The tasting tents featured dozens of food vendors from across the Southeast U.S., as well as representatives from Central America, the Caribbean, Southern Europe, South America, Australia, and New Zealand.
Ole Smoky Moonshine from Gatlinburg, Tenn. served their original, cherry, apple, peach, and blackberry moonshine varieties.
Georgia's Richland Rum set up their own still for display in the tasting tents.
Friday night's "About South" dinner took place in the gardens of the Atlanta History Center.
Chefs prepared dishes on grills surrounding the dining area.
Although all of the 33 courses were exceptional, chef Adolfo Garcia’s (of New Orleans’ RioMar) Two Run Farms cheek and tail croqueta, Zatarain's Creole Mustard, and beef essence shot was a standout.
Guests were seated around two long candlelit dinner tables.
Chefs prepared dishes behind the gallery.
The evening's beverages included ciders, a menu of French wines, and the farm's own Classic Saison Farmhouse Ale. Counting that night, the small-batch brew has only left the property three times.
Tables were garnished in French and Southern style with baguettes and open jars of pickled okra.
One of the main courses was a braised Ancient White Park beef (reminiscent of a traditional boeuf bourguignon) with ramp grits and a watercress salad with sweet garlic.
The evening ended with a Brebis cheesecake garnished with South Carolina strawberries.