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Learning Experiences [clear filter]
Saturday, June 4
 

1:00pm

Anise: Love it or Hate it
Limited Capacity seats available

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


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Bubbles & Seafood
Limited Capacity full

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Coastal Wines of Tuscany
Limited Capacity full

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.

Speakers

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Cocktail Technique Lab: Laying 'Em Low: an Anecdotal History of the South's Secret Weapon, Chatham Artillery Punch
Limited Capacity seats available

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Madeira
Limited Capacity full

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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
Sponsors

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Road Trip Series: South Carolina
Limited Capacity full

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Smack Down: Champagne vs. Sherry
Limited Capacity full

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

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.


Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor

1:00pm

Why Rye
Limited Capacity filling up

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.

Speakers
Sponsors

Saturday June 4, 2016 1:00pm - 2:00pm
Loews Atlanta Hotel, 14th Floor