Weekend Recap: Atlanta Food & Wine Festival

atl_afwf2015The Atlanta Food & Wine Festival was this weekend and I had the opportunity to attend the Saturday classes and explore the tasting tents for some of the best food (& booze) I’ve ever had… It’s such an insanely perfect experience for any foodie (and don’t worry, I got over 16,000 steps in throughout my day) ūüėČ

A recap of AFWF2015!

On Saturday, I got to attend three classes that were held at the Loew’s Hotel in beautiful Midtown, Atlanta:bbq (2)
  • At 10 AM I attended the¬†Leftover BBQ
    talk by Chris Lilly, owner of Big Bob Gibson BBQ in Decatur, Alabama. This was definitely a change of pace from my typical breakfast but so so good.

Pictured is the BBQ smoked chicken salad, smoked pork shoulder tortilla with Serrano pepper coleslaw, & BBQ gumbo. 

The smoked bbq chicken salad was phenomenal, but both the BBQ gumbo and smoked pork shoulder tortilla were delicious, too! You can read more about Chris Lilly here: http://atlfoodandwinefestival.com/talent/alabama/chris-lilly/

  • IMG_20150530_180750The 11:30 presentation was¬†Trash Fish: A Chef’s Treasure, presented by¬†¬†Bryan Caswell,¬†Kevin Johnson¬†&¬†PJ Stoops.¬†This was my favorite presentation by topic, especially with my interest and background in marine biology. The presenters did a wonderful job promoting seafood sustainability, and emphasized that the¬†by-catch¬†from the fishing industry, or “trash fish,” can be¬†equally delicious (or MORE so) and 20150530_121042 (2)comparable to the “crowd¬†pleasing” fish like halibut, salmon, and red snapper. I also loved the unique dishes, especially the fried fish skins and bones (using the whole animal, no waste! pictured above). The fried fish tails (pictured right) were surprisingly succulent & also incredible.¬†
 
  • Fact v. Fi(sh)tion, presented by¬†Derek Emerson, Spike Gjerde¬†& Ryan Prewitt,¬†was the final presentation before I headed out to the tasting tents. These guys were also big on seafood sustainability and building relationships with the fishers and guys selling oyster_afwf2015you their hard-earned seafood, and the dishes did not disappoint. We started off with¬†sustainable¬†farmed oysters (SEX DRIVE UP) while the chefs cooked up snapper, filling the room with the most mouthwatering aromas. For the first time I tried a whole fried soft shelled crab (incredible¬†but¬†not¬†pictured), and I was completely surprised that you could eat the entire crab, even the claws! The red snapper (also not¬†pictured)was finally served on a bed of ¬†at the end of the presentation, and was to die for! Unfortunately, because the presentation had run a bit late, Jeremy and I had to bolt out to catch my family in the line for the tasting tents.
To read more about the Atlanta Food & Wine Festival, and all of the chefs, staff, sponsors, and talents that made the event possible, please feel free to visit their homepage: http://atlfoodandwinefestival.com/ !

 Weekend Link Out Рsome research I think you should read!

Delayed Umbilical Cord Clamping May Benefit Children Years Later The World Health Organization has endorsed waiting to clamp the umbilical cord for at least one minute after a baby is born. РI thought that this would be worth the share, especially for mothers to be.

“One Egg per Day Improves Inflammation when 052015_greenegg1Compared to an Oatmeal-Based Breakfast without Increasing Other Cardiometabolic Risk Factors in Diabetic Patients”

“Eat Whole Eggs All Day and Throw Your Statins Away? 375x Increased Dietary Cholesterol Intake From Eggs Reduces Visceral Fat & Promotes Healthy Cholesterol Metabolism” – A throwback article from my favorite nutrition and exercise research scientist, Adel Moussa, creator of my favorite resource, Suppversity.

had to share more egg love^ It’s no secret that I love my eggs.

 Hope you all had a wonderful weekend!
What did you think of the articles/links?
Any plans for the week!?
-HD
PS:¬†Happy Say Something Nice Day! No really, take the time to show someone that you appreciate them, say something kind to your family… and a stranger.
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