Duane Nutter is the chef at One Flew South in Atlanta’s Hartsfield-Jackson International Airport.
David Wondrich will be collaborating with Atlanta mix-mistress Tiffanie Barriere throughout this fall’s Symposium weekend. No stranger to drink, David is Esquire magazine’s cocktail historian and a walking encyclopedia of all things imbibed. He’s the author of five cocktail-centric books, the latest one titled Punch: The Delights (and Dangers) of the Flowing Punch Bowl. If that isn’t impressive enough, … Continued
The Coalition of Immokalee Workers is a worker-based human rights organization internationally recognized for its achievements in the fields of corporate social responsibility, community organizing, and sustainable food.
Malinda Maynor Lowery will join us during fall symposium to share oral histories and discuss how Lumbee Indians have used food to build inclusive spaces for community and kin during segregation.
Tiffanie Barriere knows how to work a crowd. She’s the master mixologist at One Flew South, an upscale, farm-to-fork restaurant tucked away at the busiest airport in the world, Hartsfield-Jackson Atlanta International Airport. One Flew South has been ranked amongst the best airport restaurants and bars in the world from the likes of GQ, Forbes, Huffington Post, The … Continued
In “The Case for Reparations,”, Coates writes, “to celebrate freedom and democracy while forgetting America’s origins in a slavery economy is patriotism à la carte. In other words, we can’t choose which moments to celebrate and which moments to forget. On Friday, October 24, Coates will extend that argument to the Southern table, with a talk about the concept of culinary reparations.
Chef, DJ, writer, TV host, provocateur. There are many ways to describe Eddie Huang. He is known for his restaurant in NYC, Baohaus, and his no-holds-barred blog posts and Twitter. His memoir, Fresh Off the Boat, was released last year and inspired a new TV show whose pilot just got picked up by ABC this fall. (And an excerpt from … Continued
Eddie’s turnip greens, simmered in chicken stock and shot through with chile de arbol, are a crowd-pleaser and a favorite of SFA staffers. Those greens inspired the Saturday-night menu at our upcoming fall Symposium: Beans, Greens, and Cornbread.
Whitney is deeply influenced by the old world dishes of France, Italy, Spain, and the American South. She fell in love with Southern cuisine in particular because “the South offers a distinct tie to the past.”