/PRNewswire/ -- Atlanta Food & Wine Festival (AF&WF) tickets are now on sale for the upcoming Southern epicurean showcase, set to take place in Atlanta on May 19-22, 2011. Founders Dominique Love and Elizabeth Feichter, together with a council of 60 top chefs, sommeliers and tastemakers from 13 states in the region will celebrate the rich food and drink traditions of the South, highlighting culinary personalities ranging from barbecue pit masters and bourbon distillers to local farmers and award-winning chefs such as chef John Besh from Restaurant August in New Orleans and Tim Love from The Lonesome Dove in Fort Worth, TX.
"Guests can sip, savor and learn about Southern food and drink culture from the most talented industry leaders south of the Mason-Dixon," says Feichter. "Not only will the Atlanta Food &Wine Festival honor the region's diverse heritage, but we are proud to share the new and emerging flavors and traditions that make the South simply the most dynamic culinary region in the U.S.," added Love.
The AF&WF will feature more than 200 activities over four days, including tasting tents, seminars, chef demonstrations, theme dinners and special events featuring whole animal roasts, regional craft beer tastings, a variety of Southern barbecue, and fine wines and cocktails from some of the country's top talents. All activities are connected to the festival's three themes: old traditions, new traditions, and imports and inspirations (aka "other Southern").
A sampling of festival events includes: Traditional Southern Supper with Matt Lee & Ted Lee at Miller Union; White Lightnin'— The Story of 'Shine from Distilling Legend and NASCAR Superstar Junior Johnson ; Dry v. Wet Grill Off with Kevin and Kent Rathbun ; Farmer Hall of Fame gala to recognize outstanding regional growers, and a variety of Southern 101 seminars exploring topics from the highly politicized street cart movement to the future of dining in the South. Kevin Gillespie of Atlanta's Woodfire Grill and a Top Chef alum will be curating a special Whole Pig Tent, in which festival-goers will be able to learn roasting techniques and sample all things pork.
The Festival will also boast a number of wine and spirits tastings, featuring products from the region and from other Southern regions around the globe, such as Southern Europe, South Africa, South America and Australia. Beverage seminars include tastings of Chateauneuf-du-Pape by Marc Perrin and a reserve bourbon tasting with Julian Van Winkle of Old Rip Van Winkle Distillers. In addition, Van Winkle will be curating the Festival's landmark Bourbon Tent, which will feature top bourbons from throughout the South.
To ensure that authentic Southern food and traditions are represented, Love and Feichter have created the Atlanta Food & Wine Festival Founders Council, a committee of some of the South's best culinary talent, including such notable chefs John Currence from City Grocery in Oxford, MS; Michael Paley from Proof on Main in Louisville, KY; Sean Brock from McCrady's in Charleston, SC; Hugh Acheson from Five & Ten in Athens, GA; and Frank Stitt from Highlands Bar & Grill in Birmingham, AL.
In addition, Southern chef stalwarts, such as Christopher and Idie Hastings from Hot &Hot Fish Club in Birmingham, AL , Kevin Maxey from Craft in Atlanta, GA; Pano Karatassos Jr. from Buckhead Life Restaurant Group in Atlanta, GA; Andrea Reusing from Lantern in Chapel Hill, NC; Kelly English from Restaurant Iris in Memphis, TN; and Duane Nutter from One Flew South in Atlanta, GA, are all part of the Festival's prestigious Founder's Council, the goal of which is to create authentic and compelling experiences for all Festival guests.
Tickets for the Atlanta Food & Wine Festival are now on sale and range from $75 for select tastings and events to the $2500 Connoisseur Package, which includes access to the exclusive Connoisseur Track, Connoisseur Lounge and Events, Opening Reception, Tasting Tents, and even early access to all seminars and demos. For more information or to buy tickets, please visit www.atlfoodandwinefestival.com and follow us on Facebook.com/AtlantaFoodandWineFestival and Twitter.com/ATLFoodandWine.
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Showing posts with label culinary. Show all posts
Showing posts with label culinary. Show all posts
Thursday, October 21, 2010
Friday, November 21, 2008
America's Best High School Chef Launches November 21, 2008
CC Note: High schools students in Fayette County and all of Georgia need to get their cooking caps on! Let's see Georgia represented in this contest.
/PRNewswire/ -- America's Best High School Chef, a national culinary competition for college-bound high school students with a flair for the culinary arts, launches its application period beginning Friday, November 21, 2008 through Friday, January 30, 2009. Talented, aspiring chefs will vie for high marks and impress celebrity judges, including the Food Network's Marc Summers, for the soon-to-be-coveted America's Best High School Chef title. The competition will be inaugurated the weekend of Friday, April 17 through Sunday, April 19, 2009 at Monroe College in New Rochelle, New York.
ABOUT AMERICA'S BEST HIGH SCHOOL CHEF:
America's Best High School Chef is a three-day culinary competition, with an emphasis on promoting teamwork and acknowledging skill and leadership, for high school seniors who have a strong desire to pursue the culinary arts at a college level. A maximum of 16 teams will be selected to participate in the competition and experience the award-winning Culinary Arts center at Monroe College's School of Hospitality Management and the Culinary Arts. The top-rated member on the winning team will be acknowledged as America's Best High School Chef.
Monroe College, the host of America's Best High School Chef, is dedicated to the goal of strengthening the culinary capabilities of our nation's youth by providing a state of the art educational experience. Monroe College believes that another way to meet this goal is to identify, recognize, and reward excellence among high school students through this competition.
ELIGIBILITY:
-- A team of four (4) high school seniors nominated and coached by their
high school culinary instructor or designee from the high school;
-- Each student must be a high school senior that has an interest in a
college level culinary program;
-- Each student must have successfully completed at least one cooking or
culinary class at the high school level; and
-- Each team member must be in very good standing, academically, and
within the community through the current school year.
TOP AWARDS:
America's Best High School Chef
-- Full college academic scholarship to Monroe College's School of
Hospitality Management and the Culinary Arts and admission to the
study abroad program in Italy for 15 weeks; (Total value-$35,000)
OR
-- $2,500 scholarship if the student plans to attend another college or
university;
-- Recognition and publicity campaign along with the opportunity to meet
New York City's leading chefs and restaurateurs; and
-- A guaranteed one-week internship at a leading restaurant.
America's Best High School Chef Team
-- $7,500 scholarship to each team member towards Monroe College tuition
OR
-- $1,500 scholarship to each team member who plans to attend another
college or university;
-- $2,000 donation to the high school for the enhancement of its culinary
program; and
-- Recognition and publicity campaign for the high school and winning
team.
The application package must be postmarked no later than Friday, January 30, 2009 and sent to:
America's Best High School Chef, Tanya Whaley - Office of Admissions, Monroe College, 2501 Jerome Avenue, Bronx, NY 10468.
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Fayetteville, Peachtree City, Tyrone
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Georgia Front Page
/PRNewswire/ -- America's Best High School Chef, a national culinary competition for college-bound high school students with a flair for the culinary arts, launches its application period beginning Friday, November 21, 2008 through Friday, January 30, 2009. Talented, aspiring chefs will vie for high marks and impress celebrity judges, including the Food Network's Marc Summers, for the soon-to-be-coveted America's Best High School Chef title. The competition will be inaugurated the weekend of Friday, April 17 through Sunday, April 19, 2009 at Monroe College in New Rochelle, New York.
ABOUT AMERICA'S BEST HIGH SCHOOL CHEF:
America's Best High School Chef is a three-day culinary competition, with an emphasis on promoting teamwork and acknowledging skill and leadership, for high school seniors who have a strong desire to pursue the culinary arts at a college level. A maximum of 16 teams will be selected to participate in the competition and experience the award-winning Culinary Arts center at Monroe College's School of Hospitality Management and the Culinary Arts. The top-rated member on the winning team will be acknowledged as America's Best High School Chef.
Monroe College, the host of America's Best High School Chef, is dedicated to the goal of strengthening the culinary capabilities of our nation's youth by providing a state of the art educational experience. Monroe College believes that another way to meet this goal is to identify, recognize, and reward excellence among high school students through this competition.
ELIGIBILITY:
-- A team of four (4) high school seniors nominated and coached by their
high school culinary instructor or designee from the high school;
-- Each student must be a high school senior that has an interest in a
college level culinary program;
-- Each student must have successfully completed at least one cooking or
culinary class at the high school level; and
-- Each team member must be in very good standing, academically, and
within the community through the current school year.
TOP AWARDS:
America's Best High School Chef
-- Full college academic scholarship to Monroe College's School of
Hospitality Management and the Culinary Arts and admission to the
study abroad program in Italy for 15 weeks; (Total value-$35,000)
OR
-- $2,500 scholarship if the student plans to attend another college or
university;
-- Recognition and publicity campaign along with the opportunity to meet
New York City's leading chefs and restaurateurs; and
-- A guaranteed one-week internship at a leading restaurant.
America's Best High School Chef Team
-- $7,500 scholarship to each team member towards Monroe College tuition
OR
-- $1,500 scholarship to each team member who plans to attend another
college or university;
-- $2,000 donation to the high school for the enhancement of its culinary
program; and
-- Recognition and publicity campaign for the high school and winning
team.
The application package must be postmarked no later than Friday, January 30, 2009 and sent to:
America's Best High School Chef, Tanya Whaley - Office of Admissions, Monroe College, 2501 Jerome Avenue, Bronx, NY 10468.
-----
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Fayetteville, Peachtree City, Tyrone
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Sunday, January 27, 2008
A story to make us appreciate all of our choices!
CC Note: Some years back my ex-husband and I started our married life together in the military (he served - 82nd Airborne as in the story below, I supported). Money was often short and MREs helped to fill in the gaps when it was a choice between groceries and rent. Ah, the good old days of canned foods with whatever I could find to dress it up and make it palatable. Yum. So thankful to be able to run to the grocery store or stop at a local restaurant or drive through! The days of MRE banquets are long gone, but this story brought back memories and helped to make me appreciate today's many culinary options!
Soldier Cooks up Morale in Afghanistan
Soldiers on the front lines are used to meals, ready to eat -- high-energy, high-calorie packaged meals with little emphasis on taste.
Army Spc. Dairo Orozco, of the 82nd Airborne Division's Company F, 2nd Battalion, 508th Parachute Infantry Regiment, 4th Brigade Combat Team, is the cook for paratroopers here, and his skills bring an extra touch to the MREs and unitized group ration meals the soldiers eat.
"A (UGR) is just precooked stuff you put in boiling water for about 45 minutes to an hour, and presto," said Orozco, a 25-year-old Queens, N.Y., native. "You just set it and forget it."
Orozco, called "Roscoe" by the soldiers, arrived at this firebase in the south of Afghanistan's Ghazni province in November.
"I was selected to come out here to do the big Thanksgiving Day meal, because the brigade commander and command sergeant major were coming out," Orozco said. "I never got replaced, so I did the same for Christmas and just stuck around."
Even though it's not hard to please a platoon of paratroopers used to dining on MREs, Orozco has culinary arts in his blood. "My father and uncle are chefs," Orozco explained. "My father is the food production manager at Gate Gourmet, an airline catering company, and my uncle is an executive chef at Intercontinental Hotels."
While Orozco doesn't have the facilities and resources to create gourmet meals, the soldiers at Nawa appreciated his efforts during the holidays.
"Christmas dinner was great," said Army 1st Lt. Mordechai D. Sorkin, 3rd Platoon leader, Company B, 2nd Battalion, 508th Parachute Infantry Regiment. "He's pretty creative; (he) makes do with minimal resources and makes some pretty good stuff."
With a UGR as the canvas for a culinary masterpiece, it's usually difficult for Orozco to constantly rise to the challenge, the Army cook said.
"Pizza-baked spaghetti is the No. 1 product right now, but not by choice," Orozco said. "One of the better UGR meals is the buffalo chicken and lemon chicken, but most of our food stock consists of pizza bake."
Orozco said pizza-bake spaghetti, a meal consisting of meat chunks, noodles and pizza sauce, tops the soldiers' list of worst entrees, but added that he tries to make the meals as enjoyable as possible.
"Roscoe puts a lot more effort into the food than just dropping it in the water, so we're not really eating the same thing every time," said Army Spc. Jeremy A. Clark, 4th Platoon, Company B, 2nd Battalion, 508th Parachute Infantry Regiment. "He's done the best he can with what we have."
Luckily for the paratroopers in Nawa, Orozco has enough knowledge about the local food and spices to make a meal from scratch.
"Probably about once a week he goes out to get local food and cook it up," Clark said. "He's a real good cook, and I think it helps out a lot with the guys' morale."
Orozco said he originally joined the Army for culinary arts, but the service dropped that military occupational speciality and changed everyone in it to food operations specialists.
"The Army hasn't been exactly what I was expecting, but it has made me more mature," Orozco said. "I may not have learned much more about culinary arts than I already knew, but I know I'll make better decisions once I get out because of my training."
(Author: Army Spc. Nathan W. Hutchison serves with 22nd Mobile Public Affairs Detachment.)
Soldiers on the front lines are used to meals, ready to eat -- high-energy, high-calorie packaged meals with little emphasis on taste.
Army Spc. Dairo Orozco, of the 82nd Airborne Division's Company F, 2nd Battalion, 508th Parachute Infantry Regiment, 4th Brigade Combat Team, is the cook for paratroopers here, and his skills bring an extra touch to the MREs and unitized group ration meals the soldiers eat."A (UGR) is just precooked stuff you put in boiling water for about 45 minutes to an hour, and presto," said Orozco, a 25-year-old Queens, N.Y., native. "You just set it and forget it."
Orozco, called "Roscoe" by the soldiers, arrived at this firebase in the south of Afghanistan's Ghazni province in November.
"I was selected to come out here to do the big Thanksgiving Day meal, because the brigade commander and command sergeant major were coming out," Orozco said. "I never got replaced, so I did the same for Christmas and just stuck around."
Even though it's not hard to please a platoon of paratroopers used to dining on MREs, Orozco has culinary arts in his blood. "My father and uncle are chefs," Orozco explained. "My father is the food production manager at Gate Gourmet, an airline catering company, and my uncle is an executive chef at Intercontinental Hotels."
While Orozco doesn't have the facilities and resources to create gourmet meals, the soldiers at Nawa appreciated his efforts during the holidays.
"Christmas dinner was great," said Army 1st Lt. Mordechai D. Sorkin, 3rd Platoon leader, Company B, 2nd Battalion, 508th Parachute Infantry Regiment. "He's pretty creative; (he) makes do with minimal resources and makes some pretty good stuff."
With a UGR as the canvas for a culinary masterpiece, it's usually difficult for Orozco to constantly rise to the challenge, the Army cook said.
"Pizza-baked spaghetti is the No. 1 product right now, but not by choice," Orozco said. "One of the better UGR meals is the buffalo chicken and lemon chicken, but most of our food stock consists of pizza bake."
Orozco said pizza-bake spaghetti, a meal consisting of meat chunks, noodles and pizza sauce, tops the soldiers' list of worst entrees, but added that he tries to make the meals as enjoyable as possible.
"Roscoe puts a lot more effort into the food than just dropping it in the water, so we're not really eating the same thing every time," said Army Spc. Jeremy A. Clark, 4th Platoon, Company B, 2nd Battalion, 508th Parachute Infantry Regiment. "He's done the best he can with what we have."
Luckily for the paratroopers in Nawa, Orozco has enough knowledge about the local food and spices to make a meal from scratch.
"Probably about once a week he goes out to get local food and cook it up," Clark said. "He's a real good cook, and I think it helps out a lot with the guys' morale."
Orozco said he originally joined the Army for culinary arts, but the service dropped that military occupational speciality and changed everyone in it to food operations specialists.
"The Army hasn't been exactly what I was expecting, but it has made me more mature," Orozco said. "I may not have learned much more about culinary arts than I already knew, but I know I'll make better decisions once I get out because of my training."
(Author: Army Spc. Nathan W. Hutchison serves with 22nd Mobile Public Affairs Detachment.)
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