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