Grand Rapids International Wine, Beer, and Food Festival
November 15-17, 2018

Seminar Stage / Tasting Sessions Headliners

Annie Redmond, Guinness Brewery Ambassador

Annie Redmond, Guinness Brewery Ambassador

Annie Redmond has been a Guinness Brewery Ambassador for the Great Lakes for 2 and a half years. She trained under the master brewers at St. James Gate in Dublin, Ireland and learned all about the Guinness history from Guinness’ fantastic archivist, Ebhlin Colgan. Raised in Chicago, her family hails from County Carlow in the “sunny” southeast Ireland. Annie was brought up in the Irish community of the southside of the city, playing the Gaelic games of Camogie (Hurling) and Football, but also traveled to Ireland often. To her, nothing beats a good pub, a great pint and event better company. She received her Cicerone Certification last year and has been focused on delivering quality pints and education throughout her region. Her seminar will deliver a brief history of women in beer and the Guinness brewery, followed by a guided pairing of three beers with cheese and chocolate along with recipes for some favorite holiday dishes.

Chef Angus Campbell, Culinary Consultant

Chef Angus Campbell, Culinary Consultant

A City and Guilds Master Craftsmen, with over 40 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 taught food production at the Hospitality Education Department at their acclaimed public restaurant ‘The Heritage.’ He has won medals at many levels of food competitions and is an accomplished junior culinary team coach. He produced a twelve part series on Italian and Scottish cuisine on location for WZZM TV13 and his production of a monthly cable TV show recently won a national bronze medal at the Paragon Awards. In 2017 an episode of the “Cooking with Angus” Italian Scottish series won an Emmy from the National Academy of Television Arts and Sciences Michigan Chapter. His years in the culinary field has taught him the importance of keeping food as natural and simple as possible and allowing ingredients to speak for themselves. He continues to consult for local, national and international companies on a variety of culinary topics.

David Stanley, Meijer Wine and Beverage Steward

David Stanley, Meijer Wine and Beverage Steward

David Stanley has over 20 years of professional experience in fine wines, specialty beverages and quality foods. At the young age of 15, he had his first unglamorous step in the field as a bus boy for a local restaurant. After graduation he took his years of kitchen experience west working for a bustling winery in Napa, California, where he was “bit by the bug” and became a consummate foodie and beverage enthusiast. David moved on to take a Food & Beverage Manager position with a prominent hotel chain in Oregon, which gave him the chance to bring his passion for well paired food and beverage to the public at large. David eventually made his way back to Grand Rapids where he spent a few years working in the wine and beverage retail field downtown before returning to restaurant management for several years. He joined the Meijer team in 2007 as the Wine & Beverage Steward.

Dirk Sorrells, Tabor Hill Mixologist

Raised with a love and appreciation for the culinary industry, St. Joseph native Dirk Sorrells is no stranger to the art of wine and cocktails. Starting as a dishwasher and busser at his father’s hotel restaurant, Bistro on the Boulevard, he has worked his way through the restaurants and bars, photo galleries, and even his own acclaimed tattoo shops. From a stint in the Navy and catering for the Rolling Stones to training Michigan-favorite Schuler’s Restaurant staff in fine dining, Sorrells has turned his life’s experiences into inspiration for his dazzling cocktails and their artful presentations. As the official “mixologist” for Moersch Hospitality Group, running the front of the house at Round Barn Public House and now Tabor Hill Winery & Restaurant, Sorrells has been able to hone his craft and put a unique twist on each of his creations, pleasing customers and crowds alike.

Jenn Fillenworth, MS, RD

Jenn Fillenworth, MS, RD

Jenn has hit the ground running over the past year as she transitioned from being a clinical dietitian to a culinary entrepreneur. During her time as a clinical dietitian, she helped develop and grow the first adult only ketogenic diet program for adults with Epilepsy in the state of Michigan. Since leaving her clinical role, Jenn has pursued recipe development and testing, food blogging, and media full-time. She has appeared on Fox 17 Morning News, FOX 47 Morning Blend, WZZM 13 Evening News, My West Michigan, and Maranda TV on WOOD TV8 and WOTV 4. Jenn has also been featured on several nationally known websites and blogs such as The Kitchn, INSIDER, and Shape. You can find her food blogging locally as well on GRNow.com.

Over the past year, she has established several partnerships with both locally and nationally known food companies, such as, Schaendorf Cattle Co., The United Dairy Institute of Michigan, Siggi’s Dairy, Al Fresco Chicken, Doorganics, Hello Fresh, and Spiceology. Jenn is also heavily involved with the Culinary Medicine program through Spectrum Health and Grand Rapids Community College.

Not only has Jenn had the opportunity to be a part of TV media and print, but she has also served as a food judge for three major food competitions in Grand Rapids. She also recently had the pleasure to cook with celebrity chef and TV personality, Aarón Sánchez, during a cooking demo, which she says was “a once in a lifetime opportunity to cook with a culinary idol.”

Lisa M. Rose Starner

Lisa M. Rose Starner

Lisa is a wild foods chef and author with a background in anthropology and a professional focus on community health. Rose’s professional career has included food work in the Napa Valley, Leelanau County, Grand Rapids and across the Great Lakes. She has been part of growing the local food movement in West Michigan from the ground up.

Rose’s first book, “Grand Rapids Food: A Culinary Revolution,” (History Press, 2013) masterfully details the seeds and growth of the players that helped the local food movement take root in Grand Rapids. Her wild food plant guides, “Midwest Foraging” (Timber Press, 2015) and “Midwest Medicinal Plants” (Timber Press, 2017) are detailed accounts of eating wildly across the Great Lakes.

Michael Schafer Esq., Sommelier, CSW, The Wine Counselor®

Michael Schafer Esq., Sommelier, CSW, The Wine Counselor®

Michael is a Professor at Baker College and Oakland Community College, and teaches at Henry Ford College and Grand Rapids Community College. The Wine Counselor® has presented to the American Culinary Federation, the Society of Wine Educators International Conference, the Shores of Erie International Wine Festival (Canada), the United States Bartenders Guild and the Michigan Grape & Wine Industry Council Conference. The charismatic speaker, libations educator, Sommelier, Certified Specialist of Wine, Certified Specialist of Spirits, writer and consultant who entertains while educating. His humorous and fun approach to wine and spirits is reflected in his trademark phrase, “I taste bad wine so you don’t have to.” ®

Nancie Oxley, St. Julian Wine Company

Nancie Oxley, St. Julian Wine Company

Nancie is Michigan’s first female winemaker. She joined St. Julian Wine Company in 2002 as the Assistant Winemaker and moved up the ranks to Head Winemaker in 2010. She has been involved in the wine industry for the past 15 years and gained her knowledge primarily through hands-on experience in California and Michigan. Nancie received her Bachelor of Science in Food Manufacturing Operations and double minors in Agribusiness Management and Organizational Leadership & Supervision in 2002 and earned a Master of Science degree in Food and Agribusiness Management from Purdue University-Indiana University in West Lafayette, IN, in 2010 with the MBA portion of her degree completed at Indiana University’s Kelley School of Business. In 2013, Nancie was awarded the Outstanding Food Science Alumni Award from Purdue University. She continues to express her passion for wine, proudly working with Southwest Michigan growers, producing award winning wines for St. Julian.

Steve Smith, Henry A. Fox Sales Co.

Steve Smith, Henry A. Fox Sales Co.

Steve started his goal of promoting craft beer in West Michigan back in 1997 when he first started at Siciliano’s Market. Growing through self-education and learning through the camaraderie of like-minded people, Steve helped develop the craft beer presence through management and education at establishments such as Martha’s Vineyard, Billy’s Lounge, Reds on the River and HopCat before coming on board with Henry A. Fox Sales. He has also collaborated with the GR Public Museum to create the “Thank You Beer” exhibit of 2012.