Local chefs take over Atlanta Food & Wine Festival
A Louisville contingent is Atlanta-bound for the 6th annual Atlanta Food and Wine Festival, June 2-5.
More than a dozen culinary talents will represent Kentucky at the festival, with the majority coming from Louisville and the surrounding region.
“Kentucky is well represented,” festival co-founder Dominique Love said. “Obviously, you're known for the Kentucky Derby and bourbon but there are some fascinating things going on in Louisville in terms of your talent, great restaurants that have been popping up over the past decade. It has a staying power. It's a challenge in smaller cities when you bring in a new concept or expand horizons…[but] people in Louisville embrace innovation and great flavors. It seems like the perfect place to incubate these great restaurant concepts.”
Among the participants is Kevin Ashworth of 610 Magnolia, going for the fifth time.
“It is my favorite food festival,” the chef said. “I feel like it's the premier one in the south. Everybody comes. There's such a camaraderie in the south that that festival brings all together. I suggest getting a pass for multiple days because there are wonderful classes from the widest spectrum. Everyone comes ready to have such a good time. The world's your oyster.”
The event is far more than a festival, Love said. “Festival is in our name but we are part conference, part tasting, part party. Our learning experiences are a key part of the entire weekend.”
Some 85 classes are on offer, along with three days of tasting tents and seven dinners and parties. “
Within all those activities our goal is to shine a spotlight on the rich food and beverage traditions of this region,” she said.
A highlight this year will be a look at the storied history behind some southern foods, Love said, along with a showcase of southern staples.
“To shy away from those things is to shy away from our history,” she said. That said, “One of the biggest misconceptions about southern food is that it is just those staples [mac and cheese and fried chicken], but there's so much more. Our goal is to always go a little deeper without walking away from those classics.
"There are a lot of lessons that help us get away from stereotypes...I think that's what we're seeing is an explosion of awareness and once they get in it's like, 'Wow this is southern food!' and we like surprising them.”
Representing Louisville and the area this year are the following: Kevin Ashworth of 610, who will be part of the Connoisseur Dinner Series exploring Asian influence on Southern food; Marianne Barnes of Castle and Key, who will lead a session on gin; Julie Defriend of 8UP, who will lead a session with Ryan Rogers of Feast BBQ on pairing wines with nostalgic foods; Brent Elliott of Four Roses who will explore high rye bourbons; Scott Harper of the Bristol, who will explore South African wines; Susie Hoyt of the Silver Dollar, who will be part of the Rathbuns' Watch List party; Drew Kulsveen of Willett Distillery, who will join Preston Van Winkle in a Master Class on ham and whiskey; Ouita Michel of Holly Hill Inn, who will lead a session on rice in the south; Nick Sullivan of the Oakroom, who will take part in Destination Delicious; and Patrick Roney of Harvest, who will be serving rabbit pate at the Tasting Tents.
For more information and to buy tickets, visit http://atlfoodandwinefestival.com.
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