Retail Merchandiser - January/February 2015 - 7

NYCWFF SOBEWFF
best. "From new products and trends
to rising stars challenging the way we
enjoy food, both events are great for fans
and chefs to learn and enjoy," he says.
"For me, it's all about having a chance to
interact with the fans."
The seventh-annual Food Network
New York City Wine and Food Festival
presented by Food & Wine was held
Oct. 16 to 19 and offered more than 100
events throughout the city. The festival's most celebrated events included
intimate dinners with world-renowned
chefs such as Belgium's Kobe Desramaults, Italy's Dario Cecchini, England's
Yotam Ottolenghi, Mexico's Enrique
Olvera and France's Philippe Baranes,
Christophe Boucher and Gregory
Marchand. It also offered late-night
parties, educational seminars and panel
discussions.
The New York City Wine and Food
Festival drew a crowd of about 55,000
passionate gourmands and aficionados
and raised $1 million for the nation's
leading hunger-relief organizations.
"Eradicating hunger, both here in New
York and across the country, is something we know we can always count on
our talent and fans to support and we
are excited to see what Lee Schrager
and his team curate for next year's festival," says Brooke Johnson, president of
Food Network and Cooking Channel.
To date, the festival has raised $8.5
million for the Food Bank for New York
City and the Share Our Strength's No
Kid Hungry campaign. Chef Alex Guarnaschelli attends both festivals regularly
and says she teamed up with the No Kid
Hungry campaign because she is a chef
and a mother raising a child in America.
"My daughter goes to public school
and I can see the impact breakfast - or
lack thereof - has on children in starting
their day right," Guarnaschelli says.
"It affects, ultimately, their chances for
starting their life right and working
towards a bright future - a future where

PHOTO: GETTY IMAGES

Helping End Hunger

everyone eats breakfast and starts off the
day with great energy for learning."
Guarnaschelli believes people in the
food and beverage industry still have a
great deal to learn about the fight to end
hunger and the New York City Wine
and Food Festival helps take a step in
that direction. "We are a community
infused in food that works better when
we pool our efforts and effectively, 'share
our strength,'" she adds. "Tag lines like
'eat, drink, end hunger' sends the message loud and clear. They delineate the
problem clearly, and I believe it inspires
people to join the cause."

Funding the Future
The 14th annual Food Network and
Cooking Channel South Beach Wine
and Food Festival presented by Food &
Wine will take place Feb. 19 to 22, and
offer more than 75 events, including
new parties and talent along with updates to the festival's signature tastings.
"This is surely a year that our loyal
fans will do a double-take at the program and new attendees will find plenty
of events to choose from," Schrager says.
"We have made significant changes to
upgrade the experience at our signature
Whole Foods Market Grand Tasting
Village and are taking our beloved

event, The Q, to the next level by partnering with Meatopia."
South Beach Wine and Food Festival's treasured celebration of all
things grilled, braised and barbecued
- Meatopia: The Q Revolution - will
be held Feb. 21 and hosted by Guy
Fieri, restaurateur, author and television
personality for the Food Network. The
Whole Foods Market Grand Tasting
Village will include new features, such
as additional seating and shaded areas,
live music and DJs and select park-andride offerings.
Upgrading its events and showcasing
new ones helps the South Beach Wine
and Food Festival attract thousands of
attendees every year and all proceeds
are donated to the Florida International
University Chaplin School of Hospitality
and Tourism Management. To date, the
festival has raised more than $20 million.
As a direct result of the festival's
donations, Chaplin School built three
new cutting-edge culinary and beverage
management laboratories this fall to lead
industry research and provide a revolutionary learning space for the next generation of students. Its new labs include a
Wine Spectator restaurant management
laboratory, a brewing science laboratory
and a food production laboratory. O

January/February 2015

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Table of Contents for the Digital Edition of Retail Merchandiser - January/February 2015

Contents
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Retail Merchandiser - January/February 2015 - 1
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Retail Merchandiser - January/February 2015 - Contents
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