WARRENTON, VA – Joe David, author of Gourmet Getaways, announced Monday on ABC-TV News Channel 8, Washington, DC, that Executive Chef Terry Sheehan, Boar’s Head Inn, Charlottesville, Virginia, will join him, and Sudha Pandit, Narmada Winery, Saturday, October 10th, at 1 p.m. and on Sunday, October 11th, at 1:30 p.m., at the Wine Food Festival, Holiday Inn, 625 First Street, Old Town Alexandria.
Chef Sheehan who pleased the palate of attendees at The Great Meadow Polo Grounds Wine Festival in September with his Curried Lobster Profiterole will team up with David once again and surprise Old Town Wine and Food Festival attendees with his gourmet hors d’oeuvres especially selected for the occasion. Together, David, Chef Sheehan, and Pandit will talk about how to release the big flavor in food.
David will provide an overview, Chef Sheehan a demonstration and tasting, and Pandit a wine tasting and pairing with Chef Sheehan’s hors d’oeuvres. Chef Sheehan who delighted the palate of attendees at The Great Meadow Polo Grounds Wine Festival in September with his Curried Lobster Profiterole will surprise Old Town Wine and Food Festival attendees with his special hors d’oeuvres that he has selected for occasion.
Patil, who along with her husband Pandit Patil, owns and runs Narmada Winery in Amissville, Virginia, will introduce some of her wines. Among them is a Chardonnell, a French-American hybrid (made with Chardonnay and Seval grapes) which she simply calls Moms in tribute to all moms in the world who sacrifice so much for their children.
David who spent a year traveling the States interviewing chefs has written a new book that identifies some of the leading cooking programs in the country – the chefs, their philosophy, their recipes and more.Susan Sterling, writing for ChefTalk, summarizes what other reviewers have been saying. Gourmet Getaways is a “pretty nifty book, handy in terms of the information given.”
During the seminar, David will tell you some of the things he has learned while researching the book, and he will answer the big question: How does a cook release the big flavor?
“Great chefs,” David said, “understand exactly what must be done to make a meal wonderful.” In his latest book, Gourmet Getaways, 50 top spots to cook and learn, he introduces readers to respected cooking school chefs who provide insight to this question.
“One way to is to bring out the special taste of each ingredient by sautéing it or roasting it before introducing it to other flavors. When successfully done, this will bring about a union that will create one rich flavor. Umami,” he said, “as the Japanese prefer to call it.”
The food and wine tasting is just one of the many special features planned for the day. For wine lovers, the festival will be an opportunity to meet local winemakers and taste some of Virginia’s small-batch artisan wines. For more information about the wine festival, visit www.oldtownwinefestival.com.
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's The 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, (recently published by Globe Pequot Press, April 2009)brings together over 50 of America’s top cooking school chefs, their programs, cooking styles, and favorite recipes. For more information, visit: www.bfat.com
Executive Chef Terry Sheehan (The Boar’s Head, Charlottesville) has spent over 25 years in the food industry. He was inspired to this life in the kitchen by his parents who were food and beverage executives for the Marriott Hotel Group. Some of the kitchens he has worked in include those with the Donald Trump Organization, Broadmoor Hotel, The Historic Strasburg Inn, the Hershey Lodge and Convention Center, and more before moving to Charlottesville in 2008 to join the Boar’s Head.
As Executive Chef at the Boar’s Head, one of his responsibilities is to oversee the culinary programs, which the resort offers guests and non-guests year-round. Each of these programs is adjusted to the tastes of the students.
A 170-room resort situated on 573 acres in the Virginia countryside, The Boar’s Head has four-diamond dining, a state-of-the-art sports club, award-winning tennis and championship golf, a luxury spa, children’s programs, and more. For information: www.boarsheadinn.com.
Narmada Winery is a new winery, established in 2001, in Amissville, Virginia, on 51 acres of rolling countryside. The tasting room, which will be open in November for visitors, will offer a variety of authentic Indian foods, assorted cheeses, and zesty sausages, all suited to pair nicely with its handcrafted Virginia wines. For more information, visit: www.narmadawinery.com.
All cheeses are from Wegmans, Gainesville, Virginia.
Post Office Box 202 * Warrenton, Virginia 20188 * ( 540) 428-3175 * staff(at)bfat,com