Come experience the fascinating culinary world of the professional Chef and discover the secrets of his craft. Hosted by Atlanta's own Tom Sullivan, patrons will enjoy tastes & beverages in an intimate setting while learning valuable cooking skills and insight into the Atlanta restaurant scene.
Taste of Atlanta welcomes back Tom Sullivan as host of Inside the Food Studio. An Atlanta native, Tom entered radio immediately upon leaving high school. Tom hosted every show on WQXI then worked his way over to 94-Q, eventually landing the night show on the revamped Star 94 FM. Tom's personality allowed him to easily transition to the morning show with Steve McCoy and Vikki Locke where he entertained the masses on their morning commute.
While working in radio Tom became a host on NBC Television's "Atlanta & Company," a daily show he hosted with Holly Firfer. Tom continues to host many corporate, private and charity events in Atlanta and around the country including Las Vegas, New York, Los Angeles and Chicago. Tom strongly believes in giving back to the community and works with countless charities during the year. He says he is most proud of helping raise over $5,000,000.00 for Children's Healthcare of Atlanta.
Join the hunt as we talk about and taste the wild world of game including elk, buffalo and fowl.
Radio personality John Lemley will co-host this segment.
Since Groundhog Day 2009, John has served up a "plateful of classics and a variety of sides" on 90.1 WABE's City Café with John Lemley.
Join Fifth Group Restaurants' beverage director, Vajra Stratigos, and a member of the culinary team of its newest seafood restaurant, Lure, to learn about "taste of place."
What exactly does that mean? Just as wine is affected by terroir—the land on which the grapes were grown and harvested—the flavors of oysters, too, are directly influenced by the location in which they lived and grew…this is called merroir. You'll learn about the taste differences between an oyster grown in suspended, deep-ocean water from others grown in inlets, bays and brackish flats. A food and wine discussion about terroir and merroir will highlight the similarities and differences between these very "foodie" themes.