Devour Rochester Wine & Culinary Classic May 30, 2015
Join food artisans, wineries, breweries, distilleries, and epicurean purveyors featured at this ultimate food and wine experience.
Lecture Topic: Wine and Food Pairing Made Easy.
Jon Link, from Rochester, NY is a Certified Sommelier, and a Certified Specialist of Wine. Link has also trained with the Wine and Spirits Education Trust, achieving Advanced Certification With Distinction. He has worked in all areas of the beverage industry, beginning in restaurants, moving on to 8 years in retail, and now wholesale. He is currently the Western NY area sales manager for Latitude Beverage Company based in Boston, MA. He represents 90+ Cellars wines, as well as Ironside, Earthshaker and Magic Door wines.
Lecture Topic: Sourcing Locally
Julie Haring is the local goods coordinator at Hart’s Local Grocers, as well as the director of sales and marketing for the Churchville Farmer’s Market. She has a Bachelor’s degree in English and French from the University of Rochester, as well as her Master’s in Comparative Literature (specializing in urban post-corporatism) from the University of Toronto.
Owner Operator of Finger Lakes Dexter Creamery Farms
Lecture Topic: Health Benefits of Kefir Culture
At Finger Lakes Dexter Creamery, LLC, we practice the tradition of kefir culture. We are pleased to introduce an artisanal, farmstead kefir cheese, cultured with living kefir grains and handcrafted with the creamy raw milk from our grass fed and pastured Irish Dexter cows. Our Kefir cheese is quite unique. We are the first and only producer in the western hemisphere to offer an authentic, probiotic kefir cheese!
My husband Tim and I have a great interest in the promotion and conservation of Dexter cattle. We are equally enthusiastic about the health benefits of kefir culture. Our kefir cheese is Probiotic, naturally. We make small batches of Kefir cheese every Monday, Wednesday and Friday, and milk our Dexter cows all through the year.
Wine Consultant Lauber Imports
Lecture Topic: New World vs. Old World: Wine Characteristics and Qualities
Wilson has spent 35 years in the wholesale wine industry and is WSET Level Two Certified.
Lecture Topic: The Wonderful World of Mushrooms
Olga from Smugtown Mushrooms will cover growing mushrooms for medicinal purposes and food value. Smugtown Mushrooms is fueled to provide people with the finest mushroom products. They want to make quality food, medicine and mushroom cultures available to all. Not only do they have fruiting bodies aka mushrooms but also medicinal tea blends, and growing supplies for the beginner and veteran cultivator. See the write up on Olga in 585 Magazine.
Chef/Owner of Cibi deliziosi
Cooking Demo: Beer Poached Shrimp w/ Lemon Caper Aioli over Baby Greens
Chef/Owner of Cibi deliziosi which offers personal chef services and on-site custom cooking classes. With emphasis on the social aspects of cooking and eating, as well as healthy, wholesome preparations, Chef Rosita’s specialties include contemporary Italian and Western Mediterranean inspired cuisines. As an active supporter of the “eat local & healthy food” movement, Chef Rosita founded and manages the Mendon Farmers Market. She has designed and conducted cooking classes and demos at local Farmers Markets, the Rochester Public Market and Gourmet shops and has developed and conducted classes and programs supporting Cornell Cooperative Extension’s locavore initiatives.
I am a father to my beautiful six year old daughter Mollie Summer, who always comes first in my life but my passion for the culinary arts comes in a close second. With over 20 plus years of culinary experience I am a ACF Certified Executive Chef, Culinary Institute of American Certified Pro Chef as well as being a Certified Serve Safe Instructor and currently finishing my Approved Certification Evaluator training.
Throughout my career I have had the opportunity to work in several different types of environments, from causal Italian dining to Four Diamond Resorts to Gaming and Entertainment to Higher Education to Assisted Living Community. During the last six years I have competed in over 30 Culinary Competitions as well as volunteered for Cure Childhood Cancer and Missing and Exploited Children. I am Vice President for the Rochester’s Chapter of the American Culinary Federation, 2013 Dish it out Grande champion, 2014 Devour Rochester Champion and 2014 & 2015 Rochester Chef of the Year Runner-up.
Lecturer, Department of Hospitality and Service Management, Rochester Institute of Technology
Hems is expert in Wine and spirits: education, history of the industry Wine Judge and coordinator of regional, national wine judging events.
She is a lecturer and instructor. She also is a New York Wine & Culinary Institute Certified Sommelier, Court of Master Sommeliers Certified Wine Educator and Specialist Spirits, Society of Wine Educators Certified Wine Judge and a American Wine Society author of “The World of Wines”.
BS RIT School of Hospitality/Certified Sommelier, Court of Master Sommelier
It was 1994, as a student at RIT, when a bottle of Burgundy turned me on to wine as a profession. The bottle was a 1982 Echezeaux from the famous producer, DRC. From that point on I have been searching to duplicate the experience. Years later, while running wine and beverage programs at a number of different restaurants, I began studying for sommelier certification which I finally obtained in 2008. For the past 5 years I’ve been selling wines in a retail setting and continuing to explore more areas in the ever expanding world of wine.
I started making wine around 20 + years ago with the help of a percussion student of mine whose father made wine. I gave him free drum lessons and he gave me wine- making lessons. This arrangement continued on until he got better on the drums and I got better at wine making. To this day he still advises me on my wine making but he doesn’t play the drums anymore.
Making wine has become a pleasurable hobby for me. It provides me with a yearly experience of watching my carboys of either red or white wine develop into something that not only tastes good but acts as my calling card when I need a gift to bring to someone “you help me with my computer problems and I will give you a bottle of my wine” it is my bartering chip. My wine motto is: “It won’t win an award and it won’t make you sick – just enjoy it”.