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Welcome to the South Florida Chapter!
ANNOUNCING SAUDE! PORTUGUESE STYLE AT FENADEGAS’ WINE TASTING
Public Tasting at Smith & Wollenksy Benefits American Institute of Wine and Food
MIAMI, FL (February 2010) – The inaugural Fenadegas' Annual Miami Tasting is uncorking in Miami! Fenadegas, the national association of wine cooperatives in Portugual, is offering an unlimited sampling of approximately 100 whites, reds and roses replete with Ports, White Vinho Verdes and Moscatels. Slated for Monday, March 8, 2010, the event will take place on Smith and Wollensky’s scenic terrace at 1 Washington Avenue, Miami Beach.
Consumer hours are from 5:00 p.m. to 7:00 p.m. and tickets are $25 per person available at www.localwineevents.com. A large portion of proceeds will benefit the South Florida Chapter of the American Institute of Food and Wine. For more information, please call Vinamericas - organizers of the Miami International Wine Fair and Florida International Wine Challenge - at 866.887.WINE. Use code WINE for AIWF discount TO $20. Fenadegas’ select group of Portuguese winemakers will be present to personally introduce enthusiasts and amateurs to a plethora of varietals and winemaking styles.
Participating producers include:
- Adega Cooperativa de Almeirim (Tejo) – Founded in 1958, the Adega cooperative represents more than 600 associates and an area that predominantly produces white wines across 2000 acres. www.adegacoopalmeirim.pt.
- Adega Cooperative de Favaios (Douro) – The Adega de Favaios Wine Cellar is now known as one of the biggest producers of quality Moscatel in Portugal with products awarded in several internationally-recognized wine contests. www.adegacooperativadefavaios.com.
- Caves Santa Marta (Douro) – As the largest wine cooperative in the Douro, Caves Santa Marta was established in 1758 and has since emerged with more than 2000 members, producing 12+ million bottles annually. www.cavesantamaria.pt.
- Caves Vale do Rodo (Douro) – Established as a wine cooperative in 1950, today, Caves Vale do Rodo is a new and modern company that gathers growers from different terroirs, increasing its total capacity to produce better quality wines. www.cavesvalerodo.com.
- Pegões(Setubal Peninsula) – Pegões wines have been distinguished with more than 150 international awards and possess an average annual grape production of approximately 22 million pounds. www.cooppegoes.pt.
- Udaca (Dão) – The modern image of Udaca wines combined with the traditional viticultural technology of Dão results in high quality wines for a range of tastes and markets. www.udaca.pt.
- Vercoope (Vinho Verde) – Engineered for large markets, Vercoope’s brands meet in the most important food markets, restaurants and channels of distribution including the Internet. www.vercoope.pt.
About Fenadegas
More than seven years ago, Fenadegas began representing a group of wine cellar cooperatives that wanted to promote their wines throughout the world. This group comprised of 27 associated wineries and more than 15,200 wine producers corresponds to 20 percent of Portuguese production, and today, presents wines that are modern, competitive and have their own rich histories, traditions and terroirs. For more information call 866.887.WINE.
AIWF South Florida Chapter
About AIWF
About Vineamericas
Vinamericas Inc. is a full-service marketing and communications consulting company specialized in event planning, market research, branding, new product development, media planning and public relations for the wine and spirits industry. Representing producers, trade associations, importers, wholesalers, restaurants and wine retailers worldwide, Vinamericas also owns and manages a series of proprietary annual events, including the Miami International Wine Fair (Florida’s largest wine expo) and the Florida International Wine Challenge (the state’s leading professional wine competition). For more information please visit www.vinamericas.com.
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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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