Friday, May 25, 2012 & Saturday, May 26, 2012

The 2012 New Orleans Wine and Food Experience seminar series offers up tastes from celebrated local chefs & exciting discussions about what’s hot in the wine world!

Tickets/Reservations: Contact Lee Reader at lea.reeder@hosts-global.com
Location: Marriott Meeting Rooms, 859 Convention Center Boulevard

Seminars from the 2011 Event

Friday Seminars: 

Bubbly Personalities: Compare the personal style of Champagne Houses: Taittinger, Nicolas Feuillatte, and Henriot while they present some of the Vintages they have created. Chefs Anthony Spizale (Upperline) and Aaron Burgau (Patois) will be joined by New Orleans epicurean lady, Lorin Gaudin to accessorize.
$100 per person, 10:30 – 11:30am, (Room – Blaine Kern A/B) SOLD OUT

Everyday Effervescence: Guided by Master Sommelier Laura DePasquale, we invite you to discover world-class sparkling wines made in the Champagne method and see how they match up. Chef Glen Hogh of Vega Tapas & Chef Joshua Smith of a Mano will provide the pairings.
$65 per person, 11:45am – 12:45pm, (Room – River Bend Ballroom)

Honing your Craft: Forever change the way you think about serving and enjoying craft beer. Learn first hand from Matt Rutkowski of Spiegelau, how color, clarity, aroma, temperature and effervescence are all dramatically enhanced with the Spiegelau glass versus the standard type of beer glasses we have all become accustomed too. With Brewmasters from NOLA and Abita on hand to answer questions, come enjoy Craft Beer the way it was intended to be and go home with a beautiful 4-piece set to keep!
$50 per person, 1:00 – 2:00pm, (Room – Blaine Kern C/D)
Featured Brews:
Hopitoulas – NOLA Brewing
Scrimshaw – Pilsner North Coast Brewing
Chimay Blue – Chimay Brewing
Purple Haze – Abita Brewing Company

Jordan Cabernet Sauvignon Retrospective: Every bottle of Jordan since the inaugural 1976 vintage has been crafted by Winemaker Rob Davis, who joins the festival to host a rare retrospective tasting of Jordan’s heralded Cabernet Sauvignons. Rob will discuss the evolution of both his winemaking and the Northern California wine industry over 35 years and the exciting enhancements to Jordan wines. This is a rare showcase of one of California’s most iconic wineries.
$100 per person, 1:00 – 2:00pm, (Room – Blaine Kern E/F)

Mangia e Impara: (Eat and Learn) For more than 1000 years, her family has maintained the rich farming tradition begun by the Vallombrosian monks. Join Emanuela Stucchi Prinetti, proprietor of renowned Chianti Classico estate, Badia a Coltibuono, and daughter of famed ambassador of Italian culinary culture, Lorenza de’ Medici, as she presents the wine and olive oils from the estate.

Featured Wines:
BAC Trappoline 2008 Vintage (Chardonnay and Sauvignon Blanc Blend)
BAC Chianti Classico Estate 2008
BAC Chianti Classico RIserva 2007
BAC Sangioveto 2006- (100% Sangiovese from the thier oldest Chianti Classico Plot)

$75 per person, 2:15 – 3:15pm, (Room – Blaine Kern A/B)

Kindred Ingredients…Louisiana Crawfish and Rice: Join native son and chef Donald Link of Cochon, Butcher and Herbsaint, whose family produces Louisiana rice, and learn about these kindred South Louisiana ingredients and their symbiotic cultivation and cookery. Sample crawfish and rice dishes paired with wine, learn about and receive samples of Louisiana rice varietals.
$55 per person, 3:30 – 4:30pm, (Room – River Bend Ballroom) SOLD OUT

Mountain High, Valley Low: Taste matters! Napa Valley is home to some of the most varying terroir of any of the great wine regions, producing some of the world’s most exciting Cabernets and Cab blends. Take your palate on a field trip as we compare and contrast the tasting profiles of noted wines made from both mountain and valley floor fruit.
Featuring:
2007 Cade Cabernet Sauvignon Howell Mountain
2007 Spring Mountain Estate Bottled Cabernet Sauvignon.
2007 Stag’s Leap Wine Cellars Cask 23, Stag’s Leap District
2006 Sterling Vineyards Diamond Mountain Ranch Cabernet Sauvignon
2007 Miner Family Wines Cabernet Sauvignon Stagecoach Vineyard, Oakville
2007 Grgich Hills Estate Cabernet Sauvignon (Yountville and Rutherford AVAs)
2007 Markham Cabernet Sauvignon (Yountville and Calistoga AVAs)

$100 per person, 4:45 – 5:45pm, (Room – Blaine Kern A/B)

Saturday Seminars:
Eat, Stay, Love: Join local food critic Tom Fitzmorris and Chef’s Michael Farrell (Le Meritage), Stefan Kauth (Sazerac), Drew Dzejak (The Grill Room), Slade Rushing and Allison Vines-Rushing (MiLa) as they prepare culinary delights from their unique restaurants that just happen to be situated in the city’s top hotels. The lovin’ is up to you.
$75 per person, 11:30 – 12:30pm, (Room – Blaine Kern A) SOLD OUT

Distinctly Different: Discover the difference a glass makes in this special tasting showcasing the “Riedel Vinum” line of crystal stemware. Join Doug Reed of Riedel Crystal of America, as he demonstrates how glassware affects the flavors and aromas of wine. You’ll also receive a set of 4 Riedel Vinum glasses to keep! (Retail Price, $116).
$75 per person, 11:30 – 12:30pm, (Room – Blaine Kern E/F)

R’evolutionary Thinking: Journey through the minds of world renowned Chef’s John Folse and Rick Tramonto, of the upcoming Restaurant R’evolution, as they transform traditional creole cuisine paired with selected wines from their Sommelier, Molly Wismeier.
$75 per person, 12:45 – 1:45pm, (Room – Blaine Kern C/D)

GRAND TASTINGS

A truly “Grand” experience for both foodies and wine connoisseurs, with offerings from New Orleans’ finest chefs and selections of wines from around the world. The 2012 Grand Tastings will feature the Louisiana Seafood Cook-Off, a competition between Louisiana’s top 10 Chefs!

The New Orleans Convention Center,
HALL J
Tickets $89 (Advance) $100 (Day of Event)
Friday May 25th 6:00 – 9:00pm
Saturday May 26th 2:00 – 5:00pm

On Saturday: Attention Seafood Lovers!
At the Saturday Grand Tasting, Louisiana chefs will participate in the 5th annual Louisiana Seafood Cook-Off hosted by the Louisiana Seafood Board. The winning chef, crowned the “King or Queen of Louisiana Seafood,” will represent Louisiana in the seventh annual Great American Seafood Cook-Off. “It is vitally important for us to remind consumers that Louisiana seafood is still readily available and safe for consumption,” states Ewell Smith, Executive Director of the Louisiana Seafood Board. “Louisiana produces one-third of the seafood for the continental US, and 70% of the seafood from the Gulf of Mexico, creating a $2.4 billion industry that supports over 27,000 jobs.”

PURCHASE A GRAND TASTER PACKAGE – BECOME A VIP