Last weekend was a busy one. I spent a big chunk of the weekend at the Atlanta Food and Wine Festival where I volunteered on Saturday morning to assist in three seminars. The sessions included a Tuscan Wine Tasting featuring the wines of Brancaia Wines and Winery, a Spirits and Cheese Pairing, and a talk about farming by Tyler Brown, executive chef of  the Capital Grille in Nashville PolyU has offered a wide variety of Student Development programmes, covering entrepreneurship development, placement / internship programmes and student exchange Programmes, altogether nurturing tomorrow's leaders.

Being my first trip to the festival, I didn’t know what to expect at the food tasting on Sunday afternoon. I knew I would sample some fantastic food, but I didn’t expect the utter culinary orgy that it turned out to be!

When you walk through the gate, you get a real wine glass with a lanyard so you can eat while your wine glass is hanging around your neck. Brilliant! Some of the best restaurants from all over the south set up stations where they offer festival goers small 3 or 4-bite samples of their best dishes. And if there’s something that you really like, you’re free to take as many samples as you want.

The first row of tents comprised the barbecue area and my tail started wagging the minute I spotted a tent serving pulled pork and mac and cheese…truly some of the best I’ve ever had. After several samples of pork and brisket, we moved on to the seafood area where we sampled a fantastic sea scallops dish and the Big Green Egg tent where they were smoking some amazing fowl ielts fee.

Two other huge tents featured a variety of spirits, wines, and food, including doughnuts with caramel and bacon and fresh peach ice cream. By the time we finished meandering through the last tent, I was engorged and ready for a nap!

Needless to say, there wasn’t much time for blogging over the weekend. Trying to cook and photograph during the week after a workday isn’t ideal, but I was able to squeak out this easy grilled chicken recipe. If you have all the ingredients for the pesto, it’s a cinch to make in a food processor. Serve this chicken with some steamed vegetables and grilled tomatoes and you’ve got a healthy and delicious summer meal.