Posts Tagged ‘wine festival’
TasteUSA’s Newest Festival Under Management – Chesapeake Oyster & Wine Festival
Chesapeake Oyster & Wine Festival – A Shucking Good Time with Wine! is TasteUSA’s newest food and drink festival under management.
After 3 years specializing in the food and drink festival management and organization of events in the Washington, D.C./Northern Virginia regions, we have added our newest festival – and now we’re in Maryland! On September 22nd and 23rd, 2018 we’ll be taking our newest concept – combining the popularity of Chesapeake Seafood and especially Virginia and Maryland Oysters with both local, domestic and international wines into a fun new festival. Chesapeake Oyster & Wine Festival was developed after the success of the VA Oyster Pavilion which was added to the Virginia Wine Festival® in 2016 and 2017 to immense success.
Wine festival lovers today want more than just quality wine – they want gourmet food items and Virginia oysters are the perfect addition to a top regional food and drink festival. We have taken that idea one step further by creating our newest Maryland seafood festival – The Chesapeake Oyster & Wine Festival puts the seafood category in front of the wine festival to target both the seafood “foodie” who loves oysters but also is interested in learning about wine and the wine lover who is curious about Virginia, Maryland and Chesapeake oysters and seafood.
Great Food Trucks – But a New Twist: The Bloody Mary Pavilion
Charlie Adler, TasteUSA’s owner and festival organizer noticed a new trend among Millennials at recent festivals – more than just a fascination with all things local and “foodie” – a desire to “brunchify” events. Washington, D.C. is known as a brunch city, but the trend has spread to food and drink festivals – Brunchcon, Atlanta Brunch Fest and a slew of new festivals capitalizes on the fun excitement of eating brunch and sipping cocktails. The Bloody Mary Pavilion was added to the MD wine and seafood festival as a play on brunchifying festivals.
Upcoming TasteUSA Managed Food and Drink Festivals:
Chesapeake Oyster & Wine Festival – A Shucking Good Time with Wine
September 22nd and 23rd, 2018, 137 National Plaza, National Harbor, MD
43rd Annual Virginia Wine Festival®
October 13th and 14th, 2018, Arlington Gateway Park, 1300 Lee Highway, Arlington, VA 22209
Chocolate, Wine & Whiskey Festival
February 23rd, 2019, The Showroom DC, 1099 14th St., NW (1st Floor), Washington, D.C. 20005
3rd Annual Taco, Beer, Tequila Festival
2019 Location TBD
Charlie Adler, Founder
TasteUSA Festival Event Management
“I Drink on the Job”
I’ve never been a huge fan of Valentine’s Day, but like Halloween, it’s a celebration/festivity that has taken on a life of it’s own. And 2012 is no exception, there are just a plethora of Valentine’s tastings for both the chocolate and non-chocolate lover – I’m not even sure if the latter exists! Some quick thoughts on Valentine’s and tastings: if you’re a restaurant or event provider who wishes to really draw people in this time of year, any theme with chocolate, sparkling wine (especially Champagne) or some over-the-top rich dish like braised meats seems to bring people in in droves – oh, and also any food/concept connected with Amore, for example oysters and fondue (both chocolate and cheese work). It’s also OK to add terms like “seduction”, “decadent”, “aphrodisiac” and even “libido” to your menu descriptions which breaks away from the everyday norm of exclusion of these concepts – Valentine’s gives you as the marketer the right to explore the racier side of life..and people will accept and forgive you for about a week! Of course, certain cultures are also associated with lasciviousness so French and Italian restaurants and themes have a distinct advantage. If you have a strong combination of all of these themes and concepts, you can also expect a marriage proposal or two to occur – and hopefully, not with your staff!
Oh, and to make all this information just a touch more confusing..Valentine’s Day is officially Tuesday, February 14th, but many events list their date on Saturday or Sunday as “official” Valentine’s Day events – it’s a celebration of love and romance, does it really matter what the official date is? I think not..
I will list the major tastings by date (Note: if you’re just looking for a listing of restaurants that have multi-course dinners especially for Valentine’s, here’s a pretty good list by Washingtonian):
Thursday, February 9th,
Sommelier Showdown (as part of the DC International Food and Wine Festival), 7:00pm-9:00pm
Ronald Reagan Building, 1300 Pennsylvania Avenue Northwest Washington, DC 20004
Tickets are $150/per person and can be Purchased Online
See top DC Sommeliers flex their knowledge at the Washington DC International Wine & Food Festival’s inaugural Sommelier Showdown. Our experts will engage in a friendly tête-à-tête and compete in a race of the taste, using deductive tasting to identify wines with hidden labels.
To complement the wines presented, the Showdown will feature five of DCs most noted chefs who will be tasked with bringing food and wine together, including Chefs Todd Gray (Equinox), Xavier Deshayes (Ronald Reagan Building), and Jaime Montes de Oca (Zentan).
SOLD OUT-Savory Syrah – A Global Tour
Chain Bridge Cellars, 1351 Chain Bridge Rd. McLean, VA 22101 Wine experts all agree that Syrah is one of the “noble” varietals, capable of making some of the most complex, layered and age-worthy wines in the world. But the kinship between a $10 Aussie Shiraz and a $70 Hermitage is pretty hard to fathom! So take a worldwide tour of everything Syrah/Shiraz can be and see if you can find some common themes. We’ll taste bargains from Australia and the South of France; classic American, South African and Rhone wines; and a couple of “big guns” from the Barosa and Cote Rotie. This class includes seven wines, Syrah-friendly snacks, and take-home descriptions of each wine and region covered. To reserve a space, email [email protected] or call 703.356.6500
How to Blind Taste Wine
February 9th (Thursday) Session 1: 6 – 7:30 pm; and Session 2: 8 – 9:30 pm
Adour in The St. Regis, 923 16th and K Streets, N.W., Washington, DC 20006
Wine Director Brent Kroll will conduct a sensory analysis on how to quantify wine flavors and origin.
Tickets are $60/per person.
Call (202) 509-8000 to Make Reservations
I got my Spring wine festival circuit kicked off with a wine seminar at Great Grapes Wine Fest in Cary, North Carolina on this past Saturday, April 17th. Over 30 North Carolina wineries were pouring their wines and all in all, there were some really delicious wines! I brought the book “I Drink on the Job” with me to sell, and even though there were about 100 people seated for my wine seminar from 3-4 pm, I only sold a handful, so lesson was learned – selling a book at a wine festival is going to be tough..On the other hand, it was a really special weekend for me because it was the first time I had ever spent real time in North Carolina. Yes, I had stopped a few times in the past during long drives, but I had never stayed there for a few days to get a sense of the place. And I’m a serious BBQ lover, I even own a Big Green Egg in my backyard in Georgetown, so I had to try some examples from the State.
During my stay in Cary (which is basically an upscale suburb of Raleigh), I decided to go into downtown Raleigh a few hours before my speaking engagement to see what it was about. I just happened to walk right into a few thousand dogs that were frolicking (and pooping all over the place!!) with their owners on a 3K dog walk through the city, below is a short video (less than 20 seconds).
(The guy almost got bit by the 3 dachsunds!!)
So of course, I started to get hungry for something to eat, and there just happened to be a BBQ and Blue Grass Festival a few blocks away at “The Pits” CueGrass Festival so I enjoyed me some ‘cue!
I had the pulled pork BBQ sandwich, and it was really good, definitely a keeper.
After that I headed back to the Cary Wine Fest to taste some Carolina wines and include them in my one hour seminar with “I Drink on the Job”.
The audience was very responsive to my message, but as is true with alot of these events, there were many different levels of knowledge and interest in attendance. My goal is to reach those who respond to my message – that wine shouldn’t be put on a pedestal, it’s something you enjoy to make a meal taste better. I really think my message is reaching the audience and possibly influencing more wine purchases, it’s very hard to tell. Unlike cooking and chefs, wine is poorly represented on TV and by the media in general – it just has a stodgy/academic air to it, and frankly most people get bored pretty fast when a wine professional talks about wine – you can tell by their glazed over faces. On the other hand, I think I’m on the cutting edge of a new world of wine entertainment where exciting new ways to approach wine are just evolving. Wine has often been associated with the arts such as Jazz and painting, but what about going in a completely different direction – what about introducing wine with magic or yoga or even hypnosis? I think if the stage drama-level is increased, then people might associate wine with more pizzazz in their life. I’ve seen enough photos of Chateaux, oak barrels, vineyards and grapes on the front labels of wines and their associated media to know that that is way too trite. I think I’m on to something, and I think if I stick with it, the audience will catch on, the media will follow and eventually more wine “entertainers” will appear in many guises.
And who knows, maybe even wine as comedy – it seems like wine and tragedy have already been covered – Cheers!
Charlie “I Drink on the Job” Adler
I’m putting together the finishing touches on the book “I Drink on the Job: A Refreshing Perspective on Wine”. Right now, I’m organizing the photoshoot and working on the book website. FYI, www.idrinkonthejob.com will change from being the blog itself into being the website for the book. In other words, The blog will be one of the links on the website, but the overall site will include excerpts from the book (like “nobody ever dies from a bad food and wine pairing”), a Calendar to find me on tour, photos, videos and details on how to reach me. My goal is to be a major wine speaker at wine festivals throughout the U.S. and possibly some international venues. I expect to increase my exposure to corporate event planners who are looking for an entertaining speaker who can also educate their audience with common sense anecdotes that will help them improve their ability to choose a wine..Oh, and of course, being a better wine “chooser” makes a person a better employee, leader, and overall great person – yeeowww!!
If you represent any wine festivals, feel free to contact me at [email protected] My twitter account at idrinkonthejob went active and live about two weeks ago and I’m adding followers at a good pace. My intent is to use Twitter to give quick anecdotes of my tour and things I learn and experience while out and about and tasting. I love my Blackberry Storm and it really helps me to quickly take photos, blog, Tweet and even add video. My message is both to the Newbie wine consumer and to the industry as well: anyone can quickly get started in wine, all they have to do is think of wine as part of a meal. Keep it simple and don’t worry about the details, drink first, ask questions later, there are so many excellent choices, it’s best to learn as you go!
OK, back to drinking on the job, have a great football Sunday everyone – Cheers!
Charlie “I Drink on the Job” Adler