FESTIVAL CLASS SCHEDULEatlfoodandwinefestival.com/wp-content/uploads/2016/...YOUR BEST FRENEMY Eric...

SCHEDULEF E S T I V A L C L A S S

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FRIDAY, JUNE 3 | 8:30AM – 10:00AM

NOURISHING COMMUNITY*

Ashley Christensen (NC) John Currence (MS)

Moderated byChris Hall (GA)

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. These social innovators will share how they are taking a bite out of community issues at this delicious, informative and inspiring breakfast. Proceeds benefit The Giving Kitchen.

SALON D

FRIDAY, JUNE 3 | 2 :30PM – 3:1 5PMOPENING RECEPTION: TOAST

Olivier Gaupin, MCF (GA) Let us raise a glass to a weekend of good cheerWith food, wine, bourbon and craft beerWith eaters, drinkers and passionate Southern thinkersLet us laugh, love and have good funWith Midtown as our home under a lovely Spring sunBut 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!

HOTEL LOBBY

FRIDAY, JUNE 3 | 3 :30PM – 4 :30PM

A BARTENDER STUMBLED INTO A KITCHEN

Gary Crunkleton (NC)Bill Smith (NC)

It’s time for Part II of our wildly popular “A Chef Walked into a Bar” class from 2015. Once again, there is no punchline to follow this class title. Then again, staying true to the eye-opening, palate-pleasing collaboration of food and spirits can be serious business. During this cooking demonstration, a chef and a bartender will unite to teach participants how food and spirits can work together in unexpectedly delicious ways.

SALON AB

BBQ & SEAFOOD John Rivers (FL)James Petrakis (FL)

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 chef James Petrakis, an avid fisher, shares the many different profiles fish can assume including emulating hearty meat-centric offerings like charcuterie and terrine.

SALON C

MOST CLASSES TAKE PLACE ON THE 14TH FLOOR (CONFERENCE FLOOR) OF THE LOEWS HOTEL. *Connoisseur Classes – for Connoisseur Pass holders only


FRIDAY, J UNE 3 | 3 :30PM – 4 :30PM CONTINUED

BLENDED DRINKS Alexandra Anderson (LA)Ryan Gannon (LA)Braden LaGrone (LA)

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. During this cocktail technique lab, participants will look at the way blenders have shaped cocktails in the 20th century while mixing libations to make Mr. Waring proud.

SALON H

BREWING BASICS Amruth Reddy (GA) Every great craftsman knows that taking the time to build a strong understanding of their craft from history to current day is the first step to greatness. With a brewing history dating more than 600 years, Stella Artois defines excellence in craft, heritage and ritual. During this tasting seminar, Stella’s brewmaster will teach participants about the basics of brewing by leading an interactive tasting “tour” of each stage in the life of a brew, followed by a lesson in the art of the pour and ending with perfect food pairings.

SALON F

CHARDONNAY: YOUR BEST FRENEMY

Eric Crane, CWE (GA) So you don’t like Chardonnay? Haters are always gonna hate. Chardonnay, the most popular varietal in the US and the second most widely planted grape in the world, has gotten a bad rap recently, but it’s definitely not the grape’s fault (bless its heart). Chardonnay actually has many redeeming qualities – it is easily manipulated, warm, fruity and a chameleon able to pick up different characteristics from where it is grown and produced. And, if you’re into role playing in your relationships (no judgment), Chardonnay has many fantastic aliases – white Burgundy, Montrachet, Pouilly Fuisse and even Champagne. During this counseling session (err, tasting seminar), participants will turn those feelings of Chardon-Nay to Chardon-Yay. And yes, there will be Champagne.

INMAN

CULINARY CURE: PERCEPTION OF TASTE

Jeremy Ashby (KY) Anna Russ (GA)

You are what you eat. Mind over matter. Food is the recipe for a cure. We’ve heard all the sayings over the years, but sometimes it takes first-hand experience to believe the hype. How our minds and bodies react to what we eat can be, at times, unbelievable. Whether it’s our brain influencing our perception of taste or our body using food as medicine, there are powerful connections at play. During this tasting seminar, participants will taste and learn the disciplines that are relevant to what we eat, how we eat, why we like what we eat and how our bodies use food as healing agents.

1075 #2

CURRY COMPLEXITY* Scott Drewno (DC) Asha Gomez (GA)

Curry is a complex word that embodies multiple meanings in both spice and flavor. With its rich history and prominence in cuisines around the world, curry is beloved and daunting at the same time. During this Connoisseur cooking demonstration, participants will get to know the complexities of curry by learning about its history, varieties and the best techniques to make curry a staple at home.

CONNOISSEUR LOUNGE KITCHEN

DISSECTING A DISTILLERY FROM A-Z

Andy Nelson (TN)Charlie Nelson (TN)

Head, tail, middle, bung, thief … these are just a few of the terms that make up the secret language of the distilling world. OK, so maybe not really “secret,” but we are intrigued and want to talk like a distiller. During this vocabulary-building (and tasting) seminar, the Nelson Brothers of Nelson’s Greenbrier Distillery will guide participants on a tour through the often unknown terminology of the distilling world, sipping from A-Z.

DUNWOODY


FRIDAY, JUNE 3 | 3 :30PM – 4 :30PM CONTINUED

EARLY DRINKS Paul Calvert (GA)Nick Detrich (LA)

The archaeological discovery of stone jugs indicates that fermented beverages existed as far back as the Neolithic period. Fast forward several thousand years to pre-Columbian times where the frothy maize and cocoa Tejate were staples in Mexico, Central and South America and then to the Colonial era where Colonists believed fermented beverages were safer than water. Fermented drinks have had and continue to have a prominent role in our lives, reflecting our culture, religious peculiarities, geography and social conditions. During this tasting seminar, participants will get a sensory connection to the days of yore (and beyond) as they explore the industrious and necessary role beverages have played in our history and taste modern versions of era-defining drinks.

ARDMORE

HOTEL ROOM COCKTAILS

Tiffanie Barriere (GA) Every once in a while, we must ask ourselves, “What would MacGyver do?” No, seriously, hotel room, minibar, coffee maker, limited resources – WWMD?! First, he would enlist the help of a creative cocktailian to transform minis into magnificence. During this in-the-field cocktail demonstration, participants will learn how to make delicious libations from little bottles and limited resources.

In true MacGyver-fashion, access to the room is on a need-to-know basis. Meet at the Concierge desk in the hotel lobby for instructions.

VICE PRESIDENTIAL

SUITE

(Meet at the Concierge desk

in the lobby immediately

following “Toast.”)

MIGRATION OF INGREDIENTS

Sarah Gavigan (TN)Braden Wages (TX)Yasmin Wages (TX)

We appreciate food for its ability to unite us at mealtimes and to nourish our bodies, but we often overlook the historical, cultural and geographic influences that shape what and how we eat. During this cooking demonstration, participants will delve deep into specific ingredients, exploring them through a lens that considers time and place, to develop a deeper appreciation of the convergence of culture, geography and global influences.

SALON E

NEW ZEALAND June Rodil, MS (TX)

Moderated by Cathy Huyghe (GA)

Venture South. Way South to the world’s most Southerly wine growing region where pure, vibrant and intense wines are made. New Zealand’s distinctive wines are a result of long sunshine hours and nights cooled by sea breezes. During this tasting seminar, participants will get to know the elegance and power of New Zealand wines while also learning about their sub-regions and constant evolution resulting from expanding technology and ever-improving sustainability practices.

RAVINIA

RICE THROUGH THE SOUTH

Johnny Culpepper (LA) Justin Devillier (LA)Lee Gregory (VA)Ouita Michel (KY)

Moderated byForrest Parker (SC)

With its storied past and multi-cultural connections, rice, like cotton and tobacco, helped shape the people, landscape and history of the South. But rice differs from these crops because it is also a multi-lingual food that can be found in cultures around the globe. In our region alone, rice speaks with many different accents and takes on many different personalities from savory to sweet dishes and even cocktails. During this cooking demonstration, participants will explore three different stories of rice, each representing a different state, history, preparation style and tradition.

SALON D

ROAD TRIP SERIES: MISSISSIPPI

Derek Emerson (MS) Cole Ellis (MS)

Moderated by Peggy Loftus (SC)

Mississippi cuisine defies categorization. And, in some cases, it defies imagination. From catfish, comeback sauce, tamales and traditional sweets, to shrimp, slugburgers and 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. During this tasting seminar, participants will take a virtual road trip through the storied and remarkable foodways of the great Magnolia State.

PIEDMONT


FRIDAY, JUNE 3 | 3 :30PM – 4 :30PM CONTINUED

SOUTHERN LIVING TEST KITCHEN SECRETS

Rebecca Lang (GA)Robby Melvin (AL)

Each year, the Southern Living Test Kitchen perfects thousands of recipes, making them doable and delicious. It is no wonder the Test Kitchen has earned the reputation as the “most trusted kitchen in the South.” During this test kitchen experience, participants will step behind-the-scenes with Southern Living’s Test Kitchen director to learn how tradition, technique, creativity, quality ingredients and a lot of fun result in the South’s best dishes.

SALON I

WHOLE COW ON THE GRILL

Chris Carter (TN)James Peisker (TN)

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 miss 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.

GRILLINGTERRACE

WINE & FLOWERS* Suzanne Conreaux (GA) Jacob Gragg (GA)

When we hear the word “bouquet,” we often think of flowers. The term “bouquet” in wine tasting actually doesn’t have anything to do with the scent of flowers; it generally refers to a wider range of smells that arise from the chemical reactions of fermentation and aging. But this isn’t to say that flowers are not a part of wine aroma – or the unique smells of a typical variety. There are six major flower aromas in wine, which are actually from a variety of chemical compounds, and knowing them helps us discover wine’s nuances. During this Connoisseur tasting seminar, participants will be introduced to an array of wines that are reminiscent of floral aromas, while pairing them with particular flowers and herbs to compare and contrast the two similar but seemingly separate entities.

1075 #1

FRIDAY, JUNE 3 | 5 :00PM – 6:00PM

BISCUITS, DOUGHNUTS & BOURBON

Tiffany MacIsaac (DC) Karl Worley (TN)

Moderated by Chris Chamberlain (TN)

Biscuits, doughnuts, bourbon … oh, my! Alone, we swoon, but together this trifecta will have us rejoicing and asking for forgiveness with each bite and sip. During this cooking demonstration, participants will explore the history of every flakey biscuit layer with a Biscuit Master and make doughnuts with a Pastry Queen, all while washing the decadence down with bourbon. But we can’t feel too guilty for what we will consume because it will all be in the name of gaining knowledge, recipes and a greater appreciation for baking with bourbon.

SALON AB

COCKTAIL TECHNIQUE LAB: CELEBRATION OF THE ‘&’ DRINKS

Jasper Adams (NC)Jacob Sessoms (NC)

Seemingly simple ‘&’ cocktails are much more influential than what meets the eye. Rum & Coke, Gin & Tonic, Bourbon & Ginger are more than just alcohol and a mixer – they’re essential highballs. While hard to screw up, it is easy to make them perfect with the right alcohol/non-alcohol ratio and fantastic spirits. During this cocktail technique lab, these and other highballs will get the fanfare they deserve as participants learn their history and techniques for perfection.

SALON H

CONSCIOUS COUPLING: THE CHEMISTRY BETWEEN FOOD & WINE

Craig Collins, MS (TX) Andrew Curren (TX)

Sweet balances spice. Acid lessons salt. Tannins break fat. There is so much more to food and wine pairings than “red wine with meat” and “white wine with fish.” While helpful rules of thumb, creating wine and food unions that appeal to our taste buds is more chemistry than art. During this tasting seminar, a Master Sommelier and a chef will don their lab coats and lead guests through the science behind perfect pairings.

SALON E


FRIDAY, J UNE 3 | 5 :00PM – 6:00PM CONTINUED

COOL PASTA DOUGHS*

Kyle Bailey (DC)Mike Perez (GA)

Think you know pasta? Did you know that, according to pasta scholar, Oretta Zanini de Vita, pasta had been eaten in Italy for 200 years before Marco Polo’s supposed importing of noodles from China? Did you also know that pasta was, for many centuries, a luxury reserved for the wealthy and only available in vegetable soup? Like so many foods, pasta’s history is extensive, and there is a lot more to it than meets the eye, including the ingredients used to make it. During this Connoisseur cooking demonstration, participants will learn how to move beyond flour, water and eggs by adding creative mix-ins like beets, carrots, pigs’ blood and squid ink.


DIY TITO’S Theo Hall (TX)

Back by popular demand, our favorite do-it-yourself class. We know that flavored vodkas have been around since the 1960s when Stolichnaya introduced the first brand. Today, their appeal continues with flavors like peanut butter and jelly, popcorn and even salmon. But when it comes to flavor, Tito’s Handmade Vodka takes a purist’s approach, using fresh ingredients to create natural infusions. During this cocktail demonstration, participants will learn the art of homemade infusions with ingredients like cucumber, orange, habanero and vanilla. The end result will be a refreshing and personalized product to enjoy at home.

ARDMORE

FINE TEQUILA VS. FINE BOURBON*

German Gonzalez (TX) Preston Van Winkle (KY)

Believe it or not, tequila is not limited to your vacation margarita! While there are some obvious differences between tequila and bourbon, these spirits also have a lot in common. And fine tequila is finding it’s a place on bourbon collectors’ bars. During this Connoisseur tasting seminar, participants will explore the similarities and differences between fine bourbon and tequila through the contrasting and comparison of two sought-after brands – Tears of Llorona and Pappy Van Winkle.

1075 #1

LOOKING FOR (WINE) KNOWLEDGE

Devon Broglie, MS (TX) We all possess some level of wine knowledge but do we really know the fundamentals? Can we relax, let go and try wines that don’t fall into our perceived definitions of excellence? Can we spot a great value on a wine list or confidently choose wines for all occasions? During this tasting seminar, a Master Sommelier will take participants back to the nitty-gritty basics of understanding and appreciating wine.

PIEDMONT

MODERNIZING HISTORIC RECIPES

Jeremiah Langhorne (DC)

Moderated by Lisa Cericola (AL)

Just like your 1970’s bellbottoms, if you hold on to something long enough it always comes back into style. Southerners have no shortage of recipes that have been passed down from one generation to the next. While some of these recipes may regularly see the light of the kitchen, others may need to be refreshed for modern times. During this cooking demonstration, participants will follow one chef through the interpretation and modernization of historical recipes from the Chesapeake region, learning to update ingredients for today’s palate and how to get the most out of nature’s abundant offerings.

SALON C

NOSTALGIC FOODS WITH WINE

Julie Defriend (KY) Ryan Rogers (KY)

Wine lovers are conditioned to the classic wine pairings; red wine with meat, white wine with fish. But it’s time to break out of the wine pairing comfort zone to indulge in wine paired with the foods we hate to love like mac ‘n’ cheese, meatloaf, fried chicken and MoonPies. During this tasting seminar, participants will learn to identify the complex flavor profiles in even the simplest of comfort foods and how to pair them with wine to round out the palate.

SALON F

ONE HOT MAMA AND ONE BIG DUDE

Duane Nutter (GA) Orchid Paulmeier (SC)

When a Filipino-Southern chef joins forces with a six-foot-six Southern chef who dabbles in comedy, the result is an enormously hilarious and spicy grilling demonstration. Participants will learn how global flavors and traditions have influenced the Southern grill, how to spice up time-tested Southern recipes … and to just have a good time.

GRILLING TERRACE


FRIDAY, JUNE 3 | 5 :00PM – 6:00PM CONTINUED

RIESLINGS: NOT YOUR USUAL SUSPECTS

Julie Dalton, CWE (MD) We see the quizzical looks when we mention Riesling. But it is time to put debunk the myths, move past the wine’s overly-sweet years of the 1980s and get to know why Riesling is capturing the hearts of serious wine connoisseurs. During this tasting seminar, participants will go beyond the boundaries of Rieslings as we know them to explore the grape’s ability to produce a range of wine from bone dry to very sweet.

RAVINIA

SOUTHERN CRAFT BREWERS SPILL IT

Jamie Bartholomaus (NC)Danny Kahn (NC)Nick Nock (GA)Jason Pellet (GA)

Moderated by Bob Townsend (GA)

Craft beer production across the South continues to experience serious growth with Southern Brewers leading the industry in collaborations and quality products. Back for its sixth year is our incredibly popular Southern Craft Brewers Spill It panel. During this informative session, participants will sip and learn as Southern Brewers share the inside scoop on what’s new, changing and on the horizon for the craft beer industry.

1075 #2

SOUTHERN LIVING TEST KITCHEN: THE GLOBAL STAPLE – FISH SAUCE

Bryan Caswell (TX) We used to ask ourselves, “What the pho is fish sauce?” and then we met Houston’s king of Vietnamese cuisine, Bryan Caswell. Now we simply ask for more! During this test kitchen experience, participants will follow the “king” as he extols the virtues and versatility of fish sauce and learn why this sweet-and-salty sauce is making a mark on the South and on innovative chefs across the region.

SALON I

SWEET & SAVORY MARSHMALLOWS

Eric Bennett (AL) Jocelyn Gragg (GA)

We have to look back to 2000 BC to find the origins of marshmallows. Egyptians mixed mallow root – found in marshes – with honey as a cure for insect bites and toothaches. Today, the mallow root has been replaced with gelatin and marshmallows have found a solid place on sweet potato casseroles and in s’mores. But it’s time to look at marshmallows through a broader lens. During this tasting seminar, participants will explore make-at-home marshmallow recipes from flavored sweets to lusty savory creations and learn how to pair with delicious libations.

DUNWOODY

THE FIRST SPIRIT OF AMERICA: RUM

Wayne Curtis (LA)Todd Thrasher (VA)

We hate to burst any brown-spirit bubbles or incite heated debate, but it must be said: rum is actually the first spirit of America. Dating to early Colonial times, rum was the go-to spirit of our forefathers, and it wasn’t until the 1700s when British taxation on sugar and molasses imports began to shift the focus to whiskey. With an abundance of corn, barley and wheat being grown across the Colonies and, in particular, the South, whiskey replaced rum as the drink of choice. During this tasting seminar, rum will get its due as participants hear about its history and sample modern-day version of historic cocktails.

INMAN

THE RISE OF THE POOR MAN’S FOOD: SOUTHERN SANDWICHES

Greg Baker (FL)Matt Bolus (TN)Todd Richards (GA)

Moderated by Sid Evans (AL)

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 cooking demonstration, participants will explore the storied history of some of the South’s most popular working-class sandwiches and indulge in modern variations of these classics.

SALON D

FRIDAY, JUNE 3 | 6:30PM – 9:30PM

FRIDAY TASTING TENTS:FRIDAY NIGHT BITES

Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.

GREENSWARD/PROMENADE @ PIEDMONT PARK


SATURDAY, JUNE 4 | 9:00AM – 10:00AM

CONNOISSEUR BREAKFAST: SHOWDOWN FROM H-TOWN*

Bryan Caswell (TX)Marcus Davis (TX)Richard Knight (TX) Kehlen Selph (TX)

Often referred to as the “dining capital of the US,” Houston’s food scene is hot and the ethnic diversity of the city has made for fantastic flavor combinations. From Tex-Mex and Creole to Vietnamese, Houston’s foodways are a melding of traditions, international flavors and local ingredients. For our Connoisseur breakfast, Chef Bryan Caswell and friends will tell their Houston food stories though delicious breakfast creations.

CONNOISSEUR LOUNGE

SATURDAY, JUNE 4 | 10:00AM – 1 1 :00AM

A TALE OF TWO BUTCHERS

David Bancroft (AL)Erik Niel (TN)

Moderated by Chris Chamberlain (TN)

Welcome to the Charc Tank where you’ll hear a tale of two butchers that begins with … a farmer. While marveling and photographing beautiful charcuterie boards has become a pastime almost as beloved as baseball, the process of an animal getting from pasture to plate is often overlooked. Southern chefs are looking to revive this art and remind sustainable eaters of the link that culinary butchery has to the farm-to-table movement. During this seminar, participants will develop an understanding (and hopefully, appreciation) of culinary butchery from beginning to end while enjoying charcuterie at its finest.

SALON C

APÉRITIFS Ashley Hall (GA)Michael O’Connor, CWE (GA)

Apéritifs, 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 apéritif in the form of a Martini, Americano, Manhattan or Negroni. During this tasting seminar, participants will taste and appreciate a variety of apéritifs, while learning their purpose and history in Southern culinary traditions.

INMAN

COCKTAIL TECHNIQUE LAB: COCKTAIL SCIENCE

Navarro Carr (GA) While the art of making cocktails is often heralded, the science is often overlooked. Influenced by factors such as temperature, diffusion and dilution, there is more at play than a shake and stir. 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. During this cocktail technique lab, cocktail master and brand ambassador Navarro Carr will give participants a behind-the-scenes look into the art and science of mixology.

SALON H

COCKTAILS AND CHEESE PLEASE

Jayce McConnell (SC)Liz Thorpe (LA)

We’ve talked cheese and wine, cheese and beer and cheese and bourbon, and now it is time to go deeper into cheese pairings and learn about unorthodox, but delicious, cheese and cocktail unions. A spicy Bloody Mary with a mild parmesan. A woodsy Manhattan with a strong blue. A dry-ish Martini with a rich sheep’s milk cheese. During this tasting seminar, a mixologist and a cheese expert will join forces for a delicious and intriguing exploration of the expansive world of cheese and cocktails.

PIEDMONT

COGNAC AND ITS PLACE IN COCKTAILS

Miles Macquarrie (GA) Kellie Thorn (GA)

It’s the Spirit of the Gods, yet often overlooked regarding its use in cocktails. Pre-Prohibition, this grape-based spirit was the foundation for many a punch, sour and whiskey-based drink (even the Julep!). During this tasting seminar, participants will follow two Cognac-aficionado mixologists through the world of Cognac to gain a deeper understanding of what it is, where it went and why it should be included in everyone's drinking repertoire.

1075 #2


SATURDAY, JUNE 4 | 10:00AM – 1 1 :00AM CONTINUED

DOURO Bartholomew Broadbent (VA)Miguel Roquette (PT)

Long known as the source of port wine, the Douro (DOH-roo) region of Portugal is now producing fine, rich unfortified reds and whites. With a huge selection of local grape varieties and visionary vintners who are producing distinctive and powerful reds, it is no question why the Douro has secured a place as one of the world’s greatest red wine terroirs. During this tasting seminar, participants will experience the beautiful wines of the Douro through the wines of Quinta do Crasto, which traces its roots to the 17th century.

DUNWOODY

FISH (BOOT) CAMP Daniel Chance (GA)Souleymane Coulibaly (GA) Anne Quatrano (GA)

Moderated by Christiane Lauterbach (GA)

We know that fish can be delicious and good for us, but a lot of home cooks find the prospect of preparing fish a little daunting. From choosing the right fish and preparation method to weighing environmental impact, it’s enough to send us straight to the meat counter! During this cooking demonstration, participants will venture into a virtual W.H. Stiles Fish Camp to learn the fundamentals of fish cookery from scale to shell, including sourcing, whole fish butchery techniques and the secrets to delicious dishes.

SALON AB

FOOD & CULTURE PRESERVATION

Ben Rasmussen (VA) Simran Sethi (NC)

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. During this tasting seminar, participants will learn how eaters can help save the diversity needed 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.

SALON F

GEORGIA GROWN VINIFERA

Jane Garvey, CSW (GA) Hear it through the (Georgia) grapevine. In our small corner of the world, at 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 wines found in the region. During this tasting seminar, attendees will learn the surprising, yet delicious, truth behind the acres of European vinifera that are growing right in our backyard.

RAVINIA

GINSPIRATION Marianne Barnes (KY) She’s Kentucky’s first female bourbon 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. During this tasting seminar, participants will be guided on an exploration through the world of distilling, focusing on the Castle & Key Distillery’s first product due out this year – a “gin for bourbon lovers.” From the botanicals and the infusion process to a story of Southern revival, participants will leave feeling totally GINspired.

1075 #1

HOTEL ROOM COCKTAILS

Tiffanie Barriere (GA) Every once in a while, we must ask ourselves, “What would MacGyver do?” No, seriously, hotel room, minibar, coffee maker, limited resources – WWMD?! First, he would enlist the help of a creative cocktailian to transform minis into magnificence. During this in-the-field cocktail demonstration, participants will learn how to make delicious libations from little bottles and limited resources.

In true MacGyver-fashion, access to the room is on a need-to-know basis. Meet at the Concierge desk in the hotel lobby for instructions.

VICE PRESIDENTIAL

SUITE

(Meet at the Concierge desk

in the lobby @ 9:50am.)


SATURDAY, JUNE 4 | 10:00AM – 1 1 :00AM CONTINUED

ICONIC SOUTHERN PANTRY*

David Guas (VA)Heidi Trull (SC)

A look into the depths of any pantry will uncover a plethora of gastronomic staples waiting patiently for their turn. Although often 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 to favorite recipes, and leave understanding why stocking up on these previously ignored (but essential) pantry foods is the way to go.


POP-UP!! Sarah Gavigan (TN)Patrick Phelan (VA) Jarrett Stieber (GA)

Moderated by Steven Satterfield (GA)

Experimental 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 participants more than a taste of food, but the chance to interact with chefs, sample a unique dish or menu, and quench a growing thirst for exciting culinary experiences. During this panel discussion, participants 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. Light snacks and a cocktail will be served.

SALON E

SOUTH AFRICA: OLD & NEW*

Scott Harper, MS (KY) A naturally-beautiful country with a back drop of uninterrupted mountain ranges, South Africa is also the seventh largest producer of wine in the world. With a diverse range of red and white grape varieties, South African wine makers also lead in production integrity and environmental sustainability. During this Connoisseur tasting seminar, a Master Sommelier will lead participants through a flight of wines that reflect both the old and the new of South African wines – fruit-forward styles, full of elegance, finesse and restraint.

OVERLOOK WEST

SOUTHERN LIVING TEST KITCHEN: CLEAN THROUGH GENERATIONS

Scott Crawford (NC) Frank Lee (SC)

Two chefs, experienced in the practice of cooking light, are setting out to disprove the notion that all Southern food is created unhealthy. During this Southern Living test kitchen experience, participants will journey through the world of cleaner Southern cuisine, learn a new way to use iconic Southern ingredients and explore the healthier varieties of the dishes that we know and love.

SALON I

SUGAR & PASTRY Lisa Donovan (TN)Kelly Fields (LA)Lisa White (LA)

Let us give you some sugar, dahlin’. If we’re going to explore our region’s foodways, we must include pastry and confections in the conversation. With a dedication to conserving traditions through food, Chefs Lisa Donovan, Kelly Fields and Lisa White’s work fits easily into a larger Southern story of preservation and evolution. During this cooking demonstration, participants will learn the complexities of all the sweet things, starting with sugar and including honey, syrup and sorghum, and then dive mouth first into delicious pastry samples. As Kelly Fields so eloquently said, “in the South, our portions are bigger, and our sweets are sweeter.”

SALON D

VEGETABLE TAILGATE Rob McDaniel (AL) After years of fighting against the claims that they lack the promise of a good piece of meat, vegetables are getting their due with white tablecloth restaurants giving them center (of-the-plate) position and moving proteins to the sidelines. Now, it’s time to test vegetables’ dominance over meat in the tailgate arena. During this grilling demonstration, an SEC football-loving chef will push the boundaries of tailgating by moving vegetables to the front line, grilling, smoking and putting them down whole.

GRILLINGTERRACE


SATURDAY, JUNE 4 | 10:00AM – 12:00PM

MASTERCLASS: BREAKFAST BATCHED

IN-DEPTH FOOD & DRINK PAIRINGS TO START THE DAY

Craig Collins, MS (TX)Andrew Curren (TX) Jason Kosmas (TX)

Move beyond the traditional Mimosa and explore a broad range of wines and cocktails to start (and drink throughout) the day, with food as the sidekick. 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.

VINEYARD IN THE CITY

SATURDAY, JUNE 4 | 1 1 :30AM – 12:30PM

AIN’T YOUR MAMA’S CHARDONNAY

April Wright Collins (TX)June Rodil, MS (TX)

Moms love Chardonnay. Really love Chardonnay, making us think we should pay attention because mom does know best. Mom is right … Chardonnay is awesome. It is actually the most diverse variety in the world, perfect for pairing, versatile and totally able to stand it’s ground against other wines. During this tasting seminar, participants will explore Chardonnay’s many aliases like white Burgundy, Montrachet, Pouilly Fuisse and even Champagne, and learn how to wow their Mom friends – or event Mom herself – with high value and unexpectedly great Chardonnays.

DUNWOODY

BEER VS. ROSÉ: BE COOL THIS SUMMER

Eric Crane, CWE (GA) Hai Tran (NC)

Drinking beer has always been cool. Drinking Rosé is also cool. During this tasting 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 participants. #Cool #Cool and #Cool.

SALON F

CHAMPAGNE: IT’S WHAT’S FOR DINNER*

Billy Allin (GA)Jordan Smelt (GA)

Typically viewed as an apéritif and the star of special occasions, Champagne is often overlooked when it comes to pairing with a meal. With its natural acidity, Champagne can pair exceptionally well with a variety of sweet and savory foods. During this Connoisseur tasting 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…).


COCKTAIL TECHNIQUE LAB: FANCY PANTS MIXOLOGY AT HOME

Todd Thrasher (VA) For the DIY-fanatics who aren’t brave enough to knock down walls, we’ve got the perfect project: cocktail construction. During this cocktail technique lab, homebodies and aspiring barkeeps will explore Fancy-Pants mixology for the home. Creative and not as strenuous as a bathroom remodel, this class will use accessible ingredients and pantry staples to create outstanding drinks without ever leaving the kitchen.

SALON H

DRINK LIKE A MILLENNIAL

Justin Amick (GA) Millennials … they stress us out with their smartphones, Snapchats, social media. Love ‘em or leave ‘em, but do pay attention to how they approach wine. During this tasting seminar, participants will explore wine like Millennials, throwing point-systems and tradition to the wind and tasting the esoteric wines that are beginning to fill shelves and menus thanks to this savvy and explorative group.

PIEDMONT

FORGOTTEN INGREDIENTS ON THE GRILL

Steve McHugh (TX) Travis Milton (VA)

Our regional cuisine often celebrates the influences of our immigrant populations, but Native Americans were the original chefs, and played a significant role in shaping Southern food, especially in the Appalachian and Ozark regions. Innovative hunters and foragers, they made use of many ingredients that have unfortunately been forgotten over time. During this grilling demonstration, participants will learn how the celebrated “mother cuisines” of our region are being rediscovered and revitalized, using ingredients of our predecessors like cactus paddles, prickly pears and more.

GRILLINGTERRACE


SATURDAY, JUNE 4 | 1 1 :30AM – 12:30PM CONTINUED

GREAT VINTAGES* Jason Tesauro (VA) For the Festival-goer looking for any reason to celebrate with a bottle of wine, don’t worry! We’ve got you covered. During this Connoisseur tasting seminar, award-winning sommelier and Renaissance man, Jason Tesauro, will lead guests through a flight of six wines celebrating anniversaries this year. These great vintages span three countries and twenty years of sunshine in a bottle.

OVERLOOK WEST

NOTHING NEW UNDER THE AZTEC SUN

Clayton Szczech (MX) It’s not new, but mezcal has officially gone mainstream as the rebirth of the Prohibition-era craft-cocktail trend is driving attention to Mexico and the authenticity of the spirits produced in the country. During this tasting seminar, participants will learn about the rise and fall (and rise again) of Mexican spirits, exploring the ins-and-outs of the mezcal boom and hearing predictions for the coming era of sotol, raicilla and bacanora in the US and beyond.

1075 #1

RENDERING & FRYING CRACKLINGS

Isaac Toups (LA) Historically, cracklins were a pork by-product 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 from gas stations to gourmet shops and appearing on menus throughout the South (without the plastic wrap). During this cooking demonstration, learn the technique behind rendering and frying this roadside favorite from a Cajun, cracklin’ expert.

SALON D


SATURDAY, JUNE 4 | 1 1 :30AM – 12:30PM CONTINUED

RHUM GETS ALL FRENCH WEST INDIES

Scott Blackwell (SC) Wayne Curtis (LA)

Rum v. rhum. What the H?! Most of the world’s rum is produced in the Caribbean with production styles influenced by the English, Spanish, French and Dutch who colonized the islands. It was the French who divided rum into two subcategories – rum industriel (made from molasses) and rhum agricole (made from pressed sugarcane juice). During this tasting seminar, participants will explore the rhums of the French West Indies that are great as a complement to a meal, in a daiquiri and when sipped.

1075 #2

SEAFOOD: CLAMS Jeremiah Bacon (SC) Ryan Prewitt (LA)

Chances are, you’ve heard the lore that you should only eat shellfish in the months that contain the letter R. Originally intended for oysters, the interpretation of this rule has spread to encompass most shellfish. Clams, lucky for us, are available year-round. 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. During this cooking demonstration, participants will join two chefs from Southern coastal cities who locally source this underrated shellfish and leave completely hooked on clams, from their versatility to their flavor.

SALON E

SOUTHERN FARMERS SPILL IT

Elizabeth Heiskell (MS)Brittney Miller (SC)Charlotte Swancy (GA) Steve Whitmire (NC)

Moderated by Mary Blackmon (GA)

Have you hugged a farmer today? It is time to go deeper to the source of our food by getting to know some of the men and women who are producing what we eat. During this panel discussion, participants will get a behind-the-scenes look at what it means to be a farmer in the South, from logistics and production to the challenges of upholding tradition and standards of excellence, sometimes at a risk to profitability.

SALON C

SOUTHERN LIVING TEST KITCHEN: STORY OF THE CRAB CAKE AND ITS BEVERAGE BUDDIES

Gina Hopkins (GA) Linton Hopkins (GA)

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. During this test kitchen experience, participants will learn how to make a crab cake and taste a variety of accompaniments that ensure you will never tire of this delicious seafood. As an added bonus, participants will learn a variety of drink pairings, from beer to wine, that go perfectly with a food that is light, sweet and rich.

SALON I

SYRAH: THE GRAPE THAT NEVER GOES

Julie Defriend (KY) 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 get their well-deserved boom of popularity? Drum roll, please – Syrah, the grape that never goes anywhere, is about to get the attention it deserves. During this tasting seminar, participants will learn why Syrah is the most diverse and overlooked grape while exploring its dark fruit flavors and spicy, peppery notes.

INMAN

TART, FRUITY, REFRESHING: BEERS TO QUENCH YOUR THIRST & CHALLENGE YOUR PALATE

Jamie Bartholomaus (NC)Roy Milner (TN)David Stein (GA)

Moderated by Bob Townsend (GA)

Beer – it keeps us cool and makes us look cool. The Atlanta summer heat provides us with endless reasons to crave (and need!) a crisp, light and refreshing beverage. During this tasting seminar, participants will enjoy and explore the world of tart, fruity and refreshing brews that will quench some serious thirst, invigorate taste buds and make the Southern summer heat disappear.

RAVINIA

VEGETABLE VERSATILITY

Todd Richards (GA)Digby Stridiron (USVI)

Moderated by Rebecca Lang (GA)

As author Michael Pollan so simply stated in his book, The Omnivore’s Dilemma, “Eat food. Not too much. Mostly plants.” With their versatility, unlimited species and undeniable health benefits, vegetables are becoming center-of-the-plate stars as meat is moved to the side. Even the most French of French chefs, Alain Ducasse (the chef with 18 Michelin stars), has removed meat from the menu of his eponymous Parisian restaurant. During this cooking demonstration, participants will turn their focus to vegetables, exploring their wide range of flavors, textures and colors while learning traditional preparation methods from both the Caribbean and the South (two intricately linked places).

SALON AB


SATURDAY, JUNE 4 | 1 :00PM – 2:00PM

ANISE: LOVE IT OR HATE IT

Greg Best (GA)Neal Bodenheimer (LA)Ted Breaux (LA)

It is one of the oldest known spices, prominent in the Mediterranean region. With the ability to keep the Evil Eye and nightmares at bay, anise is used as both medicine and flavor. Love it or hate it … there is no in-between with anise. During this tasting seminar, participants will explore anise-infused cocktails and learn how to transform the licorice, fennel and tarragon flavors into fantastic libations.

1075 #1

BIG BEERS,BIG BBQ

Chris Lilly (AL) We know that beer is as versatile as it is diverse and can pair with all kinds of foods, from doughnuts and cheese to salads and seafood. Beer also tends to be our go-to when we barbecue. Why is that, you ask? It is partly because we love the feel of a cold, sweaty bottle in our hands but also because beer rounds out the salt, sweet, smoke and spice flavors in grilled meats. During this tasting seminar, participants will learn from a grand champion pitmaster how to pair beers with big barbecue flavors to bring out the best of attributes of both.

SALON F

BUBBLES & SEAFOOD

Cory Bahr (LA)Joon Lim (GA)

Don’t be fooled by those sparkly bubbles; sparkling wine isn’t as dainty as we think! Champagne and other sparkling wines actually make quite versatile pairing partners. During this tasting seminar, a seafood-loving Louisiana chef and a sommelier will explore the best ways to pair sparkling wines with a variety of coast favorites.

PIEDMONT

COASTAL WINES OF TUSCANY

Jacob Gragg (GA) Tuscany is the most enduringly famous of Italy’s wine regions and has been long admired as home to the world’s most notable wines, including Chianti, Brunello de Montalcino, Vino Nobile di Montepulciano and more. While we often go inland to find the most popular Tuscan wines, the region’s coastal appellations have been gaining more and more prestige in the recent past. During this tasting seminar, participants will venture to two coastal appellations Vermentino from the Maremma, a wine that has almost always been consumed locally on the beaches, and Bolgheri, which features the Cabernet Sauvignon-based wines of Tenuta San Guido’s Sassicia and Banfi’s Aska.

RAVINIA

COCKTAIL TECHNIQUE LAB: LAYING ‘EM LOW: AN ANECDOTAL HISTORY OF THE SOUTH’S SECRET WEAPON, CHATHAM ARTILLERY PUNCH

David Wondrich (NY) Our favorite cocktail historian David Wondrich has been leading a revival of the Southern punch in a culture that largely celebrates crafted cocktails and craft beers. During this cocktail technique lab, participants will immerse themselves deep into the history of Chatham Artillery Punch, a drink out of Savannah that packs a solid punch (no pun intended). Three different varieties of this citrus-based beverage will be explored, and participants will leave with a newfound appreciation for rebirth of a Savannah original.

SALON H

MADEIRA Bartholomew Broadbent (VA)

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 today to tremendous enthusiasm. During this tasting seminar, participants will sip their way through the comeback story of this fortified wine, guided by the wine expert – and one of the 50 most influential people in the wine world according to Decanter – who pioneered the reintroduction of Madeira in the US.

ARDMORE

ROAD TRIP SERIES: LOUISIANA

Alon Shaya (LA) Louisiana roots run deep inside a culinary wonderland drawn from French, Spanish, African, Sicilian, Caribbean, Irish, German, Italian and American Indian influences. Add a dash of country comfort and a pinch of sophistication, and Louisiana has 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. During this cooking demonstration, the 2015 James Beard Best Chef: South will lead guests on a culinary road trip through his home state sharing flavors and history from the Creole Crescent to the hills of the Delta.

SALON D


SATURDAY, JUNE 4 | 1 :00PM – 2:00PM CONTINUED

ROAD TRIP SERIES: SOUTH CAROLINA

Johnny Caldwell (SC) Taneka Reaves (SC)

Those South Carolinians have always had a thirst for unique beverages. From moonshine and craft beer to sweet tea, there is a lot to know about South Carolina’s beverage culture. During this seminar, led by South Carolina’s Cocktail Bandits, the “curly ladies who talk cocktails daily,” participants will taste the history and tradition of the Palmetto State and discover the craftsmanship and stories behind some of the state’s most iconic drinks.

SALON E

SMACK DOWN: CHAMPAGNE VS. SHERRY

Devon Broglie, MS (TX) Julie Dalton, CWE (MD)

Champagne and Sherry are typically not mentioned in the same sentence – one conjures images of super models on yachts in the Med and the other images from Downtown Abbey. Stereotypes aside, these wines unwittingly share a number of similarities when it comes to methodology, production and appreciation. Both come from neutral grapes that are grown in calcareous soils, creating a distinctive minerality. Both are largely misunderstood with Champagne often limited to the apéritif and Sherry often not considered a wine. During this tasting seminar and Smack Down, a Master Sommelier and a Certified Wine Educator will lead participants through the similarities of both wines, including their ability to shine when paired with simple flavors, and determine which will come out on top. (Go Lord Grantham!)

INMAN

SOUTHERN LIVING TEST KITCHEN: MAYONNAISE 1982: WHAT TO DO WITH MAYO

Greg Baker (FL)Justin Burdett (NC)

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. During this test kitchen experience, participants will learn how to make the two-ingredient staple, while exploring the history, influences and some unexpected uses of the South’s favorite condiment.

SALON I

TERROIR BURGUNDY* Frederick Corriher (SC)Hai Tran (NC)

Burgundy, or Bourgogne in French, is a region that best explains and exemplifies the term “terroir,” or the geography, geology, traditions and other factors that give a vineyard its specific qualities. There is no other place that has taken “terroir” as seriously as Burgundy. During this Connoisseur tasting seminar, participants will take a virtual journey through Burgundy to experience the diversity and authenticity of the region’s beautiful wines and to find answers to their burning questions about the differences in taste between wines of varying vintage, village and winemaker.

OVERLOOK WEST

THE GREEN SPECTRUM

Mark Abernathy (AR) 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. During this cooking demonstration, an adventurous Arkansas chef will share techniques, ingenious recipes and expansive culinary wisdom that can transform greens from foe to friend, and even make real friends green with envy.

SALON C

THE LONG AND THE SHORT OF IT

Ashley Christensen (NC)Rodney Scott (SC)

Fire. For much of human history, fire was the only way to cook a meal. Fire would unite people around an open flame, possessing unifying powers that are quite similar to food’s ability to bring people and cultures together. During this grilling demonstration, participants will learn from a chef and a pitmaster (who are no strangers to fire) the role that fire plays in their respective restaurants, and discover the nuances of flavor that emerge in slow-cooked and quick-embered dishes.

GRILLING TERRACE

TRUE CUISINE IN ITS PLACE*

Vishwesh Bhatt (MS) John Currence (MS)

Many global cuisines have influenced Southern cooking. Likewise, Southern cooking has influenced many global cuisines, taking something pure and delicious and putting a unique spin on it. During this Connoisseur cooking demonstration, participants 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.



SATURDAY, JUNE 4 | 1 :00PM – 2:00PM CONTINUEDWHITE MEN CAN’T DUMP(LING)

Michael Gulotta (LA)

Moderated byChristiane Lauterbach (GA)

After opening a Southeast Asian eatery in the heart of New Orleans, chef Michael Gulotta was faced with one last challenge – 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). During this cooking demonstration, participants will hear his story, learn the technique and take home tips on how to perfect their own dumplings.

SALON AB

WHY RYE Brent Elliott (KY) We all love Bourbon in the South, but what exactly do we love so much? During this tasting seminar, Four Roses’ Master Distiller will look beyond the basic of bourbon to get to the heart of what makes us love it, from history and style to rye, which is known as the bad-boy of grains and adds spice, burn and richness to bourbon.

1075 #2


MASTERCLASS: RARE BREEDS – AN EXPLORATION OF FINE COUNTRY HAM & BOURBON

Sean Brock (TN)Drew Kulsveen (KY) Preston Van Winkle (KY)

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, and Preston Van Winkle, Old Rip Van Winkle, your taste buds will rejoice, and your friends will be jealous. This class will take place in the residences above the Loews. Please meet at the base of the stairs in the Loews Lobby 10 minutes before the class starts to gain access.

1065 PEACHTREE Residences

above the Loews

(Meet at the bottom of the stairs in the

Loews Lobby.)

MASTERCLASS: OLD WORLD V. NEW WORLD

Benoît Landron (FR)DLynn Proctor (TX/CA)Miguel Roquette (PT) Doug Strickland (GA)

Moderated by Michael McNeill, MS (GA)

Old and New will unite at the Festival’s pop-up Vineyard as two Old World winemakers, two New World importers and a Master Sommelier join forces. During this interactive Masterclass, which will begin with a meet and greet, Old World and New World will go head-to-head as wine-making traditions, growing practices, styles and direction are compared and contrasted. The class will wrap with an informal gathering in the Vineyard’s café area where bottles will be passed and conversation will flow.



SATURDAY TASTING TENTS Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.


SUNDAY, JUNE 5 | 9:00AM – 12:00PM

GRAB ‘N GO BREAKFAST

Before leaving us or before Sunday Brunch, we’ve got sweet and savory bites to help start the day!

SALON I

SUNDAY BRUNCH Justin Burdett (NC)Delia Champion (GA)Kevin Gillespie (GA)Jeremiah Langhorne (DC)Mike Perez (GA)Kevin Rathbun (GA)Ryan Rogers (KY)Chris Stewart (SC)Joey Ward (GA)

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 and Kevin Rathbun on the grill.

SALON ABCD & GRILLING TERRACE

®


SUNDAY, JUNE 5 | 12:00PM – 2:00PM

SUNDAY BRUNCH VIP Greg Baker (FL)Rob Nelson (AR)Heidi Trull (SC)

Wines poured by Jason Tesauro (VA)

Bloody Marys, Big Bottles and Brunch … in a Vineyard. We’ve created a special VIP version of our popular Sunday Brunch because having brunch in a Vineyard in the middle of a city is just too cool to miss. Festival Advisory Council members will create an inspired meal with Bloody Marys and sommelier Jason Tesauro will provide bottle service from his favorite big bottle vintages.


SUNDAY, JUNE 5 | 1 :30PM – 4:30PM

SUNDAY TASTING TENTS Eat, drink and indulge in the South’s best flavors at the Festival Tasting Tents, an all-you-can-enjoy experience. At our new location in the Greensward at Piedmont Park, participants will enjoy a live fire tailgate, cocktail garden, sommelier lounge and more. Shuttles will provide transportation between the Loews and the Tasting Tents. Golf cart service will be available at the park’s 12th Street entrance.


AVOID DRIVING IMPAIRED BY UTILIZING ONE OF THESE SERVICES:

SafeRide America is a nonprofit organization that provides an affordable answer to stopping impaired driving incidents before they happen. Contact SafeRide in Atlanta at saferideamerica.org or by phone (404-888-0887).

Access UBER Atlanta’s services by downloading the UBER app to your Android or iPhone at uber.com or text an address and city to UBR-CAB (827-222).

E AT. D R IN K .E NJ OY.

RESPONSIBLY.

SCHEDULED I N N E R S & E V E N T S


THURSDAY, JUNE 2

12:00 – 6:00 PM

ENTREPRENEURS PROGRAM

Presented by

Sponsored by

Award JudgesSid Evans (AL)Maggie Largente (GA) Dominique Love (GA)Roy Milner (TN)Matthew Mitchell (GA)Brooks Reitz (SC)

PanelistsMatti Anttila (FL)Marianne Barnes (KY)Alisa Barry (GA)Scott Blackwell (SC)Joe Driscoll (GA)Robert Gamble (AL)Bebe Goodrich (AL)Allyson Holt (FL)Ransom James (GA)Katie Kittredge (GA)John Lynch (FL)Kubeshini Moodley (GA)Andy Oliver (GA)Michael Ripps (GA)Anna Russ (GA)Keith Schroeder (GA)

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. This year, we are pleased to welcome Southern Living to the partnership with the creation of the Southern Food & Drink Entrepreneurs Award. Six Southern food and beverage entrepreneurs with businesses less than five years old will be selected as award finalists, receiving recognition by Southern Living and being showcased at the Atlanta Food & Wine Festival. Lunch provided by Jack Rudy Cocktail Co., Leon’s Fine Poultry, Highroad Craft Creamery and Hire Wire Distillery.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREETSALON I, 14TH FLOOR (FLOOR C)


THURSDAY, JUNE 2 CONTINUED

7:00 PM

POWERFUL & DELICIOUS

Special Thanks to David Yurman

Proceeds benefit The Giving Kitchen

Hosted by author Virginia Willis (GA)

Ashley Christensen (NC) Cheryl Day (GA) Nathalie Dupree (SC) Sandra Gutierrez (NC)June Rodil, MS (TX)

Event Founders Genevieve Bos (GA)Kat Cole (GA)

Host Committee Bry Ayers (GA)Kimberly Bouffard (GA)Christy Brown (GA)Gloria Griessman (GA)Jennifer Johnson (GA)Anna Russ (GA)Stephanie Warren (GA)

Powerful & Delicious was created in 2012 by Atlanta business women and event chairs, Genevieve Bos and Kat Cole. The event brings together female business and community leaders for a delicious evening in support of the region’s female food and beverage superstars or better put, the best in the industry who happen to be women. The theme for this year’s event is “Guardians of Tradition.” Historians – cookbook authors and chefs – will collaborate on a multi-course meal of delicious flavors, tradition and culture.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREETCONNOISSEUR LOUNGE, 14TH FLOOR (FLOOR C)

7:30 PM

DESTINATIONDELICIOUS

Presented by THE LOCAL PALATE

Sponsored by Amelia Island, Bulleit Frontier Whiskey, Columbia CVB, Four Roses Bourbon, 4Rivers Smokehouse, Hendrick’s Gin, Lexus, Louisiana, Louisiana Seafood, Montage Palmetto Bluff, Visit Mississippi, South Carolina, Stella Artois, Tito’s Handmade Vodka, Visit Houston, Wind Creek Casino & Hotel, Wolf Gourmet & the US Virgin Islands.

Colin Bedford (NC)Nathan Beriau (SC)Neal Bodenheimer (LA) Johnny Caldwell (SC)Peter D’Andrea (AL)Nick Detrich (LA)Ramone Dickerson (SC) Derek Emerson (MS)Jonathan Fox (GA)Justin Fox (GA)Kenny Gilbert (FL)Lee Gregory (VA)Susie Hoyt (KY)Jason Klutts (LA)Leonardo Maurelli, III (AL)Dan & Jael Rattigan (NC)Taneka Reaves (SC)John Rivers (FL)Sarah Simmons (SC)Digby Stridiron (USVI)Nick Sullivan (KY)Brandon Velie (SC)

We’ve planned 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, Virginia and more.

THE STAVE ROOM AT AMERICAN SPIRIT WORKS199 ARMOUR DRIVE NE

FRIDAY, JUNE 3

8:30 – 10:00 AM

NOURISHING COMMUNITY

Proceeds benefit The Giving Kitchen.

Hosted by Chris Hall (GA)

Ashley Christensen (NC)John Currence (MS)

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. These social innovators will share how they are taking a bite out of community issues at this delicious, informative and inspiring breakfast.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREETSALON D, 14TH FLOOR (FLOOR C)


FRIDAY, JUNE 3 CONTINUED

12:00 – 2:30 PM

GRAPES FROM A-Z WINE LUNCH

Vineyard in the City

Hosted by

Presented by

Sponsored by Cousins & Midtown AllianceDesigned by Bellwether Landscape Architects

Hosted by Jason Tesauro (VA)

Vishwesh Bhatt (MS)Bartholomew Broadbent (VA)Scott Crawford (NC)Julie Dalton, CWE (MD)Scott Harper, MS (KY)Rob McDaniel (AL)Suzanne Vizethann (GA) Lisa White (LA)

The Atlanta Food & Wine Festival’s pop-up vineyard, the first of its kind in the US, will kick-off with a sommelier-led luncheon that will explore wines from A-Z. This interactive event will be a cross between a Masterclass and a multi-course meal by award-winning chefs. Our wine experts will lead guests through the “Grapetionary,” integrating wine, knowledge and food into one amazing, mind-blowing, palate-pleasing event.

VINEYARD IN THE CITY98 14TH ST

*Directly across from the Four Seasons Hotel. Enter using the stairs from 14th Street or through the Promenade Building Parking (entrance through 15th Street). Wheelchair accessibility only through the Promenade Parking.

6:00 PM

SALTWOOD, BLUEGRASS & BBQ

Hosted by Master Chef Olivier Gaupin (GA)

Jeff Sommer (LA)

What’s better than Butts and Blues, y’all? Whole pig barbecues are a way of life in the South. We’re blending traditions, talent and the flavors of Atlanta and New Orleans for a special barbecue bash. Enjoy local craft beer, live entertainment and mingle with local farmers during this event presented by chef Olivier Gaupin of Saltwood with guest chef Jeff Sommer, Loews New Orleans hotel, and featuring pastured-raised pork from Hunter Cattle Farm.

SALTWOODLOBBYLOEWS ATLANTA HOTEL1065 PEACHTREE STREET

7:30 PM

CONNOISSEUR DINNER SERIES: EAT. DRINK. ART. MUSIC.

Hosted by Matt Lee (SC) Ted Lee (SC)

Megan Fitzroy (VA)Jacob Gragg (GA)Andrew Manning (VA)Patrick Phelan (VA)Steven Satterfield (GA)

Styled by Mandy Kellogg Rye (GA)

Once again, award-winning authors Matt Lee and Ted Lee have collaborated with Atlanta Food & Wine Festival to develop the Connoisseur Dinner Series. The first of these immersive and intimate dinner experiences is Eat. Drink. Art. Music., a unique collaboration of chefs working together on each element of the meal, like a band works together on a song. The evening will include award-winning wines, music and gorgeous art.

PRIVATE RESIDENCE

GEAUX SOUTH

Presented by

Sponsored by

Hosted by Cory Bahr (LA)

Ryan Andre (LA)Ryan Gannon (LA)Justin Girouard (LA)Michael Gulotta (LA)Braden LaGrone (LA)Jodie Morphew (LA)

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. Geaux South is 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 its 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.

ATLANTA CONTEMPORARY ARTS CENTER535 MEANS ST NW


SATURDAY, JUNE 4

7:30 PM

CONNOISSEUR DINNER SERIES: NEW ASIAN INFLECTION

Hosted by Matt Lee (SC)Ted Lee (SC)

Kevin Ashworth (KY)Bartholomew Broadbent (VA) Sarah Gavigan (TN)Cheetie Kumar (NC)Mihoko Obunai (GA)Miguel Roquette (PT)Todd Thrasher (VA)

Styled by Mandy Kellogg Rye (GA)

Once again, award-winning authors Matt Lee and Ted Lee have collaborated with Atlanta Food & Wine Festival to develop the Connoisseur Dinner Series. The second of these immersive and intimate dinner experiences, is New Asian Inflection, which 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.

LOEWS ATLANTA HOTEL 1065 PEACHTREE STREETTERRACE, 14TH FLOOR (FLOOR C)

RATHBUNS’ WATCH LIST

Presented by

Sponsored by

Hosted by Kevin Rathbun (GA)

Scott Baker (AR)Jessica Bradley (GA)Anna Braund (GA)Lauren DeLoach (GA)Cate Dunning (GA)Mike Friedman (DC)Lathem Gordon (GA)Jocelyn Gragg (GA)Minhnuyet Hardy (GA)Douglas Hilton (GA)Susie Hoyt (KY)Chad James (TN)Iesia D. King (GA)Beth Kooby (GA)John Lasater (TN)Jayce McConnell (SC)Dean Neff (NC)Lisa Palmer (MS)Kehlen Selph (TX)Digby Stridiron (USVI)Ty Thames (MS)Teryi Youngblood (SC)

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 soirée 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 result is an evening that is as beautiful as it is delicious.

ADAC (ATLANTA DECORATIVE ARTS CENTER)351 PEACHTREE HILLS AVENUE NE


SUNDAY, JUNE 5

12:00PM

SUNDAY BRUNCH Hosted by Kevin Gillespie (GA)

Justin Burdett (NC)Delia Champion (GA)Aaron Deal (VA)Jeremiah Langhorne (DC)Mike Perez (GA)Kevin Rathbun (GA)Ryan Rogers (KY)Chris Stewart (SC)Joey Ward (GA)

It simply isn’t Sunday in the South without a fantastic brunch!

Launched in 2015 to rave reviews, the Festival’s Sunday Brunch will be the featured activity on Sunday morning. Once again, the General Brunch will include the Festival Advisory Council members and their friends as they share their creations with family-style service inspired by Kevin GIllespie’s Gunshow restaurant.

LOEWS ATLANTA HOTEL1065 PEACHTREE STREETSALON ABCD & TERRACE, 14TH FLOOR (FLOOR C)

SUNDAY BRUNCH VIP

Vineyard in the City

Hosted by

Presented by

Sponsored by Cousins & Midtown Alliance

Designed by Bellwether Landscape Architects

Greg Baker (FL)Rob Nelson (AR)Heidi Trull (SC)

Wines poured by Jason Tesauro (VA)

Bloody Marys, Big Bottles and Brunch … in a Vineyard. We’ve created a special VIP version of our popular Sunday Brunch because having brunch in a Vineyard in the middle of a city is just too cool to miss. Festival Advisory Council members will create an inspired meal with Bloody Marys and sommelier Jason Tesauro will provide bottle service from his favorite big bottle vintages.

VINEYARD IN THE CITY98 14TH ST

* Directly across from the Four Seasons Hotel. Enter using the stairs from 14th Street or through the Promenade Building Parking (entrance through 15th Street). Wheelchair accessibility only through the Promenade Parking.

Stop by Ballard’s snack area during class intermission to indulge in small bites and libations and to see a collection of chairs inspired by some of the Festival’s Advisory Council.

FRIDAY 4:30 – 5:00pmSATURDAY 11:00 – 11:30am 12:30 – 1:00pm

B A L L A R D B I T E S Justin Burdett (NC), Local ProvisionsBryan Caswell (TX), REEF Restaurant Ashley Christensen (NC), AC Restaurants John Currence (MS), City Grocery Restaurant GroupSarah Gavignan (TN), Otaku SouthChris Lilly (AL), Big Bob Gibson Bar-B-QDuane Nutter (GA)Ryan Prewitt (LA), PêcheAnne Quatrano (GA), Star ProvisionsKevin Rathbun (GA), Rathbun’s RestaurantsAlon Shaya (LA), ShayaKarl Worley (TN), Biscuit Love Brunch

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