The festival has included some outstanding Tuscans and Burgundies, ones you probably won't find at other events.
St. Michaels, MD (PRWEB) January 28, 2009
Star visiting chefs and winemakers were announced for the seventh annual St. Michaels Food & Wine Festival, to be held April 24 through 26, 2009 on the harbor grounds of the Chesapeake Bay Maritime Museum, in St. Michaels, Maryland.
"We are excited to announce early acceptances of world-renowned chefs and vintners for the 2009 Food & Wine Festival," said Jon Mason, festival executive director. "This may be the best year in the history of the event. They'll join many of the finest chefs in the Chesapeake region for the seventh festival."
The food and wine event is becoming known as one of the highest quality food and wine festivals in the Mid Atlantic region.
"We care about creating a quality experience," said Mason. "The festival provides innovative chefs, unusually fine wines and spirits, and knowledgeable speakers at a beautiful harbor setting. Those are winning ingredients that attract discerning attendees from over seven states."
The first visiting chefs to accept the festival's invitation for 2009 include Fabio Trabocchi, from Fiamma Italian Restaurant in New York City, Galen Zamarra, chef of Mas "country house" restaurant in New York's Greenwich Village, Roberto Donna, chef owner of Washington's Galileo Restaurant and Bebo Trattoria, in Arlington, Va., Ris Lacoste, corporate chef of Rock Creek Restaurants, in Washington, D.C., Robert Wiedmaier, chef owner of Marcel's Restaurant and former executive chef for the Watergate Hotel, both in Washington, D.C., Todd and Ellen Gray, executive chef, manager and co-owners of Equinox Restaurant, in Washington, and executive pastry chef Susan Notter, acting assistant director of Culinary Arts at Baltimore International College.
The first visiting winemakers to accept as speakers and demonstrators for 2009 are Daniella Cyrot, winemaker for St. Clement Vineyards, in Napa Valley, California, and Anna Maria Ponzi Fogelstrom, of the Ponzi family, owners of Ponzi Wines, in Oregon.
All of the festival's visiting chefs, their restaurants, and the wineries have won numerous national and international awards.
The 2009 festival will feature 150 distinctive wines and unique food demonstrations by participating chefs, both from the region and beyond. Additional participating chefs and winemakers will be announced in February and March.
"The wines and spirits we've featured have been superior to many similar tasting events," said Mason. "The festival has included some outstanding Tuscans and Burgundies, ones you probably won't find at other events."
Many of the region's finest restaurants and inns will participate. Hotel and inn packages will be available for out of town guests. They range from bed and breakfasts to luxurious spas and resorts. Advance reservations are strongly recommended.
Advance sales for single day tickets begin at $40, prior to April 1. After April 1, tickets begin at $45. For more information and purchase of tickets, including weekend tickets, see the festival website, http://www.stmichaelsfoodandwinefestival.com, or write: St. Michaels Food & Wine Office, PO Box 824, St. Michaels, MD 21663; or phone (443) 205-2185.