Chef Joe Randall, an Ebony Magazine Top 10 African-American Chef, Will Delight Taste Buds with his Southern Cooking
WARRENTON, VA – Author Joe David and Chef Joe Randall will host a Southern cooking grilling class, Sunday, August 2, 2009, from 11 a.m. to 3 p.m. at the Loudoun Valley Vineyards, 38516 Charles Town Pike, Waterford, VA 20197.
Designed to provide grilling tips and techniques, the gourmet getaway class will also give students an opportunity to learn about pairing the winery’s remarkable array of wines with some of Chef Randall’s authentic Southern cuisine.
Chef Randall who is featured among the top 50 chefs in Joe David’s book Gourmet Getaways won praise for the irresistibly spicy flavors of his Sweet Potato and Smoked Sausage Bisque he served to a sold-out Five Chefs Dinner at the National Press Club in April. The secret to the success of his bisque, he confessed, “was achieved by maintaining the sweetness and integrity of the sweet potatoes by baking, not boiling, them in their jackets.”
Guests at the Loudoun Valley Vineyards grilling class will have an opportunity to enjoy his original recipes and cooking secrets, which he will highlight with a spicy southern touch.
Loudoun Valley Vineyards, a 20-acre wine estate eight miles northwest of Leesburg on Route 9, is owned and operated by Cameron and Bree Ann Moore. The August wine-food grilling event on the wine-producing estate will feature several personally handcrafted wines that Winemaker Bree Ann Moore has created, using some of the very same techniques mastered by the French to stylize their varieties.
Chef Randall and Winemaker Moore will add to this special event by providing guests with a demonstration and information wine-pairing lesson. As an extra bonus, Moore will be available to answer any questions about her wine-making process.
For the menu and wine pairing, see below.
Loudoun Valley Vineyards is a well-established Loudoun County winery, minutes from Leesburg on route 9 in Waterford, VA. Purchased in 2008, by Cameron and Bree Ann Moore, the husband and wife team brings to wine making skills Bree mastered interning as a wine chemist for Beringer Vineyards.
Bree Ann began her career in the Virginia Wine Industry as the assistant winemaker for Rappahannock Cellars during the 2003 harvest. In 2003 she joined Unicorn Winery as a consultant, and in 2004 she became their full-time winemaker. For the past six years she has successfully created superior quality, award-winning Virginia wines, establishing herself as a recognized force on the local and international competition scene.
She is a graduate of the University of California–Davis campus where she received in 2002 a Bachelor of Science degree. Her husband who is also a graduate of the University of California, Davis, is the driving force behind the vineyards’ sales and marketing strategy.Together, they are working to build a winery that they can be proud of and their customers can enjoy for years to come. Her husband, Cameron, and her one-year-old son Cameron Davis will be co-hosts for the August 2nd evening. For more information: www.loudounvalleyvineyards.com.
Chef Joe Randall (Savannah, GA) has been demonstrating his undying love for traditional and contemporary Southern cuisine for over 43 years. The depth and range of his experience and his dedication to professional excellence have earned him the respect of professional chefs as well as restaurant managers and owners throughout the country. Over the years, he has received many awards, including: Distinguished Service from the National Institute for the Food Service Industry; Gold, Silver and Bronze Medals for Culinary competition, the Outstanding Service Award, City of Los Angeles and the Meritorious Award for Performance and Professionalism conferred by the President of California State Polytechnic University, Pomona. In January 1992 he received the Black Men's Forum Distinguished Award for Outstanding Contributions and Service to the Community. And in 2008, Ebony Magazine chose him as one of the top 10 African-American Chefs.
Chef Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef posts at a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York and the Fishmarket in Baltimore, Maryland.He has appeared on numerous radio and television programs; his recipes have been featured in major newspapers and magazines, and he has authored A Taste of Heritage (Wiley Publishing Company) a modern classic about southern cooking. (www.chefjoerandall.com)
Author Joe David(Warrenton, VA)has been traveling the globe in search of the perfect meal for decades. To finance this search, he has taught school; worked in public relations, marketing and magazine advertising; reported five radio stories for NPR'sThe Best of Our Knowledge;authored countless articles (many on food and international cooking schools); and written five books. Although he isn’t a trained chef, he has written many articles on food and international cooking programs.His latest book,Gourmet Getaways, 50 top spots to cook and learn (Globe Pequot Press, April 2009) features 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes.
David’s Gourmet Getaways will be offered in other Virginia area wineries.
Scheduled for August 6th: A food tasting with wine at the Philip Carter estate, Hume, VA. For $80 per person, $150 per couple, all inclusive, guests will sample meats with and without sauces paired with a variety of wines chosen from the Philip Carter wine collection. Chef Howard Foer of Poplar Springs, the Inn Spa (Casanova, VA) will demonstrate and explain why different wines are needed when the sauces are added to the meats, and the winemaker for the Philip Carter estate will talk and answer any questions about the wines chosen. (www.pcwinery.com)
Scheduled for September 26th: A demonstration class is scheduled for The Winery at LaGrange, Haymarket, VA (www.wineryatlagrange.com). Details will be released shortly. The price will be $130 per person/$250 per couple, all inclusive. Important Note: Advance reservations are necessary. No walk-ins are permitted. All paid reservations are final; however, a guest may transfer their reservation to another individual with advance notice. If the event must be canceled by us, a full refund will be made. A reservation isn’t final without full payment.