Auctioneer, Ted Corcoran

WSRE, invites the community to attend “Corks & Forks,” the Third Annual WSRE Destin Wine & Food Classic. Enjoy the perfect pairing of delectable dishes and award-winning wines as our featured, top chefs surprise, entice and delight you — Saturday, February 26, 6 p.m. at the HarborView Room inside the Emerald Grande. This event is sold out.

There are also special room rates available at the Emerald Grande for those wishing to stay the evening. A luxurious, waterfront, two-bedroom suite $139/night or three-bedroom suite $159/night. To book: www.emeraldgrande.com or call 850.337.8100 Mention: WSRE

The evening will include a chef’s welcome reception at 6 p.m. followed by a culinary four-course dinner at 7 p.m. prepared by some of the area’s top chefs. Each course will be paired with WSRE’s medal-winning wines provided by Republic National Distributors. Guests will have the opportunity to bid during a live auction on unique culinary packages. Entertainment will be provided by Kendal Shelton & Friends. The event co-chairs are Demetria and Richard McNeese and Debbie and Bruce Craul.

All proceeds benefit the mission of the public broadcasting TV station.

Chefs and their selected course include:
Appetizer – Tim Creehan | Cuvee Bistro
Soup – Jim Richard | Stinky’s Fish Camp & Blue Mountain Catering Company
Entrée – Jimmy McManus | The Emerald Grande
Dessert – Carl Schaubhut | Restaurant Fire

The Third Annual WSRE Destin Wine & Food Classic is presented by The Emerald Grande and is sponsored by: Gulf Power Co., McNeese Title LLC, McNeese Law Firm, Republic National Distributing, Cox Communications, Destin Magazine, Dlux Printing, First American Title Insurance Company, Rock Hard Designs Fine Jewelry, and the Northwest Florida Daily News.

Chef Tim Creehan
Born in Hartford, CT, and spending most of his childhood and young adult life in Baton Rouge, author and certified executive chef Creehan discovered his calling at an early age. From his early beginnings of working under Executive Chef Philippe Parola and then working side-by-side with John Folse, Commonly dubbed Destin’s own “celebrity chef,” Creehan has had a storied career receiving numerous honors, including in 1992 being named one of the “Youngest and Most Accomplished Certified Executive Chefs in the United States” by The American Culinary Foundation. He has appeared on various television programs and personally cooked for many high profile celebrities. Currently Creehan owns Cuvee Bistro and the Great Events Center in Destin, FL. He possesses a zest for life, extraordinary talent, an enormous joy in sharing his love for cooking with others and a commitment to giving back to his community.

Chef Jim Richard
Originally from Lafayette, LA., many Northwest Floridians know Richard and his reputation in the local food industry. With over 20 years of experience, he is a graduate of the CIA (Culinary Institute of America - New York). He was the chef at Flamingo's in Destin for six years and opened Cuvee Beach as general manager. He has owned and operated Blue Mountain Catering Co. since 1990 and is the chef/owner of Stinky's Fish Camp.

Chef Jimmy McManus
Legendary Executive Chef, Jimmy McManus, oversees the culinary operations of all Legendary Restaurants in Destin, Florida. With culinary credentials from New York State Chef's Association and the European Apprenticeship Program, McManus served under a French apprenticeship and has been working in the restaurant industry for 32 years. In 2001, McManus was part of a team invited to perform at the James Beard Foundation in New York. Chef McManus has been or is a member of the New York State Chefs Association, Beehive State Chefs Association, American Culinary Federation, American Academy of Chefs, Les Amis D'Escoffier Society and the Gulf Coast Chefs Association, and a Board-Certified member officer – two years.

Chef Carl Schaubhut
Chef Carl Schaubhut, a New Orleans native, literally grew up in the kitchen. After graduating from Louisiana State University, Schaubhut began working in restaurant industry in the Baton Rouge area, while self-learning cooking and gaining food knowledge. In 2005, he opened Fire! in New Orleans under then Chef Sunny Groom, formerly of the St. Supery Winery in Napa, CA.  After hurricane Katrina, Schaubhut reopened Fire!, helping to revive a restaurant and a city, being one of the first restaurants to open after the storm. Then a great opportunity presented itself in Grayton Beach. Schaubhut opened Fire! for a third time as Executive Chef. The chef’s cuisine is as inspired as he is by many cultures and cuisines that he has been a part of growing up in a diverse city such as New Orleans.