2010-2011 Chef's Weekends Guest Chefs |
October 29-31, 2010:
Chef Ethan Stowell
of Union, Tavolata & How to Cook a Wolf
REGISTRATION NOW OPEN
|
January 21-23, 2011:
Chef John Howie
of Seastar, SPORT & John Howie Steak
REGISTRATION OPENING SOON
|
|
Chef Jason Wilson of Crush and Tendrils Chef Joe Ritchie demo
recipes
in the Tendrils kitchen at the January 2010 Chef's Weekend.
|
Pricing
$750 per person* based on double occupancy ($1500 per couple)
$915 per person*, single occupancy
*Prices do not include tax
Includes
- 3 days, 2 nights accommodations at Cave B Inn at SageCliffe
- Hands-on instruction with Chef Ritchie, guest chef and Winemaker Freddy Arredondo
- All meals, including welcome dinner with wine pairings
- Chef's apron embroidered with the Tendrils Vineyard Restaurant logo.
To register, click above or call (888) 785-CAVE (2283)
The Chef's Weekend:
Friday Evening
The weekend begins on Friday evening, with a special tasting menu prepared by Chef Ritchie and
paired with Winemaker Freddy Arredondo's Cave B wines.
Saturday
On Saturday, the students get down to business, working side-by-side with the Chefs to sharpen
their culinary skills in a morning & afternoon workshops.
Between culinary sessions, Winemaker Freddy Arredondo will lead students through a wine tasting
and pairing training.
After an intensive day of food & wine training, students will sit down to dinner in Tendrils restaurant
and enjoy the dishes they learned to prepare in class.
Sunday
To wrap up the weekend, students and chefs will sit down together for a family-style farewell brunch
on Sunday morning.
Joe Ritchie, Executive Chef, Tendrils Vineyard Restaurant
A Washington state native, Ritchie's culinary philosophy is to enhance the quality, flavor, aromas and textures found naturally in the ingredients he uses, which complements the wealth of offerings available to him year-round throughout the Pacific Northwest. Ritchie's adventurous spirit is perhaps most apparent in his innovative approach to food & wine pairing.
Prior to his three-year excursion at Grouse Mountain Grill in Beaver Creek, Colo., Ritchie was sous chef at The Herbfarm in Woodinville, WA, the only AAA Five Diamond restaurant in the state. While at The Herbfarm, Ritchie forged relationships with the area's top farmers, purveyors and foragers in order to secure the best ingredients possible and worked closely with then Executive Chef Jerry Traunfeld to develop menus for this legendary dining establishment.
Winemaker Alfredo "Freddy" Arredondo
Alfredo "Freddy" Arredondo is a graduate of the Walla Walla Community College Institute for Enology and Viticulture. Freddy's winemaking experience includes working as a cellar master at Cougar Crest Winery in Walla Walla. Prior to becoming a winemaker, Freddy was a professional chef. He started his culinary career at age 13, cooking in his family's restaurant. It was while working and attending culinary classes in Arizona that he was first introduced to wine. At
that point in his life wine was a "mysterious, wonderful elixir" that he used
to complement his dishes.
Once Freddy completed culinary school, he worked as a chef in restaurants in Las Vegas, Los Angeles and on a cruise ship in Hawaii. However, he was drawn to Italy and moved there when he was awarded a highly-competitive scholarship to attend the Italian Culinary Institute for Foreigners. It was in Italy where two life-changing things occurred: he met his future wife, and he became completely passionate about wine.
