Whether it’s enjoying autumn breezes or taking refuge in the shade cast by an umbrella in the late-summer sun, Georgians savor being outside. And when it comes to dining, their devotion to the outdoors doesn’t waver: Seats on the porch, under the awning and on the sidewalk are often the first to fill.
Combine the love of outdoors with food, and it’s no wonder the state is awash in culinary-themed festivals.
Just like the flavors they celebrate, many festivals are seasonal. That's why fans flock to the Vidalia Onion Festival (Vidalia Visitors Bureau, 100 Vidalia Sweet Onion Drive,Vidalia. 912-538-8687, vidaliaonionfestival.com, @visitvidalia) in late April, when the crop grown in the 20-county South Georgia area is at its peak. Along with arts, crafts and live entertainment, onions are the stars of eating contests and chef competitions. April 2016 will mark the 39th year for the celebration, which has drawn headliners such as Charlie Daniels and Jana Kramer. Read more about Vidalia Onion Season in Georgia (and why it occurs ONLY in Georgia).
In June, the spotlight shifts to the grapes in Dahlonega. The Georgia Wine Country Festival (439 Vineyard Way, Dahlonega. 706-865-9463, threesistersvineyards.com, @threesistersvin) is held at the Three Sisters Vineyards and Winery but showcases vintages from 22 producers across the state. Live music and barbecue make ideal pairings for cabernet Franc, pinot blanc, merlot and chardonnay.
Sampling the best of local and regional foods and beverages in one place is easy during the Atlanta Food and Wine Festival (1065 Peachtree St. N.E., Atlanta. 404-474-7330, atlantafoodandwinefestival.com, @ATLfoodandwine). Now planning for its sixth year in June, the event centers around the Loews Hotel in Midtown, where cooking demonstrations and lectures by food gurus are held. Themed dinners at area restaurants and outdoor tastings are also part of the weekend, designed to offer visitors a culinary journey through the South.
August presents another chance to interact with wine growers and taste the results of their harvests during the Dahlonega Wine Trail Weekend, when five of the local wineries are open to the public (Dahlonega-Lumpkin County Visitors Bureau, 13 S. Park St., Dahlonega. 706-864-3711, dahlonega.org).
Wild Georgia shrimp are feted in grand style during the Shrimp & Grits Festival on Jekyll Island each September (100 James Road, Jekyll Island. 877-453-5955, jekyllisland.com). Along with plenty of shellfish and creamy corn grits, visitors will find 16 breweries offering tastes, as well as arts and crafts vendors, live music and cooking demonstrations.
In North Georgia, diners can dig into hearty Bavarian fare when the Alpine village of Helen launches its annual Oktoberfest (1074 Edelweiss Strasse, Helen. 706-878-190, helenchamber.com, @AlpineHelen) from September through Nov. 1. The weeknights and weekends are focused on the town festhalle, where bands from across the country play traditional polkas and mazurkas and everyone dances. The food also has an ethnic edge, with bratwursts and beers being the most popular fare.
Cooler weather also brings the apple harvest to its peak. Each October in Ellijay, the Georgia Apple Festival (Gilmer County Chamber, 696 First Ave., East Ellijay. 706-635-7400, gilmerchamber.com) draws more than 300 vendors. Visitors can buy, pick and learn to cook local apples in varieties such as Red or Golden Delicious, Gala and Winesap. Along with a parade, antique car show and live entertainment, check out the apple-inspired foods, from apple butter to fried pies.
October also brings the St. Simons Food & Spirits Festival (Golden Isles Welcome Center, 529 Beachview Drive, St. Simons. 912-638-9014, saintsimonsfoodandspirits.com, @ssfsfest), with island activities featuring local seafood, hickory-smoked barbecue and beer pairings, drinks and tastes on the town pier, and an oyster extravaganza.
Get out and smell the fertilizer
The farm-to-fork movement, which has raised awareness about eating locally, also has piqued curiosity: Just where does that spinach or potato come from? Many farmers around the state are happy to answer questions and showcase their products to visitors.
Ashley Rodgers, manager at Serenbe Farms (8715 Atlanta Newnan Road, Palmetto. 770-463-9997, serenbefarms.com, @SerenbeFarms) holds tours every Saturday from May through October.
“We show what we have growing in the field and give a rundown of what it takes to grow something from seed to sale,” she said. “We’re USDA certified organic, so we talk a lot about our practices, how we irrigate, what we fertilize with and what we do about pest control.”
During the fall, the 8-acre site is devoted to okra, peppers, radishes and turnips.
At White Oak Pastures (22775 Highway 27, Bluffton. 229-641-2081, whiteoakpastures.com, @whiteoakpasture), a fifth generation of farmers raises grass-fed beef and lamb, pastured poultry, eggs and certified organic vegetables. Visitors can tour the property and learn about its sustainable practices, and can bunk down overnight in one of the cozy cabins on the grounds.
For five years, the farmers at TroupCorn (105 Marie Church Road, Dublin. 478-697-3402, troupcorn.com) have offered insights into how they grow cotton, corn, peanuts, soybeans and produce, but kids probably will think the enormous corn maze, petting zoo and pumpkin patch are the coolest components.
Climb into a "buffalo buggy" at the Georgia Buffalo Ranch (11495 U.S. 17, Townsend. 912-580-6849, georgiabuffalo.com, @georgiabuffalo) and get up close with the hormone-free animals that roam the pastures. Then, pick up bison recipes to try at home.
Vodka with a Southern twist
Charlie Cowart is the third generation of his family to make a living growing grapes on land “down a dirt road 10 miles from nowhere in one of the poorest districts in the state.” In his grandfather’s day, the muscadine grapes took up 40 acres and were shipped to wineries in New York state. Cowart’s father expanded to 150 acres but still battled the problem of making money with a regional and seasonal product.
“When Georgia passed the farm winery act a few years ago, it became easier to be a winery, and since we had excess fruit already, our phones started ringing,” Cowart said. “People who had wineries without established vineyards wanted our grapes.”
It wasn't long before Cowart started making his own wines, while expanding to 180 acres and adding a processing facility to create Still Pond Distillery (1575 Still Pond Road, Arlington. 1-800-475-1193, stillponddistillers.com), which turns out Double Barreled Moonshine, Peach Moonshine and Muscadine Moonshine, an 80-proof mix of grapes and grain.
“If you look up the definition, it says ‘moonshine’ is illegal spirits made from anything that will ferment,” he said. “It comes out of a distillery before any refinement is done. In our process, we have very traditional stills and do three runs and eight more for vodka.”
The first products hit the market last November, and already the company’s Vintner’s Vodka — 60 percent grape and 40 percent wheat — has won awards. Cowart also offers an assortment of smooth, fruit-based vodkas. The $20 tours of the facilities include tastings of about 18 different spirits and wines and a promotional bottle to take home.
Spirits of various sorts
No matter how hot it gets in the coastal city of Savannah, a tour of the local cemeteries, complete with tales of terror, is sure to raise more than a few chills. Faint of heart? Work up the courage to brave the spooky settings with a glass of beer or wine along the way.
Two of the town’s premier ghost tour operators specialize in uncovering the creepy pasts of several pubs and bars.
The Ghost City Haunted Pub Crawl (leaves from Tondee's Tavern, 7 E. Bay St., Savannah. 912-660-9539, ghosttoursinsavannah.com) takes off at 10 p.m. Tuesdays-Saturdays and makes about six stops that vary week to week. According to organizer Tim Nealon, these forays to uncover the freaky have become increasing popular as a way to connect with other like-minded folks. Another reason they're popular: The city allows pedestrians to carry open containers, so it's fine to take the merlot with you en route to the next stop.
The Boos and Brews Tour (21 E. McDonough St., Savannah. 912-897-1973, taratourssavannah.com) leaves at 8 p.m. Mondays-Saturdays and is packed with stories passed down over nine generations of owner Tara Ryan's family. Among her favorite stops are the 17hundred90 Inn, her great-great-grandfather's house, and the Moon River Brewing Co., based in an old building with a haunted basement.
Ryan recommends gathering for a bite at McDonough's (21 E. McDonough St., Savannah. 912-233-6136, mcdonoughssavannah) before setting out. Note that neither tour includes drinks, and participants must be at least 21 years old.
Historic ambiance on the menu
Gourmet dishes, exquisite presentation and exceptional service make for a memorable meal. Add to those elements the elegance of a bygone era, and the result is an unmatched dining experience.
Step back into a past of lace curtains, ivory-tiled floors and ornately carved, original woodwork at the 1892 Windsor Hotel (125 W. Lamar St., Americus. 229-924-1555, windsor-americus.com), where the register includes past guests Charles Lindbergh and former President Jimmy Carter. Rosemary and Thyme, the second-floor dining room, serves a contemporary menu of creative dishes such as grilled romaine salad, pimento fritters and pork stuffed with cream cheese and cherries.
Partridge Inn (2110 Walton Way, Augusta. 706-737-8888, partridgeinn.com, @PartridgeInn) also began welcoming guests in 1892. In 1923, it was the site of a banquet for President Warren Harding, and today's diners can enjoy the same ambiance in the P.I. Bar and Grill. The Southern-inspired cuisine is offered for dinner and there's a popular Sunday brunch of prime rib, shrimp and grits and a dessert table.
The history of the Jekyll Island Club Hotel (371 Riverview Drive, Jekyll Island. 912- 635-5155, jekyllclub.com, @JekyllClubHotel) is a story of tycoons and millionaires who made the coastal island their winter retreat. The dining room reflects their tastes, sporting columns and fireplaces that were part of the original 1888 design. Today, guests can savor Georgia-inspired meals with local artisanal cheeses, tasso-stuffed shrimp and smoked rainbow trout. Each course is elegantly served by the jacketed staff, and gentlemen are required to dress appropriately for dinner.
Family-style on Little St. Simons
The tradition of family-style meals at the Lodge at Little St. Simons Island (1000 Hampton River Club Marina Drive, St. Simons Island. 888-733-5774, littlestsimonsisland.com, @LittleSSI) is rooted in the property's history, dating back to the 1920s, when the Berolzheimer family turned the wild area into their private getaway.
“It was a lodge for family and friends’ retreats, and that meant a big table with everyone eating around it,” General Manager Scott Greene said. “In 1979, when they opened to guests, that element stayed.”
Three times a day, a bell tolls to tell guests in the 16 rooms and cottages that it’s time to gather around two long tables in the rustic main lodge. Salads, entrees, sides and dessert are passed around in big bowls and platters. Each dish focuses on local ingredients, including green beans, kale, raspberries and eggplant grown in the island’s organic garden.
“Since we’re on the coast, we also use lot of local, seasonal seafood, such as clams and oysters,” Greene said.
Though the menu changes frequently, two of the most popular dishes show up regularly: crispy flounder with a ginger peach sauce and classic shrimp and grits with tasso gravy. Every Saturday afternoon, a traditional low country boil is served on the beach. Wine and beer are included, and special emphasis is put on Georgia products such as Terrapin and Sweetwater beers, Savannah bourbon and Plantation vodka.
After filling up three times a day, guests can work off the calories with a swim in the pool, a bike ride along rugged trails or a jog on the seven miles of private beach. But, for many, the shared food is the highlight of their stay.
“It’s a unique element that creates social interaction with guests, who tell me time and again that they leave here with new friends,” Greene said.
Something’s brewing in Athens
For more than 20 years, the Athens Classic City Brewfest in April has drawn crowds ready to sample more than 300 regional and international beers.
“The market share for craft beer here is expanding in an impressive way,” said local aficionado Owen Ogletree, associate editor of Beer Connoisseur Magazine. “People in Georgia want what’s new and exciting — sour beers, hoppy IPAs, beers made with local yeast strains and barrel-aged brews.”
But there’s no need to wait for spring to sip those beverages produced year-round by three Athens breweries.
The senior operation is the 13-year-old Terrapin Beer Co. (265 Newton Bridge Road, Athens. 706-549-3377, terrapinbeer.com, @terrapinbeerco), an award-winning operation that makes Rye Pale Ale, RecreationAle, Hopsecutioner IPA and Golden Ale. Tours Wednesdays-Sundays offer the chance to sip and compare samples.
Last year, two University of Georgia alums launched Creature Comforts Brewing Co. (271 W. Hancock Ave., Athens. 706-621-6595, creaturecomfortsbeer.com, @creaturebeer) in a rehabbed downtown building, and their brews quickly earned a bronze at the 2014 Great American Beer Festival. Tours and tastings are available Tuesdays-Saturdays.
The Southern Brewing Co. (231 Collins Industrial Blvd., Athens. 706- 410-1043, sobrewco.com, @southernbrewco) opened earlier this year on grounds that include shaded seating in the beer garden. It's open for tastings Thursdays-Saturdays.
One of the easiest (and safest) ways to visit each location is to reserve a spot with Athens Brewery Tours (1145 N. Chase St., Athens. 678- 835-8082, athensbrewerytours.com), led by guides who offer insights into beer and brewing history while also being the designated driver to each location.
