Wine & Food Festival: May 4th-5th, 2019- National Harbor, MD

The Food and Wine Festival will be held on May 4th & 5th

On The Waterfront – National Harbor

Saturday VIP Admission Noon-6pm 
General Admission Saturday 1pm-6pm
Sunday Gospel Brunch 11am-5pm
Sunday VIP Admission Noon-5pm
General Admission Sunday Noon-5pm


A World-Class, Waterfront, Culinary Event. Join in the excitement of the 10th Annual National Wine and Food Festival at National Harbor; bringing together world-renowned chefs, artisanal craftsmen, and culinary pioneers with thousands of Metro DC’s foodies.


Look What’s Cooking In The Kitchen…
  • 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.
  • EXCITING NEW EXPANDED FLOORPLAN. This year’s show is right on the waterfront with MORE water frontage than ever. Enjoy the view:
  • NEW EXPANDED VIP SECTION. 
  • NEW Smokehouse Pits. If you like MEAT to pair with your whiskey samples…..you are going to love this whole animal cooking exhibit.
  • The Champagne Lounge. Chill and relax with our DJs while you enjoy the bubbly!
  • The Rose’ Garden. Wear your best PINK CHIC and taste all the rose’.
  • NEW GOSPEL BRUNCH on Sunday. Join us early for a brunch buffet and some amazing music on the Main Stage. Enjoy the bottomless mimosas and Bloody Marys.
  • 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.

Tickets

*VIP GRAND CRU ADMISSION $90
SATURDAY Noon-6pm
$70 SUNDAY Noon-5pm
Includes a souvenir VIP wine glass & swag bag, unlimited samples of all beverages, one extra hour of sampling, access to VIP Area and all VIP benefits including specialty tastings and access to the VIP washrooms.
THESE TICKETS TYPICALLY SELL OUT IN ADVANCE

*RESERVE CRU GENERAL ADULT ADMISSION $40 ADVANCE
SATURDAY: 1pm-6pm
SUNDAY: Noon-5pm
Includes a souvenir wine glass, unlimited samples, cooking demos & entertainment.

*SUNDAY GOSPEL BRUNCH TICKET & VIP GRAND CRU ADMISSION $130
11am-5pm
Access to the show on Sunday from 11am – 5pm. Includes brunch buffet with gospel entertainment. Also includes VIP admission to the event, a souvenir VIP wine glass & swag bag, unlimited samples of all beverages, one extra hour of sampling, access to VIP Area and all VIP benefits including specialty tastings and access to the VIP washrooms.
Only 300 Tickets Available – THIS WILL SELL OUT

*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.


Schedule

COOKING DEMO’S

SATURDAY

1:00pm

Scott Drewno

Chef 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. At Chinois, he learned to meld French cooking techniques with vibrant Asian flavors. At Spago, he came to understand the importance of beginning with only the finest ingredients. Drewno furthered his knowledge and solidified his passion for Asian cuisines at Jean-Georges Vongerichten’s Vong and Stephen Hansen’s Ruby Foo’s. In 2007, Wolfgang Puck tapped Drewno as the opening Executive Chef of The Source. The restaurant was honored with numerous accolades including three-star reviews from both The Washington Post and Washingtonian Magazine. The Restaurant Association of Metropolitan Washington (RAMW) awarded The Source “New Restaurant of the Year” in 2008 and “Fine Dining Restaurant of the Year” in 2011. Drewno received the coveted “Chef of the Year” prize in 2010 and again in 2016. In 2012 and 2013, Drewno was a semifinalist for the “Best Chef Mid-Atlantic” James Beard Award. Drewno has won many culinary competitions benefiting important causes, including the DC Crab Cake Competition, Pig Out for Diabetes, and DC Central Kitchen’s Capital Food Fight. He won the Washington, DC leg of Cochon 555 (twice), a traveling culinary competition promoting sustainable farming of heritage breed pigs, and won the Cochon 555 Heritage Fire barbecue competition. Drewno serves on the Board of the RAMW, and is an Honorary Board Member of the DC Food & Beverage Collective. Each year, Drewno hosts fundraising events for DCFBC and the George Washington University Hospital Mobile Mammography Unit, two causes he holds near and dear to his heart. In 2017 The Fried Rice Collective was formed 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”. In 2018 the restaurant was nominated as a semifinalist for “Best New Restaurant” James Beard Award. Tom Sietsema (The Washington Post) recently gave CHIKO 3 stars (Excellent), stating “The latest definition of crack in Washington is the “orange-ish” chicken at CHIKO on Capitol Hill.” in 2018, CHIKO also received recognition through the Washingtonian for 100 Very Best Restaurants in DC and also received a 3 star rating for the new concept.

2:00pm

Chef Johanna Hellrigl

Partner and Executive Chef
Born into a family of chefs, Hellrigl was raised in kitchens in Italy and the United States, including New York City where her mother and father owned Palio, an upscale Italian restaurant in Midtown.  Her father Andreas Hellrigl was a Michelin-starred chef who set her up in a mini chef’s coat in the pastry section of the kitchen – the safest place for small hands. When her father passed away, Hellrigl’s mother Maria Pia took over the restaurant.  Her mother’s resilience taught Hellrigl the importance of perseverance in a tough industry,  while the Chefs who her father entrusted with his recipes and techniques taught her integrity in the kitchen. Hellrigl was previously Head Chef of Via Umbria and Boulangerie Christophe in Georgetown.  Her local experience also includes a stagiaire under Chef Jordan Lloyd of the Bartlett Pear Inn. In 2017, Hellrigl founded Johanna’s Table, a unique food and boutique catering business that included XII by Johanna’s Table, a monthly pop-up dinner series held throughout Washington, DC. Hellrigl’s dishes draw inspiration from the women of Southeast Asia she met during her four plus years working for a democracy building organization that focused on empowering women from around the globe to increase their political participation.  Says Hellrigl: “By day, I trained them on women’s leadership skills or we built new legislation through women’s caucuses in parliament. By night, they introduced me to their homes, their families, their communities and exposed me to different ingredients, flavors and spices that now play a heavy role in my dishes and the Doi Moi dining experience.” Inspired by her time spent abroad, Hellrigl expanded Doi Moi’s Vietnamese and Thai roots to encompass new and exciting regional flavors from Cambodia, Indonesia, Malaysia, Myanmar, Singapore and Sri Lanka. She introduced a more worldly Southeast Asian cuisine to Doi Moi’s menu to pay tribute to the cosmopolitan diversity of DC itself. In August, Hellrigl and the Doi Moi team launched Birds Eye Coffee Bar & Eatery, a daytime option open daily for food lovers passing by 14th Street. Most recently, as Culinary Director of the Restaurant Group, Hellrigl spent her time overseeing the menu and kitchen at the former Proof Restaurant in Penn Quarter.

SUNDAY

3:00pm

Alex McCoy 

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. In 2017 Alex opened two permanent locations of his longtime Sunday, burger-centric pop-up, Lucky Buns. One on the bustling Adams Morgan neighborhood of NW DC and the other in the Capital One Arena. Lucky Buns is already garnering much attention in DC, being recently named one of the “Top 100 Restaurants in 2019” by Washingtonian Magazine and as its Irish / Se Asian / UK and Aussie inspired dishes being written up by newspapers around the globe. Alex’s TV credits include appearances on NBC’s “Chopping Block” hosted by Marco Pierre White in 2008, Food Networks “Food Network Star” Season 11 -where he finished 4th- as well as Cooking Channels “Best Thing I Ever Ate” and Food Networks “Beat Boddy Flay”.  In addition to his TV appearances, Alex has contributed to several cookbooks and is active in the DC philanthropic culinary scene. Alex has twice hosted dinners at the famed James Beard House in NYC and splits his time between his hometown of Washington, D.C. & locations abroad where he and his amazing team host pop-up dinners in cities from London to Bangkok. 

MAIN STAGE

MAY 4TH

2:00pm-3:15pm

Funsho

3:30pm-4:45pm

Earth, Wine & Fire Tribute Band

MAY 5TH

3:30pm-4:45pm

Texas Chainsaw Horns


FAQ

  • General Information
    • 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 Instagram to see fun event photos and get information in real time @DrinkEatRelax
    • Must be 21 years of age to attend.
    • Your tickets will be emailed to you, you should bring a printed copy of the PDF ticket that you received when you placed your order
    • Valid ID is required.
    • 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.
    • 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!
  •  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.
  •  Military Discounts
    • 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.

Trigger

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.

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