SCHEDULE OF EVENTS
Franklin Food & Spirits Festival
May 30th — May 31st, 2008
FRIDAY : Insider Access
Dinner @ 6:30 pm
The Potlikker Film Festival: Dinner and a Movie, Reversed: Feast your eyes on the delicious work of Joe York. Watch Southern Foodways Allaiance documentary films & Fried Pies and Hot Chicken — the perfect appetizers to your dinner ar Carnton.
Grand Dinner at Historic Carnton Mansion: Dine with some of the South's greatest chefs. Coordination Chef Drew Robinson, Jim 'N Nick's Bar-B-Q. Guest Chefs; Jason McConnell, Red Pony Restaurant, Franklin; Martha Stamps, Martha's at the Plantation, Nashville; Tandy Wilson, City House, Nashville; Sean Brock, McCrady's, Charleston, SC; John Fleer, Sunburst Trout, Canton, NC.
Whole Hog Cooking Classes:
Pit Masters Ed Mitchell & Patrick Martin share their insights and experience on the grounds of historic Carnton Plantation.
SATURDAY : Celebration at the Square
12:00 - 7:00 pm
Timeless Tastes Meet Traditions with a Twist: Sample the very best from the wild and wonderful world of Q! Renowned chefs like Ed Mitchell, Bob Gibson, Frank Vernon, Drew Robinson, Patrick Martin and more will coax flame and command smoke to deliver a tantalizing tour that winds from whole hog to brisket quesadillas to red neck tacos.
Eat Local: Meet and eat with a delicious variety of local chefs.
Biscuits with the Bard: Watch “The Rise of Southern Biscuits” and enjoy a biscuit break demo with the Bard of Southern Culture, John Egerton.
Heapin Helpin' of Heritage: Argue the merits of cake over pie. Talk sweet tea. Debate the perfect combo at a meat-and-three. All this and more, as you explore the State of the Plate with the Southern Foodways Alliance.
Spirits of the South: Experience the finest craft beers, wines and whiskeys in the South with tastings and commentary from the clearest minds in the business.
The Spirit Tree: Learn how to turn a tree into whiskeywith Jim Myers.
The Potlikker Film Festival: Feast your eyes and treat your tastebuds. Short films, “Hot Chicken”, “Fried Pies” and “Whole Hog” are paired with the culinary creations of local chefs.