SweetWater Brewing Co. is celebrating the season of giving by partnering with Giving Kitchen and various Atlanta restaurants to host “Seconds Please" Food Festival, a special event sponsored by Sysco that's devoted to delicious food, beer, live music and a great cause.
On Sunday, November 10 from 2 to 5 p.m. at SweetWater Brewery, guests can taste a variety of dishes prepared by Atlanta chefs as well as SweetWater’s Second Helping, a beer brewed in conjunction with Giving Kitchen in which 100 percent of proceeds benefit food service workers in crisis. Throughout the afternoon, live music will be provided by Sicard Hollow along with a silent auction and exciting raffle prizes. Food will be featured from the following local restaurants:
- Porch Light Latin Kitchen: Adobo Rubbed Smoked Pork Cheeks, Toston, Avocado, Lime Cured Onions
- Loyal Q: SmOAKed Wings + House-Made Pickles
- Ormsby’s: Pot Roast Pot Pie with G13
- Wade’s: West by West Pepperoni Rolls
- Fox Bros. Bar-B-Q: Smoked Turkey Club Slider
- Steinbeck’s: Pork Vindaloo with Coconut Rice and Crispy Curry Leaves
- Local 3: "Spaghetti-Os" with Annellini and Meatballs
- MTH Pizza: Margherita Pizza with Tomato, Mozzarella, Scissored Basil and EVOO
- Dos Bocas: Chicken and Andouille Jambalaya & Shrimp and Crab Campechana
- Rozina Bakehouse & Coffee: Turkey Thighs Carrilladas, Olives, Migas Con Chorizo Puree, Espelette Emulsion
- SweetWater Brewery: BBQ Brisket Sliders with Fried Onions and Second Helping BBQ Sauce
General Admission tickets for the event are $30 and include access to tasting tables, one Second Helping beer at entry and one extra beer token. VIP tickets are $75 and include unlimited beers along with a VIP only spread featuring an array of oysters, charcuterie, cheese and greens presented by Proof of the Pudding. Ticket, silent auction, and raffle proceeds will directly benefit Giving Kitchen.
Second Helping is the result of a collaboration between SweetWater’s brewers and the late chef Ryan Hidinger. In 2013, Ryan and his wife Jen (co-founders of Giving Kitchen) met with SweetWater head brewer Nick Nock to create a recipe for a bigger beer that would pair well with food. Their use of juniper berries is evident – one helping was steeped in the brewhouse, then a second helping was added to the dry hop. The result is a slightly spicy and tangy taste with a balanced citrus flavor and aroma.
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