WINEMAKERS AND SPECIAL GUESTS
Celebrity Winemakers, Chefs, Craft Beer Brew Masters and Special Guests
We’re happy to announce these 2019 celebrity winemakers, chefs, craft beer brew masters and special guests will be in attendance. New guests are being confirmed as we speak so check back often, follow us on Facebook and Instagram, or sign up for our eNewsletter to stay in the know with the latest Festival announcements.
The Savor South Walton Culinary Village and Nosh Pavilions offer an array of food tastings, food and wine pairings and access to the people who make these amazing dishes. During the festival weekend, enjoy food prepared by South Walton chefs and local favorites, including: Chef Scott Plumley, Culinary Director, Wine World Restaurants and the venerable Yoshie Eddings of Harbor Docks.
Chefs and Special Guests Include:
Chef Scott Plumley, Culinary Director, The Craft Bar, The Wine Bar, and South Walton Beaches Wine & Food Festival
Chef Yoshie Eddings, Harbor Docks
Chef Ryan Cogan, Barefoot’s Beachside Bar & Grill, at Hilton Sandestin Beach Golf Resort & Spa
Mona B. McGee, Mac Farms
VIP Tasting guests will enjoy delectable small plates prepared by favorite local chefs and sip the award-winning, prized wines presented and poured by our celebrity winemakers.
A Taste of Grand Boulevard
Another Broken Egg Café
Cantina Laredo Modern Mexican Food
Emeril’s Coastal Italian
Grimaldi’s Coal Brick Oven Pizzeria
Kilwin’s Chocolates, Fudge & Ice Cream
P.F. Chang’s China Bistro
Tommy Bahama’s Restaurant & Bar
The Wine Bar
2019's Scrumptious Cuisine Includes:
Craft Beer & Spirits Jam: Friday
Enjoy scrumptious small plates on EATS STREET at this year’s Craft Beer & Spirits Jam provided by local favorites, including:
Cantina Laredo Modern Mexican
Grayton Beer Brewpub
LaCocina Mexican Grill & Bar
Nanbu Noodle Bar
SaBai Thai Café
Slick Lips Seafood & Oyster House
The Bistro at the Courtyard Marriott Sandestin at Grand Boulevard
The Craft Bar
Culinary Village: Saturday & Sunday
Chef Scott Plumley will prepare the delectable Oregon-inspired dishes to complement the featured Oregon wines throughout Culinary Village during Saturday and Sunday’s Grand Tastings. Dishes include:
Herbed Crusted Goat Cheese Fritters, Cottage Style Roasted Tomato Puree
Cider Seared Salmon, Wildflower Honey, Toasted Hazelnuts, Mushroom Risotto, Local Arugula
Small Batch Stout Braised Beef Short Ribs, Zucchini Pesto, Pecorino, Stone Ground Grits
Tillamook & Gruyere Beignets, Bay Shrimp, Roasted Corn, Sweet Tomato Chutney, Petit Basil
Golden Garden Gazpacho, Tomatillo Pipian, Asparagus Espuma
Dark Chocolate, Pistachio & Passion Fruit Truffles
Nosh Pavillions: Saturday & Sunday
Fresh Arugula with Shaved Parmesan Cheese, Fresh Cracked Pepper and House-Made Olive Oil
Cajun Spiced House-Made Smoked Tuna Dip and Chips
2019 WINE & FOOD SEMINARS INCLUDE:
Enjoy a preview of our 2019 seminars. We are planning additional seminars as we speak so check back for exciting details as we are able to announce them and purchase your tickets today!
Entrance into the Tasting Seminars is included with your Grand Tasting ticket. Seating is first come, first serve.
The Tasting Seminar Stage is presented by Festival Founding Partner, Hilton Sandestin Beach Golf Resort & Spa.
Bill Samuels, Jr. - Marker's Mark
Saturday, April 27
1:30 - 2:15 p.m.
From Kentucky Whisky Pioneers to Iconic Industry Transformations – The Maker’s Mark Way
On Saturday, April 27, Bill Samuels, Jr. of Maker’s Mark will kick off the festival Tasting Seminars. Maker’s Mark began with one families quest to create a bourbon they enjoyed drinking and sharing with friends. That’s hardly revolutionary today, in 1953 it changed an industry. Bill Samuels, Jr. turned his parents’ little company into an icon and helped create a more flavorful version of their bourbon. Along the way, he rewrote the rules of marketing and set Kentucky’s bourbon industry on a path to growth and success. Enjoy the journey and stories of this visionary Whisky Hall of Famer.
Michael Landis, Institut de Fromage,
Saturday, April 27 and Sunday, April 28
2:45 - 3:30 p.m.
The Perfect Pair(ing)
Enjoy tantalizing pairings of award-winning cheeses, meats and more to perfectly pair with wine. Presented by Gourmet Foods International and Jackson Family Wines, join world-renowned cheese expert and educator Michael Landis as he presents a sampling of the American Cheese Society’s Medal-winning cheeses. As the Director of Education for the Institut du Fromage, Landis has been teaching food and beverage pairings for more than 20 years. He is an American Cheese Society Certified Cheese Professional and authorized Educator, Court of Master Sommelier, certified Cicerone beer server and was inducted into the International Guilde des Fromages in 2011. Enjoy selected wines including Matanzas Creek Sauvignon Blanc, Sonoma County CA 2017 WillaKenzie Chardonnay, Willamette Valley 2017 Ex Post Facto Syrah, Santa Barbara County 2016 and Arrowood Cabernet Sauvignon, Knights Valley 2014 poured to compliment the cheeses and meats.
Jackson Family Wines will provide the perfect wines to pair with the perfect wine foods.
Mollie Battenhouse MW, Jackson Family Wines
Eugenia Keegan, Jackson Family Wines
Erik Kramer, WillaKenzie Estate
Sunday, April 28
1:30 - 2:15 p.m.
The Origin and Evolution of Oregon Wines
In a discussion of the history and dynamic landscape of Oregon wines, Master of Wine, Mollie Battenhouse, will be joined by WillaKenzie Estate Winemaker, Erik Kramer, and Jackson Family Wines’ Oregon General Manager, Eugenia Keegan. Seminar guests will explore the history of Oregon terroir and viticulture as well as the artistry and science behind the winemaking, as showcased by wines from the celebrated producers WillaKenzie Estate, Gran Moraine and Penner-Ash Wine Cellars.
Wines to be poured:
WillaKenzie Estate Chardonnay, Willamette Valley (2017)
WillaKenzie Estate Pinot Noir, Yamhill-Carlton (2016)
Gran Moraine Pinot Noir, Yamhill-Carlton (2016)
Zena Crown ‘The Slope’ Pinot Noir, Eola-Amity Hills (2015)