WSRE’s 26th Annual Wine and Food Classic:
A “Bounty & Barrel” of Fine Wines, Food and Fabulous Fun
Saturday & Sunday, Oct 18 & 19
This year’s “Bounty & Barrel” weekend includes three events for lovers of fine wines, gourmet food, music and public television. Guest celebrity chefs will be featured in Downtown Pensacola on Saturday, R&B diva Toscha Comeaux will perform Saturday evening at WSRE, and a sensational Sunday brunch will be served on Pensacola Beach.
“Southern Bounty Tasting”
Saturday, Oct 18 11am–3pm
(Commendencia Slip, South of Main)
Tasting Tents: The “Southern Bounty Tasting” will feature celebrity executive chefs Kevin Gillespie and Todd Richards, both from the Atlanta area, along with executive chefs from local restaurants serving up their own signature southern cuisine. For the perfect pairings, a variety of award-winning wines, presented by Republic National Distributing Company, will be served throughout the weekend of Wine and Food Classic events.
Chef Kevin Gillespie:
Gillespie is well-known as a top contender voted “fan favorite” on the sixth season of Bravo’s award-winning series “Top Chef,” and more recently he was Garden & Gun magazine’s featured chef at this year’s “Toast of the Town” event in Columbus, Ga. In 2013, he opened Gunshow, his restaurant in the Glenwood Park neighborhood of Atlanta. Gunshow earned the seventh spot on GQ magazine’s list of “12 Most Outstanding Restaurants” in February. Gillespie was named a semi-finalist for Rising Chef Star of the Year by the James Beard Foundation in 2012.
Chef Todd Richards:
Richards, executive chef at The Shed in Glenwood, opened his newest venture, The Pig & The Pearl, at Atlanta Station in August. In 2013, he was honored by the James Beard Foundation as a semi-finalist for Best Chef of the Southeast. He has competed on the Food Network’s “Iron Chef America,” cooked at the prestigious James Beard House in New York and is a James Beard Foundation member. Richards’ commitment to using naturally raised and grown ingredients is the cornerstone of his culinary philosophy.
Cooking Demonstrations: Featured celebrity chefs will share their signature southern dishes.
- “Smokin’ Hot!” prepared by Todd Richards: 12:00–12:45 p.m.
- “Memories in Food” prepared by Kevin Gillespie: 1:15 – 2 p.m.
Book Signing: Chef Kevin Gillespie will also be signing copies of his debut cookbook FIRE IN MY BELLY, named a 2013 James Beard Award Finalist in the Cookbooks: American Cooking category.
“Grand Bounty Reception” and Rhythm & Blues Performance
Saturday Night, Oct 18 6:30pm–10pm
WSRE’s Jean & Paul Amos Performance Studio
(Pensacola State College Campus)
The Wine and Food Classic continues Saturday evening at the WSRE Amos Performance Studio with a reception, live auction and performance by Toscha Comeaux and Friends. The “Grand Bounty Reception” and Rhythm & Blues Performance will feature culinary creations by Chef Irv Miller of Jackson’s Steakhouse. Comeaux, an R&B and jazz diva from Jacksonville Beach, will be belting out hits from the 60s, 70s and 80s by artists like Marvin Gaye, Stevie Wonder, Chaka Kahn, The Temptations, Aretha Franklin, Gladys Knight and others.
“Biscuits ‘n Bubbly” Brunch
Sunday, Oct 19 11am–1pm
Hilton Pensacola Beach Gulf Front
The Wine and Food Classic wraps up on Sunday with the popular “Biscuits ‘n Bubbly” Brunch prepared by Chef Dan Dunn of H2O Asian Cajun Grill. It doesn’t get better than poolside fine dining on the beach!
Tickets are on sale now! All proceeds benefit the mission of WSRE, PBS for the Gulf Coast. Call (850) 484-1054 for event details and sponsorship information.
All proceeds benefit the mission of WSRE, opening doors to a larger world with quality programming and educational outreach services for every person on the Gulf Coast who desires to be more educated, informed and entertained.
Special thanks to our “Bounty & Barrel” Wine & Food Classic Event Chairs, Gerald and Vicki Adcox! For more information, call (850) 484-1054 or click here to contact us. To take a look back at last year's WSRE's 25th Annual Wine & Food Classic click here.