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TM SAVORc b c THIS ® Spring/Summer 2013 Volume 5 Issue 2 A publication of The American Institute of Wine & Food AIWF’S SAVOR THE MIDWEST WRAP-UP Chapter Spotlight – Kansas City Chef Gale Gand Brunch Recipes From the Garden – Get Kids Growing & Think Inside the Box Travel & Adventure – South of the Border Wine Country Contents SAVOR THISTM Is a publication in association with The American Institute of Wine & Food® founded in 1981 by Julia Child, Robert Mondavi and Richard Savor The Midwest AIWF Graff, and others. 1 Leadership Conference Editor Amy J. Williams Wrap-Up Art Direction & Design Recipes by Gale Gand Aimee N. Youngs, Mesmerize Design 16 Contributing Writers/Images 18 AIWF Events John Blanchette, Freelance Writer Joan Casanova, Bonnie Plants 19 AIWF New Members Beth Bower, AIWF Wichita AIWF Business Members Robin Everson, AIWF Dallas/Ft. Worth 20 Chef Gale Gand – AIWF Ambassador Chapter Spotlight: Nancy Potter, AIWF Kansas City 22 Sonia Vaughn, AIWF Wichita Kansas City Amy Williams, AIWF National From the Garden: The AIWF National Board 27 Frank Giaimo, Interim National Chair – NorCal Get Kids Growing: George Linn, Treasurer – NorCal Start with strawberries Daniel Richeal, Chapter Council Chair – South Florida Robert Evans, Chapter Council Vice-Chair – Dayton in a patch or pot Beth Bower – Wichita Kimberly Briggs – Monterey Bay 30 Travel & Adventure: Mary Chamberlin – Monterey Bay South of the Border Ann Daw – New York Jerry Dreher – Boston Wine Country Randy Eilering – Chicago Michaeline Fedder – Baltimore Tony Garcia – NorCal/New York Riva Eichner Kahn, Days of Taste® Chair – Baltimore Shannon Madison – NorCal Deborah McKeever, Membership Chair – Dallas/Ft. Worth Christine Panas – New York AIWF Ambassadors Michael Chiarello, Bottega – Napa/Food Network Chef Michel Escoffier, Escoffier Foundation & Museum Tyler Florence, Food Network Chef / Tyler Florence Shop Gale Gand, Elawa Farm in Lake Forest, Illinois/James Beard The AIWF National Office Award Winning Pastry Chef (831) 250-7595 phone Heidi Peterson-Barrett, Winemaker for Amuse Bouche, Paradigm, Revana, (800) 274-2493 toll-free Barbour, Lamborn, Fantesca, as well as her own label, La Sirena (831) 250-7641 fax Michel Richard, Citronelle, DC, James Beard Award Winner [email protected] Gail Simmons, Food & Wine Magazine/Top Chef Judge www.aiwf.org Rick Tramonto, Tramonto Steak & Seafood, Osteria di Tramonto, RT Sushi Bar & Lounge and Revolution in New Orleans 26384 Carmel Rancho Lane, Suite 200E Roy Yamaguchi, Roy’s Restaurants Carmel, California 93923 © 2013 The American Institute The AIWF National Office ® Amy J. Williams, Executive Director of Wine & Food All rights reserved. c SAVOR THIS b WINTER/SPRING 2013 c www.aiwf.org SAVOR THE MIDWEST AIWF 2013 LEADERSHIP CONFERENCE & MIDWEST WINEFEST April 17-20, 2013 Witchita, KS AIWFSavor TheSavor Midwest Wine Country This year’s American Institute of Wine & Food national lead- ership conference was held in Wichita, Kansas. Why Wichita? As those of you who know, Wichita has a strong and very ac- tive chapter and it was a great place to hold this year’s confer- ence, as well as incredible hospitality, food and wine. Here is a recap of festivities and meetings: 2 c SAVOR THIS b SPRING/SUMMER 2013 c www.aiwf.org AIWF SavorSavor Wine The MidwestCountry “PUTTIN’ ON THE BEEF” – Opening reception at Photo credit Sonia Vaughn The Cargill Innovation Center Cargill Innovation Center Hosted Opening Reception Photo credit Robin Everson Photo credit Robin Everson Pork belly BLT arugula cream and tomato jam on sweet brioche Executive chef OJ Moore of YaYa’s Eurobristro created a grilled by Joseph Keller flatbread pizza with Gorgonzola, wild mushrooms and slow braised beef cheeks topped with arugula salad he first event of the conference, aptly named “Puttin’ Sweet Mustard on a Crostini and Ya Ya’s Eurobistro Executive TOn The Beef” was an opening night reception and wine Chef O.J. Moore’s Grilled Flatbread Pizza with Gorgonzola, and food tasting held at Cargill Innovation Center. Wichita Wild Mushrooms and Slow Braised Beef Cheeks topped with area chefs and out-of-town Chef Joseph Keller prepared and Arugula salad. Chef Jason Febres of Taste and See created served some wonderful appetizers featuring two products a fabulous presentation featuring Flank Steak Chimichurri Cargill is known for — beef and pork. Wine — donated by Skewers shooting out of pineapple and the Short Rib Soft Trinchero Family Estates — was poured by Butler Community Tacos with Queso Fresco and Pico by Chef Bobby Lane of College culinary students preparing for their own careers in Chester’s Chophouse & Wine Bar and Chef Joseph Keller’s the food & beverage industry. Pork Belly “BLTs” were outstanding. Food to drool over included Executive Chef Larry Walker Entertainment by Trevor Stewart on the Chapman Stick, of the Doubletree by Hilton Wichita Airport’s Korean BBQ Riedel wine glasses, a raffle and mini live auction served to Pork and Apple Wine Pork Tenderloin with Arugula and get us pumped and primed for the rest of the week’s events. continued... www.aiwf.org d SPRING/SUMMER 2013 a SAVOR THIS d 3 Savor the Midwest Photo credit Sonia Vaughn Photo credit Sonia Vaughn Chad Schafer of Cargill with AIWF Wichita Chef Larry Walker of the Doubletree by Hil- Chapter Peggy DiStefano ton Wichita airport created the Korean BBQ pork and the apple wine pork tenderloin with arugula, sweet mustard on a crostini Photo credit Robin Everson Short rib soft tacos, queso fresco and pico by Chef Bobby Lane of Chester’s Chophouse & Wine Bar Photo credit Sonia Vaughn Raffle & Live Auction benefiting The AIWF Organization Photo credit Sonia Vaughn Chef Jason Fabres of Taste and See with Guy Photo credit Robin Everson Bower, AIWF Wichita Chapter Co-Founder Folie a Deux, Alexander Valley, Sonoma and Host of the Good Life Radio talkshow on County, 2010 Cabernet Sauvignon is what KNSS 1330AM was poured – Cargill Innovation Center Photo credit Robin Everson Chef Bobby Lane of Chester’s Chophouse & Wine Bar Photo credit Sonia Vaughn AIWF Kansas City Chapter Chair Nancy Photo credit Robin Everson Potter, Chapter Council Chair & AIWF South Florida Chapter Chair Daniel Richeal & AIWF Executive chef OJ Moore of YaYa’s Wichita Immediate Past Chair & Chapter Eurobristro Relations Committee Beth Bower Photo credit Sonia Vaughn 4 c SAVOR THIS b SPRING/SUMMER 2013 c www.aiwf.org Savor the Midwest AIWF LEADERSHIP CONFERENCE onference meetings began in earnest Thursday morning with Sierra Scott, CKansas TV host (KSCW), veteran news anchor and reporter as the facilitator. During this important conference, National board members and chapter leaders come together annually to strategize the future of AIWF and what additions and changes would be needed to grow as a continuing, viable national organization. Lunch on Thursday was the perfect break between meetings. Executive Chef Photo credit Sonia Vaughn Paul Freimuth of the Hyatt Regency Wichita created a lunch that I am still raving Lunch includes wine donated by Guy Bower, about. It included a lemon, rice and ham soup, a mixed field greens salad topped Host of The Good Life radio talkshow on with grilled shrimp, tarragon and smoked paprika deviled eggs with lemon Dijon KNSS 1330AM and Emcee for the luncheon. vinaigrette dressing. For dessert we had a delightful zucchini, pistachio and pecan cake with cream cheese frosting. Because I am a vegan, Chef Paul created a special menu for me with included a chunky vegetable soup, salad of mixed greens with asparagus, carrots, sprouts, grilled peppers, corn shoots, cucumbers, tomatoes, plantains and lemon Dijon vinaigrette. For dessert he pulled out his liquid nitrogen tank and created a non- dairy chocolate, banana and peanut butter ice cream made with almond milk. Yes, I shared it with anybody who wanted to try it. Lunch was excellent. Photo credit Sonia Vaughn We also had some additional wines with thanks to Daniel Richeal from the Florida AIWF San Diego Board Chapter Chair Susan chapter. Richeal was kind enough to let us share the wines from won with his win- Buxbaum and Chapter Immediate Past Chair Vickie Mogilner ning auction bid at the Opening Reception’s live auction. The wines were a collec- tion of outstanding from Wichitan Rob Bennett’s cellar. After lunch, we adjourned to the meeting room to continue our work. The mid- afternoon snack consisted of Kansas artisan cheeses and crackers as well as fresh pineapple and strawberries. Photo credit Robin Everson Photo credit Sonia Vaughn AIWF Monterey Bay Chapter Chair & Na- Sierra Scott, Kansas TV host (KSCW), veteran tional Board Member, Mary Chamberlin Photo credit Sonia Vaughn news anchor and reporter as the facilitator AIWF Interim National Chair, Frank Giaimo Photo credit Sonia Vaughn Photo credit Sonia Vaughn AIWF Kansas City Board Members Kathy Pelz Executive Chef Paul Freimuth of the Hyatt and Chapter Chair Nancy Potter with Debo- Photo credit Robin Everson Regency Wichita, with AIWF Wichita Chapter rah McKeever , AIWF National Membership AIWF Leadership Strategy Meetings – Immediate Past Chair & Chapter Relations Committee Chair The New AIWF Committee Beth Bower www.aiwf.org d SPRING/SUMMER 2013 a SAVOR THIS d 5 AIWFSavor TheSavor Midwest Wine Country Photo credit Robin Everson Photo credit Robin Everson MIDWEST WINEFEST WALKABOUT – Old Town ith a short break to get coats and scarves — the night Another great food and wine pairing was the Antipasti Wwas a bit dreary — it was time for the 18th Midwest skewers by Corporate Caterers at the Marriott Courtyard in Winefest Old Town Walkabout. The event spanned the Old Old Town with the Tic Tok Sauvignon Blanc. Town area of Wichita and offered 17 venues serving two One of my favorite wines of the evening — Leonard or more wines at each and food paired to complement the Kreusch PM Riesling Kabinett — was served at the Hana wines.
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