Second Annual Flavor! Napa Valley Food and Wine Festival includes 50 Chefs, over 125 Vintners and 2 days of Hands-on Immersions.
At Flavor! Napa Valley food and wine festival, Chef Michael Chiarello, the originator of the Flavor! Napa Valley will be joined by an impressive array of Napa Valley-based celebrity chefs including: Thomas Keller, Christopher Kostow, Cindy Pawlcyn, Jeffrey Jake and Masaharu Morimoto. cuisine.”
WHEN: November 14-18, 2012
WHERE: Starts at Amusee Napa: A Downtown Napa Tasting on Wednesday, November 14th.
TICKETS: Individual event tickets range from $85 To $325, with the historic, two-day Legends of Napa Valley tasting at $3500 per person.
According to festival producer Herb Karlitz, one of the festival highlights is a two-day tasting of wines “that have and continue to put Napa Valley on the map, reaching back to the post-Prohibition wines of the ‘40s through the present day.” Featured wines on day one are the ’57 Louis Martini Pinot Noir, ’66 Charles Krug Vintage Selection Cabernet Sauvignon, ‘76 Joseph Phelps Insignia, ’77 Beringer Private Reserve, Cabernet Sauvignon, ’78 Heitz Wine Cellars Martha’s Vineyard Cabernet Sauvignon, ’78 Chateau Montelena Estate Cabernet Sauvignon.”
Flavor! Napa Valley is a five-day Napa Valley food and wine festival featuring the area’s superlative chefs, restaurants and wineries. Held from November 14 – 18, the festival format includes a series of creative tastings and seasonally-inspired meals, as well as a variety of hands-on and educational experiences led by the region’s most notable chefs, vintners and sommeliers.
Event venues include founding sponsor Silverado Resort and Spa in Napa, The Culinary Institute of America (CIA) at Greystone in St. Helena, as well as restaurants and wineries throughout the region. Events range from a new series of small and hands-on immersions entitled Terroir to Table™ to a historic, two-day library tasting of Napa Valley’s most celebrated wines in the last 50-years, including today’s “cult” wines, appropriately named The Legends of Napa Valley: A Definitive Tasting. Net proceeds from all events support programs and scholarships at CIA’s Greystone Campus.
Individual event tickets range from $85 To $325, with the historic, two-day Legends of Napa Valley tasting at $3500 per person. Many of the area’s lodging partners are offering special Flavor! Napa Valley packages that combine a stay with festival tickets, such as Silverado Resort and Spa’s Flavor! Napa Valley package, which includes accommodations in a one-bedroom Fireplace Suite, breakfast for two in The Grill, a signature culinary welcome gift and tickets to Amusee Napa: A Downtown Napa Tasting on Wednesday, November 14.
The 2nd Hawaii Food and Wine Festival 2012 is the premier epicurean destination event in the Pacific. Attendees will experience a “roster of over 50 internationally-renowned master chefs, culinary personalities, and wine and spirit producers.”
There will be innovative seminars and educational lunches with celebrity chefs Ming Tsai, Masaharu Morimoto, Roy Yamaguchi, Todd English and Charles Phan among others. Enjoy a master wine tasting with Krug Champagne and an educational excursion to an 800-year-old restored fishpond and lo`i (taro field).
Over 50 internationally-acclaimed master chefs are invited from the United States, Singapore, Japan, Korea, Philippines and Australia. Four signature events are being held at: The MODERN Honolulu, Halekulani, Hilton Hawaiian Village Resort and Spa and Ko Olina Resort with Aulani, A Disney Resort & Spa, and JW Marriott Ihilani Resort & Spa. Tickets are on sale now at www.hawaiifoodandwinefestival.com
Honolulu from Diamond Head. (Photo credit: Wikipedia)
The four-day Festival was co-founded by two of Hawai‘i’s own James Beard Award-winning chefs: Roy Yamaguchi and Alan Wong. The Festival in Honolulu and Ko Olina Resort will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry. Proceeds from HFWF will benefit the Hawai`i Agricultural Foundation, the Culinary Institute of the Pacific, Leeward Community College Culinary Program, Paepae O He`eia and Papahana O Kuaola. For information about VIP and Table packages, please contact Chimaine Pouteau at 808-738-6254 or e-mail: firstname.lastname@example.org.
WHEN: September 6-9, 2012
WHERE: The lush island paradise of O‘ahu
Meet the Event Chairs:
Chef Roy Yamaguchi
Roy Yamaguchi is the creator of “Hawaiian Fusion® Cuisine,” a combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood. Born in Tokyo, he graduated from the Culinary Institute of America in New York and opened his first Roy’s in Hawai‘i in 1988. The restaurant was soon dubbed the “crown jewel of Honolulu’s East-West eateries” by Food & Wine and added to the Condé Nast Traveler Top 50 list. There are now 32 Roy’s in Hawai‘i, the Continental United States, Japan and Guam.
Alan Wong has made a name for himself internationally with his marriage of ethnic-cooking styles with the finest island-grown ingredients, creating local dishes with a contemporary twist. A James Beard Award winner for Best Chef: Northwest, he was one of 10 chefs in the United States nominated by the Wedgewood Awards for the title of World Master of Culinary Arts. Bon Appétit has recognized him as the “Master of Hawai‘i Regional Cuisine,” and Alan Wong’s Restaurant has been ranked by Gourmet twice. It is also the only restaurant in Honolulu that appears on the Top 10 of America’s Best 50 Restaurants.
Wong is the author of New Wave Luau and is a 10-time winner of the Hale ‘Aina “Restaurant of the Year” and Ilima “Best Restaurant” Awards in Hawai‘i. The chef/owner of Alan Wong’s Restaurant and The Pineapple Room in Honolulu, he just released a new book in December 2010 entitled The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong.