So what does a hard working sous-chef do on her day off? Why spend it at the Atlanta Food and Wine Festival, of course! Despite the cloudy skies and sporadic downpours, Chef Nancy and I hit the festival with enthusiasm. Our day started off with a wine tasting class at the Lowe's Hotel, followed by lengthy tour of the food and wine tent.
It was great fun to be able to indulge in some foods that aren't likely to make an appearance on a Taste and Savor menu anytime soon. Pork belly, barbecue duck and pork jowl, just to name a few. There were wine and spirits galore as well as chocolates and cheeses. It was a wine and food lover's wonderland.
And while the tastes, sips and fun atmosphere were all amazing, the thing that impressed me the most, was the pride that all of the chefs and vendors took in there respective dishes and products. When a chef can tell you that he knew the pig that the pork jowl he was serving came from and a cheese maker beams with pride as she gives you the 4-1-1 on her creamery's newest goat's milk cheese, their passion and dedication are inspiring.
The festival was the perfect way to unwind and let loose after a long week of work, creating the beautiful and healthy food that Chef Nancy and I are dedicated to and passionate about.