1. food and drink
2. beverages
3. alcoholic beverages
4. wine

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Photo Credit: AF&WF Raftermen Photography
FESTIVAL
SCHEDULE
Photo Credit: AF&WF Raftermen Photography
1
SEMINAR &
DEMONSTRATION
ROOMS
Southern
Living Test
Kitchen
Experience
Connoisseur
Lounge
Connoisseur
Kitchen
Cocktail
Technique
Lab
Overlook
West
Salon
AB
1075 #1
Salon
D
1075 #2
Salon
G
Salon
E
Salon
C
Salon
F
Coca-Cola
Life Lounge
Book
Signing
Grilling Terrace
Candler
Ballard
Bites
Inman
Chastain
Piedmont
Dunwoody
Ravinia
Connoisseur Lounge & Tasting Room
Social Media Lounge
Volunteer Lounge
Classrooms
AF&WF Offices
Media & Interview Rooms
Elevators
Media Rooms
Ardmore
Pittman
Centennial
F E ST I VA L C L AS S
SCHEDULE
ALL CLASSES TAKE PLACE ON THE 14TH FLOOR (CONFERENCE FLOOR) OF THE LOEWS HOTEL.
*Connoisseur Classes – for Connoisseur Pass holders only
TITLE
TALENT
DESCRIPTION
LOCATION
F R I D AY, M AY 2 9 | 9 : 3 0 A M – 1 0 : 3 0 A M
CONNOISSEUR
BREAKFAST:
Southern Elegance*
Colin Bedford (NC)
Tory McPhail (LA)
We couldn't think of a better way to kick off the fifth Atlanta Food
& Wine Festival than with a breakfast of savory, sweet and
beautifully delicious Southern food and drink creations.
CONNOISSEUR
LOUNGE
F R I D AY, M AY 2 9 | 1 1 : 0 0 A M – 1 2 : 0 0 P M
OPENING
RECEPTION:
TOAST
Olivier Gaupin (FR/GA)
Let us raise a glass to a weekend of good cheer
With food, wine, bourbon and craft beer
With eaters, drinkers and passionate Southern thinkers
Let us laugh, love and have good fun
With Midtown as our home under a lovely Spring sun
But most of all let only good flavors touch our lips as we eat, drink,
savor and sip!
HOTEL LOBBY
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 2015
Festival. Cheers!
F R I D AY, M AY 2 9 | 1 2 : 0 0 P M – 1 : 0 0 P M
AFRICA: THE NEXT
BIG THING*
Bartholomew Broadbent
(VA)
Brian Cluver
(South Africa)
Although its wine history dates back to 1659, South African wines
were tough sells and most wines went directly to be distilled into
brandy. During the last decade, South African wines have been
telling a new story. They are emerging as some of the best red
and white wines on the market. During this Connoisseur tasting
seminar, participants will explore the history and award-winning
wines of Warwick Wine Estate and learn its role in shaping the
future of South African wines.
1075 #1
AMERICAN OAK
IN ALL ITS GLORY
Eric Crane, CWE (GA)
Oak barrels are to wine as a spice rack is to a chef. Barrels impart
their flavors into a wine, giving it a unique style. While the most
popular barrels are made from oak trees grown in France or
the United States, there was a time, a few decades ago, when
American barrels would bring to mind a construction site. Today,
American oak, which is lower in price and stronger in flavor than
its French rival, is giving winemakers exactly what they want.
During this tasting seminar, participants will learn about the rich,
powerful styles of American oak and how vintners are using new
and aged barrels to create fantastic wines.
DUNWOODY
TITLE
TALENT
DESCRIPTION
LOCATION
F R I D AY, M AY 2 9 | 1 2 : 0 0 P M – 1 : 0 0 P M C O N T I N U E D
ART, MUSIC & FOOD*
Lee Gregory (VA)
Aaron Vandemark (NC)
Moderated by
Steve Fennessy (GA)
Cooking is an art form and chefs are well-trained artists. No other
craft builds all of the senses – taste, sight, touch, smell, sound –
into its final product. What would happen if music and visual arts
were added to the mix? The combination can be powerful, beautiful
and delicious. During this Connoisseur demonstration, participants
will learn how chefs take their art form to the next level when
inspired and excited by music and visual arts, and on the other end
of the spectrum, how artists are inspired by food and chefs.
CONNOISSEUR
LOUNGE
KITCHEN
For nearly 2,000 years, barrels have been used for shipping and
storage. For Kentucky farmers, turning their surplus corn into
alcohol was a way to make money, and the best way to transport
the alcohol was in oak barrels. According to the Bourbon Heritage
Center, the ever-frugal Reverend Elijah Craig, aka the "Father
of Bourbon," couldn't bear to toss out old barrels, so he charred
the insides to kill any flavors from the previous contents. When
alcohol was aged in the charred barrels, the liquid took on a
smooth, mellow flavor and distinct amber color. During this tasting
seminar, participants will have a barrel of fun (!) learning how
different types of barrels lend to different flavor profiles for whiskey
and beer.
SALON F
BOURBON, BARRELS
& BEYOND:
REPURPOSING THE
CONTAINER THAT
BUILT AMERICA
Andy Nelson (TN)
Charlie Nelson (TN)
COCKTAILS FOR
A CROWD
Todd Thrasher (VA)
Nothing says "Southern hospitality" more than serving great
cocktails at a gathering. But when you're playing host(ess) with
the most(ess) for a crowd, it's pretty impossible to mix individual
drinks. Look no further! Large-batch libations to the rescue! During
this technique lab, participants will learn how to make large-batch
cocktails by the pitcher and punchbowl, each packed with fantastic
flavors and a little Southern cocktail history. Punchbowls, pitchers
and parties. Tell us more!
COCKTAIL
TECHNIQUE LAB
INTERNATIONAL
LANGUAGE OF RICE
Vishwesh Bhatt (MS)
Frank Lee (SC)
From South Carolina through the Mississippi Delta, rice is one
powerful ingredient with a storied past. Like cotton and tobacco,
rice shaped the people, society, landscape and history of the South.
But rice also differs from these crops because of its multi-cultural
connections: no other Southern food staple can speak as many
different languages as rice. During this seminar, participants will
explore the history and international influences behind classic
Southern rice dishes and learn the past, present and future role of
rice in our regional cuisine.
SALON E
MISSISSIPPI:
UNEXPECTED
HERITAGE
Ty Thames (MS)
Small town cafes, backroad joints, James Beard award-winning
restaurants; Mississippi cooks and chefs have connected farm
to table for generations, and the proof is in the recipes and
techniques applied to local products. As much a part of its history,
culture and charm as William Faulkner or B.B. King, Mississippi's
homegrown foodstuffs are as diverse as the folks who farm them.
During this tasting seminar, participants will sample some of the
state's locally-sourced – and unexpected – ingredients while
learning about the history and influences that continue to shape
Mississippi's food, culture and cuisine. (EDITOR'S NOTE: The
great B.B. King recently passed, but his musical legacy will endure
for generations.)
SALON C
MOONSHINE &
MEDICINE
Anna Russ (GA)
We're Southern, so we've all used the "it's for medicinal purposes"
excuse when we're adding a teensy splash of bourbon to our
coffee. Who can blame us?! Our brilliant excuse, which we
thought was devised by our grandpas who were trying to avoid the
sharp eye of our grandmas, is actually a legitimate one. During
this seminar, participants will learn about moonshine as a go-to
cure for everyday ailments from coughs to arthritis during the early
1900s and create their own shrubs and tinctures for true medicinal
cocktails. A shot of moonshine a day, keeps the doctor away...
INMAN
Moderated by
Jennifer V. Cole (AL)
TITLE
TALENT
DESCRIPTION
LOCATION
F R I D AY, M AY 2 9 | 1 2 : 0 0 P M – 1 : 0 0 P M C O N T I N U E D
PAIRED TO
PERFECTION
Shaun Doty (GA)
Marc Stroobandt
(Belgium)
With its range of sweet, stout, bitter and clean flavor profiles, beer
has proven a more versatile food pairing than wine. During this
cooking and pairing demonstration, participants will enjoy classic
and fun dishes and learn how to find the perfect beer companion.
SALON D
SOUTHERN LIVING
TEST KITCHEN
ACADEMY
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.
TAG YOU'RE IT:
AN UNORTHODOX
APPROACH TO
PAIRINGS
Greg Best (GA)
Bryan Caswell (TX)
Grab a ringside seat. A delicious battle is about to ensue as chef
and mixologist challenge one another in the moment to create a
drink and dish, respectively, using secret ingredients. During this
demonstration/competition, participants will eat and drink their way
through the competition, learn the rationale behind each creation
and vote on the best products. May the best chef (liquid or food)
win!
SALON AB
ULTIMATE GUIDE TO
GRILLED CHICKEN
Zeb Stevenson (GA)
Suzanne Vizethann (GA)
At previous Festivals, we shared that the chicken crossed the road
to get to the grill. This year, we're showing why the chicken ran
across the road: to get to the ultimate grilled chicken experience.
During this grilling demonstration, Springer Mountain Farms and
two chicken-loving Southern chefs will team up to share recipes,
tips and techniques for perfectly grilled chicken from brining to
finish.
GRILLING
TERRACE
SOUTHERN
LIVING
TEST KITCHEN
EXPERIENCE
F R I D AY, M AY 2 9 | 1 : 3 0 P M – 2 : 3 0 P M
A CHEF WALKS
INTO A BAR …
Gary Crunkleton (NC)
Bill Smith (NC)
There is no punchline to follow this class title. A chef really did
walk into a bar and right into an eye-opening, palate-pleasing
collaboration of food and spirits. During this tasting seminar, chef
and bartender will unite to teach guests how food and spirits can
be melded together in unexpectedly delicious ways and provide a
variety of recipes that involve cooking with the bottle.
SALON AB
ALL THINGS SMOKED
John Rivers (FL)
Long before refrigerators, smoking was used as a method of food
preservation, particularly for meat. Today, smoking, in the barbecue
tradition, is about transforming even the worst cuts of meat into a
delicious meal. During this grilling demonstration, participants will
learn one pit master’s secret to smoking meat from head to hoof,
working with common and not-so-common cuts.
GRILLING
TERRACE
BACK TO
YOUR ROOTS
Timon Balloo (FL)
To answer the question, "What is Southern food?" food lovers
must explore the region's history, geography and international
influences. Southern food is also a form of personal and cultural
expression with the region's chefs infusing their family history
and backgrounds into dishes. During the cooking demonstration,
participants will learn how one chef goes back to his family roots
and uses international ingredients to create a unique Southern
cuisine.
SALON D
Moderated by
Steve Fennessey (GA)
TITLE
TALENT
DESCRIPTION
LOCATION
F R I D AY, M AY 2 9 | 1 : 3 0 P M – 2 : 3 0 P M C O N T I N U E D
DIY VODKA INFUSIONS
Emily Speakes (TX)
Flavored vodka has been around since the 1960s with Stolichnaya
introducing the first one. Today, flavored vodkas are the rage,
driving sales and inspiring other liquor categories to follow suit.
With flavors like peanut butter and jelly, popcorn and even salmon,
has the vodka flavor rush gone too far? During this cocktail tasting
and technique seminar, participants will get a purist's take on
flavored vodkas and learn the art of do-it-yourself infusions with
ingredients like cucumber, orange, habanero pepper and vanilla.
The end result will be a refreshing and personalized product to
enjoy at home.
MALICIOUS BUT
DELICIOUS*
Scott Drewno (DC)
David Guas (VA)
Food lovers unite! It is time to take down the bullies of our
waterways; those pesky species that are invading our rivers and
coastal areas. While they aren't necessarily evil and are actually
tasty, bless their hearts, they just don't play so well with others,
trash our ecosystems and proliferate like crazy. During this
Connoisseur cooking demonstration, participants will learn how
Southern chefs are using their cooking powers to fight invasive
species from Asian carp and tiger prawns to blue catfish and
northern snakehead. We promise these fish, unlike unwanted
house guests, don't stink!
Moderated by
Christiane Lauterbach
(GA)
Piedmont
CONNOISSEUR
LOUNGE
KITCHEN
NOURISHING
COMMUNITY:
HARVESTED HERE
Erik Niel (TN)
Thomas Pershinger (TN)
Addressing hunger in our communities is a complex topic that
involves production, logistics, distribution, economics, access and
more. During this discussion and tasting seminar, participants will
learn how one chef is working with the Chattanooga Area Food
Bank on the creation of Harvested Here, a local food hub that is
working to get locally-grown food to more people while providing
farmers with an avenue to increase production. The program
provides a direct link between farmers and restaurants, bringing
local product to market in a very economical way, ultimately
increasing local food consumption and injecting several million
dollars into the local farming economy. As the farmers thrive, the
local economy benefits and the food bank will have increased
access to fresh foods for those in greatest need in the community.
INMAN
NOURISHING
COMMUNITY: LIVING
BELOW THE LINE
WITH $2.50 PER DAY
Asha Gomez (GA)
Chefs challenge themselves each day to evolve their craft,
cook delicious food, meet their guests' needs and nourish their
communities. One Atlanta chef took the challenge of menu
creation to a new level when she became a CARE Ambassador
and signed up for the organization's "Live Below the Line"
campaign, which invites participants to spend no more than $2.50
per day on food and drink for five days – the equivalent of what
more than 1.2 billion people in extreme poverty live on each day.
During this discussion and tasting seminar, participants will hear
the story of this chef's remarkable journey from kitchen to global
poverty ambassador and how she lived below the line.
SALON C
SUMMER HARVEST:
ROOT TO LEAF
Steven Satterfield (GA)
Summer is upon us and so is Mother Nature's bounty. It's time to
get serious about vegetables and to capture their essence through
simple, elegant cooking. During this test kitchen experience,
participants will learn how to make the most out of an entire
plant, using easy-to-replicate techniques to create extraordinary
vegetable dishes. Carnivores are welcome.
SOUTHERN
LIVING
TEST KITCHEN
EXPERIENCE
Moderated by
Rebecca Burns (GA)
Moderated by
Robby Melvin (AL)
TITLE
TALENT
DESCRIPTION
LOCATION
F R I D AY, M AY 2 9 | 1 : 3 0 P M – 2 : 3 0 P M C O N T I N U E D
TEXAS BLIND TASTING
Devon Broglie, MS (TX)
Craig Collins, MS (TX)
Forget the Texas Two-Step, let's talk Texas two-sip, a blind tasting
of Texas wines alongside comparable non-Texas wines. From
Tempranillo to Viognier, Texas wines have come a long way and
are gaining national and international attention. During this tasting
seminar, participants will explore the award-winning wines of
Texas and see how they stack up to their contemporaries.
DUNWOODY
THE ART OF
COLLABORATION
Spike Buckowski (GA)
John Roberts (GA)
Wayne Wambles (FL)
In a 2009 article in All About Beer Magazine, writer Jay Brooks
spoke of craft brewers making "metaphysically delicious beers,
in pairs or in groups, with the results often tastier than the sum of
their partners’ efforts alone." Six years later, collaboration between
brewers isn't just a trend, it is a key to success. During this
panel discussion, participants will sample beers created through
collaborative efforts while learning about the importance and
different types of collaboration and how working together creates
competitive advantages. Cheers to team beer!
SALON E
Moderated by
Bob Townsend (GA)
THE ART OF
CREATING
EXCEPTIONAL WINE*
Michael McNeill, MS (GA)
Rodrigo Soto (Chile)
The art of creating exceptional wine comes from getting the most
out of the environment surrounding the vines, from embracing the
unique conditions of a place that will give the wine a distinctive
personality. During this Connoisseur tasting seminar, participants
will learn why sustainable and biodynamic practices are not a trend
or a way to get costs down in the long run, but more the correct
way to produce exceptional wine and enhance a sense of place.
The end result is great quality wines with character.
1075 #2
THE FINE ART
OF MAKING AND
SELECTING BOURBON
WITH FOUR ROSES*
Brent Elliott (KY)
There is a science and an art to the craft of turning grains and
a few ingredients into fine bourbon. At Four Roses – the only
bourbon maker that handcrafts 10 distinct and extraordinary
bourbon recipes, then mingles them by hand to create a family
of award-winning brands – care and craftsmanship go into every
bottle. Artistry such as this is one of the reasons why Four Roses
has been named "American Whiskey Distiller of the Year" four
times in the last six years by Whisky Magazine. During this
Connoisseur tasting seminar, participants will get a glimpse into
bourbon history and the fine art of making and selecting aged
bourbons, while making their own small batch bourbon.
1075 #1
UPCYCLING
YOUR BAR
Kirk Estopinal (LA)
Nick Detrich (LA)
As the saying goes, one (bar)man's trash is another's treasure.
Never wanting to look at any element of a home bar as "trash,"
we all have to admit that somewhere behind the Pappy is a halfconsumed bottle of something that is too good to toss but never
gets used. During this cocktail technique lab, participants will learn
how to upcycle their bars or to find new uses for an outdated spirit,
garnish, recipe or technique. The end result will be something
new, exciting and delicious.
COCKTAIL
TECHNIQUE
LAB
WORLD CLASS
CHEESE DIP
Mark Abernathy (AR)
Here is a little trivia for you: Little Rock is the birthplace of cheese
dip! Before Velveeta and Rotel got together and long before Cheese
Whiz was poured over a pile of tortilla chips in a Dallas ball park in
the 1970s, a local restaurant in Little Rock in the 1930s invented
this creamy delight. Today, cheese dip remains an important part of
Arkansas food culture and Little Rock is home to the World Cheese
Dip Championship. During this tasting seminar, participants will
learn the tips and tricks for creating world-class cheese dip. Expect
a little history, fun and a whole lot of cheesy goodness.
SALON F
®
Moderated by
Evan Mah (GA)
F R I D AY, M AY 2 9 | 2 : 3 0 P M – 3 : 0 0 P M
TASTING TENTS*
100+ award-winning chefs (line-up changes daily)
Connoisseur, Sponsor, invited Trade and special guest preview of the Tasting Tents.
F R I D AY, M AY 2 9 | 3 : 0 0 P M – 6 : 0 0 P M
TASTING TENTS
**VIP PREVIE W
100+ award-winning chefs (line-up changes daily)
12TH STREET &
PEACHTREE
WALK
**GENERAL ADMISSION
12TH STREET &
PEACHTREE
WALK
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 9 : 0 0 A M – 1 0 : 0 0 A M
CONNOISSEUR
BREAKFAST:
Blue Plate Special*
Duane Nutter (GA)
Marc Stroobandt
(Belgium)
Karl Worley (TN)
Originally used as a phrase to describe a low-priced meal, today's
blue-plate special is a vanishing tradition. Except, of course, when
you add a few blue-ribbon chefs and then it becomes a vanishing
meal and a new take on a breakfast meat 'n three.
CONNOISSEUR
LOUNGE
S AT U R D AY, M AY 3 0 | 1 0 : 0 0 A M – 1 1 : 0 0 A M
AFRICAN-AMERICAN
COCKTAIL LEGENDS
Tiffanie Barriere (GA)
Dave Wondrich (NY)
Moderated by
Chuck Reece (GA)
BITTERMILK &
FRENCH BROAD
Dan Rattigan (NC)
Jael Rattigan (NC)
MariElena Raya (SC)
Joe Raya (SC)
Any cocktail nerd knows the big names among early barkeeps:
Jerry Thomas, Harry Craddock and so forth. But the AfricanAmerican barkeeps who contributed just as much knowledge,
skill, creativity and passion to our country’s cocktail tradition are
typically overlooked. During this cocktail seminar, participants will
explore the cocktails and stories of African-American bartenders
in 19th and early 20th centuries, including Jasper Crouch of the
Quoit Club in Richmond, VA.
COCKTAIL
TECHNIQUE
LAB
When it comes to pairs, we have two of the best: the husband-wife
duos behind French Broad Chocolate and Bittermilk cocktail mixer
compounds. When we pair the pairs and their products (say that
three times), we get better than the best. We get cocktails and
chocolate! During this tasting seminar, participants will mix, match
and enjoy the perfect pairings of chocolate and spirits and learn
about two couples' entrepreneurial journey.
PIEDMONT
BALL ARD
B
I
T
E
S
P R ES E NTE D BY BALL AR D D ES I G N S
F
R
I
D
A Y,
M
A Y
2
9
1:00 PM - 1:30 PM
Annie Pettry (KY)
Decca
S A T U R D A Y,
Join Ballard Designs and featured
talent on the Grilling Terrace for
small bites and quick sips during
class intermissions.
M A Y
3 0
11:00 AM - 11:30 AM Matt Bolus (TN)
The 404 Kitchen
12:30 PM - 1:00 PM
Eric Bennett (AL)
Carrigan’s Public House TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 0 : 0 0 A M – 1 1 : 0 0 A M C O N T I N U E D
CONNAISSANCE
DU CHAMPAGNE*
April Wright Collins (TX)
Craig Collins, MS (TX)
Champagne. Always the life of the party and a great partner to
salty and fried foods from potato chips to caviar, but there is more
to Champagne than a celebration. From understanding the grapes
behind the wine and the amount of time on its lees, to getting to
know various styles, there is a world of Champagne knowledge or
“connaissance” waiting to be explored. During this Connoisseur
tasting seminar, participants will get up close and personal with
Champagne and get to know its production method (méthode
champenoise), wine styles, levels of sweetness and more while
sipping on a variety of Champagnes from grower to vintage.
1075 #1
CUISINE BETWEEN
THE LINES
Greg Baker (FL)
Vivian Howard (NC)
Kelly Fields (LA)
Unlike "reading between the lines," cooking between the lines
is less subtle. While Southern cuisine is often broadly defined
by regional staples, it is the food traditions of individual states
that tell the true story of Southern food. During this cooking
demonstration, participants will take a delicious journey with three
chefs from different areas of the South as they showcase their
local cuisine, highlighting their similarities and differences and the
role each plays in defining the region's food culture.
SALON AB
Moderated by
Jennifer V. Cole (AL)
#EATWELLBEWELL
Dena Marino (FL)
Southern. Italian. When talking about food, these words conjure
images of oh-so-delicious but not necessarily healthy fare with
pastas and fried foods. For one chef, eating well and being well
are synonymous, even if you're Italian and cooking in the South.
During this tasting seminar, participants will learn how sourcing
fresh seasonal ingredients and using simple techniques can
produce healthier meals. After all, what's the point in having the
meatball if you can't eat it too!
SALON C
EUROPEAN WINES V.
SOUTHERN COUSINS
Jason Tesauro (VA)
In 2014, millions of dollars’ worth of fraudulent Brunello di
Montalcino (one of Italy's most important wines) was seized
before it could hit the U.S. market. Officials said, more than
220,000 bottles of "cheap wine dressed up as Brunello" were
recovered. How does this happen? During this tasting seminar,
participants will find the answer through a series of comparative
tastings: European wines versus their "counterfeit" Southern
cousins, including Barbaresco vs. Virginia Nebbiolo, Bordeaux
vs Barboursville’s Octagon and Ribera del Duero vs. Texas
Tempranillo.
RAVINIA
LEFTOVER BBQ:
WHAT TO DO
THE NEXT DAY?
Chris Lilly (AL)
Decatur (AL), we have a problem: what can we do with all this
meat? Whether working with pork shoulder, whole hog, brisket
or even chicken, a big problem with barbecuing big meats is
what to do with the leftovers. During this cooking demonstration,
participants will learn how to transform yesterday's grilling
treasures into gourmet, day-after breakfast, lunch and dinner
delights.
SALON D
ONE HOT MAMA’S
GRILL
Orchid Paulmeier (SC)
When it comes to Southern with a kick, a blending of Lowcountry
and Filipino traditions certainly delivers. Armed with a taste for
the exotic and a love of time-tested Southern favorites, there is
One Hot Mama who knows how to make barbecue with a whole
lot of attitude. During this grilling demonstration, participants will
learn from one Filipino-Southern chef how to spice up the grill with
worldly flavors, signature sauces and slow-cooked barbecue.
GRILLING
TERRACE
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 0 : 0 0 A M – 1 1 : 0 0 A M C O N T I N U E D
NOTHING BUT 90
(POINTS)
Bartholomew Broadbent
(VA)
In the late 1970s, wine critic Robert Parker introduced a
100-point rating system to make finding quality wines easier
for the consumer. Since then, Parker's 100-point prototype has
led to similar scoring systems in the wine industry, influencing
investors and traders to take positions and empowering new wine
drinkers to make decisions without traders. For winemakers, the
scores can be game changers ‒ a 90+ rating can lead to sold-out
vintages. During this tasting seminar, participants will explore a
series of 90-point wines from the Broadbent Selections portfolio,
while learning about the characteristics that led to each wine's
high rating.
DUNWOODY
SMALL BATCH
DECADENCE:
BOURBON
& CHEESE
Charles Medley (KY)
Sam Medley (KY)
Liz Thorpe (LA)
Bottle and (cheese) board will come together for an intriguing
pairing seminar. With their rich flavor that starts out sweet with
raisins, vanilla, cherries and oranges and then opens to hot
peppers and spice, Wathen's small batch bourbons are the perfect
pairings to cheese, whose fat content helps mellow the alcohol
burn, revealing the bourbons' underlying nuances. During this
tasting seminar, participants will open their palates to perfectlymatched pairs of oak-aged bourbon and carefully-ripened cheese
to experience a range of complex flavors.
1075 #2
SOUTH CAROLINA:
OUT OF THE WAY &
OUT OF THIS WORLD
Cocktail Bandits (SC)
Heidi Trull (SC)
There is always something new to discover in South Carolina. From
roadside diners and rustic barbecue joints to seafood shacks and
white table cloth restaurants, there is no question why the Palmetto
state is such a great destination for food and drink lovers. During
this tasting seminar, participants will take a culinary road trip through
South Carolina's food culture, stepping a little out of the way to
diSCover out-of-this-world flavors and a remarkable history.
SALON E
STRAWBERRY
SPLENDOR*
Anne Quatrano (GA)
Strawberries have a history dating more than 2,200 years
with references to wild strawberries found in ancient Roman
literature from 234 B.C. For centuries, strawberries have been
celebrated for their nutritional value as well as their delicious
flavor, but, in recent years, the fruit has also earned a spot on
the Environmental Working Group's (EWG) "Dirty Dozen" list of
produce with the highest concentration of pesticides and pesticide
residue. In the South, strawberries are a staple and the EWG has
nothing on our locally-grown treasures. During this Connoisseur
cooking demonstration, participants will explore locally-grown
strawberry varietals and learn how to make this treasured berry
the star of the plate.
CONNOISSEUR
LOUNGE
KITCHEN
THE NEW
SUSTAINABLE
Michael Gulotta (LA)
Matt McCallister (TX)
The time has come for us to venture down a new path of
sustainability toward higher vegetable portions and away from
the center-of-the-plate protein expectations that we've all known.
During this test kitchen experience, participants will learn a new
approach to sustainability by employing techniques for extracting
flavors from cheaper, more abundant animal cuts and pairing them
with center-of-the-plate vegetables.
SOUTHERN
LIVING TEST
KITCHEN
EXPERIENCE
With age comes wisdom and with cooking comes self-awareness.
Bright-eyed and fresh out of culinary school, many chefs embark
on their culinary careers with their enthusiastic sights set on
changing the world with innovative and sometimes trendy food
and less regard to what the customer wants. Along the way, they
often learn that the best way to make your mark is to cook truly
good food – food with heart, soul, a reflection of place and the
very best ingredients – and to make customers feel welcome.
During this tasting seminar, participants will follow one chef's
journey of self-discovery through Shrimp & Grits, learning how this
classic dish took on different interpretations throughout his career
and how some things, like a commitment to customer service and
hospitality, should be as important as the food on the plate.
SALON F
Moderated by
Matt Lee (SC)
Ted Lee (SC)
Moderated by
Robby Melvin (AL)
THE ROAD TO
SELF-DISCOVERY
John Currence (MS)
Moderated by
Matt Rodbard (NY)
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 0 : 0 0 A M – 1 1 : 0 0 A M C O N T I N U E D
THE SOUTHERN
ISLANDS RUM
& WINE*
Andrew McNamara, MS
(FL)
Some of the best alcoholic beverages are produced on islands.
And as luck would have it, many of them are from southern
geographies. During this Connoisseur tasting seminar, participants
will explore the greats hailing from southern islands around the
globe, including complex white wines from New Zealand, jammy
reds from Sicily, choice rums of the Caribbean and the historysteeped wines of Madeira.
OVERLOOK
WEST
TRAMINETTE:
WINE'S NEW
DARLING
Jane Garvey, PhD, CSW
(GA)
If the Traminette grape were a Hollywood starlet, she would be a
spicy bad girl – a mix of royal Gewurztraminer and working-class
Seyval Blanc. She would appear on the outside as a quiet muse,
wrapped in floral scents, but inside she is full of fire waiting to
seduce all who venture to know her. During this tasting seminar,
participants will get to know Georgia's new wine darling that is
both floral and spice and a great pairing for turkey, pork and Asian
cuisine.
INMAN
S AT U R D AY, M AY 3 0 | 1 1 : 3 0 A M – 1 2 : 3 0 P M
ALABAMA BBQ SAUCE
SMACK DOWN
David Bancroft (AL)
Rob McDaniel (AL)
Moderated by
Robby Melvin (AL)
In Alabama, second only to the Auburn-Alabama rivalry, is a longstanding battle of the sauce. Three barbecue sauces to be exact:
tomato, mustard and white. Determining which is better is the
source of family feuds and broken friendships but one sauce must
reign supreme. During this super sauce smack down, participants
will join the debate and the fun as two chefs put their family's sauce
recipes to the test. Who will win this ultimate sauce smack down?
Only our taste buds can tell. May the sauce be with you.
SALON F
BIG MEATS
Tyler Brown (TN)
Justin Devillier (LA)
When it comes to serving a show-stopping dish, there is nothing
nicer than presenting a large roast. While cooking large cuts
of meat can seem daunting, in reality large cuts are a pretty
easy way to feed a crowd. During this cooking demonstration,
participants will learn the tricks and tips for creating perfectly
roasted, big meats from choosing the cut to seasoning, braising,
roasting and resting.
SALON AB
BUGS & CHOCOLATE
Nicole Patel (TX)
Expand your gastronomic limits and harken your inner "Bizarre
Foods" host, Andrew Zimmern; it's time to indulge in bugs! In
many parts of the world, especially in the southern hemisphere
and Mexico, bugs are a delicacy and an important source of
protein. Why not dip them in chocolate? During this tasting
seminar, participants will sample a selection of chocolate-covered
insects, while exploring America's newfound hunger for these
nutritious and delicious edible creatures. Just remember, as Mama
always said, take at least two bites before you decide if you like it.
INMAN
CHATEAUNEUF
TERROIR
DISCUSSION*
Andy Chabot (TN)
Frederick Corriher (SC)
Châteauneuf-du-Pape is one of France’s oldest wine-growing
appellations and the first appellation to create rules regarding
production and yield to protect the quality of its wines. For years,
though, Châteauneuf-du-Pape, unlike Burgundy, was never
considered an appellation that expressed the different terroirs
that exist in the area. During this Connoisseur tasting seminar,
participants will examine and explore the terroir of Châteauneuf
through the wines of one of the appellation's top estates, Domaine
de la Vieille Julienne, tasting wines made in the same vintage
by this top-notch producer but from different parcels on the
estate, each with different soil compositions and sun exposures.
Participants will also learn how the different terroirs affect the
wines and how “terroir-wine” does, in fact, exist in this legendary
appellation.
1075 #1
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D
COCKTAILS
WITHOUT TOOLS
Neal Bodenheimer (LA)
We've all seen the television commercials with the over-the-top
mixologist evaluating each sprig of mint with a magnifying glass
and extoling the virtues of the perfect shake of the cocktail shaker.
While most cocktailians will say that tools are essential to making
great drinks, it is possible to craft a cocktail without the perfect
shaker, spoon, strainer, juicer or muddler. During this cocktail
technique lab, participants will learn the art of making cocktails
without a bevy of tools. Handmade awesomeness.
COCKTAIL
TECHNIQUE
LAB
DRINKING OAXACAN
Paul Calvert (GA)
Andrea Hagan (Mexico)
In the heart of Oaxaca, Mexico, is a special mezcal bar called
Mezcaloteca that fills guests with history and drinks from different
agave plants - espadin, madrecuixe and tobala. In the ultimate
show-and-tell, the team behind Mezcaloteca has ventured to the
Atlanta Food & Wine Festival to share their passion. During this
tasting seminar, participants will experience a selection of rare
mezcals while exploring the enormous diversity of agave plants
in Mexico, the process in which traditional mezcal is produced
and the best ways to distinguish different flavors and aromas.
Consider this class a mezcal immersion.
1075 #2
LESSER-KNOWN
MUST KNOWS
Justin Amick (GA)
Attention wine drinkers, step away from the classics – that favorite
Bordeaux or Cabernet you order with every meal – and take a risk
with some new flavors. During this tasting seminar, participants
will take a walk on the wild side of wine to explore lesser-known
vintages that can stand up to their tried-and-true favorites. And, if
these leaps of faith fall short, an old standby will be on hand.
RAVINIA
PAPPY PAIRING*
Duane Nutter (GA)
Julian Van Winkle (KY)
Preston Van Winkle (KY)
Distilled for hundreds of years, a cult favorite for a few decades,
there is much more to Pappy Van Winkle bourbon than the hype.
Considered one of the best bourbons in the world, Pappy Van
Winkle, Van Winkle Family Reserve and Old Rip Van Winkle each
have a range of flavor profiles that can pair beautifully with food.
During this Connoisseur tasting seminar, participants will explore
the complex flavors of Pappy from caramel corn and vanilla to
honey cocoa, spice and oak and how they are highlighted through
food.
CONNOISSEUR
LOUNGE
KITCHEN
POGGIO MURA
VINEYARD BLENDING
TOUR*
Jacob Gragg (GA)
Credited with pioneering a new era in Brunello and bringing the
wine world’s attention to Montalcino, Castello Banfi is making
some of the most exciting and consistently excellent Brunellos on
the market. During this Connoisseur tasting seminar, participants
will explore Poggio alle Mura Brunello di Montalcino, beginning
with barrel samples from the five single vineyards that go into
Poggio alle Mura and finishing with the blended wines.
OVERLOOK
WEST
SHIO-KOJI: THE MAGIC
INGREDIENT
Kelly English (TN)
Sarah Gavigan (TN)
Alon Shaya (LA)
A game-changing pantry staple. A magic ingredient. Southern
chefs are filled with excitement and curiosity for shio-koji, one
of the oldest ingredients in Japanese cooking, and the way it
transforms fish, meat and vegetables into sweet-salty flavorful
bliss. During this test kitchen experience, participants will jump on
the shio-koji bandwagon and learn how to incorporate this genius
ingredient into dishes from scrambled eggs to pork loin.
SOUTHERN
LIVING TEST
KITCHEN
EXPERIENCE
THE ART OF PAIRING
SWEET & SAVORY
Julie Dalton, CWE (MD)
We may have to turn in our Southern membership card with this
statement, but there is such a thing as too sweet. When it comes
to pairing a sweet wine with a sweet dessert, sometimes the
sweets are just too much. During this tasting seminar, participants
will explore savory pairings with dessert wines and how
contrasting flavors can be a good thing.
SALON C
Moderated by
Evan Mah (GA)
Kevin Ouzts (GA)
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D
THE CLEAN JOURNEY
Scott Crawford (NC)
Moderated by
Jennifer V. Cole (AL)
One of the great misconceptions about Southern food is that it is
all fried and unhealthy. Savvy food lovers know that smothered,
covered, sweet and fried are just a few of our Southern delights
and most Southern fare is farm driven, healthy and vibrant. For
one Southern chef, clean eating and cooking is as much about
tradition as it is necessity in his battle with diabetes. During this
cooking demonstration, participants will explore healthy eating in
the South and a chef's journey to honor and evolve traditions to
create clean meals.
SALON E
THE REBEL BREWER
Andy Henderson (SC)
Cameron Reed (SC)
Tap, tap. Who's there? Cocktail. Cocktail who? The big yummy
cocktail in your keg, that's who. No (bad) joke, a magnificent
new creation is taking the cocktail in a new direction. During this
technique lab, participants will learn the fundamentals of tapping
cocktails at home, from Gin & Tonics to Manhattans. Keg stands
taught separately.
PIEDMONT
TRASH FISH: A CHEF'S
TREASURE
Bryan Caswell (TX)
Kevin Johnson (SC)
PJ Stoops (TX)
Let's talk about the best seafood we've never eaten: trash fish,
the latest delights in a chef's treasure trove. More than bycatch,
"trash fish" are both delicious seafood and a powerful movement
across the country. With their eyes on seafood sustainability,
chefs are putting lesser-known and less popular fish on their
menus to ease the demand for more popular, overfished species.
During this cooking demonstration, participants will get to know a
variety of under-appreciated yet delicious seafood and learn how
Southern chefs are creating a market for trash fish to help sustain
threatened fishing communities.
SALON D
Moderated by
Christiane Lauterbach
(GA)
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 1 : 3 0 A M – 1 2 : 3 0 P M C O N T I N U E D
VIRGINIA IS FOR FOOD
& DRINK LOVERS
Cathal Armstrong (VA)
Todd Thrasher (VA)
Thomas Jefferson would be oh so proud of his home state and
its recent explosion as one of the hottest epicurean destinations
in the country. From its burgeoning wine industry that is gaining
international attention, to its chefs who are racking up James
Beard Foundation accolades and its evolving beer and spirits
industry, it is no wonder that Esquire anointed Virginia "The Food
Region of 2014." During this tasting seminar, participants will
take a virtual journey through the state's food and drink treasures
and learn why Virginia's culinary culture is gaining national and
international respect.
DUNWOODY
WOOD BLENDING FOR
GRILLING MEATS
David Guas (VA)
A true grill master knows that using wood correctly is a key
ingredient to great tasting, smoked meats. From mild fruit woods,
which impart a sweetness great for poultry and fish, and the heavier
hickory and oak that can stand up to wild game, to mesquite, that's
in a category of its own, smoking wood chips is an inexpensive
way to infuse grilled meats with rich flavors. During this grilling
demonstration, participants will learn the "science" of wood flavors
and how to determine the best mix for their next barbecue.
GRILLING
TERRACE
S AT U R D AY, M AY 3 0 | 1 : 0 0 P M – 2 : 0 0 P M
ACID IS YOUR FRIEND
Eric Crane, CWE (GA)
Andrew McNamara, MS
(FL)
It creates a tingling sensation that feels like pop rocks and makes
you feel like you can gleek. What is not to love about the acidity of
wine? Acids are important structural components of wine, giving it
a characteristic crisp, slightly tart taste. Not enough acid and wine
is flat and dull. Too much acid and wine is overly tart and sour.
During this tasting seminar, participants will learn more about the
types of acidity in wine, how acid influences the taste of wine and
how climate can predict levels of acid in grapes.
PIEDMONT
AGING GRACEFULLY *
Jason Tesauro (VA)
When wines and spirits are allowed to age, some truly remarkable
changes occur – simple aromas give way to complex bouquets
and basic flavors become more complex and nuanced. During
this tasting seminar, participants will learn about the key
characteristics of aging from color to tasting and aroma, while
tastings a various aged wines and spirits. Like great Southern
women, wines and spirits only get better with age.
1075 #1
BOUTIQUE OYSTERS*
Adam Evans (GA)
Bill Walton, PhD (AL)
Known as the Fertile Crescent of seafood, particularly oysters,
the Gulf Coast produces close to 90 percent of the total U.S.
oyster harvest. As exciting as that may sound, Gulf oysters are
commanding on average a tenth of the price of their East Coast
rivals. During this Connoisseur tasting seminar, participants
will learn about a small group of aspiring oyster farmers who
are employing new techniques to produce genetically diverse,
gourmet oysters that are giving East Coast Kumamotos,
Beausoleils and Wellfleets a run for their money.
CHATEAU MUSAR:
A TRIBUTE TO THE
WORLD'S MOST
CELEBRATED WINE*
Bartholomew Broadbent
(VA)
In January 2015, the wine world lost one of its most admired
winemakers, Serge Hochar. As Eric Asimov wrote in The New
York Times, Mr. Hochar was elegant and charismatic and
his "aphoristic, mischievous, almost paradoxical insights on
wine, food and life, delivered in any of five languages, turned
conventional wisdom on its head and won him a devoted following
in the wine trade." The wines of Chateau Musar have enthralled
generations for more than 80 years and have had a cult-like
following since Michael Broadbent, MW recognized Chateau
Musar as the "find of the fair" at the 1979 Bristol Wine Fair. During
this Connoisseur tasting seminar, led by Michael Broadbent's
son and close friend to Mr. Hochar, participants will explore the
history and wines of Chateau Musar and learn about Mr. Hochar's
unique approach, which made some of the most written-about and
discussed wines in the world today.
CONNOISSEUR
LOUNGE
KITCHEN
OVERLOOK
WEST
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 : 0 0 P M – 2 : 0 0 P M C O N T I N U E D
CHILIES IN THE
SOUTH
Mark Abernathy (AR)
CHOCOLATE
THROUGH THE EYES
OF A SOMMELIER
Kristen Hard (GA)
Anthony Washington (GA)
Like wine, chocolate reflects the distinctive flavors of its origins
– the kind of cacao bean, climate conditions and the drying and
fermenting processes – which vary from country to country. So,
what do sommeliers think about chocolate? Do their deductive
tasting skills apply to evaluating the flavor profiles and other
characteristics of chocolate? During this tasting seminar,
participants will explore a wide range of chocolates through the
eyes (and nose and palate) of a sommelier, while finding the
perfect pairings to complement their flavor profiles and origins.
COCKTAIL PARTY
Paul Calvert (GA)
Kirk Estopinal (LA)
Alba Huerta (TX)
Just hearing the phrase, "It's cocktail time," is enough to make
a Southerner giddy with joy. Add the word "party," and, well, it’s
just positively delightful. Fueled by Prohibition, cocktail parties
have been a favorite kind of social gathering for decades.
While less common than they were from 1950 – 1980, there is
a new fascination with cocktail parties, which also means a lot
of questions on how to host the perfect gathering. During this
cocktail technique lab, participants will learn the tips and tricks for
party-perfect drinks from individual mixed drinks to large batch
libations.
COCKTAIL
TECHNIQUE
LAB
Moderated by
Robby Melvin (AL)
Hosted by
Greg Best (GA)
Dave Wondrich (NY)
Chilies have a long-standing role in Southern cuisine, adding a
kick to favorite dishes from vegetables to barbecue and creating
an unexplainable, hurt-so-good appeal. During this test kitchen
experience, participants will learn how to tame a wild chili to get the
flavor but with less heat, how to manage the issue of time-release
heat, and how to roast and peel chilies, all while exploring the
chemical process that makes us crave spicy food.
SOUTHERN
LIVING TEST
KITCHEN
EXPERIENCE
RAVINIA
CUBA LIBRE
Nick Detrich (LA)
First mixed more than 100 years ago – a refreshing combination of
Coca-ColaTM and rum – the Cuba Libre has evolved from a victory
toast to the most iconic highball in history. Through pop-culture,
war bulletins and rip off, the Cuba Libre has quite the story to tell.
During this tasting seminar, participants will sip their way through
the progression of the cocktail from its harmonious beginning to its
modern-day popularity.
1075 #2
FACT V. FI(SH)TION
Derek Emerson (MS)
Spike Gjerde (MD)
Ryan Prewitt (LA)
Farm raised. Wild caught. Buy this. Avoid that. Gulf is good. Gulf
is bad. When it comes to seafood, it is often difficult for consumers
to determine fact from fiction. During this cooking demonstration,
participants will indulge in Southern seafood delights as three
seafood-loving chefs dispel myths and outline the challenges they
face when trying to bring the best possible products to their guests.
SALON AB
HIGH SOUTH CUISINE
Rob Nelson (AR)
A local food movement is emerging across Arkansas as chefs and
purveyors are celebrating the region's "high south" cuisine. Defined
as the edible culture of the Ozarks region of Arkansas, Missouri
and Oklahoma, high south cuisine is a rustic cookery that combines
locally-grown food in interesting and sometimes unexpected ways.
During this cooking demonstration, participants will get to know
Arkansas' high south cuisine movement and how award-winning
chefs are tapping into the region's rich and diverse ingredients and
culinary traditions to create spectacular dishes.
DUNWOODY
MASA
Sean Brock (SC)
"Masa" is Spanish for dough and often short for "masa de maíz,"
which is dough from freshly prepared hominy. Through a process
called nixtamalization, dried corn is cooked, steeped and ground
into hominy to make masa, which is used in tortillas, soups and
polenta. This magical process makes corn sweet, tender and more
nutritious. During this cooking demonstration, participants will learn
how to make masa by using the traditional nixtamalization process.
SALON D
TITLE
TALENT
DESCRIPTION
LOCATION
S AT U R D AY, M AY 3 0 | 1 : 0 0 P M – 2 : 0 0 P M C O N T I N U E D
SOUTHERN SOURS
Walt Dickinson (NC)
John Roberts (GA)
Blake Tyers (GA)
Wayne Wambles (FL)
Moderated by Bob
Townsend (GA)
One of the oldest styles of beer in the world, sour beers are the
new kids on the American craft brewing block. Tart, funky, wild and
crisp, these beers will put your salivary glands into action! During
this tasting seminar and panel discussion, participants will explore
a selection of sour beers, which are full of flavors like raspberry,
lemon, pineapple or Granny Smith apples and have all the
complexity of a wine and the creativity of the brewer. Expect shock
and delight and a whole new expectation of what beer tastes like.
SALON F
WHISKEY, WINE &
WILD GAME
Craig Collins, MS (TX)
Andrew Curren (TX)
Quail, duck, whiskey. Venison, boar, wine. With a wine history
dating back to the late 1600s, a whiskey history dating back a
few decades and a culture for hunting, Texas is a big bounty of
flavor and pairing possibilities. During this tasting seminar, Master
Sommelier and chef will lead guests through the process of pairing
wild game's rich, earthy and unpredictable flavors with Texas' best
wines and whiskeys.
SALON E
WHITE TABLECLOTH
BBQ
Tory McPhail (LA)
Beyond the shacks, the pits, the rigs and the smoke, it is possible
to find great barbecue in a formal restaurant setting. With its rich
flavors and succulent texture, good barbecue is tantalizing chefs
and finding its way onto the fanciest of menus. During this tasting
seminar, participants will learn how the toques at New Orleans’s
famed Commanders Palace are using more animal bellies in their
cooking and how they are transitioning Southern barbecue from
rural, farm food into their formal environment.
SALON C
WHOLE HOG
ON THE GRILL
Jeremiah Bacon (SC)
Steve McHugh (TX)
Georgia Pellegrini (TX)
We’re Southern. We love pork. We love fire. We really love them
together. Whether plump sausages sizzling on the grill or the
perfectly roasted loin, there are endless possibilities for cooking
pork on the grill. During this grilling demonstration, participants will
learn three chefs’ approaches to going hog wild on the grill with tips
and techniques for breaking down a whole hog, working with primal
cuts (shoulder, loin, belly and leg), making sausage, pickling and
roasting a suckling pig.
GRILLING TERRACE
WINES OF PORTUGAL:
WELL-KEPT SECRETS
Devon Broglie, MS (TX)
There is no secret Portugal has provided the world's best fortified
wines for centuries, but what has been a well-kept secret are the
country's fine and table wines. Portuguese wine styles have evolved
significantly during the past two decades thanks to the introduction
of new winemaking techniques and technologies that are enabling
growers to produce more "modern" wines while keeping the unique
characteristics of Portuguese varietals. During this tasting seminar,
participants will get introduced to Portugal's vast array of native
grapes, which are producing a variety of different wines, and why
Portuguese wines are perfect for the wine fans who are looking for
their next "wine adventure."
INMAN
S AT U R D AY, M AY 3 0 | 2 : 0 0 P M – 5 : 0 0 P M
TASTING TENTS
100+ award-winning chefs (line-up changes daily)
12TH STREET &
PEACHTREE
WALK
TITLE
TALENT
DESCRIPTION
LOCATION
S U N D AY, M AY 3 1 | 1 0 : 0 0 A M – 1 2 : 0 0 P M
CONNOISSEUR
BREAKFAST:
GRAB 'N GO*
Bryan Caswell (TX)
Aaron Deal (VA)
Nick Leahy (GA)
Nicole Patel (TX)
We're taking breakfast on the go to a new level with sweet
and savory gourmet breakfast small bites to kick off the day.
Connoisseurs are also invited to attend the Festival's new Sunday
Brunch later in the morning.
CONNOISSEUR
LOUNGE
KITCHEN
S U N D AY, M AY 3 1 | 1 1 : 0 0 A M – 1 2 : 3 0 P M
SUNDAY BRUNCH
Presented by
Vishwesh Bhatt (MS)
Joe Kindred (NC)
Eli Kirshtein (GA)
Brian Landry (LA)
Rob Nelson (AR)
Kent Rathbun (TX)
Kevin Rathbun (GA)
Steven Satterfield (GA)
Andrea Upchurch (SC)
Virginia Willis (GA)
Eric Wolitzky (GA)
It simply isn't Sunday in the South without a fantastic brunch. Join
Festival Advisory Council members and friends as they share their
favorite brunch dishes with family-style service inspired by Kevin
Gillespie’s Gunshow restaurant and the Rathbun brothers manning
the Big Green Egg.
SALONS D, F
& GRILLING
TERRACE
Sponsored by Brasstown Beef, Gas South, Porter Novelli/Orange
Palate
S U N D AY, M AY 3 1 | 1 2 : 3 0 P M – 1 : 3 0 P M
ART OF DEDUCTIVE
TASTING
Hai Tran (NC)
Deductive tasting or blind tasting, is a process used by the Court of
Master Sommeliers to analyze wine from appearance and nose to
taste and texture. During this tasting seminar, participants will explore
the art of deductive tasting, gaining a better understanding of their
palates and preferences and learning how to pair wines with food.
PIEDMONT
GO CLEMSON BLUE*
Gina Hopkins (GA)
Linton Hopkins (GA)
Started in 1940 in a damp tunnel at the base of Stumphouse
Mountain and now considered one of the best cheeses in the U.S.,
Clemson University Blue Cheese is one of South Carolina's great
treasures and a must-have ingredient for savvy connoisseurs. During
this Connoisseur tasting seminar, participants will get to know the
tangy and piquant flavor of Clemson Blue Cheese, an artisan cheese,
made the old fashioned way, and learn how to integrate it into a menu
with perfect wine pairings. Go (orange, purple, white) blue!
CONNOISSEUR
LOUNGE
KITCHEN
GROWING, SIPPING
& COOKING
Todd Richards (GA)
At work, a chef has access to a broad range of ingredients and a
myriad of growers and producers. At home, chefs often turn to their
backyards for sourcing. For one chef, growing at home has become
a family affair and the cornerstone of all of his meals. During this
cooking demonstration, participants will follow a chef's homegrown
and homemade journey from container garden to plate, learn what
techniques he uses to turn backyard produce into restaurant-quality
meals and sample a home-brewed beer to compliment the meal.
SALON C
OH NUTS!
Ouita Michel (KY)
Jim Nance (KY)
Dig deep into Kentucky's food lore and you'll come up with nuts
– hickory nuts. Versatile, pleasantly flavored and packed with
nutrient and healthy oils, hickory nuts are great as a snack and an
ingredient in both sweet and savory dishes. During this test kitchen
experience, participants will learn how to make nut syrup by boiling
down the shells with sugar (delicious and unique) and how to use
nut meat in a variety of recipes.
SOUTHERN
LIVING TEST
KITCHEN
EXPERIENCE
Where do we go from here? During this panel discussion, which
will showcase three rising star bartenders, participants will sample
tasty cocktails while learning about the direction of drinking and
bartending in the South, including why these folks got into the bar
business and how they are defining drinking in the South. Cheers to
the future!
COCKTAIL
TECHNIQUE
LAB
Moderated by
Robby Melvin (AL)
PASSING THE TORCH:
THE FUTURE OF
COCKTAIL BARS IN
THE SOUTH
Eric Bennett (AL)
Kirk Estopinal (LA)
Alba Huerta (TX)
Gui Jaroschy (FL)
Moderated by
Greg Best (GA)
Paul Calvert (GA)
BOOK SIGNING
SCHEDULE
FRIDAY, MAY 29
2:30 PM
David Guas
John Rivers
Bill Smith
Steven Satterfield
SATURDAY, MAY 30
11:00 AM Anne Quatrano (Connoisseur Lounge)
Dave Wondrich
Chris Lilly
Liz Thorpe
John Currence
Matt Lee & Ted Lee
12:30 PM Cathal Armstrong
David Guas
Chris Lilly
2:00 PM Sean Brock
Georgia Pellegrini
Jason Tesauro
SUNDAY, MAY 3 1
12:30 PM Steven Satterfield
Virginia Willis
1:30 PM Kevin Gillespie
Tasia Malakasis (Connoisseur Lounge)
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adacatlanta.com
ROAD TRIP No. 40
Digging into
Alabama’s
best barbecue.
Which sauce is boss? Everyone’s got their
favorite. For some, nothing beats the chicken
smothered in vinegar-based white sauce
in North Alabama. Others swear by ribs
dripping in tomato-based
sauce in West Alabama,
where you use white bread
instead of napkins to sop up
every saucy drop. Discover
your own personal favorite
and see why we have a
national reputation as
a barbecue destination
on a road trip along the
Alabama BBQ Trail.
Download Alabama BBQ Trail
from your app store.
ATD-1190 - RoadTrip BBQ.indd 1
5/8/15 11:31 AM
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LOCATION
S U N D AY, M AY 3 1 | 1 2 : 3 0 P M – 1 : 3 0 P M C O N T I N U E D
PORK
AWESOMENESS
Kevin Gillespie (GA)
This little piggy went to Festival... Versatile and delicious, pork is
a celebrated staple in the South and many a chef's obsession.
During this cooking demonstration, participants will learn about all
things pork from cuts and breeds to recipes and flavor profiles. Pork
perfection!
SALON AB
SOUTHERN CRAFT
BREWERS SPILL IT
Walt Dickinson (NC)
Kevin Ryan (GA)
Brad Shell (NC)
Meredith Sutton (GA)
During the past decade (and then some), grassroots efforts
of beer devotees have led to the legalization of brewpubs and
microbreweries across the Southern region, resulting in heavenly,
local brews with world-class tastes. During this tasting seminar,
participants will sip, sample and learn as Southern brewers give the
inside story on the South's fastest-growing beverage category.
INMAN
Moderated by
Bob Townsend (GA)
SMALL BATCH
DECADENCE:
SOUTHERN
ARTISANS*
Tasia Malakasis (AL)
Liz Thorpe (LA)
Cheese and pickles. Sausage and jam. Spreads and breads.
Syrups and honey. Cakes and pies. Some of the best bites in the
South are made lovingly and in small batches by dedicated artisans
– men and women who honor Southern history and culture through
the food items they produce. During this Connoisseur tasting
seminar, participants will explore the divine world of Southern
artisanal foods from cheese and breads to hot sauce and sweets
and learn what makes each bite a decadent delight.
1075 #1
TEQUILA TERROIR:
TEQUILA FORTALEZA
& CASA NOBLE*
Khrys Maxwell (CA/MEX)
David Yan (MEX)
Tequila like wine reflects the distinctive flavors of its origins and
its production process. Unaged and aged, traditional, small-batch
tequilas each carry a unique expression of place and reflect the
personality of their producer. During this Connoisseur tasting
seminar, participants will explore a range of exquisite, small-batch
tequilas, while discussing what makes each unique from the
percentage of agave and the use of technology and tradition during
the production process to the amount of time each was aged.
1075 #2
THE ITALIAN SOUTH
Michael Kramer (SC)
Italians have had a presence in the South since European
explorers first set foot on American soil. During the 19th century,
Italian – primarily Sicilian – immigration increased with the direct
ship route from Palermo to New Orleans. As Italian immigrants
settled throughout the region, their influences on Southern
food and drink took shape. During this tasting demonstration,
participants will explore how Italian techniques and traditions
helped to shape our region's cuisine and how these influences are
still vibrant today.
DUNWOODY
S U N D AY, M AY 3 1 | 1 : 3 0 P M – 4 : 3 0 P M
TASTING TENTS
100+ award-winning chefs (line-up changes daily)
12TH STREET &
PEACHTREE
WALK
D I N N E R S
&
E V E N T S
SCHEDULE
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LOCATION
T H U R S D AY, M AY 2 8
7:00 PM
ALABAMA CELEBRATES A YEAR OF BARBECUE
Presented by
Chris Lilly (AL), Woodrow Washington (AL),
Jeff Frazier (AL), Ryan O’Hara (AL), Drew
Robinson (AL), Jimmy Sharp (AL), Rusty Tucker
(AL) & Jason Wilson (AL)
LOEWS ATLANTA HOTEL
14TH FLOOR/C FLOOR
1065 PEACHTREE STREET
Sponsored by
POWERFUL & DELICIOUS
Presented by
Sponsored by
April Wright Collins (TX), Sarah Gavigan (TN),
Vivian Howard (NC), Georgia Pellegrini (TX),
Chrysta Poulos (GA) & Victoria MacRaeSamuels (KY)
CATOR-WOOLFORD GARDENS
AT THE FRAZER CENTER
1815 S PONCE DE LEON AVENUE NE
Event Founders:
Genevieve Bos (GA) & Kat Cole (GA)
Host Committee:
Kimberly Bouffard (GA), Christy Brown Johnson
(GA), Kathy Kay (GA), Rebecca Messina (GA),
Anna Russ (GA), Tina Shaw (GA) & Stephanie
Warren (GA)
7:30 PM
PIG OUT: MARKET STYLE
Presented by
Sponsored by
CONNOISSEUR DINNER SERIES:
RING OF FIRE
Hosted by Sean Brock (SC), Linton Hopkins
(GA) & Anne Quatrano (GA)
PONCE CITY MARKET
675 PONCE DE LEON AVENUE
Tyler Brown (TN), Navarro Carr (GA), Chai Pani
(GA), Nick Detrich (LA), Justin Devillier (LA), Kirk
Estopinal (LA), Farm to Ladle (GA), Honeysuckle
Gelato (GA), Jia (GA), Rob McDaniel (AL), Annie
Pettry (KY), Brooks Reitz (SC), Bill Smith (NC),
Simply Seoul (GA) & Karl Worley (TN)
Kevin Ashworth (KY), Asha Gomez (GA) &
Kristine Lassor (GA)
PRIVATE RESIDENCE
TITLE
TALENT
LOCATION
F R I D AY, M AY 2 9
6:30 PM, 7:45 PM, 9:00 PM & 10:15 PM
BIG BAD POP-UPS
Proceeds benefit The Giving Kitchen
and The Piedmont School of Atlanta.
Hosted by John Currence (MS)
& Shaun Doty (GA)
BANTAM + BIDDY MIDTOWN
1050 CRESCENT AVENUE, NE
Vishwesh Bhatt (MS), Kelly English (TN)
& Duane Nutter (GA)
7:00 PM
CONNOISSEUR DINNER SERIES:
THE PORSCHE EXPERIENCE
Hosted by Kyle Forson (GA)
Scott Crawford (NC), Julie Dalton, CWE (MD),
Scott Drewno (DC), Kristen Hard (GA), Kevin
Ouzts (GA) & Winemaker Rodrigo Soto (Chile)
PORSCHE EXPERIENCE CENTER
ONE PORSCHE DRIVE
(HAPEVILLE, GA)
7:30 PM
CONNOISSEUR DINNER SERIES: THE MOUNTAINS
Hosted by Matt Lee (SC) & Ted Lee (SC)
Matt Bolus (TN), Bartholomew Broadbent (VA),
Devon Broglie, MS (TX), Justin Burdett (NC),
Aaron Deal (VA), William Dissen (NC) & Martha
McMillin (GA)
THE PRESERVING PLACE
1170 HOWELL MILL ROAD
SUITE P10B
E AT. D R I N K . E NJ OY.
RESPONSIBLY.
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 www.saferideamerica.org or by phone (404-888-0887).
Access UBER Atlanta’s services by downloading the UBER app to your Android or
iPhone at www.uber.com or text an address and city to UBR-CAB (827-222).
TITLE
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LOCATION
S AT U R D AY, M AY 3 0
7:30 PM
BLACKBERRY FARM: 4TH ANNUAL TRIBUTE TO
SOUTHERN GROWERS DINNER
Honorees: Wes Eason – Sunburst Trout (NC), Steve
Whitmire – Brasstown Beef (NC) & Mike Zavel – Zavel
Family Farms (TN)
Hosted by Sam Beall (TN)
Cassidee Dabney (TN), Andy Chabot (TN)
& Todd Mathis (TX)
CONNOISSEUR
DINNER SERIES:
THE COAST
Hosted by Matt Lee (SC) & Ted Lee (SC)
RATHBUNS’
WATCH LIST
Hosted by Kent Rathbun (TX) & Kevin Rathbun (GA)
Presented by
Sponsored by
CULINARY ROADTRIP
THROUGH SOUTH CAROLINA
Sponsored by
THE ART & THE ATLAS
Presented by
Bryan Caswell (TX), Frederick Corriher (SC), Dena Marino
(FL), Andrew McNamara, MS (FL), Tory McPhail (LA), Todd
Richards (GA) & PJ Stoops (TX)
David Bancroft (AL), Eric Bennett (AL), Reynolds Boykin
(MS), Dylan Fultineer (VA), Andy Henderson (SC), Krystal
Hill (SC), Gui Jaroschy (FL), Camron Razavi (MS), Ryan
Rogers (KY) & Stuart Tracy (GA) with designers ai3 (GA),
Kristen Fountain Davis (GA), Hannon Kirk Doody & Doug
Davis (AL), Clary Bosbyshell Froeba (GA), Andre Hilton
(GA), Joann Kandrac & Kelly Kole (GA), Eric Ross (TN),
Mandy Kellogg Rye (GA), Kendall Simmons (TN) & James
Wheeler (GA)
WESTSIDE CULTURAL
ARTS CENTER
760 10TH STREET, NW
1065 PEACHTREE STREET
CONDOS ABOVE
THE LOEWS
ADAC
(ATLANTA DECORATIVE
ARTS CENTER)
351 PEACHTREE HILLS
AVENUE NE
Caroline’s Cakes (SC), Cocktail Bandits (SC), Kevin
Johnson (SC), Michael Kramer (SC), Frank Lee (SC),
Palmetto Moonshine (SC), Six & Twenty Distillery (SC), Heidi
Trull (SC), Cooper Thomas (SC), Brandon Velie (SC) & Virgil
Kaine Lowcountry Whiskey Co. (SC)
LOEWS ATLANTA HOTEL
1065 PEACHTREE STREET
Hosted by
Christopher Grossman (GA)
Gerry Klaskala (GA)
ATLAS BUCKHEAD
AT THE ST. REGIS ATLANTA
88 W PACES FERRY ROAD
Cathal Armstrong (VA)
Todd Thrasher (VA)
Caleb Hopkins (GA)
S U N D AY, M AY 3 1
11:00 AM
SUNDAY BRUNCH
Presented by
Vishwesh Bhatt (MS), Joe Kindred (NC), Eli Kirshtein (GA),
Brian Landry (LA), Rob Nelson (AR), Kent Rathbun (TX),
Kevin Rathbun (GA), Steven Satterfield (GA), Andrea
Upchurch (SC), Virginia Willis (GA) & Eric Wolitzky (GA)
Sponsored by Brasstown Beef, Gas South, Keurig & Orange
Palate
LOEWS ATLANTA HOTEL
1065 PEACHTREE STREET