| Date |
What's Cooking |
Who |
Where |
April
2 - 6 |
The SAVEUR Texas Hill Country Wine and Food
Festival: Join Country Wine and Food Festival SAVEUR Editors and
Int’l Wine and Food Figures to Meet Global Culinary Masters
and Local Vintners |
SAVEUR Magazine/Texas Hill |
Austin, Texas
Pam Blanton
512 – 542 - WINE
361 – 814 - 4991
pr@texaswineandfood.org
www.texaswineandfood.org |
|
April 5
10am-4pm |
Gourmet Cooking Class: Cooking For Guests: Head Chef Louis
Schindler’s Dishes will be paird with Special Wines from the
Herzog Cellars |
Herzog’s Restaurant & Winery |
Herzog
Jeffries Road, RD 3
Blenheim, Marlborough
New Zealand
info@herzog.co.nz
www.herzog.co.nz |
April
5 – 13 |
Gruppo Ristorante Italiani (GRI) Calabria:
A Great Region of Italy Which is Rich in Ancient History And Wonderful
Varieties of Food And Wine with Mr. Tony May, President of GRI and
Owner of San Domenico |
Gruppo Ristorante Italiani/Italian National Academy
of Peperoncino |
Mr. Mico Licastro
631 – 208 - 4442
mico.licastro@verizon.net |
| April 6 |
Taste 2003: A Taste of Italy To Benfit the Boys & Girls
Clubs of Metropolitan Phoenix |
|
Kierland Commons
Scottsdale, AZ
602 – 954 – 8182
www.taste-italy.com |
| April 6 |
The First Annual Long Island Wine Gazette East
End Food And Wine Awards: Gala Award Dinner and Presentation |
The Long Island Wine Gazette |
Atlantica
Westhampton Beach
Award Shari Alexander
631 – 725 – 3899
liwinegazette@aol.com |
|
April 6
5pm Cocktails
6-10pm
Dinner |
137th Annual Dinner Dance Gourmet Dinner Created by Master
Chef Jean-Yvess Piquet |
The Societe Culinaire Philanthropique |
The University Club
1 West 54th Street/NYC
212 – 308 - 0628 |
| April 6 |
The Northeast Foodservice and Lodging Exposition
& Conference: The Largest Foodservice and Lodging Event in
New England/Over 800 Booths and 500 Participating |
Diversified Business Communications |
The Bayside Expo Center
Boston, MA
J. Maganer/K.Thoms
9778 – 474 – 1900
NEFS@pancomm.com |
April 7
6:30pm |
Tribeca Grill Wine Dinner: Super Tuscans and 1997 Brunello
di Montalcino. Executive Chef Stephen Lewandowski Showcases the Classic
Dishes Of Tuscany Paired with These Favorite Wines from Tribeca’s
20,000 Bottle Cellar (seating is limited) |
Tribeca Grill |
375 Greenwich Avenue
Tribeca, NY
David Gordon-Wine Dir.
212 – 941 – 3900 – res.
jporto@ myriadrestaurantgroup.com |
April
8 – 14 |
Ale Street News Spring Tour to Belgium |
Ale Street News |
800 – 351 – 2537 |
April
9 – 12 |
The Commercial Art of Food Photography From the 1950s To the
Present: A Contest And Exhibit |
International Association of Culinary Professionals |
Annual Conference in
Montreal, Canada
www.iacp.com |
| April 9 |
The Jackson House Inn Wine Dinner Featuring
Cooper Mountain Wines from Oregon |
The Jackson House Inn and Restaurant |
Woodstock, VT
800 – 448 - 1890 |
April
9 – 13 |
VINITALY |
|
|
| April 10 |
All –Star Chefs to ‘Dish It Out’
For American Liver Foundation’s Flavors of New York Gala:
Drew Nieporent, Restaurateur and Honorary Culinary Chairman, Joins
Chefs From Montrachet, Nobu, Tribeca Grill, Layla and Tribakery |
American Liver Foundation |
The Pierre Hotel
Fifth Avenue/NYC
Jennifer Hawkins
212 – 255 - 6541
Jennifer@hawkpr.com |
| April
12 - 13
9am - 5pm
Each day |
Myriad’s How to Open A Restaurant and Make It Last Seminar
– Host: Drew Neiporent (limited to 80 people) www.restaurantseminar.com |
Myriad Restaurant Group |
Tribeca Grill
Catherine Loup
212 – 966 - 9313 |
April 13
1pm |
Annual Pre-Passover Jewish Lower East Side
Tour: 150 Years of Jewish History and Settlement on the East Side
And Lots of ‘Noshing’ |
Big Onion Walking Tours |
Meet at SE Corner
Essex and Delancey Sts.
212 – 439 - 1090
www.bigonion.com |
April 14
6:30pm Cocktails
7pm Dinner |
Get With The Program: ’21 Puts Fun into Mondays: An
Indulgent Evening featuring an International Selection of Boutique
Farmhouse Cheeses, Hosted by ‘Cheese Whiz’ Marisa Perry
of I.C.E., the Institute Culinary Education |
‘21’ |
‘21’
21 West 52nd St/NYC
Judy Channell
212 – 582 – 7200 x720
dbiederman@21Club.com |
| April 14 |
SLOWFOOD USA: A Seminar On Korean Food
|
SLOWFOOD USA Events |
French Culinary Institute
434 Broadway/NYC – 6th fl.
info@slowfoodusa.org
www.slowfoodusa.org |
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