Buy Tickets Now at MAWFF beach plum jam and pickled egg cracker with lox, crispy scrapple, mustard...

Buy Tickets Now at MAWFF.ORG

2015Invite_PeddlersCoverL14SinglePgs.indd 32 3/30/15 9:09 AM

BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE2

To be the premier food and wine event of the MidAtlantic featuring international vintners and chefs in collaboration with our local talent; promoting cultural and economic development; creating opportunities for young people to pursue culinary careers; and, partnering with designated bene�ciaries to raise funds.

The MidAtlantic Wine + Food Festival, Limited is a 501(c)(3) nonpro�t organization.

purpose

MidAtlantic Wine and Food Festival, Limited Vance Kershner, President

Chip Rossi, Vice President

Sarah Willoughby, Secretary

Adam Hamby, Treasurer

Chef Tom Hannum, Director

Helen Stimson, Director

Ajit Mathew George, Founder

directors

The MidAtlantic Wine + Food Festival celebrates excellence in food, wine, spirits, and beer.Don’t miss the region’s culinary event of the year!

Cover by Samantha Silva, Student, Delaware College of Art and Design, Graphic Design I. Winner of the Festival’s 2015 poster design contest, chosen from 22 original designs submitted by 16 students.

cover design

Laura Stimson, Executive Producer

Ajit Mathew George, Founder

JulieAnne S. Cross, Communications

Amy Tyler Dance, Sponsorship and Partnership Liaison

Traci Manza Murphy, Marketing

Kathleen Case, Graphic Designer

[email protected] 302.660.2200 x110

or 302.332.3788

festival team


BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE 3

Events by LocationBUCKS COUNTY, pages 11, 21, 25

SOUTHEASTERN PENNSYLVANIA, pages 7, 17, 25, 29

MARYLAND, page 21

NEW JERSEY, page 21

NORTHERN DELAWARE, pages 5, 7, 9, 11, 15, 17, 23,

25, 27, 31, 33, 35

SOUTHERN DELAWARE, page 32

You are cordially invited to take part in the MidAtlantic Wine + Food Festival, the premier food and wine event of the MidAtlantic.

Each spring, the Festival features international vintners and chefs who collaborate with MidAtlantic chefs on one-of-a-kind menus. Craft beer and spirits events round out the diverse Festival schedule.

Once again, in 2015, the Festival’s international chefs and visiting winemakers each represent 6 continents.

Join us for one unforgettable weekend!

IndexFESTIVAL SCHEDULE, pages 18-19

EVENT DESCRIPTIONS, pages 5, 7, 9, 11, 15, 17, 21, 23,

25, 27, 29, 31-33, 35

WINEMAKERS AND WINERIES, pages 4, 6, 8

INTERNATIONAL CHEFS, pages 10, 12

NATIONAL CHEFS, page 14

MIDATLANTIC CHEFS, pages 16, 20, 22, 24, 26, 28

BENEFICIARIES, pages 8, 13

SPONSORS AND PARTNERS, page 34

BUY TICKETS NOW AT

MAWFF.orgM A Y13-172 0 1 5

35 EVENTS OVER 4 DAYS IN 40+ VENUES IN 4 STATES

NORTHERN DELAWARE • BUCKS, CHESTER + DELAWARE COUNTIES, PA SALEM COUNTY, NJ • KENT COUNTY, MD • SOUTHERN DELAWARE

60+ CHEFS + 23 WINERIES FROM 6 CONTINENTS

2015Invite_L17InsidePages.indd 3 3/31/15 1:26 PM

BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE4

CLAUDE BOUDAMANI, Managing Director / Winemaker, Chateau Lagrezette. He trained as a biochemist and winemaker at the Bordeaux Oenologie Institute and was winemaker and vice president at Chateau Haut Brion (Clarence Dillon Wines, Clarendelle) and VP of marketing/sales at Francois Lurton wine properties in Argentina and Chile.

WINEMAKERS AND WINERIES

Meet our international and national winemakers, descending upon the MidAtlantic from Argentina, Australia, France, Germany, Greece, India, Israel,

Italy, South Africa, Spain, California and Oregon.

DAISY DAMSKEY, Founder, Palmeri Wines, Napa, CA. She and her husband Kerry have worked together for 35 years, as partners and friends and her professional experience includes building brands like Chalk Hill. In 1999, Daisy and Kerry created Palmeri to show-case impressive small lot wines from unique mountain vineyards. Founding vintner of A Woman’s Palate.

KERRY DAMSKEY, Master Winemaker, Sula Vineyards, Nashik, India; and Winemaker, 3 Corners, Negev Desert, Israel. Sula produces Dindori Reserve Shiraz, Zinfandel, Cabernet Shiraz and Merlot-Malbec, India’s � rst Sauvignon Blanc & Chenin Blanc, Dindori Reserve Viognier, Riesling, Rosé, Sparkling Brut and Seco, and dessert wine. 3 Corners’ vineyards grow in sub-tropical terrain, 2000m above sea level producing Cabernet Sauvignon, Chenin Blanc and Sauvignon Blanc.

MICHAEL DE LOACH, President, Hook & Ladder Winery, Sonoma, CA. Their 375 acres include a regenerating oak woodland and produce cool climate grapes resulting in Sauvignon Blanc, Chardonnay, Gewurztraminer, Pinot Noir, Zinfandel, Merlot, Cabernet and proprietary blends.

STEPHAN DU TOIT, Winemaker/General Manager, Dieu Donne Vineyards, Franschhoek, South Africa. He previously served as Red-Winemaker for Nederburg and has worked harvests at Chateau Margaux, Joseph Drouhin, Weinsburg Wine School and Simi Winery. He is one of the few South African winemakers that have the distinction of being a Cape Wine Master.

MARIA gIULIA, Winemaker, Tenuta Il Corno, Tuscany, Italy. She produces wines such as Chianti DOCG and Colorino IGT, as well as � ne olive oil, a family business since World War II. Its grape vari-eties include Malvasia di Santa Lucia used for Vin Santo (Tuscan dessert wine), and several clones of original Tuscan Sangiovese grapes. She is also cooking at the Cal-Ital Winemakers Dinner!

RICHARD gROSCHE, Managing Director, Weingut Reichsrat Von Buhl, Pfalz, Germany. 87% of the winery’s production is Riesling, including Grosses Gewächs, Spätlese, Eiswein and more, but it also produces Spätburgunder Pinot Noir, Weißburgunder, Grauburgunder, Rosé, Chardonnay, Sauvignon Blanc and Sparkling.






6:30 PM • new castle, De • $150

This dinner will be held INSIDE the Baylor Women’s Correctional Institution, Delaware’s statewide prison facility for female offenders. The concept was initiated by the late Matt Haley, the James Beard Award-winning restaurateur and founder of SoDel Concepts. Inspired by inmates who Haley and members of his staff had met through the Department of Correction’s culinary arts training programs, and driven by his own life experiences, he sought to support Delaware’s offender reentry efforts in new ways.

Haley proposed to involve inmates in the preparation of a meal, under the guidance of chefs from SoDel Concepts, and invite them to dine as guests at that meal. The inmates will be seated alongside business and civic leaders who could potentially facilitate employment after their release from incarceration. Business and community leaders are invited to purchase tickets.

Under the leadership of Chef Douglas Ruley, SoDel Chefs Ronnie Burkle, Jason Deitterick, Maurice Catlett and Jen Myers have prepared a special menu showcasing regional food (subject to availability):

Reception: Kumamoto oyster with Meyer lemon emulsion, sea bean and spicy shallot • Rabbit rillette on brioche toast with smoked carrot aioli, fennel escabeche and carrot micros • Duck fat biscuit with duck ham

and beach plum jam and pickled egg cracker with lox, crispy scrapple, mustard seeds and chervil

First course: Tender butter lettuce salad with Point Reyes blue cheese, a fresh squeeze of lemon and black garlic oil • Delaware-style crab cakes with quick spring kimchi and buttermilk tarragon dressing

Main course: Crispy pan seared Chincoteague rock�sh with grated radish, 24-hour lobster demi and parsley-toasted bread crumbs • Roasted Fifer Orchards asparagus with charred ramps,

chili paste and nori butter • creamed anson Mills pencil cob heirloom grits with duck fat fried Kennett Square mushrooms and North Carolina truf�es, goat’s milk cheese and Matt’s Virgin Oil

Final course: Magee farms soaked strawberries with whipped black pepper cream, sweet corn pound cake, sea salt caramel corn and basil micros

Each course will be paired with chef-inspired Matt’s Homemade Sodas.

This dinner is a collaboration between the Delaware Department of Correction, Delaware restaurant group SoDel Concepts, and the MidAtlantic Wine + Food Festival to bene�t skills training for Delaware offenders and facilitate their reentry to the community. Proceeds after expenses will be used to support DOC vocational training programs and fund a culinary arts scholarship program for Delaware high school students.






TERESA MAROTO, Area Manager, Bodegas Franco – Españolas. She is a graduate of Malaga University in Translation and Interpreting English/German-Spanish and holds an MBA focused on the wine business. Past: Bodegas Fontana (D.O. Mancha), Bodegas Chivite (D.O. Navarra), managing the Asian and American markets.

ERIC MILLER, Winemaker/Author, [Ee’Z], Napa, CA. This winemaker, grape grower and winery owner will introduce the � rst vintage of his latest venture, 2013 [Ee’Z] Zinfandel from Howell Mountain, at the Festival. He cofounded Benmarl Vineyards and Chaddsford Winery. Winner of the American Wine Society’s prestigious “Award of Merit.”

LUCILA PESCARMONA, Director / Owner, Lagarde Winery, Argentina. She is a third generation Argentine vintner and lawyer. Founded in 1897, Lagarde has a rich history in the Argentine Wine Industry with century-old vines. She currently runs Bodega Lagarde alongside her sister, So� a. She is the youngest member of the Board of Wines of Argentina.

WARREN RANDALL, Director/Co-Owner, Seppelts� eld Estate – Australia. He specialized as a sparkling winemaker and dominated the Australian wine show circuit between 1983 and 1989, winning 25/31 trophies. 2002 Ernst and Young “Entrepreneur of the Year.” Ambassador for the South Australian Government (PIRSA) Premium Food and Wine from Our Clean Environment initiative.

KIERAN ROBINSON, Winemaker/Co-Owner, Kieran Robinson Wines, Sonoma, CA. His history includes production of Alsacienne whites and working for Domaine Pierre Gaillard, Cakebread Cellars, Paul Hobbs, and Jericho Canyon Vineyard with Aaron Pott and Michel Rolland. He has just produced a sixth vintage this harvest and added a Viognier to the label’s portfolio.

EDUARDO SÁINz, General Manager Principe de Viana and Managing Director, Rioja Vega, Spain. Príncipe de Viana owns over 600 hectares of vineyards and facilities in some of the most prestigious Spanish wine appellations: D.O.Ca. Rioja (Rioja Vega), D.O Navarra (Príncipe de Viana and Albret), and Castilla y León (Clunia). He is former GM of Bodegas Faustino.

DUNCAN SAvAgE, Head Winemaker of Cape Point Vineyards and Owner / Winemaker of Savage Wines, South Africa. He attended Elsenburg Agricultural College as top student in 2002 and immediately joined Cape Point Vineyards as Winemaker and took over all Viticultural responsibilities in 2004. Elegant wines with structure and intensity are the aim at Cape Point Vineyards.

6:30 PM • wilMingtOn, De • $150






Set against one of the largest wine cellars in Delaware, guests will enjoy a 5-course dinner and compare California new world wines with old world Italian vinos. Winemaker and Chef Maria Giulia will be on hand at the home of Drs. Laurie Jacobs and Barry Roseman to talk about the 10 wines.

Executive Chef: Susan Teiser Chefs: Fabio Raiola, Jenese Adams, ChefFed. Winemaker Maria Giulia will also be a chef for this dinner!

Wines: Tenuta Il Corno, Hook & Ladder, plus 4 other surprises

California is known as a great wine region, and among the greats are the greatest.

Eric Miller and Xavier Teixido have combined forces to invite a handful of the best winemakers from small-production California vineyards for a high-end wine tasting Xtravaganza. Enjoy 10 wines, and a 5-course dinner.

Hear from the winemakers and chefs, who will explain the science behind pairing food and wine, explain and demonstrate some intriguing food preparations, and talk about meal elements, such as sauces, and how they work with wine.

Executive Chef: Dave Banks Chefs: Pat D’Amico, Ranney Moran

Wines: Eagle Eye Winery, Ee’Z, Kieran Robinson Wines, Palmeri Wines, Hook & Ladder, Galvan Wine


6:30 PM • hOcKessin, De • $375

Sample 10 wines presented in person by a half dozen pros, including visiting vintners, who will moderate. Taste the fruits of their labors, listen to our winemakers tell their personal stories and decide for yourself how the wines pair with tasty bites provided by the chef, presented at food stations.

Executive Chef: Jeovany Valle Chefs: Santiago Macias

Wines: Lagarde Winery, Reichsrat von Buhl, Sula Vineyards, 3 Corners, Hook & Ladder, Bodegas Franco-Españolas, Bodegas Valparaíso

6:30 PM • glen Mills, pa • SOLD OUT



designated bene� ciaries

caMp Rehoboth • christina cultural arts center • OperaDelaware

Proceeds from Festival events are used to support the Festival mission as well as community bene� ciaries. Again this year, as a part of cultural awareness efforts, we will give small grants to community-based cultural arts organizations based on designations. This year’s cultural bene� ciaries are:

The Festival also wishes to forge pathways for culinary students to achieve their educational goals and will begin to make grants in support of culinary scholarships.

WINE gUILDAjit George Susan & Peter Horty Laurie Jacobs & Barry RosemanVance Kershner Helen & Bill Stimson

wine guild

(AS OF 3/27/15)

JON STAENBERg, Founder, Hand of God, Mendoza, Argentina. Wine Advocate awarded 92 points and Ronn Weigand gave 5/5 stars to its 2010 Fingerprint Series Red Blend. The 2010 Old Vine Malbec – Stolen Horse Vineyard received the same scores, as well as 91 from the Wine Enthusiast and 92 from the Wine Advocate.




ERIC STAUFFER, Cellar Master, Domaine Carneros. Representing Galvan Wine and [Ee’z]. He has also recently established his own brand, [Ee’Z], to produce high quality Zinfandels from a distinguished old-vine vineyard on Howell Mountain – and is proud to introduce the � rst vintage, 2013 [Ee’Z] Zinfandel, at this year’s Festival.

MARK TARLOv, Founder, Chapter 24 Vineyards, Willamette Valley, OR. Named, in its � rst vintage of 2012, as one of the Wine & Spirits Magazine’s Wineries of the Year, Chapter 24 produces 5 distinct cuvees for 3 separate brands: Maison L’Envoyé‘s Two Messengers and Attaché, Chapter 24’s Fire and Flood and the highest rated Pinot Noir in America for 2014, The Last Chapter. He is also a successful � lm producer and director.

MELINA TASSOU, Managing Director/Chief Winemaker, Domaine Kikones, Thrace, Greece. Kikones was a tribe of the best winemakers 2,500 years ago. It’s the � rst winery to produce handcrafted wines and practice VSP on organic vineyards in Greece, resulting in 21 award-winning wines.

BILL & ROXANNE WOLF, Owners, Eagle Eye Winery, Napa. Bill (a trained Chef) and Roxanne (an Artist) re-planted this historic property which dates back to the early 1900s to produce Cabernets (Franc, Sauvignon and Franc Rose), Petit Verdot and proprietary red blends, Voluptuous and Infatuation, and AlphaWOLF Estate Extra Virgin Olive Oil.

see page 13 for more information

WINE SOCIETYElizabeth Barry & Craig SchwartzPaul Bechly & Beth WellsJay DeputyChris & Tom DitzlerJessyca & Adam HambyAudrey KirchnerJean & Rob KrapfCalvin L. Scott

Tina & Chris Tragakis Tomoko & Stephen Werbe

WINE CLUBFrank ClayTheresa & William GormleyAparna & Vinay HosmaneMark Leary & Valarie WindleLee & Eric Miller

Michele Mitchell & Chuck Lewis Karley Nesson Jin & Joshua Twilley

PREFERRED PURvEYORSCrow Winery + Vineyard



Experience a top-shelf live wine auction and dinner.

Set in the glittering Gold Ballroom of the Hotel du Pont – so named for the gilded rosettes that frame the bas reliefs of Helen of Troy and Cleopatra – the gala dinner features a voluptuous 5-course dinner prepared by our talented Festival chefs paired with 10 wines from numerous winemakers.

Not only will many of the visiting winemakers will be in attendance at this dinner, but our visiting chefs will join us for the meal!

In addition to desirable wines, the annual auction typically includes trips to wineries on nearly every continent.

The black-tie attire complements the chandelier-lit French Neoclassic-style ballroom setting.

NOTE: Reception begins at 6pm; dinner begins at 6:30pm; auction begins at 8pm.

Executive Chef: Keith Miller Chefs: Asha Gomez, Caswell Pondt, Owen Andrews, Gyanendra Gupta, Gérard Ménétrier

Wines: Lagarde Winery, Seppelts�eld, Palmeri Wines, Chateau Lagrezette, Reichsrat von Buhl, Tenuta Il Corno, Chapter 24, Hook & Ladder, Dieu Donne Vineyards, Bodegas Franco-Españolas







JUAN NALES, Chef, Las Duelas, La Rioja, Spain. He studied under Luis Irizar, Pedro Subijana, Enric Rosich and 3-Star Michelin Chef Martin Berasategui. He has prepared Basque and Riojan cuisine in Germany, Brazil, New York and the Canary Islands, as well as the dining rooms of The United Nations.

JENESE ADAMS is Chef/Owner of K-Jnyce Catering, Tortola, BVI. Past: Peter Island Resort, Bitter End Yacht Club, Long Bay Beach Resort, Treasure Isle Hotel. Winner of the Caribbean Food and Nutrition competition. Graduate of the New England Culinary Institute.

CASWELL PONDT, Junior Sous Chef, Rosewood Little Dix Bay / BVI National Culinary Team, Virgin Gorda, BVI. This former captain and coach of the British Virgin Islands Culinary Team has helped to bring home Gold, Silver and Bronze Medals. He won The Iron Chef Challenge in St. Thomas.

SANTIAgO MACIAS, Chef, i Latina, Buenos Aires, Argentina. The address is unlisted, and upon reserving, guests are given the exact location. This unique experience has earned them the #1 ranking out of more than 1500 restaurants in Buenos Aires on Trip Advisor. Past: InterContinental Hotel, Design Suites and Arelauquen Lodge.

GÉRARD MÉNÉTRIER, Pastry Chef and Chocolatier, Des Lis Chocolat, Nemours, France. Teaches at the Academies of Créteil, Versailles and Paris. Was awarded a “Pastry Oscar”; runner-up in the French Pastry Cup. Member of the Culinary Academy of France. Nemours, France, is a Sister City of Wilmington, Delaware.

TOMMY DEN HARTOg, Chef, Johannes, Amsterdam. Past: Chalet Royal, De Hoefslag, Vinkeles, Dylan Hotel Amsterdam. He was educated in the “star class,” considered the toughest and highest culinary education in the Netherlands, run by Dutch master chefs, and quickly excelled in Michelin-star restaurants.

JERMAINE “MONK” gEORgE, Chef, Tree House Restaurant, Virgin Gorda. Member of the BVI Culinary Team. Past: Hilltop at Biras Creek Resort, a 2013 Conde Nast Traveler “35 Best Island Resorts for Food,” Maine’s White Barn Inn, a Relais & Chateux member.

OWEN ANDREWS, Chef /Owner, Owen Andrews Catering, Barossa Valley, Australia. Past: Owner, Café Harvesters, Lanzerac Estate, Universal Wine Bar, guest chef on Regent of the Seven Seas. Showcased in the 2014 cookbook, Savour Barossa, he is a passionate advocate for Barossa Cuisine.

gYANENDRA gUPTA, Executive Chef, Hotel Jai Mahal Palace, Jaipur, India, home to 6 restaurants. Won Best Indian Cuisine at an All India Chefs Competition and has catered to President George H.W. Bush, British Prime Minister Margaret Thatcher and Indian Prime Minister Deve Gowda.

ALAIN IvALDI, Chef/Author, European Association of Hotel and Tourism Schools, Marseille, France. Member of the Académie Culinaire de France and Cercle de la Capelina d’Or, a Compagnon du Tour de France and a Disciple Auguste Escof� er. Author of Culinary Traditions, about Provencale and Nicoise cuisine.

INTERNATIONALCHEFS



JUAN NALES, Chef, Las Duelas, La Rioja, Spain. He studied under Luis Irizar, Pedro Subijana, Enric Rosich and 3-Star Michelin Chef Martin Berasategui. He has prepared Basque and Riojan cuisine in Germany, Brazil, New York and the Canary Islands, as well as the dining rooms of The United Nations.

JENESE ADAMS is Chef/Owner of K-Jnyce Catering, Tortola, BVI. Past: Peter Island Resort, Bitter End Yacht Club, Long Bay Beach Resort, Treasure Isle Hotel. Winner of the Caribbean Food and Nutrition competition. Graduate of the New England Culinary Institute.

CASWELL PONDT, Junior Sous Chef, Rosewood Little Dix Bay / BVI National Culinary Team, Virgin Gorda, BVI. This former captain and coach of the British Virgin Islands Culinary Team has helped to bring home Gold, Silver and Bronze Medals. He won The Iron Chef Challenge in St. Thomas.

SANTIAgO MACIAS, Chef, i Latina, Buenos Aires, Argentina. The address is unlisted, and upon reserving, guests are given the exact location. This unique experience has earned them the #1 ranking out of more than 1500 restaurants in Buenos Aires on Trip Advisor. Past: InterContinental Hotel, Design Suites and Arelauquen Lodge.

TOMMY DEN HARTOg, Chef, Johannes, Amsterdam. Past: Chalet Royal, De Hoefslag, Vinkeles, Dylan Hotel Amsterdam. He was educated in the “star class,” considered the toughest and highest culinary education in the Netherlands, run by Dutch master chefs, and quickly excelled in Michelin-star restaurants.

JERMAINE “MONK” gEORgE, Chef, Tree House Restaurant, Virgin Gorda. Member of the BVI Culinary Team. Past: Hilltop at Biras Creek Resort, a 2013 Conde Nast Traveler “35 Best Island Resorts for Food,” Maine’s White Barn Inn, a Relais & Chateux member.

OWEN ANDREWS, Chef /Owner, Owen Andrews Catering, Barossa Valley, Australia. Past: Owner, Café Harvesters, Lanzerac Estate, Universal Wine Bar, guest chef on Regent of the Seven Seas. Showcased in the 2014 cookbook, Savour Barossa, he is a passionate advocate for Barossa Cuisine.

gYANENDRA gUPTA, Executive Chef, Hotel Jai Mahal Palace, Jaipur, India, home to 6 restaurants. Won Best Indian Cuisine at an All India Chefs Competition and has catered to President George H.W. Bush, British Prime Minister Margaret Thatcher and Indian Prime Minister Deve Gowda.

ALAIN IvALDI, Chef/Author, European Association of Hotel and Tourism Schools, Marseille, France. Member of the Académie Culinaire de France and Cercle de la Capelina d’Or, a Compagnon du Tour de France and a Disciple Auguste Escof�er. Author of Culinary Traditions, about Provencale and Nicoise cuisine.

INTERNATIONAL CHEFS

The Festival closes with this afternoon bash on Rodney Square, featuring festive music and belly-�lling bites of street food. German beer will be featured, as well as cider and wine.

We’re bringing the World to the MidAtlantic with street foods from New Orleans, Northern and Southern India, France, Germany, Australia, and the American South.

Music line-up will be announced soon.

Executive Chef: William Courtney Chefs: Asha Gomez, Owen Andrews, Santiago Macias, Fabio Raiola, Gérard Ménétrier, Ashbell McElveen

Beers: Paulaner Hefe-Weizen, Warsteiner Dunkel, Paulaner Munich Premium Lager, Konig Ludwig Weiss

Wines: Lagarde Winery, Domaine Kikones, Tenuta Il Corno, Dieu Donne Vineyards, Príncipe de Viana, Rioja Vega

Nothing says farm-to-table like a meal created with freshly- farmed ingredients, and served outdoors, family style.

4 chefs, hailing from international, national and local kitchens, will collaborate on this special 5-course dinner.

For the �rst time ever, Peddler’s Village will lay out tables “on The Green,” inviting guests to dine in the center of the Village.

Winemakers will also be on hand to present and discuss their wines.

Executive Chef: Bill Murphy Chefs: Santiago Macias, Ranney Moran, ChefFed

Wines: Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Sula Vineyards, 3 Corners, Hook & Ladder, Cape Point Vineyards, Príncipe de Viana, Rioja Vega

5:30 PM • lahasKa, pa • $150


Bring together 6 chefs from around the country and around theworld, and ask them to create a forward-thinking, collaborativemenu. Set the table in a special barn, not used for publicevents in years. Invite some charming winemakers, and seatthem alongside wine-loving diners. It’s the formula for one veryspecial dinner.

Enjoy a decadent 7 courses of dinner, and two wines paired with each course in a sentimental “pop-up” space. If the walls at Foxbriar Barn could talk, they would speak of the many weddings and events once held beneath its chandeliers; those walls crave a new story, and this evening’s guests will create it.

Several winemakers will discuss and pour 14 wines, and chefs will introduce their courses.

Executive Chef: Bill Murphy Chefs: Ryan Clark, Owen Andrews, Nic van Wyk, Shine Sreevisakhan, Tommy den Hartog

Wines: Hand of God, Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Sula Vineyards, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Savage Wines, Príncipe de Viana, Rioja Vega, Kieran Robinson Wines6:30 PM • lahasKa, pa • $200



FABIO RAIOLA, Chef/Owner, Ristorante Volcano, Olevano sul Tusciano, Italy. A graduate of the prestigious Roberto Virtuoso Culinary School in Salerno, he is also a teacher and lecturer. Past: Residence Le Terrazze Agropoli and the Hotel Cervo Costa Smeralda. Olevano sul Tusciano, Italy, is a Sister City of Wilmington, Delaware.

NIC vAN WYK, Chef/Owner, bistro 13, Stellenbosch, South Africa, which received a rare 5-star rating in Cape Times. Past: co-founded Terroir Restaurant, voted Eat Out Best Restaurant in South Africa, La Colombe, Kleine Zalze Lodge, Diemersdal Eatery. Guild member for the South African Brandy Foundation.

SHINE SREEvISAKHAN, Executive Chef, Villa Maya and The Muthoot Sky Chef, Kerala, India. Villa Maya is a 5-star restaurant, rated number four in India and number one in South India. Past: Sanctum Spring Beach Resort, Carnival Cruise Lines, Hotel Taj Coramandel.

INTERNATIONALCHEFS

Wilmington, Delaware, the home base of the MidAtlantic Wine + Food Festival’s 35 multi-state events, has six Sister Cities: Nemours, France, Olevano sul Tusciano, Italy, Kalmar, Sweden, Watford, England, Fulda, germany and Osogbo, Nigeria.

Sister Cities of Wilmington, Inc. espouses the goals of the national organization as set forth by founder President Dwight D. Eisenhower in 1956: “Two deeply held convictions unite us in common purpose. First, is our belief in effective, responsive local government as a principal bulwark of freedom. Second, is our faith in the great promise of Sister City af� liations in helping build the solid structure of world peace.”

The MidAtlantic Wine + Food Festival is pleased to welcome two chefs from Wilmington’s Sister Cities:

Gérard Ménétrier, Pastry Chef and Chocolatier, Des Lis Chocolat, Nemours, France. (Bio: p10)

Fabio Raiola, Chef/Owner, Ristorante Volcano, Olevano sul Tusciano, Italy. (Bio: p12)

Each will be accompanied by delegates and other VIPs from their cities. Welcome!

sister cities



FABIO RAIOLA, Chef/Owner, Ristorante Volcano, Olevano sul Tusciano, Italy. A graduate of the prestigious Roberto Virtuoso Culinary School in Salerno, he is also a teacher and lecturer. Past: Residence Le Terrazze Agropoli and the Hotel Cervo Costa Smeralda. Olevano sul Tusciano, Italy, is a Sister City of Wilmington, Delaware.

NIC vAN WYK, Chef/Owner, bistro 13, Stellenbosch, South Africa, which received a rare 5-star rating in Cape Times. Past: co-founded Terroir Restaurant, voted Eat Out Best Restaurant in South Africa, La Colombe, Kleine Zalze Lodge, Diemersdal Eatery. Guild member for the South African Brandy Foundation.

SHINE SREEvISAKHAN, Executive Chef, Villa Maya and The Muthoot Sky Chef, Kerala, India. Villa Maya is a 5-star restaurant, rated number four in India and number one in South India. Past: Sanctum Spring Beach Resort, Carnival Cruise Lines, Hotel Taj Coramandel.

INTERNATIONAL CHEFS CULINARY SCHOLARSHIPS

The MidAtlantic Wine + Food Festival

is a 501(c)(3) nonpro�t organization.

In addition to supporting our own

mission, we have historically

supported the missions of other

organizations with grants. As the Festival has evolved, we

have come to recognize an important charitable opportunity:

to forge pathways for culinary students to achieve their

educational goals.

During the 2014 Festival, we learned that many of the

students who graduated from William Penn High School’s

culinary program did not go on to either 2- or 4-year culinary

programs because they could not afford the associated

expenses. The Festival has set its sights on meeting some

of the �nancial needs of those students, as well as others

in the MidAtlantic region, through scholarships. We will

begin to build these funds starting with the 2015 Festival.

Given the Festival’s natural connection to the future culinary

artistry of our region, the Festival’s Board of Directors and Staff strongly

agreed that underwriting culinary scholarships in the MidAtlantic region

dovetails perfectly with the work we do. In the meantime, we will continue

partnering with school culinary programs.

In 2014, we invited students from 3 high school culinary programs

into Festival kitchens, and in 2015, we expect to

signi�cantly expand our partnerships with a number

of culinary arts programs, including William Penn

High School (New Castle, DE) that enrolls over

400 students annually, and Howard High School

(Wilmington, DE).

The Culinary Headquarters of the Festival is situated

at William Penn High School’s state-of-the art teaching

facilities, where all visiting chefs prepare their Festival

meals. They work in close collaboration with the

students, giving the students valuable hands-on

experience working with world-class chefs. Each

visiting chef is paired with one or more students, who

work with and are mentored by that chef for the entire

duration of the Festival.

Our experience is that some of these chefs and their

high school mentees stay in touch, and in some cases

job offers have taken place.



RYAN CLARK, Executive Chef / Owner / Author, Agustin Kitchen, Tucson, AZ. He was Tucson’s Iron Chef for 3 consecutive years. He has excelled in the World Margarita Challenge and was one of Food and Wine’s 10 Best New Chefs in the Southwest nominees. He authored Modern Southwest Cooking.

ASHA gOMEz, Chef/Owner, Spice to Table, Atlanta, GA. Her Kerala fried chicken is famous at the Atlanta Food & Wine Festival. Recognition: Bon Appetit 50 Best New Restaurants, James Beard semi-� nalist, Southern Living’s 100 Best Restaurants in the South, Food & Wine Best New Chef semi-� nalist, Zagat’s 12 Hottest Brunch Places in the US.

DARRYL HARMON, Owner, Harmon Live – The Culinary Experience, Jersey City, NJ. He is the National Brand Ambassador for Certi� ed Angus Beef®, chef/consultant of the Raven & Peach in Fairhaven, New Jersey, culinary supervising producer of Chef Endorsed TV. Past: WaterWorks Restaurant, Holland America Cruise Line.

CHEFFED, Founder, Sex on the Table: Horny Haute Cuisine, New York City, NY. It is a cooking school and food line inspired by aphrodisiacs. He hosts special private dining opportunities. This Swiss chef received a Michelin star alongside Chef A. Blockbergen at Auberge du Raisin.

ASHBELL MCELvEEN, Chef/Owner, Ashbell’s Smokehouse Deli, New Orleans, LA. Founder, James Hemings Foundation. Invited to open a café in a British Royal Park, Ashbell’s at the Serpentine Gallery, he later opened Ashbell’s restaurant in Notting Hill, earning 4-stars from the Sunday Times of London.

RANNEY MORAN, Chef/Private Chef, Private Chef, Napa Valley, CA. Once based out of Bangkok, he hosted special event dinners and a pop-up restaurant. Past: Mario Batali’s Lupa, The Surf Lodge in Montauk, a duo of West Village restaurants, including a cevicheria.

NATIONAL CHEFS

GETTING HERE: aiRpORts • tRain • bUs • caR tRavelmawff.org/getting-here

gETTINg AROUND: taXis • shUttles • paRKingmawff.org/getting-around

WHERE TO STAY: SPECIAL HOTEL RATESmawff.org/where-stay

FAQS: tRanspORtatiOn • ticKeting • attiRe • saFety • giFt ceRtiFicatesmawff.org/faqs

gET INvOLvED: vOlUnteeRing • wine gUilD • spOnsORshipsmawff.org/get-involved

All menus subject to change

HELPFUL LINKS ON OUR WEBSITE



RYAN CLARK, Executive Chef / Owner / Author, Agustin Kitchen, Tucson, AZ. He was Tucson’s Iron Chef for 3 consecutive years. He has excelled in the World Margarita Challenge and was one of Food and Wine’s 10 Best New Chefs in the Southwest nominees. He authored Modern Southwest Cooking.

ASHA gOMEz, Chef/Owner, Spice to Table, Atlanta, GA. Her Kerala fried chicken is famous at the Atlanta Food & Wine Festival. Recognition: Bon Appetit 50 Best New Restaurants, James Beard semi-�nalist, Southern Living’s 100 Best Restaurants in the South, Food & Wine Best New Chef semi-�nalist, Zagat’s 12 Hottest Brunch Places in the US.

DARRYL HARMON, Owner, Harmon Live – The Culinary Experience, Jersey City, NJ. He is the National Brand Ambassador for Certi�ed Angus Beef®, chef/consultant of the Raven & Peach in Fairhaven, New Jersey, culinary supervising producer of Chef Endorsed TV. Past: WaterWorks Restaurant, Holland America Cruise Line.

CHEFFED, Founder, Sex on the Table: Horny Haute Cuisine, New York City, NY. It is a cooking school and food line inspired by aphrodisiacs. He hosts special private dining opportunities. This Swiss chef received a Michelin star alongside Chef A. Blockbergen at Auberge du Raisin.

ASHBELL MCELvEEN, Chef/Owner, Ashbell’s Smokehouse Deli, New Orleans, LA. Founder, James Hemings Foundation. Invited to open a café in a British Royal Park, Ashbell’s at the Serpentine Gallery, he later opened Ashbell’s restaurant in Notting Hill, earning 4-stars from the Sunday Times of London.

RANNEY MORAN, Chef/Private Chef, Private Chef, Napa Valley, CA. Once based out of Bangkok, he hosted special event dinners and a pop-up restaurant. Past: Mario Batali’s Lupa, The Surf Lodge in Montauk, a duo of West Village restaurants, including a cevicheria.

NATIONAL CHEFS

In partnership with A Day in Old New Castle, the Festival welcomes you into private, historic properties for a progressive walking lunch. Taste 5 bites by 5 chefs and 10 wines by 10 winemakers, as you visit 5 preserved homes and meet winemakers.

Homes included on the tour: The Kensey John Van Dyke House, Tafel House, Waterhill, Home of John and Marilyn Cochran, Home of Chris Keene and Michael Westman.

Admission to the 91st annual “A Day in Old New Castle” (10am to 5pm) is included in the ticket price. Festival guests are invited to discover and tour the many historic homes, gardens and public buildings that witnessed the rebirth of America at the conclusion of the Civil War.

Transportation from a satellite parking lot will be available; please plan for some travel time.

Chefs: Asha Gomez, Juan Nales, Tommy den Hartog, Gyanendra Gupta, Jenese Adams

Wines: Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Domaine Kikones, Sula Vineyards, 3 Corners, Hook & Ladder, Príncipe de Viana, Rioja Vega, Tenuta Il Corno

Built in 1683, the David Finney Inn is the perfect setting to showcase a 5-course dinner with 10 wines, based on a critical part of our country’s culinary history.

This dinner honors American chef James Hemings, born in 1765, whose considerable and historic in�uences on American food and culture include the introduction of macaroni and cheese, ice cream, whipped cream and French fries for the �rst time in America. Author and chef Ashbell McElveen reports that Thomas Jefferson has long been wrongly attributed with creating these dishes, which were actually Hemings’ genius adaptations of French haute cuisine.

Chef McElveen, along with 4 other chefs, will be on hand to not only create a Hemings recipe, but also share his deep knowledge of James Hemings and his in�uence on American cuisine, having founded the James Hemings Foundation in 2014 to study, document, educate, and preserve African Americans’ signi�cant contributions to American iconic food and drink.

Executive Chef: Ashbell McElveen Chefs: Alain Ivaldi, Darryl Harmon, Dana Herbert, Hari Cameron

Wines: Seppelts�eld, Eagle Eye Winery, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, 3 Corners, Tenuta Il Corno, Dieu Donne Vineyards, Bodegas Franco-Españolas, Rioja Vega


11:30 AM • new castle, De • $100

5 homeowners in historic New Castle have opened their homes for a progressive dinner. Each of 5 courses will be created by a different chef, and each course will be paired with wines, for a total of 10 wines, with some of the winemakers on hand to pour and tell their stories.

Homes included on the tour: Waterhill (home of Michael Christopher Hemphill and Matthew Tseronis), Kensey John Van Dyke House (where Marquis de’ Lafayette gave the Van Dyke daughter away in marriage to Charles DuPont in the 1820s), Home of John and Beverly Wik, Home of Marybeth and Chris Cashman (built in 1910 by Andrew Bryson, an attorney for Brylgon Steel Casting Company), Masonic Hall/Opera House (built in 1879, Second Empire style, designed by Theophilus P. Chandler Jr., the favorite architect of the du Pont family). The 2nd Delaware Regiment will be encamped on The Green that night.

Walking short distances is required.

Executive Chef: Ross Essner Chefs: Shine Sreevisakhan, Jermaine George, Tommy den Hartog, Gérard Ménétrier

Wines: Hand of God, Seppelts�eld, Palmeri Wines, Chateau Lagrezette, Reichsrat von Buhl, Chapter 24, Cape Point Vineyards, Savage Wines, Bodegas Franco-Españolas, Bodegas Valparaíso6:30 PM • new castle, De • $500



LUCAS MANTECA Chef/Owner, The Red Store, Cape May, NJ. His Bread + Butter Restaurant Group runs Quahog’s Seafood Shack, The Taco Shop and Fincas del Mar Farm. He was a 2014 James Beard nominee. Past: Blue Hill at Stone Barn, Bray, England’s Fat Duck and Martin Berasategui. Past: Sea Salt, The Ebbitt Room in Cape May’s Virginia Hotel, Hoof+Fin.

ROBERT W. BENNETT, Executive Pastry Chef, Classic Cake, Philadelphia, PA. Past: Le Bec-Fin, Instructor at NECI, Honored Pastry Chef for President Reagan’s second Inauguration, making a cake for 44,000 people, Premier World Chocolate Masters competition judge. Founding chef, Chef Aid.

MIDATLANTIC CHEFS

SEAN BROWNE, Executive Chef, Buttonwood Grill, Peddler’s Village, PA. Past: Cock ‘n Bull, Sweet Lorraine’s, Marriott International Philadelphia, Hilltown Country Store. Educated at Pennsylvania Le Cordon Bleu Institute of Culinary Arts Pittsburgh.

PATRICK FEURY Executive Chef, Nectar, Berwyn, PA. Before pursuing culinary school, he studied art at the Parsons School of Design. Produced ice sculptures for Daniel Boulud’s � rst cookbook. Past: Peacock Alley in the Waldorf Astoria, Christer’s, Les Olivades and Gertrude’s in Paris, Le Cirque, Suilan.

KYLE BERSTEINPetrossian

New York, NY

PETER gILMORE Partner, Gilmore & McClure Fine Dining, Malvern, PA. Past: Le Bec-Fin, Gilmore’s French Cuisine, Coventry Forge Inn, Kimberton Country House. As a Sous-Chef in Poitiers, France, he spearheaded a program to place Culinary Institute of America graduate students in overseas internship programs. He wrote recipes and styled food for Georges Perrier’s Le Bec-Fin Recipes.

LAURENT LEvEQUEFleur de Lys Catering

Philadelphia, PA

MACgREgOR MANN Chef/Co-Owner, Junto, Glen Mills, PA. Past: Penne, Washington Square Restaurant, Noma (Copenhagen), Henry’s Fork Lodge. Amada and Mercat a la Planxa. Jose Garces’ Sous Chef for two seasons of “Iron Chef America.” Awarded “3 bells” by Craig LaBan.

DOUgLAS HERNANDEz Pastry Chef

Bouley RestaurantNew York, NY

MIKE WURSTERGoogle

New York, NY

Joined by his former Le Cirque colleagues:

CINDY MCCLURE Partner, Gilmore & McClure Fine Dining, Malvern, PA, and Founder, Tutto Sorrisi Catering. She is the Treasurer of the American Culinary Federation, Delaware Valley Chefs Association, and Chair for Events and Membership and editor of the monthly Echo newsletter.



LUCAS MANTECA Chef/Owner, The Red Store, Cape May, NJ. His Bread + Butter Restaurant Group runs Quahog’s Seafood Shack, The Taco Shop and Fincas del Mar Farm. He was a 2014 James Beard nominee. Past: Blue Hill at Stone Barn, Bray, England’s Fat Duck and Martin Berasategui. Past: Sea Salt, The Ebbitt Room in Cape May’s Virginia Hotel, Hoof+Fin.

6:30 PM • beRwyn, pa • $250

ROBERT W. BENNETT, Executive Pastry Chef, Classic Cake, Philadelphia, PA. Past: Le Bec-Fin, Instructor at NECI, Honored Pastry Chef for President Reagan’s second Inauguration, making a cake for 44,000 people, Premier World Chocolate Masters competition judge. Founding chef, Chef Aid.

MIDATLANTIC CHEFS

SEAN BROWNE, Executive Chef, Buttonwood Grill, Peddler’s Village, PA. Past: Cock ‘n Bull, Sweet Lorraine’s, Marriott International Philadelphia, Hilltown Country Store. Educated at Pennsylvania Le Cordon Bleu Institute of Culinary Arts Pittsburgh.

PATRICK FEURY Executive Chef, Nectar, Berwyn, PA. Before pursuing culinary school, he studied art at the Parsons School of Design. Produced ice sculptures for Daniel Boulud’s �rst cookbook. Past: Peacock Alley in the Waldorf Astoria, Christer’s, Les Olivades and Gertrude’s in Paris, Le Cirque, Suilan.

MACgREgOR MANN Chef/Co-Owner, Junto, Glen Mills, PA. Past: Penne, Washington Square Restaurant, Noma (Copenhagen), Henry’s Fork Lodge. Amada and Mercat a la Planxa. Jose Garces’ Sous Chef for two seasons of “Iron Chef America.” Awarded “3 bells” by Craig LaBan.

We asked 5 Delaware chefs what they would like to eat at their last meal. And then we asked them to squeeze their last meal into a single course each. Expect heavenly dishes to die for! Chefs will talk about their choices, and winemakers will talk about their wines.

Executive Chef: Dan Butler Chefs: Eric Aber, Lion Gardner, Michele Mitchell, Donny Merrill

Wines: Hand of God, Lagarde Winery, Eagle Eye Winery, Chateau Lagrezette, Reichsrat von Buhl, Tenuta Il Corno, Hook & Ladder, Dieu Donne Vineyards, Bodegas Valparaíso, Rioja Vega

Nectar Executive Chef Patrick Feury’s experience includes the famed Le Cirque, and he has brought together four other former Le Cirque colleagues for an unforgettable 5-course dinner!

The menu will pair Nectar’s signature pan-Asian style of cuisine with 10 different wines, and our guest winemakers will be on hand to pour and discuss. Nectar was awarded a Best of Main Line award in 2014 for “Innovative Menus.”

Executive Chef: Patrick Feury Chefs: Kyle Berstein, Douglas Hernandez, Laurent Leveque, Mike Wurster

Wines: Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Savage Wines, Rioja Vega

6:30 PM • gReenville, De • $175

This 3-course lunch pairs visiting winemakers with local and visiting chefs in one of Wilmington’s most renowned restaurants, Domaine Hudson. Set against a grand collection of equine art, enjoy a relaxing lunch while winemakers pour and talk about the 4 wines.

Executive Chef: Dwain Kalup Chefs: Santiago Macias, Brent Chellew

Wine: Hand of God, Lagarde Winery

11:30 AM • wilMingtOn, De • SOLD OUT



SNAPSHOT OF FESTIVAL EVENTS

BRUNCHES, LUNCHES, DINNERS + TASTINGS

History on a Plate: A Tribute to James Hemings, Presented by DuPont 6:30 PM $175 The David Finney Inn,

NEW CASTLE, DE A 5-course winemakers dinner with 10 wines honoring Chef James Hemings, America’s �rst black classically-trained Chef Cuisinier.

Merrill Lynch Tasting with the Pros 6:30 PM • SOLD OUT Grace Winery at Sweetwater Farm GLEN MILLS, PA Sample 10 wines presented by 6 pros and visiting vintners. Light bites presented at food stations.

A Night in Shangri-La Winemak-ers Dinner 6:30 PM $250 Nectar BERWYN, PA

Nectar’s Patrick Feury has brought together 4 of his former Le Cirque colleagues for an unforgettable 5-course, 10 wine, pan-Asian themed dinner.

Pop-Up in Bucks County: A 7-Course Winemakers Dinner 6:30 PM • $200 Foxbriar Barn, Peddler’s Village LAHASKA, PA 7 intercontinental chefs, 7 courses of dinner, 2 wines with each course with multiple winemakers pouring, will “pop-up” in the sentimental Foxbriar barn. That’s 14 wines!

US Trust Winemakers Lunch 11:30 AM • sOlD OUt Domaine Hudson, WILMINGTON, DE 3-course lunch pairs 2 visiting winemakers with local and visiting chefs set against a grand collection of equine art. 3 wines poured.

Déjeuner à Wilmington (Lunch in Wilmington) 11:30 AM • $60 Bistro Jacques, WILMINGTON, DE Vive la France! A Francophile’s delight: a 3-course lunch with 3 wines, including a French winemaker, plus 2 French chefs, in a French-style bistro.

Merrill Lynch Beer + Cheese Tasting with Sam Calagione 5:30 PM • SOLD OUT Dog�sh Inn, LEWES, DE Moderated beer + cheese tasting with Sam Calagione, walking from Lewes Historical Society to Dog�sh Inn.

Fruits of the Earth Winemak-ers Lunch 11:30 AM $60 Home Grown Cafe NEWARK, DE

3-course interactive lunch pitting veg vs. meat with 4 wines. Try the paired wine with the vegetarian course, then try with a protein, if you like.

The vine and the Net: A Seafood Winemakers Lunch 11:30 AM • $60 Feby’s Fishery, WILMINGTON, DE 4-course lunch pairing seafood with 4 wines you might, and might not, expect…and 3 beers! A winemaker will pour and talk about his wines.

Breaking Bread Behind Bars Dinner 6:30 PM • $150 Baylor Women’s Correctional Institution NEW CASTLE, DE Groundbreaking culinary event inside the prison to engage Delaware offend-ers and support reentry efforts.

California Cool: Xtremely Xclusive Winemakers Dinner 6:30 PM • $150 Harry’s Savoy Grill, WILMINGTON, DE Xcellent winemakers from small- production California vineyards, a high-end tasting of 10 wines during 5 courses of dinner.

Delaware Today Cal-Ital Winemakers Dinner 6:30 PM • $375 Laurie Jacobs & Barry Roseman HOCKESSIN, DE Compare and contrast Californian vs. Italian wines while enjoying 5 courses in one of the largest wine cellars in Delaware. 10 wines poured.

Highmark Blue Cross Blue Shield Delaware Winemakers Dinner 6:30 PM • SOLD OUT Buena Vista, NEW CASTLE, DE 5-course winemakers dinner with 10 wines is set in a historic home dating back to 1847.

Wednesday, May 13, 2015

Thursday, May 14, 2015

Friday, May 15, 2015

Open THAT Bottle Winemakers Dinner 6:30 PM • $250/$500 Oberod Estate, CENTREVILLE, DE This is a 5-course dinner with 10 wines plus 2 visiting winemakers for collectors and enviers. Open THAT Bottle–that cherished bottle you saved for an extraordinary occasion —and share it, while also enjoying Festival wines.

Bacon, Bourbon, Bubbles + Biscuits 6:30 PM • $100 Buttonwood Grill, Peddler’s Village LAHASKA, PA Age and beauty and then some: bacon 4 ways for dinner, a quartet of quaff (3 bourbons + the premiere of a sparkling wine) and trendy biscuits. A spirits expert moderates.

Count the Stars: A 21-Taste Winemakers Dinner 6:30 PM • $175 Centreville Café, CENTREVILLE, DE 21 tastes of dinner will be prepared by a team of all-female chefs. Under the stars, weather permitting. 14 wines poured.

Historic New Castle Progressive Winemak-ers Dinner 6:30 PM $500 Five Historic Homes

NEW CASTLE, DE 5 homeowners in historic New Castle open their homes for a progressive dinner. 5 courses from 5 chefs and 10 wines, presented by their winemakers.

The Last Supper: A Pop-Up Winemakers Dinner 6:30 PM • $175 Hagley Soda House, GREENVILLE, DE A decadent 5-course dinner, repre-senting the area’s best local chefs’ imagined last meal, with 10 wines and multiple winemakers pouring.

Quarry and Catch Winemak-ers Dinner 6:30 PM $150 Obis One

PENNSVILLE, NJ Wild game and �sh, many caught locally in New Jersey, is paired with 10 wines poured by winemakers, over 5 courses.

P32

P31

P31

P5

P7

P7

P27

P15

P7

P17

P11

P17

P31

P23

P25

P23

P15

P17

P21



SNAPSHOT OF FESTIVAL EVENTS

BRUNCHES, LUNCHES, DINNERS + TASTINGS

Table on The green: A Family-Style Winemakers Dinner 5:30 PM • $150 The Green, Peddler’s Village LAHASKA, PA 5-course family-style dinner in the open air (weather permitting) with winemakers pouring and discussing 10 wines, on the Village’s main green.

Gala Wine-makers Dinner + Live Wine Auction 6:00 PM $250

Hotel du Pont Gold Ballroom WILMINGTON, DE 5-course black-tie dinner and top-shelf live wine auction among the bas reliefs of Helen of Troy and Cleopatra. Many of the visiting winemakers will be in attendance. 10 wines poured. Reception begins at 6pm; dinner begins at 6:30pm; auction begins at 8pm.

Masters on the Main Line Wine-makers Dinner 6:30 PM $250 Casa di Tutto Sorrisi

MALVERN, PA The “House of All Smiles” is the setting for this 5-course dinner with 10 wines prepared by international, national and Main Line chefs and visiting winemakers.

Here Comes the Sundress Winemak-ers Dinner 6:30 PM $250 Private Home

REHOBOTH BEACH AREA, DE Wear your favorite summer dinner attire and usher in the impending season with style and a tasty 5-course dinner with 10 wines.

Scrapplegasm at the green Room 8:00 AM • $60 Hotel du Pont, WILMINGTON, DE Fuel up with this 3-course menu featuring scrapple, as our chefs envision it, and other breakfast elements. Non-alcoholic event.

Scrapple + Sparkling Breakfast 8:30 AM • $50 Cock ‘n Bull, Peddler’s Village LAHASKA, PA 3 courses centered around the MidAtlantic’s de�ning breakfast meat, made with extraordinary ingredients, accompanied by a sparkling wine, a U.S. premiere.

Delaware Business Times Chateau Country Winemakers Lunch 11:30 AM • $60 Buckley’s Tavern, CENTREVILLE, DE 3-course lunch paired with 4 South African wines presented by a winemaker at this one-time stage-coach stop.

Historic New Castle Festival Lunch Tour 11:30 AM • $100 Five Historic Homes, NEW CASTLE, DE 5 bites. 5 chefs. 10 wines and 10 winemakers. 5 historic homes. A progressive walking lunch. Includes admission to A Day in Old New Castle.

Tasting with the Pros: Beer + Cheese Edition 2:30 PM • $60 The Arsenal, NEW CASTLE, DE Sample 5 brews and artisanal cheese, and hear from brewers, cicerones and cheesemakers amidst A Day in Old New Castle.

Saturday, May 16, 2015

Sunday Gospel Brunch 11:00 AM $125 World Cafe Live at the Queen

WILMINGTON, DE Walk-around brunch featuring regional chefs, extensive wine, beer and spirits, and the Combined Choir of the Calvary Baptist Church.

Duck Five Ways Winemakers Supper 1:30 PM • $95 Junto, GLEN MILLS, PA 5 chefs will collaborate on 5 loca-vorean duck courses for an afternoon winemakers supper with 10 wines at this 3-bell rated restaurant.

Best of Burgers by the Bay 2:00 PM $45 The Lawn at the Lewes Ferry Terminal

LEWES, DE A walk-around tasting, with regional restaurants presenting their best rendition of an American classic: the hamburger. 6 wines, 6 beers.

British virgin Islands Sunday by the Bay 2:00 PM $50 Kitty Knight House

GEORGETOWN, MD British Virgin Island chefs create “island stations” with culinary delights that represent the BVI islands, BVI cocktails, a boat ride and island music. Wines poured.

Sunday Stein + vine at Summer Stage Wilmington 2:00 PM • $45 Rodney Square, WILMINGTON, DE Festival closing event featuring festive music and belly-�lling street food bites as well as 6 wines, 4 German brews and cider.

Sunday, May 17, 2015Main Line Today Turk’s Head Winemakers Dinner 6:30 PM • $350 Abbott Barn, WEST CHESTER, PA Intimate 5-course dinner with 10 wines with winemakers in the barn of Franny and Franny Abbott. (No, that’s not a typo! They’re quite the couple!)

Wilmington Trust Winemakers Dinner in the Barn at Big Bend 6:30 PM • sOlD OUt Big Bend Farm, CHADDS FORD, PA 5-courses of Italian food, served family style, and Italian wine. With winemakers to pour and discuss. 10 wines poured.

P11

P21

P32

P25

P27

P11P29

P29

P25

P21

P23

P15

P33

P9

P29

P32



MIDATLANTIC CHEFS

JONATHAN “JAKE” WADDINgTON, Chef, The Telford Inn, Mantua, NJ. His education includes permaculture and chemistry and he was the � rst NECI culinary student to intern in the school’s bakery, La Brioche.

BETTINA PERRY, Chef Consultant, Baltimore, MD. Past: Bonjour Bakery, Brasserie Tatin, Linwood’s, The Bicycle, Blue Hill Tavern, Tenten American Bistro and Fleet Street Kitchen. Baltimore Magazine’s Best Pastry Chef 2010. Cooked with the Bagby Restaurant group at the James Beard House in 2014.

ERIC ABER, Chef/Owner, Home Grown Cafe, Newark, DE. He has served as a past Executive Chef of the MidAtlantic Wine + Food Festival, and as competition chair for the Delaware Burger Battle. HGC features fresh, made from scratch food for vegans, vegetarians, carnivores and gluten free lifestyles.

DAvID BANKS, Corporate Executive Chef, Harry’s Hospitality Group; Co-Owner, Harry’s Seafood Grill, Harry’s Fish Market + Grill, Kid Shelleen’s Charcoal House & Saloon, Wilmington, DE. Share Our Strength “Taste of the Nation” Chair since 1994.

BILL MURPHY, Executive Chef, Earl’s Bucks County, Lahaska, PA. Past: Four Seasons Chicago, Four Seasons Philadelphia, Jake’s in Manayunk (where he received 4 stars from Mobil Travel Guide), Buddakhan, Blue Angel, Continental Olde City, Continental Mid-town, Hotel Bethlehem.

DAN BUTLER, Owner/Chef, Piccolina Toscana, Toscana to Go, Deep Blue Bar and Grill, Wilmington, DE; Brandywine Prime, Chadds Ford, PA. Exclusive caterer at Hagley Museum and the Patio at Archmere. Among many accolades, he has been named Young Delawarean and Restaurateur of the Year.

RONNIE BURKLE, Corporate Chef, SoDel Concepts, Rehoboth Beach, DE. Past: Northeast Seafood Kitchen, Catch 54, Kool Bean Bistro. Attended the Art Institute of Philadelphia.

HARI CAMERON, Chef/Owner, a(MUSE.) and grandpa(MAC), Rehoboth Beach, DE. Past: Nage. 2013 and 2015 James Beard nominee. Delaware Restaurant Association Restaurateur of the Year 2013. Founding member of Rehoboth Inspired Chef’s Initiative.



JONATHAN “JAKE” WADDINgTON, Chef, The Telford Inn, Mantua, NJ. His education includes permaculture and chemistry and he was the �rst NECI culinary student to intern in the school’s bakery, La Brioche.

BETTINA PERRY, Chef Consultant, Baltimore, MD. Past: Bonjour Bakery, Brasserie Tatin, Linwood’s, The Bicycle, Blue Hill Tavern, Tenten American Bistro and Fleet Street Kitchen. Baltimore Magazine’s Best Pastry Chef 2010. Cooked with the Bagby Restaurant group at the James Beard House in 2014.

ERIC ABER, Chef/Owner, Home Grown Cafe, Newark, DE. He has served as a past Executive Chef of the MidAtlantic Wine + Food Festival, and as competition chair for the Delaware Burger Battle. HGC features fresh, made from scratch food for vegans, vegetarians, carnivores and gluten free lifestyles.

DAvID BANKS, Corporate Executive Chef, Harry’s Hospitality Group; Co-Owner, Harry’s Seafood Grill, Harry’s Fish Market + Grill, Kid Shelleen’s Charcoal House & Saloon, Wilmington, DE. Share Our Strength “Taste of the Nation” Chair since 1994.

BILL MURPHY, Executive Chef, Earl’s Bucks County, Lahaska, PA. Past: Four Seasons Chicago, Four Seasons Philadelphia, Jake’s in Manayunk (where he received 4 stars from Mobil Travel Guide), Buddakhan, Blue Angel, Continental Olde City, Continental Mid-town, Hotel Bethlehem.

Built circa 1784, the Kitty Knight House is a historic home that overlooks the Georgetown Yacht Basin and the Sassafras River, a tributary of the Chesapeake Bay, on the eastern shore of Maryland.

It’s the perfect setting for British Virgin Islands Sunday by the Bay, a hands-across-the-water celebration of the Chesapeake Bay and the bay-rich British Virgin Islands of Anegada, Jost Van Dyke, Tortola, Scrub Island and Virgin Gorda.

Chefs from the BVI will create “island stations” with culinary delights that represent the BVI islands. Guests will receive a “ferry ticket,” enabling them to visit each of the island stations, and vote for their favorite. This ferry ticket will also entitle guests to a complimentary 15-minute boat ride on the Sassafras River. Guests will also enjoy island bars featuring the favorite cocktails of the BVI, and island music.

About the Kitty Knight House: This historic estate stands today due to the heroism of Kitty Knight, who held her ground and pled with the British Admiral Cockburn to not burn down the homes of Georgetown during the War of 1812.

Chefs: Jermaine “Monk” George, Jenese Adams, Caswell Port, BVI Junior Chef

A mixologist from the BVI will mix up Painkiller cocktails

Experience wines from the Chesapeake Wine Trail, Maryland’s fastest growing wine region, such as Crow Vineyard & Winery

This 5-course dinner pairs wild game and �sh, many caught from nearby land and water, with 10 wines, introduced by 2 winemakers.

Obisquahassit is New Jersey’s oldest working farm, and home to the innovative artisanal Obis One Black Garlic. Just an hour from the coast, it is surrounded by prime hunting land, as well. Local hunters will provide the game, local �sherman will provide the seafood and produce will be picked from the farm.

Executive Chef: Jake Waddington Chefs: Lucas Manteca, Ryan Clark, Nic van Wyk, Bettina Perry

Wines: Lagarde Winery, Chateau Lagrezette, Reichsrat von Buhl, Sula Vineyards, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Dieu Donne Vineyards, Bodegas Franco-Españolas

6:30 PM • pennsville, nj • $150

2:00 PM • geORgetOwn, MD • $50

There is perhaps no food that unites the MidAtlantic quite like scrapple. Enjoy 3 courses of this beloved breakfast meat, elevated by talented Festival chefs, who in the past have presented buffalo, duck, rattlesnake, goose, antelope and rabbit variations on scrapple – as well as “dessert scrapple” – to sold-out dining rooms.

Executive Chef: Bill Murphy Chef: Darryl Harmon

Winemaker Richard Grosche from Weingut Reichsrat von Buhl will be here to premiere the winery’s new sparkling wine

8:30 AM • lahasKa, pa • $50

DAN BUTLER, Owner/Chef, Piccolina Toscana, Toscana to Go, Deep Blue Bar and Grill, Wilmington, DE; Brandywine Prime, Chadds Ford, PA. Exclusive caterer at Hagley Museum and the Patio at Archmere. Among many accolades, he has been named Young Delawarean and Restaurateur of the Year.

HARI CAMERON, Chef/Owner, a(MUSE.) and grandpa(MAC), Rehoboth Beach, DE. Past: Nage. 2013 and 2015 James Beard nominee. Delaware Restaurant Association Restaurateur of the Year 2013. Founding member of Rehoboth Inspired Chef’s Initiative.



MIDATLANTIC CHEFS

MAURICE CATLETT, Executive Chef, Fish On, Lewes, DE. In his current position, he also assists with Plate Catering. Past: Adriatico, Betty’s Pure and Simple.

ABDE DAHROUCH, Executive Chef, Lula Brazil, Rehoboth Beach, DE. Past: Taquet, Chef-Owner of The Pond (earned Craig LaBan “3 bells”), La Terazza, Brasserie La Coze, Jean Pierre, La Brasserie, Jean Louie.

BRENT CHELLEW, Sous Chef, Domaine Hudson. Past: Harry’s Hospitality Group. Recently, he was Executive Chef of the Admiral’s Cove (Jupiter, FL) Marina Café. The Platinum Club of America rated it a top ten Private Club in the US. He is a graduate of the Art Institute of Philadelphia culinary program.

WILLIAM COURTNEY, Executive Chef, DoubleTree by Hilton, Wilmington, DE. Past: Delaware National Country Club, Utage Japanese Restaurant, CR Hooligans, Catherine Rooney’s.

PATRICK D’AMICO, Chef de Cuisine, Harry’s Savoy Grill, Wilmington, DE. Past: Hotel du Pont, Eclipse, Positano. He was selected as one of Delaware’s top chefs by Bon Appétit magazine, and has been a James Beard Award nominee.

CHAD DIFEBO, Executive Chef, Feby’s Fishery, Wilmington, DE. Feby’s just celebrated its 40th anniversary in 2014. DiFebo has been executive chef for 9 years and he and his father work on their 200 acre family-owned organic farm in South Jersey.

JASON DIETTERICK, Chef, Bluecoast Seafood Grill, Bethany Beach, DE. Past: Nage, Stone Balloon Wine House, Back Burner, STARR Restaurants, Liquid Assets, Solstice Restaurant at the Atlantic Hotel. Educated at the Culinary Institute of America, Napa.

JOSEPH DIgREgORIO, Executive Chef and Director of Education, University of Delaware HRIM Department Food Service Lab, Newark, DE. Past: Playboy Hotel and Casino’s La Chat Noir, Beanos Cabin, Ron Jaworski’s Eaglesnest Country Club, Amtrak, Aramark.



This is a 5-course dinner for collectors and enviers.

You are invited to “Open THAT Bottle” – you, know, that expensive / collectible / perfectly-cellared / sentimental / mysterious bottle you were saving for the extraordinary special occasion… that never quite presented itself.

This is the perfect opportunity to share that bottle with other people who will appreciate it, while enjoying a meal by a collection of chefs who will never be in the same kitchen again.

Your chosen bottle may also net you a lower ticket price:

If you bring a wine that retails at over $500 (current fair market value), receive a discounted rate of $250 on a single ticket. (One bottle per discount.)

If you don’t have a special bottle, and just want to enjoy someone else’s wine, as well as what our winemakers pour, you are most welcome!

Mark Tarlov from Chapter 24 and Claude Boudamani from Chateau Lagrezette will be on hand to pour their wines. In addition, wines from 6 other wineries will be poured at this dinner: Lagarde Winery, Seppelts�eld, Ee’Z, Kieran RobinsonWines, Palmeri Wines, Reichsrat von Buhl.

Executive Chef: Tom Hannum Chefs: Alain Ivaldi, Santiago Macias, Jenese Adams, ChefFed

6:30 PM • centReville, De • $500

MIDATLANTIC CHEFS

BRENT CHELLEW, Sous Chef, Domaine Hudson. Past: Harry’s Hospitality Group. Recently, he was Executive Chef of the Admiral’s Cove (Jupiter, FL) Marina Café. The Platinum Club of America rated it a top ten Private Club in the US. He is a graduate of the Art Institute of Philadelphia culinary program.

Luxuriate in a 21-taste dinner, with multiple tastes being served in �ights. This astounding meal will be prepared by a team of all-female chefs, led by Executive Chef Susan Teiser. The 21-taste format is a signature of published author and Chef Asha Gomez, a darling of the food festival circuit, who favors a banana leaf as the vehicle to present her dishes. Set in tranquil Centreville, Delaware, guests will dine under the stars (weather permitting) in the garden of Centreville Café and Montrachet Fine Foods and enjoy 14 wines.

Executive Chef: Susan Teiser Chefs: Asha Gomez, Erica Ferguson, Sabrina Hornberger

Wines: Lagarde Winery, Seppelts�eld, Eagle Eye Winery, Palmeri Wines, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, 3 Corners, Tenuta Il Corno, Hook & Ladder, Dieu Donne Vineyards, Savage Wines, Bodegas Valparaíso, Príncipe de Viana

6:30 PM • centReville, De • $175

Enjoy a relaxing 3-course lunch, paired with 4 South African wines, introduced by the winemaker, with bucolic Centreville, Delaware, as the backdrop. Once the site of an important stagecoach stop, Buckley’s Tavern continues an area tradition of graciously welcoming wayfarers.

Executive Chef: Tom Hannum Chef: Nic van Wyk

Wine: Dieu Donne Vineyards

11:30 AM • centReville, De • $60



MIDATLANTIC CHEFS

LION GARDNER, Executive Chef, The Blue Moon, Rehoboth Beach, DE. He rose from executive chef to part owner at The Blue Moon in 2008, receiving the Cornerstone Award from the Delaware Restaurant Association in 2011.

ERICA FERgUSON, Co-Pastry Chef and Assistant Manager, Montrachet Fine Foods and Centreville Café, Centreville, DE. Past: Hotel du Pont, Harry’s Savoy Grill & Ballroom, Liz Marden Bakery & Café, and The Flavour of Britain.

CHRISSY DONAHUE, the Cusinatrix, is an emerging area caterer. She has created dishes for charity events, including 2015’s A Taste of the MidAtlantic and the 2012 Lesley Manor Dinner. Born a Navy brat in Newport, RI, she has lived in 10 states from coast to coast, absorbing the � avors of each region along the way.

ROSS ESSNER, Executive Chef, Columbus Inn, Wilmington, DE. Past: Co-Owner of Django, kitchens in France, Spain, Italy and England. Columbus Inn won a Best of Delaware award for best restaurant revival in 2011.

TOM HANNUM, Chef/Owner, Buckley’s Tavern, Wilmington, DE. Past: Le Bec Fin, Ente Vom Lehel, and Hotel du Pont, a AAA Four Diamond Award winner. He has cooked for three US Presidents and the King and Queen of Sweden, and has been a guest chef at the James Beard House. MidAtlantic Wine + Food Festival Board member.

SETH HARvEY, Executive Chef, Home Grown Cafe, Newark, DE. He has been in the food industry for 25 years, including some of the best restaurants in Delaware. In the recent past, he opened a fully farm-to-table restaurant in Sonoma County.

DANA HERBERT, Executive Pastry Chef/Owner, Desserts by Dana, Newark, DE. Winner of Cake Boss: The Next Great Baker, 2010. Top Ten All-Time Desserts, James Beard Celebrity Chef Tour. A University of Delaware HRIM alumnus, and former chair of the National Society of Minorities in Hospitality.

ROBBIE JESTER, Executive Chef, Stone Balloon Ale House, Newark, DE. Past: 16 Mile Taphouse, Piccolina Toscana, DuPont Country Club, Hotel du Pont. Tapped for Maryland Governor O’Malley’s 2009, 2010 and 2011 Buy Local Challenges.



MIDATLANTIC CHEFS

LION GARDNER, Executive Chef, The Blue Moon, Rehoboth Beach, DE. He rose from executive chef to part owner at The Blue Moon in 2008, receiving the Cornerstone Award from the Delaware Restaurant Association in 2011.

ERICA FERgUSON, Co-Pastry Chef and Assistant Manager, Montrachet Fine Foods and Centreville Café, Centreville, DE. Past: Hotel du Pont, Harry’s Savoy Grill & Ballroom, Liz Marden Bakery & Café, and The Flavour of Britain.

CHRISSY DONAHUE, the Cusinatrix, is an emerging area caterer. She has created dishes for charity events, including 2015’s A Taste of the MidAtlantic and the 2012 Lesley Manor Dinner. Born a Navy brat in Newport, RI, she has lived in 10 states from coast to coast, absorbing the �avors of each region along the way.

ROSS ESSNER, Executive Chef, Columbus Inn, Wilmington, DE. Past: Co-Owner of Django, kitchens in France, Spain, Italy and England. Columbus Inn won a Best of Delaware award for best restaurant revival in 2011.

TOM HANNUM, Chef/Owner, Buckley’s Tavern, Wilmington, DE. Past: Le Bec Fin, Ente Vom Lehel, and Hotel du Pont, a AAA Four Diamond Award winner. He has cooked for three US Presidents and the King and Queen of Sweden, and has been a guest chef at the James Beard House. MidAtlantic Wine + Food Festival Board member.

Junto, named Best New Suburban Restaurant and granted “3 bells” by Philadelphia Inquirer’s Craig LaBan, is the setting for this 5-course afternoon meal with 10 wines.

Junto’s style relies on diners “rediscovering what’s around” them, minimizing the food miles the ingredients traverse. 4 guest chefs will collaborate with one-time Garces Group chef and Junto owner MacGregor Mann to present a locavorian duck-lover’s dream supper.

Winemakers will be on hand to talk about their wines.

Executive Chef: MacGregor Mann Chefs: Alain Ivaldi, Tommy den Hartog, Joe DiGregorio, Gary Trevisani

Wines: Hand of God, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Sula Vineyards, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Dieu Donne Vineyards, Rioja Vega

1:30 PM • glen Mills, pa • $95

Bacon + Bourbon is the perfect combination of age AND beauty, and it’s no surprise this event is a perpetual Festival knockout.

How do you improve on perfection? By plumping it up: the 2015 event is a 4-course dinner…and then some.

Apply a foundation of bacon prepared four decadent ways, then quench your thirst with a quartet of quaff – 3 bourbons and one sparkling wine. Top it off with comfort – in the form of biscuits, this year’s trend food to watch. All in a fun new Festival location.

A spirits expert will moderate the bourbon tasting.

Winemaker Richard Grosche from Weingut Reichsrat von Buhl will be here to premiere the winery’s new sparkling wine.

Executive Chef: Sean Browne Chefs: Juan Nales, Darryl Harmon

6:30 PM • lahasKa, pa • $100

Fuel up with a 3-course scrapple menu. Our chefs envision 2 savory scrapple courses, and one sweet “dessert scrapple.” Past years’ sold-out events have featured buffalo, duck, rattlesnake, goose, antelope and rabbit. Scrapple appeared regularly in the news in 2014, and we can’t help but feel a bit of pride over elevating the pro�le of this de�ning breakfast meat of the MidAtlantic.

This is a non-alcoholic event.

Executive Chef: Keith Miller Chefs: Pat D’Amico, Michele Mitchell

8:00 AM • wilMingtOn, De • $60

ROBBIE JESTER, Executive Chef, Stone Balloon Ale House, Newark, DE. Past: 16 Mile Taphouse, Piccolina Toscana, DuPont Country Club, Hotel du Pont. Tapped for Maryland Governor O’Malley’s 2009, 2010 and 2011 Buy Local Challenges.



MIDATLANTIC CHEFS

SHANE KELLAgHER, Executive Chef, 14 Global, Bethany Beach, DE. Past experience includes kitchens in Colorado, Florida, Oregon and South Carolina. Education: Johnson and Wales, Denver.

DWAIN KALUP, Chef de Cuisine, Domaine Hudson, Wilmington, DE. Past: Kid Shelleen’s Charcoal House, Harry’s Savoy Grill, Harry’s Seafood Grill, Blackbird Restaurant.

DONNY MERRILL JR, Chef/Owner, Skipjack, Newark, DE. Past: 1492 Hospitality Group, Hartefeld National, Columbus Inn, Krazy Kat’s. While there, Krazy Kat’s held the highest Zagat rating in Delaware.

JEAN-CLAUDE MEYER, Executive Chef, Bistro Jacques. Past: L’Anneau d’Or, La Rotisserie (a Michelin Star restaurant, Strasbourg), Colony Club NYC, Wilmington Country Club. Winner, La Coupe Louis Lucien Diat, a culinary competition of France’s top apprentices. Named Best Apprentice in France 1965.

MICHELE MITCHELL, Executive Pastry Chef, Hotel du Pont, Wilmington, DE. Past: Trumps Castle, Sheraton Washington Hotel. In her position as Executive Pastry Chef, she prepared desserts for frequent US Presidential visits to the hotel.

KEITH MILLER, C.E.C, Executive Chef, Hotel du Pont, Wilmington, DE. Past: DuPont Country Club, Brantwyn Estate, Wilmington Country Club. Miller is a Certi� ed Chef de Cuisine and Certi� ed Green Belt.

JD MORTON, Chef, Eclipse Bistro, Wilmington, DE. Past: Domaine Hudson, Stone Balloon Winehouse. He received a James Beard Award nomination for the Rising Star category in 2012.

JEN MYERS, Head Chef, Plate Catering, Bethany Beach, DE. Past: Pickled Pig Pub, Fish On, restaurants in Milton and Philadelphia. At Plate Catering, Jen helped to spearhead the transition of Meals on Wheels Delaware, Lewes-Rehoboth to SoDel.



This 5-course winemakers dinner with 10 wines is set at Buena Vista, a historic home dating back to 1847 that has been on the National Register of Historic Places since 1971.

This two-story, �ve bay, brick dwelling was designed in the Greek Revival style by R. Brognard Okie. Its Doric order columns once welcomed US Senator and Secretary of State John M. Clayton (1796-1856) and US Senator and Delaware Governor C. Douglass Buck (1890-1965), who donated it to the State of Delaware.

Executive Chef: Tom Hannum Chefs: Juan Nales, Gérard Ménétrier, Gyanendra Gupta, Caswell Pondt, Asha Gomez

Wines: Lagarde Winery, Seppelts�eld, Eagle Eye Winery, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Dieu Donne Vineyards, Príncipe de Viana

Wake up your ears, eyes, palate and soul at this marquee Festival event, featuring the 60-member Combined Choir of the Calvary Baptist Church, performing amid the remarkable acoustics of World Cafe Live at The Queen.

Regional restaurants tackle brunch with savory and sweet bites, and guests tackle samples of 80 wines, spirits and beers from around the world.

Chefs/Restaurants Participating as of 3/26/15: Cuisinatrix/Chef Chrissy Donahue, Domaine Hudson/ Chef Dwain Kalup, Penn Bistro/Chef Kip Poole and his William Penn High School Students, Classic Cakes/ Chef Robert Bennett and more to come

Wines: Eagle Eye Winery, Chateau Lagrezette, Domaine Kikones, Hook & Ladder, Bodegas Franco-Españolas, Bodegas Valparaíso

Beers: Heavy Seas Loose Cannon American IPA, Twin Lakes Rt. 52 Pilsner, 3rd Wave Big Reef Porter, 16 Mile Seed Free & Joy Watermelon, Brooklyn Half Ale, Crispin Pear-Cider (Gluten Free)


6:30 PM • new castle, De • SOLD OUT

JD MORTON, Chef, Eclipse Bistro, Wilmington, DE. Past: Domaine Hudson, Stone Balloon Winehouse. He received a James Beard Award nomination for the Rising Star category in 2012.



BRYAN SIKORA, Chef/Owner, La Fia Bakery + Market + Bistro, Wilmington, DE, and coming soon, Cocina Lolo. Past: Django, a.kitchen, Tangerine, Nora’s, Kimpton Group, Chatham Bars Inn, Talula’s Table. He received a James Beard nomination in 2014.

MIDATLANTIC CHEFS

KIP POOLE, Executive Chef, William Penn Bistro at Penn Farm, New Castle, DE. Executive Chef of Obis One LLC. Founder of The Crop Foundation. Past: Domaine Hudson, Harry’s Savoy Grill and Harry’s Seafood Grill, Philadelphia Country Club, Walt Disney World.

6:30 PM • MalveRn, pa • $250

DAN SHERIDAN, Chef/Owner, Wilmington Pickling Company, Wilmington, DE. He can also be found in the kitchen at La Fia Bakery + Market + Bistro. Past: Hotel du Pont, Bistro on the Brandywine, Big Fish Glen Mills, Cantwell’s Tavern. Educated at Le Cordon Bleu Sydney.

DOUg RULEY, Vice President and Director of Culinary Operations, SoDel Concepts, Rehoboth Beach, DE. Past: Bluecoast, Iron Hill Brewery, The Melrose Club, Jude’s Diner. Ruley oversees all 8 SoDel restaurants, food truck and catering. He has cooked at the prestigious James Beard House twice in 11 months.

ROgER SURPIN Assistant Food and Beverage Director at the Westin, Wilmington, DE. Past: Balsams Grand Resort, The Farm House at the Bedford Post Inn, Hotel du Pont, Domaine Hudson. Certi� ed Advanced Sommelier, United States Sommelier Association.

KATHERINE ROSENTHAL, Pastry Chef, Bistro Jacques, Wilmington, DE. As Mona Lisa Euro Bistro, the restaurant was voted The News Journal Readers’ Choice Best New Restaurant in 2013.

SUSAN TEISER, Chef/Proprietor, Montrachet Fine Foods and The Centreville Café, Centreville, DE. Past: Managing Director for Meals from the Masters. Founding Of� cer of The First State Bailliage of The Chaine Des Rôtisseurs.

gARY TREvISANI, Creative Restaurant Consultant. Past: Chef/Owner of The Orchard, The Restaurant School at Walnut Hill College Director of Culinary Arts.

JEOvANY vALLE, Executive Chef, Caffé Gelato Restaurant + Catering, Newark, DE. Past: Dome, Toscana, Black Trumpet Bistro. Caffé Gelato’s wine and dinner menus have earned yearly Wine Spectator Awards of Excellence, 2005-2015.



BRYAN SIKORA, Chef/Owner, La Fia Bakery + Market + Bistro, Wilmington, DE, and coming soon, Cocina Lolo. Past: Django, a.kitchen, Tangerine, Nora’s, Kimpton Group, Chatham Bars Inn, Talula’s Table. He received a James Beard nomination in 2014.

KIP POOLE, Executive Chef, William Penn Bistro at Penn Farm, New Castle, DE. Executive Chef of Obis One LLC. Founder of The Crop Foundation. Past: Domaine Hudson, Harry’s Savoy Grill and Harry’s Seafood Grill, Philadelphia Country Club, Walt Disney World.

This 5-course dinner takes place in the barn of hosts Franny and Franny Abbott. (No, that’s not a typo!) West Chester has a long and rich political history, and was once known as Turk’s Head; today, it’s home to a vibrant culinary culture. Winemakers will be on hand to talk about their wines, pouring 10 wines total.

Executive Chef: Gary Trevisani Chefs: Owen Andrews, Caswell Pondt, Ashbell McElveen, Ranney Moran

Wines: Lagarde Winery, Seppelts�eld, Ee’Z, Kieran Robinson Wines, Palmeri Wines, Chateau Lagrezette, Reichsrat von Buhl, Cape Point Vineyards, Bodegas Valparaíso, Príncipe de Viana

Once again, Cindy McClure welcomes Festival guests into her exquisite home for a 5-course winemakers dinner. The “House of All Smiles” (Casa di Tutto Sorrisi) is home to a spectacular custom-built wine cellar.

A true Main Line experience, a number of chefs from the Main Line will come together with national and international guests for a masterful meal, while our winemakers present 10 wines.

Executive Co-Chefs: Peter Gilmore, Cindy McClure Chefs: Fabio Raiola, Ashbell McElveen, Robert Bennett

Wines: Hand of God, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Sula Vineyards, Tenuta Il Corno, Hook & Ladder, Savage Wines, Príncipe de Viana

6:30 PM • MalveRn, pa • $250

6:30 PM • west chesteR, pa • $350

This 5-course winemakers dinner will feature Italian food, plenty of Italian wine, and among the 5 chefs will be one from Olevano sul Tusciano, the Italian sister city of Wilmington, Delaware.

Each course will feature Olevano’s �ne, �rst cold pressed extra virgin olive oil, and will be served family style.

International and national winemakers will be on hand to pour and talk about their wines, and a total of 10 wines will be poured.

Big Bend is a family estate, exemplary of the classic, rolling hills chateaus that dot the Brandywine Valley. The Barn will be out�tted with intimate lighting and long tables for the perfect pairing of elegance and rusticity.

Executive Chef: Roger Surpin Chefs: Fabio Raiola, Gyanendra Gupta, Robbie Jester, JD Morton

Wines: Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Príncipe de Viana, Rioja Vega

6:30 PM • chaDDs FORD, pa • SOLD OUT

KATHERINE ROSENTHAL, Pastry Chef, Bistro Jacques, Wilmington, DE. As Mona Lisa Euro Bistro, the restaurant was voted The News Journal Readers’ Choice Best New Restaurant in 2013.

SUSAN TEISER, Chef/Proprietor, Montrachet Fine Foods and The Centreville Café, Centreville, DE. Past: Managing Director for Meals from the Masters. Founding Of�cer of The First State Bailliage of The Chaine Des Rôtisseurs.



BUY TICKETS NOW

at MAWFF.org

@MAWFF@MAWFFEST

#visitDE #visitPA #visitNJ

USE THESE HASHTAGS#foodDE #foodporn

#visitMaryland #visitSoDel



Vive la France! This 3-course lunch will delight Francophiles, as we bring together 2 French chefs and a French winemaker in downtown Wilmington’s favorite French-style bistro.

Wilmington, Delaware, has extensive French roots thanks to the du Pont family, and many historic properties that inspire travel agents to call the Wilmington area “chateau country” are so-named after French counterparts.

Executive Chef: Jean-Claude Meyer Chefs: Alain Ivaldi, Katherine Rosenthal, Gérard Ménétrier

Wines: Chateau Lagrezette, Tenuta Il Corno, Bodegas Franco-Espanolas

This 4-course lunch pairs the freshest catch with 4 unexpected wines to open up your palate…and 3 beers, too! Winemaker will be on hand to pour and discuss wines.

Feby’s Fishery has been satisfying the appetites of seafood lovers since 1974, and you can count on a memorable lunch when Feby’s chef and our visiting Festival chef join forces in the kitchen.

Executive Chef: Chad DiFebo Chef: Jermaine “Monk” George

Wines: Cape Point Vineyards, Savage Wines

Beers: Heavy Seas Powder Monkey, Oskar Blues Old Chub Scotch Ale, 16 Mile Inlet IPA



This 3-course lunch is interactive, and vegetarian friendly, with an extra twist for carnivores:

You’ll be able to try the vegetarian dish with the paired wines, then a supplemental meat (or veggie, if that’s your preference) will be added to the original dish, allowing you to try the wine with an enhanced �avor pro�le. Veg will be pitted against meat, and diners can decide how each changes the taste of one of the 4 wines.

Executive Chef: Eric Aber Chefs: Asha Gomez, Seth Harvey

Wines: Sula Vineyards, 3 Corners

11:30 AM • newaRK, De • $60



This moderated beer and cheese tasting is led by Dog�sh’s very own Sam Calagione. This walking tour will begin at the Lewes Historical Society, and proceed to the brand-new Dog�sh Inn where experts, cervisaphiles and turophiles will talk shop about two of our favorite fermentations.

Expert: Sam Calagione

This winemakers dinner will feature an international chef, a national chef, and three of your regional favorites, collaborating on a masterful 5-course menu. We’ve got 10 wines, all from different wineries, lined up for you, and some of the winemakers on hand to pour.

As the weather this time of year is unpredictable, we encourage you to pair your favorite hot weather dinner attire with a sweater or jacket if needed. Let’s usher in the impending season with summer style! Ladies: unfurl that sundress. Gents: let’s see those Nantucket reds or embroidered chinos!

Chefs: Shine Sreevisakhan, Shane Kellagher, Ryan Clark

Wines: Lagarde Winery, Eagle Eye Winery, Kieran Robinson Wines, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Tenuta Il Corno, Cape Point Vineyards, Bodegas Valparaíso, Rioja Vega

A walk-around tasting, with regional restaurants presenting their best renditions of an American classic: the hamburger.

Chefs will serve up their best burgers in a slider- or quarter-sized portion. Guests will enjoy all the samples they like, and will vote for the Best Burger by the Bay.

International, national and regional wineries, breweries and distilleries will also serve up their best beverages and recommended pairings for burgers.

Wines: Sula Vineyards, Hook & Ladder, Cape Point Vineyards, Savage Wines, Bodegas Franco-Españolas, Bodegas Valparaíso

Beers: 16 Mile Amber Sun, 3rd Wave Bombora, Heavy Seas Crossbones, Six-Point Resin, Abita Wrought Iron, Lagunitas IPA

2:00 PM • lewes, De • $45

6:30 PM • RehObOth beach aRea, De • $250

5:30 PM • lewes, De • SOLD OUT



FESTIVAL BEERS

This winemakers dinner will feature an international chef, a national chef, and three of your regional favorites, collaborating on a masterful 5-course menu. We’ve got 10 wines, all from different wineries, lined up for you, and some of the winemakers on hand to pour.

As the weather this time of year is unpredictable, we encourage you to pair your favorite hot weather dinner attire with a sweater or jacket if needed. Let’s usher in the impending season with summer style! Ladies: unfurl that sundress. Gents: let’s see those Nantucket reds or embroidered chinos!

Chefs: Shine Sreevisakhan, Shane Kellagher, Ryan Clark

Wines: Lagarde Winery, Eagle Eye Winery, Kieran Robinson Wines, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Tenuta Il Corno, Cape Point Vineyards, Bodegas Valparaíso, Rioja Vega

Sample brews presented in person by a number of brewers and cicerones, and paired with samples of an equally ancient artisanal product – cheese.

Taste, listen, taste some more, and decide for yourself how the beers pair with the cheeses.

This event is in partnership with A Day in Old New Castle. Transportation from a satellite parking lot will be available; please plan for some travel time.

Beers: Brooklyn Sorachi Ace, 16 Mile Delaware Oyster Stout, 3rd Wave Sandstorm Belgian Tripel, Twin Lakes Tweeds Tavern Stout, Anchor Steam



BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE34

SPONSORS

PRESENTING SPONSOR

OFFICIAL ISLAND

OFFICIAL GLASSWARE SPONSOR

To become a sponsor or partner, please contact Ajit Mathew George at [email protected] or 302.521.9769List of sponsors and partners updated as of March 28, 2015

PARTNERS

Thank you to these photographers for providing images for the 2015 invitation: Jeni Barton, Magdalina Bel, Doug Curran, Joe Del Tufo, Sam Ellis , Kevin Fleming, Ben Fournier, Matt Gadzinski, Amy Harrington, Jobe Hoy, Keith Jones, Alessandra Nicole, Joel Plotkin, Kita Roberts, Richard Roberts, Rich Rochlin, Matt Urban, Andre Wright, Jordana Wright, Ron Wyatt

FOUNDING MEDIA SPONSORFOUNDING MEDIA SPONSOR

OFFICIAL SPARKING WINE

OFFICIAL OLIVE OIL


BUY TICKETS NOW AT MAWFF.ORG / EVENTS SUBJECT TO CHANGE 35

IN YOUR NEIGHBORHOOD

BUCKS COUNTY

6:30 PM • Lahaska, Pa • $200

6 chefs from around the country and around the world create a forward-thinking, collaborative 7-course menu in a sentimental “pop-up” space. If the walls at Foxbriar Barn could talk, they would speak of the weddings and events once held beneath its chandeliers; those walls crave a new story, and our guests will create it. Several winemakers will pour 14 wines. Executive Chef: Bill Murphy. Chefs: Ryan Clark, Owen Andrews, Nik van Wyk, Shine Sreevisakhan, Tommy den Hartog. Wines: Hand of God, Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Domaine Kikones, Sula Vineyard, Tenuta Il Corno, Hook & Ladder, Cape Point Vineyards, Savage Wines, Príncipe de Viana, Rioja Vega, Kieran Robinson Wines

6:30 PM • Lahaska, Pa • $100

In this 4-course dinner, bacon is prepared four decadent ways. Quench your thirst with a quartet of quaff. Top it off with biscuits, this year’s trend food to watch. A spirits expert will moderate the tasting of 3 bourbons, and winemaker Richard Grosche from Weingut Reichsrat von Buhl will be here to premiere the winery’s new sparkling wine. Executive Chef: Sean Browne. Chefs: Juan Nales, Darryl Harmon. Wine: Reichsrat von Buhl

8:30 AM • Lahaska, Pa • $50

There is perhaps no food that unites the MidAtlantic quite like scrapple. Enjoy 3 courses of this beloved breakfast meat, elevated by talented Festival chefs, who in the past have presented buffalo, duck, rattlesnake, goose, antelope and rabbit variations on scrapple – as well as “dessert scrapple” – to sold-out dining rooms. Winemaker Richard Grosche from Weingut Reichsrat von Buhl will be here to premiere the winery’s new sparkling wine. Executive Chef: Bill Murphy. Chef: Darryl Harmon. Wine: Reichsrat von Buhl

5:30 PM • Lahaska, Pa • $150

Nothing says farm-to-table like a meal created with freshly-farmed ingredients, and served outdoors, family style. Several chefs, hailing from international, national and local kitchens, will collaborate on this special 5-course dinner with 10 wines. For the first time ever, Peddler’s Village will lay out tables “on The Green,” inviting guests to dine in the center of the Village. Several winemakers will also be on hand to present and discuss their wines, and pour others. Executive Chef: Bill Murphy. Chefs: Santiago Macias, Ranney Moran, ChefFed. Wines: Lagarde Winery, Seppelts�eld, Chateau Lagrezette, Reichsrat von Buhl, Sula Vineyard, 3 Corners, Hook & Ladder, Cape Point Vineyards, Príncipe de Viana, Rioja Vega


BU

Y TI

CK

ETS

NO

W A

T

MA

WFF

.org

MA

Y1

3-1

72

01

5

MID

ATL

AN

TIC

WIN

E +

FO

OD

FE

STI

VAL

19

00

su

Per

Fin

e La

ne,

su

ite

7

WIL

MIN

GTO

N, D

E 1

98

02

35

EV

EN

TS O

VE

R 4

DAY

S

IN 4

0 V

EN

UE

S IN

4 S

TATE

S6

0+

CH

EFS

+ 2

3 W

INE

RIE

S FR

OM

6 C

ON

TIN

EN

TS35

EVE

NTS

OVE

R 4

DAY

S

IN 4

0+ V

ENU

ES IN

4 S

TATE

SN

OR

THER

N D

ELAW

AR

E •

BU

CK

S, C

HE

STE

R +

DEL

AWA

RE

CO

UN

TIE

S, P

A

SALE

M C

OU

NTY

, NJ

• K

ENT

CO

UN

TY, M

D •

SO

UTH

ERN

DEL

AWA

RE

60+

CHEF

S +

23 W

INER

IES

FR

OM

6 C

ON

TIN

ENTS

nOn

-PrO

Fit

OrG

u.s.

PO

staG

e

PaiD

WIL

MIN

GTON

, DE

PerM

it n

O. 8

13


Buy Tickets Now at MAWFF beach plum jam and pickled egg cracker with lox, crispy scrapple, mustard...

Documents

Transcript of Buy Tickets Now at MAWFF beach plum jam and pickled egg cracker with lox, crispy scrapple, mustard...