With more than 1,400 showrooms and more than 2,500 temporary exhibiting companies, the Atlanta International Gift and Home Furnishings Market kicks off the 2012 tradeshow season on Jan. 11 and continues through the 18. Temporary exhibits are open Jan. 13-17.
This show, which encompasses more than 7 million square feet of showroom space across the four buildings, features gourmet products, kitchenware, textiles, gifts, home furnishings, accessories, area rugs and the largest collection of holiday, floral and home décor.
A new corridor links the eighth floor of Building Two, which features tabletop, with the eighth floor of Building2 West Wing, which features gourmet, creating a holistic platform uniting housewares, tabletop, gourmet and the gift segments for maximum variety and selection in contiguous resources.
The January Market will see several new category segments introduced in Temporaries, such as HighDesign Luxe (which was introduced in the July 2011 Market), Emerging Artists, Made in America, Modern Baby & Contemporary Kid, Luggage & Travel Accessories as well as several categories such as Paper Boutique, Gourmet, Licensee & Design and Global Designs being relocated due to expansion of their sector.
AmericasMart will present events, celebrity appearances, educational seminars and giveaways.
Events in the Building 2 WestWing, Floor 8, Demonstration Kitchen include:
Jan. 12
11 a.m. – noon
Just in time………. Delicious soups!
Chef Dave Prows, executive chef for nationwide Costa Vida chain of restaurants, will present and demonstrate recipes on heartwarming soups for the soul.
Jan. 12
12:30-1:30 p.m.
Better Living Through Sandwich Artistry
Join the most recent winner of Food Network Star, Jeff Mauro, as he creates tasty sandwich creations. A meet and greet session immediately follows.
Jan. 13
2-3 p.m.
Artisan Pizza and Flatbread
Cookbook authors Jeff Hertzberg and Zoë François will be preparing recipes from their newly released book, Artisan Pizza and Flatbread in Five Minutes a Day. They will demonstrate their revolutionary method for making pizza, flatbreads, and loaves using natural and healthy ingredients of grains, fruits and vegetables on the Emile Henry Baking Stone, pictured. They will show the audience how to make super-fast pizza and bread from dough that can be stored in the fridge for up to two weeks.
For more information, including a customizable MyMarket Plan, is available online.
