As YumSugar mentioned, one of the things that makes the Food & Wine Classic  so special is the tasting tents. There are three large tents that are filled with food, wine, and spirits. She's shared her favorite finds  and now I'm showing you mine.
Shrimp Piri Piri
Top Chef Master  Marcus Samuelsson was helping out at the South Africa table where they plated up delectably spicy shrimp piri piri.
Beef Sirloin With Celeriac Remoulade
I have a weakness for crostini and naturally I couldn't pass up this perfect bite from the fine folks of New Zealand. It was meaty, crunchy, and creamy.
I won't lie: I stopped by the Calvisius caviar  table more than once and each time, I made sure my glass was filled with something sparkling.
Charcuterie From Blackberry Farm
While Yum was all about the  cheeses  of Blackberry Farm , I couldn't get enough of their amazing selection of charcuterie. Lardo, prosciutto, and lomo , oh my!
On Friday night, when I went to put my sunglasses away, I found a surprise in my glasses case. Blackberry Farm 's pepperoni sticks were so good that earlier that day I wrapped two in a napkin and placed them in my case to enjoy later!
Macaroni and Cheese With Mushrooms and Prosciutto
This macaroni and cheese is the stuff that dreams are made of. The sauce was a mixture of American, parmesan, cheddar, and provolone cheeses. It was quite possibly the best thing I tasted in the tents.
I've been a longtime fan of Mionetto 's classic Prosecco, but I didn't realize the brand has some amazing other Prosecco as well. With its delicate bubbles and yeasty taste, I could not get enough of its organic offering.
After tasting the insane pork taco  from Mercadito , the next time I was in the tents I went straight to their table. Their beef taco topped with fried manchego cheese was to die for.
Fish and Chips
When I bit into this potato chip topped with flaky, warm fried fish, I couldn't stop marveling about the genius presentation of it. The potato chip provided a nice crunch.
Point Reyes Farmstead Cheese
I was proud to tell the gentleman at the Point Reyes Cheese  table that a wedge of his blue cheese is currently in my fridge. He let me taste a yet-to-be-released cheese from the company and it was thick, dense, and just pure heaven.