Join us for refreshments and White House kitchen stories from Walter Scheib
Date: Friday, June 11, 2010 7:00 – 9:00 pm
Location: Aloft Washington National Harbor
To Eat: Hors d'oeuvres provided by Ketchup restaurant
To Drink: Libations donated by Stella Artois, Rums of Puerto Rico and
Hazlitt 1852 Vineyards
Price: $50 (proceeds will go to the festival's charity, The Erikka A. Hayes Foundation. The Prince George's County foundation works with economically and socially disadvantaged individuals to educated and cultivate future leaders in the hospitality and foodservice industries. *Purchase tickets early as there are a limited number.
Walter Scheib is the author of White House Chef: Eleven Years, Two Presidents, One Kitchen. For eleven years, Executive Chef Walter Scheib worked out of the heart of the White House—the kitchen. Hired by Hillary Clinton to revolutionize the culinary program at the White House, Walter brought in artisanal products from all over the country, started a herb garden on the roof, and retrained the staff. As the personal chef of two first families (two terms with Clinton and one with Bush) Walter offers a behind-the-scenes look at the workings of the White House. As the Executive Chef behind some of the most memorable State Dinners (Tony Blair, Nelson Mandela) and First Lady Luncheons (Lady Diana Spencer) Walter will share his personal and professional anecdotes. For more information about Walter Scheib visit www.theamericanchef.com
Click here to purchase tickets.
You Are Invited To Meet Sabrina Soto! Join Sabrina at a private reception and consultation. Attendees will have the chance to chat with Sabrina about their personal design dilemmas. Attendees may bring a photo to help illustrate specific design questions. Hors d'oeuvres will be provided by Ketchup restaurant and wine compliments of Kluge Estate Vineyard & Winery.
Along with her hosting and design duties on “Get it Sold”, Sabrina has enjoyed extensive exposure across the entire HGTV channel, guest hosting and appearing on various shows and specials, including “White House Christmas”, “HGTV’s Green Home”, “Bang For Your Buck”, “House Hunters”, “Showdown”, “Buying & Selling Secrets”, and “Real Estate Intervention.” In addition to her award-winning TV experience, Sabrina is a licensed real estate agent, and a LEED-accredited designer. The Leadership in Energy and Environmental Design is an internationally recognized green building certification system developed by the U.S. Green Building Council.
Dates and Time:
Saturday, June 12, 2010: 3:30 p.m. - 4:30 p.m. (limited to 25 tickets)
Sunday, June 13, 2010: 3:30 p.m. - 4:30 p.m. (limited to 25 tickets)
Location:
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The beautiful Aloft Washington National Harbor hotel is just a short walk from the festival site. |
Price: $40.00 (attendees must also hold a general admission ticket to the festival)
Click here to purchase tickets.
A Fun Dining Experience Like No Other... An Authentic Lobster & Crab Feast!!
Foster's Clambake
Foster's Down east Clambake in York, Maine, a "must" destination on New England itineraries, is available to you during your visit to The Food & Wine Festival at National Harbor, June 12 & 13, 2010.
Guests are treated to a full, three-course meal, including a fresh Maine lobster so tender and sweet that it practically melts in your mouth and 3 Large Maryland Blue Crabs. Their clam chowder has twice received the "Best Chowder" award at the International Boston Seafood Show. Maine lobstermen provide them with their finest resource, Maine lobsters! Everything is steamed using their special techniques to provide a taste you won't forget.
Available Seatings:
Saturday, June 12, 2010 at 6:00 p.m.
Sunday, June 13, 2010 at 4:00 p.m.
Price: $49.00 (attendees must also hold a general admission ticket to the festival)
Click here for menu details and to purchase tickets.
The Cooking Club of America presents the Summer Sizzle Demonstration. Experience a delicious demonstration class taught by Chef Mary Evans. Steps away from the festival, the class will take place at McCormick & Schmick's National Harbor restaurant on Saturday, June 12th from 10am - 1pm.
Learn new tips and techniques while enjoying each recipe. Class fee includes demonstration, recipes, custom tote, sponsor giveaways and prizes. The recipes will be served with a lovely glass of wine. View the Menu!
As a guest in their class, you'll also receive a 10% discount on festival tickets. This generous package deal won't last long and we are limited to 30 guests. Sign up today! Class and festival ticket: $157/person.
Click here to purchase tickets.
Calling all foodies! Local celebrity chefs will become the sous chef to an amateur foodie. Each duo will compete to create the most delicious dish inspired from a pot of secret ingredients!
If you love throwdowns, showdowns and other cooking competitions, you will want to be at The Food & Wine Festival at National Harbor on Sunday, June 13 to watch (or participate) in this fun competition! Three attendees will be plucked from the audience (will it be you?) to compete in creating the best dish. These newly toqued chefs will be paired with Carla Hall, Top Chef finalist; Jeff Tunks, chef and owner of DC Coast, TenPenh, Ceiba, Acadiana and PassionFish; and Roberto Donna, chef and owner of Gallileo III. Let your imagination run wild and join us for this fun event.
Interested in competing? All attendees on Sunday, June 13 are eligible to be selected to compete. Stop by the Viking Stage on Sunday, June 13 any time before 3:00pm and tell our emcee, Michael Birchenall of Foodservice Monthly, why you want to compete and he will drop your name in our chef’s hat. Then be there at 3:30pm when we pull three names from the hat!
Chef David Zino, spokesperson for The Beef Checkoff, and food writer, Amber Davis of Flavor Magazine will judge the contest.
The Beef Checkoff, through the Northeast Beef Promotion Initiative, will sponsor an exciting new recipe contest at the festival!
If you have a sizzling beef or veal recipe that thrills your guests and leaves friend and family salivating, we invite you to submit your original recipe. Only amateur chefs and grill masters, please, with a recipe that's prepared on the grill or in an outdoor kitchen. The top four semi-finalists will face-off in the Beef. It's What's For Dinner.® tent at the festival, June 12 & 13, 2010.
Contest deadline is Friday, May 21 at 3:00 p.m. EST.
View complete rules here.
Official entry form.
Don't forget to follow your nose to the “Beef. It’s What’s For Dinner.®” tent for plenty of recipes, and entertaining ideas, to keep your grills busy all summer! While at the tent, try a steak sample with your favorite red wine. Learn how beef & wine are better, together. For great summer beef & veal grilling recipes all summer long, visit www.BeefItsWhatsForDinner.com.
