The 2013 New Orleans Wine & Food Experience seminar series offers up tastes from celebrated local chefs and exciting discussions about what’s hot in the wine world.
Bubbles, Bubbles & more Bubbles
Come taste and find an understanding of different types of sparkling wine from all over the globe. During this seminar you will have the opportunity to discuss your thoughts and listen to some of the top professionals in the business on sparkling wine.
Cleto Chiarli Vecchia Modena Lambrusco
Duval Leroy Brut
Duval Leroy Brut Rosé
Bollinger "La Grande Année" 2004
Bollinger “La Grande Année” Rosé 2004
$125 per person, 10:30-11:30am, Room Blain Kern A/B
Burgundy’s Best Kept Secret!
Experience Louis Jadot’s Beaujolais, Mâconnais and Cote Chalonnaise Wines with special guest Thibault Gagey, the son of Pierre-Henry Gagey, the President of Louis Jadot. He's bringing with him the following wines:
Louis Jadot Macon Villages
Louis Jadot Pouilly Fuisse
Louis Jadot Beaujolais Villages
Domaine Ferret Pouilly Fuisse
Chateau des Jacques Moulin a Vent
Chateau des Jacques Morgan
$100 per person, 11:45-12:45pm, Room Blain Kern E/F
Savor the Flavor
Sip and savor along with Celebrity Chef Susan Spicer of Bayona, author and Food & Wine Top 10 chef, sharing the elements of complementary wine and food pairings, and accompanied by Bayona Sommeliers Shannon Fristoe and Carly Dicasola.
$75 per person, 11:45-12:45pm, Room Riverbend
Chef Katie Chin and Master Sommelier Laura Williamson, we will explore the history of Asian fishermen and the influence of their culture and cuisine on the gumbo pot of South Louisiana. During the seminar we will serve contemporary Asian foods from hot local restaurants and exciting wine pairings—always a challenge with these complex dishes.
$65 per person, 1:00-2:00pm, Room Blain Kern C/D
Tide to Table
Champagne & Chefs! Join Brian Landry of Borgne, Aaron Burgau of Patois & Tenney Flynn of GW Fins as they team up with industry insiders to showcase and celebrate Louisiana Seafood.
$75 per person, 3:30-4:30pm, Room Blain Kern E/F
Israeli Street Foods
Street food is enjoying a revival around the world ... and the Israeli street is packed with mouth-watering morsels. Join Chef Alon Shaya of Domenica and visitng Chef Michael Solomonov of Zahav, as they simulate the experience!
$55 per person, 4:45-5:45pm, Fulton Street - Marriott Convention Center
“From World's Fair to World's Fare” (SOLD OUT)
The 1984 Louisiana World's Fair with its myriad events, exhibits and eclectic culinary attractions was the impetus that jump-started the revitalization of the city's historic Warehouse District. Explore new dining adventures with host-author-broadcaster Tom Fitzmorris featuring tasting experiences from executive chefs: Ryan Prewitt, Peche Seafood Grill; Philip Lopez, Root; Steve Manning, Annunciation; and Jeff Matia, American Sector. Wines will be paired with each dish by Tim McNally, host of the The Wine and Spirits Show. This annual cuisine -focused seminar was established by the late Anne Gooch, a culinarian and co-founder of NOWFE.
$75 per person, 11:30-12:30pm, Room Blain Kern A/B
Home Sweet Home
See how the creative and complex desserts of award winning Pastry Chef Amanda Rockman of L2o Chicago can be easily translated into elegant and easily achievable desserts to wow your guests at your next dinner party in your home or restaurant.
$75 per person, 11:30-12:30pm, Room Blain Kern E/F
Enhancing the Experience
The Riedel Wine Glass Company presents an amazing demonstration of how great an impact can be had with the right vessel. Experience this amazing taste experience led by Riedel Crystal Regional Manager Thomas Leman. He will introduce you to the world of Riedel glasses — Sauvignon Blanc, Chardonnay, Burgundy and Bordeaux — with a tasting of select wines. As an added bonus, you will get to take the four glasses home with you as part of the Riedel Vinum glass tasting kit and to “recognize that a glass is not just a glass, but an instrument of pleasure and enjoyment.”
Clif Lede Sauvignon Blanc
Robert Talbott Logan Chardonnay
King Estate Pinot Noir
NXNW Cabernet Sauvignon
$85 per person, 12:45-1:45pm, Room Blain Kern C/D
Bold & Bodacious
Get ready for big and gutsy reds from some of the world’s most exciting regions.
Paydirt WinesMauritson Wineshope & grace
Vietti Barolo Castiglione
$85 per person, 12:45-1:45pm, Room Riverbend
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 New Orleans Convention Center - HALL J
Tickets $99 (Advance) $119 (Day of Event)
Must be 21 to Enter
Friday May 24th 6:00 – 9:00pm
Featuring a close-out performance by Flowtribe!
Saturday May 25th 2:00 – 5:00pm
(1:00-2:00pm Trade Only Portion)
Featuring a close-out performance by The Nigel Hall Band!
On Saturday: Attention Seafood Lovers!
At the Saturday Grand Tasting, Louisiana chefs will participate in the 7th 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.”
Also at the Grand Tastings:
Canstruction New Orleans will feature the creativity and ingenuity of teams of architects who will build magnificent structures made entirely out of canned goods and non-perishable food items. Held in conjunction with the New Orleans Wine and Food Experience (NOWFE) Grand Tasting events, Canstruction New Orleans will be on display May 24-25 at the Ernest N. Morial Convention Center outside Hall J.
Local teams of architects will build the giant art structures around the theme 10,000 Reasons to Love Louisiana. Each structure, which will provide a minimum of 10,000 meals, will be judged and awarded in categories including: Structural Ingenuity, Best Use of Labels, Best Meal, Juror’s Favorite and People’s Choice. The goal for the 2013 Canstruction New Orleans event is to raise more than 100,000 meals through donations of both food and funds for Second Harvest Food Bank’s 23-parish service area.
Canstruction New Orleans, held under the auspices of the Society of Design Administration, is sponsored by Landis Construction and AIA New Orleans.