This past weekend we attended the second annual Atlanta Food & Wine Festival.? Fortunately, I did not have to travel very far to attend this event.? Hosted at the Loews Hotel and neighboring streets in Midtown Atlanta, this festival features the highlights and culinary heritage of Southern food and drink.
WIth Virginia Willis & Meredith Ford Goldman at the Opening Toast
While there was plenty of pulled pork, country ham, wild Georgia shrimp and bourbon (and more bourbon) to go around, these traditional Southern ingredients were often hijacked over the weekend and taken on a journey around other parts of the world as chefs added their unique spin with global influences at the Tasting Tents and theme dinners.
These two guys know how to change up the traditional Southern flavors - Matt Jamie & Chef Anthony Lamas
One such example was the dinner we attended at Cardamom Hill, Spice Route Influences.? Chef Asha Gomez (Cardamom Hill) combined her specialty dishes from Kerala (which highlight this ?lush coastal state of South India rich in spices, coconut, and seafood?) with guest chef George Mendes? Portuguese influenced flavors (Aldea, NYC).? At Aldea, Chef Mendes? menu is inspired by the Iberian Peninsula. His dishes often feature shellfish, salt-cured cod, Iberian-cured hams and rice.
Thursday evening's Spice Route Influences dinner at Cardamom Hill
This collaboration between Gomez and Mendes was complimented with cocktail pairings prepared by Mixologist Gina Chersevani from Hank?s Oyster Bar in Washington, DC.? The five course dinner included dishes like House-Cured Bacalhau with Coconut Mousse, Tomato, Coriander Seeds and Leaves (Chef Mendes) paired with a Bombay 54.? This cocktail was an unusual mix of Bluecoat gin, coriander, cilantro syrup, coconut and lime and paired nicely with the fish.
Keral Boatman?s Curry, prepared by Chef Gomez, was served with The Brig, a lethal combination of Ilegal Mezcal and house-made spiced ginger lemon soda.? It was an interesting evening with unique dishes and cocktails infused with smoky and onion flavors.? At one point, everyone at the table ordered a glass of wine for a simpler pairing with the food and a fear of the aftermath of the cocktails in the morning.
Bi-Coastal Cocktail and Early Tomato Gazpacho
Friday morning at the festival began with an opening toast to the organizers of the event, the Loews Hotel and the City of Atlanta.? Next up were two class sessions followed by the Tasting Tents in the afternoon.? Many of the sessions focused on all things Southern but there was a nice mix with international offerings.? Cast Iron Cooking Techniques, Southern Cakes and Pies and the Fellowship of the Country Ham were just a few of the discussions about the art of Southern cooking and traditions.? Then there were wine tastings with wines from the Mediterranean (Reds from the Med) and cooking sessions using Latin inspired heat and spices to create unique flavors and even a chat about Kimchi (a Korean spicy cabbage dish) and Meze, the Greek dining custom.
Cast Iron Cooking - Chef David Guas
Ryan Mullins - Reds from the Med
Reds from the Meds showed a little blush with some not so red offerings
Friday afternoon provided the first opportunity to get a glimpse of the Tasting Tents and other festival participants and sponsors.? There was a nice flow and number of people that afternoon.? We enjoyed creative bites prepared by several chefs and restaurants, in addition to the more traditional barbecue and fried chicken.? There was also what seemed an endless supply of wine, bourbon and other spirits, including moonshine, which has roots in Appalachia and the north Georgia mountains.? Craft cocktails are definitely the ?in? thing right now and there were plenty to go around.
First glimpse of the Tasting Tents
Yes, there was bourbon and beer and an option to rim your glass like a Maker's Mark bottle
Mixology reigned supreme over the weekend
Lots of opportunities for great small bites
Lamb from Border Springs & Pimento Cheese BLT's
With Chef Sean Brock, the ruling Swineatologist
Saturday afternoon brought on the crowds as everyone headed to the Tasting Tents following the morning sessions.? We enjoyed a few nibbles and a local brew or two and then welcomed the air conditioning at the Loews Hotel just in time for the Southern Cocktail Hour and cocktail throwdown, emceed by Chef Edward Lee (Louisville, KY).
We enjoyed a little bit of our own tour of Atlanta that evening with Chef Anthony Lamas (Louisville, KY) and one of his cooks from Seviche, A Latin Restaurant, Tina.? After hitting a few of our local favorites (Local Three, Canoe and our own wine cellar), we enjoyed a relatively low key evening before the last day of the festival.
It was a busy Saturday afternoon at the Tasting Tents
Look who I found in the crowd! With Nancie McDermott
Southern Cocktail Hour and Cocktail Throwdown
Sunday brought the rains but apparently not dampened spirits as the Tweets continued from the final day of the Atlanta Food and Wine Festival.? The event?s second successful year was retired at a closing party in the Westside Provisions District at Abattoir, Bacchanalia and JCT Kitchen & Bar.
Still recovering from the festivities in New York the prior weekend, I chose to stay home on Sunday and do some much needed catching up.? I enjoyed the two days we attended the festival.? It was enough time to get a real feel for the event, attend a few sessions and experience many of the chef?s creations along with the various wines and spirits offered.
I have one suggestion for the festival organizers.? It would be nice to have a larger venue for the Tasting Tents next year. With the continued success of the festival and positive press coverage from this year?s event, visitors will come in even greater numbers to Atlanta next year.? On the second day, Saturday, I thought it was too crowded to really enjoy the tents with the large number of people in attendance.? I heard a number of people make the same comment.? That?s just my humble opinion.
If you are in Atlanta next year for the festival, I would suggest a pass for a day or two and attending a few of the special events for a good perspective of what the Atlanta Food & Wine Festival has to offer.
Until next year!
Disclosure ? We were guests of the Atlanta Food & Wine Festival at these events.? I was not paid to write any posts and the opinions expressed are my own.
Posted by Gwen on May 17, 2012
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