WINE, BEER & SPIRITS STAGE

Sponsored by Tasters Guild International

These separate $15 admission tutored seminars will showcase wines from specific countries and regions.  Joe Borrello of Tasters Guild International will host our wine stage and conduct seminars and tastings along with specialists from other esteemed organizations, attracting both wine connoisseurs and adventurous novices to the world of wines, beers and spirits.

CLICK HERE for the complete schedule.

There is a $15 fee for each Beverage Seminar to cover the cost of the samples poured.  Each presentation is limited to 40 attendees.  Click on the button below to purchase Beverage Seminar Tickets!  PLEASE NOTE:  Purchasing Seminar Tickets does NOT include the price of admission to the Festival.

Joe Borrello

Joe is the President of Tasters Guild, International, a consumer / trade-based Food and Wine Appreciation Society.  He is an accomplished author and publisher / editor of the nationally distributed magazine - Tasters Guild Journal.  Joe is a Certified Retail Marketing and Media Consultant for the Food Service and Wine Industries as well as a frequent lecturer and classroom instructor on "Cooking with Wine".  He has organized and hosted several food and wine tours through the wine regions of France, Italy, Germany, Greece, Spain, Portugal, Australia, the Caribbean, Mexico, California, New York and Michigan.  Among his other accomplishments, Joe is also a frequent and reliable wine and food source for media throughout the Midwest.

For the complete Wine, Beer & Spirits Seminar Schedule CLICK HERE

Larry Mawby

Larry Mawby of L. Mawby Vineyards in Suttons Bay returned to his Leelanau County farming roots to grow grapes and make wine, after earning a degree in English from Michigan State University in the mid 1970's - establishing the second commercial vineyard in the area.  His goal has always been to produce the finest wines possible, striving to make wines that express the unique soil and climate in which they grow, the personal attention which they are given in both the vineyard and wine cellar, and the winegrower's esthetic sensibility.  Making a living from an agricultural enterprise occupying just shy of 40 acres, Larry's current annual production is less than 4,000 cases, a modest volume that allows him the pleasure of winemaking in a style he enjoys - barrel fermented in small lots, made with minimal handling.  L. Mawby Vineyards produces primarily estate-grown and bottled wines, although some grapes are purchased from other nearby vineyards.  For the past 30 years, Larry has refined his objectives and today produces some of the finest award-winning methode champenoise sparkling wines - under the L. Mawby label and cuve close sparkling wines - under the M. Lawrence label.  He also consults area growers and wineries and is an advocate of sustainable practices in the vineyard, the winery and in life.

For the complete Wine, Beer & Spirits Seminar Schedule CLICK HERE

Fred Bueltman

Fred is Beervangelist and Partner at the New Holland Brewing Company and Past-President of the Michigan Brewers Guild.  He is responsible for developing, coordinating and implementing the brewery's approach to market, or as he likes to put it, "bringing beer to the people".  In his past 17 plus years in the world of beer, Fred has pursued his passion for discovering, renovating and presenting beer pairings and recipes.  An avid home-cook, Fred encourages you to uncover what eating and drinking can do for one another.

For the complete Wine, Beer & Spirits Seminar Schedule CLICK HERE

Brian Cain

Brian represents Viviano Wine Importers in West Michigan's Lakeshore region.  He is a columnist for Grand Rapids Magazine and Tasters Guild Journal.  Brian earned his bachelor's degree in journalism, creative writing and geography from the University of Michigan, where he became a life long wine enthusiast.  Over the years, he has studied wines in California, Michigan, the Pacific Northwest, New York and Canada, as well as Germany, France, Italy and Spain.  His wine experiences include ownership of Erika's Delicatessen in Grand Rapids, wine buyer for D&W Food Centers, manager of D. Schuler's Wine Store in Ramblewood Center and serving as the first cellar master at the Amway Grand Plaza Hotel, buying all beverages and training the sommeliers and wait staff.  Brian is an American Society of Wine Educators Certified Wine Educator and holds certificates from the German Wine Academy, Committee Interporfessonel de Bourgogne, Wine and Foods from France, Italian Wine Bureau, and the American Wine Society.  He serves as a wine judge for the Michigan Wine and Spirits Competition, Tasters Guild International Wine Judging and the American Wine Society.  He is also an amateur grape grower and home winemaker and has been recognized by the State of Michigan and the American Wine Society for his work with numerous awards. 

For the complete Wine, Beer & Spirits Seminar Schedule CLICK HERE

MEIJER FOOD STAGE

Angus Campbell of the Secchia Institute of Culinary Arts will host our food cooking stage and conduct seminars, demonstrations and workshops along with several outstanding chefs from the area.  The Meijer Food Stage will be furnished by Williams Kitchen.

Angus Campbell

A City and Guilds Master Craftsman, with over 29 years of experience, Chef Angus Campbell was born and raised on the Isle of Lewis, Scotland.  Beginning his professional career, Chef Campbell worked at the Bahamas Hotel Training College where he became the Department Chair for their Culinary Arts Department before moving to Grand Rapids where he currently teaches in the Culinary Arts program as Chef-Instructor in the Heritage Restaurant for Lunch Service.

For the complete Meijer Food Stage Seminar Schedule CLICK HERE

Sue Dow

Known for her successful Cooking School at D&W, her international tasting / educational tours and advisor to countless retail and food service entities, Sue Dow now extends into new products and adventures for foodies everywhere.  Sue has always had a passion for food and eating healthy.  She is a self proclaimed chef and in the year 2000 began Sue Chef, a personal chef service, creating custom, healthy meals in the homes of her clients.  She has evolved from a personal chef to culinary consultant and recreational culinary educator.

For the complete Meijer Food Stage Seminar Schedule CLICK HERE

Shari Steinbach

For the past 17 years Shari has worked as a dietitian in the grocery industry and has served as the Lead Corporate Dietitian for Meijer in Grand Rapids, Michigan since 2003.  She manages consumer health communication, community events, nutrition programs, and solution selling strategies with a team of three other dietitians.  Shari currently serves as the chair of the Supermarket Dietitian subgroup under the Food and Culinary Professionals dietetic practice group.

For the complete Meijer Food Stage Seminar Schedule CLICK HERE

Tony Lawrence

For over 27 years, Tony "Winechef" Lawrence has been trained as a chef, sommelier, certified wine judge, freelance writer, lecturer, and a food and wine educator.  He is the owner of A Chef for You, LLC based in Philadelphia, PA, a lifestyle wine and food public relations and consulting company.  Globally, he works as a food and wine pairing specialist and event planner with major wineries, importers, distributors and fine wine shops.  Some of his accomplishments include being the first African-American chef and sommelier at two highly regarded country clubs in Philadelphia, PA, three years as the executive chef and sommelier with the NFL Philadelphia Eagles, and six years on movie sets catering to the stars.  He is a passionate professional who tastes approximately 700 wines and about 250 pairings a month.  That is why his cooking demos are fun and memorable to the last pairing.

For the complete Meijer Food Stage Seminar Schedule CLICK HERE

Eric Villegas

Award winning chef restaurateur, cookbook author and television personality, Eric Villegas has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes.  From 1987 - 2007, Chef Villegas owned and operated Restaurant Villegas and Dusty's Wine Bar, two of mid-Michigan's most unique and award winning regional restaurants.  He has won two regional EMMY awards as host for the popular show "Fork", which airs on PBS and offers his unique take on regional and sustainable Michigan Agriculture and cuisine to the rest of the country.  He is also the author of "Fork in the Road with Eric Villegas", which brings recipes, cooking tips and culinary history based on the Great Lakes food scene.  Villegas keeps a busy schedule with no signs of slowing down.  He keeps his culinary calendar full shooting new episodes of "Fork", cooking demonstrations, book signings and public appearances.

For the complete Meijer Food Stage Seminar Schedule CLICK HERE

Scott Hunter

No stranger to the food service industry, Scott Hunter has worked in hotels and resorts throughout the United States.  His work as Executive Pastry Chef has lead him to several of the country's top 5-star properties, including the Mauni Lani Bay Hotel in Hawaii, The Phoenician Resort in Scottsdale, Arizona, the re-opening of the Beverly Hills Hotel in California, and currently at the Amway Grand Plaza Hotel in Grand Rapids.  Scott has been active in culinary competitions, earning ACF Gold, Silver and Bronze medals and two "Best of Show" awards.  Scott was also a member of the 1992 Team USA, Southwest Region.  While in Michigan, he has won the MSU Chocolate Competition five times and was invited to compete in the 2007 National Pastry Challenge in Nashville, TN.  Scott is a mentor to the Fruitport Michigan Pro-Start High School Cooking Competition -- helping the team win four consecutive titles and three top-five awards at the national level.