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Blackberry Farm's 'Taste of the South' Honors Initial Fellowship of Southern Chefs and Artisans - Blackberry Farm hosts
Blackberry Farm's 'Taste of the South' Honors Initial Fellowship of Southern Chefs and Artisans

 

NewswireToday - /newswire/ - Walland, TN, United States, 2007/01/30 - Blackberry Farm hosts "Taste of the South" food and wine event benefiting Southern Foodways Alliance and honoring inaugural class of the Fellowship of Southern Chefs and Artisans, celebrating southern cuisine, culture and tradition.

   
 
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Celebrating southern cuisine, culture and tradition, some of the South’s finest chefs, wine experts and whiskey distillers will gather at Blackberry Farm February 22-25 for its 3rd annual “Taste of the South” Food and Wine Gala event, benefiting the Southern Foodways Alliance.

This year heralds the birth of the Fellowship of Southern Chefs and Artisans (FSCA). The FSCA has been established to recognize outstanding food and cuisine in the South by honoring distinguished chefs and artisans from the region. The Fellowship also hopes to bring those vital figures of the Southern food culture together for enriching experiences. This unique celebration will serve as a catalyst for the practice of southern foodways. In addition to a gala dinner honoring the chefs and artisans, the Taste of the South event will, of course, feature the Southern Foodways Alliance’s signature blend of edification and celebration.

Chefs to be honored during the event for their culinary efforts to promote southern cuisine and tradition will be Frank Stitt of Highlands Bar and Grill in Birmingham, AL, Ben and Karen Barker of Magnolia Grill in Durham, NC, Leah Chase of Dooky Chase in New Orleans, LA, and Louis Osteen of Louis’s at Pawley’s on Pawley’s Island, SC. Artisans being recognized during the event are Allan Benton of Benton’s Smoky Mountain Country Hams in Madisonville, TN, Glen Roberts of Anson Mills, Columbia, SC, Mike Guenther of Muddy Pond Sorghum Mill and Margaret Ann Toohey and David Snow of Snow’s Bend Farm in Coker AL.

Among the participating chefs are Corbin Evans of Savvy Gourmet in New Orleans, LA, Hugh Acheson of Five and Ten in Athens, GA, John Currence of City Grocery in Oxford, MS, Phoebe Lawless of Magnolia Grill in Durham, NC, and Mike Lata of Fig in Charleston, SC. Transforming regional ingredients into world-class cuisine, these chefs will provide guests with an incredible Gala dinner event, accompanied by Wine Expert Dan Phillips of the Grateful Palate in Oxnard, CA, and artisnal whiskey from Julian Van Winkle of Old Rip Van Winkle Distillery in Louisville, KY. A weekend of indulging in daily epicurean events, cooking demonstrations, panel discussions, seminars, special lunches and dinners await guests of the event.

Organizations sponsoring the event include Ruby Tuesday, RIVR Media, Pappy Van Winkle and Blackberry Farm.

Blackberry Farm (blackberryfarm.com) – often described as “Easy to get to. Hard to leave.” is located in the heart of the Great Smoky Mountains of East Tennessee. This 51-room Relais and Chateaux and Relais Gourmand property offers some of the world’s finest wines, cuisine, fly fishing, horseback riding, hiking, cycling, sporting clay and mountain biking opportunities. In addition to an abundance of outdoor activities, Blackberry Farm offers an Aveda-Destination Spa and a series of annual cooking schools and culinary events along with other world-renowned guest chefs and vintners.

 
 
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Written by / Agency / Source: Blackberry Farm

 
 

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Blackberry Farm's 'Taste of the South' Honors Initial Fellowship of Southern Chefs and Artisans

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Publisher Contact: Sarah Elder - BlackberryFarm.com 
865-380-2626 / 865-380-2081 selder[.]blackberryfarm.com
 
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