Mark your calendars for May 17-20, 2012 when the Atlanta Food and Wine Festival springs back to town. Expected to be finer tuned and more spectacular this second time around, Atlanta food lovers and libation sippers should be in for a gastronomical delight. The inaugural festival in May, 2011 is still a favored topic of discussion as it was an immediate success.
Showcasing food and beverages from both the old versus the new traditional southern styles of cooking, the event also has a third category open to Imports and Inspiration. Find tons of great chef secrets here, whether it’s Bourbon Barbecue, farm-to-table, Cajun and Creole, preserving or even distilling your own moonshine, you’re guaranteed a good time. The alcohol did flow rather freely the first year, so abstainers be forewarned.
For a one time admittance fee (in 2011 is was $75) you may roam freely through the multitudes of exhibits, presentations and mini-classes. Samplings and tastings are everywhere for everything from the most exquisite chocolate to molecular cocktails, and every kind of Southern dish imaginable. There is music and a distinct party-like atmosphere as travelers from all over join here in Atlanta to share their appreciation of all things Southern and culinary.
Guests can anticipate more than 200 tents full of inspiration and delectable goodies to savor. Bringing together the leaders in various specialties such as barbecue pitmasters, Master Sommeliers, local growers, Mixologists and highly acclaimed chefs over one weekend is a national first. While the main gist is food and spirits from the southern U.S., representing the category of Imports will be creations and experts from other southern areas. Look for southern Italy wines, and south of our border cocktails. Many of our southern traditions were inspired from other cultures, so they are well represented here.
No person under age 21 can attend, and each ticket allows the purchaser a two-hour time frame, on one of the four days. Proceeds from the Atlanta Food and Wine Festival will help support 4 nonprofit organizations dedicated to preserving Southern culture, local farming, and helping young students who desire to attend culinary schools.