Cecilia Enriquez – Enriquez Estate Wines
Cecilia grew up in New Jersey, without any background in wine.
But when Cecilia and her family visited California in 2009,
she immediately fell in love with wine country.
Upon losing her job at Wells Fargo during the recession, she decided to throw caution to the wind and move to California to start a wine brand in her family’s name.
Attaching herself to anyone who would teach her, she quickly learned the craft and began winning awards for her wines.
Now on her 13th vintage as winemaker, Cecilia has honed her skills and begun experimenting with varietals not usually found in the Russian River area and winemaking practices not commonly implemented in the United States.
She is all about pushing the envelope and feels that her unique entry into winemaking empowers her to think outside the box.
THE VIRGILI BROS - El Bandarra
The Virgili are three young, enthusiast, creative, spontaneous and above all, drink and food-loving brothers.
They’re perfect triangle: Jordi, the older brother, takes care of the elaboration.
Alex, one of the twins, leads the business and trade, and
Albert is head of marketing and creativity.
Together, they intend to stir up the beverage industry creating brands which are different, honest, and over all, fun.
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Clara Canals - Bodegas Ysios
has a degree in Biology and Biochemistry at the University of Navarra in Pamplona.
Her passion for oenology led her to pursue an European Master in
Oenology and Viticulture in Montpellier.
After her experience abroad, which allowed her to discover different techniques and winemaking processes, and her work at Bodegas Campo Viejo with Elena Adell, she joined Bodegas Ysios with a clear objective:
looking at every detail from the vineyard, enabling craft remarkable wines.
As Chef/Owner of Great Events Catering, David is excited about taking all of his professional experience, personalized service, creative flavor profiles, unique presentations and resources to elevate this established Key West business to the next level.
SMALL CHEF AT LARGE CATERING
Classically trained chef Jennifer Cornell AKA The Small Chef at Large graduated from New England Culinary Institute in 1993. Originally from Vermont, she has been travelling throughout the Caribbean, Central America, and the Florida Keys for 22 years cultivating her craft within these countries.
Miss Cornell has pursued her love of the seas working as a chef on a luxury live aboard yacht throughout the Caribbean also.
Small Chef at Large Catering , a full service catering company, opened its doors in 2001 and has been successfully catering to the Keys since then.
Key West Personal Chef:
Servicing from Key West to Key Largo, Rhode Island to Chattanooga, Texas, Bahamas and Cuba… and everything in between.
Francesca is from Rome Italy and presently lives in New York City.
“It is my biggest challenge offering you the perfect balance, between history, the passion for cooking, the pleasure of eating, and the world of traveling.”
If you are wondering about the best places to eat in key west to have breakfast, lunch, and snacks menu of fresh, tasty, and healthy breakfast items. Indulge in the perfect blend of comfort and flavor at The Gradern Cafe - where every sip and bite takes you on a delicious journey.
David Zingg is originally from Palm Springs, California. After high school, he moved to Hawaii where he acquired a pallet for multiple styles of food (Chinese, Japanese, Korean, Thai, Hawaiian). Known for his creative and adventurous style, Zingg hitchhiked from Portland, Oregon to Florida with just his knives and a backpack. Prior to Bagatelle, he was Chef at the Reach Hotel.
Although Zingg has never had formal culinary training, he was recently named one of "7 hot chefs to Plan Your Next Vay-k Around" by FabFitFun Magazine.
NINE ONE FIVE & FIRST FLIGHT
Chef Orr has called Key West home for 16 years and is well known locally for his New Island cuisine, an artful combination of fresh local fare, Caribbean spices, Asian influences and French technique. He is a six-time winner of the MARC House Master Chef's Classic and has overseen the culinary programs at several of the destination's most popular restaurants.
He is currently the executive chef at First Flight and Nine One Five, and was previously the sous chef at Louie's Backyard, and executive chef at Roof Top Café, The Reach Resort, and Latitudes.
Director of Food and Nutrition Services
Florida Keys Medical Center
Joey is originally from Buffalo, NY. A fresh water conch 4.5 times over (32 years). Came to Key West In 1987 as an intern from Paul Smith’s College as a shucker boy at the Casa Marina Resort, then became a pastry chef when he found his passion.
He later joined the fastest growing company traveling the world opening restaurants. Decided to settle back in Key West and worked with a few well know established hotels and restaurants. He worked alongside with world renowned Chef Dominque D’ermo.
Currently as a Director of nutritional food service with Compass Group / Morrison Healthcare at the Lower Keys Medical Center.
BUTTONWOOD WINERY & VINEYARD
Many of us say we’d like to give up our regular job to follow a dream, but few of us ever reach the point when we forsake the progress we’ve made in one career to start all over in another. Every once in a while, though, you meet someone who has done just that- like our winemaker Karen Steinwachs.
Fidencio is a New Age vintner with an Old World understanding thanks to the prestigious mentors he studied with over the years. Having been nurtured in the Santa Ynez Valley, he has a desire to merge the Old with the New, believing that an innovative combination allows for the best wines.
All Sales Final/ No Refunds, No exchanges, No replacements:
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This ticket will not be replaced, refunded or exchanged for any reason whatsoever.
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