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.
