Atlanta Food And Wine 2012

I had so much fun at Atlanta Food and Wine Festival in 2011. Since the moment it ended, I have been waiting to go back.  Today Dominique Love gave a preview of what is in store for May 10-13 2012. Here is what I learned from a smattering of tweets on twitter (from @savoryexposure, @katiebell3, @360Media, @ATLFoodandWine, @vlalife, @ATL_Events and @doveatl) while they were enjoying a media lunch.

• There will be four categories of ticket experiences: tasting tent passes, day passes, 3 day passes and connoisseur passes. I was thankful had a connoisseur pass last year and was able to attend Julian Van Winkle's bourbon session. I learned so much about bourbon in such a short amount of time.  I must have taken three pages of notes. The tasting of Pappy mid morning was quite a treat too!

• Tasting tables will be open for 3 hours instead of 2. My favorite tasting table experience would have to be hanging out with my Asheville favorites like French Broad Chocolates.

• Some of the learning sessions will be on sustainability and origination.  This is right in my wheelhouse. One of my favorite sessions last year was the Whole Animal session with Tyler Brown, Sean Brock and Linton Hopkins. Never had breaking down an animal been sop much fun or so informative. I know how much these three are invested in heirloom ingredients, so I am sure they will be involved somehow.

• There will be a pop up restaurant. Good because I have yet to score a table at Next.

• There will be a southern cocktail hour with celebrated cocktails from each region. I will have a sazarac, please.

• Love these session: Wines for Day Drinking, B is for Italy, Very Van Winkle, Fellowship of Country Ham.

• There will be a cast iron cook off among the Food and Wine's best new chefs.

• The festival will include 14 tasting trails including farm fresh goods, tamales, seafood and beef. (And like last year, lots of BBQ).

• No food trucks this year. This is sad because my single favorite moment of AF&W 2011 occurred at the food trucks. I can still taste the lamb meatballs from gastroPOD . Best bite hands down.

• Craft beers and chocolates will be showcased. Love this. The sessions by Cacao and the beer tasting with Steve Hayes of Terrapin were so fun.

• Fun facts: $150,000 worth of tickets were donated to charitable organizations; the festival had 5872 attendees; there were 104 exhibitors and 124 cooking and cocktail classes.

• I am excited to see how the festival will be better this year. I didn't have a single complaint last year. It was three days of fun.  I learned a bunch, met fantastic people and tasted the best of what the south has to offer. Tickets go on sale Feb. 14th. Best Valentines Day present ever.

The Four Coursemen Adventure

Nancy, Matt, Eddie, Damien, Patrick and Randolph

There is a real magic in enthusiasm. It spells the difference between mediocrityand accomplishment.

--Norman Peale

On a quest to celebrate local and sustainable ingredients, The Four Coursemen are off on a new adventure on the Cooking Channel where they must source, cook and serve a 5 course dinner party of 30 guests in a locale unknown to them before they arrive. The challenge here is really sourcing the ingredients and dining location because whipping up an incredible feast for 30 is a skill they have mastered.

Since 2008 The Four Coursemen have been hosting dinners for 28 twice a month in a cozy Athens house to the lucky online registry winners. Make that very lucky. Dinners sell out in less than ten seconds these days. There is a reason they sell out this quickly. Passion for food, wine, local fare, sustainable ingredients and fun exudes from this bunch. Each dinner is a celebration of their community, sustainable and seasonal  ingredients, the craft of the brewer or cheese maker, and the challenge to make it great and never do the same thing twice. Quality components make for a great meal but intentionality is an ingredient not to discount.

In last night's premier episode, Damien, Matt , Patrick, Eddie and Nancy found their Denver destination  in their silver information pig (Hermholz?) and headed off for adventure. Upon arrival in Denver, a document case revealed their true destination of Carbondale, a 3 hour drive.  Once on the road, they began their pursuit of local ingredients, tableware, accompanying wines, and a spot for the gathering. Here  is what they purchased:

Crystal River Meats--purchased 30 lamb shanks and locally harvested hay and found a venue (the owners' brother's home)

Leroux Creek Vineyard--The first course wine. Leroux Creek grows Chambourcin and Cayuga grapes organically. They also purchased freshly foraged chanterelles.

Zephyros Farm and Garden- lemon cucumbers, black tomatoes, and others . All in all, 5 boxes of veggies.

Avalanche Cheese Co.- fresh (4 day old) chevre for the dessert course

Highwire Ranch- 6 Elk hearts, 15 bison bones (for marrow), 10 bison "fries" (testicles); Peak Spirits--gin mash for marinating

Revolution Brewery-a growler of their dark stout (Stout Ol Friend) for marinating; Ela Family Farms- Peaches so good that Eddie said they were better than Georgia peaches. (gasp!); Farmer's market- produce and spices; Sopri's Liquor and Wine- 10 bottles of wine, 12 bottles of beer; Bethel Party Rentals-tableware; from the venue garden-- cabbage, broccoli.

After a heady brainstorming session, the menu was set, the guests were invited and the lamb was braised. Patrick set up the dining area with the same feel as dinner parties in Athens: slightly angled napkins, printed menu,water glass, wine glass and simple flowers. It looked gorgeous, especially with the view.

After guests arrived, Damien rang the dinner bell (well, triangle) and welcomed everyone to the feast.  You could see familiar faces in the crowd from the day's shopping excursion.

1st Course:  Bison fries with a ring mold tomato cucumber tartare over yogurt, arugula and oregano flowers (tzaziki style). This was paired with an Infinite Monkey Theorem Albarino.

2nd Course:  Chanterelle Mushroom Soup with olive oil and nasturtium flowers and leaves as garnish. Guests thought it paired nicely with the Leroux Creek Chambourcin ( I think), as it brought out citrus notes from the mushrooms.

3rd Course:  Marinated and seared elk heart over roasted broccoli with a bit of anchovy and topped with bison marrow butter (unsalted butter, trragon, lemon zest, roasted bison marrow and a bit of the anchovy brine). Nancy paired this with a 2009 Lapierre Morgon, (Marcel Lapierre's last vintage before he died). Elk heart recipe here.

4th Course:  Braised lamb shanks in hay over cabbage slaw with carrot greens and black tomato jus. This course was paired with beer--a Great Divide Belgium Yeti Imperial stout. Lamb shanks in hay recipe here.

5th Course:  Goat's milk ice cream with chunks of chevre with peaches, lemon zest and thyme shortbread and honey basil sauce.  Nancy paired it with a Domaine Huet sparkling chenin blanc. Ice cream recipe here.

Cheers to Colorado. Cheers to The Four Coursemen! Can't wait for another episode. I have been doing finger exercises to be quicker when the reservation status is open for a Four Coursemen dinner in Athens. I must admit I shed a few tears at the end of the viewing. I am so happy for a group of people challenging themselves with what they love and supporting local growers, brewers, wineries and cheesemakers.  They are good people, on and off the air.


 


 

Kudzu Supper Club and The Perennial Plate

Kudzu Supper Club brings together growers, patrons and chefs to celebrate the sustainable farms of Georgia. Add wine to the mix and an incredible evening of enlightenment and exploration ensues. I had the priviledge of attending one of the unforgettable dinners on October 9th, 2011.

Close to the event date, the secret location was emailed to the guest list along with directions. On Sunday afternoon we set forth to Burge Plantation in Madison, Georgia for an experience I will not soon forget.The drive to the dinner spot was breathtaking, so removed from the city that I felt transported into another time. It was very easy to settle down and relax in this atmosphere.  Out of the car, I was instantly greeted by Kudzu founders, Brady Lowe and Cory Mosser and introduced to Daniel Klein of The Perennial Plate. Unlike a usual dinner party, these type of gatherings are always much more approachable.  Must be something about a shared purpose or simply a love of food but I felt comfortable around everyone and made fast friends with those around me.Chefs, farmers and diners mingled in the spirit which this enterprise had intended. I don't want to get sappy, but it was a beautiful thing.

I had only been out of the car for a minute before Brady placed a glass of Riesling in my hand. See? Good people. Loved this Charles Smith Kung Fu Girl Washington State Riesling--apple/apricotty with a zing finish.

 The reception began with a welcome from Brady, a selection of local cheeses, and a bucket of chicharrones and kale chips. I had to physically separate myself from the bucket of goodness.

Made my way to the fire to take in the smells (and maybe a bit of bourbon). Delighted to find Chef Nick Melvin (Rosebud) and Chef Shane Devereux ( The Sound Table, Top Flr)manning the coals.  Wanted to scoop this simmering lamb into my mouth.

This was my view from the fire. Dreamy, isn't it?

At the fire I had the first of many of these--Nick's sea salt skewers with seared lardo and padron peppers. Perfection.

Everyone took their seats at the table. Mine was on the side looking down over the lake. Artisan bread was passed along with charred elephant garlic and olive oil to schmear. We also had jars of pickled goodies to sample. I made sure my seat was near Nick Melvin's pickled carrots and pickled beets. They are legendary.

Head and trotters terrine. Nom Nom.We also had incredible lamb pate in jars but we enjoyed them quicker than I could snap a photo.

I loved the joyful tablescapes of happy Burge Farm veggies. The first course continued with a salad of baby farm greens and winter radishes. Food tastes infinitely better when it has just been harvested and eaten on the dirt it was grown within.

Scholium Project Naucratis 2009

Second course begins with more crusty bread that will soon be sopping up the most flavorful broth I have ever tasted. (really) Daniel Klein of the Perennial Plate prepared a Gum Creek Farms whole lamb with Indian Organics foraged edibles. I don't think I took a photo of this dish, mostly because I was agasp at how lovely it looked, smelled and tasted. It was so layered with different flavors and textures. Knowing that the whole lamb was used and hearing the tale of foraging the woods on the property for edibles furthered my love for it. Honestly, there was not a drop left in my bowl.

Sokol Blosser Estate Pinot Noir 2008-perfect with lamb and pork. Tasted of cherries.

Buttermilk sorbet intermezzo. Loved the pickled watermelon rind.

Chef Nick Melvin describing the experience and getting us excited about our third course (s). He puts love into his food. You can't do anything but smile and feel good when he talks about sustainable, local ingredients and heritage pork.  He is a maestro.

I neglected to snap more photos of our meal but don't regret it. I was having such a great time meeting the people at our family-style table and savoring each delicious bite. This photo is of my neighbor's plate after he had already dug in.  We had plancha crisped sausage (made by Nick) and nardello peppers--yowza, so good.  Next up, dry-aged, Gum Creek Farms pork scallops. I think Nick mentioned that they were sou vide which made me realize how much effort had been put into this dinner.  He must have been up all night. The "scallops" were perfectly cooked (again, amazing for being outside on a farm) and packed full of flavor from both the heritage pig and the pesto. On the side, but certainly able to stand on their own, were Burge organic spiced greens and a hash of local apples, sweet potatoes and roasted poblanos.  Spray bottles of potlikker were on the table for the greens. SPRAY BOTTLES OF POTLIKKER!

Dessert course blew my mind. This is a candied bacon and fresh creme Sticky Piggy Pudding. Sweet and salty and creamy. It was both decadent and comfort food at the same time. I could have eaten 4 of them.

A parting shot at the end of a meaningful evening. Tommy Searcy of Gum Creek Farms, Nick Melvin of Rosebud, Brady Lowe of Taste Network and smiling Cory Mosser of Burge Organic Farm. Taking a quote from Steve Jobs, "And the only way to do great work is to love what you do.Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work." This group of men, Daniel Klein of The Perennial Plate included, believe in and love what they do and it shows. This was such a great collaboration of good and I was ecstatic to be a part of it. I would dine like this weekly if the opportunity arose. I don't really feel adept at putting the atmosphere into words but being surrounded by happy chefs, farmers, meat magicians (Rusty Bowers of Pine Street Market was there as well), wine enthusiasts, foragers and adventurous diners all bent on a sustainable taste experience was intoxicating.