Alabama
ROLL TIDE ROLL!
It’s no secret that SEC football is darn near a religion in the South, and standing atop the altar (for the moment) is the University of Alabama. Leave it to Winston Groom, award-winning author of Forrest Gump, G&G contributor, and die-hard ’Bama fan, to pen the ultimate ode to the current national champs: The Crimson Tide: The Official Illustrated History of Alabama Football (University of Alabama Press). Over a decade has passed since the book’s first release, and with two new chapters, updated statistics, and sixty new photos, this championship edition makes a worthy companion to what promises to be yet another fine season. “Everybody knows ‘You can’t win ’em all,’” Groom writes, “but by any reasonable expectation, it’s going to be a wild and exhilarating ride into the foreseeable future.”

Arkansas
STRING KINGS
Arkansas’ state instrument takes center stage this September when some of the country’s best amateur fiddlers converge on Mountain View, known as the Folk Music Capital of the World, for the Arkansas Fiddle Championship (September 24–25). In the tradition of their granddaddies and great-granddaddies, contestants are judged on their old-time fiddling prowess. Think waltzes, hoedowns, and other dancing tunes. Or in other words, their ability to keep your toes tapping. ozarkfolkcenter.com

Florida
ENLIGHTENED SPIRIT
Part upstanding businessman, part mad scientist, Florida native Matt Anderson left a career in finance to follow his true passion: small-batch distilling. Founder of the new Winter Park-based company Enlightened Grain Spirits, Anderson appropriately named his first creation Inspiration, an artisan vodka infused with fresh lavender and rosemary, which promptly went on to win a silver medal at the 2010 World Spirits Competition in San Francisco. Four new infusions are in the works, though Anderson remains tight-lipped on what flavors he’s experimenting with next. Judging by his debut, we’re betting they’ll be well worth the wait. egspirits.com

Georgia
SOUTHERN FARE
Atlanta urbanites, rejoice. No more burning up the road between Atlanta and Athens to sample the outstanding cuisine of Hugh Acheson, chef of the acclaimed restaurants Five & Ten and the National. Acheson makes his big-city debut in Midtown this August with the opening of his new restaurant, Empire State South. Inspired by a “love of traditional meat-and-threes and simpler Southern foods,” the restaurant’s cuisine will be “local first, sustainable second, and organic third,” the chef says. Expect classic Southern fare with modern sensibilities: roasted Georgia chicken with boiled peanut salsa verde, for example, or fried catfish with tomato chutney and lemon sauce. And when you’ve had your fill, unwind over mint juleps and a game of bocce on the court out back. empirestatesouth.com

Kentucky
BEST IN SHOW
Horses aren’t the only Thoroughbreds assembling in Lexington for the Alltech FEI World Equestrian Games. Prominent chefs from around the region will pair with the country’s top chefs for Cookin’ in the Bluegrass: A Celebrity Chef Dinner Series (September 25–October 10), held each night at the Kentucky Horse Park’s Farmhouse restaurant. The series will highlight seasonal ingredients provided by Kentucky Proud, the official state advocate of local farmers. With that much culinary talent gathered in one place, this is the one event during the 2010 Games where everyone goes home a winner. alltechfeigames.com