The day started off with a nice spread at High Cotton where media, chefs, and sponsors got an opportunity to mingle and eat sausage. Of course, there was other stuff there to eat, but the sausage caught my eye, and knowing Chef Anthony Gray’s talent with the pork products, I decided to go for it. Plump and juicy and chock full of white globules of fat. Ooh yes. I loved it so much that I neglected to eat much else on my plate.


Sightings: • Linton Hopkins from Restaurant Eugene in Atlanta was very nice. He’ll be cooking with Mike Lata at FIG tonight.

• The Van Winkles of Pappy Van Winkle distillery.

Virginia Willis, cookbook author/television producer/food stylist extraordinaire from Atlanta.

Chef Rick Tramanto of Tru