Culinary All-Stars to Lead Interactive Culinary Sessions and the World’s Largest Hands-On

Grilling Classes During Fourth Annual Festival, April 24-26, 2015

Austin, TX (February 18, 2015) – The Austin Food + Wine Festival is pleased to announce the line-up of cooking demonstrations and the Chef Showcase schedule for the fourth annual festival, April 24-26, 2015www.austinfoodandwinefestival.com.

 

Festival partner, chef Tim Love (Lonesome Dove Western Bistro, Love Shack, Queenie’s Steakhouse, White Elephant Saloon, Woodshed Smokehouse), returns with the world’s largest hands-on grilling classes on Saturday, April 25, and Sunday, April 26 at Auditorium Shores.  All-In pass holders who have pre-registered and selected one day at time of purchase are guaranteed a spot in the interactive demo.  During each hands-on session, Love will teach attendees how to light, master and cook on a live charcoal grill, while sharing his personal tricks and tips for perfectly grilled meals.  Festivalgoers will be able to eat what they have cooked while enjoying refreshingly cold drinks and a chance to participate in Love’s infamous Shot Roulette.

 

On Saturday morning, award-winning chef and author Hugh Acheson (Atlanta’s Empire State South, Five & Ten, The Florence, The National) will share the secret to turning super-seasonal fava beans into a lip-smacking soup and salad at Spring Has Sprung: A Fava-orite Ingredient.  Acclaimed chef Jonathan Waxman (Adele’s Nashville & New York City’s Barbuto) will take guests on a global seafood journey in What a Catch, demonstrating his favorite dishes, from San Francisco-style Dungeness crab stew to Asian-inspired lobster to Provencal sea scallops.

 

Watch as award-winning chefs Andrew Zimmern (television personality) and Graham Elliot (Graham Elliot Bistro) challenge each other with a box of mystery ingredients.  We have a feeling the secret ingredients won’t be the only surprises in store during their Mystery Challenge demonstrations!  In Ktiss the Cook, Austin’s own Top ChefPaul Qui (Qui), will show you the best Cambodian dishes to make at home, including his take on the popular vegetable dip, ktiss.

 

James Beard Foundation award-winning chef Chris Shepherd (Underbelly) will lead attendees through an international cast iron cooking adventure with Vietnamese-style meat chips and Korean flat iron-grilled lamb vindaloo setting the course in Like a Lamb-Orghini.  In Preservation for the Modern Pantry, chef Matt McCallister (FT33) will share his whole-plant philosophy, utilizing leaf to root, via classic culinary techniques, including smoking and salt curing methods and making jams and pickles.

 

Top Chef Master competitor, Jenn Louis (Portland, Oregon’s Lincoln Restaurant, Sunshine Tavern), will teach attendees how to prepare a trio of tartares – salmon, beef and lamb – in Tartare 101.  Mastering versatile tartares will make anyone feel triumphant in the kitchen.  In Filler Up, attendees can master the craft of filled pasta with Tony Mantuano (Chicago’s Spiaggia, Bar Toma, Terzo Piano).  Learn how to make pasta from scratch, creating various fillings and how to properly fill and fold the pasta dough into the correct shape.

 

In Chop Chop, chef Levon Wallace (Cochon Butcher Nashville) will offer home butchery tips as he breaks down a heritage pork shoulder and cooks the steaks in a sizzling cast iron skillet to kick of Sunday’s demos.  Festivalgoers will learn how to flavor their food like a pro as chef Jason Dady (Jason Dady Restaurant Group) shares his tricks for using salt and citrus to make ordinary dishes sing in Pop-Up the Flavor.

 

In Uchi & Sushi, learn the art of sushi making from Austin’s own James Beard Foundation Award-winning chef, Tyson Cole (St. Philip, Uchi, Uchiko).  Join chef Antonia Lofaso (Black Market in Los Angeles) for a Cavatelli Party as she teaches the art of hand-made cavatelli, from transforming raw ingredients into a beautiful bowl of pasta.

 

The decorated duo behind Boston and NYC’s white-hot Toro restaurants, chefs Ken Oringer and Jamie Bissonnette, will showcase the versatility of Spain’s signature dish in Paella: Double Trouble, using local barbecue to make one “Texas-style,” as well as a traditional Spanish version.  Top Chef All-Stars champion, Richard Blais (FLIP Burger, San Diego’s Juniper & Ivy), will reinterpret a TV dinner classic, Salisbury steak, into a decadent surf & turf dish worthy of its own kind of stars in For Goodness Steak.

 

Ever picked up a restaurant wine list and wondered what to order, or wondered what the best bargains were in your local wine store? Attendees can listen in as Ray Isle, FOOD & WINE’s executive wine editor, showcases everything from amazing values to pricey superstars, and learn the insider tricks that wine pros rely on every day in Become a Wine Expert in 45 Minutes (or Less!).  In Texas Two-Sip, top Texas wines square off against their counterparts from the rest of the world. Isle will lead the way with the audience casting the winning votes.  Vilma Mazaite, advanced sommelier at laV Restaurant and Wine Bar, will walk guests through some of her favorite sparkling selections in Surprising Sparklers. From world-renowned bottles to surprising and hard-to-come-by finds, she’ll taste through her favorite bubbles from around the world perfect for every occasion and price range.

 

Author Mark Oldman will reveal the best wines – bubbly, white, and red – to combat fiery food in Heat Seekers: Best Wine for Spicy, whether your passion is Cajun Shrimp, Flaming Orange Habanero Kimchee, or generous shakes of Texas Pete.  Oldman will also take attendees on a high-flying tour of some of the world’s most delicious “special occasion” wines in Wine for IPO Millionaires: Special Occasion Wine.  Regardless if it’s a special gift for your boss, in-laws or yourself, Oldman will provide the low down on the best high-end bottles.

 

In Tasting Your Way Through Italy, attendees can experience the wine and food that make each region of Italy unique without boarding a plane with Master Sommelier Craig Collins and Easy Tiger chef Andrew Curren as they highlight the country’s most sensational wine and food pairings.  It’s hip, cool, and trendy to love pink wine these days, but rosé isn’t just a fad, it’s delicious.  Join Master Sommelier Devon Broglie in Rosé By Any Other Name… and explore the origins of rosé, the popular wine-producing regions and styles around the world, and what to look for in the perfect pink wine for your palate.

 

The margarita is the de facto drink of Texas, yet most of the margaritas consumed bear little resemblance to the original, classic cocktail and leave much to be desired.  Guests can join The Tipsy TexanDavid Alan, and taste their way to the perfect margarita.  Rodney Strong winemaker Greg Morthole and wine education director Rachel Voorhees will provide an informative exploration of Sonoma County, one of the premier wine growing locations in the world.  Explore Sonoma County with Rodney Strong Vineyards and learn about Sonoma County’s different microclimates, geology and taste profiles in this Chardonnay and Cabernet-focused demonstration.

 

What’s better than a late-morning cocktail?  Enjoying it with acclaimed winemaker and craft distiller Austin Hope as he shakes up his new small-batch Highspire Rye whiskey in a range of cocktails with several of Austin’s top bartenders.  Start Your Day with “Ryeopeners” and see the light as you open your eyes to the wonders and healing properties of Rye whiskey!  Run, don’t walk.  Join Hendrick’s Gin brand ambassador Mark Stoddard for A Most Curious & Peculiar Cocktail Academy as he explains the unusual gin distillation process and delights guests with a hands-on class of cocktail concoctions.

 

The Chef Showcase will once again feature a dynamic roster of chefs serving samples of their signature dishes to festivalgoers. Mix and mingle in the tents while enjoying bites from participants on Saturday, April 25, including: John Bates (Noble Sandwich Co.); Shawn Cirkiel (Olive & June); Tyson Cole (St. Philip); Todd Duplechan (LENOIR and Metier Cook’s Supply); Jesse Griffiths (DAI DUE); James Holmes (Olivia); Lance Kirkpatrick (Stiles Switch BBQ); Tim Love (Lonesome Dove, Austin); Sarah McIntosh (Épicerie Café & Grocery); and Carlos Ysaguirre (Jacoby’s).

 

On Sunday, April 26the Chef Showcase is scheduled to feature: Ji Peng Chen & Ling Qi Wu (Wu Chow); Sonya Cote (Eden East); Andrew Curren & David Norman (Easy Tiger); Kevin Garrett (Bufalina); Josh Jones (Salt & Time); Lawrence Kocurek & Eric Earthman (Counter 3. FIVE. VII); John Lewis (La Barbecue); Rick Lopez (La Condesa); James Robert (Fixe); and Eric Silverstein (The Peached Tortilla).

 

The Fire Pit schedule and talent line-up is scheduled to be announced March 10, 2015.  For a full list of participating chefs and beverage talent, or for more information, please visit www.austinfoodandwinefestival.com.

 

Tickets for the 2015 Austin Food + Wine Festival are available now in two package options: All-In ($550) and Weekender ($250).  The All-In experience includes access to cooking demos, fire pits, food, wine and cocktail tastings, book signings, Grand Tasting experience on Saturday & Sunday, as well as access to the sold-out Taste of Texas and Rock Your Taco evening events the Sips & Sweets after-party, and a registered spot at Tim Love’s grilling demo for one of the days.  The Weekender pass includes access to cooking demos, fire pits, food, wine and cocktail tastings, book signings, and Tasting experience on Saturday & Sunday.  Purchase tickets at www.austinfoodandwinefestival.com/tickets.

Austin Food + Wine will once again feature the pre-Festival Feast Under the Stars.  The dinner will be a separately ticketed event, held Thursday, April 23, at Austin’s Auditorium Shores.  The intimate, 5-course outdoor celebration will feature chefs Tim LoveTyson ColeJason DadyMatt McCallister; and Erica Waksmunski (Red Star Southern) preparing a collaborative, family-style, al fresco meal. Feast Under the Stars tickets are $225 per person (with wine pairings and parking included) and must be purchased separately from any Festival passes at www.austinfoodandwinefestival.com/tickets.

 

All attendees must be 21 years of age or older.  For more information, please visit www.austinfoodandwinefestival.com, or follow us on Instagram @austinfoodwine, Twitter @austinfoodwine and Facebook.com/austinfoodwine.

 

For media credentials please fill out our online application here: http://www.austinfoodandwinefestival.com/press-application/

 

The Austin Food + Wine Festival is generously sponsored by FOOD & WINE, H-E-B, Republic National Distributing Company, Jackson Family Wines, Stella Artois, KitchenAid, and Pure Leaf.

 

About Austin Food + Wine Festival:

The Austin Food + Wine Festival marks a compelling collaboration between C3 Presents and some of Texas’ most exciting chefs and restaurateurs, including Tim Love, Iron Chef Champion, the co-host of CNBC’s Restaurant Startup, and the owner/chef of The Lonesome Dove Western Bistro, Love Shack, TLC Catering, White Elephant Saloon, Queenie’s Steakhouse, and The Woodshed Smokehouse in Ft. Worth, TX, and Jesse Herman of Violet Crown, owner of the James Beard Foundation Award-nominated La Condesa and Sway restaurants and partner and operator of Hotel Ella and the upcoming South Congress Hotel..  C3 Presents is the Austin-based event company that produces Lollapalooza in Chicago’s Grant Park, and Austin City Limits Music Festival in Austin’s Zilker Park.  The Austin Food + Wine Festival will take place April 24-26, 2015, bringing an array of taste, talent and culinary entertainment to the Capital City.  Please visitwww.austinfoodandwinefestival.com for future details on the event. http://www.facebook.com/austinfoodwine                  http://www.twitter.com/austinfoodwine

 

About FOOD & WINE

FOOD & WINE is the ultimate authority on the best of what’s new in food, drink, travel, design and entertaining. FOOD & WINE has an extensive social media following on Facebook, Twitter, Instagram, Pinterest, Tumblr and Foursquare. FOOD & WINE includes a monthly magazine; digital editions on the iPad, Kindle Fire and Nook Color; a website, foodandwine.com; a books division; FWx, a digital brand and website for millennials; plus newsletters, clubs, events around the globe and a restaurant partnership, Chefs Club by FOOD & WINE.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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