given credit for, like the Duct Tape and Swiss Army Knives of the kitchen. As menus and dishes become increasingly health-conscious, vegetables are more than just a side dish. In this veggie-focused seminar, guests will explore the wide range of flavors, textures and colors that vegetables can embody during a showdown of two different flavor profiles: Caribbean and Southern. Let the games begin.


Saturday June 4, 2016 11:30am - 12:30pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Anise: Love it or Hate it
Limited Capacity seats available

It is one of the oldest (known) spices, native of the eastern Mediterranean, and was used for culinary and medicinal purposes. With the ability to keep the Evil Eye and nightmares at bay, modern day anise is used in medicine, baking, and as a flavor in a variety of food and drinks. Love it or hate it … there is no in between with anise. In this beverage-focused seminar, participants will explore anise-infused cocktails from two mixologists


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Big Beers, Big BBQ
Limited Capacity full

As much as our Southern traditions unite us across the 13 states in the American South, we can still find reasons for debate and division – and we’re not talking about our football teams. The South is home to over a dozen different varieties of BBQ and the jury is still out on which one is the best. In this seminar, participants will explore the unique flavors of BBQ varieties, paired with select craft brews that are equally as grand in flavor.

Speakers

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Bubbles & Seafood
Limited Capacity full

Southern seafood paired with the best of bubbles… what’s not to love? In this seminar, join a Louisiana chef as he explores tastes from beyond the tide.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Coastal Wines of Tuscany
Limited Capacity full

Our Festival takes place under the Atlanta sun, but this class will take guests on an hour-long trip to experience the aromas of different wines from under the Tuscan sun. In this tasting seminar, participants will taste their way through various coastal wines from Tuscany and learn how to evaluate the tastes of these wines from sommelier Jacob Gragg.

Speakers

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Cocktail Technique Lab: Laying 'Em Low: an Anecdotal History of the South's Secret Weapon, Chatham Artillery Punch
Limited Capacity seats available

Punch is no longer a drink for holidays and middle school dances. Cocktail historian David Wondrich is spearheading the revival of the Southern punch in a culture that largely celebrates crafted cocktails and craft beers. This seminar will immerse guests deep into the history of Chatham Artillery Punch, a drink out of Savannah that (no pun intended) packs a solid punch. Three different varieties of this citrus-based beverage will be explored, and guests will leave with a newfound appreciation for rebirth of a Savannah original.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Madeira
Limited Capacity full

Before Southerners bragged about our whiskey, sweet tea, and Coca-Cola, there was Madeira. Widely popular in noble circles of the Antebellum South, Madeira was unable to survive the turbulence of the Civil War and Prohibition eras… but it’s back. Seminar participants will taste their way through the comeback story of this fortified wine, guided by the sommelier credited with pioneering its revival in the States.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Road Trip Series: Louisiana
Limited Capacity full

Louisiana roots run deep inside a culinary wonderland drawn from French, Spanish, African, Sicilian, Caribbean, Irish, German and American Indian influences. Add a dash of country comfort and a pinch of sophistication, and you’ve got 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. James Beard award winner Alon Shaya leads guests on a culinary road trip through his home state.

Speakers
Sponsors

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Road Trip Series: South Carolina
Limited Capacity full

Those South Carolinians have always had a thirst for unique beverages. From moonshine and craft beer to sweet tea, hear about Southern drinks from the “curly ladies who talk cocktails daily!” In this seminar, led by South Carolina’s Cocktail Bandits, guests will taste the history and tradition of the Palmetto State. Join the adventure and discover the craftsmanship and stories behind some of the state’s most iconic drinks.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Smack Down: Champagne vs. Sherry
Limited Capacity full

Champagne and Sherry are typically not mentioned in the same sentence, but these two wine varieties have more in common than you might think. In this Smack Down, guests will learn what champagne and sherry have in common, including their ability to shine when paired with simple flavors. Guided by a Master Sommelier and Certified Wine Educator, explore their similarities and differences and the food pairings that make them both equally sublime.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Southern Living Test Kitchen: Mayonnaise 1982: What to do with Mayo
Limited Capacity seats available

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


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Terroir Burgundy (Connoisseur Only)
Limited Capacity full

Burgundy is a region that best explains and exemplifies the term "terroir." Guests attending this Connoisseur seminar will explore wines of Burgundy and find answers to their burning questions about the differences in taste between wines of varying vintage, village and winemakers. Taste these differences for yourself and emerge with a better understanding of the term "terroir" and the underlying beauty of the Burgundy region. Open to Connoisseur pass holders only.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, Connoisseur Lounge

1:00pm

The Green Spectrum
Limited Capacity seats available

Party in the "Green" Room! Learn the secrets to preparing the ultimate Southern greens, exploring classics like turnips, collards, and mustards, and think outside the box with poke salad, dandelion, and kale. Embark on an adventured led by Arkansas chef Mark Abernathy to learn techniques, sample ingenious recipes, and leave with culinary wisdom that will make your friends green with envy.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

The Long and the Short of It
Limited Capacity seats available

Fire. For much of human history, fire was the only way to cook a meal. Fire would unite people around an open flame, and possesses unifying powers that are quite similar to food’s ability to bring people and cultures together. Chef Ashley Christensen and Pitmaster Rodney Scott are no strangers to food… or fire. Learn the role that fire plays in their respective restaurants, and discover the nuances of flavor that emerge in slow-cooked and quick-embered dishes.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

True Cuisine in its Place (Connoisseur Only)
Limited Capacity seats available

Many global cuisines have influenced Southern cooking. Likewise, Southern cooking has influenced many global cuisines, taking something pure and delicious and changing it all around. In this seminar, guests will explore the landscape of interesting cuisines from abroad that have been redefined by American culture, and get to taste the history and flavors behind these dishes as they were in their original state.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, Connoisseur Lounge

1:00pm

White Men Can't Dump(ling)
Limited Capacity full

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


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Why Rye
Limited Capacity filling up

We all love Bourbon in the South, but what exactly do we love so much? Join Four Roses Bourbon in this seminar to explore beyond the basics of bourbon, and delve into the use and importance of Rye. Participants, led by Master Distiller Brent Elliot, will learn the history, experience differences in age and style, and taste bourbons high in rye.

Speakers
Sponsors

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Masterclass: Old World v. New World
Limited Capacity filling up

Old and New will unite at the Festival's pop-up Vineyard in the City as famed winemakers from France (Old World) and New Zealand (New World) join forces for this Masterclass. These winemakers will take guests deep into the story of their winemaking traditions and practices. Contrasting and comparing wines from varieties, styles and direction.


Saturday June 4, 2016 1:00pm - 3:00pm
Vineyard in the City

1:00pm

Masterclass: Rare Breeds - An Exploration of Fine Country Ham & Bourbon
Limited Capacity full

Perfect for the seekers of the hard to find, this intimate Masterclass will explore rare and limited-quantity bourbons, while pairing them with equally special country hams. With award-winning chef Sean Brock as the host and bourbon distillers Drew Kulsveen, Willett Family Estate single barrel bourbon, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice and your friends will be jealous.


Saturday June 4, 2016 1:00pm - 3:00pm
1065 Midtown

2:30pm

Saturday Tasting Tents
Limited Capacity seats available

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. Tasting Tent tickets are inclusive of all samples once inside the Tents.


Saturday June 4, 2016 2:30pm - 5:30pm
Piedmont Park

7:30pm

Connoisseur Dinner Series: New Asian Inflection
Limited Capacity filling up

Award-winning authors Matt Lee and Ted Lee have returned to AF&WF to create an immersive and intimate dinner experience designed to give guests up-close access to award-winning talent while eating, drinking and delving deeper into South's epicurean culture. The New Asian Inflection dinner will explore what is and what was the Asian influence on Southern food, discovering the essences of heat, spice, funk and flavor. The multi-course meal will be paired with award-winning wines and cocktails to bring out the best flavors of each dish.


Saturday June 4, 2016 7:30pm - 10:00pm
Private Home

7:30pm

Rathbuns' Watch List
Limited Capacity seats available

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



Saturday June 4, 2016 7:30pm - 10:00pm
ADAC
 
Sunday, June 5
 

12:00pm

Sunday Brunch
Limited Capacity seats available

It simply isn't Sunday in the South without a fantastic brunch! Once again, Festival Advisory Council members and their friends will share their creations with family-style service inspired by Kevin GIllespie's Gunshow restaurant. The brunch will take place at the Loews Atlanta Hotel and feature decadent food, brunch libations and live music.


Sunday June 5, 2016 12:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

12:00pm

Sunday Brunch VIP
Limited Capacity filling up

It simply isn't Sunday in the South without a fantastic brunch! Once again, Festival Advisory Council members and their friends will share their creations with family-style service inspired by Kevin GIllespie's Gunshow restaurant. The VIP brunch will take place at Vineyard in the City and feature decadent food, brunch libations and live music.


Sunday June 5, 2016 12:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:30pm

Sunday Tasting Tents
Limited Capacity seats available

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. Tasting Tent tickets are inclusive of all samples once inside the Tents.

Sunday June 5, 2016 1:30pm - 4:30pm
Piedmont Park