Chef Amalia Scatena | Charleston Wine + Food Festival

Cannon Green Executive Chef Amalia Scatena will be participating in two events at the 10th annual Charleston Wine + Food Festival taking place March 4-8, 2015. Catch Chef at her demo in the Culinary Village and at the Virginia is for (Food + Wine) Lovers event:

Friday, March 7

Join Chef Amalia in the Rosé Garden + Grilling Area which will be set up as a glorious French outdoor café in the Culinary Village. Chef Amalia will demo “Grilled Oysters Mushrooms” on an EVO Grill, a circular cooktop designed to create a social space around fresh-prepared food. EVO Grills are recognized delivering the natural flavors of food, cooking versatility, distinct design, quality construction. She wills serve the grilled oyster mushrooms over goat cheese tortellini topped with basil, pesto and parmesan. Attendees will sample the dish paired with Rosé produced by French winery Château D’Esclans.

To see Chef Amalia’s demo, purchase the CWFF Culinary Village Ticket for Friday afternoon. This ticket will give you all day access to the Culinary Village including the Rosé Garden + Grilling Area.

Saturday, March 8

Our Easton Porter Group (EPG) sister property Zero George is hosting the sold-out “Virginia is for (Food + Wine) Lovers” event showcasing Virginia’s rich culinary heritage and burgeoning wine industry. It features live cooking demos by Virginia’s top chefs and wine pairings. As head chef of EPG, Chef Amalia will be representing our Charlottesville, Virginia properties Red Pump Kitchen and Pippin Hill Farm & Vineyards. She will be joined by Chef Ian Boden of the “The Shack” in Staunton, VA and twice James Beard-nominated Chef Lee Gregory of The Roosevelt in Richmond, VA.

Virginia is for (Food + Wine) Lovers participants will meander through Zero George’s breathtaking courtyards, garden and piazzas while sampling Virginia food and wine. The chefs will pair their favorite dishes of Virginia’s seasonal cuisine with some of the state’s best wines including Viognier, Chardonnay, Cabernet Franc, Rosé, Cabernet Blends, and Sparkling Blanc de Blanc – as well as Virginia cider. Culinary offerings will include a bounty of fresh seafood from the cool waters of the Chesapeake Bay (Rappahannock River Oysters), grass fed beef and lamb (Border Springs Farm), farmstead fresh cheeses (Caromont Farms), dry-cured and hickory-smoked Surryano ham (Edwards Ham), and the best seasonal produce from the region.