Kicking off Friday, March 21, 2014 and continuing through Sunday, March 23, the fourth annual Food & Wine Festival Palm Desert will transform the desert into a culinary oasis with a series of live cooking demonstrations from some of the country’s most celebrated culinary personalities, a four-course gourmet luncheon featuring James Beard-recognized chefs, wine and craft beer seminars, plus two days of Grand Tastings with samplings from over 50 restaurants and 70 premium wineries, spirits purveyors, and microbrewers. The gourmet revelry all takes place under the “Big White Tent” in the heart of Palm Desert, CA’s famed El Paseo shopping district.
The three-day festival, organized by Palm Springs Life magazine, boasts a powerhouse lineup of celebrity chef participants, including but not limited to:
“The Fabulous Beekman Boys” Brent Ridge and Josh Kilmer-Purcell (TV personalities, cookbook authors, and founders of the Beekman 1802 Mercantile line of retail goods)
Ari Taymor (executive chef of Alma in Los Angeles, named 2013’s “Best Restaurant in America” by Bon Appetit magazine)
Brooke Williamson (a Bravo “Top Chef” finalist and owner of Hudson House, The Tripel, and the soon-to-open Playa Provisions in Los Angeles’ South Bay)
David LeFevre (James Beard Award-nominated chef of Manhattan Beach Post and Fishing with Dynamite in Manhattan Beach, CA)
Gale Gand (James Beard Award-winning pastry chef, cookbook author, and TV personality)
Matthew Accarrino (James Beard Award-nominated and Michelin-starred chef of SPQR in San Francisco)
Roy Choi (of Kogi, Chego, A-Frame, Sunny Spot, POT, and L.A. Son the cookbook)
Valerie Gordon (cookbook author, chef, and founder of Valerie Confections)
Grand Tasting tickets are available for $75 per person/per day and include access to all chef demos, as well as unlimited food and spirit tastings. Optional wine and craft beer seminars-taking place throughout the day on Saturday, March 22 and Sunday, March 23-are available for an additional ticket price of $25 per person/per seminar.
posted by Sarah McCallum