Unfortunately, it wasn’t going to be all sunshine for the foodies. The bottom fell out right when Jennifer, Aaron and I were on the way to dim sum. Luckily, it had slowed to a drizzle by the time we made it to Grant Park.
As soon as we got to the park, we could tell the rain had put a damper on the Summer Shade Festival, but we preserved and kept walking to the Corks & Forks tents.
On the way, we found the Muir Glen tent with free sample of bruschetta. It wasn’t too bad for canned tomatoes.
Moving on, we had missed some of the more interesting demonstrations at the Viking table, so we kept walking to the first table, Legal Seafood.
Their sample dish was a small bowl of gazpacho
As much as I like the idea of gazpacho, I never really have enjoyed it. Even so, this was not a very good example of the dish. With only the tiniest frozen shrimp in the soup, you really got the idea that Legal Seafood phoned it in for this event.
After a few, quick steps to the right, we stopped at Woodfire Grill’s table.
I was disappointed to see that chef Kevin Gillespie wasn’t at the event, However, Woodfire Grill had stepped up with their sample dish.
It takes guts to serve a pork terrine at an outdoor event, but this was a tasty, well executed dish. I really do need to stop by the Woodfire Grill next time I’m in
It wouldn’t be Corks & Forks without a few wine samples.
I tend to avoid wines that have “RELAX” on the label, it’s a little too Frankie Goes to
Holy Taco seemed to have made a genuine effort to impress the crowd at Corks & Forks.
They had a table of gazpacho that was much better than Legal Sea Food’s, marinated olives stuffed with either anchovies or sardines, I forgot ask, and dry chorizo that had been marinated in balsamic.
The Shed at Glenwood had an interesting take on watermelon and beets
I didn’t get a chance to try the beets, but the watermelon had been cut with a melon baller, and drizzled with balsamic vinegar and olive oil, and topped with a little feta.
It’s not often that you see a combination like this, but it all works beautifully. The tart of the balsamic really balances well with the sweetness of the melon.
The guys at Six Feet Under had an interesting idea
Unfortunately this crab cake with micro green over a thin yogurt was a waste of crab meat. As soon as they put the hot crab cake on the cold soup it began to disintegrate. Even by itself the crab cake wasn’t very good, I had expected better from Six Feet Under.
Moving on, the next stop was the Melting Pot. There was no way for this to go wrong.
The last table in the first tent was for the metrotainment bakery
They didn’t beat around the bush with their offerings. They went straight for the heart with a raspberry chocolate cake and coconut crème cupcake.
I realize the raspberry chocolate cake almost looks soggy in that picture, but the cake was just that moist. It was decadent and frankly delicious.
I thought it was a nice thought to have a UGA cake for the upcoming season. However, either a hungry kid or a mischievous Auburn/Georgia Tech fan marred the Georgia G. Jennifer’s friend Megan did not approve of me belittling the UGA G.
Now it was time to move to the second tent. With it came more wine and it’s wonderful companion cheese.
Canoe had one of the most interesting tables at the whole event. When you walked up, you were given the choice of rosemary or chocolate ice cream and pistachio or chocolate covered rice krispy topping.
I went for the rosemary and pistachio and was immediately a fan. I was half expecting an overly woody taste from the rosemary but everything was in proportion and delicious.
Ever moving forward, we stopped at the table for Livingston Restaurant & Bar.
The guys at
I had a feeling that Two Urban Licks didn’t try their hardest for this event.
After Two Urban Licks came TAP and their odd shrimp potato salad.
The next table forced Jerry Jeff Walker into my head.
But the white is the best of the bunch. I was surprised to see there wasn’t any brandy in their ingredients list. How can you have Sangria without brandy?
As far as food oriented festivals go, I’ve been spoiled on years of Jazz & Quarter Fests in