NOWFE 2018 Presents its line-up of Seminars and Experiences
New Orleans, Louisiana – The New Orleans Wine & Food Experience announces its 2018 Seminar & Experiences Series as part of the 26th annual event which takes place May 23 – 27, 2018. Throughout the Memorial Day weekend event, NOWFE will present more than a dozen wine and food seminars and unique, hands-on experiences. In addition to the Seminars and Experiences, NOWFE will host its Vintner Dinners, Royal Street Stroll, Vinola, the Grand Tastings and Sunday Brunches.
“This year we have expanded our seminar programming, offering a broad range of topics covering many interests in the wine and food world—not just your average wine seminars,” states Aimee Brown, NOWFE Executive Director. “We have also created some exciting experiences that explore places within our city that many visitors, and even some locals, may have never seen.”
Seminars & Experiences include:
Friday May 25th
Winetasting 101: A Sensory Tasting
See, smell, sip! Bring your thirst for wine and knowledge, and join us for Wine Tasting 101. During this seminar, you will learn how to examine wine, experience texture, acid and weight as well as build your vocabulary. This class is suitable for both new and experienced wine drinkers.
Louisiana Caviar, Oysters & Champagne
Everyone knows Louisiana is synonymous with seafood. Join Eric Cook, Executive Chef of Tommy's, as he leads you through an exploration of our favorite local bivalves, as well as lesser known Louisiana Caviar. Wayne Hess, owner of American Seafood, is bringing the "ersters," while Cajun Caviar will be supplying local caviar. Chris Slack, Assistant Manager and Sommelier at Broussard's, will through his picks for wine pairings.
Palace Café Chef Rene Bajeux, one of the greatest French chefs to ever work in New Orleans, will lead you on a journey of all things charcuterie. Italian cheese accompaniments from Nor Joe Import Co. and expertly paired French and Italian wine will be selected by a Master Sommelier. With elements from France to Italy, this seminar will teach you how to build a first class charcuterie board.
Have Your Steak & Eat It Too
Ever wondered what to do with that whole ribeye that you see at your local butcher? Chef Isaac Toups of Toups' Meatery and Toups South will teach you how to break down a ribeye using techniques to create different cuts. We will, of course, be using locally sourced Louisiana beef. As Chef is grilling the ribeye, attendees will have the chance to sip on beautiful Bordeaux-style blends from Ancient Oak Cellars. This is an off-premises seminar located at Toups South.
Bratz Y'all: Oktoberfest in May
You have heard of Christmas in July. Now, Oktoberfest comes to New Orleans in May! Don your dirndl and lederhosen and join fellow NOWFE revelers at Bratz Y'all Biergarten in the Bywater for a Taste of Bavaria! Sip German wine & beer and feast on schnitzel, strudel and brats, plus much, much more. Prost!
The Spirit of New Orleans
Join the Southern Food & Beverage Museum in La Galerie de L'Absinthe for a special absinthe tasting and discussion. New Orleans was once dubbed the absinthe capital of the world, so come celebrate New Orleans' 300th anniversary with this special seminar. The absinthe cocktail has been taboo throughout history, surrounded by legends of hallucinations and mystery. It was illegal in the United States from 1912 to 2007. Guests are invited to engage with the mystique of absinthe by tasting it for themselves and learning about its history and its complicated relationship with wine.
Saturday, May 26th
A Tribute to California Wineries
California brought U.S. wine growing to the world stage and this seminar is going to remind you why. With a focus on how the business is surviving and thriving in the post wildfire landscape, we will let you know how your drinking habits can help! Melissa Moholt-Siebert from Ancient Oak Cellars will speak on how she was directly affected by these wildfires. Winemaker Greg LaFollette will educate attendees on all things California wine. Proceeds from this seminar will go towards wildlife relief efforts.
Sustainable Farming & Native Yeast Fermentation: Their Effects on Wine Qualities
Learn, discuss and taste with master winemaker Greg LaFollette of Ancient Oak Cellars. Ever since his days as the founding winemaker of Flowers Vineyard and Winery, Greg has been devoted to wines made from sustainably-farmed, family-owned vineyards using native yeast fermentation. A geeky, technical and interactive discussion of these topics will be combined with a tasting of the current manifestation of this passion: single-vineyard Russian River Valley Chardonnay and Pinot Noir from Ancient Oak Cellars.
Ready. Set. Flow: A Lifeway Experience
Join us as our returning sponsor Lifeway Kefir holds a yoga event and book signing. Julie Smolyansky, President and CEO of Lifeway Foods, will be on hand to sign her brand new cookbook, The Kefir Cookbook. Attendees will get samples of Lifeway Kefir foods and their elixir.
All aboard! Join us for an exciting excursion to W.I.N.O., Bayou Wine Garden, and more. Attend one of three tours to each establishment. Explore different parts of the city while visiting these fabulous local wine businesses… tasting along the way.
French Quarter Cellar Strut
Join us for a lively tour around the French Quarter where you will have an unprecedented look into some of the city's most impressive wine cellars. Sample special selections in the cellars of Brennan's, Restaurant R'Evolution, and more. A history tour guide will accompany this small group, sharing a unique perspective on wine and food in the French Quarter.
For 26 years, the New Orleans Wine & Food Experience has showcased the culinary excellence in our community alongside national and international wines at wine dinners in many of the city’s finest restaurants; at VINOLA, a premium tasting event; at the iconic Royal Street Stroll; at dozens of culinary seminars and demonstrations; and ultimately at the Grand Tastings. NOWFE has raised more than $1 million for local non-profit organizations. In 2017, NOWFE chose Nunez Community College Culinary Arts Program as its sole beneficiary.