Cooking Demos at Sandestin Wine Festival
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Come see your favorite 30A chefs on stage at the 26th Annual Sandestin Wine Festival.
The Coastal Living Cooking Stage
New this year, the 26th Annual Sandestin Wine Festival invites both novice and experienced cooks to cooking demonstrations by four of the area’s top chefs. Want to learn some tips to take your cooking to the next level? Register for one or more of these seminars to learn the secrets of professionals to take home with you. Presented on the Coastal Living Magazine Cooking Stage, these one hour events feature a sampling of the menu paired with a glass of wine. The cost for each seminar is $20 in addition to the standard Grand Tasting admission fee. Limited to 100 attendees per session. Purchase Tickets!
Saturday April 28 2:00 p.m.
Johnny Earles, founder of Criolla’s in Grayton Beach. This five-time guest chef of the James Beard Foundation will prepare and demonstrate Scallops al Pil Pil with Valencia cake, almonds and olives (Pil Pil is an olive garlic emulsion while the Valencia cake is a rice cake with Seville orange).
Saturday April 28 4:00 p.m.
Irv Miller, partner and Executive Chef at Jackson’s Steakhouse in Pensacola, is recognized as one of the originators of New Florida Cooking and a pioneer of Florida Coastal Cooking. He will be preparing and demonstrating Tzatziki pita crips with slow roasted lamb belly paired with micro herbs and toasted walnuts and East Hill Honey.
Sunday April 29 2:00 p.m.
Jim Richard, partner and Executive Chef at local favorite, Stinky’s Fish Camp, started his career at Commander’ s Palace in New Orleans. He and his recipes have been featured in Southern Living and Coastal Living, among other prestigious publications. He will be preparing and demonstrating an Authentic Spanish Paella.
