The 10th Annual National Harbor Wine & Food Festival will be held on April 28th-29th, 2018 on the Waterfront of the National Harbor. This event will showcase over 150 Different INTERNATIONAL and LOCAL Wines, Beers, and Spirits in an ALL-YOU-CARE-TO-TASTE affair. As well as specialty tastings from famous chefs.
Everything you need to know about the event can be found below:
April 28th & 29th
Noon – 6pm VIP Admission
1pm – 6pm General Admission
on the Waterfront at National Harbor
VIP SATURDAY ONLY 25 TICKETS LEFT!
A World-Class, Waterfront, Culinary Event Join in the excitement of the 10th Annual Wine and Food Festival at National Harbor; bringing together world-renowned chefs, artisanal craftsmen, and culinary pioneers with thousands of Metro DC’s foodies.
NEW FESTIVAL FEATURES!
Champagne Lounge sponsored by Ferrari Champange
with our in-house DJ. Dance in the bubbles!
Special Rosé Tasting Pavilion Enjoy Rosé All Day!
All Guests will Enjoy:
◦Over 150 Different INTERNATIONAL and LOCAL Wines, Beers, and Spirits in an ALL-YOU-CARE-TO-TASTE affair. The title says wine but there are all types of adult beverages offered, sampled, and compared.
◦A Souvenir Glass to take home.
◦Great food to taste and to buy from some of DC’s hottest restaurants and Food Trucks
◦Wine Store On-Site. Taste something you like? You can buy it on-site by the glass or take home a bottle or a case.
◦Craft Beer Experience. Taste and savor special craft beers at the show … something you don’t usually get at other local wine festivals.
◦The Drink.Eat.Relax, Kitchen features hands-on cooking demonstrations and wine pairings.
◦Local, regional and nationally recognized chefs converge to offer meet and greets, book signings and demonstrations throughout the event.
Our VIP Guests Will Enjoy an Enhanced Program:
- VIP SATURDAY ONLY 25 TICKETS LEFT!
- We’ve reduced the amount of VIP tickets by 10% to make the experience more enjoyable for all
- The VIP Pier Experience. The VIP Pier has wine tastings and pairings from local restaurants
- Wine and Spirits Tasting are From Noon – 6pm
- Food tastings are from Noon – 3pm
- Guests will get a special VIP ONLY glass
- Other souvenirs include a bag, dining plate and lanyard
- FREE water from Essentia
- Wine Region Tastings throughout the VIP Area
- Access to VIP Only Washrooms
- 10% OFF VOUCHER for any case of wine purchased (1 time use voucher per VIP ticket)
- $5 OFF VOUCHER for any bottle over $20 purchased (1 time use voucher per VIP ticket)
VIP GRAND CRU ADMISSION & TASTING GLASS
VIP SATURDAY ONLY 25 TICKETS LEFT!
Access to the show from Noon – 6pm. Includes a souvenir VIP wine glass, plate, lanyard & goodie bag, unlimited samples of all beverages, one extra hour of sampling, access to VIP Pier and all VIP benefits including specialty tastings and access to the VIP washrooms. VIP Participating Restaurants:
GENERAL ADULT ADMISSION & TASTING GLASS
Access to the show from 1pm – 6pm. Includes a souvenir wine glass, unlimited samples, cooking demos & entertainment.
2-DAY RESERVE CRU ADMISSION & TASTING GLASS
Access for one person for two days to the show from 1pm – 6pm. Includes a souvenir wine glass, unlimited samples of all beverages, access to the tasting kitchen, the champagne lounge, and the music nook.
Designated Driver Tickets are available for purchase ON-SITE ONLY!
KIDS 12 & UNDER FREE! This event is not designed for children. They are welcome but you will find very little of interest to them.
Drink.Eat.Relax. Kitchen Schedule:
SATURDAY, APRIL 28TH
2PM – SCOTT DREWNO, FRIED RICE COLLECTIVE & CHIKO
Scott Drewno was raised in the heart of New York’s Finger Lakes wine region, a rural area known for its vineyards and its family owned farms. Watching his mother turn fresh, seasonal produce from local farm stands into bubbling pies and cobblers first piqued his interest in cooking and planted the seed for Drewno’s culinary ambition. Drewno joined the Wolfgang Puck Fine Dining Group in 1998. He started as a line cook at Chinois in Las Vegas, where he melded French cooking practices with Asian flavors and ingredients. After a series of rapid promotions, Drewno was named Executive Sous Chef at Spago, Wolfgang Puck’s celebrated Las Vegas restaurant known for its seasonal American cuisine and celebrity clientele. In 2017 Drewno partnered with Danny Lee to form The Fried Rice Collective with their first restaurant CHIKO, a Chinese-Korean, fine-casual concept. Zagat hailed the restaurant as one of “DC’s Most Important Restaurant Openings of 2017”.
3PM – AMY BRANDEWEIN, CHEF/OWNER, CENTROLINA
Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition as a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic and a 2018 James Beard Foundation Award semifinalist for Best Chef: Mid-Atlantic. Prior to opening her own restaurant, Chef Brandwein was the opening chef de cuisine at Alba Osteria in Washington, D.C. in 2013. Previously, Chef Brandwein launched Casa Nonna, the BLT Restaurant Group’s first Italian concept in Washington D.C and New York. She has also served as the chef de cuisine at Bebo Trattoria, and was the executive chef of Galileo da Roberto Donna in Washington, D.C.
4PM – VICTOR ALBISU, CHEF/OWNER TACO BAMBA & POCA MADRE
With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. His first full-service restaurant, Del Campo, is an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. It was named a Best New Restaurant of 2013 by Esquire magazine. Taco Bamba, a takeout taqueria that reflects his Cuban and Peruvian roots, opened next to Plaza Latina in Falls Church, Virginia, a Latin market owned by Albisu’s mother. Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan
BOTH DAYS – SOMMELIER & PROPRIETOR, BRENT KROLL
Sommelier & Proprietor Those familiar with Brent and his approachable, sophisticated style, obvious passion and knowledge of wine, will recognize his influence at Maxwell, where he works as a full-time employee. Prior to opening his Shaw DC wine bar, Kroll designed the wine program of the newly re-opened Iron Gate, a historic landmark that was once the longest operating restaurant in D.C. In 2015, Iron Gate was awarded Wine Program of the Year by the Restaurant Association of Metropolitan Washington and Top Wine Program in the D.C. region by DC Modern Luxury, as well as being recognized as one of the Best Wine Restaurants in America by Wine Enthusiast. Kroll also wrote the wine list for other local restaurants such as Hazel and the Partisan.
SUNDAY, APRIL 29TH
2PM – ALEX McCOY, CHEF/OWNER, LUCKY BUNS
Alex McCoy is a 17-year veteran of the restaurant industry. In 2002, at the age of 19, Alex helmed his first kitchen at a small sandwich shop in Bethesda, MD. In 2007 He became head chef of Ralph Lauren & Lincoln Pilcher’s (Kingswood, Eveleigh, Ruby’s) Georgetown, DC cafe, Rugby Food & Spirits. In 2013, inspired by his family’s London upbringing, Alex founded & opened Duke’s Grocery in the Dupont Circle neighborhood of DC which quickly became a local household name garnering such accolades as “33 Best Burgers in America” by Thrillist & “Best Burgers in DC” by Washingtonian Magazine. A lifelong traveller, Alex spent many years traveling back and forth between the US & SE Asia culminating with his opening of Alfie’s in 2015. Alfie’s classic representation of Eastern Thai cuisine earned immediate acclaim by both local and international press being featured by Vogue Magazine & Bon Appetit Magazine a few short months after opening. In the summer of 2015, via a story in the Washington Post, Andrew Knowlton of Bon Appetit proclaimed Alfie’s as one his 5 favorite restaurants in Washington DC.
3PM – ROCK HARPER, OWNER, ROCKSOLID CREATIVE FOOD GROUP
In September of 2014, Chef Rock helped develop and launch Willie’s Brew N Que in Washington D.C.; within the new and ever-expanding Navy Yards region of Southeast. Willie’s features regional barbecue, a creative beer selection and 14 HD televisions for an outstanding atmosphere. With the Washington Nationals just a block away, Willie’s was an instant hit when it launched in October. Chef Rock’s newest company, RockSolid Creative Food Group, LLC., was formed in 2016 and currently his primary focus. While he’s still creating new food concepts, Rock is determined to become a force in the television and radio arena. The food industry programming is ripe for innovation and RockSolid aims to be a major player in this evolving entertainment business.
Live Music Schedule:
SATURDAY, APRIL 28TH
1PM – BOBBY McKEY’S BOOMBOX
3PM – TEXAS CHAINSAW HORNS
SUNDAY, APRIL 29TH
1PM – BOBBY McKEY’S BOOMBOX
3PM – JUNKYARD SAINTS
- It’s for a good cause! A portion of event proceeds go to Spirit of Hope Children’s Foundation Visit: www.spiritofhopechildrensfoundation.org
- Follow us on Facebook and Twitter to see fun event photos and get information in real time @DrinkEatRelax
- Your tickets will be emailed to you, you should bring a printed copy of the email confirmation that you received when you placed your order and/or a photo ID.
- Will call is at the event entrance on the day of the event, you’ll see signs and tents. . . can’t miss it!
- Don’t go hungry! Our food vendors will be sure to have a variety of delicious food, and are ready to serve you.
- Events are rain or shine! All of our event features are under tents if the weather is rainy, but always a good idea to bring your rain boots if it’s going to be wet.
- If you want a bottle of water, they are $2 and can be found at the Merchandise tent.
- Our event staff is here to help you! Please visit the show office on the day of the event if you have any questions.
- Alcohol Sampling. This is a sampling structured event. This means that you are given a tasting glass (if you purchased a tasting ticket) that will allow you to RESPONSIBLY enjoy all of the products featured at the show. These samples are all-you-care-to-taste from this sampling glass.
What to Bring
- Blankets & Chairs are welcomed and encouraged.
- Cash. Many of the vendors & food vendors will accept credit cards but to save yourself time and hassle, of having to track down an ATM if they do not, we recommend bringing cash.
- Valid ID. All guests entering will have their ID checked to verify that they are over the legal drinking age if they have purchased a tasting ticket
- Food & Drinks. Feel free to bring your own non-alcoholic beverages and snacks for the day. All bags and coolers will be subject to search.
What NOT to bring
- No pets. Service dogs are welcome but must register in advance and onsite upon arrival with all proper documentation.
- No weapons. All bags are subject to search by our security team.
- No outside alcohol or illegal substances. All bags and coolers are subject to search by our security team.
- Re-Entry. You can come and go, just make sure you get your hand stamped at the exit!
- Last Call is 20 minutes till the end of the event. We stop pouring alcohol at 15 minutes prior to the end of the event.
- Last but not least (although the most important tip on this list) Please Drink Responsibly!
- Visit the buy tickets page on www.DrinkEatRelax.com
- Add tickets to your cart.
- View your cart.
- Click on the RED LOGO “TROOPID” in the left hand corner of the View Cart page.
- You will go to a new window to enter your military information.
- Once approved by TROOPID a discount will be applied to your cart automatically.
If you enjoyed this, check out more posts from the Just Grubbin team here! Also make sure to listen to The Just Grubbin podcast to hear us go into further detail about this and to hear all of our random irreverent takes on food, drink and whatever else.