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Welcome to the South Florida Chapter!
The American Institute of Wine Food is a non-profit organization founded by Julia Child, Robert Mondavi, Richard Graff and others in 1981 to advance the understanding, appreciation and quality of what we eat and drink.
The South Florida Chapter is one of many across the United States. It began its existence in 1992 with a small group of culinary enthusiasts. Carole Kotkin was prompted by Julia Child to initiate this effort, so along with Marsha Talianoff, Norman Van Aken, Allen Susser, Robbin Haas, and Brian Van Bower our chapter was launched. Seventeen years later we are well over 250 strong and have many wonderful events to our credit.
Our signature event, Bali Ha'i at the Kampong celebrated its fifteenth year on April 5th, 2009. Our website is up for registration for 2010's event on April 11th, www.balihaiparty.com. Starting In 2008 we were pleased to have the sponsorship of Whole Foods Market both for Days of Taste and Bali Ha'i. In September of 2009 we re-launched Sandbake at the Fairmont Turnberry Isle Beach Club on the 6th. And a brand new food and wine event was born on November 7th - Food & Wine at the Flamingo Gardens, where our student BBQ competition took place.
Along with our sister chapters and the national organization, we promote an exchange of ideas that benefit both professionals and dedicated enthusiasts through publications and programs.
As you know, the AIWF’s mission is not only to raise money for food and wine scholarships for our local culinary schools, but to create a positive impact in our community via educational initiatives geared toward making our next generation one that is happy, healthy and well-nourished. As you probably know, we already have our Days of Taste program nationally with fourth and fifth grade students and are expanding this progeram in 2009-2010 with Whole Foods Market..
Membership is open to all. It is a wonderful way to meet knowledgeable people in the industry and simply a great way to meet others with common interests. We encourage you to attend one or two of our events as a guest. We just hosted our national conference on South Beach with some wonderful culinary evenings. Please see the national organization's web page for more details on the AIWF's mission, national events, and links to our sister chapters. We are proud to announce that Whole Foods Market is our presenting sponsor. www.wholefoodsmarket.com.
KEEP YOUR EYE ON THIS PAGE - WE WILL BE ADDING
A NEW FEATURE - KNOW OUR MEMBERS! -
Every other month we will be featuring a story about one of our members, who they are and what they do to add to the food and wine culture of South Florida.
MEMBER OF THE MONTH
The Palms Hotel & Spa announces the appointment of Frank Jeannetti as the new Executive Chef for the property and its newly opened signature restaurant,
Mr. Jeannetti, a seasoned culinary talent, is known for his vision and success with new restaurant launches. His culinary career began at his neighborhood butcher shop in Brooklyn, NY when he was just 14 years old. He later trained at the New York Restaurant School, where he graduated with honors in Culinary Arts and Restaurant Management and soon began working at the Waldorf Astoria with some of the world’s top chefs. While in New York, he gained knowledge and experience at several diverse fine dining establishments, including Busby’s on Madison Avenue, Savannah Restaurant and AROC (A Restaurant on Columbus) where he met famed restaurateur Jonathan Eismann.
Jeannetti eventually worked with Eismann for 5 years, as Executive Chef of Pacific Heights in Coral Gables and Pacific Time on Lincoln Road. Over the course of his career in South Florida, he has served as Executive Chef and helped launch some of the areas most sought after kitchens, including Pearl Restaurant and Champagne Lounge, Nemo, and the Biltmore’s 1200 Courtyard Restaurant.
Chef Jeannetti recently joined with Tanja Morariu as members of the AIWF-South Florida Chapter and we welcome them and are presently planning events at The Palms in the near future.
www.thepalmshotel.com
Essensia. In this capacity, Jeannetti will be responsible for the creation and execution of Essensia’s natural gourmet cuisine. Chef Jeannetti’s cuisine emphasizes on the flavor and simplicity of fresh wholesome food by blending local, seasonal, and organic ingredients tocreate what the hotel has coined as “the pure essence of taste.” In this role, he is responsible for all culinary hotel operations, including catering, special events, exclusive wine dinners, pool and beach menus, and room service.
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