CREATED: 2008-05-02 01:41 PM
Vail, CO - February, 2008 - The 18th Annual Taste of Vail announced four guest celebrity chefs who will be joining epicureans and wine lovers from around the world for the four-day food and wine festival in April 2008. Over 35 restaurants and chefs and 50 winemakers will take part of this year's festival participating in culinary events all over the Vail Valley.
The main events include a mountain top picnic, Grand Tasting, AprÃ¨s Ski Tasting, the 4th Annual Colorado Lamb Cook-Off and intimate seminars featuring the below guest chefs:
TONY AIAZZI - Aureole, New York, NY
Executive chef Tony Aiazzi has traveled the world and beyond perfecting his trade and gaining experience in all aspects of the culinary industry. Aiazzi graduated from the Culinary Institute of America and worked at Lucas Carton in Paris before joining the Charlie Palmer Group. As a member of this distinguished group, Aiazzi has worked as Sous Chef at Aureole, chef-at-large, rotating through out the growing number of properties within the Charlie Palmer Group overseeing menus and special events and supervising menu implementation through Palmer's collaboration with Seaborne Cruise Lines. Aiazzi became Executive Chef of Aureole in New York City in 2007.
JOSEPH MANZARE - Zuppa, San Francisco, CA
Chef Joseph Manzare began his career in the kitchen when he was 14 and immediately knew he was destined to be a restaurant owner and chef. After school, Manzare first moved to Los Angeles to apprentice for the renowned Jean-Francois Mettigner at L'Orangerie. He spent his spare time working for free at Spago perfecting his craft where he was noticed and hired full time by Wolfgang Puck. Manzare then moved to Italy and worked at San Domenica in Imola before returning to the United States where he worked as opening Sous Chef of Wolfgang Puck's Postrio in San Francisco, Executive Chef of Royalton in New York and chef of Granita in Malibu. Finally, Manzare realized his dream of opening a restaurant with Globe in San Francisco offering American food with Italian spirit. The popularity of the restaurant encouraged a second opening in Venice Beach in 2000 and finally the creation and opening of Zuppa in San Francisco celebrating his love for Italian cuisine. In accordance with his other restaurants, Zuppa uses fresh and organically raised produce and natural and humanely raised meats and poultry.
CURTIS LINCOLN - The Brown Palace Hotel, Denver, CO
Before attending and graduating from the distinguished Culinary Institute of America, Chef Curtis Lincoln began cooking professionally at the well-known The Normandy in Colorado. After graduation, he worked in a variety places throughout the country and for a variety of restaurants including the notable New York restaurants: The Water Club, The River CafÃ©, Sign of the Dove and Gotham Bar and Grill. Lincoln then moved back to Colorado to assist in the opening of the critically acclaimed Game Creek Club in Vail before moving to Reno and winning numerous awards as Executive Chef of CafÃ© Soleil. Lincoln spent several seasons in Nantucket learning about seafood and soon joined Rick Moonen in opening two seafood restaurants at Mandalay Bay Hotel in Las Vegas. After establishing these fabulous restaurants, Lincoln and his family returned to their home in Colorado where Lincoln serves as the Executive Sous Chef at The Brown Palace Hotel.
DIANE M. HENDERIKS, R.D. - DIETICIAN IN THE KITCHEN
Chef Diane Henderiks is a registered dietitian, a fitness expert and a culinary educator known for her innovative low-fat and dietary-specific recipes. During her tenure, she has founded Diane M. Henderiks R.D. and Associates LLC, a nutrition consulting company in Monmouth County, New Jersey and The Fitness Factory, a fitness and nutritional counselor center in Long Branch, New Jersey. Diane specializes in nutrition management, weight management and heart healthy nutrition. Diane instructs fitness & spin classes at area gyms and also teaches culinary classes, kids healthy eating classes, fitness workshops, supermarket tours at Whole Foods and other nationally recognized supermarkets and nutrition workshops. Diane's ultimate goal is good health. "Good health is the direct result of choices we make on a daily basis."
Tickets to the four-day festival and individual events and seminars are available online at www.tasteofvail.com along with full event details and schedules.
EDITOR'S NOTE: High resolution images of the guests chefs, past Taste of Vail events and press credentials are available upon request.
Sarah Boyd/ Erin Maxwell
212-627-3439 ext. 487/ 443