Food for Thought:
Exploring Virginia Wine and Fine Cuisine
Feb. 3 – 5, 2012
Join us for an elegant, fun, and informative opportunity to learn about the Virginia wine industry, agriculture, tourism, and production from academic and industry experts. Stroll through food stations, sample wine pairings, and dance the night away to the music of a live band. Enjoy the beautiful Inn at Virginia Tech.
$145 - Single
$275 - Couple
$65 - Saturday Dinner Only
SPECIAL ALUMNI LODGING PRICING!
The Inn at Virginia Tech
$99 per night*
*Based on availability. Taxes and gratuity not included.
Contact |
Tentative Schedule of Events
Topics, times, and locations are subject to change
Friday, February 3
-
4 – 8 PM
Registration
Holtzman Alumni Center Foyer - 6 PM
Optional: Virginia Winemaker Dinner at Preston's
The Inn at Virginia Tech, Preston’s Restaurant
Featuring the Fine Wines of Prince Michel Vineyard & Winery
Presented by
Brad Hansen, winemaker, Prince Michel Vineyard & Winery
Jason Smith, Preston’s chef
Seafood Bouillabaisse with Saffron Crème Fraiche
Sea Scallops, Shrimp, Mussels, Mahi and Swordfish in a Mildly Spicy Broth with Celery, Onion, Carrots, Potatoes, and Grape Tomatoes
Blood Orange and Arugula Salad
Arugula Tossed with Champagne Vinegar, Blood Orange Juice, Blended Oil with Minced Shallots, Chopped Dried Figs, Toasted Almonds, Garnished with Shaved Pecorino Romano and Blood Orange Segments
Fresh Thyme and Garlic Crusted Rack of Lamb
Served with a Creamy Risotto and Roasted Butternut Squash, Finished with a Dried Cherry Merlot Wine Reduction
Preston’s Artisan Cheese Plate
A Duo of Handcrafted Virginia Cheeses$49 per person. Tax and service charge additional. To make dinner reservations, contact Preston's Restaurant at 540-231-0120.
- 8 – 9:30 PM
Sparkling Wine and Dessert Reception
Holtzman Alumni Center Gallery
Mix and mingle with fellow attendees, tour the Holtzman Alumni Center and museum, and view the featured art exhibit as we kick-off the weekend's activities.
Saturday, February 4
-
8 – 10 AM
Registration
Holtzman Alumni Center Foyer -
10 – 11:30 AM
Presentation: Virginia Wine’s Renaissance
Holtzman Alumni Center Assembly Hall
Viticulturist Tony Wolf will describe how wine and wine grape production has evolved in Virginia over the last 350 years, but particularly within the last 30 years. His presentation will touch on the drivers for the industry’s growth, how grapes are grown, the factors that are considered in deciding where and what grapes are grown, and some of the challenges that confront grape growers. Learn more about Tony at these links:
www.arec.vaes.vt.edu/alson-h-smith/index.html
www.vaes.vt.edu/arecs/factsheets/alson-h-smith.pdf
www.cals.vt.edu/news/pubs/innovations/mar2010/index.php -
11:30 AM – 1 PM
Lunch
The Inn at Virginia Tech, Preston’s Restaurant
Enjoy a delightful meal at the Inn at Virginia Tech’s premiere restaurant, Preston’s. Wines specifically chosen to accompany the meal will be available for purchase. -
1 – 2:30 PM
Wine Workshop
Developing Our Own Style: A Comparison of Virginia Wines to Old and New World Wine Styles
Holtzman Alumni Center Assembly Hall
Wine Consultant Lisa Pélanne will conduct a comparative tasting of Virginia wines with wines from other world regions, focusing on the differences in wine styles. -
2:30 PM
Break
Holtzman Alumni Center Gallery -
3 – 4:30 PM
Prince Michel Winemaker Brad Hansen & Preston’s Chef Jason Smith present:
The Basics of Pairing Food & Wine
The Inn at Virginia Tech, Latham C
This seminar includes a culinary demonstration and tasting portions of 3 of Chef Jason’s dishes with Prince Michel wines
- 7 – 9 PM
Dinner
The Inn at Virginia Tech, Latham Ballroom A
Stroll through our elegant food stations and sample wine pairings chosen by industry experts and converse with specialists from featured wineries. Enjoy the music of a live band as you dance the night away. Wines will be available for purchase.
Sunday, February 5
-
7:00 - 10:00 AM
Optional: Breakfast
The Inn at Virginia Tech, Preston’s Restaurant
To make brunch reservations contact Preston's Restaurant, 540-231-0120. Additional Cost: $10.95 . -
10:30 – 1:30 PM
Optional: Brunch
The Inn at Virginia Tech, Preston’s Restaurant
Menu includes a wide range of delicious hot breakfast and lunch entrees including house-made soups, various salads, fresh fruits and berries, assorted cheeses, a carving station, and a delectable dessert selection that includes both a chocolate fountain and Preston’s Signature Bread Pudding.
To make brunch reservations contact Preston's Restaurant,
540-231-0120. Additional Cost: $19.50.
2012 Drillfield Series Events
Food for Thought:
Exploring Virginia Wine and Fine Cuisine