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WARRENTON, VA – Three food and wine experts will join together on September 12th (1 p.m. – 2:30 p.m.) and September 13th (12:30 p.m. – 2 p.m.) at the Wine Festival of Virginia in The Great Meadow, The Plains, VA, to share with visitors their insights.
Joe David, author of Gourmet Getaways (50 top spots to cook and learn), will take center stage and answer the urgent question asked by almost every foodie in America, “What Makes Chefs Gods?” To bring new light to the question, David will cut to the core and expose the raw facts – schools like the Institute of Culinary Education where students are taught to cook like angels.
To provide a chef’s point of view, Executive Chef Terry Sheehan, The Boar’s Head, Charlottesville, will provide his culinary spin to the question, which he will demonstrate with his hors d’oeuvres. Joining David and Sheehan will be winemakers Philip Carter Strother (September 12th) and Dick Zweber (September 13th) of the Philip Carter Winery, Hume, who will pair Chef Sheehan’s hors d’oeuvres with the estate’s chardonnay wine and share with visitors some recommendations for pairing food and wine. Will the events be memorable? Definitely. Delicious? Absolutely.
This year’s Wine Festival at the Great Meadow in the Plains is expected to be an elegant day of wine, food, and polo, a grand celebration to the harvest. Visitors will taste wines from all over the commonwealth, sample gourmet foods with made-in-Virginia products, and enjoy one of the oldest and most respected polo matches in the nation, the 24th Annual Commonwealth Cup.
For details, about the wine festival visit: www.winefestivalattheplains.com.
Another wine festival is planned for Old Town Alexandria, October 9th – 11th. Alexandria Chefs and Virginia winemakers will transform Old town into the ultimate epicurean getaway. Author Joe David will be there also talking about gourmet getaways. For more information, visit www.oldtownwinefestival.com.
The Principals
Author Joe David (Warrenton, VA) has been traveling the globe in search of the perfect meal for decades. To finance this search, he has taught school; worked in public relations, marketing and magazine advertising; reported five radio stories for NPR's The Best of Our Knowledge; authored countless articles (many on food and international cooking schools); and written five books. Although he isn’t a trained chef, he has written many articles on food and international cooking programs. His latest book, Gourmet Getaways, 50 top spots to cook and learn (Globe Pequot Press, April 2009) features 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes. For information: www.gourmetgetaways.us.
Executive Chef Terry Sheehan (The Boar’s Head, Charlottesville) has spent over 25 years in the food industry. He was inspired to this life in the kitchen by his parents who were food and beverage executives for the Marriott Hotel Group. Some of the kitchens he has worked in include those with the Donald Trump Organization, Broadmoor Hotel, The Historic Strasburg Inn, the Hershey Lodge and Convention Center, and more before moving to Charlottesville in 2008 to join the Boar’s Head.
As Executive Chef at the Boar’s Head, one of his responsibilities is to oversee the culinary programs, which the resort offers guests and non-guests year-round. Each of these programs is adjusted to the tastes of the students.
A 170-room resort situated on 573 acres in the Virginia countryside, The Boar’s Head has four-diamond dining, a state-of-the-art sports club, award-winning tennis and championship golf, a luxury spa, children’s programs, and more. For information: www.boarsheadinn.com.
As a result, the first American winery was born, when Charles Carter in 1762 began producing wine from both native and, according to some, Europeans grapes. This new economic direction was encouraged by the London Society who liked Carter’s proposals and recommendations for various vines and practices. When he sent the London Society a dozen bottles of his wine, made from the American winter grape, the society was suitably impressed, and it awarded Carter a gold medal as the first person to make a “spirited attempt towards the accomplishment of their views, respecting wine in America.”
In the years that followed, the winery has produced a handsome choice of premium Virginia wines, which all carry the winery’s distinctive label. Today Philip Carter Winery proudly claims, “before Jefferson, there was Carter.” This year Philip Carter Winery will receive The Virginia Favorite Winery Award for 2009 at the Wine Festival. For information: www.pcwinery.com.
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