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Date What's Cooking Who Where
April
2 - 6
The SAVEUR Texas Hill Country Wine and Food Festival: Join Country Wine and Food Festival SAVEUR Editors and Int’l Wine and Food Figures to Meet Global Culinary Masters and Local Vintners SAVEUR Magazine/Texas Hill Austin, Texas
Pam Blanton
512 – 542 - WINE
361 – 814 - 4991
pr@texaswineandfood.org
www.texaswineandfood.org

April 5
10am-4pm

Gourmet Cooking Class: Cooking For Guests: Head Chef Louis Schindler’s Dishes will be paird with Special Wines from the Herzog Cellars Herzog’s Restaurant & Winery Herzog
Jeffries Road, RD 3
Blenheim, Marlborough
New Zealand
info@herzog.co.nz
www.herzog.co.nz
April
5 – 13
Gruppo Ristorante Italiani (GRI) Calabria: A Great Region of Italy Which is Rich in Ancient History And Wonderful Varieties of Food And Wine with Mr. Tony May, President of GRI and Owner of San Domenico Gruppo Ristorante Italiani/Italian National Academy of Peperoncino Mr. Mico Licastro
631 – 208 - 4442
mico.licastro@verizon.net
April 6 Taste 2003: A Taste of Italy To Benfit the Boys & Girls Clubs of Metropolitan Phoenix   Kierland Commons
Scottsdale, AZ
602 – 954 – 8182
www.taste-italy.com
April 6 The First Annual Long Island Wine Gazette East End Food And Wine Awards: Gala Award Dinner and Presentation The Long Island Wine Gazette Atlantica
Westhampton Beach
Award Shari Alexander
631 – 725 – 3899
liwinegazette@aol.com

April 6
5pm Cocktails
6-10pm
Dinner

137th Annual Dinner Dance Gourmet Dinner Created by Master Chef Jean-Yvess Piquet The Societe Culinaire Philanthropique The University Club
1 West 54th Street/NYC
212 – 308 - 0628
April 6 The Northeast Foodservice and Lodging Exposition & Conference: The Largest Foodservice and Lodging Event in New England/Over 800 Booths and 500 Participating Diversified Business Communications The Bayside Expo Center
Boston, MA
J. Maganer/K.Thoms
9778 – 474 – 1900
NEFS@pancomm.com
April 7
6:30pm
Tribeca Grill Wine Dinner: Super Tuscans and 1997 Brunello di Montalcino. Executive Chef Stephen Lewandowski Showcases the Classic Dishes Of Tuscany Paired with These Favorite Wines from Tribeca’s 20,000 Bottle Cellar (seating is limited) Tribeca Grill 375 Greenwich Avenue
Tribeca, NY
David Gordon-Wine Dir.
212 – 941 – 3900 – res.
jporto@ myriadrestaurantgroup.com
April
8 – 14
Ale Street News Spring Tour to Belgium Ale Street News 800 – 351 – 2537
April
9 – 12
The Commercial Art of Food Photography From the 1950s To the Present: A Contest And Exhibit International Association of Culinary Professionals Annual Conference in
Montreal, Canada
www.iacp.com
April 9 The Jackson House Inn Wine Dinner Featuring Cooper Mountain Wines from Oregon The Jackson House Inn and Restaurant Woodstock, VT
800 – 448 - 1890
April
9 – 13
VINITALY    
April 10 All –Star Chefs to ‘Dish It Out’ For American Liver Foundation’s Flavors of New York Gala: Drew Nieporent, Restaurateur and Honorary Culinary Chairman, Joins Chefs From Montrachet, Nobu, Tribeca Grill, Layla and Tribakery American Liver Foundation The Pierre Hotel
Fifth Avenue/NYC
Jennifer Hawkins
212 – 255 - 6541
Jennifer@hawkpr.com

April
12 - 13
9am - 5pm
Each day

Myriad’s How to Open A Restaurant and Make It Last Seminar – Host: Drew Neiporent (limited to 80 people) www.restaurantseminar.com Myriad Restaurant Group Tribeca Grill
Catherine Loup
212 – 966 - 9313
April 13
1pm
Annual Pre-Passover Jewish Lower East Side Tour: 150 Years of Jewish History and Settlement on the East Side And Lots of ‘Noshing’ Big Onion Walking Tours Meet at SE Corner
Essex and Delancey Sts.
212 – 439 - 1090
www.bigonion.com
April 14
6:30pm Cocktails
7pm Dinner
Get With The Program: ’21 Puts Fun into Mondays: An Indulgent Evening featuring an International Selection of Boutique Farmhouse Cheeses, Hosted by ‘Cheese Whiz’ Marisa Perry of I.C.E., the Institute Culinary Education ‘21’ ‘21’
21 West 52nd St/NYC
Judy Channell
212 – 582 – 7200 x720
dbiederman@21Club.com
April 14 SLOWFOOD USA: A Seminar On Korean Food SLOWFOOD USA Events French Culinary Institute
434 Broadway/NYC – 6th fl.
info@slowfoodusa.org
www.slowfoodusa.org
       




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