Food & Wine Experience dates set
Mark it down for July 5 to 7
Building on the success of last year’s second Mammoth Food & Wine Experience, the Mammoth Lakes Foundation this week announced plans for the next summer’s event, promising more, more, and more.
“Planning is already under way to expand the 2013 festivities and focus on engaging even more attendees in a variety of ways,” said Evan Russell, CEO/President of the Mammoth Lakes Foundation, in a press release.
“Learning from what works is a key factor in the continuing success of this key fundraising event that supports education and the arts through contributions to the Mammoth Lakes Foundation and Mammoth Schools NOW Education Foundation.”
The dates for the third annual Experience are Friday through Sunday, July 5 to 7.
Russell said the event will feature expanded educational seminar opportunities with world-class chefs and vintners, more than 120 wines from 30 or more wineries, and the return of the “People’s Choice” Great Outdoor Cooking Competition.
Last year’s cooking competition included students from four culinary programs in addition to one team of professional chefs. Next summer’s competition will also include student culinary teams. According to Russell, the Bakersfield College culinary team that won the “People’s Choice” Award two years in a row is likely to be one of them.
The Friday evening events that were added to last summer’s schedule of seminars and the Grand Tasting event was also a big hit with attendees, according to the press release. They included dinner with wine pairings at three local restaurants featuring a variety of cuisines, and a Wine Walk in the Village at Mammoth.
“We found that some people chose specific activities like the Friday night events and others opted into the VIP package of seminars and the Grand Tasting,” Russell said.
“We’re very excited to continue our efforts to expand the scope of the event beyond the footprint of the Foundation and the Cerro Coso Community College Mammoth Campus. Having choices makes it possible for more people to experience the event and all the variety and beauty that Mammoth has to offer.”
He said the seminars will also be expanded in scope to include other world-class chefs in order to attract as wide an audience as possible.
“The feedback we received indicates attendees thoroughly enjoyed the seminars,” Russell said, “so this year we plan to expand seminar offerings to approximately 15.”
As an aside, Russell said the foundation is currently looking for volunteers interested in participating on a committee either now to help plan the event, or later on to help during the event.
Committees include assisting to acquire auction prizes, making suggestions for seminars and participants, and providing general ideas of ways to make the event even more successful.
Whatever the level of participation, those interested in being a part of the action should contact Jamie at the Mammoth Lakes Foundation at 760.934.3781 or via email at Jamie@mammothlakesfoundation.org.