Prepare your tastebuds for what’s going to be cooking up at Treefort 10. Foodfort will be serving up our chef du fest Hugh Acheson, Food & Wine’s 2021 Best New Chef Carlo Lamagna and James Beard Award-winning podcast Copper & Heat.
Foodfort will take place March 23-26, 2022. Foodfort Tastes events are ticketed (tickets on sale soon!) and Foodfort Talks are open to Treefort passholders and the public. As always, there will be delicious bites found all around the fest to keep you going from all week long.
Explore the newly announced programming who will tingle your tastebuds at Treefort 10 below and get your Treefort pass now to access all the eats between the tunes!
HUGH ACHESON
( athens, ga )
Hugh Acheson is the chef/owner of 5&10 and The National located in Athens, GA, as well as Empire State South, Spiller Park Coffee. He is also the founder of Seed Life Skills, a living, multimedia curriculum built to serve the needs of the modern Family & Consumer Sciences (founded as Home Economics) classroom, emphasizing retainable real life skills with topics including hands-on culinary instruction, conscious consumer economics, and D.I.Y. design principles.
CHEF COLLABORATION DINNER TICKETS COOKING CLASS
CARLO LAMAGNA
( portland, oregon )
Chef Carlo Lamagna plays with the cuisine of his childhood at his restaurant Magna in Portland, OR. He incorporates techniques and tricks he picked up in Chicago farm-to-table favorites. “I learned to explore my heritage, to not be ashamed, to cook with purpose and with soul,” he says. Carlo Lamagna is Food & Wine’s 2021 Best New Chef.
TWISTED FILIPINO DINNER TICKETS COOKING CLASS
COPPER & HEAT
( portland, oregon )
Katy Osuna is the host and creator of Copper & Heat, the James Beard Award-winning podcast that addresses the complex social interactions at play in restaurants. While working on her degree in anthropology and journalism, Katy discovered her love for creepily observing social interactions while making cheese and playing with baby goats (she was doing research about food culture and cheesemaking).
After graduating college, she worked at a nonprofit in Boise, Idaho before deciding to pursue her love of the culinary arts by attending the International Culinary Center in California. She did her externship at the Plumed Horse and worked for at Manresa Restaurant as a chef de partie before leaving to start Copper & Heat.
