115 / 162
IGT 19
www.GoldenSpoonAwards.Restaurant | www.MountPleasant.Restaurant
T
he days of standing in
mu-
sic festival concession lines for a preser-
vative-filled hot dog or dried out falafel
are a thing of the past. After all, noth-
ing pairs better with guitar solos and
gritty vocals than exceptional farm-fresh
cuisine. Chef Rusty Hamlin, a culinary
mastermind of fierce flavor, has trekked
all over the country keeping the bellies
of musicians and fans full. Instead of a guitar, he is armed with
cutlery, spices and a cornucopia of innovative ideas for those
Southern staples we just can’t live without.
The concept for Zac Brown Band’s now-famous “Eat
& Greet” was born out of the desire to offer fans a relaxed,
family style experience where they could break cornbread
with the very musicians they admired. Prior to every show,
Hamlin feeds up to 200 guests, embodying the very notion
of Southern hospitality. In addition to a lineup of encore-
worthy acts, such as Tedeschi Trucks Band, you are sure to
find grills ablaze firing up some hits of their own.
Chef Rusty hamlin of the
southeRn GRound musiC
and food festival
ACulinary
Pioneer
By KAlene MccoRT
Photo courtesy of the Southern Ground Music and Food Festival.