Scottsdale culinary Festival
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Cooks & Corks™
 
 
.
Spice things up at this two-day culinary affair showcasing cooking demonstrations from some of the nation’s hottest chefs.
 
Select Valley restaurants will offer a delectable assortment of foods paired with a wide variety of flavorful wines. You will experience incredible cocktails and learn beverage tips from leading wine and mixology experts. Visit the SmartWater Lounge for a refresher and enjoy complimentary massages, smoothies and teas from Gainey Ranch Spafrom .
 
 
 
.
Spice things up at this two-day culinary affair showcasing cooking demonstrations from some of the nation’s hottest chefs.
 
Select Valley restaurants will offer a delectable assortment of foods paired with a wide variety of flavorful wines. You will experience incredible cocktails and learn beverage tips from leading wine and mixology experts. Visit the SmartWater Lounge for a refresher and enjoy complimentary massages, smoothies and teas from Gainey Ranch Spafrom .
 
Event Details
Dates & Times: Saturday, April 9, 2011 from 12:00pm – 4:30pm
Sunday, April 10, 2011 from 12:00pm – 4:30pm
Location: Scottsdale Center for the Performing Arts
7380 E 2nd St, Scottsdale, AZ
Map:
Parking: Parking Map 
Attire: Casual
Tickets:

$75 Saturday
$65 Sunday

Buy online and receive free admission into the Great Arizona Picnic!

Tickets for the Great Arizona Picnic and Cooks & Corks will be sold separately onsite.

  All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges. No one under 21 will be admitted.
 
Dates & Times: Saturday, April 9, 2011 from 12:00pm – 4:30pm
Sunday, April 10, 2011 from 12:00pm – 4:30pm
Location: Scottsdale Center for the Performing Arts
7380 E 2nd St, Scottsdale, AZ
Map:
Parking: Parking Map 
Attire: Casual
Tickets:

$75 Saturday
$65 Sunday

Buy online and receive free admission into the Great Arizona Picnic!

Tickets for the Great Arizona Picnic and Cooks & Corks will be sold separately onsite.

  All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges. No one under 21 will be admitted.
 

Demonstration & Seminar Schedule
Cooking Demonstration Schedule

Saturday, April 9th:
1:00 PM - Danny Freeman, Executive Chef, Barbuto Restaurant in NYC
2:15 PM - Robin Miller, Quick Fix Meals with Robin Miller, The Food Network
3:30 PM - Sam "The Cooking Guy" Zien, Just Cook This! on Discovery Health, Fit TV
 ,
 
Sunday, April 10th:
1:00 PM - Wilo Benet, Top Chef Masters 2009, Pikayo, Varita & Paya Restaurants in Puerto Rico
2:15 PM - Jonathon Sawyer, Food & Wine Best New Chef 2010, Greenhouse Tavern in Cleveland
3:30 PM - Alex Seidel, Food & Wine Best New Chef 2010, Fruition Restaurant in Denver
 
 
Seminar Schedule
 
Saturday, April 9th:
2:00 PM - Todd Bostock, Wine Maker, Dos Cabezas WineWorks
 
The Importance of Distinctive Regional Wines: Where Does Arizona Fit In?
We are familiar with Burgundy, Bordeaux and Napa, but what about Bierzo, Wachau, Vacqueyras, Etna, Sonoita and Willcox? Why do these folks bother to grow grapes and make wine? Why should we care? A lot of questions to answer. A lot of wine to try.  Why w
 
Sunday, April 10th:
2:00 PM - Kim Haasarud, James Beard honored Mixologist
 
Have Muddler, Will Travel
Learn how to create "Farm to Cocktail" drinks using ingredients from a "Bar Garden" of homemade syrups and tonics.
 
Cooking Demonstration Schedule

Saturday, April 9th:
1:00 PM - Danny Freeman, Executive Chef, Barbuto Restaurant in NYC
2:15 PM - Robin Miller, Quick Fix Meals with Robin Miller, The Food Network
3:30 PM - Sam "The Cooking Guy" Zien, Just Cook This! on Discovery Health, Fit TV
 ,
 
Sunday, April 10th:
1:00 PM - Wilo Benet, Top Chef Masters 2009, Pikayo, Varita & Paya Restaurants in Puerto Rico
2:15 PM - Jonathon Sawyer, Food & Wine Best New Chef 2010, Greenhouse Tavern in Cleveland
3:30 PM - Alex Seidel, Food & Wine Best New Chef 2010, Fruition Restaurant in Denver
 
 
Seminar Schedule
 
Saturday, April 9th:
2:00 PM - Todd Bostock, Wine Maker, Dos Cabezas WineWorks
 
The Importance of Distinctive Regional Wines: Where Does Arizona Fit In?
We are familiar with Burgundy, Bordeaux and Napa, but what about Bierzo, Wachau, Vacqueyras, Etna, Sonoita and Willcox? Why do these folks bother to grow grapes and make wine? Why should we care? A lot of questions to answer. A lot of wine to try.  Why w
 
Sunday, April 10th:
2:00 PM - Kim Haasarud, James Beard honored Mixologist
 
Have Muddler, Will Travel
Learn how to create "Farm to Cocktail" drinks using ingredients from a "Bar Garden" of homemade syrups and tonics.
 

Participants


Akira Back
Executive Chef & Partner
Akira Back

Executive Chef & Partner
Yellowtail Japanese Restaurant

Festival Event(s):
  • Cooks and Corks

  • A Korea native and former professional snowboarder who was raised in Colorado, Chef Akira Back brings his sense of adventure and boundless creativity into the kitchen at Yellowtail Japanese Restaurant & Lounge By Chef Akira Back, which opened in the summer of 2008 at Las Vegas’ Bellagio Resort & Casino. Back’s menu embodies classic Japanese cuisine, which features innovative dishes that utilize fresh ingredients from the world’s top purveyors. As a result, Chef Back was awarded the title of “Rising Star” by Restaurant Hospitality in October 2008. In December 2008 and March 2010 he had the distinct honor of hosting a multi-course dinner at the prestigious James Beard House and recently was awarded Best Chef in Las Vegas in the Las Vegas Weekly publication.
     
    Back spent his early years as a professional snowboarder, showing off his talents in extreme movies, and garnered praise by industry magazines like Snowboarder and Transworld. To supplement his income, Akira started cooking in local Aspen restaurants to earn extra cash. He soon realized that the adventure and thrill he experienced on the slopes also existed in the kitchen. After seven years on the professional snowboarding circuit, Akira decided to pursue a full-time culinary career.
     
    After graduating from The International Culinary Schools at The Art Institutes in Colorado, Back began his epicurean adventure in earnest in 1993 at Kenichi in Aspen. He was later recruited to expand Kenichi in Austin, Texas followed by Kenichi in Kona, Hawaii.
     
    Akira’s love of travel and culinary exploration took him to Japan and throughout Europe, where he trained under the leading master chefs, including Masaharu Morimoto and Brian Nagao, and learned the value of using rare and exotic ingredients. In 2003 Back returned to Aspen and was hired as the Executive Chef of Nobu Matsuhisa’s namesake restaurant.
     
    In 2008, Back appeared on an episode of the Food Network’s Iron Chef America and battled Iron Chef Bobby Flay. He is a spokesperson for the third generation Japanese knife company Suisin knives. Furthermore, he was featured on a prime time commercial for the International Culinary Schools at The Art Institutes in 2008 on the Food Network.


    Wilo Benet
    Executive Chef
    Wilo Benet

    Executive Chef
    Varita & Pikayo

    Festival Event(s):
  • Cooks and Corks

  • Puerto Rican Chef Wilo Benet is owner of two restaurants, Pikayo – his fine dining and flagship restaurant -- opened almost 20 years ago; and Varita a wood-burning rotisserie concept, which craftily places Puerto Rican comfort food front and center.
    Benet has redefined Puerto Rican cuisine and in the process has put the Island's enchanting flavors on display for the whole world to admire.
     
    After graduating from the Culinary Institute of America in New York, he worked for various famed restaurants such as Le Bernardin, The Water Club and the Maurice Restaurant, all in NY, which led him to be chosen as Chef de Cuisine for Puerto Rico’s Governors Mansion. After two years, he opened Pikayo, which has been recognized over the almost 20-year span by many culinary-oriented publications such as Gourmet, Bon Appétit, Conde Nast Traveler, Caribbean Travel & Life, Miami Herald and the NY Times, which hailed “Pikayo may be the best museum restaurant in the world”, among many other international publications. So far this year, Benet has been recognized by various key magazines, such as Conde Nast Traveler, National Geographic Traveler, American Express’ Destination Magazine and Food and Wine as well as being chosen as spokesperson for UNICEF’s Puerto Rico Chapter “Tap Water” Campaign. In February he was featured in the cover of Sante Magazine, a publication geared to allure food and beverage professionals, as well as Comercio y Produccion, the Puerto Rican official magazine of the Puerto Rico Chamber of Commerce.
     
    In 2007 he launched his cookbook, “Puerto Rico True Flavors”, featuring more than 100 recipes complemented by outstanding photography, taking readers by the hand into Puerto Rico’s culinary journey. This best-seller was followed by the Spanish translation “Puerto Rico Sabor Criollo”. Last year during Book Expo America in Los Angeles, both his books won awards as Best Cookbook in English as well as in Spanish.
     
    In May 2009, Benet launched his first endeavor in the wine world: DOBLEÚ, elaborated by the "Bodega Ramon Bilbao" in Rioja, Spain of 100% Tempranillo Grape. Wine Spectator’s Robert Parker declared it "Best Buy" in the Wine Advocate 2009 Edition.
     
    In June, Benet will participate in two of the highest ratings culinary shows in TV: Travel Channel’s “Bizarre Foods with Andrew Zimmern”, and as a contestant in Bravo TV’s new series “Top Chef Masters”, a spinoff of the award-winning show, “Top Chef”.
     
    Some of Benet’s hobbies include photography (which is where his first studies were formed before becoming a chef), golf and drum playing. He is presently commissioned to photograph all resident and migrating bird species for St. Regis, a huge upscale hotel chain that will open in Puerto Rico in 2010. 


    Todd Bostock
    Wine Maker
    Todd Bostock

    Wine Maker
    Dos Cabezas WineWorks

    Festival Event(s):
  • Cooks and Corks

  • Bio coming soon...


    Kim Haasarud
    Mixologist
    Kim Haasarud

    Mixologist
    Liquid Architecture

    Festival Event(s):
  • Cooks and Corks

  • Kim Haasarud is a James Beard-honored mixologist, author, and beverage consultant.   She conceives her signature cocktails much as Alice Waters would create a specialty dish, taking inspiration from market-fresh, high quality ingredients.  “Cocktails, like food, should be culinary experiences,” says Haasarud.  “It is about combining ingredients to create a sensation on the palate and entice all the senses with a combination of flavors, textures, aromas, and garnishes.”
     
    Kim prides herself on creating innovative cocktail programs that demand execution on a large-scale, are informed by current and upcoming trends, and are inspired by a “fresh forward and premium spirits” philosophy.  Her recent programs for Moet-Hennessy, Beam Global, SKYY Spirits, PF Changs, Wyndham Worldwide Hotels & Resorts, Four Seasons Resort Maui, et al are just a few examples; each of them incorporate fresh ingredients, a focus on technique & execution, bar & mis-en-place set-up, cost control, and a sensitivity towards SKUs to create profitable, top-of-class programs.
     
    Kim has been a judge on Iron Chef America, as well doing guest appearances on the “The Today Show,” CBS’ “Early Morning Show,” “Fox & Friends Live,” “Montel Williams Show”, “and Plum TV.  She has been featured on various radio programs including “Good Food” with Evan Kleiman, Martha Stewart’s “Everyday Food”, “Cosmo Radio” and ABC & CNN Radio syndicate.  Her cocktails have been seen in hundreds of magazines and newspapers such as the Wall Street Journal, NY Times, LA Times, San Francisco Chronicle, Saveur, Edible LA, Vogue, SELF, Wine Enthusiast, BRIDES, Woman’s World, Lucky, Glamour, Cosmopolitan, and Associated Press.  She also created the official cocktail for the 2010 Academy Awards served at the Governor’s Ball – the “Golden Glamour.”  She has also been featured at the Aspen Food & Wine festival (each year since ’06).
     
    Kim is the author of the best-selling “101... “ cocktail series with Wiley & Sons (101 Margaritas , 101 Martinis , 101 Sangrias & Pitcher Drinks, 101 Champagne Cocktails, 101 Blended Drinks and just released: 101 Mojitos and other Muddled Drinks.  She also released  the “Holiday Cocktail Bar” App for iPhone and iPad this past holiday season.
     
    She lives with her husband Kevin, two children Holden & Maddy, and dog Emi in Phoenix, AZ.


    Robin Miller
    Food Network Chef
    Robin Miller

    Food Network Chef
    Quick Fix Meals

    Festival Event(s):
  • Cooks and Corks

  • Robin has been a food writer and nutritionist since 1990 and she is the author of the bestselling cookbook Quick Fix Meals.  Her popular show, Quick Fix Meals with Robin Miller currently airs on Food Network and she has a weekly blog, Robin’s Healthy Take on www.foodnetwork.com.  She is currently completing her ninth book, Robin Takes 5 which features 500 recipes with 5-ingredients or less and 500 calories or less.

    Robin’s recipes and nutrition features can be seen regularly in Clean Eating, Health, Cooking Light, Parade, Guideposts, Experience Life, Fit Pregnancy and Fitness magazines. 

    Robin has been a guest on hundreds of local and national television and radio programs.  She has hosted home videos (for Jane Fonda), cable television vignettes (for Food Network and a variety of food companies) and spoken at media events in various markets nationwide.  Currently, she appears regularly on local, network and cable television.  Programs of particular interested include: The Early Show (CBS), Regis & Kelly, The View, The Today Show (NBC), Good Morning America (ABC), CNN, Fox News Channel, Food Network, Discovery Channel, and HGTV.

    She has written eight books: Robin Rescues Dinner (Potter, 2009), Robin to the Rescue (Taunton, 2008), Quick Fix Meals with Robin Miller (Taunton, 2007), Picnics (Potter, 2005), Verdure (Potter, 2001), The Newlywed Cookbook (Sourcebooks, 1999 and 1991), The Daily Soup (Hyperion, 1999) and Jane Fonda, Cooking for Healthy Living (Turner, 1996). 

    Robin has a master’s degree in Food and Nutrition from New York University, 1998.

    www.robinrescuesdinner.com


    Jonathon Sawyer
    Executive Chef & Owner
    Jonathon Sawyer

    Executive Chef & Owner
    The Greenhouse Tavern

    Festival Event(s):
  • Cooks and Corks

  • Chef Jonathon Sawyer, a Cleveland native, first learned to cook at the age of 13. After attending the University of Dayton and graduating from the Pennsylvania Institute of Culinary Arts, Sawyer went on to work at The Biltmore Hotel in Miami. One year later, he was working alongside renowned Chef Charlie Palmer in New York at Kitchen 22.

    Following his work with Charlie Palmer, Sawyer moved back to his hometown of Cleveland to open Michael Symon’s Lolita as Chef de Cuisine. This relationship opened many doors for Sawyer, and eventually led him back to New York City to open Parea, another venture of Michael Symon’s. As Executive Chef at Parea, Sawyer built upon his culinary repertoire. After receiving a two star review from The New York Times and a five star review from Time Out New York for his work at Parea, Sawyer decided to move back to his hometown to pursue his dream of opening his own restaurant.

    In 2007 Chef Sawyer became the Chef/Partner of Bar Cento, a modern Roman enoteca in Ohio City. His work received many accolades including Restaurant Hospitality & GAYOT’s Rising Star Chef and Northern Ohio Live’s Best New Restaurant. Sawyer left Bar Cento in 2008 to pursue the opening of his restaurant, The Greenhouse Tavern.

    Chef Sawyer’s commitment to the use of local ingredients, sustainable food, environmentally conscious building materials, and the eco movement has inspired him to open The Greenhouse Tavern located in the East Fourth Entertainment District of downtown Cleveland. Sawyer also collaborated with the Green Restaurant Association to become the first certified green restaurant in the state of Ohio. The Greenhouse Tavern offers French inspired dishes using local and sustainable ingredients all created with the belief that the proximity of farm and soil directly correlate to its quality.

    The Greenhouse Tavern was recently named one of the top ten best new restaurants in the US by Bon Appetit magazine as well as Best New Restaurant by Cleveland Magazine.  Chef Sawyer was also honored this year as one of Food & Wine’s Best New Chefs. 

    When outside the kitchen, Sawyer enjoys walking his two dogs, spending time with his wife, Amelia, & foraging with his son, Catcher and daughter Louisiana.  Chef Sawyer is also heavily involved in the cooking community both locally and nationally. He has appeared on The Food Network’s Dinner Impossible and Iron Chef America. His local culinary involvement includes organizations such as Slow Foods, the Countryside Conservancy, The Cuyahoga Valley National Park Association, and the Green Building Coalition. Chef Sawyer is an avid activist for the green movement as well as a major supporter of local agriculture and farmers.


    Alex Seidel
    Executive Chef
    Alex Seidel

    Executive Chef
    Fruition Restaurant

    Festival Event(s):
  • Cooks and Corks

  • Alex Seidel, now Chef/Owner of Fruition Restaurant, began his culinary career at age 14 in his home state of Wisconsin. He quickly moved from the line to Sous Chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel studied at Western Culinary Institute in Portland, Oregon, graduating at the top of his class.
     
    After graduation, he wanted to move to the California coast and work with the best chefs, local produce, and bounties from the nearby waters. He found his way at Hubert Keller’s Club XIX at the prestigious Pebble Beach Resort, along with some of the state’s finest kitchens. He went on to become Sous Chef at Antoine Michelle and Chef at Carmel Valley Ranch both in Carmel, California. From there, he left the coast for the Rocky Mountains of Colorado.
     
    After a spontaneous trip to the Vail Valley, Alex fell in love with the strikingly beautiful natural setting and quality of life in a mountain town. He found a home as the Chef De Cuisine in one of Colorado’s most renowned establishments, Sweet Basil in Vail, Colorado. Keeping his roots in Vail, Alex’s thirst for culinary knowledge and experience took him to France, Italy and Morocco, where he experienced firsthand the foods that formed his foundation in French cooking techniques.
     
    Following his first love (wife Melissa), Alex moved to Denver and became the Executive Chef at Mizuna. There he stayed for four years compiling the necessary ingredients (Vision, Hard Work and Ethics) needed to grow and understand what it takes to become a successful restaurateur.
     
    Seidel opened his first restaurant, Fruition, in the historic 7th Avenue district tucked between downtown Denver and Cherry Creek. Fruition quickly became popular with a 3 1/2 star rating in the Denver Post. In June of 2007, Gourmet Magazine featured Alex’s new eatery, noting, “Fruition has opened a whole new chapter for Denver.” The next month, Denver’s 5280 Magazine rated Fruition with four stars. “Spectacular technique, innovation and precision define this dining destination that is destined to become a superstar in the metro area”. Gayot.com rated Fruition as one of the top 10 new restaurants in the U.S. for 2007, along with World-renowned Chefs such as Gordon Ramsay, David Burke and Michel Richard. Zagat Guide has honored Fruition by rating the food the highest in the state of Colorado. Seidel has been recognized by the James Beard Foundation with several nominations for “Best Chef Southwest” and also an invitation to cook for the 20th Anniversary “Dinners across America.” Alex has been named “Chef of the year” in Denver by 5280 magazine in 2008 and Denver magazine in 2009. Just recently, Food and Wine Magazine named Alex Seidel as one of its 2010 “Best New Chefs in America”.
     
    In May 2009 Seidel purchased a 10 acre farm in Larkspur, CO. The farm is where Alex and Josh Halder produce fruits and vegetables for Fruition and many other top-tier restaurants in Denver. This small farm is now home to a flock of forty milking sheep. Alex along with Jimmy Warren, Val Landrum, and Josh Halder tend to the flock, milking them twice daily to produce Colorado’s first artesian sheep’s milk cheeses. The sheep’s milk ricotta is being used and sold by several local restaurants and specialty shops in Denver. Chickens, Pigs, and Bees will also be used to help educate Seidel’s staff about the proper techniques used to create several types of farmraised products.
     
    Honored by his success and recognition from the local and national media, Alex’s focus remains on the quality and consistency of his food, the education for his staff and clientele, and the ultimate dining experience for Fruition’s patrons.


    Sam Zien
    Sam the Cooking Guy
    Sam Zien

    Sam the Cooking Guy


    Festival Event(s):
  • Cooks and Corks

  •  

    After his attempt at starting a travel show was derailed by the events of 9/11, Sam switched from travel to cooking. And not because he had TV experience – because he didn’t. And it wasn’t because he was an amazing cook – because he wasn’t. He needed a job and thought he could fill a void on TV. A couple of months later he landed a twice-weekly 2-minute cooking segment on a local morning news program.
     
    The segments caught on and grew into a 30-minute show appropriately named Sam the Cooking Guy - an irreverent mix of humor and easy-to-replicate recipes that have now won 12 Emmy awards. In 2007 Sam gained a national audience when Discovery Health came along and ‘Just Cook This! with Sam the Cooking Guy’ was born. It features his same offbeat style with more easy-to-prepare, great-tasting recipes that also happen to be healthy.
     
    Known for his ‘big in taste and small in effort’ philosophy, Sam has become a frequent guest on The Today Show and has two cookbooks, ‘Just a Bunch of Recipes’ (April 2008) and ‘Awesome Recipes & Kitchen Shortcuts’ (April 2010). His 3rd book ‘Just Grill This’ will be out in March of 2011.


    Event Sponsors


    Cooks & Corks Participating Wineries
    Cooks & Corks Participating Wineries


    Cameron Hughes Wine
    Cameron Hughes Wine


    Green River Sake
    Green River Sake
    Website: www.greenriversake.com

    Festival Event(s):
  • Cooks and Corks

  • Maisons Marques & Domaines
    Maisons Marques & Domaines


    Ste Michelle Wine Estates
    Ste Michelle Wine Estates


    The Wine Group
    The Wine Group


    WineBow
    WineBow

    Cooks and Corks Participating Restaurants
    Cooks and Corks Participating Restaurants


    Brix Restaurant and Wine Bar
    Brix Restaurant and Wine Bar
    Website: www.brix.com

    Festival Event(s):
  • Cooks and Corks

  • Cafe Zu Zu
    Cafe Zu Zu
    Website: www.hotelvalleyho.com

    Festival Event(s):
  • Cooks and Corks

    *Participating in Cooks & Corks event on Saturday Only.*

    Festival Menu: Coming Soon...


  • Champignon
    Champignon
    Website: http://www.champignon-usa.com

    Festival Event(s):
  • Eat Drink and Be Pretty
  • Cooks and Corks
     
    Menu:
    • Cambozola - Triple Cream Brie with blue cheese veins imported from Bavaria.  Cambozola will be served with fruit spread and cracker.
    • Champignon Mushroom Brie - Double cream brie with mushrooms imported from Bavaria. The Mushroom brie will be served with Fig spread and cracker

  • Fruition Restaurant
    Fruition Restaurant
    Website: www.fruitionrestaurant.com

    Festival Event(s):
  • Cooks and Corks

  • Heidi's Events and Catering
    Heidi's Events and Catering
    Website: www.heidisevents.com

    Festival Event(s):
  • Cooks and Corks

  • InToTheSoup.com
    InToTheSoup.com
    Website: www.intothesoup.com

    Festival Event(s):
  • Cooks and Corks

  • Kerrygold Cheese & Butter
    Kerrygold Cheese & Butter
    Website: www.kerrygold.com/usa

    Festival Event(s):
  • Cooks and Corks
     
    Menu:
    • Kerrygold Dubliner cheese 
    • Kerrygold Aged Cheddar Cheese 
    • Kerrygold Dubliner with Stout Cheese 
    • Kerrygold Pure Irish Butter 

  • Los Sombreros Cantina & Cafe
    Los Sombreros Cantina & Cafe
    Website: www.lossombreros.com

    Festival Event(s):
  • Cooks and Corks

    Fesitval Menu: Coming Soon...


  • Queen Creek Olive Mill
    Queen Creek Olive Mill
    Website: www.queencreekolivemill.com

    Festival Event(s):
  • Cooks and Corks

    Festival Menu: Coming Soon...


  • Sapporo
    Sapporo
    Website: www.sapporoscottsdale.com

    Festival Event(s):
  • Cooks and Corks


    Menu:

    • Pad Thai Tacos - Seared Prawns with Pad Thai Slaw, Sriracha Remoulade, and Avocado in a Rice Paper Shell
    • SS Spicy Tuna Sushi Roll - Housemade Spicy Tuna and Crab Mix, Cucumber, Fresh Shrimp, and Avocado 

  • Spotted Donkey Cantina
    Spotted Donkey Cantina
    Website: www.spotteddonkeycantina.com

    Festival Event(s):
  • Cooks and Corks

  • Trader Vics
    Trader Vics
    Website: Trader Vics Website

    Festival Event(s):
  • Chef Wine Dinners
  • Cooks and Corks

    *Participating in Cooks & Corks Event on Saturday Only.*

    Festival Menu:
    Coming Soon...


  • Veggies Become U
    Veggies Become U
    Festival Event(s):
  • Cooks and Corks

  • Whole Foods Market
    Whole Foods Market
    Website: www.wholefoods.com

    Festival Event(s):
  • Cooks and Corks
     
    Menu:
    • Supreme Brie with a Sour Cherry spread.
    • Robusto- Aged gouda from Holland exclusive to Whole Foods Market. Nutty in taste, creamy in texture.
    • Savory Goat Cheese- Goat Cheese infused with roasted garlic.

  • Yellowtail Japanese Restaurant
    Yellowtail Japanese Restaurant

    2010 SCF Photo Gallery
    2010 SCF Photo Gallery

    Get Adobe Flash player Install latest flash player if you can't see this gallery, or click here to see the html version.

    2011 Event Photos
    2011 Event Photos
    2010 Event Photos
    2010 Event Photos
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