Cart
From December 13-17, Palm Beach Food and Wine Festival welcomed over one hundred local and international chefs. What started off as a hopeful dream seven years ago has turned into an explosive, epicurean reality at the Four Seasons Hotel. David Sabin, festival organizer, has seen the festival grow from a three-hour foodie charity gathering to five days of 16 luxurious food events. The festival now draws participation from the best culinary talent, including Todd English, Elizabeth Karmel, Sirio Maccioni, Jeff Mauro, Robert Irvine and Christine Tosi.
The event kicked off on December 13th at 11am with a chef talk trade panel open only to those in the food and restaurant industry. This was followed by Get Served at 2pm, a fun volleyball game for the chefs, and free for all to watch. One of the highlights of this year’s extended festival was Kids Kitchen. On December 14, the lead two Kids Kitchen events, presented by Whole Foods Market and sponsored by Chef Works. At 9 a.m., Irvine guided 25 student chefs through a 90-minute crash course in which he taught them how to prepare kid-friendly dishes. At 10:30 a.m., Tosi took over and led the young chefs through a ridiculously easy 90-minute baking lesson, showing them how to make her classic cake truffles in three decadent flavors: chocolate malt, birthday, and chocolate-chip passion fruit.
The event presented a buffet of culinary pleasures: food truck gatherings, chef after-parties exclusive gourmet dinners, chef meet-and-greets, all ending in a succulent cooking competition finale The Last Supper. The funds raised at the event benefit a different charity each year. This year it will benefit five organizations: Share Our Strength, Alex’s Lemonade Stand, Feeding South Florida, James Beard Foundation, and American Red Cross, Palm Beaches – Treasure Coast Region.
Chef Works is proud to have sponsored the event by providing chef apparel for the kids, the chefs, and the volunteers.
Here’s a recap of the 2013 Palm Beach Food & Wine Festival