Chef Joe Randall, an Ebony Magazine Top 10 African-American
Chef, Will Delight Taste Buds with his Southern Cooking
Press
Release
Grilling Class to Showcase Virginia
Wines
Author
Joe David and Chef Joe Randall will host a Southern cooking grilling
class, Sunday, August 2, 2009, from 11 a.m. to 3 p.m. at the Loudoun
Valley Vineyards, 38516 Charles Town Pike, Waterford, VA 20197.
Designed to provide grilling tips and techniques,
the gourmet getaway class will also give students an opportunity
to learn about pairing the winery’s remarkable array of
wines with some of Chef Randall’s authentic Southern cuisine.
Chef Randall who is featured among the top 50
chefs in Joe David’s book Gourmet
Getaways won praise for the irresistibly spicy flavors
of his Sweet Potato and Smoked Sausage Bisque he served to a sold-out
Five Chefs Dinner at the National Press Club in April. The secret
to the success of his bisque, he confessed, “was achieved
by maintaining the sweetness and integrity of the sweet potatoes
by baking, not boiling, them in their jackets.”
Guests at the Loudoun Valley Vineyards grilling
class will have an opportunity to enjoy his original recipes and
cooking secrets, which he will highlight with a spicy southern
touch. Loudoun Valley Vineyards, a 20-acre
wine estate eight miles northwest of Leesburg on Route 9, is owned
and operated by Cameron and Bree Ann Moore. The August wine-food
grilling event on the wine-producing estate will feature several
personally handcrafted wines that Winemaker Bree Ann Moore has
created, using some of the very same techniques mastered by the
French to stylize their varieties.
Chef Randall and Winemaker Moore will add to this
special event by providing guests with a demonstration and information
wine-pairing lesson. As an extra bonus, Moore will be available
to answer any questions about her wine-making process.
The menu (to be
posted) will include such popular foods as grilled chicken, ribs,
quail, a variety of vegetables, and other traditional foods, and
Chef Joe Randall’s special barbecue sauce.
$130 per person, $250 per couple,
all inclusive
(Food, wine, recipes, gratuities,
and an autographed copy of Joe David’s Gourmet Getaways)
RSVP
Principals:
Loudoun Valley Vineyards
is a well-established Loudoun County winery, minutes from Leesburg
on route 9 in Waterford, VA. Purchased in 2008, by Cameron
and Bree Ann Moore, the husband and wife team brings to
wine making skills Bree mastered interning as a wine chemist for
Beringer Vineyards.
Bree Ann began her career in the Virginia Wine
Industry as the assistant winemaker for Rappahannock Cellars during
the 2003 harvest. In 2003 she joined Unicorn Winery as a consultant,
and in 2004 she became their full-time winemaker. For the past
six years she has successfully created superior quality, award-winning
Virginia wines, establishing herself as a recognized force on
the local and international competition scene.
She is a graduate of the University of California–Davis
campus where she received in 2002 a Bachelor of Science degree.
Her husband who is also a graduate of the University of California,
Davis, is the driving force behind the vineyards’ sales
and marketing strategy. Together, they are working to build a
winery that they can be proud of and their customers can enjoy
for years to come. Her husband, Cameron, and her one-year-old
son Cameron Davis will be co-hosts for the August 2nd evening.
For more information: www.loudounvalleyvineyards.com.
Chef Joe Randall
(Savannah, GA) has been demonstrating his undying love for traditional
and contemporary Southern cuisine for over 43 years. The depth
and range of his experience and his dedication to professional
excellence have earned him the respect of professional chefs as
well as restaurant managers and owners throughout the country.
Over the years, he has received many awards, including: Distinguished
Service from the National Institute for the Food Service Industry;
Gold, Silver and Bronze Medals for Culinary competition, the Outstanding
Service Award, City of Los Angeles and the Meritorious Award for
Performance and Professionalism conferred by the President of
California State Polytechnic University, Pomona. In January 1992
he received the Black Men's Forum Distinguished Award for Outstanding
Contributions and Service to the Community. And in 2008, Ebony
Magazine chose him as one of the top 10 African-American
Chefs.
Chef Randall has worked his way up through the
ranks from Air Force flight line kitchens to executive chef posts
at a dozen restaurants, including the award-winning Cloister Restaurant
in Buffalo, New York and the Fishmarket in Baltimore, Maryland.
He has appeared on numerous radio and television programs; his
recipes have been featured in major newspapers and magazines,
and he has authored A Taste of Heritage (Wiley Publishing
Company) a modern classic about southern cooking. (www.chefjoerandall.com)
Author Joe David
(Warrenton, VA) has been traveling the globe in search of the
perfect meal for decades. To finance this search, he has taught
school; worked in public relations, marketing and magazine advertising;
reported five radio stories for NPR's The Best of Our Knowledge;
authored countless articles (many on food and international cooking
schools); and written five books. Although he isn’t a trained
chef, he has written many articles on food and international cooking
programs. His latest book, Gourmet Getaways, 50 top spots to cook
and learn (Globe Pequot Press, April 2009) features 50 of America’s
top cooking school chefs, their programs, cooking styles, and
favorite recipes.
David’s Gourmet Getaways
will be offered in other Virginia area wineries.
Scheduled for August
6th: A food tasting with wine at the Philip Carter
estate, Hume, VA. For $80 per person, $150 per couple, all inclusive,
guests will sample meats with and without sauces paired with a
variety of wines chosen from the Philip Carter wine collection.
Chef Howard Foer of Poplar Springs, the Inn Spa (Casanova, VA)
will demonstrate and explain why different wines are needed when
the sauces are added to the meats, and the winemaker for the Philip
Carter estate will talk and answer any questions about the wines
chosen. (www.pcwinery.com)
Scheduled for September 26th:
A demonstration class is scheduled for The Winery at LaGrange,
Haymarket, VA (www.wineryatlagrange.com).
Details will be released shortly. The price will be $130 per person/$250
per couple, all inclusive.
Important Note:
Advance reservations are necessary. No walk-ins are permitted.
All paid reservations are final; however, a guest may transfer
their reservation to another individual with advance notice. If
the event must be canceled by us, a full refund will be made.
A reservation isn’t final without full payment.
For more information, contact:
Joe David
PO Box 202
Warrenton, VA 20188
540-428-3175
jdavid@bfat.com
www.gourmetgetaways.us
