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Interactive Food Event to Showcase Virginia Wines


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Author Joe David and Chef Instructor Jill Prescott will be launching this summer interactive and informative traveling food and wine pairing cooking classes in Virginia’s picturesque wine district. Designed to provide tips and techniques for creating recipes, the gourmet getaway classes will give students an opportunity to learn about pairing the state’s remarkable array of wines with some of its special foods.

The first interactive summer class will be held on Saturday, August 1, 2009, from 11 a.m. to 3 p.m. at the Loudoun Valley Vineyards, Waterford, and it will include outdoor grilling lessons with a French flair using all-natural wood chunks on standard kettle and gas grills (see attached menu).

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 Bree Ann has created, using some of the very same techniques mastered by the French to stylize their varieties.

To showcase Moore’s wines, David and Prescott will provide guests with a demonstration, participation and information wine-pairing lesson that will lift the wine and culinary consciousness of guests to higher levels. Set on gently sloping fields at the foot of the Blue Ridge and Catoctin Mountains, the summer grilling program at Loudoun Valley Vineyards will bring to the beautiful Virginia countryside many made-in-Virginia products selected to complement an afternoon of food and wine. As an extra bonus, Moore will be available to talk and answer any questions about her wine-making process.

The same magic that David & Prescott brought to a sold-out wine dinner at the National Press Club of Washington in April will be offered to guests at local Virginia wineries, tailored to the setting and occasion. Each food course will be prepared impeccably with a French accent and will be paired with a noteworthy wine, which together, using an approachable teaching style, will enhance the wine and food experience.

The demonstration/participation class with wine and a hearty sampling of food at the Loudoun Valley Vineyards will cost $200 per person. Each guest will receive copies of the recipes taught with instructions for preparing them at home and an autographed copy of Joe David’s latest book Gourmet Getaways. The winery is located at 38516 Charlestown Pike, Waterford, VA 20197.

Scheduled for earlyAugust: A food tasting with wine at the Philip Carter estate, Hume, VA. For $100 per person guests will sample meats with and without sauces paired with a variety of wines chosen from the Philip Carter wine collection. David & Prescott will demonstrate and explain why different wines are needed when the sauces are added to the meats, and the sommelier for the Philip Carter estate will talk and answer any questions about the wines chosen. (www.pcwinery.com)

Scheduled for late September: A participation/demonstration class at The Winery at LaGrange, Haymarket, VA (www.wineryatlagrange.com)

Principals

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. 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 Bree Ann has successfully created superior quality, award-winning Virginia wines, establishing herself as a recognized force on the local and international competition scene. Her husband, Cameron, and her one-year-old son Cameron Davis will be co-hosts for the August 1st evening. Bree Ann 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. For more information: www.loudounvalleyvineyards.com.

Chef Instructor Jill Prescott (Asheville, NC) founded her cooking school Ecole de Cuisine in 1988 after completing formal culinary and wine training at four prestigious schools in Paris (La Varenne, l’École Lenôtre, and l’École Ritz-Escoffier). Since her

initial training she has returned to France over 20 times to work with the culinary producers and restaurants of France. She has advanced wine-training from the Culinary Institute of America –Greystone, and she has studied with Steven Spurrier at L’Académie du Vin in Paris.

Prescott has hosted her own nationally syndicated PBS television series, authored a cookbook, and has created the country’s first professional style cooking school designed specifically for the home chef. Most recently she has been traveling the country, teaching. Her teaching goal is to provide recreational cooks with a total immersion into some aspect of French cooking. A purist, she encourages perfection – whether preparing a tomato soup or a cassoulet. By being true to the French traditions, she is passing onto her students a respect for France’s high standards of culinary excellence. For more information, visit: www.jillprescott.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'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, 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. Jill Prescott is among the fifty chefs included in his book.

David & Prescott Gourmet Getaways will be offered regularly in Virginia and other areas of the country

For information, contact:

Joe David

PO Box 202

Warrenton, VA 20188

540-428-3175

jdavid@bfat.com

www.gourmetgetaways.us (Events Tab)

Loudoun Valley Vineyard Menu

Steak with Wild Mushroom Butter

Grilled Salmon with a Fresh Herb Brush

Red Wine Marinated Butterflied Leg of Lamb

with Rosemary, Thyme and Fresh Mint

Spareribs in Olive Oil, Fresh Fennel, Thyme, Rosemary and Spearmint

Seared Ahi Tuna with Fresh Mango Salsa

Grilled French Baguettes drizzled with Olive Oil, filled

with Fontina Cheese and drizzled with Lavender Honey

Grilled Eggplant with Olive Oil, Cilantro and Red Pepper Flakes

Grilled Tarragon Potatoes

Grilled Bananas in a Caramel Rum Butter Sauce

$200 all inclusive, food and wine and a copy of Gourmet Getaways

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