Schedule

THE COOKING STAGE*

 Saturday, May 3rd

1:00pm - Foodie & The Beast Blind Wine Tasting

 

Join Foodie & The Beast Cohosts, David & Nycci Nellis, for a live radio show taping for broadcast on Sunday, May 4th. 

Be a part of the group blind tasting featuring Winemaker Laura Sorge from Red Diamond, a Washington state winery dedicated to producing premium Merlot, Cabernet Sauvignon, Shiraz and Chardonnay.

2:00pm - Mike Isabella - 
Graffiato, Washington D.C.

 

Mike Isabella is a Washington, D.C. based chef and restaurateur. He is the owner of Graffiato, an Italian-inspired spot featuring small plates, locally cured meats, artisanal pizzas and pastas with seasonal ingredients influenced by the food Chef Isabella grew up eating in New Jersey prepared by his Italian American grandmother. Outside the kitchen, Chef Isabella appeared on Season Six of Top Chef and he was the runner-up on Top Chef All-Stars. In fall 2012, he will publish his first cookbook with Da Capo Lifelong Books titled, Mike Isabella’s Crazy Good Italian. In early 2013, Chef Isabella plans to open Kapnos, a Greek concept with an Italian sandwich shop, G, next door. These will be his third and fourth restaurants in Washington, D.C.

3:00pm - Chef Rahman “Rock” Harper

Whether creating a five star meal or inspiring others with his
culinary finesse, Chef Rahman "Rock" Harper uses his passion, humor,
and professionalism to bring the best out of experience he is involved
in. 
 

The impressive list of restaurants includes locations such as
Café Calliope, Burke Station Restaurant, Ben's Next Door, the Carlyle
Club. Over time, Rock's talents would be recognized and rewarded with greater responsibilities, culminating when he served as the Executive Chef for B. Smith's in Washington DC. In 2013, Chef Rock partnered with Aaron Gordon (of Red Velvet Cupcakery) to create the new concept, Fat Shorty's, which specialized in sausages, mussels and craft beer.

Already well respected in the culinary realm, Chef Rock is nationally
renowned for winning the Fox Reality television cooking show Hell's
Kitchen, hosted by legendary Chef Gordon Ramsay. Cast in the third
season, Rock's determination, finesse and talents would propel him
through the competition. After winning, Chef Rock would temper his
excitement with a desire to help others, something which follows him
to this day.

Since winning Hell's Kitchen, Chef Rock has expanded his talents to writing, education and service to the greater community. In October 2010, he released the well received "44 Things Parents Should Know about Healthy Cooking for Kids," an insight filled guide for parents who wish to provide healthy but tasty meals for their children. In addition, Chef Rock would begin serving as a culinary instructor for Stratford University.

4:00pm - Chef Bryan Voltaggio - 
Volt | Lunchbox | Family Meal | Range

 

Bryan Voltaggio is the executive chef and owner of four restaurants including VOLT, Lunchbox, Family Meal and RANGE.  As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both programs.  The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2015. Voltaggio lives with his wife, Jennifer, and their three children Thacher, Piper, and Ever Maeve in their hometown of Frederick, Maryland.

Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family owned farms.  Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition. Drewno joined the Wolfgang Puck Fine Dining Group in 1998.  He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients.  After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.

 

 

Sunday, May 4th

1:00pm - Scott Drewno - 
The Source by Wolfgang Puck

 

Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family owned farms.  Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition. Drewno joined the Wolfgang Puck Fine Dining Group in 1998.  He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients.  After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele.

2:00pm - Victor Albisu - 
Del Campo & Taco Bamba

With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. His first full-service restaurant, Del Campo, is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. It was named a Best New Restaurant of 2013 by Esquire magazine. Taco Bamba, a takeout taqueria that reflects his Cuban and Peruvian roots, opened next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother. Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan Washington.

3:00pm - Michael Schlow

 

With restaurants spanning the country, Michael Schlow is one of the most influential and respected chefs in America today. His ability to capture a variety of global cuisines and techniques has led to appearances on Bravo’s Top Chef Masters, Late Night with Jimmy Fallon, The Today Show, Good Morning America, CBS This Morning, Nightline, and The Food Network. Michael's been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation. His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet. He also authored "It’s About Time, Great Recipes for Everyday Life." 

Originally from Brooklyn NY, Michael travels extensively and enjoys golf, music and photography. He makes his home in Boston, MA with his wife Adrienne and his two daughters Petra and Axelle.

4:00pm - Shannon Shaffer, Executive Chef, Design Cuisine

 

Shannon was hired as Executive Chef of Design Cuisine in 2008. He directs all food operations and production for Design Cuisine’s kitchen and leads the company’s culinary creative team.  Chef Shaffer’s food has been chosen for the past two Presidential Inaugural lunches. His previous experience included positions as the executive chef for a boutique catering company in Alexandria, Virginia and as executive chef for the Kennedy Center and its Roof Terrace restaurants.  Chef Shaffer is a graduate of the Culinary Institute of America and began his career with the opening of Michel Richard's Citronelle in Georgetown.  He also served as sous chef for Yannick Cam at both El Catalan and Provence restaurants, as well as The Oval Room and 701 Restaurant. Shannon has two sons, Justin and Matthew, and lives with his wife, Sarah, in Kensington, Maryland.

 5:00pm - Theo Rutherford - Craft Whiskey Specialist for Beam Global

I began my career in restaurants, working my way from the kitchen, to behind the bar, all the way to wine and cocktail directors and GM. During that time, I found my love for alcohol, specifically the history and culture associate with each form that one may come across. I became obsessed with finding out more about those cultures and the history of everything from base spirits to cocktails. When I'm not talking about something with alcohol, I love wondering my home of DC, especially the flea markets and dive bars, looking for little piece of history in each.  

 

 
OTHER HAPPENINGS*

 

 
 

Welcome Wine & Roast Reception 
Saturday:  2:00pm- 3:00pm

 

Featuring winemaker, Laura Sorge, and an array of high end wine samples along with specialty grilled food items. This reception is located on the beach and you must have a ticket to attend. 

Grand Cru ticket holders are FREE for this reception all other ticket holders must purchase a separate ticket in addition to their Saturday May 3rd tasting ticket for this reception.

Tickets are $9.99

TICKETS ARE LIMITED TO THE FIRST 
30 TICKET PURCHASERS!

CLICK HERE TO PURCHASE YOUR 
WINE & ROAST RECEPTION TICKET!

 
 

Saturday 3:00-5:00pm & Sunday 1:00-4:00pm 
Tasting with winemaker, Laura Sorge at her tent!

Meet Laura Sorge winemaker for Red Diamond, 
a Washington state winery dedicated to producing premium Merlot, Cabernet Sauvignon, Shiraz and Chardonnay.

Sorge, a native of Seattle, came to winemaking after a successful career in bio-pharmaceutical research and development. “It was really gratifying to work on a variety of products that could make a difference in patients’ lives.“ she explains. Next, Sorge worked at a nonprofit organization focusing on the health of women and children in developing nations. While tremendously rewarding, she knew there was something more.

Deciding to pursue her lifelong fascination with wine, Sorge moved to Prosser, in eastern Washington, and enrolled in the enology program at Washington State University. Her experience in the lab and familiarity with chemical theories and processes made her a star candidate for an internship at Ste. Michelle Wine Estates, and she soon put her studies on hold to work at the winery full time as an intern in 2005. In 2006 Sorge was promoted to enologist, a position that allowed her to continue using her science background blended with the art and creativity of winemaking. In 2010, Sorge was named winemaker for Red Diamond. 

“I want to make wines that everyone can enjoy. Red Diamond wines aren’t meant to intimidate or mystify people,” says Sorge. “They are approachable, fruit-forward and have a unique style to them.”

 

 
 

Super Tuscan Vertical Tasting
4:00pm - 5:00pm

Join our Festival Founder, Greg Nivens, on the beach for an exclusive vertical tasting of Super Tuscan vintages from 2004 through 2009.

Grand Cru ticket holders are FREE for this tasting all other ticket holders must purchase a separate ticket in addition to their Saturday May 3rd tasting ticket for this vertical tasting.

Tickets are $29

TICKETS ARE LIMITED TO THE FIRST 
20 TICKET PURCHASERS!

CLICK HERE TO PURCHASE YOUR TICKET FOR 
THE VERTICAL TASTING NOW!

 
 

 

  LIVE MUSIC SCHEDULE*
Enjoy Great Jazz All Weekend

May 3rd

 The Rich Barry Project

 

 Joe Baione

 May 4th

 The Junkyard Trio (a portion of Junkyard Saints)

 

 Junkyard Saints is a DC/Baltimore-based seven-piece band with full horn section performing its own brand of New Orleans-style party music, blending funk, swing, Latin, R&B, with a splash of zydeco to round out the mix. With regular college and independent radio airplay across the country including National Public Radio, Junkyard Saints have played at some of the most notable venues and festivals in the country including the Kennedy Center, Lincoln Center, Baltimore’s Inner Harbor and Pier Six, Ft. Lauderdale Cajun Crawfish Festival, Ft. Lauderdale Riverwalk Blues Festival, Bethlehem’s Musikfest, First Night, Iota, The FunkBox, and at private events for corporate and entertainment clients such as HBO, John Waters, Crayola, and Northrop-Grumman. The Saints are recipients of Washington Area Music Association's 2006 WAMMIE Awards for Artist of the Year 2006 and Best Roots Rock Group 2006, 2007 and 2008 and 2009, and bandleader Brian Simms was voted Musician of the Year 2009.

 King Teddy

 

 

 

 
 

 

 
 
 
 

 

 

 

SCHEDULE SUBJECT TO CHANGE*