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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
