AF&WF At Home Edition

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Want to learn how to cook from the South’s greatest culinary personalities in the comfort of your home? Introducing AF&WF At Home Edition presented by Publix. Through personal in-kitchen tutorials from the masters of all cuisines and cocktails, up your culinary game by learning expert techniques and how to re-create their favorite recipes at home! Each class will be hosted by a guest chef or mixologist to guide you step-by-step through one of their signature recipes, answer your questions LIVE along the way, and be concluded with a live Q&A. Whether you’re a cooking novice or just looking to brush up on your skills, there is a course for you! 100% of ticket proceeds go to supporting our featured talent. Each ticket purchaser will be emailed a zoom link along with the recipe, ingredients and equipment list. Please ensure you have Zoom downloaded beforehand.

Scroll down to view the class list. Limited seats available. Reserve your spot today!

Pie Masterclass with Pie Bar’s Lauren Bolden (SOLD OUT)

Thursday, September 10th } 6:00PM EST

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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.

Santa Margherita – An Italian Love Story Seminar

Friday, September 11th } 6:00PM EST

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Fall in love with the heart and soul of Italian wines two distinct wine growing regions. Fourth generation family owner Vittorio Marzotto, will take you through the family saga from the love story that begins in 1935, their pioneering vision in 1952, and a bold decision in 1961 that fulfilled a multi-generational dream. Highlighting the versatility of the wines, local sommelier Alvin Brantley Jr will share his expertise on everyone’s favorite Pinot Grigio and their Classico Chianti Riserva . You will discover why our dedication to the people, the land and respect for authenticity delivers sustainable and delicious wines for the life you live.

Wines: Santa Margherita Pinot Grigio, Santa Margherita Chianti Classico Riserva

The Cult of Spicy Chile Crisp is Real

Saturday, September 12th } 4:00PM EST

Chef Erik Bruner Yang – Maketto
Washington D.C.

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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.

Seafood in the South

Sunday, September 13th } 6:00PM EST

Chef Isaac Toups
New Orleans, LA

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Shellfish aficionados look no further.Bravo Top Chef fan favorite and Toups Meatery Chef/Owner, Chef Isaac Toups, will bring a taste of his Cajun kitchen to your home. Known for cooking the food thats closest to his heart, Chef Toups will be sharing the ins and outs of how to create his Maw Maws Gulf Seafood Couvillion. Made with Louisiana Gulf fish, shrimp, and crab fat rice, his stew is adaptable and sure to keep everyone full and smiling.

Get Nutty with Peanut Farmer Casey Cox and Chef Virginia Willis!

Monday, September 14th } 6:00PM EST

Casey Cox, Peanut Farmer
Chef Virginia Willis

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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.

Class will be moderated by Ligaya Figueras, Food & Dining Editor  from the Atlanta Journal-Constitution.

Curry in a Hurry with Chef Timon Balloo

Tuesday, September 15th } 6:00PM EST

Chef Timon Balloo
Miami, FL

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Ready, Set, CURRY! Join one of the South’s top chefs, Timon Balloo – the brain behind some of Miami’s most beloved restaurants, Balloo Restaurant and Sugarcane Raw Bar & Grill, for a master class in all things curry. During this seminar, guests will learn the the ultimate tricks and techniques to make his award-winning curry at home in a flash. But that’s not all! Chef Balloo will also take your personal flavor portfolio up a notch guiding you through a flavor spectrum like no other via his own personal spice tutorial followed by a spiced chai tea cocktail featuring Four Roses bourbon to cool you down.

Southern Smash Up: Mason Jar Cocktail 101 & Texas Sotol tasting with Empire State South & Desert Door

  Tuesday, September 15th }  6pm-7pm

Kellie Thorn, Empire State South

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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

Pickling with a Purpose

Wednesday, September 16th } 6:00PM EST

Chef Misti Norris
Dallas, TX

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Petra & The Beast’s acclaimed Chef & owner, Misti Norris, has a love of fermentation, pickling and zero-waste cooking that started in her family kitchen. The James Beard nominated chef based in Dallas believes in reducing food waste—as any responsible chef should—and bringing out the beauty in any and every ingredient. Join this fearless culinary genius as she shows you find flavour in everywhere via Pickling for reducing food waste.

The Art of Pierogies with James Kerwin of Little Fib

Thursday, September 17th } 7:00PM EST

Chef James Kerwin
Nashville, TN

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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.

Exploring The Myths And Realities Of Absinthe presented by Hope Springs Distillery

Friday, September 18th } 4:00PM EST

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After being banned in the United States for nearly a century, absinthe has made its comeback into the bar scene in recent years. Join local, Georgia based distiller, Betsey Dahlberg of Hope Springs Distillery, as she reveals EVERYTHING you wanted to know about this elusive spirit, yet were afraid to ask. 

How to Wine and Dine: Two Urban Licks Edition 

Friday, September 18th } 6:00PM EST

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You know what they say, TWO’s better than one! Known as one of Rachael Ray’s “favorite restaurants” and featured under Conde Nast Travelers “Hot List” and Bon Appetit’s “Hot 50 Tables”, Two Urban Licks has mastered the art of wining and dining. Join TWO’s trifecta: Executive Chef Matt Weinstein, Advanced Sommelier Matt Bradford, and Partner Todd Rushing during this special seminar, where the ultimate culinary trio will teach YOU how to pair the rich flavors from some of their signature culinary delights complemented with a glass (or two!) of sparkling wine.

Scallops 3 Ways With Chef Nick Leahy

Saturday, September 19th } 4:00PM EST

Chef Nick Leahy, AIX

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Kudos to AIX’s Chef Nick Leahy, this will be the ONLY lesson you’ll ever need to cook scallops perfectly. Follow along as Leahy shows how to prepare these morsels from the sea in three ways. From Scallop Tartare to Pan Roasted Scallops, these few delicious recipes will be sure to WOW your guests.

Class will be moderated by Ligaya Figueras, Food & Dining Editor  from the Atlanta Journal-Constitution

“Curry Jam” Allstars with Chef Archna Becker

  Saturday, September 19th } 6:00PM EST

Chef Archna Malhotra Becker with 
Jeff Coffin (Dave Matthews Band, Bela Fleck and the Flecktones, Jeff Coffin & the Mu’tet, and Ear Up Records)
Oteil Burbridge (Dead & Company, Allman Brothers Band, Govt. Mule, Tedeski Trucks Band, Derek Trucks Band, and ARU)
Karl Denson (Rolling Stones Supporting band, Karl Denson Tiny Universe, Greyboy Allstars, and Sexual Chocolate (Coming to America)

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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.