Talbot International Food & Wine Festival Partner with Local Chefs & Sommeliers

Masters of food and wine, Chefs Dan Pochron, Richard Hamilton, Andrew Evans, Giancarlo Tondin, Jorge Alvarez and Justin Peregoy are ready to dazzle the palates of epicureans as they converge on Talbot County on October 5, 2007. These chefs will brilliantly pair each course with the world’s top vineyards during the Talbot International Food & Wine Festival. Mark your calendar – you’ll want to be a part of this culinary celebration.

It’s a worldly fare where you can experience the flavors of Argentina, Australia, France, Italy, Spain and the United States. Mason’s, Restaurant Local, Out of the Fire, Scossa, the Inn at 202 Dover and the Inn at Easton set the stage for a night of fabulous food, great wines, and an abundance of fun. 

Chef Dan Pochron came to Mason’s with a dream resume that includes stops in Germany, Switzerland, Mustique Island in St. Vincent, and a two and half year stint with Michel Richard – all after receiving his formal education at the Culinary Institute of America. Chef Pochron’s talent does not go unnoticed by the media and most recently earned a feature story in the Sante magazine (June 2007) “from Michelin to Maryland”.  On October 5th, wines from Argentina will complement Chef Pochron’s festival menu.

Please call 410-822-3204 or visit their website at www.masonsgourmet.com

Richard Hamilton, Corporate Executive Chef and Vice-President of Culinary Concepts and Development for the Carl M. Freeman Companies, will pair the finest wines of France at Restaurant Local. Chef Hamilton has been a featured chef at the James Beard House in New York and for special occasions at numerous times at The White House. His work has been highlighted in notable food and spirits media including Bon Appetit, the New York Times, Food & Wine, Food Arts, the Food Network, and the Learning Channel.  

Please call 410-819-8088 or visit their website at www.restaurantlocal.com

Chef Jorge Alvarez was born in Havana Cuba, immigrated to the United States with his family at the age of two and was raised in South Florida. Alvarez began his culinary career at the “Le Cordon Bleu Acadame de Art” in Paris and later trained under Master Chef Paul Bocuse and experienced his Sommelier training in the Haut Medoc under Grand Master Sommelier Phillippe Luochon. He worked with world class European Chefs in Michelin rated establishments throughout France, Italy, Belgium and Spain and was honored to have been chosen as one of several Chefs to prepare meals for Great Britain’s Royal Family on their tour of New Zealong. Meet Chef Alvarez at The Inn at 202 Dover on October 5th and enjoy his special menu perfectly paired with the wines of Spain.

Please call 410-819-8007 or 1-866-450-7600 or visit their website at www.innat202dover.com (Rooms are also available.)

Chef Giancarlo Tondin began his career at the legendary Harry’s Bar Restaurant in Venice which has been owned and operated by the renowned Cipriani family for three generations. Today, it’s ranked among the ten best restaurants in the world. Chef Tondin assisted in the opening of Cipriani’s first restaurant in New York City and followed by eight other locations. Tondin won the James Beard Foundation Award in 1992 and has appeared as a guest chef on numerous occasions. Scossa’s northern Italian cuisine will be paired with Italy’s world-class reds and whites.

Please Call 410-822-2202 or visit their website at www.scossarestaurant.com

Chef Andrew Evans, a graduate of the Culinary Institute of America, moved to Easton and opened the Inn at Easton in 2000, offering four-suites, three bedrooms and a 45-seat dining room. Chef’s culinary talents have earned much acclaim including the recent designation as the 16th best Restaurant in the Washington, D.C. area by Washingtonian magazine in 2007, the New York Times, Travel & Leisure, and Food & Wine magazine. On October 5th he will wed his “Down Under Flavors” with the vineyards of Australia.

Please call 410-822-4910 or 1-888-800-8091 or visit their website at www.theinnateaston.com (Rooms are also available.)

A new Chef as has arrived at Out of the Fire in Easton. Chris Berger, who came to Out of the Fire more than a year ago has taken over the kitchen with a taste for simplicity and surprise. His approach to his creations is one that will leave you guessing. “I love it when someone knows a familiar taste, yet they can’t quite figure it out because of the texture”, said Berger. An example is his wonderful raisin gastrique, or his asparagus sauce. “You wouldn’t expect either one of those, but they work so well. Familiar, yet different”, said Berger.
Amy Haines, the owner of Out of the Fire feels he brings an inspiration to the restaurant’s staff. “He’s very passionate about what he does. It’s really a pleasure to be around people who are in that mindset”, said Haines. “Chris puts a lot of thought and effort in to everything. His enthusiasm in the kitchen is very infectious”. General Manager, Colleen Meny added “He’s always taking a fresh approach. Chris comes up with so many interesting flavors just by constantly experimenting”.
Berger is always looking for inspiration and surprises from other Chefs. “I like to discover new things by either going out and trying another chef’s cooking, or by reading. By doing both, I keep a fresh creative approach. I just like creating dishes that can’t be done at home”.

Please call 410-770-4777 or visit their website at www.outofthefire.com