Customize your own 'Mammoth Food & Wine Experience'
George E. Vlastos of Casper, Wyo., brings his hand-pressed olive oil to the Food & Wine Experience this year. The oil is produced from 1,000-year-old trees on the Vlastos Farma located on Crete. Vlastos demonstrates and discusses tasting and cooking techniques using his unique oils in a specially-priced seminar.
This year at the Mammoth Food & Wine Experience you can put together your own schedule—watch a master chef in the morning or taste wine in the afternoon and still have time to fit in a hike or a bike ride! And for five days this June, from Thursday June 6th through Monday June 10th only, when you enter a special code take $10 discount off each and every seminar you order. Look below for the special code.
This year’s seminars are offered in a wide range of options from cooking with a top chef to tasting wine in a top glass to savoring olive oil from a top press! Only the Best-of-the-Best Burger Battle seminar can’t be purchased a la carte—that’s reserved for VIP ticket holders.
Local Chefs Step It Up
Mammoth Chefs presenting seminars at this year’s event include Chef Jason Hoeltzel of CJs Grill who shows the A-to-Mmmmm of preparing trout from lake to plate! In this seminar featuring famous Alpers Trout, Chef Hoeltzel teaches participants how to prepare freshly-caught trout to impress friends and family. Watch, learn and taste the results of trout expertise while also pleasing your palate with wines presented by Mastro Scheidt Cellars.
Also on hand representing local expertise is Chef/Owner of Bleu Handcrafted Foods, Brandon Brocia, who demonstrates the secrets and craft of salting and curing your own meats and cheese. Charcuterie is hotter than ever and has returned to the nation’s dining scene in a compelling and contemporary context. Artisan ingredients, heritage breeds, and wholesome natural foods are the underpinnings of the new American charcuterie larder and you have the opportunity to get the inside track.
Star Chefs Share Secrets in Mammoth
Last year, Executive Chef Jason Knibb of Nine-Ten Restaurant in La Jolla joined the MFWE for the first time as part of the “Dream Team” of Chefs who, along with local Chef Dan Molnar, all got their culinary start at Wolfgang Puck’s Eureka Restaurant. This year Chef Knibb returns to present one of the dishes he prepared when he went up against Bobby Flay on Food Network’s “Iron Chef America.” Attend this seminar and learn how to cook just like an Iron Chefwhen Chef Knibb presents his fabulous salmon roe and smoked salmon salad with curry potatoes, celery and apple!
A top chef visiting Mammoth this year for the first time is Chef Bruce Kalman who won the premiere episode of Food Network’s current season of “Chopped” on March 31. Kalman grew up on the East Coast where pickles were an everyday staple but varieties were limited and has always had a passion for pickling. He has united that childhood love of pickles with his new-found love of local produce and the farmers that passionately produce it. This seminar will include such topics as: vinegar vs. fermented pickles; proper canning technique and storage; basic pickling liquids and how to allow your creativity to step in and create some amazing flavor combinations and more.
New this year is a seminar by George E. Vlastos of Casper, Wyoming, who brings his hand-pressed olive oil, produced from 1,000 year-old trees on the Vlastos Farma located on the island of Crete. Vlastos demonstrates and discusses tasting and cooking techniques using his unique oils; attendees take home a split of beautiful Amari Olive Oil in this specially-priced seminar.
Another premium-priced seminar this year sure to please is presented by Melissa Hawkins of Reidel Glass. Just as “clothes make the man” – glass makes the wine. Experience how the right vessel makes all the difference in this palate-challenging demonstration of the impact that can be had on the wine-savoring experience with the right vessel; leave with a set of glasses.
Two New Seminar Templates IntroducedTwo new featured seminars are introduced this year as well. In the first, the culinary school team that won last year’s “Great Outdoor Cooking Competition” returns to show us just how they did it! Chef Suzanne Davis is back this year with the Bakersfield Culinary College as they demonstrate how to prepare their pesto shrimp with watermelon salad, the dish that made their school a two-time winner at last year’s event. In addition Jaffurs Wine will be pouring a Rhone-style Viognier to complete the experience.
The second new seminar is “One Hour Wine Expert.” Each year one of our participating experts presents their own spin on wine that is sure to make you want to attend year after year. In this inaugural year, Chris Collins of Well-Oiled Win Co. presents “The Fear of the Rose.” Collins pours three rosé wines: Za Za Garnacha Rosado 2012, Barnard Griffin Rosé of Sangiovese 2012, and
Jacquart Rosé Brut Non-Vintage as he puts to rest the confusion between the ubiquitous white-zinfandel and a true rosé. Chef Fred Pierrel creates three accompanying taste treats to make the experience out of this world!
: As promised above, log onto MammothFoodandWine.org
and select the “Tickets” tab and choose as many seminars as you’d like. Every seminar purchased between June 6 and June 10 will be discounted by $10 per seminar when you type in the discount code: SEMINARSPECIAL. Don’t miss this opportunity to increase your food and wine education while supporting education and the arts.