Sunday 11:00 am - 12:00 pm:
Wine Seminar:         $45.00
The Final Flourish…
Cheese and Dessert Wines
The Classic Course at the End of a Meal
Hosted by Jonathan White and Neil                     Rodriguez
Location: The Atrium Room
                  The Grand Summit Hotel

The Final Flourish… Cheese and Dessert Wines
The Classic Course at the End of a Meal
For many, the subject of Cheese makes for an entertaining and delicious seminar on one of the most fascinating aspects of the culinary world. The myriad possibilities for terrific dessert wine and cheese pairings have long been a popular topic of conversation among gourmands. Join cheese-maker Jonathan White and sommelier Neil Rodriguez for what will certainly be an intriguing and delicious seminar on the fine points of cheese and dessert wine pairing.
Sunday 12:30 pm. - 2:30 pm:
Wine & Food Pairing:      $90.00
The Sommelier Summit Competition Lunch
Hosted by Mollie Battenhouse
Location: The The Grand Ballroom
                  The Grand Summit Hotel

The 2013 "Sommelier Showdown" Luncheon
Sommeliers not only posses extensive knowledge about food pairings, but they must also know about viticulture, winemaking, proper storage and service, not to mention the geography and history of both wines and wine-producing regions. Their knowledge can truly be said to be encyclopedic.

Sunday 3:00 pm - 5:00 pm:

Culinary & Wine Presentation:    $45.00
A Passion for Spices, A Passion for Life
Hosted by: May Fridel & Hemant Mathur
Location: The Morris Room
                  The Grand Summit Hotel

A Passion for Spices, A Passion for Life
The variety of spices and herbs to be found in India is truly staggering. Even more astonishing is the impact of Indian spices on the world’s major cuisines. Pepper, anis, saffron, mint, cinnamon, coriander, cardamom, cilantro, cumin, jasmine and so many other herbs and spices vital to the many of the world’s cuisines originally came from India.

Cookbook author May Fridel will guide you through this fascinating world while you taste the artistry of award-winning chef Hemant Mathur and wines selected by Sam Bhatia, president of Sufi Wines, to demonstrate how they can be successfully paired with Indian cuisine.