Dishes That Stole The Show At The Atlanta Food & Wine Festival
The Atlanta Food & Wine Festival brings together the South’s best chefs, mixologists, and food artisans for a weekend of culinary magic. I was lucky enough to attend this year’s event, where thousands of foodies sampled creative dishes that showcase Southern cuisine with global influences.
From smoky barbecue to delicate seafood creations, these ten standout dishes had everyone talking and coming back for seconds.
1. Bourbon Butter Shrimp & Grits
My taste buds still remember this elevated Southern classic from New Orleans chef Amelia Carter. The stone-ground grits were impossibly creamy, cooked slowly with heavy cream and aged cheddar.
The plump Gulf shrimp came bathed in a sauce that combined Kentucky bourbon with browned butter and a hint of cayenne. Festival-goers formed the longest line of the day for this dish, and several people told me it was worth every minute of waiting.
2. Crispy Duck Confit Bao Buns
Chef James Chen’s fusion creation combined French technique with Asian flavors in the most delightful way. Tender duck confit, shredded and crisped to perfection, nestled inside pillowy steamed bao buns.
A drizzle of spicy-sweet hoisin glaze and pickled vegetables added brightness to each bite. The contrast between the soft bun, crispy meat, and tangy vegetables created a perfect harmony that had everyone at the festival raving about these little handheld treasures.
3. Blackberry Lavender Fried Chicken
Never would I have imagined blackberries and fried chicken belonging together until I tried Chef Sophia Washington’s creation. The free-range chicken was brined in buttermilk infused with lavender before being coated in a spiced flour mixture.
After frying to golden perfection, each piece got a generous drizzle of blackberry-lavender reduction that added surprising depth. The combination of savory, sweet, and floral notes made this dish an unforgettable festival highlight that perfectly represented modern Southern cooking.
4. Smoked Brisket Tacos with Peach Salsa
You haven’t lived until you’ve tasted Chef Marcus Williams’ brisket tacos! The meat smokes for 14 hours before being tucked into handmade corn tortillas.
What makes these tacos truly special is the unexpected peach salsa on top – sweet Georgia peaches mixed with jalapeños create a perfect sweet-heat balance. I watched people circle back to this booth three or four times, proving these weren’t just another taco variation.
5. Truffle Honey Cornbread Madeleines
Pastry chef Eliza Montgomery took the humble cornbread and transformed it into something extraordinary! Using a French madeleine pan, she created shell-shaped cornbread bites with the perfect balance of sweet and savory.
Each golden morsel came brushed with truffle-infused honey that elevated the entire experience. I watched as festival attendees closed their eyes in bliss with each bite of these delicate yet familiar treats. The chef revealed she developed this recipe specifically for the festival after experimenting with dozens of variations.
6. Charred Octopus with Sorghum Glaze
Celebrity chef Robert Turner proved his mastery with this show-stopping seafood dish. Tender octopus tentacles, perfectly charred on the outside while remaining succulent inside, rested atop a bed of creamy field pea succotash.
The magic element was the sorghum glaze – a traditional Southern sweetener transformed into a complex, slightly smoky sauce. Fellow festival-goers couldn’t stop talking about how the chef managed to make octopus feel like an authentic part of Southern cuisine through these thoughtful flavor combinations.
7. Pimento Cheese Ice Cream Sandwich
My mind was blown by pastry chef Darius Greene’s savory-sweet mashup! Two thin, buttery crackers sandwiched a scoop of creamy ice cream infused with real pimento cheese.
The flavor started sweet then transformed into something savory with hints of sharp cheddar and pimento peppers. A light dusting of smoked paprika completed this mind-bending treat. Festival attendees either loved it or hated it, but everyone was talking about it – the hallmark of true culinary innovation.
8. Collard Green Dumplings with Pot Likker Consommé
Chef Tanisha Miller received a standing ovation for her ingenious fusion of Southern and Asian cuisines. Tender dumplings filled with smoky collard greens, country ham, and caramelized onions were pure comfort food in bite-sized form.
The real star was the crystal-clear pot likker consommé – the traditional cooking liquid from collard greens clarified into an elegant broth. Each dumpling came floating in this flavorful liquid, creating a dish that honored Southern traditions while presenting them in a completely new light.
9. Smoked Watermelon ‘Ham’ Salad
The most photographed dish of the festival came from vegan chef Carlos Mendez. Thick slices of watermelon underwent a transformation through brining, smoking, and roasting until they developed a meaty texture and deep red color reminiscent of country ham.
Served with pickled watermelon rind, fresh mint, and vegan feta, this plant-based wonder had even dedicated meat-eaters lining up. The technique demonstrated how Southern food traditions can evolve without losing their soul – a perfect representation of the festival’s forward-thinking approach to regional cuisine.
10. Buttermilk Pie with Muscadine Grape Sorbet
The grand finale of my festival experience came from pastry chef Emma Daniels. Her buttermilk pie featured the perfect custard texture – silky smooth with a slight tanginess from cultured buttermilk and a buttery, flaky crust.
The genius pairing was a scoop of intensely purple muscadine grape sorbet made from wild Southern grapes. The combination of rich, creamy pie with bright, palate-cleansing sorbet created a dessert that celebrated two iconic Southern ingredients in perfect harmony. I couldn’t imagine a better way to end the festival.
