CREATED: 2008-11-20 01:14 PM
Vail, CO - October 16, 2008 - Save the date for fabulous food, wine and skiing as the 19th Annual Taste of Vail announces the 2009 dates and introduces three of the four guest chefs. The premier spring food and wine festival will be held from April 1, 2009 - April 4, 2009 throughout the Town of Vail. Welcoming back some of the most anticipated and favorite events such as the Colorado Lamb Cook-Off, Mountain Top Picnic and Grand Tasting, Taste of Vail will also have many new additions including new food seminars and tastings, sponsored events and of course, acclaimed guest chefs.
Taste of Vail is proud to introduce Chefs Marc Forgione, Enzo Fargione, Martin Rios and Giuseppe Tentori to the 2009 festival. Chef Marc Forgione began his culinary career at 16 in his father's kitchen at the great American restaurant An American Place (Forgirone's father is culinary legend Larry Forgione who revolutionized American-style cooking in the 70's and 80's.) Forgione went on to work with great chefs on the east and west coasts as well as France. Best known for his culinary landmarks as sous chef and chef de cuisine respectively at BLT Steak and BLT Prime, Forgione was later named Corporate Chef for the BLT Restaurant Group nationwide which includes BLT Fish and BLT Market. Most recently, Forgione opened his first restaurant in New York City, FORGE where he shows off his laid back yet high-style approach to New American cuisine.
Chef Enzo Fargione is best known for making his mark on the Washington D.C. dining scene through a variety of restaurants including Galileo, Donna Adele, Il Radicchio, Barolo and most recently Teatro Goldoni. Born and raised in Torino, Italy, Fargione was schooled at The Culinary Institute of Turin. His specialty fares include northern Italian influences and promise to be a true culinary experience.
The board of Taste of Vail also welcomes Chef Martin Rios from Geronimo Restaurant in Santa Fe, New Mexico where he is the new Executive Chef. Best known for southwestern dishes with Asian overtones, Rios has created a variety of signature dishes using special sauces and emphasizing the local and seasonal ingredients of New Mexico.
The fourth guest chef is Milan-native Chef Giuseppe Tentori of Boka in Chicago. Tentori graduated from Antica Osteria la Rampina in Milan before jumping a plane to the United States to work in Gabriel Viti's restaurant in Illinois at the age of 19. He went on to work as Sous Chef at the Metropolitan in Salt Lake City, Utah and later returned to Chicago to work at Charlie Trotter's restaurant, the last two years as Chef de Cuisine. His most recent venture is Executive Chef of Boka where he adds his own unique style to the progressive American cuisine with seasonal ingredients and innovative pairings.
A full schedule of events and seminars will be announced soon. For more information on the events for the 19th Annual Taste of Vail and the guest chefs and to see images from past Taste of Vail festivals, please visit the website at www.TasteofVail.com.