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Themed this year as "Off the Eaten Path," expect a brand new location for the tasting tents, a kickoff event focused on late-night bites, and classes focused on unexpected pairings, like pancakes and beer.
Fly in a hot air balloon at the Helen Atlantic Hot Air Balloon Race, float down the Chattahoochee at Duluth's Whatever Floats Your Boat, or stay on land to celebrate all things Southern dining at the Atlanta Food & Wine Festival.
Along with three days of tasting tents, the festival features a wide variety of dinners, parties, and learning sessions and hands-on workshops, with notable chefs, restaurateurs, and mixologists such as Justin Anthony (Yebo Beach Haus), Meherwan Irani (Chai Pani), John Castellucci (Castellucci Hospitality Group), Eddie Hernandez (Taqueria del Sol), and Paul Calvert and Greg Best (Ticonderoga Club) presenting.
Lin-Manuel Miranda’s Hamilton is finally coming to the Fox; participate in a weeklong celebration of two-wheelers at Atlanta Cycling Festival; and treat yourself to ”all-you-can-indulge” tasting sessions at Atlanta Food & Wine Festival.
At the new mixed-use community across the street from the mammoth Pinewood Atlanta Studios in Fayetteville, Braise, will be an intimate, 30-seat restaurant that serves many of its meals family-style.
Heading to this year's Atlanta Food & Wine Festival? Here's what's new for 2017 and the events you won't want to miss.
This salute to Southern food—now in its sixth year—gets bigger and bigger every year. Here are three sessions we're excited for this year.
AFWF co-founder Dominique Love shares what's new at this year's festival, which starts on June 2 and goes until June 5.
The only cheese dip recipe you’ll ever need, plus 6 other things I learned at the Atlanta Food & Wine festival
Thousands of festivalgoers, chefs, mixologists, cookbook authors, and other food and drink authorities descended upon Atlanta over the weekend for the 5th annual Atlanta Food & Wine festival held at the Loews Hotel in Midtown. Organizers Dominique Love and Elizabeth Feichter have put in more elbow grease than the fryers at Popeye’s to rally the region’s most talented culinary minds to our city. Below, a few observations from my time at the event.