More than 1200 people attended the grand tasting at the Forks & Corks Festival this year.
I was really impressed with how well-organized the event was. The wine and food vendors were nicely interspersed and it wasn't too crowded at all. Smart move on limiting the number of tickets sold and I can see why tickets sold out in just a few hours!
Not only was the food and drink excellent, but there was live music and once my tummy was full, I could take a break and step into the shade of the Ringling Art Museum and adjacent Circus Museum.
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Curried leg of lamb - Forks & Corks 2013
Of the many amazing dishes I ate at Forks & Corks, this red curried leg of lamb from Euphemia Haye was one of my favorites.
Chef Raymond Arpke made this dish specifically for the festival, and the lamb was incredibly tender. The dirty rice was cooked in rendered lamb fat and the sauce is made from lamb roux and Blue Mountain coffee!
Oysters on the half shell, from Half Shell Oyster House, charbroiled with two different sauces.
On the left, we have a spicy cajun version, and on the right, the traditional white wine, garlic and butter sauce.