Chefs to share their secrets at Taste of Vail
VAIL – This year at Taste of Vail, attendees won’t be just sampling culinary delights, they’ll have the opportunity to learn how to create them, too.Three guest chefs will be conducting cooking seminars at the Vail Marriott Mountain Resort & Spa April 5-8 during Taste of Vail, a spring food and wine festival that has benefited Vail Valley charities for 16 years.”I think we’re getting better and better,” says Cary Hogan, owner of Avon Liquors, who organizes educational seminars as a member of Taste of Vail’s board of directors. “There’s always something new.”On Thursday, April 6, beginning at 10:30 a.m., Chef Jennifer Jasinski, owner and executive chef at Rioja in Denver’s trendy Larimer Square district, will be demonstrating her “fresh-and-healthy” cooking techniques, featuring fennel- and sesame-encrusted scallops with persimmon vinaigrette and crispy, lavender-scented vegetables. Named “Colorado 2004 Chef of the Year” by the American Culinary Federation and “Best New Chef,” “Rising Star” and more by the Denver Post, Restaurant Hospitality, Nation’s Restaurant News and 5280 magazines, Jasinski will be pairing her tasty faire with wines from one of the Taste of Vail’s finest attending wineries. “It is always great to be chosen as a part of such a fun event in such a great venue,” she says of Taste of Vail. “I believe you get out of things what you put into them. I always want to get the most out of everything I do.”On Friday April 7, starting at 9:30 a.m., Rick Moonen, executive chef and creator of restaurant rm at Mandalay Bay Resort & Casino in Las Vegas, educates attendees on the seafood cookery techniques that have made him famous, as well as “the important factors of maintaining a plentiful, sustainable supply of fish and seafood for generations to come.”Hailed as “King of the Sea” by the New York Times, Moonen is a contributing editor to Food & Wine magazine, a frequent guest chef at the James Beard House and Macy’s De Gustibus Cooking School, and has appeared on many of television’s most popular shows, such as NBC’s “Today,” ABC’s “Good Morning America,” CBS’s “The Early Show,” CNN’s “Lou Dobbs Tonight,” as well as The Food Network, Martha Stewart Living Television and PBS.”This is a totally new experience. I jumped at the opportunity just to be part of it. I’m thrilled,” Moonen says. “I’m from the East Coast, so for me to be able to come out West and be part of what’s going on out here is a great opportunity.”Then on Saturday, April 8, beginning at 9:30 a.m., Chef Martial Noguier of one sixtyblue in Chicago – a product of the prestigious Ecole Superieure de Cuisine Francaise in Paris – discusses his trademark French cuisine, known for “striking a balance between the avant garde and the familiar.””It’s always good to travel, to promote the restaurant – whether it’s to New York, or Las Vegas or Vail,” he says.Dishes prepared by the chefs – paired with offerings from some of Taste of Vail’s premier wineries – will be available for sampling during the seminars. Tickets to the seminars, held at the Vail Marriott Mountain Resort & Spa, are included in Taste of Vail’s Festival Pass. They can be purchased separately, however, for $35. Taste of Vail is a charitable, nonprofit organization. Over the past 15 years, the festival has contributed more than $300,000 to Vail Valley Charities; and in 2005, in conjunction with Ritz-Carlton, the Taste of Vail donated $13,000 to the Hurricane Katrina relief fund. For more information about the 16th annual Taste of Vail, or to buy tickets, visit http://www.tasteofvail.com or call 926-5665. Vail, Colorado
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