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FOOD, DRINK W
MUSIC FESTIVAL
TEDESCHI TRUCKS
BAND
June 9–12, 2016
P R E S E N T E D BY
M E D I A PA R T N E R
SouthernGrown.com
#sogroseaisland
I
n this celebration of all things
Southern — food, drink and
music! — Southern Grown 2016
builds on Sea Island’s 88-year
history of creating exceptional
experiences. Last year’s inaugural
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. It’s all offered in the
world-class setting of Sea Island.
THURSDAY, JUNE 9
Garden & Gun
Dinner and Show
Secret Location | 7 p.m.
A world-class dinner featuring Charleston-based
chefs Mike Lata and Nico Romo and Sea Island
Resort Executive Chef Jonathan Jerusalmy at a
secret location with live music!
Exclusively for Garden & Gun pass holders.
FRIDAY, JUNE 10
The Southerner’s
Cookbook Lunch
The Cloister Garden | 11:30 a.m.–1:30 p.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.
Exclusively for Garden & Gun pass holders.
Chefs: John Currence, Harrison Sapp,
and Griffin Bufkin
Welcome, Y’all! Reception
Spanish Lounge | 5–7 p.m.
The evening begins with a friendly gathering in
the Spanish Lounge, the most historic room in
The Cloister, featuring refreshing cocktails and
Southern-inspired passed hors d’oeuvres.
Garden & Gun, All Access, and Taste of Southern
Grown Pass Holders
Meat & Three Dinner
Black Banks Terrace and Lawn | 7–10 p.m.
This community-style party celebrates a Southern
simplicity, the meat and three, with live music and
celebrated chefs showcasing their favorite plates in
The Cloister’s backyard.
Garden & Gun, All Access, and Taste of Southern
Grown Pass Holders, Meat & Three Dinner Ticket
Holders (à la carte)
Chefs: Kevin Gillespie, Joey Ward,
Matt Bolus, Kenny Gilbert, Tom Gray,
Andrew Ticer and Michael Hudman
Storied Spirits –
After Hours Affair
Spanish Lounge | 10 p.m.–1 a.m.
Relax and unwind with a cocktail in hand and a tale
in your ear, in keeping with that favored pastime of
Southern culture — storytelling. Spirits flow, and as
the evening evolves, so do the tales.
Garden & Gun and All Access Pass Holders,
SATURDAY, JUNE 11
Broadfield
Plantation
Experience
9:30 a.m.–2:30 p.m.
Available for Garden
& Gun and All Access
Ticket holders.
Includes two classes,
transportation, and lunch
in the Summer Kitchen
featuring Southern
comfort cuisine.
COOKING WITH FIRE
Devoted to the long-revered art of cooking solely
with wood fire, this class is led by Chef Chris
Hastings of Hot and Hot Fish Club and OvenBird.
With Chef Chris Hastings, Hot and Hot
Fish Club and OvenBird
CULINARY GARDENING
There is no more nourishing food than that just
pulled from the southern ground.
With Chef Bryan Slattery and Evan James, resident
gardener, Sea Island
IMPROVE YOUR GAME
This class is about the refinement of gun skills,
taught by Sea Island shooting instructors and Chris
Hastings of Hot and Hot Fish Club and OvenBird.
With Chef Chris Hastings, Hot and Hot Fish Club and
OvenBird, and Sea Island Shooting Instructors
BIRD DOG TRAINING 101
The basics of Bird Dog training range from “Steady
the Wing” to various kinds or retrieving.
With Dog Trainer Wesley Schlosser
How to
Make the
Quintessential
12-Layer Cake
The Cloister Bake
Shop | 10 a.m.
Making this towering
symbol of Southern
hospitality — a rich, moist, 12-layer, chocolate treat
— is daunting, requires skill, technique, and lots of
patience. Demonstrations give you a glimpse into the
secrets of the pros and take the fear out of baking.
With Cortney Harris, Executive Pastry Chef,
Sea Island
Extraordinary
Oysters
Tavola | 10 a.m.
Demonstrations cover some
of the many extraordinary
ways to prepare oysters,
along with how to properly
shuck, clean, and prepare.
MIKE LATA
With Chef Mike Lata, Fig and
The Ordinary
Fermentation Experimentation
Tavola | 10 a.m.
This is a unique opportunity to discuss and learn
about the art of brewing from local Brewmeisters.
Topics range from equipment to the selections of
grain, hops, and yeast strains.
With Smith Mathews
The How-to of
Southern StoryTelling
The Cloister Chapel | 10 a.m.
The saying goes that everyone has a story to tell.
Learn how to capture and share yours and find your
inner storyteller in this unique workshop.
Curds & Whey
The Market Kitchen | 10 a.m. & 1 p.m.
The husband-wife team behind the award-winning
cheeses at Sweet Grass Dairy provide a “hands-on”
cheese-making class.
With Jeremy and Jessica Little, Sweet Grass Dairy
Marketplace at
Rainbow Island
Rainbow Island
11:30 a.m.–4 p.m.
Rainbow Island is
transformed into a New
Orleans-style “French
Market” featuring many
vendors and their unique,
JOHN CURRENCE
handcrafted products. John
Currence, Linton Hopkins, and other artisans will
provide demonstrations on the Marketplace stage.
Grab lunch at the Cook House featuring the cuisine
of 2016 New Orleans Rising Star Chef Alex Harrell —
straight from the French Quarter.
All Access Pass Holders, Taste of Southern Grown
Pass Holders
Chefs: Alex Harrell/Angeline at Rainbow,
Demos: Linton Hopkins, John Currence
Becoming a Wildlife
Artist With Sue Key
The Cloister Chapel | 1 p.m.
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.
Still Art
Tavola | 1 p.m.
This class takes the mystery
out of distillation by
uncovering the process from
mash to glass with a master
distiller and mixologist.
With Erik Vonk
Rolling in Dough
Tavola | 1 p.m.
This class is devoted to the process of making pasta,
complete from scratch — noodle to dish.
With Chefs Michael Hudman and Andrew Ticer, chef
partners of Hog & Hominy
Smokin’ Rivalry
– BBQ Battle!
The Ruins at The Lodge
1 p.m.
This lively competition pits
Georgia’s oldest established
barbecue restaurant, Fresh
Air, against the local low
country style of
Southern Soul.
With Southern Soul & Fresh
Air Barbecue
The Art of Southern Hospitality
The Clubroom at The Cloister | 1 p.m.
SOUTHERN PORCH
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.
SETTING THE PERFECT SOUTHERN TABLE
Learn design, scale, and tips to create the perfect
Southern tablescape from Sea Island’s lead floral
designer, Kelly Revels of The Vine.
SOUTHERN ETIQUETTE
Graduate of the Protocol School of Washington DC
and obsessed with china and silver, Louisiana native
Jennifer Wall teaches manners for the millennium,
from backyard BBQ’s to dinners with eight courses.
With Kelly Revels and Bryce Brock of The Vine,
and Jennifer Wall
Dinner on
the Lawn
The Lodge at
Sea Island Golf Club
6–7:45 p.m.
LINTON HOPKINS
This chef-inspired preconcert dinner overlooks
St. Simons Sound and the
concert venue with gated
access to the VIP concert
area and to the interior of
The Lodge.
Garden & Gun and All Access Pass Holders,
Chefs: Linton Hopkins, Mike Lata, John Currence, and
Waylon Rivers
JASON ISBELL
DUMPSTAPHUNK
Southern Grown
Concert at The Lodge
6:30 p.m. | Gates open at 5:30 p.m.
The highlight 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
11 p.m.–2 a.m.
The Men’s Locker Room becomes a showdown —
in classic fashion — of competing culinary talents
where two teams will battle to create crowd-favored,
late-night dishes and drinks. Ladies welcome.
Garden & Gun and All Access Pass Holders
Chefs: Chris Hastings, Matt Bolus
SUNDAY, JUNE 12
Farewell, Y’all Brunch!
Ocean Room at the Beach Club
10:30 a.m.–12:30 p.m.
Gather seaside for a traditional Southern brunch,
complete with biscuits and gravy, bacon, housemade hash browns, and assorted Sunday staples.
Garden & Gun and All Access Pass Holders
Tickets & Pricing
GARDEN & GUN PASS
$3,570 for one, $4,885 for two
• The Cloister room accommodations for three nights
• Garden & Gun “Dinner and a Show” on Thursday
evening at a secret location
• Southerner’s Cookbook lunch with Garden & Gun
editors and chefs on Friday
• Special surprises and gifts from Garden & Gun
throughout the weekend
• Access to all events Friday, Saturday, and Sunday
• Choice of two Saturday classes
Call to purchase (844) 316-9952
ALL ACCESS PASS
$950 for one, $1,725 for two
• Access to all events Friday, Saturday, and Sunday
• Choice of two Saturday classes
TASTE OF SOUTHERN GROWN
$475 for one, $850 for two
• Access to The Southern Grown Hospitality Suite/
Concierge Service
• “Welcome Y’all” Reception
• Meat & Three Dinner
• Marketplace & Lunch
• Choice of one Saturday class
• Southern Grown VIP Concert Ticket
À LA CARTE OPTIONS
Friday MEAT & THREE DINNER
$165++
• All food, drink, and music included!
SATURDAY CONCERT
VIP – $150
• Includes two drinks and upfront stage access
General Admission – $72
Visit SouthernGrown.com to purchase tickets.
Sponsors
MEDIA PARTNER
BNP
Brunswick News Publishing Co.
est. 1902
TM
Beneficiaries