Food & Wine Star Chef Seminar Tent
Bringing together the best in Virginia Wine making and culinary arts, the 33rd annual Vintage Virginia Wine & Food Festival is excited to showcase, for the second year, the Virginia Food & Wine Seminar series. Presented twice daily, at 12pm and 2pm both Saturday and Sunday, these unique showcases will feature live cooking demonstrations of a full three-course meal uniquely segmented into three distinct 20 minute presentations. The program will feature Star Chefs utilizing Virginia-inspired cuisine paired alongside award-winning Virginia wines. At the end of each presentation, tapas-sized portions will be served to the audience, along with a half glass of premier Virginia wine. The program itself will be presented in a relaxing, shaded environment with classroom-style seating, and stunningly clear audio and video providing a front-row seating effect for the entire audience. Come learn while enjoying the best tastes of Virginia. Virginia is for Lovers…of Wine and Food at Vintage Virginia! *Please note this is a ticketed event.
1st Course ~ Shrimp and Grit Cakes with Cucumber Radish Salad paired with Democracy Vineyards Suffrage courtesy of Chef Tia McDonald
2nd Course ~ Fried Chicken and Waffles paired with Shenandoah Vineyards Johannesburg Riesling courtesy of Chef Barbie Marshall
3rd Course ~ Peanut Butter and Wine Jelly “Snow Cones” with Virginia Red from Virginia Mountain Vineyards courtesy of Retro Rad Chef Emily Ellyn
Chef and culinary educator Emily Ellyn is the Home Economics teacher you’ve always wanted! She single handedly started the Retro Rad cooking movement and encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers and crock pots, and take the old and make it new. She takes the retro, remixes it, and makes it RAD.
With her quirky persona and trademark cat-‐eye glasses, you’ll find Emily cooking at food events around the world, lecturing or hosting special events, and doing brand consulting – all while developing her Retro Rad culinary TV career and finishing her Ph.D. in Food Service Education. Through it all, she’s gained a loyal cult following. You’ve seen her on Food Network’s “Food Network Star,” “Cupcake Wars” and morning news shows across the country – as well as a cameo cartoon appearance on the “Simpsons!”
Emily’s culinary training started at home on a farm in Ohio! As a child, Emily’s family raised chickens, turkeys, pigs, cows, donkeys, and horses and planted, grew, harvested, and preserved much of the family’s food. This of course, led to some serious cooking and scrumptiously yummy creations! The home was a gathering spot for family and friends who enjoyed cooking (and eating) and Emily realized at an early age that food was her passion. From the time she could fire up the stove, she was planning parties and whipping up feasts for the seemingly endless parade of people that trooped through the kitchen. Everyone she served agreed that her tasty creations, vivacious personality, and flair for presentation would make her a star within the hospitality industry.
Chef Barbie Marshall is the Chef Partner of SOOP Catering in Philadelphia, PA. Not afraid to get her hands dirty – both in the kitchen and in the garden the southwest Philadelphia native, started cooking at the age of 5 and there was no time at all before preparing dinner was a chore. She developed a passion early on for feeding as well as teaching others to enjoy food.
A champion for sustainable foods and a healthy approach to eating, Chef Barbie has been invited to participate in celebrity chef appearances and demonstrations from coast to coast, to speak on panel discussions ranging in topics including: “Women in the Industry,” “Food TV Today,” and “Sustainable Farming.”
Chef Barbie resides in Lancaster County, PA with her family where she devotes her free time to the charities: Hospice and Community Cares Coping Kids Program and StopCAIDNow.
Since beginning her ‘career’ at the age of 7, learning her Southern family roots and cooking methods, to the age of 14 apprenticing under a German chef, Tia has made every effort to hone her skills in various operations, learning global cuisines, and developing her palate for flavor. A graduate of the Culinary Institute of America in 1998, she saw the education as part of her growth as a great cook; alongside her education she worked at the Hyatt Grand Central in New York City, created her own catering company, and worked at Troutbeck Inn, a 5-Diamond inn in Amenia, New York.
Tia continued her growth after graduation by working at Oceana restaurant in NYC under the guise of Rick Moonen, gaining extensive knowledge of seafood cooking; then working for Jonathan Waxman of Barbuto fame, expanding her knowledge of rustic regional Italian cuisine. Tia also has invested time in learning Sicilian cuisines, studying from Sicilian chefs who shared their knowledge and palate with her.
Tia joined the Aramark team in 2000, serving in various roles including Executive Chef at the University of Pennsylvania, Senior Executive Chef at the 2008 Olympics in Bejing, China, and Development Chef for Aramark Education K-12. During that time, she developed recipes, performed nutritional analysis, and trained kitchen staff across the country. As part of her employment with Aramark, Tia served as Chef at ESF Foundation’s Dream Camp in 2011 with chefs Marc Vetri and Jeff Michaud. Their vision for scratch cooking and family style eating for kids exactly mirrored Tia’s ideas about what school lunch should be and was the impetus for her move to the Vetri Foundation for Children in January, 2012.
Being a member of a family full of arts, Tia has an appreciation of music, performing and visual arts and spends her free time collecting art and music. Tia also serves as an advisory board member to The City of Philadelphia Mayor’s Food Advisory Council, The Culinary Arts Institute of Montgomery County Community College, and Universal Audenried Charter High School’s culinary arts program in Philadelphia.
James F. Koennicke grew up in a small Connecticut town with a big back yard garden. He was taught early on that the best foods are right at your fingertips and that the best foods come from the heart. From a young age he realized that doing it himself was the path to the greatest delights in the epicurean realm.
James began humbly with a blog dedicated to food, wine and fun called At Least I’m Enjoying the Ride. This blog cataloged some of the recipes he crafted as well as beers, wines and other things he encountered along the way. He also began learning the inside of the wine industry by working at Chrysalis Vineyards in Middleburg, VA. He earned his Advanced Certificate with Distinction from the Wine and Spirits Education Trust in London while working there.
In 2011, James moved to Fabbioli Cellars outside Leesburg, VA where he continued his education in wine, earning his Certified Specialist of Wine certification from the Society of Wine Educators. He was also able to put his culinary skills to use, honing the food and wine pairings available as part of the wine tastings there.
In 2012, James and Doug Fabbioli partnered together to found the Piedmont Epicurean and Agricultural Center. James works as the Director of Education at the center which provides both vocational training for those that wish to pursue careers in the agricultural industries as well as classes for the home consumer that wishes to learn more about the products produced in these industries. He has also recently become a Certified Barbecue Judge for the Kansas City Barbeque Society as he continues to expand and develop his personal knowledge of food and wine.
Ticket holders are not permitted to bring any food or beverages into the Food & Wine Star Chef Seminar Tent during the presentations.
Seating is available on a first come first serve basis.
The Chef presentations are $30 for each hour-long presentation. Each will feature cooking demonstrations of a full three course meal uniquely segmented into three 20 minute presentations, and will take place twice daily, at 12pm and 2pm each day of the event. Chef presentations are included with the purchase of a VIP ticket.
Yes, ticket holders will be served a tapas-sized portion and half glass of wine at the end of each twenty minute presentation.