November 15-17, 2018
Buy Tickets

Culinary Stage / Tasting Sessions / Workshop Headliners

Todd Oosterhouse, Bonobo Winery

Todd Oosterhouse, Bonobo Winery

Todd Oosterhouse is a Traverse City native who relocated to his hometown after more than 20 years to explore his true passion in the wine industry. With a combination of a business mind, a vision for a much different and unique winery experience, and a love for people, agriculture and wine, Todd is in his 8th year as general manager and proud owner of a thriving Northern Michigan business, Bonobo Winery, on Old Mission Peninsula. His seminar will cover the history of chardonnay and the evolution to present day. The seminar will also discuss the different types of chardonnay clones, vineyard practices and affects, along with the different styles and why chardonnay works so well in Northern Michigan.

See Schedule
Getting Naked with Chardonnay: Unoaked vs Oaked
November 17, 2018
05:30 pm - 06:30 pm
Welsh Lobby
Steve Smith, Henry A. Fox Sales Co.

Steve Smith, Henry A. Fox Sales Co.

Steve started his goal of promoting craft beer in West Michigan back in 1997 when he first started at Siciliano’s Market. Growing through self-education and learning through the camaraderie of like-minded people, Steve helped develop the craft beer presence through management and education at establishments such as Martha’s Vineyard, Billy’s Lounge, Reds on the River and HopCat before coming on board with Henry A. Fox Sales. He has also collaborated with the GR Public Museum to create the “Thank You Beer” exhibit of 2012.

See Schedule
The Power of Sour: Who Can Wield It?
November 17, 2018
03:00 pm - 04:00 pm
Tasting Session Room D
Beached Whales: The Death of Craft Beer
November 17, 2018
05:00 pm - 06:00 pm
Tasting Session Room D

Dr. Steven Lasater and Bradford Hammerschmidt

Dr. Lasater holds a B.A. in Biomedical Engineering from Rice University and an MD from the University of Texas Southwestern Medical School in Dallas. He completed a Family Medicine residency at Broadlawns Medical Center in Des Moines, Iowa (affiliated with the University of Iowa College of Medicine) and is a diplomat of the American Board of Family Medicine, as well as a Fellow of the American Academy of Family Physicians. After 25+ years practicing Family Medicine, he elected to pursue additional training to become board-certified in the fields of Clinical Lipidology and of Bariatric Medicine, prior to finding his niche in the field of Age Management medicine and hormone replacement. He is an adjunct clinical faculty member with the Michigan State University College of Human Medicine, and has served on short-term medical mission projects to Honduras and Nicaragua with the Christian Medical Association.

Bradford Hammerschmidt is a 20 year veteran of the wine business and one of the founding partners of Imperial Beverage’s State Wide Distributor. Having lived and worked in Europe he developed a love for “Old World” wines and is a proponent of estate bottled grower champagnes from the small family producers of Champagne France.

See Schedule
Wine, It’s Good for You: The Health Benefits of Drinking Wine
November 15, 2018
07:30 pm - 08:30 pm
Tasting Session Room E
Robert Brengman, Brengman Brothers

Robert Brengman, Brengman Brothers

Brengman Brothers is a successful wine tasting room, wine production facility and producing vineyards property and business located in Traverse City, Michigan. Brothers Robert and Edward Brengman started the dream in 2004 when they planted their first vines. The tasting room and wine making facility were constructed soon after the initial vines were planted and the wine tasting and production facility opened, officially, fall of 2011. Prior to realizing their dream of opening a family owned winery, the Brengman Brothers, had been exposed to the hospitality industry for most of their lives. Their family has had very successful restaurants around the Detroit area.  Having grown up in the hospitality business, Robert and Edward and their family’s strive to feature high-quality products and focus on providing exceptional, experience-based events at the Traverse City facility. With continued success, the Brothers and their family’s realize that they are well equipped to venture into a second location in the Grand Rapids area, which is opened in December of last year. This new location at Pearl and Ottawa streets, named Forty Pearl, teams up with other beverage producers including Bonobo Winery, Bel Lago Winery and Grand Traverse Distillery. Along with wine and cocktail tasting, there will be wine and food pairing options available for the guests.

See Schedule
Grüner Veltliner and Blaufränkisch: An Austrian Twist
November 16, 2018
08:00 pm - 09:00 pm
Welsh Lobby
Rieslings: A Tasting of Traverse Coast Rieslings from Sweet to Dry
November 17, 2018
04:00 pm - 05:00 pm
Welsh Lobby
Paul Hamelin, Verterra Winery

Paul Hamelin, Verterra Winery

Paul Hamelin grew up in Lansing, Michigan and vacationed on the Leelanau Peninsula as a child in the late 60’s. After graduating from Michigan State University he earned a Pharmacy degree from Ferris State University in 1980. Paul and his wife Marty, of 40 years, pursued an interest for collecting wines and visiting numerous wine regions around the world. The Hamelin’s decided to devote their passion for wine by creating a new winery on the Leelanau Peninsula. Verterra Winery is a family-owned, artisan winery established in 2006. It is located just north of Traverse City, MI. Verterra is a family partnership Geoff Hamelin, son of Paul and Marty, is the General Manager of the winery after receiving a degree in Enology and Viticulture from Washington State University. In addition, seven additional family members also contribute their passion and creativity to Verterra in varying capacities. Verterra wines are Estate grown from 35 acres and are 100% pure Leelanau. Since the first vintage in 2010, the wines from Verterra have won over 250 medals in International Wine Competitions.

In his Rose seminar Paul is going to explore the world of Rose’s. While these have been mainstays of summer wine consumption in Europe for decades it has only recently become fashionable in the US to consume these fantastic “Pink” wines. Come, learn how they are made, what grapes make the best Rose’s.

In the Sparkling Wine Seminar Paul is going to explore the history of Sparkling wines. How they are made, decipher the scale of sweetness as established by the French centuries ago. Taste several Sparkling wines produced by the Wineries of the Traverse Wine Coast.

Pinot Blancs are noble grapes with a long European heritage and are extremely popular in France Germany, Italy (Pinot Bianco) and Austria.  They are rarely planted here in the US, come explore why this has happened and taste TWC Pinot Blancs which are establishing a new grape varietal for wine consumers.

See Schedule
Not Your Grandma’s Rosé: A Tasting of Rosés
November 15, 2018
07:00 pm - 08:00 pm
Welsh Lobby
Alsatian Pinot Blancs: The Other Great White Wine of Eastern France
November 16, 2018
06:00 pm - 07:00 pm
Welsh Lobby
Pinot Blancs are noble grapes with a long European heritage and are extremely popular in France Germany, Italy (Pinot Bianco) and Austria.  They are rarely planted here in the US, come explore why this has happened and taste TWC Pinot Blancs which are establishing a new grape varietal for wine consumers.
Sparkling Wines: A Tasting of Bubblies from the Traverse Wine Coast
November 17, 2018
02:30 pm - 03:30 pm
Welsh Lobby
Nancie Oxley, St. Julian Wine Company

Nancie Oxley, St. Julian Wine Company

Nancie is Michigan’s first female winemaker. She joined St. Julian Wine Company in 2002 as the Assistant Winemaker and moved up the ranks to Head Winemaker in 2010. She has been involved in the wine industry for the past 15 years and gained her knowledge primarily through hands-on experience in California and Michigan. Nancie received her Bachelor of Science in Food Manufacturing Operations and double minors in Agribusiness Management and Organizational Leadership & Supervision in 2002 and earned a Master of Science degree in Food and Agribusiness Management from Purdue University-Indiana University in West Lafayette, IN, in 2010 with the MBA portion of her degree completed at Indiana University’s Kelley School of Business. In 2013, Nancie was awarded the Outstanding Food Science Alumni Award from Purdue University. She continues to express her passion for wine, proudly working with Southwest Michigan growers, producing award winning wines for St. Julian.

See Schedule
Focus on Michigan Reds
November 16, 2018
06:30 pm - 07:30 pm
Tasting Session Room F
Michael Schafer, The Wine Counselor

Michael Schafer, The Wine Counselor

Michael is a Professor at Baker College and Oakland Community College, and teaches at Henry Ford College and Grand Rapids Community College. The Wine Counselor® has presented to the American Culinary Federation, the Society of Wine Educators International Conference, the Shores of Erie International Wine Festival (Canada), the United States Bartenders Guild and the Michigan Grape & Wine Industry Council Conference. The charismatic speaker, libations educator, Sommelier, Certified Specialist of Wine, Certified Specialist of Spirits, writer and consultant who entertains while educating. His humorous and fun approach to wine and spirits is reflected in his trademark phrase, “I taste bad wine so you don’t have to.” ®

Michael’s presentations are sponsored by:

See Schedule
Wine 101 – The 5 S’s of Wine
November 16, 2018
05:30 pm - 06:30 pm
Tasting Session Room E
Super Sparklers
November 16, 2018
07:30 pm - 08:30 pm
Tasting Session Room E
Amazing Argentina
November 17, 2018
03:30 pm - 04:30 pm
Tasting Session Room E
Wine 101 – The 5 S’s of Wine
November 17, 2018
05:30 pm - 06:30 pm
Tasting Session Room E
Super Sparklers
November 17, 2018
07:30 pm - 08:30 pm
Tasting Session Room E
Lisa M. Rose, Author

Lisa M. Rose, Author

Lisa is a wild foods chef and author with a background in anthropology and a professional focus on community health. Rose’s professional career has included food work in the Napa Valley, Leelanau County, Grand Rapids and across the Great Lakes. She has been part of growing the local food movement in West Michigan from the ground up.

Rose’s first book, “Grand Rapids Food: A Culinary Revolution,” (History Press, 2013) masterfully details the seeds and growth of the players that helped the local food movement take root in Grand Rapids. Her wild food plant guides, “Midwest Foraging” (Timber Press, 2015) and “Midwest Medicinal Plants” (Timber Press, 2017) are detailed accounts of eating wildly across the Great Lakes.

See Schedule
Acorns and Other Wild Edibles: Fall Foraging Across the Great Lakes
November 15, 2018
08:00 pm - 09:00 pm
Meijer Food Stage
Join wild foods chef & author Lisa Rose to learn how to process acorns into a nutrient dense acorn flour, make beer from mushrooms, and fermented beverages from wild berries. Knowledge of foraging ethics, sustainability and safety will also be shared.
Acorns and Other Wild Edibles: Fall Foraging Across the Great Lakes
November 16, 2018
07:00 pm - 08:00 pm
Meijer Food Stage
Join wild foods chef & author Lisa Rose to learn how to process acorns into a nutrient dense acorn flour, make beer from mushrooms, and fermented beverages from wild berries. Knowledge of foraging ethics, sustainability and safety will also be shared.
Acorns and Other Wild Edibles: Fall Foraging Across the Great Lakes
November 17, 2018
06:00 pm - 07:00 pm
Meijer Food Stage
Join wild foods chef & author Lisa Rose to learn how to process acorns into a nutrient dense acorn flour, make beer from mushrooms, and fermented beverages from wild berries. Knowledge of foraging ethics, sustainability and safety will also be shared.
Jenn Fillenworth, Jenny with the Good Eats

Jenn Fillenworth, Jenny with the Good Eats

Jenn has hit the ground running over the past year as she transitioned from being a clinical dietitian to a culinary entrepreneur. During her time as a clinical dietitian, she helped develop and grow the first adult only ketogenic diet program for adults with Epilepsy in the state of Michigan. Since leaving her clinical role, Jenn has pursued recipe development and testing, food blogging, and media full-time. She has appeared on Fox 17 Morning News, FOX 47 Morning Blend, WZZM 13 Evening News, My West Michigan, and Maranda TV on WOOD TV8 and WOTV 4. Jenn has also been featured on several nationally known websites and blogs such as The Kitchn, INSIDER, and Shape. You can find her food blogging locally as well on GRNow.com.

Over the past year, she has established several partnerships with both locally and nationally known food companies, such as, Schaendorf Cattle Co., The United Dairy Institute of Michigan, Siggi’s Dairy, Al Fresco Chicken, Doorganics, Hello Fresh, and Spiceology. Jenn is also heavily involved with the Culinary Medicine program through Spectrum Health and Grand Rapids Community College.

Not only has Jenn had the opportunity to be a part of TV media and print, but she has also served as a food judge for three major food competitions in Grand Rapids. She also recently had the pleasure to cook with celebrity chef and TV personality, Aarón Sánchez, during a cooking demo, which she says was “a once in a lifetime opportunity to cook with a culinary idol.”

 

Sponsored by:

     
See Schedule
Cooking with Michigan Wine, Beer & Spirits
November 16, 2018
08:00 pm - 09:00 pm
Meijer Food Stage
Like Michigan Wine, Beer, and Spirits? Then this cooking presentation is for you! Learn how to make festive and easy appetizers for the holiday season using your favorite Michigan Wines, Craft Beers, and Spirits. Not only will your guests be impressed, but they'll soon discover a new way to enjoy their favorite beverages.
Cooking with Michigan Wine, Beer & Spirits
November 17, 2018
08:00 pm - 09:00 pm
Meijer Food Stage
Like Michigan Wine, Beer, and Spirits? Then this cooking presentation is for you! Learn how to make festive and easy appetizers for the holiday season using your favorite Michigan Wines, Craft Beers, and Spirits. Not only will your guests be impressed, but they'll soon discover a new way to enjoy their favorite beverages.
Dirk Sorrells, Tabor Hill Mixologist

Dirk Sorrells, Tabor Hill Mixologist

Raised with a love and appreciation for the culinary industry, St. Joseph native Dirk Sorrells is no stranger to the art of wine and cocktails. Starting as a dishwasher and busser at his father’s hotel restaurant, Bistro on the Boulevard, he has worked his way through the restaurants and bars, photo galleries, and even his own acclaimed tattoo shops. From a stint in the Navy and catering for the Rolling Stones to training Michigan-favorite Schuler’s Restaurant staff in fine dining, Sorrells has turned his life’s experiences into inspiration for his dazzling cocktails and their artful presentations. As the official “mixologist” for Moersch Hospitality Group, running the front of the house at Round Barn Public House and now Tabor Hill Winery & Restaurant, Sorrells has been able to hone his craft and put a unique twist on each of his creations, pleasing customers and crowds alike.

See Schedule
Wine Cocktails: See How We MIX Them Up!
November 17, 2018
04:30 pm - 05:30 pm
Tasting Session Room F
Wine Cocktails: See How We MIX Them Up!
November 17, 2018
08:00 pm - 09:00 pm
Tasting Session Room F
David Stanley, Meijer Wine and Beverage Steward

David Stanley, Meijer Wine and Beverage Steward

David Stanley has over 20 years of professional experience in fine wines, specialty beverages and quality foods. At the young age of 15, he had his first unglamorous step in the field as a bus boy for a local restaurant. After graduation he took his years of kitchen experience west working for a bustling winery in Napa, California, where he was “bit by the bug” and became a consummate foodie and beverage enthusiast. David moved on to take a Food & Beverage Manager position with a prominent hotel chain in Oregon, which gave him the chance to bring his passion for well paired food and beverage to the public at large. David eventually made his way back to Grand Rapids where he spent a few years working in the wine and beverage retail field downtown before returning to restaurant management for several years. He joined the Meijer team in 2007 as the Wine & Beverage Steward.

See Schedule
Developing Your Tastebuds
November 15, 2018
07:00 pm - 08:00 pm
Tasting Session Room D
When and Why to Splurge
November 16, 2018
07:00 pm - 08:00 pm
Tasting Session Room D
Chef David Olson, Live Fire Republic

Chef David Olson, Live Fire Republic

David Olson is a nationally recognized American Culinary Federation Chef, television personality and international social influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, “Live Fire Republic.” He is featured annually in numerous live television segments and radio interviews, while his recipes and creative content continue to be shared across the web and in print publications. Over the last decade, David has partnered to work alongside several international tourism boards through his culinary travels and served as an ambassador for numerous high-profile food, beverage and consumer goods organizations, including the Australian Beef and Lamb Council, BLiS, Char-Broil Grills, NASCAR, National Pork Board, Williams-Sonoma and Whole Foods Markets. He also sits on the board for the American Diabetes Association, is a tireless advocate for the March of Dimes and Kids’ Food Basket, and invests annually in efforts alongside the ACF to raise necessary funding for local education grants and scholarships.

When not cooking, filming, or spending time with friends and family in Michigan, David can be found traveling the globe in search of grand adventure and extraordinary experiences, hiking, camping and fishing, trekking from one continent, 5-star kitchen and smoky backyard barbecue to the next – honing his craft alongside the some of the best regional chefs, home cooks and pitmasters in the world.

 

Sponsored by:

     
See Schedule
Maple, Bourbon and Bacon: A Great Seasonal Twist
November 16, 2018
05:00 pm - 06:00 pm
Meijer Food Stage
Maple, Bourbon and Bacon: A Great Seasonal Twist
November 17, 2018
05:00 pm - 06:00 pm
Meijer Food Stage
Chef Damon Covington, Culinary Institute of Michigan Instructor

Chef Damon Covington, Culinary Institute of Michigan Instructor

Chef Damon started his culinary education in the United State Navy receiving a Mess Management Specialists certificate. He attended the prestigious Kendall College in Evanston, Illinois before transferring to Culinary Institute of Michigan in Muskegon where he received an Associate of Business Degree in Culinary Arts and Bachelors of Business Administration (Food & Beverage Management) Cum Laude.

He earned a stellar reputation in the Tidewater area as Executive Chef at the Greenhouse as well as the former executive chef of The Chamberlin Hotel in Hampton, Va. Chef Damon currently owns G-55 Catering LLC. The cuisine focus is stylish, refined, southern cuisine. His approach to New Southern Cuisine focuses on the Plantation South culinary region beginning just south of the Mason-Dixon Line in north central Maryland, where it’s bounded on the east by the Chesapeake Bay Shore region and on the west by the Appalachian South region. It encompasses much of Virginia and the eastern Carolinas, then sweeps southwestward along America’s coastal plain.

See Schedule
New Southern Cuisine and Wine: Hand in Hand
November 17, 2018
03:00 pm - 04:00 pm
Meijer Food Stage
Corrie Wolosin, Virtue Cider

Corrie Wolosin, Virtue Cider

Corrie Wolosin is a decade-long veteran of the Fine Cider industry. From 2006 through 2016, she worked in marketing, sales and strategy at Farnum Hill Ciders in Lebanon, New Hampshire. During her tenure at Farnum Hill, she worked to found the United States Association of Cider Makers (USACM), a professional association representing cider makers, drinkers and enthusiasts throughout the US. She has worked with Cider Summits in Seattle, Portland, and Chicago, and consulted with the USACM on social media campaigns encouraging Americans to #pickcider for holidays. She also helped the New York Cider Association begin NY Cider Week. Prior to that, Corrie was the Registrar at the Tuck School of Business at Dartmouth. She also built and sold Executive Programs at Tuck, and helped found  a back-to-business program for MBA-level women returning to the workforce after a hiatus. She has an MBA from Franklin Pierce University, and an undergraduate degree from Dartmouth College. She has been with Virtue Cider since September of 2017.

See Schedule
Why Cider Loves Cheese – Cider Styles and Pairings
November 15, 2018
08:00 pm - 09:00 pm
Tasting Session Room F
Why Cider Loves Cheese – Cider Styles and Pairings
November 17, 2018
06:00 pm - 07:00 pm
Tasting Session Room F
Charlie Edson, Bel Lago Vineyards

Charlie Edson, Bel Lago Vineyards

Charlie graduated from Michigan State University in 1991 with a PhD in Horticulture with an emphasis on Viticulture and Enology.  He has been making wine for 34 years (20 years at Bel Lago) and growing grapes on Leelanau Peninsula for 30 years. A big fan of Pinot Noir around the world, he grows over 30 clones of Pinot and is focused on making excellent Pinot Noir.

Charlie’s Seminar will focus on the challenge and pure joy of Pinot Noir, made by two winemaking teams that focus on this premier cool climate red grown in the Traverse Wine Coast region.

See Schedule
Pinot Noir: A Tasting of Pinot Noirs
November 17, 2018
07:00 pm - 08:00 pm
Welsh Lobby
Blake Lougheed, Bel Lago Vineyards

Blake Lougheed, Bel Lago Vineyards

Blake will focus on the premier cool climate reds grown in the Traverse Wine Coast region. He will pour wines from several producers to show varying styles and the impact vineyard and wine making style have on the final wine.

See Schedule
A Tasting of Cool-Climate Reds from the Traverse Wine Coast
November 17, 2018
08:30 pm - 09:30 pm
Welsh Lobby
Chef Angus Campbell, Culinary Consultant

Chef Angus Campbell, Culinary Consultant

A City and Guilds Master Craftsmen, with over 40 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland. Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he taught food production at the Hospitality Education Department at their acclaimed public restaurant ‘The Heritage.’ He has won medals at many levels of food competitions and is an accomplished junior culinary team coach. He produced a twelve part series on Italian and Scottish cuisine on location for WZZM TV13 and his production of a monthly cable TV show recently won a national bronze medal at the Paragon Awards. In 2017 an episode of the “Cooking with Angus” Italian Scottish series won an Emmy from the National Academy of Television Arts and Sciences Michigan Chapter. His years in the culinary field has taught him the importance of keeping food as natural and simple as possible and allowing ingredients to speak for themselves. He continues to consult for local, national and international companies on a variety of culinary topics.

See Schedule
Food and Flames
November 15, 2018
07:00 pm - 08:00 pm
Meijer Food Stage
Introducing the unique theatre, flavor, aroma and ambiance that is produced when using flames on and in your food. Flames have been used at table to cook for centuries, watch and learn how these distinct techniques are used to capture maximum drama and tastiness.
Food and Flames
November 16, 2018
06:00 pm - 07:00 pm
Meijer Food Stage
Introducing the unique theatre, flavor, aroma and ambiance that is produced when using flames on and in your food. Flames have been used at table to cook for centuries, watch and learn how these distinct techniques are used to capture maximum drama and tastiness.
Food and Flames
November 17, 2018
04:00 pm - 05:00 pm
Meijer Food Stage
Introducing the unique theatre, flavor, aroma and ambiance that is produced when using flames on and in your food. Flames have been used at table to cook for centuries, watch and learn how these distinct techniques are used to capture maximum drama and tastiness.
Food and Flames
November 17, 2018
07:00 pm - 08:00 pm
Meijer Food Stage
Introducing the unique theatre, flavor, aroma and ambiance that is produced when using flames on and in your food. Flames have been used at table to cook for centuries, watch and learn how these distinct techniques are used to capture maximum drama and tastiness.
Annie Redmond, Guinness Brewery Ambassador

Annie Redmond, Guinness Brewery Ambassador

Annie Redmond has been a Guinness Brewery Ambassador for the Great Lakes for 2 and a half years. She trained under the master brewers at St. James Gate in Dublin, Ireland and learned all about the Guinness history from Guinness’ fantastic archivist, Ebhlin Colgan. Raised in Chicago, her family hails from County Carlow in the “sunny” southeast Ireland. Annie was brought up in the Irish community of the southside of the city, playing the Gaelic games of Camogie (Hurling) and Football, but also traveled to Ireland often. To her, nothing beats a good pub, a great pint and event better company. She received her Cicerone Certification last year and has been focused on delivering quality pints and education throughout her region. Her seminar will deliver a brief history of women in beer and the Guinness brewery, followed by a guided pairing of three beers with cheese and chocolate along with recipes for some favorite holiday dishes.

See Schedule
Guinness is Good for Food: Cheese and Chocolate Pairing
November 16, 2018
05:00 pm - 06:00 pm
Tasting Session Room D
Guinness is Good for Food: Cheese and Chocolate Pairing
November 17, 2018
07:00 pm - 08:00 pm
Tasting Session Room D