The Group Travel Leader

MAY 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

Issue link: http://digital.grouptravelleader.com/i/814968

Contents of this Issue

Navigation

Page 62 of 67

GROUP TRAVEL LE ADER T H E seat about 40 people. The only "truly private room" is an enclosed banquet porch than can host meals for 40 people, Hayes said. Outdoors offers space for larger events. In the middle of the garden is an open area for meals for up to 100 people. The restaurant can even set up one long table for lunch or dinner for 100 guests. Meals are served family style or in a buffet, and dishes are prepared with produce and herbs — squash, cucumber, melon, spinach and more — that were plucked just feet from the dinner table. Evening events are held beneath strung patio lights or in lighted event tents. By setting up long estate tables in the field in front of the garden, Milton's can host outdoor meals for up to 250 people, Hayes said. Milton's menus are seasonal, but its signature dishes include Southern fried chicken and shrimp and grits, and the restaurant boasts a "killer pimento cheese dip," she said. Herbs from the garden show up in almost everything, including seasonal cocktails such as The Thyme. WWW.MILTONSCUISINE.COM S O U T H E R N T H U N D E R B A R B E C U E ' S ' Q U E U N I V E R S I T Y M A R I E T T A Southern Thunder Barbecue is a competitive barbecue team with some major pro division championships under its apron strings. When pit master Pete Warner "realized that the fact that we're a real, live barbecue team landed on people," the team decided to start sharing its secrets. Three years ago, it launched Southern Thunder 'Que University, an in-depth, hands-on barbecue school that teaches students how to smoke, roast and grill with the best of them. "Barbecue is an odd thing: People have a passion for it, and it's difficult to master," Warner said. "Our typical student, when they get there, they're excited." The full experience is a daylong class that is limited to 24 people who walk in in the morning "and we put an apron on 'em and a knife in their hand." The day starts with briskets that will go into one of seven smokers; then teachers lead students through pulled pork, "lollipop drumsticks" and a GEORGIA FRESH PRODUCE AT MILTON'S Courtesy Milton's Cuisine and Cocktails TRAVELERS ENJOY AN AL FRESCO DINNER AT SERENBE IN CHATT HILLS. Courtesy Serenbe

Articles in this issue

Links on this page

Archives of this issue

view archives of The Group Travel Leader - MAY 2017