Atlanta Food and Wine Festival

Whooo Boy! Did we have fun at the Atlanta Food & Wine Festival! It really was great. We were there for less than 48 hours,  but Alice and I went to about a dozen classes and demonstrations, catching the tail ends of 4 or 5 more. All the presenters were award winning experts in their fields, and (the best part) were incredibly welcoming to all! Folks asked lots questions, and everyone got a great answer. The events were filled with wonderful information and most had more than just a smidgeon of humor! Or a dollop, as John Besh says. Besh ordered tequila shots. . . . about 4 times. . . . .for the whole audience (50-60 folks). . .about a case and half.

The Tasting tents had just about everything good and Southern: Bourbon, Tequila, Crooks Corner, Shrimp, Peanuts, Jim ‘N’ Nicks, Cheeses, Bourbon, Pork Belly(lots and lots of pork belly!)*, Deconstructed Low Country Boil, Moonshine, Soft Shell Crabs, Co-Cola, Bourbon, Lamb, Beets, Sweet Potato Ice Cream, Deviled Eggs, Beer, Wine, and Bourbon. Did I mention Bourbon? They had some Bourbon, too, I think.

Here are some random names and thoughts:

Tim Love, Meat on the Grill and I volunteered for canola oil/Crown Royal shot roulette,  I lost, (or won, as the case may be!)

Vishwesh Bhatt, Indian riff on shrimp & grits 

Hillary White, beautiful pickles!

Three James Beard Winners breaking down a whole pig: Sean Brock, preaching the Southern Gospel of Cornbread, Country Ham and Bourbon.  Tyler Brown, created “SOCK” sausage! And, from Linton Hopkins: Pork belly is the gateway drug to offal!

Kevin Ouzts had some amazing pepperonis, salamis, etc!

Will Harris, burgers on the Viking Grill

Karen & Ben Barker, could it be any better than collards, peas & cornbread?

Chris Hastings, (pickled)shrimp & grits with Benton’s Ham

Greg Best, a wonderfully light Coke-tail called . . . .wait for it . . . The Pause that Refreshes!

Michelle Bernstein Ceviche with Lime. “If it’s got citrus in it, it’s cooked!”

David Guas Hot Pepper Jelly, Vidalia Onion Marmalade and Lemon Curd

Bill Smith carving famous North Carolina corned hams, topped with Green Tomato Relish

and probably my favorite of the weekend: Best Chef Southeast Andrea Reusing, Headcheese 3 ways: Vietnamese, Southern, and French! With Wine! Incredible! Awe inspiring, She made me want to buy a pig’s head on the way home! (But Alice was with me, and Stewart had all our big coolers)

In terms of culinary education and access to wonderfully friendly experts, this experience was phenomenal. There’s just soooooooooo much of it! Next time we might do all 3 days! Really, y'all should think about going next year.  They have all kinds of different packages.  We can't tell you how nice everyone was. . . . It makes you proud,  it .. . . almost makes you want to cry, it . . . makes you want to avoid your cardiologist for a while!

*and by lots, I mean a whole bunch, . . .really! Cubits? Oh wait, you wouldn't measure pork in cubits, would you?