14 Talented Experts
Over 300 Varieties of Artisan Wine
Fifth Annual Virginia Wine (and Food) Showcase will feature 14 unique demonstrations and seminars, led by prominent food and wine experts (see list below). Wine lovers will have the opportunity to taste over 300 varieties of Virginia’s hard-to find, artisan wines; and gourmands will sample some memorable foods – free to ticketed Showcase visitors.
When: Valentine’s Weekend, Saturday, February 12; Sunday, February 13, 2011
Where: Westfields Marriott, 14750 Conference Center Drive, Chantilly, VA.
Time: 11 a.m. until 6 p.m. (Saturday) and at 5 p.m. (Sunday).
Cost: Per person $45 at the door, $36 online, and $20 for non-drinkers.
Information: www.vawineshowcase.org
Demonstrations and Seminars
The Farm Wineries Council of Virginia is proud to present its Fifth Annual Virginia Wine (and food) Showcase (Saturday, February 12, and Sunday, February 13, 2011, Westfields Marriott, Chantilly, VA). In an effort to create the ultimate Valentine’s Weekend Getaway, the Council has brought together a magnificent line-up of award-winning chefs and talent. Together, they will provide a non-stop series of free seminars and demonstrations, and wine tastings for Showcase visitors. www.vawineshowcase.org
Warren Brown of CakeLove and Love Café
1:00 p.m. Saturday, February 12, Stage 1
The founder and owner of CakeLove and Love Café Warren Brown will introduce to Showcase visitors his latest and newest addition to his lineup of tasty desserts – apple pie-purses, each lightly sweetened, featuring cinnamon and butter, and dosed with a touch of raw honey. Mr. Brown, who left a promising career practicing law in 2000 to follow a dream has turned this dream into a thriving enterprise with seven CakeLove Cafés throughout the Washington, DC metro area. Local and national media outlets, including the Oprah Winfrey show, the Today show, NPR, and national advertisement campaigns for American Express and Dell computers have all recognized his entrepreneurial spirit and impressive success. From 2005 to 2007, Mr. Brown was the host of the TV show Sugar Rush on the Food Network. He is the author of two cookbooks, CakeLove-how to bake cakes from scratch and United Cakes of America celebrating recipes from every state. He is a member of the board of Kid Power-DC, a local non-profit organization that conducts after school arts programs for DC youth. He also contributes his free time to charitable causes by speaking to students and entrepreneurs about finding one’s passion. www.cakelove.com
Joe David
Joe David, author of Gourmet Getaways, (50 top spots to cook and learn) has pulled together the perfect slate of Gourmet Getaways (above) and is bringing them all to us at this year’s Virginia Wine (and Food) Showcase! David will take center stage to introduce you to our culinary experts and emcee all of the Showcase culinary seminars. David, who has spent many decades traveling the globe in search of the perfect meal, is the author of five books. Over the years, he has reported five stories for NPR’s The Best of Our Knowledge, and has been published in professional journals, newspapers, magazines and newsletters, as well as his own informative books. Will this fabulous line-up of culinary sessions be memorable? Definitely. Delicious? Absolutely. www.gourmetgetaways.us
Wegmans Executive Chef John Emerson
2:30 p.m. Saturday, February 12, Stage 1
1:30 Sunday, February 13, Stage 1
Have you ever wondered what the tricks were to preparing sushi? Executive Chef John Emerson, Wegmans Food Markets Inc., will unveil the mystery when he demonstrates the art of preparing and pairing sushi with Virginia wines. Since Wegmans opened its first sushi bar in 1999, Chef Emerson has been instrumental in bringing sushi to its many customers. Unlike many other grocery store chains in the industry, Emerson insists on providing customers with the finest ingredients available by flying some of them directly to the States from the largest fish market in the world, Tsukiji Market, Tokyo. For someone who wouldn’t eat fish as a teen, Chef John has come a long way. He attributes his change in taste to his experience while studying at George Brown College, culinary, in Toronto, where he developed a passion for fish and tuna. A class on food theory, in which he prepared a paper on sushi, changed his life and launched his new career. After graduation, he interned under Miamoto Shiguru, a Japanese chef in garde manger, where he learned essential Japanese techniques on food preparation; worked in Switzerland as chef saucier at the Hotel Belvoir, outside Zurich; and became the executive sous chef (and later chef) at the Ritz Carlton, Michigan and Puerto Rico. As the executive chef for Wegmans, he oversees all its 70 sushi bars. www.wegmans.com
Chef Bernard Henry
11:30 a.m. Saturday, February 12, Stage 1
Chef Bernard Henry will demonstrate his multi-leveled talent to Showcase visitors by preparing Moroccan tagine, more specifically, Chicken Tagine with Vegetable Couscous. In the true Moroccan tradition, he will use only farm-fresh ingredients. As a farm boy, growing up in Alsace-Lorraine, France, Chef Bernard learned early in life to appreciate farm-fresh and organic foods, lovingly prepared and wisely paired with the right wines. He received his diploma from L'Académie de Cuisine, Bethesda, MD, where he mastered classic and modern techniques of French cooking. After completing the program, he worked for Le Paradou with Chef Yannick Cam, Washington, DC; La Verdoyante, Saint-Tropez, France; and Open Kitchen, Falls Church, VA. He was the Executive Chef at Open Kitchen until last September. He now has his own Personal Chef and Catering business and teaches cooking classes both privately and at the Briar Patch Bed and Breakfast, Middleburg, VA. www.chef-bernard.com/meet.html and www.briarpatchbandb.com
Carl Henrickson, Farm Wineries Council
WINE TASTING 101
11:30 a.m., Saturday, February 12, Stage 2
11:30 a.m. Sunday, February 13, Stage 2
Look like a pro in the wine shop, tasting room and your favorite restaurant! This session, first thing in the day both days at 11:30, will get you started on the right foot with all the wine-tasting jargon and know how. Learn the basics of how to taste wine, what to look for, the one mistake most people make, and how to choose the right wine to go with dinner. This session is the snob-free zone for straight talk in plain English about tasting wine! www.virginiawineevents.com
Jeffery Mitchell
12:15 p.m. Saturday February 12, Stage 2
3 p.m. Sunday, February 13, Stage 2
Would you like to learn what wines go with what cheeses? Jeffery Mitchell will reveal the secret by providing a wine and cheese pairing for Showcase visitors. Drawing from a lifetime of culinary exploration, restaurant management, culinary and professional wine classes, Jeffery will explain why some wines adapt well with different wines, and why some cheeses require a very specific wine. Jeffery opened the Frenchman’s Cellar in 2007 in Culpeper in order to devote his time to what he loves best. What keeps people pouring into his shop, even during financially hard times, is his unique and rare selections of wine, beer, cheeses, and, most importantly, his knowledge. www.thefrenchmanscellar.com.
Dorit Paz and Linda Hedden
12:15 p.m. Saturday, February 12 Stage 1
12:30 p.m. Sunday, February 13, Stage 1
There is falafel, and there is falafel. According to Dorit Paz, a native of Haifa, Israel, where falafel is served on every street corner, there is falafel, which Dorit learned to prepare early in life, using traditional Israeli falafel recipes and methods. By bringing this healthy and delicious “on-the-run” food to the Showcase, she hopes to introduce visitors to an alternative to traditional fast-foods. Visitors to the Virginia Wine (and Food) Showcase, attending Dorit’s demonstration, will discover the secret to creating the perfect falafel. She will take you step by step through the process. Dorit and Linda Hedden created their business SABABA in 2010 to introduce health-conscious Americans to this perfect high-protein and high-fiber meal/snack. Rich in vitamins and minerals, Dorit's falafel is made with garden-fresh vegetables, and it includes no mixes, Tran fatty oils or artificial flavors. SABABA offers falafel sandwiches every Sunday at DC Eastern Market year-round, and Olney Markets and other outdoor venues from spring to December. www.sababamarket.com.
Chef Gennaro and Chiara Petti
Book Tour for the award-winning Mamma Agata: Simple and Genuine
3:15 p.m. Food demonstration Saturday February 12, Stage 1
3:30 p.m. Sunday, February 13, Stage 1
1 p.m. Olive Oil Tasting, Saturday February 12, Stage 2
12:15 p.m. Sunday, February 13, Stage 2
Mamma Agata's Cooking School on The Amalfi Coast is famous for its superb Italian food prepared with fresh ingredients, using simple recipes. Chef Gennaro Petti and his wife, Chiara Lima, Mamma Agata’s daughter, will bring to the Showcase a taste of her world-famous cuisine (eggplant parmigiana, penne pasta with zucchini, and meatballs with Mamma Agata’s secret tomato sauce). Besides being an accomplished chef, Chef Petti who has cooked for his share of celebrities is a certified member of the Associazione Italiana Sommelier (Italian order of the Sommeliers), a professional cheese taster, and a professional olive oil taster. In the traditions of Mamma Agata, this accomplished husband and wife team will demonstrate some of Mamma Agata’s famous dishes that have thrilled the rich and famous over the years, and they will share with you some of Mamma’s many stories and culinary secrets, which fill Chiara’s new book, Mamma Agata: Simple and Genuine. For olive oil lovers, Chef Petti will conduct his very own olive oil tasting. www.mammaagata.com.
James Ricciuti
1:45 p.m. Saturday, February 12, Stage 1
James Ricciuti, owner and chef of Ricciuti’s Restaurant, Olney, Maryland, will bring his love for vegetarian and healthy food together and prepare for Showcase visitors his curried lentil stew with quinoa, squash, winter greens and root vegetables. This tasty stew is both vegan and gluten free. James, a self-taught chef, specializes in local and seasonal food with an Italian influence. Many of the foods he prepares at his restaurant (Ricciuti’s in Olney, Maryland) reflect an emphasis on wholesome natural ingredients. The restaurant boasts sophisticated and casual dinning, an award winning wine list, and a creative approach to Italian-inspired American cuisine. www.ricciutis.com
Greenbrier’s Executive Chef Richard Rosendale
4:00 p.m. Saturday, February 12, Stage 1
2:30 p.m. Sunday, February 13, Stage 1
Chef Richard Rosendale, CMC, will bring to the Showcase the style and the quality, which is the hallmark of The Greenbrier Resort, and prepare for visitors a taste of his very own Pepper Crusted Strip Steak with Chocolate Salt, Beet Risotto and a Beet Foam Sauce. To compliment this exquisite taste, he will select a Virginia wine to pair with it. Chef Rosendale was appointed The Greenbrier’s executive chef, September 2009. Before joining The Greenbrier staff, Chef Rosendale received classical training and experience in Northern Italy, Germany, Luxembourg, Switzerland, and some of America’s finest kitchens, including sous vide training at the French Laundry, Napa Valley. His culinary schooling has consisted of a rigorous six-year apprenticeship under several Certified Master Chefs. Chef Magazine has referred to Chef Rosendale as “A New Breed of American Chefs,” an amalgam of different generations and philosophies from within the industry. Over the years, he has appeared on several TV Food Network Specials, and he has amassed over 45 national and international medals, including the Presidential Medallion by the American Culinary Federation (ACF). Recently, he was designated as one of only 66 chefs in the United States to become a Certified Master Chef (CMC) by the ACF. www.greenbrier.com
Chocolatiére Mary Schellhammer
2 p.m. Saturday, February 12, Stage 2
1 p.m. Sunday, February 13, Stage 2
Visitors will spend some delectable time with Chocolatiére Mary Schellhammer of Spice Rack Chocolates exploring her two favorite subjects: chocolate and wine! During this endorphin-spiking seminar, Mary will answer such questions as: where does chocolate come from? Why do we love chocolate so much? What are the differences between chocolates? She will also tell you her "Three Rules for Pairing Wine with Chocolate." Afterwards, you will apply your newly learned skills to pair three different wines with some of Mary's favorite chocolate creations. www.spicerackchocolates.com
Sommelier Andrew Stover
2 p.m. Saturday, February 12, Stage 2
2 p.m. Sunday, February 13, Stage 2
Sample artisan wines from Arizona, Idaho, Los Angeles County, Maryland, Michigan, New York, Southern Oregon and beyond as celebrated Sommelier Andrew Stover from OYA and SEI Restaurants guides an enlightening tasting tour through America's emerging wine regions. Stover holds a Sommelier Diploma from the International Sommelier Guild and a Certified Specialist of Wine Certification from the Society of Wine Educators. He has received countless media mentions for OYA & SEI's eclectic wine programs, including the coveted Wine Spectator Award of Excellence and the Restaurant Association of Metropolitan Washington's Wine and Beverage Program of the Year nomination for 2007 and 2008. www.chiefwino.com
Wine Expert Brandon Walsh
4:00 p.m. Saturday, February 12, Stage 2
4:00 p.m. Sunday, February 13 Stage 2
Wine expert Brandon Walsh, will host a Virginia versus the World™ "Blind" Wine Tasting Showdown. The audience will take part in a blind tasting of some of Virginia's best wines against the wines from all over the world. Wines include a Virginia Chardonnay vs. non-Virginia Chardonnay, a Virginia Viognier vs. non-Virginia Viognier, and a Virginia Cabernet Sauvignon vs. a non-Virginia Cabernet Sauvignon. The interactive wine tasting will allow the audience to compare and cast a vote for each wine varietal. Winners will be declared. Brandon Walsh, owner of Hosted Wine Tasting, LLC (Herndon, VA), will guide you through the experience. Brandon studied wine at The Culinary Institute of America in Napa Valley and has explored vineyards and wineries across the US, France, Italy, and Australia. www.hostedwinetasting.com.
Executive Chef Patrick Wilson
5:00 p.m. Saturday, February 12, Stage 1
11:30 a.m. Sunday, February 13, Stage 1
What is Valentine's Day without a little chocolate? Patrick Wilson, formerly chef at America's oldest golf club, The Saint Andrew's Golf Club of Westchester County, New York, now the executive chef at Danbury Hospital, Connecticut, won't disappoint chocolate lovers. He will tantalize taste buds with his decadent Gold Medal Winning Warm Chocolate Lava Cake with Vanilla Ice Cream, which will be served in an Orange Tuille on an Anise Cookie with Raspberry & Dried Cherry Sauce. Chef Wilson sits on the Pro Chef Advisory Board of the Culinary Institute of America (CIA), and has earned the ProChef Level III status. Since graduation, he has been a major supporter of the CIA. In his new position at Danbury Hospital in Connecticut, Chef Wilson has been training his culinary staff to prepare foods "a la minute" drawing upon his culinary training in Shanghai, Sichuan, Barcelona and Tokyo. At the 375-bed hospital, he provides patients with hotel style room service, featuring healthy and fresh foods individually prepared. Chef Wilson is a James Beard award winner; he has won numerous competitive medals, including best in show and was honored at Carnegie Hall with a Gold Medal from the American Tasting Institute. www.newtownbee.com/2011-01-13__12-45-03
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