Thursday, October 17, 2013

Taste of Atlanta offers peek inside chefs' world


Since its inception in 2002, Taste of Atlanta has served up some of the city’s most anticipated experiences in food and fun. Next weekend, October 26-27, Inside the Food Studio and The Kitchen Workshop return to the festival to give all guests more than just a taste – they will offer an exclusive and interactive look into the culinary craft of the city’s best and brightest chefs

Atlanta’s own Tom Sullivan returns for his fourth year as host of the Inside the Food Studio session. This insider experience reveals juicy kitchen secrets and insight into the Atlanta restaurant scene. Session highlights include:

· Hungry at Hartsfield-Jackson: Duane Nutter and Tiffanie Barriere from One Flew South will fly the friendly skies without leaving the tarmac as they tuck into the tastes inside Atlanta's newly renovated Hartsfield-Jackson International Airport.

· Kitchen Ink: Gain insight – and a taste of chef culinary body art – from impeccably inked locals, including Arianne Fielder from Article 14, Joe Schafer from King + Duke and Zeb Stevenson, who have made their mark on Atlanta’s eccentric dining scene. 

· Dueling Deviled Eggs: Atlanta Chefs Doug Turbush from SEED, Thaddeus Keefe from 1 Kept and E.J. Hodgkinson from JCT Kitchen shell out their best recipes to duel for deviled egg bragging rights.

· Kale and Ale: Drew Van Leuvan from Seven Lamps and Terry Koval from Wrecking Bar Brewpub plan to prove that that kale and beer are a classic pairing.

CNN journalist Holly Firfer will emcee The Kitchen Workshop, which is open to all festival attendees this year. Guests can learn professional cooking techniques and try their hand – or whisk – at whipping up delicious dishes.

2013 Kitchen Workshop session highlights include:

· Soul of the South with Duke’s Mayo: Rosebud’s Ron Eyester pursues what truly defines the food south of the Mason-Dixon.

· Craft Mac & Cheese: America’s favorite comfort food will melt your heart and tempt your taste buds as it gets a grown-up upgrade from Paschals’ Arthur Brown. 

· Bowls of Q – Chilis & Stews: As the mercury dips, warm up with one-pot suppers from Fox Bros. Bar-B-Q.

· Make the Cut: Knife technique is fundamental in the kitchen, and this tutorial with The Cook’s Warehouse will certainly sharpen any skills. 

Inside the Food Studio at Taste of Atlanta is open to all ticket holders on a first come basis. Registration for The Kitchen Workshop classes, also open to all attendees, will begin at 11 a.m. both days. General admission and VIP tickets are on sale now for $30 and $75, respectively. Tickets are sold at locations throughout Atlanta, including Cook’s Warehouse, Ticket Alternative and Georgia Tech’s ticket booth outlets. Advance tickets must be purchased by midnight on October 24. For more information, visit

For more about Taste of Atlanta, check out its website,

Hope to see you there!


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