The Jazz Brunch was once again held at the tasting tents off of Main Street. We were serenaded by musicians Mark Rapp and Wycliff Gordon. I was able to sample many terrific morsels from restaurants. I tried my best not to overeat. You see, the Sunday Supper is what I was most anticipating all weekend and wanted to be fully ready to consume all the goodness I knew we’d have. However, if you like culinary competitions, there were several and they were rather entertaining.
New to Euphoria was the Sunday Supper. For something that was new, they certainly did an excellent job of pulling it together. Many chefs participated in this spectacular dinner. I can’t wait to see how they will dazzle us once again this year. This time we dined to Bluegrass music from the Weasel Creek String Band. James Beard Winner, Sean Brock along with High Cotton chef Frank Lee and his culinary team fed us a wonderful dinner of a Farm-to-Table experience.
Everything was served family style and we even sat at picnic tables. Some of the chefs that were cooking at Euphoria were even seated among guests. As we had all had an incredible weekend, there was no lull in the conversation as we all were discussing our favorite events and the highlights of the weekend.
While I’m all for fancy, complex food, the simple Southern dinner hit the spot. After tasting gussied up food all weekend long, it was nice to have comfort food. Simple, yet tasty. We even walked away with Le Cruset cookware signed by Frank Lee and Sean Brock. The Sunday Night Supper was truly the perfect way to end this weekend long event.