AF&WF At Home Edition

Come learn the secrets of pie perfection with one of the brains behind some of Georgia’s best pies, Pie Bar. Chef Lauren Bolden is joining us at AF&WF to pass her expertise on to you! Join us for a special hands-on Zoom class as Lauren teaches you how to make the most tender, flaky crust, choose the best ingredients and avoid any pie-baking pitfalls. Follow along as she’ll show you how to whip up YOUR own buttery, crusty, delicious Caramel Apple Pie. Zoom link and recipe with instructions will be sent to your email prior to the event.

Some like it hot! Lao Gan Ma’s Chile crisp is the garlicky, spicy, crunchy condiment that somehow works in everything from noodles to ice cream to peanut brittle. While this started to be produced in China in 1997, it has only recently become an “IT” condiment in the United States. Washington D.C. culinary maven, Erik Bruner Yang of Maketto and Spoken English, will give you a play by play on how create your own Lao Gan Ma and show you some of his personal, favorite dishes to pair it with.

Cooking Demo:
Chef Virginia Willis’ Chocolate Peanut Butter Soft Serve Frozen Dessert & Seedy Flatbread

Did you know that it takes just under 5 gallons of water to grow a serving of peanuts and over 80 gallons of water to grow a serving of almonds? Peanuts are one of the most sustainable nuts (yes, we know they are technically legumes!) on the planet. And, the state of Georgia leads the country in peanut production, accounting for 50% of peanuts grown in the US. Peanuts are a global item that has a rightful place on both ends of the culinary spectrum – savory and sweet. With a rich history and culinary importance in the South, we’re going to get a little “nutty” with Casey Cox, a 6th generation peanut farmer — and the first woman to lead her family’s operation — and James Beard award winning cookbook author, chef Virginia Willis. Guests will learn about the wide variety of uses and applications for peanuts, and break these nuts out of the shell and into the spotlight it deserves. Registered guests will be entered to win a signed copy of Virginia’s cookbook Secrets of the Southern Table and a peanut-themed gift basket.

If you like it, then you should of put a lid on it! Get ready to shake things up with Empire State South’s Cocktail Director, Kellie Thorn, as she shows you how to make the ultimate Mason Jar Cocktail featuring Desert Door Texas Sotol. Unlike any other spirit in this world (or the next), Desert Door is a craft distiller of a premium and unique spirit known as Texas sotol. Kellie will be joined by the Desert Door makers as they lead you through several expressions. They will also  share the Desert Door story and the history of Texas sotol. Best part of all, for Atlanta locals, who want to sip this delicious concoction from the award winning mixologist herself, Desert Door mason jar cocktails kits will be available for pick at Empire State South. Don’t worry about shopping for ingredients yourself, Kellie has made an easy one stop shop kit ready to go for the class.
Kit includes: cocktail ingredients, drinking vessel, 3 tastings from Desert Door

Pierogis, the Eastern European variation dumplings known for their endless filling options, have become synonymous with Polish food abroad. Michelin star Chef James Kerwin of Nashville hotspot, The Little Fib, joins us this year to share his time-honored technique and modern twist on this classic, comfort food. Prepare to get a taste of nostalgia as Chef Kerwin provides guests an intimate 101 on how to create bacon and potato pierogis topped with brown butter sour cream.

Class will be moderated by Phillip Fryman, Creator of Southern Fatty dot com and Editor for Feed Feed.

Chef Archna has been catering backstage since the 90’s in the Southeast and the Caribbean. She is working on a cookbook called Curry Jam where she cooks with her favorite artists and teaches them their favorite Indian dishes. This seminar will start with a Q & A with the panel in which we will cover the following: Earliest food memories as a child, tour food memories from around the world, and what they like to cook at home. After this we will cook “Bhindi Masala”, an old family recipe of sautéed okra with caramelized onions and fresh ground spices. During this time Chef Archna will also go over spices, how and when to use, what they are good for and more! There will be a Q & A at the end. The people signing up for the class can also cook along and will get the recipe ahead of time.