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In its third year, the Atlanta Food and Wine Festival is back in Midtown with a special emphasis on foods and wines from Southern regions across the globe. The festival runs May 31 through June 2.
Three tasting tent events will be held rain or shine over the weekend. The tents are organized into “trails” that showcase categories, including chicken, pig, lamb, seafood, sweets, Southern snacks, craft beers and Southern wines and spirits.
This year the footprint will be expanded, enabling the tents to accommodate an additional 500 guests. The layout also has been altered so that wine and spirits will be interspersed with the munchies in each trail.
Also new this year, individual classes will be available for purchase at www.atlfoodandwinefestival.com. Some of the classes on this year's schedule include CSA Box CPR, which will help community supported agriculture participants maximize their local offerings, and Marshmallows, Macarons and Doughnuts, a techniques lab with Atlanta's Kamal Grant of Sublime Doughnuts on the panel.
Festival-goers can attend up to three sessions taking place from May 31 to June 2 for $50 each.
Special events
There are a few special evening events this year, including the Pig Out dinner May 30 at JCT Kitchen ($65). Atlanta chefs Ford Fry, E.J. Hodgkinson, Chris Hall, Eli Kirshtein, Todd Mussman and Suzanne Vizethann will join other chefs from across the South to prepare tailgating foods.
Tickets
Single-day tickets (starting at $185) and three-day passes (starting at $500) are still available for the festival. They can be purchased online (www.atlfoodandwinefestival.com) in advance or during the event at the welcome center located at the corner of Juniper and 11th streets. Tasting tent tickets ($100) will be available at the venue (11th Street and Peachtree Walk).
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