Loading…
This event has ended. Visit the official site or create your own event on Sched.
Food [clear filter]
Thursday, June 2
 

12:00pm EDT

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.
Speakers
RG
BG
JL
HD
AH
JD
AR
KS
MR
AO
RJ
KK
HR
MB
LO
SB
AJ

Sponsors
CC
SL

Thursday June 2, 2016 12:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Dinners & Events, Conference

7:30pm EDT

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 EDT
American Spirit Works
  Dinners & Events, Thursday Party
 
Friday, June 3
 

8:30am EDT

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.
Moderators
CH

Speakers
JC
AC
KE

Friday June 3, 2016 8:30am - 10:00am EDT
Loews Atlanta Hotel, 14th Floor
  Dinners & Events, Breakfast

12:00pm EDT

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.
Speakers
RM
SV
SH
LW
JD
VB
SC
BB
JT

Friday June 3, 2016 12:00pm - 2:30pm EDT
Vineyard in the City
  Dinners & Events, Lunch

2:30pm EDT

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!
Speakers
OG

Friday June 3, 2016 2:30pm - 3:30pm EDT
Loews Atlanta Hote, Lobby
  Learning Experiences, Toast

3:30pm EDT

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.
Speakers
GC

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
JR

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
JA

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
SD

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Learning Experiences, Friday Session #1C

3:30pm EDT

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.
Speakers
SG
BW

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
LG
JD
JC
MB

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
DE

Sponsors
M

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
RM

Sponsors
SL

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

3:30pm EDT

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.
Speakers
CC

Friday June 3, 2016 3:30pm - 4:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #1

5:00pm EDT

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.
Speakers
TM

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
CC

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
KB

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Learning Experiences, Friday Session #2C

5:00pm EDT

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.
Speakers
JL

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
JD

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
DN

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
BC

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
EB

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

5:00pm EDT

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.
Speakers
KE
GB
MB

Friday June 3, 2016 5:00pm - 6:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Friday Session #2

6:30pm EDT

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 EDT
Piedmont Park
  Tasting Tents, Friday

7:30pm EDT

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.
Moderators
TL
ML

Speakers
SS
JG
MF
AM
PP

Friday June 3, 2016 7:30pm - 10:00pm EDT
Private Home
  Dinners & Events, Connoisseur Dinner Series

7:30pm EDT

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.
Moderators
CB

Speakers
RG
JG
MG
BL
RA
JM

Sponsors
L

Friday June 3, 2016 7:30pm - 10:00pm EDT
ATL Contemporary Arts Center
  Dinners & Events, Sponsor Louisiana
 
Saturday, June 4
 

9:00am EDT

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.
Speakers
BC
MD
RK

Sponsors
VH

Saturday June 4, 2016 9:00am - 10:00am EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Dinners & Events, Connoisseur Breakfast

10:00am EDT

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.
Speakers
DB

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
LT

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
DC
SC

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
BR

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
DG

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Learning Experiences, Saturday Session #1C

10:00am EDT

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.
Speakers
JS
SG
PP

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
SC

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
LW
KF
LD

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
RM

Saturday June 4, 2016 10:00am - 11:00am EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #1

10:00am EDT

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.
Speakers
MT
AC
CC

Saturday June 4, 2016 10:00am - 12:00pm EDT
Vineyard in the City
  Masterclass, Saturday MC1

11:30am EDT

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.
Speakers
BA

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Learning Experiences, Saturday Session #2C

11:30am EDT

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.
Speakers
SM

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

11:30am EDT

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
IT

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

11:30am EDT

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.
Speakers
JB

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

11:30am EDT

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.
Speakers
MB
EH
CS
BM

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

11:30am EDT

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.
Speakers
GH

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

11:30am EDT

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.
Speakers
TR

Saturday June 4, 2016 11:30am - 12:30pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #2

1:00pm EDT

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
CL

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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
AS

Sponsors
L

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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.
Speakers
GB

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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.
Speakers
MA

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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.
Speakers
AC

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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.
Speakers
VB

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, Connoisseur Lounge
  Learning Experiences, Saturday Session #3C

1:00pm EDT

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.
Speakers
MG

Saturday June 4, 2016 1:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Learning Experiences, Saturday Session #3

1:00pm EDT

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.
Speakers
DK
SB

Saturday June 4, 2016 1:00pm - 3:00pm EDT
1065 Midtown
  Masterclass, Saturday MC2

2:30pm EDT

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 EDT
Piedmont Park
  Tasting Tents, Saturday

7:30pm EDT

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.
Moderators
TL
ML

Speakers
MO
KA
CK
FW
SG
BB
TT

Saturday June 4, 2016 7:30pm - 10:00pm EDT
Private Home
  Dinners & Events, Connoisseur Dinner Series

7:30pm EDT

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.
Moderators
KR

Speakers
SB
MF
JB
LD
MH
JH
JG
ID
BK
AB
DH
SH
TT
LP
DN
JM
TY
JL
CJ
KS
DS


Saturday June 4, 2016 7:30pm - 10:00pm EDT
ADAC
  Dinners & Events, Saturday Party
 
Sunday, June 5
 

12:00pm EDT

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.
Speakers
JL
GB
KR
KG
DN
MP
JW
DC
AK
RR
JB
CS
HT

Sunday June 5, 2016 12:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Dinners & Events, Brunch

12:00pm EDT

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.
Speakers
FA

Sunday June 5, 2016 12:00pm - 2:00pm EDT
Loews Atlanta Hotel, 14th Floor
  Dinners & Events, Brunch VIP

1:30pm EDT

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 EDT
Piedmont Park
  Tasting Tents, Sunday
 
Filter sessions
Apply filters to sessions.
Thursday, June 2
Friday, June 3
Saturday, June 4
Sunday, June 5
  • Dinners & Events
  • Learning Experiences
  • Masterclass
  • Tasting Tents
    • 1065 Midtown
    ADAC
    American Spirit Works
    ATL Contemporary Arts Center
    Loews Atlanta Hote, Lobby
    Loews Atlanta Hotel
    Loews Atlanta Hotel, 14th Floor
    Loews Atlanta Hotel, Connoisseur Lounge
    Piedmont Park
    Private Home
    Vineyard in the City