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Schedule of Events

In this spirited celebration of all things Southern – food, drink and music! - Southern Grown for 2016 builds on Sea Island's 88-year history of creating exceptional experiences. Last year's inaugural edition of the festival was a resounding success, laying the foundation for an expanded and even more vibrant weekend. Top culinary and spirits personalities, renowned bands, and a raft of intriguing instructional sessions combine to create a remarkable multi-day program that showcases the best of the South.

When:June 9-12, 2016
Location:

Sea Island, Georgia; The Lodge -St. Simons Island, Georgia

Concert:

Saturday, June 11
Tedeschi Trucks Band http://tedeschitrucksband.com/
Jason Isbell http://www.jasonisbell.com/
Dumpstaphunk http://www.dumpstaphunk.com/ 
Oceanfront at The Lodge, St. Simons Island, Georgia
Parking available on site, food and beverage concessions, gates open at 5:30 p.m.

Sponsorship:

Corporate sponsorship packages available. Click here for more information.

 

Thursday, June 9

Garden & Gun Dinner and Show
Location X | 7p.m.

A world-class dinner featuring Sea Island Resort Executive Chef Jonathan Jerusalmy and Charleston-based chefs Mike Lata and Nico Romo at a secret location with live music!

Exclusively for Garden & Gun pass holders.

Friday, June 10

The Southern Grown Hospitality Suite
The Spanish Lounge | 2 - 8p.m.

The Suite is the touchstone for all Southern Grown guests, sponsors, and artisans, where guests are welcomed by the Southern Grown concierge team.  At the suite, participants may check in to their rooms (if lodging accommodations apply) receive welcome bags, and confirm itineraries.

Who can participate? All Access Pass Holders, Taste of Southern Grown Pass Holders, Guest Artisans and Sponsors

The Southerner's Cookbook Lunch
The Cloister Garden | 11:30a.m. - 1:30p.m.

A private luncheon featuring the editors and chefs behind Garden & Gun's New York Times best-selling book The Southerner's Cookbook. Book signing to follow lunch.

Chefs: John Currence, Harrison Sapp, and Griffin Bufkin

Exclusively for Garden & Gun pass holders.

Welcome, Y'all! Reception
Spanish Lounge | 5 - 7p.m.

The evening begins with a friendly gathering in the Spanish Lounge, the most historic room in The Cloister, the place to meet and greet friends both old and new. Come join us for refreshing cocktails and Southern-inspired passed hors d'oeuvres.

Who can participate? All Access Pass Holders, Taste of Southern Grown Pass Holders, Guest Artisans and Sponsors

Meat & Three Dinner
Black Banks Terrace and Lawn | 7 - 10p.m.

This community-style party celebrates a Southern simplicity, the meat and three, with celebrated chefs showcasing their favorite plates. Yard games will be in full play on the lawn, overlooking Black Banks River.  Live music from Tennessee-based, The Black Cadillacs sets the tone for the evening, while the sun provides a magical backdrop. All beverages are inclusive. Welcome to The Cloister’s backyard! This event is presented by Georgia Crown Distributing. 

Chefs: Kevin Gillespie, Joey Ward, Waylon Rivers, Matt Bolus, Kenny Gilbert, Tom Gray, Andrew Ticer and Michael Hudman

Who can participate? All Access Pass Holders, Taste of Southern Grown Pass Holders, Meat & Three Dinner Ticket Holders (a la carte), Guest Artisans and Sponsors

Check Out Chef Kenny Gilbert’s Recipe for BBQ Alligator Ribs

Storied Spirits- After Hours Affair
Spanish Lounge | 10p.m. - 1a.m.

Relax and unwind with a spirit in hand and a story in your ear, in keeping with that favored pastime of Southern culture – storytelling. Spirits flow, and as the evening evolves, so do the tales. This event presented by the Golden Isles Convention and Visitors Bureau.

Who can participate? All Access Pass Holders, Guest Artisans and Sponsors

 

Saturday, June 11:

Southern Grown Hospitality Suite/Concierge Service
The Spanish Lounge | 9a.m. - 3p.m.

The Southern Grown concierge team will assist guests with their itineraries and other festival needs.

Who can participate? All Access Pass Holders, Taste of Southern Grown Pass Holders, Guest Artisans and Sponsors

Southern Grown University
10a.m. - 2:30p.m.

Please see below for a break down of all class offerings.

Marketplace at Rainbow Island
Rainbow Island | 11:30a.m. - 4p.m.

Rainbow Island comes to life in the tradition of New Orleans. Take a few moments to stroll through the “French Market” where you will find many different artisanal vendors and their unique, handcrafted products. John Currence, Linton Hopkins, and other artisans provide demonstrations on the Marketplace stage.

Angeline at Rainbow
Grab lunch at the Cook House featuring the cuisine of 2016 New Orleans Rising Star Chef Alex Harrell – straight from the French Quarter!

Chefs: Alex Harrell/Angeline at Rainbow, Demos: Linton Hopkins, John Currence

Who can participate? All Access Pass Holders, Taste of Southern Grown Pass Holders, Guest Artisans and Sponsors 

Dinner on the Lawn
The Lodge at Sea Island Golf Club | 6 - 7:45p.m.

This chef-inspired pre-concert dinner overlooks St. Simons Sound and the concert venue. It has gated access to the VIP concert area and to the interior of The Lodge. Enjoy the cuisine of multiple renowned guest chefs as well as creative concoctions by guest mixologists.

Chefs: Linton Hopkins, Mike Lata, John Currence, Waylon Rivers, Daniel Zeal

Who can participate? All Access Pass Holders, Guest Artisans and Sponsors

Southern Grown Concert at The Lodge
6:30p.m. / Gates open at 5:30p.m.

The piece de resistance of the weekend occurs on Saturday night, when the Grammy award-winning Tedeschi Trucks Band takes the stage for an oceanfront performance on the lawn of The Lodge at Sea Island. Preceding this performance will be musical openers by Dumpstaphunk, one of the funkiest bands to arise from New Orleans, and two-time Grammy award-winner Jason Isbell, a singer-songwriter and guitarist from Alabama. As the sun sets over the Atlantic Ocean, guests can sample selections from renowned guest chefs while being serenaded by a variety of Southern tunes.

Late-Night Throw Down
Men's Locker Room at The Lodge | 11p.m. - 2a.m.

The Men’s Locker Room becomes a show down – in classic fashion – of competing culinary talents. Two teams will battle to create crowd favored late night dishes and drinks. Live music and even livelier conversation keep this night going into the wee hours. This event is presented by the Brunswick News Publishing Company. 

Chefs: Chris Hastings, Matt Bolus

Who can participate? All Access Pass Holders, Guest Artisans and Sponsors

 

Sunday, June 12:

Farewell, Y'all Brunch!
Ocean Room at the Beach Club | 10:30a.m. - 12:30p.m.

Gather seaside for a traditional Southern brunch, complete with biscuits and gravy, bacon, house-made hash browns, and assorted Sunday staples. This event presented by Volvo. 

Who can participate? All Access Pass Holders, Guest Artisans and Sponsors

 


Southern Grown University

Saturday, June 11, 2016

The following classes will be held at The Cloister or The Lodge

10 A.M.

  • How to Make the Quintessential 12-Layer Cake
    How to Make the Quintessential 12-Layer Cake

    Instructor: Sea Island Executive Pastry Chef Cortney Harris
    Location: The Cloister Bake Shop

    Making this towering symbol of Southern hospitality – a rich, moist, 12-layer, chocolate treat -- is daunting, requiring skill, technique, and lots of patience. Sea Island’s Executive Pastry Chef, Cortney Harris, will demonstrate the secrets of the pros and take the fear out of baking.

  • Curds & Whey
    Curds & Whey

    Instructor: Jeremy & Jessica Little of Sweet Grass Dairy
    Location: The Market Kitchen at The Cloister

    Jeremy & Jessica Little, the husband-wife team behind the award-winning cheeses at Sweet Grass Dairy, provide a hands-on cheese-making class. Learn the art of making several different fresh kinds of cheeses from two pros who are passionate about sharing the process.

  • ExtraOrdinary Oysters<br>
    ExtraOrdinary Oysters

    SOLD OUT!

    Instructor: Chef Mike Lata
    Location: Tavola at The Cloister 

    Chef Mike Lata, of Fig and The Ordinary in Charleston, demonstrates the many extraordinary ways to prepare oysters. Learn how to properly shuck, clean, prepare – raw or roasted- these delicious brackish bivalves.

  • The How-to of Southern Storytelling: Documenting the Modern South Through Film
    The How-to of Southern Storytelling: Documenting the Modern South Through Film

    Instructor: Tyler Jones
    Location: The Chapel at The Cloister

    There are moving, important, and complex stories unfolding all around us. Once you find a potential subject, how do you begin to craft a visual narrative in a way that’s both authentic and worthwhile to your audience? Regardless of the camera of content, you can learn practical ways to translate visual stories more effectively. Tyler Jones is a filmmaker from 1504 and will screen several short films as part of a method-based discussion on capturing everyday stories in the South and beyond. 

  • Fermentation Experimentation
    Fermentation Experimentation

    Instructor: Smith Mathews
    Location: Tavola at The Cloister

    Wanna Brew? This is a unique opportunity to discuss and learn about the art of brewing from a local brewmeister. Explored topics will include equipment, flavor profiles and selections of grain, hops and yeast strains.

1 P.M.

  • The Art of Southern Hospitality
    The Art of Southern Hospitality

    Instructors: Kelly Revels, Bryce Brock, and Jennifer Wall
    Location: The Clubroom at The Cloister 

    SOUTHERN ETIQUETTE
    Louisiana-native Jennifer Wall is a graduate of The Protocol School of Washington in Washington, DC. Not only is Jennifer is obsessed with china and silver, she loves teaching manners for the millennium, from backyard BBQs to dinners with eight courses. Learn all the tricks to becoming properly southern. 

    SETTING THE PERFECT SOUTHERN TABLE
    Known for our soirées, all true southerners take pride in every detail when entertaining guests for dinner. Learn design, scale, and tips to create the perfect Southern tablescape from Sea Island’s lead floral designer, Kelly Revels of The Vine.

    SOUTHERN PORCH
    In the south, the porch is an extension of the home, providing the first glimpse into the character of the interior. The Vine’s Bryce Brock demonstrates the classic rules of planting in containers, showing how to decorate your porch with beautiful planters and provide a warm welcome for your guests.

  • Becoming a Wildlife Artist
    Becoming a Wildlife Artist

    Instructor: Artist Sue Key
    Location: The Chapel at The Cloister

    The experience of being a southern wildlife artist is more one to be shared than taught.  Southern, award-winning artist Sue Key, whose work is represented in galleries, juried shows, and corporate collections throughout the U.S., will share stories of why she chose to paint wildlife, how she taught herself to do it, and the people along the way who influenced her work.  Fundamental painting techniques such as composition, shapes, color, values and edges will also be demonstrated.

  • Still Art
    Still Art

    Instructor: Erik Vonk
    Location: Tavola at The Cloister 

    Ever wonder how spirits are made? This class reviews the authentic processes, from Field-to-Glass, behind crafting distilled spirits!  Let Erik Vonk, proprietor of Richland Estate – the Sugar Cane Plantation & Rum Distillery where America’s only ‘Single Estate’ Rum is produced – personally take you through every step of crafting fine, distilled spirits.

  • Curds & Whey
    Curds & Whey

    Instructor: Jeremy & Jessica Little of Sweet Grass Dairy
    Location: The Market Kitchen at The Cloister

    Jeremy & Jessica Little, the husband-wife team behind the award-winning cheeses at Sweet Grass Dairy, provide a hands-on cheese-making class. Learn the art of making several different fresh kinds of cheeses from two pros who are passionate about sharing the process.

  • Smokin’ Rivalry – BBQ Battle!
    Smokin’ Rivalry – BBQ Battle!

    Instructors: Chefs from Southern Soul & Fresh Air 
    Location: The Ruins at The Lodge

    This lively competition pits Georgia’s oldest established barbecue restaurant, Fresh Air, against the local low country style of Southern Soul.

  • Rolling in Dough
    Rolling in Dough

    Instructors: Chefs Michael Hudman and Andrew Ticer
    Location: Tavola at The Cloister

    Michael Hudman and Andrew Ticer, chef partners of Hog & Hominy in Memphis, are known for their harmonious meld of Southern and Italian cuisine. Together they conduct a class devoted to the process of making pasta, complete from scratch – noodle to dish.

Broadfield Plantation Experience

9:30 a.m. – 2:30 p.m. Available to All Access Ticket holders only. Includes two classes, transportation and lunch in the Summer Kitchen featuring Southern comfort cuisine.

  • Culinary Gardening<br>10:30 a.m.
    Culinary Gardening
    10:30 a.m.

    Instructors: Chef Bryan Slattery and Evan James
    Location: Broadfield Sporting Club

    There is no more nourishing food than that just pulled from the earth, especially in the south, where our warm climate allows for constant gardening. Join Broadfield’s chef de cuisine, Bryan Slattery, and Evan James, Sea Island’s resident gardener, for tips and secrets about creating a perfect culinary garden to enjoy year round. Prepare to get dirty!

  • Cooking with Fire<br>12:30 p.m.
    Cooking with Fire
    12:30 p.m.

    SOLD OUT!

    Instructor: Chef Chris Hastings
    Location: Broadfield

    Devoted to the long-revered art of cooking solely with wood fire, this class is led by Chef Chris Hastings, well known for his award-winning Birmingham restaurant, Hot and Hot Fish Club. This past year he opened his newest venture, OvenBird, inspired by the Guacho and Asado style cooking.

  • Improve Your Game<br>10:30 a.m.
    Improve Your Game
    10:30 a.m.

    Instructor: Sea Island Shooting Instructors
    Location: Broadfield Sporting Club

    Novice and aficionado huntsman alike will not want to overlook this incredible opportunity to experience Broadfield.  This class about the refinement of gun skills will be taught by Sea Island instructors, with James Beard award-winning chef and avid hunter Chris Hastings of OvenBird in Birmingham, AL, joining the excursion.

  • Bird Dog Training 101<br>12:30 p.m.
    Bird Dog Training 101
    12:30 p.m.

    Instructor: Wesley Schlosser
    Location: Broadfield

    Dog Trainer Wesley Schlosser will teach you the basics of Bird Dog training from "Steady the Wing" to various kinds of retrieving.