40 Atlanta Food & Drink Events: March 23-29

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40 Atlanta Food & Drink Events: March 23-29

Monday March 23

Ramen Fest | Makan | 5 PM
Chefs from around the city will make their culinary interpretations of the classic dish.  Since Spring is upon us, except some lighter ramens utilizing lots of seasonal produce and flavors. The festival starts at 5pm and goes till we run out. Simply come as you please and enjoy ramen and beer. Beer goes best with Ramen, so Wild Heaven Craft Beers will take over all the taps and provide Beer for the festival. Joining us will be chefs from: Illegal Food, Kimball House, No. 246. Pine St. Market, Twains Decatur, Victory/Paper Plane/Little Trouble team and Wrecking Bar Brewpub.

Cooking Class Frederico’s Braciole | Sugo | 6:30 PM
The evening will feature one of Sugo’s most popular dishes, Federico’s Braciole, made with pork tenderloin stuffed with Italian sausage, dates, and caramelized onions served atop grilled zucchini, fennel, peppers, roasted mushrooms, tomato sugo and balsamic reduction. The authentic Italian cuisine will transport you right to Italy, making the evening a night to remember.

Bouchard Pere & Fils Wine Dinner | Aria Atlanta | 7 PM
6 courses from chef Gerry Klaskala paired with 6 wines.
Henriot But NV
Bouchard Pere & Fils, Beaune du Chateau Blanc 2012
Bouchard Pere & Fils, Puligny Montrachet 2012
Bouchard Pere & Fils, Savigny les Beaune 2012
Bouchard Pere & Fils, Volnay Caillerets 2012
Bouchard Pere & Fils, Beaune Greves L’Enfant Jesus 2010

Beyond your Mother’s Pressure Cooker Cooking Class | Cook’s Warehouse Midtown | 7-9 PM
Admit it: you have scary memories of your grandmother’s hissing pressure cooker. But today, the use of pressure cookers is on the rise because they reduce cooking times by up to 70% and are safer than ever before. We’re going to take the pressure off your kitchen time as we discuss the basics of cooking under pressure and share some delicious recipes that would otherwise take hours – but now – just minutes.
• Risotto with Peas and Brie
• Fruit Laced Pulled Pork
• Farfalle with Mushrooms and Cream
• Orange-Scented Beef Chuck Roast Braised in Coffee and Balsamic Vinegar
• Pears Poached in Red Wine
Copies of The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric will be available for purchase, Bruce and Mark will be happy to personalize yours!

A Traditional Passover Meal | The Cook’s Warehouse Decatur | 7-9 PM
The General Muir has been compared – with good reason – to the Jewish delicatessens of New York City. With freshly baked bagels, crusty rye breads, latkes with applesauce, and house-cured pastrami and corned beef, it’s become a favorite among locals and homesick New Yorkers. So it’s no surprise that Chef Todd Ginsberg decided to explore the traditional foods of Passover in this class. Whether you are planning your own Passover Seder or just want to learn some great recipes from a revered chef, this is the class for you! Class menu will include these dishes, part of a traditional Passover Seder: Pear and Date Charoset, Apple and Raisin Charoset, Strawberry and Dried Fruit Charoset, and Brisket.

Grow Your Own! Spring Edition | Preserving Place | 6:30-8:30 PM
Learn the fundamentals of small scale food growing and plantingin this 2 hour class focused on what to grow now and how. Aimed at those with a small space to grow whether it be a raised bed in the front yard or a few feet on a patio, farmer Katherine Kennedy will answer your questions and show you the way. Perfect for beginning and intermediate gardeners, this hands on class is designed to answer all your questions on how to grow your own fruits, veggies, and herbs. We’ll have some cheese and preserves and pour you a complimentary glass of wine while Katherine shows you her magical ways. We’ll be offering this class seasonally as garden needs change and grow, but make sure to sign up for Spring Edition to get your garden in tip top shape for the coming year.

Frank Family Wine Dinner | 4th & Swift | 7 PM
Gather in the Old Fourth Ward for a special, prix fixe dinner at 4th & Swift featuring wines from Frank Family Vineyards on Monday, March 23. Guest will enjoy a selection of Frank Family wines carefully paired with four courses from chef de cuisine Jeb Aldrich. The dinner will begin at 7 p.m. and costs $75 per person.

Tuesday March 24

Hands-on Pizza Making Class |Double Zero Napoletana | 6 PM
Learn to make pizza in their beautiful hand crafted Stephano Ferrara ovens from Naples. You will be guided through the unique and nuanced process of making dough at the highest level by our expert pizzaiolos. The event is $40 per person. For reservations, please call 404.991.3666 or email admin@doublezeroatl.com.

Vegetarian Ramen Night | Cafe Sunflower Buckhead | 6-8 PM
Cafe Sunflower will be hosting their first all-vegetarian ramen dinner. There will be 4 different varieties of ramen available, including miso and mushroom based options.

An Evening with Torres Wines | Atlanta Wine School |6-8 PM
One-on-One tasting with Dan Kumler and Isaias Lopez from Torres Wines. Six (6) wines for tasting and Spanish apps from Chef Cidney. A great opportunity to learn about Spanish wines from one of Spain’s top wineries.

Hell’s Kitchen Viewing Party | Studio No. 7 | 6:30 PM
Join Atlanta’s Chef T as she competes on Season 14 of HELLS KITCHEN!  It will be nothing short of a magically heightened, food experience.  Come out and enjoy a recreation of some of Hells Kitchen favorite dishes.  Each ticket includes a 3 course meal including pan-seared scallops, rack of lamb and pistachio gelato.

Wine Dinner with Brazos Imports Wine | Southbound | 7 PM
Enjoy 5 courses prepared by Chef Ryan Smith while Brian Ravitsky leads us through exceptional selections from Zorzal’s high-altitude vineyards and Tunquen’s cool climate coastal wine.

5 Recipes to Know by Heart Cooking Class | Cook’s Warehouse East Cobb | 7-9 PM
Every good cook should have a few “tried and true” recipes in their culinary back pocket. These five recipes are classics that you can master at home and look like a pro! James Beard award winning author Cynthia Graubart returns to our kitchen to highlight:
• Pimento Cheese, the South’s most versatile spread
• Pasta Puttanesca, the fastest and most flavorful pantry meal fit to serve company
• Mediterranean Chicken, baked or slow-cooked – it’s the easiest elegant entrée
• Tassie Dough – the base for the South’s favorite bite – a Pecan Tassie (but it does so much more)
• Lemon Curd, the solution to any dessert emergency!

Backyard Brews and Bites | Red Sky Tapas | 7 PM
The evening will feature a five-course beer pairing with some deliciously prepared appetizer-sized dishes.  Participants can enjoy Jail House Slammer Wheat Beer paired with a soft pretzel & beer cheese; Red Hare Long Day Lager paired with bratwurst with beer braised onions & peppers; Jekyll Hop Dang Diggity Southern IPA paired with habanero shrimp cucumber salad; Monday Night Drafty Kilt paired with fish & chips with malt vinegar; and last but certainly not least, Terrapin Liquid Bliss paired with chocolate peanut butter cake with porter cream icing.

Wednesday March 25

Canning 101 & Lunch | Preserving Place | 10 AM-2:15 PM
Students will have the hands-on experience of preparing the food to be put up at every stage of the process followed by instructions on how to test for proper seal, labeling and storage. The goal of this class is for participants to leave with the confidence that they are able to can safely on their own at home, with both vinegar-based pickled foods and sugar based fruit foods. Participants will take home two jars of what was made in class (one sweet/one pickled).

First anniversary Party | Foundation Social Eatery | 5-10 PM
Aspecial three-course prix fixe menu, in addition to its regular dinner menu, from 5 to 10 p.m. for $35 per person. Each course features a selection of two items including: First course – Baby Arugula Salad or Seasonal Mushroom Ravioli, Second course – Beef Short Rib “Sugo” or Carolina Trout, Third course – Banana Bread Pudding or Classic French Canele. In addition to the prix fixe menu, Foundation Social Eatery will offer complementary hand-passed hors d’oeurves from 5:30 to 7 p.m., as well as Double Cross vodka drink specials like the “Double Crossed Mule” for $6 and select wines for $5 per glass.

Louisiana Crawfish Boil | South City Kitchen Vinings | 5:30 PM
Join us on the patio at South City Kitchen Vinings on Wednesday, March 25th from 5:30-7pm for a full spread of freshly boiled crawfish, corn-on-the-cobb, andouille sausage, and red potatoes. Plus, we’ll have $4 Abita beers to wash all this good stuff down properly. The best part? The cost is only $32/person for the first 2 pounds of crawfish and then $12.50 for each additional pound (plus tax and gratuity).  Get your tickets today–don’t let this one get “bayou!”

Instagram Party with the Crabbie’s Elephant | The Pub | 5:30 to 7:30 PM
On the second floor for an IPeople can grab a Crabbie’s, follow @CrabbiesUSA on Instagram, pose with the Crabbie’s trademark -7 foot inflatable elephant, post using #CrabbiesWeek and pick up a prize. Prizes available while supplies last. Serving Crabbie’s Original and Spiced Orange and specialty cocktails including: Crabbie’s Time, gin, lemon and pink grapefruit juice and Original; and the Apricot Cooler, muddled apricots, dark rum, fruit juices and Original.

Cocktail Class | Sugo | 6-7 PM
Featuring demonstrations on how to create The Martinez, The Manhattan and The Old Fashioned, three classic cocktails that are sure to impress. Bar snacks will be provided throughout the demonstration and as always, guests are invited to stay and enjoy dinner as well. For $39 per person, learn the tricks of the trade as Sugo reveals all their bartending secrets. For reservations, please call 770.817.8000.

Sake Seminar and Dinner | Bantu Noodles | 6 PM 
We are having a Sake Dinner at Bantu Wednesday March 25th with myself and two sake sommeliers, Koji Aoto and Tim Sullivan. Come early for the seminar and stay for a five course menu pairing!

The Science of Beer | Monday Night Brewing | 6:30 PM
Does a hop by any other name smell just as sweet? What makes a wild beer wild? Find out the answers to these questions and more as we pair local brewmasters and scientists to tell you all about how noses and brains are able to differentiate floral, citrusy and piney bouquets from different (and delicious) hop varieties. We’ll also explore what bacterial processes are harnessed by brewers to give your favorite farmhouse ales and saisons just the right amount of funk. Get ready to stimulate your brain and your tastebuds with the Science of Beer series!

High Museum Wine Auction Dinners

Seamus Wine Dinner | Common Quarter | 6:30 PM 
Join us for a wine dinner with local resident and winemaker Jim Foley of Seamus Wines Benefitting the High Museum of Art.
Reception: Pearl Pinot Gris 2013, Canape: Chicken Liver & Foie Gras Mousse, Brioche, Apple Mostarda
Course 1: Seamus Chardonnay 2012, Ricotta Gnocchi, Mushrooms, Asparagus, Peas, Leeks, Truffle Butter
Course 2: Seamus California Red Wine 2011, Griddled Arctic Char, Carrots, Fava Beans, Grilled Mushroom Vinaigrette, Radish
Course 3:  Seamus Cabernet Sauvignon 2010, Dr. Joe’s Duck Breast, Parmesan Polenta, Baby Vidalia Onions, Swiss Chard, Rhubarb Mostarda

Vintner’s Dinner | White Oak Kitchen | 6:30 PM
White Oak Kitchen & Cocktails has joined with Banfi Wines to present a 5-course wine dinner to help kick off the High Museum’s Annual Atlanta Wine Auction. Hosted by Executive Chef Timothy Magee and Sommelier Jeremy Eubanks, the evening begins with an appetizer reception and progresses to the 5-course wine dinner. Wines are selected from the Banfi Wine’s portfolio, hand picked by their Advanced Sommelier Jacob Gragg. 30% of all proceeds from this dinner will go to the High Museum of Art as a part of their Dine Around Dinners event.

Dine Around Dinner | Park 75 | 6:30 PM
Please join Executive Chef Robert Gerstenecker of Park 75 at Four Seasons Hotel Atlanta for an intimate winemaker dinner featuring Ted Henry, winemaker at Napa Valley’s esteemed Jarvis Estate winery and world renowned painter of wine, Atlanta’s own Thomas Arvid. Chef Gerstenecker will prepare an extraordinary menu perfectly paired with an array of current and library releases from Jarvis.

Trione Vineyard Wine Dinner | Cooks & Soldiers | 7 PM
The event will include five courses, specially prepared by chef Landon Thompson, as well as a special appearance from the winemaker. Tickets for the event will be $99 per person. For more information on details and times, please call 404.996.2623.

Napa vs. Sonoma Wine Dinner | Atlanta Wine School | 7 PM
Please join us, along with Bryan Vais, Owner of Bailiwick Wines and Tom Gamble, Owner of Gamble Family Vineyards, for this special “Napa vs. Sonoma” seated four course dinner. Bailiwick Vermentino 2012, California, Pinot Noir 2010, Russian River Valley  and Pinot Noir 2011, Sonoma Coast . Gamble Sauvignon Blanc 2013, Heritage Sites Zinfandel Blend 2010, and Family Home Cabernet Sauvignon 2009.

Thursday March 26

Benovia Winery & Kale Winery Tasting | Savi Provisions Buckhead | 7-9 PM
Benovia Winery is a small producer of hand crafted wines with a winemaker who has a celebrated history in the wine world. Started in 2005 by people passionate about wine with the goal of doing whatever it takes to make great wine. Mike Sullivan, a Sonoma County native, our winemaker, was awarded the honor of being named Wine Personality of the Year in 2002 by Robert Parker of the Wine Advocate. He was also named Winemaker of the year by Ronn Wiegand of Restaurant Wine.

Friday March 27

Cooking Class: A Meat Lovers Paradise | Atlanta Wine School | 7-9 PM
This isn’t your typical steakhouse fare!  Not only will you master the perfect temperature for your beef, but you’ll learn which wines to pair with the creative sauces we make and you’ll learn to execute some unique sides!  Put a Sear on It! This menu promises to excite your palate and get that perfect sear on your beef!

Paint Nite | The Publik Draft House | 7 PM
This evening that combines artistic painting and drinking Crabbie’s at Paint Nite. Follow step-by-step instructions of the master local artist from blank canvas to masterpiece which you will take home. The ticket price is $45 and includes a complimentary Crabbie’s.

Glenorangie & Ardbeg Whiskey Tasting | Savi Provisions Buckhead | 7:30-9:30 PM 
Edmund Amoye, GA Retail Manager for Moet Hennessy USA (a subsidiary of LVMH Moet Hennessy Louis Vuitton) for a wonderful evening of some of best Scotch Whiskey in the World.  Edmund will be guiding you through the following Glenmorangie and Ardbeg whiskeys.

Taste of Europe Wine Tasting | The Gifted Ferret | 8-10 PM
Tasting of 6 different European wines from French, Italy and Spain.

March 28-29

Annual Spring Wine Highway Weekend | all day | North Georgia
If you have not participate before, you pay your admission fee ($40.00/person) at any of the participating wineries where you will receive a souvenir glass, and Passport that you will take to each winery you visit.  Your admission allows you access to all participating wineries over both weekends so you can take your time and enjoy the experience. Check out our Wine Map to plan your trip.

Saturday March 28

BaconFest | Dad’s Garage | 1 PM
This outdoor festival is an unbridled bash filled to the brim with the 3 B’s: BEER. BANDS. BACON. It’s also a fundraiser for Dad’s Garage (yes, we’re a non-profit), so even if you’re not in it to capture the world record for swallowing the most swine, you can rest assured that your cash is still going to a good cause.

Roswell Beer Fest | downtown Roswell | 2-6 PM
The ONLY Beer Festival in the Southeast organized and managed by a non-profit. 100% of proceeds benefit the START House Foundation, whose goal is to support at-risk youth in Roswell, GA. The 2015 Roswell Beer Festival is in its 3rd year!  Bigger and better is our theme for 2015. More Premium Craft beers, A VIP Ticket Option, Great Music, and More Food Choices.

Andrew’s Wine Fest | East Andrews | 2-6 PM 
Join us at Andrews Entertainment District as we host the Andrews Wine Festival.Ticket includes admission into the Festival with unlimited wine sampling of over 100 wines.  You will also get the 2015 Andrews Wine Festival Tasting Book. For a $5 Donation to The Giving Kitchen you can get a Reidel Tasting Glass to take home.

Suds on the Square | Fayetteville Square | 12-5 PM
The first annual Fayette County Kiwanis Brew Fest, Suds On The Square! The first ever Fayette County beer festival will be held on the Courthouse Square in downtown Fayetteville, Georgia. Here you will be able to sample a host of Georgia beers and enjoy the festive and historic downtown Fayetteville atmosphere. The festival will not only be fun, but will also benefit several local nonprofit organizations!

Cuban Cooking Class | Atlanta Wine School | 7- 9:30 PM
Travel with us to Cuba!  Learn a few tricks in the kitchen, and prepare recipes that will make Ybor City jealous. You will first be met with a reception wine and light appetizers. You’ll have a striking view of an impressive open kitchen.  You’ll don your apron, roll up your sleeves and your Chef will take you through the process of preparing your meal!  Once you’ve completed your meal, you’ll enjoy it with wines expertly paired with the dishes you’ve created.

Sunday March 29

Canning 101 | Preserving Place | 1- 5 pM
Geared towards the beginning canner, Canning 101 provides students with an in-depth approach to home hot water bath canning. In addition to discussing the scientific principles behind the hot water bath canning process, the equipment needed, and providing hands-on experience in the kitchen, Canning 101 will provide a history of canning and home food preservation.

Pure Pork Awesomeness Cookbook Party with Kevin Gillespie | Gunshow | 2-6 PM
Atlanta chef, restaurateur and “Top Chef” alum Kevin Gillespie is pumped about pork. He loves it so much he’s dedicated his second cookbook, “Pure Pork Awesomeness: Totally Cookable Recipes From Around the World,” to all things swine. The party for “Pure Pork Awesomeness” takes place from 2 to 6 p.m. Admission is $50 and includes a signed copy of the book, including a rare edition of the “lost” chapter, and an array of appetizing pork offerings, such as Korean barbecued pork bulgogi, Indianapolis-style fried pork loin sandwiches and buffalo pork “wings.”

Doc Chey’s Annual Noodle Eating Contest | Doc Chey’s Morningside | 1:30 PM
Be the fastest speed-eater to conquer a heaping bowl of lo mein noodles & win a $100 gift card and T-shirt.  Kids round: $25 gift card & T-shirt. 100% proceeds donated to help save our fire station from the chopping block.

Comfort Food & Wine Pairing | Stockyard Burgers and Brew | 4-6 PM
Ever wanted to know what wine pairs with cowboy caviar or gourmet tater tots? Maybe not but join us anyway as we try some fun & quirky food/wine tasting pairings at Historic Marietta Square’s newest restaurant Stockyard Burger & Bones.  

Big Green Egg Cooking Class | Cook’s Warehouse East Cobb | 4:30-7 PM 
Are you the proud new owner of a Big Green Egg®, a seasoned “EGGhead®” looking for some ‘egg’- citing new recipes, or thinking of buying a new Egg? No matter what the reason, you’ll learn to get the most out of your Egg with this class led by our Big Green “Eggs-pert” and loaded with information on how to properly use and maintain your Egg as well as these recipes:
• Tender Pulled Pork
• Cajun Chicken
• Grilled Seasonal Vegetables
• a quick and easy “sweet treat”

Buffalo Trace Bourbon Dinner | The Pinewood |  7 PM  
We’ve never come across a collection of whiskies as extensive and award-winning as Buffalo Trace’s Antique Collection. This past year alone, two of the five bottles were ranked as the top three whiskies in the entire world. It is our absolute pleasure to announce yet another unparalleled whiskey experience in which we will taste through all five offerings in the collection, accompanied by a five course degustation. Please join us and DECATUR PACKAGE STORE for an evening filled with food, friends, and several of the best American whiskies ever created. We will auction off an unopened bottle of each label with proceeds being donated to POVERTY IS REAL the night of the event. You will not want to miss this amazing opportunity.

 

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