The 2018 Atlanta Food and Wine Festival kicked off the summer with style, cementing it’s reputation as the best festival in Atlanta. Taking place in midtown from May 31 to June 3, the festival celebrated not just a wonderful variety of foods and wines, but also the diversity of culture and heritage that the south prides itself on.
Historically, the Atlanta Food and Wine Festival has made efforts to include African-American chefs. This year, they went beyond that, and chose to not merely include, but actually focus on African-American chefs, and in a nod to intersectionality, included two African-American women on the advisory board: Stephanie Johnson, owner of Sweet Potatoes, and Vivian Joyner, owner of Miss Ora’s kitchen. At the festival, the two women hosted a wine class focusing on pairing champagne with fried chicken. Additional classes were taught by Todd Richards, on soul cooking; Kenny Gilbert, on sustainable seafood; and Digby Stridiron on international influences in southern cooking.
The festival kicked off in style on Thursday night, with a sightseeing tour called Destination Delicious. Festival goers experienced the sensual world of the South, by sampling delicious wines, new cuisines, and clever new recipes reflecting the creative heart of the South.
Friday, Saturday and Sunday were centered on the various tasting tents, including nearly 100 food and beverage booths. The tasting tents provided a range of experiences for the taste buds, as well as commentary on the historical context behind the various dishes. Themes included Improbable Pairs, a presentation of surprising food and cocktail combinations; Palate Pleasers, a tasting with an emphasis on flavors; Ingredient Spotlight, a demonstration of the region’s ubiquitous ingredients.
Saturday evening’s event, titled Beat The Heat, focused on the variety of chicken recipes the South is famous for, including southern fried and Nashville hot. Cocktails and wines were available to go with the late night restaurant vibe.
Sunday featured Brew-zy Brunch, a celebration of Southern breakfast. including Biscuits & Gravy, Shrimp & Grits, etc. The various featured chefs again displayed creativity and technique in pleasing the attendees palates.
The 8th annual AFWF awarded Best of the Fest to chefs Seven Chan and Ken Yu, both with Poke Burri of East Atlanta Village and Raleigh, NC. The pair impressed the crowd with salmon and tuna poke shooters and tempura fried bacon with butter syrup.
