By Carrie Whitney
While thousands of visitors come to the Grant Park Summer Shade Festival each year, hundreds of lucky gourmands take their festival days to the max and attend Corks & Forks: A Fine Food & Wine Event presented by Lincoln in the pavilions. Corks & Forks is known for inviting some of the city’s very best chefs to showcase their favorite summer recipes. On Saturday and Sunday, a different roster of top restaurant chefs from throughout Atlanta will offer up a variety of tasty small dishes.
In addition to the great food, Corks & Forks includes a wine tasting feature with wines from around the world along with educational wine seminars throughout the day. For the budding chefs onsite, Viking has scheduled a series of cooking demonstrations on topics like gluten-free gourmet meals, pickling and party foods. Non-vegetarians won’t want to miss this year’s new feature – the Steak Cook-off, which will pit chef against chef.
The fine list of restaurants participating in Corks & Forks includes Abattoir, Atkins Park, Bhojanic, Cake Hag, Canoe, The Graveyard Tavern, Legal Sea Foods, Market, The Melting Pot, Murphy’s, PEASANT bistro, Rosebud, Seasons 52, Spice Market and Sweet Georgia’s Juke Joint.
One-day tickets to Corks & Forks are just $35 in advance (can be purchased at www.summershade.org) or $45 at the door if available. Corks & Forks takes place on Saturday, August 27 and Sunday, August 28 from 1:00pm to 5:00pm.
To get your appetite going, Corks & Forks offers this summertime recipe, Graveyard Gazpacho from one of our returning restaurants, The Graveyard Tavern and Executive Chef Justin Bright in East Atlanta Village. Enjoy!
Ingredients:
| 1 cup red onion, finely diced 1 cup | green bell pepper, finely diced |
| 1 cup red bell pepper, finely diced 1/2 cup | green onion, chopped |
| 1 cup celery, chopped fine | 1 cup cucumber, deseeded, diced |
| 1 cup diced fresh tomato | 1 46-ounce bottle V-8 juice, divided |
| 4 whole tomatoes, cored | 3 cloves garlic, peeled |
| 1 tablespoon olive oil | 1 teaspoon kosher salt |
| 1 teaspoon sugar | 1/2 teaspoon black pepper |
| 1 tablespoon Worcestershire sauce | 1 tablespoon white vinegar |
| 3 dashes hot pepper sauce, such as Tabasco, or to taste |
For garnish: celery stalks with leaves, sour cream, chopped green onions, seasoned croutons
Prepare and chill this soup at least 8 hours before serving.
In a large bowl, combine onion, bell peppers, green onion, celery, cucumber and diced fresh tomato. In the bowl of a food processor or blender fitted with a metal blade, combine 4 cups of the V-8 juice with 4 whole tomatoes, garlic, olive oil, salt, sugar, pepper, Worcestershire sauce, hot pepper sauce and white vinegar. Blend or process until mixture is pureed well. Pour half of the puree into the bowl with the chopped vegetables. Add the remaining V-8 juice to the processor bowl or blender container. Process or blend to combine well. Pour puree into bowl with vegetables. Stir well and taste to adjust seasonings.
Cover bowl and refrigerate for 8 hours or overnight. Serve well chilled, with a celery stalk in each bowl and small bowls of sour cream, chopped green onions and croutons for guests to add as they wish. Makes 10 servings. This soup does not freeze well.
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