2013 Atlanta Food & Wine Festival Slideshow
2013 Atlanta Food & Wine Festival
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.
2013 Atlanta Food & Wine Festival
Ole Smoky Moonshine from Gatlinburg, Tenn. served their original, cherry, apple, peach, and blackberry moonshine varieties.
2013 Atlanta Food & Wine Festival
Georgia's Richland Rum set up their own still for display in the tasting tents.
2013 Atlanta Food & Wine Festival
Friday night's "About South" dinner took place in the gardens of the Atlanta History Center.
2013 Atlanta Food & Wine Festival
Chefs prepared dishes on grills surrounding the dining area.
2013 Atlanta Food & Wine Festival
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.
2013 Atlanta Food & Wine Festival
Guests were seated around two long candlelit dinner tables.
2013 Atlanta Food & Wine Festival
Saturday night's dinner for about 150 guests was catered by Blackberry Farm at Atlanta's eccentric Bobo Intriguing Objects.
2013 Atlanta Food & Wine Festival
Chefs prepared dishes behind the gallery.
2013 Atlanta Food & Wine Festival
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.
2013 Atlanta Food & Wine Festival
Tables were garnished in French and Southern style with baguettes and open jars of pickled okra.
2013 Atlanta Food & Wine Festival
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.
2013 Atlanta Food & Wine Festival
The evening ended with a Brebis cheesecake garnished with South Carolina strawberries.