Southern Foodways: Cork and Pork at the High Museum Atlanta Wine Auction
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
Arguably one of the hottest tickets in town, if not in the country, the High Museum Atlanta Wine Auction celebrates its 16th year. Last year, the auction set records as the most successful live auction in its 15-year history, bringing in revenues of more than $1.8 million.
Friday night’s gala and Saturday’s live auction are already sold out. But, there is still space available at many of the events leading up to the big finale, one we think you’ll particularly enjoy because we planned it ourselves!
Cork & Pork
Time: Friday, March 28, 11:30 a.m.
Address: Restaurant Eugene, 2277 Peachtree Rd NE, Atlanta, GA 30309 (map)
Southerners are passionate about food and about wine. And they are especially passionate about pork. Indeed, the SFA has been accused of being hog wild. We take that as a compliment. So, to the wine auction we offer all things swine as the perfect pairing for the finest wines. Our tasty tribute features Linton Hopkins of Atlanta’s Restaurant Eugene and the brand new Holeman and Finch Public House, along with master curer Allan Benton of Madisonville, Tennessee.
To begin: Ode to Pork by Emory University professor and poet Kevin Young.
To taste: a Southern pork-centric menu including crispy black-eyed peas and pig tails, Deep South Salumi, pork belly with fixin’s and a surprise sweet treat to go.
To hold forth: John T. Edge, Director of the Southern Foodways Alliance, queues up the questions. Expatriate Southerners Mat Garretson of Garretson Wine Company and Tuck Beckstoffer of 75 Wine Company join in the conversation.
About the author: Melissa Booth Hall, a Southern Foodways Alliance staff member, grew up in Middlesboro, Kentucky, just a few hundred yards from the Cumberland Gap. Her culinary education began at age four, when she was allowed to stand on a chair in front of a gas stove and make fried pies. She has Centre College and Chase College of Law to thank for her everything-else education. A lawyer by training, she recently figured out a way to turn her passion for food into a paying job.