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